^8 MAKING POULTRY PAY 



Forced Molting — When a specialty is made of 

 winter eggs, it is of much importance to have the hens 

 shed their feathers early in the fall, so that the new- 

 plumage may be grown before cold weather begins. In 

 ■case molting is much delayed, and it will be delayed if 

 fowls are fed heavily for eggs during the summer, the 

 production of the new coat of feathers in cold weather 

 is such a drain on the vitality, that few eggs are laid 

 until spring. If the molt takes place earlier the fowls 

 would be in good condition for winter laying and 

 yearling hens will produce as many eggs as early 

 hatched pullets. A method of forced molting has been 

 worked out very successfully by Henry Van Dreser, a 

 New York poultry keeper. Briefly stated it consists in 

 •confining the fowls in yards during August and with- 

 holding two-thirds of their feed for two weeks. This 

 stops tgg production in a few days, reduces the weight 

 of the fowls, and then heavy feeding on a ration suit- 

 able for the formation of feathers causes a quick molt, 

 and a general building up of the system. 



Picking fowls to help molting is practiced and rec- 

 ommended by some poultry keepers. During July and 

 August when the hens have fully matured their feath- 

 ers and are inclined to be broody, they may be picked 

 the same as one would pick geese or ducks. The 

 feathers are very fine to use, and the operation hastens 

 the molting season so that fowls are ready to lay in 

 ■early October. In addition to the regnlar food, which 

 should be made up largely of wheat and oats, either 

 ground or whole, a little sulphur will be of great help 

 in the formation of feathers. Skimmilk, meat meal 

 and an abundant supply of green stuff should also be 

 given. 



The growth of a new crop of feathers is a severe 

 ■drain on the vitality, and even when it occurs naturally 

 fowls should have extra feed and care. The grain 



