A REVOLUTION IN EGG PRODUCTION 45 



We thus have an approximate cost of between forty-eight 

 cents and fifty-five cents for food only, to produce a pullet to 

 laying age. 



If day old chicks are purchased, the cost for good stock 

 will be from twelve to twenty-five cents each. 



If the chicks are hatched from one's own eggs, there will 

 probably be a general average of about fifty per cent hatched 

 from all the eggs set. 



Hatches of fifty per cent of all the eggs set will be con- 

 sidered a conservative estimate by most poultrymen — many 

 would be pleased to do that well. 



If we figure the price of eggs (as table eggs) at thirty 

 cents per dozen, we will, with a fifty per cent hatch, get birds 

 at a cost slightly in excess of five cents each — making allow- 

 ances for the cost of oil for incubators, or the feed of hatching 

 hens. 



"VVe thus arrive at a probable cost of between sixty cents 

 and eighty cents for matured pullets, if day old chicks are 

 purchased ; and between fifty-three cents and sixty cents if 

 one's own eggs are used for hatching, based on the price of 

 table eggs. 



These figures do not allow for any losses from mortality 

 through sickness or accident. Losses of this nature will vary 

 from ten to twenty per cent — sometimes more — depending on 

 the stamina of the flock, or on the intelligent care they receive. 



Even at the lower probable cost, here given, of fifty-three 

 cents (when chicks are hatched at home from one's own eggs, 

 with whatever more mortality costs are to be added thereto) 

 it will be readily seen that with the lighter breeds, such as 

 Leghorns, which would only weigh about three pounds at this 

 age, the poultryman will have to look to his egg production, 

 rather than to the meat market, for his profits. 



As a by-product, however, there is some satisfaction in 

 the knowledge that after a period of two and one-half years, 

 from this time, of profitable laying the pullets will, with a 

 slight increase in their weight at three years of age, bring 

 about as much on the market, if in good condition, as they 

 will when first matured. 



The poultryman will also have the satisfaction of know- 

 ing that the period of his greatest risks are about over at this 



