August, 1913 



35 



liDiiso, you will si'ircly ^ct a 

 <^ood siipi'ly of in the win-* 



tor montlis when thv ])rice is hij;h 

 and winter ejjjjs is whore the pro- 

 fit conies in. Be snre, therefore, 

 to food plenty of vojj'etahlo food. 



I'lontv of frosli water shoukl al- 

 ways be g-iven to poultry. Plenty 

 of }jrit shoidd always be within 

 reach, also lime for the formation 

 of shell. This can be supplied by 

 placinjr old plaster where the fowls 

 Can g«t at it. 



If a chick does not thrive it is 

 always well to examine it' for 

 live-stock, and, if it is infested, to 

 clear them out at once. The dnst- 

 in<j' of the hen beforehand is a g^ceat 

 preventive. . And another is to 

 provide a dust bath so that the 

 sitting hens can dust themselves 

 daily when they come off their 

 nests. Also be careful to lime- 

 wash each coop before using it, 

 and again after each batch of 

 chickens has finished with it. Mix 

 a little kero.sene with the lime- 

 wash, for it is a fine germicide. 



It is never wise to have more 

 th^n, say, 25 chickens in the same 

 brooder. The ^"Ounger ones get 

 trodden upon, bullied, and robbed 

 of thair food by the older chickens, 

 and go to the " wall," freqviently 

 getting sicklv and dying, if not re- 

 moved,. Look out for this, and if 

 half a dozen or so are not thriv- 

 ing,' take them out, and place 

 them with some younger ones. 



— Exercise. — 



Exercise is the best of tonics and 

 it is perhaps specially good lor 

 the youngsters. From daylight 

 to dark a chicken should be doing 

 one of two things, either eating 

 or getting readv for the next meal. 



It is sometimes said that constant 

 excrci.se does more harm than 

 g\)od and that chicks which are 

 continually on the scratch simply 

 wa.ste energy and conseciiuently 

 food, and that thov run the llosh 

 off their Ijones. Possibly they do, 

 but they are building up a strong 

 and vigorous framework which it 

 will be easy enough to cover with 

 llcsh when they begin to turn in. 

 For the little chaps in confined 

 coops, there is nothing better than 

 dry food on a good bedding of 

 sweet chafE and sand. You don't 

 want to have the chaff so deep 

 that the chicks get discouraged or 

 get too much exercise and too lit- 

 tle grub, but you do want to keep 

 them busy. For those with more 

 liberty a patch of freshly turned 

 earth is all they want. 



— Possibilities. — 



Anyone, who has travelled around 

 even within a ten mile radius of 

 the G.P.O. cannot fail to have, no- 

 ticed the possibilities which exist 

 for a tremendous extension of the 

 poultr}' business. If the farmer, 

 and more important still, the. far- 

 mer's wife and daughter are drop- 

 ping poultry, as apparently, he, 

 she, or they are, there is all the 

 more reason why the smaller 

 near-to-the-m^arket land owner or 

 holder should take a bigger hand 

 in what at present prices is an 

 extremely profitable possibility. We 

 are not referring to the big poul- 

 try plant, but to the hundreds of 

 instances where one- or two hun- 

 dred head could be kept with lit- 

 tle additional cost in capital or 

 labour. Within this area there 

 are many hundreds of acres of 

 neglected orchards, small holdings 

 and poor improfitable land, just 

 hungry for attention and improve- 

 ment, and there is no better way 

 of increasing the value of such un- 



Koonoowarra Poultry Farm - Enfield. 



6 minutes' walk from electric tram. 'Phone 273. 



Breeder, Exhibitor, and Importer of Highest Class 

 BARRED PLYMOUTH ROCKS. WHITE PLYMOUTH ROCKS. 

 WHITE ORPINGTONS RHODE ISLAND REDS. 



WHITE LEGHORNS. 

 PEKIN DUCKS. WHITE RUNNER DUCKS. 



(Never beaten in Show Pen). (Wonderful Layers of White Shell Eggs). 

 Stock have won n umerous prizes at Adelaide Iveadi ng Shows. 

 Eggs and Stock for Sale in Season. 



For further particulars write — 



P. O. MANUEL/, Proprietor. 



productive si>accs than l)v I'ltilis- 

 ing them for poultry keeping. 

 Such land can be manured and 

 cultivated practically free o£ cost 

 by poultry , which at the same 

 time will I)e making a more or 

 less substantial addition to the in- 

 come of occupiers. It is just a 

 cluesti'on of interest and know- 

 ledge. No matter how often the- 

 subject mey be brought to the no- 

 tice of some people they take no 

 interest whatever in poultry 

 stock, and many more, think that 

 to give serious attention to such 

 a trille as a fowl would be 'be- 

 neath their dignity. One can si^eud 

 hours explaining the facts of egg 

 production to some people and 

 they merely reply that they are 

 too mi'ich trouble, don't lay, al- 

 ways sick, sometimes die, etc. 

 which is mostly unadulterated 

 rubbish and always mostly the 

 fault of the owner. A fowl which 

 costs 6/- a year and returns 12/- 

 stands out as one of the best 

 money making propositions\ open 

 to the producer to-day. It is 

 mostly a matter of handling and 

 the man who gets on to it, and 

 does the handling with a reason- 

 able amount of common sense can 

 hardly fail to make good. 



— Mai2ie. — 



The question of feeding maize is 

 not of very great importance with 

 us for the simple reason that, as 

 compared with wheat, which is 

 and always will be the staple 

 poultry food, it is a compara- 

 tively expensive food, and has 

 little of special value to make up 

 for this. At this time of the year 

 it is probably more serviceable 

 than at any other, as it is with- 

 out doubt a heating food. It is 

 rich in oil and carbohydrates and 

 tends to keep up the temperature 

 of the body, which is of great ad- 

 vantage in cold weather ; but if 

 given in excesis it causes a large 

 accumulation of abdominal 'fat, 

 which is a frequent cause of death 

 to laying hiens, as the egg organs 

 become so obstructed by its pre- 

 sence around the lower intestines 

 that the eggs cannot be laid. 

 Given to birds that are intended 

 for use as table fowls, no grain is 

 more objectionable. The soft, oily, 

 yellow fat that is ,secreted from it 

 accumulates lui'der the skin and 

 round the ihtesiines, and disfigures 

 the birds. A gireat portion of it 

 passes away in the process of 

 cooking, but that which remains is 

 not attractive. Neither whole nor 



