A 
THE R.UR.A.1^ NEW-YOHKER 
April 1G, 
FEEDING THE LITTLE CHICKS. 
Numerals questions have been asked 
me regarding the feed and care of little 
chicks. There seem to be as many 
ways of feeding and handling young 
chicks as there are people in the busi¬ 
ness. Stamina, constitution, inherited 
strong vitality, I consider the founda¬ 
tion of success in the poultry business. 
Without such a foundation to build on, 
1 do not see how any degree of suc¬ 
cess can be obtained, and the lack of 
sufficient vitality in foundation stock, 
coupled with lack of ordinary common 
sense, is often the cause of many of the 
poultry failures. 
Along in July and August I select 
from among my pullets (or hens past 
one year old) such hens as 1 desire for 
breeders the coming year. These birds 
are put by themselves, in colony houses, 
1:2x20, flocks of 50 liens. These houses 
are surrounded by a high poultry fence, 
enclosing about 2 y 2 acres. There is a 
line spring of water in the center of this 
inclosure, so all birds can drink when 
they desire. These houses are open 
front. From time the future breeders 
are placed in breeding houses, they arc 
fed foods low in protein, and in every 
way egg production is discouraged. I 
must go back of this to tell you what I 
started to. Three years ago, when start¬ 
ing Leghorns, 1 purchased eggs from 
three popular plants. The vitality of 
chicks hatched from eggs of one plant 
was very poor, and from one very 
good. By crossing carefully the fol¬ 
lowing season, the vitality was material¬ 
ly increased, and last season better than 
the previous one. Such birds as 1 like 
for breeders, if housed cold, and allowed 
to rough it, will not lay much until 
February, and by March their eggs will 
not only run at a surprisingly high rate 
of fertility, but will hatch chickens that 
will cry “wheat,” instead of “cheap.” 
I use two makes of incubators; they 
are the best two standard machines, 
most expensive and most reliable. A 
cheap incubator I consider dear at any 
price. We operate both the 240 and 
390-cgg sizes. I prefer the larger ma¬ 
chines, as they maintain a more even 
temperature. Having larger heat space, 
they are not so easily affected by cli¬ 
matic conditions as the smaller ma¬ 
chines. We are fortunate in having a 
large, well-ventilated house cellar, which 
I find to be an ideal place to operate 
incubators. To be sure, should lire oc¬ 
cur while incubators are being operated 
in dwelling, and the insurance company 
could prove fire originated from in¬ 
cubator, one would lose his insur¬ 
ance. However, the company I insure 
in issues a permit, allowing use of in¬ 
cubators during March, April -and May, 
or longer if desired. This permit costs 
a nominal amount. T consider a well- 
made incubator perfectly safe if run ac¬ 
cording to maker’s directions, and lamp 
is properly cleaned each day. This word 
clean is one of the most important in 
the chicken business. 
One word here about wdiitc diarrhoea. 
Three years ago I had eggs from one 
place, the chicks from which died most¬ 
ly from this scourge. Some time later, 
1 read of a remedy used by a man in 
New Hampshire. Since then I have 
used it on every egg 1 have incubated, 
and have not seen a trace of white 
diarrhoea. Take about half a gill of 
Sulpho-Napthol to about three quarts 
of warm water. In this solution dip the 
eggs, and place on incubator tray wet. 
Solution may be so strong as to burn 
and cause the hands to smart. I have 
treated tens of thousands of eggs in this 
way without any harmful results. After 
hatch is over 1 leave chicks in machine 
for 24 hours, gradually reduce heat to 
5)0 degrees, and admit fresh air. At 
end of 24 hours remove to brooder, 
which has been heated to about 98 de¬ 
grees under hover. Floor of brooder 
has been covered with hay chaff, or 
cut clover. After putting chicks in 
brooder, we keep the hover apartment 
dark until time of first feeding, when 
chicks are from 48 to 72 hours old. 
For two years we have fed for first 
f ed hard-boiled eggs ground fine, shells 
and all, crackers added to make mass 
dry. This feed we have utterly dis¬ 
continued'. I have fed many makes of 
chick feed; some good, and some, to 
mv idea, not good. I do not like a 
baby chick grain, made up largely from 
cracked corn, some of the corn white, 
to resemble cracked rice. 
For first week we feed five times a 
day Chicgrain scattered in hay chafi’. 
From the start, chicks have water be¬ 
fore them, placed in sanitary drinking 
fountains. These are refilled two or 
three times a day, and scalded and 
washed often. Chill should be taken off 
the drinking water. When chicks arc 
one week old, we start the dry mash, 
feeding mash we make as follows: 100 
pounds wheat bran; 100 pounds best 
white oats, ground, hulls sifted out; 100 
pounds yellow gluten; 100 pounds corn- 
meal; 50 pounds superfine mica grit; 
100 pounds best white middlings; 100 
pounds meat gristle, ground fine. Mix 
thoroughly, add one quart of fine table 
salt. fhe most convenient receptacle 
we have found in which to feed this 
mash so the little fellows can always 
reach it and still avoid waste is a shal¬ 
low box, about 8x12 inches, and two 
or three inches deep, with lath nailed 
around top edge, and projecting in. 
These small boxes will only hold about 
two days’ supply. While chicks walk in 
the mash, they do not foul it to any 
extent. After chicks have grown to 
squab broiler size, or six to eight weeks 
old, regular homemade food hoppers 
may be used. We use homemade col¬ 
ony brooder coops, built on 4x6 shoes, 
so as to move each week to fresh 
ground. We use hovers, two attached 
to each coop; coops divided into two 
pens, 100 young chicks are placed in 
each pen. As soon as chicks are old 
enough to dispense with heat, say an 
average of six weeks, cockerels are re¬ 
moved to separate houses, and are pre¬ 
pared for the broiler market. From my 
experience in rearing chicks, 1 cannot 
bear too strongly on the importance of 
strong vitality in the parent stock. If 
stamina from this source is lacking, 
under no conditions can chicks be raised 
successfully. Sprouted oats arc a fine 
feed for chicks from time they are one 
week old. These are especially help¬ 
ful when chicks are being raised early, 
before fresh grass shoots can be ob¬ 
tained. Another feed which is relished 
greatly by chicks three weeks of age or 
older is oats that have been boiled or 
simmered on stove over night. These 
should be soft when fed, wheat bran 
added to make oats almost dry, also 
add a little fine mica grit. Caution must 
be used with this feed,, as chicks are 
apt to over feed, which is likely to 
cause indigestion. a. g. lord. 
Connecticut. 
ONE MAN DOES 
WORK OF TWO 
With Iron Age Ilidintr Culti- 
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lines that make this possible. 
HceBL.'O under perfect control. 
Can regulate depth and 
keep hoes desired dis¬ 
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plants. More ad- , , 
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IKON AGE \ 
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Pivot or fixed 
wheel, wheels 
BATEMAN MFG. CO.. Box 102-C GRENLOCH, N. J. 
RIG KJEJBJL&Y CARRIER 
For Barn or Stack v 
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different styles-all 
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250 N. Water St., Rochester, N. Y, 
ou 
fgglP 
RBOOlrnffi 
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THE FIRST ROOF MAKER. 
After Tiring Efforts Man Fails to Produce 
Anything Equal to Nature’s Product. 
Millions of years ago streams and 
rivers carried the silt and trash of the 
antediluvian mountains to the shore and 
spread it out over the ocean bed. Strange 
sliding pressures were brought 
upon it until it hardened into 
with a density surpassing that 
thing else in Nature. 
Then those ocean beds were raised on 
end and became the hills of the dry land. 
After a time, man discovered these 
splitablc gray, green, blue and purple 
rocks were well adapted to keeping the 
elements out of his houses. That was in 
the twelfth century, when slate was first 
used for roofing purposes. For hun¬ 
dreds of years it graced cottage, castle 
and cathedral, knowing no competitor. 
Of later years it has contended for su¬ 
premacy with a myriad of substitutes. 
Today it is still in favor, having beaten 
down all rivalry by the unanswerable 
logic of proved, practical superiority. 
In slate Nature again shows the in¬ 
solent ease with which she can outdo 
the utmost skill of man whenever she 
pleases. In it are combined more of the 
elements of a perfect roofing material 
than can be found in any other sub¬ 
stance so employed. 
Professor J..W. Votey, Dean of the 
University of Vermont, thinks there .is 
no question as to the superiority of 
slate for roofing. “Slate is now used 
on all the better class of farm buildings 
in this section,” he says. “It is by all 
odds the most durable of roofs.” 
Because of its close grained hard¬ 
ness, slate is impervious to air, water 
and changes of temperature. It sheds 
water slickly, absorbing not a drop; air 
cannot penetrate it; extremes of heat 
and cold, which punish, especially, 
dwellers under metal roofs so severely, 
have hardly any effect on this peculiar 
mineral. 
Summed up, slate must he conceded 
the most perfect roofing. It is capable 
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laid, it becomes a permanency, as much 
so as the foundation of the building. 
Good shingles are becoming scarcer, 
and the tendency has been to greatly 
cheapen the quality of tin and iron, 
which shortens the life of these roofs 
and increases the yearly cost of repairs. 
If the builder will use judgment—select¬ 
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will know that when his roof is once 
in place the expense is ended. 
There is one more point to he con¬ 
sidered. A slate roof will always find a 
quicker buyer and a better price than 
any other roof. 
Ask Your Dealer 
About Slate 
He sells roofing material of all 
kinds; he sells paint and repair 
materials; he knows which 
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which needs repairs oftenest— 
which is the cheapest and best for 
barns, homes or out buildings. 
Ask your dealer. He will tel* 
** you that 
Sea Green and Purple 
Roofing Slate 
Is nature’s own roofing that no man lias ever been 
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a Sea Green or Purple Slate Roof, once luld—never 
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110 Clark Stroot, Granvlllo, N. Y. 
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Name . " 
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Style Hoof . J 
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