304 
JTA® RURAJL NEW-YORKER 
February SH, 1018 
CHICK 
The Buckeye Incubator Company 
722 Euclid Ave., Springfield, Obio 
Pacific Coast Branch, Box 722 Oakland, California 
More chickens this year than ever before. More for 
your table, more for market. 
That's the demand. You need them to replace high- 
priced meats. The country needs them for the same pur¬ 
pose. 
The opportunity to make money and save money with 
poultry was never so great as now. But you must make 
every chick from your high-priced eggs grow, and every ounce of 
your high-priced feed produce meat. 
Certainty of success—of raising every chick that is right to mar¬ 
ketable age quickly—^is insured when you use the 
CTANDARTI 
Colony Brooder JL^ 
It stops the frightful losses so common to the brooder period. 
Makes three chicks grow where one grew before. Broods 100 to 1000 
chicks with equal success, at a cost of less than 6 cents a day. Burns 
hard or soft coal. Fire lasts 24 hours from one filling. Cuts instal¬ 
lation and operating cost to less than half—labor cost to less than a 
fourth. 
Absolutely safe and sanitary. Nothing to catch fire; no corners 
where chicks may be crushed; no wooden walls or curtains to harbor 
vermin and dirt. Complete ventilation without drafts. Nothing to it 
but a smooth, solid cast iron stove, a clean galvanized steel hover, and 
the regulating apparatus. Nothing to wear out. Positively self¬ 
feeding and self-regulating. 
It is so good that it has many imitations. But our patents will 
be protected. Make sure you get the Standard. We are so certain 
that it is the best brooder ever built, so sure it will satisfy, that we 
let you 
Write Your Own Guarantee 
What do you want a brooder to do for you? Write it dovnu WeTl sign 
And if the Standard does not fuliill your tfuarantee in every particular we will return 
your money without argument. 
The Standard is endorsed by all agricultural colleges and experiment stations. 
Among more than 30,000 enthusiastic users, big and little, not one failure has ever 
been reported. 
Over 6000 dealers sell it. The one nearest you will be glad to show you the 
Standard in operation. 
^rite for the Buckeye Catalog and get the most wonderful testimonials of chick 
raising success you ever read. A post card request will bring it. 
Eggs for Hatching and Day-Old Chicks 
Hatching oggs from fully matured, carefully mated farm raised birds, .selected 
for their prolific laying dualities and vigor. We can supply eggs in any quantity, 
in scasou. from our matings of 
Single Comb White Leghorns, White Plymouth Rocks and 
Mammoth Pekin Ducks, Day-Old Chicks 
We can supply in any (|u:intity from our White Plymoitth Bocks and S. <’. 
White Leghorns; Dag-Old Ducklings \ye can supply in limited quantities. 
tv rite for Price List BRANFORD FARMS, GrotOH, Conn. 
T ka PniiUru Farm MANAGED UNDER THE CORNELL 
ne rouiiry rarm methods over ten years 
IJ.VIJY CHICKS AND HATCHING EGGS 
fcom onr lie.ivy-layiiie strain. S. C. YV HITE 
I. !■; G H O K N S. iUaee your order at once. We 
trnaraiitee safe arrival of liaV)y chicks. 
Stouywold Poultry Farm, Geneseo, N. Y . 
orld's Champion Layers oTr” e^c t 
FROM ENGLAND. BARRON STRAIN S. C. WHITE LEGHORNS 
Pen 1. Eeg record* from 252 to 284. Eggs, Day-Old 
chicks, six and eight weeks old pullets. Catalogna 
tree. BROOKFIELD POULTRY FARM, R. 3. Versailles, Ohio 
GIBSON POULTRY-THE BIG MONEY MAKERS 
baby chicks—eggs-breeding stock 
S. C. W. Leghorns — R. I. Reds — B. P. Rocks — W. Wyandottes 
(Jibson baby chicks are viy^orous and livable, from trapne&ted farm ramfo, heavy layinj? 
(locks, heatfed br males from the docks producing the highesi scoring pans at the 
International laying contest. Hatching Eggs froiu the ^me ".“'111;; 
feed ei»:hty per cent fertile. Gibson breeders are lartfe. viprorous and 
your dock more productive and protltablo. Safe arrival jfuaranteed. lllustiatcLl 
folder free, write for it NOW. 
G. F. GIBSON, Galen Farms. Box lOO, CLYDE. N. Y 
The Henyard 
Preventing Frozen Wattles 
Some one asks for method to keep 
chickens from freezing wattles from 
drinking vesseLs. Take half-inch board 
and drop into top of vessel containing 
water and bore hole.s one inch or 1% 
inch, so the fowls can dip their beak in 
and not get wattles wet. Might put cleats 
Protector for Fowls’ Drinking Vessel 
across to keep it from waiqiing or split¬ 
ting. c. K. 
The Black Giant Poultry 
The State of New .Icrsey fm- years has 
been the acknowledged home of the utilit.v 
White Loghorn.s—the l.irgest commercial 
egg farms in the country have been and 
are located here. Small egg farms are 
dotted all ovi'r th<‘ State. Even a great 
number of the backyard poultry houses 
hold these small busy layers of the white 
egg. The Vineland. N. .T., distriet is as 
famous for its Leghorms as tin* Petaluma 
district of California, and rightly so. The 
million-egg farm is located in the heart 
of the pine belt, so is the Laki'wood F.-inn 
—two of the largest White I.eghorn egg 
farms in the country, and there are others 
not (piite so large, all catering to the 
white egg that tops the Xew York City 
market. 
But right in the center of this White 
Leghorn country is a small district Avhere 
the little white egg machine is never 
seen ; in fact, is hardly known. At least 
I leitrned it was the most unpopular .sub¬ 
ject it was po.ssible to think of. And 
the natives of this district are all prac¬ 
tical i»oultry men and women, too. But 
their specialty instead of being a small 
white fowl is a large black one—the 
Black Giant. The fowl that made the 
“Philadelidiia poultry” (especially the 
Philadelphia caijon) famous for years lias 
been raised right in this section and 
nothing else is ever seen here. Hen 
hatched and br<aided for years with un- 
limitisl range on tin" local farms, its earl.v 
histor.v is similar to the Bliode Island 
Reds in the Little CoinpUm district of 
RbtKle Island. 
Where tliey originally came from no 
one knows. Who the originator Avas is 
beyond the memory of tlve present genera¬ 
tion, but although the male somewhat re- 
senrhles the Black I^augshan, except The 
legs which are clean, 1 believe they are 
a combination of .Java. Brahma and 
Cornish. Both male and female have a 
type distinctly their own. and they breed 
exceptionally time to type where they 
have not been deliberately crossed Avitli 
other hrec'ds. 'I'he surprising thing aliout 
them, though, is the fact that, although 
their feathers are a beautiful .solid green 
black. th«‘ir skin is .a golden yellow. The 
bird when dressed is simply wonderful— 
the most beautiful large, yellow c.arcass 
imaginable, with pleiit.v of meat well 
placed on breast, thighs and legs. And 
such eating—line, sweet, juicy and tender. 
No wonder the original I’hiladelpliia 
poultry was considered tin* best <ihtain- 
able. From sipiah broiler age to old 
fowl they are always the ssime. In the 
writer's o|)inion they are the best <‘om- 
hination of utility and beauty ohtaiuahle. 
and the peer of them alt for the farm 
or backyard Hock, being fast growers, 
very hardy, standing confinement very 
well, indeed; are excellent market fowl, 
due to their large size and color; the 
choicest table poultry produced, and good 
Winter (‘gg layer of large brown eggs, 
the jmllets maturing in less than eight 
months. uextek p. i-pham. 
R. N.-Y.—Wc think tlie.se birds are 
hound to have a trial for popularity as 
the Reds did. They should be called 
.Jersey Giants in honor of their native 
State. Thus far only their go<id qualities 
have been mentioned. An expert who 
has studied them says the eggs are ver.v 
low in fertility, as is the case with most 
large fowls. The fact is most of the 
“experts” seem to regard this “breed” as 
a mere local strain of fowls luit good 
enough for general distribution. But we 
cau remember when the “experts” said 
the same thing of the R. T. Reds. As 
our boy says, “Look at them now!” 
Feeding Young Chicks 
Can you give me a good soft grain, 
mixture for baby chicks to he used -in. 
connection with a little .sweet- milk to 
start them right on from the incubator? 
I have been feeding them bread and milk, 
but find it too expensive this year. G. M. 
Rhode Island. 
Don’t infer that because baby chicks 
have no teeth they must he fed upon pap; 
the little ra.scals will do as well upon 
hard, finely cracked grains a.s anything, 
(’racked corn, cracked wheat, piu-liead 
oatmeal; nothing better. Rolled oats, too, 
fine. But they ought to have some soft 
food in addition. Mix equal parts by 
weight of cornmeal, wheat hrau, mid¬ 
dlings and sifted beef scrap, r.et them 
have all that they will eat of this (Iry. 
Once or twice a day mix a little of it 
with your milk and give them a moist 
mash. Don’t get your mash too wet, 
however, and don’t overfeed of it. Dry 
grains and feeds are .safest, hut moist 
mashes hasten dovelupiuent. TJ.se both. 
Sour your milk ; the lactic acid that de¬ 
velops appears to improve it for chick 
food, (five a little chick grit also. 
M. 15. 0. 
Table Scraps and Poultry 
In repl.v to G. W,. P. on feeding table 
scrajis to hens. I have and am now doing 
it. I have been keeping house 2o years, 
hud am considered a fir.st-class cook. We 
are three in family now. and by table 
scraps we mean apple, potato, carrot, 
beet and turnip peelings, which are cooked 
for the chickens, and the outside leaves of 
cabbage and sometimes I grind the car¬ 
rots and fe(Hl them raw. as we never 
eat the peidings of either fruit or vege¬ 
tables. Then s<.metimes when I buy my 
meat I ask the butcher not to trim it, and 
the trimmings, such as blood clots and 
hone <*nds we grind up for them. We 
use iqi all our bread either lu toast or 
bread pudding. We buy bran to mix 
with the peelings that have been co<iked, 
and that makes our feed hill smajl : ,we 
buy a masli and feed at night. W’e. have 
17 hen.s, and get 10 eggs each <lay- siuue-^ 
times 12 or 15, but and average of 10.’ 
Then they sell for 80c a dozen eight„in 
the neighitorhood. We use what we w.-int 
and the rest we sell. That pays for the 
fee<l and care and some be.sides. 
I never knew personally of anyone who 
never had any garbage. I.et’s ft‘ed the 
hens and then there is plenty of the g<M>d 
things for ourselve.s. It pays and pays 
well. Mi!8. II. 
Coal Shortage and Incubators 
All of my incubators and brooders are 
mil by coal stoves. ^A'itll the shortage 
of coal, are we poultryinen going to he 
able to get coal to run im uhatiirs and 
brooders? If we cannot get coal it is 
going to he a tie-np in this business. 
Some have lamp machines, hut on the 
large farms most an* run with coal. I 
liave a 4,S(M)-egg im uhator myself. 
New York. ii. E. 
It does not seem to me likely that the 
shortage of coal will become so marked 
that poultrymen will not he able to get 
necessary supplies this coming Sjiring. 
If conditions in your omu locality are 
such, however, as to make this ajipear at 
all probable, I should take the _matter 
up at once with the F'uel Administrator 
of your county, and exidaiii to him the 
I'onsequeuces of any inability upon your 
part to obtain csial when needed. I’he 
tlovernmeut officials are apparently mak¬ 
ing an effort to..see that food production 
is not shortened U),\ lack of necessary sup¬ 
plies. and. if the Fuel Administrator of 
your county caiiuot give you a.ssurances 
of coal when needed, .vou will do well_ t<i 
appl.v to your nearest official controlling 
food' distribution. I cannot tell you who 
this is but your local or county officials 
will he able to inform you. >r. n. i). 
Ailing Hens 
M’hat do you think is the trouble with 
mv hens? I have a flock of 100. ’I'lic 
hens at first act chilled, stand on one 
foot, feathers all on end, not much appe¬ 
tite In a dav' or two they refuse food al¬ 
together, and' about the fourth day lose 
the use of their legs to sucli^ an extent 
that they cannot Tvalk, and lie on their 
side. 'This condition lasts about two 
days more, and they die. Henhouse is 
warm; dry litter, warm water. I feed 
them scratch feed and dry ina.sh. warm 
skim-milk, baked potati «s and sometimes 
baked corn bread. <'• 
New Hampshire. 
I judge from your description that 
some' of your fowls are dying from a 
chronic disease of some nature, very iios- 
sibly tuberculosis, and that you are not¬ 
ing only the final symi'toms. If you will 
pick one of the affected fowls up. you may 
note that it is wasted aivay and has iie- 
comc very light. There are several dis¬ 
eases that kill in this slow way and poul- 
trymeii generally speak of the condition 
as “going light.’’ ’I’he condition is usually 
not noticed until the final stage of the 
disease when the fowl refuses to eat. be¬ 
comes too weak to stand, and finally dies. 
There is no cure fm- this trouble. The 
diseases producing it are of a chronic 
nature and usually affect only a limited 
nnmher in the flock. M. u. l'- 
