1732 
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FOR YOUR SPARE TIME THE RURAL NEW-YORKER, Dept. “M,” 333 W>sf 30th Street, n. y. 
November 22, 1919 
The Evolution of the One-man Poultry 
Farm 
A Growing Business. —After going 
through about, as many changes as there 
are colors in the rainbow, the commercial 
poultry farm a few years ago settled 
down to what at that time seemed to he 
the most reasonable and the most efficient 
type of poultry keeping when maximum 
profits were to ho considered. This type 
became generally known as the “one-man 
poultry farm,” because it was just about 
one good man’s job. Along back in the 
eighties, when artificial incubation began 
to be developed on a practical basis in 
kerosene lamp incubators, people began 
to dream of the poultry business, not any 
more in hundreds of hens as were found 
on the general farms up until then, but 
in thousands, and later in hundreds of 
thousands. In some instances those were 
not only dreams, but some of the more 
courageous dreamers actually got busy 
and many poultry farms cf 2.000, 3,000, 
4.000, 5.000, 10.000 and 20.000 of hens 
were going up. The author has seen on 
many of these farms plans laid out for 
the future, making provision for hundreds 
of thousands of hens. 
Planning for Profit. —People planned 
and figured this way: The farmer, on 
his farm flock, was at that time, when in 
a good year, making 75 cents to a dollar 
on a bird. If he could do that, they 
surely should be able to do as well, and 
oven much better, because they were going 
to provide the best kind of houses for 
their birds. They were going to feed 
them balanced and scientifically com¬ 
pounded rations. They were going to 
select and breed their birds, and get stock 
of high egg production and fine meat qual¬ 
ities. They Yvere going to he able to 
hatch .at all seasons of the year, because 
they were going to have artificial incu¬ 
bators and brooders. They were going 
to buy feeds in large quantities, cheap. 
They were going to develop a specialized 
market far superior to the one which the 
farmer had; retail egg and meat trade, 
the same as the milkman had for milk. 
People were going to learn to look for¬ 
ward to the poultry and egg man each 
morning, the same as they were for the 
milkman and the bread man. They were 
going to cut labor down to a negligible 
factor, because one man was going to he 
able to take care of thousands of birds, 
everything automatic and working on 
levers and rollers. Here they would 
again be way ahead of the farmer or 
baek-lotter on labor. Right here it will 
be interesting to note that the farmer in 
those days never figured labor on his 
calculations of profit from the flock. 
Hither the wife did the work or he used 
his spare or odd moments. 
Factory Methods. —That’s it! Every¬ 
thing along poultry linos was factory 
methods. Cut your overhead by having 
many, and everything worked out accord¬ 
ing to Iloyle, that is, on paper. Is it 
any wonder that the poultry business got 
such a black eye that we see elaborate 
hut deserted poultry farms all over the 
country, especially in the East? All of 
those things sounded fine and figured bet¬ 
ter. A great many things made this sort 
of poultry keeping impracticable, and re¬ 
sulted in failures, with but mighty feu- 
exceptions, which were mostly due to co¬ 
incidences of good fortune. First off. it 
was easier to improve egg production bv 
figures than by actual breeding. It has 
only been in the last few years that high 
flock averages have been realized. In 
other words, the stock back in those da vs 
was not ready for factory methods. They 
did not have egg production in them, anil 
the knowledge of selection at least for egg 
production was not a known principle as 
it is today. The 200-egg hen is not un¬ 
common, but the 200-ogg flock is still on 
its way. It was not done over night, hut 
required a third of a century to bring us 
near the goal. 
Important Details. —It was found 
that a great many theories of factory 
methods which worked out well on paper 
did not pan out when it came to actual 
performance, and when those theories 
were exploded it was necessary for the 
owner or the manager or boss to perform 
a lot of the duties himself before he could 
find the remedies for these failures. In 
other words, the poultry business in large 
flocks became a business of important de¬ 
tails, and when enough money was paid 
to secure a big enough man to take care 
of these important details, there was not 
enough left for the owner to make it 
worth while, and in most cases to meet 
his bills, which sooner or later ended in 
discouragement, indifference or failure. 
At this period in the history of poultry 
keeping the descent became very rapid. 
The “wiseacres” were telling us a lot of 
weird tales about the poultry business. 
Many of these men even went so far as to 
say that the poultry business on a large 
scale was an impossibility. Only a very 
few years ago a man, often thought of as 
an authority and leader, was doing his 
utmost to discourage the commercial 
poultry business, aiul advocated the pro¬ 
duction of this country’s poultry on small 
farm flocks in the corn belt. 
Unsettled Conditions. —This was no 
more than natural. It was, as I said, a 
business of important details, and the 
man who was big enough to grasp them 
saw light through the whole thing and 
was convinced that if he could master 
some of the problems of strain develop¬ 
ment and management, he was going to 
come out well. This one man, who was 
owner, boss, laborer, carpenter, mason, 
