248 
American Agriculturist, March 17,1923 
DR. HESS & CLARK Ashland, O. 
instant Lbus^ Kill^1i^isi||c0 
POULTRY R^fflONS 
IQlOWn Ingredients of I^nou/n Quali^ 
in J^own Proportions 
Poultry Feeding 
^.specialists at the colleges 
* of agriculture in the 
territory served by the 
Cooperative Grange League 
Federation have approved 
the formulas of G.L.F. Rations. 
Practical Poultrymen 
• using the rations the year around 
report excellent results. 
Feed G.L.F. Rations and 
you will know just what your 
birds are eating. 
See your G.L.F. Agent or write 
for booklet of formulas. 
The Coop. G.L.F. Exchange, Inc. 
Syracuse, New York 
Five Distinctive Features: 
1. G.L.F. Poultry rations contain 
a larger variety of ingredients than 
is usually available in your locality. 
2. The quality of the ingredients 
and the pounds of each are stated. 
3. The digestible nutrients in each 
ration are high and the fibre con¬ 
tent is low. 
4. Dried buttermilk and dried 
skimmed milk are used and the 
animal proteins are high. 
5. Accurately operated mechanical 
mixtures make a thoroughly 
mixed and uniform ration. 
95 
Upward CREAM 
SEMMIOIt 
On trial. Easy running.easilycleaned. 
Skims warm or cold milk. Different 
from picture which shows larger ca¬ 
pacity machines. Get our plan of easy 
MONTHLY PAYMENTS 
and handsome free catalog. Whether 
dairy is large or small, write today. 
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Bax 70 S 2 BainUridge, N. Y. 
Days’ Trial 
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Now 
OTTAWA 
l^icos Smashed on tbie better, fes¬ 
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I tee Cash or East Terms 
PrAA Bodk ana Special Offer 
Write quick before sale eaua! _ _ 
OTTAWA MFC. COn-o^NY 
801 Q Wiwd Street Room 801.Q e!0«. 
. . ..WA. KftNS _ f;*-_ 
F.O.B. 
j ottswa 
Kans. 
From Pittsburgh. 
Pa $97 .25 
D O not make the mis- By R. D. 
take of incubating 
your eggs too early. I have had chick¬ 
ens that were taken off the nest the last 
of February that moulted just as the 
old hens did, and many other persons 
have told me that they had the same 
thing happen to their pullets that were 
hatched very early. 
This moulting of the pullets is espe¬ 
cially undesirable and unprofitable. A 
pullet that moults is immature and will 
be permanently stunted. She is in a 
weak physical state, and is open to 
attacks of cold and other poultry ills. 
This was especially true last fall. I 
saw some flocks of moulting pullets 
that fell an easy prey to the chicken- 
pox which was prevalent throughout 
the entire State of Pennsylvania. Other 
pullets that were hatched in May did 
not moult and were healthy and start¬ 
ed laying by Thanksgiving.^ Every 
chicken owner expects to realize profit 
on his investment. Few of us can af¬ 
ford to be in the business for pleasure 
only. Therefore, if we keep chickens 
for eggs, we must study and observe 
our flocks and be ready to profit from 
our observations. 
Lay When Eggs are Scarce 
Pullets that start to lay in Novem¬ 
ber, when eggs are high and scarce, 
will pay. If they start to lay earlier, 
they may moult, and in all probability 
will not have their new feathers and 
be in shape until eggs are beginning 
to drop in price, which is during Feb¬ 
ruary. If chicks are hatched too late, 
they likewise will not start to lay until 
toward spring, when eggs are drop¬ 
ping. 
For the latitud-e of Philadelphia, 
Leghorn chicks for laying need not be 
hatched until about the first of May. 
Heavier breeds, such as the Rhode 
Island Reds and Rocks, can be hatched 
about one month earlier and Brahmas 
still earlier. These chicks will start 
to lay in fall, and will keep on laying 
all winter when eggs are highest and 
they are not going to moult. 
Of course, if the chicks are to be 
sold as spring chickens or broilers and 
roasters, then the earlier they can be 
hatched the better. Early spring chick¬ 
ens fetch double what those fetch that 
are not ready until five weeks later. 
The law of supply and demand gov¬ 
erns the price of spring chickens, and 
very early in the year the supply is 
light and prices high. 
W^EIGLEY chines provide for giv- 
i n g more ventilation 
when keeping the machines in rooms 
well and evenly heated like furnace- 
heated living rooms. 
One of the best means of securing a 
suitable atmosphere is to open up all 
doors and windows possible for a short 
time every day. This will change the 
air in the room entirely and will equal¬ 
ize the moisture content. Usually the 
outside air will be about right for the 
incubators as they are made to operate. 
If they are kept in caves or cellars good 
air must be assured, and it is best to 
have some heat in the room that will 
keep the temperature even and not so 
low as to require forcing the incubator. 
THE ROOM FOR THE INCUBATOR 
L. H. COBB 
I am convinced that the atmosphere 
in the incubator room has much to do 
with our success with the incubator. 
The hatching machine is not complex, 
but it depends on the change of air 
induced by the difference between the 
temperature of the air inside and out¬ 
side. The greater the difference the fast¬ 
er the circulation and the more fresh air 
passes through the machine. Also the 
drier the air of the room, the more it 
causes the eggs to evaporate and the 
greater need for some moisture in tho 
machine to check it. Also a cold air 
that is dry enough to take moisture 
from eggs would absorb moisture from 
the eggs 
much faster 
when heat¬ 
ed. I f w e 
keep the ma¬ 
chine in a 
room that is 
quite cool, 
the air in it 
should be 
very moist, 
while if in a 
room Vvhere 
the air is only 
25 or 30 de¬ 
grees below 
the hatching 
temperature 
the moisture 
content in 
the air need 
not be s > 
n e a r the 
maxi mu r.' 
iVl a n V mu 
TURKEY EGGS IN SMALL 
INCUBATOR 
Is it advisable to set 100 turkey eggs in as 
incubator? What should be the temperature? 
Would it be better to set the turkey eggs under 
hens? — D. W. Blaisdell, New York. 
Some farmers use incubators quite 
satisfactorily, and large incubators are 
employed on commercial plants where 
turkeys are raised on a large scale. On 
the farm, however, the general custom 
is to use turkey hens and chicken hens. 
Since the turkey eggs are larger than 
hens’ eggs, the approximate turkey-egg 
capacity of the incubator is three- 
fourths that of the chicken-egg capac¬ 
ity. The incubation period of turkey 
eggs is 28 days, the first egg in the 
incubator usually being pipped on the 
27th day, and in some cases all of the 
poults are not hatched until the 29th 
day. 
The temperature for turkey eggs dur¬ 
ing incubation are approximately the 
same as for hens’ eggs, and the ma¬ 
chines should be run at the tempera¬ 
ture recommended by the manufacturer 
of that make of machine. The hatch 
is brought off in the same way as when 
handling chicks. Unless the incubator 
is supplied with moisture pans or some 
other arrangement, the eggs must be 
moistened during incubation. They are 
aired and turned, as is the case with 
hens’ eggs. The turkey eggs are tested 
for fertility and dead germs on the 
10th and 20th days. 
Although an incubator would be 
much the easier practice, with as many 
as 100 eggs hens could be used. A long 
row of nests could be constructed on 
the ground, separated by partitions. 
The hens of the general purpose breeds 
will not satisfactorily cover more than 
eight or ten _ eggs, while the mother 
turkey ken will cover 15 to 18, in 
some cases a few more. The chicken 
hens are handled in the same way as 
when incubating their own eggs, while 
the mother turkey must be watched, as 
she is a persistent sitter and may re¬ 
main so long on the nest without water 
and food that she may die. 
RAISING POULTS IN BROODER 
Will you kindly tell me how to raise turkeys 
hatched in an incubator? What kind of house 
LouYd they be kept in? What food do they re- 
auire and at what age should they be allo-«eQ 
to run at large?—Mrs. J. H. Girts, Chautauqua 
County, N. Y. 
Rearing turkey poults is about the 
same as handling baby chicks when 
hatched and 
brooded arti- 
f ic i a 11 y. I 
judge from 
your letter 
that you con- 
template 
brooding arti¬ 
ficially. Some 
folks experi¬ 
ence consider¬ 
able difficulty 
in getting 
young tur¬ 
keys to eat as 
they seem to 
go about with 
their heads 
up in the air- 
It has often 
been found a 
good plan to 
put a baby 
chick or two 
with the 
Raise them the PAN-A-CE-A way. 
Start them right—keep them growing 
right along without any backset. 
PAN-A-CE-A gives chicks good appetite 
and good digestion—helps them develop 
rapidly—gives them vigor to resist disease. 
PAN-A-CE-A prevents fermentation of 
the food; fermentation is where most of the) 
bowel troubles start. 
PAN-A-CE-A is a gentle tonic to all the 
little-chick organs—keeps the system in 
order. 
PAN-A-CE-A contains the Salts of Iron, 
so essential to early chick life, and during 
the rapid growth of feathers. 
PAN-A-CE-A prevents and cures gapes, 
indigestion, diarrhea and leg weakness. 
PAN-A-CE-A your chicks and then Watch 
them feather! A Pan-a-ce-a chick will out- 
feather a non-Pan-a-ce-a chick every time. 
Tell your dealer how many hens you have. 
There’s a right-size package for every flock, 
100 hens, the 12-lb. pkg. 200 hens, the 25-lb. pail 
60 hens, the 5-lb. pkg. 500 hens, the 100-lb. druiq 
For fewer bens, there is a smaller package, 
GUARANTEED 
I spent SO 
years in perfect 
ing Pan-a-ce-a. 
Gilbert Hess 
M.D.. D.V.S, 
Don’t Hatch Too Early 
Avoid Early Moulting Troubles 
