THE POULTRY INDUSTRY.

Dominion, Volume 4, Issue 1150, 10 June 1911, Page 14

THE POULTRY INDUSTRY.

By c,iantecier^

The Sliov/ Season. Tho season lias velumed for the fancier (o talc® special interest in his birds. That they may bo shown in all their beauty and compared with others is tho reason why the poultry shows .no held. These events are not so popular as Ihey wcro.ii few years ago. In the south nearly as many shows are lietd each year as formerly, but, in Ihe north, interest luis waned until now only about., half n dozen shows may be countcd on for this year. It is to be regretted that tho northern fancier seems to bo losing interest, but tho reason is not far to seek. During tho past few years the utility side of poultry-keeping has appealed to people raoroand more, and finite a wave thusiasui has stirred them to devote tiieir attention to tho breeding of birds that will fill tho egg-basket. Feeding birds for the fancy only is an expensive hobby, but to continue with this work the utility features of poultry-keeping, is to really make tho hobby a splendid one. Ihe fancier is .i student of an art. To produce tho splendid colouring, the ext|iusito lacing, tho charming lobe anil combs seen on some of the show varieties i> an achievement to feel proml of. But a strenuous effort is also_ being mado to combine show characteristics with the practical side, though, to be sure, in some varieties it is unlikely ever to become verv popular. Tho pouLtryman, who is •making his living from eggs, has little time to devote, to the preparation of his birds for sliow. THe Value of a Standard. Some poultrymen affirm that it makes little difference to the egg-producing finalities of a bird whether if is bred to standard or not. The question is an exceedingly important one. but the writer Jias never yet seen anything in a cull nird that cannot bo obtained in a bird which is standard bred. It was once quite a common idea that crossbred* were equal, if not superior, to piire-bred birds, but the, egg-laying competitions have proved that idea to bft erroneous. roultrybreeders cannot build up a business unless they adhere to standard-bred qualities. No one will purchase eggs on stock from a breeder of indifferent tastes. Nothing more quickly causes deterioration to a breed than divergence from type. It is a very fine sight to see well-bred birds leaving their owners' yards. They are a telling advertisement, and undoubtedly help to promote business. • Getting Winter Eggs. The continued high price of eggs shows that only a few poultrymen have gained experience as to getting eggs in winter. Tho writer used to consider iitl per cent, a good average of eggs from young stock, but, this winter, he lias pushed the average up to 52 per cent. The secret lies in breeding pullets at tho right time, and furnishing tliem-with the right food. Too many peoplo almost starve their fowls' in winter. They arS afraid of producing fat, or else are too economical. But it is n false policy, all tho same. Anyone can get eggs in summer, just as anyono can get ice in winter, but to get eggs in winter and ice in summer requires special'knowledgo and machinery. It. is a, secrct that is'not learned' in a day. Housing conditions, <vhon the weather is wet and cold, aro of'great moment, and preparation is indeed needed to meet the demands of the winter. Too many people build their houses merely" and solely to accommodate a number of birds at night. Tho writer has; found it wiser to build bis houses to accommodate the birds, and keep them dry on a wet day. The Value-of Culling. - In this column the writer has previously urged tho.necessity of culling. It pays to cull. Not' dybirrWflhonUl Ire kept that is not profit-bearing.' ' The class of birds that are generally seen in a farm, in the shape of culls, are aged birds, birds of weak constitution, or affected with some disease. Birds that have gono over their second year will show 110 profit. Birds of weak constitution, or diseased, will show a loss. What is tho gain in retaining birds_ of this nature? Cull vigorously. Keep one hundred good birds rather than one hundred and fifty indifferent ones. The dairyman has "learned the value of cnlling. To retain a cow showing only a three-point-test is a decided loss, as compared with one showing -1.2, with an equal volume of milk. Get rid of the "wasters." To keep them all through a dreary winter without any return of eggs is to show a want of knowledge, and that way lies failure. Washing Show Birds. « A correspondent asks for an approved method of .washing birds for. the show. This is a subject of interest to many poultry fanciers at present. ■ All white, buff, or parti-coloured birds can be much improved in appearance by proper washing. Tho following method has stood tho test of time as one of the best. It is as follows-.— The first water is placed in a small bath or. tub, the water being heated to about . lOodeg. I'alir. Into this is cut up into small shavings some . loz. of good soap, making a good lather. Tho bird is immersed .into this, and the whole, plumage well soaked, rubbing the feathers hard (they will not break while wet), using a toothbrush 011 tho wing feathers if they are dirty. The dirt on the plumage will show up quite distinctly while wet, and this must bs all removed if a good appearance is wished for. After the dirt is all removed from the feathers, the suds should be squeezed out as much as possible, and. the birds immersed into another tub "of warm water, heated to tho samo degree as the first; in which half an ounce of borax has been dissolved. Tho bird should be thoroughly well rinsed in this bath, taking care that all the soap is removed from the plumage, then again immersed in a third tub of water heated as before, to which has been added enough ordinary washing bluo to give a decided tinge to the water, gently moving tho bird backwards and forwards, so as to allow the ,whole plumage to be soaked, then taking the bird out, squeezing as much of the blue water out of the fe.lthers as possible. Again immerse the bird into a. fourth tub of lukowarm water, to which: has been added an ouncc of glycerine, and an ounco of honey, well dissolved, giving the bird a thorough rinsing in this, afterwards squeezing as much of tho water out of tho feathers as practicable, well wiping with one towel and finishing with another, both of which arp' ljest warmed bv the tire. Ths bird may now bo placed in a wicker coop, with straw on the bottom. If a fino sunnv day, tho coop may l)e placed in tho sun, but not so as the sun will shine on thp bird, or placed at a fair distance from the fire, not too close, as intense heat would blister the comb and wattles. In a few hours at most the bird's feathers will have webbed beautifully, and the operation is complete. The operation is not nearly as lengthy as .would appear. Ten to a dozen birds can 1)0 dono ill an hour or so, and the trouble taken will bo amply repaid by the improvement in their appearance. Notes of Interest. We have been favoured with a copy of a catalogue issued by Mr.'; It. Leger, of Levin. This breeder stands high in New Zealand poultrydom. A ; lino to Mr. Leger will bring a copy of: his catalogue by° return post. The Canterbury Egg Circle did good business during May. They sold a little over 2000 dozen eggs at a prico averaging Is. lOd. a dozen. ; Ono of the largest cash orders taken in eK"s was secured recently in Christchurch. The order was for over 60.000 eg"s and the cheque was 'narly /:300. An order for 17,500 dozen eggs has been nrcented bv a Christclmrch ;firm for shipment to England in October next. Tho Wellington show will be held on Wednesday. Thursday, and Friday next. Several visitors from the. south arc expected. A number of entries has been received from southern breeders. At ralmerston North, during show lime, a number of utility poultry-breeders intend meeting together to discuss poultry matters. Conferences of this liind undoubtedly do good. ; • K few years ago scarcely any one in New Zealand was" making a-living solely

out of poultry. To-day there aro fully fifty, and, in a few years' lime, this number will no doubt be largely increased. A shipment of feathers left Christchurch for England this week. The total weight was nearly three tons, and represent nine months' plucking by one enterprising firm. A successful poultryman takes a pardonable pride in telling others how he achieved success.