FOR FARMERS.

Dominion, Volume 6, Issue 1563, 5 October 1912, Page 3

FOR FARMERS.

HO"W TO MANAGE THE FOWLS. Sessional paper No. 16, Government Experiment Farm, Ottawa, says:—"Notwithstanding the information conveyed in reports of previous years on the different .phases of poultry-keeping, frequent inquiries continue to bo mado as to management of fowls and rations best suited to induce winter egg-production, also as to' the treatment and food best calculated to secure the' steady growth and development cf the chickens from hatching to. marketable age.' The experimental work of many .winters past has shown that the following are the most important factors in securing both objects:— "1. To secure satisfactory winter eggproduction the laying stock should como from parentage of excellent egg-laying records. .Where it is not convenient to use trap-nests, careful observation will lead to the detection of the good layers. "2. The poultry-house should be dry, well lighted, and ventilated. It is not necessary that it should bo artificially heated. Unheatcd and economically-con-structed houses to hold 20 to. 25 fowls have giveu-satisfaction during several years' ,use in the out division. Flans of the houses may bo had on application. "3. Birds of the utility varieties are best for the farmer. If good layers, fowls should be kept at least until two ' years of age. If of an extra good egg-laying strain for another year. "i. It is essential to profitable egg-lay-ing, in winter and to the good health of the fowls that the rations should be of a varied nature. A varied ration embraces materials whichraake the'yolk, the white, and,the shell of the- egg, as well as green or vegetable food and a certain amount of animal food and grit, the latter being the material with which tho hen grinds up the: food in her "gizzard. A varied ration should be easy to secure oh a farm, where different grains, roots, or ■ vegetables, and, at times, meat or'bones are usually found in good supply. A wholesome and varied ration need not bo nn expensive one, but it should be fed regularly. In feeding and managing fowls for egg-production in winter it is well to bear in mind that, - if .kept in close. quarters during that period, they require to bo artificially supplied with what they can pick up for themselves while running at laigo during the open season. A Popular Ration. "The following ration.has been found most effective in our division n ♦to production of eggs during winter. It snould be popular on the farm, as it niakes uso of certain forms of waste:— "Morning Ration.—Table and kitchen vaste, which is usually in the ?ha;>e of unused porridge, potato, turnip, and ether vegetable peelings. These should be cioted", and with them should be nixed whatground grains can be conveniently spared. The whole should be mixed into a crumbly condition and fed morning or evening in the proportion of ljoz. to 2oz. to each hen, the latter quantity preferably, if given in the afternoon. • ■ . "Noon Kation.-A small quantity of oats to be thrown into the litter on tho floor of the pens, to incite the fowls to exercise. "Afternoon Ration.—Throw lioz. of wheat—to each fowl—in the pens. Feed early enough in the winter afternoon, so that tho birds .can see to search for it in the litter on the floor. Occasionally the morning ration snould be changed to whole grain and the mash given in the afternoon.'-'"While the rations may be varied, tho time of feeding should bo regular.- Cut bono should be 1 given in the proportion of 21b. to every 15 fowls three times per week at noon when no other food should be given. "Mangolds, beets, cabbage, or other roots or vegetables with other essentials such as grit, broken oyster'shells, and pure drinking water should bo regularly supplied. , . ■ AVhilo there is no cast-iron rule as to tho exact sorts of grain to use. in the riiash, or'to be fed whole in the litter, the grains used snould be clean and wholesome, the : feeding , done at regular hours, and vegetables or roots and other essentials unfailingly furnished. "What is desired is variety, cleanliness, and regular attention with- intelligent observation, as to the tffect of food and treatment. Experience has plainly shown that wl\ere rations embracing such variety as the one outlined have been properly used, feather-picking and egg-eating have been prevented, and i. satisfactory output of eggs secured. Different Forms of Some Essential Elements of Food. "There are different forms of some apparently insignificant cleriients of food which are, on the contrary, all-important essentials, namely: "Lime for egg shell-making may be had in the form of old mortar or oyster and other sea shells. Ground bones and the_ different grains also furnish a small per-' centage, of lime. "Grit.—ln the shape of sharp gravel, flint stones (broken small), broken crockery, without slivers, or the ready-made mica, granite, and other commercial grits, which are sold at poultry supply-houses, or seed stores. "Cut Bone.—Bone may be had in the nhnpe of beef heads, sheep heads, or green bones from a butcher. These, may "be broken up or cut up (not ground), by small mills called 'bone-cutters.' N Green Food.—ls usually lo .be had in plenty on a farm in the shape of clover tiay, unmarketable vegetables or roots, ensilage, etc. An excellent form of .green food may be had in the shape of. lawnclippings, dried, and steamed when, required for use in winter. Different Methods of.Feeding. "There are two method? of feeding in vogue, at present—namely,, the 'moist' and the 'dry.' The food in the first or 'moist' method is usually _ composed of ground grains which are mixed with hot water into a crumbly mash, and then fed in small open troughs. The second method is known as the 'hopper system,' and has become popular as it is, to' a certain extent, a labour-saver. By this method whole or ground grains may bo mixed thoroughly together dry and put into the hopper. By this thorough mixing of the grain variety, which is so desirable, is fecured. Some patterns of hoppers are constructed with throe and four divisions, ono of which may be used to hold the mixed grain, another grit, another broken oyster shells, and the fourth meat scraps. When cut bono is used the.meat scraps would not 1)0 necessary. In uso in our division, the' hopnor system of feeding has been found satisfactory. "Where used the hens havo laid equally as well as those fed by other methods. Ono advantage of Ihe'hoppcr system is that it. permits tho farmer, who is usually too busy to make- a mash evory day. to furnish, (he desirable -variety of food."