POULTRY NOTES.

Otago Witness, Issue 4032, 23 June 1931, Page 28

POULTRY NOTES.

By

Terror.

The published reports on the show have been so full that comments i n these notes are scarcely required. The show was undoubtedly a success and the entries encouraging. The quality in some of the open classes was good, but, taken all round, not up to the mark of some years. The urge for utility is having its effect on quality, for in some of the open classes the first prize takers were certainly not up to the standard fanciers look for. Ulster’s Egg Exports.—The Minister of Agriculture, in reply to Sir Robert Lynn (in the Ulster House of Commons), said the quantity of eggs exported from Northern Ireland ports during each of the past five years had been as follows:— 1926, 2,627.883 great hundreds; 1927, 3,051,480; 1928, 2,877.929; 1929, 2,917,971; 1930, 3,052,763. These figures included eggs passing through Northern Ireland ports in transit from the Irish Free State, and the average prices for eggs paid to producers at the markets in Northern Ireland during the five years were as follows:—l926, Is 41d per dozen'; 1927, Is 31d; 1928, Is 3d; 1929, Is 41d; 1930, Is 2d.

Moisture During Incubation. — The amount of evaporation which takes place depends upon the moisture in the air which passes through the egg chamber. This depends upon weather conditions, the situation, and the number of machines working in the incubator room. For example, an incubator house situated in a valley or near a stream would not require so much moisture to be supplied artificially as would one situated on a hill. Again a similar comparison may be made as between a damp cellar and a dry outhouse, and between a dry and a wet season. Early in the spring, Nature’s hatching time, there is more moisture iu the atmosphere than there is in the hottest days of summer, and consequently, wherever the incubator may be placed, more supplied moisture will be required by the eggs in the summer than in the spring. Two days before hatching it is a good plan to spray the eggs morning and evening with wafer at a temperature of, say, 104 deg Fahr. For this purpose an ordinary scent spray may be used. The effect of this treatment is to moisten the membrane lining of the shell, and so facilitate the hatching of the chickens. Too much and too early supplied moisture appears to have a contrary effect, for it renders the membrance leathery, so that the chicken cannot unaided break its way through. Novices will be well advised if they start gaining their experience at artificial incubation with a small machine rather than a big one, and, if desirous of hatching out more chicks than a small machine can provide, have two small incubators rather than one big one. In estimating the number of eggs to put down, it is as well to understand tluft as a rule 25 reared chicks has meant 5( fertile eggs in the incubator. Particularly in inexperienced hands, there is sur< to be a percentage of loss through dead-

in-shell and also during the brooding stage, and it may be added that the most experienced breeders do not escape losses in hatching -and rearing. The monthly meeting of the Taieri Poultry . Society was presided over by Mr J. P. Walls. The bulk of the business was in connection with the annual show to be held early next month. The secretary reported that amongst the lifit of judges, Mr Jowsey, to be assisted by Mr M'Donald, would judge both light and heavy breeds of poultry. Stewards were a ppointed for all sections, and Air P. C. Sinclair was appointed overseer. Messrs Davis, Turnbull, and Wilson were appointed to assist the secretary in allotting special prizes. Size of Eggs.—The president of the United States Record of Performance Federation reports that only 35 per cent, of the 6000 hens which laid 200 eggs or more in standard egg-laying contests in that country in 1930 laid eggs which averaged 240 zto the dozen. The experience in England, judging by the 1267 birds which entered in small flock classes in connection with the Harper Adams laying trials, shows that 390. or 30.8 per cent., laid 200 eggs or over, and 101 of these 390 birds failed to reach the average of 240 z to the dozen, and 289, or 74 per cent., attained that maximum, though, it is reported, a considerable number were for several months of the year guilty of laying eggs under the accepted standard of 2oz each. Sir Edward Brown, LL.D., F.L.S., commenting on the foregoing facts, says they emphasise the fact that as the numbers of eggs are increased the average weight decreases. I fancy that our New Zealand egg-laying competitions do not bear out this conclusion. At any rate, in recording the results of the Papanui competition the best layers are the prize winners, and only those laying standard-weight eggs are awarded prizes.

Number of Chicks Hatched Influenced by Feeding.—Professor W. D. M'Farlane, of the Department of Biochemistry of Alberta University, addressed the Edmonton Poultry Association at the last regular meeting on “ Some New Aspects of Nutrition of Poultry.” In discussing recent advances in our knowledge of the nutritional requirements of the chick, the speaker emphasised the limitation in our present-day conception of an adequate relation for poultry. Particularly was our knowledge limited as to the probable differences in the chick’s dietary requirements for different metabolic functions, such as growth, egg production, and hatchability The importance of vitamin D in relation to the calcium and phosphorus content of the ration was next discussed. He then w’ent on to discuss experiments being conducted by Professor W. R. Graham, of the Ontario Agricultural College, regarding the influence of the ration which the hen received on the hatchability of the fertile eggs. There was a difference in the hatching quality of eggs from hens on different diets. The inclusion in the ration, particularly in the winter months, of adequate animal proteins and sufficient vitamin D from cod liver oil or ultra-violet light materially improved the hatch obtained. A small amount of buttermilk powder in the laying mash was very beneficial so far as the hatchability of the eggs was concerned. particularly when some source of vitamin D was also added. The results of these very extensive experiments were reported by Professor Graham to the recent World's Poultry Congress. In speaking of the necessity of supplying vitamin D in the foregoing, it would have beeu more enlightening to many poultry keepers, I think, if thp necessity of feeding cod liver oil and green stuff and the value of plenty of sunlight were stressed, for that is what is meant in this connection when speaking of vitamin D. Reilly’s Report.—Very few poultry are coming on to the market, and prices generally all round are much easier. We sold 52 hens at from 3s to 5s Bd. 56 cockerels at from 6s 8d to 12s (all at “per pair”), and turkeys at 9d per lb. Eggs are back in price, selling at Is lOd to Is lid per dozen.

KHAKI CAMPBELL DUCKS. —Description.— The head is refined in jaw and skull, with smooth and full face; bill, medium lengthy depth and width, well set in a line with top of skull; eyes, full, bold and bright, showing alertness and expression, set high in skull and prominent; neck, medium length, slender and refined, fairly erect; body, deep, wide, and compact, appearing slightly compressed, retaining depth throughout, especially from shoulders to chest and from middle of back through to thighs: broad and well-rounded front; wide back, flat and of medium length, gently sloning, with shoulders higher than saddle; abdomen well developed at rear of legs, but not sagging; well rounded underline of breast and stern; closely carried and rather high wings; short and small tail, rising slightly, the drakeshowing the usual curled feathers. The legs are of medium length and well apart to allow of good abdominal development; not too far back. The feet are straight and webbed. The carriage is alert, slightly upright and symmetrical; the head carried high, with shoulders higher than the saddle and back showing gentle slant from shoulder to saddle; the whole carriage not too erect, but not as low as to cause waddling—activity and foraging power should be retained without loss of depth and width of body generally. While aiming at good body size, emphasis should be placed upon quality or refinement in general—i.e., neat bone, sleek, silky plumage, smooth face, fine head points, etc., with absence of coarseness or sluggishness. The plumage should be tight and silky, giving sleek appearance. Weight, 4Jib for birds in laying condition in their prime. —Colour. — The drake : Bill green, the darker the better; legs and feet dark orange. Plumage : Head, neck, stern, and wing-bar, bronze, a brown shade preferred to green bronze; remainder an even shade of warm khaki. The duck: Bill greenish black; legs and feet as near the body colour as possible. Plumage : Khaki all over, ground colour as even as possible, back and wings laced with lighter shade; lighter feathers in wing-bar allowable, but head plain

khaki, streak from eyes considered a fault. —Scale of Points.— Type (shape and carriage) . . 25 Colour 25 Quality or refinement .. .. 15 Head points 10 Size and symmetry 10 Condition .. 10 Legs and feet 5 100 Serious Defects.— Yellow bill, white bib, any deformity, green legs.