THE POULTRY INDUSTRY

Wairarapa Times-Age, 10 September 1940, Page 7

THE POULTRY INDUSTRY

SOME USEFUL HINTS. GRIT FOR FOWLS. A supply of sharp flint or quartz grit should always be kept before fowls, as without this they cannot masticate their food quickly and thus assimilate their food quickly and so enable the nutriment from it to be distributed to the various organs. In addition to the hard sharp grit, shell-forming material is also absolutely necessary, and this is given in the form of ground oyster shell. Flint grit and ground oyster shell answer—as has often been explained in these notes for the guidance of novices —different purposes and amateurs should bear this in mind, for many people think that grit is only shellforming material, but this is not so. Where fowls were kept in the old days on a free range over the fields and farmyard they were able to pick up all the grit they needed, and their limited requirements in shell-forming lime were easily supplied in the shape of any stray pieces of lime, etc., round the fields, but now that hundreds of thousands of hens are kept in close quarters, where they are not able to get anything but what is given them in the way of grit and shell, and instead of providing 50 to 100 eggs in the year, which Nature considered sufficient to provide for the perpetuation of the species, then, they now produce at least three times that number their need is greater and the supply is only forthcoming by the thoughtfulness of their owners who keep their fowls for producing, eggs to eat instead of io set.

Now and then it happens that even when laying birds are supplied with plenty of ground, oyster shell they will produce eggs without shells, and flint dust should be mixed in their soft food without delay, for this has never been known to fail in the development of good shells on the eggs laid by birds which have it. Each fowl should have a heaped teaspoonful daily for a week and then on alternate days for a month. There is a loss when shell-less eggs are produced, but this is not the only thing to consider, as the hens and pullets in their unceasing energy scratching in their house and searching round for any kernels of grain they may pick up, invariably break any eggs that are produced without shells, and thus acquiring a taste for their contents, generally proceed, in the course of a few days to gratify their liking for the flavour of eggs by breaking those which are properly shelled, resulting in the loss of many eggs before the poultry keeper realises the cause of his diminishing egg returns.

Distinguishing chickens. Owing to lack of knowledge of the appearance of newly-hatched chickens, many purchasers of such birds think they have not received the breed or variety they ordered. There is. however, a great difference between the colour of a chicken’s fluff and legs and its adult plumage. All chickens of black fowls, no matter of what variety, are black and white, or black with a cream-like tinge. If a black chicken is to develojr into a bird of fine metallic colour it should not be entirely black at birth. Very often there is less black than white about a chicken from blackplumaged parents. If there is a good amount of white on the breast and about the head, the adult feathering should be quite satisfactory. But white is always found in the flight feathers of chickens of black fowls, and frequently on the neck and on the under fluff. In the white varieties which have yellow shanks, the chickens come of various degrees of creaminess or faint lemon. If, however, a white chicken comes from a white-plumaged anc white-legged fowl, and has bluish shanks, that tinge never clears.

Respiratory Troubles. Irrespective of season —winter or summer—respiratory troubles are apt to occur in the poultry house. A sudden change in the temperature mayoccasion running nostrils, discharge from the eyes, etc., and these must' be taken in hand' quickly or the dreaded croup may eventuate. To wash the parts with a weak solution of a fluid disinfectant and swab the mouth and throat will often prove a marvellous cure, and prevent further infection if done at the first indication of trouble. One teaspoonful in a pint of warm water will suffice. It is a good plan to mix the disinfectant in the drinking water, as most ailments and diseases are quickly spread by ailing birds using the same drinking water. These respiratory troubles are best prevented by seeing that the birds do not suffer from draughts through faulty woodwork, particularly from i. draught playing directly on to the perching birds. Another preventive measure —and remember: "Prevention is better than cure" —is proper nutrition. The nutritive value and digestability of foods should be considered as a bulwark against ailments and disease. Unsuitable foods are undoubtedly responsible for poultry disease and heavy losses. Birds that are vigorous through proper feeding and plenty of outdoor exercise can stand up and remain healthy, exempt even from respiratory troubles in draughty barns if well fed.