Weekly graphic. [volume] (Kirksville, Adair Co., Missouri) 1880-1949, 1886-10-08
The Moulting Season

An English correspondent OF
Country Gentleman writes as
follows in regard to the care of
fowls during the moulting season.
1t must not be thought that there
is any difficulty in bringing fowls
safely through the moult when
they are of the harder and more
useful breeds, for eunless there is
some other trouble to complicate
matters, the time is simply one
of cessation from laying, needing
a little better food and shelter. But
with the more delicate and highly
bred varities, it is more trying,
and | have known it so prolonged
that the birds have died from sheer
exhaustion. In-breeding has had
much to do with this weakening of
onr domestic poultry, and | have
noticed that closely bred fowls get
through the moult about the worst
of all. The usual period of moul-
ting for strong bird in its first
or second year, is six to eight
weeks, in which time the old feath-
ers are completely cast and the
new ones take their places. But
weekly or old birds often take
three months, with the result that
winter arrives before they get
through it, and they do not COM
mence laying until the following
spring; so that several valuable
months are lost, and just at the
period when the produce is most
valuable. This is an important
consideration, and one that should
not be lost sight of, as it may have
much to do with the success of
the enterprise. Therefore where
profit is the object, it is necessary
to see that the layers are not old
fowls, or they will never give that
profit which is desired. To hasten
the moult, there are some poultry
men who always arrange to let
the hens sit Immediately prior to
the moult. The object is to give the
birds needed rest, and it is found
that this hastens the moult. Of
course it can only apply to sitters.
In the case of non-setters they
should be made to cease laying,
if it is felt that they are continuing
too long. Generally, when the
fowls are hardy and healthy, they
naturally cease without any of this
needing to be done.
During the moulting season l
have always given more warm soft
food than usual, and have found
the plan to answer. A little meat
can also be given every day, but
in this. as in many other things,
the care must be net to overdo it.
To the drinking water may be adj
ded little sulphate of iron and sui
phuric acid, say two pieces of the
former about the size of nuts, and
ten drops of the latter, to gallon
of water. This must be renewed
every day, for fresh water is a
most important thing ID poultry
keeping. Where there is run
ming stream at hand, and it is not
needful to provide water at other
seasons, l should suggest that
there be fountain of water dur
ing the period of moult. There
are times when for some temper.
airy reason the moult does not
progress properly. Under these
circumstances, the first thing TODD
would be to administer an aperi-
ent, either small quantity of ep-
som salts or of Turkey rhubarb in
the soft food. | have often known
good results from giving little
boiled linseed twice week during
the time of moulting. This must
be properly prepared, which is
best done by putting pan upon
the fire containing quart of wat
er, and when the water boils throw
two handfuls of whole linseed in
to it. In about five or ten min
utes the water will have become
thick with oil, and the seed will
be,soft and digestible. This should
be mixed, when hot with the meal,
which will need no other moisture.
Green fosd should also be given
freely to birds in the moult, and
when the process is very much
prolonged it may be necessary to
give doses of calomel or jalap; but
these are seldom needed except
when the fowls are delicate, and,
as already advised, in that case il
is better to get rid of them alto
gether.'