Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1893-03-02
More Poultry Points.
81 W. H. ROSE .

When MIR. Morrison wrote me TO pre-
pare \ short article on poultry profits,
my first impression was to write him
that / could not do so this year. but
upon considering the matter l thought
best to comply with his request. There
are so many inquiries this year in re-
gard to poultry business that perhaps 1t
would be we'll to say to all, there is
plenty of room yet. There is no ques-
ton, but there is ample room IN every
branch of the business for the profitable
investment of capital. Almost any
person can test the business in small
war and learn it, and see for themselves
what can be made at it, with only
small amount of room, and but NltiA
outlay in money, and at the same time
attend to their every day work. A
prominent lecturer speaking on indus
trial pursuits said 1.-The production OF
poultry and eggs in this country returns
larger percent Of profit for the capital
invested tban any other branch OF agri-
culture. and larger than any Of the
manufactures except where some
monopoly exists You may ask, how
soon viii there be an over production Of
the products 20 that this industry also
will not pay2
Wei. this question has been often
asked for the past ten or fifteen years,
and il is often predicted that IN short
time poultry and eggs would sell tor
less than the cost Of production. But
as vet the demand is far greater than
the production Fowls and eggs both
sell for considers 0ly more now than
they did several years ago, taking the
cost of their keeping into consideration
almost double There fore there is no
reasonable doubt but that poultry cul-
ture will remain profitable for many
wears to come. In order to make this
branch OF business profitable. there IL
something to do. Merely building a
hen house, buying few fowls, and feed
will not make the money. Doubtless
one of the most essential thipgs is to
consider which of the breeds or varieties
to keep. There are many to choose
from and each possess merit in their
character. In deciding this question,
the first thing to be considered is the
special purpose for which the fowls are
to be kept, the amount of room one
has and the individual taste OF
the person who controls the business.
! would always advise some one OF the
thoroughbred varieties, because for
whatever purpose they are intended,
they are better producers, having been
bred for years for a special purpose.
Again as | have often said before. q
dock all of a color is very much more
pleasing to the eye, and creates a love
for the flock. And again 1t is much
more interesting TO breed those varieties
that have uniform type. and that have
uniform markings, with brilliant plu-
mage. And again it makes 1t more than
in the show season to have
a flock of thoroughbreds to select tine
specimens from for show purposes. AT
the show you come in friendly competi-
lion with your fellow fanciers' and n
mutual understanding is had, thereby
making yourself and fowls known and
perhaps have a few fine specimens to
sell which will more than compensate
you for your trouble. 1t is not impossi-
BILE for farmers to become fanciers.
The fact is they have splendid chance
10 breed any one of the pure bred vari-
sites. They are not obliged to conhne
their fowls to small run but can give
them absolutely free range over half OF
The year, which alone is worth very
much to the fowls It Is unnatural for
chickens to eat full meal at one time.
They prefer a variety of food and to be
all day collecting crop full. once
thought it best to feed plenty of good
nourishing food in the morning, soon
found that my hens would eat what
they wanted. and return to their per-
ches and remain there until my coming
again at noon. changed their feed
from warm ground feed TO whole wheat
or screenings. being sure to have the
floor well covered with straw thus COM
polling them them to work sill the fore
noon to find the smxll seeds had scat
tered in the straw. When noon comes
repeat the ration in the same way. A;
night give them all the whole corn they
will eat up clean. II you have given
them the scraps from the table with an
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