The Republican journal., 1911-03-16

STANDING VI Vic SouoCo VI dAoOetoSo A.
order that one may prevent their spreao
and find cure when necessary. 10 ct
tempt to apply remedies is useless I'M
less the cause OF the disease IS accurate
ly determined.
Some principal causes of diseases are
bacteria of a vegetable origin, protocol,
minute forms Of animal life, parasites,
poisons, tranmatic injuries due to eXter-
nal force, and idiopathic developments
within the system of the Individual.
The white diarrhea which has proved
so destructive to chicks is an example
of bacterial disease. Experts in Wash
| ington, Yale university, Rhode Island
and Connecticut State colleges, DR..
Paige said, have been Investigating its
| cause. They have found that it origi-
mates in the infection of the egg from
which the chick is Matched, but no cure
has yet been discovered.
Blackhead in turkeys has destroyed In
| Massachusetts the business OF raising
turkeys. 1t is found in every county IN
! the State. The protocol are bred IN the
soil, in the intestines of chickens, and
are carried from place to place by spar
rows and other birds.
| The most common example of para
sites injuring poultry is the tapeworm.
Poisons are frequently eaten by poultry
running at large. Injuries from exter-
nal causes are many.
Specimens were shown of vital orga IS
perforated by nails and other lndlgestlble
substances taken with the food.
In Maryland many chickens are lost
because they persist in eating tacks in
stead of gravel stones. 1diopathic dis
eases are the result of injuries to the
vital organs caused by internal condi-
tions. A most common example is lesion
of the liver, caused by fatty degenera-
ton.
The value of single fowl is ordinarily
so small that it will not pay to attempt
cure. The best resourse then for the
poultry men is prevention of disease.
Give the flock, DR.. Paige advises, whole
some food and drink in proper amount.
furnish it with suitable house and
range, provide plenty of fresh air and
sunshine with opportunities for enough
exercise, and most of all, secure cleanli-
ness, a clean floor, clean roosts and a
clean soil, and good results will follow.
Remove at once from the flock any dis
eased bird and and keep up the vigor of
all the birds.
Prof. ]. C. Graham lectured on
tFeeds for Growing and Fattening"
More light on this subject has been in
great demand, he said. To succeed one
must know why he does what is required.
Principles underlying rules must be un-
derstood. The fowl has a splendid d.
gestive system. Crop, stomach, gizzard
and intestines, small and large, the ap-
pendix and the caeca are all operated in
the transformation of food into vital
force. In dressing chickens the poultry
man should make himself familiar with
the normal and diseased conditions Of
the vital organs.
The force of the turkeys gizzard is
equal to pressure of 600 pounds. E. S.
Loudon and Powlon of St. Petersburg
discovered that food that is not liked is
digested with difficulty. New facts are
making standards Of feeding once ac-
copied as obsolete.
AS a rule, the speaker said, cooking
food is not profitable. Grinding food is
of little use. Experiments show that
corn fed in summer does not produce ex-
cessive heat as many have supposed.
Meat produces more heat. Corn digest
ed is stored up in the system for use as it
is needed, while meat must be burned up
llHiueuldlely.
Protein may be best gained from al
falfa at cost of cents a pound, from
dried blood at Ito, from gluten meal
at 4 40, from meat meal at s 4-10, from
oil cake at 2-10.
For growing fowls one should feed one
part of meat to $40 parts of corn, but
l to for maintenance ration. Wheat
should be fed at first to young chicks
and corn later. Dry mash composed of
ground oats and corn is excellent. Cut
clover or alfalfa sprinkled with corn
meal is valuable for chicks.
Plenty of water must be always within
reach. Milk is best fed by mixing it
with meal rations, but it will not answer
as substitute for water.
In the afternoon Prof. Graham urged
the poultry keepers to devote especial
attention to the business side of their
industry. They should discover or create
demand for their products.
This end may be best accomplished by
following the example of successful
fruit growers in grading and packing.
Eggs should be clean, all of the same
color, similar in size, perfectly fresh and
produced by hens fed on wholesome food
and kept in sanitary houses.
Broilers, chickens, fowls for roasting
should be attractive in appearance and