Yerington times. [volume] (Yerington, Nev.) 1907-1932, 1914-02-28
PRACTICAL TALK ON POULTRY
RAISING.
Some Advice Given by Theoretical
Writers Not Worth Much.

The advice commonly given in poul-
try papers would require one to exer-
else nearly as much pains in the
cleansing of a chicken house as in the
cleansing of a kitchen Such advice
may be suitable for the city poultry
fanciers, but some of it is out of place
when given to the farmer. Poultry
raising, the same as any other farm
work, must pay for the labor put into
it, and this will not be the case if at
tempt is made to follow all the sug-
gestlons OF the theoretical poultry
raiser.
The ease with which the premises
may be kept reasonably free from lit
ter and filth is largely matter of
convenient arrangement. The handi-
est plan from this viewpoint is the
colony system. In this the houses
are moved to new locations as the
ground becomes soiled If the chicken
house is stationary structure, it
buildings, scrap-piles, fence corners,
etc, so that the ground can be fire.
quently freshened by blowing and
sowing in oats, rye, or rape. The
ground should be well sloped, so that
the water draining from the surface
may wash away much of the filth
that on level ground would accumu-
late. Cleanliness indoors can be sim
plified by proper arrangement.
Many poultry writer's give innumer-
able diseases and lists OF remedies
concerning which the average farm
poultryman needs no knowledge,
whatever. There is very little definite
ly known on the subject of poultry
diseases. Poultry ailments are assign
able to one of the three following
causes, or a combination of these:
First, hereditary or Unborn weakness;
second, unfavorable conditions of
food, surroundings, etc; third, germs
or animal parasites.
A great many chickens die within
the shell or during the growing pro-
ces, there being no assignable rea-
son save that of inherited weakness
For this class of troubles the only
remedy is to breed from the better
stock.
The prevention of the second class
of ailments comes under the general
head OF Feeding" A chicken, wheth-
err young or old, to thrive well, must
have exercise, clean water, grit, va
riety of grain food, green or succu-
lent food, and casein or meat foods
The food requirements of laying
hen are very like those required by
a growing chicken. Yarded or shut-in
hens should be supplied with more
lime than the food contains, however,
to provide for the egg shell. Crushed
oyster shell is much used for this
purpose.
The third class OF ailments belong
to the group of contagious diseases.
These contagious diseases may be
grouped into the general classes;
First. those highly contagious; sec
ond, those contracted by fowls that
are in a weakened condition. Chicken
cholera is representative of the first
class This is spread by droppings
and dead birds, and through feed and
water. To stamp out the disease, kill
and burn all sick chickens, and disin
feet the premises frequently and thor
oughly with spray made of one-halt
gallon carbolic acid, one-half gallon
of phenol and 20 gallons of water
Corrosive sublimate one part in 1000
parts of water should be used in the
drinking water.
--N-
ucrr;I,la PIotrhAS cf ErzApa