Milford chronicle., 1915-07-30

this phase of poultry raising, this ap-
pears to be rather opportune time for
its discussion.
No doubt you have read articles on
this subject from time to time, and
many writers will advise that the moult
be forced. This is especially true of
those who are constantly urging breed
ers to get out of hen all that is pOssi-
bic in a given time.
This may all be very we'll for the fell
low who deals only in commercial eggs.
There is no doubt but that the flock
may be made to pay larger returns by
forcing the birds through this period,
but l am not an ardent believer in this
method. On the other hand, for the
average breeder, | would suggest that
nature be allowed to take her course,
and in due time the fowls will moult
and be all the better by it.
However, many persons complain that
their birds do not begin to mOult until
very late in the summer or early fall,
and as a result, are what are termed
half-naked. the best part of the winter,
and do not begin yielding eggs until the
winter is nearly spent.
While, as l have said above, l do not
believe in forcing the moult, yet at the
same time, it might be well to encour-
age the hens to enter this stage about
the beginning of August, but never be-
fore, unless they do so unassisted.
Old birds generally slack off laying
during the latter part of June, July and
August and invariably quit altogether
during September, October and Novem-
Der, unless they are forced to take their
annual rest early. 1t is far better to
allow nature to take its course, but you
should have prepared for this period
during the earlier stages of the year, by
getting off your matches, and then, by
the time the old birds are ready to take
their much needed rest, have the pullets
fully matured and laying. This will in
sure fall and early winter eggs without
your being forced to interfere with the
laws of nature relative to the older
birds.
Birds that are kept on free range,
however, will lay fairly well through
the months of June. July and August,
and indeed will produce at intervals
during the period of the moult. 4
This, however, is not true of the fowls
kept in close confinement, or even in
mOderate-size yards or runs. In this
case, it is almost imperative to have the
pullets fully matured when the old fowls
begin their mOult or to force them into
an early mOult in order to get fall and
winter eggs.
As have stated above, l am not at
all in favor of forcing the mOult to any
great extent, but then, circumstances
always alter cases, and if you are com
pelled to keep your fowls in confinement
and your pullets do not show signs of
maturing in time to produce eggs at a
season when they will sell for a good
price, then l say, force the moult lit
tie.
If these are your conditions, and you
desire to have the birds mOult in time to
get fall and winter eggs, then there is
no better time to begin operations than
right now. By beginning to moult the
latter part of June the birds should be
through this stage and back into condi-
ton by the middle of October, when
they Should begin laying.
There are various ways of forcing the
moult, but will only call your attention
to two, both of which have tried and
found to give good results. One etfec-
tive way to accomplish the desired re-
suit, is to reduce the amount of feed to
one-half proportions for about ten days
or two weeks, and eliminate all mash
foods. You will find that the birds will
soon begin to drop their feathers and
become naked. After the feathers be-
gin to drop freely, go back gradually to
their normal feeding, save Tor the mash
food. This should not be added to the
rations until the birds are practically
through the moult and their new coat
coming on nicely, when it is time to
again prepare them for the ordeal Of
After the moult is entirely over, and
the birds are again slick and prime,
place before them daily lin hoppers)
YOUR egg laying or mash food. To each
nail of such food, there should be added
one teaspoonful of cheyenne or red pep
Der. and one of salt. The presence of
these condiments cause the fowls to
thirst for water. Keep plenty Of good
fresh water before them all the time,
for the more they drink the more eggs
thew will lay. Water sold in egg shells
commands a larger price then in any .,
)ther form.
There is, however, another equally
efficient method to force the moult as
he above, and by far a cheaper one.
s cheapness, when it does not interfere !
With the health and comfort OF the birds,
s what the poultryman is looking for,
[ might serve your purpose better than
hat which has already been given.
Cut out all gain and mash foods, and
n their place feed processed or sprouted
ats and beef scrap. Sprout the oats,
md when the green shoots are about
me half inch long, feed them. Keep :
loppers well filled with good beef scrap +
,efore the birds all the time. This is y
possibly a much better method than the Z
ormer one, provided you are in a posi-
ion to continually supply sufficient
uantitv of the sprouted oats. Unless
'ou had better follow the former method.
If this method of forcing the moult is
dopted, however, when it is about at 0
close, add the red pepper and salt Tin L
he same proportions as above) to the P
prouted oats, just before you require c
he regular grain feeding. o
If YOU do not intend to force the moult, n
,bich after all is the better way to s
andle the birds, then during the period +