The Brinkley argus., 1916-04-07
BOYS AND GIRLS CLUB WORK
No. 5. Some A 3 c's on Poultry
 Raising.
By H. K. Sanders, Specialist for Club
 Work

By H. K. Sanders, Specialist for CluD
 Work.
 The following table shows the rela- tive efficiency of fowls in the utiliza- ton of food as compared with other livestock, and the value of the mar ketable products secured from given amount of digestible matter
 One hundred pounds of digestible matter will produce:
 139 pounds milk, worth 1 1-2 cents per pound, $208.
 135 pounds steer, worth 7 cents per pound, 95c,
 13.9 pounds sheep, worth cents per pound, 83c,
 BOA pounds pork, worth z cents per pound, s213
 19.6 pounds fowl, worth 12 cents per pound, s235.
 2S.7 pounds broilers, worth 15 cents per pound, $4.30.
 196 pounds eggs, Beverage laying) worth 21 cents per dozen, $2.74.
 30 pounds eggs, (heavy layingl worth 21 cents per dozen, S420.
 The cost of production is greatly reduced by the fact that large part of the farm poultry ration is made up from the gleaning of the fields and feed lots which otherwise would be wasted.
 Tn raising poultry special emphasis should be laid on the importance Of using pure bred or standard fowls, for there is no question that they will show a higher average production. The poultry keeper who has mongrels or a mixed flock should not attempt to make complete change in one season. He may start with eggs for matching or with few day-old chicks, and in the second year can have a small breeding flock from which all or most of his chicks may be matched.
 Regardless of the breed or the breeding of the fowls, the maintenance of constitutional vigor is of the great est fmportance Lack Of attention to health and vigor of the fowls is the cause of many difficulties experienced with the average poultryman. FoWls should be fed and handled properly throughout the winter and spring, and also have exercise, and in well, but not too well ventilated house.
 Quite often the fowls in the rural districts have their roosts in locust tree. or some other tree, where the cold winds chill their bodies, and where the rain and snow get clear sweep at them The food consumed by the poultry goes to keep the body warm. and where they are made to take the rough weather 1t takes all the food they can get to keep them warm and none can be converted into eggs. A good shelter closed on the north east and west sides is impera- tive. Winter comfort 10 the hen means simply protection from storm extreme cold and dampnes5, plenty oi fresh air and sunshine and sufficient amount Of floor space.
 A damp poultry house is hopeless from the standpoint of winter egg pro duction Keep good cover on the house and keep Q dry floor.
 Fowls need a variety of feed, and the different grains used should be correctly proportioned in order to get the best results, and al the same time keep the fowls ia good health, Corn and corn alone, will not make hens lay as they should. Corn makes them fat Feed a variety of grains for best results. Animal food in some form should be provided i1 all poultry ra tions, and may be supplied in the form of butcher scraps, green-cut bone or commercial meat scraps. Or the farm rabbits, squirrels or othel meat killed in the woods, such al birds etc, will help to furnish tht animal food that hens need to mak' them lay
 Usually the hen on the range undel farm conditions will not need crushed oyster shells, yet 1t is cheap, and 1 is well to keep oyster shells wei crushed before them all the time in [ box as they need the lime to forn egg SHetl.
 Scraps, however, should never b. fed in a sloppy condition and nothing should be fed that is mouldy or sou because it is liable to cause digestiv' troubles They should be supplies regularly with green food and this, nl doubt will be supplied from tabl scraps such as lettuce. eabbage leaves apple and potato parings Plan nov to provide winter picking for the poul try on the farm by sowing a larg patch of grain next September. Sc that the mongrels are weeded out secure a good laying strain, pro vide q good warm shelter, and us sanitary precautions,
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