French Broad hustler. [volume] (Hendersonville, N.C.) 1916-1919, 1917-05-17
SUMMER MANAGEMENT OF )
THE POULTRY FLOCK,

1t is important in summer poultry
management that the houses be kept
cool and airy. Poultry of all ages
suffer during the summer. Make the
house and roosting place cool by open
ing shutters and windows, providing
muslin curtains or wooden shutters
over the front. hinged at the top to
swing out, and so fastened as to keep
out rain and sunshine, yet admit plen-
ty of fresh air. If possible, locate the
house in the shade of a tree Poultry
can stand less heat than humans.
hence the Importance of providing
shade and a cool roosting place. Keep
the house clean, and regularly disin-
fected, even though it requires extra
work. On many farms, hens stop lay
ing in summer, largely because of lack
of fresh and pure drinking water. An
abundant supply of cool, clean water
is essential. Remember, an egg is
about t~Wo-thirds water.
Keep up the warfare against lice,
bites and bluebugs. Gather the eggs
three times a day and market them
just as frequently as possible per
week. Keep in a cool place,
Do not tolerate brOody hens.
When dry weather and hot sun has
dried up most of the grasses, make
some other provision for green food IN
the form of vegetables. Some times it
is advisable to sow oats, wheat or
rye. Select those individuals, that on
account OF age, constitution, or other
undesirable feature, you plan to sell
in the fall, and as soon as they stop
laying, confne them in a small, clean
open pen. Feed them we'll on a fat
ten1ng ration, is follows: 3 pounds
milo, kafir Or corn. meal. 1 pound
wheat middlings (shorts), 1 pound
ground oats with hulls removed, and
8 pounds butter milk or sour milk.
Gf milk is not available, add 5 per cent
of beef scrap to the ration and moisten
with water. Milk in various forms is
desirable in the fattening of poultry.
Feed the mixture twice daily, all they
will clean up. but n o more. Supple
ment this with charcoal, fresh water,
and sUcculent green food. The first
few days feed sparingly, but toward
the end of the second week all they
will eat up clean, but no more. 1t sell
dom pays to fatten poultry for a longer
period than 2 weeks.
Never sell poultry until we'll fatten-
SN" IL ~ uOO0 nv pay ~ 1oCICA pOu4-
try it surely does not pay to grow it~in
The first place. Well fattened poultry
not only weighs more but brings more
per pound.
Do not sell poultry at so much per
dozen. This is a loose way of doing
business, seldom satisfactory to the
producer, although frequently profta-
bic to the middleman. In marketing
broilers the above may prove an ex-
ceptiOn. Market all your poultry at
30 much per pound, remembering that.
1t pays to study your markets. If
local dealer does, not give salts
factory prices, coop them up comforta-
bly, and ship to some reliable commits
sion merchant or produce company in
the larger cities. /
Do not feed your flock for forced
because this has been found un-
satisfactory. Much better practice is
t oa1low Your hens to lay when they
wis hand feed them we'll at all times.
the Noting easOn they should
be fed exceptionally well on nutritious
The growing of a new o of
feathers require a large amount of oily
and rich in portein feeds. 1t is advis-
able to add a little cotton seed meal to
their ration and more beef scrap and
sunf1ower seed.-Clarence Ousley, Dr.
of Extension, Texas Station.