Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-06-24

man TO dispose of surplus males at
much greater proft than would be tho
case were they kept TO rooster age
That gives the puilctS moro room and
the pou!tryman quick return. cnab-
ling him I operate at much reduced
costs during the summer by reason OF
having fewer cockercls TO raise. II
the poultrynan is widcawakc nc will
also raise "a flock OF broilcrs In the late
fail when his equipment would other
wise be idle.
IE growing broilcrs for market the
/ most important point is TO have the
chicks in good flesh. especially plump
OF breast. II tho birds are not in good
flesh a, hroier size, II is far better
TO let them develop into roasters, for
thin broilcrs are not wanted at any
price.
To obtain plump hroilcrs the poultry
man must conS!dor Two thinGs-trst
the chicks ana their breeding and then
feeding Chicks for this purpose must
be sturdy little fellows If they arc TO
mako the rapid healthy growth so
necessary TO profit in broilcrs. That
the stock be OF good blood lines is also
important, for mouGrcis seldom make
the gains that chicks from pure-brcd
stock Will The mongrel makes only :,
so per cent use OF the available uutri-
ton. while the wcil-brcd animal makes
100 per cent use OF the feed. This
fact IN rccognizcd by feeders OF beef
cattle and hogs. and will be found
equally true in tho case of poultry.
\ The general purpose breeds arc best
l.for broilcr production though for the
Ilsmalier sizes OF hroilers the egg breeds
are considered quite worth while.
Feeding is the most important. for
even breeding Will avail nothing If the
feeding is lacking Not only muIt The
| poultryman produce carcass OF 4
given weight. but tho carcass must be
plump and mcaty. Patching hroilers
in tho manner roasters and fowls are
treated has never proved very success
full. and IL Is rarely attempted II the
| chicks have been properly fcd and
cared for they should be in good con-
dition al the broilor size. This careful
attention mus, begin with III" nrst
| feeding and continue until tho birds
are marketed.
Young Broicrs' First Feed.
For tho mrs, feed a mixture OF equal
parts rolled oats and stale bread
crumbs mixed with finely ground.
hard-hoiled csgs is good This should
be mixed In the proportion or one egg
TO six times the bulk Of the rolled oats
and hread-crumh mixture. II is well
TO add a little tue grit when feeding.
The mixture should be fed five times
a DAY aad the cEs mixture three times
DAY Feed only what tho chicks cat
UP clean
Dry whea, bran kept before the
chicks In small trouchs all the time
Viii lie found great help 10 growth.
81 Hoppcrs nf ohick-stze grit oyster
Ehelly and charcoal should be pla ccd
before the chicks after they arc two
weeks old bU, !, is not advisable to
allow an unlimited supply before mat
time. rs very young chicks are as likely
to I'll! up on grit as on feed
After the chicks arc three weeks old
the egg mixture should be gradually
diplaced hy tho following mash: twcn-
cornnical, ten pounds rolled oats, ten
pounds alfalfa meal. twenty pounds
middlnE, ten pounds linsecd meal
twenty pounds beef scraps. This
should be mo!stened with water or
milk 10 make cru~by mash and
quantities as tho birds Will eat up
quickly The grain should be fed three
times day.
A. four weeks Of age larger size Of
grain than chick feed Will be needed
"a growing feed grain mixture is good
at this time 1t is we'll a, this age
10 replace the troushs Of dry wheat
bran with hoppers OF dry mash of the
same mixture is fed wet This plan
pr feeding both dry ana wet mash helps
greatly IN making inc desired plump
After the first week daily supply
nf green food is absolutely necessary.
Lettuce, grass clippings. sprouted oats
and mangcls are good Green feeds
act rs tonic and appetizer.
Proper Weight Important.
There are three sizes Of dressed
hroilers demanded by most markets
pound and a quarter. pound and a half
and TWO pounds-and all birds should
weigh as near thes" weights as pos
Fible. However, il is best TO inquire
about this before killing.
Tho majority Of hotels and cafes OBJ
ect 10 birds running above the weight
Fpecfied. II a hotel orders a hundred
pound and quarter broilers which
you'd weigh I25 pounds. il does not
fNpect 10 receive and he charged for
80 pounds Just because the birds have
averaged a little over weight. The
fxtra ten pounds are added cost which
annot he recovered, as the broilcrs
re served in portions Of half a bird
each order. and the price mus,
tccessarily he tho same
Even when the birds are purchased
Py the pair, at given price Der pair.
mere is objection to overweight on ac-
ount Of the larger portions made by
he overweight birds. The larger por-
ions make the portions from the
proper weight broilers look small when
erved. thus causing complaint from
patrons. The dealer is obliged 10 OBJ
ect to overweight and it is we'll for
he poultryman to understand the rca-
on In order to have the dressed birds
the proper weight they should be
arcfully selected before killing
uarter Of Il pound for loss in dressing
about right.
No feed should ne in the crop when
he bird is killed. 1t is harmful TO the
eepins qualities and detracts from the
ppearance of the carcass thereby low
ring the price. The best way 10 stop
eedine before killing with as little
'orry among the chicks as possible. is
D feed the night before and then allow
othing the morning they are to he
iiled Tho chicks then have empty
rops withcsit frettinc off flesh. as is
he case where they are left all day
thout food.
Dry Picking for Fine Appearance.
Dry picking is the only proper way
, pick broilers and. in fact. any fowl