Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1918-10-20
NEED BETTER METHODS
OF POULTRY MANAGEMENT
How TO Conserve Grain Products by
Substituting More Green
Foods In Dict.
THINK UNwIsE TO FORCE MoI1
Equip Fowls to Secure Maximum
Results With the Least Wastage
Before Frost Sets In, Winter Sup-
ply Should Be Stored.
ny II. ARMSTRONG RonEnrs

keep fowls without some form or green
aood: Fresh. tender greens. or their
hay and sh sseh de asfs cut c0T fer
stamina. Green food. means health
ana ana vitality. It guarantees fertility
Strong eggs anG s sfascn o, It
insurcs eggs that will hatch well and
produce strong. thrifty chicks. Laying
ssistently without this kind OF food.
puilets cannot be relied upon to START
laying In the fall without green tood.
VI all the elements entering into
poultry culture. greens. exercise and
fp nrn, air which means sunshine. too.
rderation owen these a ehe things Ess CON IN
abundance there is little need for the
medicine bottle.
this year than ever before because Of
the small cost at which II Is available.
we owe It to our pocketbooks and to Il
grain az possible. We cannot raise
stock wholly without grain. Of course.
fan yedlee the ansau ot ga main
green foods. European poultry raisers
have been zen obliged to depend upon
lions. and they have succeeded re-
81, BEFORE frost sets in tho winters sup
same as hay. Turnips and cabbages,
can be stored in cellars or buried in
Dried, cracked peas: beet pulp.
which Is the residue from the manu-
or mealed alfalfa are valuable substi-
tutes for fresh greens. and all are
much cheaper than the grain products.
TO frcshen them. or streamed over
ni night; Feed them separately or mixed
S Sh ea to S5y a ,oo ah snf this Is
an economical feed. And do not over
look look the vegetable parings from the
Kitchen. Table scraps will 20 n long
way toward keeping a email flock OF
hens.
,sprouted oats is an excellent form
ever. as some. claim. Oats are oats.
whether you feed them dry as who3e
grain. or IN the form Of sprouts; IN
Increased by the addition OF water.
This bulk Is desirable.
Heat and moisture arc the reqni,
sites for sprouting oats. Use natural
oats. not clipped oats, and be sure the
oa;s are MOI bleached. Bicached oats
are virtually impossible to sprout. If
you arc troubled with mold, which is
likely, wash the sprouting trays and
other paraphcrnalia with a solution OF
DO not regard green. food n. nm
accessory to the bill OF fare. it is
an essential Moreover it means
economy.
GRIT MUST NE SHARP
TO PROCURE PROPER RESULT.
Don't assume that because fowls are
given freedom to roam about field or
grit OF the right sort. The pebbles
found on the syerags farm or back
OF ,a gs nas as rRey arg
pebble in a, fowrs gizzard is of no
ps for use sp Than Woaa hp o be w sea
cornera; Like grindstones. they must
poultry grit Is n. commercial article.
1t comes in three sizes, coarse. medium
and fine. and Of various substances.
adult fowls: the ane grade is for
young chicks: 1t sells for, about 75
cents n hundred pound sack--a good
Oyster shells should be fed in addi-
ton to gris FOR the lime ana and, other
~ whif how hey yc6 son Of
these shells is consumed by n flock
OF hens during the heavy laying sea-
duc;ive season. which is the strongest
kind OF testimony as 20 their useful
ness. without oyster shells, the hens
due due to oN deficiency 1 Of line. 'ssS'
ana sys sss? sed aSS sas1 +
prices are slightly higher than the
cost Of grit; ,no-.a,. a,,,,o, - ,,o
gram ho'd diet Ia charcoal unf' swee,ens
the crop. aids digestion and acts as
I'm IN sse h she GGa aae
REAL 40. The organs obtain the naxi-
pouitry Keepers prefer to mix char
coal in the dry mash. which is a good
idea; Or it can be given in hepper
ways be fed separately. Place them
In nonwasteful hoppers and keep
them before the flock at all times.
coarse, medium and fine, and Is sold
by those who handle poultry supplies
most commonly used. 4 ioo-pound
sack lasts a long time. AS rule 1t
e Of Iss great bulk ps,ore It ssay from
fires. When eaten In large quaint
ties Il has tendency to make the
ind iE that it is injurious. =
IT rs RISKY TO FORCE
SOLT By CUTTING FOOD.
Some. breeders endeavor to hasten
the mott by REDUCING Snog the, ratG ,n. to
for several weeks; their aim being to
throw the, fowls into. poor condition,
tSe ea Il shd to ary em me 10
melting IS we'll under way the flock
in some instances to an extra ration.
tice 1t has too many disadvantages
and risks. The chief disadvantage is
that the, egg yield is completely stop
ped, and at u time when eggs are
bringing higher prices. Some hens
lay quite a few eggs when they first
enter the molt and up to tho time
when they commence to grow the hulk
Of their new feathers. True, they may
take longer to finish the mott because
Of these eggs since their energy Is
divided between eggs and plumage;
but then--the eggs coant for some
thing.
The risk Is that some Of the birds
may be 30 weakened by the starvation
process that they lose too much neAh
and vitality. and are too long in being
returned to 4 normal condition. Then,
too, in a weakened condition, they are
more susceptible to sickness.
Forced melting is in the class with
forced feeding. AS general practice
ter, let the hens mott naturally. The
melting period is a resting period
The hen requires this rest, especially
If you intend breeding from her next
spring.
a leading State experiment station
conducted a test with tho view to
tened successfully. 4 pen Of birds