Evening star. [volume] (Washington, D.C.) 1854-1972, 1919-09-14
CARING FOR THE HOME FLOCK
By II. w. RICKEY,
Poultry Specialist, Maryland state College.

In last Sundays article the separa.
ton Of growing pullets and cockerels
was recommended. 1t was suggested
that In cases where the range was
limited the pullets be given their lib.
erty and that the cQckerels be con-
nned and fed for normal growth only
because, as has been stated, forced
Feeding must, Of necessity, be limited
to not more than three or four weeks
depending upon whether the birds are
confined to pens or crates.
But II the very finest table fowls are
desired forced feeding must be resort
ed to. Provide for the purpose a slat-
ted crate. one made of laths on a one
by two inch wood frame. For home
use make the crate. six feet long and
two feet wide; on the front, back and
sides the laths should be nailed up
right and spaced about two inches
apart. while the bottom of the crate
should be made of laths set one and a
half inches apart, and underneath OF
into which fall the droppings; the
pan, however, is not a necessity The
crate should then be divided into three
compartments of equal size. Plan for
a given number of fattened chickens
to be eaten or sold each week.
About three weeks before the chick
ems are ready to be eaten select from
the flock the largest cockerels, as
many as will be required for weeks
use, provided the number is not more
than seven or eight at the most, which
Is about all that one compartment will
accommodate; put these chickens in
the first compartment at the begin
ming of the second week fill the second
compartment and do the same for the
third week. At this time the first lot
those in the second compartment must
be used, and as fast as one compart-
ment is emptied 1t should be refilled
with fresh stock. BY this method each
cockerel is fattened for between two
and three weeks, which is the limit of
The greatest gain is made when the
birds that are being fattened are
kept out of sight of other chickens.
Their food consists for the most part
of mash composed of ground grain
products mixed with feeds of animal
origin such as milk or meat scrap.
One of the commonly used mixtures
consists of yellow corn meal. ten
pounds, oat flour. ten pounds: wheat
middlings, ten pounds; wet with skim
milk, sweet or sour, or buttermilk to
the consistency of porridge. Many
poultrymen prefer to use the butter
milk, as 1t is said to make a better
finished chicken; this material, how
ever, cannot always be had in the
liquid form, but there has been put
on the market, during the past few
years, in both large and small pack
ages, commercial condensed butter
milk which is now being successfully
used as a substitute for the liquid by
some of our larger packers.
The wet mash is fed three times
day in troughs which are attached to
the front and run the full length of
the crate, and only as much food is
given at each feeding as will be
consumed within ten or fifteen min
utes. No moist food should be al
lowed to stand in the troughs for any
length of time. The professional
grains of any kind. nor is bran ever
mixed with the mash. but a little
hard grain fed occasionally at noon
in place OF the regular mash will help
to stimulate the appetite, and a small
amount of bran with the ground
grains, should increase the digesti-
bflity of the other feeds. While I
have no experimental data to show
the value Of bran in the fattening
its use. as have also followed the
feeding of hard grain as suggested
above. It is also a good plan to
sprinkle grit in the troughs two or
three times week. especially If the
hard grains are fed. A little green
food given to the chickens also aids
digestion. but If the mash is well
mixed with milk no drinking water is
required.
For the owner Of the small flock the
preparation for marketing and the ac-
tual marketing of surplus cockerels is
q very simple problem. While the dry
plucked chicken is the most attrac-
tive in appearance and demands the
highest price in the open market, it is
not as a rule necessary for the small
producer with only a few birds to dis
pose of to prepare his chickens in this
way, as market can usually be found
among his neighbors. that will pay
well for nicely fattened chickens and
not be too critical Of their appear
ance. In such cases the birds may be
scalded and then plucked.
miliar with this method. which is
much easier than dry plucking. When
scalding the fowls never dip them in
boiling water. Have the water heated
just below the boiling point, and with
the feet in one hand and the head in
Tic VShCE OO0y IHlO ~dtSEs
hold it there several seconds, moving
it back and forth so that the hot water
may he evenly distributed through
the feathers, then lift it out with the
legs up. SO that the feathers may fall
back and expose the skin to the air.
Repeat this operation three times.
After scalding. pluck as soon as pos
sible. The picker should be seated.
with the scalded bird on his lap. The
main wing and tail feathers should be
plucked first, after this is done the
Feathers from the other sections of
the body may be removed as the
picker may see At. II the chicken is
properly scalded, and reasonable care
exercised in the removal of the feath-
ers, there is little danger of seriously
tearing the skin. though it Is almost
impossible to prevent slight abrasions.
Detailed information as to the killing
Of fowls and dry picking may be
found in previous articles.
After the chickens are plucked they
should be thrown into cold water for
about an hour, and then kept in a cool
place until used. The flesh of the
dressed bird is not at its best until
forty-eight hours after 1t has been
killed. When first killed and while
the body is still warm the muscles and
tendons are soft and pliable, but as 1t
oools they begin to harden. and the
flesh Is fc ID to be tough, later it
becomes tender.
Among almost every flock Of pull