Outdoor Sports and Games

by Claude Harris Miller

Another very excellent American or general purpose breed is the White Wyandotte. They are especially valuable as broilers, as they make rapid growth while young. The Leghorns are the leading breed for eggs. They are “non-sitters” and, being very active, do not become overfat. Their small size, however, makes them poor table fowls and for this reason they are not adapted to general use. The Asiatic type, which includes Brahmas, Langshans, and Cochins, are all clumsy, heavy birds, which make excellent table fowl but are poor layers and poor foragers. Brahma roosters will frequently weigh fifteen pounds and can eat corn from the top of a barrel.

A beginner should never attempt to keep more than one kind of chickens. To get a start, we must either buy a pen of birds or buy the eggs and raise our own stock. The latter method will take a year more than the former, as the chicks we hatch this year will be our layers a year later. Sometimes a pen of eight or ten fowls can be bought reasonably from some one who is selling out. If we buy from a breeder who is in the business they will cost about five dollars a trio of two hens and a rooster. The cheapest way is to buy eggs and hatch your own stock. The usual price for hatching-eggs is one dollar for fifteen eggs. We can safely count on hatching eight chicks from a setting, of which four may be pullets. Therefore we must allow fifteen eggs for each four pullets we intend to keep the next year. The surplus cockerels can be sold for enough to pay for the cost of the eggs. If we have good luck we may hatch every egg in a setting and ten of them may be pullets. On the other hand, we may have only two or three chicks, which may all prove to be cockerels; so the above calculation is a fair average. If we start with eggs, we shall have to buy or rent some broody hens to put on the eggs. A good plan is to arrange with some farmer in the neighbourhood to take charge of the eggs and to set his own hens on them. I once made such an arrangement and agreed to give him all but one of the cockerels that hatched. I was to take all the pullets. The arrangement was mutually satisfactory and he kept and fed the chicks until they were able to leave the mother hen—about eight weeks. It is also possible to buy one-day-old chicks for about ten or fifteen cents apiece from a poultry dealer, but the safest way is to hatch your own stock.

The easiest way to make a large hatch all at one time is with an incubator. There are a number of very excellent makes advertised in the farm papers and other magazines and the prices are quite reasonable. An incubator holding about a hundred eggs will cost ten or twelve dollars. There are many objections to incubators which we can learn only from practical experience. We shall not average more than 50 per cent. hatches as a rule. That is to say, for every hundred eggs we set we must not count on hatching more than fifty chicks. Incubators are a constant care. The most important objection to an incubator is that it is against the rules of most fire insurance companies to allow it to be operated in any building that the insurance policy covers. If the automatic heat regulator fails to work and the heat in our incubator runs up too high we may have a fire. At any rate, we shall lose our entire hatch. The latter is also true if the lamp goes out and the eggs become too cool. I have made a great many hatches with incubators of different makes and my experience has been that we must watch an incubator almost constantly to have success with it.

The sure way to hatch chickens is with a broody hen, but at the same time incubators are perfectly satisfactory if run in a room where the temperature does not vary much (a cellar is the best place). With an incubator there is always a temptation to attempt to raise more chickens than we can care for properly. Overcrowding causes more trouble than any other one thing. It is better to have a dozen chickens well cared for than a hundred that are neglected.

Eggs for incubators will cost about five dollars a hundred. Of course if they are from prize-winning stock the cost will be several times this amount. Before placing any eggs in an incubator it should be run for two days to be sure that the heat regulator is in working order. The usual temperature for hatching is 103 degrees and the machine should be regulated for this temperature as it comes from the factory. Full directions for operating, as well as a thermometer, will come with the machine and should be studied and understood before we begin to operate it. As the hatch progresses, the heat will “run up,” as it is called, and we shall need to understand how to regulate the thermostat to correct this tendency toward an increased temperature. The eggs in an incubator must be turned twice a day. To be sure that we do this thoroughly it is customary to mark the eggs before we place them in the machine. The usual mark is an “X” on one side of the egg and an “O” on the other written in lead pencil. In placing the eggs in the trays we start with all the “O” marks up, for instance, and at the time of the first turning leave all the “X’s” visible, alternating this twice every day.

In order to operate an incubator successfully, we shall also need a brooder, which is really an artificial mother. There is a standard make of brooder costing five dollars that will accommodate fifty chicks. Brooders are very simple in construction and can be made at home. A tinsmith will have to make the heating drum. The rest of it is simply a wooden box with a curtain partition to separate the hot room from the feeding space. Ventilating holes must be provided for a supply of fresh air and a box placed at the bottom to prevent a draught from blowing out the lamp. In a very few days after we place the chicks in a brooder they should be allowed to go in and out at will. In a week or two we shall be able to teach them the way in, and then by lowering the platform to the ground for a runway we can permit them to run on the ground in an enclosed runway. On rainy days we must shut them in.

There is always a temptation to feed chicks too soon after they are hatched. We should always wait at least twenty-four hours to give them a chance to become thoroughly dry. The general custom of giving wet cornmeal for the first feed is wrong. Always feed chicks on dry food and you will avoid a great deal of sickness. An excellent first food is hard-boiled egg and corn bread made from cornmeal and water without salt and thoroughly baked until it may be crumbled. Only feed a little at a time, but feed often. Five times a day is none too much for two-week-old chicks.

One successful poultryman I am acquainted with gives, as the first feed, dog biscuit crushed. All the small grains are good if they are cracked so that the chicks can eat them. The standard mixture sold by poultry men under the name “chick food” is probably the best. It consists of cracked wheat, rye, and corn, millet seed, pinhead oatmeal, grit, and oyster shells. Do not feed meat to chicks until their pin feathers begin to show, when they may have some well-cooked lean meat, three times a week.

There is quite an art in setting a hen properly. They always prefer a dry, dark place. If we are sure that there are no rats around, there is no better place to set a hen than on the ground. This is as they sit in nature and it usually seems to be the case that a hen that steals her nest will bring out more chicks than one that we have coddled. Eggs that we are saving for hatching should be kept in a cool place but never allowed to freeze. They should be turned every day until they are set. Hens’ eggs will hatch in about twenty-one days. The eggs that have failed to hatch at this time may be discarded. When we move a broody hen we must be sure that she will stay on her new nest before we give her any eggs. Test her with a china egg or a doorknob. If she stays on for two nights we may safely give her the setting. It is always better when convenient to set a hen where she first makes her nest. If she must be moved, do it at night with as little disturbance as possible. It is always a good plan to shut in a sitting hen and let her out once a day for feed and exercise. Do not worry if in your judgment she remains off the nest too long. The eggs require cooling to develop the air chamber properly, and as a rule the hen knows best.

Young chickens are subject to a great many diseases, but if they are kept dry and warm, and if they have dry food, most of the troubles may be avoided. With all poultry, lice are a great pest. Old fowls can dust themselves and in a measure keep the pest in check, but little chicks are comparatively helpless. The big gray lice will be found on a chick’s neck near the head. The remedy for this is to grease the feathers with vaseline on the head and neck. The small white lice can be controlled by dusting the chicks with insect powder and by keeping the brooder absolutely clean. A weekly coat of whitewash to which some carbolic acid has been added will keep lice in check in poultry houses and is an excellent plan. Hen-hatched chicks are usually more subject to lice than those hatched In incubators and raised in brooders, as they become infected from the mother. Some people say that chicks have lice on them when they are hatched, but this is not so.