Poultry for profit

by R. A. Power

Let us next consider a few practical grain rations, that have been tried out by successful poultry men. These rations are always classified as scratch rations and dry mash rations. One very good ration is as follows: Scratch Feed, 3 parts cracked corn, 1 part wheat, 1 part oats, 1 part barley. Dry mash, 1½ part bran, 1½ part middlings, 1 part corn meal, 1 part meat scraps or tankage. Another very good practical ration is composed as follows: Scratch feed, 3 parts corn, 1 part oats, and 1 part barley. Dry mash, one part each of bran, middlings, ground corn, ground oats and meat scraps. These feeds should always be measured by weight, and not by bulk.

Now, then, just a few words in regard to the feeding of these grains. Always send the birds to roost with full crops. This is especially important during cold weather. It is much better if they be allowed to fill up on scratch grain rather than dry mash. The scratch ration is more bulky than the mash feed, and helps in keeping the bird warm. In fact, many successful poultry men close the hopper of their dry mash ration during the afternoon, and thus make the birds take the scratch feed in the litter, thereby encouraging the birds to obtain exercise, also.

We will close this chapter with a brief discussion on a recent development in the system of feeding birds. This is in regard to the introduction of artificial light. This practice has successfully passed beyond the “fad” stage and is now being used by successful poultry men all over the country. By supplying this extra light, the working day is thereby lengthened to the extent that the light is prolonged, and consequently, gives the bird a day similar to a summer day in length. The birds, by having this extra period of light, work just that much longer, and as a result, they are able to make more eggs. Everywhere this system has been given a trial, it has been found a paying proposition. One very common method in supplying this light is by connecting the alarm clock to the electric lighting system and setting the alarm at a period around four or five o’clock in the morning. This throws on the light in the chicken house, and then when the owner arises in the morning, he can go out and turn out the lights if it is light enough to do so by that time.

Thus we have considered the main points in feeding for egg production. While we have some of these important feeding principles still fresh in our mind, let us in the next chapter consider feeding birds for their flesh, because one very important part of the poultry business lies in the feeding of birds for meat. In the ordinary flock of birds, there are always some that we want to dispose of, such as the male birds and the culls of the females. If we know how to fatten these, we will be that much better off financially.

CHAPTER VIII.
FEEDING FOR MEAT PRODUCTION

The primary object in feeding birds for the market is to get them well covered with flesh, so that they will be plump all over. It is the difference in the weight of the bony skeleton and the weight of the well filled out carcass that determines the amount of edible meat on the bird. Hence our object in this process is to put on as much surplus flesh as we can.

Usually there are three classes of birds that are put on the market for meat purposes. They are roasters, broilers, and old hens. Roasting chickens are very common on the market, and the object is large size with a tender carcass. These can be either pullets or cockerels, or capons. They are often put on the market during the late fall or early winter, and bring the highest prices at that time.

Broilers are birds about three or four months old, forced along to a rapid growth, but still possessing tender flesh. This offers an excellent way of disposing of the male birds, since usually the sex of the young birds can be distinguished at about two months of age.

Old hens constitute the third division of the meat classes placed upon the market, and are generally composed of those birds that are through laying, or the ones that have been found to be unprofitable. Their meat is usually much tougher than the first two mentioned classes, and consequently used in city restaurants for meat pies, etc.

In fattening birds for the market, a somewhat different procedure is followed than in feeding for egg production. We found that in feeding for egg production we encouraged the birds in every way possible to take all the exercise that they could get. We do just the opposite in putting flesh on the birds. We restrict their exercise as much as possible, and pen them up in small quarters so that their feed largely goes to nothing but putting flesh on their bodies. It can easily be seen that when birds are roaming around, exercising more or less all day long, that there is little chance for them to get very fat.