Twenty Lessons Poultry ,^CT- PATTERSON AMERICAN POULTRY ASS'N. Class f) I ^d Book 1^ / Copyright N" COPYRIGHT DEPOSIT. K A FLOCK OF PEKIN DUCKS. FOWLS ON THE RANGE. POULTRY STUDENTS HOLDING AN EXHIBITION ON THE STREET. TWENTY LESSONS ON POULTRY KEEPING AN ELEMENTARY TREATISE PREPARED UNDER THE DIRECTION OF THE AMERICAN POULTRY ASSOCIATION BY C. T. PATTERSON PATHOLOGIST AND PROFESSOR IN CHARGE OP THE EXPERIMENTAL AND EXTEN8IO^ DEPARTMENT OF THE MISSOURI STATE POULTRY EXPERIMENTAL STATION AND EDITED BY FRANK E. HERING WITH FULL-PAGE FRONTISPIECE AND 55 ILLUSTRATIONS IN TEXT PHILADELPHIA AND LONDON J. B. LIPPINCOTT COMPANY k'' i a,fA^^ COPYRIGHT, I916, DY AMERICAN POULTRY ASSOCIATION PRINTED BY J. &.■ 'UPPINCOTT COMPANY AT THE WASniNQTON SQnARE PRESS PHILADELPHIA, U. 8. A. MAR -2 1916 ©CI.A42098i ^ FOREWORD ^ The poultry business, once regarded as of small conse- \- quence, has come to be recognized as one of our important J food-snpplying industries. Both the flesh and eggs of poul- try have become standard articles of diet. Eggs have been found to be a good substitute for meat ; jDeople of all nations eat more of them than of any other kind of food. Conse- quently, there is a large and steady demand for poultry products. Indeed, no other faiin products, save, perhaj3s, those of the dairy, give as great a return as poultry for the time and money invested. Even when no especial emphasis is laid upon the raising of fowls, they prove profitable to their owners. On the average farm, the outlay for food for poul- try is very small. They can be fed, in part, with the waste from the table. They can supplement tliis food with scraps and scattered grain, and wdtli insects picked up about the farm and barnyard. It is a matter of economy for a farmer to keep at least as many chickens as can find a li\ang for themselves ; for they do more than supply eggs and meat for family use. As a rule, the eggs and fowls sold iv FOREWORD go ii long way toward l^iiying groceries, or toward i)aying some of tlic other regular expenses of tlie farm home. The people of to-day are demanding vocational courses in the pnhlic schools. In response to their demand, a study of practical agriculture has been made a part of the school work in many kStates. A very important subdivision of this study is poultry raising. As a type study tlie subject of poultry raising will be found to appeal to both boys and girls, large and small, rich and poor, in town and in coun- try. j\roreover, it deserves a place in the school curriculum because of the increasing importance of the poultry indus- tries. The raising of fowls should prove a j)rofitable voca- tion for any enterprising young man or woman, as well as a pleasant, remunerative " side line " for the farmer or the suburbanite. The American Poultry Association is anxious that tlie boys and girls of America be given some correct and definite knowledge concerning poultry raising before tliey start on their life's work. Because so many children leave school al)0ut the time they complete their elementary course, this book has been prepared especially for the use of the seventh and eighth grades. It is intended to be studied in connec- tion with the subject of practical agriculture. We hope this little volume will meet the demands of FOREWORD V both teacher and pupils — that the teacher will find it of as- sistance in leading the children, and that the children them- selves will find it an aid toward making the study of poultry both pleasant and profitable. To this end, we dedi- cate the book to the teachers and pupils of America. Respectfully yours, The American Poultry Association, E. B. Thompson, President, S. T. Campbell, Secretary, C. T. Patterson, Author, Frank E. Herino^ Editor. November, 1915. CONTENTS LESSON PAGE I. Origin and History of Fowls 1 II. Nomenclature Diagram of Fowl 5 III. Characteristics of Fowls 6 IV. Breeds and Varieties 13 V. Breeds and Varieties (Continued) 15 VI. Breeds and Varieties (Continued) 26 VII. Turkeys, Ducks and Geese 28 VIII. Judging 33 IX. Housing 38 X. Equipment 43 XI. Yarding and Fencing 48 XII. Feeds and Feeding 52 XIII. Feeding the Baby Chicks 57 XIV. Mating 60 XV. Incubation 63 XVI. Brooding 68 XVII. Enemies 71 XVIII. Diseases 75 XIX. Care and Management 79 XX. Review 83 Appendix: Glossary of Technical Terms 85 Clubs and Contests 89 The School Fair 92 ILLUSTRATIONS FIG. PAGE A Flockof Pekin Ducks. Fowls on the Range. Poultry Students Holding an Exhibition on the Street Frontispiece 1. Nomenclature Diagram of Male 4 2. Shanks and Feet " 3. Different Kinds of Comb 8 4. Sections of a Feather 9 5. Laced Feather 9 6. Spangled Feather 9 7. Penciling, Crescentic Form 9 8. Penciling, Parallel Form 10 9. Barred Feather 10 10. Striped Neck (Hackle) Feather, Male 11 11. Black Langshans 16 12. Single Comb Black Minorcas 16 13. Buff Cochins ' 17 14. Single Comb Buff Leghorns 17 15. Buff Plymouth Rocks 18 16. Single Comb Buff Orpingtons IS 17. White Plymouth Rocks. 19 18. Single Comb White Orpingtons 19 19. Single Comb White Leghorns 20 20. White Wyandottes 20 21. Light Brahmas 21 22. Dark Brahmas 21 23. Barred Plymouth Rocks 22 24. Silver Wyandottes 22 25. Single Comb Rhode Island Reds 23 26. Corni.sh ■. 23 27. Partridge Cochins 24 28. Single Comb Brown Leghorns 24 29. Houdans 25 30. Silver Spangled Hamburgs 25 31. Children Describing Breeds and Varieties 26 The Jungle Fowl 27 ix X ILLUSTRATIONS 32. Bronze Turkey 28 33. Pekin Ducks 29 34. Runner Ducks 30 35. Toulouse Geese 31 36. A Buikling Which Insures Good Circulation of Air 38 37. Location of the House 39 38. Colony House 40 39. Section of House Showing Roosts, Drojiping Board and Nests 43 40. Indoor Feed Hopper 44 41. Outdoor Feed Hopper 45 42. Broody Coop 46 43. A Good Poultry Yard Fence 49 44. Two Poultry Yards 50 45. Internal Organs of Hen 53 46. Digestive Organs of Baby Chick 57 47. Hatching Box 63 48. Twenty-four-Hour Old Chick 64 49. Brood of Incubator Clucks 66 50. Brooding Coop 69 51. Pupils Naming Broods and Varieties 90 52. Children Building Exliibition Coops 90 53. Pupils After a Contest, with Their Winnings 91 54. Pupils with Cliiekens 91 TWENTY LESSONS ON POULTRY KEEPING LESSON I The ORiGiisr and Histoky of Fowls Many Iiundreds of years ago, before dawn of civili- zation, man lived by bunting and fisbing. Wben be bad caugbt and killed all tbe game in any one place, it became necessary for bim to move to anotber region, wbere be could find a fresb food supply. But finally be became tired of tbis wandering life and decided to settle down and live in one place wbicb be could call bome. Tben, in order to be sure of baving enougli to eat, be was forced to tame some animals and to cultivate some plants for food. It is tbougbt tbat tbe fowl was one of tbe first animals to be domesticated, or tamed. Perbaps tbat was because a fowl, once caugbt and its wing featbers clipped, could not get away as easily as otber animals. Wbatever tbe reason, it is certain tbat many Imndreds of years ago wild Aseel and Jungle fowls were captured and tamed by tbe tribes of India. Open your geogTapbies and find India. Many cen- turies ago, men wandered from tbat country across tbe Himalaya Mountains into Cbina. Witb tbem, tbey took some tauied Aseel fowls. Tbese fowls were large, angular J' 2 TWENTY LESSONS ON POULTRY KEEPING birds, very clumsy and not at all attractive in appearance. For many centuries they were bred in China. To-day their _. Name some breeds of fowls included in each class. TWENTY LESSONS ON POULTRY KEEPING ] ^ FiQ. 1. — Nomenclature diagram of male. 1, head; 2, beak; 3, nostril; 4, comb; 5, face; 6, eye; 7, wattle; 8, ear; 9, ear-lobe; 10, hackle; II, front of hackle; 12, breast; 13, cape; 14, shoulders; 15, wing-bow; 10, wing-front; 17. wing-coverts, wing-bar; IS, secondaries, wing-bay; 19, primaries; flights; 20, primary coverts; 21, back; 22, saddle; 23, saddle feathers; 24, sickles; 25, smaller sickles; 20, tail coverts; 27-27, main tail feathers: 28, body feathers; 29, fluff; 30, thighs; 31-31, bocks: 32-32, shanks; 33-33, spurs; 34-34; feet; 35-35-35, toes; 30-36, toe nails. LESSON II Nomenclature Diagram of Fowl The illustration opposite gives the various sections of a fowl, with their names. It is essential that this diagram be carefully studied, and the names of the parts learned. Draw an outline of a fowl on the blackboard. Number and name the sections from memory. 1... 2.. 3... 4. . .. 5.. 6.... 7 8 9.... 12. ... 10.. .. 11.. 13... 14.. 15. ... 16. .. . 17.. 18.... 19.. .. 20.. 21 ... . 22... 23.. 24.. .. 25.... 26.. 27 ... . 28 ... . 29.. 30... 31.... 32.. 33 ... . 34.... 35.. 36... Handle at HOME WORK home, locating each section. 5 LESSOX III ClIAKAC'TERISTICS OF FoWLS We have learned that the fowls which had their origin in a certain region are said to belong to a class which is usnally named after that region. All of the fowls of one class, however, are not necessarily alike. Those which re- semble one another in certain characteristics, such as size and shape, are said to belong to some particular breed. For instance, the Brahma and Cochin chickens both belong to the Asiatic class, but a difference in size and shape shows that they are of separate breeds. A connnon means of distinguishing breeds is found in the appearance of shanks and feet. S(^nie of these types are shown in Fig. 2. The most common breeds are those hav- ing four toes and smooth shanks. Some breeds, however, have feathers on shanks and toes, and there are a few five- toed breeds. Fowls may be of the same size and sliape, l)ut may differ or vary in color, shape of comb, etc. It is from such dif- ferences that we get the various varieties of chickens. In Fig. o are shown different types of conihs. Be sure to learn the names of each kind as well as the names of the different parts of each comb. While some of the varieties of poultry, such as the single and rose comb varieties of the Leghorn breed, are formed 6 CHARACTERISTICS OF FOWLS by a variation of the comb, a far greater number are formed by variations in color. Accordingly, before studying the FiQ. 2. — Shanks and feet; A, fouf toes and smooth shanks; B, five toes and smooth shanks; C, feathers on shanks and toes. different breeds, we should gain some idea of the colors and color combinations which are the distinguishing marks of the varieties. TWENTY LESSONS ON POULTRY KEEPING A type of Single Comb (ideal). 1, base; 2, points; 3, blade. For other types see Plymouth Rocks, Rlinorcas, Javas, etc. Pea Comb, profile (ideal). A t.vpe of Rose Comb (ideal). 1, base; 2, rounded points; 3, spike. See Dia- pram of Fowl (Fig. 1.) for ideal Wyandotte comb. Pea Comb, quartering view (ideal). Sultan Head, male (ideal). 1, V-shaped comb; 2, crest; 3, muffs; 4, beard. Strawberry Comb (ideal). Fio. 3. — DifTerent kinds of combs CHARACTERISTICS OF FOWLS 9 Fig. 4 shows the parts of a feather and gives their names. In case a chicken is of a solid color, that fact is indicated in the name so it is not necessary to discuss the solid-col- QU/LL Of? J • '"LUFF ^^, WEB^^^ SHAFT ■NDERCOLOR . SURFACE Fig. 4. — Sections of a feather. ored varieties here. Where the feathers are marked, how- ever, the naming of the varieties is mnch more difRcult. A feather with a black edginir on the outer edire of the Fig. 5. Fig. 6. Fig. 7. Fig. 5. — Laced feather. Fig. 6. — -Spangled feather. Fig. -Penciling, crescentic form (ideal). web, is called a laced feather (Fig. 5). The color of the centre of the feather determines the color of the bird. If the centre is white, the color is said to be silver ; if it is bay, 10 TWENTY LESSONS ON POULTRY KEEPING the color is called golden. Good examples of such naming of varieties are the Silver and Golden Wyandottes. A feather, tip of which is black, is called spangled feather (Fig. 0). Accordingly, a white feather with a black point is said to be silver spangled ; while a bay feather with a black point is called golden spangled. Sometimes feathers are said to be penciled with dark lines. These lines may either follow the outline of the Vu:. s. Fig. 0. FH.. S. — rrlicilill' funu, (.iduulj. I'l.i. '.1— Barred frathcr (ideal) feather as in Fig. 7, or may run straight across the feather, as in Fig. 8. The latter kind of penciling is shown clearly in the C^ampine varieties, while the outline, or crescentic, kind is shown in the Dark Brahma, and in all partridge varieties. As is the case with the laced feather, the background of a penciled feather gives the color. If the lines are against a white ground, the color is called silver; if against a bay CHARACTERISTICS OF FOWLS 11 ground, golden In case there is a black line aronnd a white feather, as in Fig. 7, the color is called silver penciled. The Dark Brahma, although called '' dark," is a good ex- ample of a silver-penciled fowl. When there is a black border around a bay feather, the color is said to be par- FiG. 10. — Striped neck (hackle) feather, male (ideal). tridge. The Partridge Cochin is typical of this type of col- oring. If a fowl is marked with black-and-white bars, running parallel across the feathers, we say that it is barred (Fig. 9). The Barred Plymouth Rock is, perhaps, the best known illustration of a l)arred chicken. 12 TWENTY LESSONS ON POULTRY KEEPING As shown in Fig. 10, the neck feathers of many male birds have a peculiar marking, different in coloi' fi-oni the l)ody feathers. REVIEW 1. (iive origin and history of ttic large, nu-at tyi)o of fowls. 2. Give origin and history of the small, egg tyi)e of fowls. 3. Give origin and history of the dual-purpose type. 4. Explain the meaning of " class." 5. What was the origin of domestic turkeys, ducks and geese? QUESTIONS 1. Explain what is meant hy "" l)reed."" 2. Describe the dill'erent types of fowls" feet. 3. What is meant by "variety?" 4. Name and describe five dift'erent kinds of combs. 5. Which do you tliink is the most connnon ? G. Name the parts of a feather. 7. Describe two difTerent kinds of penciling. 8. Describe a barred feather. D. Describe a striped feather. 10. What is the difference between a laced and si)angh'd feather? HOME WORK Collect as many differently marked feathers as possible. Locate the j)arts of each. Fasten the l)est specimen of each marking on a card for future reference. LESSON IV Breeds a:sd Varieties We have learned that ehiss indicates the region in which any type of fowls originated ; that breed is determined by size and shape ; that the word "■ variety " is used to desig- nate differences in color or comb. There is one other term used in classifying fowls. This term is strain^ which has practically the same meaning as " family." For instance, if John Smith should grow White Wyandottes for a num- ber of years, we would classify his fowls as American Class, Wyandotte Breed, White Variety, and Smith Strain. Learn the following chart of characteristics so that you can write it from memory : Name Size Colors Combs Shanks Barred Plymouth Rock. .. Medium Black and White Single Smooth yellow White Plymouth Rock ... Medium White Single Smooth yellow Buff Plymouth Rock Medium Buff Single Smooth yellow White Wyandotte Medium White Rose Smooth yellow Silver Wyandotte Medium Black and White Rose Smooth yellow Buff Orpington Large Buff Single Smooth white White Orpington Large White Single Smooth white Buff Cochin Large Buff Single Feathered — yellow Partridge Cochin Large Red and Black Single Feathered — yellow Light Brahma Large Black and White Pea Feathered — yellow Dark Brahma Large Black and White Pea Feathered — yellow Black Langshan Large Black Single Feathered — bluish black B.C. Black Minorca Medium Black Single Smooth and dark S.C.White Leghorn Small White Single Smooth yellow S. C. Brown Leghorn . . . .Small Red and Black Single Smooth yellow S. C. Buff Leghorn Small Buff Single Smooth yellow S. C. Rhode Island Red. . .Medium Red and Black Single Smooth yellow Cornish Medium Red and Black Pea Smooth yellow Houdan Medium Black and White V-Shape Dark crest and five toes Silver Spangled Hamburg. Small Black and White Rose Smooth Leghorns, Minorcas and R. I. Reds are also bred with Rose Combs 13 14 TWENTY LESSONS ON POULTRY KEEPING REVIEW 1. Describe the differences in fowls' feet. 2. Describe the differences in fowls" combs. 3. Name the parts of a feather. 4. Describe tlie different feather markings. 5. What is the difference in feather markings of the silver and partridge varieties? QUESTIONS 1. Name the white varieties and give tlieir characteristics. 2. Name the l)nff varieties and givt' tlieir characteristics. 3. Name tlie black varieties and give tlieir characteristics. 4. Name the varieties which have yellow shanks. 5. Name the varieties which have feathered shanks. G. Compare the White Leghorns and White Plymouth Rocks. 7. Compare the ButT Leghorns and Buff Orpingtons. 8. Compare the Cornish fowls and the Partridge Cochin. 9. Compare the Iloiidan and the Silver Sj)angle(l Iliimburg. 1(1. Name the black-and-wliite fowls nicntioned in tlii' preceding chart. HOME WORK See if you can find a fowl which has feathered shanks, but whicli should liave smooth ones. LESSOX V Breeds and Varieties (Continued) Study carefully the characteristics of each variety of chickens pictured in figures 11 to 30. REVIEW 1. Xanie tlie solid-colored fowls we have studied. 2. Name the black-and-white fowls. 3. Name the black-and-red fowls. 4. Name the fowls having feathered shanks. 5. Describe the different combs we have studied. QUESTIONS 1. Tell the characteristics of each fowl represented in Lesson V. 2. A fowl is medium in size, white-and-black in color, and has a rose comb, and smooth yellow shanks. Give class, breed, and variety. 3. A fowl is small and wliite, and has a single comb and smooth, yellow shanks. Classify. 4. A fowl is large, black, has a single comb and feathered shanks. Classify. 5. A fowl is large, black-and-white, has a pea comb and feathered shanks. Classify. G. A fowl is large, black-and-red, with a single comb, and feathered shanks. Classify. 7. Let each pupil describe a fowl, and let the rest of the class name it. 8. What colors are characteristic of tlie fowls we have studied? 9. Name the fowls having smooth shanks. 10. Name the fowls having feathered shanks. HOME WORK Tell the characteristics of all the pure varieties that you see on the road to and from school. 15 16 TWENTY LESSONS ON POULTRY KEEPING Fig. 11 — Black Langshaus. Fig. 12. — Single Cunib Black Minorcas. BREEDS AND VARIETIES 17 Fia. 13.— Buff Cochins. Fig, 14, — Single Comb Buff Leghorns. 18 TWENTY LESSONS ON POULTRY fZEEPLNG Fig, 15. — Ruff Plymouth Rocka. Fig. 16. — Single Comb Buff Orpingtons. BREEDS AND VARIETIES 19 Fig. 17.— White Plymouth Rooks Fig. 18. — Single Comb White Orpingtons. 20 TWENTY LESSONS ON POULTRY KEEPING Fia. 19. — Single Comb White Leghorns. Fig. 20. — White Wvandottes. BREEDS AND VARIETIES 21 Fig. 21. — Light Brahmas. Fig. 22. — Dark Brahmas. 22 TWENTY LESSONS ON POULTRY KEEPING Fig. 23.— Barred rivmouth Rocks. i'lG. 21. — t^Uvcr Wyaudottea BREEDS AND VARIETIES 23 Fig. 25. — Single Comb Rhode Island Reds. Fig. 26. — Cornish. 24 TWENTY LESSONS ON POULTRY KEEPING Fig. 27. — Partridfie Cochins. Fig. 2S. — -Single Comb Brown Leghorns. BREEDS AND VARIETIES 25 Fig. 29.— Houdans. FiQ. 30. — Silver Spangled Hamburgs. LESSON VI Breeds and Varieties (Continued) Let each pupil bring to school a good specimen of the variety of fowl grown at home (Fig. 31). Number the fowls and, if coops are not handy, tie each one's feet together Fig. 31. — Children describing breeds and varieties. and place the fowls on the floor, with numbers on the wall above them. Let each pupil make a blank card and fill it in with the names and characteristics of the fowls exhibited, to correspond with the chart on Page 13. The children should 26 BREEDS AND VARIETIES 27 note carefully wlietlier or not all the characteristics of the fowls are as they should be. THE JUNGLE FOWL (gALLUS BANKIVA) Historical data regarding the origin of our domestic fowls is not available to any great extent, but there are many points of similarity in the habits, color and form of the Wild Jungle Fowl that point to its being the probable ancestor of our domestic poultry. Many scientists working independently of each other have come to this same con- clusion. The Jungle Fowl [Gallus Bankiva) agrees very closely in shape and color with the Black Breasted Red Game Bantams, "with the exception of being somewhat larger in size. This wild fowl will very readily cross mth many of our domestic fowls. LESSON VII Turkeys^ Ducks and Geese The turkey is an American fowl (I ig. 32). When this country was first discovered, whole flocks of the large stately birds were found wild in the woods. They wandered about Fio. 32. — Bronze turkey. catching insects and picking up seeds and berries for food. At night they perched in the trees. Although at the present day there are comparatively few wild turkeys left in this country, those that have been domesticated retain many of the characteristics of their wild ancestors. They do much better if allowed to wander through fields and pastures, 28 BREEDS AND VARIETIES 29 foraging for their food, than if they are i)enned within the limited space of a poultry yard. The domestic turkey is larger than the wild one. The following table shows the Standard varieties and weights : 2-year old l-vear olil Less than 1- l-vear old Less than 1-year mlae lua le year old male female old female 36 lb. 33 lb. 25 lb. 20 lb. IG lb. 30 lb. 25 lb. 20 lb. 18 lb. 12 lb. 28 lb. 20 Ih. 18 lb. 14 lb. 27 lb. 18 lb. 18 lb. 12 lb. 27 lb. 18 lb. IS Jb. 12 lb. 27 lb. 18 11). IS 11). 12 lb. 30 lb. 22 lb. 18 lb. 14 lb. Narraganset White Holland Black Holland Buff Holland Slate Holland Bourbon Holland. 30 lb Ducks are wat^r fowls directly descended from the wild ducks which are found everywhere throughout the Northern Fig. 33.— Peiiin ducks. Hemisphere, nesting in the Xorth and migrating to the South for the winter. Like all true water fowls thev have 30 TWENTY LESSOxNS ON POULTRY KEEPING webbed feet, adapted to swimming. Their month parts are much larger than the month parts of chickens, and are called bills instead of beaks. There is a little strainer arranged on either side of the month, so that water can be taken in at the front of the bill, and passed out through the strainers, Fig. 34. — Runner ducks. leaving in the mouth any particles of food that may have been present in the water. The females of these fowl are called ducks, and tlie males drakes. Ducks are grown for their meat, eggs, and feathers. The Pekin (Fig. 33) and Runner ducks (Fig. 34) present the two extremes in types, the Pekin being the meat and feather type, while the Runner is the egg type. BREEDS AND VARIETIES 31 It is not necessary for domesticated ducks to have water to swim in. However, since they require much water to drink, they do best where they can have access to fresh, running water all the time. Fig. 35. — Toulouse geese. The following table shows the Standard varieties and weights of ducks : Adult Young Adult Young Breed Variety drake drake duck duck Pekin White 9 lbs. 8 lbs. 8 lbs. 7 lbs. Aylesbury White 9 lbs. 8 lbs. 8 lbs. 7 lbs. Rouen Colored 9 lbs. 8 lbs. 8 lbs. 7 lbs. Cayuga Black 8 lbs. 7 lbs. 7 lbs. 6 lbs. Crested White 7 lbs. 6 lbs. 6 lbs. 5 lbs. Muscovy Colored 10 lbs. 8 lbs. 7 lbs. 6 lbs. Swedish Blue 8 lbs. 6^ lbs. 7 Ib.s. 5^ lbs. Runner Fawn and white 4i lbs. 4 lbs. Call Gray » Call White >• Appreciated for their smallness East India Black ) 32 TWENTY LESSONS ON POULTRY IvEEPING Geese are water fowls with bills and webbed feet very much like those of ducks. Thev are grown more for their flesh and feathers than for their eggs, and they do best where they have good grass pasture and plenty of fresh water. The male is called a gander, and the female a goose (Fig. 35). The table which follows gives the Standard breeds, vari- ties and weiiihts: Breeds Varieties Toulouse Gray Embden White African Gray Chinese Brown Chinese White Wild or Canadian Ciray Egyptian Colored Adult Young Adult Young gander gander goose goose 25 lbs. 20 lbs. 20 lbs. 16 lbs. 20 lbs. 18 lbs. IS lbs. 16 lbs. 20 lbs. 16 lbs. IS lbs. 14 lbs. 12 lbs. 10 lbs. 10 lbs. Slbs. 12 lbs. 10 lbs. 10 lbs. Slbs. 12 lbs. 10 lbs. 10 lbs. Slbs. 10 lbs. Slbs. Slba. 6 lbs. REVIEW L What varieties of chickens confuse you the most? 2. (iive the characteristics of the Barred Plymouth Rock. '.i. (Jive the characteristics of tlie Rliode Ishind Red. 4. (iive the characteristics of tlie lUiH' Orpington. 5. Compare a White Wyandotte and a Wliite Orpington. 8. !). 10. QUESTIONS Name the varieties of turkeys. \Vhere is their native liome? Which variety is tlie most common? Name the varieties of ducks. W'liat are they raised for? Desciilie the month parts. What are the males called? What are Runner ducks noted for? Name the varieties of geese. What is their principal value? LESSO^^ VIII Judging At all contests and shows the jndges must have some nniforni standard hv which they can make their decisions. The gnide nsed in judi^'inc; the ponltrv at the various exhi- bitions held in America is a book called the American Staml- ard of Ferfecfion, which is published bv the American Poultry Association. Since this association is composed of the leading poultry breeders of the country, it is naturally the highest authority on poultry in America. It decides many of the questions that arise in connection with the poul- try industry. It also decides the points which are necessary to make a perfect fowl, and names the percentage which, in judging, must be deducted from the grade of each section that is not perfect. All of these particulars are to be found in the Standard of Perfection. Page 3G shows a score card used by judges in marking fowls. The percentage taken off for a defect in the shape of any section is placed in the first column, and that taken off for defective color is placed in the second colunm. The de- ductions are then added ; and their sum, subtracted from one hundred, leaves the fowl's score. During the fall sea- 3 33 34 TWENTY LESSONS ON POULTRY KEEPING son, fowls are usually judged by eoniparison ; that is, the judges carefully coiniJare the eomjieting birds section by section, and award the prizes to the best fowls. There arc some defects which are so serious as to dis- qualify a fowl and prevent it from winning a prize. There is not space to list all of these disqualitications here, but the following list will give some idea of the kinds of defects which make a chicken unfit for exhibition. In all breeds reipiired to have unfeathered shanks, any feathers or stubs or down on shanks, feet, or toes, or unmis- takable indications of feathers having been plucked from same. A wing showing clipped flights or secondaries, or both, except in water fowds. Lopped cond)S, except in Mediterranean and Dorking females; rose combs falling over to one side or so large as to obstruct the sight ; combs foreign to the breed ; split or fish-tail cond)s; side sprig on all single-comb varieties; decidedly wry tails; crooked backs; plucked hocks; de- formed beaks; absence of spike in all rose-cond) varieties, except Silkies, Malays and Malay Bantams; decidedly squirrel tail in all breeds except Ja])anese Bantams. In four-toed breeds, more or less than four toes on either foot. JUDGING . 35 In five-toed breeds, more or less than five toes on either foot. Legs and toes of color foreign to breed. Entire absence of main tail feathers. Some defects are not serions enongh to disqualify the specimen. For these, a percentage is deducted from the grade, or score. In applying the score card, judges are to discount for the more common defects as follows : Too many or too few points on comb, t'lieh i/> point. Rear of comb turning around y^ to 1 2>oint. Coarse texture of comb 1/2 to 1 point. Coarse texture of wattles ^X> to 1 point. Missing feather or part of feather in primaries or secondaries where foreign color disqualifies .... i to 3 points. Irregular barring in Barred Plymouth Rocks, in each section where found y^toly., point. Tail in any variety showing not to exceed i/j develop- ment 3 points. Crooked toes, each i{. to 1 point. The greater number of fowls score between S.5 and 95. 36 TWENTY LESSONS ON POULTRY KEEPING To be filled out on A. P. A. Card in Standard. OFFICIAL SCORE CARD Exhibitor Variety Sex Entry No Band No Weight . Symmetry Weight or Size Condition Comb Head Beak Eyes Wattles, Ear Lobes . Neck Back Tail Breast Body and Fluff Legs and Toes t Crest and Beard . . . * Short of Feather. . . Shape Color Remarks Total Cuts . Score . t Applies to created breeds. Judge Secretary * Applies to Games and Game Bantams. IIEVIKW. 1. Name the varieties of turkeys. 2. Name tlie varieties of dueks. .3. Name tl:e viirieties of geese. 4. What are tlie valuable (jualities of dueks? .5. What are the valuable (jualities of geese? 6. What are the valuable qualities of turkeys? JUDGING 37 QUESTIONS. 1. Wliat is the authority on poultry in Anierlfa? 2. What is the judge's guide in making his decisions? 3. Wiiat is a score card? 4. How is it used ? 5. How is the score found? G. What method of judging is there in addition to judging hy card? 7. What is meant hy disqualification? 8. Name a disqualification. !). What is meant by defect? 10. Describe a defect which is not a dis(]ualilication ; and tell how such a defect should aflect a fowl's score. IIO:y]E W^ORK. Make a score card. Judge the sections of a fowl and fill out the card, using your own idea of how eacli .section should be graded. LESSOX IX Housing One of tlie most important questions connected with the care of ponlti-v is that of housino;, for the healtli of the fowl Fio. ;-!0. — A biiilrliiK? which insures pood ('irculation of air. dej)ends largely npon the snrronndings while it is asleep. The primary consideration in hnilding a poultry honse is to insnre a good circnlation of air (Fig. 30). Since many of the impnrities of a chicken's hody are carried off through its breath, an abundance of fresh air is essential. Under no circumstances should a poultry house be kept too warm. 38 HOUSING 39 A chicken is provided by nature with feathers to protect it against severe weather; accordingly it should not be ex- pected to thrive in as warm a house as a man can live in. The location for the house should be chosen very care- fully. A high, well-drained place, if possible on sandy soil, will prove the most desirable. The structure should face south so as to receive sunlight and air from that direction ; Fig. 37. — The location of the house .should face south with door located in the aoutheast corner. and the do(U- should be located in the southeast corner (Fig. 36). If a droppings board is used on the north side, win- dows should be placed under the board to distribute light to all parts of the floor. The house should conform in size to the number of fowls it is intended to shelter. On the average farm, where two horses, two cows, and a few hogs are kept, it is considered profitable to keep from eighty to one hundred hens ; for that 40 TWENTY LESSONS ON POULTRY KEEPING number will be able to get along with the grain and scraps they j)ick up, and will not require nuich extra food. If a flock of this size is allowed free range, it can easily be accom- modated in a house IG X 20 feet, which will allow between throe and four square feet of floor space to each fowl. Fig. 38. — Colony house. Though vai'ious materials are used in building poultry houses, wood gives the best satisfaction. Concrete floors are good, but concrete walls make the house too damp. The plans shown in Figures oG and o7 are both prac- tical. One is f(U- a house with an open front which will admit botli air and light. The other has slat ventilators to HOUSING 41 admit air, and windows for lighting purposes. The ar- rangement of tlie rooms will be discussed in the lesson on equipment. Some especial provision must be made for the housing of young chicks, for they are not old enough or strong enough to protect themselves against changes in the weather, and are apt to crowd together if the nights are chilly. A colony house (Fig. 38), about S X 12 feet in size, with a front like that of one of the larger poultry houses, should prove an effective shelter for the young stock. The brooders can be placed within such a house, and can be left tliere until the chicks are from five to seven weeks old, when the brooders are removed and fireless hovers substituted. The age at which this transfer can be made depends partly upon the season of the year. When the chicks are large enough to use the roost poles, which are placed about sixteen inches from tlie floor, the hovers can be removed. Houses such as this should be built on skids or runners so that they can be drawn from place to place to furnish the chickens with range in summer, and can be drawn together in winter for protection to the fowls. PvEVIEW 1. Explain the score card. 2. Name tlie two methods of judging poultry. 3. What guide is used in judging poultry? 4. What would be the condition of contests without a guide for judging? 5. What is a defect? 42 TWENTY LESSONS ON POULTRY KEEPING QUESTIONS 1. Why do poultry need a house? 2. Shouhl a poultry house he warm enough for man? 3. How large should the house he? 4. Explain why a house should face the south. 5. Where should the openings he? G. What kind of material should he used? 7. Descrihe the colony house. 8. Tell how it should he equipped. 9. Give size of colony house. 10. Should chicks be kept in the house? If so, when? HOME WOKK ^Measure the poultry house at home and estimate the nuiulier of birds it will accommodate, allowing three square feet of floor space per fowl. LESSOInT X Equipment Since the poultry house is the home of the poultry, it should be equipped for their comfort with roosts, nests, feed hoppers, drinking fountains, etc. The roosts are of especial FiQ. 39. — Section of house showing roosts, dropping boards and nests. importance. They should be about three or four feet from the floor, and on a level, so that the chickens will not crowd to the highest perch. Sawed sticks about two inches square, with the top corners rounded, make good roosts (Fig. 39). About eight or ten inches under them, a droppings board should be placed, so that the entire floor of the poultry 43 44 TWENTY LESSONS ON POULTRY KEEPING lioiLse inaj be used for scratch iiig- room. The roosts should be movable so that they can be tidven out wheu the drop- pings l)oard is to l>e cleaned. If the nests are on the floor of the house, the hens are often tempted to eat their eggs. Accordingly, one good, clean raised nest should be provided for each four hens. - 1 i . V •c-^^^HhI 1 'im„^,^,^^m^mm K^oeH WSKom IH^Kmm^^^ -i, '''^H^l , ' A^H H^H Hif^^^ — ^p^sm^^e^jj^---"— ■•'^" a WM Fig. 40. — Indoor feed hopper. These nests should bo kept tilled with clean, fresh straw, so that the eggs will be clean and unbroken. A good place for the nests is under the droppings board. ( Fig. •')'.». ) 111 addition to roosts and nests, feed hoppers and drink- ing vessels should be provided (Figs. 40 and 41). The feed hopjjers, which should be placed so tliat the fowls can EQUIPMENT 45 easily get the food, are to be used only for mash. Grain should be thrown into the litter, so that the birds will get some exercise in scratching fur it. The drinking vessels should be such as to insure an abundant supply of fresh water to the fowls all tlie time. They should be of a kind that is easily cleaned, and should be up off the floor, so that litter cannot be scratched into them. Every care should be Fia. 41. — Outdoor feed hopper. taken to keep both feed and water clean and free from dis- ease germs. Special coops should be provided for the hens tliat be- come broody (Fig. 42). These coops should be raised off the ground, and should have a floor made of slats about two inches apart, to insure a circulation of air under the hens. If the hens are kept cool in this manner, they will be 46 TWENTY LESSONS ON POULTRY KEEPING broken of broodiness in a shorter length of time than if there were solid floors in the coops. If broody hens are well housed, and are fed and watered properly so as to keep their Fig. 42. — Broody coop. flesh np, they will go back to laying in a few days. If it is desired to set a broody hen, she should be placed separate in a hatching box that will j)ermit her to get to her own nest, but will prevent the other hens from bothering her. EQUIPMENT 47 REVIEW 1. Describe a good poultry liouse. 2. Which way should the house face? 3. Describe the openings. 4. Describe the materials used. 5. Describe a colony house. QUESTIONS 1. Why should we use feed hoppers? 2. What feed should be given in hoppers? Why? 3. What feed should not be given in feed hoppers? Why? 4. Where should the feed hoppers be placed ? 5. Where should the water be placed? G. Describe a broody coop. 7. Why has it an open slat bottom? 8. How should hens be treated when in broodj' coops? 9. Describe a hatching box. 10. What are some of the advantages of a hatching box? HOME WORK Build either a feed liopper or a broody coop. LESSON XI Yakding and Fencing Evp:ky farm should have its poultry yard, which tJie poultry should reeoguize as " home."' It is not necessary, however, to keep the fowls penned in that yard. On most farms, it is more profitahle to fence in lawns and gardens to keep the poultry out. than to pen the fowls in an en- closure; for if the fiock is allowed free range, it will pick up most of its food ahout the farm, eating scattered grain and weed seeds, and catching insects that might otherwise prove harmful to the crops. It is always wise, however, to have a breeding yard. In this yard should be put the good winter layers ; for they are the most profitable hens, since one winter egg is worth two or three summer eggs. ( )ften a flock is allowed to run down through failure on the part of an owner to insure good hatchings. The winter layers are the first to go to sitting in the spring. About the time these hens become broody, the " loafing" hens start to lay; and the good hens are set on the poor hens' eggs. This is a sure method of weakening a flock. If, on the contrary, the winter layers are kept in the l)reeding yard, and their eggs used for hatching, the flock will be certain to show improvement. Towards the 48 YARDING AND FENCING 49 close of the hatching season, these hens may he turned out with the flock, and the yard used for young chickens. The fencing of a yard is a very important question (Fig. 43). If the yard is square, or very nearly so, it will be found, as the diagram (Fig. 44) will show, that more ground can be fenced with the same amount of wire used ,■•'-■■ '' ,': 1 Fig. 43. — A good poultry yard fence. than to fence a rectangular yard. Moreover, it will readily be seen that the chickens in yard ISTo. 1 of the diagram can get further from the fence than those in yard N'o. 2. Ac- cordingly, since they have more freedom, the former chickens will not be so gi-eatly tempted to try to get out. A heavy wire fence six feet high, with a one-inch mesh at 4 50 TWENTY LESSONS ON POULTRY KEEPING the bottom, makes a good feiu-e for both old and young fowls. Since fowls usually fly to the top of a fence, and then down to the other side, there should be no board or other heavy finish at the to]i of the fence to afford a perch. It is a good plan to have two yards for each room of the house, so that the chickens can be shut out of one while Yard No. 1 Yard No. 2. FiQ. 44. — Two poultry yards, each divided into four pens. The square yards in No. 1 require less fence than the rectangular yards in No. 2. green food is being grown in the other. In this way the soil will always be kept fresh and free from disease. REVIEW 1. How should grain be fed? 2. How sliould mash he fed ? .3. What is the best waj^ to break broody liens? 4. How should broody hens be fed? 5. Describe a hatching box. YARDING AND FENCING 51 QUESTIONS 1. Should poultry have a yard? Wliy? 2. What are the advantages of a free range? 3. What kind of poultry yards should be fenced? 4. How large should a yard be? 5. What change could be made with tlie fowls in a pen? 6. How do fowls get over the fence? 7. W^iat shape should the yard be? 8. Give some advantages of this shape. 9. Why should the yard be divided? 10. What kind of fence is best and why? HOME WORK How many farms do you know of which have a poultry yard separate from other yards? LESSO^^ XII Feeds and Fp:eding In tlieir wild state, fowls wandered at will, and got their food by hunting' and scratching for seeds, insects, worms, and so forth. A\'ith nnliniited range, and all sorts of foods at their disposal, it was an Qi\sx matter for them to get foods containing the necessary elements for proper nourishment. Xow that fowls have become domesticated, however, it is necessary for those who raise them to make sure that they are provided with food containing l)ody-bnilding substances, as well as egg-forming material, if eggs are desired. There are two classes of foods necessary to the proper nourishment of an animal's body. One consists of protein, the muscle builder, which is composed chiefly of nitrogen. The other consists of the carbohydrates, which build fat and supply heat and energy. Sugar and starcli are among the chief carbohydrates. Fat answers the same purpose as sugar and starch, and is two and one-fourth times as valuable. A fowl should have about one part protein to each five parts of carbohydrates. A ration which has this relation is said to be a haJanced ration. A ration in which the rela- tion of protein to carbohydrates is as one to four is called a narrow ration ; that in which the relationship is as one to six is called a wide ration. In order to determine the relative value of two or more 52 FEEDS AND FEEDING 53 foods, add all the protein they contain, and then add all the carbohydrates. Divide the simis by the amount of protein. It will be fonnd, of course, that the protein goes into the snm of the proteins once. The number of times it is contained Fig. 45. — Internal organ.? of hen; 1, mouth parts, receive food and air: 2, oesophagus, conveys food to crop; 3, crop, for softening food; 4, stomach, secretes digestive fiuid.s; 5, gizzard, grinds food; 6, duodenum, receives pancreatic juice; 7, pancreas, secretes pancreatic juice; S, Uver, stores food and secretes bile; 9, intestine, absorbs nourishing parts of food; 10, caeca, for absorption; 11, cloaca, common opening for intestine, kidney, and oviduct; 12, Ovary, develops yolks of eggs; 13, funnel of oviduct, receives yolk from ovary; 14, Albumen section of oviduct, forms white around the yolk; 15, isthmus of oviduct, forms soft shell; 16, uterus of oviduct, forms hard shell; 17, kidneys, take out impurities; 18, tracheffi (windpipe), conveys air to lungs; 19, lungs, purify blood; 20, heart, keeps up the circulation of the blood; 21, spleen, acts on red blood-corpuscles. in the carbohydrates will show the. relative value of the foods. The following table gives the amounts of protein and carbohydrates in certain foods, together with their relative value. From this table select feeds to make a balanced ration. 54 TWENTY LESSONS ON POULTRY KEEPING DIGESTIBLE CONTENTS OF Foodstuffs Percentage Protein Barley 8.75 Buckwheat 8.1 Broom torn 7.52 Indian corn 8.(5 Kaflir corn 7.5 Flax seed . '20.0 Oats !t.2 Cow peas 18.3 Millet seed 19.03 Rice . 5.3 Rye 7.5 Sorghum seed 7.0 Soy l)ean -0.0 Sunilower sei'd 12.1 Wheat, plump '.K'i WHieat, shrunken . . . '.I.H Alfalfa meal 12.3 Buttermilk 4.0 Skim milk 3.3 • Wliole milk 3.0 Dried milk 51.2 Beef scraps 54.0 Dried blood 78.0 Green cut bone 27.8 Wlieat bran 12.02 Wlieat middlings . . . 12.2 Wheat sliorts 13.02 Cracked corn 0(.7 Steel cut oats 10.0 Corn meal . '■).4 Rolled oats . 0.5 Cottonseed meal ... 41.1 Gluten meal 25.8 Linseed oil meal . . . 24.4 ( old process ) Linseed oil meal . . . 26.1 (new process) VARIOUS POULTRY FOOD of Peroentage of Carbohydrates and Fats Nutritive Ratio 07.24 1 7.7 53. () 1 0.0 57.00 1 7.8 73.2 1 S.3 70.5 1 10.3 82.35 1 4.0 50.7 1 0.2 50.7 1 3.1 43.38 1 2.2 08.3 1 11.8 GO.l 1 8.S 5!).l 1 8.4 54.7 1 2.0 80.1 1 7.1 03.8 1 0.9 04.3 1 0.5 40.7 1 3.3 5.5 1 1.4 7.5 1 1.7 13.2 1 : 3.7 18.0 1 0.4 20.0 1 0.5 5.8 43.9 I 3.4 01.9 1 5.1 54.5 1 42 74.0 1 11.2 00.3 1 0.2 73.1) 1 11.5 05.5 1 7.2 40.4 1 1.0 74.8 1 2 9 01.0 1 2.5 53.1 1:2.0 FEEDS AND FEEDING 55 Although proteins and carbohydrates are the main elements needed for the nourishment of fowls, there are other essential elements. Most of these are present in the foods that contain the proteins and carbohydrates, but there are some few elements that must be supplied. Among these are common salt (sodium chloride), which should be given to fowls, as to other animals. Care should be taken in regulating the amount, however, as too much salt proves injurious. Other minerals, such as lime, the fowls got from gravel, sand, ground oystershell, etc. These hard, sharp particles serve two jnirposes : they grind the food in the gizzard of the fowl, as well as furnish minerals. It is always well to remember in this connection that poultry do not grind their food in their mouths, as most animals do, but in their giz- zards. Accordingly, part of the food should be ground before being fed to the fowl, as an aid to digestion. The following ration is good for laying hens. If the fowls are allowed free range, however, the food they pick up outside should be considered in feeding them. DRY MASH Corn meal 100 lbs. Shorts 40 lbs. Ground oats 100 lbs. Beef scraps 20 lbs. Wheat bran 100 lbs. Fine salt 2 lbs. The grain fed with this ration should be composed of 56 TWENTY LESSONS ON POULTRY KEEPING equal parts of cracked corn and wheat, and shonld'be scat- tered in the litter morning and evening. Charcoal and grit shonld be before the fowls all the time. In order to fatten fowls, they shonld be confined in a coop and fed a wide ration, which contains a large per- centage of carl)oliydrates. Corn meal and shoi'ts, moistened with bnttermilk, make a good food for fattening. Plenty of fresh, clean water shonld be before the fowls at all times. REVIEW 1. Tell how fowls oet over fences. 2. Describe a good jjoultry fence. 3. Give size and shape of a farm poultry yard. 4. What advantage is there in fencing the poultry yard? 5. What disadvantage? QUESTIONS 1. How do fowls grind their food? 2. Give the two \alucs of grit. 3. What are the two classes of foods needed? 4. What is protein and what does it do? f). ^^'hat are carbohydrates and wliat do tlioy do? 0. ^^'llat is a " l)alanced ration " and liow do you figure a ration wliere several feeds are conil)ined? 7. What is a narrow ration? A wide lation? 5. Give a good ration for laying hens. 0. Give a good ration for fattening fowls. 10. Name the digestive organs of a fowl and tell the work done by each. HOME WORK Mix a balanced ration for laving hens and bring a sample of the mixture to scliool. LESSOX XIII Feeding the Baby Chicks About the time a baby chick is ready to leave its shell, it draws the yolk of the egg into its body. Nature has given this yolk to the chick as a sort of lunch basket which contains food enough to last for several days. This is a wise provi- sion on the part of Dame Xature, for the little chick is very Fig. 40. — Digestive organs of a baby chick; 1, crop, in which food is softened; 2, stomach, in which digestive juices are mixed with the lood; 3, gizzard, in which the grinding is done by means of small pieces of stone, called grit; 4, intestines; 5, yolk, which serves as food for the baby chick for the first few days after it comes out of the shell ; (>, CcEca or blind pouches. Much of the digested foods enter these, the nourishing parts being absorbed. weak for some time after leaving the egg and does not know just what to eat nor where to find it. The yolk furnishes it with food until it grows strong enough to shift for itself. (Fig. 40). The bal)v chick should not be fed until it has used at least a part of tliis yolk. It is not well, however, to wait too long before feeding it. If the chick grows too hungry, it is 57 58 TWENTY LESSONS ON POULTRY KEEPING likely to gorge itself. From twentv-foiir to forty-eight hours after hatching is a good age at which to begin feeding. Only a small quantity of food should be given to begin with, but the amount should be gradually increased as the yolk is used. Some claim that sour milk or buttermilk, if given to the chick before any food is given, will have a medicinal value in controlling diseases of the intestines. It will at least do no harm to give the chicks a few drops of the milk, which is a valuable food. All through the chick's life buttermilk and sour milk are very beneficial and, to some degree, take the place of meats. The first day's feed for the chick may be of hard boiled egg, ground up fine, shell, yolk and white thoroughly mixed. If the shell is not included in the mixture, some fine sand should be sprinkled over the food. Grit or sand should not, however, be given to chicks in quantities during the first few days ; for the chicks are likely to cat too much of it. The feed for the second and third days should be a mix- ture of boiled eggs, bread crumbs, and oatmeal. The egg and bread crumbs should be gradually omitted, and wheat bran added to take their place. When the chick is about a week old, it may be given a good grade of chick feed for grain, and a mixture of corn meal, oatmeal, and wheat bran for mash. At the age of two months, chicks may be fed the ration for lavinti' hens. FEEDING THE BABY CHICKS 59 REVIEW 1. Name the digestive organs of a fowl. 2. Explain a " balanced ration." 3. Explain a "wide ration;" a "narrow ration." 4. Give a ration for laying liens. 5. Give a ration for fattening poultry. QUESTIONS 1. What is the yolk of an egg for? 2. How long will the yolk last tlio l)aby chick? 3. Where does the yolk enter the intestine? 4. When should the first feed be given to the baby chick ? 5. What should its first feed be? 0. When and how should grit be given? 7. What is the danger in waiting too long to feed the chick? 8. What should the chick's feed be the second week? !). At what age should it be given the ration for laying hens? 10. Is sour milk a good food? HOME WORK Kill a hen at home and examine the digestive organs; name each organ as you locate it. LESSOR XIV Matixg Experiments have proved that it is best to keep the various breeds and varieties pure. It is a risky business to attempt cross-mating. Those who ])ractise it usually fail, and iind it necessary to begin all over again. Those who wish to experiment, should try cross breeding with only a few chickens. The main flock, to produce the best results, should be kept pure. Jn order to improve the farm tlock, it is a good practice to select the best fowls and place them in a pen by them- selves, and to hatch from this pen only. If eggs for hatch- ing are taken from the entire tlock, the results are uncertain, and failure is likely. Only those fowls should be selected which have constitutional vigor. It is not necessarily the largest chickens that are the best. Other characteristics than size should be considered. The fowls should have clear voices, and prominent, clear eyes. They should stand firm, with their feet Hat on the ground and their toes well spread. The toes should have short nails, and the knees should be set well apart. If the chickens are in good con- dition, they should be quick and active, and should get out early in the morning and stay out late at night. 60 MATING . 61 The shape of the fowls is a very important considera- tion. Hens which are wedge shaped — narrow in front and wide behind — are usually the best egg producers. The blocky, square or rectangular shape is the best for meat pro- duction. Under no circumstances should fowls which show weaknesses of any kind be used for breeding. All those should be discarded which have any prominent defects, such as crooked backs or breast bones, wry tails, single combs in rose comb varieties, or rose combs in single comb varie- ties, feathers on shanks, in smooth-shank varieties, or smooth shanks in feathered-shank varieties. It is the tendency among fowls of the parti-colored varieties, for the males to become lighter and the females darker in color through breeding. In order to produce males and females of the same color, it is necessary to have two breeding pens. One of the pens should be used for fowls lighter in color than wanted, and the other for darker fowls. The first pen will produce females of the desired color, and the second will produce males of the desired color. This method, which is called double mating, is practised by some fanciers to produce exhibition fowls. If males and females from the same pen are kept to- gether for breeding, the results are likely to be bad. This practice is called in-hreeding. In order to avoid it, some breeders keep two pens or lines which were originally from the same pen. The fowls are mated from these two lines. 62 TWENTY LESSONS ON POULTRY KEEPING The results of this method, which is called line breeding, are likely to be good; for, while the fowls are of the same blood, they are distantly related. REVIEW 1. What is the yolk of an egg for? 2. When shonhl the baby chick be fed? 3. Wliat should its first feed be? 4. How sliould grit be given? 5. Explain the changes in the feed ration for the first two months. QUESTIONS 1. ITow can tlie flock be improved? 2. What is tlie most im])ortant point in selecting breeders? 3. Does the movement of a fowl tell anything of its vigor? 4. Name some points of a good fowl. 5. Name some points of an inferior fowl. 6. What is the egg-producing shape? 7. What is the meat-producing shape? 8. Should breeds and varieties be crossed? 9. What is the breeding tendency of fowls whose color is black- and-wliite? 10. What is " double mating? " HOME WORK Select and mark some good breeders and some poor breeders and write out your reasons for the selection. LESSON XV IXCUBATION It is natural for a lien to lay twelve or fifteen eggs and then to become broody. By selection and careful breeding, Fia. 47. — Hatching box. hens have been brought to lay many more eggs than this number ; but most hens, sooner or later, want to sit. If it is desired to hatch chicks, a hen should be removed to a hatch- ing box as soon as she becomes broody (Fig. 47). This box should be arranged with a runway in front of the nest so that the hen will be able to get some exercise, and to reach the food and water placed there for her, without bothering 63 64 TWENTY LESSONS ON POULTRY KEEPING the other hens, or being bothered l)_v them, during tlie period of incubation. By incubation we mean the developing of the chick inside of the egg. An egg is composed of four parts ; 1st, the living germ, which develops into the chick ; 2d, the yolk, which is food for the chick after it leaves the shell; 3d, the white, or albumen, which is food tor the ombryo while in the shell ; and 4th. the sholl, which is for protection. The white is Fig. 48. — This chifk i.s onl\- 24 hours old; it still has the flapper ou its beak, yet it, is growing some wing feathgrs. composed principally of protein and water ; and the yolk contains a large amount of fat. The microscopic germ is located in a small, white spot (the germinal disk) on the top of the yolk. This spot always turns to the top; and if the egg is not moved, the yolk will rise through the albumen so that it can receive the heat from the hen above. If left in this position too long, the embryo will stick to the sholl. To avoid this catastrophe, the hen turns the ei2,luir 3 oz. Give 1 teas])oonfnI to 12 fowls in moist mash each morning for 3 mornings then diseuntinue till needed. For severe cases douhle the dose. Another common disease of poultry is gapes. This is caused by a small worm which fastens itself to the inside of the windpipe of a fowl, and lives by sucking the bird's blood. A fowl aftiicted with gapes stands in a drooping position, fre- quently gaping and showing signs of irritation in the throat. DISEASES 77 Since the gape wonn lives in the earth and is picked up bj the fowls from the soil, the best way to eradicate it is to move the chickens to a new place, and then to apply lime to the infected soil. The ground should be cultivated for one or two years, and should afterwards be sown in grass. It is not safe to move the chickens back until the infected place has been in grass for at least a year. Before treating a fowl for the gapes, it is well to make sure that the chicken is really suffering from the disease. A good remedy for the ailment is to put the fowls in a box or barrel and to sift dry, air-slaked lime over them. The breathing of the dust by the fowls dislodges the worms. Care must be taken, however, not to use enough lime to suf- focate the chickens themselves. Limber neck is not a disease in itself, but is a condition resulting, usually, from ptomaine poisoning, though acute indigestion sometimes produces the same symptoms. It can be transmitted from a dead fowl to a live one, if the live bird is permitted to eat of the carcass of a fowl that died of limber neck. Accordingly, it is well to burn all the dead chickens that might transmit the trouble. Scaly leg is a rough, irregular growth on the feet and legs, caused by a mite much smaller than that which infests the poultry houses.' This mite works its way underneath the scales on a chicken's feet and legs, and causes an extra growth there. Like most parasites, it thrives better in filth, 78 TWENTY LESSONS ON POULTRY KEEPING and is sure to flourish on the feet of poultry that are allowed to roost in filthy quarters. Two or three applications of equal parts of lard and sulphur usually will cleanse the feet and legs of a fowl that is sufl:'ering from this pest. Baby chicks are often afflicted with diseases caused by their being too warm or too cold, or by their being fed too young. They are also subject to white diarrhoea, a germ disease. The best way to prevent these diseases is to exer- cise care in housing and feeding the little chicks, as directed in Lessons XII and XIII. PvKA'IKW 1. What is the worst eiu'iiiy to |ioultry? 2. Tell how to control liawks ami crows. .3. Tell how to control rats and skunks. 4. How can wc control lice? 5. How can we control mites? QUESTIONS 1. What is the first step in controllinj;- diseases? 2. What is the beginning of roup? .3. Give symptoms and remedy for roup. 4. Give symptoms and remedy for canker. 5. Give symptoms and remedy for chicken pox (sore head), (i. Give symptoms and remedy for limber neck. 7. Give symptoms and remedy for gapes. 8. Give symptoms and remedy for scaly legs. 9. If fowls have a cold where would you look for the trouble? 10. If they catch cold in the yard what can be done? nO:\IE WORK Find two diseases in the flock at home and remedy them. LESSON XIX Care and Management Almost all poultry will sooner or later be used for food purposes. Since this is the case, each fowl should be properly fattened before being sold. In selecting chickens for market, it is wise to choose those which will not prove profitable for egg-laying or breeding purposes. A hen is not profitable as an egg-producer after her second laying season ; so all the old hens should be disposed of. Inasmuch as w^eak fowls are likely to produce weak chicks, all those that show indications of weakness should be selected for market. Fowk with long, straight necks, straight beaks, knock knees, and so forth, are not usually profitable. Accordingly, the sooner they are turned into cash, the bet- ter. At the close of the hatching season all male birds should be sold save those to be kept for the next year's breed- ing season. There is a double advantage in selling them oif, since infertile eggs are better in quality and keep much longer than fertile eggs. Any pullets having serious defects, such as crooked backs or wry tails, should be disposed of. When the young birds that are to be sold weigh from one to two pounds, they should be placed in a coop or small pen and fed on cracked corn, wheat middlings, wheat bran, and 79 80 TWENTY LESSONS ON POULTRY KEEPING sour milk for about ten days before being placed on the nuirket, kSince a great deal of the profit in keeping chickens conies from the sale of the eggs, it is necessary that the eggs be in first class condition when placed on the market. They should be kept as carefully as milk and butter during the summer months. At all times, they should be clean ; for clean eggs are more attractiye, and secure higher })riccs than dirty ones. It is easy to ensure clean eggs, if good nests with plenty of fresh straw are proyided. The straw also preyents the eggs from being cracked, as has been mentioned before; and an eg:g; that is sound will keep much longer than one with a crack in it. An egg should l)e nicely shaped if intended for market. Since small eggs turn down on their sides in the eQ:g fillers, and yery large ones stand up so high that the eggs aboye break them, eggs of an ayerage weight of about two ounces should be selected for market. Those larger and smaller should be kept for home use. In order to l)e sure of haying fresh eggs, the eggs should be collected every day. If hens sit on eggs even oyer night, the germ begins to develop. After two days of inculcation, the effffs are unfit for food. ]\Ioreover, hens nmst be watched and prevented from " stealing '' their nests. Often they hide their eggs in out-of-the-way places, and by the time the nest is discovered, the eggs have been spoiled by the CARE AND MANAGEMENT 81 beat of the sim. In order to ensure a reputation for reliabil- ity, alwa^'s test witb a candle any doubtful eggs before tak- ing them to market. It is a good plan, oftentimes, to sell to dealers wbo buy " loss off " — that is, who test the eggs them- selves, and pay only for the good ones. If you wish to mar- ket " strictly fresh " eggs, they should be disposed of twice a week if possible. With poultry, as with everything else, care and prompt- ness are two of the chief secrets of success. Especial care should be exercised in seeing that the fowls get food con- taining the proper elements for fattening or for egg produc- tion ; and that the baby chicks are given proper rations. On many farms, the supply of sharp grit is all used up. When this is the case, grit must be furnished to the chickens. Crushed rock answers this purpose admirably. Care should ])e taken also to ensure to the chickens a constant supply of clean, fresh water. Unless the water is in very large vessels, it must be renewed oftener than once or twice a day. Promptness in discovering and arresting disease has helped many a poultryman to prosperity. It is a good prac- tice to look over the flock each day, in order to discover any disease before it gains a foothold. The fowl which seems sick or drooping should be immediately separated from the rest of the flock in order to prevent the spread of contagion ; and the poultryman should spray the houses and coops regu- larly, without waiting for disease to appear. 6 82 TWENTY LESSONS ON POULTRY KEEPING It will be found that the work of poultry house and yard can be done niiich more easily and quickly if a little fore- sight is used in the location of the buildings. They should be so situated as to be convenient to the other farm buildings and to each other. It is a good plan, also, to have in the poul- try house bins which will hold a large amount of feed so that it will not be necessary to go to the barn for feed a couple of times a day. It is attention to details such as these that distinguishes the good business man from the poor one, and the thriftv farmer from one that is shiftless. REVIEW 1. Which is better, a preventative or a cure? Why? 2. Tell all you can of roup. 3. How would you treat canker? 4. What are gapes and how are they controlled? 5. How can you control sscaly leg? QUESTIONS 1. What is necessary to success in poultry? 2. What is the final use of most poultry? 3. Give a ration for small chicks. 4. What is grit for? 5. Can fowls live without it? 6. Give some points wliich indicate that a fowl is not profitable for laving or breeding iturjjoses and sliould be sold on the market. 7. What results from hens stealing their nests? 8. How often should eggs be sold? 9. How do you candle eggs? 10. What are the advantages of good nests? HO:\IE WORK Select two profitable and two unprofitable birds at home. LESSON XX Revip^w ANSWER ANY FIFTY QUESTIONS. TWO PEU CENT, roil EACH CORRECT ANSWER WILL BE ALLOWED 1. What does poultry mean? 2. Why shouhl we study poul- 3. WHio grow poultry? 4. What is comparison judging? 5. What is score-card judging? G. Where are eggs used for food ? 7. Name the parts of poultry used for food. 8. Name the sections of a fowl. 9. Give the history of the meat breeds. 10. Give the history of the egg breeds. 11. Give the history of the dual- purpose breeds. 12. Compare White Plymouth Rock and White Orpington. 13. Compare Bufi' Plymouth Rock and Buff Cochin. 14. Compare Black Langshan and Black ^linorca. 15. Name the solid-colored fowls. IG. Name the parti-colored fowls. 17. Describe the Barred Ply- mouth Rock. 18. Describe the Silver Wyan- dotte. 19. Describe the White Leghorn. 20. Describe the Light Brahma. 21. Describe the White Wyan-. dotte. 22. Describe the Houdan. 23. Why should poultry houses be ventilated? 24. Describe a good location for a poultry house. 25. Describe a good poultry house. 2G. Describe a colony house. 27. How should the house be equipped? 28. How many nests are needed? 2!). Where should the nests be placed ? 30. Describe a broody coop. 31. Describe a feed hopper. 32. How should the yard be divided? 33. Which fowls should be in I)reeding pen? 34. Wliat is tlie l)est shaped yard? 35. What is tlie natural food of the fowl? 30. Give a good feed ration for hens. 37. Give a good feed ration for baby chicks. 83 84 TWENTY LESSONS ON POULTRY KEEPING 38. Name tlie intornal organs of 48. Name the tliree most common a lien. diseases of poultry. 39. Tell the work done by each 40. Give causes and remedy of organ. each. 40. Should breeds be crossed? 50. Describe the healthy type of 4L Give some points that indi- chicken. cate high and low vitality. 51. Describe the type to cull and 42. What is an incubator? sell. 43. Name the parts of an egg. 52. What is a good fattening ra- 44. What is the temperature tion? necessary to incubate eggs? 53. Why is regular feeding nec- 45. Explain natural and iirti- essary ? ficial brooding. 54. Why is a l)alanced feed neees- 4G. Name three enemies of poul- sary? try. 55. How should eggs be cared 47. Give method of controlling fyj. v each. APPENDIX GLOSSARY OF TECHNICAL TERMS. Barring: Bars extending across a feather at right angles to its length, or nearly so. Beard: In chickens, a group of feathers pendent from the throat, as in Houdans and Polish. In turkeys, a tuft of coarse, bristly hairs, four to six inches long, jirojecting from upper part of breast of mature males. Beak: The projecting mouth parts of chickens and turkeys, consist- ing of upper and lower mandibles. Bill: The projecting mouth parts of water fowl consisting of upper and lower mandibles. Blade: The rear part of a single comb, back of the last well-defined point, usually extending beyond the crown of the head. Breed: A race of fowls, the members of which maintain distinctive shape characteristics that they possess in common. Breed is a broader term than variety. Breed includes varieties, as, for example, the Barred, White, and Buff varieties of the Plymouth Rock breed. Brood: All the young birds hatched or cared for at one time by one mother, or in one brooder. Chicks: The young of the domestic hen, properly applied until the sex can be distinguished ; sometimes used to designate specimens less than one year old. Cock: A male fowl one year old and over. Cockekel: a male fowl less than one year old. Comb: The fleshy protuberance growing on the top of a fowl's head. The standard varieties of combs are: Single, rose, pea, V-shaped, and strawberry, all others being modifications of these. Condition : The state of a fowl as regards health, cleanliness, and order of plumage. Crop: The receptacle in which a fowl's food is accumulated before it passes into the gizzard. Disqualification : A deformity or serious defect that renders a fowl unworthy to win a prize. 85 g6 APPENDIX DiSQUAi'ii'iED: Term applird to a fowl that is iinworthy to win a prize. Do\vx:Tlie iirst hairy covering of cliicks; also the tiny tufts of hair-like growth that sonietiiucs are found on the shanks, toes, or feet, of fowls. DiiAKK: A male of the duck family. ])U('K: A female of the duck fauiily. as disprior to the development of feathers. Ear-i.(>i:ks: The folds of bare skin just below the ears, sometimes called ■' d;»er-ears." Ear-lol)es vary in color in dilTerent breeds, being red. wliite, purpk>, cream, and so forth; thry also vary greatly in size. Fliff: The soft feathers about thighs and posterior part of a fowl; also the soft, downy under-jjart of a feather. fi'iLT.s: A teim that is a])plied lo the wattles. ILvcKLE: The neck plumage of either sex, formed of the hackle feathers. Knock-kneed : A deformity in which the legs come too near together at the knee-joints and are bent outward, laterally, below the knees. Mealy: Having the appearance of being sprinkled with meal. Ap- plied to buff varieties where the ground color is stippled with a lighter color. Parti-colored : Feathers or fowls of two or more colors. Pea COMB: A triple comb, of medium length, resembling three straight, single combs placed parallel with one another, and joined at base and rear, each having short but distinctly divided serrations, the serrations of the two outer rows being lower and smaller than those of the middle row, and those of each row being larger and somewhat thicker midway of the comb than at front and rear. Pen : A male and four females. Penciling: 8mall markings or stripes on a feather. They may run straight across, as in the penciled Hamburg's, in which case they frequently are called bars, or may follow the outline of a feather, taking a crescentic form, as in the Dark Brahmas, Partridge Cochins, etc. Plumage: The feathers of a fowl. APPENDIX 87 Poult : The young of the domestic turkey, properly applied until the sex can be distinguished, when they become cockerels and pullets. PotHLTBY: Domestic fowls reared for exliibition, for the table, or for their eggs or feathers. Primaries: The flight feathers of the wing, hidden, or nearly so, when the wing is close. Pullet: A female fowl less than one year old. Quill : The hollow, horny, basal part, or stem, of a feather. Rose comb: A low, thick, solid comb, the upper surface of which should be covered with small, rounded points. This comb ter- minates in a well-developed spike, which may turn upward as in Hamburgs ; be nearly level, as in the Rose-comb Leghorns, or turn downward, as in the Wyandottes. Scaly legs : A fowl's legs with an incrustation or deposit upon and beneath the scales. Secondaries: The long quill feathers that grow on the second joint or fore-arm of a fowl's wing, visible when the wing is folded. With the primaries, they constitute tlie main feathers of the wing. Solid color — self color: A uniform color, unmixed with any other. Serrated : Notched along the edge like a saw. Serration : One of the projections of a serrate. Shaft: The stem of a featlier, especially tlie part filled with pith, which bears the barbs. Shank: The lower, scaly part of a fowl's leg, exclusive of the foot and toes. Sickles: The long, curved feathers of a male bird's tail, properly applied to the top pair only, but sometimes used in referring to the prominent tail coverts, which also are called lesser sickles. Side sprigs: Extraneous, well-defined growths on the side of a comb. Single comb: A comb consisting of a single thin, fleshy serrated formation, rising from the beak and extending backward over the crown of the head, and. in males, beyond the head. Spangle: A clearly-defined marking of distinctive color, located at the end of a feather. Spangled: Plumage made up of spangled feathers. 88 APPENDIX Squirrel tail: A fowl's tail, any portion of which projects for- ward toward the neck, beyond a perpendicular line drawn from the juncture of tail and back. Strain: A family of any variety of fowls bred in line of descent by one fancier, or a successor, during a number of years, until it has acipiired individual characteristics which distinguish it more or less from other strains of the same variety. Strawberry comb: Approaching in shape the outline and surface of strawberry. Surface color: The visible color of the plumage when a fowl is at rest. Symmetry: Perfection of proportion; the liarmony of all the parts or sections of a fowl, viewed as a whole, with regard to the standard type of the breed it represents. Tail-feathers, main : The straight and stiti' feathers of the tail that are contained inside the sickles and tail-coverts; the top pair are sometimes slightly curved, but generally are straight. Thumb mark: A distlguring depression which sometimes appears in the side of a single comb. Toe feathering: The feathers on the toes of a fowl. Trig: One male and two females. Typical: Expressing a characteristic, in color or form, representative of a breed or variety ; for example, *' typical shape " means the form peculiar to a breed. Under color: The color of the downy portion of the plumage, not visible when tiie plumage is in its natural position. Variety: A subdivision of a breed used to distinguish fowls hav- ing the standard shape of the breed to which they belong, but differing in color of pkmiage, shape of comb, etc., from other groups of the same breed. The general difference between the terms breed and variety is well brought out in the statement, popular among fanciers, " shape ^makes the breed; color the variety." V-shaped comb: A comb formed of two well-defined horn-like sec- tions. Wattles: Tlie pendent growths at the sides and base of the beak. Web — web of feather: The flat or plumed portion of a feather, made up of a series of barbs on either side of the shaft. Web of feet: The flat skin between the toes. Web of wing: The triangular skin attaching the wing to the body, visible when wing is extended. APPENDIX 89 CLUBS AND CONTESTS Much good can be had from the holding of contests in school (Fig. 51). (Jonipetitions of any sort have the effect of stinuilating tlie interest of the pnpils, and of encouraging them to greater efforts. Many contests are pos- sible in connection with the stiidy of poultry, A very inter- esting one consists of the naming of the breeds and varieties by the pupils, as mentioned in Lessons IV, V, and VI. The fowls should be placed in numbered coops. The IDupils are then given blank cards like that on Page lo ; and are told to pass in front of the coops, examining the poultry, and writing on the cards the name and description of each fowl. The child who names tlie fowls and gives their char- acteristics correctly wins the contest. In case of a tie, the child whose spelling is the best wins. If there is still a tie, the penmanship on the card will decide the question. Another good contest for counties where annual poul- try shows are held consists of a competition among the chil- dren in raising fowls to be entered and judged at the county poultry show. Special prizes for fowls should be offered for the school children ; and an additional prize should be given for the best exhibition coop made by a pupil (Fig. 52). These coops are twenty-four inches from front to back, thirty inches high, and forty inches long, with cloth ends, backs and tops, board bottoms, and wire fronts. Every pupil should exhibit the fowls he raises in a coop of his own making (Fig. 53). 90 APPENDIX Fig. 51. — i'upil:^ uaimug breeds and varieties from pictures. ^^._ :sa^ ii'ni iniiimiiiii , ■ inwiiHuii— ^ Fig. 52. — Children building exhibition coops which arc 24 inches from the front to back, 30 inches high and 40 inches long, with cloth ends, back, and top, board bottom, and wire front. APPENDIX 91 Fig. 53. — -Pupils after a contest, with their winnings. Fig. 54. — Pupils with chickens which they have brought to school. 92 APPENDIX An effective contest can be based on the care and man- agement by the child of the liock at home. The pnpil should keep a definite and accurate record of all feed used and of the cost of houses, coops, and egg cases. He should also keep a record of all eggs used, sold, or incubated. These records, together with a three-page essay on some problem con- nected with poultry raising, will serve as the basis of the contest. The parents should co-operate with the teacher by seeing that the pupil does the work, and by furnishing written statements of the jimount of work done by the child. The teacher should give the pupil school credit for the work done at home. THE SCHOOL FAIR DuRiNCi the fall season, the pupils should arrange for a one-day fair. On that day, they should bring to school many products of the farm, with poultry chief among them (Fig. 54). The parents should be invited to be present. It will not be hard to find competent men who will be willing to assist in judging the poultry and other products. The American Poultry Association has members in every school district, who will be glad to co-operate in this \v(U'k and to help in every way possible. The prizes need not be elab- orate. A ribbon often means jnst as much to a child as an expensive prize, and proves just as successful in stimulating the pupil to greater efforts. LIBRARY OF CONGRESS 002 851 000 J