THE POULTRY YARDPOULTRY BUSINESS OUTLOOK

F.B. CLEWETTE

ADVICE TO BEGINNERS

In advising people who wish to Investin birds, appliances, machinery, etc.,we always say go very slowly, Investi-gate successful plants, take some of thefeatures most attractive to you fromeach place, or follow the plan of theone that appeals to you most favorably,but please don't formulate new plansand expect to use them on a largescale until you have tried them outand found them satisfactory.

Use plans and ways of feeding andcare that are successful In other hands,and test out any theories you may haveon a small scale, and your experiencewill not be so expensive as it otherwisemight be. <

Remember the saying, that "Foolsrush boldly In where angels fear totread." And a poultryman more thanmost other people must use hard com-mon sense and avoid all visionaryschemes until he gets on his feet, andwith everything running smoothly, andthen the new things may have a show.Some people in starting into the poul-try business think it best to get eggsand Incubators and raise young stockof their own, and buy no mature birds.This appears to us to be a slow anddiscouraging way to get started, andsince the thing the beginner needs morethan ; anything else Is experience, itseems to me the best plan is to buy-grown stock and learn how to handlethem, and at the same time get chicksand find out how to feed and care forthem.It is not wise for anyone to decide

before having had experience just ex-actly what line of work to take up, forone may make a success of one line ofpoultry culture but in another linewould hardly pay expenses.

For this reason we think It best toget some birds and work with them aswell as the chicks, and in that way findout just the line you are the best fittedto take up. Some people work natural-ly Into fancy stock, some succeed wellwith ducks. Some get good resultsfrom broilers, another is better fitted tohandle the day-old chick trade, whilehis neighbor starting the same maydevelop a fine egg business. It Is al-ways well to expect drawbacks, andthen they will not be so disheartening

as they will if you are overconfident ofclear sailing all the time.

Sometimes we get an inquiry likethis: "I have some nice chicks, sixweeks old, running with a hen, andyesterday three of them died after asickness of about two hours; threemore are sick; can eat, but unable tostand on their feet.

The trouble In this case seems to besomething they have eaten that wasfermented or moldy, and caused pto-maine' poisoning. If trouble like thiscomes on the beginner and his lossesare very large he is very much dis-couraged. If he has had experiencealong this line he is not likely to allowhis birds to get impure food. Actualexperience is much more effective infastening facts In our minds than justreading about it in a paper, yet if weread everything possible in regard tothe care of poultry we will be savedmany losses. In fact, we should try toabsorb new ideas all the time and neverbe satisfied Vith what we alreadyknow, but keep on the lookout for any-thing that may help us to do more andbetter business.

(To be continued)

Mannxer (Irorice If. Lee * Co.

SUMMER WORK"Culling" Is part of the summer

work which might almost come underthe head of economy.

The cockerels should be culled, thatis, separated from the pullets. This

-should be done as early as It Is pos-sible to detect the difference in the. sexes by the comb and wattles. Myreasons for this are that the moreroom and the more . freedom the pul-. lets have the better they will develop,while if the growing young cockerelsare kept together by themselves they

will not scrap or fight and can be fedmore easily for the market. \u25a0>

The sexes are about even In a hatch.There will be about the same numberof cockerels and pullets. The pulletswe want for egg production and thecockerels to be fattened for market,only keeping out a few necessary forbreeding purposes.

The sooner tho cockerels can beturned off the better, first because thatgives the pullets more room, and sec-ondly, it lessens the work and the feedbill to get rid of the youngsters. Third-ly, they will bring per weight morewhilst young broilers than when theyare large enough for roasters.

By my advice tin- successful man ofwhom I have written sold off his sur-plus cockerels at a week old to abroiler raiser and found he made bet-ter money selling at 10 cents eachthan by keeping then on. Personally,as I was raising for the fancy, forexhibition as well as for breeders, Icould not cull out and get rid of mycockerels at a very early age, as Imight sell off a prospective and val-uable prize winner. 1 usually \u25a0 halto keep the cockerels till three or sixmonths of age to watch their develop-ment, but I always separated themfrom the pullets as early as possible,then at three months if the marketprice and the demand was good I fat-tened and sold or I caponlzed. I wasguided in this by the demand.

Before putting up for fattening 1would cull very closely. All of mychicks were marked at birth by a smallpunch hole In tho web of the foot,whilst some special matings of newblood from expensive eggs, raised by

hens, had an additional leg brand ofscarlet or other worsted braid sewedon the leg. The braid did not bindtoo closely and etched as the birdgrew, and was replaced at or beforematurity by a metal legband.

This careful marking was a greatassistance at culling time, for by thisI knew the pedigree of each chick andif in any way a chick did not comeup to the standard of its parents a*. at

early date the market was the placefor him.

However, although to cull closelyand often was my rule, it was not al-ways possible to foresee how the birdswould develop until they were almostmatured, or from nine to twelvemonths old, when if they did not comeup to my expectation they were con-demned to the market.

Summer work with the little chicksmeans keeping them clean from liceand mites and fleas. By not allowingthem to run with the older fowls andby keeping their houses and runsclean.

Give them plenty of green food. Icould never manage to overfeed withgreen alfalfa, lettuce, clover or cab-bage and I do not think it possible tooverfeed them. Of course green cloveror alfalfa can be left in a heap, asone man did. A friend said: "Why.that heap of lawn clippings will heat.""What harm will that do?" he asked."You will soon see," was the curt re-joinder of his visitor, who told me ofit. In a short time I had an appeal-ing letter from him. His fowls weresick, when he grave them food they

would not eat it, looked at it, backedaway, tumbled over, acted either sillyor sleepy, walked around like theywere drunk. He thought the fowlsmust be "in-bred" or have weak con-stitutions. He was feeding them justas I told him to. Just careless sum-mer work about ruined that flock andthat man gave up the poultry business,declaring It a fraud.

Green clover, alfalfa or any vege-table will not give, but will prevent

diarreha. Diarrhea Is caused by meat,animal food, anything putrid ormouldy, mouldy bread and even moul-dy vegetables which give it. Neverthrow vegetables, parings or leaves onthe ground in the chicken yard. Youwill soon have a vile smellng. un-healthy place and diseases of all kinds.Dig a hole and bury all that you can-not chop up.

Chop up raw vegetables, because thechickens have no teeth and cannot biteoff the food if it Is growing or fastened.They may peck or pull off a mouthful

at a time, but when thrown out theycannot bite it off, but will dragaround and get It so dirty that it willbe poisonous for them to eat it.

Cleanliness, green food, clean water,shadethat is a synopsis of summerwork. That will keep the littlechicks free from all ailments and will"keep the pullets growing."

Separate the sexes and when you findthe market will warrant it, which willbe in the spring, sell off the cockerels.Later on, especially if you have range,you can keep them and about threeweeks before you want to marketthem, put them up to fatten them, orImight say, fleshen up for market, forwe want to put juicy flesh upon themand not layers of fat. In order to makethem tender and juicy we must re-strict their liberty by keeping themin a very small yard or In a fatteningcoop. This will prevent them form-ing muscle and make the flesh tender,while the proper food will tend tomake them juicy.

The crate used for fattening fowlscan be four or six feet long. Mine werecomposed of lath six feet long. Theframe of the crate is six feet long,eighteen inches wide and eighteeninches high, divided into six little stallsor compartments. The frame is cov-ered with lath, placed lengthwise onthe bottom, back and top, the widthof one lath apart. The first lath on thebottom should be two Inches from theback to allow the droppings to fallthrough, otherwise they would lodgeon the lath at the back. The laths areplaced up and down in the front, thespace between them being two incheswide to enable the chickens to feedthrough the trough. A V-shaped troughis made to fit into two notches incleats in front of each crate. The cratestands fifteen inches high; the drop-

pings are received on sand or otherabsorbent material and removed daily.The coop is large enough to hold twelveor eighteen young chicks (two or threeto a stall), or six full-grown fowls.Fowls are fed three times a day allthey will eat in fifteen minutes.

A good formula for fattening is equalparts of bran, cornmeal and oatmealmixed with skim milk, fed three timesa day. The last week of the fattening

process 5 per cent of cotton seeed mealmay be added. A little salt and coarsesand or grit should be added to the

food. Chickens do not seem to be ableto stand the confinement and cratefeeding for - more than three weeks.The food should be removed In fifteenor twenty minutes and fresh water leftbefore them. This feeding will makethem fat, tender and delicious.

Old fowls will be made wonderfullytender by a three weeks' course of thisfeeding—Pacific Poultrycraft.

A SETTING HENWhen a hen Is bound to set,Seems as though 'taint etlketDowsln' her in water tillShe's connected with a chill;Seems as though 'twas skarsely rightGivin' her a dreadful fright,Tyin' rags around her tail,Poundin' on an old tin pall,fhasin' her around the yard—Seems'as though 'twas kinder hard,TVein' kicked and slammed and shooed'Cause she wants ter raise a brood.t sh'd say it's gettln' gayJest 'cause natur' wants its way.

While ago my nlghbor, Perm,Started bustln' up a hen;Went to yank 'her off the nest,Hen, though, made a 'peck and JestGrabbed his thumbnail good and stout, ;Liked to yank the darn thing out.Perm he twitched away and thenTried again to grab the henHut, by ginger, she had spunk.'Cause she took and nipped a hunkBig's a bean right out his palm.Swallowed It, and cool and calm.Histed up and yelled "Cah-dah!"Bounded like she said "Hoorah!"Well, sir, when that hen done that,Perm he bowed, took off his hat.Spunk jest suits him, you can bet,"Set," he says, "got darn ye, SET!"

—Holman P. Day In I.ewlston Journal.

LOS ANGELES HERALD SUNDAY MAGAZINEAUGUST 7, 1910. 11

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HAVES K. B.Rhode Island Specialist

700 Reds 20 Breeding PentOur reds win their share of the prizes on

this coast and come from eastern stock thathave been line bred for fifteen years and winIn New York and Boston. Visitors at ouryards say they are the best flock of redsthey have ever seen. Yards In Arroyo oppo-site ostrich farm. Take South Pasadena carto Avenue 8«, one block north to San Pas-qual avenue, then two blocks north on same.BOX 38, OABVANZA STATION, LOS AN-GELES. CAL. Phone East 1431.

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\u25a0' I Pay My Way

There are more Just like me whoought to be working for YOU. Why areyou not In the poultry business on apractical basis, on a commercial basis,on a FAYING BASIS T The InglewoodPoultry Colony Is the place where thebiggest poultry business In the southwestla being built up NOW. In the Ingle-wood Poultry Colony poultry and eggsbring higher prices than they do any-where else, and yon can buy suppliescheaper than you can from any dealer.

Buy a farm In the Inglewood PoultryColony where the term* are most rea-sonable, where yon will always betreated right, where poultry raising Is abusiness, and where YOC CAN SELLeverything yon produce at the highestmarket prices. Stop and think whatthis means and get full Information from

Inglewood Land Company\u25a0 Room 349, 206 South Sprint iI Main «H»i Home A*tli> J

Lee's Poultry ProductsMAKE

THE POULTRY BUSINESS PAY. LEE'S EGG MAKER insuresSTEADY LAYING and VITALITY in hen and chick. LEE'SLICE KILLER keeps mites and all kinds of Insert pests In sub-jection. LEE'S GERMOZONE cures diseases common to poultryand Is -an excellent tonic. Come In and get further informationand see the 1910 PATTERN OF THE MANDY LEE INCUBATOR

At our Salesroom, 225 West Second Street.GEO. H. LEE & COMPANY

OMAHA. LOS ANGELES\u25a0 .'- \u25a0 : J