Everybodys standard poultry guide

Front matter

TRY

8 M

XI n

Preface

In "Everybodys Standard Poultry Guide" we present to the public a selected collection of standard and original articles that deal with every phase of successful poultry production that were written for this volume by America's most able and successful breeders, judges, authors and professors in poultry culture who have well combined theory with actual practice and who here offer the results of their practice, success and advice to the poultry public.

To furnish practical and reliable poultry information on the profitable management and care of poultry is the object of this book. The text is original and the scope unlimited, which if followed will have a far-reaching and beneficial effect and assure the greater jlroduction of standard-bred poultry in America.

With the hope that both the old and new breeders, and particularly the beginners, will herein find knowledge of value and improved methods in poultry production that will aid in their personal success, we commend this volume to the public.

CftOSi - SECTION

FROMT VIEW

4- 1 ^4,:

-

R t^

WORKING PLANS OF A STANDARD MULTIPLE UNIT LAYING HOUSE.

This is one of the most economical and e'lcieht tjrpes of houses bo build for the laying stock.

Contents

Chapter. Pages.

I. POSSIBILITIES OF THE POULTRY BUSINESS 11-23 H. P. Scliwab.

II. THE VALUE OF SHAPE IN BREEDING 24-30

Chapter I. Possibilities Of The Poultry Business

For those that are now interested in poultry, as well as for those that possibly may, or should be, there exists a real live illustrated condition of facts today, that is worthy of careful and special attention. From facts procured in every possible way, and from a careful study of conditions, it must be evident that the demand for both poultry and eggs is far from being suppliedfhe prices that now prevail for these necessities are the best excuse we have to offer for this article on the possibilities of the poultry business. Were the supply doubled at this time, it is safe to say it would not aflfect the prevailing prices, as the demand is even now in excess to such a condition. The demand for quality poultry meat and eggs is just about doubling itself yearly, at a rate in excess of the increased production, a condition that is ever liable to exist in the future as in the past which assures possibilities and prices with opportunities for time to come.

In this discourse we have but two objects in view. The one is to show the conditions as they are, thereby to saek , to get the present breeders to enlarge their plants, to broaden out, and to reap more of the profits due them. Second, to properly place these questions before others, that are seeking investment and a business that promises so much for all, in health as well as in better conditions and living.

We have often heard the remark, the poultry business would be overdone some day, and that cheap prices would spell failure for the breeder; that is a condition we never expect to see. Thirty-five years in this line with an ever increasing demand bids fair for the future. The rise in prices as well as the increased demand- have been gradual, and at no time have the opportunities for success been more promising than right now. The calamity howlers of some years ago were effectively hushed by the returns of gold for all those tliat believed in and have grown up with th3 poultry business.

Many striking examples of these exist, to tell of their success, as well as of the future prospects. While the value of poultry and eggs produced each year doubles itself, or at least nearly so, the demand increases at a rate at least one-third greater; these, and these alone, are the facts upon which we base our claims for the future. The value of these products for food has always been under-estimated, and in this age as they become fully known, with the demand for eggs in the use of arts increasing year after year, it must be evident that there really is something to this worthy of consideration. Still the end is not yet, for as the world grows, so will this demand, which is largely placed on necessity, confidence and principle. As time passes it will ever increase, with promises of safe producing profits for all time to come.

Standard Breeds the Best

Before going further, we wish to call particular attention co the value of standard-bred poultry. Our ideas, as well as all of our claims are based on the value, and the returns to be received from standard-bred poultry. Every detail should be considered, so that every advantage can be taken, and all possible income secured. We therefore advise above all, as well as at all times the standard breeds only, with the assurance that the highest possible gain comes only through them. The breeders of standard-bred poultry can at all times find ready sale for choice breeding and show birds. There is no limit for prices to be obtained for extra quality exhibition birds, while vigorous breeders bring prices that are from five to ten or more times their value at market prices. This is the most profitable side of the business; it is also the one to grow up with, if you desire to attain the reputation with the best of quality and reap the highest prices. Still any one, and in any section, can breed thoroughbreds and sell his surplus of valuable breeders at a profit upward of 100 per cent, above the market value.

While the one object of these articles is to show the possibilities of the practical side of the industry, the above is only mentioned as one argument in favor of the standard breeds, bred pure. It should be well understood that the practical and fancy breeding combine themselves to the greatest advantage as shown above. If we had other desires in this, and we have, it would be to extend the hand of welcome to all recruits, wish them well and promise them every aid. We can at least at this time assure them that we won't let them go wrong if they will but come to us with the questions they do not understand.

Next in importance is the question of meat, its grain, flavor, etc. These questions must be considered in this, as well as the shape, and general condition of the carcass. Just plain appearance is an important factor here. The very best of quality, with the high average sameness, is only obtained from the standard breeds. We have seen a load of this kind of poultry sell at the Rochester market for four cents a pound above the regular retail price. They were all of the same quality, color, shape and size. This man carried hoine dollars more than his neighbors did, while the cost to him was no more. It was simply a case of additional profit for the quality produced.

Standard-bred poultry has other advantages to consider. They are more uniform and will attain any given size and weight in much less time, and therefore at less cost than the mongrel hen. It is their nature to mature early. This stands for them to begin laying at an early age. Every egg gained, as weU as every ounce of weight gained, adds to the individual value, as well as profit to the owner. It is this worth that is with them, a characteristic, and warrants the greatest number of eggs per head per year.

It is to standard-bred poultry that we look with confidence for the greatest possible egg production, and well we may. The makers of the standard are practical men, who have made a life's study of the characteristics and conditions of the different breeds. They have followed nature's laws in this, and having found its desires, have improved along those lines for years, with a care that has brought results beyond our fondest expectations. With this very important proof in full view, we offer our best argument for the standard breeds, and with a confidence gained by a life time spent with them.

What Breed?

The question here now arises — ^which is the best breed forgeneral purposes? This would largely depend on several other questions, as well as on conditions, so our reply to this question, under general circumstances, would be "the variety or breed you fancy." There are several varieties of standard-bred poultry that are practical breeds and will meet every requirement. In this we believe that if individual taste is followed here in this, that then success is best assured. We personally bank on the Barred Plymouth Rocks, and so do thousands of others. Still there are others, and great numbers who have made prominent success with other varieties. They also have their reasons, and the results in their cases are satisfactory, and just as convincing as any special argument that could be made in favor of any one breed or variety. Results speak for themselves. It is the general success we wish attained, so will not, at this time, go further into the question of variety. Location along with personal fancy will best answer this question in a general way at least.

There are also other sources of income from poultry. Feathers if dry picked, or at least properly dried, sell at paying prices, while the droppings find ready sale and their value to the garden, or the corn lot vnll be found in excess to any other fertilizer.

If poultry only barely paid with us, we still would fancy and breed it for the love and "out of door" work it affords. Here and in this we feel free. The love of nature that is born in all persons is best satisfied with out door work. Healthful and invigorating, with enough variety to please, is to be found in breeding poultry. The work, while exacting, is light and clean, and at all times affords a study of nature that is delightful. One of the great breeders of the day, lately told us: "I find my greatest enjoyment among my poultry, and am happiest when working with and for them.

There are breeders, both of fancy and practical poultry, in every state of the union, that have made the greatest possible success, and whose income today compares favorably with that of bank presidents. There are thousands upon thousands of others whose homes are yearly supplied with the fruits of successful breeding. Your home, dear reader, would add but one more to this great number, while the fruits would also tend to bring more contentment for many.

After all is said and done, still bear in mind: There is today a crying want for more poultry and eggs. In this there is room for

Oq S3 O pj op, P-CD

g o"

o a, pj

«m£ H gtra o B a

»± pi

e+OOq

" i» g o to * _I

a" 2 es a

■ B w

4iB S ^8J K

gP O

SB

E|HpiE«^^ wtttw u

HuSV 1

^H

'mH

M?

K^

^n

# '^1 l^^l all, with profit assured. There is positively no danger of overproduction, in our day, or in time to oome. Present conditions ■were never more favorable, nor the future brighter, than now.

The Laying Capacity of Breeds

We have and know of many exceptional layers; each flock has its share of these, as well as its share of females that will not lay over 100 per year. Hens that have laid from 200 to 240 eggs per year belong to the select class of hendom.' If the breeder was to trapnest his layers and select his best layers of this kind, then the average we give here could be greatly increased. We ■consider these figures of no value in this article, much as we Would like to incorporate them. In this it is a simple question of what a flock of from 100 to 1,000 laying hens can accomplish under fair to good conditions.

We have direct information for this article from twelve breeders of Barred and White Plymouth Rocks, Light Brahmas, White and Silver Wyandottes, Single and Rose Comb Black Minorcas, Single Comb White and Brown Leghorns and Buff Orpingtons. While the size of these flocks varies from about 100 to over 1,000 each, the flock average is given in each case, and I find the average is 162 eggs per head per year. This to us appears to be a very conservative estimate for these birds that are all in competent hands; We personally know of several large flocks that hug the 200 mark closely, but we consider these exceptional cases, while an average of 162 under ordinary conditions looks just about right.' This average is taken from figures that ran from 146 to 189, and we have reasons to believe that this best estimate is the result of better conditions and proper feeding only. We would further state that both this low and high estimate is from flocks of Barred Plymouth Rocks.

Along with the reports received we have several from experimental stations that have been compared, and we find that as a rule our figures are quite a little more conservative. This can be accounted for best in the care of housing and feeding used on the government and state farms, and it is right here where the poultryman can learn with profit, if he will but keep posted and up to the times. We may safely take it for granted that by expert handling and feeding it would not be a difficult job to breed a flock of any of the popular breeds tliat now average from 140 to 160 eggs per year up to an increase of fully one-quarter more.

The Cost of Egg Production

The cost of egg production varies greatly according to conditions, prices, etc., we have estimates galore that show hens that average 160 eggs per year, paying a net profit of from $2.00 up each, some run as high as $4.85 per hen net. There are those possibilities for you and for everyone who will master the art of production, feeding, growing, etc., but for the average breeder under average conditions that rate is too high while a conservative estimate would be about $2.50 per hen net as we now understand conditions. With all this there is ever that chance of better prices, of cheaper costs and of greater profit which should be fully considered at this time.

The First Cost

In starting in the poultry business the first cost is but a trifle when compared to future advantages and results. We have always held that the best is none too good to start with, and a right start is worth many times the little extra cost. When you buy, buy the best you can afford, always look to breeding quality, for what they are, what they were bred for and what results you will obtain all depends upon their quality.

The Egg Value as Food

The egg as a food to our purpose is a well balanced ration. Irt composition they closely resemble meat and milk, mvich more than they do any of the vegetables. From the chemical composition they are shown to belong to the same class as the other animal foods, and may take the place of them. Elaborate experiments, both in this country and Europe, have demonstrated that eggs are equally digestible with other foods of their class and that they are more thoroughly digested than other foods of similar composition. It is claimed that eggs at 50 cents per dozen are cheaper food than beef at 20 cents per pound.

Palatability has much to do with the value of foods, although why this is so is not well understood. Eggs are relished by almost everyone, old and young alike, while meats are rejected by a great many people.

18 EVERYBODYS STANDARD POULTRY fiTJIDE

Experiments and Results

We most .heartily favor experiments; they are the best of teachers, and if properly made, with an object in view, and the results noted, they are bound to be of great value for future use. Following along the lines of those that have proven successful will lead to the satisfaction and the results we all aim for. Often breeders are told by others what to do and how to manage, and they will follow such advice to their graves, without question. This is not, in our opinion, the best way to attain the best results. Learn all you can from the other breeders; try their advice, but test it and know for yourself whether or not such is the proper care for your stock under your conditions. What may make him may break you. It is your due to receive every possible grain of gain that poultry can give, and the breeder should be alert to his own interests and obtain it.

We also advise experiments for the purpose of creating interest in the work before us. Personal interest is absolutely necessary in every undertaking where full value is expected, and the lessons so learned are not apt to be forgotten. It is a well-known fact that we can mate to produce shape, size, color, markings, and to greatly increase the laying capacity by following close to standard lines, and to do this is something accomplished that carries with it a satisfaction of work well done that will spur us on to renewed endeavors and greater possibilities

Conditions Differ

There are general principles laid down for the poultrymen that are productive of assured success, still we advocate personal experiments to positively obtain the best results The mode that may be best and proper in New York state may not be the best in Iowa, or in North Carolina, or in California. Climate, food and water differ; each has its value, and as they differ, so do the conditions. It's plainly up to the man. And the best of all is, these questions are so simple to solve where real interest is had.

Feeding Lessons

Here in particular is where the feed question comes in. The food they require, as well as the value cf the food from the practical and productive viewpoint, are questions to be considered ir»

experimenting. Just at this time food is very high, but it is at no time cheap enough to allow its careless use. Along both lines of quality and quantity of food that will be productive of best results, and at different seasons, is where experiments can well b6 made. Variety is the spice of life, and a balanced ration can be formed that will return all that is possible to receive. The fowls demand a variety, and this variety in such proportion that will meet their natural requirements.

Houses and Housing

For some reason or other, the idea seems to prevail that elaborate buildings are required, that modern heating plants be installed, and that unless all modern conveniences are installed, "Biddy'' will not be at all satisfied and will refuse to cash in. At a late Philadelphia show a young man confided his plans to us : he was about to enter the poultry business to make a living, and had elaborate plans, drawn by an architect, of the buildings and interior arrangements, with a hot water heating plant included. All this made a fine picture to look at; its cost was to be $1,450. Then from $150 to $200 was to be invested in stock, and the balance, of from $400 to $500, all this young man's earthly possessions, was to be used as a working capital to meet all expenses until the great returns from the plant came in. Now, this is the proper way not to succeed No one, not even an old and well established breeder, could make of this a paying proposition. Such questions as this have been the stumbling blocks for years, and still we meet them almost daily. We wish we could say, once and for all, that a plain, well constructed building with a shed roof, built as long as you like, with good depth — one that will keep out the weather, top and sides, and with open curtain fronts (to the south), is all that is required. Set it where good drainage is had, and have it plain and simple in arrangement, so that the stock can easily be cared for.

Colony Houses

The colony house plan suits us best of all. We are partial to these for several good reasons, the particular one being for the larger yards they afford and that th6y can be changed around if wanted. They require more labor to care for the stock and to clean; also, the cost is more. They are of advantage, especially where the breeding of exhibition birds is the object and the best possible per cent, of fertility is desired. Keeping hens too long in limited yards is not conducive to health, unless the ground is turned under often.

Hatching

Chickens can be successfully hatched by either natural or artificial means : we practice both styles, and the results are about equal. The difficulties that will confront the beginner are more apt to be found in the brooding than in the incubating question. As this brooding question is just now being revolutionized, or rather has been for the past year or two, we think it best for us to hold this up, awaiting further experience and the developments of our own tests. At this time we feel assured that the brooding problems are being properly solved, and that the future poultrymen will have much less to contend with than the ones of the past.

The Feeding of Young Chicks

Here, again, we find recipes handed down for ages; some are good, while others are not as good as they might be; still, most of them will answer, with fair results. We are still old-fashioned enough to feed the finely chopped hard boiled egg, shell included, for the first meal, and to follow with the egg-soaked bread crumbs, etc. For three years now we have fed almost from the first a bought prepared chick food that has given us most excellent results. In both grains and mash foods (either dry or wet) we have for years bought and tried several of the leading brands and have met with grand results. They are properly balanced rations, complete in variety and rightly proportioned, so we can highly commend them to our readers.

Marketing Eggs and Poultry

Here is another question that location as well as conditions will arrange to some extent if you let them. Here again it is up to the man; for, no matter where you are, there are inside, outside and other sides to the trade and demand, as well as to price. You can better existing conditions. Get out of the rut. Lead, and let others that will, follow. Don't be driven. Have the qualiy; insist upon that, and make your own terms. This may come slowly, but it will come.. Reliability and quality will assert themselves, and the advantage is your gain.

There are poultrymen today that are selling all the eggs they can produce for from '60 cents to 75 cents per dozen the year 'round; others we know of are selling at from 30 cents to 50 cents, and we have lately heard of one party who gets $1.00 per dozen the year 'round for all the eggs he can ship. These eggs are all used for commercial purposes, and not for hatching, as some may suppose. They have made the demand for their goods and are now reaping the rewards in dollars. Their goods are worth it, and the people will pay the price just as soon as they know they are getting value. '

The marketing of dressed poultry has the same sidelights; it offers the same class of markets, with extra profits in proportion. The quality of the article makes the price ; no quality is too good, and no price too high; by giving the best you also receive the best. If your home trade does not demand such goods, then look elsewhere, for there is just such a market looking for you. The cold storage kept carcass days are as far gone as are the rumored embalmed beef days, and all these questions have drawn themselves to the fine point of quality, where it rightly belongs.

Capons

The capon question has never come to our personal experience to any great extent; we have caponized a few for home use, and have fully enjoyed their delicious quality. We know of several who look to capons as the best thing there is in poultry raising. They have made it a regular business for some years, with profit, f.nd, knowing this, we gladly add our O. K. The price of capons is usually from five to ten cents per pound above the regular poultry price — well worth considering, along with the added weight obtaireu. With but little practice, by the right party, the operation can be quickly and easily done, and with a very limited, if any, loss. There is always a demand for capons in the larger cities that is seldom over half supplied, assuring at all times the best possible markets.

Fruit and Poultry

in concluding this article, we call attention to the addition of fruit with poultry keeping, as some may suppose that the yards and range required cannot be utilized for any other purpose.

This is far from proper, as there is nothing quite as good for fruit trees as poultry, not even excepting the birds. Fruit is without doubt the best paying crop that can be grown, and should receive every encouragement. The care and harvesting of fruit crops is pleasant work, and" easy compared to the regular working of the land, with much greater profit, besides adding value to the farm.

One of the best flocks of chickens we ever saw was raised and kept in a berry patch. Here the cultivator was used every week, the poultry doing the rest in growing the grandest crops of fine large berries that paid the price of the land in three years. The poultry, in working among the bushes looked at all times as if it had just come from the laundry — so bright and sleek, as if ironed out.

We find that in this article one question leads to another and that we are still far from the end of possibilities of the poultry business. If we can make this article read as interestingly to "our folks" as its writing has been to us, and if we can be the means of creating additional interest or of leading others in the path of successful poultry breeding, then we shall feel repaid in full.

2i EVERYBODYS STANDARD POULTRY GUIDE

CHAPTEli }i.

THE VALUE OF SHAPE IN BREEDING.

By CHARLES D. CLEVELAND.

What is breeding and what are the objects for which the breeder is striving?

Now that so many persons are for the first time embarking in the poultry business and are entering a field where the chief assets of the beginner are confidence in himself and entire ignorance of the principles of his newly acquired business, these questions will have to be asked and answered.

Of late years I have been visited more often than ever before by persons seeking -.advice, who tell me that they have never raised any chickens but that they believe that there is "money in the business" and as they are tired of the city with its confining surroundings, they want to buy small farms and start with poultry. My first question always is, what objects have you in view? Do you intend, ultimately, to become a fancier and raise exhibition stock or do you intend to go absolutely into the commercial side of the business for the production of eggs and meats?

It is surprising how few of the beginners have actually made up their minds just what they intend to do and in fact I know of no class of business men who would have the temerity to put their whole savings into a new venture with so little forethought as the majority of these "newly hatched" poultry enthusiasts. It is indeed astounding that some men and women should take such an important step without having first given it more careful consideration. Live stock raising of any kind is something which requires a disposition and constitution particularly adapted to this sort of work. The ordinary persons will not succeed and no one will succeed unless his whole heart is wrapped up in the proposition. So it seems to me strange that more persons have not decided before they take the step, whether they were to be purely commercial men and women or whether they intended to become breeder-fanciers. It is, therefore, fitting that considerable thought and attention should be given to the solution of the question, what is breeding, before one decides to breed or what variety to raise.

I. do not mean by these remarks that the commercial poultryman is not a breeder and in a certain sense a fancier. It takes almost as much knowledge of the game, fully as much perseverance, intelligence arid labor to produce a strain of heavy layers or remarkable table poultry as it does the finest families of our Standard-bred fowls, and too little praise is often given those who after years of endeavor have succeeded to an astonishing degree from the utility side, but my remarks in this article are chiefly directed to the fancy side of the poultry calling. They are intended to fit in more closely to the thoughts and desires of the fancier-breeder rather than the man who has but a single object in view, either the production of eggs or table poultry.