. The chick book, from the breeding pen through the shell to maturity : contains the experience of the world's leading poultrymen ... Poultry. Fig. 8-9—Half-way Coops to Use Between Brooder and Fig. 10. THREE GOOD COOPS—MOVING THE YOUNG STOCK —COOKED FOOD AND GRAINS. I send a pencil skecch of coops used by me. No. 8 is the old A coop for hen and chicks. I have found this to be about as satisfactory in the long run as more expensive ones. No. 9 is a little more expensive and if made right is very conven- ient, easily kept clean and safe from night prow- lers. I often make use of these coops as
. The chick book, from the breeding pen through the shell to maturity : contains the experience of the world's leading poultrymen ... Poultry. Fig. 8-9—Half-way Coops to Use Between Brooder and Fig. 10. THREE GOOD COOPS—MOVING THE YOUNG STOCK —COOKED FOOD AND GRAINS. I send a pencil skecch of coops used by me. No. 8 is the old A coop for hen and chicks. I have found this to be about as satisfactory in the long run as more expensive ones. No. 9 is a little more expensive and if made right is very conven- ient, easily kept clean and safe from night prow- lers. I often make use of these coops as a half-way house from the brooders to coop or house No. 10, as I can limit the number of chicks to suit size, weather and oither conditions. If the weather is cold and damp I often use a jug of hot water, set in the middle of the coop. It is a good thing and the chicks appreciate it, as one can soon tell. I use one incubator, and with it I have three brooders— No. 1, one hundred chick; No. 2, three hundred chick; No. 3, five hundred chick size, so-called. They go from the incubator to brooder No. 1, wnich I have ready for them with a temperature of about 90 degrees to start with: from No. 1 to No. 2, then as age and size war- rant they go to No. 3. No. 2 has outside runs; No. 3 is an outdoor brooder and chicks have a good grass yard and plenty of shade. I bunch them up in small colonies of about fifteen in the No. 9 coops. Fresh water and grit are where the chicks can get to them all the time. The food question is one that bothers me more or less. All my fowls, old or young, get one cooked ration every day —in the mornings. For this I use oats, corn chop, clover (cut), bran, shipstuff and beef or blood meal. This is pre- pared the night before, and as soon as the young stock get old enough they get a portion, the same as the old stock. I feed corn chop, wheat and millet, green cut bone and vege- tables, table scraps, and anything I can find that is good for them. I ai
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectpoultry, bookyear1910
