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POULTRY DEPARTMENT Business Methods Necessary. A correspondent of the Live Stock Tribune has some good thoughts on this subject. We suppose that when he says man, he refers to the human race regardless of sex. He says; The man who raises poultry on business principles will succeed in his work. It is important that the fanci er should study the principles as much as the art in mating and caring for his fowls. He may be a great success in mating and producing good fowls, but at the same time a failure in the financial sense, because he does nqt know how to take advantage of his knowledge as a breeder. While some of the methods in the poultry indus try are the same as those relating to any other business; other features are special and belong to this particular industry. The breeder of pure bred poultry who has birds to sell should advertise to some extent. Unless he does only those in his immediate neighborhood would know that he has stock for sale, and his business would be known only to a limited circle. There are various mediums for adver tising, namely, show rooms and poul try papers. The former is quite cost \y although very effective to the ex hibitor, but the poultry magazines reach the masses, and are generally perused by the enthusiastic breeder and fancier. The success of any breeding estab lishment is largely dependent upon the reputation of the breeder. Re putation has its price and a stainless one brings with it the fact that it is too often overlooked by those engag ed in the poultry business. If the seller palms off another article that is inferior, even though the party wrong ed may not be aware of the fact, someone else will find it out, and the reputation of the breeder will suffer accordingly. A fancier must have the confidence of his patrons; it must be a part of his stock in trade. There is no other branch of business so important that we deal with men upon whom we can uly as the poultry business. The sell er’s word should be taken without a shadow of a doubt, as there are so many things to preclude positive proof from an outsider. If we have no confidence in a man his fowls are not wanted. The fancier well up in the business of raising poultry will always fill orders in the best of faith. Many purchasers order by mail and leave the selection to the grower. Such orders should be filled with the greatest of care, and no fowls on any account should be forwarded to the buyer that does not come fully up to his statements. If the fowls sold exceed the description of the seller, so much the better, as such a trans action would probably mean more sales to the same individual. It may also mean sales in the near future to some of his neighbors. On the other hand suppose the fowls fall short of the description, no more sales could be made to that buyer nor to his neighbors, because of the bad odor emanating from the transaction in the neighborhood where the fowls have been shipped. One should raise good poultry and give a truthful description of what you have to sell, so when the fowl arrives he will fill the require ments. The business of breeding pure bred fowls is honorable, as long as it is conducted in a common sense way for the upbuilding of the industry. Why Should the Chicks Die? A correspondent of the Rural New Yorker, who signs herself “Poultry Woman,” tells of some strange ex perience with young chicks. It is evident that much if not all of the trouble was caused by something wrong with the feed. Chicks do not die of bowel trouble or swelled crops except from indigestion and that is always caused by improper food or feeding. The article is as follows: We have come to a place in poultry keeping where we do not know which way to turn. Will O. W. Mapes, or some experienced poultryman, give us some advice what to do next? We have kept S. C. W. Leghorns ex clusively for twenty-five years; the last ten years have kept two hundred and fifty to three hundred. My sister has raised the chicks, usually raising ninety per cent. In 1903 we raised three hundred and fifty handsome, vigorous chicks. That year we bought new stock from a well-known New York breeder. In 1904 my father’s health failed, so the care of the hens fell on us, and we did not attempt to raise many. In 1905 we hatched out over three hundred; when a week old they commenced to die by the wholesale. We saved seventy-five; the only reason we could give then was that there, was sickness in the family and they did not get the usual care. Last fall we bought cockerels from another New York breeder. This spring we hatched out about three hundred and fifty lively, strong chicks. When a week old they commenced to droop, wings extended from the body, thirsty, puffy crops, starving hungry even with full crops; would eat to the last. They usually died in twenty four hours; we lost from five to twelve per day. Most of those that died had a chalky deposit on feathers below the vent. Now and then as the chicks grew older I noticed blood in droppings. The first fifty were fed bread soaked in milk the first week; then substituting a prepared chick food. The next lot were fed bread for two weeks, 'then pinhead oats and chick food. Though not all at same meal, they died the same way. The first one hundred were kept in a dry, airy house Bxls. When they com menced to die we put the next lot in coops, fifteen to one hen, and the third lot in another house. Those in the coops did the best. When the second lot began to die we sent to a fancier for one hundred eggs; from them we hatched eighty-nine strong chicks June 17. They were put in new coops away from the others, were fed eggs, boiled, and bread the first week; after that bread and pin head oats, and they died the same way; have 'thirteen left. Grit and fresh water in clean dishes are al ways before them; the houses were fumigated and whitewashed before the chicks came, and kept clean after wards. The hens were dusted with insect powder during incubation, and greased after. We were on the watch constantly for lice. We left nothing undone that we could think of to save them. Here we are dependent on our hens for bread and butter with one hundred and twenty-five chickens, not half of which look as they should, when we need one hundred and fifty pullets. Is it possible where one breed is kept so long that in time they will show a lack of vigor? But why should it come so overwhelmingly? THE FLORIDA AGRICULTURIST. The last three years our hens have been very well till just lately we have had quite a number sick with some digestive and bowel trouble. Our trouble before this has usually been roup and canker. We like the Leg horns, and are supplying a white egg market. The Incubator Thermometer. It will soon be time to start the incubator. To make sure of the ac curacy of your thermometer, test it by a physician’s thermometer, or one known to be correct. Thermometers often change the first year. The suc cess of your season’s work may de pend on it, so test it now. Provide yourself with a basin of warm water, and a can of hot water. Warm the thermometers up first to insure against breakage, then immerse them in water heated to ioo or 105 de grees. Place the incubator thermome ter that you can read it readily while under water. Note the highest point it reaches. The physician’s thermome ter will register the highest point only until the mercury is shaken down in the bulb again. When the tempera ture begins to fall, take out the phy sician’s thermometer, and note what it registers. Then add hot water, stirring well, and return both ther mometers. As the heat runs up and down very quickly in an incubator thermometer it is necessary to watch the highest point registered by it. If hot water is added while the phy sician’s thermometer is in the pan there is danger that the hot current may strike it before the waters are mingled, and cause it to register a point higher than it would if the wa ter was well stirred.—Wallace’s Far mer. Poultry Notes. Give a little fine bone meal in the soft food of chicks that are subejct to weakness in the leg. It is not a good plan to feed grown up fowls too much soft food, it tends to make them dyspeptic. With hens it is much better to keep the appetite sharp, compelling them to be active and search for food. A chick that is continually chilled seldom amounts to much, because vi tality is used up to resist and over come abuse. The greater the variety of food given to poultry the better, but it should be clean, wholesome, and such as they relish. For a decided case of cholera, a strong solution of hyposulphate of so da given three times a day in tea spoonful doses is a standard remedy. Even in winter it will be found best to change the materials in the nest occasi nnlly in order to keep them from becoming too foul. Always keep young poultry out of wet grass and never allow them to run at large when the weather is cold enough to thoroughly chill them. A Little Chick With Much Vitality. The Petaluma Poultry Journal prints the following item without comment. It seems almost incredi ble: On Thursday at the home of Chris Gebhardt, a little chick was recovered from the bottom of an unused well. The chick had been missing for three weeks and was a week old when it disappeared. The well is boarded over and partly filled with rubbish. It is sixteen feet deep and contains no water. When found, the chick was fat, in fine shape and was strong and rug- ged. It had grown considerably and looked better than the remainder of the brood. It must have gotten along without water during its long im prisonment. RAYMOND D. KNIGHT, C. If. BARNES, President. Vice-President. C. FINLEY KNIGHT, Secy, and Treas. HIGH CLASS FURNITURE and CROCKERYWARE When you come to Jacksonville be sure you pay a visit to the Knight Crokcery AND Furniture Cos. VEHICLE & HARNESS CO. W. F. STARK, /lanager. Carriages, Wagons, Harness and Saddlery. CORNER FORSYTH and CEDAR, JACKSONVILLE, - FLORIDA. The J\[ew TRAVELERS .HOTEL JACKSONVILLE, FLA. From Home to Home Excellent Table and Reasonable Rates. W. D. JONES, Prescription Specialist and Family Druggist. 107 East Bay Street JACKSONVILLE, = FLORIDA. Dr. E. H. POUND, DENTIST. Suite 3 and 4 L’Engle Bldg. Bay and Main Streets, JACKSONVILLE, FLORIDA. SPECIAL ATTENTION GIVEN TO LADIES AND CHILDREN. jmfU&Blg Profits in Capons Caponizing is easy—soon learned, complete outfit a i>as il with free instruction! APiIM % postpaid 12.60. vl 1 WGape Worm Extractor 26 tTAAI Marker 26s I I UULj \lgHWg* ,lMtt no. p. pilmno * bob. Philadelphia, pa. # Blood, Bone and SMS FOR POULTRY For $3.50 we will ship by freight prepaid to any railroad station in Florida: 100 pounds crushed Oyster Shells $ .75 50 pounds Coarse Raw Bone 1.25 50 pounds pure Dried Blood 1.50 200 $3.50 The above are three essentials for profitable poultry raising. Address £. 0. PAINTER FERTILIZES CO. Jaekaomville, Fla. HENS’ TEETH TER To properly digest its food the fowl must have grit. What the teeth are to the human being, grit is to the fowl. We can now furnish ground oyster shells, from which all the dust and dirt has been screened, to supply this grit which is lacking in nearly all parts of Florida. Goods very inferior to ours and full of dust have been selling for SI.OO to $1.25 per sack of 100 pounds. E. O. PAINTER FERTILIZER CO. Jacksonville, Fla.