Poultry Culture Sanitation and Hygiene
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-D The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000001788 POULTRY CULTURE SANITATION AND HYGIENE BY B. F. KAUPP, M. S., D. V. M. POULTRY INVESTIGATOR AND PATHOLOGIST, ANIMAL INDUSTRY DIVISION, NORTH CAROLINA EXPERIMENT STATION ; PROFESSOR OF POULTRY SCIENCE, NORTH CAROLINA AGRICULTURAL COLLEGE, WEST RALEIGH SECOND EDITION. RESET PHILADELPHIA AND LONDON W. B. SAUNDERS COMPANY 1921 K Copyright, igis, by W. B. Saunders Company. Revised, entirely reset, reprinted, and recopyrighted February, 1920 Copyright, 1920, by W. B. Saunders Company Reprinted September, 1921 PRINTED [N AMERICA PRESS OF W. o. 8AUN0ERS COMPANY PHILADELPHIA FOREWORD TO SECOND EDITION The fact that a new edition has been made necessary in so short a time is a gratifying sign that this book has filled a need. In this second edition the book has been revised and partially rewritten to bring it down to date, for poultry work is constantly progressing. B. F. KAUPP West Raleigh, N. C. , FOREWORD It is to meet an ever-growing demand for a more accurate knowledge of the underlying fundamental principles which mean success in the poultry work that this volume has been prepared. It is dedicated to the Poultry Science Courses of our Univer- sities, Agricultural Colleges, Agricultural and other High Schools, to the Lower Grades Teaching Poultry Work, to the Institute workers and lecturers on Agriculture and Poultry Sanitation, to the Boys and Girls Poultry Clubs, to the Poultry Fancier and Poultry Producer, to the business-man who raises poultry on a town lot, and to the farmer who follows Poultry Culture as a side line. The book consists of twenty-eight chapters. After a hurried look into the magnitude of the poultry industry and short study of the names of the various plumage parts, the student is made familiar with the terms used in poultry culture work, that he may be the better prepared to study the following pages. It is deemed necessary for one to know the names, breeds, and varieties of poultry and the fundamental principles underlying the selection, breeding, and fixing of the characters one breeds for. A thorough discussion is given of hygiene and sanitation, tak- ing into account the proper methods of ventilation, poultry- house construction, equipment, and the proper method of car- ing for same. 5 b FOREWORD The importance of poultry enemies and means of ridding them of same is dwelt on, and includes animal enemies, vermin, and internal parasites, as well as contagious and non-contagious dis- eases. An insight into the gross structure and the normal functions of the digestive organs, followed by a complete discussion of the processes of digestion, assimilation, and nutrition, is given. A complete discussion of feedstuffs used in compounding rations for poultry is given, as well as the method of computing rations and the proper methods of feeding breeding stock, laying stock, broilers, capons, turkeys, geese, ducks, pigeons, and for fat- tening work. A discussion is given of diseases connected with the feeding of spoiled feeds, and a discussion of diseases of plants and seeds that may be injurious to birds consuming such diseased food. Space is devoted to a discussion of the methods of finishing, dressing, refrigeration, packing, and selling of dressed poultry of all kinds, as well as to the proper care of eggs, including collect- ing, handling, grading, storing, packing, and shipping of same. A thorough discussion of the methods of preserving and handling feathers, giving grades, methods of packing and shipping, as well as a discussion of the proper methods of caring for the droppings and their value as a fertilizer, and ways of using same to obtain the best results. Considerable time has been devoted to the careful discussion of selecting eggs for sitting, their proper care, both natural and artificial methods of incubation and brooding. The proper way to sit a hen, the care of the sitting hen and properly housing her with her brood, as well as how to properly feed her and her brood. Space is devoted to telling the boys and girls how they can construct cheaply their poultry club poultry house, and how to care for their flock. Some time is spent in a discussion of the method of caponizing FOREWORD 7 and care of the capon, as well as preparing birds for the show- room. A complete discussion of the anatomy, parasitism, diseases, their symptoms and treatment, forms a volume within itself, and the reader is referred to The Anatomy of the Domestic Fowl, and Poultry Diseases. For a complete discourse on standard breed requirements the student is referred to the American Standard of Perfection. The author wishes to give credit for the article on Line Breed- ing to Mr. I. K. Felch, who has so kindly contributed this illus- trated article; to Mr. Frederic Thayer for his idea of a modern poultry plant; to the Candee Incubator Company who have allowed the use of their material, as well as the Robert Essex Incubator Company, and to the various experiment stations and colleges for the use of their materials. B. F. KAUPP. West Raleigh, N. C, CONTENTS CHAPTER I Page Introductory 17 The Magnitude of the Poultry Industry 17 OutUne for Course in College Instruction 19 The External Anatomy of the Fowl 20 Classification of Fowls 20 Glossary of Terms 21 CHAPTER II Breeds of Poultbt 31 Breeds of Pigeons 34 The Cornell Study Outline 37 Variety Markings _ 43 History of the Breeds 45 The American Class 45 The Plymouth Rooks 45 The Wyandottes 48 The Rhode Island Reds 52 The Javas 54 The Dominiques 54 The Buckeyes 54 The Asiatic Class 55 The Brahmas 55 The Cochins 57 The Langshans 57 The Mediterranean Class 58 The Leghorns 58 The Minorcas 60 The Spanish 60 The Anconas 61 The Blue Andalusians 61 The English Class 61 The Dorkings 61 The Orpingtons 62 9 • 10 contents' Page The Redcaps 64 The Sussex 64 The Cornish 65 The Polish Class 66 The Hamburg Class 67 The French Class 67 The Houdans 67 The Crevecoeurs 68 The Continental Class 68 The Campines 68 Games and Bantams Class . , . ,. 69 Bkeeds of Poultry— The Oriental Class 70 The Malays 70 The Sumatras 70 The Malay Bantams 71 The Ornamental Bantams Class. 71 The Sebright Bantams 71 The Rose Comb Bantams 71 The Booted Bantam 71 The Brahma Bantams 73 The Cochin Bantams 73 The Polish Bantams 73 The Japanese Bantams 74 The Miscellaneous Class 74 The Sultans 74 The Sulkies 74 The Frizzles 74 The Turkey Class 74 The Turkeys 74 The Bronze 75 The White 75 The Narragansett 75 The Black 75 The Buff 75 The Slate 75 The Bourbon 76 The Duck Class 76 The Ducks 76 The Pekin 77 The Aylesbury 77 The Rouen 77 — CONTENTS 11 Page The Cayuga 77 The Call ' 77 The East India 77 The Crested 77 The Muscovy 77 The Indian Runner 77 The Swedish 78 The Orpington 78 The Penciled Runner .78 The Geese Class 78 The Geese Breed .... 78 The Toulouse ... 79 The Chinese 79 The African .... 79 TheEmbden 80 The Egyptian 80 The Wild or Canadian 80 CHAPTER III The Problems in Mating and in Egg Phodttction 82 Selection of Birds for Breeding 87 Selection of the Cochins 88 The Problems in Mating, Selection of Birds for Breeding Selection of the Brahmas 89 Selection of the Barred Plymouth Rocks 91 Selection of the Rhode Island Reds 92 Selection of the Wyandottes 93 Selection of the White Leghorns 94 Utility Classifioation 95 Fixing and Intensifying of the Egg-laying Characters 96 Rhythm in Egg Production 97 Distribution of Egg Production 98 Results of Breeding from Unselected Stock 100 Physical Indications in Egg Production 107 Key to Physical Index in Judging for Egg Production 110 Selection for Meat Quality 113 Judging for Utility 113 Mendelism 116 Line Breeding, Outcrossing, and Inbreeding 130 Pedigree Breeding 134 12 CONTENTS CHAPTER IV Page Faem Poultry Problems 138 Turkeys 148 Ducks 149 ., Geese 150 Guinea Fowls 150 Pigeons 151 Racing Homers 151 Squab Raising 151 Age of Birds Affecting Production. ... ... 153 Housing 153 Interior Fixtures 154 Feeding 156 Pen Management 157 Selecting Breeders 157 Mating 157 Banding 158 Records 158 Cleaning 158 Killing, Cooling, Packing, Shipping 159 CHAPTER V Hygiene and Sanitation ." 161 Water 161 Air 163 Respiration 165 Ventilation 167 CHAPTER VI The Constbuction of Poultry Houses 173 Construction of the Unit System House 189 Fencing Materials 203 Up-to-date Poultry and Fruit Farm 204 The Farm Flock 208 CHAPTER VII Sanitation 210 Care of Buildings and Equipment 210 Vice 219 Pests 220 Molting.. 221 CONTENTS ' 13 CHAPTER VIII Page Non-contagious Diseases 222 CHAPTER IX Contagious Diseases 225 Blackhead 225 Fowl-cholera 228 White Diarrhea 230 Tuberculosis 232 Chicken-pox 233 Roup 234 CHAPTER X External Parasites 236 Lice 236 Chigger 239 Scaly Legs 241 CHAPTER XI Internal Parasites ' 243 Round-worms 243 Large Round-worms 244 Small Round-worms 245 Gizzard Worm 246 Gape-worm 246 Tapeworms 248 CHAPTER XII The Feed Problem 250 Plant Growth 250 Physiology of Digestion 253 CHAPTER XIII Nutrition 264 Mineral Requirement of Fowls 268 Essential Food Nutrients 272 CHAPTER XIV Digestibility and Nutritive Ratio 276 CHAPTER XV Feedstuffs 280 Average Digestible Nutrients in Poultry Feeds 298 Poultry Feeds 303 14 CONTENTS CHAPTER XVI Page Diseases Connected with Feed 308 Spoiled and Diseased Feeds 308 Diseases of Feeds 311 CHAPTER XVII Rations and Methods of Feeding 315 For Laying Hens 317 Tlie Influence of Artificial Light on Egg Production 329 Chick Feeding 331 Turkeys and Poults 336 Ducks and Geese 337 Home-made Feeder and Exerciser ' 348 Other Rations 348 Finishing Birds 353 Cornell Fattening Ration 356 Commercial Fattening Establishments 360 CHAPTER XVIII Bboilers and Dressing of Fowl 363 Dressed Poultry .