Kankakee Valley Post, Volume 2, Number 44, DeMotte, Jasper County, 16 March 1933 — POULTRY [ARTICLE]

POULTRY

HOWS AND WHYS IN RAISING CHICKENS Questions and Answers That Cover Many Points. By H. H. ALP, Poultry Extension Specialist. College of Agriculture. University of Illinois.--WNU Service. Twenty-four questions and answers cover most of the stumbling blocks which Illinois farmers will have to clear in the successful brooding and feeding of chicks this spring. Samples of the questions and an swers placed in the hands of all county farm advisers, are: Q. What are the essential requirements for successful rearing of chicks? A. Healthy, vigorous chicks in a clean ventilated house on a clean range, not overcrowded, good feed, plenty of feeder space and the liberal use of good common sense. Q. How much floor space should a chick have? A. There should be at least one square foot of floor space for every three chicks. Q. What should the room tempera ture of the brooder house be? A. Generally the room temperature of the brooder house will vary some what with the age of the chicks. For the brooder stove method of brooding there should be little reason for the room temperature to be higher than 75 to 80 degrees. Too many brooder houses are kept too hot. Hover tem perature recommendations do not mean room temperatures. Q. When should chicks receive their first feeding? A. As soon as they are put in the brooder house. Long delayed feeding is likely to be followed by bad results Q. What are the most common mis takes made by the flock owner in rearing chicks? A. Not providing enough hopper space, keeping the brooder house too hot and losing interest after the chicks are six weeks old.