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Full-Text Articles in Agriculture
Phases Of Poultry Work: Caponizing And Capons, Clara M. Sutter
Phases Of Poultry Work: Caponizing And Capons, Clara M. Sutter
SDSU Extension Circulars
No farmer in South Dakota would think of keeping all male animals for breeding purposes unless he had an opportunity to sell them to other breeders, for he ·would realize that the price on the open market would be much less than for castrated animals. It is a well-known fact that castration changes the male animal so that it is easily handled, less nervous and excitable, and more easily fattened. Therefore, all male sheep, hogs, cattle, and horses not need for breeding purposes are subjected to this operation while young.
Phases Of Poultry Work: Diseases Of Young Chicks, Clara M. Sutter
Phases Of Poultry Work: Diseases Of Young Chicks, Clara M. Sutter
SDSU Extension Circulars
Feeding too soon, crowding, chilling, or overheating caused the death of many young chicks. Much loss is cause by saving the weak or crippled chicks which were not strong enough to get out of the shell by themselves. This is a mistake for by making these and watching carefully it has been found that about 2 percent live and these are never strong healthy chicks. They are the first to get disease, often spreading it among the healthy ones.
Phases Of Poultry Work: How To Show Poultry, Clara M. Sutter
Phases Of Poultry Work: How To Show Poultry, Clara M. Sutter
SDSU Extension Circulars
To those who are exhibiting for the first time there comes many a question in regard to the selection of the birds to be shown and the preparations to be made after they have been chosen. The birds chosen must conform as nearly as possible to the standard for the breed if they are to be among those to win a prize. The exhibitor should think of the prize, not as so much money or as a much desired article, but as a sign of an achievement, a piece of work well done.
Phases Of Poultry Work: Feeding For Market, Clara M. Sutter
Phases Of Poultry Work: Feeding For Market, Clara M. Sutter
SDSU Extension Circulars
Since fully 75 percent of all poultry shipped from the farm to the market are not fat enough to kill, the subject of feeding is an important one. When the live fowls arrive at the packing plant, they are placed in crates to be fattened for from five to fourteen days, according to age and condition, before being killed. Sometimes men buy the poultry from the farms at a low rate, fatten for the required length of time, then sell to the packer, thus making the money for the quick gain that the producers might have had for a little …