Tost's Service Stptic.n
WE CAN TAKE CARE Of
ALL YOUR
AUTOMOTIVE MEEDS
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ACCIDENT LIFE
AUTOMOBILE TRIP
HEALTH FIRE
BRING YOUR INSURANCE
PROBLEMS TO US.
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SUPPLy OF FOOD THE
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LOCKERS
ALWAYS A VARIETY OF
Of MEATS FROM WHICH
TO CHOOSE
PRODUCING HIGH QUALITY
EGGS
Poultry exports tell us that although a
permanent Improvement in the quality of
eggs your flock rill producO is broiight
about by soloctive brooding, they also
point out that the ray a flock is fed and
managed has a big of foot on tho quality of
eggs produced.
The roll-balanced ration rhich is dosignod
for high egg production rill produco oggs
of high quality. A ration fod a flock rill
affect the yolk color, the thickness of tho
shell, end the flavor of tho eggs, Tbx> ycl
lor pigjncnt of the yolk, for examplo , is
dorived principally from groon foods and
corn. To keep yolks uniform in color and
not too dork, the total ration should not
contain more thari 25 per cent corn or 5
-or cent alfalfa,
Cortain foods such as rape, turnips,onions,
fat fish, or fish oils of poor quality—
if fed in excess may produco oggs rith an
i off-flavor or bad odor. Or if the tho '
flock has froo rango and especially if it
| happens to bo the barnyard, thoro may bo
a ride rango in the tasto quality of tjjo
oggs produced,
Kooping tho oggs clean is cnothor important
factor-not only in tho appearance of the egg.
but also in the quality and taste. Dirty
oggs spoil maro quickly than clean eggs,
hashing, scraping or cleaning rith sand
blastor dostroys tho cuticle of the egg and
this increases the opportunities for bac
ttcria to penetrate the shell percs and causo
spoilago.
In ordor to keep the eggs clean, laying
hou3os and nests must bo kppt clean. At
least one neat for overy five hens must bo
providod and these should be linod rith '
rico hulls, shavings, straw or oxcolsior.
Theso materials should be changed from timo
to time,. Wire or screen nottings should bo
used under the roosts so that birds cannot
walk in the droppings.
The nuality of warm or hoatod eggs deteri
orates rapidly. Eggs should be gathered
throo or four times doily to preserve their
original quality and to prevent them from
becoming soiled. The soondr eggs aan bo
cooled after they are laid, the bettor their
quality rill bo. Bggs should bo spread out
in snnglo layors in a cool placo after being
gathered. They should not bo cased while
thoy aro still rarm.
13 might bo an unlucky number, but this docs
not apply to poultrymcn they tell us. 13
has boon the generally acccptod standard
for tho optimum number of light hours hens
saould havo to reach maximum ogg-laying
capacity. Fewer hours of light than 13
•’ill causo egg production to dfop; but in
creasing it has little, if any, effect in
production.
Ono 50-watt lamp for each 200 square foot
of floor spaco has boon rocoramendod. Lights
should be placed in reflectors of about 16
inchos in diameter and 4 inchos deep, Thoy
should bo about 6 foot above the floor.