Christopher hails from Tasmania but is what one would prefer to call a “Thinking Fancier”, full of ideas and suggestions for others to think about for the benefit of all breeders around the world.

The poisoning accident occurred two years ago, so, as a result, many of the hens in particular were aged from 18 months to two years. That said, he has had far better results with these more mature birds – which begs the question about using hens at 7 months of age.

Budgerigars need time to develop and as a hobby we are promoting the breeding ages more and more.

Certainly we know that the Northern Hemisphere breeders are at a disadvantage compared to their southern counterparts. Reinhard Molkentin stated in the past, that having started in his home country of Germany and later moving to South Africa, breeding is far easier in the latter.

Hence younger hens can be risked more easily within the warmer climates.

Christopher Slaughter has now recovered well after his setback, but has employed some new ideas into what has recently become a very good season:

• Install an extra perch, two inches from the floor, so the emerging chicks can perch without threatening the “superiority” of the adult cock or hen feeling their sexual territory has been invaded by “newcomers” on the floor. Not a single chick has been attacked in a complete season, as a result.
• When preparing the nest boxes with, say, sawdust, add a small piece of cuttlefish bone before the pair are introduced to the breeding cage. The hens attack that until it is reduced to dust within a day or so. The result – not one single case of soft shells or egg binding throughout the season!
• Use only the standard water founts sited on the front of the cages for water only. Use a separate container to hold any vitamin supplements dissolved in the water so the birds are not force “fed” so overdosing does not occur.
• Use “prepared suet” in the soft food mixture. It is a first class source of animal protein and fat which are vital to growth (e.g. meats, eggs & fish are all animal protein sources). He also uses semolina, fine ground porridge oats and malt. The last is for the yeast content, vitamin B group and of course a source of energy. The malt in question is supplied in powder form that one makes hot drinks with.

From: Bill Gillen, Australia

Hi Gerald,

Page 78 of your book “Best In Show” lists purified yeast powder.

I’ve asked all over Australia about it – but to no avail.

A company in Luton (UK) advertise it – 1kg for 398.80 UK pounds – is this the yeast you speak about in your book, or, is there another type of yeast powder (that is not so expensive)?

I have had the worst 2 years breeding ever and I now wish to try cold liver oil and yeast as recommended by you.

Gerald responds:

Dear Mr Gillen,

You are safe to obtain Brewers Yeast from any source.

You may find that health shops are the places to visit – you will get small quantities from there, or an enquiry at your pharmacy may bear fruit.

However, do remember that “Best in Show” was written by myself in 1974 and I would strongly advise you obtain “The Challenge” from me first so that all that you read is fully up to date.

That is not a sales pitch – just a sensible recommendation.

I still give cod liver oil, but not yeast these days!

Gerald S Binks