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: TO Raise Poultry
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Breeds, Breeding, Rearing and General :::
::: Management of all kinds of Poultry _

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No. #1 | EXCELSIOR LIBRARY

Nov,, ! $395

How TO RAISE POULTRY

FOR

PLEASURE AND PROFIT

A PRACTICAL WORK

ON

Breed, Breeding, Rearing, and General
Management

OF

ALL KINDS OF POULTRY

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ILLUSTRATED WITH OVER ONE HUNDRED ENGRAVINGS

NEW YORK
EXCELSIOR PUBLISHING HOUSE

- 26 CITY HALL PLACE
Entered at the Post Office, New York, N. Y., as Second Class Matter, October 1, 1892

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ILLUSTRATIONS,

PAGE. PAGE.
PACUHCU HCN, visas vaciccs esas oeees ee 100 | Dorking Cock, WhitCi.scsechcesecces,, 40
Sa VIGUNET, CAVES .c.0c3 cccne sy acs 06 « LOt|) Dorkines, Pair of Grays sisesccescce 44
Aylesbury Drake...... a aretie fereyataie shoyevae 80 | Drake, Aylesbury....... staheteel aialets ohm 80
Bantam Cock, Fertile Hen - feathered — Rouen........... Soba tins GooowosC 81

REP AML ops fevers tS. o: era taamicle ots clelsielaia\ . 169 | Duck, Black Cayuga,........ Bree cine w< OO
— Hen, Barren Full-feathered Sebright 168 |— Crested............ Soe oousS Ape ats)
Bantams, Black-breasted Red Game.... 57 |— House, Rustic.................... 187
pe eMiekewine Game. sc... css. .esc00 BR a PCD OSE ya ioral erhalaicaia a aminerstix sve SOD
ES POLUEM SOONG te :. cs saess ees. a led 68 |— Wood or Summer....... Siciotelmoiorae 85
— Pekin or Cochin............ ...-- 67 | Ducks, Feed Box for....... Salar ate 136
— Silver Sebright............0.0% «.. 67|— Trio of Musk or Brazilian......... 83
Brahma Cock, Dark. .ccicsessccecees G0 | Boo Carrier, Suspension. ....:..... 6. 178
— — Light....... a sya aFetslehaiuis sls: civisieie 33 |— Case, Canvas-covered............. 178
— Hen, Dark..... Sn Ae iste al iors . 81|— Transportation Case.............. 178
Capon Operating Table............:.: 146 | Eggs, Fertility of........ siclcvelieroiciareuvorevei mes Oe
Caponizing Fowls—Implements used.. 145 | Farmer Fogv’s Fowls...........e.2++ 70
— Position of Fowl on Operating Heed Box for Ducks. )...... sjcuis caters pee Loo

TPAD @ mrs eicie Cesc ese lave a a 146, 148 | Feeding Hopper, A Cheap eo aaaiie susas Loe
Chicken Coop and Wire Run.......... ale (Sal ee cea acta 12010) (HAE ack QRS es 133
— House, Exterior of Van Winkle’s.. 127 |— — Funnel and Cone of........... 132
— — Interior of Van Winkle’s....... 128|— — Perfect...... eaigtareteiedne ete vonn ek
Cochin Cock, Buff....... dia ST aN Sao SCORN: via. siohal eure wrececcccee LBL
==) Hen. Buff)... ; aes ste, aan ea ane == Standard Seliaenessetesiees <3 . gloe
Cochins, Pair of Parimdwey. ve. oc. vee Bh | SOO) cect cee nessa cesses dae
Coop, A Close.......e.seesceesesese- 180 |— Troughs (4 Illustrations).......... 184
Se EAI EO ssc vccic ve Meremere otaees s La0.| POUNtain; Barrel we autissoes case . 135
=| Lee cdieineteaies aereine LOO|=— BOttleyaccisar Gieciehsisis mente wiew late spe ia bo
Sa entior Liean-t0..scsugueesssie sss L201 Ordinary. 7. . 0c Ep ARISES 135
— Rat-proof........... see ath es sare Loe) | Howl; Poimts: Of. vsicc:s o< Bim eiidyaale aa oie 10
— The Tent....... coeccceceseccsess 129 |— Vulture-hocks........0.0¢ sie aioe 15
Sreve-Coours, Pair of, . J. .ccca census 62 | Frizzled Fowls, Pair of..........0+... 4l
Dominique Cock...... ar etalahaveraiaraye 66 | Games, Black-Red........... aeleroleseie tis 53

iv THE PEOPLE’S PRACTICAL POULTRY BOOK.

. PAGE. PAGE.
Games, Duck-Wing ....0.0scescesvees 55 | Poultry Fountain, Ordinary........... 185
— Earl Derby...... vias ome oe Sahn ale - 52|— House and plan for 100 fowls...... 119
Geese, Canada or American......- oeee SO] — — — — Virginia............. 114, 115
— Embden or Bremen......... eoeee 911— — — yards, Van Winkle’s........ 110
= SR OUIOMEO. ssc sense ces ss eceneccne S4ii—— =~ Browne's... .. vesme re 107, 108
Goose, White Chinese.......0.see002 95|— —= Cheap................ oo ov LAG
Guelders, Pair of...........e0eee02e06 64]— — Elevation, plan and yard....... 122
Hamburgs, Pair of Golden. Sedudiel.. AG .| ‘im ew ARCH. whe ns svn c's ccs ecn on enue 125
-—— — — Silver-Spangled...... weeeee 46|— — Interior of Van Winkle’s....... 111
Hen-house, Mount’s...........e+0- eee 118) — — Octagon. chines > snes 117:
Hennery for 200 to 250 fowls.......... 121 |— — Octagonal (8 Lllustrations)..... 123
— Plan of Double....... RS isteiicien Wanna 118 |— —= Poor Man's... ...<ss00csmeuee 106
ET GaCLA TIS y Ee IPO lace) classi ie o's\e.e< viele leave 61|— — Rhode Island................. 114
Incubation—Process illustrated....... 18,19 !— — Rustic.......... ceare sak + «sae
Tneubator, American...........- a..s» 159,|'= “Mode of Packing............ssssuneeee
SE METEMCTIOY Betis g's i wisisns suis a & vidi & Bieta 156. | Rouen Dralee, .). 00.0.0 ese easier 81
NP SVILLS «FG cip x.bie'v at v0.0/006 0,0 nan'8ta 154 | Shanghaes, Pair of White............. 39
See EVER owisiss seis ois \e's a-a'ew'a'e ~. 160, 161 |'Silky owls, Pair of. .).. 20. \xcaueeee 69
SC NTOMEI S icis cinicvia ucts ang waen seep 157 | Spanish Fowls, White and Black...... 59
SeeuNN OECIOY Bons cu savic we duas eens as a's 158 | Trap, Bartels... <0: s.06s 25 oem» oc eae 171
Re PNGCUG WE BAT OF; ahe.n> sic ise nioeeies aos 68 j'—- Bledink, <a seccanaeedee acu 173
MOAN OTB PETAILION « wialsins eianiesiaanisiee sie ® 51 | — Common Bos). . dase seen 171
OR, IE Lg 5 ass een vie sievininiay bina 40 |— for Mbit ssnis. atieweatennee Pe i
TEE LON, bin p'vics wu 8 ania bine We 1389 |— Geyelin’s Vermin ....... viscera lis
— Wicker-work......... eh aienraviats . 140|— Miles’ Vermin...4......... » elelocwteit Miike
SU fatey tl 00) 6:10) a eee ee ES 140 | Turkey, Bronze....... Siueie are wreselatecce ee
Poland Cock, Silver-Spangled......... 47|— Crested........ Were’
— Hen, Silver-Spangled............ © 48 |. DOmentiCiis sc s'eica a scscisn seine enue
Polands, Pair of Golden-Spangled..... 49 | — House and nest..ccccccccccsceees 139
== White Crested Black...cccccccces SOI — Wild... .ccccccrcccccccecstcccvese 60

(FOR GENERAL INDEX SEE PAGE 219)

FOWLS—THEIR GENERAL MANAGEMENT.

THERE is a great diversity of opinion in regard to the management of
fowls, the particular and desirable breeds for all purposes, &c. First of all,
their

PROPER CARE AND KEEPING
is essential to success, for a person may have the best known breeds, and if
they are not properly cared for they will, in nine cases out of ten, prove a
failure. Therefore we wish to impress upon the mind of the breeder, in the
outset, that this needs attention more than purity of breed or superiority of
kind. As a friend of ours said, “there exists gross neglect of the poor birds
generally.” This neglect is not confined to persons who have no fancy for
fine poultry, but extends even to many who have the reputation of being fowl
fanciers. Still, as before stated, for poultry to be remunerative there must
be good management. In |
STARTING OUT IN THE BUSINESS,

plans should be well matured and digested before hand. A good, convenient
poultry house should be properly constructed, sufficiently large to contain
the number of birds one desires, warm and dry in the winter, well ven-
tilated, and it should be kept scrupulously clean. The house should not be
over-crowded, but just large enough. Nothing is made by over-crowding the

hennery; on the contrary, it will prove detrimental. The fowls must be fed
regularly and at stated periods. They must have plenty of pure water at
hand at all times — this is of as much importance to the health of the brood
as proper food. If possible, they should also be given, in addition, a plat of
grass forarun. Place within the hennery a dust heap; this may consist of
wood or coal ashes, sand, or dust from the streets. It should be kept under
cover, so that it will not become drenched with rain or snow, and to it the
fowls should have access at all times, to dust, and thereby rid them-
selves, in a great degree, of the numerous parasites which infest them. The
habit of

GIVING TOO MUCH FOOD,

to poultry, in a short space of time, is a very bad one. If one notices their
habits he wil] perceive that the process of picking up their food under: ordi-

8 THE PEOPLE’S PRACTICAL POULTRY BOOK.

nary, or what we may call the natural condition, is a very slow one. Grain
by grain is the meal taken, and with the aggregate no small amount of sand,
pebbles, and the like, all of which, passing into the crop, assist digestion
greatly. But in the “ hen-wife’s” mode of feeding poultry, a great heap is
thrown down, and the birds are allowed to “ peg away” at such a rate that
their crop is filled too rapidly, and the process of assimilation is slow, painful
and incomplete. No wonder that so many cases of choked craw are met with
under this treatment. Many other diseases which affect chickens might be
prevented by breeders, were a little precaution taken in the simple matter of
feeding.
TO PRODUCE EGGS.

More eggs can perhaps be obtained from hens by mixing breeds than by
any other mode; and it is generally conceded that crossing also promotes
the health of fowls far more than the vile practice, as some are pleased to
term it, of in-and-in breeding. Little trouble need be apprehended from
roup, gapes, cholera, and other diseases in poultry, if that care is observed in
breeding and crossing that is so essential to all well regulated poultry yards.

POSITION OF THE HENNERY AND RUNWAYS.

As we said before, the hennery should be placed in a warm, dry location —
(not in a damp, out-of-the-way place) — with runways ample to allow of plenty
of exercise. Above all, care should be taken that vermin do not get a foot-
hold in the hennery; for if they once make their appearance, it is difficult to
exterminate them, and before the breeder is aware of it, his flock is over-run
with them. Let the hennery be thoroughly cleansed with lime, (whitewash
put on hot,) as often as once a month. If any of the fowls show symptoms
of disease — which is frequently the case when in confinement —see that
they are removed at once from the flock. Give good, wholesome food, with
plenty of clean water; have the laying boxes cleaned and renewed frequently
with straw, hay or shavings, and, with the help of the good housewife and
children, there need be no fear of failure to profitably raise poultry. If one
does not succeed in the first undertaking, he should not become disheartened,
but persist in his endeavors to find out the cause of failure, and obviate it in
the future.

MR. LELAND’S EXPERIENCE.

In this connection we give the reply of Mr. Warren Letann, Rye, N.
Y., an experienced and extensive breeder of fowls, to inquiries from a gentle-
man who desired to engage in the poultry business in his old age. Mr. Lx-
LAND says:—* I have found that for every hundred fowls you must give up at
least an acre. But rough land is as good as any. Hens naturally love the
bush, and I lop young trees, but leave a shred by which they live a year or
more. These form hiding places and retreats for them. In such places they
prefer to lay. I have great success, and it depends on three or four rules, by
observing which I believe a good living can be made by hens and turkeys. I

THE PEOPLE’S PRACTICAL POULTRY BOOK. 9

give my fowls great range. Eighteen acres belong to them exclusively.
Then the broods have the range of another big lot, and the turkeys ge half a
mile or more from the house. The eighteen acres of poultry-yard is rough
land, of little use for tillage. It has a pond in it, and many rocks, and bushes,
and weeds, and sandy places, and ash heaps, and lime, and bones, and grass,
and a place which I plow up to give them worms.

“ When a hen has set, I take her box, throw out the straw and earth, let
it be out in the sun and rain a few days, and give it a good coat of whitewash
on both sides. In winter, when it is very cold, I have an old stove in their
house, and keep the warmth above freezing. There is also an open fire-place
where I build a fire in cool, wet days. They dry themselves, and when the
fire goes out there is a bed of ashes for them to wallow in. Summer and
winter my hens have all the lime, ashes and sand they want. Another reason
why I have such luck is because my poultry yards receive all the scraps from
the Metropolitan Hotel. Hgg making is no easy work, and hens will not do
much of it without high feed. They need just what a man who works re-
quires — wheat bread and meat. Even when wheat costs two dollars I believe
in feeding it to hens. As to breeds, I prefer the Brahmas, light and dark. I
change roosters every spring, and a man on the farm has no other duty than
to take care of my poultry. I frequently turn off three thousand spring
chickens in a single season.”

BREEDING AND MATING.

Too many fanciers and farmers, otherwise earnest in their business, are
very careless concerning their fowls. Interbreeding certainly degenerates —
particularly when so promiscuously permitted in a flock of fowls as is com-
mon. There are the same good reasons for |

MAKING CHOICE OF THE BEST BREEDS OF FOWLS

as for making the same choice in other stocks. For while a prime breed is as
easily reared, fed and housed as a poorer one, there is a decided difference
in the returns in favor of the former. If properly cared for, we do not
hesitate to say that fowls of superior order do yield the farmer, even, the
largest interest for the outlay he makes of any other stock he keeps.

10 THE PEOPLE’S PRACTICAL POULTRY BOOK.

In giving our own, and the opinions of others on the general principles of
breeding and mating fowls, it will not be out of place to give here an illus-
tration and description of

THE DIFFERENT POINTS OF A FOWL,

so that the reader may be able to name them, and judge therefrom, in his
selection of stock for breeding
purposes :—A, Neck-hackle; B,
Saddle -hackle; C, Tail; D,
Lt Breast; E, Upper Wing Cov-
erts; F, Lower Wing Coverts ;
G, Primary Quills; H, Thighs;
I, Legs ; K, Comb ; L, Wattles ;
M, Ear Lobe.

SELECTION OF COCKS AND HENS
FOR BREEDING PURPOSES.

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A desirable thing in breeding
is the selection of the cock. This,
as all should understand, is a very
= important matter to be looked
after; another is the proper pro-
portion of hens to be given to
the cock. To breed a good fowl
of any kind requires thought, skill, observation and study. The cock in all
cases should be of good size, perfectly healthy and vigorous ; carry his head
high, and have a quick, animated look, a strong and shrill voice; the bill
thick and short, the comb of a fire red, bright color ; a membraneous wattle of
a large size, and in color resembling the comb. He should be broad-breasted,
with strong wings; the plumage dark, the thighs muscular, and spry and
trim on his legs; free in his motions ; crow often, and scratch the earth with
constancy in search of worms, not so much for himself as his mates; when
he is brisk, spirited, ardent and clever in caressing them, quick in defending
them, attentive in soliciting them to eat, in keeping them together in the
day, and assembling them at night, he will prove as a general thing, just the
bird to breed from. The good qualities of hens, whether intended for laying
or breeding, are of no less importance than those of the cock. The hen is
deservedly the acknowledged pattern of maternal love. When her passion
of philoprogenitiveness is disappointed by the failure or separation of her
own brood, she will either go on sitting, till her natural powers fail, or she
will violently kidnap the young of another fowl, and insist upon adopting
them. But all hens are not alike. They have their little whims and fancies,
likes and dislikes, as capricious and unaccountable as those of other females.
Some are gentle in their manners and disposition, others are sanguinary ;
some are lazy, others energetic almost to insanity. To succeed in the matter

THE PEOPLE’S PRACTICAL POULTRY BOOK. 11

of the selection of hens for mating and breeding purposes requires care,
study and a considerable degree of patience.

THE NUMBER OF HENS TO A COCK, ETC.

We have no hesitancy in recommending to breeders the following ratio
of hens to a cock of the breed named :—Houdans, twenty hens to two cocks ;
Creve-Cceurs, eight hens to one cock; Buff Cochins, twenty-four hens to
two cocks; Gray Dorkings, ten hens to one cock; White Leghorns, four-
teen hens to one cock; Spanish, twelve hens to one cock; Brahmas, twelve
hens to one cock; Hamburgs, fourteen hens to one cock; Polands, twelve
hens to one cock ; Game, ten hens to one cock. With this proportion of hens
to a cock the vitality of the eggs will prove good, and at least eleven out of
twelve eggs set will produce “ chicks.”

For breeding purposes, we inclose in a yard ten or fifteen hens of each
variety we desire to propagate, and with them one cock; if we have two or
more cocks whose qualities are equal, we think it preferable to change every
two days, leaving only one cock with the hens at a time. Two weeks are
necessary to procure full bloods, and we prefer the eggs the third rather than
the second week.

We are told by a breeder of some considerable experience with fowls
that to determine the exact proportion of cocks and hens to be allowed to
run together for breeding purposes is not an easy problem. He says:
** While with some varieties, as the Cochins, three or four, or even two, are
ample, (though we have seen cocks of that variety that would serve ten or
a dozen ;) in others, twelve to fifteen are not too many. It is impossible to
give any definite number for a rule. We have had pairs that did well, the
egos hatched well, and the hen did not suffer from the over-attention of the
cock; and again, we have been obliged to put in one, two, three, four and
even more additional hens of common stock, with a trio of. pure-bred fowls,
to keep the blooded hens from being injured. Especially is this the case
with the Houdans and Creve-Ceeurs ; the cocks of both these breeds seem to
be very vigorous, and require not less than four or six hens to run with them.
The Dark Brahmas also need not less than four hens with the cock when he
is young and vigorous. It was a favorite theory of ours, some years since,
that poultry should be bred in pairs or trios. Because in the wild state, they
ran in pairs, so also, should they do in the domesticated state. It is needless
to say that our theory would not work when carried into practice. Perhaps,
were a pair of fowls given a range of ten, twenty or more acres, and left to
forage for themselves, one or two hens would be all the cock could attend;
but confined to an acre or less, and fed on stimulating food, the bird’s nature
becomes, as it were, changed, and he feels himself qualified for greater deeds.
We have seen a hen’s back and sides all cut open by the cock’s spurs, and
the owner was complaining that the hen did not lay. If he had given her
three or four companions his cause of complaint would have ceased. The
only mode of deciding the question is by watching the fowls. We have

12 THE PEOPLE’S PRACTICAL POULTRY BOOK.

known instances, though rare, of a cock serving twenty to twenty-five hens,
and the eggs being very fertile. Again, a cock was cooped up with four
hens, aad it was found that when penned with two the eggs hatched twenty-
five per cent. better than with the four. We think the latter case is of rare
occurrence ; a safe average is four to six hens to a cock. A few days’ ob-
servation will enable one to tell whether more or less hens are needed. A
young cock that has had a dozen or twenty hens to run with the first year is
rarely fit for more than three or four the second. But if well cared for the
first, and allowed not more than six hens, he is usually good for three or four
years’ service. We know many are prejudiced against using old cocks, and
usually their prejudice is founded on experience like the above. A young
cock with old hens is our preference for breeding stock, though many reverse
it and put an old cock with young pullets. We know the hen lays a larger
egg than the pullet, and a large egg must certainly bring out a larger chick
than a small one; and, as a rule, (to which there are many exceptions,) a
young cock is more vigorous than an old one. Therefore we think this selec-
tion preferable. Some, we are aware, contend that the cock has more in-
fluence on the progeny than the hen, and that an old cock, being more mature
and developed, will throw better chicks. Such has not been our experience,
however, after a close observation of several years’ duration.”

PREMIUM BIRDS DO NOT PRODUCE THE BEST CHICKENS.

For the purpose of more fully carrying out our idea of breeding fowls
to perfection and pointing out their imperfections, we have selected the
Brahma as an example, (the principle will apply to any other breed,) and
in this connection give, from Moore's Rural New- Yorker, the experience
and advice of a gentleman who makes the breeding of fowls a science.
He says:—“ Premium birds do not always produce the best chickens. Good
results may often be obtained from moderate stock, provided that they be
so selected that the defects of the cock may be counteracted by those of
the hens. Size in the Brahma is not of so mueh importance as most people
give to it. Fine, large chickens may be reared from small parents by proper
care and attention, and good, regular and judicious feeding.

INFLUENCE UPON THE FANCY POINTS.

“The cock has the most influence upon the fancy points, while the hen
has most upon the form and size. If more attention were paid to the shape
and straightness of the comb of the cock, we should see less of those grave
defects which so frequently mar whole pens. I have seen magnificent birds
with such crooked and fungus-like combs as would almost disqualify them in
my opinion. Judges have been too liberal with these defects. It is quite
time such liberality was stopped. Crooked combs should be bred out and
not tolerated. The comb is one of the most prominent characteristics of
the bird, and almost the first object which meets the eye. It touches our
sense of the beautiful immediately to see a small head and straight comb,

THE PEOPLE’S PRACTICAL POULTRY BOOK. 13

and docile look. And the head of a Brahma fowl should possess these quali-
fications ; too much importance should not be given to breeding for weight
or largeness of carcass, over other qualifications. I admire in the Brahma
fowl a large frame, of symmetrical proportions and corresponding weight ;
but a fattened fowl is only fit for the table. I should rather breed from a
small cock with a perfect comb than a large one with a crooked comb. A
lively cock, mated with large hens, is preferable to a sluggish cock and small
hens. Length of legs im a cock is of less importance than in a hen; and in
order to get size and proportion you must have dwe length of legs; and
even in a hen, it may be counteracted by judicious mating. A narrow cock
and a very wide hen are more likely to breed well than the reverse. It is to
the male bird the breeder must look for perfection or defects in the comb,
the beautiful yellow color of the legs, and all the fine points of the Brahma.
“ As to the penciling, I am convinced, by considerable experience, that
the two sexes bear a proportionate influence to each other, although I should
not hesitate to say that there is more probability of breeding good chickens
from a perfectly and darkly penciled pullet or hen and an inferior cock than
from a badly colored or marked hen and a cock of superior blood. A hen
with a bad comb, mated with a cock whose comb is small and fine, will
throw some very fine chickens. A cock with a drooping back and saddle
should be mated with a hen very high towards the tail; and if his hackle be
short or scanty, that of the hen should be unusually sweeping and full. If
any white stain should appear in the ear lobes, it is very apt to perpetuate
itself, and particular care should be taken that the other sex has no sign of it,
through several degrees. In shape, style and carriage, the Dark and Light
varieties of the Brahma fowl should be precisely similar. In the Light, I
think the breeders of this country have surpassed the English. The Light
now stands almost on equality with the Dark in size, shape, and in general
popularity. The comb of this fowl especially must be more closely looked
after. A defective comb tells wofully against the bird. You must breed
them even, low and straight. You cannot, I know, get this point to perfection
in the cock until a strain has been bred for years. No pure strain ought to
breed a comb in which the peculiar triple character is not perfectly distinct.

SHAPE OF THE COMB AND HEAD.

“‘ There is a diversity of opinion as to the shape of the comb. It should
aot exceed half an inch in hight, and instead of rising from the front towards
the back and ending in a peak, I should prefer to see it, after arising for
half or two-thirds of its length, decrease again towards the back, forming a —
kind of arch. This kind of comb not only looks well and ‘symmetrical, but
according to experience, is likely to breed far more true than any other. The
head of the Brahma cannot be too small in proportion to the body. There
is no point in this fowl that so truly indicates the high breeding or the blood
of the strain as the smallness of the head, and you will find that a small head
is accompanied by fineness of flesh, a point never to be lost sight of in this

14 THE PEOPLE’S PRACTICAL POULTRY BOOK.

class. I placed a dark hen of this variety in a coop by itself _on exhibition at
our poultry show merely to give those interested in the matter those points
in perfection which I claim we must reach before we can say we have finished
our labors in this respect.

THE GENERAL CHARACTERISTICS.

“Jn all the original Brahmas the deaf-ears fell below the wattles ; and
this point was mentioned by Dr. Benner as a characteristic of the breed;
and the perpetuation of this should be carefully looked after. The neck-
hackle should start well out just below the head, making 4 full sweep, and
marking the point of juncture between the head and neck very distinctly by
an apparent hollow or depression. The hackles can hardly be too full, and
should descend low enough to flow over the back and shoulders. The more
perfect you can get this, the nobler the carriage and appearance of the bird.
A short or scanty hackle is a very great blemish. The hocks should be well
covered with soft curling feathers. A cock with hocks a little owt should not
be deprecated, and as sometimes is, by the inexperienced, discarded. This
class of hock, when properly mated with fine built hens, scantily feathered on
the legs and toes, throw very fine full-booted birds. While I should con-
demn all vulture-hocked fowls to the gridiron, there are exceptions where I
have bred from a very large, finely-formed hen, with handsomely and dis-
tinctly marked pencilings, with great success, by mating them with a clean
shanked cock with the proper marking; and have thrown four good birds to
one hocked. No bird of this species should, when full grown, be considered
fit for exhibition, unless the cock weighs twelve pounds, and hens from eight
to nine pounds; and if a cockerel does not weigh eight pounds at six or eight
months, he will rarely prove a show bird.

BREEDING AND MATING FOR SIZE, ETC.

“In breeding for size, select a short, compact, deep-bodied cockerel, which
need not be large, and mate him with long backed hens, even if their legs
are longer than usual. Although length of back is a decided fault, such a
cross will generally breed well; the hen supplying the form, while the cock
fills out to the proper proportion. Long, dangy, large-boned cocks may be
mated with compact, short-legged hens, with the same result; but the first
mentioned cross will produce better results. Fine chickens may be reared
from the eggs of pullets; but the best chickens, asa rule, are got by mating
either a two-year-old cock or a cockerel, with hens in their second season ;
their chickens fledge more quickly, and attain maturity sooner. Hens mated
with cockerels turn out more male birds, while cocks mated with pullets, will
produce a goodly proportion of pullets. I should not hesitate mating cock-
erels with pullets, if they be fine, strong-boned birds, hatched in March or the
early part of April. A great many birds are spoiled by breeding from a
cock of one strain and hens of different strains, and different styles of pen-
cilings. If my presumption may be excused, I should advise the different

THE PEOPLE’S PRACTICAL POULTRY BOOK. 15

breeders of this country te make up their minds respectively, as to the style
and markings of the birds they deem most desirable to breed, and breed them
uniformly and closely te the standard they have adopted. The popular taste
will soon settle the question. You can always have fresh blood, if you keep
two or three pens, and you can go on for years without crossing your breeds,
and running the risk of bad blood or a motley brood, with no uniformity of
shape or markings.
BREEDING IN-AND-IN.

“Do not feel too much anxiety about breeding in-and-in. Parent and
offspring, and even brother and sister, may be bred from with safety and suc-
cess for several years with this class of fowls. No breed has such stamina ag
the Brahma, and if any mishap does occur, it will not be so aggravated as
it would be by the concentration of bad blood; therefore, it stands you in
hand to be very careful what strain you purchase, and to know if the party
has bred from distinct strains or indiscriminately. It is a work of time to
breed fine strains, and considerable patience is requisite. It is in this respect
that parties make a great mistake in going about from yard to yard, selecting
here and there a bird from one, and cock, &c., from another, to gratify their
vanity, with the hope of winning a few prizes, to the great detriment of the
stock and disappointment of purchasers of the same, if they should breed
from them. In the Light Brahma it is very necessary to secure a sufficient
amount of color in the cock. The tendency of all poultry is to get lighter if
indiscriminately bred ; therefore, you should select cocks of the proper dark-
hess for breeding stock. The saddle should only be lightly striped, for if it
contains too much black or the neck-hackle too dark, you will produce spotted
backs. I will set down two rules, either of which can be applied to suit the
wants of the breeder:—1. Very heavy penciled cocks must be used to get
heavy penciled (chicks) cocks. 2. Very dark hackled hens and light pen-
ciled hackled cocks will get nice hackled pullets.”

VULTURE HOCKED FOWILS.

Vulture hocked birds are a disqualification to any brood of fowls, with
few exceptions, and should be eschewed in all
breeding stock. The vulture hock is the projec-
tion of feathers behind the knee, and inclining
towards the ground, as shown in the accompany-
ing illustration. The feathers of a fowl’s leg
usually should be close round the knee, and the
leg clean below it. The breeds in which the
vulture hock is necessary are Scrai-ta-ooks, ag
Booted Bantams, and Ptarmigan fowls. Where
the vulture hock makes its appearance, unwished
for, and where its presence is considered a grave fault, is among Cochins and
Brahmas. The fault will sometimes appear in the progeny, but in fowls, as

16 THER PEOPLE’S PRACTICAL POULTRY BOOK.

in everything else, the perfect birds form the exception, and as Dr. Bennett
says, “to have many of them it is only necessary to breed well and kill well.
By this process you will get rid of the vulture hock.”

CROSSING THE BREED.

As we have said elsewhere, to insure successful and beneficial crossing of
distinct breeds, in order to produce a new and what may be considered a
valuable variety, the breeder should be well versed in the laws of procreation,
and the varied influences of parents upon their offspring. It is avered that
all fowls bred in this country are crosses or made breeds, either by design or
accident. Therefore crossing does not necessarily produce a breed; but on
the other hand, it always produces a variety, and that variety becomes a dis-
tinctive breed only where there is a sufficiency of stamina to make a dis-
tinctive race, and continue a progeny with the uniform or leading character-
istics of its progenitors. In crossing one breed with another we should say
put a light cock with dark hens or vice versa, as in this case there is more
liability of producing not only a new variety, but also some fine birds in the
brood. Care is required in this matter, as in all others, (in mating for cross-
breeding,) and patience is indispensable to success. All disqualified birds ~
should be taken from the pen at the earliest moment, and sent to the table,
leaving the best selections to breed from. We have made a fine cross by
placing a dark Brahma hen with a white Dorking cock, and, on another occa-
sion, made a good cross by placing a White-faced Black Spanish cock with a
white Dorking pullet. There is no question but that good and valuable
breeds of fowls, of beautiful plumage, may be thrown by these crosses,

SETTING HENS AND INCUBATION,

THE NUMBER OF EGGS TO PUT UNDER A HEN.

One of ‘he most important points to be observed in setting eggs for
hatching, is to correctly proportion the number, taking into consideration
their size, and the size of the hen about to sit upon them. The state of the
weather should also be a guide; for a hen capable of setting upon and hatch-
ing thirteen eggs in June ought not to have more than ten in January.
The great error of setting a hen upon more eggs than she can cover is a
cause of very general disappointment. We have frequently seen cross-bred
game and other small hens set upon*thirteen eggs, when it was perfectly clear
to us that it would be impossible for them all to receive a proper and equal
share of heat from her body. It is absolutely certain, also, that a hen cannot
hatch out chickens from those eggs which she cannot draw close up to her
body and give to them the natural warmth they require in the process of in-
cubation. This has been very clearly demonstrated to us; for upon one
occasion we placed fifteen eggs under a hen, when we ought not at any sea-
son to have given more than twelve, or, at the most, thirteen, and while out
at feeding time, we examined the ncst and found only thirteen eggs left. We
at first thought the hen might havc eaten them; but, after one or two exami
nations, we found sometimes thirteen and at others fourteen eggs present.
We determined upon catching the hen one morning while off to feed, after
finding there were only thirteen eggs in the nest. We cautiously laid hold
of her, when she unfortunately dropped one egg and broke it; upon a further
examination we found the other missing egg under her wing. We replaced
the egg in the nest and found that she regularly removed one or two of them;
thus it was apparent that she had more eggs under her than the surface of
her body could possibly cover by contact. This marvelous fact proved
the existence, first, of the beautiful principle we term instinct, and the ardent
\atural desire for carrying out to the fullest extent the remarkable operation
ve understand as incubation:

THE PROPER HENS TO SET.

A half-breed game or other small hen should be chosen for a natural in-
cubator — (they have always, with us, proved the best breed) —and nine of
her own eggs should be the extent ; if a Dorking or a large size mongrel hen

be selected, eleven are sufficient; a Cochin hen of some of the strains we
2

>

18 THE PEOPLE’S PRACTICAL POULTRY BOOK.

have seen, will even cover fifteen of her own or eggs of similar size; but
even in this instance, it is best to err on the safe side, and give her but thir-
teen eggs. Cochins and Brahmas have a large width of breast and a large
amount of fluff and feather, both features being highly conducive to success-
ful hatching, by assisting to retain the heat of the body of the birds and of
the eggs also.

CLOSE-SETTING HENS.

There are some hens over-anxious about the chicks within the shells,
whose cry for deliverance they can distinctly hear ; and they do not rise from
off the eggs during the process of chipping. This is an operation we have
continually observed with hens that are very successful in hatching, while
those which sit too closely at the last stages are those whose excess of kind-
ness has produced the non, or limited, success in hatching out good broods.
The only good arising from any sprinkling of the eggs with water results
from their having received an increased and life-saving supply of air during
such process, without which, in many instances, the chicks would either have
heen suffocated or glued to the shell.

THE PROCESS OF INCUBATION

of the chicken is a subject not only curious but very interesting to the
student of nature. It generally takes twenty-one days to hatch a brood
of chickens, although a close-setting hen will sometimes
hatch in eighteen days, if the weather is favorable. The
\ expiration of the time should be carefully watched for;
Ze not that the chicken requires any assistance, but, on the
1 contrary, interference is much more likely to prove an
} injury than a benefit. A healthy chick will perform all
that is required to free it from the shell. It is wonder-
ful the power they possess while rolled up in so apparently
helpless a mass; the head, however, that makes the most

M exertion to free itself, is placed so as to leave room for
reaction, and to turn round, and thus to peck a circle, (as shown in the ac-
companying engraving,) and breaks around the large end of the shell, ad-
mitting the air by degrees, until it becomes gradually prepared to extricate
itself. A rash attempt to help them by breaking the shell, more particularly
in a downward direction, toward the smaller end, is frequently followed by a
loss of blood, which can ill be spared, and death ensues.

We place the nest in a warm, sheltered place, and have fresh food and
water near at hand so that the hen can help herself whenever she is so in-
clined. Should the nest. become dirty, change it, or even wash the eggs in
tepid water. As fast as the chickens break the shell, place them in a basket
of cotton-wool by the fire, to avoid the danger of the mother’s crushing
them while they are helpless. When all have hatched, they may be returned
to the hen. The yolk of a hard boiled egg should constitute their food dur

THE PEOPLE’S PRACTICAL POULTRY BOOK. 19

ing the first week; after which coarser food may be given. When fully
fledged, give them their liberty in the heat of the day, and house them be-
fore sunset. Never permit them to wander in the grass when the dew is on,
as more healthy fowls perish from this than any other cause. The chicks can
be fed to good advantage with cracked corn or a mush of potatoes and
Indian meal cooked. Feed should be given in small quantities, and fre-
quently, during the day.

CHANGES WHICH AN EGG UNDERGOES IN HATCHING.

In this connection we trust it will not be deemed out of place to give
what we find in an old volume of the Genesee Harmer and Gardeners?
Journal of July, 1833, relative to the wonderful changes which an egg
undergoes in hatching, from the first day till its final exclusion, accompanied
with three illustrations, showing the first, middle and last stages of the chick.
The same article appears in the American Poulterer’s Companion, erron-
eously credited to an English journal. This process of incubation is thus
minutely described :

FIRST, MIDDLE, AND LAST STAGES OF THE CHICK.

“The hen has scarcely sat on her eggs twelve hours before some linea-
ments of the head and body of the chicken appear. The heart may be seen
to beat at the end of the second day; it has at that time somewhat the form
of a horseshoe, but no blood yet appears. At the end of two days, two
vesicles of blood are to be distinguished, the pulsation of which is very
visible; one of these is the left ventricle, and the other the root of the great
artery. At the fiftieth hour, one auricle of the heart appears, resembling a
noose folded down upon itself. The beating of the heart is first observed in
the auricle, and afterward in the ventricle. At the end of seventy hours, the
wings are distinguishable; and on the head two bubbles are seen for the
brain, one for the bill, and two for the fore and hind part of the head. To-
ward the end of the fourth day, the two auricles already visible draw nearer
to the heart than before. The liver appears toward the fifth day. At the
end of a hundred and thirty-one hours, the first voluntary motion is observed.
At the end of seven hours more, the lungs and the stomach become visible ;

20 THE PEOPLE’S PRACTICAL POULTRY BOOK.

and four hours afterward, the intestines, and loins, and the upper jaw. At
the hundred and forty-fourth hour, two ventricles are visible, and two drops
of blood instead of the single one which was seen before. The seventh day,
the brain begins to have some consistency. At the hundred and nineteenth
hour of incubation, the bill opens, and the flesh appears in the breast. In
four hours more, the breast-bone is seen. In six hours after this, the ribs
appear, forming from the back, and the bill is very visible, as well as the gall-
bladder. The bill becomes green at the end of two hundred and thirty-six
hours; and if the chicken be taken out of its covering, it evidently moves
itself. The feathers begin to shoot out toward the two hundred and fortieth
hour, and the skull becomes gristly. At the two hundred and sixty-fourth
hour, the eyes appear. At the two hundred and eighty-eighth, the ribs are
perfect. At the three hundred and thirty-first, the spleen draws near the
stomach, and the lungs to the chest. At the end of three hundred and fifty-
five hours, the bill frequently opens and shuts; and at the end of the
eighteenth day, the first cry of the chicken is heard. It afterward gets more
strength and grows continually, till at length it is enabled to set itself free
from its confinement.

“‘In the whole of this process we must remark that every part appears at
its proper time; if, for example, the liver is formed on the fifth day, it is
founded on the preceding situation of the chicken, and on the changes that
were to follow. No part of the body could possibly appear either sooner or
later without the whole embryo suffering; and each of the limbs becomes
visible at the first moment. This ordination, so wise and so invariable, is
; manifestly the work of a Supreme Be-
ing; but we must still more sensibly
acknowledge His creative powers, when
we consider the manner in which the
chicken is formed out of the parts
which compose the egg. How aston-
ishing it must appear to an observing
mind, that in this substance there
should at all be the vital principle of
an animated being; that all the parts
of an animal’s body should be con-
cealed in it, and require nothing but
heat to unfold and quicken them; that
the whole formation of the chicken
should be so constant and regular that,
exactly at the same time, the sama
changes will take place in the gener.
ality of eggs; that the chicken, the moment it is hatched, is heavier than
the egg was before! But even these are not all the wonders in the for.
mation of the bird from the egg— for this instance will serve to illustrate

THE PEOPLE’S PRACTICAL POULTRY BOOK. i |

the whole of the feathered tribe— there are others altogether hidden from
our observation, and of which, from our very limited faculties, we must ever
remain ignorant.” oe

THE FERTILITY OF EGGS.

There is no difficulty whatever in testing the fertility of eggs. The way
to ascertain unfertile eggs at as early.a period as possible is to take them
into a room moderately dark, and hold them between the eye and a candle or
lamp, in the manner represented in the engraving on the preceding page. The
eges under a setting hen should be examined at least as early as the eighth
day after she commences incubation. If the egg be fertile, it will appear
opaque, or dark all over, except, perhaps, a small portion towards the top ;
but if it be unimpregnated, it will be still translucent, the light passing
through it almost as if new laid. After some experience the eggs can be dis-
tinguished at an earlier period, anda practiced hand can tell the unfertile
egos even at the fourth day. Should the number withdrawn be considerable,
four batches set the same day may be given to three hens, or even two, and
the remainder given fresh eggs; and if not, the fertile eggs will get more
heat, and the brood come out all the stronger.

THE PROPER FOOD AND FEEDING.

NevER stint poultry in the variety or quality of their food. Good food
is positive economy. The best and heaviest corn is the cheapest. The best
food is that which gives the most of what nature demands for the formation
of muscle, bone and fat. Fine bran, or middlings, is richer in two of these
important ingredients than any other one kind of food; but being deficient
in gluten, is not warmth-giving, and is better when combined with whole
grain, which, when mashed, forms a most wholesome and nutritious diet.
Barley is much used in Europe, but should never be the only food in the
poultry yard. Fowls do not fatten on it, though for a time they will thrive.
Oats are good as a change, but inferior in nutriment; if they are browned
or roasted and given freely, they prove a good egg-producing food. Buck-
_ wheat, however, is the best food to make fowls lay early. They devour the

22 THE PEOPLE’S PRACTICAL POULTRY BOOK.

feed greedily, and its heating influence, in winter, is very perceptible. Hemp
seed is also productive of eggs, and is very strengthening; it is one of the
best things that can be fed to fowls during the moulting season.

THE PROPER FOOD TO GIVE.

In preparing birds for exhibition, flax seed may be given occasionally ; it
increases the secretion of oil, and gives luster to their plumage. In giving
soft feed it should be mixed stiff— not mushy ; fowls do not relish it in the
latter state. A good food of this kind is composed of equal parts of fine
bran and Indian meal. This should be scalded or mixed with boiling hot
water to such a consistency that it will break or crumble when thrown upon
the ground. Another good soft feed is made of small potatoes, washed clean,
boiled, and mashed with an equal quantity of Indian meal. In giving soft
feed never use a feeding dish or trough. If the yards are clean, as they
should be, the ground is by far the best place to feed them from. The gravel
and sand, which adhere to the food, are necessary for digestion; besides,
poultry prefer to pick their food from the ground.

Do not, on any consideration, neglect to give poultry green food. A
little chopped vegetables of some kind, whether cabbage, lettuce, spinach,
onions or other greens, is better given every day than a great deal once or
twice a week. To secure perfect eggs, lime, in some form, ought to be fur-
nished. Broken bones, lime rubbish, oyster or clam shells, burned and
pounded fine, are all good. Beef or pork scraps are productive of good re-
sults. In the winter, when fowls cannot supply themselves with insects,
worms or grubs, a scrap-cake, laid in the hen yard for them to pick at, or a
little chopped off and broken up and fed to them, adds not only to their
health but largely to the contents of the egg basket. An occasional dish of
raw meat, chopped into small pieces and given them will be devoured with
avidity. Another way, and one which we have practiced with good results,
is to get a sheep’s pluck and hang it up in the hennery, just high enough to
make the fowls fly up and pick it off by piece-meal. If fowls are over-fed
with meat it will show itself in the loss of feathers, and prove very detri-
mental to the brood. Some breeders feed game fowls largely on fresh
meat — claiming that it creates a pugnacious disposition in the cock. What-
ever is done in the matter of feeding, regularity, as to time, is essential to
success.

REARING FOWLS FOR MARKET AND EGGS.

THE BEST BREED TO REAR FOR MARKET.

Tue best breed of fowls to rear for the market, or as egg-producers, de-
pends upon locality ; for while, in some places, one variety is deemed the
best, in others it would prove the reverse. Our own opinion is, that, for a
market fowl, the Brahmas and Cochins will, under almost all circumstances,
prove the most desirable, they being less liable to disease, feathering up
quickly, and can be bred to weigh, at from four to six months of age,
eight to ten pounds. Another good table fowl is the Dorking (cock) crossed
with the Brahma (hen). The flesh of this cross is sweet and nutritious, and
acquires at early age the plumpness of the Dorking at maturity. There ara
other breeds, however, which are said to be desirable to rear for the table.
Many claim that the French breeds of fowls are of this number ; but this we
very much doubt, as their flesh lacks the buttery, golden color that attracts
the eye of the epicure. They may prove valuable as egg-producers, but
they lack many good qualities as a table bird. Dorkings are undoubtedly
at the head of the list as table birds, but of late years have become so subject
to disease that we question the feasibility of rearing them profitably for mar-
ket in our changeable northern climate.

THE BEST AS EGG-PRODUCHRS.

As ege-producers the Hamburgs are claimed to stand at the head of the
list. This claim we are prepared to dispute; for, as winter layers, we
find that the Brahma, Cochin, Leghorn, Poland, and Houdan stand rela-
tively in the position here named. That the Hamburgs are good egg-pro-
ducers we admit ; but that they are any better than a number of non-setting
fowls, so called, we deny. The richness and meatiness of their eggs are not
to be compared with those of the Poland, Leghorn, Houdan or Brahma; and
their eggs lack the size of those named. All things considered, we have no
hesitancy in saying that for eggs we should name the Polands; for the table,
Dorkings, and for early marketable chickens, Brahmas and Cochins.

A correspondent of Moore’s Rural New- Yorker, who has had consider-
able experience in rearing fowls for profit, says:—‘‘The Farmer’s Breed is
the breed for profit. It consists of Brahma hens and colored Dorking

24 THE PEOPLE’S PRACTICAL POULTRY BOOK.

cocks — the chicks from which are hardy, easily reared, grow. fast, and in
four months, without extra feed, will dress four to five pounds each of fine-
grained, well-formed, plump-breasted, well-colored flesh, fit for the table ot
any amateur or epicure, and always commanding a good price in market.
The hens from this cross are even better and more continuous layers than
either pure Brahma or the Dorking; but if wanted to breed again, the
farmer must keep one coop separate of Brahmas —say a cock and two
hens — and so also of the Dorkings, and thus yearly with the cross of pure
bred birds, cocks of the Dorkings, and hens of the Brahmas, keep up the
‘ Farmer's Breed for profit.”

FATTENING AND PREPARING POULTRY FOR MARKET.

THE MANNER OF FATTENING.

AtHoucH the manner of fattening poultry may seem to be extremely
plain, there is, nevertheless, a right and a wrong way, a long and a short
mode of accomplishing the object desired. Many breeders who rear fowls
for the market believe in letting poultry forage and shift for themselves,
while others believe the best method is in keeping them constantly in high
feed. This is just our idea; for where a steady and regular profit is required
from rearing poultry, or a business is made thereof, the very best method,
whether for domestic use or for the market, is constant high keep from the
beginning. Thus they will always be in a saleable condition and ready for
the table. As the American Poulterer’s Companion justly says, fowls kept
in this way need but very little extra attention. Their flesh will be superior
in juiciness and richer in flavor than those which are fattened from a low
and emaciated state. Fed in the manner above indicated, spring pullets are
particularly fine, commanding the highest price on the market, and proving a
most healthful, nourishing and restorative food. .

FEEDING HOUSES.

Our mode of constructing feeding houses or coops is to have them so they
will be at once warm and airy, with earthen floors, well raised, and capacious
enough for the accommodation of from twenty to thirty-five fowls; the floor,
if desired, may be slightly littered with straw, but the litter should be fre-

THE PEOPLE’S PRACTICAL POULTRY BOOK. 25

quently changed, and great care taken to secure cleanliness, for fear of ver-
min. As we have before said, the coops should be well supplied with feed-
ing-troughs which should always be kept full of feed, and which can be got
at easily by the fowls. Perches should also be placed but a few feet from
the ground, so they can be reached without much effort ; those made in the
form of stairs, having the poles one above the other, (slanting,) are the best.
Fowls cooped in this way may be fattened in a short time and to the highest
pitch, and be preserved in a perfectly healthy state. There is no necessity,
in our opinion, to confine fowls in dark coops and practice the art of cram-
ming to fatten them properly; this mode is an abomination, and should not
be followed by any breeder of common sense.

MODE OF FATTENING FOWLS IN COOPS.

In fattening fowls confined in coops, old writers recommend feeding them
with bread, soaked in ale, wine, or milk; barley mixed with milk, and sea-
soned with mustard or anise seed; while others recommend cramming them
three or four times a day ; also keeping them in a dark place, and not allow-
ing them any exercise. BRrap1e® says, “‘ the best way, and the quickest, to
fatten them, is to put them into coops as usual, and feed them with barley
meal, being particular:to put a small quantity of brick dust in their water,
which they should never be without. This last will give them an appetite
for their meat, and fatten them very soon.” Yet another writer says they
should be shut up where they can get no gravel; keep corn by them all the
time, and also give them dough enough for one feed a day. For drink, give
them skimmed milk ; with this feed they will fatten in ten days; if they are
kept over ten days, they should have some gravel, or they will fall away.

The mode of fattening poultry, extensively practiced in Liverpool, Eng-
land, is to feed them with steamed or baked potatoes, warm, three or four
times a day; the fowls are taken in good condition from the yard, confined
in dry, well-ventilated coops, and covered in, so as to prevent the entrance
of too much light. It is said this method is attended with the greatest
success.

NO POULTRY SHOULD BE PERMITTED TO RUN AT LARGE
for at least ten days before killing, for they are apt to range in the barn-
yards, and pick up filthy food, which permeates all through the bird, and
frequently they become so tainted that they are unfit to eat, after being

~'-red on the table.
PROPER FOOD FOR FATTENING.

In all cases in fattening fowls, whether old or young, we should recom-
mend that the food be cooked and fed warm. Barley meal, or mixed with
equal quantities of Indian meal, made into a thick paste or porridge and fed
warm, is about as good a feed as we know of, and seems to make flesh faster
and more solid, and give it a golden color and plump appearance after being
dressed.

26 THE PEOPLE’S PRACTICAL POULTRY BOOK.

KILLING AND DRESSING.

As much if not more depends on the manner of killing poultry as in the
dressing to have it look fit for market. Too much caution cannot be used in
this branch of the business. One mode of killing fowls, (instead of wringing
the necks, which we deprecate,) is to cut their heads off with a single blow
of a sharp ax, hang them up by the legs, and allow them to bleed freely, and
pluck their feathers immediately — while warm. The French mode, which
is highly commended, we think far the best, as it causes instant death without
pain or disfigurement, and is simply done by opening the beak of the fowl,
and with a sharp-pointed and narrow-bladed knife, make an incision at the
back of the roof, which will divide the vertebrz and cause immediate death,
after which hang the fowl up by the legs till the bleeding ceases, and pick it
while warm, if you desire the feathers to be removed. With a little care
the skin of the fowl does not become as torn and ragged as it does in the
old-fashioned way of scalding. Another thing, the flesh presents a better
and more natural appearance when not scalded.

GEYELIN says:—“‘Some breeders cram their poultry before killing, to
make them appear heavy; this is a most injudicious plan, as the undigested
food soon enters into fermentation, and putrefaction takes place, as is evi-
denced by the quantity of greenish, putrid-looking fowls that are seen in the
markets.” Fowls should always be allowed to remain in their coops at least
twenty-four hours previous to being killed, without food; by so doing, the
breeder will be the gainer in the end, as his poultry will keep longer and
present a better appearance in the market; and, above all, he will show the
purchaser that he is honest, and has not crammed his poultry for the purpose
of benefiting himself and swindling others.

THE FRENCH MODE OF KILLING

is preferable, when the head of the bird is to be left on; but that is not
necessary, neither is it desirable; but when the head is taken off, the skin
should always be pulled over the stump and tied. The mode of picking
while the bird is warm is called “ dry picking,” and is the favorite method
of dressing poultry for the Philadelphia market. There is one objection to
this system, that it does not improve the appearance, although it does the
flavor; and while cooking it will “ plump up” and come out of the oven
looking much finer than when it went in. In addition, it wili keep much
longer than when dressed by the other mode. Another plan is, after the
bird is picked, as above described, plunge it in a kettle of very hot water,
holding it there only long enough to cause the bird to ‘* plump,” then hang it
up, turkeys and chickens by the foot, and geese and ducks by the head, until
thoroughly cooled. This scalding makes the fat look bright and clear, and the
fowl to appear much fatter than it would if picked dry. This is the usual
mode of dressing for the New York markets.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 2?

BOXING POULTRY FOR MARKET,

On the subject of boxing poultry for market Dr. Benner says :— It
should be carefully packed in baskets or boxes, and above all, it should be
kept from the frost. A friend of mine, who was very nice in these matters,
used to bring his turkeys to market in the finest order possible, and always
obtained a ready sale and the highest market price. His method was to pick
them dry, while warm, and dress them in the neatest manner; then take a
long, deep, narrow, tight box, with a stick running from end to end of the
box, and hang the turkeys by the legs over the stick, which prevents bruising
or disfiguring them in the least.” The way poultry is frequently forwarded
to city markets is enough to disgust almost any one, and throws odium on
breeders as a class. 7

THE MODE OF PACKING.

All poultry should be thoroughly cooled before packing. Then provide
boxes, for they are preferable to barrels; place a layer of rye straw that
has been thoroughly cleaned from dust, on the bottom. Commence packing

Fig. O.

by bending the head of the fowl under it (see figure 1.) Then lay it in the
left hand corner, with the head against the end of the box, with the back
up; continue to fill that row in the same manner until completed; then begin
the second row the same way, letting the head of the bird pass up between
the rump of the two adjoining ones, which will make it complete and solid,
(see figure 2.) In packing the last row, reverse the order, placing the head
against the end of the box, letting the feet pass under each other; should
there be a space left between these two rows wide enough to lay in a few
sideways, do so, passing the feet under the same way, but should it not be
wide enough, then fill tight with straw, so the poultry cannot move. This
gives a uniformity of appearance, and a firmness in packing that will prevent
moving during transportation. Over this layer, place straw enough to pre.
vent one layer from coming in contact with the other; then add other layers,
packed in the same manner, until the box is filled.

Care should be taken to have the box filled full, in order to prevent any
disarrangement of the contents; for should they become misplaced, the skin
may become so badly disfigured as to cause a depreciation of the value to
the owner. Great care should be taken in packing not to skin the bird,

28 THE PEOPLE’S PRACTICAL POULTRY BOOK.

for during transportation, the skinned places turn black and make it look
badly. To those having extra fine poultry to send to market, we would
recommend to put paper over each layer before placing the straw on it; this
prevents the dust settling on it, and adds much to its appearance. A little
practice will soon make a person quite expert in packing, and for a person
buying to ship an expert packer is valuable ; his skill will pay the owner ten
times his cost, for very frequently the first sight of a box of poultry sells it.

MARKING THE BOXES, ETC.

The box should have the initials of the consignor, the number and variety
of the contents, as well as the name of the consignee, marked on it. The
necessity for marking the number and variety of contents is, that in case the
box is broken open and any portion of the contents missing before delivery
to the consignee, they will be enabled to make a correct bill for the missing
poultry. Another advantage is, that the consignee knows by a glance at the
box whether it contains the desired variety he wishes; if not, he need not
open it, and the contents will not receive a needless handling ; for some par-
ties prefer a mixed box, while others do not, and all dealers prefer selling the
entire contents of the box to one person, as it avoids error in weighing and
keeping the accounts. To those wishing to market capons we would say,
they should be dry picked, with the feathers on around the head and the tip
of the wings; also the tail feathers left in; the small or pin feathers should
all be removed.

SEND GEESE FOR CHRISTMAS, ©

as they are in demand at that time, and bring more money than any other
poultry. All Irishmen and many Germans think it is not Christmas with-
out a goose for dinner. Send all large turkeys before New Year’s, as they
are wanted to adorn the New Year’s table; and they depreciate in price
immediately after that day. Small turkeys are then in better demand, while
chickens and ducks can be sent any time after they are fattened, and never
until then.

Persons living at a distance from the city and desiring to send their
poultry to market for any particular occasion, should allow at least two days
longer for its transportation than usual, so that it will not miss the market
for that occasion ; for the dealer had better receive it a day or two sooner
than one hour too late.

PURCHASING POULTRY FOR THE TABLE.

As we have given the modus operandi for fattening fowls for market, &c.,
we now have a word of caution to offer those purchasing poultry which may
not, perhaps, come amiss. Those who are not good judges of poultry, as to
their age, may, and often do, have old, tough fowls palmed off upon them by
an unscrupulous dealer.

Fowls are killed and prepared for market with much adroitness and care

THE PEOPLE’S PRACTICAL POULTRY BOOK. 29

by some dealers, and many devices practiced to catch the eye of the un-
sophisticated purchaser — the best side of the poultry being shown to the
greatest advantage. LHvery sort of fowl is killed, plucked and put on the
market, and if the purchaser buys an inferior article at an exorbitant price,
he has only himself to blame for so doing.

HOW TO JUDGE THE AGE OF POULTRY.

The age of a plucked fowl can be judged simply by the legs. If the scales
on the leg of a hen are rough and the spur hard, it will not be necessary to see
the head to determine that she is old ; still the head will corroborate your
observation; if that of an old hen, the bill will be stiff.and hard, and the
comb rough and thick. The scales on the leg of a young hen are smooth,
glossy and fresh colored, whatever the color may be; only the rudiments of
spurs are observable; the claws tender and short, the under bill soft, the
comb thin and smooth. An old hen turkey has rough scales on the legs, cal-
losities on the soles or bottom of the feet, and long, strong claws; while a
young turkey has the reverse of these marks. A young goose or duck can be
readily told by the tenderness of the skin under the wings, the strength of
the joints of the legs, and the coarseness of the skin.

If the foregoing directions are strictly followed, in purchasing poultry,
we will venture the assertion that the “good housewife” will have no fault
to find with the length of time it takes to cook, or the toughness of her
Thanksgiving turkey, goose or chicken. This mode of finding out the age
of fowls is infallible.

PURCHASING UNDRAWN POULTRY.

We are one of a score of housekeepers who object, in toto, to the pur-
chasing of poultry unless it be drawn. The habit of forcing fowls on the
market undrawn, and allowing them to freeze and thaw, (generally with full
crops,) by which process they become fetid and turn green cannot prove
otherwise than unwholesome food — not fit to be eaten. No fowls should be
purchased by housekeepers unless they are properly cleaned and drawn. In
many cities there is a fine imposed upon the person for offering undrawn
poultry upon the market for sale.

TO PRESERVE POULTRY IN WINTER.

This is a matter not fully understood, and for the information of the gen-
eral reader we cannot do better than to give the mode practiced by the ven-
erable Judge Buen, in preserving poultry in winter. He says :—“I pur-
chased a quantity of poultry for winter use early in November. The insides
were carefully drawn, their place partially filled with charcoal, and the poul-
try hung in an airy loft. It was used through the winter, till about the first
of February, and although some were kept seventy days none of it was the
least affected with must or taint, the charcoal having kept it perfectly sweet.”

VARIETIES OF FOWLS.

HISTORY, CHARACTERISTICS, Erc., OF THE BREEDS.

THE BRAHMAS.
WE have seen Brahmas which we considered the ne plus ultra of the
feathered tribe. English breeders claim everything that is good for these

DARK BRAHMA COCK.
birds, and lose sight of their faults. We have bred the Brahmas, both Light

and Dark, and thought highly of them; still they did not prove good layers
with us. Since we have discarded them we have found out the reason of our

THE PEOPLE’S PRACTICAL POULTRY BOOK. 31

ill-success — it was over-feeding. This may seem strange, but nevertheless
it is a fact. We fed them all they could eat “ and more too.” The conse-
quence was we did not get from them the number of eggs we otherwise

A
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gunsvers —

—<—<—>

DARK BRAHMA HEN. *

should. Feeding fowls enough to keep them in good heart and over-feeding
them are two different things. In the first instance you are “just and gen-
erous”’ with them, in feeding just enough — in the other case you are “ kill-
ing them with kindness” by over-feeding, which makes them dumpish and
lazy, and inclined to be perpetual sitters. We believe that Brahmas well
kept will make a very profitable fowl to breed. They are good layers, good
sitters, and make the best of mothers, if the breeder knows how to handle
them. They are objected to by many poultry fanciers, from their clumsi-
ness — many aver that they are liable to break their eggs, when sitting, by

THE PEOPLE'S PRACTICAL POULTRY BOOK. *

getting off and on their nests. If the nests were put in the proper place,
this fault would be obviated. Always make the nests low — on the ground
or floor of the hennery is best; nail cleats around them of two-inch
boards, not higher than two and one-half inches, to keep the eggs from roll-
ing out, and you need have no fears of any being broken.

It is said the Brahmas are an Asiatic breed of fowls, and that they
were first brought to this country by a sailor, who said he got them from the
banks of the Brahmapootra—a river that waters the territory of Assam.
How true this is we cannot say, but it is claimed that the Brahmas in this
country sprung from this source, and that English breeders are indebted to
America for the beautiful fowls of this breed they possess. These birds are
highly prized in England —a pair of them having lately been sold for $350.

Dark Braumas.—The Dark Brahmas are claimed by many breeders to
be the best of the Brahma variety, but we opine there are just as many who
stand ready to claim that the Light are equally as good, if not a better
breed. Still some breeders claim that the flesh of the Dark is richer and
more palatable than that of the Light. Our opinion is that the difference
between the two colors is all fancy, one proving just as good as the other,
under similar management. Having bred both colors, we have yet to learn
the distinctive difference between them. The plumage of the Dark does
not show the same mussiness of feather as the Light; still, if kept in a clean,
dry hennery, as fowls always should be, the difference is imaginary.

The head of the cock should be surmounted with what is termed a “ pea-
comb,” which resembles three small combs running parallel the length of the
head, the center one the highest; beak strong, well curved; wattles full;
ear-lobes red, well rounded and falling below the wattles. The neck should
be short, well curved ; hackle full, silvery white striped with black, flowing
well over the back and sides of the breast; feathers at the head should be
white. Back very short, wide and flat, rising into a nice, soft, small tail,
carried upright ; back almost white; the saddle feathers white, striped with
black, and the longer the better. The soft rise from the saddle to the tail,
and the side feathers of the tail to be pure lustrous green black, (except a
few next the saddle,) slightly ticked with white, the tail feathers pure black.
The breast should be full and broad, and carried well forward; feathers
black, tipped with white. Wings small, and well tucked up under the sad-
dle-feathers and thigh fluff. A good black bar across the wing is important.
The fluff on the hinder parts and thighs should be black or dark gray ; lower
part of the thighs covered with soft feathers, nearly black. The markings
of the hen are nearly similar to those of the cock. Both sexes should have
rather short yellow legs, (those of the hen the shorter,) and profusely
feathered on the outside. The carriage of the hen is full, but not so upright
as that of the cock. The markings of the hen, except the neck and tail, are
the same all over, each feather having a dingy white ground, closely penciled
with dark steel gray, nearly up to the throat on the breast.

THE PEOPLE’S PRACTICAL POULTRY BOOK.

is
\ Sn
yi

LIGHT BRAHMA COCKE.

3

33

34 THE PEOPLE’S PRACTICAL POULTRY BOOK.

TucutT Braumas.—Pure Light Brahina fowls are chiefly white in color of
plumage, but if the feathers are parted, the bottom of the plumage will ap-
pear of a bluish-gray, showing an important distinction between them and
White Cochins, in which the feathers are always white down to the skin.
The neck-hackles should be distinctly striped with black down the center of
each feather. The plume of the cock is often lighter than that of the hen;
the back should be quite white in both sexes. The wings should appear white
when folded, but the flight feathers are black ; the tail black in both cock and
hen; in the cock, however, it is well developed, and the coverts show splen-
did green reflections in the light ; it should stand tolerably upright, and open
well out laterally, like a fan; the legs should be yellow and well covered
with white feathers, which may or may not be very slightly mottled with
black ; ear-lobes must be pure red, and every bird should have a perfect pea-
comb, though fine birds with a single comb have occasionally been shown
with good success ; but, as a general thing, the pea-comb fowl shows off to
the best advantage, and attracts universal commendation by both the amateur

and breeder.
THE CHITTAGONGS.

Years ago this breed of fowls was looked upon as possessing a great —
deal of merit, but in these latter days of Brahma and Cochin fever they have
been lost sight of, and we scarcely hear the name of Chittagong mentioned ;
though we firmly believe the Buff and White Cochins owe their parentage
to a cross with the Chittagong and Shanghae breed. Kerr’s “Ornamental
Poultry Breeder” says the plumage of the Chittagong is very showy and of
various colors; the birds being exceedingly hardy. In some, gray predomi-
nates, interspersed with lightish yellow and white feathers in the pullets; the
legs being of a reddish flesh-color, and more or less feathered; the comb
large and single ; wattles very full, wings good size; the model is graceful,
carriage proud and easy, and action prompt and determined. The flesh of
this breed is delicately white. The cocks, at eight or nine months of age,
weigh from nine to ten pounds, and the hens from eight to nine pounds.
They do not lay as many eggs during the year as smaller hens, but they lay
as many pounds as the best breeds. The Red variety of Chittagongs are
smaller than the gray; legs being yellow and blue; the wings and tail short;
comb single and rose-colored. An ordinary pair will weigh from sixteen to
eighteen pounds. In the dark-red variety the cock is black on the breast and
thighs; the hens yellow or brown, with single serrated comb; legs yellow
and heavily booted with black feathers. The Chittagongs as a breed is
quite leggy, in many instances, the cock standing twenty-six inches high, and

the hens twenty-two.
THE COCHIN CHINAS;

Birds of this breed are becoming more and more favorites with the gen-
eral breeder, not only in England, but also in this country. They are de-
servedly high in the standard of merit in this country on account of their

THE PEOPLE’S PRACTICAL POULTRY BOOK. 35

hardiness and good laying and breeding qualities. A friend of ours who has
had considerable experience with the Asiatic breeds of fowls, considers the
Buff Cochins better adapted to our severe and changeable climate than either
the Brahma, Chittagong or Shanghae. He avers that they (the Cochins)

BUFF COCHIN COCK.

require less care, and pay for their feed in extra amount of flesh, and riche
ness, and quality of eggs. His hens have weighed ten pounds each, and the
cock fifteen pounds, and stands over two feet in hight. He allows his hens
to have but one good settirig a year, and breaks up this propensity in about
two or three days by removing them to a coop with a bottom made of rollers

36 THE PEOPLE’S PRACTICAL POULTRY BOOK.

two inches in diameter, and gives them little or no feed and fresh water. He
thinks a hard bed a good cure for indolent habits. Although called Cochin
Chinas, the Buff Cochins are the real Shanghaes. They were unknown to
the Southern Chinese, and they never claimed them as their native fowl, and
were as much astonished at their size as we were when they first came to
this country. The Shanghae breed had feathered and unfeathered legs, but
were more frequently unfeathered. Fashion, however, calls for booted-legs.
There are three varieties of color — Buff, Lemon and Cinnamon. The Buff

BUFF COCHIN HEN.

seem to be the most desired. There are also Silver Buffs and Silver Cinna-
mons.. The latter, if well marked, are very beautiful and rare.

The carriage of the cock should be upright and majestic; breast very
broad, forming a straight line from the crop to the thighs ; back short and
wide ; tail very slightly raised, and the wings very short and held tightly to
the sides ; the legs, thighs and saddles unusually large in proportion to the
rest of the body ; head small.and carried weil up; a stout, curved and yel-
low beak, with plenty of substance at the base, and the shorter the better.
The carriage of the hen must be similar in general character to the cock, ex-

THE PEOPLE’S PRACTICAL POULTRY BOOK. 37

cepting that the head is carried much lower; and a gentle, pleasing expres-
sion of face is a mark of high bred specimens. The hackle of the cock
should be very full and of a light bay color, spreading over the base of the
wings and free from any markings. The hen’s hackle should be a distinct,
clear buff, free from any markings; a slight penciling is preferable to a
clouded one. The saddles of the cock and hen should also be free from any
markings. Cockerels of the year, though imperfect, will, if of pure blood,
in the second year moult out perfectly clear. A black tail in the cock is ad-
missible ; but the principal feathers, if bronze in color, add very much to the

PAIR OF PARTRIDGE COCHINS.

appearance of the bird; if of buff color, will throw dark pullets. The breast
of the cock and hen should be clear buff, the feathers running somewhat
lighter.in color towards the tip, showing a waving appearance in sunlight.
Both primary and secondary quills should be clear buff, without admixture
of colors. The legs should be very heavily feathered, short, and wide apart.
The comb in cock and hen should be very flat, evenly serrated and perfectly
straight, without any inclination to either side. The wattles of the cock thin
and fine, perfectly florid in color, ear-lobes well developed, long, thin and
fine; any white is a decided blemish. The eye of the cock should be yek

38 THE PEOPLE’S PRACTICAL POULTRY BOOK.

Jow-ochre colored; in the hen a little darker than those of the cock; and,
strange to say, these characteristics denote a sound constitution. A clear,
dark-winged cock throws the best chickens, Vulture hocks in Cochins are
clearly inadmissible, and should never be tolerated at any exhibition ; they
show mixed. blood, and, if bred out, will revert back again. Hocked birds
are frequently awarded the highest premium at shows in this country — in
England they are disqualified.

THE SHANGHAES,

The Shanghae fowl was highly estimated on its first introduction in this
country in 1847, and for a long time thereafter considered the best of the
Asiatic breed, but of late years we hear very little mention made. of them.
They are entirely ignored even from our poultry shows. As we have said
elsewhere, the Cochins have superseded the Shanghae breed entirely. A well-
bred cock, when full-grown, stands twenty-eight inches high; the hen from
twenty to twenty-three inches. The hen has a slightly curved beak, the
forehead well arched ; comb low, single, erect, slightly and evenly toothed ;
wattles small and curved inward, the eyes are bright and prominent, the neck
about eight inches long and gently arched when held upright; the body long
and greatly arched; the girth of the body of a good specimen, when meas-
ured over the wings, is about twenty inches; the legs are rather long, of a
pale yellow color, with a tinge of flesh-color, and generally thickly covered
with feathers from the outside down to the toe. The plumage is remarkably
soft and silky, and, beneath the tail, densely fluffy and rounded. The comb
of the cock is high, deeply indented, and his wattles double and large.
Though the comb and wattles are not to be regarded as the chief character-
istics of this breed of fowls, nor are its reddish-yellow feathered legs; but
the abundant, soft and downy covering of the thighs, hips, and region of the
vent, together with the remarkably short tail, are characteristics not found in
any other bird, The wings are small and short in proportion to the size of
the fowl, being carried very high up the body, thus exposing the whole of
the thighs, and a large portion of the side. The arrangement of the feathers
gives the bird a greater depth of quarter, in proportion to the brisket, than
any fowl with which we are conversant. There are Shanghae fowls of Black,
Gray, Buff, Cinnamon and Partridge-color. These are termed sub-varieties.
White is said to have been the color of the original imported birds, the other
colors having been bred in this country. Mr, Bowman, an eminent English
breeder of the Shanghae, says of the fecundity of this breed, that he had
“a pullet that laid one hundred and twenty eggs in a hundred and twenty-
five days, then stopped six days, then laid sixteen eggs more, stopped four
days, and again continued her laying.” The eggs are not so rich and nutri-
tious as those of the Dorking; neither are they remarkably large compared
to the size of the fowl; they are, of a pale yellow or nankeen color, and gen-
erally blunt at the ends. The flesh of the Shanghae is quite inferior to that
of the smaller breeds, being coarse-grained, neither tender nor juicy, and

THE PEOPLE’S PRACTICAL POULTRY BOOK. 39

have more offal and less breast-meat than either Cochins or Brahmas. They
are not inclined to ramble, and, on this account, bear confinement much bet-
ter than many other breeds.

Tur Wuaire SHancHar.—This variety is entirely white, with the legs
usually feathered, and differs in no material respect from the red, yellow, and
Partridge, except in color. The legs are yellowish, or reddish-yellow, and
sometimes of flesh-color. Many prefer them to all others. It is claimed by
the friends of this variety that they are larger and more quiet than other
varieties, that their flesh is much superior, their eggs larger, and the hens
more profitable. Being more quiet in their habits, and less inclined to ram-
ble, the hens are invaluable as incubators and nurses; and the mildness of

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their disposition makes them excellent foster-mothers, as they never injure
the chickens belonging to other hens. These fowls will rank among the
largest coming from China, and are very thrifty in our climate. A cock of
this variety attained a weight of eight pounds, at about the age of eight
months, and the pullets of the same breed were proportionably large. They
are broad on the back and breast, with a body well rounded up; the plumage
white, with a downy softness — in the latter respect much like the feathering
of the Bremen goose; the tail-feathers short and full; the head small, sur-
mounted by a small, single, serrated comb; wattles long and wide, overlay-

40 THE PEOPLE’S PRACTICAL POULTRY BOOK.

ing the cheek-piece, which is also large, and extends back on the neck; and
the legs of a yellow hue, approaching a flesh-color, and feathered to the ends

of the toes.
THE MALAYS.

This breed of fowls is very large and clumsy, and possesses no particular
merits that we are aware of, unless it be in size. They are decidedly Shang-
haeish in appearance and action. The usual hight of the cock is from
twenty-six to twenty-eight inches, and weighs on an average from ten to
twelve pounds. We reared the fowls in 1857 on a small scale, and found
them in attitude uncouth, their gait being heavy and destitute of alertness.
Waieut says of this breed, that “in form and make they are as different
from Cochins as can well be. They are exceedingly long in the neck and

PAIR OF MALAYS.

legs, and the carriage is so upright that the back forms a steep incline. The
wings are carried high, and project very much at the shoulders. Towards
the tail, on the contrary, the body becomes narrow — the conformation being
thus exactly opposite to that of the Shanghae. The tail is small, and that of
the cock droops. The plumage is very close, firm, and glossy, more so than
that of any other breed, giving to the bird a peculiar luster when viewed
in the light. The colors vary very much. We consider pure white the most
beautiful of all;*but the most usual is that well known under the title of
brown-breasted red game. The legs are yellow, but quite naked. The head

THE PEOPLE’S PRACTICAL POULTRY BOOK. 41

and beak are long, the latter being rather hooked. Comb low and flat, cov-
ered with smuil prominences like warts. Wattles and deaf-ears very small.
Eye usually yellow. The whole face and a great part of the throat are red
and naked, and the whole expression ‘snaky’ and cruel. This is not belied
by the real character of the breed, which is most ferocious, even more so than
Game fowls, though inferior to the latter in real courage.”

THE FRIZZLED.

We can find no difference between the “ crisp-feathered” and French
frizzled fowl. Layarp says these fowls were first found in Batavia, but Trm-
MINCK avers they are natives of Southern Asia, and are largely bred and

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TRIO OF FRIZZLED FOWLS.
domesticated in Java, Sumatra, and on all the Philippine Islands. They are
known by Brisson as Gallus crispus (frizzled fowl,) and as Gallus pennis
revolutis (fowl with rolled-back feathers) by Liynazus. The prevailing
color of these birds is white, but there are many specimens variously colored
with black and brown. We were highly impressed with their novel appear-
ance, and, as ALDROVANDUs says in his description of them, two peculiarities
of the cock attracted our particular attention and admiration. First, that
the feathers of the wings had a contrary situation to those of other birds;
the side which in others is undermost or inmost, in this was turned outward,

42 THE PEOPLE’S PRACTICAL POULTRY BOOK.

so that the whole wing appears inverted; the other, that the feathers of the
neck were reflected towards the head, like a crest or ruff, the whole tail
feathers turning in the same manner.

As near as we can learn, this variety of fowl does not possess any peculiar
advantages over the common barn-yard breed, and is more interesting as a
curiosity than valued for any practical purposes. They would undoubtedly
thrive in our warm southern far better than in our cold northern climate.
The hens make good mothers; they breed freely with all other domestic
fowls, and the offspring is prolific without end, the chicks being perfectly
hardy, and make a good table fowl, though rather small.

THE DORKINGS.

In years gone by the Dorkings were the favorite fowls in this country,
and the only reason we can assign for their degeneracy is the improper care
they have received and the continual in-and-in breeding. To rear Dorkings
profitably it is essential that a good, long runway should be provided on
a clay or gravelly soil for the chicks. They never should be allowed to run
on wooden or brick floors. If this is carefully attended to the chickens will
thrive and grow well, and make hardy fowls.

There are two species of these fowls— the white and the colored Dork-
ings. The former is the favorite bird of old fanciers, and a writer in the
Poultry (English) Chronicle makes the following remarks on this breed of
fowls :—“ The old Dorking, the pure Dorking, the only Dorking, is the
White Surrey Dorking. It is of good size, compact and plump form, with
short neck, short white legs, five toes, a full comb, a large breast, and a
plumage of spotless white. They are hardy, lay well, and are excellent
mothers.”

Wurirrt Dorxinc.—We have reared the White Surrey Dorkings for a
number of years, and fully coincide with the writer in the Chronicle. To
our mind, no fowl is more essential to the farm-yard than the pure White
Surrey Dorking. The first pen of Dorkings we ever experimented with were
purchased of Judge 8.8. Bowne, in 1852. His stock was procured from
imported fowls of Dr. Esey Wicur of Boston, who was at that time the
largest breeder of fancy fowls in this country. Our experiments with the
Dorking prove them to be fowls not to be despised. They are not early
layers, but make up this deficiency in the number and quality of eggs they
produce. They are easily fattened, and their flesh is of the very best quality.

In speaking of the weight of the Dorking, the Practical Poultry Keeper
says :—“ It is difficult to give a standard ; but we consider that a cock which
weighs Jess than ten pounds, or a hen under eight and a half pounds, would
stand a poor chance at a first-class show.” We have never, in our ex-
perience, seen one brought to this weight, not even by high feeding. Our
yearling fowls have often been brought to weigh from six to eight pounds,

The practice of crossing Dorking pullets with a game cock is much in

THE PEOPLE’S PRACTICAL POULTRY BOOK, 43

vogue, with the object of improving a worn out stock. This, however, would
be better accomplished by procuring a fresh bird of the same kind, but not
related. This cross shows itself in single combs, loss of a claw, or an occa-
sional red feather, and, what is still more objectionable, in pale yellow legs,

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WHITE DORKING COCK.
and a yellow circle about the beak. These are faults in the Dorking to be
avoided by breeders generally.

SitveR Gray Dorxinc.—Among the breeds of colored Dorkings which
are now attracting attention in this country with fanciers, is the Silver Gray
variety. Nearly all authorities aver that this breed is a chance off-shoot from
the White Dorking, the breed having been perpetuated by careful breeding.
Still, colored birds frequently throw silver-gray chicks, but disappointments

44 THE PEOPLE’S PRACTICAL POULTRY BOOK.

are as orten sure to follow in breeding for this cross, unless, when obtained,
the strain is kept pure for years, as in the case of the Derby Red Game fowls.
The only way to accomplish this is to remove all chicks from the pens that
do not show the perfect markings of the parent stock.

Mr. Hewirr of Sussex, says the colored Dorkings are decidedly the most
useful of all fowls for general table purposes, and a very important point in
the consideration of the Gray Dorkings is that they grow rapidly and are in
good condition at almost any age, if at all freely supplied with food. The
distinguishing colors of the Silver Gray Dorking cock are perfectly black
breast, tail, and larger tail coverts; the head, neck, hackle, back, saddle and
wingbow a clear, pure, silvery white. Across the wings there should be a

PAIR OF GRAY DORKINGS.

well-marked black bar, contrasting in a very striking, beautiful manner with
the white outer web of the quill-feathers and the silvery white hackle and
saddle. The breast of the hen should be of a salmon-red color, passing into
gray towards the thighs. The neck a silvery white, striped with black ; the
back silver gray, with the white of the shafts of the feathers distinctly
marked; the wings a silvery or slaty gray, and free from any tendency to
redness ; the tail a dark gray, the inside nearly black.

Dorkings, like other breeds of fowls, are apt to degenerate very fast from
inter-breeding, therefore care should be taken to introduce fresh blood fre-
quently, or disappointments are sure to follow.

THE PEOPLE’S PRACTICAL POULTRY BUOY, 45

Mr. Dovetas, an eminent English breeder, says be has found the dark-
colored Dorkings the most hardy and heaviest in flesh. He once had a cock
weighing fourteen and a half pounds at two years, and several hens at eleven
pounds each. He claims that early Dorking pullets will lay all the winter,
although not so freely as some other breeds. They lay from thirty-five to
fifty eggs before wanting to sit. As mothers, they are perfectly docile, and
allow themselves to be handled at will; chickens from other ‘hens may be
placed with them, which they will take to at once. These fowls are not
classed among the roamers, but are rather of the stay-at-homeativeness birds,
therefore are of little trouble to the housewife, and can be easily reared.

Fawn-cotoreD Dorxine.—A writer in one of the agricultural journals
of New England gives the following description of the Fawn-colored and
Black breed of Dorkings. He says the fawn-colored bird is made up of a
cross between the White Dorking and the fawn-colored Turkish fowl. They
are of lofty carriage, handsome and remarkably healthy. The cocks weigh
from eight to nine pounds, and the hens from six to seven; they come to
maturity quite early for so large a fowl. Their tails are shorter and legs
darker than those of other Dorkings; their flesh is fine and their eggs are
very rich. It is conceded to be one of the best varieties of fowl known, as
the size is readily increased without diminishing the fineness of the flesh.

Brack Dorxinc.—The Black Dorkings are said to be of large size, and
of a jet black color. The neck feathers of some of the cocks are tinged with
a bright gold color, and some of the bens bear a silvery complexion. Their
combs are usvally double, and very skort, though sometimes cupped, rose or
single, with quite small wattles, and are usually very red about the head.
Their tail feathers shorter and broader than the White variety, and the chicks
feather much slower. The legs of the Black are short and black, with the
- usual five toes on each foot, the bottom of which is frequently yellow. The
two back toes are quite distinct, st7xting from the foot separately ; frequently
showing an extra toe between the two. This breed commences laying when
very young, and lay well during the winter season— the eggs being of a
large size. The breed is periectly hardy, and are good setters and attentive

mothers to their young.
THE HAMBURGS.

This breed of fowls is considered a very useful and important denizen
of our poultry-yard. We have bred them for years successfully and with
little trouble. The hens are inveterate layers, and seldom desire to sit; their
propensity for laying being almost continuous from one molting season to
another. This is undoubtedly owing to their confined condition in this
country ; for it is said that when the birds have a free range, they frequently
set themselves to the task of incubation with as much diligence as other
fowls. i

PrncitED Hampure.—The penciled Hamburg, which is of two colors,
golden and silver, is very minutely and beautifully marked. The cocks do

46 THE PEOPLE’S PRACTICAL POULTRY BOOK.

PAIR OF SILVER-SPANGLED HAMBURGS.

not exhibit the pencilings, but are white or brown in the golden or silver
birds respectively. They should have bright double combs, which are firmly
fixed upon the head, ending in a poiut which turns upward; well defined

PAIR OF GOLDEN-SPANGLED HAMBURGS.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 47

deaf ears; taper blue legs, and ample tails. The carriage of the cock is gay
and majestic; his shape is symmetrical, and appearance indicative of cheer-
fulness. The hens, of both varieties, should have the body clearly penciled
across with several bars of black, and the hackle in both sexes should be per-
fectly free from dark marks. These birds are imported in large numbers
from Holland to England, from whence we derived the breed; but those now
bred in this country are far superior to the imported bird both in size and
beauty of plumage.

Spanetep Hampurc.—Of the Speckled or Spangled variety, which is

SILVER-SPANGLED POLAND COCKE.

becoming a great favorite with many breeders in this cc antry, there are twd
kinds — the Golden and Silver-Speckled. The general «olor of the former is
golden, oF orange-yellow, each feather having a elossy dark brown or black
tip, particularly remarkable on the hackles of helcocks and the wine-coverts,
and also on the darker feathers of the breast. The ‘plumage of the hen is
yellow or orange-brown, and in like manner being ma: ginal with lossy black.
The Silver-Spangled breed is distinguished by the ground color of the
feathers being of a silver white, with perhaps a tinge of straw yellow, every
feather should, however, be margined with elossy black. Both of these

48 THE PEOPLE’S PRACTICAL POULTRY BOOK.

varieties are extremely beautiful, commanding as they do, high prices. The
hens in all cases proving prolific layers and non-setters.

Brack Hamsure.—This is one of the finest varieties of our black
fowls —the plumage being of a beautiful black color with metallic luster.
They possess the two-fold advantage of being noble-looking birds and ex-
ceedingly good layers. On the whole, the Hamburg is a capital fowl, and

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SILVER-SPANGLED POLAND Hin.

one which is deservedly highly valued. It has a good, robust constitution,
and proves perfectly hardy in almost any climate. Though the eggs produced
by this breed are not as large as those of some other breeds, still what they
lack in size is made up in the number they produce during the year.

THE POLANDS.

There are several varieties of these fowls in this country, but those pos-

THE PEOPLE’S PRACTICAL POULTRY BOOK. 49

sessing the most prominence among breeders are the Silver, Golden Spangled,
White, Black, and Black with White top-knot.

SILVER-SPANGLED PoLtanp.—We have bred this variety for several years,
and find it one of the most desirable breeds for the poultry yard, proving
with us perfectly hardy and “ everlasting layers.” The ground color of the
plumage of the Silver-Spangled Poland should be a silver white, with wel)
defined horseshoe-shaped black spangles. In the cock, the hackle feathers
are white, edged and tipped with black; in the hen, each hackle feather has
a spangle on the end; tail feathers clear white, with spangle on the end; the
spangles on the wing coverts are large and regular in both sexes, so as to
form two well-defined bars across each wing. The proper spangle on the
breast is all-important. The crest should be full and regular; feathers black

S - i

PAIR OF GOLDEN-SPANGLED POLANDS.

at the base and tip, with white between. A few white feathers frequently
appear after the second molt, in the very best hens. Ear-lobes small and
white ; wattles, none, being usually replaced by a black or spangled beard.
The weight of the cock is from six to seven and a half-pounds, while that of
the hen is from four to five and a half pounds. Besides the moon-shaped
spangles, many of the birds are shown with laced feathers — 7. ¢., with an
edging of black on the outline of the feathers, but thicker at the end. This
marking, when perfect, is of exquisite beauty. Dr. BenNET says they cer-
tainly rank among the very choicest and most beautiful of fowls, whether
considered for their beauty or rarity. The newly hatched chickens are very
pretty, creamy white, interspersed with slaty dun on the back, head and neck,
4

50 THE PEOPLE’S PRACTICAL POULTRY BOOK.

marked with longitudinal stripes down the back, with black eyes, light lead,
colored legs, and a swelling of the down on the crown of the head, indicative
of the future top-knot, which is exactly the color of a powdered wig. At a
very early age, they acquire their peculiar distinctive features, and are then
the most elegant little miniature fowls it is possible to imagine. The distine-
tion of sex is not very manifest till they are nearly full grown, the first ob-
servable indication being in the tail — that of the pullet is carried upright, as
it should be, while the cockerel’s remains depressed.

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PAIR OF WHITE-CRESTED BLACK POLANDS.

GoLpEN-SPANGLED Poxtanp.— This variety varies in the color of ita
plumage from a light to a dark golden yellow, laced and spangled with a
greenish luster black, and not unfrequently showing some part whitish feath-
ers in their wings, tail and crest. Legs and feet usually blueish, sometimes
verging on a greenish color; ear-lobes blueish white.

Brack Poranp.—The Black Polands are no strangers in this country,
they having been bred as long ago as we can remember. In plumage they
should be uniformly black (except crest,) although not unfrequently glossed
with metallic green, which, in contrast with the deep red wattles and hand-
some crest of white feathers, gives them a very unique appearance. Their legs

THE PEOPLE’S PRACTICAL POULTRY BOOK, 51

are usually dark colored, although through too close breeding, flesh- colored
and even yellowish legs will show themselves; but those With darkish legs
are to be preferred. Often times the cock will ey some whitish feathers in
the tail, which by some is thought to be a sure sign of pure breeding.

WuirrE-Crestep Brack Potranp.—The White-crested Black is of a
glossy black color; body short, round and plump; legs shortish and of black
or leaden color; full wattles of a bright red; ear-lobes pure white ; hackle,
saddle and tail have bright reflections; crest is of pure white, regular and
full. These birds weigh from five to six pounds.

Wuirs-Crestep Wuire Potanp.—The pure White-crested White Po-
lands are very hardy; have no wattles, but have a well-developed beard in
lieu thereof. They, like all Polish breeds, are “everlasting layers,” and non-
setters. There may be seen occa-
sionally Blue, Gray and Cuckoo
Polands, but they are offshoots, or
the result of crossing, and have
no qualifications worthy of par-
ticular notice.

THE LEGHORNS.

It is said that this breed of
fowls was imported from Leghorn,
Italy, only a few years since, but
has been bred to such perfection
in this country that there has been
a distinctive breed made, and _ be-
come, as it were, Americanized.
They are scarcely known in Eng-
land, but are highly prized by
American breeders for their many
good qualities. They are bred of
nearly all colors save black — the
White, however, receiving the
preference. The imported birds
are not inferior to the American
standard of excellence. The white
variety being similar to the Spanish
in size and appearance, except in the plumage, which is white, with hackle
or neck and saddle feathers slightly tinged with gold. They have proved
thus far very hardy birds, suffering from the sudden changes and severe
weather of our northern and western climate much less than the Spanish,
with which breed many deem them closely allied. They are extremely
good layers, and seldom desire to set. The young are easy to rear; they
feather up soon, and at the age of six or eight weeks are miniature

PAIR OF WHITE LEGHORNS.

bs Wy THE PEOPLE’S PRACTICAL POULTRY BOOK.

7

ciickens — that is, perfectly feathered, and as sprightly as many chicks are:
at four months of age. The hens are considered excellent winter layers,
and will lay as large a number of eggs in a year as any fowls known, not
excepting the Polands or Hamburgs. They are hardy, medium sized fowls,
of a quiet and docile disposition ; persistent layers of a rich, meaty egg;
pure white color, though in some flocks occasional colored feathers will
appear; these should at once be discarded from the pen, if it is desirable
to breed the pure white bird. Their legs and skin should be of a yellow
color. They lay asmaller egg than the Spanish, but mature earlier, and

PAIR OF EARL DERBY GAMES.

are much superior for the table. The cocks have large single combs,
which should stand perfectly erect; full wattles and large, cream-colored
or white ear-lobes, extending sometimes upon their face. The carriage of
both cock and hen is proud and dignified. The hens have usually large combs,
which frequently lop over like the Spanish From what we have read
and seen of this breed of fowls we consider them a great and valuable
acquisition to the poultry-yard.
THE GAMES.

The varieties of so-called game fowls are almost innumerable. Many are
unworthy of the name or the prefix. A well-bred game cock should be a
neat, trim fowl, feathers close and glossy, head small, neck well set on his

\

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THE PEOPLE’S PRACTICAL POULTRY BOOK. | 5

shoulders, toes lengthy, body erect and straight, strong on thigh, quick in
motion, and willing to die for his flock rather than yield to an opponent.
Game hens possess the same general qualifications. They should be excellent
layers and sitters, and for rearing chicks they are considered superior; they )
are hardy, strong, and transmit these peculiar traits, as a general thing, ta
their offspring.

The flesh of the Game fowl is fine and sweet, and is esteemed of a de
cidedly rich flavor. In this breed almost all shades of feathers are allowable,
black-reds perhaps being most common, although jet blacks, pure whites,
grays, ginger-reds, spangles, or pied, and various blendings of colors called
piles, have their respective admirers, as the fancy of the breeder dictates.
The breeds also are numerous; those of English, Irish, Mexican, Spanish,
Cuban, Malay and other nationalities claiming equal attention with fanciers
in their respective localities.

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PAIR OF BLACK-RED GAMES.

Eart Dersy Game.—This is an old breed, one which has been given the
preference for years, and from which the black-breasted reds undoubtedly
originated. The best information that we can gather relative to this breed
is that they were originally imported from Knowlsley, Eng., where they have
been bred with great care for upwards of one hundred years, in all their
purity. The cock is of good round shape, well put together; the head being
long, with daw-eyes, long and strong neck; hackle well feathered, touching

54 THE PEOPLE’S PRACTICAL POULTRY BOOK.

the shoulders; wings large and well quilled; back short; belly round and
black ; tail long and sickled, being well tufted at the root — thick, short, and
stiff; legs rather long, with white feet and nails, the latter being free from
all coarseness. The required “‘ Daw-eye” is that which resembles the gray
eye of the jackdaw. Their distinctive features are the white beak, feet, and
claws, essential to every bird claiming descent from that illustrious stock.
The red Derby Game cock should have a bright red face; breast and
thighs coal black; hackle and saddle feathers light orange-red ; back, intense
brown-red, a depth of color that painters term dragon’s blood ; lesser wing-
coverts maroon colored; greater wing-coverts marked at the extremity with
steel-blue, forming a bar across the wings; primary wing-feathers bay; tail
iridescent black. It seems a peculiarity in these fowls that one at least of
the pinion feathers is marked with white. The sex of the chickens can
readily be distinguished when only a few weeks old. The beak, legs and
feet are uniformly white. Marrtn remarks that “through the whole cata-
logue of game fowls the male birds are by far the most conspicuous in
plumage ;” and this remark proves true in regard to the Derby breed, for
wherever mere color has given the name of a class, the markings of the cock
explain the reason. The Black-breasted red hens possess little of their con-
sort’s brilliancy of feather, though these are of much lighter colors than the
red-breasted hen — a fact in strange opposition to the plumage of the respec-
tive male birds. Brrron’s Poultry Book thus describes the perfect mark-
ings of the Lord Derby game hen :—“ Head fine and tapering; face, wattles,
and comb bright red; extremities of upper mandible and the greater portion
of the lower one white, but dusky at its base and around its nostrils; chest-
nut-brown around the eyes, continued beneath the throat; shaft of neck-
hackle light buff; web pale brown, edged with black; breast shaded with
roan and fawn-color; belly and vent of an ash tint; back and wing-coverts
partridge-colored; primary wing-feathers and tail black, the latter carried
vertically and widely-expanded ; legs, feet and nails perfectly white.” The
carriage of both cock and hen of this breed is upright and dignified. The
pugnacious disposition of the cock equals that of any other game bird; and
its endurance cannot be surpassed; years agone they were numbered among
the best breed of birds for the cock-pit; and for the table they are not sur-
passed by the sweet and nutritious flesh of the Dorking fowl.

Ducx-Wine Gamr.—The pure Duck-wing Game fowls are the Silver
Grays — though there are Yellow or Birchen Duck-wings, but the blood of
the first mentioned is much purer than the other variety, and it is considered
a much finer, hardier, and more pugnacious bird. The cock should be of a
silver gray color; hackle striped, with black underneath, but clear above;
back bright silver gray; breast clear, mealy silver gray color ; wing crossed
with a steel blue bar, the lower part of a creamy white; tail greenish glossy
black. The plumage of the hen should be of a silvery blueish gray, thickly
frosted with silver; breast pale fawn-color ; neck-hackle silvery white, striped

THE PEOPLE’S PRACTICAL POULTRY BOOK. 55

with black. The comb and face in both sexes are of a bright red. The legs
of the silver gray should be white; eyes red and skin white.

Tue YELLow Ducx-Wines.—The Yellow Duck-wing Game fowl is of
straw or birchen color, with copper-colored saddle; skin yellow, and willow
or yellowlegs. The cock’s breast, in this variety, is always black, while that
of the hen is fawn-colored. The weight of the cocks of the Duck-wing
variety of game birds varies from four to six pounds, while that of the hens
exceeds that of the cocks.

PAIR OF DUCK-WING GAMES.

Duck-Wine Baxrams.—In courage and endurance the Bantams are not
behind their larger relatives, and in constitution they are much hardier than
any other of the Bantam breeds. The plumage of the Duck-wing Bantams is
precisely similar to that of the larger breed, from which they were undoubtedly
obtained, by long inter-breeding with the smallest specimens. The carriage
and form are also similar; but the drooping wing of the Bantam breed is not
to be observed in the game variety. In weight the cock does not exceed one
and a half pounds, while that of the hen is about twenty ounces. Game
fowls van be as easily kept on a “town lot” as any other breed, and with as
little trouble. If they are well fed, and proper care taken of them, they are
not pre-disposed to roam, but remain quietly at home.

Satmon Pitz Game.—Ooloring of hens is a buff or straw color, under-
lined with white, and has a rich creamy or salmon-colored look; although
some specimens are shaded more or less with red or light wine cast. Cocks
at maturity are beautiful, and in hackle and sickle featherings would be ob-
served as peculiar to this variety. There arc but few fanciers who have

56 THE PEOPLE’S PRACTICAL POULTRY BOOK.

shown birds of this variety, to our knowledge, in this country; they claim
for them, however, great excellence, as producers of eggs and for
table qualities.

DominiquE Games take their names from fowls which are common on
the Island of Dominica, and in feathering, especially on cocks, are really very
beautiful. They are long and rangy in body, well set up or stationed, high,
fine heads, and invariably possess thin single combs, free from tassel or head-
feathers, while neck-hackle or shawl is made up of long fringe-like feathers,
quite uniformly dotted or penciled—so too of the tail hackles. The hens
are quite uniform in feathering, although they have more subdued colors.
They are very hardy fowls and most prolific layers. Flesh is yellow, and as
in almost all of the game varieties, of fine grain and excellent flavor. This
variety of fowl is said to be quite scarce in this country.

GrorGiAN GamE.—This well known variety of fowls came originally
from Europe, brought over by a gentleman who was a native of Geor-
gia, and celebrated in his time for the reputation his game fowls made
for him in sporting circles South. The breed is now generally recognized by
most of the poultry clubs, and ranks high with many leading fanciers. They
are claimed to have superior laying and table qualities, hardiness, courage,
(and what no one will question who has ever seen them,) beauty of plumage,
shape and carriage. They are well calculated to stand the rigors of our
northern climate, and must be admirably adapted to our warm and genial
southern clime.

Tur Maray Game.—Mr. Darwiy, in his new work “ On the variations
in Animals,” claims distinctly that the Malay has been bred for years as a
game fowl in India; is, noted for its courage and endurance; proves suc-
cessful in the cock-pits of India and adjacent islands. He says they are a
small breed of fowls, and are designated in Europe as the “ Indian Games ;”
but in reality are of the original Malay species of game fowls. Mr. Hewrrr
says he is “not aware of any variety of fowl so cruel, oppressive, and vin-
dictive as Malays; they are literally the tyrants of the poultry-yard.” We
bred the red Malay years ago, and found that the cocks evinced such a pug-
nacious disposition that we were glad to get rid of them. In our experience
with this breed we found nothing commendable in them for the amateur or
fancier; the hens proving only ordinary layers, while neither the plumage or
build of the cock is attractive.

SpantsH Game.—This variety of game fowl is claimed by some writers
to be of English origin. It is more slender in the body, the neck, the bill
and the legs, than any other variety, and the colors, particularly of the cock,
are very bright and showy. The flesh is white, tender and delicate, and on
this account marketable; the eggs are small, and extremely delicate. The
plumage is exceedingly beautiful —a clear dark-red, very bright, extending
from the back to the extremities, while the breast shows a splendid black

T.iE PEOPLE'S PRACTICAL POULTRY BOOK. Ove

color. The upper convex side of the wing is equally red and black, and
the whole of the tail-feathers white. The beak and legs are black; the eyes
resemble jet beads; very full and brilliant ;
‘and the whole contour of the head gives
a most ferocious expression.

Brown-Reps.—This breed of fowls has
been long bred perfect in outline, and is
considered one of our most desirable game
birds. The breast of the cock should be
red-brown, shoulders frequently of orange-
red ; comb and face dark purple; beak also
dark; wing-butts dark-red or brown; legs
blackish brown, with dark talons; hackle,
with dark stripes; thighs like the breast;
tail a dark, greenish black, and the wing
should be crossed with a glossy green bar.
The plumage of the hen should be, as a
general thing, of a very dark brown color,
and penciled with light brown; neck-
hackle dark, golden, copper-red, thickly
striped with dark feathers; comb and face
much@anken than that or the cock. / Ube) Busch SXEastkd RED) GAME BANTAME.
tail-feathers of the hens should show a slight curve; if they are spurred so
much the better.

Buackx-BreastrED Rep is another breed of game that has its hosts of
admirers. The plumage of this bird, as its name signifies, should be of a
bright red, deeper on the body than in the hackle. Red eyes denote pure
blood — any other colored eye in this breed stamps it as a cross. The cock’s
hackle is striped underneath, but never above; the comb and wattles bright
red; the wings are of the
same color in the upper part,
and rich red chestnut in the
lower, with steel blue bar
across; breast bluish-black,
with glossy reflections ;
thighs the same; tail green-
ish black, without much
down at the roots of the
feathers; legs are usually =
willow in color. The hen ===
should be of a rich par- ~ ;
tridge - brown, with red,
fawn-colored breast; red-
dish golden hackle with dark stripes. There are several other game fowls

DUCK-WING GAME BANTAMS.

o
ORE HE PEOPLE’S PRACTICAL POULTRY BOOK.

which have their friends and admirers in this country, such as White, Black,
Gray, Dark Gray and Piles of all colors, but those considered of most merit
by breeders are given in their order.

Pitz Gamre.—The plumage of these fowls should have a proportion of
white as one of its compound colors. The cocks of all the various strains
of Piles are red and white, yellow and white, in one or other of the shades
of those colors. The best Piles are bred by crossing red and white game,
but may also be bred from a Pile cock and Pile hens. Some of the best and
purest may be bred from aSpangled cock and White hen. The object of the
breeder, particularly of show birds, should be to get the colors of the cocks
as distinct and as brilliant as possible.

THE BOLTON GRAYS.

This breed of fowls derives its name from having first been successfully
raised in and near Bolton, England. They are now found in almost all large
poultry-yards in America, as well as in Europe. They are also known in some
parts of the United States as the Creole fowl, from the mottled appearance
of the hen, whose every feather is delicately marked with alternate bands of
black and white, legs and feet a light blue, and very short. The neck-hackle
is white. The cock’s plumage is different from the above in many respects,
his feathers being nearly white. His tail is black, and legs and feet the color
of those of the hen, but are much longer. In weight he is less than the hen.
Those of our own raising weigh about five pounds to the hen, and about
three and a half or four pounds to the cock. One singular peculiarity of the
hens of this breed is that they are furnished with spwrs over an inch in length,
while those of the cock are much shorter. The Bolton Grays begin laying
early in February, and continue throughout the year. If well fed, they will
lay all the year round. Their eggs are below the average size; but what
they lack in size is made up in number. As a breed, they are exceedingly
hardy, and thrive where many breeds would perish. They are not good sit-
ters, and their eggs must be set under some other fowl. They are never
inclined to wander away from their coops.

THE BLACK SPANISH.

This is one of our best black breeds of fowls, laying as they do a large
sized and meaty egg. The cock should carry himself very stately and up-
right, the breast well projecting, and the tail standing well up. The sickle-
feathers should be perfect and fully developed, and the whole plumage a
dense jet black, with glossy reflections in the light. The hen should be
equally dense in color, but is much less glossy. Any white or speckled
feathers, which now and then occur, are fatal faults. The legs should be
blue, or dark lead-color; any approach to white is decidedly bad. The legs
of both sexes are long, but the fowl should nevertheless be plump and heavy.
The comb must be large in both sexes, and of a bright vermillion color.
That of the hen should fall completely over on one side ; but the cock’s comb

THE PEOPLE’S PRACTICAL POULTRY BOOK. 59

must be perfectly upright. The indentation also must be regular and even,
and the whole comb, though very large, quite free from any appearance of
coarseness. Any sign of a twist in front is a great fault. The most im-

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"SIMOA HSINVdS MOWIG GNWV DALIHM

portant point, however, is the white face. This should extend as high as
possible over the eye, and be as wide and deep as possible. At the top it
should be neatly arched in shape, approaching the Lottom of the comb as

60 “THE PEOPLE’S PRACTICAL POULTRY BOOK.

nearly as possible, and reaching sideways to the ear-lobes and wattles, meet-
ing also under the throat. In texture the face ought to be as fine and smooth
“as possible. The ears are large and pendulous, and should be as white as
the face. Any fowls with red specks in the face are considered very faulty.

Wrieut says the other principal varieties of Spanish fowls are Minorca or
Red-faced Black, the White, the Blue or Andalusian, and the Ancona, Gray,
or mottled breed. The plumage of the White Spanish is of snowy white-
ness and resembles somewhat the White Leghorn. We found the Spanish
in Western New-York to be very susceptible to disease, and great care was
necessary to keep their combs and wattles from being frost-bitten. In a
warm climate, we dare say, the Spanish as a class cannot be beaten. They
do not do well in confinement; they are predisposed to roam; such has been
our experience with them. .

THE PLYMOUTH ROCKS.

This breed of fowls we hardly think is known outside of the New Eng-
land States. It is said the Plymouth Rock is produced by crossing a Cochin
China cock with a hen, a cross between the Fawn-colored Dorking, the great
Malay, and the Wild Indian. The cock has been bred to stand, at a year
old, from twenty to twenty-five inches high, and weigh from eight to ten
pounds ; the pullets from six to seven pounds each. Generally speaking, the
pullets are very early layers; commencing at five months of age and con-
tinue to lay until the molting season. They lay a medium sized egg, of a
rich and reddish-yellow color. The plumage of these fowls is very rich and
variegated, showing off in the sun the most brilliant hues. The cocks are
usually of a beautiful red or speckled color, and the hens of a darkish brown.
Some of the colors thrown by this breed are not dissimilar to the Dominique
fowl. They have very fine flesh, and are fit for the table at an early age.
The legs are quite large, and usually blue or green, but occasionally yellow
or even white, and frequently having five toes upon each foot. Some of the
varieties have the legs occasionally slightly feathered. They have large
single rose-colored or red combs and wattles ; cheeks are rather large; tails
stout and short, and very small wings in proportion to their bodies. The
chicks are quite hardy and have the same uniformity in size and appearance
as those of the pure bloods of primary races. The hens make good mothers
and close setters.

THE JERSEY BLUES.

These fowls were bred to some extent twenty years ago, and were
deemed by many a very valuable breed. In 1855 we bred them for a time,
but finding them possessed of no superior qualities, discarded them for the
White Shanghaes. The color of the Jersey Blue is a light blue, sometimes
approaching a dun; the tail and wings rather shorter than those of the com-
mon fowl; the legs are generally black, though we have bred them of a dark
blue color, somewhat lightly feathered. They proved with us perfectly

THE PEOPLE’S PRACTICAL POULTRY BOOK. 61

hardy, but were not prolific egg-producers. The cocks at a year old weigh
from six to eight pounds, while the hens weigh from five to seven pounds ;
flesh rather coarse, stringy and unnutritious.

THE FRENCH BREEDS.

~The French breeds of fowls lately introduced in this country may be
classed as first, the Houdan, second, the Creve-Ceeurs, and third, the La
Fleche. The de Bresse, du Mans, de Breda, Courte Pattes, and the more

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PAIR OF HOUDANS.

ornamental, as the Padoue, Chamois, Hermines and Hallandais are known
only in this country by name. The Houdan and Creve-Ceurs are bred to
some considerable extent in this country, but the La Fleche has not as yet
been raised with sufficient productiveness or hardihood among us to be fully
appreciated. We think they may be successfully bred in our warm and
genial southern climate, for when once reared they stand second to none as a
table fowl, or layers of very large eggs.

Tur Houpans.—These birds derive their name from a village in France,
where they were originated. They are held in as high estimation in France

62 THE PEOPLE’S PRACTICAL POULTRY BOOK.

as the Dorkings are in England. This breed needs no inducement to increase
and multiply, for they are easily reared and fattened, and being constant
layers of good sized eggs, with the quality of the flesh fine, they are a de
sirable fowl for the poultry keeper to breed. They possess vivacity tending
to wildness, bearing confinement and enjoying liberty with spirits that never
flag; they are “ bright as a flower and upright as a bolt.” At shows it is
required of them to possess the fifth toe, and perpetuate the useless mon-
strosity of their semi-original, the Dorking, from whom and the silver

PAIR OF CREVE-CQURS.

Padoue they are doubtless descended. Color rocky white and black; an
even speckled proportion of each preferred. Occasional stained feathers
appear in the purest blood, but red ones tend to disqualify. The head is
crowned with a fierce tuft, and on the front rises a horned or double-leafed
comb, the center having the appearance of an ill-shaped long strawberry.
The whiskers and beard are striking, growing well up on the face of both
cock and hen. The legs are spotted leaden grey. The hen’s crest should bé
thick and full, showing as little comb as possible. The coup d’wil of a com-
pany of these birds is most brilliant, and it is to be hoped that their weight

THE PEOPLE’S PRACTICAL POULTRY BOOK. 63

(as yet but moderate) may in time approximate to that of the Dorking,
whose contour and volume they imitate.

Tyr Creve-Caurs.—The Creve-Ceurs are of bold mien and grave as-
pect, with. black plumage glistening with green; crested heads lighted up
with crimson-colored, antler-like comb. Their contour strikes the observer

"SIMO AHOAIA VI AO AIVES

with the idea of usefulness and dignity, nor is the notion illusory; short.
legged, heavy, with little offal, much aptitude to fatten, and (save when very
newly imported) sufficiently robust, steady ege-producers, and growing to
adolescence with moderate care, they merit our careful regard. To go into
detail, the crest of the cock should be formed of lancet-like feathers, fairly

-

64 THE PEOPLE’S PRACTICAL POULTRY BOOK,

raised ; not too regularly placed; the comb should be full and large, regu-
larly irregular, with pendent and long wattles, voluminous and deop beard
thick plumage, especially on the breast, full tail, horizontal back, short fie
of a leaden-blue color, firm claws. The crest of the hen is more round, soft,
and thick; the less appearance of comb or wattles the better. Though a
perfect blackness of color is required in both sexes, the very best specimens
will show a white feather or two in the crest as age advances, but red or
straw colored streaks are not tolerated among the aristocracy of the breed.
They came originally from Normandy, principally the county d’Ange, where
lies the pretty village of Creve-Ceur.

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PAIR OF GUELDERS.

Tue La Fiecur.—The La Fleche is a Malay in hight, a Spanish in color,
and a Dorking in size. It possesses a firmly knit, angular body, poised
proudly on long, nervous, strong limbs, not showing the bird’s complete size,
owing to the closeness of his feathering; a little spike of feathers is placed
behind the comb, which appears as a double horn; the aspect of a rhinoceros
is given to the head by a dwarf protuberance between the nostrils, which are
much expanded; very long pendant wattles; large opaque white ear-lobes,
expanding in a cravat; gently curved strong beak; neck-hackles long and
fine, reflecting, as well as the feathers of breast, wing and upper tail, violet

THE PEOPLE’S PRACTICAL POULTRY BOOK. 65

and green black; color not so bright below; claws especially strong; legs
slaty blue, and in age leaden gray. Hen identical, but somewhat smaller,
with less comb, ear-lobe and wattles. She grows for twelve months, the
cock for eighteen; and it is this continuity of growth that enables the
breeder of this superb table fowl in France to obtain a golden price for his
spring lots. The young feather slowly. They are raised on the commons of
the arrondissement of La Fleche.

THE GUELDERS.

This variety of fowls is as yet very little known in this country, but
what we can learn of their qualities, from those who have experimented with
them, we are led to believe, after they have become acclimated, they will
prove a very desirable breed. These birds were first found in Holland and
Belgium, and are known in those countries as Guelderlands, being so called
after a province in Holland, lying south of the Zuyder-Zee. There are
White, Black and Cuckoo Guelders bred in this country. A gentleman of
our acquaintance, who has bred these birds for the last two or three years,
considers them superior to any of the French fowls, and in some respects
prefers them to Houdans.

The Guelders are of medium size, with full, prominent breasts, and large
flowing tails. Their peculiar characteristics are in the head, which is desti-
tute of either feathers, crest or comb, the latter is very peculiar in shape,
being hollowed or depressed instead of projecting, with two prominent spikes
on each side of the back of the comb. To breed them to the standard, they
should not have any comb whatever, except the two little spikes project-
ing. Cheeks and ear-lobes red; wattles red, and in the cock very long and
pendulous. The beak in the White should be of a milk-white color. The
thighs well furnished and vulture hocked, and the shanks of the legs feath-
ered to the toes, though not heavily. The plumage is close and compact,
resembling very much that of the Game fowl, which makes them appear, in
size, much smaller than they really are; the color of the plumage in one is
pure white, and in the other pure black. To produce the Cuckoo-colored
bird a Black Guelder cock should be placed with a White Guelder hen. By
this cross Cuckoo-colored birds of a beautiful variety have been thrown. It
is said that the Guelders, thus far, have withstood our cold and changeable
northern climate equally as well as the Asiatic breeds; have proved very
hardy and less susceptible to sickness than any other class of fowls. They
are small eaters, lay a large, smooth-shelled egg, and seldom desire to sit.
As egg-producers, especially in cold weather, it is asserted they are not sur-
passed even by the Leghorn, and lay throughout the year more eggs than
any other breed of fowls. Their flesh is nearly as delicate and juicy as that
of the Houdan. The chicks are easily reared, under ordinary circumstances,
and feather up very quickly.

5

66 THE PEOPLE’S PRACTICAL POULTRY BOOK.

THE DOMINIQUE.

In speaking of these fowls, Mr. Brmenr says “they are distinguished as
Dominique by their markings and their color, which is generally considered
an indication of hardiness and fecundity. They are by some called ‘ Hawk-
colored fowls’ from their resemblance to the birds of that name. We sel-
dom see bad hens of this variety, and, take them, all in all, we do not hesi-
tate in pronouncing them one of the best and most profitable breed of fowls,
being hardy, good layers, careful nurses, and affording excellent eggs and
first quality flesh.” Dr. Bennett, in his description of the Dominique,

DOMINIQUE COCK.

says:—“The prevailing and true color of the Dominique fowl is a light
ground, undulated and softly shaded with a slaty blue all over the body, (as
indicated in the portrait of the cock herewith given,) forming bands of
various widths; the comb of the cock is variable, some being single, while
others are double — most, however, are single; the iris, bright orange; feet
and legs are bright yellow or buff color; bill the same color as the legs.”
Browne's Poultry Yard remarks that they are not only good layers, sitters
and nurses, but that “their beautiful appearance, when in full plumage, is
‘quite an acquisition to the farm-yard or lawn.” Taken all in all we consider
them one of our very best breeds of native fowls, and one that alters little by
in-and-in breeding.

“THE PEOPLE’S PRACTICAL POULTRY BOOK. 67

THE BANTAMS.

Since the firet introduction of the Bantam breed of fowls they have rami-
fied into many varieties, none of which are destitute of elegance, while some,

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TRIO OF SILVER SEBRIGHT BANTAMS.

indeed, are remarkably beautiful. All are, or ought to be, of small size, but
lively and vigorous, exhibiting in their movements both grace and stateliness.

TRIO OF PEKIN OR COCHIN BANTAMS.

68 THE PEOPLE’S PRACTICAL POULTRY BOOK.

Tue feather-legged Bantam is very remarkable for the tarsi, or beams of the
legs, being plumed to the toes with stiff, long feathers which brush the
ground. The black-breasted reds are considered fine birds. They are red in
- color, with a black breast and single dentated comb. The tarsi are smooth,
and of a dusky blue. When this breed are bred pure, it yields in spirit and
courage to none, and is, in fact, a game fowl in miniature, being as beautiful
and graceful as it is brave. A pure white Bantam is also a beautiful bird,
and as courageous as it is beautiful. The Golden and Silver Sebrights, the
Nankeen and Pekin Cochins are also remarkably handsome birds, as are also
the Black Bantams.

GoLpEN AND Sitver Sesricut Bantams.—The plumage of the Golden
Sebright is of golden color, and the Silver Sebright of a silver white, with a
glossy jet black margin; the cocks have the tail folded like that of the hen,
with the sickle feathers shortened
or nearly straight, and broader than
usual.

Brack Bantams.—The plumage
of the Black Bantam is a uniform
black in color, resembling that of
the Black Spanish ; tail of the cock
arched; legs short, dark blue or
black. and perfectly clean; comb a
bright red; ear-lobes white; face
red. Hen not to exceed eighteen
and the cock twenty ounces.

Wuirr Bantams.—The plumage
of the White Bantam is pure white,
with legs white and well feathered.
They should not exceed two pounds

GOLDEN SEBRIGHT BANTAMS. the pair. ‘

Pexrn or Cocutn Banrams.— This most remarkable of all the numerous
breeds of Bantams was first introduced in England in 1862 or ’63, and one
or two pairs have been shown in this country. It is said the original pro-
genitors were stolen from the Summer Palace, at Pekin. They partake some-
what of the habits of the Cochin Chinas, and resemble Buff Cochins very
much in color and form, possessing the feather-leg, abundant fluff, presenting,
as the engraving shows, a most singular appearance. To breed them perfect
birds in this country, will require great skill; still, by being crossed with
other breeds of feather-legged Bantams, to introduce fresh blood, and then
breeding back to the pure strain, may have the desired effect. The Pekin
Bantams are very tame, the hens are good sitters and mothers; the males
even take a share in brooding the chicks. Their novelty will undoubtedly
make them great pets among bird fanciers.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 69

Tue JAPANESE Bantam is said to have been imported from Japan. They
are very short legged, and have a large single comb. In color some are mc%-
tled; others have a pure white body, with a glossy, jet-black tail. Th
variety is very pretty. As a whole, the Bantams, though small, are m *
without their good qualities.

THE SILKY.

This variety of fowls, as we learn from the Practical Poultry Keeper,
possesses two distinct peculiarities. The webs of the feathers have no ad:
hesion, and the plumage is therefore “silky,” or consisting of a number of
single filaments, which makes the bird appear much larger. than it really is,

PAIR OF SILKY FOWLS.

the actual weight of the cock being generally under three pounds, and of the
hen abcut two pounds. The color is usually pure white, but other colors are
occasionally seen. The second peculiarity is the dark tint of the bones and
skin, from which the name of “ negro” fowls is derived. The skin is of a
very dark violet color, approaching to black, even the comb and wattles
being a dull dark purple. The bones also are covered with a nearly black
membrane, which makes the fowl anything but pleasant to look at upon the
table; but if the natural repugnance to this can be overcome, the meat itself
is white, and very good eating ; indeed superior to that of most other breeds.
The plumage is often so excessively developed as to give the birds a most
grotesque appearance. Our illustration is not in the least exaggerated, and
is a good representation of many specimens of the breed. The comb varies
in shape; but a Malay comb is best. There is generally a small crest on the

_
70 THE PEOPLE’S PRACTICAL POULTRY BOOK.

top of the head. The legs are mostly well feathered to the ground, and often
have five toes ; but neither point is universal. The sole value of the Silky
fowl] is as a mother to Bantams, or other small and delicate chickens, such as
pheasants or partridges. For such purposes they are unequaled, the loose
long plumage affording the most perfect shelter possible. They are, of
course, peculiarly susceptible to cold or wet, and have no other value than
that stated, except from their singular and not unornamental appearance.

THE BLACK JAVAS.

This species of birds are said to be among the most valuable breeds of
this country, and are frequently described as Spanish fowls. Their plumage
is of a black or dark auburn color; legs large and thick; single comb and
wattles. They are prolific layers, their eggs being large and as well flavored
as those of the Black Spanish. They are a perfectly hardy breed and easily
reared.

OLD FARMER FOGY’S FOWLS.

TURKEYS—MANAGEMENT AND DIFFERENT BREEDS

PECULIARITIES OF THE TURKEY:

Tuar the turkey has some singular peculiarities in its nature cannot well
be gainsayed. Among them may be mentioned its uncommon tenderness
when young, and its unqualified hardiness when full-grown. Nothing in the
poultry yard is so tender, delicate, and so easily destroyed when first hatched
as the turkey. It is easily chilled, past recovery, by cold or storms, and yet,

-. when full-grown, it will endure some of the most severe and pelting storms of

mid-winter. We have seen them roost high on the apple trees, during a
fierce north-easter, with the snow and ice collecting upon their heads, appa-
rently unconcerned about shelter or protection.

THE REARING OF TURKEYS.

The rearing of turkeys should be one of the duties of our farm-house
wives, for the turkey is a part of our rural and domestic economy. In
our opinion, no farm yard seems complete without having therein a few
turkeys commingling with other fowls, for they, next to the common fowl,
are the most useful and valuable of our domestic birds; still, to rear them
successfully requires patience as.well as great care in the management of
their young.

HATCHING OF TURKEYS.

To rear a brood of turkeys with any kind of certainty of success, the
eggs should be placed under the common barn-yard fowl, or, perhaps, as
the Brahma makes a good mother, a hen of that breed will answer as well.
We would advise, by all means, not to have the eggs set under the hen
turkey—though they are inveterate sitters, they are poor mothers, and it
is ten chances to one if they will prove successful, with their roaming habits,
in rearing their young. Thé mother never proves a good provider for them;
she never scratches for her young like the hen, but generally leaves them to
shift for themselves as soon as hatched. The young, at the moment of
their birth, give no sign of seeking their food,—but, being reared by a
common hen, whose instincts lead her to scratch and peck for her chicks—
the young turkeys soon learn to imitate her example, which determines

72 THE PEOPLE’S PRACTICAL POULTRY BOOK.

them to pick up their food and keeps them from starving to death, as
they naturally do when left to be provided for by the hen turkey.

TREATMENT OF THE YOUNG.

Turkeys, when young, are quite tender, and need generally more than
the “slip-shod” or ‘“ make-shift” attention awarded them by many farmers.
The first and most essential thing after hatching is to keep them ina dry
and warm location. It usually takes from thirty to thirty-two days for the
eggs to hatch. As they are hatched the hen or hen turkey, in which ever
case it may be, should be placed in a coop with her young brood. We should
recommend the “ rat-proof” coop to all breeders. For the first three or
four weeks after hatching, great care should be taken by the breeder to keep
them from the scorching sun, drenching rains, and the heavy morning and
evening dews; and this is why the young should be placed in the “ rat-
proof”? coop—that they may be kept dry. Moisture, internal or external, is
generally certain death to chickens; cleanliness of the coops should be rigor-
ously observed ; dry, gravelly land is the most proper place to keep them on;
avoid all grass-plats with the movable coop. The chicks should never be
allowed te leave ihe coop in the morning until the dew is off the grass; be
sure to coop them ix wet and unpleasant weather. The American Poul-
terer’s Companion suggests that as soon as the young ones are removed from
the nest, they be immersed in a strong decoction of tobacco, taking care, of
course, that the fluid does not enter the mouth or eyes of the chick, and
repeat the operation whenever they appear to droop.

THE CRITICAL PERIOD OF THRIR LIVES.

At two periods of their lives, young turkeys need more care than at
others. The first is about the third day after they are hatched ; and also when
they throw out what is termed the “red head,” which they do at six weeks of
age. This is a very critical period for young turkeys, much more so than at
the period of molting; at this time, therefore, their food must be increased, and
rendered more nutritious, by adding boiled eggs, wheaten flour, or bruised
hemp seed. The English breeder succeeds well by feeding his brood a
“mush,” made of equal parts of cooked oat and barley meal. This crisis
once passed, the birds may be regarded as past danger, and exchange the
name chicks for that of turkey poults, and are considered as fairly
* toughened.”

PREPARATION OF FOOD FOR THE YOUNG.

As we have said before, great care should be exercised in the preparation
of their food. Do not feed slop food of any kind. Many breeders feed
loppered milk, but that should be scrupulously avoided ; it should not be fed
under any consideration. Sour milk, boiled to a thick curd, is good, mixed
with cooked Indian meal, seasoning the same occasionally with black pepper.
They should be fed often, and made to eat up clean what food is given them
before repeating the feeding. The food should be thrown on the ground—

THE PEOPLE’S PRACTICAL POULTRY BOOK. 73

not in a trough—so that in picking up their food the gravel that adheres to
it will aid their digestive organs to perform their functions. Never feed
Indian meal in an wncooked state, for it is liable to bake in the crop, causing
death in a very short time. Water shouldbe placed in shallow dishes, or old tin
pie-pans, near the coop, so that the young can satisfy their thirst whenever
inclined. At six weeks or two months old the young turkeys may, as a
general thing, be considered out of danger from over-feeding, etc., and should
then be fed cracked corn, boiled potatoes, refuse from the table, buckwheat,
and fresh boiled meat, occasionally, in small quantities.

TO FATTEN TURKEYS.

In regard to fattening turkeys on charcoal, a writer in the Germantown
Telegraph says :—“I have recently made an experiment, and must say that

\S

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DOMESTIC TURKEY.

the result surprised me, as I had always been rather skeptical upon the sub-
ject. Four turkeys were confined in a pen, and fed on meal, boiled potatoes
and oats. Four others, of the same brood, were also at the same time con-
fined in another pen, and fed daily on the same articles, but with one pint of
very finely pulverized charcoal, mixed with their food—mixed meal and

THE PEOPLE’S PRACTICAL POULTRY BOOK.

“ARMUNGD GHAZNOUNG SMOVvIA v AO LIVALAOF

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THE PEOPLE’S PRACTICAL POULTRY BOOK, 15

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boiled potatoes. They had also a plentiful supply of broken charcoal in
tbeir pen. The eight were killed on the same day, and there was a differ-

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WILD TURKEY.
ence of one and a half pounds each in favor of the fowls which had been
supplied with the charcoal, they being much the fattest, and the meat
greatly superior in point of tenderness and flavor.”

76 THE PEOPLE’S PRACTICAL POULTRY BOOK.

THE WILD TURKEY.

TuE plumage of the wild turkey is generally described as being compact,
glossy, with metallic reflections ; feathers double, as in other gallinaceous
birds, generally oblong or truncated; tips of the feathers almost conceal
the bronze color. The large quill coverts are of the same color as the back,
but more bronzed, with purple reflections. The lower part of the back and
tail coverts is deep chestnut, banded green and black; the tail feathers are
of the same color, undulatingly barred and minutely sprinkled with black,
and having a broad, blackish bar toward the tip, which is pale brown and
minutely mottled ; the under parts duller; breast of the same color as the
back, the terminating black band not so broad ; sides dark-colored; abdomen
and thighs brownish-gray ; under tail coverts blackish, glossed with brown,
and at the tips bright reddish-brown. The plumage of the male is very
brilliant ; that of the female is not so beautiful. When strutting about, with
tail spread, displaying himself, this bird has a very stately and handsome
appearance, and seems quite sensible of the admiration he excites.

THE DOMESTIC TURKEY.

The varieties of the domesticated turkey are not very distinct. There
seems to be a question inthe minds of ornithologists whether the domestic
turkey, so called, is actually a second and distinct species, or merely a variety
of the wild bird, owing its diversity of aspect to circumstances dependent on
locality, and consequent change of habit, combined with difference of
climate and other important causes, which are known in the case of animals
to produce such remarkable effects.

THE WHITE TURKEY.

The white turkey is a most beautiful bird, and is supposed by some to be
the most robust and easily fattened of our domestic turkeys ; but this, from
what we have been able to learn upon the subject, is a grave error, they
proving, on the contrary, very delicate and hard to rear. But when fattened
and killed they dress most temptingly white for the market, and their flesh,
when brought to the table, is rather more delicate than that of the common
variety.

THE BRONZED BLACK.

This is undoubtedly the finest and strongest bird, resembling as it does, as
closely as possible, the original stock, and looks not dissimilar to the wild
bird, and next to that weighs the heaviest, fattens the most rapidly, and can
be reared with much Jess trouble than any other variety. We have seen a
turkey of this species shown at the New York State Poultry Exhibition that
was enormous in size; he weighed upwards of thirty-six pounds. Some
turkeys we have seen are of a coppery tint, some of a delicate fawn-color,
while others were parti-colored, and gray and white. These are, however,
regarded as inferior to the Bronzed-Black, or Black, as their color indicates
something like degeneracy of constitution, if not of actual disease.

THE PEOPLE’S PRACTICAL POULTRY BOOK. a

THE CRESTED TURKEY.

A specimen of this turkey, the only one, we believe, ever exhibited in this
country, was shown at the New York State Poultry Show in 1869, and
attracted considerable attention ; so much so, that we have deemed it not
out of place to give an engraving of the head, showing the crest, in these
pages, with what description we are able to gather of the same from
eminent writers on natural history: — “‘ Amongst the old writers on the
natural history of birds,” says TEGETMEIER, “are to be found references to a

PAA LOGE OL LIEN A df fi

CRESTED TURKEY.

singular breed of turkeys that were furnished with full crests of feathers.”
Thus Axzry, in his “ Natural History of Birds,” published in 1738, describes
a single specimen, belonging to a Mr. CorneLtyson of Chelmsford. He
wrote as follows :—“ The back and upper sides of the wings are of a dusky,
yellowish brown, the breast, belly, thighs, and under sides of the wings

78 THE PEOPLE’S PRACTICAL POULTRY BOOK.

white, the feathers on the lower part of the belly and thighs were edged
with black ; the tail white, the extreme feathers of which were scalloped
near the ends with black, the next circular row scalloped with a dusky
yellow; the legs flesh color, having only the rudiments of spurs; the claws
dusky.”

TEMMINCK, in his “ Pigeons et Gallinaces,” published at Amsterdam in
1813, says :—‘ The crested turkey is only a variety or sport of nature in this
species, differing only in the possession of a feathered crest, which is some-
times white, sometimes black. These crested turkeys are very rare.
Mademoiselle Backer, in her magnificent menagerie near the Hague, had a
breed of crested turkeys of a beautiful Isabelle yellow, inclining to chestnut ;
all had full crests of pure white.”

The Rev. E. S. Drxon, in his work entitled “The Dove-cote and the
Aviary,” quotes—-the above passage from Tremmincx, and another from the
work of Lieut. Byam, descriptive of a race of crested wild turkeys in Mexico.
The extract from Mr. Byam I will not quote, as it is quite evident that
the bird described by him was not a turkey, but a ecurassow. The con-
clusion that Mr. Drxon arrived at was, that there must have been a wild
race of crested turkeys from which the crested birds described by ALBIN
and Tremminck had descended. I need hardly state that there is not the
slightest possible foundation for such an opinion, nor for believing in the
existence of wild crested fowls, which is also maintained by the writer.
Crested turkeys are a variety, not aspecies; but it is singular that a variety
that was so much admired many years since should have passed out of sight,
at least so far as Europe is concerned.”

It is singular that this particular variety of an American species should
now be utterly unknown in its native country, lost entirely in Europe, and
only recovered from Africa. When could the breed have been taken there,
and how came it to be preserved among the semi-savage tribes of the in-
terior, while it was lost to the civilized races of Europe? Of the origin of
this crested breed nothing is now known, but those who are acquainted with
the theory of analogous variation, as propounded by Darwin, will have no
difficulty in understanding how such a breed could originate, seeing that
several allied genera of crested birds, suchas Pavo, Lopophorus, etc., exist.

DUCKS—THEIR VARIETIES AND MANAGEMENT

CAN THEY BE KEPT WITH PROFIT?

Any calculation as to the return to be expected by those who keep ducks,
says an experienced breeder, depends entirely on the possession of a suitable
locality. They are most likely to be kept with profit when access is allowed
them to an adjoining marsh, where they are able in a great measure to pro-
vide for themselves ; for if wholly dependent on the breeder for their living
they have such ravenous, insatiable appetites that they would soon, to use an
emphatic phrase, “eat their heads off.” No. description of poultry, in fact,
will devour so much or feed so greedy. But certain moderate limits are
necessary for their excursions, for otherwise they will gradually learn to ab-
sent themselves altogether, and acquire semi-wild habits, so that when they
are required to be put up for feeding or immediate sale, they are found want-
ing. Ducks, too early allowed their liberty on large pieces of water, are ex-
posed to so many enemies, both by land and water, that few reach maturity;
and even if some are thus fortunate, they are ever after indisposed to return
to the discipline and regular habits of the farm-yard. They may be kept in
health in small enclosures, by a good system of management, though we fear
not with profit, which is the point to which all our advice must tend. There
is no doubt that

DUCKS MAY BE MADE PROFITABLE AS EGG-PRODUCERS,

but the quality of their eggs and the extra labor required to obtain them —
for unless they are got up every night and confined, they will drop their eggs
carelessly here and there, where they will not be found — will not allow them
to compete with the hen in that capacity. Besides, a duck lays when eggs
are most abundant, while hens’ eggs may be procured at all seasons. The
following remarks on rearing and feeding the young are from the pen of the
late C. N. Bement :—“ The

BEST MODE OF REARING DUCKLINGS

depends very much on the situation in which they are hatched. On hatching
there is no necessity of taking away any of the brood, unless some accident
should happen; and having hatched, let the duck retain her young upon the

80 THE PEOPLE’S PRACTICAL POULTRY BOOK.

nest her own time. On her moving with her brood, prepare a coop and pen
upon the short grass, if the weather be fine, or under shelter, if otherwise;
keep a wide and shallow dish of water, often to be removed, near by them.

THEIR FIRST FOOD

should be crumbs of bread, moistened with milk; curds or eggs boiled hard
and chopped fine, are also much relished by, and are good for them. After
a few days, Indian meal, boiled and mixed with milk, and if boiled potatoes
and a few chives or lettuce chopped fine be added, all the better. All kinds

SSS

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FUP Wn, \.
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AYLESBURY DRAKE.

of sopped food, buckwheat flour, barley meal and water, mixed thin, worms,
etc., suit them. Assoon as they have gained a little strength, a good deal
of pot-herbs may be given them, raw, chopped fine, and mixed with a little
bran soaked in water, barley and boiled potatoes beat up together.

REASONS WHY THEY ARE USEFUL.

They are extremely fond of angle-worms, grubs, and bugs of all kinds, for
which reasons it may be useful to have them run in the'garden daily. All
these equally agree with young ducks, which devour the different substances
they meet with, and show, from their most tender age, a voracity which they
always retain. No people are more successful in rearing ducks than cot-
tagers, who keep them for the first period of their existence in pens two or
three yards square, feeding them night and morning with egg and flour, till
they are judged old enough to be turned out with their mother to forage the
field. It is necessary, to prevent accidents, to take care that the ducklings

THE PEOPLE’S PRACTICAL POULTRY BOOK. 81

come regularly home every evening; and precautions must be taken, before
they are permitted to mingle with the old ducks, lest the latter should ill-
treat and kill them, though ducks are by no means so pugnacious and jealous
of new-comers as common fowls uniformly are.”

OUR PERSONAL EXPERIENCE.

In 1862 we tried the experiment of rearing ducks without having the
water facilities said to be necessary to make our undertaking successful.
Against the advice of breeders we bought, of the common variety, one drake
and three ducks in the fore part of February, placed them in our back yard
and let them run with the rest of our fowls; fed them regularly, (as we do
all other fowls,) three times a day, and having placed at their command or
convenience at all times an eight-quart basin full of water. We did not coop
them with our other fowls; understanding they would do better in dark

ROUEN DRAKE.

coops or roosts, we therefore made for them two tight tent coops of rough
boards, with small, open doorways in front in the most secluded place we
could find in the yard, between a couple of trees and surrounded with shrub-
bery. Te three ducks commenced laying about the last of February, and
continued laying pretty regularly until the latter part of August or first of
September. In April we set a hen on thirteen ducks’ eggs, which brought
off twelve young ducks. We did not set any ducks, but continued to use

hens for that purpose, and at the close of the season were rewarded with a
6

82 THE PEOPLE’S PRACTICAL POULTRY BOOK. b

flock of sixty-eight young ducklings, which brought in the fall, when well
fattened, from eight to nine shillings per pair, saying nothing of the large
number of eggs used for culinary purposes in a family of ten persons.

REARING DUCKS WITH HENS.

In rearing young ducks with hens we placed near the coops, which were
always located in the vicinity of the pump, a small pan or water-tight box
sunk in the ground to receive the waste water from the pump, which an-
swered the purpose as well as if they were given a pond of water to swim
in, and fretted the hen-mother much less. In fattening them, we gave them
plenty of boiled potatoes, mixed with cooked Indian meal, made into a pud-
ding. We fed but little corn or oats. They paid us well for our undertak-
ing, as they doubtless would, if the experiment were tried on a larger scale.

THE AYLESBURY.

This variety of aquatic fowls derive its name from the town of Ayles-
bury, England, and is highly prized by breeders in this and other countries,
on account of the many good qualities which it possesses. They are large,
possess excellent table qualities, and are very prolific layers. As for beauty,
we do not think a flock of pure white Aylesburys can be equaled. The
first importation of this breed was made about the year 1854, we believe, by
Joun Gixxs, of Woodstock, Conn. The pure bred bird has plumage of un-
spotted whiteness; a pale, flesh-colored bill; a dark, prominent eye, and
orange-colored legs. Dr. Bennett says:—“ The weight of the adult Ayles-
bury duck should at least average, if properly fed, from ten to twelve pounds
the pair. Instances, however, have occurred where the drakes have come up
to eight pounds and upwards, and would in all probability, if fattened, reach
ten pounds each. They are very prolific layers. From two of these ducks
three hundred eggs have been obtained in the course of twelve months, in
addition to which, one of them sat twice, the other only once, the three nests
giving thirty young ones. The eggs vary in color, some being white, while
others are a pale blue. As a further recommendation for them, in an
economical point of view, it is argued that their consumption of food is less
than that of the common duck; and another advantage may be found in
their comparative silence from the continuous ‘quack, quack, quack,’ of the
latter bird. They also attain greater weight in less time; and, from their
superior appearance when plucked, are a far more marketable article.”

The carriage of the Aylesbury duck is more upright than that of the
Rouen, and from its great powers of locomotion the bird is by no means
addicted to such stay-at-home habits as the latter. It is not uncommon to see
the bill of these ducks turn black or become stained with dark spots as they
' advance in life. This disfigurement has been greatly commented upon, but
no definite conclusion arrived at, still many are disposed to regard it as heredi-
tary. It is averred that the Aylesbury, being a lighter breed, are better sit-
ters and nurses than the Rouens, after the experience of two or three years.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 83

The purchaser should be careful not to confound the Aylesbury with another
breed of white ducks bred in this country, that were originally imported
from Holland; the chief merit of which consists in their incessant quacking ;

CRESTED DUCK.

and is termed the “Call Duck.” The White Call Duck has a yellow, orange-
colored bill, while it should be recollected the bill of the Aylesbury should
be flesh-colored.

THE ROUEN.

The Rouens are extensively bred in France and England, as well as in
this country, but it is asserted by some writers, were originally from France,

TRIO OF MUSK OR BRAZILIAN DUCKS.

and take their name from the. city of Rouen, on the river Seine. Tuer:
MEIER, who is at present acknowledged authority on “feathery subjects,”

84 THE PEOPLE’S PRACTICAL POULTRY BOOK.

seems to think differently as regards the origin of this-variety. He says :—
“‘T have been a breeder of this duck many years, and take much interest in
their history, but could never discover that Rouen was especially famous for
this breed of birds. On the contrary, from inquiries made of poultry fanciers
and others who have visited that locality, I have found that these birds were
not reared there as a domestic fowl, nor did they abound in a wild state in
that district. As to the application of the term, it is most probable that it is
a corruption of the word roan, or ‘gray duck,’ and the animal is not without
some claim to the cognomen. As to the origin of the breed, there can be
little doubt that it has been bred from the Mallard, enlarged and improved
by care and good feeding, and corresponds precisely with it in every respect
in the details and markings of the plumage. The markings found also in the
wild species are considered as the criteria of perfection by poultry fanciers
and judges, at the present day, which proves much more than any facts I
might advance.” This breed of ducks is highly esteemed by breeders for
their large size and deliciousness of flesh. They are prolific layers, their eggs
being very large, and much valued in England, it is said, for culinary pur-
poses. It may be imagined, from their large size, that they must consume
much more food than our smaller variety of ducks; on the contrary, they are
remarkable easy keepers, and require less food than the common duck. They
commence laying when quite young, are perfectly hardy and not disposed to
roam from the immediate vicinity of their yards. There is but little differ-
ence in size between the duck and the drake, and in many instances the
former will outweigh the latter. They are not good mothers, and their eggs
should be placed under a hen to insure success in raising the young. The
color of the Rouen drake is as follows :—Bill inclined to green, the nail and
around the nostrils being black; head and neck, as far as the white collar,
which should be very distinct, iridescent green; throat and breast claret-
brown; back scapulars, and thighs gray, with minute wavy dark lines at
right angles to the shaft of the feather; tail brown, with the outer edge of
the feathers white, forming a broad margin of that color, the three center
feathers being curled; primaries brown; secondaries the same, with a bar of
bright steel-blue forming the speculum, the band of black, the extremities
being tipped with white ; lesser wing-coverts rich brown; greater wing-cov-
erts the same, with a narrow white margin; under part of the body gray,
with the same wavy dotted lines as on the back; legs and feet orange. The
plumage of the duck is of a rich brown color, every feather being marked
more or less with black; bill, legs and feet dusky ; irides in, both sexes are
of a light-brown color. The body of the ducklings, when first hatched, is of
a yellowish-brown color, and remains so until they are in perfect feather.

THE CAYUGA BLACK.

This is a variety of our duck tribe well worthy of cultivation, and the
best of the dark ducks. It originated on Cayuga Lake, one of our most
beautiful little inland American lakes. These birds are perfectly hardy, good

==.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 85

layers, and very palatable when brought to the table. The plumage of the
Cayuga Duck is black, approaching a brown; the feathers of the drake

being of a beautiful glossy color,
when seen on a bright sunny day
looking splendidly. The white col-
or on the neck sets the bird off to
good advantage, and with a little
pains on the part of breeders might
soon be made into a neat, well-de-
fined ring. They can be bred to
weigh from six to eight pounds
each. The flavor of this bird, in
our opinion, is far superior to that
of the Rouen or Aylesbury duck,
with far greater aptitude to fatten.
Its flesh has the juciness and rich-
ness of flavor of the best of our
wild ducks.

CAYUGA BLACK DUCK.

THE MUSK OR BRAZILIAN DUCK.

The color of this duck is of a very dark, rich, blue-black prismatic, with
every color of which blue is a component, and a white bar is on the wing,

WwWooDdD OR SUMMER DUCK.

some white about the head and neck. The feathers on the back of the male
ax¢ somewhat fine and plume-like, the legs and feet are dark. This duck is

86 THE PEOPLE’S PRACTICAL POULTRY BOOK.

represented as very prolific in a warm climate. The drakes often attain
ten pounds weight when well fattened, while the female hardly ever exceeds
six pounds. Browns says “the Musk duck, in a wild state, is found only in
South America.” This is a great mistake, for we have often observed them
in their wild state in the inlets or bays on Lake Ontario, and as far inland as
Cayuga Lake, where they have been shot in great numbers and forwarded to
the New-York and Philadelphia markets. It is easily distinguished by a red
membrane surrounding the eyes and covering the cheeks.

THE WOOD OR SUMMER DUCK.

This beautiful bird, one of the finest varieties we have, is easily reared
and domesticated, and is familiarly known in all parts of the United States.
The late M. Vassar, Esq., of Poughkeepsie, reared them successfully for a
number of years, and had them domesticated to such a degree as to permit a
person to stroke them on the back with the hand.

THE CRESTED DUCK.

Latuam, in speaking of the Crested duck, gives the following character-

istics of it :—‘‘ This inhabitant of the extremity of America is of the size ot |

the wild duck, but is much longer, for it measures twenty-five inches in
length; a tuft adorns its head; a straw-yellow, mixed with rusty-colored
spots, is spread over the throat and front of the neck; the wing speculum
blue beneath, edged with white; the bill, wing and tail are black; irides red,
and all the rest of the body ashy-gray.”

OTHER BREEDS.

There are a few other pretty varieties of ducks not very common. The
White and Black Poland are among the number. They are crested, breed
early and are excellent layers. The Labrador also is a rare duck, and highly
prized.

oo

GEESE—MANAGEMENT AND DIFFERENT BREEDS.

In lieu of anything we can say relative to housing, breeding, rearing, and
the general management of geese, we give what the late N. C. Bement has
written on the subject, with the simple remark that from what we knew of
that gentleman when living, we consider his advice orthodox. He says:

GEESE HOUSES, OR PENS.

“In selecting a situation for a goose-house or pen, all damp must be
avoided ; for geese, however much they may like to swim in water, are fond
at all times of a clean, dry place to sleep in. It is not good to keep geese
with other poultry ; for when confined in the poultry-yard they become very
quarrelsome, harrass and injure the other fowls; therefore it is best to erect
low sheds, with nests partitioned off, of suitable size, to accommodate them;
and there should never be over eight under one roof; the large ones gen-
erally beat the smaller, in which case they should of course be separated, one
from the other, by partitions extending out some distance from the nests.

THE NESTS FOR HATCHING

should be made of fine straw, of a circular shape, and so arranged that the
eggs can not fall out when the goose turns them. From thirteen to fifteen
will be as many as a large goose can conveniently cover. The ganders
remain near when sitting, and seem to watch them as a kind of sentinel ; and
woe be to man or beast that dares approach them. They seem very
anxious to see the young ones, that are to be born, make their appearance.

INCUBATION

lasts from twenty-eight to thirty days, and not two months, as some state,
and the goose should have water placed near her, and be well fed as soon as
she comes off the nest, that she may not be so long absent as to allow the
eggs to cool, which might cause her to abandon her task. After twenty-
eight or twenty-nine days’ incubation, the goslings begin, but frequently
at an interval of from twenty-four to forty-eight hours, to chip the shell.
Like turkey chickens, goslings must be taken from under the mother, lest, if
feeling the young ones under her, she might perhaps leave the rest of the

88 THE PEOPLE’S PRACTICAL POULTRY BOOK.

tardy brood still unhatched. After having separated them from her, they
must be kept in a basket, lined with wool and covered with cloth; and
when the whole of the eggs are hatched, may be returned to the mother.
The male seems to evince the same solicitude for the young as the mother,
and will lead and take equal care of them. We once had a gander of the
Chinese variety that actually took a brood of goslings from under a common
goose, and brought them up with equal care.

ON THE SECOND DAY AFTER THEY.ARE HATCHED

they may be let out after the dew is off, if the weather is warm, but care
must be taken not to expose them to the scorching rays of the sun, which
might kill them. All authors seem to agree on the proper food to be given
them, which is coarse barley meal, bruised oats, bran, crumbs of bread
soaked in milk or curdled milk, lettuce leaves chopped fine, or crusts of
bread boiled in milk. In this country Indian meal moistened with water is
generally given; but in our experience we have found it too laxative, and to
counteract the effect we have moistened it with boiled milk, and occasionally
added chives chopped fine. It is our opinion, however, that more goslings
are killed by over-feeding than by starving. A person who is curious in~
these affairs informed us that he had been most successful when he let the
goslings shift for themselves, if the pasture was good. We tried a brood
that way and succeeded well. Grass seems to be their natural food, and by
following nature in all cases with animals, and more especially with fowls,
we have generally succeeded best.

AFTER THEY ARE THREE OR FOUR WEEKS OLD

they may be turned out in a field or lane containing water. If their range is
extensive they must be looked after, as the goose is apt to drag the goslings
until they become cramped or tired, some of them squatting down and re-
maining at evening, and are seen no more. After the goslings are pretty
well feathered they are too large to be brooded under the mother’s wings,
and will sleep in groups by her side, and must be supplied with good and
renewed straw to sit on, which will be converted into excellent manure.
Being now able to frequent the pond and range the common at large, the
young geese will obtain their own living; and if favorably situated, nothing
more need be allowed them excepting the vegetable produce of the garden.
We have, however, found it a good practice to feed a moderate quantity of
solid food to the young and store geese, by which means they are kept in a
growing and fleshy state, and attain a larger size; the young ones are also
forward and valuable for breeding stock. Besides, feeding them, especially
in the evening, on their return, attaches them to their home.

DISEASES TO WHICH THEY ARE SUBJECT.

“6¢ Prevention is better than cure ;’ so says the proverb. Colds and fogs
are extremely against geese; therefore, when young, care should be taken

THE PEOPLE’S PRACTICAL POULTRY BOOK. 89

not to let them out but in fair weather, when they can go to their food with-
out a leader. T'hey are particularly subject to two diseases; the first a
looseness, or diarrhea, for which Main recommends hot wine in which the
parings of quinces, acorns, or juniper berries are boiled. The second is like

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a giddiness, which makes them turn round for some time; they then fall
down and die, if they are not relieved in time. The remedy recommended
by Mar is to bleed the bird with a pin or needle, by piercing a rather promi-
nent vein situated under the skin which separates the claws. Another scourge
to goslings are little insects which get into their ears and nostrils, which

9) THE PEOPLE’S PRACTICAL POULTRY BOOK.

futigue and exhaust them; they then walk with their wings hanging down,
and shaking their heads The relief proposed is to give them, on their return ~
trom the fields, some corn at the bottom of a vessel full of clear water; in
order to eat it, they are obliged to plunge their heads in the water, which
compels the insects to fly and leave their prey.

FOOD AND FATTENING.

“<Jt is the same with the goose,’ says Mar, ‘as with every other bird
vhat is fattened up; that moment must be laid hold of, when they come to a
complete plumpness, or they soon get lean and die if they are not killed.’
Meal and skimmed milk will soon do the business; after ranging in the grain
stubbles but little else will be required. These are called ‘ green geese, and
are most esteemed by the epicure; they will then be about six weeks old,
tender and fine. The writer of the article on poultry in Baxter's Library
uf Agriculture recommends steamed potatoes, with four quarts of ground
buckwheat or oats to the bushel, mashed up with the potatoes, and given
warm, ‘This, it is said, will render geese, cooped in a dark place, fat enough
in three weeks. The French method of fattening is detailed very copiously
by M. Parmentier. ‘The whole process,’ says he, ‘ consists in plucking the
feathers from under the belly; in giving them abundance of food and drink,
and in cooping them up more closely than is practiced with common fowls ;
cleanliness and quiet being, above all, indispensable. The best time is in the
month of November, or when the cold weather begins to set in. When
there are but a few geese to fatten, they are put in a cask, in which holes
have been bored, and through which they thrust their heads to get their food ;
but as this bird is voracious, and as with it hunger is stronger than love of
liberty, it is easily fattened, provided they are abundantly supplied with
the wherewithal to swallow.’

“The Romans considered the liver of the goose a great dainty, and to
increase its size they fed them sixteen days on a paste of Turkey figs, stamped
and beaten up with cream; their livers would thus be brought to table, each
weighing three or four pounds. Equal parts of the meal of oats, rye, and
peas, mixed with skimmed milk, form an excellent feeding article for geese
and ducks. The grand object of preparing, not geese only, but all kinds of
poultry for market in as short a time as possible, is effected solely by paying
unremitting attention to their wants; in keeping them thoroughly clean, in
supplying them with proper food (dry, soft, and green,) water, exercise,
ground, etc. They should be fed three times a day; and it is truly astonish-
ing how soon they acquire a knowledge of the time.”

THE AMERICAN WILD GOOSE.

THERE seems to be a great divérsity of opinion, among writers on
poultry, relative to the domestic or common goose of America, many
contending that they derive their parentage from the “Canada Wild
Goose,” so-called in Europe, while it is said by eminent ornithologists

THE PEOPLE’S PRACTICAL POULTRY BOOK. 92

that the American Wild Goose is identical with the Canada, and that the
latter derives its name from the former breed. CuviER claims, how-
ever, that the American wild goose, so-called, is identical with the swan
family and cannot be well separated from the true swans. But they sbow

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much more disposition for domestication than the swan, and can certainly be
maintained, perfectly healthy, with more limited facilities for bathing than
any of the swan family. Avupuson kept some of the American wild geese
three years; yet the old hirds did not show any inclination to breed during
their confinement; while their young, which were captured with them, com-

92 THE PEOPLE’S PRACTICAL POULTRY BOOK.

menced breeding the second year. He states their period of incubation to

be only twenty-eight days, which is a much shorter period than a person _

would naturally suppose. In a domestic or confined state they do not breed, —
as a general thing, until they are at least two years old, while in a wild state _
they breed when they are from fifteen to sixteen months old. }

The American wild goose is undoubtedly one of the most beautiful birds —
of the feathered tribe, universally known over the whole broad extent of our _
country, and their regular migrations are a sure signal of approaching win- —
ter or the return of spring time. The head, two-thirds of the neck, the
larger quills, the rump and tail are jet black; the back and wings are brown, —
the edges of the wings being a lightish-brown; the under plumage and base —
of the neck are a brownish-gray ; the eyes are encircled with white feathers, —
while a kidney-shaped cravat of white feathers forms a conspicuous mark on —
the throat ; the upper and under tail coverts are pure white, bill and feet —
black ; ae its delicate and swan-like neck gives this bird a majestic and —
beautiful appearance. Their autumnal flight lasts from the middle of August
to the middle of November, and the vernal flight from the middle of April
to the middle of May.

Witson says that, “except in calm weather, the flocks of American wild |
geese rarely sleep on the water, generally preferring to roost all night in the ~
marshes. When the shallow bays are frozen over, they seek the mouths of
inlets near the sea, occasionally visiting the air or breathing holes in the ice;
but these bays are seldom so completely frozen as to prevent their feeding on
the bars at the entrance.” A friend of ours, residing in Chenango county,
several years ago, shot and wounded a large gander of this species, clipped
his wings, (one of which, we think, was broken,) and placed him with his
flock of common gray geese, which paired, and from which he bred a beauti-
ful cross-breed, which were quite a novelty to look upon. The gander seemed
to be perfectly contented with his new-found mates, and did not, after a short
time, evince any disposition to be freed from the bounden fetters of domesti-
cation.

EMBDEN OR BREMEN GEESE.

These beautiful aquatic birds were first introduced into this country in 1821
by Col. Samvrnt Jaquss of Boston, Mass. They were imported direct from —
Holland; but the appellation of Embden is said to have been obtained from
the town of that name in Hanover. We have seen, on several occasions, fine
specimens of these geese at the New-York State and other fairs. The flesh
of these geese is very different from that of our domestic variety, for it does
not partake of that dry character which belongs to other and more common
kinds, but is as tender and juicy when brought to the table as that of our
wild fowls, and is less liable to shrink in the process of cooking. Epicures-
aver that the flesh of these geese is not inferior to that of the Canvas-back
duck. These fowls are often bred to weigh from seventeen to twenty pounds
and upwards. The young are easily reared, with very little care, in almost

TiHi PEOPLE’S PRACTICAL POULTRY BOOK. $3

any section of country. They have been known to weigh, at eight months
old, from twelve to sixteen pounds when dressed for the table.

They are the most beautiful of all geese, and, excepting the Toulouse,
the largest. Indeed, the rivalry between the two breeds is so close that
many contend that the palm of size as well as beauty belongs to the Embden.

Mr. Hewirt, an English writer who favors this variety, says:—‘‘ The
Embden goose has prominent blue eyes, is remarkably strong in the neck,
and the feathers, from near the shoulder to the head, are far more curled than
is seen in other birds. The plumage is pure white throughout; bill flesh
color, and legs orange. One of their great advantages is this :—That all the
feathers being perfectly white, their value, where many are kept, is far
greater in the market than is ever the case with colored or mixed feathers.
The quality of the flesh is about equal with the Toulouse; but the Embden
is the earlier layer, and frequently rears two broods in one season, the young
ones proving as hardy as any with which I am acquainted.”

THE TOULOUSE GOOSE.

The Toulouse goose is said to have originated in France, and is distin-
guished from the common gray goose by its colors being darker and more
intense, by the bright orange hue of the bill, legs and the orbit around the
eye, as also by the singularly early development of the abdominal pouch.
The Earl of Derby first introduced this breed in England from the south of
France, and, like the Embden, they attain to great size. They are good
layers, and their flesh is tender and well flavored. Drxon, in describing the
goose, says :—“‘ The head should be depressed, and of a more elongated form
than in the common goose; bill three inches in length by two inches in depth
at the base; in color a clear orange-vermilion, the nail at its extremity being
white, irides dark brown; orbit large, and of the same color as the bill.
The plumage of head and neck ash-gray, the latter showing ‘the curl’ in a
very marked manner. Throat a light tint of gray; breast, back, and thighs
dark grayish-brown, with a margin of white, more or less distinct, on each
feather. Greater wing coverts brown; lesser wing coverts a light gray.
Primary wing-feathers, of which the second is the longest, ash-gray, becom-
ing very dark, rich brewn at their extremities, the shaft being a clear white ;
secondaries and tertials dark leaden-brown ; scapulars the same, with a nar-
row light edge. Under part of the body white; tail-coverts white; tail-
feathers brown, with broad white band at the extremity. Legs and teet red-
dish-yellow ; claws dusky. The wings, when folded, about half an inch
shorter than the tail. The orbit, in both its form and color, the general tone
of plumage, the color of the bill and legs, the particular light marking of the
lesser wing coverts, and the wings, which fall short of the tail, are points of
resemblance between the Toulouse and the Gray-leg goose.”

THE AFRICAN GOOSE.

Afriva, or, perhaps, some of the southern countries of that old continent,

94 THE PEOPLE’S PRACTICAL POULTRY BOOK.

seems to be the native abode of this goose. They are the largest of the goose
tribe, and often weigh twenty-five pounds and upwards. Although Lin-
NAEUS, in his description, has termed them Siberian geese, they are not in-
digenous in Siberia, but have been carried hither and multiplied in a state of

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domestication, as in Germany and Sweden. This bird carries its head high
as its walks, and its fine carriage and great bulk give it a noble air. The bill
is armed at the edges with a small indentation, the head and the top of the
neck are brown, deeper on the upper side than on the under; on the origin
of the bill there rises a round and fleshy tubercle of a vermilion color; ander

amie

THE PEOPLE’S PRACTICAL POULTRY BOOK. 9S

the throat, also, there hangs a sort of fleshy membrane, which is firm and
hard.
THE EGYPTIAN GOOSE

is bred in this country to a certain extent. It is a beautiful and stately bird,
and is much valued for its gorgeous mantle of golden hues. It is also
very prolific, bringing off, usually, three broods a year, from eight to twelve
each time. Their weight is about eight pounds each. Their markings are
striking and beautiful, being dark-red round the eyes; red ring round the
neck; bill white; neck and breast light fawn-gray; a maroon star on the

breast; belly red and gray ; holf of the wing-feathers rich black, the other

WHITK CHINESE GOOSE.

part of them pure white; black bar running across the center; back light-
red, growing dark-red toward the tail; the tail a deep black; carriage up-
right and stately.

THE WHITE CHINESE GOOSE.

This variety of aquatic fowl was introduced into England some years
since by AtrreD WuitiKar, and brought to this country by Joan Guizs of
Connecticut. Mr. Wurrrkar gives the following description of it:—‘‘ The
White China Goose is of a spotless, pure white, more swan-like than the
brown variety, with a bright orange-colored bill, and a large orange-colored
knob at its base. It is a particularly beautiful bird, either in or out of the
water, its neck long, slender, and gracefully arched when swimming. It
breeds three or four times in a season, and its period of incubation extends
to five weeks. They are prolific layers, but their eggs are small for the size
of the bird, being not more than half the size of those of the common goose.

96 THE PEOPLE’S PRACTICAL POULTRY BOOK.

The spring goslings are easily reared, and are a fair average quality for the
table. The disparity in size between the sexes is considerable, often amount:
ing to over one-third of their relative weights. Its color, as its name in-
dicates, is a pure, spotless white, which, contrasted with its yellow or orange-
colored bill and legs, gives quite a pleasing effect, and it certainly deserves
to rank in the first class of ornamental poultry.”

THE BARNACLE GOOSE. —

The Barnacle breeds in Iceland, Greenland, and the north of Russia and
of Asia. It is of handsome form, standing high on its limbs. The flesh is
excellent, and they weigh about eight pounds a pair. The bill is small and
black, with a reddish streak on each side; the cheeks and throat, with the
exception of a black line from the eye to the beak, white; head, neck, and
shoulders black: under plumage marbled with blue, gray, black, and white ;
tail black; under parts white; legs dusky. Although the Barnacle is shy
and cautious in a wild state, yet when brought under a state of domestication
it is as tame as any of the goose tribe.

THE BRANT GOOSE.

This and the Barnacle goose are the smallest of their tribe yet introduced
to our aquatic aviaries; both being less in size than some ducks. The
Brant is considered one of our most savory birds. In its transit from its
breeding-places near the Arctic sea, it appears in great numbers on the coast
of New-York in the first and second week in October, and continues pass-
ing on to the south until December. Some few have been observed to re-
main all winter. They are again seen with us in April and May, on their
way north, when they are in the best condition. ‘“ Immense numbers of
Brant geese,” says Mr. Sr. Joun, “float with every tide into the bays formed
by the bar. As the tide recedes, they land on the grass, and feed in close
packed flocks. On the land, they are light, active birds, walking quickly,
and with a graceful carriage. On any alarm, before rising, they run together
as close as they can; thus affording a good chance to the sportsman, who
may be concealed near enough, of making his shot tell among their heads and
necks.”

ai Maca

DISEASES OF POULTRY.

SYMPTOMS, CARE, TREATMENT, PREVENTIVES, REMEDIES, ETC.

In the climate of this country there is no need of having any diseases

among our domestic poultry if proper care and judgment in the treatment of

the same were manifested on the part of the breeder. We have given in this
connection a series of diseases that are known to infest poultry yards not
properly cared for, with preventives and remedies for the same, in the
hope, that should occasion require, benefit may be derived therefrom.

Apoplexy.—Fowls are attacked with this disease when apparently in
the most robust health—suddenly fall down, die, or are found without
sensation or the power of locomotion. Bleeding is recommended for the
disease ; take a sharp-pointed pen-knife and open one of the largest veing
under the wing in a longitudinal direction, by pressing the thumb on the

vein at any point between the opening and the body, the blood will flow

freely and relieve the fowl at once. Stimulating food should not be givey
to fowls liable to this disease.

Black Rot.—The symptoms of this disease are blackening of the comb,
resembling mortification; swelling of the legs and feet, and general
wasting of the system. It can only be cured in the earlier stages by frequent
doses of castor-oil, to keep up purging; at the same time giving freely
strong ale or other stimulants, with warm and nourishing food.

Catarrh in Chickens——The symptoms of this disease are not dis-
similar to those in the human subject, being a watery or slimy discharge of
mucus from the nostrils, swelling of the eyelids, and, in extreme cases,
the sides of the face are swollen. The cause of the disease is somewhat
similar to that of roup. It is said if this disease is not promptly attended
to it frequently terminates in roup. Food, consisting of boiled mashed
potatoes, well dusted with black pepper, is good. Pills, made the size of
a large pea, of mashed potatoes, with cayenne pepper placed in the center,
and given to them every other day, at feeding time, for a few days, will
insure a radical cure, and give the fowls a good appetite. Dr. Banner
claims that the following will also prove efficacious—it never having beer
known to fail:—Take finely pulverized, fresh burnt charcoal, and new ye:st,

98 THE PEOPLE’S PRACTICAL POULTRY BOOK.

of each three parts; flour, one part; pulverized sulphur, two parts; water,
quantity sufficient to mix well, and make into boluses of the size of a hazel-
nut, and give one three times a day.” Cleanliness he claims to be essential
in all cases, and frequent bathing of the eyes and nostrils of the fowls with
warm milk and water.

Chicken Cholera.—A correspondent of the Department of Agriculture,
writing from Iowa, says:—‘“‘ My chickens have been dying with cholera for
the last two years,—even turkeys have died of the same disease. When I
notice the fowls begin to droop and look sleepy, I give them three or four

tablespoonfuls of strong alum water, and repeat the same the next day. I

also mix their feed with strong alum water, feeding twice a day for two
or three days—afterwards once a week. Since commencing this practice I
have not lost any.” Another good cure is to give as feed cooked Indian
meal, red pepper, gunpowder and turpentine, mixed together. Put in a
day’s feed, for a dozen fowls, a tablespoonful each of red pepper, gunpowder
and turpentine, well mixed through the meal. Give them this food every
other day for a week or so, and it will in most cases effect a cure.
Another remedy for this disease is to one gallon of water add one ounce
of bi-sulphate of soda; set it where the fowls can drink it. As a preventive
it is necessary to have the roosting place for the fowls dry and clean; the
place where they roost should be cleaned as often as once a bs: and
sprinkled with lime or wood ashes. Feed with dry feed.

Crop Bound Fowls.—If the crop feels hard and stone-like to the touch,
it will be necessary to make an incision with a sharp knife through the skin
and upper part of the crop and loosen the unpacked mass by some blunt-
pointed instrument, and remove it. The incision, if small, may be left, but if
large, a stitch or two is advisable. The birds should then be fed warm,
soft food for two or three days,—such as mush and potatoes, well mixed
with cayenne pepper and gentian; give them plenty of exercise in the
open air, and they will rapidly recover from the disease.

Curling in of the Toes of Fowls.—Large fowls, such as Brahma or
Cochin China, and others, are subject to corns in the fleshy part of the foot.
These should be opened, the corn extracted, and the wound dressed with a
little Venice turpentine, spread on soft cotton or lint, and the foot bound up.

Diphtheria—Is a disease which originates mainly from improper care and
sudden changes of weather and variations of temperature. It affects fowls of
all ages ; is either acute or chronic, sometimes beginning suddenly, at others
gradually, and seems a kind of lingering consumptive disease. It is also
occasioned by improper and damp coops and roosts. Fowls, to escape the
roup, catarrh, pip, gapes and similar diseases, should be fed on wholesome
food and placed in dry, well ventilated coops—cleanliness proving a great
assistance to health. It makes its appearance in a way similar to the
croup in the human being. It fills up the windpipe at its opening with a

THE PEOPLE’S PRACTICAL POULTRY BOOK. 99

sort of white ulcerous substance, and continues to form and spread over
the entire tongue and mouth, occasionally causing the fowl to cough, raise its
head, and open its mouth to breathe. The smell from it is very offensive,
and unless the bird is relieved it pines away and dies. The best cure for
this disease that we have heard of being used with any degree of success is
nitrate of silver and powdered borax. Remove the ulcers as much as
possible, and apply the nitrate of silver with a feather. Powdered borax
ean be applied in the same manner by wetting the feather, dipping it in the
powder, and swabbing the throat. A little chloride of potassium dissolved
in the water which is given the fowls to drink, may possibly avert the
disease—say one-quarter ounce to a half gallon of water.

Dust Baths.—¥owls in confinement need a dust bath, 7. ¢., a box of mixed
ashes and earth to wallow in. An ordinary soap box will do, filled two-
thirds full of dry earth and wood or coal ashes. Wood ashes is preferable
when it can be obtained. There is no better preventive of lice than this;
and the fowls enjoy it hugely.

Dysentery in Fowls.—Fowls attacked with this disease should be given
chalk, mixed with boiled rice and milk; a little alum dissolved in their water,
so as to make it a little rough, will be useful. The food should be dry grain;
no food of a laxative tendency should be given them.

Egg-Bound.—To relieve a hen that is egg-bound, take a common tail
feather of the hen and strip it until near the tip, and then dip it in sweet
oil, and let it remain until it becomes thoroughly saturated, then pass the
feather up the egg-passage till it meets the egg, which you will find will
relieve the hen at once, and enable her to proceed with her duties; if she
experience any further difficulty, repeat the operation, getting the feather
well filled with oil whenever you make an application. Do not attempt to
help nature, in the way of pressure, for in that case the egg may become
broken and prove fatal to the hen. After you have made the application,
as directed, let nature take its course, and all will be right.

Enlargement of Liver and Gall.— This frequently occurs in over-fed

_ fowls, or in consequence of feeding unnatural or over-stimulating food. For

a remedy, feed soft cooked food, so as to make as little call upon the di-
gestive organs as possible; give a grain of calomel every other day for a few
days, and remove the bird to dry, warm quarters.

Howls Eating their Feathers—To prevent fowls eating their feathers

_ give them animal food, such as fresh meat, two or three times a week, burnt

bones, oyster shells, charcoal, together with good clean water and hennery.
If this does not produce the desired effect, wring their necks, for nothing
else will prove a cure.

Frost-Bitten Combs.—Frost-bitten combs can be cured by making a
thorough appplication of glycerine three times a day.

100 THE PEOPLE’S PRACTICAL POULTRY BOOK.

Gapes in Fowls—Is no new disease, but one with which every poultry
breeder and fancier should make himself as familiar with as ‘“ household
words ;” for all domestic birds are liable to it, more particularly all young
fowls, if not properly guarded against. ‘This disease is most destructive in
the excessively warm weather of July and August. It is caused by ill-
ventilated and unclean coops, together with the unwholesome, sour food and
putrid or impure water, too often given to young fowls; more particularly
is this the case with young turkeys. It should be borne in mind, also, that
the “‘ gapes” is an epidemic disease, and when it once make its appearance in
a flock of young fowls, those affected with it should at once be removed from
the coop; for it is well understood that “‘an ounce of prevention is better
than a pound of cure.” The gapes is said to be caused by a sort of internal
worm intesting the wind pipe ; in some instances it has been so observed, but
it is by no means asure criterion with all the disorders accompanied with the
gaping of fowls. The general symptoms of the disease, and those most
noticeable, are the continual gaping, coughing, dullness, inactivity, loss of
appetite and sneezing of the fowls attacked. Mr. Mowsray, an eminent
English breeder, says the “ disease first shows itself when the chicken or
turkey is between three and four months old, and not often after.” On the
contrary, we have seen the disease in its worst form show itself in young
turkeys and chicks from four weeks to six months of age; therefore, there is
no more certainty of fowls being rid of the disease at four weeks old than
they are at six months old. There are several modes for the treatment of
turkeys for this disease; the one which has proved the most successful in
cases which we have treated, is as follows:—Take a small qui feather,
stripping the vane, except half an inch from the extremity, of the feathers ;
this should be dipped in spirits of turpentine, and the diseased turkey or
chicken, as the case may be, being held, the feather so prepared, is passed
down through the small opening of the wind-pipe, which is readily seen at
the base of the tongue, and giving it one or two turns, will generally bring
up and destroy the worms. The turpentine at once kills the worms, and its
application excites a fit of coughing, during which those that are not drawn
out by the feather are expelled by the coughing. After this process being
used, the young turkeys should be kept for several days in a dry coop, and
not be allowed to wander in damp, swampy places, or wet grass. Their feed
should be either cooked corn meal or cracked wheat, which is better, soaked
in turpentine, given every morning, and the remainder of the day they
should be fed with boiled whey or sour milk, well sprinkled with black
pepper; they should also have plenty of clean, fresh water in the coop.
Crushed corn soaked in alum water is also said to be a good remedy for gapes.
BreMENT, in the American Foulterer’s Companion, recommends shutting
up the turkeys or chickens in a box, with some shavings dipped in spirits of
turpentine, when the vapor arising from the extended surface, produces, in
most cases, a cure. He also recommends creosote, used in the same manner,
which will produce a like result. We know nothing of the efficacy of these

ee

THE PEOPLE’S PRACTICAL POULTRY BOOK. 101

remedies, never having tried them; but we do know that spirits of tur-
pentine will not harm fowls if it does not do them any good. The remedies
are certainly simple, and no doubt well worthy of trial.

Gout or Swelled Legs.—It is recommended for this disease to rub the leg
of the fowl affected with fresh grease of any kind once a day for a week,
when a cure will be effected. Another remedy is to give a grain of calomel
at night, and three drops of wine of colchicum twice a day, care being taken
as to warmth, diet, etc., of the fowl.

Leg Weakness.—This disease occurs in highly-fed, fast-growing chickens.
Give them animal food once a day, and in warm weather dip the legs for a
few minutes daily in cold water; also give them every day three or four
grains of ammonio-citrate of iron dissolved in water and mixed with meal-
feed. Keep them from the wet grass.

Pip.—The pip is occasioned by the forming of a dry, horny scale upon
the tongue —the beak becomes yellow at the base, the plumage becomes
ruffed, the bird mopes and pines, the appetite gradually declines to extinc-
tion, and at length it dies, completely worn out by fever and starvation.
Give the bird, three times a day, for a week or so, two or three grains of
black pepper in fresh butter, which will effect a cure.

Rheumatism.—This disease is caused by exposure in cold, damp and wet
henneries. It may be prevented by placing the fowls in warm and dry loca-
tions, free from chilling rains and cold, bleak winds. Feed cooked Indian
meal and potatoes, made into a mash, mixed with ale, blood warm, twice a
day. Local applications are useless.

Roup.—The symptoms of this disease are somewhat similar to those of
catarrh. The bird has a frothy substance in the inner corner of the eye; the
lids swell, and in severe cases the eye-ball is entirely concealed, and the fowl,
unable to see or feed, suffers from great depression, and sinks rapidly; the
fetid smell being unbearable. In aggravated cases the following will be
found beneficial:—Powdered sulphate of iron, half a drachm; capsicum
powder, one drachm; extract of licorice, half an ounce; make into thirty
pills; give one at a time three times a day for three days; then take half an
ounce of sulphate of iron, and one ounce of cayenne pepper in fine powder.
Mix carefully a teaspoonful of these powders with butter and divide into
ten parts; give one part twice a day. Wash the head, eyes, and inside of
the mouth and nostrils with vinegar ; it is very cleansing and beneficial. An-
other remedy for this disease, one which rarely fails to cure, is to take nitric
acid, strip a feather to within half or three-fourths of the end, dip the feather
into the acid, and thrust it into the nostril of the sick bird, giving it a twist
while in. Repeat this twice or three times a day, removing the burnt scab
before applying the acid. It is rarely necessary to make a fourth application,
and very frequently one is sufficient. Mrs. Arpuranor’s remedy is confine-
ment alone in a warm, dry place; a tablespoonful of castor oil every morning

102 THE PEOPLE’S PRACTICAL POULTRY BOOK.

for a week; feed with soft food only, mixed with ale and chopped vegetables,
In all cases where the bird is attacked with this disease it should be separated
at once from the coop, and placed in a good dry, warm location, and not
allowed to mix with other fowls on any consideration.

Scurvy Legs.—Fow|s that show any symptoms of this disease should at
once be removed from the pen and placed in warm, dry quarters. Give them
wholesome and animal food as often as once a day; wash the legs with a
weak solution of sugar of lead in the morning, and anoint them with clean
lard, mixed with ointment of creosote in the evening, just before going to
roost. Don’t, on any consideration, allow the fowls to be exposed to drench-
ing rains or roam in wet or even damp grass; but keep them warm and as
quiet as possible until the disease disappears, which, if proper care is taken
of them, will result in from eight to ten days.

To Exterminate Lice.—There are almost as many remedies for ridding
the hennery of lice as there are breeds of fowls. We will in this connection
give a remedy which we have tried with success — one answering all purposes
desired. We will guarantee, if the directions are followed, it will extermi-
nate both the common hen louse and the minute hen spider, (the last named
being the worse of the two). Take all the hay from the nest and burn it.
Drive all the hens out. Get an iron pot or vessel of any kind, put it im the
center of the house ; shut the house as tight as it can be; put in the pot a
pound of roll brimstone. Heat a piece of iron as large as a man’s fist red
hot and put in the pot with the brimstone. Keep the house shut close two
hours, then open and ventilate. Sweep and dust out the house thoroughly.
Dissolve one pound of potash in one quart of hot water. With an old paint
brush paint or wash every part of the house, inside and out, roosts, nests and
every place that can be reached with the solution. Get, now, a quart of ker-
osenc oil and go through the same operation, painting the whole inside of the
house, saturating the roosts well with it. There will not be a louse left when
these directions have been followed. It issome work to do it, but it will pay.
Put fresh hay in the nests and let the hens in. When they go on the nests
to lay, as soon as the nest is warm, if there are any lice on them the latter
will leave. They will be seen crawling around the front of the nest boxes;
but their lives are short; they cannot endure this remedy and live.

Vertigo.—F owls affected with this disease, BmmEnT says, may be ob-
served to run round in a circle, or to flutter about with but partial control
over their muscular actions. The affection is one evidently caused by undue
determination of blood to the head, and is dependent on a full-blooded state
of the system. Holding the head of the fowl under a stream of cold water
for a short time immediately arrests the disease; and a dose of any aperient,
euch as calomel, jalap, or castor oil, removes the tendency to the complaint.

White Comb—Makes its appearance in the form of small white spots on
one or both sides of the comb, which are so thickly clustered together as to

THE PEOPLE’S PRACTICAL POULTRY BOOK. 103

be mistaken for a sprinkling of meal or other white powder. It seems to be
of a scorbutic or leprous nature. The disease spreads itself down the neck
of the fowl, both in front and back, and takes off all the feathers as far as it
goes, leaving only the stumps. TEGETMEIER recommends stimulating, whole-
some food, say oatmeal and water, with a supply of green vegetables, and
the administration of some alterative medicine, as flour of sulphur, ten grains,
and calomel, one grain, given every other night; and anoint the comb with
fresh lard. It can be successfully cured by using cocoa-nut oil, powdered
turmeric and sulphur, made into an ointment, and anointing the part affected
three or four times a day, and an occasional dose of six grains of jalap. The
proportions are about a quarter of an ounce turmeric powder to one ounce
of cocoa-nut oil, and a third of an ounce sulphur.

Tonic for Poultry.—Myr. Mitts, an apothecary of considerable note in
Bourges, France, in the Journal d’ Agriculture Pratique, recommends the
following prescription — one which he avers he has used successfully —as an
invaluable tonic for debilitated birds, especially in the mortality which is apt
to prevail when “ shooting the red.” He says:—‘ Take cassia bark in fine
powder, three parts; ginger, ten parts; gentian, one part; anise seed, one
part ; carbonate of iron, five parts. Mix thoroughly by sifting. A teaspoon-
ful of the powder should be mingled with the dough for twenty young tur-
keys each morning and evening. It is of the greatest importance to begin
the treatment a fortnight before the appearance of the red, and to continue
it two or three weeks after.”

Molting Fowls should have a few nails placed in the water furnished for
their use. The rust occasioned by nails renders fowls less liable to disease.

Tansy is almost a certain preventive of lice upon setting hens. Gather
it green, and line the nest, at the time of setting the hens.

FRACTURES OF THE BONES.

In regard to this matter TEGETMEIER says, that “fractures of the bones
of the body are less likely to occur in birds than in other animals, inasmuch
as the framework is more completely united together, and is protected from
injury by the feathers. In cases where fracture of the ribs or other bones
may be suspected, there would be great difficulty in determining the nature
of the injury, and I do not think anything more could be done than keeping
the bird quiet until recovery. In cases of broken wings, the quill feathers
would prevent any recourse being had to the ordinary method of bandaging.
The plan I have pursued is, to tie, carefully, the ends of some of the quills
together in their natural position, with the wing closed; this prevents motion
of the broken ends of the bones; and by keeping the bird in an empty place,
where there are no perches for it to attempt to fly upon, every chance of
recovery is afforded. Fracture of the fleshy part of the leg would be less
manageable, and I can hardly recommend any bandaging that would be

104. THE PEOPLE’S PRACTICAL POULTRY BOOK.

readily applied. The most common fracture in fowls is that of the tarsus, or
scaly part of the leg. This is usually treated by wrapping a slip of rag round
the injured limb, and tying it with thread — a very imperfect plan, as motion
of the broken bones is not prevented, and which is therefore frequently un-
successful in its results. I always employ a modificatiou of what is known
to surgeons asa gum splint. The white of an egg is well beaten up with a
fork, and spread upon a strip of thick, soft brown paper, as wide as can be
smoothly wrapped around the broken limb. The fowl is held by an assistant,
the leg slightly stretched, so as to bring the ends of the bones in a straight
line, the moistened paper wrapped smoothly round several times, and secured
by two or three turns of thread; and, lastly, to prevent the parts being
moved before the paper has become dry and stiff, a thin splint of wood, such
as is used for lighting pipes, bound with thread on each side; the wood may
be removed the following day, as it then adds to the weight. The stiff paper
forms a bandage which prevents all motion, and so places the limb in the
best possible condition for union to take place.”

SULPHUR FOR FOWLS.

We have been advised by a lady friend, who is no novice in rearing
poultry, that no one who has not had the experience, can imagine the
beneficial effect a little sulphur mixed with the food of fowls and given
two or three times a month, will have upon them. Sulphur is good to be
given in all cases, and seems to permeate through the system of the fowl,
promoting health and preventing disease. Mix, with the feed intended for
a dozen fowls, about half an ounce of pulverized sulphur.

POULTRY HOUSES, YARDS AND RUNS.

A PLAN OF A POULTRY HOUSE THAT WILL ACCOMMODATE FROM TWENTY TO
THIRTY FOWLS.

To those wishing a small hennery or duck house, for the accommodation
of from twenty to thirty fowls, we commend the following directions as
worthy of consideration:—In the first place, the house should be in a
situation that is dry and airy, but not exposed to tempests; the aspect
warm,—an eastern or southeastern loeation is the best,—sheltered, if it may
be, by a screen of trees or shrubbery, so that the birds may have the shelter
thereof from the summer midday sun, and raw, inclement winds of winter.
The house should also be constructed so as to give as much warmth as pos-
sible, with a perfect command of ventilation. The floor should be elevated
over the general surface, so as to be perfectly dry; the walls close and sub-
stantial; the roof air and water-tight ; windows should be placed opposite
each other to admit of thorough ventilation; but. one should be closed at
night, even in summer, to prevent through draft during sleeping hours.
' The windows should be latticed to prevent the fowls passing out or in. The
roosting perches should commence at about a foot from the ground, and
ladder-ways, placed twelve inches or so apart, and rising twelve inches, one
above the other, for cocks and hens. Turkeys require eighteen inches rise,
and at least two feet apart. The perches to be one and a-half to two inches
in diameter, with the angles taken off, but not made smoothly round; nests
to be constructed in the end walls. The house for twenty fowls should be
between five and six feet leng, ten feet deep, from front to rear, seven feet
high at the front, and nine or ten feet high at the back. That for turkeys
must be seven or eight feet long, and the same depth, hight, etc., of the other
houses. That for ducks may be of the same dimensions as the hen house,
but requires no perches. A feeding coop may be made in the bottom com-
partment, two feet wide and two feet high, to suit the large birds; the
upper one eighteen inches wide and eighteen inches high, for the smaller
ones ; the sides and ends to be closely boarded; the front to be done with
rounded railing, in which the doors are to be made, also railed, through
which to take out and put in the fowls; or the backs may have the doors in

196 THE PEOPLE’S PRACTICAL POULTRY BOOK.

them. Along the front the feeding troughs are to be placed. These coops
may be placed in a compartment in the same range with the other houses,
or one resting against the back of the poultry houses.

A RUSTIC POULTRY HOUSE.

We can scarcely fancy anything more beautifying in a poultry yard than
a nice and cenvenient rustic poultry house, combining conyenience with
simplicity. In this line we find nothing more suitable than the following,
which we take from Brment’s Poulterer’s Companion: — For the rustic
work, join four pieces of saplings in an oblong shape for sills; confine them
to the ground; erect at the middle of each of the two ends a forked post, of
suitable hight, in order to make the sides quite steep ; join these with a ridge
pole; put on any rough or old boards from the apex down to the ground ;
then cover it with bark, cut in rough pieces, from half to a foot square, laid
on and confined in the same manner as ordinary shingles; fix the back end
in the same way; and the front can be latticed with little poles with the

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A RUSTIC POULTRY HOUSE. THE POOR MAN’S POULTRY HOUSE.

bark on, arranged diamond fashion, as shown in the engraving. The door can
be made in any style of rustic form. The roosts, laying and sitting boxes
can be placed inside of the house, in almost any position; either lengthwise
or inthe rear. From the directions here given, a person can easily build a
fancy rustic house of any desired size, and in almost any location in the
poultry yard desired. To make the rusticity of the house show off to the
best advantage, it should be placed amid shrubbery.

THE POOR MAN’S POULTRY HOUSE,

The plan is a cheap and economical one—such as can be built with very
little trouble or expense, combining at the same time a good and con-
venient poultry yard and house by simply thatching it with straw and brush-
wood instead of using lumber. The Rural Farmers Library says it is made
by forming a circlé eighteen or twenty-four feet in diameter, in accordance
with the size you wish to build; on the outside of the circle cut a trench,

THE PEOPLE’S PRACTICAL POULTRY BOOK. 107

three or four inches wide and deep, and plant poles twelve or eighteen
inches into the ground every two feet. These poles should be as thick as a

PERSPECTIVE VIEW OF BROWNE’S POULTRY HOUSE.

man’s arm, eight or ten feet high; a space on the south side, between twa
poles, should be chosen for a doorway. Then take brushwood, six feet long,
with the twigs and leaves on, place it against the poles and commence lacing
some of the stout and straight twigs round the poles in the trench, alter-
nately twining in and out, similar to basket-work, going the whole round,

Lid LITT TE yy fel
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GROUND PLAN.

except the doorway. When eight or ten inches high, stamp it well down,
making it tight and firm. Keep on in the same manner until you have got
five feet high, then pass the brush over doorway and all, which will make
it firmer and stronger, continuing up to eight or ten feet in hight; braid

108 THE PEOPLE’S PRACTICAL POULTRY BOOK.

sometimes on one, and then on the other side of the uprights. The house
should be placed in the center of this circle. A few stakes, a little more
brush, and an armful of straw for thatch or roof, will make this answer ; the
brush must be woven round the poles in the same manner for the house
that it was for the yard. A straw thatch for roof, it is said, will last
twenty years, if properly made. It should be formed of good, clean, long
straw, and as little broken as possible. Wheat or rye straw is preferable ;
put it on ten or twelve inches thick; some roofs are made eighteen inches
thick. Tie it close and securely with strips of white oak or hickory bark
well twisted; but this every one knows how to perform. The roof should
have a good pitch, or, in other words, be very steep, so that rain or snow
may be quickly thrown off. Doors for this house may be made of boards,
and hinges from the sole of an old shoe. The inside of the house may be
arranged as desired as regards laying boxes, roosts, etc. The inside of
the house might be thatched with straw, as well as with brushwood, which
will make it warmer in winter. With the directions here given, and the
illustration before him, almost any handy lad upon the farm can build a com-
fortable hennery and yard.

BROWNE’S POULTRY HOUSE.

From the American Poultry Yard, by D. J. Brownz, we take the
following description of a very pretty and convenient poultry-house, of
which we give a perspective view:—‘A fowl-
house,” says Mr. Browns, “should be dry, well-
roofed, and fronting the east or south ; and if prac-
ticable, in a cold climate, it should be provided
with a stove, or some other means for heating,
warmth being very conducive to health and laying,

though extreme heat has the contrary effect. The
dormitory, or roost, should be well ventilated by
means of two latticed windows, at opposite ends of
the building; and it would be desirable to have
TRS a= one or more apertures through the roof for the
Ba escape of foul air. The sitting apartment, also,
a! should be ventilated by means of a large window,

TRANSVERSE OR CROSS SECTION. jn the side of the house, and holes through the
ceiling or roof. Ifkept moderately dark, it will contribute to the quietude
of the hens, and thus favor the process of incubation. The sitting room
should be provided with boxes or troughs, well supplied with fresh water
and proper food for the hens during the hatching period, from which they
can partake at all times at will. The laying-room, in winter, should have
similar boxes or troughs containing old mortar, broken oyster-shells, soot,
brick-dust, gravel and ashes, as well as a liberal supply of proper food and
drink. The perches, or roosting poles, should be so arranged that one row

TALL

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THE PEOPLE’S PRACTICAL POULTRY BOOK. 109

of the fowls should not rest directly over another. They should be so con-
structed as to enable the fowls to ascend and descend by means of ladders
or steps, without making much use of their wings; for heavy fowls fly up
to their roosts with difficulty, and often injure themselves by descending,
as they alight heavily upon the ground. The illustration given represents
a hen-house in perspective, twenty feet long, twelve feet wide, and seven
feet high to the eaves, with a roof of a seven foot pitch, a chimney-top, a
ventilator on the peak, twelve feet in length and one foot or more in
hight, and openings in the gable ends for the admission of fresh air.
In the easterly end there are two doors, one leading into the laying apart-
ment and loft, and the other into the hatching-room. In the same end
there is also a wooden shutter or blind, which may be opened whenever
necessary to let air or light into the roost. In the back, or northerly side,
there is a large lattice window, three feet above the floor or ground,
four by twelve feet, for the purpose of affording fresh air to the sitting
hens. In front, or southerly side, there is a large glazed window, four by
twelve feet, and another on the southerly side of the roof, of a corre-
sponding size, designed to admit light and heat of the sun in cold weather,
to stimulate the laying hens. In the southerly side there are also two
small apertures three feet above the ground or floor, for the ingress and
egress of the fowls. These openings may be provided with sliding shut-
ters, as well as ‘lighting boards,’ inside and out, and may be guarded by
sheets of tin, nailed on below them, to prevent the intrusion of rats, weasels,
or skunks. The building may be constructed of wood or other materials,
and in such style or order of architecture as may suit one’s taste, only pre-
serving the internal arrangements and proportions in reference to breadth’
and hight. As a general rule, as regards the length of a building, each
hen, irrespective of the cocks, may be allowed a foot. In the ground plan,
I denotes the laying apartment; H the hatching-room, six by twenty feet ;
n, n, etc., nest-boxes for laying, fourteen by fourteen inches, and ten inches
deep ; 0, 0. etc., nest-boxes for sitting hens, of the same size; /,a ladder or
steps leading into the loft; and S, a stove for warming the apartment, if
desirable, when the weather is cold. The transverse or cross section shows
the building from the bottom to the top, with the interual arrangements ;
ZL, denotes the laying apartment, and # the hatching-room, divided in the
middle by a partition; m, the nest-boxes resting on tables, three or four
feet above the floor or ground; 6, 6, boxes or troughs containing water,
grain, brick-dust, sand, ground oyster shells, or the materials for the con-
venience of the fowls; d, an aperture or door three feet above the ground
or floor, for the ingress and egress of the fowls; a, a lattice window, three
feet above the the floor or ground, for the admission of fresh air to the
sitting hens; &, the roosting place, or loft, shut off from the laying and
sitting apartments by the ceilings, c, ¢; h, a hole or opening in the ceiling
for the escape of the air below into the loft; v, the ventilator at the

110 THE PEOPLE’S PRACTICAL POUULJRY BOOK.

peak of the roof; P, the roosting-pole, or perch; ¢, a trough, or bed, for
retaining the droppings or dung.”

A MODEL HENNERY.

Among the multiplicity of poultry houses and yards, we were particu-
larly impressed with those of Issac Van WinkixE, Esq., of Greenville,
N.J. Mr. W. seems to have an eye to the practical utility, as well as to
the beauty, of his henneries and surroundings. We present two engravings,
ene of which gives an interior view of the house as it is, with the exception
that it is divided into sections for different classes of fowls by woven wire
partitions; the other gives the south elevation of the house, and shows
the interior of one of the yards. The partitions in the house correspond
with the size of the yards. The building is nearly seventy-five feet long,

POULTRY HOUSE AND YARDS — SOUTH ELEVATION,

thirteen feet high and twelve feet wide. It is built of wood, roof shingled.
To the highest pitch of the roof it is thirteen feet. The elevation or hight
from the ground or foundation in front is four feet, which cuts a twelve-foot
board into three pieces; the length or pitch of the roof, in front, is twelve
feet—just the length of one board, saving a few inches of a ragged end;
the pitch of the rear roof is six feet, and the hight of the building from
the ground to the base of the roof is just six feet, which cuts a twelve-
foot board into two pieces. The ground plan and frame work are planned
on the same principles of economy of timber. By this plan no timber
is wasted, as it all cuts out clean; there is also a great saving of labor.
The foundation of the building rests on cedar posts set four feet into the

THE PEOPLE’S PRACTICAL POULTRY BOOK.’ 112

ground, to prevent action of the frost in the winter and spring. These are
regarded very much better than brick or stone piers. This house contains
eight pens, each of which will accommodate from twenty-five to thirty fowls;
each pen is nine feet long and eight feet wide. All the pens are divided off
by wire partitions of one inch mesh. Each pen has a glass window on the
southern front of the house, extending from the gutter to within one foot
of the apex of the roof, fixed in permanently with French glass lapping
over each other, after the fashion of hot-bed sashes; they are about eleven
by three feet. Each pen is entered by a wire door six feet high; from the
hallway, which is three feet wide; and these doors are carefully fastened
with brass padlocks.

——

ee a

INTERIOR OF POULTRY HOUSE.

The house is put together with match boards, and the grooves of the
boards are filled in with white lead and then driven together, so as to make
the joints impervious to cold or wet. On the rear side of the house there
are four scuttles or ventilators, two by two feet, placed equidistant from
each other, and to these are attached iron rods which fit into a slide with a
screw, so that they can be raised to any hight. These are raised, according
to the weather, every morning, to let off the foul air. Each pen has a venti-
lator besides the trap-door at the bottom, same size, which communicates
with the pens and runs. These lower ventilators are only used in very hot
weather, to allow a free circulation through the building, and in summer

112 THE PEOPLE’S PRACTICAL POULTRY BOOK.

each pen is shaded from the extreme rays of the sun by thick shades fastened
upon the inside, so that the inside of the house is cooler than the outside.

The dropping boards extend the whole width of the pen, and are about
two feet wide and sixteen inches from the floor; the roosts are about seven
inches above and over this board. ‘They are three inches wide and crescent-
shaped on top, so that the fowls can rest a considerable part of their bodies
on the perches. Under these dropping boards are the nest-boxes, where the
fowls lay, and are shaded and secluded. The feeding and drinking troughs
are made of galvanized iron, and hung with hooks on eyes, so that they can
be easily removed when they require cleaning. One can stand at one end of
this long house and see all the chickens on their roosts. By seeing each
other in this way the fowls are made companionable, and are saved many a
ferocious fight ; at the same time each kind is kept separated from the other.
Each pen has a run thirty-three by twelve and fifteen feet; these runs are
separated by wire fences twelve feet high, with meshes of two inches. Out-
side of these small runs is a large run of half an acre, and on the rear are
other runs of about an acre, all of grass, so that four or five kinds can be out
at large at a time in these large runs, and into which they are all let out by
turns.

The house is surrounded with a drain which carries off all the water
and moisture, and prevents dampness. Inside, the house is cemented all
through; and these cemented floors are covered with gravel about two
inches deep. The house is heated in the cold weather just enongh to keep
water from freezing, as Mr. Van WINKLE is opposed to much artificial heat,
and to forcing fowls to lay. At the north end is a small house or shed to
protect the hens from the north winds, and the entrance is by the south,
through the shed which is used to keep his feed close at hand.

The plan of this hennery is remarkable for its simplicity and hygienic
arrangement. The cost of the labor and material was under five hundred
dollars. The house is cleaned out every day. We were there in the hottest
of last summer weather, and it smelled just as sweet as outside; we could
not discover the slightest taint to the air inside. Mr. Van WInxKLE has
other houses. One about fifty feet long, in which he has, on the second floor,
a sitting department. This house has five pens, with an office for his
poulterer. He planned all his own houses, and seems to have a quick eye to
any improvement. He has succeeded most admirably in all his aims, if we
judge by results.

PLAN OF POULTRY HOUSE FOR ONE HUNDRED FOWLS. |

This plan requires the ceiling and sides to be lathed and plastered. The
partitions are made of smooth lath or boards, and set up endways and
fastened securely at both ends with a space between them of from one and a
half to two inches. The nests are twelve inches wide, fifteen inches
high, and fifteen inches long, and so constructed that they may be slid out
at pleasure from the laying-room into the sitting-room, reserving room for a

THE PEOPLE’S PRACTICAL POULTRY BOOK. 113

door in either case to keep the fowls separate. The doors and windows are
placed so that a good draft is secured in warm weather, and plenty of light
in cold weather. The perches are made portable, so that they can be moved
or taken out at pleasure, to make it convenient to clean out the hennery,
The length of the building is sixteen by thirty feet, which is divided into six
rooms or compartments, two are laying and roosting rooms, one sitting
room, and three for runways or rooms for roamage.

PLAN OF A SMALL DOUBLE HENNERY.

Those desiring to keep two distinct breeds of fowls on a village lot, and
having but little room to do so, we think a small double hennery can be made
to answer all purposes, in a yard one hundred and forty by thirty-five feet—
one of which we have seen. It can be made very cheaply, takes up but little
room, and is considered a model hennery. This lot is surrounded in the rear
and one side with an ordinary tight board fence; the coops are at C, and
runways R, as shown in the plan. The runways are five feet wide—that to
the rear of the lot being twenty-five feet —
long, the coops being each five feet
square; the front of each runway is
lathed up like any ordinary hennery.
The coops are made tight, in which are
situated a row of nests at N; the roosts
are at P; windows are placed at the
ends, which admit the light; S, denotes
the slots in the coops for the fowls to
pass in and out of the runways. The
runways on the side of the lot may be
‘made the full length of the same, if desired, but twenty-five feet is sufficient
runway room for seven fowls. The door to each coop is situated in the
corner, D. This arrangement we think very economical, and answers every
purpose for keeping two distinct breeds of fowls, in a small space. If
deemed advisable, the fowls could be let out on the large plat of ground on
alternate days, to allow them to get grass, and pick up such refuse as comes
from the kitchen and table. It is a good plan to sift coal ashes in the
hen-yards for them to wallow in; also to spade up a portion of it, so that
they can, in sunning themselves, wallow in the fresh dug earth, which has a
tendency to keep them clear of vermin. _

22 RRS SSR ERT SASS SESS seSSee,

PLAN OF A SMALL DOUBLE HENNERY.

RHODE ISLAND POULTRY HOUSE.

The following plan of a poultry house is taken from the Albany Culti-
vator, and differs very considerably from those already given. The writer
who furnishes the plan remarks:—“Some farmers are of an opinion that a
few boards tacked together, or set against the side of a wall, answer very
well for the purpose of a hen roost; but I have come to the conclusion that \
to render our fowls profitable, as much care must be taken of them as of our

114 THE PEOPLE’S PRACTICAL POULTRY BOOK.

horses and cattle. This house may be built of pine boards, or it may be
clapboarded and plastered with lime; in either case it should have a good

=

Fie. 1. Fie. 2.
EXPLANATION.

plank floor. It is twelve feet long, eight feet wide, and seven feet high,
from the bottom of the sill to the top of the plate.”

Fig. 1. View of the east end; A, a door, two feet wide and five feet
high ; E, a small window for ventilation.

Fig. 2. View of the west end; N N, two holes one foot square for the

Fig. 3. Fia. 4.

entrance of the fowls; F, a door to throw out the manure; it turns up and
hooks at E; C C, windows with small wire grates.

Fig. 3. Interior view; U, a door; OOOO, boxes for nests, twelve
inches square, to be placed in three tiers, one above the other; U, an inside
door of the same dimensions as the outer one; B B, are poles, or roosts ;

FRONT VIEW OF A VIRGINIA POULTRY HOUSE.

these may be either of sassafras or wild cherry tree. They are fitted to
swing up and hook at the upper floor.

Fig. 4. Side view; MM, nests or boxes for brood hens; these should
have a long door to swing down and hook at the bottom.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 115

VIRGINIA POULTRY HOUSE.

A writer in the fifth volume of the Cultivator says, “I have used the
poultry house, of which drawings on preceding and this page, are represen-
sentations, for about eight years, and can testify that it is preferable to
any known in this section of country, and many of my neighbors have

FRONT VIEW. GROUND PLAN.
thrown aside their old houses and built after my plan. The roosts for the
fowls should be often renewed, and always of sassafras, as the smell of
that wood is deleterious to the vermin on poultry. The floor in the sitting
room should always be kept perfectly clean, and continually covered with

WHITTLIN = i LITT z= TT ny ~
| i
uu LT

i ‘ | ae
a Me

CHEAP POULTRY HOUSE.

ashes and lime, and the litter from under the roosts taken away weekly.
A, the door ; B, the entrance for the fowls; C C ©, the openings underneath
the mitred que where the fowls roost; D D D, six inch openings to admit
air; F, the eroan floor, made of earth, elevated above the surface one foot,
with boxes for the poultry to lay and sit in; F, a ladder for poultry to go to

Feeding | Rooms

8Ft

IGE
' GROUND PLAN. TRANSVERSE SECTION.
their roosting room; G GGG, boxes for nests; H, lattice floor for the litter
from the poultry to roost in; I, a round hole, one foot in diameter, for
fowls to roost; J J J, lattice windows of blinds three feet wide, and three
feet six inches deep.”

116 THE PEOPLE’S PRACTICAL POULTRY BOOK.

CHEAP POULTRY HOUSE.

In third volume of the Country Gentleman we find the plan, on page 115,
with the annexed elevation, of a cheap poultry house, furnished by a corre-
spondent. He says :—‘“‘I have thought it would not be out of place to send
you a drawing and plan of one we consider the best, as it can be made to
accommodate from one dozen to five hundred fowls. The plan I send is
sixteen feet long by eight feet wide at the bottom, and costs, using one-
inch matched boards, about one dollar per foot. The present one will cost
from sixteen to twenty dollars, including sash, doors, and other fixtures.
The engraving exhibits the plan so clearly that any explanation is altogether
unnecessary.”

VAN NUXEN’S POULTRY HOUSE.

“Having made some experiments in the raising of chickens, a business
that forms a part of every farmer’s occupation, I send you a description of
my present plan of operation, which appears to answer admirably. Under
an outhouse, sixteen by eighteen feet, raised three feet above the ground, I
have made a cellar three feet below the ground, making the hight six feet
altogether. Eight feet in width of this cellar is partitioned off for turnips,
the remaining ten by sixteen feet being sufficiently large to accommodate one
hundred chickens, or more. This cellar is inclosed with boards at present,
but it is intended to substitute brick walls ina year or two. The roost is
made sloping from the roof to within eighteen inches from the ground or
floor, twelve feet long by six feet wide. The roost is formed in this way:
Two pieces of two-inch plank, six inches wide, and twelve feet long, are
fastened parallel, six feet apart, by a spike or pin, to the joist above, the
lower end resting on a post eighteen inches above the ground. Notches
are made along the upper edge of the plank, one foot apart, to receive
sticks or poles from the woods, the bark being left on. When it is desirable
to clean out the roosts, the poles, being loose, are removed ; the supports,
working on a pivot, are raised and fastened up, when all is clear for the
cleaning out. I next provide the fowls with corn, oats and buckwheat in —
three separate apartments, holding about half a bushel each, which are
kept always supplied. A row of nests is constructed after a plan of my
own, and does well. It is a box, ten feet long and eighteen inches wide ; the
bottom level, the top sloping at an angle of forty-five degrees, to prevent the
fowls roosting on it; the top opens on hinges. The nests, eight in number,
are one foot square ; the remaining six inches of the width is a passage way
next to the wall, open at each end of the box; the advantage is to give the
hens the apparent secrecy they are so fond of.”

OCTAGON POULTRY HOUSE.

Those desirous of keeping from twenty to thirty fowls will find the
octagon style of a house just the thing for them. It is more ornamental than
the oblong house and economizes room, where that essential is required.

THE PEOPLE’S PRACTICAL POULTRY BOOK. 117

The object of placing it on piles is to prevent the encroachment of rats and
other animals that prove so destructive to eggs and fowls, when not properly
protected. The structure is not a costly one; any person used to handling
tools can construct it, at a merely nominal expense, adding ornamentation to
the structure, as he desires. This building is ten feet in diameter and six
and a half feet high. The sills are four-
by-four and the plates three-by-four
joists, halved and nailed at the joints.
It is sided with inch-and - a- quarter
spruce plank, tongued and grooved.
No upright timbers are used. The
floor and roofing are of the same kind
of plank. To guard against leakage
by shrinkage, the joints may be bat-
tened with laths or other strips of thin
board. An eight-square frame sup-
ports the top of the rafters, leaving an
opening of ten inches in diameter, on
which is placed an octagon chimney
for a ventilator, which makes a very
pretty finish. The piers should be
either cedar, chestnut, or locust, two
OCTAGON POULTRY HOUSE. feet high, and set on flat stones.

The letter D, designates the door; W, W, windows ; L, latticed win-
dow to admit air, with a shutter to exclude it when necessary ; E, entrance
for the fowls to alight on when going in; R, R, are roosts placed spirally,
_ one end attached to a post near the center of the room, and the other end to
the wall; the first or lowermost one two feet from the floor, and the others
eighteen inches apart, and rising gradually to
the top, six feet from the floor. These roosts
will accommodate forty ordinary sized fowls.
F, F, is a board floor, on an angle of about
forty-five degrees, to catch and carry down the
droppings of the fowls. This arrangement ren-
ders it much more convenient in cleaning out the
manure, which should be frequently done. The
space beneath this floor is appropriated to nests,
twelve in number, fifteen inches wide, eighteen
inches deep, and eighteen inches high. In order
to give an appearance of secretiveness, which it is
well known the hen is partial to, the front is latticed with strips of lath. By
this arrangement a free circulation of air is admitted, which adds much to
the comfort of the hens while sitting. In the foregoing bill of lumber for
building purposes, spruce is given, but any other lumber convenient and at

GROUND PLAN,

118 THE PEOPLE’S PRACTICAL POULTRY BOOK,

hand will of course do full as well for the structure. If the lumber used be
unplaned, paint the building inside and out with either hot lime made to the
consistency of whitewash, or common paint of the color which most suits
the fancy. The paint or whitewash not only beautifies the building, but

preserves it.
PLAN OF CHARLES MOUNT’S HEN HOUSE.

This house can be cheaply constructed, and has the advantage of being
easily kept clean, as the droppings fall on the inside roof, or slide, under the
roosts, and can be scraped down into the passage ways, (A) and swept out
at the doors, (B,) in which are the smaller doors, (C,) hung from the bottom,
and swinging outward and downward at an angle, to allow the fowls to
enter, at the same time keeping out rats and other vermin—the outer end

PLAN OF CHARLES MOUNT’S HEN HOUSE.

being about six inches from the ground. This door can be closed at night
and in cold weather. The nests are ranged in tiers on each side of the
feeding room, the hens having access to the nests (D) by ladders running
vertically across the face of the platforms, which also give access to the
roosts. This arrangement of the nests (D) gives the fowls privacy and
darkness, and allows them to follow their inclination to steal away and
hide their nests. The nests are easily got at to remove the eggs or clean
them out, by opening the boards, (E,) which run the whole length of the
tier of nests, and are hinged at the bottom side and held, when closed, by a
button at the top. There is a door, (E,) at each side, at the end of the, tier
of nests, opening from the feeding room to the passage on each side, which
also has an opening in the bottom for the passage of the fowls, fitted with a

ee

THE PEOPLE’S PRACTICAL POULTRY BOOK. 119

small door to shut them out when necessary. The roosts (F, F,) are round
poles, which rest in notches cut in pieces which are fastened to each end of
the building, which allows of their being taken out to clean. The gable end
should face to the sun, and have double sash covering the whole size of the
feeding room down to within one foot six inches of the ground, to let in the
light and heat of the sun in winter. The roof at the peak is left open for
ventilation, and surmounted by a double row of pigeon boxes, the under

POULTRY HOUSE — ELEVATION.

side of which have boards hung to close in extreme cold weather. The
whole is surmounted by a vane to give it finish. The house is eighteen by
thirteen feet, and eight feet post; is clapboarded outside and ceiled inside
with worked boards, and filled in with tan bark. It can be floored with
plank or cemented.

PLAN OF POULTRY HOUSE THAT WILL ACCOMMODATE ONE HUNDRED FOWLS.

A yard fifty by one hundred feet is sufficiently large to answer the
purpose desired by a medium breeder, and upon which one hundred fowls

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can be conveniently kept. But the more room allowed them the better it

will prove for the health of the brood. This lot should be allowed the fowls
outside of the dimensions of the hennery. We have seen a flock of one
hundred fowls well kept upon the space mentioned. A poultry house, con-
taining two floors, constructed on the following plan, which we take from

120 THE PEOPLE’S PRACTICAL POULTRY BOOK.

the Scottish Farmer, will accommodate, very comfortably, one hundred

fowls during winter and summer, provided they are allowed the liberty of
roaming in a small yard during pleasant weather. The cost of the building,
of course, will vary according to style of construction and price of materials.

The house is considered, in England, a desirable one, and answers the pur-

pose so well that it is being extensively used by poultry fanciers of limited
means. The plan presents some features of novelty as well as of utility.
The posts of the frame, if built of wood, may be not over nine feet high, by
resting the sills on concrete walls of three feet, where it is convenient to
build on a slight inclination. Seven and a-half feet in hight will do for
feeding room and the manure pit, which may be formed by running a wall
three feet high, as shown by the dotted lme. The manure may be thrown
in through the door, which opens near. Three windows on the south side
will give light and warmth. The second floor may be lathed up the roof, to
give sufficient hight in the center, which will be four and a-half feet under
the eaves of the roof. The nests are set in the partition, one foot from the
floor, one foot high, and one and a-half feet long, open at both ends with a
slide door, which is reversed when a hen is sitting, so that she is placed in

the opposite or sitting room, and thus the others never disturb her. A door ~

CHEAP POULTRY HOUSE.

to communicate between the rooms and windows inthe end and south side
will give sufficient light and warmth. The whole may be lathed and
plastered, or ceiled up, either of which will make it a warm and durable
building. The lower floor is much the best for roosting and feeding, while
the hens can quite readily ascend to lay and sit on the upper floor with
equally good success. ‘ This plan will give eighty feet of outside wall and
eight hundred feet of floor.”

CHEAP POULTRY HOUSE.

Here is another house, designed to meet the wants of a person who
cannot afford to put up a poultry house, and who has buta small yard for

fowls to run in. The figure illustrates the design of the house. On the right.

is the house, with door. The house is four feet long, three and a half feet
wide, twenty inches high at the sides, and thirty inches at the peak. Inside
are a roost and a couple of nests. In the rear of the yard a coop is attached
to the house, as shown in the drawing, in lattice work. It is five feet long,
and the same width, hight, and shape as the house. The house opens into
the yard by a hole a few inches from the ground; it is ventilated by a few
auger holes bored in each end in the peak. A pane or two of glass may be
put in, if desirable. This coop can be moved daily, so that the fowls will be

THE PEOPLE’S PRACTICAL POULTRY BOOK. 12%

on fresh ground. It will accommodate a cock and six hens. For breeding
purposes, where it is desirous to coop up a particular trio or more, it is
invaluable.

A HENNERY THAT WILL ACCOMMODATE FROM TWO HUNDRED TO TWO HUN-
DRED AND FIFTY FOWLS.

Mr. G. O. Brown of Maryland, gives the following as a plan of a cheap
and convenient hennery, for those wishing to keep a large number of fowls.
He says :—‘“‘The drawing of the building shows the north and west sides.
The building is sixteen by twenty feet, sixteen feet high to roof peak. Fig.
2 represents the inside of the building as follows :—G, roosting and general
room; B, egg room, feed room, etc.; A, A, A, are nests. In the recess
there are three rows of nests, one
above the other ; 5, door opening from
outside building; 6, door opening from
feed room to recess, nest boxes and
roosting room. Fig. 3, nest boxes,
thirteen by twenty inches. These
boxes are all movable, so that I arrange jj il
them to suit circumstances. By raising
a board, hinged, one can readily ex-
amine the nests from the feed or egg
room. Should a hen wish to sit, take
out one of the nest boxes, turn it end
for end, thereby placing the end that
is closed up in the roosting room,
which prevents the other hens from
bothering or annoying her. I have it
so arranged that the sitting hen can go
out in a little yard, scratch and dust
without any inconvenience or anuoy-
fice from the others, The eos or'teed — 2 TBA ee AccomMODATE 280 Howls.
room has shelves in it, and a loft, (which is reached by a ladder made
fast up the side,) where the feed is kept. Fig. 4 represents the roosts, two
feet apart, of sassafras. Fig. 5 represents a flooring of boards, with the same
slant as the roosts, but placed two feet away from the roost. The droppings
falling on these boards, roll down into a trough at the lower end, as shown.
In the east side of the house I have one large sliding window, and in the
south side two, with wire fenders or screens, over all three. A building of
this size and kind can accommodate two hundred to two hundred and fifty
chickens with ample room.

PLAN OF POULTRY HOUSE THAT WILL ACCOMMODATE THREE DISTINCT BREEDS.

The building is enclosed with worked spruce or pine boards, put on
vertically, and the hight so arranged that each board will cut to avoid

22 THE PEOPLE’S PRACTICAL POULTRY BOOK.’

waste. Elevation— Length, twenty-four feet; width, eleven feet; hight
in front, nine and a half feet; hight in rear, six and a half feet. All the

POULTRY HOUSE — ELEVATION.

pieces are cut off of the full lengths in front, making just half a rear length.
The rafters, of thirteen feet joist, with either battened or shingle roof as
preferred.

PLAN AND YARD.

The building is supposed to face the south. The entrance door, E, open-
ing into the passage, P, three and a half feet wide, which runs the length of the
building; smaller doors, D, each two
feet wide, opening into the roosting
rooms, R. The nests are raised about
afoot from the floor, and also open
into the rooms R, with a hinged board
in the passage so that the eggs can be
removed without entering the roosting
rooms. The perches, A, are movable,
| perfectly level, and raised two feet
i from the floor. The partition walls
i are tight, two boards high, above which

Eel TRA WEE ce DAO ae is lath; the passage wall above the
PLAN AND YARD. nests, and the doors, D, D, D, being of

lath also. The roosting rooms are seven and a half by eight feet, large
enough for twenty-five fowls each. Windows are six feet square, raised one
foot from the floor. We prefer the glass to be six by eight or seven by nine
inches — as these small sizes need no protection strips to prevent the fowls
from breaking them. The holes, H, for egress and ingress of the fowls, are
closed by a drop door worked by a cord and pulley from the passage way.
Another door can be placed in the other end of the passage way if desirable.

This arrangement of the yards, Y, of course would not suit every one ;
some would prefer smaller yards, making each yard the width of the room
and adding to its length. We can only say “cut your garment according to
your cloth” —cut your yard according to your ground. The house above
is designed for only three varieties; but by simply adding to the length, any
number of breeds may be accommodated. The simplest and most economi-
cal foundation is to set locust or oak posts about four feet deep, every eight
feet, and spike the sills on them. There is then no heaving from frost; and
all the wnderpinning necessary is a board nailed to the sill and extending

THE PEOPLE’S PRACTICAL POULTRY BOOK. 123

into the ground a couple of inches. A sitting room can be added by making
the building four feet longer. The room should be in the end next the door,
0 as to be always within notice.

MR. HAWLEY’S POULTRY HOUSE.

Mr. Hawizy gave in the Rural New- Yorker, a few years since, a plan
and description of a poultry house which he said proved a success with him
during severe cold weather—the thermometer indicating only three degrees
below freezing, when it was fifteen degrees below zero outside. The house
is twenty feet long, eight feet wide on the bottom, six feet high in the rear,
six and one-quarter feet in roof. It is built of matched and dressed lumber

OCTAGONAL POULTRY HOUSE.

for the outside, battened with strips and well painted. The frame is three
by four inch joist—lathed and filled in with sawdust on all sides and roof,

Co

Keeaeeccencincncooncd

GROUND PLAN. END SECTION.

then plastered. Gravel bottom. There are three windows, twelve lights,
nine by thirteen, both sashes movable, and a light frame, one-half the size
of the windows, prevents the fowls from escaping when the sashes are
raised or dropped. The building is divided into three comfortable coops.
There is ample room for two lengths of roosts, under which there is a plat-
form to catch the droppings, thereby insuring cleanliness, so essential to the

124 THE PEOPLE’S PRACTICAL POULTRY BOOK.

health of the occupants. The nests are “secret,” built on the ground. A
window in the door regulates the temperature of the house.

OCTAGONAL POULTRY HOUSE.

The Canada Farmer gives the following plan for an octagonal poultry
house, and says “ that form is chosen as offering a greater internal space for
the same extent of wall than the square form. The door occupies one of
the sides, the windows two of the others. The roofis supported by a cen-
tral pillar, F, and, if desired, may have a lantern light at the top, with
louvre boards, or other openings, for ventilation. The center pillar is by far
the best plan of supporting the roof, for if horizontal tie-beams are used, the
fowls will unquestionably perch on them. Around seven sides of the in-
terior runs a broad, stout shelf OC, C, over which the two lines of perches
D, D, are supported on inclined rests. Underneath C, C, is a narrower
shelf for the nest boxes E, E. If desired, movable baskets or boxes can be
placed on this shelf.

“The advantages of this arrangement are obvious. The fowls, following
the natural instinct which leads them to select the highest perches, roost
over the shelf, and the nest boxes are undefiled. The manure on the shelf is -
in a position in which it can be easily scraped away with a flat hoe or
scraper, and the shelf'sanded daily. The floor is kept free from filth, and the
house consequently always preserved clean and wholesome. ‘The space under
the nest-boxes will serve for the cooping of the hens with chickens, if no
better situation offers. If extreme cheapness of construction be an object,
the house may be built by driving light poles into the ground at equal
distances, and closing in the spaces between them with weather boarding.
The form admits of easy ornamentation, and may be adapted to harmonize
with almost any style of buildings.”

A FANCY POULTRY HOUSE.

In closing our remarks on poultry houses, we cannot do so without pre-
senting to those who can afford it, and who wish to display more taste in
this branch of economy, an illustration of a Gothic or Chinese style of poul-
try house, which we take, together with the description, from the American
Poulterer’s Companion. It is a very neat and pretty looking structure, and
is designed for a poultry house and yard for breeding fowls, ducks and
pigeons. It is intended to stand in the center of a piece of grass land or
park, and if on a slight knoll or mound so much the better. If the soil is
inclined to clay, it should be excavated all around the building at least two
feet deep, and first a layer of stones about one and a half feet deep, then
covered with coarse gravel and sand. This is desirable— for we consider it
almost essential to success — stagnant moisture or wet in the soil being more
conducive to disease than any other circumstance. A southerm aspect is the
best, and if sheltered from the north and northwest, by plantations of ever-
greens, it will not only be a protection from the cold winds of winter, but a

THE PEOPLE’S PRACTICAL POULTRY BOOK. 125

shelter from the rays of the sun in summer. The houses and yards must be
constructed to suit the views and purposes of the proprietor. The yards
should be fenced with pickets at least six and a half feet high—wire would
be more ornamental but rather expensive. Not less than one-fourth of an
acre should be allowed for fifty fowls. The walls of the poultry house should
be of brick, nine inches thick, and hollow; they should be at least twelve
feet high, so that the roof can project some four feet, forming a shed for
protecting the fowls from the storm. The front of the shed may be formed

FANCY POULTRY HOUSE.

of lath or any other kind of wood, in a rustic manner, forming a trellis on
which vines might be trained, which would add much to its appearance; or
it may be inclosed with glass, and grapes grown on the rafters ; or nests may
be placed in these sheds for sitting hens.

We may observe here, that whichever plan is adopted, the cheapest and
warmest materials of which to construct the house are a wood frame and a
weather-boarding, either of clapboards, or ceiled up and duwn with narrow
battens. It should be ceiled within with hemlock boards, tongued and
grooved, and laid crosswise, and filled in between the timbers with spent
tan, or any other dry substance, well rammed or packed in. Or the spaces
between the posts may be filled in with brick and a thin coat of plaster. In
either case, whether of brick or wood, it should be whitewashed with lime.
The roof should also be ceiled with boards and filled in with tan, which
would render it cooler in summer and warmer in winter. The interior may

126 THE PEOPLE’S PRACTICAL POULTRY BOOK.

be finished to accommodate the kind of stock intended to be kept. If for
the large Asiatic fowls, the perches should be low, or the floor of their roost
ing room may be covered with straw ; in which case it should be cleansed,
or the straw changed daily. The cupola is intended for a pigeon house. The
holes by which they enter should not be too large or numerous, and should
have a shelf at the entrance. The upper tier should have a roof or weather-
boarding over them to keep out the wet. An objection to a wooden pigeon
house is, that they are too cold in winter and too hot in summer; but this
may be in a great measure prevented by making the wood double, with a
space of two or three inches between, which will form a non-conductor of
heat.

POULTRY APPLIANCES.

CHICKEN-COOPS OR PENS, FEEDING-HOPPERS AND TROUGHS, WATER-FOUN-
TAINS, ETC.

As the rearing, management and care of all kinds of poultry is much
facilitated, as well as rendered more certainly remunerative by the aid of
suitable appliances, we give herewith engravings and descriptions of those
we have been enabled to cull from the sources at command, and which are
deemed every way suited to the ends desired.

CHICKEN HOUSE — EXTERIOR VIEW.

The march of improvement in the building of chicken houses seems to be
as manifest as in most other things, and anything new in this line is sought
after with interest by the amateur or breeder of fancy fowls. We give an
illustration (two views) of one of these houses, which struck us as being the
ne plus ultra of chicken coops. It is sketched from coops we saw on the

128 THE PEOPLE’S PRACTICAL POULTRY BOOK.

grounds of Isaac Van Winxxz, Esq., of New-Jersey. One illustration
shows the house with the end open, giving an interior view, while the other
shows the exterior. These houses are movable; made of matched boards
nailed to posts, two by two inches, on each end, and side or section, and
hooks and staples placed at the top and bottom of the posts, on each inside,
so that instead of being nailed together as a whole, it is hooked up in sec-
tions, as shown in the engraving, with front section down. By this means
the coop can be taken down and moved to any place desired. At the rear
of the runway is placed a tight coop, as shown, into which the hen and
chickens can retire to roost; the slide being closed, makes it perfectly rat or
vermin proof. In the end of the tight coop are three or four one-inch holes

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CHICKEN HOUSE — INTERIOR VIEW.

made for ventilation. The top of the runway is covered with a movable
glass sash —hot-bed fashion — under which chickens can be reared in the
coldest weather. For ventilation, the sash can be slid off, as seen by refer-
ence to the cut, or, if desired, the sash being placed in a groove, can be re-
moved entirely from the top of the coop. It strikes us that this house, when
it becomes more known, will somewhat revolutionize the rearing of early
spring chicks. It is so constructed that any person at all conversant with
the use of tools can put one up in short order and with comparatively little
expense.

It is frequently recommended to breeders to build their chicken-coops
with floors in them. We cannot see any particular benefit derived from
having coops with wooden floors; on the contrary, we are of the opinion it
inclines the chicks to weakness. Our mode is to let the chickens have free

THE PEOPLE’S PRACTICAL POULTRY BOOK. 129

access to the ground, or, what is better, let the coop be placed over a flooring
of ashes, made about two inches thick, so that the mother-hen can dust her-
self at pleasure.

THE RAT-PROOF COOP

is our beau-ideal of what a chicken-coop should be. It can be moved at will,
and at evening, or in stormy weather, the hen and chickens can be driven in
and the coop closed up, making it both rat and water-proof. Then again,

- there is
THE TENT COOP,

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THE RAT-PROOF COOP. THE TENT COOP.

which answers a good purpose for either young turkeys or chickens; is easily
constructed, and, having no floor, can be moved to any light or sandy soil,
which will answer in lieu of ashes for the chicks and hen to dust themselves

in, which keeps off vermin.

THE PENT OR LEAN-TO COOP. THE PEN COOP.

There is another form of. coop which we have, but it has no advantages
to our mind over either of the preceding ones, unless it be that in this shape
it affords more room- It is made of clapboards and lathed or lattice-worked
across the whole front of the coop and about half-way up as shown in the
engraving. The back, sides and top are made of clapboards, but any kind
of boards might be used. We used the clapboards for the sake of mak-
ing the coop light, so that it could be handled easily. The size is four and a
half feet long — two and a half feet wide —front three feet high and with a
pitch of half a foot to the rear; the front of the coop being clapboarded one
foot down, leaving two feet for the length of the laths in front. The clap-
board in front has the effect to prevent the storm from beating in upon the
hen and chicks which are confined within the coops.

3 9

-
139 THE PEOPLE’S PRACTICAL POULTRY LOOK.

PEN CHICKEN COOP.

The illustration, as shown on page 129, gives a good idea of a pen coop,
which may be made large enough to contain a cock and four hens for breed-
ing purposes, where they can enjoy the sun and fresh air, yet be protected
from stormy weather. The dimensions are as follows :—Pen four feet high
‘1 front and three feet in the rear, six feet long and four wide. The yard,
ten feet long and six wide, to be enclosed with lath four feet high. If de-
sired, the top may be covered also. The pen may be made with common

aT

THE BARREL COOP. THE CLOSE COOP.

JATUIVITI

boards, and battened up as shown in the cut. The holes in the ends are
made to admit a free circulation of air. This house may, of course, be
reduced to a size sufficient to keep a hen and chickens. If used for that pur-
pose the coop may be say twenty inches high in front, fifteen in rear, and
twenty inches square on the bottom, making it light and movable.

THE BARREL COOP.

This is an appliance to keep chicks, that any one can make, with very
little trouble, as will be seen by our illustration. All that is necessary is: to
place a common flour or other old barrel on its side, take out one of the
‘ heads, place some straw in the back end of the barrel; put the hen and.
chicks in; have some lath or strips of board at hand, with one end sharpened
and drive them into the ground in front of the coop and your work is
accomplished.

THE CLOSE CHICKEN COOP.

This coop is very handy, and may be made of inch boards (see illustra-
tion,) long enough to admit of any number of fowls. A, A, are slats raised
for admitting the fowls; B, B, doors to open and shut at night, to prevent
the intrusion of any kind of vermin; C, button for fastening the doors. Any
common dry goods or other large box will answer the purpose desired.
Cleats can be nailed on, as shown in the engraving, which makes it a light,
warm and airy coop insummer. Holes should be bored in one end and in
the top for ventilators.

FEEDING HOPPERS AND TROUGHS.

In giving descriptions of the different varieties of Feeding Hoppers or
Troughs being used by poulterers in their endeavor to facilitate the workings

THE PEOPLE’S PRACTICAL POULTRY BOOK. 131

of domestic economy in the poultry yard, we cannot do better than to com-
mence by presenting for inspection and adoption, if desired, a plan of the
Scotch Feeding Hopper, taken from Loudon’s Encyclopedia of Agriculture,
the description of which is given below.

A SCOTCH FEEDING HOPPER. A PERFECT FEEDING HOPPER.
THE SCOTCH FEEDING HOPPER

can be made to contain any quantity of corn required, and none wasted.
When once filled it requires no more trouble, as the grain falls into the
receiver below as the fowls pick it away; and the covers on that, which are
opened by the perches, and the cover on the top, protect the grain from rain,
so that the fowls always get it quite dry; and as nothing less than the weight
of a fowl on the perch can lift'the cover on the lower receiver, rats and
mice are excluded. In this connection we give an engraving of what is
called
A PERFECT FEEDING HOPPER,

in Bement’s Poulterer’s Companion, which we think superior to that of the
Scotch plan, and which, from the description here given, can be easily con-
structed by any person. “A is an end view, eight inches wide, two feet six
inches high, and three feet long; B, the roof projecting over the perch on
which the fowls stand while feeding; ©, the lid of the receiving manger
raised, exhibiting the grain; E, E, cords attached to the perch and lid of the
manger or feeding trough; I, end bar of the perch, with a weight attached
to the end to balance the lid, otherwise it would not close when the fowls
leave the perch; H, pulley; G, fulcrum. The hinges on the top show that it
is to be raised when the hopper is to be replenished. When a fowl desires
food, it hops upon the bars of the perch, the weight of which raises the lid
of the feed box, exposing the grain to view, and after satisfying its hunger
jumps off, and the lid closes.” Of course the dimensions of either of these
feeding hoppers may be increased to any size desired.

132 THE PEOPLE’S PRACTICAL POULTRY BOOK.

STANDARD SELF-FEEDING HOPPER.

This feeding hopper is two feet square, the posts eighteen inches high,
three inches square ; the upper section of the box is six inches deep, the ends
are mortised into or nailed to the posts. From the bottom of this square the
tapering part of the grain box reaches to within one inch of the floor, which
should be raised on feet about six inches from the ground; the grain’ box
tapers to one foot square, and to bring
the grain within reach of the fowls, a
cone, as shown at A, is placed in the cen-
ics ter of the floor, and should be so much
smaller than the funnel part of the hop-
per as to leave at least one inch space all

STANDARD SELF-FEEDING HOPPER, FUNNEL AND CONE.

around the cone, which forces the grain to the edge, where, as the fowls pick
the grain away, more will fall and keep a constant supply within reach of the
fowls, as long as any is left in the hopper. The slats on the sides are in-
tended to prevent the fowls from getting into the trough or crowding one
another. This hopper will hold about two bushels of grain, and if the roof
projected one foot all round it, it would protect it completely from rain. It
occupies but little space, and from twelve to sixteen fowls can feed at the
same time.

A STOOL FEEDING HOPPY. A CHEAP FEEDING HOPPER.

THE PEOPLE'S PRACTICAL POULTRY BOOK. 133

A STOOL FEEDING-HOPPER,

which is proof against rats, can be made as follows:—Make a platform two
or three feet square, as the case may be; then make a square box, three
inches high and sixteen inches square; nail it in the center of the platform;
saw strips one and one-fourth inches square and eighteen inches high for the
posts ; nail strips of boards, two inches wide, to the posts at top, to secure
and steady them; then take common lath, or any thin stuff, one and one-half
or two inches wide, and nail them to the top and bottom, up and down, leav-
ing a space of two inches between each slat, so that the fowls can get at the
feed. The roof may be four-square, as shown in the engraving, and detached
so that it can be raised when required to be replenished with grain. Elevate
the hopper on a post about three feet from the ground, as shown in the cut,
which makes it rat and mice proof. The fowls will soon learn to leap upon
the platform, and feed from the grain box between the slats.

A CHEAP FEEDING-HOPPER.

There is a cheap plan for a Feeding-Hopper, which can be made out of an
old candle-box, for the want of a better thing. Take off the lid and one of
the sides ; let the ends, bottom and one side remain; cut a small strip off one
end of the lid, so that it will slip in between the ends of the box, placing the
lower edge one and a half inches from the side and an inch from the bottom;
the other edge of the lid is to reach the top and outside corners of the ends,
thus forming a deep, angular box, with long aperture at the bottom. As
shown in the cut, the lid forms the slanting side B; C, forms the trough,
where the corn will descend down to it when put into the angular box; then
put hinges on the lid, A; the open part of the hopper has a row (D) of slats
two inches apart; these slats should be brought to the edge of the box, so
that the fowls can just reach the bottom of the angle; the corn falls down as
fast as the fowls pick it away.

DOUBLE FEEDING HOPPER.

This hopper was highly commended by the late N.C. Brmrnt. It is nine
feet long and nine inches wide; end pieces fourteen inches high, and the bot-
tom raised six inches from the ground; the ends nailed to the bottom, and
a strip of board four inches wide was
firmly nailed on the sides, raised three
inches above the bottom board, form-
ing a manger or trough to prevent any
waste of food. Another strip of board
three inches wide was nailed on the top
in front to secure the ends. The hop- DOUBLE FEEDING HOPFER.
per to contain the grain was formed of two pieces of board, niné inches
wide, set between the ends forming a V, the upper edges lying against the
front top strips and the bottom resting on some small blocks, from one

134 THE PEOPLE’S PRACTICAL POULTRY BOOK.

to two inches high, sufficient to allow the grain to fall down as the fowls pick
it away. It may be made to open and shut at the bottom to suit the differ-
ent sizes of grain. The top or roof may be made of the same width as the
box, or it may extend over the sides sufficiently to protect the fowls from rain
when feeding. Narrow strips of lath must be nailed to the top and bottom
pieces, leaving space enough between them for the fowls to enter their heads
when eating. It is open on both sides, and one of this size is sufficient for
seventy-five fowls.

FEEDING TROUGHS.

It has been frequently suggested that in feeding fowls soft food, instead
of throwing it upon the ground, thereby wasting the os portion of it, a
dish or trough of some sort should be .
placed in the hennery or coop to con-
tain the food. In figure 1 we give an
engraving of a trough that may be

N
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Fig. 1. Fie. 2

procured at little cost, which will meet the wants of most breeders. It can
be made of zinc, tin, or earthenware, in an oblong form, to any desired
length — width four inches, and two to four inches deep. To prevent the
chicks getting into the trough and scratching the food out, a loose curved
cover, made of tin, zine, or wood, in form as seen in figure 2, will answer the
purpose. The wires which support the cover should be perpendicular, ten
to twelve inches high, and set two and a half inches apart. One end of the
wire may be driven into the ground, if desired, for a stationary feed box, in-
stead of having the top and bottom of the cover soldered to the wire.

This trough can be made very cheaply
#4 by any tinsmith, and will economize
I tood enough during one season to pay
for more than a dozen such troughs.

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Figure 3 is a trough divided by the partition P. If desired, one ae may
contain water and the other food, the whole being covered with a screen
made of lath nailed together in the form shown, and kept in position by the
ends of the center laths fitting in and keyed to the ends of the trough. The
bottom is square or of triangle form. This is for the use of grown poultry.
The lattice work prevents them getting into the food with their feet. A

ih

THE PEOPLE’S PRACTICAL POULTRY BOOK. 135

cheap and substantial feed or water dish is shown in figure 4. The sides of
an old tin pan are connected together by a net-work of wire passing through
holes beneath the rim, and crossing above the center at the various angles.

\

DRINKING FOUNTAINS.

Figure 1 shows a barrel fountain; it has a small tube extending from the
cask to a shallow dish or pan, which should be small, so that the fowls cannot
get into it and soil the water. Figure 2 shows a bottle fountain, which may

Fie. 1. — BARREL FOUNTAIN. Fic. 2.— BorrLE Fountain.

be made by taking atwo or three inch plank and scooping it out one and
a half inches, forming a shallow trough; then make a frame similar to the
figure shown, and insert the neck of the bottle, the nozzle reaching to within
three-quarters of an inch of the bottom of the trough. Either of these de-
signs will answer all purposes of a drinking fountain for the poultry yard.

THE ORDINARY POULTRY FOUNTAIN

is too well known to need description, but a rather better form than is usually
made is shown in figure 3. The advantages of such a construction are two;

Fie. 3, * Fig. 4.

the top being open, and fitted with a cork, the state of the interior can be

examined, and the vessel well sluiced through to remove the green slime

186 THE PEOPLE’S PRACTICAL POULTRY BOOK.

which always collects by degrees, and is very prejudicial to health; and tl ,
trough being slightly raised from the ground, instead of upon it, te water
is less easily fouled. But either form, if placed with the trough towards the
wall, at a few inches distance from it, will keep the water clean very well. |
Some experienced breeders prefer shallow pans; but if these be adopted they
must be either put behind rails, with a board over, or protected by a cover,
in the same way as the feeding troughs already described.

WINTER WATER FOUNTAIN.

We are indebted to the American Agriculturist for the description and
manner of keeping water from freezing in the fountain in winter, also for a
duck-feeding contrivance, and for the plan of a beautiful rustic duck coop,
herewith given. In describing these appliances it says:—‘There is almost

Fie. 3.—Frep Box ror Ducks.

always some difficulty in keeping fowls supplied with water in cold weather.
We have had no trouble since adopting the following expedient. A barre)
is sawed into two tubs, and an earthen jug placed in one of the tubs, the
bottom of the jug and that of the tub being in contact, or nearly so, and the
mouth of the jug close to the rim of the tub. The jug may be fixed in posi-
tion by a few sticks, nailed across the tub inside. The tub is then stuffed
full of horse litter and manure, and strips nailed across the top to keep it in.
When this is done we fill the jug with water, put in a cork, and invert tub
and all. (See figure 2.) Then the cork is withdrawn at the same time that
a small pan is slipped under. The pan remains full during the day, and, if
set in the sun, will not freeze so much as a film of ice upon the surface, even
out of doors, except on the severest days. At night the pan should be with-
drawn, and the water allowed to flow out.

CONTRIVANCE FOR FEEDING DUCKS.

‘A simple contrivance for feeding ducks and not allowing chickens to

THE PEOPLE’S PRACTICAL POULTRY BOOK. 132

share their food, was shown us lately at the yard of a subscriber, and
we have had it engraved (figure 3.) The food was placed in a square,
flat pan, in which a few bricks were laid, filling the middle of the pan, to
prevent the food being shoved beyond the reach of the ducks. Then a box
was turned over the pan and contents, and supported upon a brick at each
corner. After a little experience the ducks learned to run their flexible necks
under and fill themselves, while the disconsolate hens could get nothing.
Ducks will increase rapidly in weight if they have all the soft food they can
eat. The best place for them to pass the nights in winter is upon a fresh
manure heap, under cover. If one wishes.io feed chickens and not ducks, a
convenient way is to lay a board or two, to put the feed on, upon two bar-

-rels or wooden horses.

Fie. 4.—Duck House.

RUSTIC DUCK HOUSE.

“Tn figure 4 we have represented a rustic, bark-roofed duck coop, which
might be used either to confine an old duck and her brood at night, provided
the slat-work was so close as to prevent the entrance of rats or weasels, or
to confine a hen with a brood of ducklings, in which case the openings would
need to be larger, and the coop would have to be shut up at night by a close
front. i There is more danger to young ducks from rats than from any other
cause.

WIRE-COVERED RUN.

We find in the Practical Poultry Keeper what is termed therein a wire-
covered run for chickens, and is deemed by the author a sensible way to
keep the young chicks from being destroyed by cats or rats. The plan
Strikes us as being one worthy of consideration; we therefore give it space

138 THE PEOPLE’S PRACTICAL POULTRY BOOK.

in our pages, together with the remarks accompanying the engraving :—
“Cats sometimes make sad inroads on the broods. If this nuisance be great
it is well to confine the coveted prey while young within a wire-covered run.
And the best way of forming such arun is to stretch some inch-mesh wire-
netting, two feet wide, upon a light wooden frame, so as to form two wire
hurdles, two feet wide and about six feet long, with one three feet long.
These are easily lashed together with string to form a run six feet by
three, and may be covered by a similar hurdle of two-inch mesh three

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CHICKEN COOP AND WIRE RUN,

feet wide. In such a run all animal depredations may be defied; and in any
case we should recommend its use until the chicks are a fortnight old; it
saves a world of trouble and anxiety, and prevents the brood wandering and
getting over-tired. By having an assortment of such hurdles, portable runs
can be constructed in a few minutes of any extent required, and will be
found of great advantage until the broods are strong. ‘The hen may also be
given her liberty within the prescribed bounds.”

DUCK HOUSE.

A plan of a very cheap and pretty duck house is given in the American
Poulterer’s Companion, to be constructed after the style of the engraving
herewith given. It should be placed on the bank of a pond or small island

A DUCK TENT HOUSE.

of an ornamental sheet of water. It may be constructed of rough boards
thatched with straw, and partly covered with running vines and shrubbery,

THE PEOPLE’S PRACTICAL POULTRY BOOK. 139

which would not only be ornamental but make a very pretty and cheap house
for aquatic fowls. The interior arrangement of the house may vary accord-
ing to the means and taste of the proprietor, only providing the ducks with
nest boxes, in order that they may lay and incubate undisturbed, and afford-
ing proper protection for their young.

TURKEY HOUSE AND NEST.

To save the trouble, says the Hand-Book of Poultry, of constantly
watching turkeys while they are seeking their nests, there should be a yard
inclosing an eighth of an acre for every fifteen birds, where nothing else is

TURKEY HOUSE AND NEST.

allowed to go. Eight feet long pickets, with a white birch or any other
brushy bush woven in along the top, will make the most secure inclosure,
As early as the first of April nests should be made in this yard.

THE BEST ARRANGEMENT FOR NESTS

are small houses, about three feet by three, gable-shaped, (as shown in en-
graving,) and three feet high in the center. These should be scattered about
the yard, and, if convenient, be partly hidden by an over-covering of brush
or something more easily made available. If two or three turkeys incline to
one nest, set another house at right angles with that which contains the one
they covet, and place several eggs in this new nest, and the probability is,
that this will end the trouble; or let them all lay together till one begins to
sit, and then shut her in, which will oblige the others to provide for them-
selves elsewhere.

NESTS FOR LAYING HENS.

The engraving (on page 140,) gives an idea of a wicker-work nest, which
is recommended. by the Cottage Gardener as just the thing for breeders to
use, as the hens take to them readily. All that is needed to make them is
an auger, a saw, a bill-hook, a clasp knife, a stout piece of leather for hinges,
some tacks, a few poles, two inches in diameter, cut fresh from the water
willow, some strips, and a few seasoned pieces of boards. Rive the willow
rods into laths two-eighths of an inch thick; wattle them on the frame as in

140 THE PEOPLE’S PRACTICAL POULTRY BOOK.

the engraving. If water willow cannot be readily obtained, any other wood
that is susceptible of weaving into baskets will answer the purpose. This
device makes a good cool retreat for hens in hot weather.

TIGHT WOODEN BOX NEST.

It is only necessary the birds should be protected from wind and rain, in
order to avoid rheumatism; and this is most effectually done by employing ~
for the nest a tight wooden box, like figure 2, open at the bottom, and also

)

Fie. 1, Fie. 2.

in front, with the exception of a strip three inches high to contain the straw.
Let one of these boxes be placed in the back corner of the shed, touching
the side, the front being turned to the back wall, and about nine inches from
it; and the hen will be in the strictest privacy, will be both perfectly shel-
tered and kept cool, and will never mistake her own nest for the one which
may be placed in the other corner. If a third must be made room for, let
her nest be placed the same distance from the wall midway between the
others, and like them, with the front of the nest to the back of the shed.
There will then be still nearly a foot between each two nests for the birds to
pass.

CAPONIZING FOWLS.

_ Tur art of caponizing fowls seems to be very little known or understood
in this country; we therefore condense from Zhe Farmers’ and Planters’
Einclyclopedia of Rural Affairs, the modus operandi as practiced by the best
and most experienced English, French and Chinese experts, giving from the
same source, also, engravings fully illustrating the subject, together with
such information as we have been enabled to gather from other sources.
Chickens intended for capons should be of the largest breeds; Brahmas,
Cochins, or even Dorkings are fowls well adapted for the purpose.

FOWLS DESIRABLE FOR CAPONS.

Any of the Asiatic fowls are most desirable as they make the best capons;
‘Dorking fowls, however, which are deemed better for the table, answer the
purpose very well, as their flesh is so much sweeter and more nutritious than
that of almost any breed known. The alteration of a chicken into a capon
will, in from ten to twelve months nearly double the size of the bird. Per-
sons wishing to become expert in the operation of making capons would do
well to imitate surgeons, who always try their hand upon dead subjects be-
fore performing on the living.

MANNER OF PROCEDURE.

The modus operandi, however, is quite simple, and in France and Italy is
frequently allotted to mere children. Chickens intended for capons may be
operated upon at any age, though when between two and three months old
is considered much the best time. Old fowls seldom survive the operation.
Previous to cutting, the chickens must be kept entirely from food, and even
water, for about thirty-six hours, as experiments have determined this time
to insure the best chance of success by causing the bowels to be empty, and
lessening the tendency to bleeding. The fowl may be secured either in the
Chinese mode,— that is to say, lying on its left side with its wings folded
back till they meet, and pressed under one foot of the operator, while the
other foot is placed on the legs; or it may be held by an assistant, or what
adds greatly to the convenience of the operator, especially in relieving him
from the necessity of stooping low, the fowl may be confined by straps, ete.,
to a table, as seen by reference to figures 1 and 2.

142 THE PEOPLE’S PRACTICAL POULTRY BOOK.

HOW TO PLACE THE FOWL.

The fowl being thus secured with its left side downwards, wings clasped
behind its back, legs extended backwards, the upper one being drawn the
furthest back (see figure 2,) the head and neck being .eft perfectly free, the
feathers are next to be plucked from its right side near the hip joint, in a
line between that and the shoulder joint; the space uncovered (a figure 2)
may be a little over an inch square. Having first drawn the skin of the part
backward, so that when left to itself after the operation, it will cover the
wound in the flesh, make an incision with the bevel-edged knife (letter a,)
between the last two ribs, commencing about an inch from the backbone,
and extending obliquely downwards about an inch or inch and a half, just
going deep enough to separate the ribs, and taking good care not to wound
the intestines. A pair of broad blunt hooks, (letters ¢, ¢,) attached to a
piece of elastic whalebone or ratan (6) about six inches long are then applied,
one hook on each side of the cut, and these being stretched apart by the
spring bow, keep the wound open wide enough to give room for the opera-
tion.

HOW THE OPERATION IS PERFORMED.

Carefully cut open the skin covering the intestines, which last, if not
sufficiently drawn up in consequence of the previous fastening, may be pushed
forwards or towards the breastbone, by means of a flat instrument contrived
for the purpose, or, what answers equally well, the handle of a teaspoon.
When the testicles are exposed to view they will be found to be connected
with the back and sides by means of a thin skin which passes over them.
This tender covering must be seized with the pincers (a, @,) and torn open
with the assistance of the sharp edged hook, (A ;) after this, with the left
hand, introduce the curved spoon under the lower or left testicle (which is
generally a little nearer the rump than the right one;) then take the tube
(7,) and with the right hand pass the loop (7) over the small hooked end
of the spoon (f,) running it down under the spoon and included testicle, so
as to bring the loop to act upon the part which fastens the testicle to the
back. Then by drawing the ends of the hair-loop backwards and forwards,
and at the same time pushing the lower end of the tube towards the rump
of the chicken, the cord, or fastening of the testicle, is sawn off. The same
process is to be followed with the uppermost or right testicle, after which
the separated testicles, together with any blood in the bottom of the wound
are to be scooped out with the crooked spoon.

WHEN PERFORMED PROPERLY.

When performed properly, little or no blood of consequence is observed,
neither does the bird seem to experience any pain, after the first incision,
but will eat food freely if given to it. To enable the operator to produce
the sawing movement, the hair or other ligature used, may be tied in a
knot, so as to allow the index, or forefinger of the operator’s right hand to

THE PEOPLE’S PRACTICAL POULTRY BOOK. 143

pass through it. This finger being then turned or rolled repeatedly from
side to side, communicates to the loop below the sawing motion which con-
tributes to cut off the testicles. The reason for cutting off the under or
lowermost testicle first, is to prevent the blood which may issue from cover-
ing the remaining one, thereby rendering it difficult to be seen. After this
operation which, if skillfully performed, occupies very: few minutes, the hooks
are to be taken out, the skin drawn over the wound, and this covered with
the feathers plucked off at the commencement of the operation. The chicken
is then released, and as soon as let go will take grain or other food eagerly,
and in a day or two be restored to its usual health. A person well skilled

may operate on fifty chickens without killimg more than one or two.

DIFFERENT FORMATION OF FOWLS.

In some fowls the fore part of the thigh covers the last two ribs; in
which case care must be taken to draw the fleshy part of the thigh well
back, to prevent its being cut, as this might lame the fowl, or even cause
its death. For ligatures nothing answers so well as that usually employed
by the Chinese, namely, the fiber of the cocoanut husk. This is rough, and
makes a loop which saws off and separates the testicle very readily. The
next best substance for this purpose is horse-hair. Experiments with fine
wire, silk, silk gut, etc., show that these are all inferior to cocoanut fiber

and horse-hair.

FOWLS NOT PERFECTLY CAPONIZED.

Sometimes a portion of the testicle adheres and is left behind; in which
ease the fowls will not prove capons, as will soon be evident, and may be
killed for use as soon as the head begins to grow large and get red, and
they show a disposition to chase the hens. Then, again, the real capon
will make itself known by the head remaining small, the comb and gills
losing their bright redness and appearing withered; the feathers of the
neck and tail will also grow longer.

AGE TO KEEP CAPONS.

Capons should be kept to the age of fifteen or eighteen months, which
will bring them in the spring and summer, when poultry is scarce and bears
a high price. Still they should not be killed near molting time, as all poultry
then is very inferior. The operation of caponizing fails principally in conse-
quence of the bursting of the skin which incloses the soft matter of the testi-
cles, some of which remains in the bird.

DANGER OF BURSTING OF THE TESTICLES.

Fowls of five or six months old are less liable to have the testicles burst
in the operation than younger ones, but they are also more apt to bleed to
death than those of from two to four months old. As the large vessel that
supplies the entrails with blood passes in the neighborhood of the testicles ;
there is danger that a young beginner may pierce this with the pointed in-

144 THE PEOPLE’S PRACTICAL POULTRY BOOK.

strument in taking off the skin of the Jower testicle, in which case the chicken
would die instantly. There are one or two smaller vessels to be avoided,
which is very easy, as they are not difficult to be seen. If properly managed
no blood ever appears until a testicle is taken off; so that should any appear
before that, the operator will know that he has done something wrong. If
a chicken die during the operation by bleeding, it is of course as proper
for use as if bled to death by having its throat cut.

FOWLS SELDOM DIE AFTER THE OPERATION.

Fowls very seldom die after the operation unless they have received some
internal injury, or the flesh of the thigh has been cut through, from not being
drawn back from off the last two ribs, where the incision is made; all of
which accidents may be liable to occur with young practitioners.

TESTICLES WHEN FOUND LARGE.

When the testicles are found very large, the silver tube may be too small
for the operation; in this case a larger one made of small bamboo or elder,
about three- eighths of an inch in diameter, may be substituted, with a strong
cocoanut string or ligature. But for chickens of small and medium sizes, the
silver tube, with a horse-hair in it, will answer perfectly well.

MARKING CAPONS BEFORE LETTING THEM RUN.

When a chicken has been cut it is necessary before letting it run to put a
permanent mark upon it; otherwise it would be impossible to distinguish it
at first from others not baie on. Cutting off the outside or inside toe
of the left foot, will enable one to distinguish them at a distance. Another
mode is to cut off the comb, then shave off the spurs close to the leg, and
stick them upon the bleeding head, where they will grow and become orna-
mental in the shape of a pair of horns. This last mode is perhaps the best,
but it is not so simple and ready as the first. Whichever plan is adopted,
the fowl should be marked before performing the operation.

TREATMENT OF WINDY SWELLING IN CAPONS.

It is very common, after the operation, and while the wound is healing,
for the side to puff out with a windy swelling. This may be relieved by
making a small incision or puncture in the skin, which will let the wind
escape. Those fowls make the best and finest capons which are hatched
early in the spring; as they can be cut before the hot weather comes, which
is a great advantage. The operator. should not be discouraged with the first
difficulties ; for with practice they will disappear; every year’s experience
will render one more expert, until the cutting of a dozen or more fowls be-
fore breakfast will be a small matter.

DISSATISFACTION WITH THE OPERATION.

It may be well to give a warning against becoming dissatisfied with the
instruments. A raw hand, when he meets with difficulties, is apt to think

THE PEOPLE’S PRACTICAL POULTRY BOOK. 145

the tools are in fault, and sets about to improve them and invent others; but
it may be only himself that lacks skill, which practice alone can give. Those
who have devoted much time and attention to the subject say that they have
found the old Chinese instruments, illustrations of which are herewith given,
preferable to all others. In addition to these instruments, a regular Chinese
set contains a flat kind of spatula something like the upper part of a spoom
handle. This is about four inches long and half an inch wide, and slightly
curved at each end in opposite directions. It is for the purpose of pushing
the intestines out of the way, an office very well performed by the handle
of a teaspoon. The engravings given below represent the instruments used
in making capons, according to the Chinese method, reduced only about
one-fourth their actual sizes.

DESCRIPTION OF THE IMPLEMENTS TO BE USED.

a, a knife, the edge of which resembles that of a chisel with a bevel or
slanting edge, half an inch in the greatest width; the other end or handle
consists of two forcep blades terminating at a, a, in slender points, and forme
ing spring forceps. The whole length from the cutting edge to the end of

DESCRIPTION OF IMPLEMENTS USED.

the pliers is about six inches. ¢, c, two broad hooks of silver or other metal,
each half an inch in width and one and a half in length. 6, an elastic bow,
six inches long, made of whalebone or ratan, about the thickness of a large
quill, and split horizontally into two pieces. To the ends of this bow the
broad hooks are attached by strong cords about half an inch long. At the
end d, the cord embraces only the lower half of the split bow, whilst both
nieces are included in the string, at the end e. 7, is a small ring which en-

146 THE PEOPLE’S PRACTICAL POULTRY BOOK.

eircles both portions of the bow. When the hooks are first put in and only
half the strength of the bow is required to act upon them, this ring is slipped
to the end e. But if the whole strength of the bow is needed to force the
hooks apart and stretch the wound open, the ring is passed towards the
end d. Thus, by means of the split bow and sliding ring, the strain upon
the hooks can be increased or slackened at pleasure. 7, a tube of silver or
other metal three or four inches long, made square at the upper, and flattened
at the lower end &, to the width of three-tenths of an inch; this tube is for
the purpose of passing the fiber or hair ligature m, forming the loop n. -g, a
narrow curved spoon, the slender handle of which tapers off, and has a steel
point fitted into it, furnished at the extremity with a very small hook, A ;
the inner edge of this hook is sometimes sharpened. |

THE OPERATING TABLE.

The operating table is represented in the following cut, figure 1. This
table may be about two and a half feet long by one and a half feet wide, and
two and a half feet high. At two of its corners it can have a raised molding
about half an inch high, extending along the sides six or nine inches, for the

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purpose of placing the instruments at one corner and at the other some of
the feathers under a stone, to keep them from being blown away. On one
side there is a slit c,passing through the table, about one and three-quarters
of an inch long by one-half an inch wide, running diagonally ; being about
three inches from the end and six and a half from the side. Through this
slit the padded band or soft list, d, d, for confining the wings, passes below
to be attached to the lever e. This lever has a four or five pound weight
hung to it, and works on a screw or pin, by which it is attached to the leg.
When not in use the lever rests on a pin or ledge in the other leg. On being
let down, the attached band clasps the wings of the chicken lying on the
table, with greater or less force as the weight is drawn to or from the end

THE PEOPLE’S PRACTICAL POULTRY BOOK. 147

of the lever. The next thing to be described is the lever, A, upon the table,
the object of which is to hold down the legs as these are extended backwards,
This lever is padded beneath, and is furnished with a Kinge at 7, which ad-
mits of being raised at the end 4, it projects beyond the edge of the table,
and has also a five pound weight suspended by the string /, which increases
or diminishes the pressure by being moved to or from the table. Through
one portion of the hinge an iron screw, m, passes beneath the table where
the end is secured by a nut. This screw or pin allows the lever to move
sidewise, whilst the hinge admits of its being raised or let down. A range
of holes, about one-third of an inch wide, is made through the table, to re-
ceive the pin of the lever, as this has to be placed nearer to or farther from
the slit c, according to the size of the chicken. The first hole is about eleven
inches from the nearest end; the second, fourteen inches; the third, seven-
teen inches. The last is adapted to very large cocks or even turkeys.

POSITION OF THE FOWL ON THE TABLE.

In figure 2, the position of the fowl when secured, lying upon its left side
upon the table, is represented, d being the wing-band, / the lever placed
over the legs, and a the place where the incision is made. The table is a
refinement in the art of caponing which we believe is altogether new, not-
withstanding the thousands of years which have elapsed since the operation
has been habitually practiced. The difficulty of making a subject, apparently
simple, well understood by persons to whom it is entirely new, is, we think,
a sufficient apology for the length of the details given.

USEFULNESS OF CAPONS.

In France and other countries, besides furnishing a luxurious food, capons
are made useful in taking care of broods of young chickens, ducklings,
turkeys, and pheasants, which they are said to do much better than hens,
owing to their larger size and thicker coats of feathers. The moment the
chickens are hatched they are taken from the hens and given to a capon,
who rears them with all the care of a parent, often having a small bele
attached to his neck, the tinkling of which serves the purpose of keeping thu
brood about him, similar to the clucking and maternal sounds of the mother.
Should he show a disposition to treat the young chickens roughly at first, he
may be confined alone for a day or two in a dark place, after which if they
be put with him he will be pleased with their company and continue to take
care of them. The hen is cooped, and well fed until she regains the flesh
and strength lost whilst sitting, and then turned out to lay again. In this
way the poulterer is enabled to raise a large number of chickens from a few

hens. The capon generally brings double or treble the price of common
poultry.

ANOTHER MODE OF PLACING THE FOWL.
Figure 3 shows a different mode of preparing the fowls for caponizing,
_ which only requires a very little trouble to make. In the first place you con-

-

148 THE PEUrLE’S PRACTICAL POULTRY BOOK.

fine the cockerel between the two weights, on a table or board, as you choose,
(see engraving,) laying him with the left side downwards, and placing his
wings locked across the back, which assists in holding him down; the legs
extended backward, with the upper one drawn furthest out. Leave the head
and neck free. Pluck the feathers from
the right side, near the hip-joint, from an
inch to an inch and a half in diameter,
and on a line with the shoulder. Then
proceed with the business as directed
elsewhere.

TO CAPONIZE YOUNG PULLETS.

Young pullets may also be caponized,
so as to deprive them of their reproduc-
tive powers. It has the same effect upon
them that it does upon the cockerels—rendering them more easy to fatten.
A pullet that has no inclination to lay regularly can be got rid of in this way
with profit to the breeder. The usual method of making powlardes, as capon-
ized hens are termed in France, is to-extirpate the egg-cluster, or ovaries, in

a similar manner to extracting the testicles from young cocks. Mr. YarREeLi

says, however, “that it is quite sufficient merely to cut across the egg-tube
or oviduct, with a sharp knife.” Birds after once being caponized are never
subject to the natural process of molting. |

= ee

ANATOMY OF THE EGG.

THE OVARIUM.

In a laying hen, M. ViELE, an eminent enatomist of France, says, may
be found, on opening the body, what is termed the ovariwm—a cluster of
rudimental eggs, of different sizes, from very minute points up to shapes of
easily-distinguished forms. ‘These rudimental eggs have as yet no shell or
white, these being exhibited in a different stage of development; but consist
wholly of yolk, on the surface of which the germ of the future chicken lies.
The yolk and the germ are enveloped by a very thin membrane. When

THE RUDIMENTAL EGG,

still attached to the ovariwm, becomes longer and larger, and arrives at a
certain size, either its own weight, or some other efficient cause, detaches
it from the cluster, and makes it fall into asort of funnel, leading to a pipe,
which is called the oviduct. Here

THE YOLK OF THE RUDIMENTAL EGG,

hitherto imperfectly formed, puts on its mature appearance of a thick
yellow fluid; while the rudimental chick or embryo, lying on the surface
opposite to that by which it had been attached to the ovarium, is white, and
somewhat like paste. The white, or

ALBUMEN OF THE EGG,

now becomes diffused around the yolk, being secreted from the blood vessels
of the egg-pipe, or oviduct, in the form of a thin, glassy fluid; this is pre-
vented from mixing with the yolk and the embryo chicken by the thin
membrane which surrounded them before they were detached from the
egg-cluster, while it is strengthened by a second and stronger membrane,
formed around the first, immediately after falling into the oviduct. This
second membrane, enveloping the yolk of the germ of the chicken, is thickest
at the two ends, having what is termed bulgings by some, and chalazes by
anatomists ; these bulgings of the second membrane pass quite through the
white at the ends, and being thus, as it were, embedded in the white, they
keep the inclosed yolk and germ somewhat in a fixed position, preventing

—

150 THE PEOPLE’S PRACTICAL POULTRY BOOK.

them from rolling about within the egg when it is moved. The white of 3
the egg being thus formed, a third membrane, or, rather, a double mem-
brane, much stronger than either of the first two, is formed around it, be-
coming attached to the chalazes of the second membrane, and tending still
more to keep all the parts in their relative positions.

PROGRESS OF THE FORMATIONS. |

During the progress of these several formations, the egg gradually
advances about half way along the oviduct. It is still, however, destitute of
the shell, which begins to be formed by a process simliar to the formation
of the shell of a snail, as soon as the outer layer of the third membrane has
been completed. When the shell is fully formed, the egg continues to
advance along the oviduct, till the hen goes to her nest and lays it.
From ill-health, or accidents, eggs are sometimes excluded from the oviducts
before the shell has begun to be formed, and in this state they are called
wind eggs.

THE EGG HAS SIX DIFFERENT ENVELOPES.

Reckoning, then, from the shell inward, there are six different en-
velopes, of which one only could be detected before the descent of the egg”
into the oviduct,—the shell; the external layer of the membrane lining
the shell; the internal layer of same lining; the white, composed of a
thinner liquid on the outside, and a thicker and more yellowish liquid on
the inside; the bulgings, or chalaziferous membrane; and the proper mem-
brane. One important part of the egg is

THE AIR-BAG,

placed at the larger end, between the shell and its lining membrane. This
is about the size of the eye of a small bird in new-laid eggs, but is in-
creased as much as ten or twelve times in the process of hatching. The
air-bag is of such great importance to the development of the chicken—
probably by supplying it with a limited atmosphere of oxygen—that, if the
blunt end of an egg be pierced with the point of the smallest needle, the
ege cannot be hatched.

DOUBLE-YOLKED EGGS.

°

Instead of one rudimental egg falling from the ovarium, two may be
detected, and will, of course, be inclosed in the same shell, when the egg
will be double-yolked. The eggs of a goose have, in some instances, been
known to contain even three yolks. If the double-yolked eggs be hatched,
they will rarely produce two separate chickens, ‘but, more commonly,
monstrosities—chickens with two heads, four legs, and the like.

THE SHELL OF THE EGG.

The shell of the egg, chemically speaking, consists chiefly of carbonate
of lime, similar to chalk, with a small quantity of phosphate of lime and

THE PEOPLE’S PRACTICAL POULTRY BOOK. : 151

animal mucus. When burned, the animal matter and the carbonic acid
gas of the carbonate of lime are separated ; the first being reduced to ashes,
or animal charcoal, while the second is dissipated, leaving the decarbonized
lime mixed with a little phosphate of lime.

THE WHITE OF THE EGG.

The white of the egg is without taste or smell, of a viscid, glairy con-
sistence, readily dissolving in water, coagulable by acids, by spirits of wine,
and by a temperature of one hundred and:sixty-five degrees Fahrenheit. If
it has once been coagulated, it is no longer soluble in either cold or hot
water, and acquires a slight insipid taste. It is composed of eighty parts of
water, fifteen and a half parts albumen, and four and a half parts mucus;
besides giving traces of soda, benzoic acid, and sulphureted hydrogen gas.
The latter, on an egg being eaten from a silver spoon, stains the spoon a
blackish purple, by combining with the silver, and forming sulphuret of
silver. The white of the egg is a very feeble conductor of heat, retarding
its escape, and preventing its entrance to the yolk; a providential con-
trivance not merely to prevent speedy fermentation and corruption, but to
arrest the fatal chills, which might occur in hatching, when the mother
hen leaves her eggs, from time to time, in search of food. Eels and other
fish which can live long out of water, secrete a similar viscid, substance on
the surface of their bodies, furnished to them, doubtless, for the same
purpose.

THE YOLK OF THE EGG.

The yolk has an insipid, bland, oily taste; and, when agitated with water,
forms a milky emulsion. If it is long boiled it becomes a granular, friable
solid, yielding, upon expression, a yellow, insipid, fixed oil. It consists,
chemically, of water, oil, albumen and gelatine. In proportion to the
quantity of albumen, the egg boils hard.

THE WEIGHT OF EGGS.

The weight of the eggs of the domestic fowl varies materially; in
some breeds averaging thirty-three ounces per dozen, while in others, but
fourteen and a-half ounces. A fair average weight for a dozenis twenty-two
and a-half ounces. Yellow, mahogany and salmon-colored eggs are generally
richer than white ones, containing, as they do, a large quantity of yolk.
These are generally preferred for culinary purposes; while the latter, con-
taining an excess of albumen, are preferred for boiling, etc., for the table.

FACTS ABOUT INCUBATION.

Weare informed by M. Trcrrmeter that, in breaking a number of eggs
into a basin, a small circular speck may be observed upon each yolk. This
speck is the rudiment of the young chick, and the construction of the egg is
such that, on whatever side it is turned, the rudimentary germ is always

152 THE PEOPLE’S PRACTICAL POULTRY BOOK.

uppermost, so as to receive the heat from the sitting hen. The mechanism.
by which this is managed is very simple:—The lower side of the yolk is
weighed or ballasted by two heavy twisted masses of very firm albumen,
which keep the germ constantly uppermost. Contrary to general belief,
these ballasting weights are found in all eggs, whether laid by pullets or old
hens. If an egg has been set upon for even a few hours, the size of the
germ is increased, and if left in the nest of a sitting hen for twenty-four
hours, small blood vessels may be seen forming a beautiful zone around it.
The yolk, like the white, is composed of concentric layers, which may be
seen when it is boiled hard, and from the germ a tube runs to a central
hollow or cavity, often noticeable when an egg boiled hard for salad is cut
across.
WHEN A FECUNDATED EGG IS PLACED UNDER A HEN,

or deposited in an incubator, and subjected to a temperature somewhat
above one hundred degrees, the germ undergoes a remarkable series of
alterations, being gradually developed into the perfect chick. During the
period of incubation, various changes occur. The air-vesicle at the end
gradually becomes larger in proportion as the water of the albumen
evaporates, through the pores of the shell. During its development, the ~
chicken derives its nourishment chiefly from the yolk; and shortly before
birth the remainder of the yolk is drawn into the abdomen, and passing into
the digestive canal, constitutes the first food of the newly hatched animal.
During incubation, the blood of the chick is aerated by passing through a
series of vessels in a temporary respiratory membrane which lines the porous
shell; this makes its appearance on the third day, and gives rise to that
opacity of the fertile egg which may always be observed. It is not until the
nineteenth day of incubation that the beak of the chick ruptures the enlarged
air vesicle, and it then only commences to breathe by means of its lungs.
This is accompanied by a peculiar sound known as “ tapping,” which is
merely respiratory, and is not caused by contact of any kind between the
beak of the chick and the interior of the shell.

INCUBATORS.

THE HATCHING AND REARING OF CHICKENS BY ARTIFICIAL MEANS

has not received that attention which its importance demands. The business
of raising poultry in this country has been very limited and its operations
very primitive. It is only for a few years past that farmers and fanciers have
taken hold of it with any degree of earnestness; and for the very short
time they have given it their attention their success has been wonderful,
and plainly shows what can be done by a little attention and perseverance.
Poultry and eggs should be one of the staple articles of subsistence for the peo-
ple, where now only a few, comparatively, share in these luxuries, on account
of the high prices these necessities of life command. Chickens should never
sell for over twelve cents per pound, and eggs twelve cents per dozen; and
the present prices could be reduced to the above standards by means of the
artificial methods of hatching and raising them. If each individual who
takes an interest in
RAISING POULTRY EITHER FOR PLEASURE OR PROFIT
had the means of hatching out only one hundred and fifty chickens every
three weeks it would quintuple the stock of the country. And what a saving
of time and labor; and especially when such an instrument could be man.
aged by the younger folks. An incubator that would hold two hundred eggs
would produce in six sittings, on an average, nine hundred chickens, even
allowing for the loss of fifty eggs by various means at each sitting and
would perform the work of sixteen hens every three weeks; and the
hens could be brought back to the business of laying again in a very
short time. Of course we do not mean to keep the hens from having one
good sitting a year, which is so necessary for their rest, comfort and health.
We have not in this estimate taken into account the length of time it takes
the hen to raise her brood so that they may look out for themselves. This
will be treated of more fully under the title of “ Artificial Mothers.”
THE DIFFERENT INCUBATORS.

From the number of successful experiments that have been made by dif-
ferent inventors and scientific men, we are more fully convinced of the
practicability of the plan, and that it wants only encouragement from the
people to make it a success.

«

154 THE PEOPLE’S PRACTICAL POULTRY BOOK.

THE EGYPTIAN MODE OF HATCHING EGGS.

The Egyptians hatched eggs in ovens on an immense scale with great suc-
cess. Thousands of thousands of chickens were hatched in a season in this
way. Reaumur succeeded in

HATCHING CHICKENS IN WOODEN CASKS
by surrounding them with fresh manure in a state of fermentation, and this
method, though not the most pleasant, is still employed in France with good
results.

CANTELO was successful in supplying the heat from above in imitation of
the hen. The elaborate contrivance of Mrnasi was a very ingenious and
successful effort. It could hold two hundred eggs. The chickens were all
strong, healthy and vigorous, but the great drawback to these two methods
of CanTELo and Mrnasi was the expensiveness.

GEYELIN’S INCUBATOR

is one which we do not think very desirable at the present day ; still we give,
in this connection, a description of it, with illustrations, more for the purpose

GY
D S

esses hisses

Fig. 2.

of showing the marked improvement made in these machines than for any
other reason. Figure 1 represents a perspective elevation of an artificial pen
for hatching ; figure 2, a transverse section of the same. The hatching appa-
ratus consists of separate parts: first, a glass-covered box; second, a water
tank ; third, a floating vessel; fourth, a gas or oil lamp.

The glass-covered box is made of japanned tin; it has a glass door through
which the light can be seen; the bottom of this box is perforated in the cen-
ter for the admission of air to the lamp, and the other part is carpeted to
receive the chickens as they leave their shells. About twelve inches from
the bottom are four brackets, to receive the water tank; the lid has a per-
forated border for the escape of the vitiated air and steam from the water.
The sides are provided with handles for carrying the box from one place to
another, and it stands on fonr knobs to allow a free passage of air under-

THE PEOPLE’S PRACTICAL POULTRY BOOK. 155

neath. The water tank is made of tin, and a little smaller than the box, so
as to allow half an inch free passage of air all round. The floating vessel is
made of tin, and is a trifle smaller than the water tank, so as to allow of its
floating in it. The center of this vessel has an oval opening, in which a
registering thermometer is kept to show at all times the temperature of the
water. The bottom of this vessel is covered about one inch deep with silver
sand, on which the eggs are placed. By means of the central opening, and
that between the tank, the temperature is kept in a constantly moist state.
The lamp can be for oil or gas, but gas is certainly preferable. The manage-
ment of the apparatus is so simple that it can be attended to by a child, and
only a very few directions will be necessary :—1. Fill the tank with hot water
till the floating vessel reaches the top level, then see that the water has a
temperature of about one hundred and twelve degrees, after which light the
lamp, and should the heat of the water increase, reduce the flame; but if the
temperature rises or decreases but slowly, it can be regulated by admitting
more or less air through the door of the box. 2. The principal point, how-
ever, is, that the temperature on the sand should not vary much from one
hundred and five degrees, and it will be found that with water-heat of one
hundred and twelve degrees, the sand will be one hundred and five, and on
the eggs ninety-eight degrees. For beginners, however, it is always best to
put the apparatus in action a day or two before placing eggs init. 3. Turn
the eggs once or twice a day, and keep the water replenished as it evap-
orates.

The only incubators that are considered at all practicable are those of M.
Cargonnizr, Mr. Brinpiey and Mr. F. ScHroper.

M. CARBONNIER’S INCUBATOR

was quite a simply constructed machine. The heating apparatus consisted of
a tin or copper cistern or boiler of any desired size made with a flat bottom
and heated by a lamp, for which a chamber was provided in one end. The
lamp was so constructed as to burn for a certain length of time without at-
tention, and it was essential that the lamp chamber should be in the end of
the cistern that there might be a regular circulation of the water. The cistern
was kept nearly filled; and the constant immersion of the thermometer was
necessary to show the temperature. The eggs were placed in a drawer under
the cistern on a little hay. They were not exposed to the direct heat of the
cistern, but were covered with a piece of canvas, on which is spread a layer
of sawdust half an inch thick. The sawdust became warmed by the heat of
the cistern and resting gently upon the eggs warms them in a more natural
way than any preceeding incubator we know of. Inthe egg drawer should be
‘a second thermometer to indicate the heat the eggs were subjected to. The
temperature of the sawdust may be kept at a standard of one hundred and
two or one hundred and three degrees Fahrenheit, and regular attention was
necessary to insure this. The eggs were withdrawn every day and exposed
to the cold air for about twenty minutes, and turned over as often, and the

_

156 THE PEOPLE’S PRACTICAL POULTRY BOOK.

sawdust laid again upon them, and sprinkled with water heated to one hun-
dred and five degrees, so as to make it slightly moist.

THE ARRANGEMENT OF MR. BRINDLEY’S INCUBATOR

is shown by figure 3. It is a copper boiler heated by a lamp or gas jet, B,
furnished with a reservoir, also marked B, carefully constructed to burn with
steadiness. From this boiler the hot water flows constantly through a sys-

3
‘4
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os
oO
3
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5 2
7 3
Ba
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4 8g
Ay 5
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tem of metal pipes, arranged in a horizontal place between two plates of
glass, which thus forms a hot-air chamber heated by the pipes. Under the
lower glass plates slides the drawer C, lined with felt which contains the
eggs. At each side of the lamps at A are

TEMPORARY RECEPTACLES, OR ARTIFICIAL MOTHERS,
to receive the chickens for the first day, after which they may be removed

THE PIEOPLE’S PRACTICAL POULTRY BOOK. Wor

and provided for separately. The hot air chamber is provided with a “ safety
valve,” acted on by the expansion of mercury, which opens at a given tem-
perature. This valve seems to have been employed first by M. VaLiex of the
Jardin des Plantes, Paris. Mr. Brinpiry’s valve seems to have been su-
perior to all those shown before him, and to answer all reasonable purposes,
Mr. Wrieurt thinks it impossible to make any valve the sole regulator, and
expect it to keep the heat uniform. He is under the impression that when
the heat becomes two or three degrees too high all that is expected is, that
the valve will open and admit cold air to reduce the temperature; but if the
air is really hot the valve, though open, cannot entirely keep the heat down,
nor can it guard against a lower temperature than is proper. We shall show
hereafter how the heat is regulated by the Graves’ plan, so as to obviate
these difficulties. |

_ Brinpiey’s machine differs radically in principle from the preceding one,
as also from Mr. F. H. ScuropeEr’s, in that the valve is not employed directly
to warm the eggs but simply to impart heat to a chamber of hot air through
which the heat is communicated. In other respects the management is simi-
lar. The eggs require to be withdrawn and cooled once a day; should be
carefully turned and sprinkled with warm water,which should also be allowed
to moisten the felt lining of the tray in which they are contained.

‘THE INCUBATOR OF MR. F. H. SCHRODER

is shown in figure 4. He has adopted an altogether distinct and separate
boiler, which is not shown; but which is connected with the hot water tank

; Fie. 4.
C, of the incubator by two pipes; B being the inlet pipe, and D the outlet.
This tank is provided with an open table, I, in which a thermometer can be
placed to show the temperature, and with a ventilating tube H, which is open
at top and bottom. Under the tank slide the egg drawers E, which in area
resembles the quadrant of a circle — this is of a circular form.

158 THE PEOPLE’S PRACTICAL POULTRY BOOK.

THE INCUBATOR BEING OF A CIRCULAR FORM,

the bottom of these drawers are of perforated zinc, and partly filled with
sand, both to preserve the heat and to form a convenient and warm recep-
tacle for the newly-hatched chickens. Curtains are provided to surround the
sides of the incubator, and thus guard, in some measure, against change of
temperature in the apartment. In using this incubator the ego-drawers E
are partly filled with chaff or other similar material, on which the eggs are
deposited. The water from the cold water cistern F, underneath them,slowly
evaporates with the heat above, and preserves a gentle moisture around the
eggs during the process of incubation, percolating as it does through the
chaff and perforated bottom of the egg-drawer; ventilation takes place
through the middle shape or pipe H. Sprinkling the eggs is not necessary in
Mr. Scuroper’s plan; all that you need to do is to replenish the cold water
tank F when exhausted. The eggs, however, as in all incubators, should be
withdrawn, cooled half an hour and turned every day.

THE INCUBATOR OF COL. STUART WORTLEY,

represented in figure 5, is described by Mr. Wrieut in his work as superior
to all the rest; but, at the same time, admits that it has not yet been gen.
erally tested. D, is a saddle-backed or other convenient boiler, furnished

ene rr

\

if
|

cf

Fie. 5— Con. Stuart WortTLEY’s INCUBATOR.

with a steam dome, by which the steam is collected and allowed to escape.
Connected with the boiler is a simple cistern C, by which the hight of the
water is always kept uniform, a glass gauge, A, showing the hight at a glance.
The water in the boiler is always kept boiling, and circulates therefore at a
uniform temperature through the pipes, which heats the egg chamber.
These pipes pass through padded holes, and hence by sliding them in more,
there is greater heat imparted for cold weather, or by withdrawing them a
little the temperature will fall.
| THE GREAT IMPROVEMENT OF COL. WORTLEY’S INCUBATOR

is the control he has over the variations of temperature. He seems to take

pe ae

Se

THE PEOPLE’S PRACTICAL POULTRY BOOK. 159

advantage of the natural law, which, without trouble, gives him always a
temperature of one hundred and twelve degrees, and then provides for
changes by giving more or less of heating surface.

THE AMERICAN INCUBATOR.

This incubator, represented by the cuts; figure 4, representing the out-
ward appearance of the machine, and figure 5 the inside arrangements,
was awarded the first premium at the Pennsylvania State Poultry Ex-
hibition, held in the city of Philadelphia. |

C, figure 5, isthe nursery for young chickens for the first week after hatch-
ing, D being a ventilator, of which there is a corresponding one in the rear.
B, B, B, B, is the boiler, by which the heat is generated by means of a lamp
L. N,N, N,N, are the nests or drawers for the eggs. The two lower

Fie. 4. Fie. 5.
THE AMERICAN INCUBATOR.

ones being directly under the boiler, the heat is applied above the eggs, the
same asin natural incubation. To apply the heat in the same manner to the
eggs in the upper drawers, the inclined shelves, R, R, are used, (the two
drawers being tight-bottomed also.) The heat is thus forced to ascend as
shown by the arrows, and passes over the eggs, escaping by the ventilators
at H, H, into the nursery, C, where it is again utilized for the young chicks.
V, V, are tubes going through the boiler, serving for stays to keep the
boiler from. bulging or collapsing, and also answering for ventilating the
lower tier of drawers. The-boiler is so constructed as to keep the water in
constant circulation, thus securing, as is claimed, a uniform heat in all
portions of the boiler, with a smaller consumption of fuel than by any other
method.

_ The great trouble in hatching machines heretofore presented to the
public, has been the impossibility of keeping the drawers below the boiler at

160 THE PEOPLE’S PRACTICAL POULTRY BOOK.

the same temperature as those above. It is claimed that in this machine
that difficulty is entirely overcome; and that by the arrangement of the
ventilators heat is more perfectly under control than has been before at-
tained. This—an even temperature—is the most important point to be
secured ; with it success is almost certain; without it, almost impossible.
The proper heat is one hundred and three dep ees Fahrenheit ; the minimum
being one hundred degrees, and the maximum one hundred auld five degrees.
It is not always fatal to let the heat go below one hundred degrees, if not
allowed to remain so any great lene of time ; but a heat of one hundred
and seven or one himdeal and eight degrees is almost certain death to all
unhatched chickens. The period of incubation is not shortened, as many
suppose; or, at most, only one day—twenty days being the ay erage time;
and we froquahtly see hens bring off their broods in that time, if close
sitters. The chicks come out remarkably strong and healthy, and are
always free from vermin; and after the first few dies require no more care
than if hatched under a ne
THE GRAVES’ INCUBATOR.

Figure 1 is a perspective view of a portion of an incubator case, showing
the ventilating and heat-regulating devices. Figure 2 is a transverse,
vertical section of figure 1. Figures 3 and 4 are views in detail of the heat.

AN T is

= LAA TMM

hi aii

BEL sll

| SS i
te |

ne

oe Lp Gra = = I
TUUTIUL NULL tli

Sa : ®
| i i i

Fig. 1— PERSPECTIVE VIEW OF GRAVES’ INCUBATOR.

regulating devices; and figure 5 (shown elsewhere,) is a view of an artificial
mother, or protector. The object of this invention is to maintain a definite

THE PEOPLE’S PRACTICAL POULTRY BOOK. 161

degree of temperature in incubators heated by water, and it consists, mainly,
of two horizontal glass tubes, closed at one end, containing alcohol, and
located under the hot water tank, each tube communicating with a vertical
cylinder filled with mercury, one at each end of the incubator; in which
cylinders are cork pistons or floats, having rods attached to pivoted levers,
which are so connected with the regulators on the heating lamps and ven-
tilating valves, communicating with the incubating chamber, that the rising
of said floats or pistons beyond a certain point by the expansion of the
alcohol will act to check the flames of the lamps and open the ventilating
_ valves, thus decreasing the temperature: of the air and water, while the de-
pression of said floats, in consequence of the contraction of the alcohol, will
produce an opposite effect and highten the temperature, the parts being so
arranged as not to be affected by the medium temperature, at which the
incubator is to be kept, but only by higher or lower degrees.

EXPLANATION OF THE ILLUSTRATION.

In the drawing A represents the incubator, which is divided into several
compartments, as shown in figure 2, viz.:—The cold water tank, B; in-
cubating space, C; hot water tank, D; protecting or heat-retaining space,
E; and drying loft, F. The ends of the incubator are provided with lamps,
G, which heat the water in reservoirs, H. These latter communicate,
through mies I, I, with the hot water tank, D. J, is a reservoir, which

Fig. 2.—TRANSVERSE SECTION OF GRAVES’ INCUBATOR.
supplies oil to the lamps. K, K, represent glass tubes under tank, D, and in
contact with the bottom thereof. Said.tubes are filled with alcohol, or other
expansible fluid, and communicate at their outer ends through the bent:
tubes, L, with the cylinders, M, which contain mercury. N, represents a

piston rod, attached to a cork piston, or float, N, in the cylinder, M. The
11

162) THE PEOPLE’S PRACTICAL POULTRY BOOK.

upper end of rod, N, is attached to an arm or lever, O, which is pivoted at
one end and swings freely at the other. P, represents a valve, which com-
municates with the incubating space, C, and is connected by wires, R, with
the free end of lever, O; said wires are not rigidly connected with valve, P,
but have a sliding attachment. §, represents the lamp-burner, which is
provided with the tube, 8, which is beveled off at one side, as shown. Ty, is
a guard or regulator, which is journaled on shaft, ¢, beside the tube, S, and
when not in operation inclines from the same. The shaft, ¢, is bent on the
outside of the burner into an elbow or crank, U, which is connected by the
spiral spring, V, to the lever,O. The operation of this invention is as
follows :—The standard temperature for hatching eggs is about one hundred
and two degrees Fahrenheit, at which point this device is arranged to remain
inoperative; but, when the water in tank, D, becomes heated above this
‘point, the expansion of the alcohol in tubes, K, causes the cork float or
‘piston, N, to elevate the rod, N, and lever, O, which latter being connected
‘to valve, P, by wire, R, and to regulator, I, by spring, V, opens valve, P,
and causes regulator, T, to close over the beveled side of tube, S, thereby
lowering the flame in proportion to the nearness it approaches the tube.

FIGURE 3. FIGURE 4,

When the valve, P, is opened, warm air rushes up through tube, W, and out
through said valve, thus cooling the space, C; while the flame of the lamps,
being diminished, the temperature of the water in tank, D, will fall until the
medium of one hundred and two degrees is reached, when the alcohol in
tubes, K, will contract far enough to lower the lever, O, valve, P, and
regulator, I, to their former positions. X is a tube for drawing off the
water from the cold water tank, B; Q is a slide, when the heat does not pass
off as rapidly as necessary through the valve P, to cool the incubator space
©, open the draw Q, and the cold air rushes in from below drawing out
the hot air above. It should always be borne in mind, however, that. the
opposite end of the machine has a.similar arrangement to that shown in
figure 1, with which one of the tubes, K, connects—the whole operating in
connection. The wires, R, are not rigidly attached to valve P, as above
mentioned, but slide through a staple or orifice in the same, to the end that

THE PEOPLE’S PRACTICAL POULTRY BOOK. 163

the lever, O, may have free play when the valve is closed or opened to its
utmost extent. A similar result is obtained by the use of the spring, V,
which permits the lever to rise after the regulator has closed over the tube
to its utmost extent.

THE REGULATOR AND TUBE

are so arranged, however, that the flame cannot be entirely extinguished by
the operation described, while the flame is graduated from a full blaze to a
very faint one.’

THE GREAT DIFFICULTY IN ARTIFICIAL HATCHING.

It is well known that the great difficulty in artificial hatching is that of
maintaining a regular temperature, particularly in so variable a climate as in
the Northern States. The difference of temperature between day and night
has to be carefully provided for, and constant reference must be had to the
thermometers. This difficulty has heretofore been a great obstacle in the
way of the artificial hatching of chickens. By this invention, is obtained a
constant and even temperature at all times, provided, of course, that the
lamps are capable of producing sufficient heat for all exigencies.

THE PERIOD OF INCUBATION BY THESE MACHINES.

M. VaLLeE, an inventor of one of these machines, in giving the result, of
his experience touching the period of incubation necessary for the various.
species of eggs, states what is curious and worthy of record. For chickens it
takes twenty-one days; partridges, twenty-four; pheasants, twenty-five;
Guinea hens, twenty-five; common ducks, twenty-eight; pea fowls, twenty-
eight; Barbary ducks, thirty; geese, thirty; turkeys, twenty-eight. The
degrees of heat required to effect the above result are from one hundred and
four to one hundred and. ten degrees Fahrenheit.

ARTIFICIAL HATCHING OF DUCKS IN CHINA.

In closing our remarks on the use of incubators and artificial mothers, we
have deemed it not improper to give, from Commodore Prrry’s report of his
voyage to Japan, the mode used by the Chinese in hatching ducks’ eggs by
artificial means. After visiting the hatching chambers he carefully details
the plan of the Chinese, as follows :—‘‘ There was

NO ARTIFICIAL HEAT IN ACTUAL USE

while I was there. The temperature of the external atmosphere was at
about ninety degrees Fahrenheit, and there was a small chamber with a
number of furnaces and charcoal, ready to be lighted and put into requisition
at very short notice. The front room had large shelves on the two sides,
about four feet deep from the wall, extending the whole length, the lower
about a yard from the ground, and two others about eighteen inches apart.
These shelves were appropriated to eggs which were within two or three
days of their term. The shelves were first covered with two or three thick-
nesses of heavy,spongy paper, almost as thick as a blanket, which appearcd

*

164 THE PEOPLE’S PRACTICAL POULTRY BOOK.

to have been manufactured for the special purpose, in sheets four or five feet
square. Next came a layer of eggs, two deep, all over the shelves, and two
of the layers of the blanket paper mentioned. Parts of these shelves were
occupied. They felt very warm to the hand. Their warmth was certainly
much above that of the atmosphere, the blanket paper protecting them from
its chilling influence as well as sudden changes. On some parts of the
shelves the eggs were hatching, and the men were engaged, where they were
nearly all hatched, in separating them. They tossed the little ones, as well
as the eggs which showed signs of animation, very roughly and carelessly
into baskets at considerable distance, greatly endangering the strangers’ lives
from concussion, fracture of limbs, &c., in our estimation, but in John’s opin-
ion it merely broke the shells, and thus enabled them the better to extricate
themselves. The ducklings, after remaining a few hours to dry, and extri-
cate themselves from the shells, were placed on the floor in little movable
basket-work inclosures of bamboo, and supplied with a kind of grass chopped
up for food, which they ate with an appetite which showed that they fully
appreciated it. This grass was placed in little baskets with broad bottoms,
so that they could not be overset, and the vertical splints continued upward,
and were tied together at the top, so as to afford slats in the manner of a
horse’s manger. They could stick in their heads in the scramble for their
first breakfast, but could not trample the food under their feet. I presume
the young are transferred almost immediately to the boats, as I did not see
any which appeared more than a week old.

“ At the back part of their room is a mud wall partition, with a door in
the center, and two other walls running back at right angles to it, dividing
the back end of the building into three small apartments—one for the fur-
naces of charcoal, &c., the middle one serves as entrance, and the third is the
apartment appropriated to the most delicate part of the process. This has a
board floor, raised about four feet from the ground, beneath which are placed
the furnaces, if necessary. The apartment itself was very dark and smother-
ing; not much gas or smoke, but high temperature. This apartment con-
tained about ten barrels, lined with the flannel paper, stratwm super stratum,
about three or four inches thick. In these barrels the process begins, and
continues till within two or three days of its termination, when they go to the
shelves in the front room. The barrels are almost filled with eggs, a sheet of
paper being; interposed between each layer of about six inches, and the whole
covered with three or four sheets of the flannel paper, and a thick light lid,
composed in part of the same material. The whole arrangement seems to be
a most perfect protection from sudden changes of temperature, and I am
under the impression that the eggs are handled a great deal, as they opened
them without any hesitation, and even asked us if we should not like to in-
vest capital in the business, for which they offered to pay two per cent. a
month, cv a share of the profits, which were certain to be equivalent.”

From shis description it appears that the first, and possibly the most deli-

THE PEOPLE’S PRACTICAL POULTRY BOOK. 163

cate, stages of incubation are superintended with greatest care, and that the
egos are more freely exposed to the atmosphere as the incubation approaches
completion. It is to be regretted that the exact temperature of the rooms is
not given, the sensation of warmth being quite fallacious as a test of temper-—
ature.

REARING CHICKENS BY ARTIFICIAL MEANS.

ARTIFICIAL MOTHERS.

WuHERE poultry breeding is carried on to a large extent, and where it is
intended to rear the greatest number of chickens with the least number of
hens, or with an incubator, artificial mothers are of the utmost importance.
Chickens can be just as well reared, and, some writers aver, even better by ar-
tificial than by the natural method. The only use of the hen is to prevent the
natural heat of the chick’s body from cooling—to break up the food, and pro-
tect them from danger. In fact, chickens do not really require an artificial
hen. They only require a suitable covering for their bodies until full-fledged,
to preserve the natural heat, so as to keep their bodies warm, the same as
full-grown fowls.

TO GET EARLY CHICKENS.

The artificial mother is very convenient to persons raising poultry, either
on a large or small scale, to get early chickens in January or February, when
the weather will not permit them to run out, and to have fine,large fowls for
exhibition in the fall months. For large poultry dealers a good, light house
is required, with good ventilation, without a draught ; a dry and well graveled
floor ; sunlight, and a small run, with a little fire, in very cold, damp, chilly
and rainy days, to keep the atmosphere dry, is all that is needed to raise as
fine chickens as may be desired. The artificial mother, however, is a great
economizer of time and labor—saves the necessity of any coops, which would
otherwise be needed. It protects the little chicks from the changeableness
of the weather, and from the vermin that infests, more or less, all poultry
yards. By this mode the chickens are also completely under control, and
where they can be given all sorts of nourishing drinks and food, without fear
or trouble of the mother hen.

ARTIFICIAL MOTHERS MAY BE USED WITHOUT THE INCUBATOR.

Hens, especially those of the large or Asiatic breeds, are apt, when in con-
finement, to kill their chickens by treading upon them, or in scratching, and
occasionally some mothers pick their young to death or prevent them from
coming near her to pick up food. In the use of the artificial mother this can

166 THE PEOPLE’S PRACTICAL POULTRY BOOK.

be obviated, and each chicken allowed to get its equal amount of food with
the others. If the incubator is not used for hatching eggs, as we have said
before, the artificial mother will be found to be a very useful appendage to
the poultry yard, in more ways than one. As soon as the chickens are
hatched out, say in about twenty-four hours, take them from the hen and put
them into the artificial mother. Then place the hen back into the pen, in
readiness to perform, in a few days, her ordinary functions in laying.

PERSPECTIVE SECTION OF A PORTABLE ARTIFICIAL HEN.

The engraving herewith given is taken from Geyelin’s Poultry Breeding,
and described as follows :—A is a glass-covered frame three feet long, fifteen

0
ZEELLLETIU TILT OCOPLERETER EEE TEAL

Se ut

————————

RSS SSSSSSSSSSSSSSSSSSSS SSS

|

|

H

Ch

PERSPECTIVE SECTION OF A PORTABLE ARTIFICIAL HEN.

mches wide, two feet high at the apex, and twelve inches at the rise of the
glass frame. This forms a dry run in wet and cold weather. ‘¢ is an air-flue
across the frame for the necessary ventilation, and formed of perforated zine.
At each end of this flue a ventilator is fixed, by which the admission of air
can be regulated according to the temperature of the atmosphere. It will be
apparent that chickens are not exposed to draught by this arrangement of
ventilation. d is a frame lined with long fleece, under which the chickens
will roost the same as under the wings of a hen, and will even prefer the
artificial mother, as I have ascertained by experience. e¢ is about one inch
deep of ashes, which may be sprinkled over with flour of sulphur. They
make a dry and warm footing, and retain the heat; but they should be re-
newed or sifted once a week. (jf, the floor, should be slightly covered with
sand, and renewed every day. g is a small door, communicating with the
open run. / is a glass frame, made to open by means of a slide or by hinges.
B is the moveable open run, six feet long, fifteen inches wide, and twelve
inches high. Tt is made of galvanized iron wire, which not only keeps the
‘chickens from danger, but also prevents them from roaming. The artificial
mother, being portable, should be taken in-doors every afternoon during tlie
cold weather, and in the daytime should be placed on grass or dry land. The
run should be made of small mesh, rat-proof wire.

GRAVES’ ARTIFICIAL MOTHER.

This engraving represents one of the most approved artificial mothers of
the present day, in fact, we believe, the best yet in use or invented. Itisa@

THE PEOPLE’S PRACTICAL POULTRY BOOK. 167

box about six or eight feet long, with a glass door or lid that lifts up. ‘The
apparatus for heating the artificial mother is on the same principle as that of

GRAVES’ ARTIFICIAL MOTHER.

heating the incubator. It consists of a tank, a, filled with warm water, in-
closed in the box under, a, and provided on its under side with a lining of
sheepskin, or other soft material, and having an open space, covered with a
glass roof, d. t, thermometer, regulating the heat on the inside. e, sliding
door, for the chickens to run in or out, at either end of the artificial mother.
As we have said elsewhere, the mother is heated on the same principle as the
Graves Incubator, therefore we deem any further description unnecessary and
superfluous.

IRREGULAR SEXUAL VARIATIONS OF PLUMAGE,

Tus is a subject that has of late attracted considerable attention of
breeders, not only in this country, but also in England and France. Some
time during 1869 a correspondent and particular friend of Woore’s Rural
New- Yorker entered a complaint against a well-known breeder, of having
been swindled by him. He (the said correspondent) having purchased a
pair of fowls and represented that instead of receiving a male and
female bird he had got two male birds. Some time after he discovered
that one of the birds had every appearance of being a cock bird, both in
plumage and action, but laid an egg every day with the regularity of clock-

_

168 THE PEOPLE’S PRACTICAL POULTRY BOOK.

work. He could not account for this curious freak of nature. He set the
eggs of this product, but never had any of them hatch; seemingly none of
them were impregnated.

We now get, through the London Feld, illustrations of birds of this
character, which we give in this connection, with a condensed report of the
same as made to the Jeld, by the well-known author W. B. TrEGErmMErer.
He says :—“ The case of assumption of male plumage by the female as repre-
sented in fig. 1, is certainly one of the most extraordinary on record, for the
hen has not merely taken on the appearance of the male of her own variety,
but has become still more masculine. Every poultry fancier knows that a
Sebright bantam cock is what is called a hen-feathered bird—viz.: It has a
square tail like that of a hen, and is destitute of the flowing sickle and saddle

Fic. 1—BARREN FULL-FEATHERED SEBRIGHT BANTAM HEN.

feathers and long pointed hackles that ordinarily distinguish the male species
of domestic poultry. It might have been anticipated that the barren Se-
bright hen would have only assumed the male characters proper to the
breed to which she belonged, such as a largely developed comb, elongated
spurs, and the masculine crow ; but this specimen acquired the long sickle and
saddle feathers and pointed hackles of an ordinary full-feathered cock, still
retaining the beautiful lacings or markings peculiar to the variety to which
she belonged. The hen died in the autumn of 1869, before she had quite
got through her molt, consequently the sickle feathers are not so long and
curved as they would have been had she lived a few weeks longer. She was,

THE PEOPLE’S PRACTICAL POULTRY BOOK. 169

however, carefully preserved for me by Mr. E. Warp of London, and the
engraving is a very faithful representation of her appearance. The converse
of the assumption of male plumage by the hen is the putting on the female
plumage by the cock. There are, as is well known, several varieties of domes-
tic poultry in which the cocks are hen-feathered, as in some breeds of Ham-
burgs and Game. This peculiarity is generally hereditary, and in the old
days of the cock-pit, hen-cocks were well known. There is, however, a re-

Fie. 2.—FERTILE HEN-FEATHERED GAME BANTAM COCK.

-markable distinction between the two cases described. A hen that has

assumed the male plumage does so from being barren, and in consequence ‘of

‘disease or degeneration of the ovary. A hen-feathered cock, on the con-

trary, is perfectly fertile, and usually produces chickens with plumage like his
own. The change of plumage from the full feather of the cock to the sober
attire of the hen has never, I believe, been recorded, except by myself. It
was a Game Bantam that was kept by me as a stock bird for his first season,
and that changed at the second autumnal molt into the plumage of a hen of
the same variety—namely, brown-breasted red. During his second breeding
season, and as long as he lived afterwards, he produced chickens, some of
which were full-feathered cocks, and some hen-feathered like himself.”

POULTRY ENEMIES.

As every poultry-yard is more or less infested with, or annoyed by rats,
weasels, skunks, and other vermin, we have been induced to give in these
pages whxt we can find upon the subject of interest, and

HOW TO PREVENT THE DEPREDATIONS

of vermin on poultry. The most common enemy has proved with us to be
rats. We have had them frequently carry off chicks and ducks fully a
quarter grown, to say nothing of the depredations they have committed on
broods but a few days old, in some instances carrying off whole clutches in
the course 0} a few nights.

THE COMMON STEEL TRAP.

We have used the common steel trap, for catching rats, with good success
in our poultry-yard, but after a time the varmints become shy of its open
jaws, and it fails to perform the good offices we desire to have it. We have
then taken to the

COMMON BOX TRAP,

which is shown in fig. 1, and with which we have been quite successful. it
can be made by almost any one who is conversant with the use of tools,
requiring a few boards, nails and wire in its construction, and will last for
years, with any ordinary care.

HOW THE TRAP IS MADE.

The top and bottom of the trap are made of oak boards one inch thick and
twenty inches square. It is divided into two parts, making really two dis-
tinct traps. The corners are of wire about one-quarter inch diameter, and
‘the sides and partition of No. 7 wire. Holes are bored both top and
bottom and the wires inserted. The corner wires are riveted, holding the
trap firmly together; the doors are of oak, three-quarter inch thick, and are
kept in place by a cross wire on the top board of the trap and by two small
staples near the bottom edge of the door, which slide on the upright wires on
each side. The treadle, X, is also oak, working on the upright pin, O, as a
fulcrum, and being held in place by the wire hook, V, working on a pivot at

THE PEOPLE’S PRACTICAL POULTRY BOOK. 171

‘P, and on the lower end of which the bait is placed. ‘One side of the trap is
_ ‘represented as set, the other as sprung.

SETTING AND BAITING THE TRAP.

In setting this trap, when the rats are abundant, we have always baited
the trap for several nights before setting it in earnest ; we fasten the bait to
the hook, and then fix the trap so it cannot be sprung, then strew Indian
meal or other feed around the bottom of the
trap. In a few nights the rats will make
this quite a feeding ground. We have
caught, says a writer in Moores Rural
New- Yorker, twenty-seven rats in a single
night; sixteen at the first setting and
eleven at the next. Then perhaps it would
be a week before we would catch another.in
that trap; meanwhile we would start
‘another.

Fic. 1—Common Box TRAP.

THE BOX OR BARREL TRAP.

One simple arrangement has caught scores for us. In any building or
cel.ar where the rats abound puta water-tight box or barrel; ifa box, it

aA

iil

Ness

il

NA

should not be less than two and a half feet deep; about one-third down from
the top hang a lid or trap-door, hanging it from the side of the box or barrel.
(See fig. 2.) Cover this lid with a piece of tin or sheet iron in such a way
ATTA that there is no roughness to make a foothold for
I) IN rats. To hold up this lid, make a common wire
ani i spring, thus X, X, passing through the side of the

| WANT _ box or barrel, to the ring of which attach a cord 3.

i carry this cord to the outside of the building or
ll cellar, so that it can be pulled without being
il | obliged to enter the room where the trapis. The
NA lid should hang so as to drop, not lift or raise.
iN AN Sprinkle some corn meal or other feed on the lid,
having previously put about six or eight inches of

water in the box. At any time during the day or

night, when you are passing, pull the spring and
Fic, 2—BaRREL TRAP. drop the lid; a minute’s time will reset the trap,

and, although you may often catch nothing, you will sometimes catch half a
dozen at a time. We have known over a dozen caught during a single
evening, and in the course of a month a house almost depopulated of-rats.

WEASELS, MINKS AND SKUNKS.

In the country we also have weasels, minks and skunks to fight against.
If the place abounds with mice the weasel will rarely touch the chickens, the
former being his favorite food. But when the weasel once gets a taste of

2 THE PEOPLE’S PRACTICAL POULTRY BOOK.

chickens, he will sometimes slaughter whole broods in a single night; he
simply sucks the blood and passes on to the next. We have known them to
attack full grown fowls, but rarely ; unless their burrow is near by, they will
seldom visit the same yard two nights in succession.

THE RAVAGES OF THE MINKE.

Next to the weasel, the mink is most dreaded among poultry. In locali-
ties near salt marshes, swamps, ponds and sluggish streams they most
abound. The ravages of the mink are easily told from those of the weasel, or
any other animal. He almost always carries off a portion of his prey and
tries to secrete it. If you find a halfgrown chicken or old fowl dead and
dragged wholly or partly into a stone wall or under some building, you may
be certain it is the work ofa mink; and if you go to work right, you will be
just as certain to trap him.

THE PECULIARITIES OF THE MINE.

One peculiarity of the animal makes his capture easy—he always returns
to a spot where he has hidden his quarry, or where he has made a raid; and
if he misses it, will go searching around for it. A knowledge of this fact
led to the invention, some ten years since, of the trap given in fig. 3. The
trap should be three feet long, one
foot wide, and one foot high, outside
measurement, and may be made of
ordinary faced pine boards. N is the
only solid part of the top, to which is
hinged the lids L and D, and also in
which the standard Sis mortised. The
lid L is held up by the rod A, in which
are one or more notches, to elevate it
the desired hight, catching or hooking over the pin B, and projecting a few
inches beyond. Under A, and hinged into the standard by the pin P, is the
lever T, also projecting an inch or more beyond. C is a treadle-board,
hinged at Y to the bottom of the trap, and connecting by the wire W to the
lever T, elevating it about two inches when set. H is the bait box,
separated from the main trap by a wire screen, X, X. O is a window, of
which there should be one on each side about three or four inches square, also
covered with wire or wire cloth, and D is the lid of the bait box, fastened
down by the pin E.

Fie. 3—Mink TRapP.

BAITING AND SETTING THE TRAP.

If you have a chicken or fowl that has been killed by the mink a night or
two preceding, put that into the bait box and close the lid, placing the trap
as near the spot where the dead fowl was found as you can. If a live fowl
is put in, no harm can be done to it, the screen effectually protecting it. The
mink enters the trap, and as soon as his weight gets well up on the treadle it

THE PEOPLE'S PRACTICAL POULTRY BOOK. 173

pulls down the lever T, the projecting end of which dislodges the rod A, and
drops the lid L. It is best to have a weight upon L, or else a catch to hold
it down when sprung, as we have known an old mink to pry up the lid and
get out. We have never known this trap to miss when set immediately suc-

ceeding the depredations of one of these varmints.
YOUNG MINKS SUCK EGGS.

Young minks not one-third grown will suck eggs. A friend of ours once
found three young ones in his stable, each with its head inside of an egg

shell, and as effectually trapped as any one could wish, which he soon dis-

patched.
DESTRUCTIVENESS OF THE SKUNK.

Next to the mink, the skunk is the most destructive to poultry. We
have had three entire broods, thirty-seven chicks with two or three hens,
killed in a single night by these animals. We at that time, some fifteen or
more years ago, put our hens and chickens on the bare ground. The skunk
dug under, and then had the fun all to himself; since then we have made all

our coops with hard bottoms, and have lost no more chicks from that cause.

HOW TO BAIT THE TRAP FOR SKUNKS.

The only way we have trapped the skunk was with eggs, of which they
are passionately fond. Neither are they particular about the quality, as they
seem to favor a rotten one, or one with a dead chicken in it, as well as the
best and freshest. Tie the egg in a piece of netting, and fasten it to the

Fie. 4— BARREL SKUNK TRAP. Fre. 5.

_ treadle of a steel trap, or to a common box trap. Take care that it is a trap

you do not wish to use again soon, for it will doubtless be too highly flavored
to suit a refined taste.
MANNER OF SETTING THE TRAP.

Find their burrow and set your trap near the mouth. It is nearly useless
to set a trap where a theft has been committed. The animal may not go
back there again for months. He might possibly be caught in a night or two,
but the chances are ten to one against it.

MR. HUNGERFORD’S SKUNK TRAP.
A correspondent of Moore’s Rural New- Yorker, from Lyme, O., says he

174 THE PEOPLE’S PRACTICAL POULTRY BOOK.

succeeds in riding himself of skunks in the following manner, which certainly:
is a simple mode. He says:—‘‘I take an old barrel (see figure 4,) and place.
it on a stick of wood about seven inches high, as shown in the sketch,
When the skunk goes for his bait, which is in the bottom of the barrel, as
soon as he passes the center the barrel turns up with the skunk, woodchuck
or other animal caged in the latter, without making any scent. I then take
Mr. Skunk by the tail, and carry him where I please. Care must be taken
not to place the barrel too high, as it might throw over and not remain up-
right. ‘The more skunks you catch in the same barrel, the better the trap.”

GEYELIN’S VERMIN TRAP.

“The trap (see figure 5) consists of an oblong box, the end of which draws
out, and is provided with a looking-glass in the internal side, which attracts
the vermin on looking in. The entrance of the trap is formed of two spring:
doors made of wire, which allow the vermin to enter with the least pressure.
These doors have sharp points where they meet, which, although not felt by
the vermin on entering, will prevent it from withdrawing after having once
introduced its head. Near to the looking-glass a bait, is suspended, and a
cage is also fixed with a chicken to serve as a decoy. These traps are self-
setting, simple, inexpensive, fit for all sizes of vermin, and safe for the house,
farm-yard, or game preserve.”

H. MILES’ VERMIN TRAP.

Mr. Mixes says, the best trap for farmers to catch rats, mink, weasels and’
skunks ever set is:—“Take boards half an inch thick, and make a box
the two sides and top twelve inches long, with one end closed; the size of
the box inside being four inches square. I give you a rough sketch of the

NOUN
HeTTTNATTT) NTT

i ie

Hh

aus ee iy >i
Fig. 6.— THe Trap Set. Fie. 7.— Toe Trap SPRUNG.

trap as set. A steel spring is fastened on the closed end of the box, to which
is fastened a square ring at its extremity, through which the game thrusts its.
head to reach the bait at one end of a catch, which holds the ring depressed,
and held by a wire running from the front end of the trap to the catch on,
the upper extremity of the bait hook. This is the best trap for skunks in
the world, I believe. I have used many different kinds, but none works so
well as this. You can set it at a hole in a wall or fence. It is sure fire.”

SS rane

THE PEOPLE’S PRACTICAL POULTRY BOOK. 175.

CROWS AND HAWKS.

Crows and hawks are to be classed among the enemies of poultry. The
former prey only on young chickens and eggs. Catch one and hang it in
your poultry yard ; no other crow will come near it.

HOW TO TRAP CROWS.

The quickest and surest trap for crows is to place a steel trap in the
shallow water of a pond, so that the jaws, when open, are just under water.
On the treadle place a small tuft of grass or moss, making a miniature
island. Then cut a small stick with three branches, forking in such a manner
as to support an egg on them; stick this about six or eight inches from the
trap ; lay a little moss, grass, or leaves over it, and place the egg on the
forks, so it will appear as if floating on the water; cover the remainder of
the trap lightly with grass, so as to hide it from sight. To obtain the egg
the crow will light on the “sland,” and find, too late, he’s caught.

HOW TO GET RID OF HAWKS.

When hawks are troublesome, the only remedy is to shoot them. You
will soon notice that he visits your yard about a certain time every day,
and by watching for him you can soon rid yourself of the troublesome
visitor — of course, provided you are a good shot.

PACKING EGGS FOR TRAN SPORTATION, ETC.

PUTTING THE LARGE END DOWN.

A new fact has just been developed in regard to the packing of eggs for
transportation and for hatching. The old theory of packing eggs with the
small end down has been practiced so long that many think that the infalli-
ble mode. But the experiment we are about to relate confirms us in the be-
lief that the modus operandi now recommended is a good one, and, coming
from the source it does, is worthy of consideration by those desiring eggs

2

176 THE PEOPLE’S PRACTICAL POULTRY BOOK.

transported to them from a distance. The article in question is from the pen
of L. Wricut, author of the Practical Poultry Keeper, and those familiar
with his writings on poultry or conversant with the reputation of his book,
need no other assurance of the feasibility of the results arrived at by him.
He says he has discarded bran in packing eggs, and substituted therefor hay ;
believing that good, soft hay is the best material that can be used.

MANNER OF PACKING.

His mode is to put a good layer of hay in the bottom of a box, not
rammed down, but left springy, and some hay put all around the inside; the
egos should be nicely bedded m one layer only. Hach egg should be
wrapped singly and loosely in a piece of paper a quarter the size of a com-
mon newspaper page, in such a manner as to leave the ends square, and not
shaped to the egg. Then a good wisp of hay is wrapped round each, and
the eggs put in the box just tightly enough to prevent them from shaking
about, and no more. The eggs should be packed with the large end down.
Mr. Wricur says he can state positively that eggs intended for hatching will -
keep good much longer and better when placed on the large end than in any
other position. Mr. GEYELIN also advocates this position for eggs intended
to hatch.

THE REASONS FOR PACKING WITH THE LARGE END DOWN.

Mr. Wricut’s experiments in this matter extend over a period of two
years. A lady correspondent of his, of large experience, writing him upon
this subject, says :—‘‘ Keeping eggs on the small end appears to me to cause
the air-bubble to spread, detaching it from the shell, or rather from its mem-
braneous lining; and after being so kept for a fortnight the air-bubble will be
found to be much spread, and the egg to have lost much of its vitality,
though still very good for eating.” In describing her success with keeping
eggs in a contrary position, (large end downward,) says :—‘t Owing to this
method of storing, such a thing as a stale egg has never been known in my
house; and as regards success in hatching, for several seasons when I was
able to attend to my poultry myself, of many broods set, every egg Laue

a chicken.”
CORRECTNESS OF THIS THEORY.

Again, to prove that Mr. W. is correct in his theory, he cites a case
wherein he shipped thirty eggs from England to a gentlemar in Ohio,
packed in the manner here described; the eggs were twenty-two days on
the way, and eighteen chickens were hatched from them. In regard to
these eggs he says:—‘“ As I had not many hens laying at the time, many
of the eggs must have been eight to ten days old when sent, and fully a
month old when set; and I think, therefore, the simple fact that they
hatched in the proportion of six to every ten will be sufficient warrant for
my now recommending to other fanciers, with full confidence, the adoption

of this position for packing and storing.”

THE PEOPLE’S PRACTICAL POULTRY BOOK. reser

Mr. Bascock, New-Haven, Conn., sent us twelve Muscovy duck eggs
packed in nearly the same manner as described, which were set under a
barn-yard hen; the eggs becoming chilled they did not hatch, but on being
broken we found eight of the twelve had dead ducks nearly fully matured
in them. We have, therefore, no hesitancy in recommending to those de-
siring eggs for incubation, to request that they be packed in the manner
here described, and in no other way, as we believe more than one-half the
complaints that arise about the unfertility of eggs, can be traced to no
other cause than the careless, bungling and improper manner in which they
are packed and shipped.

A WORD ABOUT PACKING BOXES.

We have used and seen a great many packing boxes, but think the one
we here describe, (and which is not patented,) is one of the very best, and
which received the premium at the annual exhibition of the New-York
State Poultry Society. This box is intended for the transportation of eggs
of fancy fowls desired for hatching purposes. It is described as follows:
It is a box made of pine wood, dove-tailed together, ten and three-eighth
inches long, eight and two-eighth inches wide, and six inches in hight, con-

taining twelve compartments of wood, which are fastened together so that

they can be pulled all out at once. These compartments are two inches wide,
and nearly the depth of the box. To pack the eggs you pull out the inner
boxes, and place bran, cut hay or any other soft substance in the bottom, and
then replace your box compartments ; then roll your eggs in soft white tissue
or tea-paper, wide enough so that when you turn down the ends they will
lap over each other, and so doubly protect the ends of the eggs, and then
wrap them in newspaper, so as to make almost a small square bundle, folding
the ends over nicely. Then place this, with the large end of the egg down-
wards, in the several compartments, until they are all filled. Then place the
bran in around the edges or open spaces, so that the egg cannot move, and
fill the top up with bran. Place on the cover, which slides into a groove on
either side of the box, and screw the end down with one screw, so that the
cover will not slide off. Then place your box in as many newspapers as you
may think proper for the distance it is to go, and cover the whole with a
covering of thick hardware paper, and tie with a strong thick twine, for a
handle. ,
MODE OF PACKING EGGS FOR MARKET.

As we have given a description and manner of making boxes for the
transportation of eggs, for hatching purposes, we now propose to give a
description and engravings of two new and useful inventions, by which eggs
may be carried any required distance with perfect safety, at all seasons of the
year, without loss from breakage or heating. By this arrangement the
present system of packing eggs in barrels, or other packages, by the use of

oats, chaff or other material is entirely abandoned.
12

178 THE PEOPLE’S PRACTICAL POULTRY BOOK.

THE CANVASS-COVERED CASE.

Figure 1 represents a substantial carrying case, with nine draws, the
frames of which are of wood, covered with canvass or sacking, with cords or
strings underneath, for the purpose of keeping the eggs in their places. The
sacks, at the top and bottom, have
depressions, as shown in the cover
of the engraving, so that the eggs
fit snugly, and are not liable to be
displaced by handling or transporta-
tion. Each alternate layer, coming
between these depressions in each
box or drawer, fills up the interstices
perfectly. With proper care these
cases will last for years ; are always
ready for packing, and can be filled
as the eggs are laid—thus avoiding
repeated handlings, which so fre-
quently injure them. The eggs can
also be kept in them perfectly se-
= cure, when the owner desires to
hold his stock for a better market.
There are nine layers or drawers of
eggs in this box, each layer contain-
ing eight dozen, or a total of seventy-two dozen of eggs.

Fic. 1.— Canvass CovERED CASE,

THE COMMON TRANSPORTATION CASE.

Figure 2 shows a cheaper case, in every respect. It is a common packing
box, made with paste or binder’s-board partitions, and each layer of eggs is

siti
m | i ii

nl gm

Fie. 2.— Common TRANSPORTATION CASE. Fic. 3.—Suspension Eea CARRIER.
covered with the same material. One point connected with packing in these
boxes the shipper should know and guard against, that is, it is sometimes
the case that the paste-board cover, on which the eggs are placed, is com-

eae lees,

THE PEOPLE’S PRACTICAL POULTRY BOOK. 179

posed of two pieces, and during transportation or handling these pieces be-
come displaced, or pass each other; then the eggs above drop down on the
lower ones, and break them. This difficulty, however, can easily be avoided
by pasting a piece of stiff paper over the joint, which will prevent them pass-
ing each other. Should there be too much space in the top of the case, place
a paper or two over the eggs, and fill with straw or hay, which will keep all
tight and compact, without any fear of breakage. Any sized box desired
can be used for this style of case, and, with a little care on the part of the
packer of the eggs, can be carried as safely as with any of the patent boxes
or egg-packing cases now in vogue.

SUSPENSION EGG CARRIER.

_ Figure 3 consists of an outside case or crate, in which are fitted a num-
ber of trays, with cords laced through the sides and ends, dividing the space
into small squares or meshes, and making a Celicate spring, which responds
to the slightest jar. Rows of pockets are suspended from the cord work,
giving to each a separate apartment, and so arranged that no jar nor jolt the
carrier may receive can cause one egg to strike another; and being thus sep-
erated, a free circulation of air is obtained, which prevents heating by any
possibility. Each tray is provided with a protector, which keeps the eggs
in the pockets even though the carrier be overturned. As each tray contains
a certain number, no errors in count can ever occur, and the purchaser can
determine at a glance both the number and quality of the eggs. By using
the carrier a child can pack as well as a man, and much faster than by the
present system. One of these carriers, the size shown in the illustration, will
hold sixty dozen eggs.

THE CHAMPION EGG CARRIER.

This carrier consists of a case or box, with a tight cover, and trays fitted
inside, each to contain three dozen eggs. The trays are made of strips of
straw board, folded double, and so arranged as to make pyramid pockets,
smaller at the bottom than the top. By an ingenious invention these pockets
are provided with delicate springs in each corner, at half the depth of the
pocket, and where they are not subject to wear, which causes the bottoms of
the double strips of paper to spring apart or diverge from each cther, so that
eggs being placed in the pockets on their small ends, although of various
sizes, are held in an upright position, and no jolt or jar can cause one egg to
strike the other.

PRESERVING EGGS.

We have tried several modes of preserving eggs, and never found any
difficulty in keeping them any length of time, for culinary purposes, nearly as
good and fresh as when first laid. Our principal mode has been that recom-
mended by Mons. Cuas. Jacqur, which, from several years expérience,
proved one of the best we ever tried; having succeeded in keeping eggs nice
for use from six to eight months after they were laid.

180 THE PEOPLE’S PRACTICAL POULTRY BOOK,

THE MODE OF PUTTING DOWN.

The most certain and most lasting mode of preservation consists in
covering the eggs in a jar filled with lime water, recently prepared, and
keeping them in a cool place. The lime water is prepared from quick lime,
or that which has been slaked but lately, by placing it in a quantity of water
greater than would cover the eggs. The milk of lime which is thus formed
is allowed to stand several hours. The clear liquid which separates itself
from the excess of lime used is the lime water, which is poured off for use.
Lime water not only prevents the evaporation, since the eggs are plunged in
the liquid, but the alkali which it holds in solution closes the pores of the
shell and prevents all fermentation, either of the eggs or of the organic
matter which the water might contain.

PACKING IN SALT.

We have had good results also from packing eggs in very dry barrel salt,
which have kept for months in a well preserved state. Our mode was to
stand a box or stone jar in a cool place in the cellar, put therein a layer of
salt, then one of eggs, with the large ends downward, taking care that the
eggs did not touch one another; continue this practice until the jar or box is
full; cover the box and let it stand without disturbing until the eggs are
needed for use. We have packed eggs in this way in June and July, and
found them in January and February perfectly fresh in looks and having no
stale or musty taste when brought to the table.

THE FRENCH MODE OF PRESERVING EGGS.

The French mode of preserving eggs is to dissolve four ounces of beeswax
in eight ounces of warm olive oil; in this put the tip of the finger and anoint
the egg all around. The oil will immediately be absorbed by the shell and
the pores filled up by the wax. If kept in a cool place, the eggs, after two
years, will be as good as if fresh laid.

EGGS AS A COMMERCIAL COMMODITY.

THE CONSUMPTION OF EGGS IN NEW-YORK CITY.

Eggs form a very important commercial commodity. What the extent °
of the business is in New-York there are no returns to enable one to state
definitely, but that it is large is manifest. We can form some estimate of it .
by glancing at the consumption in other cities.

EGGS CONSUMED IN PARIS.

In Paris it was calculated that the annual average consumption of eggs
per head was one hundred and seventy-five, or in a population of two mil-
lions a total of three hundred and fifty millions. The average of the country
districts was placed even higher than this, while the aggregate French pro-
duct has been estimated at between seven and eight thousand millions an-
nually, a number large enough to form a string of beads that would twice
encircle the globe.

IN GREAT BRITAIN THE QUANTITY CONSUMED

has been set down at one billion five hundred millions, of which one hundred
millions are imported. The bulk of the importations and large quantities of
the home produce go to London, which, however, does not eat, proportion-
ately, so large a number as Paris.

COMPARISON WITH NEW-YORK CITY.

It will be safe to assert, after a due comparison with these cities, that
New-York consumes annually one hundred million eggs — an amount which
may be more readily comprehended by remembering that this number would
weigh about thirty-six thousand tons, and on the principle that an egg is
equal in nutritious value to a quarter of a pound of meat, would represent
an average of twenty-five pounds of flesh meat per year, for every man,
woman and child in the metropolis.

THE CASH VALUE OF THIS PRODUCT.

The cash value of this product cannot be less than two millions of dollars,
while the demand for the article and its selling price are steadily increasing.

182 THE PEOPLE’S PRACTICAL POULTRY BOOK.

These figures show that trifling in detail as the egg trade may seem, in the
aggregate it is an important business. And they suggest, also, the question,

HOW CAN THE SUPPLY BE INCREASED?

Unlike a great many other occupations, no one seems to make egg pro-
ducing a specialty, with a single eye to making a living out of it; and yet,
taking the figures above quoted as trustworthy data, they point to the con-
clusion that there’s money in the business. Some years ago we read an in-
teresting account of an establishment near Paris for the manufacture — or
perhaps production would be a better word — of eggs and chickens for the
Parisian market. It was on an immense scale, and was a great success.
Why cannot we have large henneries near each of our principal cities? Or,
to limit the inquiry to a single case, why cannot some enterprising person or
persons, for there is room for dozens, establish one or more egg manufactories
on the outskirts of New-York? Let us see what preliminaries would be
necessary for such an undertaking.

AMOUNT OF CAPITAL TO BE INVESTED.

A fair but not excessive amount of capital, which would be invested
under these two favorable circumstances, that there would be immediate re-~
turns for the outlay, and an excellent market for the produce.

A SUPPLY OF HENS.

But it is not necessary that these should be of any fancy and, conse-
quently, high priced breed, another important consideration affecting the
eriginal capital. General experience has shown that good barn-door fowls, —
as they are termed, prove as profitable in the end as more pretentious birds.

A PIECE OF LAND PROPORTIONATE TO THE STOCK OF HENS.

Mr. Warren Letanp of the Metropolitan Hotel, New-York, finds it
beneficial to allow an acre to every hundred hens, but rough, broken ground,
with some low bushes and heaps of sand, ashes and lime scattered about,
answers admirably. The London Feld corroborates Mr. LELANnp’s ex-
perience, while a writer in the Massachusetts Ploughman states that six
acres is plenty for a thousand hens. If the land is to serve in part as a feed-
ing ground, then the first estimate; if merely, or mostly, for exercise, the
latter is ample.

A GOOD SUPPLY OF FOOD.

This is important. ‘Hen-laying,” says Mr. Lrnanp again, “is hard
work, and requires high feeding.” This is very true, and a false economy
here would be fatal. But he points out also a cheap and excellent source of
supply. ‘Much of my success,” he adds, “is due to the fact that my hens
get all the scraps from my hotel.” In a large city, like New-York, these
scraps could be obtained for a trifle in many cases, for the mere trouble of
collecting them in others. Why cannot they be gathered and transformed

THE PEOPLE’S PRACTICAL POULTRY BOOK. 183

into eggs? This will prove the corner stone of success in making eggs
cheaply. Food of any kind always goes farther when cooked, and animal
food and a certain degree of warmth are essential to early and prolific laying.

OTHER DETAILS WILL READILY SUGGEST THEMSELVES.

There must be sheds for the accommodation of the poultry without undue
crowding, and these must he kept perfectly well ventilated and artificially
heated in winter. Coal is a cheaper fuel than any kind of food. Layers,
sitters and fattening birds must be kept separated. Quietness and cleanliness
should reign everywhere, and all outside intruders must be rigorously ex-
cluded. Plenty of fresh, pure water is a necessity, and a portion of the old
stock should be regularly renéwed, as only from young and vigorous fowls
could the best results be obtained.

CHICKENS NOT BROUGHT INTO THE ACCOUNT.

We say nothing of chickens, though these would doubtless form a useful
department in the outline here faintly limned. Nor do we enter into any
calculations as to the amount of profit to be realized. This would depend
largely on personal qualities. A recent writer in one of our farming papers
claimed a profit of ten dollars per hen per annum on a small scale. We
believe that with New-York to furnish the scraps for almost nothing, and
buy them back in the shape of eggs at a good market price, a greater aver-
age may be achieved; and are certain that a much lower figure would be
‘argely profitable.

CARE OF POULTRY IN WINTER.

The Farmers’ Club of the American Institute appointed a Committee to
visit WARREN LEeLannv’s farm, and examine his mode of keeping poultry in
winter. The following is the Committee’s report, made in February, 1871:

We spent a day at the farm of Warren LELAND, twenty-five miles north
of New York City, at Rye Station, and have derived, from a careful survey
of his yards, ideas which we consider important. We find him carrying one
hundred and fifty turkeys, about three hundred hens, a large drove of ducks,
and several dozen of geese through the winter, without the loss of any of his
poultry by disease of any sort, and without the freezing of their feet or of
their eggs. We learn that he never has maladies among his poultry; that he
will allow the greater part of his hens to sit in the spring, and each of them
will yield an average brood of ten chicks, so that he will raise about three
thousand chickens from his present flock, and his losses be very few. How
does he do it? His hens, ducks and geese have the best winter quarters we
have ever seen provided for any of the feathered tribes. Their

MAIN BARRACK, OR HENNERY,

is a stone house, seventy-five feet long, and twenty feet wide, and faces south.
The openings on the north side are small, and filled with window glass, and
in some cases with double sash. Those on the south side are much larger,
consisting of double doors, which are opened on sunny days. In the middle
of the north side is a wide, old-fashioned fire-place, with crane and a big
camp kettle. Nearly every day in winter a fire is lit, and fed with chunks,
knots and old logs, that would otherwise be knocked about the wood-yard,
and left to rot in fence corners. The walls are of stone, and the floor of rock
or earth, so the fire can be left without the least danger.

On cold days, and especially in cold rains, the hens gather before this fire
and warm themselves, and trim their feathers. The chimney can easily be
closed, or the logs rolled out into the middle of the building, and feathers or
sulphur used to make a

FUMIGATION.

This is done whenever hen lice appear; and the openings of the house can
be closed, so as to hold the fumigation till it penetrates to every crack.
Smoke he finds better than carbolic acid or kerosene, or whitewash, to drive

THE PEOPLE’S PRACTICAL POULTRY BOOK. 185

yermin. The roosts are oak slats, an inch thick by two and a half inches
wide, fastened to the rafters near the ridge. They are nailed at different
hights, and at proper intervals. About two feet below the perches is a
scaffold of boards, that fit quite closely. This is from time to time covered
with plaster and ashes. About once a month the accumulations are shoveled
down, and piled up for the corn-field. He calculates that fifty hens yield, in
the course of a year, as much compost as would be worth fifty dollars in bone
meal; that is to say, if he threw away his hen droppings and had to buy the
same amount of fertilizing salts in bone-dust, it would cost him fifty dollars
to replace fifty hens as producers of manure. He has paid special attention
to the comfort of his :

'

HENS ON THE PERCH.

They sit on a slat two and one-half inches wide. Their breast feathers come
down and cover their feet, and protect them from freezing in the coldest
nights. Of conrse, there is no lack of dry ashes in their house, and he finds
that after the fire goes out the hens use the hearth as a place to nestle, and
shake ashes through their feathers. They enjoy it, and it keeps them sound
and comfortable. The offal of the farm, as entrails, feathers, heads, scraps
from lard, and all the odds and ends from the kitchen are thrown into this
house, and the hens pick it over, eating all they want. Then, as soon as
spring opens, all this trash is shoveled and scraped out, composted and taken
to the corn-field. Besides this refuse, his poultry eat about a bushel of corn
a day in winter, and half a bushel in summer. He raises large crops of corn,
because he has strong manure to feed his crops with, his calculation being
that about four acres of corn go to feed and fatten his poultry. In spring,

AFTER A HEN HAS HATCHED,

her nest is taken out, the straw burned, and the box whitewashed inside and
out, then filled with fresh straw, and put back for another family party.
After many trials of breeds, he has settled upon the white Brahmas. They
lay more uniformly the year through; make the best mothers, and the chicks
grow the fastest. During summer his poultry have a wide range, and scour
the fields for half a mile or more,

CONSUMING GRASSHOPPERS,

His turkeys nearly make their weight on grasshoppers and beetles, with a
handful of corn night and morning. One man has little to do in spring and
summer but to take care of chickens and young turkeys. In winter they re-
quire but little attention, and this man then attends to the calves and lambs.

THE COST OF HIS POULTRY MEAT,

and he often kills in a season three hundred turkeys and three thousand
chickens, he considers to be about two hundred and fifty bushels of corn, and
the wages of his hen-wife for half the time. His gains he cannot give exactly,
for the poultry is eaten very freely by a large family, and sent to the Metro-

186 THE PEOPLE’S PRACTICAL POULTRY BOOK.

politan when prices are high, or the supply in market defective in quality.
He does not keep exact account of his eggs, for as a rule he says the best
thing to do with an egg is to let a good motherly hen make a chicken of it.
Your Committee conclude their report by an expression of opinion that

THE COMMON IDEAS ON THE SUBJECT OF POULTRY RAISING,

on a large scale, are erroneous. It has been said, again and again in this
Club, and in farm journals, that there is no use in trying to keep more than
about fifty hens. If one goes deeper into the poultry business there is backset
from lice, and roup, and gapes, and cholera, and the sudden death of hens
and chicks from causes unknown. This is a fallacy. In the manner above
described, by the wise use of smoke and lime, and ashes, and a fire, by clean-
liness and a wide range in mild weather, we find Mr. Letanp taking about
four thousand feathered animals through the season, for year after year, with-
out calamity or loss, and on an expense that is very trifling, and unfelt on a
large farm. Your Committee will visit other farms, where the special object
is eggs, and announce the result of their observations. Dr. Surry, a member
of the Committee, said that, in conversation, Mr. Letanp said that his suce-
cess depends upon letting his poultry alone. He repeated it over and over
again, “let them alone; let them alone; give them liberty, and they will
take care of themselves. Dr. Trimeiz, another member, said that Mr.
Lexanp told him that in

RAISING TURKEYS

his plan was to have three or four sitting at the same time. When they had
hatched the eggs, he gave all the young turkeys to one hen turkey, and she
and her enlarged brood were removed to a distant part of the farm, away
from other fowls. There a large coop was built, in which they could be shut
up at night. They were not allowed to range in the morning until the dew
was off. In the day time the hen was tethered to a stake; and each day her
stake was removed to a new place, so that she and her brood had a new range.

ne

A SOUTH AMERICAN POULTRY FARM.

Just as we were about closing the last form of this work for the press we:
received from C. F. Pearce, Esq., Freetown, Mass., the following article.
giving an account of “ A South American Poultry Farm,” which we deem ot
sufficient importance to give in this connection, as containing valuable in-
formation upon a subject which will interest all breeders of poultry:

PROFITABLE POULTRY REARING ON A LARGE SCALE.

Although we have column after column of poultry matters offered for our
perusal, through the agricultural press, I have as yet to see the first state-
ment giving the facts and figures of profitable poultry raising on a large scale.
Perhaps there might be some who have achieved success in this line, but we
are led to believe that misfortunes are more plentiful than the fortunes ac-
quired from the manipulations of this particular stock. I have tried my hand
at the business, although on a limited scale, and can show figures giving me
a profit of three hundred per cent. on the capital invested. There isno known
reason why it cannot be managed in an extensive way, and with just as good
results, provided it is entered into knowingly and understandingly.

DESCRIPTION OF A FARM WHERE POULTRY ARE KEPT BY THE THOUSAND.

I propose to describe a poultry farm, where fowls are kept by the thou-
sand, and whose proprietor counts his gains therefrom proportionately. It
is situated in the southern extremity of Chili, South America, where the
rainy season, of six months duration, is as detrimental to the well being of all
fowl kind as the rigors of our own winters, and where great care and skill is
very essential to satisfactory results.

OPERATIONS COMMENCED WITH TWO HUNDRED HENS AND EIGHT COCKS.

Senor Don San FuEntTEs commenced his operations in poultry with a
stock of two hundred hens and eight cocks, to which he has added thereto,
by natural increase from year to year, until now he has somewhere in the
vicinity of six thousand. Their range is unlimited, as his farm covers three
thousand cuadras, equal to seven thousand five hundred acres. To every
fifty hens and two cocks is given a house of their own, of which there are six

[68 THE PEOPLE’S PRACTICAL POULTRY BOOK.

ar seven hundred on the place. These are placed two hundred feet apart,
exch way, thus isolating one lot from the other.

DESCRIPTION OF THE HOUSES.

These houses are very cheap affairs, and are made by erecting two forked
posts, eight feet long, and distant from each other fifteen feet. On these
rests the ridge-pole. On both sides of the centre-post, ten feet distant, a
trench is dug, a foot in depth. Then small poles are placed for rafters, one
end in the trench and the other tied to the ridge-pole, two feet apart. Then
another set of poles, tied crossways, also two feet equi-distant, and the frame
work is complete. This is covered over with thatch, which is found in plentiful
abundance, and to be had for the cutting. The only frame work about the
house is the doors at the ends, both of which are four by six, and contain
each a window, pivoted in the centre of the sash, to be opened or shut as the
requirements of ventilation demand. Each house has its complement of
twenty boxes, for laying, placed under the eaves, and partly concealed by
bundles of straw.

BUILDING FOR STORING GRAIN, EGGS, HATCHING AND SICK ROOMS, ETC.

Near the family residence is a large building, devoted to the storing of
grain and eggs; a nursery for sick hens; a long room for hatching, and
another for slaughtering purposes. In the sick room is arranged a series of
boxes, each one large enough for the comfort and convenience of its solitary
occupant, who is there placed, and treated for its malady with as much care
as if its value was dollars instead of cents, and with such skill that the ratio
pf deaths has been only one in two hundred and eighty.

THE SITTING DEPARTMENT.

is also provided with boxes, some three hundred in number. Here all are
brought, from their respective coops, as soon as their incubating propensity
sows itself, and placed upon their quota of eggs. Feed, water, and a large
supply of sand and ashes, are provided, and the sitting hen not allowed to
leave the room until she takes her young brood with her.

HOW THE CLUTCHES ARE DOUBLED UP.

The clutches are then “doubled up,” that is, two broods given to one
hen, and the chickenless one sent back to her coop to resume her egg laying.
As soon as the young chicks are discarded by their mother they are taken to
their future home, fifty in each lot, and the old ones back to their respective
localities.

HOW THE FOWLS ARE FED.

The fowls are fed three times per day, and their diet so arranged as to
always present a variety, although oats is their staple article of food, and
always before them in unlimited quantity. To-day, it will be indian-meal,
made into a stiff dough, and given hot; to-morrow, barley ; next day, boiled

THE PEOPLE’S PRACTICAL POULTRY BOOK. 189

potatoes, mashed, and mixed with pork scraps and bran—corn broken in a
coarse mill, and so on in rotation; adding from time to time a dead horse, or
some other cheap and inexpensive animal food. Burned bones, pounded
shells, and lime, are supplied in profusion, These, with what they gather on
their foraging expeditions, produce a wonderful supply of eggs.

NOT ALLOWED TO LEAVE THEIR COOPS IN RAINY WEATHER.

During the rainy season they are not allowed to leave the coop, except
the day be exceedingly pleasant, and then only for a short time. They ap-
pear to bear their confinement remarkably well, and with hardly any decrease
in the quantity of eggs. While confined they are allowed an extra allowance
of animal food.

ATTENDANCE REQUISITE TO THE CARE OF SIX THOUSAND FOWLS.

The attendants requisite to the care of these six thousand fowls are one
man and four boys. The houses are thoroughly cleaned once a week, and
the interiors whitewashed every three months. Every morning each lot of
fowls undergoes a careful inspection, and any one found moping or otherwise
indisposed is immediately taken to the hospital, and cared for; and seldom is
it but what the indisposition is cured, and she takes her place back again as
well as ever. At evening the boys go the rounds to gather up the proceeds
of the day’s labor, which will average two hundred dozen per day the year
through.

WHEN THE KILLING TIME TAKES PLACE.

“Killing time” takes place twice during the year—in the spring, and
again at the commencement of the rainy season. All the early chickens are
thus disposed of at good prices; and the two-year-old fowl decapitated, to
give room for the younger broods, as they are supposed to be past profitable
service after the second year.

THE PROFITS FROM ONE YEAR’S BUSINESS

amounted to eleven thousand dollars. The sales were seventy-two thousand
dozen of eggs, and nearly twenty thousand chickens and two-year-olds. Mr.
San FuENTEs expresses himself as being perfectly satisfied with the result
obtained, and intends to double his stock each year, until every two hundred,
feet of his extensive farm has its house of fifty tenants.

oe Aeon

$

Bore EIN IDE xX:

THE ENGLISH STANDARD OF EXCELLENCE,

[FROM TEGETMEIER’S POULTRY BOOK.]

COCHINS.
GENERAL SHAPE.
THE COCK.

Comb—Single, fine, rather small, perfectly
straight and upright, with well-defined
serrations, and quite free from side-springs.

Beak—Curved, stout at the base and tapering
to the point.

Head—Small for the size of the bird and
carried*rather forward.

Hye—Very bright and clear.

Deaf-ear—Large and pendant.

Wattles—Large, well rounded on the lower
edge.

WNeck—Hackle very full and abundant, the
lower part reaching well on to the back,
so as to produce a gradual slant from near
the head to the middle of the back.

Back—Broad, with a gentle rise from the
middle to the tail; saddle feathers very
abundant.

Wings—Very small; the primaries doubled
well under the secondaries, so as to be
quite out of sight when the wing is closed.

Tul — Very small; the curved feathers |-

numerous, broad, glossy, and soft; the
whole tail forming a small hunch, carried
rather horizontally than upright.
Breast—Deep, broad, and full.
Thighs—Very large and strong; plentifully
covered with perfectly soft feathers, which
on the lower part should be curved inward
round the hock, so as nearly to hide the

joint from view; Falcon or Vulture hocks,
that is, those with hard, stiff feathers pro-
jecting in a straight line beyond the joint,
are objectionable, but not a disqualifica-
tion.

Fluff—Very abundant and soft, covering the
hind parts, and standing out about the
thighs.

Legs—Rather short; very thick and bony,
wide apart, well feathered on the outside
to the toes.

Toes—Straight and strong; the outer and
middle toes being well feathered.

Carriage—Not so upright as other breeds,
with a contented, intelligent appearance.

THE HEN.

Comb—Single, very small, fine, low in front,
erect and perfectly straight; with small,
well-defined serrations.

Beak—Small, curved, and tapering.

Head—Very small, neat, and taper.

Hye—Very bright and clear.

Deaj-ear—Rather large.

Wattles—Small, neatly rounded on the lower
edge.

Neck — Short; carried forward, the lower
part very full and broad; the feathers
reaching well on to the back.

Back—Broad, with abundance of soft feathers
rising from the ‘middle of the back to the
tail.

Wings—Very small; primaries doubled well
under the secondaries, so as to be quite out

192

of sight when the wing is closed ; bow of
the wings neatly covered by the breast
feathers, and the points sunk well into the
fluff.

Tail—Very short and small; carried hori-
zontally, and almost hidden in soft feathers.

Breast—Broad and full; carried low.

Thighs—Large; abundantly covered with
soft fluffy feathers; curving inward round
the hock, so as to nearly hide the joint
from view; Vulture or Falcon hocks are
objectionable, but not a disqualification.

Fluf—Very soft and abundant, covering the
hind parts and standing out about the
thighs, giving the bird a very deep and
broad appearance behind.

Legs — Short, thick, and bony; standing
wide apart; and well feathered on the
outside to we toes.

Toes—Strong and straight, the outer and
middle toes well feathered.

Carriage—Low, with a contented, intelligent
appearance.

BUFF COCHINS.
COLOR OF COCK.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Head—Rich, clear buff.

Hackle, Back, Wings, and Saddle—Rich, deep
golden buff; the more uniform and even
in color the better ; quite free from meali-

ness on the wing.

Breast, Thighs, and Fluff—Uniform clear,
deep buff; as free from mottling or shad-
ing as possible.

Tai—Rich, dark chestnut, or bronzy chestnut
mixed with black, Dark cuestnut prefer-
able.

Legs—Bright yellow; feathers clear, deep

buff.
COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red,

Plumage— Uniform clear, deep buff through-
out; the more uniformly clear and free from
mottling or shading the better. A clear
hackle preferred, but a slight marking at
the end of the feathers of the neck not a
disqualification.

Legs—Bright yellow, with feathers same
color as body feathers,

APPENDIX.

LEMON COCHINS.
COLOR OF COCK.
Comb, Face, Deaf-ear, and Wattles—Brilliant
red.
Head—Lemon, or light orange buff.

‘ Hackle, Back, Wings, and Saddle—Rich, light

orange buff; the more uniformly clear

and even in color the better, as free as

possible from mealy tinge on the wings.

Breast, Thighs, and Fluff—Clear, uniform
lemon buff.

Tail—Rich chestnut.

Legs—Bright yellow; feathers lemon buff.

COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Plumage—Clear, lemon buff; uniform and
even in color throughout, and perfectly
free from being mottled or shaded in any
part.

Legs—Bright yellow, with feathers same
color as body feathers.

In Buff and Lemon Cochins the colors
may be either as above, or intermediate be-
twixt the two; but the colors must be even
and as free from mottling or shading as
possible. The birds must also match in the
pen. ”

SILVER BUFF COCHINS.
COLOR OF COCK.

Comb, Face, Deaf-ear, and Wattles—Brilliant
read.

Head—Ligit, silvery buff.

Hackle—Rich, gold color.

Back, Shoulder Coverts, and Wings—Bright
silvery buff; the more even and uniform
in color the better.

Saddle—Rich, gold color.

Breast, Thighs, and Fluff—Clear, light silvery
buff.

Tail—Light chestnut; a slight mixture of
white not very objectionable, though not
desirable.

Legs — Bright yellow, with silvery buff
feathers.

COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

APPENDIX. 1S3>

Hackle—Rich, gold color.

Remainder of the Plumage—Clear, light, sil-
very buff; the more even and uniform in
color the better.

Legs—Bright yellow, with feathers same
color as body feathers.

SILVER CINNAMON COCHINS.
COLOR OF COCK.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Heud—Pale light cinnamon.

Huckle—Cinnamon, or rich bright cinna-
mon, slightly striped with white.

Back, Shoulder, and Wings—Pale buff, or
rich bright cinnamon, mixed with white.

Saddle—Light cinnamon, or rich bright cin-
namon, slightly striped with white.

Breast, Thighs, and Fluff—Pale buff.

Tuil—Rich light cinnamon, or rich bright
cinnamon, mixed with white.

Legs—Bright yellow, with feathers of a pale
buff color.

COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Hackle—Rich deep crimson or chocolate.

Remainder of the Plumage—Pale buff; the
more uniform and even in color the better.

Legs—Bright yellow ; feathers same color as
body feathers. ity

CINNAMON COCHINS.

COLOR OF COCK.

Comb, Face, Deaf-ear and Wattles—Brilliant
red.

Head, Hackle, Back, Wings, and Saddle—Rich
dark reddish cinnamon; the more uniform
and even in color the better.

Breast, Thighs, and Flujf—The color of wet-
ted cinnamon.

Tail—Rich bronzy black, the lesser coverts
edged with very dark reddish cinnamon.

Legs—Bright yellow ; with feathers color of
the breast feathers.

COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant

red.
13

Plumage—The color of wetted cinnamon or
deep chocolate throughout; the more uni-
form in color and free trom being mottled
the better.

Legs—Brigit yellow, with feather same color
as body feathers.

Value of Points in Buff, Lemon, Silver Buff,
Silver Cinnamon and Cinnamon Cochins.

SIA eee nine teiscatere 4 3
(COLOR are etre tins aisie/sisiaia = =< 4
Hend and’ @omipsess.%.. oes « 1
Carriage of Wings.......... 1
Ties Sia e ate en cpetereten tarates Ses 1
TEE ii cowca enyercmanenaes ia eee |
General Symmetry:........ 2
(Choy) MAE Mes Bead beh eOe es 2

15

Disqualification in Buff, Lemon, Silver Buff,
Silver Cinnamon and Cinnamon Cochins. —
Birds not matching in the pen,or with

primary wing feathers, twisted or turned

outside the wing, twisted combs, crooked
backs, birds without feathers on the legs, or
legs of any other color than yellow.

GROUSE OR PARTRIDGE COCHINS.
COLOR OF COCK.

Comb, Face, Deaf-ear, and Wattles— Rich
brilliant red.
Head—Rich red.

Hackle—Rich bright red, with a rich black
stripe down the middle of each feather.
Back and Shoulder Coverts—Rich dark red.

Wing Bow—Rich dark red.

“ Greater and Lesser Coverts—Metallic
greenish black, forming a wide bar
across the wings.

“ Primary Quills—Bay on outside web,
dark on inside web.

“ Secondary Quills—Rich bay on the out-
side web, black on the inner web,
With a metallic black end to each
feather.

Saddle—Rich bright red, with a black stripe
down the middle of each feather.

Breast, Under part of Body, and Thighs—Rich
deep black.

Tail—Glossy black (white at the base of the
feathers objectionable, but not a disquali-
fication.)

194

Legs—Dusky yellow, with black feathers.

oe

GROUSE COCHINS.
COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Head—Rich brown.

Neck—Rich reddish gold color, with a broad
black stripe down the middle of the
feathers.

Legs — Dusky yellow, with feathers same

color as body feathers.

PARTRIDGE COCHINS.
COLOR OF HEN.

Comd. Face, Deaf-ear, and Wattles—Brilliant
red.

Neck—Bright gold color on the edge of the
feathers, with a broad black stripe down
the middle.

Remainder of the Plumage—Light brown
distinctly penciled with dark brown; the
penciling to reach well up the front of
the breast. The shaft of the feathers on
the back, shoulder coverts, bow of the
wing, and sides, creamy white.

Remainder of the Plumage— Rich brown
distinctly penciled with darker brown ; the
penciling reaching well up the front of the
breast, and following the outline of the
feathers.

Legs—Dusky yellow, with brown feathers.

Points in Grouse and Partridge Cochins.

BIZE i.e ue snes eile iene eee 3
Black Breast, Thighs, Fluff, )
and Leg feathers in the |
Cocke sree cance Merete csets
Breast ofthe Hen. Distinctly
penciled up the front.... J
Color of the remaining... te

jo ENA A Ae rede acids oO

Head and Comb............ i
Carriage of Wings.......... 1
CDI eats ciialeneretetel oration) sity ul
IMbblisgweee yada Goda olbodb Scipio 1
Symmetry... c.ceeececessee 2
(OLMAMNP OT SebEedgasteddgace 2

15

Disqualifications in Grouse or Partridge

Cochins.
Birds not matching in the pen—cocks

APPENDIX.

with mottled breasts, hens with pale buff or
clay breasts without penciling, twisted
combs, flight feathers turned outside the
wing, crooked back; absence of feathers on
the legs.

WHITE COCHINS.
COLOR OF COCK AND HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Plumage — Pure white throughout. The
cock as free from yellow tinge as possible.

Legs—Bright yellow.

BLACK COCHINS.

COLOR OF COCK AND HEN.

Comb, Face, Deaf-ear, and Wattles—Brilliant
red.

Plumage—Perfectly black throughout. The
cock as free from coppery red or brassy
color as possible.

Legs—Dark, with yellow tinge and black
feathers.

Points in White or Black Cochins.

Size nie ae eae nee ae 3

Color of Plumage—Purity of
white in the whites, and
richness of black in th

WU CISS ee es aee sapelcs cvs eae
Head’andi Comb... 6.2. e.2aee 1
Carriage of Wings......... 1
TGS se sisdice sacols ents oO 1
SET ee east eacueto ate erie 1
SHUN wa tAdaeeerrdc de soc 2
Comdutionimsaeic sees ae ie 2

15

Disqualifications tn White or Black Oochins.

Twisted combs, crooked backs, flight
feathers turned outside the wing. Birds not
feathered on the legs, scales on the legs of
the whites either green or willow.

peo ey ge ee
BRAHMAS.
GENERAL SHAPE,
THE COCK.

Beak—Very strong, taper and well curved.
Comb—Pea, small, low in front and firm on
the head without falling over to either

APPENDIX.

side, distinctly divided so as to have the
appearance of three small combs joined
together in the lower part and back, the
largest in the middle, each part slightly
and evenly serrated.

Head—Small and slender.

Hye—Prominent and bright.

Deaf-ear—Large and pendant.

Watiles—Small, well rounded on the lower
edge.

Neck—Long, neatly curved, slender near the
head, the juncture very distinct, hackle
full and abundant, flowing well over the
shoulders.

Breast-—Very full, broad, and round; carried
well forward.

Back—Short, broad, flat betwixt the shoul-
ders, saddle feathers very abundant.

Wings—Small; the primaries doubled well
under the secondaries, the points covered
by the saddle feathers.

Tai —Smalt; carried very upright, the
higher feathers spreading out laterally.
Til Coverts—Broad, very abundant, soft, and

curved over the tail.

Thighs—Very large and strong; abundantly
covered with very soft fluffy feathers,
curving inward round the hock so as to hide
the joint from view. Vulture hocks are
objectionable, but net a disqualification.

Fluff—Very abundant and soft, covering the
hind parts, and standing out about the
thighs, giving the bird a very broad and
deep appearance behind.

Legs—Rather short, strong, and bony ; stand-
ing well apart, very abundantly feathered
down the outside to the end of the toes.

Toes—Straight and strong; the outer and
middle toe being abundantly feathered.

Carriage—V ery upright and strutting.

THE HEN.

Beak—Strong, curved, and taper.
Comb—Pea, very small and low, placed in
front of the head, and having the appear-
ance of three very small serrated combs
pressed together, the largest in the middle.
Head—Small and slender.
Hye—Prominent and bright.
Deaf-ear—Large and pendant.
Wattles—Small, rounded on the lower edge.
Neck—Rather short, neatly curved, slender

188

near the head, the juncture very distinct,
full and broad in the lower part; the
feathers reaching well on to the shoulders,

Breast—V ery deep, round, broad, and promi-
nent.

Back—Broad and short; the feathers of the
neck reaching to betwixt the shoulders,
and abundance of soft, broad feathers ris-
ing to the tail.

Wings—Small; the bow covered by the
breast feathers, the primaries doubled well
under the secondaries, the points of the
wings clipped well into the abundance of
soft feathers and fluff.

Tai—Small; very upright, almost buried in
the soft rump feathers.

Thighs—Strong and well covered with very
soft feathers, curving round the hock soas
to hide the joint from view. Vulture
hocks are objectionable, but nota disquali-
fication.

Fluf-—Very abundant and soft, standing out
about the hind part and thighs, giving the
bird a very broad and deep appearance
behind.

Legs—Short, very strong, wide apart, abun-
dantly feathered on the outside to the toes.

Toes--Straight ani strong, the outer and
middle toe being well feathered.

Carriage—Low in comparison to the cock.

PENCILED BRAHMAS.
COLOR OF COCK.

Comb,Face, Deaf-ear, and Wattles—Bright red.

Head—W hiite.

Neck, Hackle—Silvery white, striped with
black.

Breast, Underpart of Body, and Thighs—

Black, slightly mottled with white,

Back and Shoulder Coverts—Silvery white.
Saddle—Silvery white, striped with black.
Wing Bow—Silvery white.

“ Greater and Lesser Wing Coverts—Me-
tallic green black, forming a wide
well-defined bar across the wing.

“ Secondaries—W hite on the outside web,
black on the inside web, large green
black spot on the end of the feather.

“ Primaries—Narrow edging of white on
the outside web, black on the inside
web.

206

Tail—Black.

Lait Coverts — Rich green black, lesser
coverts edged with white.

Legs—Scales yellow, feathers black, mottled
with white.

COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles — Rich
bright red.

Head—Gray.

Neck—Silvery white, striped with black.

Femainder of the Plumage—Dull white,
minutcly and distinctly penciled through-
out with dark penciling, so close as al-
most to cover the ground color, the pen-
ciling reaching well up the front of the
breast.

Legs—Scales yellow, with a dusky shade.

LIGHT BRAHMAS.
COLOR OF COCK.

Comb, Face, Deaf-ear, and Wattles — Rich
bright red.
Head— White.
Neck—White with a distinct black stripe
down the center of the feather.
Breast, Underpart of Body and Thighs—
White.
Back und Shoulder Coverts—W hite.
Saddle—W hite, striped with black.
Wing Bow and Coverts— White.
“ Primaries—Black.
“ — Secondaries--White on outside web,
black on inside web.
Tail—Black.
Tail Coverts— Glossy green black; lesser
coverts silvered on the edge.
Legs—Scales bright yellow ; feathers white,
slightly mottled with black.
COLOR OF HEN.
Comb, Face, Deaf-ear, and Wattles—Bright
red.
Head—W lite.
Neck—Whiite, distinctly striped down the
middle of each feather with rich black.
Breast and ; ack—W lite.
Wing — White, the primaries alone being
Dlack.
Tail—Black, the two highest or deck-feath-
ers edved with white,
Thighs and Fluff—White.

APPENDIX.

Legs—Bright rich yellow; feathers white,
slightly mottled with black.

Points in Brahmas.

MIZE) ite eng oe eae ee 3
Color ae eae 4

Head and Comb...........

Wings, primaries well tucked
under secondaries........ 1
Legs and featierings of ditto 1
MOTT Go tone ee era 1
OV MMELLY,. seins ies oo Meee 2
Conditione:..22 46. neta 2
15

Disqualifications.

Birds not matching in the pen, combs not
uniform in the pen, or falling over to one
side, crooked backs, legs not feathered to
the toes, or of any other color except yel-
low, or dusky yellow.

nS Nate Be PN ae cette

MALAYS.
GENERAL SHAPE..
THE COCK.

Beak—Very strong and curved.

Comb—Small, placed quite in front of the
head, low and flat, covered over with
very small warty indentations.

Head—Long, flat on the top, projecting over
the eyes. inti

Hye—Bright, sunk beneath a projecting eye-
brow, the eyelids pearled round the edge.

Face—Very naked and skinny, with a harsh
cruel expression.

Watiles— Very small, mere folds of the ©
naked skin of the throat.

Throat—V ery skinny, and quite destitute of
feathers.

Neck—Very long, slightly curved, rapidly
slanting from the head; the hackle very —
hard, short, and scanty, particularly in
the lower part.

Back—Very long, slightly curved, and rap-
idly slanting from the shoulders to the
tail, the shoulder coverts and saddle feath-
ers very short and hard.

Body—Long and round, the feathers on the
lower part very short, giving the bird a
cut-out appearance.

Wings—Very strong, projecting out promi-
nently from the body even when closed.

‘

APPENDIX.

Breast—Very deep.

- Taii—Small, drooping, sickle and tail cov-
erts slightly curved. (The neck, back,
and tail forming three slight nearly equal
curves.)

Thighs—Very long, round, strong and up-
right, the feathers very hard, short, and
close, the hock joint being bare.

Legs—Very long, strong, round, straight
and clean, perfectly free from feathers.

Toes—Very long, straight, strong, and pow-
erful.

Plumage—V ery hard, short, close and glossy.

Carriage—Very upright, and tall.

THE HEN.

Beak—Very strong and curved.

Comb—Very small, low, and flat, placed on
the front of the head, covered over with
small warty indentations.

' Head—Long, very snaky, and flat on the top.

Hye—Bright, sunk beneath a projecting eye-
brow, eyelids pearled round the edge.

Fuce—Very naked and skinny, with a cruel
expression.

- Wattles—Mere folds of the naked skin and
throat.

Throat—Quite naked and very skinny.

Neck—Very long, rapidly slanting from the
head ; neck feathers very hard, short, and
close, particularly in the lower part.

Back—Long, rapidly slanting in the tail,
shoulder coverts very short.

Body—Long and round, narrow at the inser-
tion of the tail.

Breast—Very deep.

Wings—Very strong, projecting very promi-
nently from the body when closed.

Tail—Small, and carried upright.

Thighs —Very long, strong, and upright;
feathers very close and short, the hock
joint being nearly naked.

Legs—Very long, clean, straight, round and >

strong.
Toes—Long, powerful, straight and strong.
Plumage—Very short, hard, close and glossy.
Carriage—Very upright.

COLOR OF MALAY COCK.

Beak—Y ellow.
Comb, Face and naked skin of the Throat—
Rich bright red.

197

Fyes—Bright fiery red.

Head and Neck—Rich glossy dark red.

Back and Shoulder Ooverts—Glossy reddisir
maroon.

Breast—Black, ely mottled with reddish
brown.

Wing Bow—Glossy yeicash maroon.

“ Coverts—Rich metallic greenish or
bluish black, forming a wide bar
across the wing.

Wing flights—Rich dark red.

Saddle—Rich glossy dark red.

Tail—Rich Green black.

Thighs—Rich black, slightly mottled with
reddish brown.

Legs—Bright rich yellow.

COLOR OF MALAY HEN.

Beak—Y ellow.

Comb, Face, and Throat—Bright red.

Hyes—Bright fiery red.

Head—Reddish brown.

Neck—Rich glossy reddish brown.

Back and Shoulder Coverts—Rich glossy rede
dish brown or cinnamon.

Breast and Ti.ghs—Reddish brown or cin-
namon. .

Wings-——Rich glossy reddish brown or cin
namon.

Tail—Rich dark reddish brown.

Legs—Bright rich yellow.

WHITE MALAYS.

Comb, Face, and Naked skin on the Throat—
Bright red.

Beak—Bright rich yellow.

Plumage—Pure white throughout.

Legs—Bright rich yellow, yellowish willow
permissible.

Points in Malays.

1 Lea DL POAT cree erent ys 3
Shortness, hardness, and
closeness of plumage...... 3
ds (CEG Re ties ADA Coe AAG 1
LOLS T ay inca Ries OG Bec ca 3
IS AVLDOREDTEL AAO eA Se 3
Conditions sects ees sun oe 2
15

Disqualifications in Malays.

Birds not matching in the pen; in the

198

dark birds legs of any other color except
yellow.

—__4¢44
DORKINGS.
GENERAL SHAPE.

THE COCK.

Seak—Rather short and stout.

Comb—Kither single or rose ; if single, erect,
straight, serrated, free from side-sprigs ;
if rose-combed, square in front, straight
on the head, without hollow in the mid-
dle, large peak behind, inclining very
slightly upwards.

Head—Neat.

Wattles—Broad, stout, rounded on the lower
edge.

Neck—Very taper and well hackled.

Breast—Very deep, broad and full. Breast-
bone long.

Body—Large, deep, compact, and plump,
the back, belly, breast, and behind, al-
most forming a square.

Back—Very broad.

Wings—Large.

Tuil—Very large, expanded, feathers broad
and carried well up.

Sickle Feathers and Tail Coverts— Long,
broad, sound and well arched.

Thighs—Short, stout and straight.

Legs—Straight, short, stout, clean, and per-
fectly free from feathers, spurred on the
inside.

Feet—Five-toed, the extra or supernumerary
toe well-developed, distinctly sepa »ted
from the others, and pointing upwards.

Carriage and Appearance—Noble, buiky and
grand.

THE HEN.

Beak—-Rather short.

Comb—If single, to be well dereloped, and
falling over one side of the face; if rose,
square in front, straight on the head, peak
behind, inclining slightly upwards.

Wattles—Broad, rounded on the lower edge.

Head—Neat. is

Neck—Short and taper.

Breast=-Very deep, broad, and full.

Body—lLarge, compact, plump, and deep. |

Back—Broad.

APPENDIX.

Wings—Large.

Taii—Large, expanded, the feathers broad.

Thighs—Short and stout.

Legs—Short, straight, thick, and strong.

Feet—Five-toed, the extra toe well devel-
oped, distinctly separated from the others
and inclining upwards.

Carriage and Appearance—Bulky.

SILVER GRAY DORKINGS.
COLOR OF COCK.

Head and Neck HackleClear white.

Comb, Face, and Wattles—Bright red.

Breast, Underpart of Body, and Thighs—Rich

glossy black.

Back and Shoulder Coverts—Silvery white.

Saddle—Clear white.

Wing Bow—Silvery white.

‘““ Coverts—Metallic green black, form-
ing a wide bar across the wing.
Primaries—W hite on the outside edge
of the outer web, black on the in-
side web.

Secondaries—Clear white on the outside
web, black on the inside web, and
also on the end of the feather.

Tail—Rich black.

Sickle Feathers—Rich metallic green black.

Tail Coverts—Rich metallic green black, the

lesser ones silvered on the edge.

Legs—W rite, with a flesh-colored tinge be-

twixt the scales.

if

9

COLOR OF HEN.
Head—Silvery or ashy gray.

‘| Comb, Face, and Wattles—Bright red.

Neck—Silvery white, striped with black.

Breast—Salmon red, shading off to gray to-
v ards the thighs.

Back and Shoulder Coverts—Silvery or slaty
gray, free from dark bars or marks across
the feathers, shaft of feathers white.

Wing Bow—Silvery or slaty gray, shaft of
feathers white. Any tendency to red on
the wings is highly objectionable.

Coverts and Flughts—Slaty vray.

Tail—Dark gray, inside approaching black.

Thighs—Ashy gray.

Leys—White, with a flesh colored tinge be
twixt the scales.

ey a

APPENDIX.

Points in Siluer Gray Dorkings.

DIZON ric aaleiess ai aieia actateroncier ates 3
CORO Be Saisie ah cllacc a oe reiesete odeys 3
Head and Comb........... 2
Legs, Feet, and toes........ 2
VIN LOGY tain oteco celine aiehai sini 3
Condition........ Piatti sha este 2

15

Disqualifications.

Birds without the fifth toe, or with crooked
backs, wry tails, combs not uniform in the
pen, white in cock’s breast or tail, legs of
any color except white.

COLORED DORKINGS.

The color in these not material, providing
the birds match in the pen.

Points in Colored Dorkings.

SIZE Bish deca tlai are Ssiepeits . 5
Head and Comb............ 2
Legs, Feet, and Toes....... 2
VMMUIMELY 600. tics cela see's 4
Gonditioneieck s: sew we ee . 2
15

Disqualifications.

Birds without the fifth toe, or with crook-
ed backs, wry tails, combs not matching in
the pen, legs of any other color except
white.

_——

WHITE DORKINGS.
Comb, Face,and Wattles—Rich red.

The whole of the plumage in both cock
and hen pure white, the more free from yel-
low tinge the better.

Legs—Wriite.
Points in White Dorkings.

Sizete de Gace e oe SEE tetas 4
Purity of White Plumage... 2
Head and Comb............ 2
Legs, Feet, and Toes....... 2
OV HMIMCLLY, cco Ue alelale acre ees
WOMCUMAOMI EAs = sis/4) ears ch eciehoid) e612

15

Disqualifications.

Birds without the fifth toe, or with crook-

198

ed backs or wry tails, combs not uniform in
the pen, colored feathers in any part of the
plumage.

+++

SPANISH.

GENERAL SHAPE.
THE COCK.

Beak—Dark horn color, rather long ané
stout.

Comb--Bright red, large, single, stiff, erect,
straight, free from twists in front or falling
over to either side at the back, deeply ser-
rated, rising from. the beak betwixt the
fore part ofthe nostrils, and extending in
an arched form over the back of the head,
free from excrescences or side-sprigs, and
not of too great thickness at the edge.

Head—Long, broad, and deep-sided.

Fyes—Large, the sight perfectly free, and
not obstructed by the white.

Face—Pure opaque white, long and deep,
the greater breadth of surface the better,
providing it is smooth, free from wrinkles,
and the sight not obstructed, rising well
over the eye towards the comb in an
arched form, extending towards the back
of the head, and also to the base of the
beak, covering the cheeks, and joining the
ear-lobes and wattles.

Far-lobes—Pure opaque white, very large
and pendant, rather thin, smooth, well ex-
panded and free from folds or wrinkles,
extending well on each side of the neck,
hanging down very low, not pointed, but
regularly rounded in the lower part, and
meeting in front, behind the wattles.

Wattles—Bright red; very long, thin, ribbon-
like, and pendulous; the inside of the
upper part, and skin betwixt, white.

Neck—Long, well hackled.

Breast—Round, full, and prominent.

Back—Slanting down to the tail.

Body—W edge-shaped, narrowing to the tail.

Wings—Large, carried well up to the body.

Tail—Large, expanded and rather upright,
but not carried over the back, or squirrel
tailed.

Sickle Feathers—Large and well curved.

Thighs—Long and slender.

Legs—Long, dark leaden blue, or blue.

Plumage—Rich glossy black, having a me

200

tallic green luster on the hackle, back,
Wings, saddle, tail coverts, and sickle
feathers.

Carriage—Upright and striking.

Disqualifications in Spanish Cocks.

Comb—Falling over to one side, or twisted

in front over the nostrils.

Hace—So puffy as to obstruct the sight; de-
cided red mark above the eye.

Plumage—Of any other color except black,
or metallic green black.

Legs—Of any other color except dark leaden
blue, or blue.

THE HEN.

Beak—Dark horn color, long.

Comb—Glossy bright red, large, single ser-
rated, drooping over to one side of the
face, free from side-sprigs or duplicature.

Head—Long and deep.

Hyes—Large.

Hace—Pure opaque white, smooth and free
from wrinkles, with great breadth of sur-
face, rising wellover the eye in an arched
form, extending well towards the back of
the head, and also to the beak, covering
the cheek, and joining the ear-lobes and
wattles.

Far-lobes—Pure opaque white, large,pendant,
smooth, well expanded, free from wrinkles,
regularly rounded on the lower edge.

Wattles — Bright red, thin, pendant, and
rounded on the lower edge,

Neck—Long and graceful.

Breast—Round and full.

Back—Slanting down to the tail.

Wings—Ample, carried close up to the body.

Taii—Large, carried rather upright, but not
over the back, the two highest feathers
slightly curved, especially in pullets.

Thighs—Long and slender.

Legs—Long, dark leaden blue, or blue.

Plumage—Black, with a rich metallic luster
on the back and wings.

Disqualifications in Spanish Hens.

Duplicature of comb, comb small and
erect (prick-combed); decided red mark
over the eye; plumage of any other color
except black, or metallic black; legs of any
other color except dark leaden blue, or blue;

APPENDIX.

birds that are trimmed in any part what
ever.

Points in Spanish Foul.

Combs ies oe er ee ae
Tele ae aU ea a A sees
DELO D eS a nenecite les 8
Purity of White, Face an

1 OPW COLON SA AE Bir
Sy MIMEELy Acie weet cies 3
Condition of Plumage..... 2

Carriage—Upright, movement quick.
ooo

GAME.

GENERAL SHAPE.
THE COCK.

Beak—Strong, curved, very stout at the
base.

Comb—In a chicken that has not been
dubbed, single, small and thin, low in
front, serrated, erect, and straight; in
older birds, neatly dubbed, smooth, and
free from warty appearances, small feath-
ers or ridges on the edges.

Head—Long, thin, and taper, very strong at
the juncture with the neck.

Hyes—Large, bright, and prominent, per-
fectly alike in color, with a quick, fearless
expression. ;

Face and Throat—Lean and thin.

WNeck—Rather long and neatly arched, hackle
short and very close.

Back—Rather short, flat, broad across the
shoulders and narrowing to the tail.

Breast—Broad, round, and full.

Stern—Slender and very neat, saddle feathers
very short and close.

Wings—Strong, long, and very powerful;
the butts and shoulder part slightly raised,
as if for a sudden spring, the remainder of
the wings not drooping, but carried neatly
and compactly to the sides, passing over
the upper part of the thighs, the points
resting under the saddle feathers.

Tal—Rather long, the feathers very sound
and not too broad, carried well together,
and notspread out, scattered or loose.

Sickle Feathers and Tail Coverts—Perfectl»
sound, narrow, hard and wiry, not hang-
ing loosely, well carried and neatly curved;

APPENDIX.

the whole of the tail going backwards and
not upright over the back, or squirrel-
tailed.

Thighs—Round, stout, hard, and firm, rather
short in proportion to the shank, placed
well up towards the shoulders, and covered
with very close short feathers, so as to
have avelvety appearance.

Legs— Rather long, strong, bony, clean,
standing well and evenly apart; the spurs
set on low; the scales close and smooth.

Feet-—Broad, flat, and thin; toes long,
spreading, and straight, well furnished
with strong nails, with the hind toe set low
on the foot, standing well backwards and
flat on the ground, not merely touching
with the point of the toe, or duck-footed.

Plumage — Close, sleek; and glossy, body
feathers short, hard and firm, quills very
strong.

Body in hand—VY ery muscular, and firm, not
soft or hollow on the sides, perfectly
straight in the breast and back, and quite
even in the hip bones.

Carriage—Upright, active and quick.

THE HEN.

Beak—Long, slightly curved, sharp at the
point, and stout at the base. —

Comb—Single, small, and thin, low in front,
evenly serrated, perfectly erect and
straight.

Head—Long, slender, very neat and taper.

Hyes—Brieht, lJarge, and prominent, per-
fectly alike in color, with a quick and fiery
expression.

Face—Lean and thin,

Deaf-ear—Very small, and close-to the face.

- Wattles—Small, thin, and neatly rounded on
the edge.

Throat—Neat, the feathers very short and
close. ;

Neck—Long, feathers very short, giving the
neck a slender and very graceful appear-
ance.

Back—Mouerate in length, perfectly flat and
broad across the shoulders, and narrowing
to the tail.

Wings—Long and powerful, the butts and
shoulders carried rather high, so as to
cause a perfectly flat back, the points not
drooping, but carried compactly to the
sides.

201

Tail—Moderate in length, not carried over
the back, but extending backwards; the
feathers not scattered or spread out, but
held neatly together.

Breast—Broad, round, and prominent.

Thighs—Stout, round, and neat, tlie feathers
short and very close.

Legs—Long, very bony, clean, and taper,
the scales narrow, smooth, close, and
neat.

Feet—Broad, flat, and thin; toes spreading,
long and straight, well furnished with
strong nails, the hind toe set low on the
foot, standing well backwards, and not
duck-footed.

Plumage—Very close, sleek, and glossy;
.body feathers short, hard and firm, quills
strong.

Carriage—Rather upright, very neat, quick,
and active.

BLACK-BREASTED RED GAME.
COLOR OF COCK.

Head—V ery rich dark red.

Comb, Face, and Jaws—Very bright red.

FHyes—Briglit, clear, deep bay.

Neck Hackle—Rich red, free from black or
dark stripes.

Back, Shoulder, and Shoulder Coverts—Rich
dark red.

Wing Butts—Black.

“ Bow—Rich dark red, perfectly free
from black feathers.

“ Greater and Lesser Coverts — Metallic
green black, forming a wide bar
across the wing, perfectly even, well
defined, and not irregular on the
_ edges.

“ Primaries—Bay on the outside web,
black on the inside.

“ Secondartes—Rich clear bright bay on
the outside web, black on the in-
side web, with arich metallic green
black spot on the end of the
feather.

Saddle—Rich red.

Tail—Rich black.

Sickle Feathers and Tail Coverts—Very rich
metallic green black.

Breast, Underpart of body, and Thighs—Rich

202

black, perfectly free from any admixture
of red or other color.

Legs—Either willow, olive, yellow, white,
or blue. The colors preferred in the order
in which they are named.

COLOR OF HEN.

Head—Brown.

Comb, Face, Deaf-ear, and Wattles — Very

bright red.

Neck—Light brownish yellow, striped with

black.

Back and Shoulder Coverts—Brown.

Wing, Bow, Shoulder, and Coverts— Same
color as back, perfectly free from
red.

“ Primaries and Secondaries—Brown.
Tail—Dark brown, approaching black.
Breast—Deep salmon, shading off to ashy

brown towards the thighs.

Thighs—Ashy brown.

Legs—To match those of the cock.

BROWN RED GAME.
COLOR OF COCK.

Head~Very dark red.

Comb, Face, and Jaws—Bright red or dark
purple (gipsy-faced.)

Eyes—Dark brown or black.

Neck Hackle—Dark red, shaft of feathers
black.

Back and Shoulder Coverts—Dark crimson
red.

Saddle—Dark red, shaft of feathers black.

Wing, Butts—Black or very dark dusky

brown.

“ Shoulder and Bow—Dark crim;‘o. red.

“ Coverts—Rich glossy black

“ Primaries—Dusky black.

“ Secondaries—Black, with a metallic
luster towards the end of the feath-
ers.

Tail—Black.

Sickle Feathers and Tail Coverts—Rich glossy
black.

Breast—Reddish brown streaked with black,
shaft of feathers black; the ground color
becoming darker as it approaches the
lower part and thighs.

APPENDIX.

Thighs—Dusky black.
Legs—Olive bronzy black, or dark willow.

COLOR OF HEN.

Head—Dark dusky brown, approaching a
dusky black.

Comb, Face, Deaf-ear, and Wattles—Bright
red or dark purple.

Hyes—Very dark brown or black.

Neck—Coppery yellow, striped with black.

Remainder of the Plumage— Very dark
brown, approaching to black.

Legs—To match those of the cock.

GINGER RED GAME.
COLOR OF COCK.

Head—Red.

Face and Jaws—Reddish purple.

Hyes—Brown.

Neck Hackle—Rich clear red.

Back, Shoulder Coverts and Bow of the Wings
Rich red.

Wing—Primaries and secondaries brownish
red.

Saddle—Rich clear red.

Tail—Black.

Sickle Feathers and Tail Coverts—Rich black,
the lesser coverts edged with red.

Breast—Ginger red, becoming darker as it
approaches the thighs.

Thighs—Dus'zy red.

Legs—Olive, bronzy black, or dark willow.

COLOR OF HEN.

Head—Yellowish brown,

Comb, Face, Deaf-ear, and Wattles—Purple.

Hyes—Brown, perfectly alike in color.

Neck—Golden yellow, striped with black.

Breast--Higher part towards the throat yel-

lowish brown, shaft and a narrow
margin of the feathers a much
lighter shade.

“Lower part and sides, dark dusky
brown, with a narrow margin of
the feathers of a golden ginger
shade.

Remainder of the Plumage— Yellowish
brown, with a narrow margin of the
feathers of a golden ginger shade.

Legs—Same color as those of the cock.

APPENDIX. 203

YELLOW DUCK-WING GAME.
COLOR OF COCK.

Head—Straw-colored yellow.

Comb, Face, and Jaws—Bright red.

’ Neck Huckle—Clear, straw color, free from
black.

Back, Shoulder Coverts, and Bow of the Wings,
Rich, uniform, bright copper or maroon;
the more even, clear, and unmixed in
color the better.

Wing Butts—Black.

“Greater and Lesser Coverts—Steel blue,
or metallic black, forming a wide
bar across the wing.

“ Primaries—Straw white on the out-

side web, dark on the inside web.

“ — Secondaries—White on the outside
web, black on the inside, and on the
end of the feathers.

Saddle—Clear straw color.

Breast, Underpart of Body, and Thighs—
Rich black.

Tail—Black.

- Sickle Feathers and Tail Coverts—Rich me-
tallic green-black.
Legs— Willow, yellow, or olive.

COLOR OF HEN.

Head—Gray.

Comb, Face, Deaf-ear, and Wattles—Bright
red.

Neck—W lite, striped with black.
Breast—Salmon red, shading off to ashy
gray towards the thighs.
Back and Shoulder Coverts—Bluish or slaty

gray, shaft of feather white.

Wing, Shoulder, and Bow—Slaty or bluish
gray, shaft of feather white. Red or
brown on the wing very objectionable.

Tail Coverts and Hlights—Slaty or bluish
gray.

Twl—Dark gray, the inside approaching
black.

Thighs—Ashy gray.

Legs—To match those of the cock.

SILVER DUCK-WING GAME.
COLOR OF COCK.

Head—Silvery white.
Face, Jaws, and Comb—Bright red.

Neck--Hackle clear white, without any
mixture of black or other color.

Breast, Underparts of Body, and Thighs—
Black.

Back and Shoulder Coverts—Silvery white.

Saddle—Clear white.

Wing Butts—Black.

“ Bow—Silvery white.

“ Coverts—Steel blue, forming a wide
bar across the wing.

“ Primaries—W hite on the outside web,
dark on the inside web.

“ — Secondaries—Clear white on the out-
side web, black on the inside web,
and on the end of the feathers.

Tail—Black.

Sickle Feathers and Tail Coverts—Metallic
green-black ; the lesser tail coverts slightly
edged with white.

Legs—W illow, olive, bronze, or blue.

COLOR OF HEN.

Head—Silvery gray.

Comb, Face, Deaf-ear, and Wattles--Bright

red.

Neck—Silver, striped with black.

Breast—Salmon.

Back and Shoulder Coveris—Silvery or ashy

gray, shaft of feather white.

Wing Bow—Ashy gray, shaft of feather
white. Red or brown on the wing
very objectionable.

“Flight and Coverts—Gray.

Tail—Dark gray, approaching black.

Thighs—Ashy gray.

Legs—To match those of the cock.

BIRCHEN YELLOW GAME.
COLOR OF COCK.

Head—Dark straw color.

Face and Wattles—Hither red or purple.

Neck—Hackle, deep straw color, striped
with reddish brown.

Breast—Reddish brown, shaft and narrow
margin of the feathers cream color.

Back and Shoulder Coverts—Rich coppery
straw, marked with reddish brown.

Saddle—Deep straw, striped with reddish
brown.

Wing Butts—Dull black.

. 2C%

: Wing Bow — Rich dark coppery straw,
; slightly marked with reddish brown.
« Coverts—Cream color, mottled with
reddish brown and tipped with
chocolate.
“ Flight—Reddish brown.
Tai—Black.
Siciles—Bronzy black.
Fail Coverts—Bronzy black, the lesser with
a narrow margin of cream color.
Legs—Bronzy black, olive, willow, or yellow.

COLOR OF HEN.

. Head—Dark gray.
Comb, Face, Deaf-ear, and Wattles—Either
red or purple.
. Neck—Gray, striped with dull black.
Breast—Grayish brown, shaft and margin of
feather creamy white.
Back and Shoulder Coverts—Grayish brown,
shaft of feather dull creamy white.
Wing Bow—Grayish brown, shaft of feather
dull creamy white.
“ Coverts—Grayish brown.
“ — Flighis—Dark gray.
Tail—Dark grayish brown.
Thighs—Grayish brown.
Legs—To match those of the cock.

PILE GAME.
COLOR OF COCK.

Head—Deep chestnut red.

Comb, &c.—Rich bright red.

Neck Hackle and Saddle—Light chestnut
red on the outside of the web of the
feather; the middle of each feather white
towards the end.

Breast—Higher part marbled red and white,
lower part white, or entirely white.

Back, Shoulder Coverts and Bow of the Wings,
Rich, uniform red.

Greater and Lesser Wing Coverts—White,
edged with red.

. Wing Secondaries—W hite on the outside web,
red on the inside web, with a rich red spot
on the end of the feather.

“ Primaries—W hite.

Thighs—W hite.

Tail—W hite.

Legs—Yellow, willow, or white.

APPENDIX.

COLOR OF HEN.

Comb, Face, Deaf-ear, and Wattles—Bright
red.

Neck—Chestnut and white.

Breast—Chestuut red on the front part, mot-
tled with white on the lower part.

Thighs and Tail—W lite.

Remainder of the Plumage—White, mottled
with light chestnut red.

Legs—To match those of the cock.

WHITE GAME.

Comb, Face, Deaf-ear, and Wattles—Very
bright red. The whole of the plumage
clear white. The cock’s plumage as free
from yellow tinge as possible.

Legs—Yellow or white.

BLACK GAME.

Comb, &e.—Bright red.

The whole of the plumage glossy black,
with a metallic luster on cock’s hackle, back,
saddle, wings, and tail.

Iegs—Bronzy black, dark olive, or leaden
black,

Points in Game.

Shape of Head and neck. ;.. 2

Body and wings........... 2
gy eR ee Se ago. 2
Thighs, Legs, and Toes.... 2
Color of Plumage... ........ 3
Symmetry, Handling....... 2
Condition, and Hardness of
pluUMmases ss. 2 see
15
Disqualifications.

Color of legs, or plumage, not matching in
the pen; crooked backs or breasts; adult
cocks not dubbed.

HAMBURGS.
GENERAL SHAPE.
THE COCK.

Beak—Medium.
Comb—Double, not so large as to overbang
the eyes or beak, square in front, filting

APPENDIX

close and straight on the head without in-
clining to either side, no hollow in the
center, uniform on each side, the top
covered over with small points, with a
peak behind, inclining very slightly up-
wards,

Head—Rather short and small,

Hye—F ull and quick,

Deaf-ear—Not pendant, but fitting close to
the face, flat, of medium size, round, and
even on the surface,

Wattles—Bread, thin, and well rounded on
the lower edge,

Neck—Taper, the higher part carried well
over the back, hackle full, the lower part

* flowing well on to the shoulders,

Breust—Round, full, and prominent, carried
well forward,

Back—Short, well furnished with saddle
feathers,

Wings—Ample, points carried rather low,

Tail—F ull, expanded, sickle feathers well
curved,

Thghs—Short and neat,

Legs—Siender, rather short, very neat, and
taper,

Plumage—Rich and glossy.

Carriage—Upright and strutting, graceful,
quick, and restless,

THE HEN.

Beak--Rather small.

Comb—Same shape as that of cock, but very
much less; smallerin the penciled than in
the spangled varieties,

Head—Small and very neat,

Eye—F uli and very quick,

Deaf-ear—Small, flat, rounded in the lower
part, fitting closely to the face, and not
pendant,

Wattles—Small and thin,
lower edge,

Neck—Taper and very graceful,

Breast—Broad, plump, and carried forward,

Back—Rather short, but not so much so in
appearance as in the cock,

Wings—Ample, carried very neatly to the
body.

Tail—F ull, expanded, and well carried,

Thighs—Short and neat,

Legs—Very slender, neat and taper,

Plumage—Close and glossy.

rounded on the

TEs

Carriage—Graceful, quick, and restless,

GOLDEN PENCILED HAMBURGS.
COLOR OF COCK.

Comb, Face, and Wattles—Rich red.

Deaf-ear—Pure opaque white, free from red
on the edge,

Head and Hackle—Clear reddish bay,

Back, Saddle, Bow of the Wing, Shoulder and
Wing Coverts—Rich deep reddish bay,
Flight—Reddish bay on the outside web,

black on the inside web,

Secondaries —Reddish bay on the outside
web, the inside web penciled across with
broad black marks, each feather ending
with a rich black spot,

Breast and Thighs—Reddish bay,

Tail—Black,

Sickle Feathers and Tail Coverts— Rich
black down the middle of the feather, the
entire length edged with bronze, each
bronze edge as near one-fourth the width
of the feather as possible; the more dis-
tinct the two colors the better,

Legs—Slaty blue,

COLOR OF HEN.

Comb. Face, and Wattles—Rich red,

Deaf-ear—Pure opaque white, free from red
on the edge.

Head and Neck—Clear deep golden bay.

Remainder of the Plumage—Clear deep
golden bay, free from either lacing or
mossing; each feather (including — tail
feathers) distinctly penciled across with
rich black; the penciling not to follow
the outline of the feather, but to go straight
across on each side of the shaft. The two
colors distinct, well defined, and not
shading into each other.

Legs—Slaty blue,

SILVER PENCILED HAMBURGS,

The same standard will apply to the Sil-
ver Penciled Hamburgs, substituting a clear
silvery white ground for a golden one, The
silver cock as free as possible from yellow
tinge.

206

PENCILED HAMBURGS.
Points in Cocks.

Deaf-ear,

Color of plumage, except tail,
sickle feathers, and tail
(HOMES Sig inGier nie dies Gorin

Color of Tail, Sickle Feathers
and Tail Coverts. . ans

RSW IMMER Vics ey s(0i0 «0's 2 10le'c sinlene 2
WOnGHIO .. <2 4. 6/2inis opie 2
15

Points in Hens.

SomMp <<). s,. ih e\alshaiots alah aya 2

IDR EGEI AIS Als elea nc HA ogy

Purity of Color in Head and
ING Cle a eae) Con aia elatcne reas 3

Purity of ground color, and
accurate and distinct pen-
ciling in every part, except

head and neck..........
SV ERINACLEY -|nGie ns aiabine <tetalsige 2
(Ol Mainones SAgdbonnboananoe 2
15
Disqualifications.

Hen-feathered cocks, crooked backs, wry
tails, combs single or falling over to one
side, red deaf-ears, shanks of any other color
except blue.

GOLDEN-SPANGLED HAMBURGS.

COLOR OF COCK.

Comb, Face, and Wattles—Rich bright red.

Deaf-ear—Opaque white.

Head—Deep reddish bay.

Hackle—Rich deep goicden bay, each feather
striped down the centre with rich green
black, each color well defined, and not
clouded.

Breast, Underpart of Body, and Thighs—
Golden bay, free from mossing, streaking,
or lacing, each feather ending with a
round, large, rich black moon or spangle,
the moons increasing in size in proportion
to the size of the feather.

Back and Shoulder Coverts—Rich deep red-
dish bay, distinctly spangled with rich
metallic black, the texture of the feather
giving the spangle a starry or rayed ap-
pearance.

APPENDIX.

Saddle — Rich reddish golden bay, each
feather stripped down the center with rich
metallic green black.

Wing Bow—Rich reddish golden bay, dis-

tinctly spangled with black.

“ Bars—The greater and lesser wing
coverts clear reddish golden bay,
free from lacing, each feather end-
ing with a large round green-black
spangie, forming two distinct par-
allel green-black bars across the
wing.

“ Primaries—Bay, ending with a black
spot.

“ Secondaries — Rich golden bay, each
feather ending with a rich green-
black spot.

Tail—Black.

Sickle Feathers and Tail Coverts—Rich green-
black.

Legs—Slaty blue.

COLOR OF HEN.

Comb, Face, and Wattles—Rich bright red.

Deaf-ear—Opaque white.

Head—Golden bay, distinctly tipped with
black.

Neck—Golden bay, each feather distinctly
striped down the centre with rich green-
black, the colors distinct and not clouded.

Breast, Underpart of Body and Thighs—Clear
golden bay, free from mossing or lacing,
each feather ending with a distinct large,
round, rich green-black moon or spangle,
the moons increasing in size in proportion _
to the size of the feather.

Back, Shoulder Coverts, and Rump—Rich
clear golden bay, free from mossing or
lacing, each feather ending with a dis-
tinct large, round, rich green-black
spangle.

Wing Bow—Rich clear gelien bay, each
feather ending with a distinct round
rich green-black spangle.

“ Bars—Greater and lesser wing coverts
rich clear golden bay, free from
lacing, each feather ending with a
large, round, rich, green - black
spangle, forming two distinct par-
allel green-black bars across the
wings.

APPENDIX.

Wing Primaries—Golden bay, each feather
ending with a black spangle.
“ Secondaries—Golden bay, each feather

ending with a rich green-black half

moon or erescent-shaped spangle,
termed by the Lancashire fanciers,
“lacing on the top of the wing
above the flight.”

Tail—Black.

Tail Coverts—Golden bay, free from mossing
or lacing, each feather ending with a rich
green-black spangle.

Legs—Slaty blue.

Hens in a pen to match as nearly as pos-
sible in size of markings and depth of color.

SILVER-SPANGLED HAMBURGS.
COLOR OF COCK.’

Comb, Face,and Wattles—Rich bright red.

Deaf-ear—Opaque white.

Head—Silvery white.

Hackle—Silvery white, free from yellow
linge, the longest feathers ending with a
small black spangle.

Breast, Underpart of Body and Thighs—
Clear silvery white, free from lacing or
mossing, each feather ending with a dis-
tinct large, round, rich black moon or
spangle, the moons increasing in size in
proportion to the size of the feather.

Back and Shoulder Coverts—Pure white, free
from yellow tinge, distinctly spangled
with black, the texture of the feather
giving the spangle a starry or rayed ap-
pearance.

Saddle—Silvery white, free from yellow, the
largest feathers ending with a small black
spangle.

Wing Bow—Pure white, distinctly spangled

with black spangles.

“ Bars—The greater and lesser wing
coverts clear silvery white, free
from lacing, each feather ending in
a large green-black moon or spangle,
forming two distinct parallel black
bars across the wing.

“ Primaries—Pure white, each feather
ending with a distinct black span-

gle.
“ Secondaries—Pure white, each feather

207

ending in a_ half-moon
green-black spot.

Zail—White on the outside, each feather
ending in a large black spangle,

Sickle Feathers and Tail Coverts — White,
each feather ending with a rich green-
black spangle.

Legs—Slaty blue.

shaped

COLOR OF HEN,

Comb, Face, and Wattles—Rich bright red.

Deaf-ear—Opaque white.

Head—Silvery white, distinctly spangled
with small black spangles.

Neck—Clear silvery white, each feather dis-
tinctly striped towards the end with rich
black, each color well defined and not
clouded.

Breast, Underpart of Body, and Thighs—
Clear silvery white, free from lacing or
mossing, each feather ending with a dis-
tinct large, round black moon or spangle,
the moons increasing in size in proportion
to the size of the feather.

Back, Shoulder Coverts, and Rump—Clear
silvery white, free from mossing or lacing,
each feather ending with a distinct large,
round, rich green-black moon or spangle.

Wing-Bow—Clear silvery white, each feather

ending with a distinct round, rich
green-black spangle.

Bars—Greater and lesser wing coverts

clear silvery white, free from lacing
or mossing, each feather ending
with a large round greenish-black
spangle, forming two distinct paral-
lel black bars across the wing.

“ Primaries—W hite, each feather ending
with a distinct black spangle.

“ Secondaries—Clear silvery white, each
feather ending with a large half-
moon shaped green-black spangle,
termed by the Lancashire fanciers
“acing on the top of the wing.”

Tail—White on the outside, each feather
ending with a large round black spangle.

Tail Coverts—Clear silvery white, free from
mossing or lacing, each feather ending
with a distinct large, round, green-black
spangle.

Legs—sSlaty blue.

Hens inapen to match as nearly as pos-

“ce

238

cible in size of markings and depth of color,
&e.

Points in Spangled Hamburg Cocks.

Colors and Marking of Head,

Hackle, Back, Saddle, and

TREE RAEI ic 3) «win o's a S eiobeiet

Breast, Underparts of Body
and Thighs....... SyGbe .2
Wingsand Bars............ 2
RENINUIIVC UI ojo iaib ove cic «sie s(cuenelnee 2
MCOMMUPLOL os a sc sis olen ie eee
15

Points in Spangled Hamburg Hens.

COMIUSSsAesoondoc aibtctnleanenete 2

HUGAE= CAN. (0... sie pisinse\wisiniete 2

Neck most distinctly and
evenly striped...........

Remainder of Plumage (ex-
cept tail in Golden) clear-
ness of ground color, even-
ness and distinctness of
spangling, with rich large
round eee Houmora ot

Bars .

Symmetr ye.

Condition .

Disqualifications.

Hen-feathered cocks, crooked backs, wry
tails, combs single, or falling over to one
side, red deaf-ears, birds without distinct
bars across the wing. Legs of any other
color except blue.

BLACK HAMBURGS.

Comb, Face, and Wattles—Rich bright red,
the face perfectly free from white.
Deaf-car—Pure opaque white; round and
small, fitting close to the face ; not pendent.
Fiumage—V ery rich glossy green-black.
Legs—Blue or dark leaden blue.

Points in Black Hamburgs.

Comb, Head, and Face.....
Deaf-ear...... oie eisieterstatalsiare rs
ISITE Chere cteteie creersieiereisictae
RITES eerie omtetere ciolelereters ts
CO GAGIIGI Ee \era'scisicie's/s/efnieie sis

APPENDIX.

Disqualifications.

Combs falling over to one side, or so large
as to obstruct the sight, red deaf-ears, crook-
ed backs, wry tails, or legs of any color ex-
cept blue or dark leaden blue.

ee ee eee
POLISH.

GENERAL SHAPE.
THE COCK.

Crest—Composed of feathers similar in tex-
ture to the hackle, very large, round,
close, and well fitted on the crown of the
head, falling backwards, and rather lower
on the sides than over the beak, but not so
low on the sides as to prevent the bird
from seeing.

Head — With round protuberance on the
top, concealed by the large crest.

Hye—Uarge, full, and bright.

Deaf-ear—Small, even on the surface, round-
ed on the lower edge. :

Wattles—In the unbearded varieties, thin
and pendulous; in the bearded varieties,
none—the underside of the beak and
throat being covered with a fuil, close,
muffy beard.

Neck—Medium in length, slightly and neatly
curving over tiie back and well hackled.

Breast—Deep, full, round, and carried prom-
inently forward.

Back—Perfectly straight, wide betwixt the
shoulders, and tapering to the tail; hip-
bones even.

Wings—Ample.

Tail—Large, rather erect, expanded, and
well adorned with sickle feathers.

Thighs—Short in the white-crested black,
rather long in the spangled varieties.

Legs—Rather short in the white-crested
blacks, long in the spangled varieties.

Carriage—Erect.

THE HEN.

Crest—Very large, round, straight on the
head, not inclining to either side, the sur-
face close, firm, and even.

Head—Round, the protuberance concealed
by the crest.

Hye—Uarge, full, and bright.

Deaf-ear—Small, even on the surface, and
rounded on the lower edge.

APPENDIX.

Wattles—In the unbearded varieties, small
and thin ; in the bearded varieties, none—
the throat and underside of the beak be-
ing covered with a full close beard.

Neck—Rather short and taper.

Breast—Very fall, round, and prominent.

Back—Struight, the hip-bones even.

Wings—Ample.

Tail—Large, expanded, and broad at the
end.

Thighs—Short, in the white-crested black,
rather long in the spangled varieties.

Legs—Clean, neat, and taper; short in the
white-crested blacks, rather long in the
spangled varieties.

Carriage—Rather upright.

WHITE-CRESTED BLACK POLISH.
COLOR.

Orest—Pure white; theless black in front
the better.

Deaf-ear—Pure opaque white.

Remainder of
rich lossy black.

Legs—Leaden blue, or black.

Points in White-Crested Black Polish.

DIZERONAOKES tre yaiehelrociarisia > 3
Shape of Crest............. 3
Crest of the purest white, and
most free from black...... 2
DOT Ca eee NN Tie tele
Richest black Plumage..... 2
PUVMMLIINE DIY stave -a\encreteress nels cishers 2

Condition and General Ap-
PEaTaNCe sei. seer

e@cece

e
i

Disqualifications.

Crooked backs, wry tails, white feathers
in any part except the crest, legs of any
other color except dark leaden blue, or

blue.

GOLDEN-SPANGLED POLISH.
COLOR OF COCK.

Crest—Golden bay, laced with black; in
adults, white feathers may appear.
Hackle and Saddle—Golden bay, the end of

each feather laced with black.
14

the Plumage— Uniformly |

209

Breast—Clear golden bay, free from moss-
ing, each feather ending with a round rich
black spangle, the spangle increasing im
size in proportion to the size of the feather.

Back, Shoulder Coverts, and Bow of the Wing
Rich golden bay, spangled with black, the
texture ofthe feather giving the spangle a
rayed appearance.

Bars — Greater and lesser wing coverts,
golden bay, each feather laced on the
edge with black, and ending with a large
black spangle, forming two distinct black
bars across the wing.

Primaries—Bay, ending with a black spot.

Secondaries—Golden bay, with a distinct
crescent-shaped green-black mark on the
end of each feather.

Thighs—Bay, spangled with black.

Tail—Rich golden bay, each feather ending
with a rich black spot.

Sickle Feathers—Rich golden bay, ending
with a rich black spangle.

Tail Coverts—Rich golden bay, edged with
rich black, and ending with a rich black
spangle.

Legs—Blue.

COLOR OF HEN.

Crest—Golden bay, each feather laced with
black; in adults, white feathers may ap-
pear.

WNeck—Golden bay, laced with black.

Breast, Underparts of Body and Thighs—Clear
golden bay, free from mossing, each
feather ending with a distinct round, rich,
black spangle, the spangle increasing in
size in proportion to the size of the feather.

Back, and Shoulder Coverts—Golden bay,
each feather ending with a distinct round
black spangle.

Wing Bow —Golden bay, each feather end-
ing with a crescent-shaped black spangle.

Wing Coverts—Golden bay, each feather
laced or edged with black, and ending
with a large black spangle, forming two
distinct black bars across the wing.

Primaries—Bay, each feather ending with a
black spot.

Secondaries—Golden bay, each feather end-
ing with a crescent-shaped black mark.
Tul—Bay, each feather ending with a large

black spangle.

Legs—Blue.

210

SILVER-SPANGLED POLISH.

Color and marking the same as in Golden,

substituting Silvery White Ground for
Golden Bay.
Points in Spangled Polish.
IRE WOMENS os ws sabes 3
Slime Ot MON 5s. = aahipps creel 3
LOE Oe es 2G osm sim eienet 1

Plumage accurately marked
according to the foregoing

PUM reer ee (ates ale oietstelae sie
Purity of Ground Color..... 1
ERTS, tet emai eeriohs 7a eyes 1
SS WAVUINICLTN > \n!5.0'e > biel eiaiao ie 2
ROOMUMION: 5-06 ep ene erien 2

15
Disqualifications.

Crooked Backs, wry tails, legs of any
other color except blue.

——__—____++—_____——-
SULTANS.
THE COCK.

Comb—Composed of hackle feathers, full,
and arched over the eyes, and round
head, full in center, and falling softly and
evenly round at back, not straight and
stiff as in Polish; the front free from
feathers falling forward, and neatly arched
at beth sides,

Beak—Brilliant white, tinged with red at
base, very curved, and with broad cavern-
ous nostrils.

Comb—Invisible, or two small spikes, bril-
liantly red,

Muffling—Thick and close round the throat,
meeting the crest, and covering the face,

Eye—Bright, vivacious, and intelligent,
Wattles—Small and rather shriveled,
Neck—Rather short, carried well back, very

arched, and very thickly hackled,

Breast—Deep, full, round, and carried well
forward,

Body—Very square, deep, and carried low.

Back—Straight, and rather broad,

‘ Wings—Ample, and carried down.
Tail—Large, erect, and well sickled,
Thighs—V ery short and well feathered,
Legs—Very short, feathered to the toes, with

full, long vulture hocks,

APPENDIX.

Toes—Straight, five in number.

Color of Plumage—Brilliantly white through.
out,

Curriage—Rather low, brisk, and vivacious.

THE HEN.

Crest—F ull, round, close, and globular,

Hye—Bright and intelligent.

Muffling—Very thick and close round the
throat, going well back, covering the face
and meeting the crest,

Beak—Curved, clear, transparent white.

Neck—Short, fully arched, and very thickly
feathered, carried well back.

Lreast—F ull, deep, and prominent.

Buck—Straight and broad.

Body—Very square, and carried low and
forward,

Wings—F ull, and carried low.

Tail—Large, erect, and well expanded.

| Thighs—Very short, and well feathered.

Legs—Very short, feathered to the toes,
with full, large vulture hocks.

Toes—Five in number.

Color of Plumage—Brilliantly white through-
out, ;

Carriage—Low, forward, brisk, and lively.

Points

Oa oe odin since aeiane ae
PG ecient ce =see ee ae 3
AIC Bic cake nts eisai 3
Ler -teathering...:.. .+senneeg 3
COMGUIOG: 5:5:0 sate as dd bi emp le 2

15

Disqualifications.

Any color but white in the plumage,
crooked crest, bare red face, or absence of
muffling, deficiency of leg-feathering, or ab-
sence of vullure hocks, beak any color but
white, deformity of any kind,

ot

—_—__~¢4+@____—_—_—__

HOUDANS.

THE COCK.

Grest—Composed of hackle feathers, full,
and well arched, falling back, and right
and left of comb, clear of the eye, rather
than over it.

213

APPENDIX.
Comb—Well developed, large, red, and] Points
branching, broad at base, well indented, Sine 4
looking like amass of coral with antler- ia LT a Rg
- like branches, inclining rather backward PAV MULE NN reac hie, a)enes= estate 2
into the crest. Ee Peso iaiete io sierstore. eet erair :
Beak — Curved, with nostrils wide and poh Ce at tic
} 4 TVeEUCOIAW Seis v's ahic ib iem sye cies 1
cavernous, as in Polish, dark horn color. yaks
Eye—Large, full, bright, and lively; color ! 15
various, ater am
Disqualifications.

Wattles—Thin, rather long, neatly rounded,
and bright red,

Muffting or Beard—Full and thick under

- beak, and reaching well back in acurve to
the back of eye.

Face—Red, theless seen the better.

Breast—Deep, full, and plump.

Back—Wide and straight,

Wings—Moderate, and carried well up.

Tail—Moderate, erect, and well sickled,

Thighs—The shorter the better.

Legs—Fine in bone, white shaded.

Toes—Five in number, the ‘ifth curved up-
wards at back.

Color—Broken black and white, as evenly
broken as possible, free from colored
feathers, which, however, though objec-
tionable, are not a disqualification,

Carriage—Lively, brisk, well set up, and
spirited.

THE HEN.

Crest—Large, compact, and even, as in
Polish.

Comb—Small, branching, and coral-like.

Fye—F ull and bright.

Wattles—Small, red, and neatly rounded.

Mufiling—Full, forming a thick beard reach-
ing back to the eye.

Neck—Rather short, full feathered,
arched.

Breast—F ull and deep.

Back—Wide and straight.

Wings — Moderate, and carried closely to
body.

Tail—Moderate, and fan-like, carried well up.

Thighs—Short.

Legs—Fine in bone, white, or shaded in
color.

Toes—Five in number, the hind or fifth claw
curved upwards, :

Color—As in cock.

Carriage—Brisk and rather upright.

and

Absence of crest. Deformity of any kind.
Main color or ground color other than black

and white.
—_————_+44—_<_—

CREVE CMURS.
THE COOK.

Crest—As in the Polish cock, but perfectly
black ; white feathers a defect, but not a
disqualification.

Head—As in Polish cock.

Comb—Brilliant red, two-horned in shape
but free from tynes, slightly sprigged at
base, of good size, showing well in front of
the crest.

Eye—F ull, bright, and very vivacious,

Deaf-ears—Small and nearly concealed.

Face—Red, well muffled.

Wattles—Moderately pendulous, and evenly
rounded, brilliant red,

Muffling—Close and thick, running to back
of eye in a handsome curve, |

Beak—Black, with horn-colored tip, strong
and well curved, with highly arched
broad nostrils, as in Polish.

Neck—Moderate in length, thickly hackled,
well arched, and carried a little back.

Breast—Broad and full, carried well forward.

Back—Wide, perfectly straight, and free
from deformity.

Body—Long and square.

Wings—Closely set, and well clipped up.

Tail--F ull and ample, well sickled, and car-
ried rather erect,

Thighs—Rather short, well set in body.

Legs—Black or slate; the shorter the better,
rather fine in the bone; free from feathers.

Oarriage—Upright, smart, vivacious, and
watchful.

Color—Brilliant black. Red or straw feath-
ers in the hackle or saddle undesirable,
but not a disqualification.

212

THE HEN.

Crest—Full and globular, as in the Polish
Black ; white feathers objectionable, but
not a disqualification.

Head—As in Polish,

Hye—F ull and bright.

Deaf-ears—Small, vidden by mufiling,

Muffling—Thick and full, extending well
back to crest, and forming a thick beard
under the beak,

Wattles—Very small and neatly rounded.

Neck—Thick and arched.

Breast—Full, plump, and carried well for-
ward, —

Body—Square, and carried low.

Back—Straight and broad.

Wings— Well clipped up,

Tail—Large and well expanded.

Thighs—Short, and well set into body,

Legs—Short as possible, free from feathers,
rather small in bone, slate or black in
color.

Carriage—Upright and vivacious.

Color—Brilliant black ; a brown tinge very
undesirable.

Points in Creve Cours.

DIZEieieiarcnisiea eisleramonraeimiereine 4
WTESt esas Mg heise eieteraveeretatens 3
Shape and Symmetry....... 2
Ola ars Arcee tiie lore layne 3
Conuitionieescre encase emer 2
Comb eewnseieek caine a

15

Disqualifications in Creve Ceurs.

Deformity of any kind. Colored feathers
elsewhere than in crest, neck, or saddle,
feathered legs, and shanks of any other color
than black or slate.

———_+o___—_—_—_—_—"_

LA FLECHE.
THE COCK.

Beak—Black, strong, and curved; nostrils,
wide and cavernous, as in Polish, with
small spot or knob of bright red flesh at
junction of nostril with beak.

Comb—Branching and antler-like, like two
horns pointed straight up, brilliant red.

Ear-lobes—Large, and as white as possible.

APPENDIX.

Head—Long.

Eye—Bright, large, and watchful.

Face—Rea, and rather bare.

Wattles—Red, long, and pendulous, well
rounded.

Neck—Long, rather curved, and upright ;
hackle thick, but rather short.

Back—Very long and broad, slanting to-
wards the tail.

Wings—Long, and well clipped in.

Breast—Broad, and rather full.

Tail—Rather small, and carried low.

Thighs—Strong, long, and well set into body.

Legs—Long, strong, and black or slate in
color.

Toes— Four.

Plumage—Close and hard, brilliant metallic
black.

Carriage — Very upright,
watchful.

dignified, and

THE HEN.

Beak—Black, strong, and curved; nostrils
arched, broad, and cavernous.

Comb—Double-spiked and branching, stand-
ing wellup, or the branches inclining a
little forward, small.

Head—Long.

Eye—Bright and watchful.

Face—Read, and rather bare,

Deuf-ear—Small and white.

Waittles—Red, small, and neatly rounded.

Neck—Long and straight.

Back—Broad,and tapering towards the tail.

Body—Wide and deep.

Breust—Very broad.

Wings—Large, and well clipped up.

Tail—Small in proportion, but well expand-
ed, and carried upright.

Thighs—Long, and well set into body.

Legs—Long, well boned, black or slaty in
color.

Plumage—Brilliant metallic black, close and
hard.

Carriage—Upright, dignified, and watchful.

Points
Size! . eee i ee ere 5
Combe 2 ecw eee oicnrare 3
Bihapees Sa 5 verhiesteiate erate 3
Condition.g: euicc:vateine actin 3
Deaf-eare si sccwaede cnceer 1

APPENDIX

Disqualifications.

Plumage any color but black, presence of
crest, feathered legs, deformity of any kind,
legs any color but black or dark.

——_\_++4—___——
BANTAMS.
GAME BANTAMS.

GENERAL SHAPE AND COLOR.

The sameas in the corresponding varieties
of Game Fowls.

Points in Game Bantams.

Shape of Head and Neck... 2
A Body and Wings.. 2

sf Wailitcce as etal 2
s Thighs, Legs, and
TOES Gatien
WonGition secs coca wieleros 2
15
Disqualifications.

Cocks above 24 oz. or hens above 20 oz.;
adult cocks undubbed, color of legs not uni-
form in the pen, birds not matching in the
pen.

—_—_———

SEBRIGHT BANTAMS.
GENERAL SHAPE—THE COCK.

Comb—Double, square in front, fitting close
and straight on the head, the top covered
with small points, with a peak behind
turning slightly upwards.

Head—Small, round in front, carried well
back towards the tail,

Beak—Short, slightly curved,

Eye—Fwl.

Wattles—Broad, rounded on the lower edge.

Deaf-ear—F \at.

Neck—Neat and _ taper,
hackle feathers.

Breast—Round, full, and carried prominent-
ly forward.

Back—Very short, perfectly free from saddle
feathers.

quite free from

218

Tail—Square, similar to the hen, free from
sickle or curved feathers, the feathers
broadest towards the end,

Tail Coverts—Straight, round at the end and
lying close to the sides of the tail.

Thighs—V ery short.

Legs—Short, slender, and very taper.

Plumage—Close, perfectly hen-feathered.

Carriage—Very upright and strutting.

THE HEN.

Very similar to the cock. The comb and
wattles much smaller, and the head neater.

COLOR OF GOLD-LACED SEBRIGHTS,

Head, Face, and Waitles—Rich red.

Deaf-ear—W hite.

Plumage—Rich golden yellow, every feather
laced with rich black, that is, having a
narrow, even, well-defined rich black edge
all round the feathers ; the two colors dis-
tinct, and not shading into each other, the
lacing of the same width on the sides as
on the ends of the feathers.

Legs—Slaty blue.

COLOR OF SILVER-LACED SEBRIGHTS.

Similar to the golden, substituting silvery
white for the golden yellow ground color.

Points in Sebrighis.

Plumage most evenly and
distinctly laced throughout 4

Purity of Ground Color in
Silver, and richness and
clearness of Ground Color

In Goldeiice va cdacch Geers 2
Combe Persona nemo ad a ates 2
A DEW VARI aa aes Ot eee cee anaes |
Sinallness eee ae eeeae 2
DYNAM eGRYper eee ee oreo 2
Condition, and General Ap-

pealance- ne jateseene cae
15
Disqualifications.

Cocks weighing more than 20 oz.; hens
more than 18 oz.
Cocks having either hackle, saddle or

Wings—Ample, the points carried very low, | sickle feathers.

almost touching the ground.

\

Legs of any color except slate blue.

214

BLACK AND WHITE BANTAMS.
GENERAL SHAPE—THE COCK.

Comb—Double, square in front, close and
straight on the head, the top covered with
small points, with a peak behind, turning
slightly upwards.

Head—Small, round, and carried well back
towards the tail.

Beak—Short, slightly curved.

#Hye—Prominent.

Deaf-ear—F lat and even on the surface.

Wattles—Broad and thin, rounded on the
lower edge.

Neck—Very taper, curving well back, so as
to bring the back of the head towards the
tail; hackle full and long, flowing well
over the shoulders.

Breast—Round, and carried prominently for-
ward.

Back—Very short, saddle feathers long.

Wings—Ample, the points drooping so as
nearly to touch the ground, the seconda-
ries slightly expanded.

Tal—Full, expanded, well adorned with
long, curving sickle feathers, carried well
up toward the back of the head.

Thighs—Shott.

Legs—Short, clean, and taper.

Carriage—Very upright, proud, and strut-
ting.

THE HEN.

Comb—Same shape as that of cock, but very
much smaller.

Head—Small, round, and neat.

Beak—Small.

Hye—F ull and quick.

Deaf-ear—F \at, and even on the surface.

Wattles—Small.

Neck—Short and taper, carried well back.

Breast—Round and prominent.

Back—Short.

Wings—Aimple, points drooping.

Tail—F ull, expanded, carried rather up-
right.

Thighs—Short.

Legs—Short, clean and taper.

Carriage—Upright and strutting

COLOR OF BLACK BANTAMS.

Comb, Face, and Wattles—Rich bright red.
Beak —Dark horn eolor, or black.

APPENDIX.

Deaf-ear—Pure white:
Plumage—Rich black throughout.
Legs—Black, or very dark leaden blue.

COLOR OF WHITE BANTAMS.

Comb, Face,and Wattles—Rich scarlet red.

Beak—W lite.

Deaf-ear—Pure white.

Plumage—Pure white, as free from yellow
linge as possible.

Legs—W hite, with a slight pink tinge on the
back, and betwixt the scales.

Points in Black or White Bantams.
Purity of White or richness

OF black: 5 int. cetera 3
Simalllwmess: satis ewesk sss croeeare
ByMIMetE. oi2. aie te Dapee 3
Sonaldese sae Ta A gk gs ees recone 2
Deneear sh: otis as came 2
Condition, and General Ap-

PCAPBD EES serac salts viene gue

15
Disqualifications.

Cocks more than 20 oz., or hens more than
18 02.

Legs of black bantams not biack or dark
leaden blue.

Legs of white bantams of any other color
except white.

++ —_____.

TURKEYS.

Head and Face—Very bright and rich in
color.

Hyes—Bright and clear.

Body—Long and deep.

Wings—Powerful, and well carried.

Breast—Broad, very long, and _ perfectly
straight.

Thighs—Muscular, straight, and strong.

Legs—Very strong, and perfectly straight.

Plumage—Sound, hard, and glossy.

Color—Rich, the birds matching in the pen.

Points.
BIZ CR oo conte erueins eae 6
VMN MY ne cease rntnetegts 4
Richness of Color, and Match-
Jao IN) tle) pen. 5 cmeteeaeras 3

Conditions: +3): sce nracreers 2

APPENDIX.

Disqualifications.

Crooked breasts, backs, or legs, or de-
formity in any part.

DUCKS.
AYLESBURY.
GENERAL SHAPE AND COLOR.

Bill—Long and broad; when viewed side-
ways, nearly straight from the top of the
head to tie tip of the bill; of a delicate
pale flesh color, perfectly free from black
or dark marks.

Head—Long and fine.

Neck—Long, slender, and gracefully curved.

Body—Long and deep.

Back—Long and broad.

Wings—Strong, carried well up, and not

_ drooping.

Tail—Feathers stiff and hard, with hard
curled feathers in the drake.

Thighs—Sh ort.

Legs—Siiort and strong; bright light orange

_ color.
Plumage—Pure white throughout.

Points in Aylesbury Ducks.
Purity of Color and Shape of

TSN TSe Wkerne anced oe opie Soe wists 6 3
SIV AE een eRe eGR eee a 4
POMPE DIY Fos ia ovate, sic oie io. 2c 3
Purity of Color in Plumage.. 3
Condition.......... eee ees

15
Disqualifications.

Birds so fat as to be down behind, bills |

deep yellow, or marked with black, plumage
of any color except white.

ROUEN DUCKS.
GENERAL SHAPE AND COLOR—THE DRAKE.

Bill—Long, broad, and rather wider at the
tip than at the base; when viewed side-
ways, nearly straight from the crown of
the head to the tip of the bill; the longer
the better. Color, greenish yellow, with-
out any other color except the black bean
at the tip.

215

Head—Long and fine; rich lustrous green.

Eye—Dark hazel.

Neck—Long, slender, and neatly curved ;
color, the same lustrous green as the head,
with a distinct white ring on the lower
part not quite meeting at the back.

Breast—Broad and deep ; the front part very
rich purplish brown, or claret color; free
from gray feathers, the claret color ex-
tending as far as possible towards the legs,

Back—Long; higher part ashy gray mixed
with green, becoming a rich, lustrous
green on the lower part and rump.

Shoulder Coverts—Gray, finely streaked with
waving brown lines.

Wings—Grayish brown, mixed with green,
with abroad ribbon mark of purple,
with metallic reflections of blue and
green, and edged with white; the
two colors quite distinct.

“ Flight Feathers—Dark, dusky brown,
quite free from white.

Underpart of Body and Sides—Beautiful gray,
becoming lighter gray near the vent, and
ending in solid black under the tail.

Taiti—Feathers hard and stiff; dark ashy
brown, the outer web in old birds edged
with white.

Tail Coverts—Curled feathers hard and well
curled ; black, with very rich purple re-
flections.

Legs and Feet—Orange, with a tinge of
brown.

THE DUCK.

Bill—Broad, long, and somewhat flat;
brownish orange, with a dark blotch on
the upper part.

Head—Loug and fine ; deep brown, with two
light pale brown stripes on each side from
the bill past the eye.

Neck—Long, slender, and neatly curved ;
light brown, penciled with darker brown,
and quite free from the least appearance
of a white ring.

Breast, Underpart of Body, and Sides—Gray-
ish brown, each feather marked distinctly
with @ rich dark brown penciling.

Back—Long ; light brown, richly marked
with green.

Wings—Grayish brown, mixed with green,

with a broad riband mark of rich

216

purple, edged: with white, the two
colors distinct,

“Flight Feathers--Brown, perfectly free
from white.

Tail Coverts—Brown, beautifully penciled
with broad distinct penciling of dark
greemsh brown.

Tail—Light brown, with distinct broad wavy
penciling of dark greenish brown.

Legs—Orange, or brown and orange.

Points in Rouen Ducks,

Shape and Color of Bill..... 3
Shh Ie A ae ROI 4
Color of Plumage... \asvoces 3
PSNI CULV. 5's id cee oth te ate 3
COMMON a 5:5 oes wry eee eee 2
15

Disqualificaiions.

Bills clear yellow, dark green, blue or lead
color; any white in the flight feathers of
either sex ; birds so fat as to be down behind.

BLACK. EAST INDIAN.
GENERAL SHAPE AND COLOR.

Shape—The entire form remarkably slender,
neat, and graceful.

Size—The smaller the better.

Plumage—Rich lustrous black, with a bril-
liant velvety green tint throughout; per-
fectly free from white or brown feathers
on any part whatever.

Biil of the Drake—V ery dark yellowish green,
without spot or blemish.

Bil of the Duck—Very dark.

Lega—Darix.
Points in Black Hast Indian Ducks.

TES aiseveetaure aie selene tle ate 2

Symmetry, Neatness, and El-
egance ol Worl... 22 nese 3
Richness of Plumage....... 4
Smallness of Size........... 4
Condition aces eae eee 2
15

Disqualifications.

White in any part of the plumage.

CALL DUCKS.

Shape—The entire form very short; round
4

APPENDIX.

and compact, with very full, round, high
forehead, and short broad bill.

Size—-The smaller the better.

Color—In the gray variety—bill, legs, and
plumage the same as in the Rouen.

In the white variety—bill bright,
clear, unspotted yellow.

Plumage—Pure white.

Legs—Bright orange.

v3

Points in Call Ducks..

Smallness of Size........... 5
Bill and Stop ofthe Forehead 2
Symmetry and Compactness

OF SNAPS a. kien aaa SEE 3
Color of Plinage isu eeases 3
Conditiony. ai oe cmeaane cee 2

15

Disqualifications in Gray Call Ducks.

White ring on the neck of the duck;
white flight feathers in either sex.

Disqualifications in White Call Ducks.

Colored feathers in any part of the
plumage; bills of any color except yellow.

—————<+4—____—_-

GEESE.
TOULOUSE.

Carriage—Tall and erect; bodies nearly
touching the ground.

Color—Breast and body, light gray; back,
dark gray ; neck, darker gray than back;
wings and belly, shading off to white,
though but little white visible.

Billi—Pale flesh color.

Legs and Feet—Deep orange, incline@ to red.*

EMBDEN.

Plumage—Uniformly pure white.
Bill—Flesh color.
Legs and Feet—Orange.

Points in Geese.

Size and Weight.) scn0sic See

SY MINE) na vus soak seen 4
Color ea aes nae 3
Conditions eee cee 2

15

TERMS AND TECHNICALITIES,

As we have given elsewhere the points of the fowl, we propose to finish up our work by
explaining the technical terms used in the poultry yard, and with which the new begiuner
or novice is net familiar :

Brood.—Offspring or hatch of chickens.

Broody.—Inclined to sit or incubate.

Oaruneulated.—Covered with fleshy protuberances like a turkey-cock’s head and neck,
or the head of a Musk drake.

Casque.—The helmet-like fleshy protuberance or comb of the Guinea fowl.

Clutch.—A number of eggs sat upon by a fowl, or the number of chickens brought off

Clung.—Shrunk and stringy, applied to flesh which has never been properly fattened, or
which has fallen away after being fat.

Crest.—The tuft of feathers which some fowls, like the Polands, have upon their heads,

Deaf-ear.—A name improperly applied to the true ear of the fowl. A shallow hole, or
depression, with a hair-like covering.

Dubbing —Trimming off the combs and wattles of game fowls, for fighting, or for ex-
sibition.

Dunghiils—Common Fowls; those of mixed breeds, not crossed with definite purpose,
or those of a breed degenerated.

Fluff.—Soft downy feathers in masses upon certain parts of fowls—as upon the rumps
and thighs of Cochins.

Gills. —The flap that hangs below the beak.

Hackle.—Long shining feathers on the neck of the cock or hen.

Molting.—Periodical shedding and renewal of feathers.

Pea-comb.— A triple comb—a principal comb with a small one on each side.

Poult.—A young turkey, or other gallinaceous fowl, before it takes on the full plumage
of a mature bird,

Primaries.—The largest feathers on the wing.

Rose-comb.—A. full, broad, flat comb, called also “ double comb.”

Secondaries.—Quills growing on the second bone of the wing.

Top-knot.—See crest.

Vulture Hocked.—Having the feathers upon the thigh project backward below and
beyond the “ hock” joints.

Wattles.—The fleshy excrescence that grows under the throat of a cock or turkey.

Wing-Coverts.—Feathers covering part of the fore-arm of the fowl.

INDEX.

PAGE.
MAOUIONGI Recs ccaancecasccsstccceuscnvcsesisecouasemecoes Jot
Apoplexy...... B BORE COSBO JODO CT AC UOCO OKO ScOUATOOCG OSE mac's
Artificial HAtCHine. ... 2... ews cnc ccccscesceccccsons 163
— hen, Section of a portable................2005: .. 166
——FHOURELs GLAVES! scrccs ciclnincisisc Ueclsisieweseates ..-166, 167
— mothers...... Ba atsisne slctee ate encaee enantio meme niae 156, 165
— — may be used without the incubator......... 165
Aylesbury Drake....... SOO HHdaOERnooGebaD Dons. Sa500 80
PE MILC Ke cleicis cisisisle s’cjaicate Soea56 Rae eeeatesre mercies sis Me sea toe:
Bantam cock, Fertile............ SRB OCDE SESS OUGASEOCOD ALOU)
— hen, Barren full feathered... - 168
@intams, Black................ 68
Pe EUCH Mees aera csiceccicsen = aiesiecelcin cis Eeeteb ON
HCC L EDI Ot PO Biaes ain Crotciol ein ercicintaie ie sievejatnfaleis winlaleace eciele) Le
— — — Golden-laced Sebrights.............. mecuenads
— — — Silver-laced.......... cageoc Son 7483
— — — White............ See ciaateie eieteinis ainetnleelaeeistaie aL
— Disqualifications in........................ anaoase cae:
— — — Black and White..... ssc oodosasG wens 214
— Duck-wing... -
— — game...........- Seniyy
— Golden Sebright............ccccececeeeeeeeesnene 5 ES
— History, Etc........... soagacac nongdcoaoepcosende pee Ot
— Japanese....... Bieieietoeee “
— Pekin....... secansat
— Pointsin Black and White..
— — — Game... .... Watarciu(aieiceintoels silat
ee IS OPI OM hives ciatare viele cialaie cieieelaisiniovia sincieieitisisiesisla
— Shape of cock of Black and White.. .. 214
— — —henof Black and White............. secee O14
— Silver Sebright....... ...........28 Baca OS:

— The cock of the Sebright..
— Vulture Hock in Booted...

et WVTIIDCS coceeicete swe «evince scaosrescics r
Black-breasted Game............. datsocoocohoasre aaou aye
— Javas....... A SiAGee aaibiaseiee eiaaieralelsiite ttseeccccsceceee Tl
POM Grate Sele csielaiscic aisle leeic ale in)

Sem ERO) Le verstatateteclcieisiniaiaicle <ictaisicteieinte

— Spanish, History and Characteristics...

Bolton Gays, History and Characteristics.........
Bones, Fractures of the............. seas

Boxing poultry for market............ wiseincisetemmlectes et
Brahma and White Dorking Cross...... sooonsassoae Wh
— hen, Eggs to set under 4a.......... sodiconossdses . 18
Brahmas as egg-produCefPs.........--..+0- interes S| cietaa 23
— Characteristics Of........-.ccsceseseces ++-..12, 14, 30
— GColorin Cocks of Light.......................... 15
te OT OO CKO te Le Mat anraicleleicieisislelsialniaseistateiaciaelsiericleistsic 194
—_-- - - LetenVvoueW lagen commgqoncnocdncccodsaeaqn dees
— — — Hen of Light seve 196
Se OTIC GO eralcis orcisieis niet ont oiateicinllsielaleiciste ale 194

PAGE.
ELARTNAL PUEDK: aclcriee up tatelee seine ete apisisev elasicnesacl-sisjach (oem
tll = RAG Dalai Livssonwkvcemseesvstnaniikass sila accent lan
— for market..
=" General SHAME... ose. ciaciacusivslewclsceoviccswccscces: LOM

te ELE MS tO id COR ea a ticc an cla cs\clecuwieisislslalniciale elsts cieibis oes, 1
— History of......... Sale tel cleia stonieralaiet-istelarsicletei sats sees 30
— Importance of Size........ssecceeeeeeeee ilslaceehiale ate em
— Leland’s preference...........ccceccccecescccesee D
ONC UL ann cimwiabiainia viaials clale os aici Madciels cinicle's viele ace 183
mont OE OUNDS LUA wie einalalslalsinigicm vinta visis alnlsieaisiciesisi= sietele Leip 196
— Shape of head and comb.......... Fotibicersa reas an ie
— MRE COCK... ccescnccocscasen pints slaaiatseiviale Beeoncosn) IEE!
— The hen..... ROSES OSAOREOC MAR ASCRS Riceiaymctaicitists tert 194
Breed for Market, The JHE ocagcsnoorensdacsy osde ~ 2
Breeds of Fowls—History, Characteristics, Etc... 30
Breeding and Mating..........ceesececveecee sesietioinis Ae
— — — for Size........... Se ReAbHa naa(cianidate Mase dite 14
— Influence upon Fancy Points................- inci eae
=P MSA GUI ssisiscisiwaiss ce sivniesevewedaases suctianoeseees alt
Brown-Ked Games........ dele opwiasenispiniswts Fpendecoasae Paty
Buff Cochins—Hens to a Cock................e eee ee 1
Caponizing Fowls....... eYareiercietets wleiefetoiclafotafeie aiolenisteleisteinie 141
Capons—Age to Keep............ Sieteish cision eeersaice woe 143
— Implements used............ccceececseeccececes -. 145
— Operating table................... ainhale on hetnioteelattat sta 146
— Treatment of Windy Swelling in......... ei staleioie LAA
——1 | WSEFUINESS OL. cs scieucsieacesiwesiniceineiaaiistvenesicecienl i
Catarrh in Chickens........... noapasesonde je osococe - JY?
Chicken Cholera....... We swiaticlarerstnieadte clatcicinete.s sarsiiton nor
==) ‘Coop! and Wire) RUUD)... cn nels selceeealen cia sie steg ieiaje LOG
ny COOPS stone concession AESODDT Sched eS Bdsocbasoe 127, 128.
— House—EXxterior..........ccccceeecccccecvecs Porn ae
Chickens by Artificial Means, Rearing....... seeeee 165
=i (CAtATTD) INimesveesemeenccieests Riaecialarstalsets Sencar sien . 9
— Food for....... elnfatacleiaislalaraictn ons siete wieteicia to sie oeiataiciae . 18
— Hatching and Rearing ‘Artificially alolaialehlectarrets -. 153
— in Wooden Casks, Hatching..................... 154
— Making Capons before letting them run....... 144
— not brought into the OacRhoas teeioonae Gooctose rer 183
a) VO) FSH MAT) Ye caiecsia tense ootssisisete sesisioceratenatce Boo Les
Chittagongs, History and Characteristics of...... 34
@holeraeeirescriais/taivieiers Salainiaiieeleneienteisaseld aie sicistcherels os OS
Clutches doubled up......... SHUDCOGOR AE Dacr cadre cctos 188
Coal cheaper fuel than food........ ...... ....... - 183
Cochin Bantams...............0+ tsinte temardtalete Sere «... 67, 68
iy COIN A LOWS mcs oseyrce tele ciate nie eielein wlgrcimbeloieisintelecaltiaviale ee OF
— hen, Eggs to set under &...........csceeeeeeeeneee 1
Cochins, as egg-producers........ pice icaetsinileiniaiaceieic ciate 23
— BumanG: Whites... cece cise s)seiicn ona cmcies Baer te 34, 35

220 INDEX.
PAGE PAGE
Cochins, color of Cock and Hen of Buff..........-. 192 | Dorkings, Disqualifications in Whites....:scceceeee 199
— — — Hen of Butf......... AUB RHR a eceeeesee. 192 | — Fawn-colored...........+-- senegecenes tenes 45
— — — Cock of Cinnamon............ wecceccceees 193 | — for market..........+- alsin hed e-ie.s wie aitioiatentststeis ee eiemeaee
ee SP UET EC TN OO ANT ELIMI NI ecientaiseietetarelarsteriere weceee 193 | — General shape..... Berets sialeterets Meee vteeeye clsietale ee wee. 198
— — — Cock of Grouse or Partridge............. 193 | — Inter-breeding.............- He eenocnceraconcae: 2e!
aa a ET OTOL MOUS uaacec neat oees vececeeceeeeee 194 | — Points in Silver Gray........ Hanescoouecnobsican Sen Ke
= == WOOK OLMenlOlerscedsesese seccecveccevees 192. | — — — White...........000+ cee eeeeecenceet eens -. 199
een Osebemonneeececter veccccccccccccccee 192 | —) The COCK....ceccceeeseeeeecceececnes sida viedo eees 198
ee ean rid ease eee ee sue beara Seccce 196 | — — Hen... ..ccccceeseccccnns Se ueaiseallaeette quienes:
— — — Cock of Silver Buff....... wecccceccevceccce 192 | — White.......-.scceeseee aise ener Sinieiels aloes ates 199
= 2) 2 enor Silver Butt: .ctsseceue veccceeesecee 192 | Drake, AYICSDUTY........+eeeeeeeeeeeereeee ARSE C HOE. se)
— — — GCoek of Silver Cinnamon........- seoveeee93)| sq Rouen: -.... Spa aoddoadnddoncaueocos bob oS= SROs adcac 83
— — — Hen of Silver Cinnamon.........eeeeeee. 193 | Drinking fountains......... nonecadocontosene < a(olaisisieinie 135
— — — Cock and Hen of White........ vececeeeee 194 | Ducklings, Best mode of rearing................- ete
— Disqualifications in White and Black....... wo. 194 | — The first fo0d.......... eee eee ee eens saeeean siwetenut GO
— — — Buff, Lemon, Silver Buff, Silver Cinna- Duck tent house............eeeeeeeeeees BSabeo sass 138
mon and Cinnamon.,.............+ seseccececeeee 193 | Duck-wing Bantams.............+++++-++ JOD TIRORG pat 55
— — — Grouse or Partridge........ Ce ee Tih || Se. ERNIE Sopot pedodbdamenes pia aininisla biel neeeee emer O
Sa forsmanice teen. onc. dane aie DO ENA a vecereee 23 | — House, Rustic....... eralatsihis SORBESdocHe HODES Loo. 137
— General shape......... sidistamiarein stairs Rresteraetats we.e. 191 | Ducks as egg producers.........+-ssssserereeeer ences 79
— Lemon...... Mateltarastasiates sielatetelens) Pomistetnlamialare seseeeee 86 | — AYlesbury......... DRAB TOC EOE BER IAGOIICO: seeeeenere 82
oP PATCMEA ON ini. ic ocw mwas cuccaesean Busey seseee 87. | ~ Black Cayuga....... DDG THRO R ROO B00 seeerere 85
— Points in Grouse or Partridge..............+ ... 194 | — Can they be kept with profit?.........sesss0000.
San hito and Blackescsucuc weet veccweee 194 | CAYUBA....ceeeeeeeseenreee me tsiclare siiintns sieare cleinielsiateta 84
— Shape of the cock..... UHURU ETH AMenslae pNP ar Foy Ya be Crested.......... teeetvreeeeees mulelsiessanty ehbeccern oe 83, 86
ee rein ois te a eee ee eg 1 | COMULLV ANG eOTehee dia... eceees Hpieoccscsscos Lt
PS aah] BRET EE Se a UT eh NMOS ccc. 36 | — Disqualificutions in................. slaveiaiall ereleratetsta . 215
= = (CINNAMONS;& casuyacasinassreree sails aseceetene Ue ics eel ERS SUSI GCI roa ea ass CC » 216
— Value of points in Buff, Lemon, Silver Buff, --- Sits (Of Besa sioomanaccesaceneac PMosidode ses ee
Silver Cinnamon and Cinnamon............ -. 193 i 5 is SE GAL eas TS OSS See a Siena 216
— Vulture-hocked............ Pelotkalalelatels stalele\n\aforataaiola 15 mesdce t Teh RE ROL a ented ae ae ake" 136
Cocks and hens for breeding................ RICOH |For eee ee gear eee mace ees gee 103
— Best age for breeding ..........cceeececccceeeece abn aes ie IRS or hae
=" Changing 3 ote APTA CONE sesiseestveisslslele BGanohatagancece Brogaanvos tse
die TEN a Page tere opti haere es seer = Musk or Brazilians .c.s.c.cesesescsonren S@ajeside ROD OU
CWOMDS MLOSL=DITLO Meas clae(a cisjaisie sivieieisieie seis /alelcleleaine siete 5 abe =. Peraonal experience with (......:01..0 eee
Coop, Barrel Mein ciaisietars delapens Aiteraniate neistate stveleielateiereieia 3 Ea) Points and shapoin Call. 00s. eee 216
— Close chicken............. Welsisreterstontars wieiableche sone 250) |) EL UG TER BURG eee ee ae ASSET ee 215
0 PON ecinceceeste SSBC OODUURE COOLS ADOGAOSCRC AGGAD e200 | pie en REIN ey BAS 216
— Pent or Jean-t0..............00- Toran elsiialeiautucisisiee BQO a ead ae ol De UN ots 216
— Rat-proof....... eiseieteisiciete alailelelelatetatsreisidialajatatesteyersiniais mete eee Shape and color of Aylesbury.......... One Shove
mil TRENT adaascanae asso sasicalise mala aasiele mace alesis etetespiniete 29 |} __ ne) eS BIAck Hast Ladianiccs cs ccc une ee . 216
Coops, Chicken..............+++ nice mtee eieidinia ise nae Bev hela eae Soa SR ENS dae HS lit be Pere SEP hie sat Se Bibi, _ 215
reve Coonnsye PAIN. = 28 Dat teach sie aisrieie eee irae yO) It MROMET Aca eee eee eae Saree giaarnie era a ane
TR NESE EE Eo Ne es veceeee 212 | __ Varieties and management........... Siorsistasielata sea
Be ESS SES BE o0ccc 0 seeeeeeeeeens -» 11] _ white and Black Poland............. aR 86
— — History and Characteristics .............. ee OO7 | hea PST OAT utara een eiah wit hae ane saison tone
—= == POINGS ID... e. ce ccecceccevcccccsccececcsesee oecee Ole | — With hens Rearing )s--icceecceescnene Bete . 82
== t= TM C1 CUCK 5 x'elcielcielatelein’otvislsie’eluielatatelsieiviesie nicieiseeisiainicts SU ee Wihymisetullecc scan scene eae eee 2) Seat
= — —hen.........0.06 PROBE TAI SRE cameo MMUSt DAES aia ay sie ciaceenee can as aisinlteteaeinteiaae Si aisieses a
Crisp-feathered FOW]S.:......cceccsccccccececces «e+ 41 | Dysentery in fowls.......cceeccecees SNe te cr0) 2 Leet om
CLOSSING THE IPLEOM iaiiienies caisielels vielsiais sie siauisietseiee eee Gl Barl Derby Games........-..sceeeeees Pere ene e 155,
COWS «0. secceeeeceerecreeeeceecesseeeeseceesseoesecseee 115 | Hog, Air-bag Of......cceececeees Neasees s sige apes ataten le oO
— HOw t0 trap....cceseesverreeeeeeeeeeesesereceeees 175 | — Albumen of the....... season suse ceetcasn Galatea
Diphtheria in FOWIS .......ccccessssescece slavaielananiercle -- 98%] — Anatomy of...... sip bedded SRS Sop eno A il < TE eee ead ae
DoOMinique COCK .....cccececcnescerevccascececscsssees 661 — bound fowls........ BUNA Ni esn ais PAS a . 99
-- Games........ eats naz verararetela alblstalare{sfatetateralesCoistatets eq 00h ==) Carrier, Chanplomn:.iicscaiess agen 148, 179
Dominiques. History and Characteristics of..... 66 | — — Suspension........sscseeeeees teeta Ree ae: . 179
Dorking He, Eggs to set under a...... sesecceseeee 17 | — Case, Canvas-COVered.......cccsecccsccccecencees 178
rata COCK NVWVANLLE ciataalarsipie s ats eialsinielele teeececcecscccesseee 43 | — — Common transportation.......csccsceecceceees 178
— Silver Gray... setcceenecececcscececcscssceeee 43 | — producers, The best.....cccscccecccecsssececcees .
— White Surrey......... RASPES SHS seceeseceseee 42 | — Progress of formations....... ws wiwatetete Unguvaeess DO
Dorkings, A pair of Gray...............000- owaietecenie 440} =—| RUGIMONtAl s. sncccenaeiasoscnacsesaiin pas ceeen eee en lee
— as Egg-producers......... BOLA SHELA COURONDES eters 23} || ==> KUN avis svaicre nce Sorceieiseinn avineiels Secu Lsswanesinge 150
— Black breed of tresseeeeees 45 | — undergoes in hatching, Changes an............ 19
— Characteristics of secscceseee 42 | — White of............. i talbrepiereisiie een wy aes eencnlad
— Color of Silver Gray cock... iesaeesseerels COG)| ——| WOOL LUGIMOMPRAls on sieraiepnicieiaeceen aicarens tenn .. 149
— — — — —hen...... seseececcereeecceesecceeeees 198 | Eggs as a commercial commodity. ............-.-.. 181
— Colored........ Suomen e ete seveee.ceccsccceesececsess 199 | — Cash value of the product...... seneietenans Tees . WL
— Dark-colored, hardiest............seseseee.eeeee. 45 | — consumed in Great Britain....
——| DISQUALINA CATIONS. . cceciniviacisisesletiisilereicecincisness LOOM 1 UNG WaNOLk Cltwace sccae na meeee sneer sails
wae = AT COLOL EO pentane vie sisiue vis sine tsiasisleiosieisisieees semen Oo) mei) ila ari Beto cree ere ets saan

— Fertility of........... apietisiicisieiseaiienciesleweivsicsnsisie aL

— fortransportation, Packing..........sesese..-. 175
— French mode Of preServing....csecssccesceseesee 180

— Manner of packing..........0.
— Mode of putting down...
— Packingin salt.....
—~ Preserving,...........+5 sbadobonboacsccoticaaneusocud fel
— Reasons four packing large end down............ 176
— VToascertuin unfertile.........cecccceccsesesesees 21
— To produce....... Dorlas sists selelate(eraielercte
— — put under a hen, Number Of................2. 17
— Weight of...... shndoobiisindSascD SHisdincaseaduuchages
English Standard of Beaune,
Farmer Fogy’s fowls............
“Farmers”? Breed for Profit...........0..ceseeeeees 23
Feed-box for ducks. ......... sataietprstntetsleteinialormister sistas a0
Feeding hopper, A perfect...
— — Cheap.........seee.oes
i — OUD Oracle ciecieciesciceslesioricicln
aati SOU Chl vtainials!sieieialsinic/alsiain\s (aio visa vlsine\culvejela/sicisiaisie\s 509
Sa ——-A STRING ANCHE liiccists alcisia e'sielaie aieieleisesisisisie cie'ecic srs teieis 132
rte E LOO leeieisisiteis siaiare sista ets’ nialeleie aiaiciors wlsteiele’s(cisieielinis 182, 133
— hoppers and troughs ...........ccsecscecececseers 130
— houses... Saialainielenislasteieen staaisincisiatsielcieretens tee
— ‘Troughs..
Food and Feeding, The proper.......ce....sseee... 2h
— for Fattening fOWI]S........cccscscccccceccccscrece 20
Fountain, Barrel.... Shdbbéanoodon LBH

coscceeee 180

Peevesccseres

Pie\scivsineciece (6

a eee eer c cee eeeeees

eee sees esessae

eee eceseceee

TELIA DE Vib ka OULETVicic ais t'cleia's/aivieicis vls/aaininia’ aisia visiecreiatsieee OD
— Winter water.............. snoacd Bis
Fowl, Points of a...... sinin(alelsiclsiaielsiaiciaiecime(civslesisic(eisiviaisioy LO
Powls are fed, How.......cc.ccccccssccsccsvesccsssces 180
— Best breeds to be CHOSEN............eececscecees 9
— — winter layers.......... AscDe 23}
— — drink for fattening..........ccccccsssesseereee 20
— Caponizing.. 141,
— Crop-bound.................. SoatoescatGaodacosades tie
— Curling in the toes Of..........cccccesccccccesecee 98
— Desirable for Capons..........scscccccccccececece 141
Different formation of............. ngddoadeasonory Ae 3
Diphtheria in..................
Dust baths for.............. 99
Dysentery in......... Senate 99
Eating their feathers.... 99
Egg-bDOund ......cccceeecceeeeee 99
Enlargement of liver and gall.. 99
Farmer’s Breed.. Teles 23
Food and feeding..... loluslsciuialelentiaisaiiaaeteinveteieiseiernt el

22

23

26

00

7

7

eee ceesccesccorese

ween coer esssee Cee eee ares ceeeosercse

Pen ceseoseresesseesese

oerssesccers

(Stale het

for Exhibition, Proper food for .........cececee
— Market and C2QS.....cccsscscccccncccccccscccce
French mode of Killing..........ccscessecssences
Gapes in...............
— General management........cccccccsccescesserce
— Giving t00 MUCH fO0........cccccsceccesccecsece
— Hawk, Colored.........cccccccssccccccscevcccssese 60
= ELOW LON PIACEL siamese voccsasiecscweenvsccweeecisesnsc, 142
— in COOPS, Pattening.......cscececcccccnccesvcececs 20
— — Villages and Cities..........0...-.
— — winter, Management See en 9
— Killing and dressing......cccecoscccccecrsesescess 26
=P WEAKNESS ccs csinccisiencccienerescicaeciccesecesce, LOL
wo MOVING, \.., «se caciescieisesias 103
— not allowed to leave the coops in rainy
weather..........
— — perfectly CapOniZed........csccccccccecccccses
— OVEr-CTOWGING...........cceeeeeeeee
— Profits of a year’s business in South America. 189

f

Trt

sonccescccese 5

Peer es ec ease reseecesees

143

Fowls, Proper care and keeping..........eseses02++ ri
— Rheumutism in............... Shecabacedan We eisiele ateley LOL!
— Roupin.. BSC nie A t
ITI OM eaeimccisieicls sine slccienisatiec asa seen ieee «-. 104
— Toexterminate lice.......
— — theacre, Number Of.............e0..006
— When killing time comes.......... S000
—= WhHite COMD IM,......ccccoscnccsccasccccees
— with scurvy legs......
— Varieties of........ Maralotayeiets (aisle ieccaterriclniclevelsielastatciaie pou) aU)
= WerbigoHinis.oncccuceeebieces ose . 102
— Vulture-hockeGes vitccccncocccssiscesccccccccsscss do
— (Pipvini ee ateerrete atiecietetatstatelclatefcla’s/atelsictefeisiatsis'sieferemeremil Ot
Fractures of the DOnES.............sceeccecces esvees 103
French breeds for market...........cessscsesescesee 29
=F OUME OYA Siatatuale nic ettatetintere is aistelelsine’s «icin sinicle ei sreiniciee een tall
—a) HIPIZZLO GAL OWS este cis sia siatentoms rnalelstes sicie'elsiccleeciccecicetel aL
Senda tse |

— Birchen Yellow.........cccccscossssecscccceres
— Black..
— — breasted Red....
— — — — cock.......
——-SIPESTO WT EUCC cloici arse eivinm cieleluial talsistelets civicisicieviecie iocreserc a
-- — cock. é cise U2)

eee ee wees eases teeter eee eeseeecerenssseere

—----—- Pile siteweneiciacecisisiecercuciscneceenain Ut
— — — Black-breasted red hen........,.....-..0. 202
— — — henof Birchen Yellow..................
—---- - Brown Red.....
—----—- -— MPV e ane aeta\asle cie\s)s . 204
Silver Duck-wing..............-00 203
— Fowls, Characteristics.......c..csceseseece-seeee 52
— — General Shapes ..ccccccccccesceccccsccerereces - 200
— — Hens to a Cock.......cscececceees SAgemaciaqgocc iit
— Ginger Red COck...........e.ece-se0e-e aisterelsietaisiate 20
l= ET EDT Unio tata! clatatarcichalcieletasivtaiat stele sicis Se tatacetea sila oes 202
=i LOMMUS UU elsieniniseeia ciniacclonieniersisicie cietaciela anise sistas element Ods
— The Cock... aratevelstariamieniere welmesttaiete 200
a ENTREE CMI elatciais sieia claleiele'wieisisisie ele sisivic sie asctsleisiieteiacineien cue
— Silver Duck-WinG...........c.scecescccnsssoncees
CWO CK sacccssieciccacclaccicn ance seers -. 203

Sobpodence 208)

— White..
— Yellow Duck-Wing Cock...............
Games, Black-breasted....... 57
— — Red....... 53
— Brown-red..........+-.seee0 aielsleiaisatelaiaicieo 57
— Earl Derby.............. anaacd sdaoocnade 53
— Dominique........... 56
— Duck-Winhg...........0.. 54
— Georgian...... jaaosncsndsconoaradanonsoosobadnosacn HD
— Indian..... ejsieloletsaiajsieisia eferowiaiote sine cictesweleinie eistniatacietatenie OE
56
52
58
54
5d
54
56

oeeensae ewe e cere eee eeeeceessenseseeee

Oe Cero mere eeeceeeesssreesee .

ecw eces cease eee enecererece

eee cores eonesseee **esesesscecce

— Malay...........-.
— Pairof Harl Derby.......
— Pile......
— Red Derby... ...ccccccccuncveacccc|conececucsee
== SA] MON ELMS! «ieee cinecinaslsiaisiocleininississelslsis's'elellleleisisie\e/eie
— Silver Gray..
==] SS PADISM cinaiesineiesoelisieielste
— Yellow Duck-Wing.... F
Gapes in fowls........-.. --- 100
Geese, Africanivserchcsh sseliew cslecieciisc(enesiieacilscq(siee) (OG
—=! PATMETICAM Vill G cinenenstsineenisewelslen siee'sie sivieisieaiselsGosiOO
= DISCASES Ofveccccaccceecsesencscececssesseurcinense) CO
— Embden....
=) = OL REM EMearicaciicieeses eh asivevscaaWewmecsiancie ty oe
ft OFM CHI SHIM AS sacislsiasninielaerieisiemais esisleniclsiviacnivissisaielat eo)
— Gray-leg......
— Food and fattening..........cccscecccsesccseceses 90
ma ELOMN GS te ouleldeisinnneeeitctelsiaissiainale cleleismifoan semis sicisisin cette

eeceee *eencessececrece

see ecerceteec ss eeeseseee seas seceeses oe

Pec eeccecescceessseecesseesesesereesee

222

Geese, Incubation......sccccccccccecsccecscccsecseces 87
— Management and Breeds........... AACNOSe 55632 87
— Nests for hatching............ aeineie sia siseiteei sets Ae teyy
=e OUTS DL einieiefalaiaisesiecisisiisic cies ss iiaiela(a cere eisai AAA Soe 216
— Siberian..
—— sO OMS Ele asaciaisiae ceteatlenisiees wciciciela male(eicleeiciaonnod OL O.
A COT LE ULI GrANE ore aniniel tis vials wie sis'niheinieinsisyeilaieisinintcicinieleieie nO)
GOOSe, Bao ac lertemietsslejeisiamiaiciaiciniclasisisislemienisetsetatale leant)
== BTA teseoeemee doamacsieerepean
=) TUS PLLA oa wicieralalelciein'e e's
= WiHTLC CHIMES Cis cic isicve's cie'sievie si.e sisicicinie biesimioele eiaiel=icletah ea
Goslings, Diseases of....... plore ateele nests iitesel ois etelaelststet state - 88
= HOO OMS ocicleielcisie's sie.sin.< ncsaaon maleieiatatelninaielst atest Ane. tele}
— Manuagement of..............+.- Kogsanngsnoadesece | fle
Gout or swelled legs........... ics) ste aerate
Gray Dorkings, A Pair Of...:.ccccccesescscccccveccee 44
— — henstoacock........... elotaie etal Styssorensnodsc ll
Guelders, Black.......
a OTIC O GO erie elecic siaisia cio cin:sis/a\s/viaeis ie ciaisalsislslee cena eee)
— History 4nd Characteristics Of...........-.-.+08 65
i LEAVE CEG sagaGnosbeHeonnodanesS aisistelataicaeetal eis Beacrecoca) (ee
—meAWVALNIL E istetniatolerscielsta\s\n\c,sic'sisinis <icisicva sieiaeieie ea Waa SSB Seineey) 15)
Hamburg, Black.......... Ranacooaacacic ) “se
— AS CLE PFOMUCETS.....ccescecveeererece Rea tctaieis ni ereninee
Hamburgs, Black..............2- PAGO EBB BB OSE ONG le)
— Characteristics of........ ........- cainemiesicinaais see AD
— Color of cock of Golden Penciled............... 205
—_-—---- - Spangled......c..cscess0 Pecan seaeeUG
— -—- - - - Silver-Spangled.........ceec-eeceee 200
— — — henof Golden Penciled............... o<e 20D
—_-—---- - Span eledh se csemavle os nelecinieeierses
--- Silver-Spangled .........c.s.esesees Qi
— Disqualifications in Black......... Bbinelnesieteie sere
— — — Penviled......... alenlserenis elec Saiicsalsieieis . 206
eee ms SPATS LOO <icjninjaie(ciaieia.s uvivi nisin nieisinivin(esige als aia - 208

ee ele ofulatnlalelajelaltfela(e'sle\sis\eis minis alafabeeleeretaie/atale 94

ee eeeceeeee ceeesecees

sec ee et eeccee

General shape........
Golden=Pem ile Giese sjciccicwsiscieciosisisiclebelsisin'e/s cial ssi 205
-— Spangled............ sale tateia es a seniainiste sinnia Heap yeOenao
MENS iLOVA COCK woinsie cia visinisieisis\n/slelelwio'a\sia/siacleiaelsiaielaleip wien LL
EPA PUres. EL CUCHEO sais culnaa caisisiakialebalc'elenislajnaaccsaitwnee
— Pointsin Black.......... ca veweediecce Casas sineesnaer Ud

seem ec eesceeresecassereserns

— — — cocks Of Penciled.......scccccececsececeees 206
— — — Spangled COCKS......ccccescccccccescescsses 209
— — — hens of Penciled........scccececcceceeceses LUD
— — — Spangled Hens... .ceccccevccceevccccscnes coe 208
me! ISI VST LEN CLIC rsiareiniclcin sie s's/bimsl-ialelh clsielaiuiseisie’sia'sialeleri
— — Spangled........ Siviulolate aie bee iadcia es aces lieiatstene aimimtae ECL)
wee TING) COC Kia cisicielelaiclaielaieicin(e/su are oleluainra wieisia alaiaipiaipersinia sis een iieOce

=a —— ITT iclelaln nisi sieiate slo's. «lela a\eie’e'e'alalvlels'aise'einielcisinis siehitiaiaiareeye UD
Hawks...
a MENON OME CbINt ls Otros srelnieleieinicleainiviciesissictaniinteiersistaeyete
Hen House, Charlc: Mounw’s......
— Treatment after she hos hatched............
Hens, A supply of...... e‘e's/oitetatast alate we 182
— and incubation, Sitting ...--cscecsccosessccecssee Li
=F IO] ORG-SitbsUS sn se nncncicensicnsessiebecsicveccesesisiasiiimito
— Consuming GrassHOPPeTS ..ececcccccecssecscerees 180
— onthe perch..... Watuislalejaie e ciaivce)
— toa cock, Number of..

— — eight cocks, Two hundred....
— — set, The proper..........

Hennery, A model.......... Ghencsencay
— and Runways, Position of..

— for 200 to 250 fowls.......... picloletaialermave alalctecaisroristlenet
==) TCA MA Sie nscale movie Shaheen ae
— Plan of asmall double....
Houdans as Eggs-producers..
— hens to a cock..........se0es
— History and Characteristics.. A ee Ol
PE OUNUS -feelernisinie’aitaisneicieisiers
ion) ISITE COCK. nis\asisreimininarnale sis Rearelatsinraistatninre e nielefeistarefestalaiets

occ cccccccccnceccescessccesssecescrscccs Sees lio,
. 175

wee e eter cess are

-- 13

INDEX. .

PAG.

Houdans, the hen............

INT ATUAT AKC Booemendecoans I ais sia wie mialsin|ste (ms ete'w ave] erotaeiecelateh ciel
— by machinery, The Period of............... malas npton
eM) ELS UD OllGsias cee steal cinmmlelameusteiieise sdtalnd.o)oie ereneeeaan Ley

— Number of days of..............+ side ueisrosiats yalsi/atelar meee
—) NPTOCESS, Of-siveieiciisiasizisi's sic iets ieioi6 eistereiets etait ooveelS, 152
Incubator, Brindley’s....... er enetete aur setae talents Bro:
— Col. Stuart Wortley’s .............- aes haemo we. 158
iH EE SCI OCGLELAS sinc aarinieislelnesteialeseleieie eter Blige . 17
rr VLU Sra cicteiataialsielelsisioteletelstelsl= nicielal=inleeilis Sbeldisins Shite . 154
— Graves’............ Honbao sanoemounociadsopan serisieta erate
— M. Carbonnier’s......... Siametelaiey ota aieinesl acetaeraets 155
— The American.......... aiebelsivelorsvatetatece arectatayetetaye ahi

Incubators...... wiateik ove ajave: opal eie/a (08 ee wielwieisleietetsietsaetbatafetetetees 153
MAT ATA GAINS ie ale ajcreialnisis.o/ajcym atnloveneie alelolejaleielatsta siacste peste oe
Japanese Bantams..........+0.-0ree SGreicistesataeiaers esis ue

Javas, History, Etc., of Black....... vetesumee esaee ae
Jersey Blues, History, Htc.........,....- Sac eae were 60
Killing and dressing fowls........ se dieieislelencvaleternt osee ee
La Fleche, Disqualifications in............+.--.+- mee
— — History and Characteristics of............ Pri!
— — Points of

Sbisiv emnteroincten acteneemmne ee
— — fowls, A pair Of..............5 oes Saehtaes oases. a
Land proportionate to stock of hens....... Sasi eeeimboes

Leg weakness.......... ayes 101
Leghorns, A pair Of...........0...20006 PAG RCAC ae eve
— AS CLF PLOGUCETS...........ce0ee0es censencnee-naenel ad

— Characteristics of................ ainfesslenelcta teint weds
Leland’s Experience, Warren........ ee inice paacereriera kee
Lice, Tansy for....... SaOAERONOBOS aiaielw aisieleistereie eee iat
— Toexterminate...........0..
Liver and gall, Enlargement...........0.seseseerees 99
Malay Games...... SHORACS COtoR Or Aasarsbacse edeeeee y ROO
Malays, Characteristics Of...........-s.seeceseees Sere eh
— Colorof the cock...........+... iviaieielge ajstisie eee
sf) aml —— NOTIN Ste ie niet cigtein aia elmio(o's(a\niaioint sla sieteiaretelstate Bae ee

— Disqualifications in................ Sielcinieie etsiare ates ere Lorgl
— General shape............. ARGSOEO RAB RBO SORE oOnd (196
=i) SOUS AM eacts ss iainiac’baieieiorelefe sipreieiularals cieiereie mets ietaiateleeatennts 197

— MH COCK. scccecen cn Bratalniarerenistelsisisieiafe sie isloteietets veszessen do

— White.......... ais ace.n'e-sisisiacaie e sie'n'cainieiata ciefetniataieiarstmtateng Skis
Near anne ORES: aiaalnleisionibinlsieinianisiels a blalurersiata atereceteietstaters vakioes
Mink, Ravages and peculiarities of the............ 172
FFE DLA aw acivinic sjoleisisiciers isis n/eie ainia\eleloinrsinisle'sieielelwia(n sie ielateisiisIete 172
IVEYPIES 5's Wise lninfoleis alse oie al Bei ceracitid orn sich Seas hi
— SUCK CEES... .csccinececcsc Snieiare wpelalarcise miata Berereeecsrn ia!
Molting fowls........ -
Mount’s hen-house..........- elpfeimateietsleislelvorerate dsRdas 1 LIS
Nest, Tight wooden box ..........-..- Hhrisrcbn Beer
ed M0 <<) ae eCiiatenauienctae aratctase osico-eaisinaeie aye hietanienete 1389
Nests, Best arrangement for.....
— for laying hens..........
Oyariiim Lhe ve ccciccee a alavaTeinn\@,acjaiuie ie \sla/alatctalaieietalgee state
Packing boxes, A word about..
— poultry for market..........
Pekin Bantams....... Wiel sfac ce aie Goenelesce aisteasiieseeae . 68
Perches for fOWIS.....-0--0+-eeseeee AS oat need
Pile Game.... .... Be
121) ) HANA BEEBE Seno CHUN cOubeDCaG ASIC

Plymouth Rocks, History, Htc......
Poland cock, Silver-Spangled.........ceeceeseeeeees 4
— hen, Silver-Spangled........+..se--+-
Polands AS CYF-PLOAdUCELS.....seeeneeccerreeereeeres 23
— Black....... au celcieisloleicia(eisio\sl eles sinistelelntetelsteiniereiaiate eosionce OU

— Characteristics of..
— Cuckoo........ ASDOORIODODCG
— Golden-Spangled.......-

INDEX.

PAGE.
PGlandS, Gray........ccccccccccccscccccccccccccosseces OL
ETON UOsa; COCK enc nich vclasisiclescicielciciacis sleiiveliaeces) at) |
— Pair of Golden-Spangled.......ce.cssesessssseees 49
— — — White-crested Black......ccscecssecsecceee 00
SST Vera SPAN ele Garr icicle sicjeicetlecicicelcieiscisialaisislsieiseice, 40
— White-crested Black........csccceccssccceccreces OL
— — — White....... eiarstatesr-istere Meviiatbichiciaviiceiisiiscisesin Ol
Polish, Color of cock of Golden-Spangled......... 209
— — — hen of Golden-Spangled.........sessecese. 209
we = Wihite-crested BIACK eco cc ce cecciececeswe sie C09
— Disqualifications in White-cerested Black...... 209
— Points in White-crested Black.......ssseseseees 209
— — Of Silver-Spangled.....cccccccoccccccccscsessse 210
— Shape of cock........ nacaec
— ——hen....... oRietereyata snugndobnaccooocepogodsadgongdg 7Alls)
Sono0 1eY)

ecceccccccccccvccrecees 200

=| APPIANCES.....-ccecccccceasccesce
— Diseases Of......csscssesoess
—.enemies..... ng boganacosagsouascoaoscnsed
— farm, A South American ........sseccee
— Fattening for market.........cccscccoee
— for market, Boxing......
et CAMP eeloiclelelalsielsiele cr
— — New York market, Dressing.......cccessseses 20
— — Philadelphia market, Dressing.............. 26
— —the table, Purchasing............s.02 po 228)
— fountain, Ordinary........ ..
— house and yards, Van Winkle’S.....ccccscsessss 110
— — Brown’s........ - 107, 108
RaODEObOROODS snoa60 ocsceccceccesllo, 116, 120

eee e erst see scese eevecccccere

— — for three distinct breeds...
— — — 100 fowls.......... nee
SS Sey SS Plan of.....

— — Hawley’s......... ociossacsaanosa oconuSoodonondoone 18)
— — Interior view of Van Winkle’s........,...... Lll
Octagon................66 Bdkanedhon soconsnonooscoos llth Til
— — Octagonal.... pocebaooacscoodoood 28}, 1RyA

— — yards andruns.............
— How to judge the age of..
— in winter, Care of.........
— — — Topreserve........
— kept by the thousand...........scscescecccccesees 197
— meat, Cost Of............005 niatutavateletelatetate(aielelaveltreleiete\c}) LOO
— Preparing for market.......
— Purchasing undrawn............... a5) 73)
— raising—Common ideas erroneous.. .-. 186
— rearing on alarge scale............scceeescssases 197
— should not run at large before killing.......... 25
.. Tonic for....... stetslalelsiatslnieiniale(ainie slelempioievetaieisineiateisareielstol Us

— yardand plan........
Prefatory and Introductory........... aa6
Premium birds do not produce the best chicks.... 12
Ptarmigan fowls, Vulture-hock in................ 15
Pullets, To Caponize............ccsceeee e+ 148
Purchasing poultry for the table... sagecoban) 23)
FUE AIIN APIS. iceie s/atsicvlciele/sinelsleie cielo eeciecetemnecee ccs 10
HOMCUBDTAKCS. nescnsiciscnivisiececeicssececseaeeeencsecss isl
ROU sletas cnsiereie siniere sandenoocoddodeaponacanoaccoeea gon. Lil
Salmon Pile GamMes..ee.....sccccccccccscec-svece saoon Ha)
fcrai-ta-ooks, Vulture-hocks necessary in........ 15
Scurvy legs............. staisieieletel alefotale\ste/ajaisictercla(ateercieiatelre iL Os)
SattingeElensy.:.occc-sceaecceene Me

22a

PAGE,
Sexual Variations of plUMAE...ccccccecee sevessees LET
Shanghae fowls........ risteleiaielatatcie clei ietatsielbisielete/ercie(ntelaie sa meacren
Shanghaes, History and Characteristics of........ 38
==) MUN MAMI), occoasopdeacdocosbdcoobbocacomesderodsan saw
BilkiyelOwdIS PANDA O Ler scesislsvacsiesciss case ae tere c ee eeenGG
eee ELISLOLY pEIUC lnneaiscsiesiels tion -melecioc reset eee nee GG
Silver-Gray DOrkIngs -wccec\encesece ceeds encssccccscne 4a
— — Games......... Sininislaieisicle nlesisiceseissceisneciceseianceieur Dd
— Sebright Bantams...........csssscccccecceceses Gl, 68
Skunk, Destructiveness Of.........secscscccceeseees 113
Skunks....... eisleintorelsalelatatels a micre\c\aisie'elsie sis'e a's eeeie slcice meiner
SDA SheeAnI CON amameatiaesistecsiancnivesisiccetes skacceees ci OU
apes Leal Charateletsiaatcienla(sietsisistetetstaisielate seieisiesiesic elects enieisiceioss
== BING Yi iicaeseccesece Sboncucboccoouocusoondacoooneone (#0)
— Disqualifications in COCKS........secccscccececses 200
— — —hens........... gapongobaooagpeddacsosssoanone PAbD)
sO en OMNDS ELM atereisloineisialstslsisiaie civic ec cicisicie ce cewcrse si cUU
2 Gr ATID C Steveletlaieteia(alaisivle(niciatelsaielersiserercisicisiiselalcieisicisieeisicaieemn OG
— General SHAD... .c.cccccccccncccccsccscsevcccccce. 199
men GTA css cescscnce Sddtoscoosocorocnesgaonnacoobosecese (ED
=e ELON SLO) AlCOCestemeciciehielsieesicisisienslseisiswsleloieciclctenieveri nll
— Red-faced black... .....ccscccccccccsccccveccseces 60
== ANN) COG odgonadasdeocuaddcHocsascaoobadEeoosasoobe IKE)
= fie C TM ertalelsiatstetalelaleialstalerelsiatelatataiainietstelateisieistaicleieteisiersrelsteysistr SUL
VV LNG Cupsrererntettataiatalaltiatelelsisiae sisieisieteisisiatesieclesitecteictecisicisnn OG
Starting in the DUSINESS...cccccccescccsescecceccccee 7
Storing Grain for ChicKenS........secssecsscccceseees 189
Sulphur for fowls.......... a cccccccccccccscccccccccess Ld
Sulpans, LLOMESIOL sciscielelslelsialvicele cleivislcisieisiciecicisicciceeeie vie) 210
== INN) GOO Rs qacocagcasandodcoscacocosconocsdosesensone PALI
210
217

— — hen............... cinjela(vjele\aleis[uiaiaie(piciea'e\sis'sieiae.aisvein/s\s
Terms and Technicalities.........sseccccsccccsccces
Testicles, danger Of bursting........ccsessccseecees- 143
— when found large.........ccsecssscccccccscccsss-- 143
To fatten turkeys...... nfefstevetals(ersinialetelsinlelsieicicvelcisiercic’s(c(cteimn ye
Trap; Barcel SKUNK... conmseecacwaccicceeecciccceccacce IVS
TEES) Kol OLMO CULT © Melalereteleirialslalelelatelo(aiasiajsisialsiateleisielelaicree stele steel Zi
—— Wi © OMUIT OTN OXeieralslelelnialelalniciclcsstclcleis\eleisiclecisiaciciiaccecer ali O
170
173
174

steel....... Sisjalnininlslniels{aieinjeic(a'ule/siulsle misialwieisinieieeinieeiets

— for skunks—HOw tO Da@it......cccsccccscccccccecs
— Geyelin’s Vermin..........cccccccccevccccccccsccs
— Hungerford’s SKUNK.......cccccsccccscccccccccess
— Miles’ Vermin..... al={slelafolels\elesialelelsialaiain'elelelelsiajeictstaieini
— Setting and baiting.............cecsccsccccsceecce 171
Turkey, A wild........... siv\e[elulsietelsieveleia(eleielaisiclets'oi cheisista aman En
— Bronzed and Black........scccscccccccccsccsccscsee 1
— Crested ............. eelataiatevaia pannQdoatondcsdoncseses ‘fife
— The Domestic. ...... afalatelatelaista s]sloletelaistelaielere stesicceteisieiand
— Portrait of a Bronze....
— house and nest.......

Pome ceec cess seceescees sceee

White........... ongocueaoogaS Sadconosoceqsscoos
Turkeys, Breeds and Management..........eeeeee- ‘1
se PDS AIH CALTON Ss arcietaistcielsiel-ileleisicielaeiee cette selec one
— Hatching.......... olaleleloieialateieisinialeictnieteteleieteiteine goone fal
—— PP OCCUIALILICS Obasincesaniiseisnaicnnienectineseceneeeer nil
<i ES OUNUS UU telctesa (ciate sialerersinialaleisie’s eiclecieelecietereisinetesnienatiis
— Raising....... ceeesecnserccecccovccccccaccesesesstly 186
— To fatten...... nooasebaoe eeretersinsts noposddcotaconces: We).
prepare f00d fOr YOUNQZ.......cccccesevesceee V2
—= R@Aaring cece Giaereeiciecinienisicclateisteicien leis
==) THe CLIGICA]PETIO Gs <\ctewieicleisivicisivnisiselsin’sclcisiceieicieisieiaie WCE
— Treatment Of YOUNG.......ccccccccscescccssevcces
Weasel....... banenocanaa nobasdodobasnnodaas Sdabonduosne 171
White comb..... Sheard ante hal eratete lai Siaie mieioie ale lalovetava ela efatermrots 102
— faced Black Spanish and White Dorking Cross 16
— Leghorns—Hens to a cock............ Adwooonaae 3 abt
— Surrey Dorkings.............. Sfatetelaiefniatercicieierslate sone 42
WWENBLE Oia cere sarctaisierce stoma ince autora cleikistcratlleniacanteeiets

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