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ROYAL COCHIN CHINA FOWLS.

TS ey , “ety

x NEW ENGLAND
POULTRY BREEDER:

BEING A BRIEF HISTORY OF

DOMESTIC FOWLS;

AND CONTAINING FULL DIRECTIONS FOR THEIR

REARING AND MANAGEMENT.

{[LLUSTRATED WITH

TWENTY-FIVE CORRECT ENGRAVINGS.

BY A PRACTICAL POULTERER.

BOSTON:
R. B. FITTS & CO., 22 SCHOOL STREET,
OFFICE OF THE “AMERICAN UNION?” —
1850.

IONE

Entered according to Act of Congress, in the year 1850, by
R. B. FITTS,
In the Clerk’s Office of the District Court of the District of Massachusetts.

- #7 tranefer from
Pet. Office Lik.
ark 1014,

STEREOTYPED RY

HOBART & ROBBINS;

WEW ENGLAND TYPE AND STEREOTYPE FOUNDERY,
BOBTON,. ;

LIST OF ENGRAVINGS.

Roya. Cocuin Cuina Fowss,
ery Chittagong Cock, (from life,)
f Hen, (do.) Pes aia
Shanghae Fowls, bale PY A Rad
Plymouth Rock Fowls, (do.)
Black Spanish Cock, Nigh
> 66 ‘c Hen,
Bolton Grey, or “‘ Creole”? Fowls,
Black Poland Fowls, Pe
English Game Cock, Bice
Sir John Seabright Bantams, .
Great Malay Fowl, .
Bankiva Cock,
The Dunghill Fowl,

“* Golden Pheasant,”’ or ‘ Goldan Top-knot”” Cooke ‘

é 6é “é ‘é 66 Hen,
The Domestic Turkey,
The Wild Turkey,

The Domestic Drake, . . . .
The Common Duck, . . . . ,

CONTENTS.

INTRODUCTORY, . oe le tee
Origin of Domestic Fowls, nO ie (oe
Species of Fowls, . ;

Grey Chittagongs, .

Royal Cochin China Fowls, nlite = ae
The Shanghae, or Shanghai Fowls, a Nae tec
Plymouth ‘Rock Fowl, . yaar
Dorking Fowl, :
Spanish Fowls, :
Bolton Grey, or ‘ Creoles, ”
Black Polanders, ;
Game Fowl, . . ;
Sir John Seabright Bantams, :

Common Malay Fowl, .,. .

Bankiva Fowl,

Rumkin, or ‘‘ Tail-less’”” Fowl, .

Barn-door, or Dunghills, .

‘“‘ Golden Pheasant,”’ or Spangled Hamburgh Fowl,
The Domestic Turkey, i

The Wild Turkey,

Guinea Hen, or Pintado,

|

wre Goose, 60 Pt ayia Do.
Rearing Geese, . « »« » «= s = | se
Domestic Duck, . . bh pS

The Weight of ‘Poultry, reer or ys
Frofits of Poultry“keepiig, 7." 3 a oe ee
Feeding and Rearing Fowls, . 0.1 «4 «6 «3
Diseases and Remedies, . «. sss (5 ee
eI ee ee ee
RHISRIOR 5 «ea ee oe Se

THE

NEW ENGLAND
EPOULTRY BREBDE RS:

INTRODUCTORY.

CHAPTER I.

Tue very extraordinary interest which is evinced
among the farmers and poultry fanciers in New Eng-
land at the present time, and the anxiety shown by
gentlemen throughout the interior, especially, for correct
and reliable information upon this very pleasing, and, if
well managed, profitable pursuit, has prompted the author
of this treatise on the management of fowls to put forth
the present work— which he has prepared with great
care, from the best known authorities — with a view to
meet the wants of those who are searching for such ©
information as may be of wtility, and which may be
appreciated and comprehended by breeders of domestic
fowls i2 the climate of America.

A great deal has been written, and a variety of opin-
ions have been promulgated, by those who breed birds
abroad. In the pages which follow, the reader will find
copious directions, compiled from the most authentic
sources, in reference to breeding, rearing, fattening, ca-
ponizing, etc. ; and it has been the intention of the author,
in preparing this volume, to furnish such material as will
comport with reason and common sense, in its applica-
bility to raising poultry on this side of the Atlantic.

The fowls treated of, together with the engravings in

10 THE POULTRY BREEDER.

this work, will be found truthful and correct drawings of
birds, as we find them in this country, generally. Sev-
eral of them are actual portraits, drawn from life, by
competent artists, and which will be recognized, at once,
as true and excellent likenesses. We are indebted to
G. P. Burnham, Esq., of Roxbury, Massachusetts, (who
has some of the finest fowls in America in his yards,)
for several of the original engravings in this treatise.

Mr. Richardson, (of Dublin,) in his excellent work, re-
marks that, “the breeding and rearing of poultry have,
of late years, greatly progressed in the estimation of the
public, and have, in short, begun to assume a position,
with reference to other departments of country life, much
more appropriate, and more nearly approximating to that
actually demanded by the importance of the subject, than
they formerly did. Her Majesty, Queen Victoria, has set
the example to her subjects, and many of her proudest
nobles have imitated her; while, among all classes,
ardent poultry fanciers are to be met with.

“Some may not be fully aware of the profitable charac- ©

ter of this interesting pursuit, and may deem that it can
be followed only for the innocent recreation it affords.
We shall, however, if possible, convince them to the con-
trary. Poultry may be converted into money either
while living or when dead ; or they may be bred, partly
for the market, and partly with a view to the disposal of
their eggs.

‘First, as to the profit arising from the disposal of
superfluous stock. ‘This depends, of course, in a great
measure, upon the quality and character of the birds we
keep; and hence, if the reader be advised, he will con-
fine his fancy to the more valuable varieties. The ex-
pense of feeding and rearing a valuable fowl will not be
found to exceed that required for a comparatively worth-
less one; at least, if at all, only as regards comfort and
warmth, which, if properly procured, are not very costly.

“In England the profits accruing from the breeding and
fattening of poultry have been longer understood than in
Ireland; and so far back as 1837, the London dealers
clten paid away upwards of £150 ina single day. At

THE POULTRY BREEDER. 11

Wokingham, in Berkshire, in 1827, young fowl, even of
the common dunghill sort, sold for 18s. a couple; from
4s. to 8s. for young and fat fowls, is still considered a
moderate-price. In London, there is always a great
demand for poultry, especially during the fashionable
season, when twenty dozen or more are often required
for a single festival ; and if they were scarcer, and the
price, consequently, higher, they would, doubtless, be-
come in still greater request. Lord Althorpe, (Earl
Spencer,) who always signalized himself by his patron-
age of every description of rural and domestic economy,
instituted a poultry show at Chapel Brompton, in North-
amptonshire. The best turkey weighed, on this occasion,
(1829,) 20 lbs. 4.0z.; capon, 7 Ibs. 143 oz.; pullet, 6 Ibs.
34 oz.; goose, 18 lbs. 24 oz.; ducks, (per couple,) 15
lbs. 10 oz. These, be it remembered, were fattened ex-
pressly for market. Since 1829, poultry shows have
been established all over the kingdom, with a view to
encourage the attention of the people to this branch of
rural affairs.

« A large proportion of the eggs which supply the Lon-
don market is brought from France, and chiefly from
the department of Calais, opposite the coast of Kent and
Sussex ; and hence the price of eggs in that part of
France is greatly enhanced, compared with what it is in
other parts, more remote from so good a market. A
writer in a newspaper, published some years ago, at
Arras, after grumbling greatly at this dearness of an
article which, I suppose, was a favorite with him, enters
into the following calculations as to the value of this
branch of trade: ‘Out of 72,000,000 eggs annually im-
ported into England from France, Germany, the Nether-
lands, and other countries, France contributes 55,000,000.
Calculating the first cost at 44d. per dozen, England pays
annually to France, for eggs, about £77,000.’ A writer
in the Penny Magazine, in the year 1837, calculates the
importations of eggs from all sources at 69,000,000, for
the year ending January 5, 1837; and. the duty, at 1d.
per dozen, amounted to £24,048. In 1820, the quantity
imported was asta the duty yielding a revenue

12 THE POULTRY BREEDER.

of £11,077. In 1827, the importations of eggs were
nearly the same. ‘These 69,800,000 of egos required
(continues the writer quoted) about 575,000 fowls, each
producing 120 eggs on an average, all beyond this
being required for domestic consumption. Assuming
the grounds of this calculation to be correct, the 55,000,-
000 eggs supplied by France are the production of
450,333 fowls, each of which furnishes ten dozen eggs,
imported at a duty of 10d., being a tax to that amount on
each fowl. Allowing twelve fowls to each family en-
gaged in supplying the demand for eggs, the number of
families thus interested will be 39,861, representing a
population of 198,000. In the Pas de Calais, there can
scarcely be a larger proportion than two families out of
every five who are connected with the ege trade; and,
if this be ascertained to be the real proportion, the popu-
lation not directly engaged would be 457,000, which,
with the 198,000 mentioned before, would furnish a total
of 655,000, which is the population of the department.’
The usual mode in which these eggs arrive at the market
is through the intervention of an intermediate class of
dealers, who go from house to house, visit cabin after
cabin, collecting from each the accumulated store, and,
in their turn, bring the produce of their tour to the egg
merchant, who regularly ships them for their destination.
A practice very similar to this prevails in Ireland. Mr,
Weld, in his ‘Statistical Survey’ of Roscommon, thus
writes —‘ The trade in eggs, the value of which for ex-
port, according to Mr. Williams, in 1832, amounted to
£500 a day, paid by England to Ireland, is carried on
with considerable vivacity at Lanesborough, and also at
Tarmonbarry. The eggs are collected from the cottages
for several miles around by runners — commonly boys,
from nine years old and upwards, each of whom has a_
regular beat, which he goes over daily, bearing back the
produce of his toil carefully stowed in a small hand-
basket. ‘The prices vary at different periods of the year;
but they are never changed without previous notice to
the runners. In the height of the season, the prices at

Lanesborough were from 2s. 6d. to 4s. per 120; but

THE POULTRY BREEDER. 13

towards the winter they rose to 5s. The eggs were
packed in layers, with straw, in such crates as are com-
monly used for the conveyance of earthenware. Each
crate will hold about eighty-four hundred, of six score —
that is, 10,080 eggs, the first cost being from £10 10s.
to £16 6s. per crate. These are sent forward, on specu-
lation, to Dublin, or, occasionally, at once to the English
market, and a profit of £4 or £5 a crate is considered a
fair remuneration. Sometimes it is more, and some-
times it is less; and there is risk in the trade.’

“The following statements, by M. Legrand, a member
of the French Statistical Society, on the production and
consumption of eggs in France, may not prove uninter-
esting, as they tend considerably to aid me in my en-
deavors to prove that, however insignificantly in them-
selves individually eggs may appear, in the aggregate
they are of no small importance : —‘ In 1813, the num-
ber of eggs exported from France was 1,754,140. Be-
tween 1816 and 1822, the number exported rose rapidly
from 8,733,000 to 55,717,500 ; and in 1834, the number
had increased to 90,441,600. In 1835, 76,190,120 were
exported for England; 60,800 for Belgium; 49,696 for
the United States; 49,260 for Switzerland; 34,800 for
Spain; and 306,304 to other parts of the world. ‘The
total amount of the exportations for that year was
3,828,284 francs. The consumption in Paris is calcu-
lated at 1153 eggs per head, or 101,012,400. The con-
sumption in other parts of France may be reckoned at
double this rate, as, in many parts of the country, dishes
composed of eggs and milk are the principal items in all
the meals. The consumption of eggs for the whole
kingdom, including the capital, is estimated at 7,231,-
160,000; add to this number those exported, and those
necessary for reproduction, and it will result that 7,380,-
925,000 egos were laid in France during the year 1835.’”

From the Report of the Committee of Supervision, at
the late Fowl Show in Boston, (November, 1849,) pub-
lished in the Cultivator, we gather the following statis-
tics, which will give the reader some idea of the extent
and importance of the “egg traffic” in this country —

14 THE POULTRY BREEDER.

and which was made up, undoubtedly, from reliable
authority. The committee state that —

“ The article of poultry is readily converted into money,
and is probably quite as readily prepared for market as
any other article of stock produced on the farm. The
expense of feeding the best stock is no more than would
be the expense of feeding and rearing the poorest dung-
hill fowl, while the return shows a heavy balance in
favor of the heavy-bodied and fine-meated fowl, with
little offal.

‘The amount of sales of poultry at the Quincy Mar-
ket, Boston, for the year 1848, was six hundred and
seventy-four thousand four hundred and twenty-three
dollars. The average sales of one dealer alone amounted
to twelve hundred dollars per week, for the whole year.
The amount of sales for the whole city of Boston, for the
same year, (so far as obtained,) was over one million of
doilars.

“The amount of sales of eggs in and around the
Quincy Market, for 1848, was one million one hundred
and twenty-nine thousand seven hundred and thirty-five
dozen, which, at eighteen cents per dozen, (the lowest
price paid, eleven and a half cents, and the highest thirty
cents per dozen, as proved by the average purchases of one
of the largest dealer’s books,) makes the amount paid for
eggs to be two hundred and three thousand three hun-
dred and fifty-two dollars and thirty cents. And from
information already obtained from other egg merchants,
in the same city, the whole amount of sales will not fall
much, if any, short of a million of dollars, for 1848.

“The average consumption of eggs at three of the
hotels was more than two hundred dozen each day, for
the year 1848.

“The value of eggs brought from the Penobscot and
Kennebec rivers, during the running season of the steam-
boats plying between Boston and those two rivers, was
more than three hundred and fifty thousand dollars for
that season.

“Tn one day, from Cincinnati, Ohio, it is stated in one
of the public journals, there were shipped five hundred

THE POULTRY BREEDER. 15

barrels, containing forty-seven thousand dozen of eggs.
One dealer, in the egg trade, at Philadelphia, sends to the
New York market daily nearly one hundred barrels of
eggs. It is estimated, from satisfactory returns, that the
city of New York alone expends nearly a million and a
half of dollars in the purchase of eggs.

“By reference to the agricultural statistics of the
United States, published in 1840, it will be seen that the
value of poultry in the state of New York was two mil-
lion three hundred and seventy-three thousand and
twenty-nine dollars, which was more than the value of ©
its sheep, the entire value of its neat cattle, and nearly
five times the value of its horses and mules.”

The same report makes up the valuation of poultry
in the United States, in round numbers, as follows;
namely : —

States. Value in dollars.| States. Value in dollars.
0 Se ee oe Re BS * RRR ae en ain ae 734,931
New Hampshire, . . . . 97,862|}Kentucky, ....... 536,439
SE ee 176,437 | Tennessee, . ...... 581,531
Massachusetts, ..... 540,295 | Louisiana, ....... 273,314
Rhode Island, ..... 61,492| Mississippi, ....-. 369,481
Se 176,059 [Abia Fd Ss es 829,220
| a (SS 2,373,029 | Missouri, ~....... 230,283
0 ee 412,487 | Indiana, ..... o '« + 200,228
Deeeivemie, .. . . - 1,033,172 | Illinois, . 2's ee a ss 330,968
0 ee 47 Ags | Wiseliiean, | 6 ies oi. ar os 82,730
ee Bi9,159 | AreMMORS, 60> oe jos « 93,549
ag a ee Ve ge a a ee ee 61,007
North Carolina,. . . . .544,125| Wisconsin, ....... 16,167
South Carolina,. .... ee ee re iene per eenr 17,101
ee Ee eee 473,158 | District of Columbia, .. 3,092

MN FANS, “Shaw ac ate ho 8 $12,176,170.

“Tt is probable that, since 1840, the value of poultry
has doubled.

“In Bixio’s Journal of Practical Agriculture and Gar-
dening for April, 1848, it is estimated that the whole
valuation of eggs consumed and exported in France will
amount to fifty-seven millions of dollars. The value of
eggs shipped from Dublin to Liverpool and London was
more than five millions of dollars, for the year 1848.
France, in 1835, had seventy-three millions of dollars
invested in poultry. England, in 1840, had fifty millions

16 THE POULTRY BREEDER.

of dollars invested in poultry. Since that time, the
numbers have, of course, increased.”

Thus it will be seen that the matter of poultry-raising
is no inconsiderable one in this country; and we doubt
if the farmers of New England have hitherto realized
how great a source of trade and profit it may be made,
with the right sort of attention and care.

At the exhibition of poultry which took place in
Boston last Fall, a great number of fine birds (and many
very indifferent specimens) were shown. The contribu-
tors to that show, however, did nobly ; and it was a mat-
ter of surprise to all who attended the Public Garden, in
November, that such an immense variety, and such
beautiful samples of the feathered tribe, had been bred
in New England. | |

The prices obtained for good specimens of fowls at
that time, and since the exhibition, have been extraor-
dinary. The “fowl fever” has attacked all classes, from
the highest to the humblest; and everybody is now aim-
ing to excel his neighbor, for the mezt annual exhibition.
This competition is laudable, and meantime (if they
never have before) the fowls in New England will find
themselves — at least for a time— well cared for.

CHAPTER IL.

WE shall devote as brief a space as may be to the dry
details of the origin of the domestic fowl. Little is
actually known on this point that can be set down as
matter of fact ; although most authors who write on this
subject, indulge in speculations regarding the exact time
when “roosters first began to crow.” We deem this
particular point of slight consequence; but the annexed
extracts, which we take from the report of the commit-
tee already quoted, were prepared by a gentleman who
has devoted much time to researches upon the subject,
and they contain some interest.

“The order from which the most valuable poultry is —
derived is that known to naturalists as Galline, or gal-

THE POULTRY BREEDER. 17

linaceous birds. The genus of these first in order is
that known as Penelope, or Guan, of which there is not
much to be said as regards their fitness for the poultry-
yard, as I know of but one instance in which one has
been brought to this country. I brought a female speci-
men of crested Guan with me, on my return from Yu-
catan, which did not live a year after its arrival. This
bird is the size of a small turkey, weighing, when full
eTown, seven or eight pounds; the meat is very good.
They live principally on the leaves of trees, and such
like food, greedily eating grass, clover, &c.; in short,
almost any green herbage, and also fruits of various
kinds. They are not difficult to domesticate in their
native countries, but, 1 think, could hardly be made to
survive our cold winters.

«The next genus would be that of Craz or Curassow,
_ known here as the Mexican pheasant. There are a
number of species of this genus, of which several are fre-
quently domesticated in their native country. I brought
_ with me three different species to this country, viz., one
Crax rubra, one Crax alector, and one Crax globicera.
The Crax alector was killed by a dog,a few days after we
arrived; the other two lived until winter, when, in order
to save myself the trouble of keeping, I lent them to a trav-
elling menagerie, and they soon died, — owing, probably,
to neglect. These birds are larger and more hardy than
those of the previously mentioned genus. Their meat
is very good, and they feed on much the same food as
the Guans. They might, perhaps, with care, be kept in
this country, but of this I do not feel very sanguine.

“The next genus which affords anything likely to be
of value in the poultry-yard is that of Pavo or peacock.
There are three known species belonging to this genus,
of which the P. cristatus is the one generally known.
This bird used to be highly valued for the table, and I
see no reason why it should not be again.

“The next genus likely to afford valuable poultry is
one closely allied to the preceding, viz., that of Polyplec-
tron. All the species of this genus, though much
»smaller than the peacock, quite rival them 1m brilliancy

18 .. THE POULTRY BREEDER.

of plumage. Some species, particularly P. bicalcaratum
and P. thibetanum, are frequently domesticated in their
native country, (India,) and I think that they might be
easily introduced here, as they are found mostly in
mountainous countries, where the climate is quite cold at
some seasons of the year. ‘They have two, and some-
times three spurs on each leg, whence their name. Next
comes the genus Phasianus, or pheasants. These birds
are more valuable in a wild state in parks and preserves,
on account of their beauty, and the sport afforded in
shooting them, than as mere poultry. Our winters, how-
ever, are too cold for them.

«Next to this comes the most valuable genus to the
poulterer of any yet mentioned, that of Gallus, or cock.
Our present domestic varieties are derived principally
from the G. bankiva; but some of the larger varieties
probably come from G. giganteus, and G. eneus, and
perhaps from some of the other large species. The na-
tive country of this genus is India and its islands. In
the same country is also found another genus, some
species of which are frequently domesticated by the
natives. It is that of Gallophasis, cock-pheasants, which
could undoubtedly be introduced here. ‘The most com-
mon species are G. ignitus, or fire-backed pheasant, and
G. erythropthalmus, or red-eyed pheasant.

“The next genus in value, as well as order, is that of
Meleagris, or turkeys. There are but two species, how-
ever, belonging to this genus, one of which is found in
the north, and the other in Central America. M. gallo-
pavo is the common North American species, which has
been spread all over the world. ‘The other species,
M. ocillata, was almost unknown, until within a few
years. It is much more beautiful than the common
turkey, and also much more delicate and difficult to
rear; so that I doubt whether they can be successfully
domesticated in this country, though they are not
uncommon in a domestic state in Yucatan. I started
from the port of Sisal with three living specimens, which
were unfortunately lost overboard in the Gulf of Mexico.

“T understand that the Earl of Derby had some at

THE POULTRY BREEDER. 19

Knowlsley Park, but I doubt whether they are still
living.

“ Next in order is the genus Numida, or Guinea fowl,
of which there are five known species, all natives of
Africa; only one species is. domesticated, viz., Numidia
meleagris, or common Guinea fowl.

“From the order Columbe are derived some species
of considerable importance to the poulterer. All the
principal varieties of pigeons come from the genus
Columba, species livia, or rock-pigeon of Europe, which,
in the wild state, breed in the sides of rocky islands, as
the Faroe Islands, and the rock of Gibraltar. This
habit of building in caves fits them particularly for our
dove-cots. Many other wild species of this order might
doubtless be domesticated.

“The second genus is that of Anser, or goose. There
are eight known species belonging to this genus, of
which two, the snow and the white-fronted goose, are
common to Europe and America, and five are common
to Europe and Asia.

“The third genus of this order is that of Bernicla, or
Barnacle goose. The most important species of this
genus is Bernicla canadensis, or our common wild or
Canada goose. Nearly all the species of this genus
might be domesticated. Our common Brant, B. brenta,
is frequently found in a domestic state along the sea-
coast of Massachusetts.

“The fourth genus likely to afford poultry is that of
Aiz. There are but two species belonging to this genus,
namely, A. sponsa, our summer or wood duck, and
A. galericulata, the Mandarin duck of China, both of
which are occasionally domesticated, and are chiefly
valuable as ornaments to pleasure-grounds, on account
of their brilliant plumage.

“The fifth, and most important genus of this order,
is that of Anas, or ducks proper. The common tame
duck is derived from A. boschas, or Mallard, a species
common to Europe and North America, which is occa-
sionally crossed with A. obscura, our common black or
dusky duck, and with A. moschata, the Muscovy duck.

90 THE POULIRY BREEDER.

This last belongs more properly to a different genus, that
of Cairina, and is of considerable value in the poultry-
yard.”

Richardson says: — ‘The domestic cock appears to
have been known to man from the very earliest period.
Of his real origin little appears to be known, and the
period or manner of his first introduction into Greece, or
southern Europe, is involved in the greatest obscurity.
The cock has certainly ever held a prominent position
among birds; he occupied a conspicuous place at the
shows of the Greeks and Romans, in the days of old;
his effigy was engraved, and is still to be seen, upon
many of their medals and coins; and he has been
expressly dedicated to several of their favorite deities —
as Apollo, Mercury, Mars, and Aisculapius. The wisest
heathen that ever lived —the profoundest philosopher
that ever flourished, unaided by the light of Christianity
—the great Socrates—forgot himself in his last
moments, and suffered the mire of superstition to tarnish
the glorious wreath that wisdom had hune upon his
brow, by directing a cock to be sacrificed to AXsculapius.

« At a Roman banquet, this bird formed a principal
dish, and poultry were even then carefully reared and
fattened, as well as crammed. Nor was the pugnacious
disposition of the cock even then unknown, or lost sight
of, as a means of amusing man; for cock-fighting was
seriously entertained and encouraged as at once a reli-
gious and a political ceremony. ‘The isles of Rhodes
and Delos are said to have furnished the fattest birds for
the table, as well as the most enduring and unflinching
champions of the ancient cock-pit.

‘It has been very generally supposed, and most com-
monly asserted, that the domestic cock owes his origin
to the Jungle fowl of India. I hold that he does not —
that he, in fact, differs as much from that bird as one
fowl can well differ from another. Read, however, the
following description of the Jungle fowl, and find, if you
can, its counterpart among our domestic stock : —

“It is about one third less than our common dunghill
cock, being —the comb not included in the measure-

THE POULTRY BREEDER. 21

ment — about twelve or fourteen inches in height. The
comb is indented, and the wattles certainly bear some
slight resemblance to those of our common cock; but the
naked parts of the head and throat are much more con-
siderable. The feathers of the head and neck are
longest on the lowest parts, and differ both in structure
and aspect from those of other cocks, whether wild or
tame. The Jungle hen is smaller than the cock, has
neither comb nor wattles, and the throat is entirely
covered with feathers—a very remarkable distinction
from our domestic hens. The space round the eyes is
naked, and of a reddish color; the under parrs are fur-
nished with plumage, similar to that of the same parts
of the cock; but, in addition to these peculiarities, the
Jungle cock possesses still another, which, however, the
hen does not share with him —namely, the mid-rib and
stem of a portion of the feathers is considerably expanded,
forming a white stripe along the whole feather, as far as
the tip, where it expands, becomes broader, and forms a
gtistly plate of a rounded form, whitish, thin, and highly
polished ; this gristly substance is still more remarkable
on the wing-feathers than on any other part, the tip,
indeed, of the wing-feathers, forming a less brilliant
plate, solid as horn, and as firm and unyielding to the
touch. ‘These plates are of a deep red color, and by
their union form. a plate of red maroon, which looks as
if it were varnished. There are, however, two wild
cocks in which we find sufficient points of resemblance
to our domestic varieties to answer the purpose of ter-
minating our somewhat unsatisfactory search.

“T allude to the gigantic bird of St. Jago and Sumatra,
and to the diminutive denizen of the wilds of Java.
The reasons for supposing these two birds to be the
veritable originals of our domestic poultry may be
summed up briefly thus : — |

‘J. — The close resemblance subsisting between their
females and our domestic hens.

“I. — The size of our domestic cock being interme-
-diate between the two, and alternating in degree, some-

99 THE POULTRY BREEDER.

times inclining towards the one, and sometimes towards
the other.

“TIIl.— We are led to this conclusion by our observa-
tions relative to the nature of their feathers, and their
general aspect, the form and mode of distribution of their
barbs being the same as in our domestic fowls.

“TV. — In these two birds do we alone find the females
provided with a crest and small wattles, characteristics
not to be met with in any other known wild species.
You will meet with these characteristics in the highly-
bred Spanish fowl.

“ Notwithstanding these analogies, however, domesti-
cation has so changed the form of the body, and of its
fleshy appendages, that we might now find it rather a
difficult task to refer each modern individual variety to
its primitive stock; we must, in order to understand
fully the causes that produce this difficulty, recollect the

constant and frequently careless crossing one bird with -

another, and the very frequently promiscuous intercourse
that takes place in a state of domesticity, taking, like-
wise, into consideration, changes of climate, variety of
treatment, and numerous other causes.

“To the more diminutive Bankiva cock we are
indebted for the smaller varieties, improperly designated
Bantams, and the so-called Turkish fowl. By crossing,
peculiarities of climate, management, &c., have been
produced from these —

«“7T.—-The cock with small crest and wattles; fur-
nished, also, with a tuft of feathers, which some writers
have supposed to be produced by the juices that ordina-
rily go to furnish nourishment for the comb taking
another form, and developing themselves in the produc-
tion of the tuft. These approximate most nearly to the
original Sumatra stock, and we may recognise their
domestic representative in the Hamburgh and Polish
breeds.

«Tf. — The ordinary village cock, provided with comb
and wattles, has no crest or tuft of feathers ; this seems
the intermediate variety. :

“ IJ, —- Diminutive cocks, ordinarily known as Ban-

THE POULTRY BREEDER. 93

tains, with, in some varieties, the tarsi and toes covered
with feathers; but this is not invariably the case.”

Thus much for the opinions of those who are well read
upon the origin of the domestic fowl. Whether the
birds which are bred so generally and so generously
around us at this day, have any affinity or kin to the
original Bankiva, the St. Jago, the Chittagong, the Great
Malay, or other noted Eastern fowls, it matters very lit-
tle fo our breeders. That they were first known in Asia
and Persia, is pretty well established ; but the blood of
the originals, by this time, (we opine,) circulates but
sparingly in our American fowls! With these remarks,
we turn more particularly to a description of the speci-
mens which surround us.

CHAPTER III.
SPECIES OF DOMESTIC FOWLS.

WE would again state, in this place, that several of
the beautiful portraits which follow, are original — drawn
from life — and depict the birds which we shall now de-
scribe, just as they may be seen at the poultry-houses
of the proprietors. The first, in size and consideration,
with us, is the

' CHITTAGONG FOWL.

This magnificent bird is a native of the east, and is
described by Richardson as standing high upon the leg,
is long-necked, serpent-headed, and is in color usually a
dark brown, streaked with yellow, sometimes, however,
white; his form and appearance. are grand and striking
in the extreme, and he is no small embellishment to the
poultry-yard. A species of this fowl is also frequently
ealled the “Great Malay.”

“The Malay fowl,” adds Mr. R., “which were origi-
nally brought into England, were not such birds as I
could recommend to the notice of the breeder, their size
possessing too much offal, as neck, legs and thighs.

94 THE POULTRY BREEDER.

Another variety has been since introduced, which is well
worthy of our attention As a cross, this fowl has, in-
deed, proved a most valuable addition to our poultry-
yard, the cross-breed possessing all the hardmess of our
native domestic fowl, with the gigantic size of the for-
eion stock. Since the introduction of this variety, the
export trade in poultry, both living and dead, has con-

siderably increased; indeed, without introduction of ©

fresh blood, as with all breeding stock that are bred am
and in, fowl will become puny and degenerate.”

The fowl thus alluded to has been imported, within the
last two or three years, into Pennsylvania, and ranks at
the head of the list, in that region, for all the good qual-
ities desirable in a domestic bird. The color is a streaked
grey, rather than otherwise, and the portraits which we
here present are fine samples of this great stock. They
are designated as the

GREY CHITTAGONG FOWL.

Our engravings are likenesses of a crower and hen
(pullet) in possession of Geo. P. Burnham, Esq., of Rox-
bury, Mass. These fine fowls are thus described, in a
late number of the Massachusetts Ploughman.

“ Editor of Mass. Ploughman, — Sir: I send you, this
week, a likeness of two fowls —a cockerel and pullet —
of the famous Chittagong breed. I will explain the
character of those I have, and from which the above
picture was designed, premising that the drawing is
faithful to life.

“These Chittagongs are from the imported stock of
Asa Rugg, Esq., of Pennsylvania, who, in his letters to
me, makes the following statements in relation to the
specimens above portrayed, and upon this admirable
breed of domestic fowls generally. He says: —

“«The samples of Chittagongs I send you have the
largest blood in them of any variety of fowl with which
I am acquainted.’ The above pair ‘were hatched on
the 4th of June last, and are the dest specimens I ever
saw, here or elsewhere, for their age. J had determined
vnder no circumstances to part with them, but will do

THE POULTRY BREEDER.

vy

WY

AA

NAAN
X\

GREY CHITTAGONG COCK.

96 THE POULTRY BREEDER.

so, if you like my price. They are not yet six months
old. The rooster weighs, this day, (Nov. 26,) eight and
a half pounds, strong ; the pullet, seven and three quarter
pounds. ‘They are of a greyish color, both marked in
every respect alike, with the single exception, that while
the pullet is rather heavily feathered on the legs, the
cockerel shows but few feathers below the thigh.

“« The color of the leg is a reddish white; and these
being a Southern fowl, are, of course, allied to the
“Cochin China” variety, or breed. The pullets will
grow much larger, and are now about ready to lay, I
judge. These fowls are considerably larger than any
Cochin Chinas I have ever seen. This variety of Chit-
tagong comes to maturity earlier than any of the large
species, and our breeders prefer them, generally, for both
laying and other practical qualities. ‘This pair of fowls,
when fully grown, will weigh you, at the least, twenty-
two pounds.

‘““«T have a cockerel fifteen months old, of this variety,
and a hen about the same age, (or a trifle older,) which,
if alive next March, and cared for properly, meantime, I
am certain will weigh twenty-two pounds. agile
I have a rooster of this species, also, seventeen months
old, and a hen about three years of age, which, at the
commencement of the laying season, next spring, I am
sure will weigh twenty-five pounds! This is somewhat
above the average, however. . . . . The skin and
meat of these fowls is delicately whzte ; which is differ-
ent, you observe, from the yellow-legged and light yel-
low-plumed Great Malay fowls, in the vicinity of New
York; and which weigh, so far as I can judge from ob-
servation, about sixteen to eighteen pounds per pair, at
full maturity.’

“Such is the description furnished me by the importer
of my specimens of Chittagongs, who is one of the best
fowl-breeders in America.

‘The Chittagong is a very superior bird, showy in
plumage, courageous, and exceedingly hardy. The
color of mine is grey, generally, interspersed with light-
ish yellow and white feathers, upon the pullets. The

THE POULTRY BREEDER. 27

rooster is grey body, the wings, hackles, back and rump
feathers a silvery yellow, tinted with stray light brown
and white; the tail and breast are nearly black.

“The legs of this fowl] are of a reddish flesh-color, the
meat is delicately white, the combs large and single,
wattles very full, wings good size. ‘The legs are more
or less feathered, the model is graceful, carriage proud
and easy, action prompt and determined. The parents
of the above birds weigh, when in good condition, nearly
twenty-five pounds the pair. The owner of them, I learn,
has refused twenty dollars for the mother, which, at this
time, weighs nearly twelve pounds, alone! They do
not reach maturity till full two years old; and, as they
command a very high price in the market, (and always
have,) being the very best fowl known for capons, they
are warranted, when sold by an honorable breeder, to
weigh, at maturity, twenty pounds per pair. Prime
specimens are now worth ten dollars the pair. They
have been sold, this season, for fifteen to twenty dollars
the pair. I know of no one, however, who has this
breed for sale, at this time.

“Dr. Bennett, of Plymouth, has a few of them for
breeding, which are very fine. For their age, however,
the above specimens of Chittagongs are the largest and
finest I ever yet met with. I have known the ‘Great
Malay’ species a good while, and have seen them near
New York and around Philadelphia, where, at twelve to
fifteen months old, they would draw fourteen to sixteen
pounds the pair; but I never yet saw a pair of fowls, of
any breed, which, at less than seven months old, would
weigh nineteen pounds—save those which are deline-
ated in the above engraving.

“If any of your many readers have such specimens, (or
better,) I shall be glad to ride a hundred miles, any
week, to look at them. The two fowls above shown
were hatched on the fourth day of June, 1849, and are
consequently seven months old, this present week.
These are specimens of my breeding stock, and I weighed
them, on Saturday last, in presence of a member of the
Committee of the late fowl show. The rooster draws

3

298 THE POULTRY BREEDER.

ten and a half pounds, the pullet weighs eight and a half
unds, strong. This being over nineteen pounds for a

pair of Jast summer’s chickens, I think I may safely ask,

‘Can it be beat ?’ :

“ Yours, truly, G. P.

“ Roxbury, Mass., Jan. 7, 1850.”

GREY CHITTAGONG HEN.

The pullet above portrayed commenced laying on the
13th day of January, and, in twenty-three days, laid
seventeen egos. These egos were very large, and two
broods of chickens are already in Mr. Burnham’s yards,
hatched from them. They are an exceedingly hardy
fowl, and as their immense weight shows, come very
py to maturity. :

For a cross, (upon the common barn-yard fowl,) the

THE POULTRY BREEDER. . 29

Chittagong is, without question, one of the best ever im-
ported into this country. They area beautiful ornament
to the poultry-yard, and may be set down as the largest
breed known in America at this day. :

THE COCHIN CHINA FOWL.

The bird which next claims attention, is the famed
Cochin China fowl. Numerous specimens were con-
irbuted tothe late exhibition, which were cadled “ Cochin
Chinas,” but we have doubted, hitherto, whether any of
this magnificent breed, in their purity, had ever crossed
the water to our shores. Very little seems to be known..
actually, in regard to them.

Richardson says, in relation to this species, that they
are “a gigantic bird, only recently introduced into Great
Britain, and it is to that royal patroness of poultry fan-
ciers, the nature-loving Victoria, that we owe its addi-
tion to our stock of domestic fowls. ‘Two fine speci-
mens of the Cochin China fowl, but rather aged, were
sent over by her Majesty to the cattle show of the Royal
Dublin Society, April, 1846, and were subsequently pre-
sented to the then Lord Lieutenant of Ireland, Lord
Heytesbury. The breed have since become compara-
tively well known, and are now kept by several private
persons and breeders.

“ This variety of fowl so far surpasses, both in size and
power, all that we have ever yet seen in the shape of
poultry, as to have led many persons not conversant with
zoology, on first viewing them, to refer them to the fam-
ily of Bustards. They are, however, genuine poultry.
Their general color is rich, glossy brown, deep bay ; the
comb is of a medium size, serrated, but not deeply so,
and the wattles are double. Besides their gigantic size,
however, these fowl possess other distinctive character-
istics, among which I may mention, as the most striking,
that the wing is jointed so that the posterior half can, at
pleasure, be doubled up, and brought forward between
the anterior half and the body. The birds can do this

TUE POULTRY BREEDER.

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ROYAL COCHIN CHINA FOWLS.

THE POULTRY BREEDER. 31

at pleasure, and the appearance the mancuvre imparts
to their form has procured for them the title of ‘ ostrich
fowl.’ The flesh is white and delicate. The eggs laid
by the hen of this variety are large, of a chocolate color,
and possess a very delicate flavor. They are very pro-
lific, frequently laying two, and occasionally three eggs
on the same day, and within a few moments of each
other. An anonymous writer in the Gardeners’ Chron-
icle calls this statement of Mr. Richardson in question.
He refers, as his authorities, to the Right Honorable Mr.
Shaw, the Recorder of Dublin, to her Majesty’s poultry-
keeper, Mr. Walters, and to Mr. Nolan, of Dublin. One
of the hens, ‘ Bessy,’ exhibited by her Majesty, laid 94
eges in 103 days.”

On the preceding page, we present portraits of a pair
of “ Royal Cochin China Fowls,” imported by Geo. P.
Burnham, Esq., of Roxbury, Mass., in January, 1850.
This drawing was prepared expressly for our work,
and is a fine delineation. ‘The importation of Mr.
Burnham consists of six fowls — two cocks and four pul-
lets —and they are really splendid birds. ‘Two of the
pullets commenced laying in eighteen days after their
arrival here, and the whole now promise very finely.

The color and general characteristics of Mr. B.’s
specimens compare with those of the best Shanghaes to
be seen in this vicinity. The roosters are finely plumed,
erect, noble fellows, and we should think would make
very large birds. They are all young, being last fall
chickens. |

The pullets are a yellowish brown, the ends of the
feathers being tipt with black. They are deep-chested,
full-bodied, high on the leg, proud birds, and show evi-
dent signs of having been well bred. In the American
Union of Feb. 2d, 1850, we find the following descrip-
tion, given by the editor, who imported these fowls : —

“ By the steamer ‘ Niagara,’ which arrived at this

rt last Saturday, we received from J. Joseph Nolan,

sq., of Dublin, a few pairs of real Cochin China fowls.
These specimens are young birds, comparatively, but

32 THE POULTRY BREEDER.

they possess all the points desirable in the choicest do-
mestic fowls.

“ They have suffered very badly from the confinement
on the passage across the Atlantic, but have already im-
proved since their arrival. The color of the pullets is
yellowish brown; the roosters, red and brown. They
stand high upon the leg, their frames are very large, the
model is handsome, and they attain to a great weight at
maturity. ‘The weight of the pullets is now very “satise
factory, and the crowers promise to reach an enormous
size when fully grown.

“It is stated that pairs of these fowls have reached
twenty-two to twenty-four pounds, in England. This
is very heavy, and, we should judge, above the average.
They are an unexceptionable fowl, however, and now
rank among the favorites, for size, laying qualities, and
easy keeping. We have never seen any of this variety,
in New England, exactly like this importation — except
in color —although the best specimens around us are
very similar, as regards the general characteristics.

“Those we have imported, when in condition, will
weigh seventeen to eighteen pounds per pair, at their
present age. They were hatched in July and August
last. Their bodies are full, the forms symmetrical, the
head and neck are handsomely modeled, and they bear
a resemblance to the best ‘“ Shanghaes” we have here,
with the exception of the tail, which is much longer than
the others. The pullets are not feathered upon the
legs; the roosters very slightly. These birds have been
much admired, and we have no doubt they will prove
fine.

“How the Cochin Chinas are bred in England, we
do not know. We should say, from observation, how-
ever —and from the apparent character and habits of
those we have procured —that there is a strong tincture
of genuine Eastern blood in them. They are very ac-
tive, proud, and prompt, and, if we do not mistake, our
importation have brought over with them all the points
incident to good and careful breeding. ‘They are even-
tempered (among our strange fowls) as one might wish.

THE POULTRY BREEDER. 33

“They were bred by J. Joseph Nolan, Esq., and are
said to be among the best ever sent from England. At
a late English Agricultural Fair, this stock took the pre-
mium, at the side of her Majesty, Queen Victoria’s orig-
inal Cochin Chinas. We weighed a pair of our pullets
on Thursday last, and found them to draw six pounds
and a half each; this weight, even for six months old
pullets, is very handsome. They should weigh, how-
ever, (and did, the day before they started upon their
voyage,) an average of nearly eight pounds. The plu-
mage of both roosters and puilets i is very pretty; and if
we do not mistake our calculation, we are now in pos-
session of the choicest Cochin China stock in America.”

We saw a pair of these fowls weighed, on the 14th of
February; the cock drew eight and a half pounds, the
pullet seven pounds, strong. ‘The progeny of this import-
ation will undoubtedly prove very fine, and we entertain
no doubt that thzs Cochin China stock will become very
popular. Mr B. informs us that the pullets have laid
very regularly, since the commencement, and his orders
for both eggs and chicks, from these fowls, are already
very numerous.

For laying qualities, excellent flesh, and general quiet-
ness of disposition, the true “Cochin China” ranks
among the foremost, according to all accounts. They
are apparently a hardy bird, and we should judge were
excellently well adapted to our climate. For beauty of
model, at maturity, they are proverbial; and, all things
considered, they rank, perhaps, deservedly high among
the choicest breeds of fowls ever yet known.

That the “Cochin China” and the “ Shanghae” fowl
originate from the same country and stock, we have no
question. They are very like each other, generally —
and all the best specimens we have yet seen in America
resemble each other strongly. The Cochin Chinas are not
feathered upon the leg; the Shanghaes are heavily feath-
ered, uniformly. Some rare specimens of both these
varieties will grace the next Fowl Exhibition in Boston.

~

o4 THE POULTRY BREEDER.

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SHANGHAE FOWLS,
OF THE MARSH, FORBES, OR JELLETT VARIETIES } DRAWN FROM LIFE.

Originals in possession of Geo. P. Burnham, Roxbury, Mass.

THE POULTRY BREEDER. 35

THE SHANGHAE FOWL.

WE now come to a breed (or variety) which has got
to be pretty well known throughout New England, and
which is deservedly esteemed as a superior bird in every
particular — whether we speak of size, color, prolific
properties, the character of flesh, or any other attribute
belonging to, or required by, the title of a really good
domestic fowl.

Among the very choicest specimens we have ever seen
of the “Shanghae” fowl, (or Shanghai, as some pro- °
nounce it,) the Marsh and Parsons stock carries away
the palm. The Forbes stock is uneven, comparatively,
and the Jellett importation are not sufficiently known,
yet, to decide upon; the latter are a very beautiful bird,
however, and we should say (from seeing a few of them)
that they will prove very superior, in time. |

Dr. Bennett, and Mr. Drew, of Plymouth, Massachu-
setts, Messrs. Alden and Marsh, of Dedham, and West
Roxbury, and Mr. Burnham, of Roxbury, have some
beautiful samples of this breed. From the latter gen-
tleman, we obtained our portraits, which were thus
described in the Ploughman in January, 1850. This
pair were on exhibition at the fowl show, in November.
The writer says : —

“The variety of domestic fowl which the above en-
graving represents, is, in my estimation, one of the very
best known in America at the present time, all things
considered. The rooster and pullet above delineated
show a pair selected from the breeding stock of G. P.
Burnham, Roxbury, Massachusetts, and the artist has
produced a life-like representation of them. The above
pair are from a brood hatched in early May last; the
crower will now weigh over 83 lbs., the pullet 64. They
“ss vn of the famous Forbes importation of Shanghae
owls.

“T am confident that these fowls are confounded with
the ‘Cochin Chinas ;’ and I think that several persons
who have this same stock now call it by that name.
We have not had this variety in America long enough,

36 THE POULTRY BREEDER.

nor is the distinction sufficiently well known, I imagine,
generally, to determine between the real Shanghae and
the Cochin Chinas we have here, and more commonly
known by this last name. I make the distinction on the
sround that all my imported Shanghaes (and I have
three different varieties, from different sources) are heav-

ily feathered upon the legs.

“My ‘Cochin China’ fowls —which I consider pos-
sess all the good points that any specimens, classed under
that name, do—have zo feathers on the legs. The
Shanghaes come from the mountains in the extreme
north of China, fifteen hundred miles up the coast,
The Cochin China fowl originates in the province of
that name, lying in the extreme south of China. Now
it seems to me that Nature may have provided the
Shanghae fowl with feathers upon the legs and feet,as a
protection, comparatively ; for the country they inhabit is
much colder than the other, and vice versa.

“T may be in error, but such is my opinion, based
upon the fact that wherever I have found fowls imported
directly from either the north or the south, the above-
named distinction actually exists —— though many farm-
ers and poulterers declare, spite of ‘feathers or no feath-
ers,’ that their fowls are ‘ Cochin Chinas’ or ‘ Shanghaes’
—just as they please. In some instances, I find that a
decision on this point depends entirely upon which par-
ticular kind you want to buy!

‘One thing, however, is pretty well established, —the
longer these fowls are bred as they have been in this
climate, the less feathers will appear upon the legs, from
time to time. That is to say, — the more we breed them
in America, the less wnzformity in this respect is appar-
ent. <A brood of chickens will be hatched, for instance,
during the second or third season, from the original im-
portation, and one half will come heavily feathered, one
fourth moderately, and the rest but slightly feathered ;
and, that this distinctive mark may or may not eventu-
ally disappear here entirely, I do not pretend to decide.
If, however, the breeding is kept up, by means of an
occasional fresh importation — say once in three or four

THE POULTRY BREEDER. Oo”

years —I imagine that the feature alluded to will always
appear upon the Shanghaes; and I also believe that where
it shows itself upon the Cochin Chinas, there is an evi-
dent cross between the two — for the best specimens of
the latter known (the Queen’s variety, for instance) are
entirely destitute of feathers on the legs. I am thus
explicit, because I really think we have confounded the
two varieties, in our New England breeding. As | have
already remarked, however, I may be wrong.

“T have also the Yellow Shanghaes, out of the Baylies
importation, and the Brown Shanghaes, out of the Jel-
lett importation. ‘The annexed drawing gives a correct
idea of the model, plumage, comparative size, and gen-
eral carriage, of all these birds — than which, as I have
already remarked, I think there are none better in Amer-
ica, for goodness of disposition, for laying properties, for
table use, or for early maturity. The roosters, when
fully grown, will stand upright, as shown in the engrav-
ing— the head about on a line with the height of a flour
barrel.

“The Shanghaes usually lay the first year. I have
now two broods of Shanghae chickens from eggs laid by
pullets hatched last spring; and very fine ones they are,
even at this cold season. ‘They are a very quiet fowl,
and easily kept. They grow to a large size; the parents
of the above pair, at maturity, weighing over 18 lbs. As
will be observed in the engraving, this variety is heavily
feathered upon the legs.

“The plumage varies from a light rich yellow to a
reddish brown. The tail is short, comparatively; the
body is well formed ; the wings small, and high up on the
side; the gait proud and showy; the legs, when young,
rather lengthy for beauty; the head full sized; comb
single, straight and serrated, and the feathers rather fine
and downy, than otherwise. There is very little dispo-
sition among them to quarrel; the hens are excellent
nurses, the roosters good ‘protectors,’ and I have thus
far found them hardy and healthy, generally.

“There are but very few, if any, dona fide Shanghae
fowls now for sale, in this region. Scores and hundreds

4

38 THE POULTRY BREEDER.

of Shanghaes (so called) are offered every week; but
_ this breed is altogether too rare, and the real ‘Simon
pure ’ will readily bring too high a price, at private sale,
for these birds to be very common, at this time. The
coming year, there will be more of them; and, to the
farmer, the poulterer, the fancier, or the breeder, I con-
sider this fowl (in its purity) to be one of the most
economical and most profitable of all the known large
breeds.

“T have had repeated and urgent applications for them
this fall, but have no more to part with, at present. In
the spring, I shall have some chickens to spare. They
are an unexceptionable bird in all respects, and must
become a great favorite, I think, hereafter, among our
poulterers. G. P. B.

“Roxbury, Mass.”

One of the earliest importations of Shanghaes was
that of the Rev. Mr. Marsh, of West Roxbury, Mass. ;
and which consisted of a cock, a hen, and two or three
pullets. ‘The color of the crower is a rich golden brown,
(or yellow,) the color of the hens varying from a light
to a greyish brown; one of the latter is a very dark, or
blackish brown. The chickens from this stock are very
large, uniform in character, and are easily recognized
anywhere, by those acquainted with the parent stock,
which has now been in this country some three years,
we learn. |

The Forbes stock is of a lighter plumage, generally,
and more feathery; though the birds appear as large as
any of this class, to the eye, (from the thickness and
length of their coats,) they will not compare favorably in
weight, at the same age, either with the Parsons or
the Marsh “ Shanghaes.” The latter, at maturity, will
draw eight pounds each, (hens,) and eleven to twelve
pounds each, (roosters,) on the average, if well cared for.

The laying qualities of the Shanghaes are second to
none, and fully equal, we imagine, even the lauded
Cochin Chinas. We have known pullets of the Marsh
and Parsons stock to lay 33 eggs in 36 days; and have

THE POULTRY BREEDER. 39

seen these pullets, which have been watched on the nest
twenty-four or twenty-five days, leaving an egg behind
them regularly, during this period, day after day. They
are good nurses, good feeders, and merit all the good
name which (in their purity) they now enjoy in this
vicinity.

THE PLYMOUTH ROCK FOWL,

Tis bird is a cross of some two or three kinds of

fowls, and the few specimens we have seen show them

to be a very beautiful bird. Whether they will answer
the expectations of their friends, we cannot say; but
we incline to the opinion that they are only a varzety,
made up from stock which will again produce the same
(or a similar) progeny, but which progeny will scarcely
produce its like, for continued generations. ‘They were
bred by Dr. J. C. Bennett, originally, of Plymouth, and
were thus described in the Boston Cultivator in August,
1849 : —

“T have given this name to a very extra breed of fowls,
which I produced by crossing a cockerel of Baylies’ im-
portation of Cochin China, with a hen, a cross between
the Fawn-colored Dorking, the Great Malay,and the Wild
Indian. Her weight is six pounds and seven ounces.
The Plymouth Rock fowl, then, is, in reality, one half
Cochin China, one. fourth Fawn-colored Dorking, one
eighth Great Malay, and one eighth Wild Indian; having
five primitive bloods, Shanghae, Malay, Game, Turkish,
and Indian, traceable by referring to the history of those
breeds and their crosses respectively. There are several
of this breed (the Plymouth Rock) in Plymouth, from
my original stock, belonging to Messrs. Perkins, Drew,
Harlow, and myself, that are now a little over one year
old; the cockerels measure from 32 to 35 inches high,
and weigh about ten pounds, and the pullets from six and
a half to seven pounds each, — forming, in my opinion,
the best cross that has ever been produced.

«The pullets commenced laying when five months old,
proving themselves very superior layers. Their eggs
are of a medium size, rich, and reddish-yellow in color,

-

THE POULTRY BREEDER.

P

40

PLYMOUTH ROCK FOWLS.

THE POULTRY BREEDER. 41

Their plumage is rich and variegated; the cockerels,

usually red or speckled, and the pullets darkish-brown.

They are very fine fleshed, and easily fit for the table.

Their legs are very large, and usually blue or green, but
occasionally yellow or white, generally having five toes
‘upon each foot. Some have their legs feathered, but
this is not usual. They have large and single combs
and wattles, large dewlaps, rather short tails, and small
wings in proportion to their bodies. They are domes-
_ tic, and not so destructive to gardens as smaller fowls.
*. ‘There is the same uniformity in size and general appear-
ance, at the same age of the chickens, as in those of the
pure bloods, or primary races.

“The demand for this breed has exceeded all others
during this season, and they have been sent into most
of the New England States and Western New York.
And all who may hereafter purchase from persons who
have been supplied by myself, or either of the gentle-
men above-named, may rely on the fowls being genuine,
and of pure blood. I never sell to the same individual
a cockerel and pullet of the same parentage, so they need
not fear that the breed will be deteriorated by ‘close’
breeding ; nor do [ sell at any price, for breeders, any
but those of the very first quality. This is the only way

_ in which breeds can be retained in their purity and
excellence.”

Another writer, who had some choice specimens,
(from which our drawings were made,) communicates
the following to the Massachusetts Ploughman. These
birds were also exhibited at the late fair, by G. P. Burn-
ham, of Roxbury, Mass. The writer says: —_

“Herewith I send you a faithful representation of
three of my Plymouth Rock chickens, drawn from life by
F. A. Durivage, and engraved by D. C. Hitchcock, of
this city. The annexed picture represents a trio of a
brood hatched the middle of April last. The rooster
weighs 9} lbs., the two pullets over 13 lbs., at the writ-
ing of this communication.

The stock came from Dr. Bennett, and I am daily
more and more pleased with this fine species. I have

cc on a RE ad

ee

49 THE POULTRY BREEDER.

the “ Plymouth Rocks” at all ages, now, from a few days
up to eight months old; and my specimens embrace five
or six different broods. The color of all of them is pecu-
liarly uniform, and I am satisfied that the variety (or
breed) is now being well established. The body plumage
on the pullets is a rich deep brown, speckled with
golden-tipt feathers ; the under down is black, (or a deep
blue-black,) and the tail is brown, black and gold.

“The legs of the pullets are very dark-colored, and
one half of them, or more, are five-toed; but some of
them do not come so. The comb is single, and the wat-
tles thin and small. The head and neck are well
formed, the legs are shorter than the average of fowls,
and the hens are not only deep and broad-chested, but
the bodies are proportionally very long, as you will ob-
serve in the drawing.

“The roosters are noble birds — among the finest I
have ever met with. I have two well-grown crowers, very
similar in their appearance, carriage, color, size and gen-
eral points; the annexed is a true and life-like drawing
of the male birds, which, for their age, will compare
favorably — so far as my experience goes— with any
known breed of domestic fowl.

“Tam satisfied that the Plymouth Rock fowl, care-
fully bred, will become a most valuable one to the poul-
terer or the agriculturist ; and I believe that a pair of the
specimens shown in the accompanying engraving will
weigh, at laying-time next spring, full eighteen pounds
—perhaps more. I deem this ample, for size; and
with the other good qualities of these fowls, which I
have already tested —for laying, quietness, easy keep-
ing, and general hardiness —I think these must cause
them to rank among the very best in our country, event-
ually. |
“The plumage of the roosters is dark red hackles, on
neck and rump; the legs are bright yellow, slightly
feathered ; the body dark red and green, relieved with
stray feathers of a golden tint; and the under portion
of the body and breast is a rich, deep, glossy blue-black
— partaking of the plumage of the Wild Indian fowl, the

THE POULTRY BREEDER. 43.

original cross. The tail-plwmes on the above crower are
not grown out, as yet, of course, nor does he yet show
any spur; but he is pictured exactly as he is at this
time, after his first moult. When in full plumage, the
tail-feathers are heavy, and give the male bird not only
a much larger proportionate appearance, but very greatly
improve his form.”

Thus much for the “ Plymouth Rock” fowl, —a bird
which, with careful management, may eventually prove
_ a very valuable one.

THE DORKING FOWL.

This bird is now well known in America, and is
highly esteemed wherever it has been bred 2m its purity.
There are so many spurious fowls palmed off upona
credulous and confiding public, however, for “ Dorkings,”
that this fowl has not the best character in the world, in
some regions.

Mr. Giles, of Providence, and Dr. Wight, of Dedham,
have done much to keep up the reputation and purity of
this very fine stock ; and if it be carefully bred, there are
but few fowls better to be found in this country. It is
not a heavy fowl, at best; but they are excellent layers,
the best of mothers, their meat is delicate and inviting,
they mature early, and are very hardy. The average
weight of the Dorking is about six and a half to seven
pounds for the cocks, and five to six pounds for the
hens, well grown. |

The Dorking owes its name to its having been chiefly
bred in a town of Surrey, Eng., of the same appellation.
That the peculiarity of five toes, or, in other words, of
two hind toes instead of one, is to be regarded as a dis-
tinctive character of the breed, is by some writers ques-
tioned, and by others wholly denied. For my part, I
should say, that whenever this characteristic is absent, a
cross has been at work.

_ A writer on “ Poultry,” in Rees’ Encyclopedia, is most
positive in asserting the possession of five toes by the

44 THE POULTRY BREEDER.

Dorking fowl as “alla mistake ;” but this person, says
Richardson, whoever he may have been, does not appear
to have had even a correct idea of the fowl about which
he wrote. For instance, he says that the Dorking fowl
has a long body !—on the contrary, the body of the Dork-
ing fowl is roznd, plemp and short.

did not, however, mean to assert that this posses-
sion of two hind toes, instead of one, has never occurred
in any other family of fowls except those bred at Dork-
ing, in Surrey; for Aristotle has mentioned the existence
of a similar peculiarity among certain fowl in Greece,
and both Collumella and Pliny assert the existence of
such, in their time, in Italy; so also does Aldrovand ; and
these authors lived hundreds of years ago; and, oddly
enough, these breeds were remarkable, as are our own
Dorking, for being good layers and good sitters. ,

The color of the Dorking is generally pure white,
spotted or spangled with black; these colors will some-
times merge into a gray or grizzle. These birds have
been long prized, and it is now many years since their
superiority over our ordinary domestic varieties was orig-
inally discovered and appreciated; they were first no-
ticed, and the variety adopted, by the Cumberland breed-
ers, whence they were soon carried into Lancashire and
Westmoreland, and gradually spread over all England,
They have not, as. yet, become generally known in Ire-
land, but they are, nevertheless, to be found in many:
parts of that country. Whether, however, from pa ho
cious treatment, or imperfect feeding, or change of cli-
mate, or from whatever cause, it is certain that, when
met with far from their native place, rot appear greatly.
to have degenerated from their original superiority o
character. |

In size, Mowbray says, they rank in the third degree
in the list of the largest of domesticated fowls. They are
well shaped, having a capacious body, and shortish legs,
and should have five claws on each foot. The absence
of a fifth claw is, however, not considered a proof of
rious breeding. They make an excellent stock for t
farm or market. They fat well, lay well, and rear well;

THE POULTRY BREEDER. 45

are handsome alive, and show delicately white when
prepared for cooking. General opinion has accorded to
this breed the highest character for laying, and also for
arriving at early maturity.

SPANISH FOWLS,

‘The Black Spanish (or Italian) fowls are a favorite
bird among many poulterers; and there are “ fanciers ”
who have paid a round price for them (in this ilk) dur-
ing the last season. ‘They are a large, showy, fine-look-
ing bird, and, it is said, though they are clad in the
“blackest of plumage,” they possess the reverse of black

flesh.

SPANISH COCK.

“T regard these birds,” says Richardson, “as the re-
sult of the highest artificial culture, and adduce, in sup-

46 | THE POULTRY BREEDER.

port of my opinion, their unusually large comb and wat-
tles, characteristics not commonly to be met with among
the primitive varieties.

=o eS
*,t-A
LR
cea
A
4
a

—————=

SPANISH HEN.

“The Spanish fowl is, perhaps, a little inferior in séze
to the old ‘Shakebag,’ but in every other quality, where-
m excellence and value are to be looked for, it is more
than that bird’s equal. The color of the Spanish fowl
is black, and the feathers of the legs, thighs, and belly,
are particularly decided in their hue, and of a velvety
aspect. | It is a stately bird, and of a grave and majestic
deportment, and is, in either utility or beauty, to be sur-
passed by none of its congeners. One of the most strik-
ing characteristics of this fowl is a white cheek, and the
comb and wattles are singularly large, simple, and of a
very high color; the feet and legs are of a leaden color,
except the soles of the feet, which are of a dirty fleshy
hue. This is a fowl well deserving the attention of the
breeder. They have long been naturalized in these
islands, and are consequently well ‘climatized,’ and pre-
sent no peculiarities of constitution that would suggest
difficulties in either hatching or rearing. As table birds
they hold a place in the very first rank, their flesh being

THE POULTRY BREEDER. AT

particularly white, tender, and juicy, and the skin pos-
sessing that beautifully clear white hue, so essential a
requisite for birds designed for the consumption of the
gourmand. The hens are likewise layers of the first
order. |
“They are, besides, prolific, extremely easily fed, and,
in short, I know of no fow! I would rather recommend to
the notice of the breeder; but let me here observe, that
spurious specimens of this fowl are often in the market,
which will occasion, perhaps, an equal outlay to their
original purchase — will decidedly cost as much to feed
—be, perhaps, Aarder to rear, but will most unques-
tionably not bring in an equal return in the way of profit.
By applying, in the first instance, to a breeder of known
respectability, you will avoid much disappointment; and
though you may conceive the price demanded of you to
be high, it may not, perhaps, at the same time, be higher
than what you might have foolishly paid for a bad
article; and even should you have to lay out a few shil-
lings extra, do so willingly, and, recollecting the old
proverb, avoid being ‘ penny wise and pound foolish.’ ”

THE “BOLTON GREY,” OR CREOLE FOWL.

‘This diminutive fowl has latterly attracted considera-
ble attention among our farmers; and in the region of
Portsmouth, N. H., and Newburyport, Mass., there are,
at this time, some very fine broods of ‘“ Bolton Greys”
to be seen. ‘The laying qualities of these birds are
good, and, like the Polanders, they are not much inclined
to sit. They are quite small, however, being, in size,
next in the scale above the Bantam, as a general thing.

“This variety,” says Mowbray, “apparently the crack
breed of their vicinity, but entirely unknown in the
metropolis, (London,) is described by the Rev. Mr. Ash-
worth, near Bolton, Lancashire, as follows: ‘ Small-
sized, short in the leg, and plump in the make. The
color of the genuine kind invariably pure white in the
whole cappel of the neck; the body white, thickly
spotted with bright black, sometimes running into a

48 THE POULTRY BREEDER.

grizzle, with one or more black bars at the extremity of
the tail; they are chiefly esteemed as very constant

layers, though their color would mark them for good —

table food.’ ”

ft if if

wet

BOLTON GREYS.

In a letter from Thomas P. Hunt, Esg., to che editor
cf the New England Farmer, he says, “I have not been
able to ascertain the ‘habitat’ of the Creole. They are
white, with black spots all over, except the neck, which
is perfectly white. ‘Their tails are more fan-like, or dis-
played, during laying time, and their rumps present a
fuller or more elevated appearance than other fowls.
The ends of the tail-feathers are generally blackish.
They are capital layers — poor sitters.”

POLAND OR POLISH *‘ TOP-KNOT”’ FOWL.

This beautiful bird has now become pretty generally
established in the American farm-yard; and in New
England, especially, the Poland “ Top-knot” is exten-
sively known. They are a small fowl, in comparison
with many others, however. Their laying qualities are
‘rated among the best, and as they do not usually incline
to sit much, they are esteemed by many as a first-rate
fowl for the ordinary purposes of a family. They have
been called “ everlasting layers,” by some persons, for the
reason that they are pretty constant in their yield of eggs.

naw

THE POULTRY BREEDER. 49

Mowbray says, “The Polanders are not only kept as
ornamental, but they are of the most useful varieties,
particularly on account of the abundance of the eggs
they lay, being least inclined to sit of any other breed,
whence they are sometimes called everlasting layers, and
it is usual to sit their eggs under other hens. They
fatten as quickly as any other breed, and in quality sim-
ilar to the Dorking; their flesh, perhaps, more juicy,and
of a richer flavor.”

“ Besides the Polanders, there is a small variety
imported from Holland, called every day hens, wliich are
everlasting layers. Their eggs, generally, are not so
large as those of the common hens, nor equally substan-
tial and nutritious.”

“The whole breed of crested fowls,” says Boswell, “ is
much esteemed by the curious, and reared with care.”

BLACK POLAND FOWLS.

“The Poland,” says L. F. Allen, in the American
Agriculturist, “is a shining black in color, with a beau-
tiful white tuft on its head, a medium size, a good layer,
seldom sitting to hatch, rather tender to rear while a
chicken, and more thinly feathered, and not so hardy in
colds and storms, as the common hen. Ina great part

50 THE POULTRY BREEDER.

of the United States it will thrive successfully, and lay
as many eggs as any other fowl.

‘Its flesh is good ;— on the whole, a handsome and
profitable fowl. ‘There is a whzte variety, without a
feather of any other color. These are very beautiful, but
not quite so hardy as the black. ‘There is also a splen-
did gold and black, or pheasant-colored variety. These
are scarce in the United States. I have seen several
beautiful specimens imported from England; but was
never able to obtain any for breeding. These colors are
more propagated by the poultry-fanciers than others, and
are seldom te be had of them.”

_The above-mentioned variety of Polish fowl is de-
scribed by Mowbray correctly, but Mr. Richardson thinks
that writer errs in supposing its original country to have
been Holland. ‘These birds,” says Mr. R., “were
brought from St. Jago by the Spaniards, to whom they
owe their first introduction into Kurope. Their color is
a shining black, and both cock and hen have the white
top-knot. ‘The head is flat, surmounted by a fleshy pro-
tuberance, out of which spring the crown-feathers con-
stituting the tuft. These are remarkably good layers,
and will, if kept warm, lay nearly throughout the year ;
and it is this cause, probably, that has induced Mowbray
and other writers to confound them with the Dutch
breed, which, from a similar circumstance, have been
styled ‘ every day layers.’

‘Another variety of Polish fowl is the most pure
and unmixed of all; it is, indeed, the uncontaminated
descendant of the great fowl of St. Jago. Its color isa
brilliant white, with a jet-black top-knot. ‘This variety
was described by Aldrovand, and more recently by Dr.
Bechstein. I have never myself seen a specimen of the
breed, and have every reason to suppose it to be extinct,
or very nearly so. Applications have been made to
several persons in both Germany and Poland, connected
with the poultry fancy, for the purpose of procuring
specimens of these birds, at any cost; but the answers
returned were, without one exception, that they were no
longer to be had.”

' THE POULTRY BREEDER. 51

THE GAME FOWL.

This variety has long been known upon our continent,
and at the south it is bred for its pugnacity. much more
than by our cooler-blooded New Englanders. In Cuba
—especially in the vicinity of Havana—the game
cock is a great favorite ; and thousands of doubloons are
Jost and won, every year, by those who are afflicted with
the “cock-fighting fancy,” and who are not troubled with
a better business than pitting these brave fellows against
each other!

The game fowl is one of the most gracefully-formed
and most beautifully-colored of our domestic breeds of
poultry ; and in its form, aspect, and that extraordinary
courage which characterizes its natural disposition, ex-
hibits all that either the naturalist or the sportsman
would at once recognize as the beau ideal of high blood
— embodying, in short, all the most indubitable charac-
teristics of gallinaceous aristocracy.

ENGLISH GAME COCK.

‘We do not possess any very satisfactory record of the
original country of the game fowl, but I am disposed,”
says Richardson, “to cede that honor to India, the
natives of which country have always been remarkable

52 THE POULTRY BREEDER.

for their love of cock-fighting ; and we also know that
there still exists in India an original variety of game
cock, very similar to our own, but inferior in point of
size. As to the date or occasion of their first introduc-
tion into the British islands, we know nothing certain;
but I think it probable that we owe it to the invasion of
Julius Cesar, the Romans having been very fond of the
sport of cock-fighting.

“The earliest record of cock-fighting in England is in
the time of Fitzstephen, who wrote the life of Thomas
& Becket, in the reign of Henry II., about A. D. 1100.

“The game fowl is somewhat inferior in size to other
breeds, and in his shape he approximates more closely to
the elegance and lightness of form usually characteristic
of a pure and uncontaminated race. Amongst poultry
he is what the Arabian is amongst horses, the high-bred
short-horn amongst cattle, and the fleet greyhound
amongst the canine race.

“The flesh of the game fowl is beautifully white, as well
as tender and delicate. The hens are excellent layers;
and although the eggs are somewhat under the average
size, they are not to be surpassed for richness of flavor.
Our engraving is taken from a spirited English illustration,
and the variety of fowl portrayed is a larger bird than
the average of Spanish game fowl. The natural dispo-
sition of the game fowl to quarrel, however, precludes
the possibility, almost, of raising the birds, in this vicin-
ity, to any advantage; and though their flesh is very
delicate and rich, and they are good layers, we cannot
aS alaag them as being of any utility in the farm-
yard.” | :

It is next to impossible to raise a brood of pure “ bloods,”
without the nicest care; a cross of a larger fowl with the
game cock is thought by some to produce a profitable
progeny. But we are decidedly opposed to any mixture
of blood, except for mere experiment’s sake, ‘There are
plenty of fine varieties (in their purity) around us, good
enough for any and all useful purposes.

LS LT Te SE EY -
we k

THE POULTRY BREEDER. 53

THE BANTAM FOWL.

The beautiful little domestic bird known as the Ban-
tam is originally from a province of that name, in Java.
In this country we have every kind of color and com-
parative size of “ Bantam ;” but, in their purity, the “ Sir
John Seabright,” the “ Java,” or the “ African” varieties,
are rare birds. Our portraits are from a pair of the first-

‘ named, which we consider decidedly the finest variety

— being the smailest, and most elegantly formed, (of this
species,) that we have ever seen. ‘These birds are a pair
out of imported stock, now in possession of G. P. Burn-
ham, Esq., of Roxbury, Mass. The likeness is very cor-
rect of these

SIR JOHN SEABRIGHT BANTAMS.

“ This bird,” says Richardson, “has its legs perfectly
naked to the toes, and approaches in form more nearly
to the game breed. The high-bred cock of this breed
should have a rose comb, full hackles, a well-feathered
and well-carried tail, a stately, courageous demeanor,
and should not be quite a pound weight. The favorite
color is a golden yellow, the feathers edged with black,
the wings barred with purple, tail-feathers and breast
black. The Bantam possesses high courage, and will
fight with great resolution.” |

Aldrovand describes the cock with the neck and the
back of a chesnut color; the wings at first black, with
whitish spots, afterwards black; the quill-feathers being

54 THE POULTRY BREEDER.

white on the outer and black on the inner sides; the
throat, breast, belly, thighs and legs, black, with whitish
spots; the feet yellow; the wattles large; comb double,
and not very large; the beak yellow; the tail-feathers
partly white and partly black. The hen is of a yellow-
ish color. The males are wonderful crowers, and ex-
ceedingly pugnacious. ‘They arrive at maturity early,
and are well worthy of propagation.

The American Agriculturist says: “The Bantam is
a beautiful little bird, usually white in color, with short
leos, feathered oftentimes to the extremity of its toes.
It is often of variegated colors, inclined to red, brown,
and white, prettily mixed. Occasionally a variety is
met with that are smooth-legged. They are very domes-
tic, often making their nests in the kitchen and cupboards
of the dwelling, when permitted. They are excellent
layers, and good nurses.”

The following instance of the attachment of a Bantam
cock to his mate 1s related m a late English publication.
Speaking of the cock, the author says: “ He is capable
of such attachment to his mate, that we remember a
Bantam cock and hen which were kept for some years
as favorites, without any others, in the stable-yard of our
father, and when, at length, the hen died, the cock, see-
ing her lifeless, but naturally unconscious of its being a
final separation, hovered around her, calling to her, and
pecking at her gently, as if to awake her. Though corn
was offered to him, he refused to eat, or to roost at night,
but moped round the yard, vainly searching for his old
companion, when not finding her, he flew away, and was
never after heard of.” :

THE COMMON MALAY FOWL. |

This is a large, heavy-boned, massive-framed bird; |
they are not considered among the best, either for laying,
sitting, or for their flesh; the latter being coarse and
“stringy,” comparatively.

Mowbray says, ‘‘ They are good layers, and being well

a_i ett

a — mane er aT tt
.

THE POULTRY BREEDER. 55

fed, produce the largest of hen’s eggs, and of the most
substantial nutriment. Being too long legged, they are
not generally steady sitters. They are large birds, coarse
meat, and not worth breeding from.”

MALAY HEN.

«The Malay,” saysa writer in the American Agricul-
turist, “is an awkward, bony, leggy, cowardly race;
wandering about for the first six months of its life with
scarcely a feather to cover its nakedness, and almost for-
ever in coming to maturity ; a wretched layer, and worse
sitter, usually breaking half its eggs in the operation ;
an indifferent nurse, and never yielding, in either its eggs,
flesh, or appearance, half enough to compensate for the
anxious and vexatious labor of its rearing. When half
grown, or in moulting time, it looks more like a sand-
hill crane than a domestic fowl; and although it some-
times gains a weight of seven, or even ten pounds, its
flesh is coarse, and lacks the delicacy and richness of the

well-bred chicken. Its color runs through all shades,

from a light yellow to a brownish black, with little vari-
ation on the same lines. They are, withal, great eaters ;

and although at the south they may both thrive ang

56 THE POULTRY BREEDER.

lay better than at the north, they are not to be recom-
mended as a valuable kind of fowl. Their eggs are
large, of a buff or light brownish color, sometimes almost
speckled, like the turkey’s. They seldom iay more than
ten or twelve at a litter.” |

Dr. Kittridge says: “The Malay isa large, noble fowl,
weighing from eight to twelve pounds. They are good
layers, eggs large, and hatch well. They are bardy —I
have never lost a chicken; come early to maturity, and
their meat is excellent. I should think them superior to
any other breed for market.”

BANKIVA FOWL.

Dickson describes the Bankiva fowl (which some sup-
pose to be the original stock of our domestic varieties)
as follows : —

BANKIVA COCK.

“The cock has a thin, indented, or scolloped comb,
and wattles under the mouth; the tail a little elevated

THE POULTRY BREEDER. 57

above the level of the rump, and the feathers somewhat
disposed in the form of tiles. The feathers of the neck
ate long, falling down, and rounded at the tips, and are
of the finest gold color. The head and neck are fawn-
colored ; the wing-coverts are dusky brownish and black ;
the tail and belly are black. The hen is of a dusky ash-
grey and yellowish color, and has her comb and beard
much smaller than the cock, with no feathers on the
neck besides the long hackles.”

“The specimens of these fowls, male and female, were
brought from the island of Java by M. Leschenaust, and
deposited in the Museum of Paris. They inhabit the
forests and borders of woods, and are exceedingly wild.
On examining this species, it will be found to exhibit
many points of resemblance with our common barn-door
fowls of the smaller or middling size. The form and
color are the same, the comb and wattles are similar, and
the hen so much resembles the common hen, that it is
difficult to distinguish it, except by the less erect slant
of the tail.

“ This rise of the tail is much more apparent in the
male; but it may be observed, that in all the wild species
known, the tail does not rise so high above the level of
the rump, nor is it so abundantly provided with covering
feathers, as in the common birds. Probably the super-
abundance of nourishment, and the assiduous care of
man, have contributed to the greater development of all
their organs. Different tame breeds, indeed, such as the
tufted fowl, the Hamburgh, double-combed varieties, and
others, show that domestication, probably on account ‘of
superabundant feeding, produces infinite varieties.

“The reasons for believing that the Bankiva fowl is
the wild stock from which our tame varieties derive at
least their main origin are, the close resemblance of their
females to our tame hens, the nature of the feathers, and
the forms and distribution of the barbs, which are abso-
lutely the same in our tame cocks; and because it is in
this species alone that the females are provided with a
comb and small wattles, characters not found in any
other of the wild species which are known.”

58 THE POULTRY BREEDER.

THE RUMKIN OR TAIL*LESS FOWL.

This bird is distinguished by the total absence of the
caudal extremity. Some suppose it to be a distinct
species, descended from the wild breed of Ceylon. Among
the wild birds the comb is not indented; it is so with the
tame ; and is, in the latter case, frequently double. Buf-
fon supposed this fowl to be a native of America, but |
Dickson declares him to have been in error, having been
misled by the circumstance of these birds being domes-
ticated very commonly in Virginia. Others have supposed
this fowl to be a native of Persia, and Latham even
names it the “ Persian Cock.” It is, however, of very
little practical importance whence the Rumkin originally
came, the bird possessing neither good flesh nor affording
- good eggs.

THE BARN-DOOR FOWL.

I describe these fowl separately; for, although the
designation of “ Barn-door fowl” may be applicable also
to the Dunghill, I regard the former appellation as pos-
sessing a far more extended signification.

The Barn-door fowl embrace, of course, several sub-
varieties. Few of our high-priced breeds, except in
some places the Dorking and the Polish, have, as yet,
become so common as to be included in the list; but
crosses of the common Dunghill breed with the Malay,
Dorking, Polish or Spanish, are very frequently to be
met with.

Doctor Bechstein enumerates eight distinct varieties
of barn-door fowl, viz: —

1. The fowl with the small comb.

. The crowned fowl.

The silver-colored fowl.

. The slate-blue fowl.

. The chamois-colored fowl.

. The ermine-like fowl. |

. The widow; with tear-like spots on a dark ground.
. The fire and stone colored fowls:

‘MID MP oO

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THE POULTRY BREEDER. 59

THE DUNGHILL FOWL.

The Dunghill fowl occupies in the poultry-yard pre-
cisely the position of the cur dog in the kennel, being, in
fact, the produce of a miscellaneous intermixture of most
of the ordinary domestic varieties, and constantly differ-
ing in its appearance with the accidents which may have
influenced its parentage.

DUNGHILL COCK.

The poultry-yards of many of our country friends
abound with this kind of fowl, and we have seen some
very fair specimens of the “good old-fashioned” Dung-
hills, which farmers admire more or less. There are so
many finer breeds around us now, however, that we
believe the character of this species (which is varied, but
indescribable!) will be improved, in time. . There is
ample room for such improvement; and this hint may
serve to stimulate, in some measure, our good country
friends to avail of the opportunity to better themselves.

SPANGLED HAMBURGH FOWL.

This really pretty bird may be set down as one of the
most beautiful in plumage, and graceful in carriage, of
all the varieties upon our shores. The engravings which

we give of these oe are copied from an English work,

60 THE POULTRY BREEDER.

and the feathery covering which appears upon the crown
and neck of the crower is a good deal more hood-like
than that which appears upon the roosters grown in
America; the latter being heavily tufted, only. They
have been generally called here the

“GOLDEN PHEASANT,” OR ‘*GOLDEN TOP-KNOT” FOWL.

Beautiful specimens of this bird have been bred by
Col. Jaques, of “Ten Hills Farm,” by Dr. Bennett, of
Plymouth, and others in Massachusetts; and we find
them described by Richardson, as follows : —

“The Spangled Hamburgh fowl are divided into two
varieties, the distinctive characteristics being slight, and.
nearly altogether dependent upon color; these varieties”
are termed the Golden and Silver Spangled. The former
will suffice for me to describe, as the points of form, &c.,
excepting only color, are identical. :

“This fowl is one of great beauty. It is well and
neatly made, has a good body, and very little offal. On.
the crest, immediately above the beak, are two sr
fleshy horns, resembling, to some extent, an abortive

THE POULTRY BREEDER. 61

comb. Above this crest, and occupying the position of
a comb, is a large brown or yellowish tuft, the feathers
composing it darkening towards the extremities. Under
the insertion of the lower mandible (or that portion of
the neck corresponding to the chin in man) is a full,
dark-colored tuft, somewhat resembling a beard. These
fowl gained the first prize at a national exhibition in
Ireland, in 1847. The wattles are very small. In the
golden variety, the hackles on the neck are of a brilliant
orange, or golden yellow; and the general ground-color
of the body is of the same hue, but somewhat darker.
The thighs are of a dark brown or blackish shade, and
the legs and feet are of a bluish grey.

**GOLDEN PHEASANT,” OR TOP-KNOT HEN.

“In the Silver Spangled variety, the only perceptible
difference is, that the ground-color is a silvery white.
The extremity, and a portion of the extreme margin of
each feather, are black, presenting, when in a state of
rest, the appearance of regular semi-circular marks or
spangles—and hence the name of ‘Spangled Ham-
burgh,’ the varieties being termed gold or silver, accord-
ing to the prevailing color being bright yellow, or silvery
white. In mere excellence of flesh and as layers, they
are inferior to the Dorking or Spanish varieties.”

62 THE POULTRY BREEDER.

CHAPTER IV.
THE TURKEY.

Various opinions have been promulgated relative to
the original country of the turkey, but it is now ascer-
tained, beyond a doubt, to have been America; and
it is in this country alone that the true original of the ~
domestic turkey is yet to be met with in all its primitive
wildness, clothed in its natural plumage, genuinely wild
in all its habits, the unreclaimed denizen of the wilder-
ness. As to the medium through which this bird was
first introduced into Europe, much doubt still exists, and
we have, indeed, no authentic proof as to either the
period of time, or by what agency, that event took place.
In 1530, the turkey was introduced into England.

“No one,” says Mr. Richardson, “ who has seen only
the domesticated inhabitant of the poultry-yard, can form
any idea of its wild original. ‘The cock measures about
three feet and a half, or nearly four feet, in length, and
almost six in expanse of the wings. The skin of the
head is of a bluish color, as is also the upper part of the
neck, and is marked with numerous reddish, warty ele-
vations, with a few black hairs scattered here and there.

‘The hen is less in size than the cock; her legs are
destitute of spurs; her neck and head are less naked,
being furnished with short, dirty grey feathers; the
feathers on the back of the neck have brownish tips,
producing, on that part, a brown, longitudinal band.
She also frequently, but not invariably, wants the tuft
of feathers on the breast. Her prevailing color is a
dusky grey, each feather having a metallic band, less
brilliant than that of the cock; then a blackish band,
and a greyish fringe.

“The hen is a very close sitter, and will, when she
has chosen a spot, seldom leave it on account of its being
discovered by a human intruder. Should she find one
of her eggs, however, sucked by a snake, or other enemy,
she abandons the nest forever. When the eggs are near

THE POULTRY BREEDER. 63

hatching, the hen will not forsake her nest while life
remains.

«The young are very sensible to the effects of damp;
hence, after a rainy season, wild turkeys are always
scarce. ‘The flesh of the wild turkey is very superior to
that of the domestic bird ; yet that of such of the latter
as have been suffered to roam at large in the woods and
plains is, in no respect, improved by this partially wild
mode of life.”

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that of most reclaimed animals, produced a diversity of
color, which, by cultivation, whether owing to fancy or
some supposed inherent excellence residing in the various
tints, has now furnished us with several so-called varie-.
ties or breeds, differing in their plumage; thus we have
the black, the white, the copper-color, the brown, the
bronze, the dusky-grey, &c.; they are, however, of

course, all the descendants of their great American orig-
inal

THE DOMESTIC TURKEY. ,
In the case of the turkey, domestication has, as in

64 THE POULTRY BREEDER.

As to the relative value of the ordinary varieties, it

would be almost difficult to offer an opinion; but those

who suppose the white turkey to be “the most robust
and most easily fattened,” are decidedly mistaken, both
in theory, as far as analogy may guide us, and in prac-
tice, where the certain test of experience has shown to
the contrary. The bronze and copper-colored varieties
are generally wndersized, and are amongst the most diffi-
cult of all to rear; but their flesh is certainly very deli-
cate, and, perhaps, more so than that of other kinds.

The brown and ashy-grey are not particularly remark-
able, but the black are decidedly superior, (insists Mr.
Richardson,) in every respect, not only as regards greater
hardiness, and a consequent greater facility of rearing,
but as acquiring flesh more readily, and that being of
the very best and primest quality. Those of this color
appear to be less far removed from the original wild
stock.

With respect to the best mode of keeping turkeys, let
them have a large, roomy, open shed, sufficiently pro-
tected, of course, from the weather, and, above all. from
moisture. Let the perches be high, and here, observe,
you will do well not to omit the use of the hen ladder ;
for although these birds can usually fly well, still, when
fat, they become too heavy for their wings, and are apt
to injure themselves in their descent from a lofty perch,
especially when in confinement; when at full liberty,
they can take better care of themselves. During warm
weather they may be permitted to select their own roost-
ing-places on the trees about a farm; but should be well
watched, lest they stray away; and this indulgence
should on no account be granted them if frost be antici-
pated, as their toes are tender, and apt to become /frost-
bitten. Indeed, summer is the only time of the year
when this out-roosting may, with safety, be permitted.

The turkey is a most profitable bird, for it can almost
wholly provide for itself about the roads and fields;
snails, slugs, and worms, are among the number of its
dainties, and the nearest stream serves to slake its thirst.

To the farmer, however, it is often a perfect nuisance,

:

THE POULTRY BREEDER. 65

from its love of grain, and should, therefore, be kept in
the yard until all corn is too strong in the root to present
any temptations.

Notwithstanding the separation which, with the ex-
ception of certain seasons, subsists in a wild state between
the cock and hen turkey, they have been brought to feed
and live amicably together in a state of domesticity.
The former, however, retains sufficient of his hereditary
propensities to give an occasional sly blow to a chick,
or forward poult, but that very seldom of a seriously

~ malicious character.

Mascall, in describing a turkey cock, (such as the
breeder should select,) says, that he should be “a bird
large, stout, proud, and majestical; for when he walketh
dejected, he is never good.”

M. Parmentier says, that both cock and hen should
have short legs, full shapes, and general vivacity and
energy in all their movements; likewise, that they
should be both well-shaped, and in healthy condition.

Mascall says, that the cock should not be “ passing a
yere or two yeres old; three yeres is the most, and too
much,” &c. |

For my own part, [ hold a turkey cock, at the age of
three years, to be only in his prime, and to continue, in
every respect, suitable for your purpose, until five. The
hen is at her prime younger, and, probably, at the sec-
ond year is as good as ever she will be afterwards.

It has been stated by some, and yet as positively de-
nied by others, that one fecundation will render all the
eggs of that laying fertile; still, however, were it my
own case, I should prefer making ‘assurance doubly
sure,” by allowing one cock to every dozen or fourteen
hens. Even this, however, will render it unnecessary
for every poor man who may desire to breed turkeys to
have a cock, as one cock will thus prove amply sufficient
for the hens of a whole townland. This fact should
encourage landlords to keep a good turkey cock of a
valuable breed, and so afford their humbler tenantry an
opportunity of improving upon the commoner varieties
they may possess,

~

66 THE POULTRY BREEDER.

The approach of the laying season is easily known by
the increased liveliness and proud strut of the hen; and
she, likewise, further expresses her feelings by a peculiar
self-satisfied cry, that soon becomes familiar to the ob-
server. This usually takes place in the month of March,
(nearly a month earlier than the wild bird.) When the
breeder perceives these symptoms, he should provide a
nest, and put an egg, ora bit of chalk formed like one,
into it, to induce the hen to commence laying there.

Partaking of the retiring propensities of the wild hen, .-

(although she has not equal reason to dread the destruc-

tive passions of the cock,) the turkey is a secret layer,
and does her best to elude the vigilance of her me
and steal away to some secluded spot. The peculiar
note of which | have spoken betrays, however, the fact;
and whoever has the care of the fowl should trace her
to her retirement, and bring her back to the nest pre-
pared for her. .

The time when the hen turkey lays is usually morn-
ing. Some lay daily; others only every second day.
The number of eggs laid is commonly from fifteen to
twenty; but this varies with the age of the bird, a hen
of mature age laying more and larger eggs than one of
a year old. When the turkeys are to be let out in the
morning, you may examine the hens, and keep in such
as are about to lay. This precaution will, of course,
prevent the loss of a single egg. While the hen is lay-
ing, the cock should be kept from her, as he would ill-
treat her and break the eggs. The eges should be taken
away as soon as laid, lest they might be broken, through
the awkwardness of the hen, or sucked by vermin. They
will keep till the hens are done laying, if put in a basket,
and hung up in a dry place. It is unnecessary to keep
the eggs belonging to each hen ina separate place. The
turkey is not troubled with any very exclusive feelings, or,
rather, her disposition overflows with an excess of mater-
nal love; for she will rear a clutch belonging to another
quite as carefully as if they were her own, and will, also,
if required, hatch the eggs of ducks, geese, or common
fowl. In the second laying, the eggs are fewer in num-

THE POULTRY BREEDER. 67

ber, seldom exceeding from ten to thirteen; and, on this
occasion, extra care is requisite.

The turkey hen is a most persevering sitter; and
when her eggs are taken away, she would sit upon
stones, if she could not procure the eggs of another bird,
and would perish before quitting the nest. Eggs should,
therefore, be left with her, not only to tranquillize her,
but because sitting upon eggs fatigues her less than sit-
ting upon an empty nest ; but these eggs must be marked,
in erder to distinguish them from those the poor bird
continues to lay; for any eggs that seem to her to be
slow of hatching will be abandoned, as she will quit the
nest as soon as she perceives the chick; consequently,
as soon as the eggs you have placed under her are
hatched, she will leave the nest, and the eggs of her
own laying will be sacrificed. Remove, therefore, the
former. Keep the nest clean while the turkey hen is
sitting, as dirt will injure the eggs. No one should go
near a hen when sitting, except her keeper; and no one
should turn the eggs, or meddle with them further than
I have already indicated. The bird will turn her eggs
with more judgment than you can.

On the thirty-first day of sitting, the chicks leave the
eggs; but as some quit their prison before others, they
must be placed in a basket filled with feathers, and if
the weather be cold, placed in some warm spot. When
all are out, they may be given to the hen. Sometimes
the chick will require assistance in leaving the egg; and
if so, the same caution must be observed that I have
insisted upon in the case of the common fowl. Be very
sparing of your aid, or you may do far more harm than

Many writers recommend a vast deal of quackery in
the treatment of the young chicks. Some go the length
of ordering them wine, pepper, bathing in cold water !
&c. It is farbetter to let them alone. For a few hours
after hatching, the chicks require no food at all; and
then, instead of cramming them—a process in which
you are extremely likely to break the tender beak of the
little chick—chop up a few hard eggs with boiled net-

68 THE POULTRY BREEDER.

tles, parsley, and a little bread or curd; make this into
a paste, and present it to the birds in the palm of your
hand, or place it before them on a stone, taking care
that the hen does not rob them. In supplying them
with water, be careful to put it in such very shallow
vessels that they cannot wet themselves; for the least
moisture appears fatal to them. As the turkey chick
does not seek its food immediately on leaving the egg,
as the hen seems incapable of instructing her little off-
spring how to do so, it is a practice with some to put a
few common hen’s eggs among the turkey’s, (which
must be done about nine or ten days after sitting,) that
these, coming out with the little turkeys, may, by force
of example, teach them to provide for themselves.

Unless in very warm weather, the hen and chicks
should be housed fora month. If they appear droop-
ing, put powdered caraway seed, and a little Cayenne
pepper, into the food. If you mix the food with milk,
let it be previously boiled. Unboiled milk will purge
the chicks ; but, for my own part, I prefer pure water.

At the age of about two months occurs the most crit-
ical period in the life of a turkey, called “ shooting the
red ;” or the time when the head and neck acquire the
reddish color of the adult. This crisis once past, the
birds may be regarded as past danger, and exchange ©
the name of chicks for that of turkey poults. ‘The only
treatment necessary, when the bird is shooting the red, is
nutritive food, and the addition of a small pinch of Cay-
enne pepper. Bruised hemp-seed is also found service- —
able.

No birds are more calculated to be profitable to the
breeder than turkeys. They will almost wholly provide
themselves with food ; and it it is only the young chicks
that require nourishment at our hands; and how inex-
pensive, also, is this nourishment! With care, you may
rear two clutches, or broods, in a year, and have from
eight to fifteen survivors in each. ‘Take the average at
ten, and, supposing you have three hens, you may bring
up thirty chicks. These, adds Richardson, will cer-
tainly not cost you quite a halfpenny per week each, for

“a

THE POULTRY BREEDER. 69

the first two months; but allow one shilling (which is
over the mark) per week for the lot, —that, in the two
months, will amount to eight shillings; and at this age
you may, if you desire to part with them, obtain at
least from one shilling to one shilling and sixpence each
for them. Call it the former, and you have thirty shil-
lings in two months, in return for a gradual outlay of
eight shillings. This will take place twice in the year.
Your hens will cost you nothing for keep; and you must
admit that your profit is handsome. This is, however,
far below the mark. There is nothing to prevent an
individual having more hens, rearing larger broods, and
disposing of them at nearly double this price.

The well-known William Cobbett, who was a shrewd
and accurate observer, thus writes : — “ To raise turkeys
in this chilly climate is a matter of much greater diffi-
culty than in the climates that give great warmth; and
so true is this, that, in America, where there is always a
‘wet spell’ in April, the farmers’ wives take care never
to have a brood come until that spell is passed. In Eng-
land, where the wet spells come hap-hazard, the first
thing is to take care that young turkeys never go out,
on any account, (except in dry weather,) until the dew be
quite off the ground; and this should be adhered to till
they get to be the size of an old partridge, and have
their backs well covered with feathers; and, in wet
weather, they should be kept under cover all day long.
As to the feeding of them when young, many nice
things are recommended —hard eggs, chopped fine,
with crumbs of bread, and a great many other things;
but that which I have seen used, and always with suc-
cess, and for all sorts of young poultry, is milk turned
into curds. This is the food for young poultry of all
sorts. ‘Some should be made fresh every day; and if
this be done, and the turkeys be kept warm, not one out
of a score will die. When they get to be strong, they
may have meal and grain; but still, they always love
the curds. When they get their head-feathers, they are
hardy enough; and what they then want is room te

prowl about. It is best to breed them under a common

10 THE POULTRY BREEDER.

hen, because she does not ramble like a hen turkey ; and
it is a very curious thing that the turkeys bred up by a
hen of the common fowl do not themselves ramble
much when they get old ; and for this reason, when they
buy turkeys for stock in America, (where there are such
large woods, and where the distant rambling of turkeys
is Inconvenient,) they always buy such as have been bred

under the hens of the common fowl—than which, a

more complete proof of the great powers of habit is,
perhaps, not to be found. And ought not this be a les-
son to fathers and mothers of families? Ought not
they to consider that the habits which they give their
— are to stick by those children during their whole
Ives ?

‘The hen should be fed exceedingly well, too, while
she is sitting, and after she has hatched ; for though she
does not give milk, she gives heat; and let it be observed
that, as no man ever yet saw healthy pigs with a poor
sow, So no man ever saw healthy chickens with a poor
hen. This is a matter much too little thought of in
_ the rearing of poultry ; but it is a matter of the greatest
consequence. Never let a poor hen sit; feed the hen
while she is sitting, and feed her most abundantly when
she has young ones, for then her labor is very great.
She is making exertions of some sort or other during the
whole twenty-four hours ; she has no rest; is constantly
doing something in order to provide food or safety for
her young ones. As to fatting turkeys, the best way is
never to let them be poor. Cramming is a nasty thing,
and quite unnecessary. Barley-meal mixed with skim-
milk, given to them fresh and fresh, will make them fat
in a short time, either in a coop, in a house, or running
about. Boiled carrots and Swedish turnips will help,
and it is a change of sweet food. In France they some-

times pick turkeys alive, to make them tender ; of which

I shall only say, that the man that can do this, or order
it to be done, ought to be skinned alive himself.”

As observed already, once the turkey chicks shoot the
red, (which takes place at or about eight weeks old,) they
may be considered out of danger; hence, many persons con-

THE POULTRY BREEDER. 71

ceive it more profitable to buy lean, young poults, after
they have got the red, and then fatten them for market,
to breeding them. If the mortality among the chicks
were greater, and were not so easily to be avoided by a
very little care, this might be the preferable mode of
going about the matter; but as it is, there can be no
doubt of the greater advantage to be derived from rear-
ing our own chicks.

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THE WILD TURKEY.

In feeding the poults, after the second month, it will
suffice to give them such boiled common plants and
herbs as are of a nutritive character — nettles, wild suc-
cory, milfoil, turnip-tops, cabbage-sprouts, or the outside

72 THE POULTRY BREEDER.

leaves of greens well boiled down. With these, potato
skins, and an odd potato or two itself, may be given.
The meal of buckwheat, barley, beans, oats, — according
to whichever is most plenty with you,—will, when incor-
porated as I have described with potatoes, fatten the
poults with great rapidity. You may also use the meal
of Indian corn with advantage; but recollect that it

requires treble the boiling of oatmeal, and is more salu- —

tary. when mixed with an equal bulk of the latter. If
you desire to meet the market hastily, and with profit,
you will be compelled to resort to more expensive feed-
ing than otherwise, but you will be repaid by the result.
When the poults are about five months old, or earlier, if
it be late in the season and cold weather seems at hand,
give them boiled potatoes mashed with meal, and then
chopped small, as 1 have described, Let this be given
fresh and fresh, and the vessel in which they are fed
well washed daily, as otherwise it will speedily contract
a sour smell, and become repulsive to the birds, for tur-
keys are both cleanly and nce in their appetite. After
having persevered in this feeding, morning and evening,
for about a month, during which time the exercise of
the poults should be greatly curtailed, and they should
likewise be kept much of their time (especially after
meals) in the dark, they will be found fit for use, and,
if of a good kind, at least upwards of eighteen pounds’
weight.

As damp or cold is fatal to turkey poults, so is intense
sunshine ; and hence they should not be led to pasture
under a scorching sun, unless, indeed, care be taken that
the walk is shaded. Should rain come, let them be at
once housed. Poults should also not be suffered to stray
too far, for, independently of the risk they incur, in case
of a sudden shower, it must be remembered that they
are as yet incapable of encountering any great fatigue,
and that their condition will be anything but benefited
thereby. Every district seems to have its own peculiar
mode of fattening turkeys. Mr. Dickson recommends a
mode of diet that I have never seen tried, and wonder
much if it be as efficacious as he seems to imagine —

THE POULTRY BREEDER. 73

“ No food makes their flesh whiter and more delicate
than kitchen stuff, or the dregs of melted tallow, more
or less of which must be boiled, according to the num-
ber that is to be fed; and, being diluted in a boiling
kettle, plants (and especially nettles, chopped up) and
pot-herbs are mixed with it. The whole being well
boiled, barley-meal or maize is added, (the latter can
now be had very cheap,) to form a kind of paste, which
may be given twice a day, at least, —in the morming
and at one o’clock,— when it is wished to render them
fat. Butas the dregs of melted tallow are not every-
where to be procured, the dregs or refuse of the oil of
nuts, linseed, or sweet almonds, may be substituted, the
greatest care being taken not to fatten them wholly with
such oily substances, for their flesh would partake of the
flavor, and be injured.” 7

From what we know of the value of oil-cake in the
fattening of our cattle, we have no doubt of its efficacy
with turkeys. It will always be recollected, in reckon-
ing the advantages with the expense attendant on the
rearing of these birds, that, until you want to fatten
them for sale or your own consumption, you need be at
no pains relative to their food, as they are quite able to
provide for themselves, being in this respect superior to
any other of our domestic fowl. In thus readily provid-
ing for themselves, they are also greatly assisted by the
easy character of their appetite — grass, herbs, corn, ber-
ries, fruit, insects, and reptiles; in short, hardly any-
thing coming amiss to them. :

Audubon says that, in their native forests, “ they can-
not be said to confine themselves to any particular kind
of food, although they seem to prefer the peccan nut and
winter grape to any other; and, where these foods
abound, are found in the greatest numbers. They eat
grass and herbs of various kinds—corn, berries, and
fruits of all descriptions. I have even found beetles,
tadpoles, and small lizards, in their crops.” — Orzzth.
Biog.,\. ii. A favorite repast of this bird, in its native
forests, is said also to be in the seed of a kind of nettle,
and, at another season, a small, red acorn, on which lat-

74 THE POULTRY BREEDER.

ter food they soon become so fat that they cannot fly,
and are easily run down by dogs.

A writer in the Sporting Magazine, whom | have
already quoted, while endeavoring to prove that the
domestic turkey does not inherit the clever foraging
powers of its wild original, effectually clears its charac-
ter of the imputation of devouring the farmer’s crops —
‘They are dull and stupid at getting the corn out of

the ear, unless very ripe, and will walk through a field

of peas or beans without opening a single shell, even if
they are ripe.”

The following curious method of rearmg turkeys is
translated from a Swedish book entitled ‘ Rural Econ-
omy : ’"— |

“Many of our housewives have long despaired of
success in rearing turkeys, and complained that the profit
rarely indemnifies them for their trouble and loss of time ;
whereas, little more is to be done than to plunge the
chick into cold water the very hour, if possible — but, at
least, the very day — it is hatched, forcing it to swallow
one whole pepper-corn, after which let it be returned to
its mother. From that time it will become hardy, and
fear the cold no more than the hen’s chick; but it must
be remembered that this useful species of fowl are also
. subject to one particular disorder while they are young,
which often carries them off in a few days. When
they begin to droop, examine carefully the feathers on
their posterior extremity, and you will find two or three
' whose quill part is filled with blood ; upon drawing these,
the chick recovers, and after that requires no other care
than what is commonly bestowed on other poultry that
range the court-yard. The truth of these assertions is
too well known to be denied; and, as a convincing proof
of the success of this mode of treatment, it will be suf-
ficient to mention that three parishes in Sweden have
for many years used this method, and gained several hun-
dred pounds by rearing and selling turkeys reared in
this manner.

“The Norfolk turkeys are of this breed, and do not
arrive at their full perfection till their seventh year; but

Peta et

THE POULTRY BREEDER. 1D

are sent to market at two and at four years old, when
they fetch from two to three and four guineas a pair, for
the table. They are fed, for the last two years, chiefly
on sunflower seed, which makes them attain an enor-
mous size.”

Enough is said as to the delicacy of the young turkey
chick to prevent any person from following the advice
of this Swede, as far as the cold bath is concerned. The
medical treatment for the vowp seems just enough; and,
were the sunflower to be extensively cultivated, there is,
perhaps, no crop which would be found to pay better.
Swine and cattle will greedily devour the leaves; the
stalks, when dried and stacked, will serve for winter fuel.

The weight of turkeys has been much exaggerated by
careless, ignorant, or perhaps credulous writers; and 60
Ibs. is, by some, mentioned as a common weight. On
the contrary, 20 lbs. is a fair weight for any fat yearling
bird, (and a very great weight for a bird of six months
old;) 30 lbs. is a fine turkey of any age; and few, save
the Norfolk, ever exceed 40 lbs. The greatest weight
that these have been known to attain, recorded by such
authority as we can rely upon, is 56 lbs. I have never
seen a turkey of 60 lbs. weight; nor do I know any one
that has. The hen takes fat more readily than the cock,
and is, in proportion to her size, a tenderer and a better
dish. The Norfolk turkey, property of Mr. J. J. Nolan,
which obtained the prize at the show of the Royal Dub-
lin Society of 1846, did not weigh quite 35 lbs.

THE GUINEA HEN, OR PINTADO.

The original country of the Guinea fowl is, as its
name implies, Africa; but it is likewise common in
America, where it is supposed to be indigenous, as well
as the turkey.

Although long familiarized, the Guinea fowl has never
been fully domesticated, still retaining much of the rest-
lessness and shyness of its primitive feral habits. It is

7

;
s

76 THE POULTRY BREEDER.

very courageous, and will not only frequently attack the
turkey, but even prove victorious in the encounter.

The cock and hen are so nearly alike, that it is not
easy to distinguish them; there is sometimes a difference
of hue in certain parts; but this difference only occurs
occasionally, and, indeed, it is on gait, voice, and de-
meanor, that we must chiefly depend.

Asa source of profit we cannot recommend these fowl:

the eggs are very small, three of them being scarcely
equal to an ordinary hen’s ege, and the flesh not bemg
likely to please every palate; still, however, as the Guinea
fowl require but little trouble or attention, and their eggs,
though of small size, are well-flavored and numerous,
they are generally kept wherever there is accommodation
for them. ‘The chief objection to them is their cry, or

scream; and even this, again, has its advantages, inva-

riably predicting a change of weather. They can hardly,

however, be kept with other poultry, on account of their
pugnacity. :

The Guinea fowl] dislikes confinement, and will not
thrive unless it has free liberty; where such, therefore,
cannot be afforded, it is useless to attempt keeping it.

These fowl are prolific; the hen commences to lay in
May, and lays throughout the entire summer; for the
table, they are in season from February to June. The
period of incubation is twenty-eight days; but it is more
advisable to keep the Guinea hen entirely for laying,
and if you desire to hatch any of the eggs, to do so
under the hen of the common gallinaceous fowl. You
must keep the male bird away, or he will, like the pheas-
ant, destroy the eggs.

CHAPTER V.

THE GOOSE.

THERE are several kind or varieties of the wild goose,
but we have no space for particulars relating to them.
The domestic or common goose is bred very generously

A RN oes SENS a ec

THE POULTRY BREEDER. TT

in this country, and many persons, who have the space
and proper location for the indulgence of the habits and
propensities of this fowl, contrive to make a profit from
rearing them. |

“Tn the species of the goose,” says Boswell, “ properly
so called, nature knows but one race. The industry of
man has created another, larger, whose shape, color, as
well as nature, have undergone those modifications which
are to be observed in all animals that have for a long
time been domesticated.” |

Dickson says there is only exe sort of the common
goose, though there are several varieties of the tame
goose. The wild goose is cf a brownish-ash color, the
individual feathers being lighter on the edge; the belly
is snow-white. The tame varieties are of various colors.

“ Of all the stock brought up on farms, the goose lives
to the greatest age; there are records of some attaining
toacentury. In 1824 there was a goose living in the
possession of a Mr. Hewison (England) which was then
upwards of one hundred years old; it had been, through-
out all time, in the constant possession of Mr. H.’s fore-
fathers and himself; and on quitting his farm, he would
not suffer it to be sold with the rest of the stock, but
made a present of it to the incoming tenant, that the
venerable fowl might terminate its career on the spot
where its useful and long life had been thus far spent.”

“The whole anserine or goose tribe,” says Mowbray,
“of which there is a great variety, are held to afford a
food highly stimulant, of a viscous quality, and of a pu-
trescent tendency. The flesh of the tame goose is more
tender than that of the wild, but generally it is a diet
best adapted to good stomachs and powerful digestion,
and should be sparingly used by the sedentary and weak,
or by persons subject to cutaneous diseases.”

Dickson observes that “when well fed, geese will lay
thrice a year, from five to twelve eggs each time, and
some more, that is, when they are left to their own way ;
but if the eggs be carefully removed as soon as laid, a
goose may be made, by abundant feeding, to lay from

ee ee ee

78 THE POULTRY BREEDER. 7

twenty to fifty egos without intermitting. They begin
to lay early in spring, usually in March.”

Mowbray observes, ‘The earliness and warmth of
spring are the general cause of the early laying of geese;
which, of consequence, since there may be time for two
broods within the season,— not, however, a common occur-
rence,—and which happening successively for two or three
seasons, has occasioned some persons, formerly, to set a
high price on their stock, as if of a peculiar and more
valuable breed than the common. ‘The method, however,
to attain this advantage, is to feed breeding geese high
throughout the winter, with solid corn, and on the com-
mencement of the breeding season, to allow them boiled
barley, malt, fresh grains, and fine pollard, mixed up
with ale or other stimulants. Instances are said to have
occurred of a goose laying upwards of one hundred eggs
within the year.”

REARING AND BREEDING GEESE.

It is stated in the Farmer’s Gazette that geese can be
raised, in a proper situation, at a profit greater than
almost any other fowls. |

‘« But let us make an estimate of the profit of ten old
geese, in the manner they are generally kept by most”
farmers. We will suppose that the goose-keepers (fo
there are those who are not farmers) commence operé
tions by purchasing ten geese in the spring, before the
begin to lay, at one dollar each, which is a quarter more
than they can be frequently obtained for. Eight of the
ten geese (for two should be ganders) will have, o:
average, ten goslings each; but allowing one hal .
paper calculation, and probably less through the season, —

worth,

cost,— but half this sum, and you have twenty
dollars. In addition to this, every old goose will yi
one pound of feathers, and every young one three-f¢
of a pound, making in all forty pounds, which, added
the twenty-five, gives us forty dollars. We say

THE POULTRY BREEDER. 79

~ profit, for there is not one goose-keeper in ten that feeds
his geese, either old or young, after the grass has started
in the spring, until fattening time in the fall; and then
the large quills will more than pay for their extra food.”

A writer in the Maine Farmer says, “I once knew a
couple of industrious sisters, who lived near a never-
failing brook or stream, in Massachusetts, who kept
generally, through the winter, thirty geese, male and
female. They had erected some suitable, but not costly
sheds, in which they had apartments for them to lay,
sit, and hatch. Their food in the winter was meal of
various kinds, to some extent, but principally apples and
roots. In the summer they had a pasture enclosed with
a stone wall or board fence, which embraced the water.
They kept their wings so clipped that they could not fly
over such a fence. Their owners well knew (what we
all know) that live geese feathers are a cash article, at a
fair price. They picked off their feathers three times in
the season. Those thirty geese, wintered, would raise
seventy-five goslings or young geese, and of course they
had that number to dispose of every fall, or in the begin-
ning of winter, when they are sent to market, and again
picked, making four times they obtained feathers from
those they wintered, and twice from the young ones that

they had killed.

“T tell the story, to induce some, family, sisters or
others, fathers or mothers, situate near some never-
iling brook of water, to go and do likewise. Those
remote from water cannot be benefited by the history,
yet their friends may; but if I can, by this account,
_ cause one family to partake of the benefits of the business,
I shall be satisfied. Many families there are, in all our
towns, so situated that they may make the raising of
geese a profitable business, yet, perhaps, have never
thought of their privileges. It is known that we must
import most of our feathers; and is it necessary to send
abroad for an article so easily produced among us?
Those who calculate to commence the business must
pret re for it the ensuing fall, and not kill their geese,

9 one will object to the keeping of even more than

s sitet ve OE =
¢€ - 7

a a

80 THE POULTRY BREEDER.

thirty geese, if an enclosure is made sufficient to keep
them at home, and out of mischief.”

These fowls, as has been ascertained by M. St. Genis,
will pazr, like pigeons; and even if the number of gan-
ders exceed that of the geese, no noise or riot takes
place, and mutual choice is evidently the ruling princi-
ple. Amongst other experiments, M. St. Genis left,
besides the patriarch of the flock, two of the young gan-
ders, unprovided with mates; but still those couples that —
had paired kept constantly together, and the three single
ganders never attempted to approach any of the females
during the temporary absence of their lords.

Some writers recommend a gander to be’ mated with
from four to six geese. If he desire eggs, and eggs
alone, one gander is plenty for six or even eight geese.
He may, indeed, abandon the wnnecessary trouble of
keeping a gander at all, but just only occasionally send
his geese to his next door neighbor’s!

The goose deposits from ten to twenty eggs at one
laying ; but, if you do not desire her to sit, you may, by
removing the eggs as fast as they are laid, and, at the
same time, feeding her highly, induce her to lay on to
the number of even forty-five or fifty. This is, however,
unusual, and, I may add, that it is unprofitable. When
tolerably well cared, geese may be made to lay, and even
hatch, three times in the year. This care consists merely
in high feeding and good housing, early in the spring, so
as to have the first brood early in March; but I would
rather have two good clutches reared than three bad
ones, and am, therefore, more disposed to recommend
patience and moderation.

We can always detect the inclination of the goose to
set or hatch. This is known by the bird keeping in the
nest, after the laying of each egg, longer than usual. The
hatching nest should be formed of straw, with a little
hay as a lining; and so formed that the goose will not
fling the eggs over the side when in the act of turning
them. Do not meddle with the eggs during incubation ;
and do not meddle with the goose; but, as she is some-
what heavier than the hen of the domestic cock, you may

THE POULTRY BREEDER. 81

leave her food and drink rather nearer her than is neces-
sary with common poultry, as, if she chanced to absent
herself from her eggs sufficiently long to permit them to
cool, she might become disheartened, and desert her task
altogether.

The goose will sit on her eggs for nearly two months ;

- but the necessary period of incubation being but one, the

eatly-hatched goslings must be removed, lest the more
tardy might be deserted. The best plan is to have the
eggs set of as nearly as possible equal freshness, that
they may be hatched at the one time.

Their food may then be bread, soaked in milk, por-
ridge, curds, boiled greens, or even bran, mixed with
boiled potatoes, taking care not to give the food in too
hot a state, while you equally avoid giving it cold.
Avoid rain or cold breezes; and see, therefore, that the
walk into which you turn the young goslings be shel-
tered from both wind and weather. The goslings should
also be kept from water for at least a couple of days after
hatching. If suffered too early to have free access to
water, they are very lable to cramp—a disease which
generally produces permanent lameness and deformity,
and but too frequently proves fatal.

Grass is as necessary to the well-being of geese as
water; and the rankest, coarsest grasses — such as are
rejected by cattle — constitute the goose’s delicacy. Such
grasses as they prefer will be found on damp, swampy
a of which, perhaps, no more profitable use could be
made.

FATTENING GEESE.

“Tt is the same with the goose,” says Main, “ as with
every other bird that is fattened up; that moment must
be laid hold of, when, come toa complete plumpness, they
would soon get lean and die, if they were not killed.”

“The French method of fattening,” says M. Parmen-
tier, “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 practised with

§2 THE POULTRY BREEDER.

common fowls; cleanliness and quiet being above all
indispensable. ‘The best time isin the month of Novem-
ber, or when the cold weather begins to set in. When
there are but a few geese to fatten, they are put ina
cask, in which holes have been bored, and through which
they thrust their head 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 abun-
dantly supplied with wherewithal to swallow.”

‘Various measures,” says Richardson, “have been
adopted for fattening geese. Goslings produced in June
or July will fatten without other food than what they
will have afforded them on the stubble-fields, as soon as
they are ready to consume it; but if you are in haste,
give potatoes, turnips, or other roots, bruised with meal,
at least once daily. The goose is very voracious, and
only requires to get plenty to eat in order to accumulate
fat. Geese, fed chiefly on grass and corn, as | have
described, do not, perhaps, attain the same bulk with
such as are crammed; but their fat is less rank, and they
are altogether much more desirable for the table.”

CHAPTER VI:

DUCKS.

Atmost any family in the country may have their
flock of ducks near the house, if they have the taste for
this bird. They are easily bred, and readily managed,
with a little proper care at the proper time of the year.
They are a hardy fowl, give you a good egg —and reg-
ularly, too, if watched a little —and will “keep them-
selves” upon the offal and refuse of your table,

THE MALLARD, OR WILD DUCK.

The full plumage of the male resembles that of many
of our most esteemed domestic drakes. The female has
a greenish-black beak, with a black nail; general color
brown, the feathers being edzed with black. The male

THE POULTRY BREEDER. 83

is about two feet long; the female somewhat less. At
the close of the breeding season, the male loses his gay
plumage, and assumes very nearly the garb of the female,
only somewhat darker. 3

THE DOMESTIC DRAKE.

The duck should always find a place in the poultry-
yard, provided only that it can have access to water;
without water itis useless to endeavor to keep these fowl,
but even a very small supply.will suffice. It must be
remembered that the flesh of these birds will be found to
partake, to a great extent, of the flavor of the food on
which they have been fattened ; and, as they are natu-
rally very foul feeders, care should be taken, for at least
a week or so before killing, to confine them to select food.
Boiled potatoes are very good feeding, and are still bet-

ter, if a little grain be mixed through them; Indian meal .

will be found both economical and nutritive, but should
be used sparingly at first.

THE COMMON DUCK.

The duck is very prolific. An account in an English
newspaper states that a duck, belonging to a Mr. Mor-
rell, of Belper Dally, laid an egg daily for eighty-five
successive days. 3 This was in 1823-4, The egg of the

84 THE POULTRY BREEDER.

duck is by some people very much relished, having a rich
piquancy of flavor, which gives it a decided superiority

THE COMMON DUCK.

over the egg of the common fowl. The duck does not
lay during the day, but generally in the night; excep-
tions, regulated by circumstances, will, of course, occa-
sionally occur. While laying, the duck requires more
attention than the hen, until they are accustomed to
resort to a recular nest for depositing their eggs.

The duck is a bad hatcher; she is too fond of the

water, and is, consequently, too apt to suffer her eggs to.

get cold; she will, also, no matter what sort of weather
it be, bring the ducklings to the water the moment they
break the shell—a practice always injurious, and fre-
quently fatal; hence the very common practice of setting
ducks under hens. The eggs of the duck are thirty-one
days in hatching. During incubation, they require no
turning, or other attention; and, when hatched, only
require to be kept from water for a day or two. Their
first food may be boiled eggs, and a little barley; ina few
days they demand no care, being perfectly able to shift
for themselves. The old duck is not so brave in the
defence of her brood as the hen.

The Aylesbury duck, a large, handsome, white duck,
is a very great favorite, and, until the introduction of the
variety called Rhone, or Roan, but more properly Rouen,
(as it takes its name from that town on the Seine,) was
esteemed the most valuable of all; the latter bird, how-
ever, now fairly divides the honor with it, and is by some

_ regarded as superier. ‘The flesh of the Aylesbury duck

THE POULTRY BREEDER. 85

is of a most delicate flavor, being by many compared to
that of the chicken.

The Muscovy or “Musk” duck does not, as some
suppose, derive its name from having been brought from
that country, but from the flavor of i ats flesh, and should
more properly be termed the Musk duck, of which its
other name is only a corruption ; it is easily distinguished
by a red membrane surrounding the eyes, and covering
the cheeks. These ducks, not being in esteem, on ac-
count of their peculiar odor, and the unpleasant flavor
of their flesh, are not worth breeding, unless to cross with
the common variety, in which case, let it be remarked,
that the Musk drake must be put to the common duck ;
this will produce a very large cross, but vice versa will

roduce a very inferior one.

The Musk duck is a distinct species from the common
duck; and the hybrid race will, therefore, not breed
again between themselves, although they are capable of
doing so with either of the species from the commixture
of which they sprung.

CHAPTER VIL.

THE, WEIGHT OF POULTRY.

THE comparative weight of domestic fowls has got to
be a matter of considerable interest, and the larger breeds
of cocks and hens are now sought for much more anx-
jously than formerly. It is got to be appreciated, if
model and size can be united, and the desirable laying
qualities can be retained also, that swch birds are to be
the stock for breeders — especially those who will here-
after breed for the market; and such will be the most
generally sought after, we imagine, in our vicinity.

We find, in a late number of the Boston Cultivator, an
article on this subject, from a breeder in Pennsylvania,
which we partially transfer to our pages. The writer
evidently understands himself, but there is one query

86 THE POULTRY BREEDER.

which might pertinently be put to this gentleman, we

opine; and which (in his anxiety to compare the home-

bred with the foreign fowl) he loses sight of, to wit : —

Where did uis large and weighty fowls originate? He

argues that the “ Cochin China” fowl is not so heavy as

his Pennsylvania (?) birds; then he quotes the weights

of the Chittagongs! Surely, this latter isa species of the~
great China breed of fowls. But we give his article, as

we find it, as follows, on the

‘IMPROVED BREEDS OF POULTRY.

‘Mr. Epiror :—I have been interested very much, for
some time past, in the light thrown upon that much neg-
lected or badly managed branch of rural economy, the
breeding and raising of poultry. * * * Jam sur-
prised that I, as well as some others, should have thought
it expedient or necessary to send across the Atlantic for
large fowls, when we have at home those which in every
respect are quite as good, and in many respects even
much better. I have no hesitation in saying, that, in the
large breeds and varieties, we are much in advance of
the English breeders. * * * And as some of your
readers may, in the present stage of the ‘ chicken fever,’
be inclined to send to England for some of their large
fowls, — perhaps the Cochin China, as they seem to be the
chief attraction, — I will record some of the results of my
experience and correspondence, for their especial benefit.

«In the first place, the fowl denominated Cochin China,
said to have been presented to the Queen, a few years
since, has been described and drawn so variously and
conflictingly, that it is difficult to say what it really is —
especially as no one, save, perhaps, the Queen herself,
or the person who presented the fowl, seems to know
whence or how it came into England. * * *

“Now, I doubt whether this fowl is anything more
or less than the wild Shanghae, found in the mountains
of Northern China, of which I have a few beautiful spec-
imens, imported in 1847. They agree so much in
description, and also, as I shall show, in weight, with my
pure wild Shanghaes, which weigh, when full grown, ,

THE POULTRY BREEDER. 87

from 15 to 16 lbs. per pair, that I have little or no hesi-
tation in saying they were born and bred in North-
ern China, and not in Cochin China. My Chittagongs
and Cochin Chinas, which come, the one from the vicinity
of Calcutta, and the other from Southern China, are,
as I shall show, considerably larger. From gentlemen
with whom I have corresponded, I recently learned the
weights of several specimens of fowls in England, which
{ shall now put in juxtaposition with some of my own.

POULTRY RECENTLY WEIGHED IN ENGLAND.

lbs. oz
PN MOGI 22 WERLS. OLD «65 50 p05 rv eirey do ni) a, bap eis 7 =A
Se COCK. SOC HOt DAME 6 ss |» wt)» 2) 8) orm. 6 12
EON, a tk eh Se 8 &*0
Gees Chime Cock; 2 yearsold) 20°. 6 os 8 2 0 a
SecemmGoine Star, 2 years old, 2 ee Oe ee 5 8
eo acomme Sen, MOULIN, oa) casiiey es ee Br ww OLS 5 9
ee Peet Gta, Moulting, . . 0 . a eid 0, ole bee eyo on®
Ree, OI, ke 8 te ee Hs oa 6
Be POUNDS, oi nie osha lei aye kw Tord) a 4 5
Dorking Hen, fullgrown, ..... Ss, fete, Bl ay « Ae
momeene Tallet, fall grown, (0 6 ne Beg os 4 6

“T refer your readers to Mr. Dixon’s treatise for a
more extended list of weights, who will still further con-
firm the assertion, that, in point of weight, our fowls are

superior.

POULTRY WEIGHED THIS DAY IN MY OWN YARD. 7.
Cochin China Cock,'13 months old, ......... 11 4
Cochin China Stag, 8 months old, . . . 2%. 2 © « 9 12
Cochin China Pullet, 7 months old, ......... 6 10
Cochin China Pullet, 8 months old, ..... Oe Re ee pe ee
Chittagong Stag, 84 months old, ........-. Nah Mes
Chittagong Pullet, 7 months old,. ..... Be ek Ae «hoi
Chittagong Pullet, 8 months old,. ..... eh Se Os ee ee
Chittagong Pullet, 6 months old,. . -. ++ se «ees 6 12
Chittagong Hen, 2 years old, ..- ++ s+ s+ «eee -10 6

“T have a Chittagong hen, three years and three months
old, which, last spring, weighed 13} lbs.; she being,
however, a vara avis, should not be regarded as a fair
sample. 7

“The English fowls were weighed about seven weeks
since, when scarcely over the effects of moulting; this

—Eeee ee

s8 THE POULTRY BREEDER.

might make a difference of a pound ora pound anda
half in their favor over fowls weighed now; but even
then, the balance is still heavily in our favor. And sol
think every breeder or fancier who breeds judiciously,
pure fowls, will find, at least in the question of we2ght, a
balance in his favor over the best and reliable results of
the English breeder. To what this superiority is owing

— whether to our drier climate, or a better selection of
stock—I pretend not to say; but, knowing the facts, I -

have thought proper to record them, with the view of
encouraging at once our breeders in a proper use of their
own material, and preventing the young and ardent fan-
cier expending money in sending for darge transatlantic
fowls, only to be disappointed, or find that he could
have procured as good, if not better, nearer home, at
much less delay and expense.
“ Kensington, Phila. Asa Ruee.”

We had supposed that the Chittagong fowl was one

of the Eastern or China variety — and, indeed, we think.

so still. We consider this superior fowl at the head of
its species; but it is a foreign fowl, surely, as well as the
“ Cochin China,” or the “ Shanghae.”

In the American Union (Boston) of February 16th,
1850, we find the following article on the weight of poul-
try, from the pen of Mr. Burnham, its editor, who says:

“In the appendix attached to a late edition of
‘Browne’s American Poultry-Yard,’ a work published in
New York, and containing some good information upon
the subject of breeding and rearing fowls, we find several
tables furnished by known breeders in this country, pur-
porting to give the weight of their domestic birds. The
statements therein made caused us much doubt as to
their correctness—at least, comparatively —and we
weighed our own stock, last week, out of curiosity, to
ascertain if we could possibly be so much mistaken as
these tables led us to infer. We select from the number
a specimen contributed by Mr. Dixon, a well-known
poulterer, who sets down the weight of some of his fowls
as follows: Ra

— Se

THE POULTRY BREEDER. 89
lbs. oz
Cochin China Cock, 16 months old, ...... ae a kh
Cochin China Hen, 16 months old, . .. 2. - ee ees 4 6
Malay Cock, 16.months old, . . 2. « 2 « es wate es po OARS
Malay Hen, 16 months old, ....... Pe See 4 8
Cochin China Cockerel, 6 months old, .. eee a
Another Cochin China ‘Cockerel, 6 months old, PAPO 4 413
“Mr. Alfred Whittaker furnishes the following :
lbs. oz
Pheasant Malay Cocks — average 2 years old, ..... 7 0
Pheasant Malay Hens — average 2 years old, .....5 1
Pheasant Malay Pullet, 17 months old, ........ 5 3
OEMS Ge ay Gok a 8 ey whe at wren Tew ce ee 5 0
ERO, mee WORM OME ee a ed 5 ge eh ee 5 12

Malay and Dorking Hen, (crossed,) 4 years old, ....5 8

“ A third list gives the following weights:

lbs. oz
Black Polish Cock, 3 years old,. ...... ei tepe peek 3
Black Polish Hen, 3 years old, ....... au, So 3.4
eer een Pelee ee LE ee 2 6
Gumden women Cock, 6 Sh. ee es HE ete Sele RIN 5 0
Golden’ Polish Tem, «5.60 bce we les Rese edie ee
MMIMLRIET, fp be .e) 6) 6\'s go ve etd Ly a 4 12

‘¢ After giving the above accounts, the article on the
weight of poultry concludes as follows: —‘It will ap-
pear r from the foregoing, that for a cock of any breed to
reach 73 pounds, even live weight, he must be an unusu-
ally fine bird ; (! but this must be nearly doubled before
we can rival those Cochin China specimens, in whose
existence some persons appear to believe.’

“ Now, with all due deference to the opinion of Mr.
Samuel Allen, (who signs this singular statement,) to
Mr. Dixon, and Mr. Whittaker, we respectfully offer the
following table of the actual live wezght of a few of our
own fowls, which were placed in the scales on Saturday,
Feb. 9th, 1850. We will premise that our birds were
by no means in the best condition; having been confined
for several days, on account of the bad weather, and three
or four of them having been sick fora month. Wehave
selected from the tables alluded to the heaviest birds out
of the whole. We give the weights of ours, just as they
stand, large and small, as follows:

90 THE POULTRY BREEDER.
lbs. oz
Grey Chittagong Cockerel, 8 months old, . ...... 10 3
Grey Chittagong -Pullet, 8,.months old, . 9. «ten uitiie 8.3
Imported Cochin China Cockerel, 64 months old, ....8 2
Imported Cochin China Cockerel, 54 months old, ....7 9
One Baylies “‘Shanghae” Hen,’2.years old, -“:) .) wagers 9.8
One imported Cochin China Pullet, 6 months old, ...7 0
Three imported Cochin China Pullets— average, 5 mos., 6 7
Imported Shanghae, Cock,: 1-year olds, «.:.)6-4..,.50 eu 9.4
Do. do. Cockerel, 8 months old, “." .- <p eas sy
Do. do. do, -, 7 Months OWL, 22 Sees ie
Do. do. do. 44 months old, 5 i tees nS
Do. do. Pallets, each 1 year old, «stun vpn 7 14
Do. do. Pullets, each 7 and 8 months old, SM
“ Plymouth Rock’’ Cockerel, 10 months old, . ... .. .8 2
Do. do. do. 9 months O16, sje ee 8 0
Two Plymouth Rock Pullets, 10 months old, each, -6 8
Two Cochin China Pullets, 9 months old, each, . diet a aie ae
Two Chittagong or Great Malay Pullets, 54 months each, 2 ee

“Tn the tables quoted from Mr. Browne’s work, the
heaviest rooster of any breed is set down at 7 lbs.; the
heaviest hen of any breed quoted, 5 lbs. 12 0z. The
lightest pullet we have in our yard draws over 53 lbs.; the
heaviest rooster, 10 lbs. 3 oz.; the heaviest pullet, over
8 lbs. According to Mr. Allen, then, we may safely set
it down that we have several * unusually large and fine
birds,’ and none others, for, with the exception of chickens,
we have not a single rooster that will not outweigh his
maximum, ‘74 lbs. for an unusually fine bird!’ We
rather reckon we could show the above-named breeders
something in Massachusetts which they hav’ n’t seen, if
these ‘ tables’ be correct.”

CHAPTER VIIL

PROFITS OF POULTRY KEEPING.

THE committee, in their report upon the doings of
the late Fowl Exhibition in Boston, remark truthfully,
that they deem it “a very important part of their duty
to warn amateurs and others of the impropriety of select-
ing their stocks from any other than the most approved

THE POULTRY BREEDER. 9]

breeds of fowls. Generally, the system of breeding
poultry is conducted in the most loose and unscientific
manner, and no real dependence can be placed on other
than the purest stock. By selecting it, the articles, early
maturity, large size, and liberal produce, are surely to
be depended upon; whereas, by indiscriminately adopt-
ing impure stock, there is no security that these will
result.

“Under the loose system of breeding referred to, it is
equally impossible to keep up, as it is to establish, a dis-
tinctive breed of poultry. To conserve the purity of any
variety, so that ‘like will produce like,’ in appearance
and properties, is of the highest importance — is, in fact,
(next to the securing of these in a distinctive shape,) the
grand aim of the scientific breeder.”

After selecting the best stock, the breeder has but to
take proper care of his fowls, afford them plenty of good
food, in season, provide them with shelter from the wet
and cold, and he will find that such stock will repay him
in large eggs and plenty of them, as well as m good
chickens. We append below the results ascertained
with certain quantities of fowls, as evidence of the aver-
age of profit which may ordinarily be made upon keep-
ing poultry.

Mr. Daniel Putnam, of North Danvers, Mass., records
the following in, the Boston Cultivator.

“For the last eighteen months, my fowls have been
under the care of a daughter, who, for her own gratifi-
cation, has kept a minute account of the expense of their
food, and also of their products. They are kept in a
cellar, under a small barn, 38 feet long, 18 wide. It is
light, airy, pleasant, having several glass windows on the
southern side, with an entrance on a level with the room.
Connected with this is a small enclosure above ground,
14 feet by 12, which has a boarded roof, is lathed on the
sides, to which they have access. In the cellar, are
boxes fitted for laying, with a door in front, and an aper-
ture on the back for the entrance of the hens. As
regards their food, corn is kept constantly before them,
in the self-feeding hopper. Shorts are given, mixed
with pot-liquor; other than this, they have no animal

92 THE POULTRY BREEDER.

food. Small potatoes, boiled and chopped, are freely
used. ‘Through the warm season, they have a constant
fresh supply of grass, clover, sorrel, chickweed, &c., occa-
sionally the tops of such vegetables as they will eat. In
the winter, oats are used with the corn. There is also
kept by them bone-meal, pounded charcoal and oyster-
shells, together with a large box of sifted ashes, in
which they can readily roll themselves. Under the
place of roosting is kept soil and meadow mud, which is
exchanged twice a year. Fresh water is carried to
them each day. In cold weather they are fed once, in
summer three times, per day. No disease or death has
occurred among them, and they have been comparatively
free from vermin. |

“The statement which follows comprises a year, com-
mencing Sept. 25, 1848, ending Sept. 25, 1849.

“The number of fowls on hand Sept. 1849 was 16
hens, 2 crowers, and 26 chickens two months old, and
an average for the year, 14 hens and 14 crower.

“The number of eggs laid during the year was 1668,
or 139 dozen. Of this number, 824 dozen were sold
for $14.66, averaging 18 cts. per dozen. The remainder,
valued at the same rate, amounted to $10.22, making
the total value of eggs, $24.88.

~— EXPENSE OF KEEPING. ~—
12 bushels of corn, at 75 cents per bushel, ....-- $10.00
6: .of shorts, at 22 cents per bushel, =..5 (a0 aoe 1.76
24 of oats, at 50 cents per bushel, ..... 1.25
7 “ of potatoes, at 30 cents per bushel,. ... « 2.10
221 lbs. of soap-grease, at 4 cents per pound, .... . 89
Oyster-shells and bene-meal, . . 1. + 2 ss 0s ot tne
Total, ete # oe ele Blam Ae $15.95
Value less of stock than September, 1848. ... . 3.00
$18.95
. VALUE OF PRODUCTS.
Vara ies, seis) vile ed) a ete Sen «hee $24.88 |
Value of fowls sold, © 4 * je tae!” © Eee ei* 6) 6 29 Ga wee 4.43
Vale Of paws milled, ° . . . eps ee . + +. <a an
Yulue ot Manan, ss 6 a elt 3 ge

Dotal,: 5. ont -oenehere ds cif). cand ts « es ‘eaten taeaenee

Ps
'
ed
x
rt
;
;
4

THE POULTRY BREEDER. 93
SEE Sr CUS at NDT A aaa 8 $38.23
Expenses, dec. 26.060 6 vie st sie a oe 18.95
PERE UNS, ew ee we ee ot tee a. ‘6 $19.28

In the report of a committee on poultry of the Wayne
County (N. Y.) Agricultural Society, it is said that
David Cushing keeps 25 hens, and feeds them with
oats, corn- -meal, broom-corn seed and refuse meat, sup-
plied with ashes, pounded shells, &c., confined to a warm,
dry room in winter. His account is: —

: Poultry Dr.
To investment of stock and a Se tee ay $50.00
SS aes a a es ha oe vee hats Jee 3.00
Feed, 25 bushels of oats, at 20c., (large estimate,) . . 95.00
Attendance, silk ab. Hel Vaya AY 8 Rage 5.00
$63.50
Poultry Establishment. ~ Cr.

By 75 doz. eggs, sold early, 12 cts... .... $9.38

200 chickens, . . .-. » SPP amor ory 2
Stock and fixturesonhand. ....... 50.00 $79.38

Leaving a net balance of _ $15.88
on an investment of $50, or an interest of more
than 27 per cent. on the capital employed.

J. J. Thomas, in the Albany Cultivator, states that
careful experiments have led to the conclusion that “14
bushel of oats will be an adequate yearly supply for
each adult” hen, and allowing the fowls “an hour’s run
for exercise before retiring for the night, high health and
productiveness will be secured.” —

Mrs. Reynolds addresses the Albany Cultivator on
this subject, and says : — “‘ Having previously kept only
the common kind of fowls, Mr. R. procured, last year, a
pair of crested Polanders, making, with those we before
had, 28 fowls. We killed some occasionally, till the
chickens were large enough to be eaten, when we had
20 old ones left. We raised over 100 chickens, — half
and full bloods together. Our early pullets commenced
laying in the fall: none of them wanted to set. Accord-

a ¥

94 THE POULTRY BREEDER.

ing to our account kept, we sold, from Jan. 1, 1843, to
Jan. 1, 1844, 1866 eggs, and received $19 for them.
We kept no account of food consumed, but gave a lib-
eral supply.”

George Bement, Esg., of Albany, says: — “ Most of
my fowls were of the fancy breeds, — the geese of the
large Bremen and Chinese varieties. ‘They have been

allowed as much grain as they would eat, and a few
boiled potatoes fed to them while warm, and occasion-
ally animal food, such as boiled liver, &e.. in winter, j
with lime, gravel, and a constant stream of water run-
ning in the yard. ‘Their food was changed often. It
consisted of oats, wheat screenings, millet and corn.
We found that twelve quarts of oats were sufficient for
seventy fowls per day, and other grains in proportion to
their weight. The following is his account: —

Poultry Establishment. Dr. Contra. ae ae
To 15 Cocks, 50c. each, $7.50|By 3978 Hen’s eggs, 12c. $39.78
69 Hens, 374c. . . . . 25.87/39 Duck’s eggs, 2.) a ae

> Lurkeys, 62ic.. . . : 1.87\39 Turkey's esaurates (oe
Rooke 3 a ale 7.00/50 Guinea Hen’s eggs, 6c. .25 |
1 Fancy Duck, $1,. . . 1.00|47 Geese eggs, 36c. .. 1.41 |
1 Guinea Fowl. 5c... 25/41 Fowls sold, ie wae 46.31

71 bu. Screenings, 15c. . 11.25] 5 Geese sold, ok ie oe 7.00

4 bush. Millet, 50c. . . 2.00/30 Fowls killed, ow sae |
143 bush. Corn, 424c. . . 6.07| 2Geese killed, ... . 200 |
303 bush. Oats, 24c. . . 7.26] 2 Turkeys killed, . 2... “1.00 !

8 bush. Potatoes; 25e.. . 2.00)11 Fowls. died, sues
32 Fowls purchased, . . 15.09} 1 Turkey died, “fs

3 Turkeys purchased, . 1.13] 6 Fowls presented,. ..

32 bu. manure sold to the © - i
$88.30 Morocco Tanner,. . 6.00
54 Hens on hand, 37éc. ea. 20.25 |
18 Cocks, 50¢. neste aa 9.00 |

6 Geese, $1, . » . s s ane

1 Duck, $1, ..... 1.00 |
10 Turkeys, 50c.. . . . 5.00 |
2 Guinea Fowls, 25c. . .50
$153.34

Expense, «+ »s » s+ Game

Profits, . « » . COeam

THE POULTRY BREEDER. 95

* Valuing them at the price of common poultry, — that
is, 15 cents apiece for the fowls, and 50 cents for the
turkeys and geese, — leaves a profit of $30.61.”

A writer in the Cultivator says, “ This year, (1842,)
I have about 40 hens, mostly pullets, and three cocks.
They commenced laying in the latter part of January,
and up to the last of April— about 90 days — have given
me about 120 dozen (1440) eggs.”

Another correspondent says, “that when his fowls
commenced laying, he had 37 hens and three cocks, and
when they ceased laying, he had 26, the average being
32. In about 300 days, between January and Novem-
ber, they yielded 3,298 eggs.”

“ Mr. E. Tucker, of Milton,” says the editor of the
Massachusetts Ploughman, “tells us that he obtained
600 dozen (7,200) eggs in one year from 83 hens; this was
his highest number of fowls; he sometimes had less;
that, for 562 dozen, (6,744,) he took $100 within one
cent. The whole amount of his cash expenditures was
$56.43, leaving him a balance of $43.57.”

Mr. Westfall, of Rhinebeck, says, “ From 45 hens, I
have, the past year, (1840,) raised more than 150 chick-
ens, although I had rather poor success in hatching the
eggs. I have sold eggs to the amount of $21.29; have
now over 300 on hand, and the year since the receipt of
the first egg last spring will not be up till the last of
this month, (February,) and we are now getting from 20
to 25 eggs per day, from about 80 hens.”

CHAPTER IX.
FEEDING AND REARING POULTRY.

Very little has as yet been written upon the subject
of breeding that is satisfactory. So much crossing,
re-crossing, breeding baci, and breeding tnz-and-in, has
been done in this country, that little is really known as
to what course showld be followed to breed fowls purely,
and.in just such a manner as the party may desire.

96 THE POULTRY BREEDER.

Some late writers decide that a cock need run with a
vrood of hens but fowr or five days, to effect all desirable
purposes in establishing his kind; others insist that a
much longer period is necessary to perfect a breed. One
author has it that a few days will suffice; another con-
tends that the whole litter is impregnated at the same
time, and, if the particular crower is not placed with the
hens before the commencement of the formation of the
litter, and continued afterwards, the progeny will not be
like the parent, or parents, uniformly.

Thus, to breed a hen under one rooster for a few

weeks, and then introduce a stranger — though the chicks
which follow may have some of the marks of the latter,
(especially from the dater eggs,) still there will appear
specimens marked like the original parent, in form and
plumage, in succeeding broods, from these eggs.

So far as our own opinion goes, we do not hesitate to
say, that the better and sewer way to breed fowls pure is,
to place your pullets (before they begin to lay at all) with
the crower you prefer best, (of the same breed,) and
make no change during the period that the pullet’s litter
lasts with which that crower commenced. ‘This is a safe
plan, at any rate. That a strange crower may produce
his like, however, after being with hens a week or two,
we will not positively dispute ; but the progeny from this
progeny will pretty certainly come varied.

Nowithstanding the lengthy dissertations which many
authors indulge in, upon the pretended science (!) of
feeding and raising fowls, we know of no good reason
for half the extended and intricate “ directions ” which
are laid down in most poultry books, on this very simple
subject.

Fowls need plenty of good food, pure water, (a running
brook through the yard is best,) fresh air, ranging ground,
shelter from cold and storms, and perfect cleanliness in
their houses, to keep them in good health. With these
privileges, poultry may easily be kept in a thriving con-
dition, through the year.

Richardson says, “ Do not feed your hens too highly
before they begin to lay; and this advice is good.

ry

THE POULTRY BREEDER. 97

Neither should they be fed too generously while laying,
or immediately after ceasing to lay, unless you wish to
fatten them for table use; for as soon as a fowl begins to
fatten, she stops laying. You must, therefore, separate
the two classes of fowl, layers and fatteners, at all events
at feeding time. Make some separate provision for your
cocks; if they are only fed in company with the hens,
they are apt to think too much of their mistresses, and to
neglect their own appetites; and recollect that to have
stroag chickens, you must have a strong cock, which an
ill-fed bird cannot be expected to prove.

Fowl about a farm-yard can usually pick up a portion
of their subsistence, and that probably the largest por-
tion, and, of course, m such situations poultry-keeping
decidedly pays best. I must, however, particularly cau-
tion my readers against depending for the support, even
of their non-fattening poultry, wholly upon such preca-
rious resources ; and | shall, accordingly, proceed in my
advice as if no such resources existed.

The substances that may be used in poultry feeding
are very numerous and various — cabbage, corn, turnips,
carrots, parsnips, mangles ; meal, oats, wheat, barley, rye,
and other grains, substances too well known to require,
and too numerous to be worth, the trouble of enumer-
ating. It will not answer to feed fowl wholly upon any
one variety of foed; neither will it be found advisable to
feed wholly upon any one class of food. I must speak
of the latter first. Fowl require a mixture of green food
with hard food, fully as much as horses or cattle do.
When the birds have the advantage of an extensive
range, they will find this for themselves; when they do
not possess such an advantage, you must provide green
food for them. Some do so by presenting the birds with
cabbages or other greens, chopped small. This occasions
waste. usten heads of cabbage, lettuce, rape, or other

reen herbs, to some fixture, by means of their roots,
and let the fowl pick for themselves. This practice not
merely prevents waste, but is, in consequence of the
amusement it affords, decidedly conducive to health.

98 THE POULTRY BREEDER.

Wheat. — When damaged wheat can be bought at a
low price, it may be used for the feeding of poultry with
much profit and advantage; when no such thing can be
procured, however, and when it is proposed to feed them
upon the sound, marketable article, turn a deaf ear to
the thoughtless adviser. The same may be said of
barley, which is also objectionable as acting in a purga-
tive manner—it is useful as an occasional feed, when
fowl are over-fed. Rye is generally a cheaper descrip-
tion of grain than any other, and damaged rye may be
used, to a certain extent.

[do not think that one circumstance connected with
the feeding of poultry, and that a most important one, is
sufficiently well known—TI allude to the necessity they
are under of obtaining animal food. Of course, when
the birds possess the advantage of an extensive run, they
can themselves pick up worms, snails, or slugs; and as
in the case of ducks, &c., frogs and other small reptiles ;
but in cases where they do not possess this advantage, it
is necessary that you cater for them. I have always
experienced the best effects, especially as manifested m
greatly increased laying, of giving scraps of animal food
about twice or thrice a week to the fowl; I have also
found the best mode of doing so to be, throwing down a
bullock’s liver, leaving it with them, and permitting them
to pick ad libitum; of course, care must be taken that
cats or dogs do not steal it; I further think that the liver
is better given raw than boiled.

When a hen pines, or seems disposed to be thin, you
need not hesitate in giving buckwheat with even a
liberal hand; but you must so manage as not to permit
to share in this department of your bounty such hens as
are disposed to become too fat. According as hens take
on fat, they usually fall off in laying, and this should be
particularly kept in mind in feeding. When hens are
disposed to flesh, you will find hemp-seed the best pro-
moter of laying.

Fowl of all kinds require sand or gravel as an aid to
digestion, being, in fact, necessary to promote a medium
of ¢rétwration in the gizzard, as well as to supply calca-
reous matier for their egg-shells. You should, therefore,

ae
.

THE POULTRY BREEDER. eg

always have such placed within the birds’ reach. This,
I must admit, applies more immediately to such fowl as
are kept in a confined yard; when the range is at al!
extensive, the birds can usually pick up enough. for them-
selves. Fresh water gravel is the best; if you live near
the sea, and wish to use sand so easily obtainable from
the beach, you should first wash it, and in two or three
waters. Where no sand of any kind can be obtained, as
in towns, you can buy chalk, or give them plenty of old
mortar : you will, of course, pound before placing it in
the yard.

“Twelve hens shall be enough for one good cock,
which will‘cause the progeny to be more of a color; but
yet our ancestors used to give only five hens to one cock,
thus producing a diversity of color. To have the hens
all of one color is preferable, some white, and these are

‘considered the best layers.”

M. Parmentier, a very eminent French writer, says,
that one cock is much more than sufficient for fifteen, or

even twenty hens, provided he be a young, vigorous, and

healthy bird.

If you look for profit to the production of eggs alone,
IT should say that one cock —if a stout, young, and
lively bird may have as many as twenty hens. If,
however, you want to obtain strong and thriving chickens,
you must restrict him to six, or at most, eight. If your
object be the improvement of a worn-out or degenerate
breed, the fewer hens you allow to one cock the better,
and you should not, at any rate, allow him more than
three.

“When,” says Bosc, “it is wished to have. eggs

during the cold season, even in the dead of winter, it is
necessary to make the fowls roost over an oven, In a

stable, or to erect a stove in the poultry-house on pur-
pose. By such methods the farmers of Auge have

‘chickens fit for the table in the month of April, a period
‘when they are only beginning to be hatched on the

farms around Paris, although further to the south. It

‘would be desirable to have stoves more common in

poultry-houses near cities, where luxury grudges no
expense for the convenience of having fresh eggs.”

100 THE POULTRY BREEDER.

A writer in the Cultivator says, “I never allow cocks
to run with my hens, except when I want to raise
chickens.” He recommends giving them fresh meat
chopped fine, once a day; never allowing any eggs to
remain in the nest for nesteggs. ‘My hens,” continues
the writer, “always lay all winter, and from 75 to 100
eggs each, in succession. ‘There being nothing to excite
the animal passions, they never attempt to sit. I have
for several years reduced my theory to practice, and
proved its entire correctness.”

Boswell says, ‘To promote fecundity and great laying
in the hen, nothing more is necessary than the best corn
and fair water; but malted or sprouted barley has occa-
sionally a good effect, whilst the hens are kept on solid
corn; but if continued too long, they are apt to scour.”
‘It must be noted,” says another writer, “ that nothing is
more necessary towards success in the particular of ob-
taining plenty of eggs than a good attendance of cocks,
especially in the cold season; and it is also especially to
be observed, that a cock whilst moulting is generall
useless.” 7

The following general rules in raising poultry we cut
from an agricultural journal, and, in the main, we can
recommend the directions thus given:

1. All young chickens, ducks, and turkeys, should be ©
kept under cover, out of the weather, during rainy sea-
sons.

2. Twice or thrice a week, pepper, shalot, chives, or
garlic, should be mixed up with their food.

3. A small lump of asafcetida should be placed in the
pan in which their water is given them to drink.

4. Whenever they manifest disease, by the drooping
of their wings, or any other outward sign of ill flesh, a
little asafctida, broken into small lumps, should be
mixed with their food.

5. Chickens which are kept from the dunghill while
young seldom have the gapes; therefore, it should be ©
the object of those who have the charge of them so to
confine the hens as to preclude their young from the
range of barn or stable yards.

THE POULTRY BREEDER. 101

6. Should any of the chickens have the gapes, mix
up small portions of asaftetida, rhubarb, and pepper, in
fresh butter, and give each chicken as much of the mix-
ture as will lie upon one half the bowl of a small tea-
spoon.

7. For the pip, the following treatment is judicious : —
Take off the indurated covering on the point of the
tongue, and give twice a day, for two or three days, a
piece of garlic the size of a pea. If garlic cannot be
obtained, onion, shallot, or chives, will answer; but if
neither of these be convenient, two grains of black pep-
per, to be given in fresh butter, will answer.

8. For the snuffles, the same remedies as for the
gapes will be found highly curative; but, in addition to
them, it is necessary to melt a little asafcetida in fresh
butter, and rub the chicken about the nostrils, taking care
to clean them out.

9. Grown up ducks are sometimes taken off rapidly
by convulsions ; in such cases, four drops of rhubarb and
four grains of Cayenne pepper, mixed in fresh butter,
should be administered. Last year we lost several by
this disease, and this year the same symptoms mani-
fested themselves among them ; but we arrested the mal-
ady without losing a single duck, by a dose of the above
medicine to such as were ill. One of the ducks was at
the time paralyzed, but was thus saved.

CHAPTER X.

DISEASES OF POULTRY.

_ A Great many kinds of diseases are said to exist among
fowls; and these have been designated by a great vari-
ety of names. In other countries they may exist among
poultry, but in New England we have never known such
a diversity of character in the attacks of sickness or debil-
ity which our fowls are here subject to; and, as a gen-
eral thing, the symptoms are very similar, in. most cases
that have come under our observation. We conceive
these diseases to be, for the most part, Catarrh, Asthma,

102 THE POULTRY BREEDER.

Pip, Fevers, Flux, and Consumption. What is generally
termed the “‘ Rour” around us is some one, or all, of the
above combined ; the roup is supposed by some to be an
affection of the rump-gland ; this is an error.

The “ Snuffles” is a common term given to a disease
very prevalent among fowls in New England. If not
cared for seasonably, by washing the nostrils, eyes, and
head, thoroughly, in warm water, and cleansing the
mouth and eyes, in the early stages, it eventuates in
confirmed rowp, which is thus described and remedied,
according to Richardson : — :

“The true roup in poultry is a disease analogous to
influenza in man, or even more so to the well-known dis-
temper among dogs; and, in some forms, perhaps to the
glanders of the horse. :

“ The symptoms are — difficulty of breathing; constant
gaping ; dimness of sight; lividity of the eyelids; and
the total loss of sight; a discharge from the nostrils, that
gradually becomes purulent and fetid ; appetite has fled,
but thirst remains to the most aggravated extent. Some-
times this disease appears to occur independently of any
obvious cause; but dirt, too hot feeding, and want of
exercise, are among the most usual.

“ As to treatment — many writers have given various
directions as to the treatment of roup. I shall record a
case related by an intelligent Middlesex farmer : —

“A cock, of about four or five months old, apparently |
turned out by somebody to die, came astray, and was in
the last stage of roup. The discharge from his mouth
and nostrils was very considerable, and extremely pun-
gent and fetid; while his eyes appeared to be affected
with an inflammation similar to Egyptian opthalmia.
The cock was placed at the fireside, his mouth and nos-
trils washed with soap and warm water, his eyes washed
with warm milk and water, and the head gently rubbed
with a dry cloth. Internally he was given long pellets
formed of

Barley-meal,
Flour,
Mustard,
Grated Ginger,

equal parts.
equal parts and half the above.

a ——-— — tte eee ee Fe OR ee ee Pee a na ee Lee? ge

THE POULTRY BREEDER. 103

He was also given to drink, lukewarm water, sweetened
with treacle.

“ «Tn three days this bird began to see, and in a week
his sight was almost perfectly restored. A little mustard
was still given him in his water; and then some flour
of sulphur. He had also a pinch of calomel in some
dough. He was generally brought out so as to inure
him to the cold, and in a month was as well as ever.

«« Having moulted late, the same bird caught cold at
the first frost, and suffered a relapse — from which, how-
ever, he was recovered by warmth alone.’

“My treatment would be merely a modification of the
above — warmth and cleanliness, as matters of course ;
but, for pellets, I prefer —

Powdered Gentian,. ....- 1 part.
Powdered Ginger, ...... |
Bpsom Salts, « . i... 2's BE
Flour of Sulphur, ...... 5

Made up with butter, and give every morning.

“Tf the discharge should become fetid, the mouth, nos-
trils, and eyes, may be bathed with a weak solution, com-
posed of equal parts of chloride of lime and acetate of
lead.” We have tried the datter recipe, with good success,
the past season.

“ Turkeys and dung-hill fowls, which are kept closely
confined, are often affected with a disease of the eyes and
head, called “sore head.” It sometimes destroys the
sight. Some suppose it to be contagious. We have
known fowls to have it, which had their liberty in the
day-time, but roosted at night in a building or room fitted
purposely for them. We observe that Mr. A. P. Cum-
roings, at a late meeting of the Farmer’s Club, New
York, gives it as his opinion that the ammonia of the
dung injures their eyes. He removes the dung, and
scatters on the spot plaster of Paris freely.”

Moulting.—Dr. Bechstein remarks, that, in a state of
nature, moulting occurs to wild birds precisely when their
food is most plenty; hence, nature herself points out
that the fowl should, during that period, be furnished
with an extra supply of food. After the third year, the

104 THE POULTRY BREEDER.

period of moulting becomes later and later, until it will
sometimes happen in January or February. Of course,
when this occurs, every care as to warmth should be
bestowed. ‘The use of Cayenne pepper alone will gen-
erally suffice. Do not listen to the recommendation of
ignorant or presuming quacks; if this simple treatment
do not help them through, they will die, in spite of all
you may do.

Pip. — A well-known author says that this is a dis-

ease to which young fowl are peculiarly liable, and that,
too, chiefly in hot weather.

_ The symptoms are —a thickening of the membrane
of the tongue, especially toward its tip. This speedily
becomes an obstruction of sufficient magnitude to impede
the breathing; this produces gasping for breath; and at
this stage the beak will often be held open. The plum-
age becomes ruffled and neglected, especially about the
head and neck. The appetite gradually goes; and the
poor bird shows its distress by pining, moping, and seek-
ing solitude and darkness.

The cause of this disease is want of clean water and
feeding upon hot food. Dr, Bechstein considers it to be
analogous to the zzflwenza of human beings. In fact, the-
ories respecting its nature are too numerous to mention,
and are of very little practical importance.

“ Curr.— Most writers recommend the immediate
removal of the thickened membrane. Rather anoint
the part with fresh butter or cream. Prick the scab with
a needle, if you like; and give internally a pill, about
the size of a marble, composed of —

Garli
Scraped Hor cal dish, equal parts.

As much Cayenne pepper as will outweigh a grain of wheat.

Mix with fresh butter, and give it every morning, keep-
ing the fowl warm. Keep the bird supplied with plenty
of fresh water; preserve it from molestation, by keeping
it by itself, and you will generally find it get well, if you
have takenthediseaseintime. Donotletany one, equally
ignorant and cruel, persuade you to cram the mouth with

Kr. COCO OI ee. =>

cr eo... eee ee ee a ' T — eae SC
7 r 3 —-< —
Le ’ .

THE POULTRY BREEDER. 105

snuff, after having torn off the thickened membrane with
your nail. This is equally repugnant to humanity and
common sense.

Asthma is characterized by gaping, panting, and dif-
ficulty of breathing.

We need not go far to seek fora cause. Our poultry
are originally natives of tropical climates; and, however
well they may appear climatized, they, nevertheless, re-
quire a more equable temperature than our climate, un-
aided by artificial means, can afford, Hence, coughs,
colds, catarrh, asthma, pulmonary consumption.

Cure. — Warmth, with small repeated doses of hippo

_ powder and sulphur, mixed with butter and Cayenne pep-

r.
es. — Fowl are frequently subject to febrile affec-
tions.

The mode of treatment is simple.— Light food, and
little of it; change of air; and, if necessary, aperient
medicines — such as castor-oil, with a little burnt butter.

Costiveness. — This affection will, in general, yield to ©
castor-oil and burned butter. The diet should be spar-
ing. Thin porridge (or mush) will be found useful.

Flux.— This generally proceeds from an aggravated
diarrhea. Rice boiled in milk, or starch, usually effects
a cure.

Consumption is incurable; but, if anything will do it
good, it is change of air and warmth.

CHAPTER XI.

CAPONIZING.

Tue business of making capons (castrated fowls) is
carried on rather extensively in the region of Philadel-
phia, but little is known of the process of performing this
operation in New England. ‘The objects to be gained
by this work are to increase the size of the fowl rapidly,
and to render the flesh (when finally fitted for the table)
more delicate and palatable.

106 THE POULTRY BREEDER.

By this operation, the natural fierceness of the cock is
quieted ; he becomes placid and peaceful; his pugnacity
has deserted him; he no longer seeks the company of the
hens; he grows toa far larger size than he otherwise
would have done; he acquires flesh with far greater
rapidity, and that flesh is peculiarly white, firm, and
succulent, and even the fat is perfectly destitute of

rankness. To these advantages another may, perhaps,

be added: namely, the capon may, by a little manage-
ment, be converted into an admirable nurse, and will be
found particularly valuable, in this respect, to parties
using the eccalobeion, or hatching-machine !

The process of caponizing has been made a subject
of much unnecessary mystery, and, I regret to add, says
Richardson, of much unnecessary eruelty. In point of
fact, the process is an extremely simple affair, and one
which the country henwives in France perform with
facility and certainty. The practice of the French
country women is to select the close of the spring, or the
beginning of autumn, as well as fine weather, for the
performance of their work. ‘The parts necessary to be
removed being fixed in the abdomen, and attached to the
spine at the region of the loins, it is absolutely necessary
to open the abdominal cavity for the purpose of their
extraction.

The bird should be healthy, fasting, and about three
months old. He is then to be secured by an assistant,
upon his back, his belly upwards, and his head down,
that the intestines, &c., may fall up towards the breast;
the tail is to be towards the operator. The right leg is
then carried along the body, and the left brought back-
wards, and held in this position, so as to leave the left
flank perfectly bare, for it is there that the incision is to
be made. The said incision is to be directed from before
backwards, transversely to the length of the body, at the
middle of the flank, and slightly to the side between the
ends of the breast-bone and the vent. Having plucked
away the feathers from the space where it is intended to
make the incision, you take a bistoury or a razor, at
eut through the skin, abdominal muscles, and perito-

~ 2

THE POULTRY BREEDER. 107

neum; it is better to do this at two or more cuts, in
order to avoid the possibility of wounding the intestines
—a casualty that would, in most cases, be attended with
fatal results. The intestines present themselves at the
orifice, but you must not suffer them to come out; on
the contrary, you press them gently aside, so as to have
room for action. ‘The incision should have been suffi-
ciently large to admit of the forefinger, previously well
oiled, being passed into the abdomen, and carried care-
fuliy towards the lumbar region of the spine: you will
there find what you are in search of. You first reach
the deft substance, which you detach with your nail, or
with your finger bent hook-fashion; you then arrive at
the right, which you treat similarly; bring both sub-
stances forth. You finally return the intestines, sew up
the wound with a silk thread ——a very few stitches will
suffice — and smear the place with a little fresh butter.

The process having been performed as above described,
the bird is placed in a warm house, where there are no
perches, as, if such appliances were present, the newly-
made capon might very probably injure himself in his
attempts to perch; and, perhaps, even tear open the
sutures ; and, possibly, occasion the operation, usually
simple and free from danger, to terminate fatally. For
about a week, the food of the bird should be soft oat-meal
porridge, and that in small quantities, alternated with
bread steeped in milk; he may be given as much pure
water as he will drink, but I recommend that it be tepid,
or at least that the chzll be taken off it. At the end ofa
week, or, at the furthest, ten days, the bird, if he has
been previously of a sound, vigorous constitution, will be
all right, and may be turned out into the walk common
to all your fowl.

The principal objects proposed to be attained by the
operation of caponizing are, a remarkable facility of fat-
tening, and, consequently, enhanced profits to the feeders
or breeders, and, under some circumstances, the acquisi-
tion of a greater degree of docility, so that the capon
may even be taught to tend a brood of chickens. _

he — s of pullets is performed in much the

108 THE POULTRY BREEDER.

same manner as in the case of cocks. The oviduct
is found towards the loins, and is extracted in the
same manner as already described in the former case.
Some French writers, however, and Schreger amongst
the first, state, that in the case of pullets or hens the
operation is unnecessary, it being only required to make
a small incision just above the vent, on a little eminence
that will be perceived in that place; then, by repeated
pressure, you cause the protrusion of the uterus —a little
whitish body; this is cut away, the wound heals of
itself, and nothing further is required.

The capon is so very much disposed of itself to take

on flesh, that it will, in general, attain to sufficient con-

dition in the yard, or about the barn-door. Sometimes,
however, it is deemed advisable to cram him, a practice
but little used in this country.

A little dish of fine gravel or coarse sand, left in the
feeding-trough, will be relished by the birds, will pro-
mote digestion, and will, of course, thus aid in conducing
to their rapid fattening.

In concluding this chapter, 1 would just beg to be per-
mitted to observe, that no defence is offered of the prac-
tice of either caponizing or cramming; neither do we
conceive it necessary, however, to volunteer as the
assailant of either one or the other.

A correspondent of the Philadelphia Ledger gives the
following very simple mode of castrating fowls:

“The bird was kept from food for two days, in order
that the distended entrails should not conceal the organs
- from the view of the operator.

“Strapping its wings to a table, through an auger-
hole, an inch incision was made in the side, between the
hip and the last rib, and two inches from the spine; the
feathers having been first plucked out at that spot.

“By a simple spring-grapple, the sides of the wound
are kept apart. ‘he organ to be removed is readily
recognized; it is a small reddish-yellow cylinder, tied to
the spine; and by means of a horse-hair, looped and.

assed through a little tube, it is removed in an instant.
The bird was turned on the other side, another incision

:

THE POULTRY BREEDER. 109

made, and the corresponding organ excised — the whole
process occupying about two minutes. The loose feathers
were pressed on the wounds as a styptic, and the poor
bird did not appear to suffer at all.” .

CONCLUSION.

With the foregoing directions we close our present
volume. We have culled, from the best sources, such
information as we have deemed strictly applicable to the
wants of our home community, and we have arranged
it in such a shape that we flatter ourself it will be found
—— in a practical view.

We have presented in this volume several accurate
likenesses of some of the best known and highest valued
fowls in America; from which stock new generations
of superior domestic birds may be looked for, hereafter.
At a future day, we may issue another edition of the
“ New Encuanp Pouttry Breeper,” if the demand will
warrant it; and if so, we shall make such practical addi-
tions, revisions, and improvements upon our first edition,
as the circumstances and our facilities may afford.

Meantime, we present these pages for the perusal and
(we trust) the approval of the community at large, who
are interested in the pleasing and laudable undertaking
: improving the breed and character of American

‘-

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Agricultural Warehouse .c==<
PD. : AND

UTNE
Ve.

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No. 10 Gerrish Block, Blackstone Street, Boston,

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Premium Greensward, Road, and Small Plows. .

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S

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Seed-sowers and Corn-planters, Corn-Mills.

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Sugar Mills, Hand Corn-Mills, Coffee-Mills.

Ox Yokes, complete, with Patent Bow-pins.

Ames’, White’s, &c., Cast-steel Shovels and Spades.
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They also raise and sell pure and genuine GARDEN and FIELD
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Fruit and Ornamental Trees, Shrubs, Roots, Vines and Scions.

DOMESTIC POULTRY.

The Subscribers are importing and breeding a few of the most valu-

able stocks of Fowls, and have made such arrangements with several
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ers, and Straw Nests.

Also for sale, Eggs for Hatching, Artificial Nest Eggs, Fowl Feed-

PARKER & WHITE,
No. 10 Gerrish Block, Blackstone St., Boston.

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