Ts
BRAHMAS. 113
brown, the ground colour being the dark, with lighter mark-
ings of a quarter-moon shape on each feather; breast a light
salmon-coloured ground. with dark pencillings of the same
quarter-moon shape, forming the most beautiful contrast of
the two colours imaginable. The fluff had also the brown
tinge.
“This colour I have striven to produce and sustain in my
strain of birds, breeding as they do much more true to colour
than the grey variety. This last, I believe, has been introduced
by some cross, as I have obtained grey pullets from other yards
whose produce has been mixed, whilst they themselves have
moulted to the brown shade and sometimes even to the red.
Besides this, the great difficulty of producing light-breasted
pullets cannot be got rid of in grey birds ; because, having, as
I believe, been crossed with a lighter colour, they will ‘throw out’
a majority of inferior birds. I do not, however, like a reddish-
brown colour ; nor will any breeder be troubled with it, provided
he uses proper discretion in the selection of his breeding stock.”
Others maintain that the brown colour referred to is a
blemish, and we must ourselves side with this view. But,
whether we are right or wrong in this, it is certain that the
variation in opinion is most unfortunate; for the difference of
colour does not at all appear in the cocks, and hence there
is always great danger, in purchasing a male bird, of injuring
the pencilling which may be preferred. Each school, however,
has a right to its own fancy, and we can only advise the
utmost care in every introduction of fresh blood that may be
made, that the tinge of the strain purchased corresponds with
that already in the yard. It is to neglect of this precaution so
many bad coloured, mottled, and “streaky” birds owe their
origin.*
* The above remarks refer to Brahmas as they are now exhibited and
judged. But we must remark that the birds formerly shown so success-
fully for several years together by Mr. R. Teebay, at Birmingham, and
I
114 DIFFERENT BREEDS OF FOWLS.
“Vulture hocks” have also occasioned considerable dis-
cussion. The “Standard of Excellence” states that they are
to be considered objectionable, but not a disqualification.
Many breeders defend them, as being always more or less
associated with heavy shank-feathering; but all first-class
judges at present seem agreed to absolutely disqualify any
pen in which vulture-hocked birds appear, though soft curling
feathers tucked in nicely round, and hiding the joint, are
decidedly to be preferred.
The precision of the pencilling is very important, on the
breast especially, but has hitherto been overlooked in every
published description of Brahmas. Every feather should be
distinctly pencilled across several times with black, as are the
pencilled Hamburghs, but more minutely, on a dull white
ground. On the breast the marking should be equally distinct
and abundant, but it there follows the outline of the feather,
and becomes a series of four or five “lacings,’ one within the
other. By the kindness of an eminent exhibitor and breeder
of this variety we are enabled to give engravings of actual
feathers taken from very perfect prize birds, which will illus-
trate this. (See plate of “Feathers,” frontispiece.) No. 6 is a
feather from the centre of a pullet’s breast ; No. 7 is froin the
flat of the wing; No. 8 from the coverts of the tail. Birds thus
pencilled are of exquisite beauty, but second-rate specimens
many other shows, were much darker than now, the dark pencilling being
so dense and black as to have quite a metallic’ green shade, which we have
not now seen in hens for some time. The pullets are probably bred
lighter through selecting cocks as free as possible from any red or bronze
in the wing coverts, some amount of which appears essential to breeding
dark birds, We simply note this change to a lighter shade as one too
important to pass over; whether it be of itself any deterioration is, of
sourse, a fair subject for difference of opinion. But many experienced
breeders will also note changes in shape, and other characteristics—
the result of various crosses, and which certainly are not improve
mMeuts.
Ce ——
BRAHMAS, 115
often show a cloudy, indistinct mass of minute and confused
markings, which are far inferior in appearance.
At a show held at Oswestry last year (1866) a pen of
Brahmas was shown in the “Light” Class, of which the two
pullets were beautifully laced on the breast, with all the
precision of a Silver Sebright Bantam. The effect was very
pretty indeed, and we hope the variety may be perpetuated.
Little more need be added. With regard to the merits
of Brahmas, they must certainly rank very high. In size the
dark variety surpasses every other breed yet known, the
heaviest cock ever recorded, so far as we are aware, having
attained the enormous weight of eighteen pounds, and thirteen
and fourteen being not uncommon ai good shows; though only
good strains reach this weight, and miserable specimens are
often seen which are inferior in size to Cochins. They also
lay nearly every day, even in the depth of winter, and if
pure bred, scarcely ever sit till they have laid at least thirty
or forty eggs. When they sit more frequently, the hen will
usually be very brown, and is, we believe, crossed with the
Shanghae. As winter layers, no breed equals them. We are
writing at the end of November, and have a hen which has
laid forty-five eggs in forty-eight days, whilst others are little
inferior. Brahmas are likewise very hardy, and grow uncommonly
fast, being therefore very early ready for table, in which par-
ticular they are profitable fowls, having plenty of breast-meat.
They bear confinement as well as Cochins, being, however, far
more sprightly ; and scarcely ever, like them, get out of con-
dition from_over-feeding.
The flesh, however, though better than that of Coching, is
much inferior, after six months, to that of the Dorking; and
this is their only real fault; but a cross with a Crevécceur or
Dorking cock produces the most splendid table fowls possible,
carrying almost incredible quantities of meat of excellent
quality. Such a cross is well worth the attention of the farmer.
12
Pad
116 DIFFERENT BREEDS OF FOWLS.
On the whole, there is no more profitable fowl “all round”
than the Brahma ; and a few hens at least should form part of
the stock of every moderate yard.
CHAPTER XIIL
MALAYS.
Tue Malay was the first introduced of the gigantic Asiatic
breeds, and in stature exceeds that of any yet known. The
cock weighs or should weigh from nine to eleven pounds,
and when fully grown should stand at least two feet six inches
high. But the general size of this breed has of late greatly
deteriorated.
In form and make Malays are as different from Cochins
as can well be. They are exceedingly long in the neck and
legs, and the carriage is so upright that the back forms a
steep incline. The wings are carried high, and project very
much at the shoulders. Towards the tail, on the contrary,
the body becomes narrow—the conformation being thus exactly
opposite to that of the Shanghae. The tail is small, and that
of the cock droops.
The plumage is very close, firm, and glossy, more so than
that of any other breed, and giving to the bird a peculiar
lustre when viewed in the light. The colours vary very
much. We consider pure white the most beautiful of all;
but the most usual is that well known under the title of
brown-breasted red game. The legs are yellow, but quite
naked.
The head and beak are long, the latter being rather hooked.
Morb low and flat, covered with small prominences like warts
: MALAYS. 117
Wattles and deaf-ears very small. Hye usually yellow.* The
whole face and great part of the throat are red and naked, and
the whole expression “snaky” and cruel. This is not belied
by the real character of the breed, which is most ferocious, even
more so than Game fowls, though inferior to the latter in real
courage.
Malays are subject to an evil habit of eating each other’s
feathers, a propensity which often occurs in close confinement,
and can only be cured by turning them on to a grass run of
tolerable extent, and giving ee of lettuce with an occasional
purgative.
The chickens are delicate, but the adult birds are hardy
enough. They appear especially adapted to courts and alleys,
and may not unfrequently be seen in such localities in
London.
The principal merit of Malays is as table fowls. Skinny
as they appear, the breast, wings, and merrythought together
carry more meat than perhaps any other breed; and, when
under a year old, of very good quality and flavour. They also
make good crosses with several breeds. Mated with the
Dorking they produce splendid fowls for the table, which also
lay well; and with the Spanish, though both parents are long-
legged, ihe result is most usually a short-legged bird of peculiar
beauty in the plumage, good for the table, and, if a hen, a
remarkably good sitter and mother. They have-also been
extensively crossed with the English Game fowl, in order to
increase the strength, size, ferocity, and hardness of feather.
* The “Standard” says the eye should be fiery red, but this is most
decidedly wrong. We should, of course, hesitate to state positively that
a ‘‘red eye” has never been seen; but we do say we never saw one, and
doubt if any one else ever did, at all events lately. An eminent breeder
of this variety informed us that the native fanciers in India preferred a
pearly or white eye; but that there also he knew on good authority the red
eye was unknown, except in very rare instances. How the “ Standard”
came to give ‘‘red” eyes as a point, is a mystery.
118 DIFFERENT BREEDS OF FOWLS.
The great drawback of Malays is their abominably quarrel-
some disposition, which becomes worse the more they are con-
fined. The hens are algo inferior as layers to most other
breeds ; and on these accounts the pure strain is not adapted to
general use, though useful in giving weight and good “ wings”
to other varieties of fowl. |
CHAPTER XIV.
GAME.
No variety of fowl has been so enthusiastically cultivated by
amateurs as the Game, and in none perhaps is there so much
room for legitimate difference of opinion. The varieties are
legion, and to describe every one would be hopeless, except in a
work specially devoted to the purpose; we shall therefore only
give descriptions of the leading breeds, as written for this work
by Trevor Dickens, Esq.,* of London, one of the most eminent
authorities in England on all points connected with the Game
fowl.
“The Game cock, as the undisputed king of all poultry,
requires more careful judging in regard to shape, than any
other bird. The Brown-reds have long been most perfect in
outline; but the following description will apply to a perfect
bird of any breed.
“The beak should be strong, curved, long, and sharp ; the
comb single, small, and thin, low in front, erect, and evenly
serrated ; it is usually red, but sometimes darkish red. Head
long and sharp, with the face and throat lean and thin. LEar-
lobes small and red, never whitish. Neck long, strong, and
* Well known for his annotations on the breeds of Game in the Poultry
Chronicle, under the signature of ‘‘ Newmarket,”
GAME. 119
well arched ; the hackle short, hard, close, firm, and broad in
the feather. Back short, and very hard both in flesh and
feather ; broad at shoulders, narrow at tail, and rounded at the
sides. Breast broad and very hard, but not by any means too
lean or too full—the last would be useless weight ; a good hard
breast is most essential, as it is the most vulnerable part of the
bird. The rump should be narrow, neat, and short, the saddle
feathers close, hard, and short. Wings very strong, and of a just
medium length, well rounded to the body, and carried neither
high nor low, but so as to protect the thighs. Very long-
winged birds are usually too long in the body, and short-winged
birds too broad in the stern. ‘Tail neither long nor short, but
medium length, and carried erect to show good spirit, but not
‘squirrel-fashion’ over the back; it should be well ‘fanned,’
or spreading, and the sickle feathers of a good round full curve,
and standing clearly above the points of the quill tail-feathers.*
Very long-tailed birds are soft and long-bodied, and short-
tailed birds are too short-winged, and often have broad rumps
Thighs short f and very muscular, hard, and firm ; placed well
wide apart, and well up to the shoulders, in order to give a fine
fore-hand and make the bird stand firm on his legs; which latter
should be sufficiently long, but not too much so, and placed wide
apart as the thighs. Spurs low’ down, long, sharp, and rather
thin; a little curved upwards, and not turning in too much. Feet
flat, broad, spreading, and thin; the claws and nails straight,
long, and strong; the back claw especially long and flat to the
ground, to give a firm footing. The whole plumage should be
very close, short, and hard, with glossy reflections, and the
* Many breeders, especially in Yorkshire and London, prefer close or
folded tails. But, as a rule, the well raised and spread tail shows more
spirit, if not clumsy, which is of course bad.
t The “Standard of Excellence” says “rather short.’? This is
decidedly not emphatic enough to denote the prcper proportions in a & good
cock,—Wote by Author.
120 DIFFERENT BREEDS OF FOWLS
quills or stems strong and elastic. Body in hand short and
very hard, and the general carriage upright, quick, fierce, and
sharp. ‘The back is best rather curved, provided it be flat
crosswise, and not hump-backed or lop-sided. Weight for
exhibition, 44 to 54 lbs. ; for the pit, not over 44 lbs. |
“The hen should correspond in form, but of course in
proportion, hardness of flesh and feather, with shortness of body,
being main points. Good hens generally become spurred, and
such breed the hardest and best cocks. The proper weight of
a hen is from 3 to 34 lbs.
“A short or clumsy head, short or soft neck, long body,
narrow shoulders, long thighs, legs set close together, loose or
soft plumage, and especially what is known as a ‘duck foot,
are serious defects. It should be remembered that a Game fowl
is always judged mainly in reference to its fighting qualities,
and anything which interferes with them is a fault in the bird.
“With respect to the varieties of Game, the sorts which
take nearly all the prizes and cups are the Brown-red, Black-
breasted Red, Silver Duck-wing Greys, and Piles, all which
are cup-birds.
“The Brown-red is essentially dark in blood, the eyes being
a very dark brown, with the comb and face inclining to a dark
gipsy purple, and the beak dark also. Breast of the cock a
red-brown, shoulders sometimes passing into a rich orange-red
colour. Wing-butts of a dusky or dark smoky brown, and
general colour a dark red. Legs dark iron-brown or blackish
bronze, with dark talons. Hackle with dark stripes, and thighs
like the breast. The tail a dark greenish black, and the wing
is often crossed with a glossy green bar. The general colour of
the hen is very dark brown, grained or pencilled with lighter
brown; her neck-hackle a dark golden copper-red, thickly
striped with dark stripes; and her comb and face darker than
in the cock bird. Good hens are usually spurred, and their
tail feathers show a slight curve.
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« The Brown-red breeds are most esteemed in the Midland
Counties, and at the principal shows take most cups. They
are also the favourite breed with sportsmen, and are best in
shape of all; but like all the dark-combed varieties, are not
such good layers as those with bright red combs.
“‘ Black-breasted Reds are essentially red-blooded birds, the
plumage being generally a bright red, rather deeper on the body
than in the hackle. ed eyes are absolutely essential to good
birds, all others being inferior and infallibly denoting a cross.
The cock’s wings are bright red in the upper part, and rich red
chestnut in the lower, with a steel blue bar across; breast bluish
black, with glossy reflections ; thighs the same; tail greenish
black, the feathers without much down at theroots. The comb
and wattles of all Black-reds must be bright red, and the legs
- are usually willow colour in cup birds, though any leg will do
if the birds are bright in colour, and have red eyes. The
general colour of the hen is a rich red partridge-brown, with a
red fawn-coloured breast, and reddish golden hackle with dark
stripes ; the cock’s hackle also is striped underneath, but clear
above. Spurred hens are the best, but are not so frequent as
in the preceding variety.
“Silver Duck-wing Greys are purer in blood than the
Yellow or Birchen Duck-wings, and are white-skinned when
of pure breed. General colour of the cock, a silver grey ;
hackle striped with black underneath, but clear above; back
a clear silver grey; breast either bluish black or clear mealy
silver colour; wing crossed with a steel-blue bar, and the
lower part of a creamy white ; tail greenish glossy black. Hen
a silvery bluish grey, thickly frosted with silver; breast a pale
fawn-colour ; neck-hackle silvery white, striped with black.
The comb and face in both sexes are bright red. The legs may
be either white, blue, or willow ; but of course the whole pen
must match, and white leg to silver feathering is certainly the
most correct match. Willow is, however, most common in
122 : DIFFERENT BREEDS OF FOWLS.
the legs, but least pure in blood ; the white or blue-legged birds
being the true-bred Silver Duck-wings. Eyes should be red in
Willow and Blue-legged strains, and yellow in Yellow and
White-legged strains in all the Duck-wing Game fowls.
“The Yellow Duck-wings are similar to the above except in
the straw-colour or birchen tinge, and the copper-coloured
saddle. ‘They have yellow skins, and willow or yellow legs.
In this variety the cock’s breast is always black, the hen’s a
pale fawn colour, whilst the silver hen often has a clear mealy
or silver breast instead of fawn.
“Red eyes and willow legs are the only correct colours for
prize Duck-wings. Bright red eyes and white legs for prize
Piles.
“The colour called Piles consists, in the cock, of a bright
red piled on a white ground, the hackle being red and white
striped ; the back is chiefly red, and the breast mostly white,
but often with red markings; the tail should be white, but a
few red feathers are not amiss; black in the tail, as seen in the
Worcestershire Piles, is, however, very objectionable. The hens
are red-streaked or veined on a white ground, the breast redder
than the cock, and the tail white, with a few red feathers
occasionally. The reddest Piles are the best birds, and prize
pens should be selected with bright red eyes and white legs.
“ Whites should have bright red eyes, and white legs are
essential.
_ “ Black Game fowls should have black eyes and bluish black
legs—have won a few cups.
“Dark Greys ought always to have black eyes and legs.
The hens are very dark.
“ The original wild varieties of Game fowls are three :—(1.)_
The Black-breasted Red, with fawn-breasted partridge hens ;
(2.) Brown-breasted Reds, with dark legs, and dark brown (not
black) hens; and (3.) Red-breasted Ginger Reds with yellow legs,
and the hens a light partridge colour. These three colours
GAME. 123
were probably reclaimed at a very early period, and are still
found in India as wild birds. From them all the other colours
were originally bred; the varieties hatching dark chickens from
the brown or dark reds, and all others from the other two
sorts. These varieties can be merely named, and are most
conveniently classed thus, according to the colour of their
chickens when hatched :—
Ligut CHICKENS, STRIPED CHICKENS. Dark CHICKENS.
1. Whites. 5. Black-breasted Reds. 10. Brown Reds.
2. Piles. 6. Red-breasted Ginger Reds. |11. Dark Greys.
3. Blue Duns. 7. Duck-wings. 12. Dark Birchens.
4, Red Duns. 8. Yellow Birchens. 13. Black.
9. Mealy Greys.
“There are also four other varieties not generally known,
called Red Furnaces, Cuckoos, Spangles, and Polecats, making
at least seventeen well-defined sorts of Game fowls ; but besides
these, there are at least twenty-seven named sub-varieties, or
forty-four in all. To describe these in detail would be useless,
and I shall only, therefore, add the following general remarks :—
“The best criterion of blood in all Game fowls is the colour
of the eyes, a point which has been, strange to say, totally over-
looked in every work on poultry hitherto published. Black
eyes show dark blood, and the hens of such strains lay white
egos. ted eyes denote red blood, and lay pinkish eggs. Yellow
or daw eyes lay yellowish eggs. These last are inferior in
‘spirit to the others. Brown and bay eyes result from crossing
different breeds.
“The only sorts of much use for fighting are those with
black or red eyes, and the three varieties now usually employed
are the Brown-breasted Reds, Dark Greys (which are strongest
and hardiest ef all), and Black-breasted Reds, with white legs
and dark red eyes. The sorts which fight the qwickest are,
however, the Red Cheshire Piles, with bright red eyes and
white legs, the Red-breasted Ginger. Reds, with bright red eyes
124 DIFFERENT BREEDS OF FOWLS.
and yellow legs, and Whites, with white legs and bright red
eyes ; but they have not quite so much strength and power of
endurance. The Black-breasted Reds with willow legs are
generally too slow and soft for the pit, as are the Blacks also.
“The best layers are the Black-breasted Reds with willow
‘egs, the hens being partridge colour ; and Red Cheshire Piles
with white legs. The worst layers are the greys, Dark Greys
and Dark Birchens being worst of all. With the exception of
these, Game fowls lay remarkably well, and in favourable
circumstances will, I believe, surpass any breed. My willow-
legged Black-breasted Red hens have averaged from 211 to
284 eggs per annum. To reach this, however, they will
require a good run, but if well attended to, are always good
layers. It is worth remarking that yellow and blue-legged
birds generally lay best in all poultry.
“Game cock chickens should be shown undubbed; but at
their first Christmas they become ‘stags,’ and should then
have their comb and wattles taken neatly and closely off with
a very sharp pair of scissors.
“Different varieties ought not to be crossed, but kept dis-
tinct. In breeding either for stock or exhibition, nothing is se
necessary as to have a good proportion of cocks. There should
be one to every six hens at least; and as in a large yard it is
impossible, from their pugnacity, to keep more than one full-
grown brood cock, there should be a good supply of fine young
birds or ‘stags’ kept under him, and breeding with the hens,
when all the eggs will be fecundated, and the chicks vigorous
and healthy. This is the only way of breeding good stock from
a large yard; and it is of course preferable, when practicable, to
keep each cock to his own limited family of hens. Pullets ought
never to be bred from at all, and should be kept away from the
cocks, using their eges for household purposes. Good old birds
will always breed strong chickens, and in this breed it scarcely
matters how old they are so long as they remain strong and
GAME. 125
healthy. The breeding pens should be selected with great
care, not from the largest, but from the best-shaped and strongest
birds. The more cock chicks in a brood the better, as it is
always an evidence of strength and vigour in the strain ; and
the pullets, though fewer, are finer and handsomer birds
invariably.
“Game eggs should not be hatched before the 21st of
March, nor after the end of May. This breed is of warmer
blood and stronger constitution than any other, and the chicks
consequently hatch earlier, often breaking the shell at the end
of the nineteenth day. As soon as they begin to fight, the
cocks should be separated, and, if possible, put out to ‘walk’
at a farm ; the pullets will rarely injure themselves, and their
quarrels are only amusing.”
To the foregoing remarks of Mr. Dickens—the best descrip-
tion of the breed ever yet published—vwe shall only add a few
sentences on the general qualities of Game fowls. Their merits
are many and various. In elegance of shape, in hardihood, in
bold and fearless spirit, what can equal them? But besides
these recommendations, they rank, as already stated, in the
very first class as layers, provided only they have a good run ;
whilst for delicacy of flavour their flesh is confessedly beyond
any comparison. ‘They should never be fatted, being too im-
patient to bear the process ; but if eaten just as taken off their
runs are equal to the pheasant. They also eat little, and are
therefore profitable fowls, whilst as mothers the hen is not to
be equalled. She should not be given too many eggs, on
account of her small size ; but she will hatch her full comple-
ment, and when hatched will take good care of them, defending
them against any foe to the last gasp. If there be cats in the
neighbourhood commend us to a good Game hen.
There are, however, a few drawbacks. ‘The size of both
birds and eggs is small, which of itself makes them of litile
value as a market fowl, and in confinement the Game hen will
va DIFFERENT BREEDS OF FOWLS.
by no means lay so well as Brahmas, Spanish, or Hamburghs.
Their pugnacious disposition also disqualifies them for smaui
runs, though not to the extent generally supposed. ©
On the whole, we should pronounce this breed the very one
for a country gentleman, who can give his fowls ample range ;
and it will in such circumstances afford a constant and abundant
supply of the most delicious eggs and meat to be obtained.
Their good laying qualities may also recommend them to the
farmer in some localities. But they cannot be considered a
profitable breed for domestic purposes in general, or to those
whose object in poultry-keeping is to supply the market with
table birds.
CHAPTER XV.
DORKINGS.
THIs is a pre-eminently English breed of fowls, and is, as it
always will be, a general favourite, especially with lady fanciers.
The general predilection of the fair sex for Dorkings may be
easily accounted for, not only by the great beauty of all the
varieties, but even more perhaps by their unrivalled qualities as
table-birds—a point in which ladies may be easily supposed to
feel a peculiar interest.
The varieties of Dorkings usually recognised are the Grey
or Coloured, Silver Grey, and White. We believe the White to
be the original breed, from which the coloured varieties were
produced by crossing with the old Sussex or some other large
coloured fowl. That such was the case is almost proved by the
fact that only a few years ago nothing was more uncertain than
the appearance of the fifth toe in coloured chickens, even of the
best strains. Such uncertainty im any important point is
always an indication of mixed blood ; and that it was so in this
case 1s shown by the result of long and careful breeding, which
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GREY DORKINGS.
DORKINGS. 127
has now rendered the fifth toe permanent, and finally established
the variety.
In no breed is size, form, and weight so much regarded in
judging the merits of a pen. The body should be deep and full,
the breast being protuberant and plump, especially in the cock,
whose breast, as viewed sideways, ought to form a right angle
with the lower part of his body. Both back and breast must
be broad, the latter showing no approach to holiowness, and the
entire general make full and plump, but neat and compact.
Hence a good bird should weigh more than it appears to do.
It is difficult to give a standard, but we consider that a cock
which weighed less than 10 lbs., or a hen under 84 lbs., would
stand a poor chance at a first-class show ; and cocks have been
shown weighing over 14 lbs. This refers to the coloured variety.
White Dorkings have degenerated, and are somewhat less.
The legs must be white, with perhaps a slight rosy tinge;
and it is imperative that each foot exhibits behind the well-
known double toe, perfectly developed, but not running into
monstrosities of any kind, as it is rather prone to do. An
excessively large toe, or a triple toe, or the fifth toe being some
distance above the ordinary one, or the eock’s spurs turning
outward instead of inward, would be glaring faults in a show
pen.
The comb may, in coloured birds, be either single or double,
but all in one pen must match. ‘The single comb of a cock
should be large and perfectly erect. White Dorkings should
have double or rose combs, broad in front at the beak, and
ending in a raised point behind, with no hollow in the centre.
In the Grey variety the colour is not material, so long as
the two hens in the pen match. The cock’s breast may be
either black or mottled with white; the hackle, back, and
saddle are usually white, more or less striped with black; and
the wing we like best to see nearly white, with a well-defined
Slack bar across,
128 DIFFERENT BREEDS OF FOWILS.
In the Silver Grey Dorking, however, colour is imperative.
This variety, there is not the slightest doubt, was at first a
chance off-shoot from the preceding, but has been perpetuated
by careful breeding. Coloured birds will always occasionally
throw silver-grey chickens, and such are sometimes exhibited
as “bred.” Silver Greys; but it is needless to add that disappoint-
ment is sure to ensue, unless the strain has been kept pure for
many yenerations. The Silver Grey colour is as follows :—
Cock’s breast a pure and perfect black ; tail and larger coverts
also black, with metallic reflections; head, hackle, back, and
saddle feathers, pure silvery white; and the wing bow also
white, showing up well a sharply-marked and brilliant bar of
black across the middle. A single white feather in the tail
would be fatal. Hen’s breast salmon-red, shading into grey at
the thighs ; head and neck silvery white striped with black,
back “silver grey,” the white of the quill showing as a white
streak down the centre of each feather ; wings also grey, with
uo shade of red ; tail dark grey, passing into black in the inside.
[he general appearance of both birds should be extremely clean
and aristocratic.
The white birds should be what their name implies—a clear,
pure, and perfect white. There is generally in the cock more
or less tendency to straw or cream colour on the back and
wings, and we would by no means disqualify a really first-class
bird in all other points on account of it; but it is decidedly a
rault.
White Dorkings are usually much smaller than the coloured,
which we believe to have hindered the popularity of this truly
exquisite variety. It has often occurred to us that this defect
might be easily remedied by crossing with the large Grey
Dorking, and then breeding back; and on a recent visit to
Linton Park we saw the experiment fairly commenced, with
every prospect of success. A good white cock had been mated
with some light-coloured hens, and out of the pregeny there
ay
DORKINGS, ;29
4:
appeared six or seven pure white chickens, of very great merit.
Two cockerels attracted our special attention ; they were not
six months old when we saw them, but they were fully up to
the Grey Dorking standard of size, and we have not the slightest.
doubt, when full grown, would weigh at least 12 Ibs. each,
whilst in colour they were quite equal to their parent. We
commend this method of increasing the size to all White
Dorking fanciers. We have also known a cross tried with the |
White Cochin, but never saw a bird so produced that was fit to
look at.
We cannot let the subject of size pass without alluding to
the great obligations Dorking breeders are under to Mr. John
Douglas. By careful selection of stock, and close attention,
with probably the help of a cross, he succeeded in raising the
standard of this breed at least 2 lbs. higher than had ever been
known before; and the fowls he bred have never yet been
surpassed.
It should be remembered thet Dorkings degenerate more
than any variety from interbreeding ; and, if fresh blood be not
introduced, rapidly decrease in size. They also suffer much
from frequent exhibition, not bearing confinement well. We
are, however, inclined to think that in some degree this
arises from the vicious practice of over-feeding the birds, to
increase their weight, before showing; and we cannot help
expressing our decided opinion that judges should always dis-
qualify such an over-fed pen, however meritorious otherwise.
No less is due to the public, who not unfrequently purchase
prize pens to breed from ; for a pen in such a condition ot
unhealthy fatness is not only useless at the time, but can rarely
be got into really healthy condition again. We have seen a
really magnificent pen of Dorkings, whose lives we would not
have given three weeks’ purchase for ; and which, even if they
did survive, were irretrievably ruined for breeding, and ought
therefore to have been condemned by the judges.
J
£30 _ DIFFERENT BREEDS OF FOWLS
Dorkings are peculiarly subject to “bumble foot ”’—a chronic
gathering, or abscess, probably first produced by the heavy birds
descending on the ground from too high perches, but now it
appears more or less hereditary in the breed ; at least we have
seen it repeatedly in fowls never allowed to roost high enough
to cause it in this way, and which had the unrestricted run of
a spacious park. We believe there is no remedy but to let the
abscess grow to maturity, and then remove it surgically. The
operation will be successful about once out of three times.
The great merit of Dorkings has already been hinted at, and
consists in their unrivalled excellence as table-fowls. In this
respect we never expect to see them surpassed. ‘The meat is
not only abundant and of good quality, surpassing any other
English breed except game, but is produced in greatest quantity
in the choicest parts—breast, merrythought, and wings. Add
to this, that no breed is so easily got into good condition for
the table, and enough has been said to justify the popularity
of this beautiful English fowl. It should also be noted that
the hen is a most exemplary sitter and mother ; and, remaining
longer with the chickens than most other varieties, is peculiarly
suitable for hatching early broods.
The Dorking is not, however, a good layer, except when
very young; and in winter is even decidedly bad in this respect.
The chickens are also of very delicate constitution when bred in
confinement, and a few weeks of cold wet weather will sometimes
carry off nearly a whole brood; they ought not, therefore, to be
hatched before May. But it is only right to say that when
allowed unlimited range the breed appears hardy, and as easy
to rear as any other, if not hatched too soon. At Linton Park,
the chickens are all left with the hens at night, under coops
entirely open in the front ; and grow up in perfect health, whilst
the old birds frequently roost in the trees. It is in confinement
or on wet soils that they suffer, and the only way of keeping
them successfully im such circumstances is to pay the strictest
VV ae
oe . a
Y
Yy
SPANISH.
WHITE-FACED BLACK
SPANISH. 13\
attention to cleanliness and drainage, and to give them some
fresh turf every day, in addition to other vegetable food. With
these precautions, prize Dorkings have been reared in gravelled
yards not containing more than 300 square feet.
In fine, the breed is most valuable for the market, or as a
general fowl, on a wide and well-drained range. But we
cannot recommend it to supply the table with eggs, or as a
profitable fowl to be kept in a limited space.
Our illustration is drawn from a magnificent pair of Grey
Dorkings kindly lent for the purpose by Lady Holmesdale.
CHAPTER XVI
SPANISH.
Un uixeE almost all other varieties, there really appears some
reason for believing that this breed of fowls did originate, or at
all events come to us, from Spain. It has, however, been long
known and valued by amateurs in this country, and perhaps
no other is so generally popular. This is no doubt partly
owing to their truly aristocratic and haughty appearance, but
no less also to their unrivalled large white eggs, which exceed
in weight those of any other breed, except the lately introduced
La Fléche, and are always sought after for the breakfast-
table.
Of all the varieties of this breed now known, the white-
faced Black Spanish is by far the most important, and the only
one for which a special class is reserved at most poultry exhibi-
tions ; all others having to be shown in the class “ for any other
variety.” Of this truly beautiful breed the following descrip-
tion has been given us, and subsequently most carefully revised
by Mr. H. Lane of Bristol, well known for his magnificent
J 2
132 DIFFERENT BREEDS OF FOWLS.
strain, and who has probably taken more first prizes with his
birds than any other breeder within a similar period :—
“The general carriage of Spanish fowls is of great import-
ance. The cock especially should carry himself very stately
and upright, the breast well projecting, and the tail standing
well up, but not carried forward as in some birds. The sickle-
feathers should be perfect and fully developed, and the whole
plumage a dense jet black, with glossy reflections in the light.
The hen should be equally dense in colour, but is much less
glossy. Any white or speckled feathers, which now and then
occur, are fatal faults.
“The legs should be blue or dark lead-colour ; any approach
to white is decidedly bad.* The legs in both sexes are long,
but the fowl should be nevertheless plump and heavy. I con-
sider a good cock for exhibition ought not to weigh under
seven pounds: the hen a pound less; and I have had several
excellent cocks which weighed eight pounds each. All Spanish
fowls in really good condition are heavier than they appear
to be.
“The comb must be very large in both sexes, and of a
bright vermilion colour. That of the hen should fall com-
pletely over on one side, but the cock’s comb must be perfeczly
upright, the slightest approach to falling over being fatal to
‘him at a good show. The indentations also must be regular
and even, and the whole comb, though very large, quite free
from any appearance of coarseness. Any sign of a twist ia
front is a great fault.
“The most important point, however, is the white face.
This should extend as high as possible over the eye, and be as
wide and deep as possible. At the top, it should be nearly
arched in shape, approaching the bottom of the comb as nearly
* Tt is singular that the old fanciers imperatively required these
identical bluish white legs in prize birds; and legs of too dark a tint wore
often put in poultices to make them light enough!
SPANISH, 133
as possible, and reaching sideways to the ear-lobes and watiles,
meeting also under the throat. In texture the face cught to
be as fine and smooth as possible. The ears are large and pen-
dulous, and should be as white as the face. Any fowl with
red specks in the face has not the slightest chance.
“With regard to Spanish fowls as layers, the pullets will
generally lay when six months old, and I seldom get less than
five or six eggs a week from each. My house is warmed,*
which has, of course, some influence on a breed so delicate; but
with this artificial aid, I find my pullets lay throughout the
winter, as above.
“The great thing with the chickens is to keep them out of
the damp. They’scarcely ever get roup; but if not kept dry
die away rapidly, no one knows how. They ought not, there-
fore, as a rule, to be hatched very early in the year, and one
cock ought not to be allowed more than three hens, as the eggs
are less fertile than those of most other breeds.”
The following additional remarks on this fowl are compiled
from information furnished us by various amateurs.
Spanish are judged most of all by the quantity and quality
of the “face.” If this be rough and “warty” so as to hinder
the sight of the bird, or have any decided red mark, especially
above the eye, or be much disfigured in the same region by
feathers, the bird has little chance. Such feathers are often
pulled out, but if thus “trimmed” a pen ought always to be
disqualified, though it is almost universally done by exhibitors.
Like all other black fowls, coloured or even white
feathers will occasionally happen. Such birds are hopeless to
exhibit, and decidedly bad to breed from.
That the comb of the cock should be absolutely erect is
most important, and many breeders, to secure this, place light
wire frames, or “cages,” over them, as soon as sufiiciently
developed to hold the wire in place: the combs are thus grown
* For plan and description of Mr, Lane’s establishment, see Chap. VII.
134 DIFFERENT BREEDS OF FOWLS.
straight, like cucumbers! But there will rarely be need for
this, if the breeding-stock be of good constitution. The hens
selected for breeding should therefore be carefully chosen with
good thick combs, which spring up with some arch before they
fall over the side of the head. Hens with combs that fall.
dead over will rarely breed strong-combed cockerels. The
comb of both sexes should, however, get thin at the edge, or it
will appear heavy and clumsy.
Mr. Lane has alluded to the delicacy of the chickens.
During feathering, which is in this breed a very slow process,
they require special care and most generous diet, or few will
be reared. When full grown, however, they are a tolerably
hardy fowl altogether, but always suffer much in moulting,
and during very cold or damp weather.
In no breed is purity of race of so much importance as in this ;
and in introducing a fresh cock it is especially needful to see
that both his appearance and his pedigree are quite satisfactory.
One of the most eminent breeders in England informed us a
few months since that all his chickens of the season had been
ruined by the introduction of a fresh cock, whose face when
purchased appeared perfectly white, but who had imported
more or less red into every chicken hatched from him. There
can be no doubt, however, that too close interbreeding has
greatly injured the Spanish fowl, and that both size, constitu-
tion, and prolificacy have been sacrificed to the white face
alone. Such a result is to be regretted; and as it is now
becoming generally acknowledged and deplored, we may hope
that it is not yet too late to get back some of the size and
hardihood of the Spanish fowl as formerly known.*
* It was a subject of general remark that at the last Birmingham
show (December, 1866) the Spanish fowls were larger and finer on the
whole than had been seen for a considerable time; and at the Bristol show
a month after there was confessedly the most splendid collection of this
breed that had ever been seen, as was emphatically remarked by the
judges. We hope the improvement may not be merely temporary.
SPANISH. 135
The other principal varieties of Spanish are—tlie Minorca, or
Red-faced Black ; the White ; the Blue, or Andalusian; and the
Ancona, Grey, or Mottled breed.
Minorca.—This breed resembles in comb, ears, shape, and
colour of plumage, the white-faced breed, but considerably sur-
passes it in size; and, on an average, we consider the comb
more largely developed; the legs are also shorter. A good
cock ought to weigh from eight to nine pounds. It is the best
layer of all the Spanish breeds, and the chickens are tolerably
hardy. It is a great favourite in the West of England, and
deserves to be more widely cultivated, as it far surpasses tho
preceding in everything except the white face. Prizes are now
and then offered to Minorcas, and, on one or two occasions, we
have known them allowed to take honours in the general
“Black Spanish” class; but usually they are quite overlooked
by poultry judges.
We think it would be well worth while to try the effect of
throwing a cross of this breed into its more aristocratic rela-
tive. The hen should be selected for the cross, of course—not
only to avoid the risk of contaminating a whole strain by the
experiment, but because it is chiefly size and constitution
that are wanted, while the red face must be as speedily as
possible “bred out” again. let a fine Minorca hen, therefore,
be put with a good white-faced cock, and her eggs care-
fully kept apart. When hatched, let one or two of the
pullets only which show most size and constitution be again
reserved, and mated with another good cock of a different
family, and soon. We have never seen the experiment tried,
but believe a few years of this system would breed good white-
faced birds, far superior in size and stamina to any of the
existing strains.
Wuitrt.—This breed should have a red face and white ears,
as in the Minorca, which it also resembles in size, shape, and
general qualities. The plumage, however, is snow-white, with-
136 DIFFERENT BREEDS OF FOWLS.
out a single stain. All black fowls occasionally throw white
chickens, and no doubt the white breed was thus accidentally
originated.
Straw-colour in the cock, or stains of red in the ears, are
the most common faults in this variety.
ANDALUSIAN.—This must be considered a truly useful and
handsome fowl, being, according to general testimony, the
hardiest of all the Spanish breeds. The plumage is slaty blue,
in many specimens slightly laced with a darker shade, but the
neck hackles and tail feathers are glossy black, and harmonise
very richly with the rest. Ears white and face red, as in the
Minorca. Unlike other Spanish chickens, these are very hardy,
and feather rapidly and well, which gives them a great advan-
tage. This breed appears each year to increase the number of
its admirers, and may very probably attain in time to a distinct
class of its own.
Awnconas.—Mottled all over, or what is called “ cuckoo”
colour, and look rather pretty. Jn all other points they
resemble Minorcas, being, however, of a smaller size.
The so-called “ Columbian” fowl is evidently a cross between
the Spanish cock and Malay hen, but would be well worth
establishing as a distinct breed. The black plumage is of extra-
ordinary lustre, whilst the bird is of great size and hardihood,
excellent for the table, and the hen a most prolific layer, the
eges being also probably the very largest known. Hven asa
eross, such fowls are well worth keeping ; and there can be no
doubt that a well-established breed combining these qualities
would goon become a favourite.
Spanish fowls of any kind are very little subject to roup,
at least in any marked or specific form ; but suffer exceedingly
from cold or wet. Severe frost especially often attacks the
comb and wattles, and if the bird in this state be not attended
to, it will be disfigured for life. The proper treatment is to
rub the affected parts with snow or cold water, exactly as in
SPANISH. 137
the human subject, but not on any account to take the frost-
bitten bird into a warm room until recovered. The fowls are
also very long over their moult, and need special care and
nourishing food at this season.
They are also liable to a peculiar disease called “black rot.”
The symptoms are a blackening of the comb, swelling of the
legs and feet, and general wasting of the system. It can only
be cured in the earlier stages by frequent doses of castor-oil, to
keep up purging ; at the same time giving freely strong ale or
other stimulants, with warm and nourishing food.
Another singular disease occasionally occurring in this fow!
has never, we believe, had any name given to it ; but the symp-
tom is the occurrence, in rapid succession, of bladders under
the skin, which contain however nothing but air. We believe
the cause to be debility: at least, nourishing and stimulating
food, pricking each vesicle as it rises, will generally effect a
cure.
The merit of Spanish fowls is their production of large
white eggs, which are laid in great abundance in moderate
weather. They are also of very good quality as table-birds.
But they cannot be called good winter-layers, unless with the
aid of artificial heat; and their delicacy of constitution is a
great drawback to their otherwise many merits. We believe,
however, that fanciers have this point much in their own
hands; and, even in spite of such a serious fault, wherever
large eggs are valued or desired, the Spanish will always be
regarded as a most useful and profitable fowl—the Minorca
being the best regarded from this point.
As a “fancy” fowl we believe the “ white-faced” variety to
be the most profitable of any, as good stock are always saleable
at high prices, and out of a dozen good eggs there are almost
invariably a larger proportion of chickens fit for exhibition than
can be reckoned upon in any other breed we are acquainted
with.
138 DIFFERENT BREEDS OF FOWLS.
For two or three weeks before exhibition, Spanish fowls
should be allowed as much meal as they like to eat. The day
before sending off, the legs should be carefully washed, and also
the comb, wattles, and face; drying the latter carefully with a
soft towel. The face will probably get rather red under this
treatment, and if so, the bird must be put for the night in a
warm room, kept perfectly dark, which will make all right
again. ‘The hamper should also be carefully lined, that the
birds may not take cold, and the top should be high enough to
avoid any danger of injury to the combs.
To send fowls of this breed to winter shows in a basket not
lined, is in severe weather almost certain death.
CHAPTER XVII.
HAMBURGHS.
Unper the name of Hamburghs are now collected several
varieties of fowls, presenting the general characteristics of
rather small size, brilliant rose combs, ending in a spike behind,
projecting upwards, blue legs, and beautifully pencilled or
spangled plumage. None of the Hamburghs ever show any
disposition to sit unless in a state of great freedom, but lay
nearly every day all through the year, except during the
moulting season, whence they used to be called “ Dutch every-
day layers.”
It is not our province to enter into the question of the
origin of the different breeds of Hamburghs. There can be no
doubt that the usual classification into simply spangled and
pencilled is not sufficient to mark the distinct varieties that
exist ; but our duty is to take the classes as we find them, and
describe them as they are now recognised at the leading shows};
paying special attention to the plumage, as exactness of
HAMBURGHS. 139
marking is of more importance in this than in almost any ~
other breed. In so doing we are glad to acknowledge the able
assistance of Mr. Henry Beldon, of Goitstock, Bingley, York-
shire, who at present breeds these beautiful varieties more
extensively, and takes more prizes, than any one else in the
kingdom.
SItvER-PENCILLED.—The size of this exquisite breed is
small, but the shape of both cock and hen peculiarly graceful
and sprightly. Carriage of the cock very conceited, the tail
being borne high, and carried in a graceful arch. The comb
in this, as in all the other varieties, to be rather square in
front, and well peaked behind, full of spikes, and free from
hollow in the centre. Har-lobe pure white, free from red
edging. Legs small and blue.
The head, hackle, back, saddle, breast, and thighs of the
cock should be white as driven snow. Tail black, glossed with
green, the sickle and side feathers having a narrow white edging
the whole length, the more even and sharply defined the
better. Wings principally white, but the lower wing-coverts
marked with black, showing a narrow indistinct bar across the
wing. The secondary quills have also a glossy black spot on
the end of each feather, which gives the wing a black edging.
The most frequent defect in the cock is a reddish-brown patch
on the wing, which is fatal. We believe this fault to occur
nearly always in old birds, and remember seeing a cock which
had taken thirty-seven prizes moult out thus at last, and so end
his career as an exhibition bird. The bar on the wings is
difficult to get, and is not imperative ; any cock with a nicely
edged tail, and quite free from coloured or black markings on
any part of the body, ought to stand a fair chance in exhibition,
if form and comb be good. Asa bird to breed from, however,
he would be a failure; as it is impossible to get well-marked
pullets except from a cock with a good proportion of black
under-colour
140 DIFFERENT BREEDS OF FOWLS.
The most frequent fault in the hen is a spotted hackle,
instead of a pure white. The rest of the body should have
each feather distinctly marked, or “pencilled” across with
bars of black, free from cloudiness, or, as it is called, “mossing.”
(See “Feathers,” No. 5.) The tail feathers should be pencilled
the same as the body; but to get the quill feathers of the
wings so is rare, and a hen thus marked is unusually valuable.
General form very neat, and appearance remarkably sprightly.
GoLDEN-PENCILLED.—The form of this breed is the same as
the preceding variety, and the black markings are generally
similar, only grounded upon a rich golden bay colour instead of
a pure white. The cock’s tail should be black, the sickles
and side feathers edged with bronze ; but tails bronzed all over
are often seen. The bar on the wing is not imperative, or
even usual, in this breed. The colour of the cock is always
much darker than that of the hens, generally approaching a
rich chestnut. |
In all pencilled Hamburghs the value chiefly depends on the
exactness and definition of the markings, which ought to bea
dense black, and the ground colour between quite clear. The
silver is slightly the largest breed.
GOLDEN-SPANGLED.— Whilst the markings on pencilled
Hamburghs consist of parallel bars across the feathers, the
varieties we are now to consider vary fundamentally in having
only one black mark at the end of each feather, forming the
spangle. This black marking varies in shape, and though only
one variety is recognised in each colour at poultry exhibitions,
it is quite certain that both in gold and silver there are two
distinct breeds, distinguished by the shape of the spangle. The
best known of the two varieties, and the most often seen, is the
breed long known in Lancashire under the name of “ mooneys,”
from the spangles being round, or moon-shaped.
The ground colour of the Golden ‘ Mooney ” Hamburghs is
a rich golden bay, each of the feathers having a large circle, or
HAMBURGHS. 141
moon, of rich black, having a glossy green reflection. (See
“ Feathers,’ No. 4.) The hackie should be streaked with
greenish black in the: middle of the feathers, and edged with
gold Tail quite black, even in the hens. All the spangles
should be large and regular in shape.
In the cock the upper part of the breast is usually glossy
black, but lower down, at least, it ought to be rich bay, and
spangled like the hens. The cock of this breed is rather small
in proportion to the hens.
The second variety is that known chiefly in Yorkshire as
“pheasant fowls,’ and differs greatly in the plumage. Instead
of the spangles being round, as in the “mooneys,” they are
crescent-shaped (See “ Feathers,’ No. 3), approaching the
character of lacing; the marking is also seldom so sharp and
definite, being often a little “mossed.” In the cock the
crescent spangles on the breast run so much up the sides of the
feathers as really to become almost a lacing.
The latter variety is the largest, hardiest, and the best
layer ; but is seldom seen at shows pure-bred. ‘The usual plan
appears to be, to show mooney hens along with cocks bred
between mooney and pheasant fowls. The reason of this is
that the mooney cock has scarcely ever a pure ear-lobe, and
generally has a dark breast ; and by crossing the two breeds
together, cocks are produced with spangled breasts and white
ear-lobes, and altogether much larger and showier birds than
the pure mooneys. It will be seen, therefore, that to breed
birds for exhibition, two distinct lots must be penned up;
viz., pure mooneys for the pullets, and mooneys with Yorkshire
Pheasants for the cockerels ; of course choosing birds for this
purpose with the best developed ear-lobes and most evenly
spangled breasts. The cross thus obtained may be also used
to breed cocks from, but not to breed pullets ; although of late
even hens have been shown with a taint of the Yorkshire
Pheasant in them, as evidenced by. their white ear-lobes and
142 DIFFERENT BREEDS OF FOWLS.
larger size. . These birds show well under cover, but when seen
in full daylight are not to be compared to the true-bred
mooney hen in richness of plumage.
We have been careful to explain this at length, because
ignorance of it has disgusted many with this truly beautiful
breed. Many a “first-prize pen” has been purchased, and the
breed afterwards given up in disgust, on account of the cross
in the cock not being known or understood, and the pen there-
fore bred from as in other breeds. We cannot but consider
such cross-breeding a great pity ; but it is encouraged by the
judges, who look mainly for a white deaf-ear; and all we can
do therefore is to make the plan of breeding plain to the
uninitiated.
SILVER-SPANGLED.—In this class two similar varieties exist.
The Lancashire silver “mooney,’ with large round spangles,
resembles the golden, substituting a silvery white ground
colour. The outside tail feathers in the hen, however, differ
from the golden mooney, being silver white, with only black
moons at the tips. The moons on wing covert feathers in
both sexes should form two black bars across the wings ; the
more regular these bars the more valuable the bird.
The silver pheasant-fowl of Yorkshire has smaller spangles,
and not so round, without, however, running into the crescent
form of the golden pheasant-fowl. The tail is white in both
cock and her, ending in black spangles. The cock’s breast
has also far less spangling than the mooney breed.
With regard to breeding Silver-spangled Hamburghs for
exhibition, the case is still more complicated than in the golden
variety, as even the silver-mooney contains two distinct swb-
varieties. The purest strain, breeds cocks that are hen-feathered,
or marked and feathered exactly iike the hen, with the excep-
tion that the top feathers of the tail are rather longer. This
variety formerly took all the prizes, being larger and much
handsomer in marking; but the judges at Birmingham dis-
= HAMBURGHS. 148
carded them some years ago, and since then they have nearly
died out, being only kept up by a few of the most eminent
breeders who know their real merits. There is another and
far more common variety of mooney, which breeds cocks with
dark tails and reddish ear-lobes, and is probably originally a
cross from the higher-bred variety just mentioned with the
Yorkshire Pheasant. Be this as it may, cocks for exhibition
are usually bred by mating this latter variety again with the
Yorkshire Pheasant, the cross producing a cockerel which
meets the requirements of the judges, having a full yet clear
tail, and pure white ear-lobes; it, however, lacks that depth of
colour for which the true-bred mooney is conspicuous. Good
pullets can also be bred from the Lancashire dark and full-
tailed cock when mated with his own hens, but not equal in
either colour or size to those bred from the hen-feathered
birds ; which latter, however, are of little use for breeding
cockerels.
We cannot avoid remarking on the folly of these ingenious
and yet clumsy proceedings, so opposed to real scientific breed-
ing. The proper plan would have been to adopt as a basis the
most perfect variety—the hen-tailed mooney—and by careful
selection of breeding stock, to banish that feature when found
to be objectionable, which might have been done in a few
years, all other merits of marking being retained. Instead of
this, we find a system which infallibly disgusts every one
ignorant of its mysteries with the whole breed; and whether
judges or exhibitors are most to blame for it, it would be hard
to decide.
There is also a hen-feathered Golden Hamburgh ; and in
both colours these birds are very hardy and long-lived. But it
is to be noted that Silver-spangled Hamburghs, both Lanca-
shire and Yorkshire, are much better layers than the Golden
birds.
It should be noted that many spangled Hamburgh chickens
144 DIFFERENT BREEDS OF FOWLS.
are at first pencilled in the feathers, the true spangling only
appearing with the first moult.
Brack Hampurcus.—There is little doubt that this breed
has been produced by crossing with the Spanish ; the white
face often half-apparent, the larger size (cocks often weighing
7 Ibs.), and the darker legs, all betray its origin. It is, how-
ever, perfectly well established as a distinct variety, and good
strains breed quite true to colour and other points.
In the black variety the comb of the cock is considerably
larger than in the others we have noted, the wattles also being
large and round. Plumage black, spangled, when seen in the
light, with dark glossy green. Hens similar in plumage; but - -
in general make rather square and heavy, with short legs, very
different from the other varieties.
On the whole, we can most strongly recommend Hamburglis
as a profitable breed. Each hen will lay from 200 to 250 eggs
in a year, which certainly exceeds the production of any other
fowl ; and if they are generally small, the consumption of food
is comparatively even more so. Though naturally loving a
wide range, there is no real difficulty in keeping them in con-
finement, if cleanliness be attended to. Last year we hatched
a brood of eleven, two of which were killed, and all the re-
mainder we have now. Till three months old they had the
run of the garden, since which they have been chiefly confined -
in a shed ; but are all in perfect health, and well repay their
food. Indeed, more profitable fowls are none; whilst their
varieties of barring, pencilling, or spangling, with their elegant
shape, form the very perfection of bird beauty, and never fail
to excite admiration.
The great difficulty in keeping them arises from their
erratic propensities. Small and light, they fly like birds, and
- even a ten-feet fence will not retain them in a small run.
They may, it is true, be kept in a shed; but, if so, the number
must be very limited. Where six Brahmas would be kept,
POLANDS. 145
four Hamburghs are quite enough, and they must be kept dry
and scrupulously clean. The pencilled birds are also, most
certainly, delicate, being very liable to roup if exposed to cold
or wet; they should not, therefore, be hatched before May.
The spangled are hardy, and lay larger eggs than the pencilled;
but the latter lay rather the most in number. For profit,
however, we should recommend the black Hamburgh, on
account of the large size of the eggs; and this variety is
certainly the most extraordinary egg-producer of all breeds
known.
Hamburghs are too small to figure much on the table.
They carry, however, from the smallness of the bones, rather
more meat than might be expected, and what there is of it is of
first-rate quality and flavour.
CHAPTER XVIIL
POLANDS.
Unver the title of Polands, or Polish fowls, should be collected
all varieties which are distinguished by a well-developed crest,
or tuft of feathers on the top of the head. This crest invariably
proceeds from a remarkable swelling or projection at the top of
the skull, which contams a large portion of the brain ; and itis
worthy of remark, that as the comparative size of this protube-
rance invariably corresponds with that of the crest springing
from it, the best crested chickens can be selected even when
first hatched. Itis also remarkable that the feathers in the
crest of the cock resemble those of his neck-hackles, being long
and pointed, whilst those of the hen are shorter and round,
and this difference forms the first means of distinguishing the
sexes.
The comb of all Polish fowls is likewise peculiar, being of
K
VAGH DIFFERENT BREEDS OF FOWLS.
what is called the two-horned character. This formation is
most plainly seen in the Crévecceurs, where the two horns are
very conspicuous. In the breeds more specifically known as
Polish, the comb should be almost invisible, but what there is
of it will always show the bifurcated formation.
Under the title of Polish fowls, might perhaps be included
the Créveceeurs, Houdans, and Gueldres, if not La Fléche; but we
shall, for convenience of reference, describe these crested fowls
in a separate chapter on the French breeds, and confine our-
selves here to the other tufted varieties, including the recently
introduced Sultans. |
The following descriptions have been corrected to the latest
date by Mr. Henry Beldon, of Bingley, Yorkshire, well known
as a prize-taker with these breeds.
WHITE-CRESTED Biack.—This is the most generally known
of all the varieties. The carriage of the cock, as in all Polands,
is graceful and bold, with the neck thrown rather back, towards
the tail; body short, round, and plump; legs rather short.
and in colour either black or leaden blue. There should be ne
comb, but full wattles of a bright red; ear-lobes a pure white.
Plumage black all over the body, with bright reflections on the
hackle, saddle, and tail. Crest large, regular, and full, even u:
‘the centre, and each feather in a perfect bird we suppose of 2
pure white ; but there are always a few black feathers in front,
and no bird is therefore to be disqualified on that account,
though the fewer the better. Weight from five to six
pounds.
Hen very compact and plump in form. Plumage a deep
rich black. Crest almost globular in shape, and in colour like
the cock’s. We never yet saw a bird in whose crest there were |
not a few black feathers in front, and we doubt if such were
ever bred. Where they do not appear, we believe the creste
have always been “ trimmed,” and in no class does this practice
so frequently call for the condemnation of the poultry judge.
Yj. ey // 'Y
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SPANGLED POLANDS.
SILVER
POLANDS. 147
Weight of the hen four to five pounds. This variety is
peculiarly delicate and subject to roup.
BLACK-CRESTED WuuitTe.—There is indisputable evidence
that there once existed a breed of Black-crested White Polands;
but, unfortunately, it is equally plain that the strain has been
totally lost. The last seen appears to have been found by Mr.
Brent, in 1854, at St. Omer, and if the breed still exists at all,
we believe it will be found either in France or Ireland. Its
disappearance is the more to be regretted, as it seems to have
been not only the most ornamental, but the largest and most
_valuable of all the Polish varieties. The hen described by Mr.
Brent dwarfed even some Malay hens in the same yard.
We believe the colowr of this variety may be recovered by
breeding from such birds of the kind next mentioned as show
any tendency to black in the crest, and carefully selecting the
darkest crested chickens. Mr. W. B. Tegetmeier did commence
such an experiment, and succeeded perfectly in producing white
chickens with black crests, though they always became more or
less marked with white in subsequent moults. The attempt
was therefore discontinued, though a few years’ longer perse-
verance would undoubtedly have established the strain true to
colour, in accordance with the principles laid down in Chapter
VILL. But the great comparative size, which all accounts agree
oelonged to the old breed, we are afraid is for ever lost.
W3HITE-CRESTED Wuirt.—This breed, and those which
follow, differ from the white-crested black Polands not only in
greater hardihood, but in having a well-developed beard under
the chin, in lieu of wattles. They are large fine birds, and the
crest is finer and more perfect than in most other colours. They —
are also among the best in point of laying. The plumage needs ~
ro description, being pure white throughout.
SILVER SPANGLED.—In this variety the ground colour of the
plumage is a silver white, with well-defined moon-shaped black
spangles. (See “ Feathers,” No. 4). In the cock, the hackle
j K 2
148 DIFFERENT BREEDS OF FOWLS.
feathers are white, edged and tipped with black; in the hen
each hackle feather should have a spangle on the end. Tail
feathers clear white, with a large spangle on the ends. The
spangling on the wing coverts should be large and regular in
both sexes, so as to form é¢wo well-defined bars across each
wing. The proper spangling of the breast is very important,
Many cocks are nearly black on the upper part, which is a
great fault.
The crest feathers are black at the base and tip, with white
between. Crest to be full and regular, showing no vacancy in
the centre. A few white feathers usually appear after the
second moult in the very best bred hens, and in old birds are
not a disqualification, though certainly a fault.
Ear-lobes small and white ; wattles none, being replaced by
a black or spangled beard.
The size of this breed is very good, weight of the cock six
to seven and-a-half pounds ; hens four to five and-a-half pounds.
Besides the moon-shaped spangling, birds are shown with
laced feathers, that is, with an edging of black on the outline
of the feathers, but thicker at the end. This marking when
perfect is of exquisite beauty, and appears at present to secure
most of the prizes. The hens have clear white tails, laced and
spangled with black; but the cocks have generally dark tails,
which takes much from their beauty. A few have, however,
been shown with clear tails like the hens, but appear to find
no favour with the judges, who seem to prefer the darker-
looking birds, inferior in beauty as they nevertheless certainly
are. From such laced birds were derived the celebrated
sebright Bantams.
GoLDEN-SPANGLED.—This breed is similar to the preceding
in the black markings, substituting a rich golden ground for
the silver white. The tail of the cock, however, is dark bay,
the sickles being tipped with black, and the side feathers edged
evenly with the same colour. Like the preceding variety,
POLANDS. : 149
golden-spangled Polands are also very often shown with the
markings in the form of a lacing, and such are just now most
popular.
Burr or CHamois PoLanps are a recent introduction.
This breed resembles the golden-spangled in the colour of the
ground, but the spangles present the anomaly of being white
instead of black. They were first produced, there can be no
doubt, by crossing the golden-spangled with white birds, and
even yet they do not appear to have been thoroughly estab-
lished or bred exactly true to colour. The appearance is very
pretty, and the variety will no doubt become a favourite.
Blue, grey, and cuckoo or speckled Polands are also
occasionally shown, but are evidently either accidental occur-
rences, or the result of cross-breeding, and cannot be recom-
mended even to the fancier.
All the bearded Polands are rather liable to grow up
“ hump-backed,” or “lob-sided” in the body. Of course either
defect is a fatal disqualification.
SULTANS.—This breed was introduced by the well- idee
Miss E. Watts, of Hampstead, and is a very ornamental bird,
differing greatly in appearance from any of the varieties
hitherto named. In size they are rather small, the cocks
weighing only from four to five pounds. They make most
exquisite pets, being very tame, but at the same time brisk and
lively ; and their quaint little ways never fail to afford much
amusement. They appear well adapted to confinement.
The plumage is pure white, crest included, in which they
therefore resemble the white Polands. They differ, however,
very greatly in appearance. Their legs are very short, and
feathered to the toes; the thighs being also abundantly fur-
nished, and vulture-hocked. They are likewise amply muffed
and whiskered round the throat, and the tail of the cock is
remarkably full and flowing. ‘The crest differs from that of
most other Polands, being more erect, and not hiding the eyes.
150 DIFFERENT BREEDS OF FOWLS.
The comb consists of two small spikes in front of the crest.
The legs are also white instead of blue, and the foot has a
fifth toe, like the Dorking fowl. The adult birds appear
hardy.
There is :. breed known as Ptarmigans, which is evidently
a degenerate descendant from some former importation of
Sultans.
Some special precautions are necessary in rearing Polish —
chickens. The prominence in the skull, which supports the
crest, is never completely covered with bone, and is peculiarly
sensitive to injury. On this account Cochins, or other large
heavy hens, should never be employed as mothers. A game hen
will be the best. The young also fledge early and rapidly, and —
usually suffer severely in the process ; they therefore require an
vmple allowance of the most stimulating food, such as hemp-
seed, meat, and bread steeped in ale; and, above all, they must
be kept dry.
Polands have certainly solid merits. They improve in
appearance, at least up to the third year. In a favourable
locality they are most prolific layers, never wanting to sit, and
the flesh is remarkably good. They appear aiso peculiarly
susceptible of attachment to their feeders. And-lastly, they
suffer remarkably little in appearance or condition from
exhibition.
Their great fault is a peculiar tendency to cold and roup—
the white-crested black variety being the most delicate of all.
The dense crest becomes during a shower saturated with water,
and the fowls are thus attacked in the most vital part. No
birds are so affected by bad weather. In exposed or damp
situations they will die off like rotting sheep, and it is hope-
less to expect any return. They can only be kept success-
fully in warm, genial situations, on well-drained ground, with
a chalk or sand sub-soil, and with ample shelter to which
they can resort during showers. In such circumstances they
CREVECEURS. 15].
will do well, and repay the owners by an ample supply of
egos.
Mr. Hewitt cautions Polish breeders against attempting to
seize their birds suddenly. The crest so obscures their vision
that they are taken by surprise, and frequently so terrified as
to die in the hand. They should, therefore, always be first
spoken to, or otherwise made aware of their owner’s approach.
CHAPTER XIX,
rRENCH BREEDS.
SincE the fancy for poultry breeding spread in some degree to
our Gallic neighbours, several remarkable breeds of fowls have
been introduced into England from France, which it will be
convenient to describe in one chapter. They all deserve
especially the careful attention of the mercantile poultry
breeder, possessing as they do in avery high degree the im-
portant points of great weight and excellent quality of flesh,
with a remarkably small proportion of bones and offal. These
characteristics our neighbours have assiduously cultivated with
most marked success, and we cannot avoid remarking yet
again on the results which might have been produced in this
country had more attention been paid to them here, instead
of laying almost exclusive stress upon colour and other fancy
points.
Most of the French breeds have more or less crest, which
naturally places this chapter next to that on the Polish fowls.
it is remarkable also that they all agree in being non-sitters,
or at least incubate but very rarely.
CREVECHURS.—This breed has been the longest known in
England, and is the one most preferred in France for the
DIFFERENT BREEDS OF FOWLS.
152
MAMOTARAD
——
—————
CREVECC:URS. 153°
quantity and quality of its flesh. The full-grown cock will not
unfrequently weigh 10 pounds, but 7$ to 8 pounds is a good -
average. :
In form the Créve is very full and compact, and the legs
are exceedingly short, especially in the hens, which appear
almost as if they were creeping about on the ground. In
accordance with this conformation, their motions are very
quiet and deliberate, and they appear the most contente:
in confinement of any fowls we know. They do not sit.
- or very rarely, and are tolerable layers of very large white
eggs. |
The comb is in the form of two well-developed horns,
surmounted by a large black crest, and giving the bird a
decidedly “diabolical” appearance. Wattles full, and, like the
comb, a very dark red. The throat is also furnished with
ample whiskers and beard.
Plumage mostly black, but in the largest and finest bird:
not unfrequently mixed with gold or straw on the hackle and
saddle. Which is to be preferred will depend upon circum-
stances. Judges at exhibitions always prefer a pure black all
over ; and if the object be to obtain prizes, such birds must
of course be selected both for breeding and show purposes ;
at the same time we should fail in our duty were we not
distinctly to record our opinion that such a choice is most
unfortunate, as the golden-plumaged birds are generally by far
the largest and finest specimens. It should be remembered
that the French have mainly brought these breeds to perfection
by seeking first the useful qualities, and if our “ feather-breed-
ing” propensities be applied to them, we much fear that unt.
formity will only be attained at the price of the deterioration
of the strain in size and real value.
The merits of the Créve consist in its edible qualities, early
maturity, the facility with which it can be both kept and
reared in confinement, and the fine large size of its eggs. The
154 DIFFERENT BREEDS OF FOWLS.
hen is, however, only a moderate layer, and the eggs are often
sterile, while the breed is rather delicate in this country, being
subject to roup, gapes, and throat diseases. This delicacy of
constitution appears to improve somewhat as the fowls get
acclimatised, and we should, therefore, recommend good English-
bred rather than imported birds. Altogether, we do not recom-
mend the Créve as a good breed for general domestic purposes ;
but it is certainly a splendid fowl for either table or market,
and as such, especially on a large scale, in favourable localities,
well repay the breeder.
Our engraving was drawn in France from remarkably good
and perfect specimens.
La Fuicnz—In appearance this breed resembles the
Spanish, from which we believe it to have been at least
partly derived. It exceeds that breed, however, in size, the
cock often weighing from eight to even ten pounds. Both
sexes have a large, long body, standing on long and powerful
legs, and always weighing more than it appears, on account
of the dense and close-fitting plumage. The legs are slate-
colour, turning with age to a leaden grey. ‘The plumage
resembles the Spanish, being a dense black with green reflec-
tions.
The look of the head is peculiar, the comb being not only
two-horned, much like the Crévecceur, near the top of the
head, but also appearing in the form of two little studs or
points just in front of the nostrils. The head used to be sur-
mounted by a rudimentary black crest, but English fanciers
very soon bred this out, and the presence of crest 1s now con_
sidered a disqualification at all good shows. The wattles are
very long and pendulous, of a brilliant red colour, like the
comb. The ear-lobes are dead white, like the Spanish, and
exceedingly developed, meeting under the neck in good speci-
mens. In fact, no breed could show stronger traces of its
Spanish origin.
LA FLECHE 155>
The appearance of the La Fléche fowl is very bold and in-
telligent, and its habits active and lively ; at the same time it
does not appear to thrive well in our climate. The hen is an
excellent layer of very large white eggs, and does not sit. The
v ~ ——=—
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LAVIEs bees, - eee
Ta Fleche Cockerel.
flesh is excellent, and the fine white transparent skin makes a
very favourable appearance on the table, which is only marred
by the dark legs. The breed is, however, very delicate, and
does not lay well in winter, except in favourable circumstances.
Altogether, it is decidedly less suitable than the preceding for
156 DIFFERENT BREEDS OF FOWLS.
domestic purposes, but still most valuable as a table fowl. As ~
an egg producer, it is as nearly as possible similar to the
Spanish, not only in the size and number of the eggs, but the
seasons and circumstances in which they may be expected. In
La Fieche Pullet.
juiciness and flavour the flesh approaches nearer to that of the
Game Fowl than any other breed we know.
The cocks suffer much from leg weakness and disease of the
knee-joint, and do not bear the fatigue and excitement of
exhibition so well as most fowls. They require, therefore,
special care, and the moderate use of stimulants.
Hovupans.—This fowl in many respects resembles the Dork-
HOUDANS. 157
ing, and Dorking blood has evidently assisted in its formation.
We believe that a cross between the latter and a white Poland
would not be very wide of the mark, Houdans have the size
deep compact body; short legs, and fifth toe of the Dorking,
\ ss <
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RO le NSS a eS RAS pt ae s Ka eee
Houdan Cock,
which in form they closely resemble, but with much less offal
and smaller bones. The plumage varies considerably, but is
most usually white, with large black spangles, the size of a
shilling in many specimens. We should certainly like to see
the spangling reduced in size of the markings, but sincerely
hope this will not be sought at the expense of weight, in which
158 DIFFERENT BREEDS OF FOWLS.
the Houdan is pre-eminent among the French breeds. We feet
certain that by breeding for this more useful quality the fowi
may be reared to a greater weight than even the coloured
Dorking; we have ourselves seen hens which weighed ten
pounds, but such a size is not common, and very small speci-
Houdan Hen.
mens are more often seen at exhibitions than of the other
French varieties.
The head should be surmounted by a good Polish crest of
black and white feathers. The wattles are pendent and well
developed, and the comb is the most peculiar in formation of all
the French breeds, resembling, as has been said, the two leaves
of a book opened, with a long strawberry in the centre ; in the
hen it should be very small and rudimentary.
Imported Houdans frequently want the fifth toe, evidently
159 |
BREDA OR GUELDRES.
160 DIFFERENT BREEDS OF FOWLS.
derived from the Dorking ; and it might at this early period be
easily bred out. We cannot but express our regret this should
not be done, regarding it, as we do, not only as an eyesore, but
in our opinion more or less connected with the diseased foot of
' the Dorking fowl. The aim of fanciers, however, seems to
be to ensure the additional toe by careful selection, and in a few
years it will be established as an indelible feature.
With respect to the merits of Houdans, we have no hesita-
tion in pronouncing them one of the most valuable breeds ever
introduced into this country ; and in this judgment we are fully
corroborated by Mr. F. H. Schroder, of the National Poultry
Company, who expressed to us his strong opinion that in
general usefulness Houdans surpassed all the French varieties,
to which the company devote their principal attention. We
have in this breed the size, form, and quality of the Dorking,
with earlier maturity. The hen is a most prolific layer of good-
sized eggs, which will almost invariably be found fertile—a point
the Dorking is very deficient in, as all prize breeders know to
their cost. The chickens feather very rapidly and early, but
are nevertheless exceedingly hardy, perhaps more so than any
except Cochins or Brahmas, and are therefore easily reared with
little loss. They are emphatically the fowl for a farmer, and
will yield an ample profit on good feeding, both in eggs and flesh.
Almost their only drawback is their refusal to incubate.
Many, however, will consider this an advantage. The bird will
bear a moderate amount of confinement well, but in this respect
is not quite equal to the Crévecceur.
BREDA OR GUELDRES.—This fowl is of exceedingly well-
proportioned shape, with a wide, full, prominent breast.
The head carries a small top-knot, and surmounts a rather
short, thick neck. The comb is very peculiar, being hollowed
or depressed instead of projecting, which gives to the head a
most singular expression. Cheeks and ear-lobes red ; wattles
ditto, and in the cock very long and pendulous.
LA BRESSE. 161
The thighs are well furnished and vulture-hocked, and the
shanks of the legs feathered to the toes, though not very heavily.
The plumage varies, black, white, and cuckoo or mottled, being
most seen. The cuckoo-coioured are known exclusively by
the name of “Gueldres,” and the black bear chiefly the name
of Bredas; but it is much to be desired that one name should
be given to the whole class, with simply a prefix to denote the
colour. We preter ourselves the black variety, the plumage of
which is beautifully deep and rich in tone, with a bronze lustre ;
but Mr. F. Schroder, who thinks highly of the breed, prefers
the cuckoo or Gueldres fowl. This is quite matter of fancy, all
the colours being alike in economic qualities.
The flesh is excellent and tolerably plentiful, very large
cocks weighing as much as eight or nine pounds. They are
very good layers, and the eggs are large ; like the other French
breeds, the hens do not sit. The chickens are hardy, and the
breed is decidedly useful and well adapted to the English climate.
Our illustration is drawn from a very good pair of the Black
or Breda variety. |
La Bresse.—This fowl is hardy and large, but we cannot,
at present at least, consider it as a distinct or established breed.
The birds are al/ colours without distinction, presenting exactly
the appearance of very large and fine barn-door or cross-bred
fowls ; and we believe that it is, in fact, no breed, but a mix-
ture of fine specimens of different races. A few years’ breeding
in England will decide this, and may possibly produce some
uniformity in colour. At present we can only say that the
shape and size should be as nearly as possible that of the Grey
Dorking, while the colour may be anything. Of course, in an
exhibition pen the two hens must match. Mr. Schroder com-
mended the La Bresse fowl to us as pre-eminent for its early
maturity and fattening qualities, and we should consider it a
valuable addition to our farm-yard stock. By the fancier it
will be little prized.
I
162 DIFFERENT BREEDS OF FOWLS.
{t will be seen that the French breeds are eminently table
fowls; and it is worthy of remark that by breeding for edible
qualities, without paying over-much attention to feather or other
fancy points, our neighbours have succeeded in producing birds
far superior to any English breed—we will not say in quality, so
long as Game and Dorking are left us—-but in smallness of bone
and offal. We should hope that the lesson may not be lost
wpon our breeders, and that poultry committees may be led to
afford somewhat more encouragement than they have hitherto
done to the cultivation of size and general proportion, with a
view to the table, as distinguished from mere artificial or fancy
qualities.
Of all the French breeds we should ourselves give the first
rank to the Houdan, on account of its great hardihood and
plentiful production of eggs. Next in value we would place
Gueldres and La Fléche. The Créves, beautifully heavy birds
as they are, we consider too delicate in our climate ever to
become a general favourite. Others, however, would place them
first ; and as we have endeavoured to state fairly all points
bearing on the subject, we must leave the reader to form his
own judgment and make his own comparison. One thing is
certain, that all these fowls are composite—are artificially
created ; and it would be well if a little more enterprising
experiment in this direction were made by English breeders,
CHAPTER XX,
' BANTAMS.
‘THERE is not the slightest reason for supposing that any of the
diminutive fowls known as Bantams are descended from an
original wild stock. They are in many cases the exact
counterparts of ordinary domestic breeds, carefu'ly dwarted
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BLACK AND SEBRIGHT BANTAMS.
BANTAMS. 163
and perfected by the art of man; and even where this is not
so, the process by which they were produced is occasionally
on record. They are, in fact, more than any other class,
“artificial fowls,’ and their attractiveness consists rather in
their beauty than in any economic value. We can only
enumerate and give descriptions of the principal varieties, as
drawn up under the able supervision of the Rev. G. 8. Cruwys,
of Tiverton, long celebrated for his success as an exhibitor and
breeder of these beautiful birds. |
SEBRIGHTS.—Cock not to exceed twenty, and hen sixteen
ounces. For exhibition still less is preferable, but not for
breeding. Carriage of the cock, the most conceited it is pos-
sible to conceive of; head thrown back till it touches the
nearly upright tail; wings drooping halfway down the legs;
motions restless and lively, always strutting about as if seeking
for antagonists. The bird is, in fact, “game to the back-
bone,” and will attack the largest fowl with the utmost
impudence.
Plumage close and compact, and every feather laced with
black all round the edge. The shoulder and tail coverts are
the parts most likely to be faulty in this ; but in first-class birds
every single feather must be properly edged right up to the
head. This part usually appears darker from the smaller
size of the feathers; but the nearer the head is to the
rest of the body in colour the better. The only exceptions
allowable in the lacing are on the primary quills or flight-
feathers of the wings, which should have a clear ground, and
be only tipped with black. The tail feathers ought to be laced,
and in the hen must be so; but in the cock this is rather rare.
In his case a clear ground colour throughout, nicely tipped
with black, may be allowed to pass instead.
The cock must be perfectly hen-feathered throughout, his
tail not only square and straight, without sickles, but the neck
and saddle-hackles resembling those of the hen. Mr. Hewitt,
L 2
164 DIFFERENT BREEDS OF FOWLS.
however, a2 most eminent authority on this breed, remarke
‘that while this is imperative for exhibition, he has always
found such cocks nearly or quite sterile, probably in con-
sequence of the long interbreeding necessary to maintain the
strain in perfection. He recommends, therefore, that a cock
for breeding should show a moderate approach to sickle-feather-
ing, when the eggs will become productive.
The comb should be a perfect rose, with a neat spike
behind, pointing rather upward, free from any depression, and
rather livid in colour. Face round the eye rather dark. Hye
itself a sparkling dark red. The ear is supposed to be white,
but Mr. Hewitt remarks that he never found it so without a
great falling off in the lacing of the plumage, and a bluish
tinge is as near an approach to it as can be safely obtained.
Bill slate-coloured ; legs blue and clean.
There are two varieties. In the gold-laced the ground
colour is a rich golden yellow. In the silver-laced, a pure
white. In both cases the ground must be perfectly clear and
unsullied, varied only by the clear black line round each
feather, which constitutes the lacing. (See plate of “Feathers,”
No. 2.) Lately the Silver Sebrights have shown a decided
golden tinge, which greatly mars their beauty, and which may
have arisen from an opinion frequently expressed by a well-
known breeder, that the clearest birds were bred from a cross
between the gold and silver-laced. If this be the case, the
sooner such an opinion is exploded the better, as it has already
half ruined the beautiful silver breed.
With respect to the breeding of Sebrights, Mr. Hewitt
makes two further remarks. First, that although at three
years old the birds become more or less grizzled with white,
and therefore greatly deteriorated for exhibition, the stock then
produced from them is frequently far superior ; and secondly,
strange as the fact may seem, that better marked birds are
usually obtained by mating a heavily-laced cock with a hen
BANTAMS. 165
scarcely sufficiently marked, than when both parents are
perfect in their plumage.
GameE.—In Game Bantams the plumage is precisely similax
to the corresponding varieties of the Game fowl, from which
they were undoubtedly obtained by long interbreeding, and
continually selecting the smallest specimens, occasionally,
perhaps, crossing with a Bantam to expedite the process. The
carriage and form must also be similar, and the drooping wing,
so common in other Bantams, would infallibly disqualify a pen
of Game.
In courage and “bottom” Game Bantams are not behind
their larger relatives. In constitution they are the hardiest of
all Bantam breeds.
In weight the cock must not exceed one and a half pounds,
or the hen twenty ounces.
Biack.—This is at present one of the most popular Bantam
classes. The plumage is a uniform black, with no trace of rust,
or any other colour, and, in the cock, with a bright lustre like
that of the Spanish fowl. Tail of the cock full and well
arched ; legs short, dark blue or black in colour, and perfectly
clean. Comb a bright red rose. Lar-lobes white; face red,
in the latter points resembling the Minorca fowl. Cock not
to exceed twenty, hen eighteen ounces.
Black feather-legged Bantams have now and then been
shown, but never yet established a footing. Fashion changes,
however; and novelties being now much sought after, we are
inclined to believe that a good feather-legged black-breed would
speedily become a favourite.
Wuitr.—tThis breed should be as small as possible, never
exceeding two pounds per pair. Except that the legs are
white and delicate, all other points are similar to the Black
Bantam, changing the colour of the plumage from black to a
spotless white. It should, however, be remembered that while
the white ear-lobe is required by mosé judges, as in the black
variety, there are some who refer a red, and this latter wa
166 DIFFERENT BREEDS OF FOWLS.
must express our own decided opinion is much the smartest
looking, and harmonises better with the white plumage. The
most usual fault is a yellowish colour in the cock’s saddle. A
single comb is, of course, fatal.
A very pretty feather-legged White Bantam is not un-
frequently seen, and, though long neglected, appears to be
coming into fashion again. They are usually rather too large,
and attention will have to be paid to this particular if the
breed is to become popular.
NAnxKIN:—This is one of the old breeds of Bantams, and at
one time nearly disappeared, but attempts have been recently
made to re-introduce it. The ground colour is a pale orange
yellow, usually with a little pencilling on the hackle. ‘The
best tail, to our fancy, is a pure black, with the coverts slightly
bronzed. The comb is rose; and the dark legs should be
perfectly clean.
Pexin oR Cocuin Bantams.—This most remarkable of al!
Bantam breeds has only been introduced a few years, the
original progenitors having been stolen from the Summer
Palace at Pekin during the Chinese war. They were first
shown in 1863. They exactly resemble Buff Cochins in colour
and form, possessing the feather-leg, abundant fluff, and all the
other characteristics of the parent breed in full perfection, and
presenting a most singular appearance. They are not yet
common, and the interbreeding necessitated by only one origi-
nal stock existing, has caused much sterility and constitutional
weakness. The strongest birds have been bred by crossing
with other feather-legged Bantams to introduce fresh blood,
and then breeding back to the pure strain. Pekin Bantams
are very tame, and make excellent pets.
JAPANESE.—This is the only addition to our poultry-yards
yet imported from Japan, though we should hope yet to receive
from that country some accessions also to our larger kinds. The
Japanese Bantam is very short-legged, and differs from most of
the older varieties in having a very large single comb. The
THE “VARIOUS” CLASS. 167
colour varies. They are often shown mottied or cuckoo-
coloured, but what we like best is a pure white body with
glossy, jet-black tail.
Bantam chickens require a little more animal food than
other fowls, and, for a week or two, rather extra care to keep
them dry. After that they are reared as easily as other fowls,
and should indeed be rather scantily fed to keep down the size.
The hens are good mothers, and are often employed to rear
small game; and are not bad layers, if the eggs were only
larger. We believe them, however, to produce quite as much
for their food as ordinary breeds. But their chief use is in the
garden, where they eat many slugs and insects, with very little
damage. On this account they may be usefully and profitably
kept where a separate poultry-yard is found impracticable. We
_ should prefer the Game variety, as being hardiest; and, being
good foragers, five or six of these may be kept in a garden for
almost nothing, requiring only a house two feet square to roost
and lay in. |
Bantam eggs are the very thing to tempt the appetite of
an invalid, and are just nicely cooked by pouring boiling water
over them upon the breakfast-table.
CHAPTER XXI.
2
THE “VARIOUS” CLASS.
Unper this heading we propose to describe, shortly, the principal
breeds of poultry which usually appear in the class “for any
other variety” at our shows, but have never established their
claim to a special class of their own. For the most part these
breeds have little economic value, but are too well marked in
their characteristics to be entirely passed by.
Dumprss, ok Creepers.—This is probably the most useful
variety of any mentioned in this chapter, and under various
names, such as Go Laighs and Bakies, has long been knowa
168 DIFFERENT BREEDS OF FOWLS,
and valued in Scotland, though never popular in this country.
The principal characteristic is the extreme shortness of the
shank, or leg bone, which should not exceed two inches from
the hock joint to the ground. In other respects they most
resemble Dorkings, lacking, however, the fifth toe, and being
far more hardy than that variety. The hens are good layers of
rather large eggs, and as mothers cannot be surpassed. The
plumage is generally an irregular speckle, and it is difficult to
get them any uniform colour. The cock should weigh six or
seven and the hen five or six pounds.
Dumpies certainly deserve to be better known. They have
no particular faults, and, combining as they do very fair laying
with great hardiness and first-class edible qualities, they must
be considered decidedly profitable fowls. Their extreme short-
ness of leg also points out their value as a cross to correct the
“ stiltiness” of some of our larger breeds, whilst the white-
ness and quality of the flesh would be improved at the same
time.
Repcars.—This must also be regarded as a profitable fowl.
It is a kind of Golden-spangled Hamburgh, with the difference
of being almost as large as a Dorking, and having the rose
comb most prodigiously developed, that of the cock being often
three inches across, and too heavy to stand upright. They
cannot therefore be regarded as ornamental, which is probably
the reason they do not meet with much general approval, being
moreover often dark on the breast, and far inferior to the
Hamburghs in beauty of marking. But they are enormous
layers, not t6 be surpassed by any variety; and, with the
advantage of a large, plump body, we must pronounce them to
be in economic value equal to any we know. They are hardy
and easily reared, but not often met with except in York-
shire, whence they should be procured if a good stock is
desired,
Sitxy, or Necro Fowzs.—This breed possesses two distinct
peculiarities. The webs of the feathers have no adhesion, and
SILKY FOWLS. 169
the plumage is therefore “silky,” or consisting of a number of
single filaments, which makes the bird appear much larger than
it really is, the actual weight of the cock being generally under
three pounds, and of the hen about two pounds. The colour is
usually pure white, but other colours are occasionally seen. The
second peculiarity is the dark tint of the bones and skin, from
which the name of “negro” fowls is derived. The skin is ofa
very dark viclet colour, approaching to black, even the comb and
wattles being a dull dark purple. The bones also are covered
with a nearly black membrane, which makes the fowl anything
but pleasant to look at upon the table; but if the natural
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Silky Fowls.
repugnance to this can be overcome, the meat itself is white,
and very good eating, indeed superior to that of most other
breeds. |
The plumage is often so excessively developed as to give
the birds a most grotesque appearance. Our illustration is not
in the least exaggerated, and is a good representation of many
specimens of the breed.
170 DIFFERENT BREEDS OF FOWLS.
The comb varies in shape; but a Malay comb is best.
There is generally a small crest on the top of the head. The
legs are mostly well feathered to the ground, and often have
five toes ; but neither point is universal.
The sole value of the Silky Fowl is as a mother to Bantam, -
or other small and delicate chickens, such as pheasants or
partridges. For such purposes they are unequalled, the loose
long plumage affording the most perfect shelter possible. They
are, of course, peculiarly susceptible to cold or wet, and have
no other value than that stated, except from their singular and
not unornamental appearance.
The Emu, or Strxy CocuIn is an occasional sport fut the
ordinary Cochin fowl. The plumage resembles that of the
preceding variety ; but in every other point the fowl is a true-
bred Cochin. The loose feathering being no real protection
from wet, this breed, like the other, is very delicate in our
climate. .
FRizzLED Fowus present a most remarkable appearance,
every feather in good specimens being curved, or turned back
from the body, so as to show a portion of the under side, like
the curved feathers in the tail of a common drake. The colour
of the plumage is generally white, with single combs; but
double combs and various colours are also seen.
Frizzled fowls are, as might be supposed, exceedingly deli-
cate, and most uncertain layers. The flesh is also inferior, and
they have therefore no economic value, whilst they cannot even
be termed ornamental. Their only recommendation is their
singularity, in which certainly it would be very hard to surpass
them.
RumpPiess Fow.s are of various colours, the only essential
characteristic being the absolute want of a tail, or of any
approach to one. It is, indeed, exceedingly difficult to breed
any particular colour, as few persons have interest in the breed —
sufficient to persevere long enough for securing uniformity. The
handsomest are white: black also looks well ; but speckled are
171
BARN DOOR.
‘£000 NYVE
72 DIFFERENT BREEDS OF FOWLS.
most common. The size also varies very much, ranging from
three to seven pounds each.
In this variety not only are the tail feathers absent, but
the caudal vertebre are either wanting altogether, or only
rudimentary. The hens are usually very fair layers, sitters, |
and mothers, and of average quality for the table; the eggs,
however, are very apt te prove sterile. On the whole, the
breed has few decided faults, and is hardy ; the only reason, we
suppose, that it is not generally bred, being that birds certainly
look handsomer with a tail than without one.
Russtans.—This breed is mostly kept in Scotland. It is
decidedly a “rough-looking” fowl, being ornamented with
tufts of feathers on each jaw, and an abundant beard under the
chin. The colour is generally white or buff; but black is also
seen, with mixed colours also ; the most valuable are spangled
like Hamburghs. On the whole, this is a good useful fowl, the
flesh being satisfactory, whilst the hens are good layers and
rather small eaters. The breed is hardy.
Other fowls are occasionally shown, but do not require
special notice, and we believe are very often mere accidental
offshoots, or crosses, from well-known breeds. Some few, such
as Rangoons and Chittagongs, are evidently chiefly Malay in
their parentage ; but fowls are constantly shown in the class
for “any other distinct varieties” which would defy any
attempt to describe their origin. When the parentage is
evident, the principal value of such specimens is to show the
effect of crossing, in which respect they are often useful. This
part of poultry-breeding is too much neglected. By it in a
great measure has all other agricultural stock been brought
to its present perfection; and when steady effort shall be
made to combine the qualities of some of our best varieties,
establishing the strain afterwards by careful selection, we
believe we shall have a breed of fowls which in size, prolificacy,
and edible qualities united, will surpass any kind hitherto
known.
173
AMERICAN FOWLS
‘SINCE the early editions of this Work were published, several
breeds have been introduced into England from America. They
-are all of the “useful” type, rather than the ornamental; but
one of them, at least, is rapidly becoming a favourite, and an
“ American” class at shows is almost always well filled.
DomInIQUES are probably one of the oldest varieties, being
only a fixed type of those “ Cuckoo” fowls which have always
been such favourites with hen-wives. They resemble, in fact,
the Cuckoo-coloured fowls known as Scotch Greys, with the
exception of having rose-combs and yellow legs. They are
plump and tender on the table, and capital layers, and might
make a valuable cross for the Cuckoo Dorking. They are, in
our opinion, never likely to make a popular variety for showing ;
but we know several who have kept them for their merely
useful qualities, and in no one case has there been disappoint-
ment in this respect.
LecHorys much resemble in body a small Spanish fowl,
having the same large combs (upright in the cocks and falling
over in the hens). They have, however, red faces like
Minoreas, with a white deaf-ear much smaller than those of
Spanish, and all the varieties have bright yellow legs. There
are White, Cuckoo-coloured or Dominique, and Brown breeds,
the latter the same colour in both sexes as our Black-breasted
Red Games. All are hardy, and the most astonishing layers
we know, averaging over 200 eggs per annum in many cases.
The colours are about alike in economic value: in America the
174 DIFFERENT BREEDS OF FOWLS.
Brown Leghorns are much the most popular, and realise high
prices ; but in England, so far, the White variety has met with
by far the most cordial reception. The Leghorn was undoubt-
edly imported from the Mediterranean, and its extreme hardi-
ness is therefore remarkable. The only mishap to which it is
subject is the-large comb becoming frost-bitten, which many —
Americans guard against by dubbing. It is a non-sitting
breed, and lays the largest egg for its size of any fowl we know.
Tts economic value may be described as that of a Hamburgh, but
laying a much larger egg, besides being—what the Hamburgh
is not—well adapted for confinement.
PiymoutH Rocks are apparently only a cross between
Dominiques and Cochins. They nearly resemble Cuckoo Cochins
in all but having clean legs; and we have seen traces of
feather which make this distinction doubtful. We cannot
speak very highly of this variety as yet, as it appears to breed
with little certainty, and to be far from a good layer. Even in
America this breed has never become extensively popular, and
can only be recommended to those who desire a large bird cf
the Asiatic type without the accompaniment of leg-feather.
TURKEYS, ORNAMENTAL POULTRY, AND
WATERFOWL
—
CHAPTER XXII.
TURKEYS. GUINEA-FOWL. PEA-FOWL.
TuRKEYSs.—The most opposite opinions have been expressed by
- different breeders as to whether or not the rearing of turkeys
in England can be made profitable ; and the general judgment
we are bound to say, seems to be that they can barely be made
to repay the cost of their food. There are not wanting, how-
ever, those who from their own experience maintain the
contrary ; and we believe that where the balance-sheet is
unsatisfactory, the cause will generally be found in heavy losses
from want of care. The usual mortality in turkey chicks is
tremendous, and quite sufficient to eat up any possible amount
of profit ; but there are many persons who for years have
reared every chick; and, under these circumstances, they will
yield a very fair return.
Without depending upon any one single breeder, we have
taken much pains to gather, from the best authorities, the
essentials of such successful management ; and wherever our
directions shall be found to differ from others previously pub-
lished, the reader may rely with confidence that the treatment
given is such as has been thoroughly tested and proved to give
the best results.
The first main point to remember is, that for about the
176 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL.
first six weeks or two months the turkey chicks are excessively
delicate, and that the very slightest shower, even in warm
weather, will often carry off half of a large brood. When
about two months old, however, the red naked protuberances
about the neck and throat begin to appear, and as soon ag
these are fairly developed, the chicks become poulis, and are
soon hardier than any other fowl, braving any weather with —
impunity.
It is therefore well worth while, and absolutely necessarv
to pecuniary success, to provide special shelter for the young
broods during the critical period, ordinary poultry accommo-
dation being insufficient. ven damp ground is so fatal that
a boarded floor is advisable. When any number are to be
reared—and we certainly cannot recommend for profit the
rearing of turkeys on a small scale—we should advise the
erection of either a very spacious shed, floored with plank, or a
large building of one storey high, to be devoted entirely during
the season to the turkey stock. Of course, by a building we
mean a mere shell of four bare walls, well roofed, and well
lighted. With shelter of this kind there hardly need be a
chick lost, except from accident.
Tt has been stated by many that the number of hens allowed
to a turkey cock may be unlimited; and it certainly does appear
indisputable that one visit to the cock is sufficieit to render
fertile all the eggs laid by a turkey.hen. The best breeders,
however, affirm that as the number of hens allowed to one
bird approaches a score, the chicks show falling off in consti-
tution ; and the number ought therefore to be limited to twelve
or fifteen—quite enough brood stock for even a large establish-
ment. The turkey cock may be used for breeding at two
years old, and the hen at twelve months, but are not in their
prime till a year older. They will be first-class breeding stock,
as a rule, for at least two years later, and many cocks in
particular will breed splendid chickens for considerably longer;
: TURKEYS. 177
a good bird should not therefore be discarded till his progeny
show symptoms of degeneracy.
The size of the hens is of special importance, much more
- than that of the cock, in whom good shape, strength, and spirit
are Of more value, if combined with a fair good size.
The turkey-hen generally lays about eighteen eggs—some-
times only ten or a dozen, and when each egg has been taken
away when laid, it may be more. We once heard of ninety
egos being laid by a turkey-hen, but can scarcely credit such a
statement. A very good plan is to give a turkey’s first seven
eggs to a common hen—dquite as many as she can cover—when
there will be generally just abous enough laid subsequently to
be hatched by the turkey herself The best time to hatch the
ehicks out is in the months of May and June, or even July;
~ and all eggs set should be marked, as the turkey often lays
several after commencing incubation.
Ima state of nature, the turkey-cock is constantly seeking
to destroy both the eggs and chickens, which the female as
sedulously endeavours to conceal from him. There is generally
more or less of the same disposition when domesticated, and,
_ when it appears, it must be carefully provided against; but the
behaviour of very many cocks is quite unexceptionable ; and
as such a quiet disposition saves a great deal of. trouble, it is
always worth while to ascertain the character of the cock of the
year in this respect. If he be friendly to the chicks and sitting
hens, he may be left at large; if otherwise, he must be kept
away.
The turkey-hen is very prudish, but gives scarcely any
trouble while sitting. She sits so constantly that it is needful
to remove her daily from her nest to feed, or she would
absolutely starve. Nevertheless, when absent she is apt to be
forgetful, and therefore, if allowed to range at liberty, care
should be taken that she returns in time—twenty minutes. A
better plan, however, is to let her have her liberty only in a
Mi
178 TURKEYS, ORNAMENTAL POULTRY, AND WATER-FOWL.
confined run of grass. Besides her daily feed, a water vessel
and some soft food should be always within her reach. No
one must visit the hatching-house but the regular attendant,
or the hens will get startled, and probably break many eggs,
which easily happens, from the great weight of the birds.
Many have alleged that the turkey sits thirty-one days.
This is an error. The chicks break the shell from the twenty-
sixth to the twenty-ninth day, scarcely ever later. The day
but one before the hatching is expected, the hen should be
plentifully fed, the nest cleaned of any dung or feathers during
her absence, and an ample supply of food and water placed
where she can reach it, as she must not again be disturbed till
the chicks are out. In dry weather, if the nest be in a dry
place, the eggs will have been daily sprinkled as described in
Chapter I[V. With these precautions, there will rarely fail to
be a good hatch.
The egg-shells may be cleared away after hatching has pro-
ceeded some hours, but the chicks should never be taken away
_ from the hen, and never be forced to eat. The latter practice is
very general, as turkey chicks are very stupid, and do not
seem to know how to peck. But a much better plan is to put
two ordinary hen’s eggs under the turkey, five or six days after
she began to sit, which will then hatch about the same time as —
her own, and the little chickens will teach the young turkeys,
quite soon enough, what they should do. Water or milk may
be given, however, by dipping the tips of the finger or a camel-
hair pencil in the fluid, and applying it to the end of their
beaks.
The usual feeding is oatmeal and bread-crumbs, mixed with
boiled nettles. Such food is not good, as turkey chickens for a
few weeks have a great tendency to diarrheea, which the
oatmeal rather increases, and the result is a weakening of the
avstem, and frequently many deaths. The very best feeding at
first—say for 3 week—is hard-boiled eggs, chopped small,
TURKEYS. 7179
mixed with nothing but minced dandelion. With regard to the
choice of this herb, Mr. Trotter—who was the first to study
turkey treatment rationally—and after him many others, have
observed that, when at liberty, the young birds invariably choose
the dandelion before all other green food, and it probably serves
to keep the bowels in proper order. When dandelions cannot
be obtained—and it is well worth while to grow them where
turkeys are reared—boiled nettles chopped fine are perhaps the
best substitute.
At the end of a week or ten days some bread-crumbs and
barley-meal may gradually be added to the egg, which may be
by degrees lessened, until quite discontinued at the end of three
weeks. About this time, a portion of boiled potato forms an
excellent addition to the food, and by degrees some small grain
may be added also—in fact, assimilating the diet very much to
that of other poultry. Curds also are excellent as a portion of
the dietary, but must be squeezed very dry before they are
given. They are easiest prepared by adding a pinch of alum
to a quart of milk slightly warmed.
By this feeding, the little chicks will get well through their
first great danger—the tendency to diarrhea already alluded to ;
and the cost of the egg will be repaid by the extra number
reared.
The second peril to be guarded against is cold and damp: a
wetting is absolutely fatal. The chicks should be kept entirely
under the shed, on a board floor kept scrupulously clean and
nicely sanded, except during settled sunny weather, when they
may be allowed a little liberty on the grass, after the dew is
quite dry. But in cold or windy weather, however fine, they
must be kept in the shed, and well screened from the wind. If
there be a one-storey building, their best place will be the top
floor, the bottom being devoted to the sitting hens and other
adult stock. Their water also must be so supplied that they
cannot wet themselves by any possibility ; and these precau-
u 2
180 TURKEYS, ORNAMENTAL POULTRY, AND WATER-FOWL.
tions must be continued till they are nine or ten weeks old,
when they will begin to “put out the red,” as it is called, or to
develop the singular red excrescences on the neck so charac-
teristic of the turkey breed. This process will last some little
time, and when completed the birds will be pretty fully fledged.
They are now hardy, but must not be too suddenly exposed to
rain or cold winds. Take some reasonable care of them for a
while longer, and very soon they will have become the hardiest
birds known in the poultry-yard, braving with impunity the
fiercest storms, and even preferring, if permitted, to roost on
high trees through the depth of winter. In fact, turkeys will
rarely roost in a fowl-house ; and a very high open shed should
therefore be provided—the higher the better—the perches being
placed as high as possible. They might be left to their natural
inclination with perfect safety so far as their general health is
concerned ; but in very severe weather their feet, if roosting on
xxposed trees, are apt to become frost-bitten. __
To attain great size, animal food and good feeding generally
must be supplied from the first. By this means astonishing
weights have been attained ; we knew of a cock which weighed
very nearly forty pounds, and a full-grown bird much less than
thirty would stand little chance at a good show. We do not
say that such weights are profitable—we believe the contrary—
but we do contend that fair good feeding, leading to fair good
size, is the only way to extract profit from poultry of any kind.
The ordinary domestic Turkey is of two kinds—the Norfolk
(black all over) and the Cambridge. The latter is of all colours
—the best, to our fancy, being a dark copper bronze ; but fawn
colour and pure white are often seen, as are also variegated
birds, which occasionally present a very magnificent appearance.
| The white variety is most delicate and difficult to rear of all,
but the dark Cambridge takes most prizes, and usually attains
the greatest size.
We cannot here go into the question of the origin of the
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GUINEA-FOWL. * 281
domestic Turkey, or give any detailed account of the wild
varieties. We can only avow our belief that a cross with the
_ well-known American wild bird greatly improves the stamina
of the young chickens, and, wherever possible, should be em-
ployed. The two races closely resemble each other, even if they
-are not the same; and in such cases “ wild blood” is of great
service. We must also allude to the surpassing beauty of the
celebrated wild Honduras breed, and express a hope that it may
yet be made a permanent addition to English stock. In this
magnificent bird are seen in the greatest brilliancy all the
colours of the rainbow, whilst in size and edible qualities it is
little if at all inferior to its more sober-looking relatives. That
it can be domesticated there is not the slightest doubt; and
although sufficient have never yet been imported to establish
the breed in Europe, we hope yet to see English yards tenanted
by a bird which combines first-class merit as a table fowl, with
a really Oriental splendour.
GUINEA-FOWL.—This bird, called also the Gallina and
Pintado, mates in pairs, and an equal number of males and
females must therefore be provided to prevent disappointment.
There appear to be ten or twelve wild varieties, but only one
has been domesticated in this country.
To commence breeding Guinea-fowls, it is needful to pro-
cure some eggs and set them under a common hen; for if old
birds be purchased they will wander off for miles as soon as
they are set at liberty, and never return; indeed, no fowl gives
so much trouble from its wandering habits. If hatched in the
poultry-yard, however, and regularly fed, they will remain ; but
~must always have one meal regularly at night, or they will
scarcely ever roost at-home. Nothing, however, will persuade
them to sleep in the fowl-house, and they usually roost in the
lower branches of a tree.
The hen lays pretty freely from May or June to about
August. She is a very shy bird, and if eggs are taken from
182 TURKEYS, ORNAMENTAL POULTRY, AND WATER-FOWL.
her nest with her knowledge, will forsake it altogether, and
seek another, which she conceals with the most sedulous care. ©
A few should therefore always be left, and the nest never be
visited when she is in sight. It is best to give the earliest eggs
to a common hen, as the Guinea-fowl herself frequently sits too
late to rear a brood. If “broody” in due season, however, she
rarely fails to hatch nearly all. Incubation is from twenty-six —
to twenty-nine or thirty days.
The chicks require food almost immediately—within, at
most, six hours after hatching—and should be fed and cared for
in the same manner as young turkeys, though they may be
allowed rather more liberty. It should be observed, however,
that they require more constant feeding than any other
chickens, a few hours’ abstinence being fatal to them ; and they
need also rather more animal food to rear them successfully and
keep them in good condition, especially in the winter. The
chicks are very strong on their legs, and in fine weather may
be allowed to wander with the hen when very young.
The male birds of this breed are rather quarrelsome, and
very apt to beat other fowls.
The flesh of the Guinea-fowl is of exquisite flavour, much
like that of the pheasant. The body about equals in size an
ordinary Dorking, and is very plump and well-proportioned.
Like all other finely flavoured birds, they should never be over-
fed or crammed, as is sometimes done. Who would think of
cramming a pheasant to make it more “fit for the table?”
PrA-FOWL.—The distinguishing characteristics of this well-
known bird, are the crest or aigrette on the top of the head,
and the peculiar structure of the tail covert feathers. The
true tail of the peacock is short and hidden, and what we call
the “tail” is, strictly speaking, an excessive development of the
tail-coverts or side feathers, which occasionally have been
known to extend more than a yard and a half from their
insertions.
PEA-FOWL. 183
The colour of the ordinary peacock is too well known to |
need description. White and pied varieties are also bred, but
are, In our judgment, far less ornamental. This species, called
by naturalists Pavo cristatus, has a crest consisting of about
two dozen feathers, only webbed at the very tips.
There is another variety, if possible still more beautiful,
known as the Javan Pea-fowl, or Pavo muticus. This bird is
larger than the common Pea-fowl, the male sometimes measur-
ing more than seven feet from the bill to the end of the “tail.”
The naked space round the eye is also of a livid blue colour,
and the feathers of the neck are laminated, or resembling
scales. The most characteristic difference, however, is in the
crest, which is much higher, and the feathers of which are
webbed, though rather scantily, from the base, instead of being
_ bare till near the tips. The bird also differs in only possessing
his long and splendid ocellated train during the breeding
season, at other times appearing with feathers not so long, and
destitute of the well-known “eyes,” but of a rich green with gold
reflections, beautifully and regularly “barred,” or “pencilled”
on a very large scale, with whity-brown. This splendid bird is
Lot very common.
A third variety has recently been described, called the
“black-winged” Pea-fowl, in which the shoulders and most of
the wing in the male bird are black. The hen is much lighter
than the common breed, being generally of a cream colour, with
a dark back. It appears a distinct race; but it must be ad-
mitted that all three varieties of Pea-fowl freely intermix with
a fertile result, and so closely resemble each other in nearly
all their characteristics that a common origin is not at all
unlikely.
Pea-fowl are of a very wild disposition, and generally roost
either on trees or on the very top ridge of a rocf, to which they
fly with ease. The hen lays in the greatest seclusion, and must
always be allowed to select her own nest, usually deep in a
184 TURKEYS, ORNAMENTAL POULTRY, AND WATER-FOWL,
shrubbery.’ She lays generally from five to nine eggs, but
sometimes considerably more. The time of incubation is about
twenty-eight to thirty days. One cock should not have more
than three or four hens.
It is no use setting Pea-fowl eggs under common hens,
which forsake their chickens in about two months, long before
the young Pea-chicks can endure the night air. The Pea-hen
goes with her brood at least six months, and the chicks need
this. They are fed and cared for as turkeys, so far as keeping
them from rain is concerned; but must be let out on the grass
always in dry weather, or they will not thrive. The food is
also similar in general; but some worms or other insect food
should be provided in addition, in default of which some raw
meat cut fine is the best substitute.
Pea-fowl are tolerably familiar, and if regularly well fed
will get very tame, and tap at the window when neglected.
They are, however, ill-natured, and frequently beat and even
kill other fowls, sometimes even attacking children. From
this cause they are ill adapted to keep in a general poultry-
yard, apart from their natural impatience of restraint. Young
chickens in particular the cocks will often kill, and we believe
even eat afterwards. Their proper place is on the lawn or in
the park, where the splendid hues of the cocks show to great
advantage, and their peculiar shrill scream is not too near to
be disagreeable. |
They cannot be considered, of course, under the head of
profitable poultry, being always kept for ornament. The flesh
of a year-old bird is, however, excellent, and carves to greaé
advantage on the table. Of the adult birds we have nothing
to. say, never having known any person who had attempted
_ to eat one) They do not reach maturity until three years
— old, :
PHEASANTS, _ | 185
CHAPTER XXIIL
_ PHEASANTS.
TuEsE birds scarcely come under the head of Poultry; but as
they are often kept on account of their great beauty by
amateurs, as well as extensively reared for the gun, some notice
of them will not be out of place.
Confined near a house, in an aviary open to view, Pheasants
will seldom lay, and scarcely ever sit. In such circumstances
evergreen or other shrubs should be so arranged as to afford
them some seclusion, which may induce them to breed ; but it
is best to hatch the eggs under a common hen. Some‘hen
Pheasants, however, will lay and sit very well ; such are usually
those which have been hatched and reared in confinement, and
- the fact proves to our minds that with care and perseverance
these birds might in time be as thoroughly domesticated as the
other inmates of our poultry-yards. It is confirmatory of this,
that whilst the wild hen only lays a dozen or fifteen eggs, in
confinement, the eggs being taken daily, a home-reared bird
will often lay forty or fifty, as in the case of the common fowl.
Pheasants require more than any other stock the most
scrupulous cleanliness, with very abundant green food, and
rather more animal substance than other poultry, otherwise
the general treatment is very similar. The cock, who must be
at least two years old, should be mated with three or four hens
not under twelve months.
One wing should always be cut or stripped, to prevent the
birds flying up and injuring themselves, as they will otherwise
do. This is the more necessary, as an aviary for Pheasants
should never be covered, the adulé birds doing much better
in an open run well gravelled and kept clean.
When reared as an amusement on such a limited scale, the ~
chicks, which hatch on the twenty-fourth or twenty-fifth day,
186 TURKEYS, ORNAMENYAL POULTRY, AND WATER-FOWL.
should be put out and treated generally much like chickens, or
rather turkey-chicks, giving them a board coop made tight and
sound, and only letting them run on grass when quite dry and
warm; always giving them perfect shelter from wet and cold
winds, but at the same time plenty of fresh air. They must,
however, have more animal food than other chickens ; and for
the first few days it is best to feed entirely on hard-boiled egg
chopped fine, ants’ eggs, and curd pressed through a cloth till
quite dry, with now and then a litle stale bread-crumb soaked —
in milk. For green food, leeks or onions minced small are best.
After a week their staple food may be oatmeal dough mixed
very dry, and made into little pills, varied with chopped egg
and bruised hemp-seed, and occasionally crushed wheat, animal
food being also given. Ants’ eggs, as is well known, are the
very best animal diet for young Pheasants, and almost necessary
to any great success in rearing, though much may be done
without by care and attention.
The chicks must be fed for some time nearly every hour ;
and their water, which should always be drawn from a spring,
must be renewed several times a day. This is the only way of
avoiding the dreaded “gapes,’ which is tenfold more fatal to
young Pheasants than to any other fowls; but which may be kept
off by keeping the water always clear, and never letting them
out, while young, on wet grass. Adult birds, however, are very
hardy; and do not, if the soil be tolerably light and dry, require
shelter from any ordinary weather, beyond what a few shrubs,
or even dry brambles, thrown in their pen, will afford them.
Feeding-boxes, so commonly used, we consider bad. Keep
the ground clean, and scatter the food broadcast. There is no
better than buckwheat and barley for old birds, with green
food regularly, and a little animal food now and then, like other
fowls.
For rearing on a large scale, Mr. Baily, who has had great
experience, recommends laying pens twelve feet square, to be
PHEASANTS. 187
erected on light dry grass land, if possible on the side of a hill
facing west or south. These pens should be made of tem-
porary hurdles or fencing, six or seven feet high, constructed of
laths nailed an inch apart, and touching the ground every-
where at bottom, so as to keep out vermin.- The advantages of
such a plan are, first, cheapness, and secondly, convenience ; as
the hurdles can be taken down when the breeding season is
over, and packed away in a very small compass. It is also
advisable to erect them every year on fresh ground, which
such a rough construction eminently facilitates.
Every such pen is adapted for a cock and three or four
hens, whose wings must be cut to prevent their flying over.
For a nest a slight hollow should be scooped in the ground in
the centre, and filled with sand, at each end of which, and six
feet apart, a short stake thirty inches high should be driven, on
- the tops of which is nailed a horizontal pole. Against this pole
rough twig fagots are inclined from each side, forming a rough
kind of shelter, which the pheasant prefers to any regular
receptacle.
The eggs should be collected every evening ; and if this
be regularly done, every hen in the breeding-pen will
usually lay at least twenty-five; the laying faculty, as we
havé already remarked, being increased by domestication.
They are best set under Game hens, but the hen Pheasant
may also be allowed a share, which she will hatch well, but
is not quite so manageable with her chicks as the common
hen. ;
The early treatment will be as already described, but when
a few days—say a week—old, the board coops are placed in
regular rows out on a grass-field, which should be given up to
the purpose. A space round every coop should be mown close,
out the rest left standing to afford the poults shelter from the
heat, which they are unable to bear, suffering from it almost
more than from cold. The chicks should be shut in at night,
188 TURKEYS, ORNAMENTAL POULTRY, AND WATER FOWL.
but let out strictly at daybreak every morning, as they are
early risers.
Feeding will be as before mentioned, taking, of course, equal
pains-to keep the water rigidly clear. Many large breeders
hang up pieces of meat to putrefy,in order to procure the
peculiar white worms, called “gentles,” which are collected in
a tin or zinc pan placed underneath; but such should be
sparingly used, as the young poults often refuse plain fvod after.
Ants’ eggs are much better.
When the breeding season is over, the old birds, and the
young also when well grown, are most conveniently kept fifty
or sixty together, in pens fifty feet square; heing suffered to
remain there until wanted, or till the breeding-pens are made
up for next year.
On this system, with good management, eighty per cent. of
the eggs laid may be brought tc the gun, and the natural
produce thus more than doubled.
Of the different varieties, the Common Pheasant is most
delicate, and is rather wild. The plumage is too well known
to need any description, especially as the breed is not so well
adapted for the mere amateur as the beautiful Chinese or ring-
necked breeds, which are. daily becoming more common, and
are hardier and easier to rear.
The Golden Pheasant cock is also a magnificent bird. The
head bears a crest of beautiful amber-coloured feathers. The
back of the head and neck is of a beautiful orange red, passing
low down the breast into a deep scarlet, which is the colour of
all the under parts. ‘he neck feathers are arranged like plate. ~
armour, and are often erected by the bird. The back is a deep
zold colour, the tail covert feathers being laced with crimson :
tail-feathers brown mottled with black. The hen is of a more
sober tint, being of a general brown colour with dark
markings. |
This variety is very wild and easily startled, but is, never-
s PHEASANTS. 18
theless, more easily reared than the common pheasant, and
would probably become more domesticated with perseverance
in breeding under a hen. The hen pheasant herself is so shy
that she scarcely ever hatches, unless in an unusually sheltered
place, with shrubs and bushes arranged to resemble nature as
much as possible.
The Silver Pheasant is most easily tamed of all the varieties,
and is also the hardiest; whilst, in our opinion, it equals any in
beauty. The cock bird of this breed has a blue crest, and all
the upper part of the body is a silvery white, most exquisitely
pencilled with fine black lines arranged with the most mathe-
matical precision, Breast and under parts usually quite black,
but sometimes a little mottled. The hen is brown, but re-
markabiy neat and pretty.
This bird, if home-reared, may have its liberty in the
poultry-yard, feeding with the other fowls ; and has often been
known to lay forty or fifty eggs. There appears, therefore,
every reason to believe that with perseverance it might be
rendered quite a domestic, and even profitable variety.
Hysrips between the Common Pheasant and other birds
are not unfrequent. They have been known to breed with the
Black Cock, Turkey, Guinea-fowl, and common domestic hen ;
the latter cross being not at all uncommon, as every gamekeeper
knows. Such hybrids are, however, invariably sterile amongst
themselves, and a very high authority* has declared them also
totally unproductive when mated even with the parent; but
there is undoubted evidencet of at least two birds having been
reared as the produce of such a cross, mated again with the
sock pheasant. The subject is only interesting from the sin-
gular fact, that although a cock pheasant is a much smaller
bird than the domestic fowl, the cross produced is almost
invariably very much larger in size than the mother, probably
* Mr. W. B. Tegetmeier.
¢ See Proceedings of the Zoological Society, 1836.
190 TURKEYS, ORNAMENTAL POULTRY, AND WATER-FOWL.
in consequence of the-strong “ wild blood” i irodenede 5; and
hence some may think the experiment worth repeating. It is.
certainly true that by long perseverance great difficulties of.
this kind have been overcome, and hybrids, formerly considered
barren, have been found at least partially fertile; but in this
case interbreeding has been so often tried fet we cannot
consider the field very promising. One great obstacle is the
extreme and apparently untamable wildness of the primary
hybrid from which it is wished to breed ; and the only chance
of success would appear to be rearing such singly, in company
with hig or her intended maie.
We have only one further remark to make. Pheasants
should never be caught with the hand, as their bones are
fractured with the greatest ease. An implement should be
kept for the purpose, resembling a large butterfly net, but with
the bag of open netting instead of gauze. In this way they
may be caught when needed with the utmost facility ; but they
should never be meddled with more than absolutely necessary.
CHAPTER XXIV.
WATER-FOWL.
THE above general heading, under which we shall shortly treat
of Ducks, Geese, and Swans, should be borne in mind before
such stock is added to the poultry-yard. They are strictly water
birds; and although ducks may be often seen in courts and
alleys where the nearest approach to a pond which they have
ever known is some filthy mud-puddle, to keep animals whose
proper habitat is so well marked in such unnatural circumstances
must revolt every truly humane mind, and cannot in the long
yun repay any one who attempts it.
Ducxs.—In the case of these birds alone may some little
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AYLESBURY DUCKS. 191
~
exception be made to the above remark, as they will do well in
a garden or any other tolerably wide range where they can
procure plenty of slugs and worms, with a pond or cistern only
a few feet across. Kept in this manner, they will not only be
found profitable, but very serviceable; keeping the place almost
free of those slugs which are the gardener’s great plague, and
doing but little damage, except to strawberries, for which they
have a peculiar partiality, and which must be carefully protected
from their ravages. Other fruit is too high to be in much
danger.
In such circumstances there can be no doubt whatever that
ducks are profitable poultry; and where numerous fowls are
kept, a few should also be added, as they will keep themselves,
very nearly, on what the hens refuse ; but where every atom of
the food they consume has to be paid for in cash, our own
opinion is that ducks do not pay to rear except for town
markets, their appetites are so everlasting and voracious. This
point, however, we must leave to the experience of the reader,
and proceed to consider the two principal varieties—known as
the Aylesbury and Rouen. The following descriptions and
accompanying remarks are from the pen of Mr. John K.
Fowler, of Aylesbury, one of the largest poultry-breeders, and
certainly the most successful exhibitor of ducks, in England :—
“ My idea of a perfect Aylesbury drake and duck is, that in
plumage they should be of the purest snow white all over. The
head should be full, and the bill well set on to the skull, so that
the beak should seem to be almost in a line from the top of the
head to the tip. The bill should be long, and when viewed in
front appear much like a woodcock’s: it should be in prize
birds of a delicate flesh colour, without spot or blemish, and:
with a slight fleshy excrescence where the feathers commence.
if it occasionally has a very slight creamy tint it would not
disqualify, but any approach to dark buff or yellow is fatal to
the pen. Hye full, bright, and quite black.
192 ‘tURKEYS, ORNAMENTAL POULTRY, AND WATER-FOWL
“The legs should be strong, with the claws well webbed,
and in colour of a rich dark yellow or orange. Body rather
long, but broad across the shoulders, and the neck rather long
and slender. The drake should have one and sometimes has
two sharp curls in his tail.
“The weight of each bird in a show pen ought to be about
nine pounds, but this is not very often attained.
“Immense numbers of ducks are bred around Aylesbury.
It is not at all unusual to see around one small cotiage 2,000 |
ducklings, and it has been computed that upwards of £20,000
per annum is returned to the town and neighbourhood in
exchange, whilst the railway not uncommonly carries a ton
weight of the birds up to the London market in a single night.
“The Aylesbury Duck often begins to lay before Christmas.
Sitting hens are then procured; and immediately after hatching
the ducklings are taken away from the hens and put, fifty ora
hundred together, in a close warm place, with one hen tied by
the leg to teach them to peck and also to huckle them. They
should be given stimulating food; that is, meal well mixed
with boiled meat and greaves: they are thus made fat in six or
seven weeks, and if sent to market in March or April realise
from 12s. to 18s. per couple.
“With regard to my own breeding stock, the selection gives
me no trouble. All the large breeders know that I will give
a guinea at any time for avery fine and well-developed bird,
and I thus keep my strain large, and am constantly infusing
new blood. .
“Many persons cannot imagine how the specimens of the
breed reared herve acquire such faultless flesh-coloured bills.
The cause is local, as might be supposed. The beautiful prize
tint is obtained by giving the ducks in their troughs of water a
peculiar kind of white gravel found only in the neighbourhood
of Aylesbury, in appearance resembling pummice-stone. In this
gravel they constantly shovel their bills, and this keeps them
~
ROUEN DUCKS. 193
white. Also, birds intended for exhibition are seldom allowed
-out in the sun, as it tans the bills sadly.
“Tn selecting breeding stock, drakes should be chosen with
very long bills, like a woodcock’s, and ducks with broad backs
and large solid bodies.”
For the gravel mentioned by Mr. Fowler, it is difficult te
find a perfect substitute. Any other kind of clean white gravei
may however be tried, and it may be well worth while for in-
tending prize-takers to transport a quantity to their yards. It
is also very beneficial to the paleness of the bills to let the
ducks out on the wet grass in the very early morning, before
the sun is up. Besides the tanning influence of the sun, it is
well known that ferruginous soil has a peculiar specific effect
on the bill, often turning it yellow in a single week. A bill
thus stained can never be paled again ; and Aylesbury Ducks
‘should therefore never be let out on land containing iron ore.
“Rouen Ducks,’ Mr. Fowler states, “are reared much the
same as Aylesbury, but are not nearly so forward, rarely laying.
till February or March. They are very handsome, and will
weigh eight or nine pounds each; and, as a rule, do much
better in most parts of England than the Aylesburys. Their
flesh is excellent, and at Michaelmas is, I think, superior to
the other.
“The best general description of the Rouens in plumage is
to be precisely like the wild mallard, but larger. The drake
should have a commanding appearance, with a rich green and
purple head, and a fine long bill, formed and set on the head as
[have described for the Aylesburys. The bill should look clean,
of a yellow ground, with a very pale wash of green over it, and
the ‘bean’ at the end of it jet black. His neck should have a
sharp, clearly-marked white ring round it, not quite meeting
at the back. Breast a deep rich claret-brown to well below
the water-line, then passing into the under body-colour, which
is a beautiful French grey, shading into white near the taik
XN
194 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL.
- The back ought to be a rich greenish black quite up to the tail
feathers, the curls in which are a rich dark green. Wings a
greyish brown, with distinct purple and white ribbon-mark
well developed. The flight-feathers must be grey and brown—
any approach to white in them is a fatal disqualification, not to
be compensated by any other beauty or merit. Legs a rich
orange. Nothing can exceed the beauty of a drake possessing
the above colours in perfection.
“The bill of the duck should not be so long as in the
drake, and orange brown as a ground colour, shading off at the
edges to yellow, and on the top a distinct splash or mark of
a dark colour approaching black, two-thirds down from the
top ; it should there be rounded off, and on no account reach
the sides. I may also remark that any approach to slate
colour in the bills of either sex would be a fatal blemish. The
head of the duck is dark brown, with two distinct light brown
lines running along each side of the face, and shading away to
the upper part of the neck. Breast a pale brown, delicately
pencilled with dark brown; the back is exquisitely pencilled
with black upon a moderately dark brown ground. The
shoulder of the wing is also beautifully pencilled with black
and grey; flight-feathers dark grey, any approach to white
being instant disqualification ; and ribbon-mark as in the drake.
Belly, up to the tail, light brown, with every feather delicately
pencilled to the tip. Legs orange, often, however, with a brown
tinge. The duck sometimes shows an approach to a white
ring round the neck, as in the drake ; such a good judge would
instantly disqualify.”
To the foregoing, by far the best description of these two
varieties ever published, we can add nothing. We will only
remark that when intended for fattening, ducks should have
only a trough of water instead of their usual pond, and should
then be fed on barley meal. Celery will add a delicious
flavour. In ordinary rearing the ducklings should be left witu
MUSCOVY AND OTHER DUCKS, 195
the hen, or mocher-duck, and kept from the water entirely for
a week or ten days; then only allowed to swim for half an hour
at a time, till the feathers begin to grow, else they will be
liable to die of cramp. They will soon be totally independent
of their mother, and may then be left entirely to themselves ;
only taking precautions against rats, to which ae fail
victims or oftener than any other poultry.
The Muscovy, or Musk Duck, appears to be a totally distinct
breed, the cross between it and other ducks being, at least
usually, unfertile. The drake is very large, often weighing
ten pounds, and lookimg far more on account of the loose
feathering ; but the female is less than the Aylesbury, not
exceeding about six pounds. The plumage of this variety
varies greatly from all white to a deep blue-black, but usually
contains both. The face is naked, and the base of the billis
greatly carunculated. The drake is very quarrelsome, and we
well remember the injuries inflicted by an old villain of this
breed belonging to a relative, upon a fine Dorking cock in the
same yard. When excited, the bird alternately depresses and
raises its head, uttering most harsh and guttural sounds, and
with the red skin round the face presenting an appearance
which has been justly described as “infernal.” _
The flesh of the Musk Duck is very good eating ; but it is
far inferior as a layer to either the Rouen or the Aylesbury,
and cannot be considered a very useful variety.
Call Ducks are principally kept as ornamental fowl. The
voice of the drake is peculiar, resembling a low whistle. They
vary in colour, one variety precisely resembling the Aylesbury
in plumage, but with a yellow bill, and the other the Rouen;
. but in both cases bearing the same relation to them as Game
Bantams do to the Game Fowl. The flesh is good; but there
is too little to repay breeding them for the table, and their
only proper place is on the lake.
The Hast Indian, or Buenos Ayres. Black Duck, is a most
N 2
196 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL.
beautiful bird. The plumage is black, with a rich green lustre,
and any white, grey, or brown feathers are fatal. They should
be bred for exhibition as small as possible, never exceeding five
and four pounds. As they usually pair, equal numbers should
be kept of both sexes. The flesh of this duck is more delicious
than that of any other variety, in our estimation.
The Cayuga, or Large Black Duck, of America, is a breed
well worth naturalising in this country, being hardy and a
good layer. The plumage is black, approaching brown, with a
white collar or neck, which with careful breeding might be
soon made into a neat well-defined ring. Weight from six to
eight pounds each, being thus inferior to the Aylesbury and
Rouen, but with better flavour, and greater aptitude to fatten.
_ The Common Duck needs no description. We believe it
to be the Rouen more or less degenerated, or rather, perhaps,
not bred up to the perfection of that breed.
It should be remembered in keeping ducks that the
wild birds are monogamous, and not more than- two or three
yiven to one drake, if eggs are wanted for sitting. The duck
usually sits well, and always covers her eggs with loose straw
when leaving them, a supply of which should therefore be left
by her. The usual number laid is fifty or sixty ; but ducks
have laid as many as two hundred and fifty in one year; and
we believe with care this faculty might be greatly developed,
and their value much increased as producers of eggs. At
present they are mostly kept for table.
The Aylesbury Duck is usually heaviest, and is considered
the best layer by many ; but on the whole the Rouen is to be
preferred. At Birmingham, however, last Christmas (1866)
the Rouen exceeded the Aylesbury in weight, both being
shown in the greatest perfection.
Ducks should have a separate house, with a brick or stone
floor, as it requires to be frequently washed down. Clean straw.
should be given them at least every alternate night. Other
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GEESE. 17.
attention they need none, beyond the precaution of keeping
them in until they have laid every morning. This is necessary,
as the Duck is very careless about laying, and if left at liberty
will often drop her eggs in the water whilst swimming.
Our illustration is | deewa from the Birmingham prize bie
of last year.
Gresze.—“ Of the two principal breeds of geese,’ Mr.
Fowler writes, “1 very much prefer the Grey or Toulouse to
the White or Embden, being larger and handsomer. I have
had a Toulouse gander which weighed thirty-four pounds, a
weight never, I am sure, attained by the White breed. They
are also better shaped, as a rule, and every way the more
profitable variety. The forehead should be flat, and the bill a
clear orange red. The plumage is a rich brown, passing into
white on the under parts and tail coverts.
“The Embden Goose is pure white in every feather, and
the eye should show a peculiar blue colour in the iris in all
well-bred birds.”
We should seoumed for market to cross the Toulouse
Goose with the White, by which greater weight is gained than
in either variety pure-bred; but much will depend upon
circumstances. White or cross-bred geese require a pond, but
the Toulouse, with a good grass run, will do well with only a
trough of water, and will require no extra ee except for
fattening or exhibition.
The only foreign varieties requiring mention are the Chinese -
and the Canada geese, both of which appear to be really mid-
way between the geese proper and the swans, which they
resemble in length of neck.
The Chinese Goose is of a general brown colour, passing
into light grey or white on the breast, with a dark brown
stripe down the back of the neck. They have much of the
beauty of the swan, which they also resemble in having a dark
protuberance round the base of the upper mandible. The voice
198 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL.
is very harsh and peculiar. This breed is not a good grazer,
-and is best reared in the farm-yard.
The Canada Goose also is not a good grazer, and does best
near marshy ponds, in which civcumstances they will thrive
and be found profitable.
With regard to the general management of geese little need
be said. More than four or five should not be allowed to one
gander, and such a family will require a house about eight feet
square ; but to secure fine-stock three geese are better to one
male. Each nest must be about two feet six inches square,
and, as the goose will always lay where she has deposited her
first egg, there must be a nest for each bird. If they each lay
in a separate nest the eggs may be left ; otherwise, they should
be removed daily. :
Geese should be set in March or early April, as it is very
difficult to rear the young in hot weather. The time is thirty
to thirty-four days. The goose sits very steadily, but should
be induced to come off daily and take a bath. Besides this she
should have in reach a good supply of food and water, or
hunger will compel her, one by one, to eat all her eggs. The
gander is usually kept away; but this is not very needful, as he
not only has no enmity to the eggs or goslings, but takes very
great interest in the hatching, often sitting by his mate for
hours.
The goslings should be allowed to hatch out entirely by
themselves. "When put out, they should have a fresh turf
daily for a few days, and be fed on boiled oatmeal and rice,
with water from a pond, in a very shallow dish, as they should
not be allowed to swim for a fortnight, for which time the
goose is better kept under a very large crate. After two weeks
they will be able to shift for themselves, only requiring to be
protected from very heavy rain till fledged, and to have one or
two feeds of grain daily, in addition to what they pick up.
For fattening they should be penned up half-a-dozen
SWANS. 199 .
together in a dark shed and fed on barley meal, being let out
several hours for a last bath before being killed, in order to
clean their feathers.
“For exhibition,” Mr. Fowler says, “all geese should be
shut up in the dark, and fed liberally upon whole barley or
oats thrown into water. It is essential to great weight to
keep them very quiet, letting them out in the water, however,
for half an hour every day.”
Swans.—There are six or seven varieties of swans known
to naturalists, but only three are at present, or likely to
be, domesticated in this country—viz., the large English
White or Mute Swan; the Australian or Black Swan, and the
Chili or Peruvian Swan. The plumage of the two first needs
no description; but that of the Chilian Swan differs from
_ either in being white on the body, with a black head and neck,
making rather a pleasing contrast of colour. In size the White
Swan ik largest of all. All three varieties are long-lived; and
particular birds are reported to have reached the age of one
hundred years.
The following remarks on swans are by Trevor Dickens,
Esq., of London, who is well acquainted with these beautiful
birds :—
“ Besides ornament, swans are often of considerable use in
clearing lakes or canals from weeds generally, and in particular
from the one peculiar plant which within late years has become
an only too well-known nuisance. To this there is, however, a
drawback, as they also destroy the young fry of fish.
“The large English White Swan is most beautiful in form,
as well asin colour. The Black Swan is also apt to be bad-
tempered, and is more mischievous on the water ; for all which
reasons the first place must still be given to the magnificent
old English breed. It sometimes occurs wild, but in such
circumstances is always of a rather grey colour instead of pure
white. The finest swans in England are to be seen in the
200 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL.
Thames and Trent rivers, and at Abbotsbury in Dorsetshire.
_ The Marquis of Exeter, at Burghley Park, the Marquis of
Abercorn, and in Scotland the Earl of Wemyss, are also well
known for their beautiful swans.
“ The female swan lays in February, every other day until
seven to nine eggs are laid, and then sits for forty-two days.*
More than five cygnets, however, are seldom hatched. The nest
is made somewhere amongst the flags and weeds at the water's
edge, and it is dangerous to approach either the male or female
during incubation, as they are very irascible, and a blow from
their strong pinions will even break a man’s arm.
“The cygnets are best fed by throwing meal upon the
water. The old birds, if they have a large water range, will
only need feeding in severe winter, when they should have
grain. They also like grass thrown to them, and bread, which
they will frequently eat from the hand.
“Tt is usually asserted that the swan is strictly monogamous.
But I have frequently seen two females with the male during
the breeding season, and believe the idea to have arisen from
the stronger female always seeking to drive the weaker away
before breeding. Full-grown males never agree at all, and
must, therefore, be kept separate.”
It is impossible to add anything on the general manage-
ment of swans, as the young birds must be left to shift for
themselves, the parents being too jealous and powerful ta
submit to restraint. But for this, they might perhaps be
more widely kept, as the young cygnets are excellent for the
table, and very easily reared.
* Bechstein, a most accurate observer, and many others, contradict
this, and state that the swan sits for only thirty-five days,
SECTION VY.
THE HATCHING AND REARING OF CHICKENS
ARTIFICIALLY.
THE HATCHING AND REARING OF CHICKENS
ARTIFICIALLY.
a
CHAPTER XXYV.
TUE INCUBATOR AND ITS MANAGEMENT.
THE artificial hatching of chickens, as is well known, has been
_ practised as quite an ordinary thing in Egypt for thousands of
years, and with the most complete success ; yet, strange to say, —
is only a very modern experiment in Europe, and, on the
whole, by no means a satisfactory one.
To give a history of all, or even of the principal attempts
that have been made to hatch chickens by heat artificially
applied, would far exceed our limits, and would be of no
practical use. It will be enough to say that Reaumur was the
first who really took the matter up in earnest, and he suc-
ceeded also about as well as those who have come after him.
His method was to place the eggs in wooden casks, or other
vessels, and then to surround the whole with fresh dung ina
state of fermentation, which was renewed as often as necessary.
For obvious reasons this system is never likely to be popular ;
but it is mentioned by Mr. Geyelin as still employed with
success in France.
Cantelo was the first to imitate the hen in supplying the
heat from above, and his apparatus was very fairly successful,
the only real objection being its great cost. Precisely the
same may be said of the elaborate contrivance of Minasi ; it
204 ARTIFICIAL HATCHING AND REARING OF CHICKENS.
hatches chickens with success, but is too costly ever to become
popular, unless the price can be greatly reduced ; and, on the
whole, the only incubators we consider well adapted to general
use are those of M. Carbonnier, Mr Brindley, and Mr. F.
Schroder, which we shall first describe, referring afterwards to
the essentials of successful management. That described by
Mr. Geyelin in his well-known pamphlet we do not think worth
consideration. :
M. Carbonnier’s incubator is so simple as to be easily
"nderstood without a diagram, and can be constructed by any
country workman. The heating apparatus consists of a tin or
copper cistern, or boiler, of any desired size, made with a flat
bottom, and heated by a lamp, for which a chamber is provided
in one end. The lamp must, of course, be constructed to burn
for a certain time without alteration, and it is essential that
the lamp chamber be in the end of the cistern, that there may
be a proper and regular circulation of the water. The cistern
should be kept nearly filled, with a thermometer constantly
immersed to show the temperature.
Under the cistern slides a drawer, in which the eggs are
placed upon a little hay. They should not, however, be ex-
posed direct to the heat of the cistern—the great failing of
most incubators—but ought to be covered with a piece of
canvas, on which is spread a layer of sawdust half-an-inch
thick. The sawdust readily becomes warmed by the heat of
the cistern, and, resting gently upon the eggs, warms them in
a more natural manner than any other incubator we know.
In the egg-drawer a second thermometer should be kept, to
show the heat to which the eggs are actually subjected. It
should be observed that in this, as in every other incubator,
the cistern must extend some inches beyond the eggs on every
side, or those outside will not get their proper heat, and there-
fore perish. ; ;
The management of this incubator is very simple. The
THE INCUBATOR. 205.
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lamp must be so adjusted that the actual temperature of the
sawdust may be kept at a standard of 102° or 103°,* and then
* As this temperature varies from that usually given, see remarks on
the subject further on.
206 ARTIFICIAL HATCHING AND REARING OF CHICKENS.
regularly and properly attended to, so as to ensure this. Once
a day the eggs must be withdrawn, and exposed for twenty
minutes to the cold air of the apartment; and, when replaced,
each egg must be turned over, and the sawdust laid again upon
them, and sprinkled, from a small watering-pot, with water
heated to 105°, so as to make it slightly moist. In all these
proceedings Nature is most exactly followed, and the result will
be a good proportion of well-hatched chickens.
The arrangement of Mr. Brindley’s incubator is shown by
Fig. 14. F is a copper boiler, heated either by a gas jet or by
a paraffin lamp, B, furnished with a reservoir, also marked B,
carefully constructed to burn with steadiness. From this
boiler the hot water flows constantly through a system of
metal pipes arranged in a horizontal plane between two plates
of glass, which thus form a hot-air chamber heated by the
pipes. Under the lower glass plate slides the drawer, C, lined
with felt, which contains the eggs, E. At each side of the
lamp, at A, are temporary receptacles, or artificial mothers, to
receive the chickens for the first day, after which they must be
removed and provided for separately. The hot-air chamber is
provided with a “safety valve,” acted on by the expansion of
mercury, which can be balanced to open at any desired tempe-
rature. Such a valve appears to have been first employed
by M. Vallée, of the Jardin des Plantes, Paris ; but we believe
Mr. Brindley’s valve to be superior, and, within reasonable
limits, to answer its purpose very fairly. To make any valve
' the sole regulator, and expect it alone to keep the heat uni-
form, aS some appear to do, is absolute nonsense. All that
can be expected of any valve is to open when the heat becomes
two or three degrees too high, and admit cool air to reduce it
to the proper temperature ; but if the air be carelessly allowed
to get really hot, the valve, though open, cannot keep the heat
down, neither can it guard against a lower temperature than is
proper. | .
Mr. Brindley’s incubator, it will be seen, differs radically
THE INCUBATOR. 207 ©
én principle from the preceding, as also from the next we shall
notice, in that water is not employed durecily to warm the eggs,
but simply to impart heat to a chamber of hot air, through
which the heat is communicated. Otherwise the management is
very similar. The eggs require to be withdrawn and cooled
once a day ; and before they are replaced they should be care-
fully turned, and sprinkled with warm water, which should
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also be allowed to moisten the felt lining of the tray in which
they are contained.
The last incubator we shall describe, and the last yet made
public, is the invention of Mr. F. H. Schroder, the able
manager of the National Poultry Company, and is shown in
section in Fig. 15. Mr. Schroder has adopted an altogether
distinct and separate boiler, which is not shown, and which is
connected with the hot-water tank, ©, of the incubator by
two pipes, B being the inlet pipe and D the outlet. This tank
is provided with an open tube, I—in which a thermometer can
208 ARTIFICIAL HATCHING AND REARING OF CHICKENS.
be placed to show the temperature—and with a ventilating
tube, H, which is open at top and bottom. Under the tank
slide the egg-drawers, EH, which in area resemble the quadrant
of a circle, Mr. Schréder’s incubator being of a circular form.
The bottoms of these drawers are of perforated zinc. Under all
is a tank, F, of cold water. The space, G, above the hot water
tank, is surrounded by perforated zinc, and partly filled with
sand, both to preserve the heat, and to form a convenient and
warm receptacle for the newly-hatched chickens. Curtains
are also provided to surround the sides of the incubator, and
thus guard in some measure against change of temperature in
the apartment.
In using this incubator the egg-drawers, E, are partly filled
with chaff, or other similar material, on which the eggs are
deposited. The water from the cold water cistern F, under-
neath them, slowly evaporates with the heat above, and pre
serves a gentle moist atmosphere around the eggs during the
process of incubation, percolating as it does through the chaff
and perforated bottom of the egg-drawer. Ventilation takes
place through the middle shaft, or pipe, H. In this incubator,
therefore, sprinkling the eggs is not needful, all that is neces-
sary being to replenish the cold water tank, F, when exhausted;
but the eggs, as in ald incubators, should be withdrawn, cooled
for half an hour, and afterwards turned, every day.
We have no hesitation in pronouncing the cold water tank
in this incubator a most valuable invention, and one which
answers its immediate purpose well;«while it also, to some
extent, tends to equalise the temperature. The arrangement
at top for the chickens is also very simple and convenient, and
the whole shows both originality and agenUly in a very high
degree.
That artificial incubation will ever commercially supersede,
in ordinary seasons and for ordinary eggs, the natural process,
we do not for a moment believe. That it does so in Egypt is
~ -YALUE OF AN INCUBATOR. 209
not the slightest argument ; in that country there is a climate
both warm and steady, whilst in this it is both cold and very
variable. The value of incubators is to hatch when hens
cannot be had, and in such seasons 70, 60, or even 40 per cent.
will often be thankfully accepted by breeders for exhibition as
ample return.
Now it will not do to purchase an incubator, light the
lamp, put in the eggs, and expect that, provided the lamp be
only kept burning, all will go right. The consequence would
be utter failure. And, on the other hand, we would undertake
to hatch somewhere between the averages we have quoted with
the very worst Incubator that was ever constructed ; only per-
haps changing the lamp, if very faulty, for one constructed to
burn more regularly. Certain precautions must be taken,
certain conditions must be secured, and certain errors must be
guarded against.
And first it must be remembered that in artificial hatching
it is absolutely necessary the eggs be fresh. Hens will hatch
egos a fortnight old or more—incubators scarcely ever. Of
course, if the artificial process were perfect, this difference
would not be. But it is not perfect—it is a substitute. We
are fighting against a host of difficulties; we must, therefore,
take the fact as we find it, and choose only eggs that do not
exceed five or six days old. This caution cannot be neglected
with wmpunity; if any inventor promise otherwise, let the
credulous purchaser only try.
Again, the incubator must be placed where it shall not be
exposed to jarring or concussion. That timid hens always
hatch small broods is well known ; yet many appear to think
that they can expose their artificial hen to any vibration or
noise without injury. This is to court a danger which Nature
is ever seeking to avoid.
That the eggs should be daily sprinkled has already been
mentioned. Only in Schréder’s Incubator can this precaution
ce)
230 ARTIFICIAL HATCHING AND REARING OF CHICKENS.
be dispensed with ; and we cannot but consider that gentle-
wan’s evaporating tray the most valuable feature in the whole
invention. Still it answers quite as well to sprinkle with
water daily, if a be done; the value of Schréder’s plan is in
the case of forgetful operators. It must be remembered that
eggs in the circumstances we are considering require moisture
more than under a hen in the very driest season, since even
then eggs naturally hatched get a ditile humidity from the
perspiration of the hen’s body. But in an incubator all must
be supplied, and any omission is death and failure.
But the greatest mistake is in seeking too high a tempe-
rature. In every published work we have seen, the standard
and proper heat for the eggs is given as 105°, and we have not
the slightest hesitation in saying that to this the largest pro-
portion of failures is due, the chickens being roasted in their
shells. We do not mean to say that 105° will kill the chicks,
or will not hatch them; but we do say that some hours of 108°
will kill @ few ;. and as in this climate it is «impossible to main-
tain a constant temperature, if 105° be taken as the standard,
it is sure to be exceeded again and again ; and thus, two or
three perhaps at a time, the chicks are killed. On the other hand,
it has been conclusively proved that whilst 98° is not enough to
hatch successfully, the temperature may be allowed to sink so
low for some time occasionally with little injury. Let 102°
therefore be taken as the proper standard for the eggs, and
more chickens will be hatched than have ever been. A rise of
several degrees will then not be fatal, whilst an occasional fall
will also be borne; and, with fresh eggs, a good hatch may be
expected.* And this leads us to the great difficulty of all artifi-
* Since writing the above we have had a communication from Mr,
Brindley, in reply. to a note embodying the above opinion, in which he
fully concurs with the view we have here expressed, and encloses the direc-
tions issued with his patent incubator, in which 103° is given as the proper
temperature, We are happy to find our judgment thus corroborated, and
willingly give him credit as the first to publish a corract statement on the
subject
MANAGEMENT OF THE INCUBATOK. ele
cial hatching—that of maintaining a regular temperature in our
variable climate. The same lamp-flame will not keep up during
the night the same heat in the water by many degrees as it .
maintained during the day, and the difference must be carefully
provided for, or disappointment will ensue. This is where
many fail, and where so much attention is requisite. Changes
of weather must be guarded against, and compensated in like
manner; and for all this there must be the most constant
reference to the thermometers, both the one in the heating
chamber or cistern, and the other which should always be kept
in the egg-drawer itself. It is here that Mr. Brindley’s valve
will be useful; but it will not do to depend upon it; it will
help, but it will not do the work of supervision. Mr. Schréder’s
idea of surrounding the whole with curtainsis also good, and
soay be applied to any incubator. But, with all these helps,
the lamp itself must be carefully arranged so as to give more
heat during the night than in the day, and in cold weather
than in mild ; and the process should also be carried on in the
part of the house where the temperature is most uniform. A
bedroom is a good place, as it is untenanted in the day, whilst
at night the occupants help to keep up the heat. Another,
and the best plan, is to place the incubator in a room with a
fireplace, but not near it, and to light a fire in the evening
proportionate to the coldness of the weather. By this means
something like uniformity may be preserved in the room, and
this will go a long way to maintain it in the machine,
It is for the same reason that in the simpler forms of
incubators the hot water cistern should extend several inches
beyond the eggs on every side. In small machines this is
specially required ; and the neglect of so necessary a precaution
is one great reason why the small ordinary incubators fre-
quently purchased almost always fail; the outside eggs cannot
be kept warm enough without roasting the others,
Ii is by constant and careful attention to such minute
0 2
912 ARTIFICIAL HATCHING AND REARING OF CHICKENS.
circumstances, and thus only, that success in hatching can be
attained. No particular form of incubator will answer without
such care, and with it almost any will do, though the three we —
have selected are indisputably the best. The two last men.
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tioned are more elaborate, and perhaps more complete ; whilst
that of M. Carbonnier is the cheapest and most natural. In
his system we particularly like the layer of damp sawdust
gently resting upon the eggs, and communicating a moist heat
from the hot cistern, which closely approaches the natural
hatching of a hen, and we believe will be ultimately found to
be more successful at the very last, when the chick actually
chip the shell, than any other.
Since the preceding pages were first published, the incubators there de- -
scribed have been made and sold to some extent, but success has been but
THE ARTIFICIAL MOTHER. Ad oe ae
limited with them all, owing chiefly to the fact that very few people have
patience to give that constant care which alone can purchase success. Lately
an incubator has been extensively sold by Messrs. Jacob Graves and Co., of
Boston, U.S., which far surpasses all those here described in the perfection
of its apparatus for preserving a uniform temperature. Its external appear-
ance is represented in the engraving opposite, and it has had a greater
amount of actual success in work than any other ever yet made. At the
Boston show, in 1873, it hatched regularly and successfully, challenging the
admiration of many fanciers who had previously lost all faith in “ artificial
hens.”
We have reason to believe that an English incubator is, as we write,
nearly perfected, which will remove most of the practical difficulties hitherto
found so serious, and enable eggs to be hatched without more than a
moderate amount of trouble. This measure of success has been attained
by attending to conditions we long ago pointed out as essential, and
especially by affording to the eggs a constant and ample supply of /jresh air,
in which most incubators hitherto constructed—even the best—have been
deficient.
CHAPTER XXVI.
REARING CHICKENS ARTIFICIALLY.
THE artificial rearing of chickens must be regarded as a
question entirely distinct from the artificial hatching of them,
and may often become advisable, or even necessary, when they
have been hatched under a hen. The mother may die just when
her care becomes most necessary ; or she may be a valuable hen,
whose eggs are much wanted, and whom it is not advisable to
subject to the wear and tear of a young brood. And lasily,
some persons consider that it is absolutely better to bring up
chickens by hand, even when they have been naturally hatchea ;
believing that under the shelter provided, and not being forced
to accompany the hen in her rambles, a greater portion are
reared, that they grow faster, and make ultimately finer fowls.
We cannot certainly agree in such an opinion, though there
are respectable authorities who hold it. We admit that, with
care, chickens may be reared with as much success as by a hen,
914 ARTIFICIAL HATCHING AND REARING OF CHICKENS,
but more we cannot concede; and even for this much the greatest
care is requisite, and proper management is absolutely necessary.
Some sort of an “artificial mother” must of course be
provided, and the best form of all is the ordinary one. This
consists of a‘board sloping down from four inches above the
ground to about two inches ; and for a brood of a dozen chicks,
about a foot square. It is covered on the under side with a
piece of lamb or sheep-skin dressed with the long wool on, and
which should only be tacked round the edges of the board, so
as to fall a little slack with its own weight, and thus rest upon
the chickens. By attending to this, as well as to the slope of
the board, the largest and smallest chickens will be accommo-
dated with equal comfort. A few small gimlet holes should be
bored in this cover for ventilation.
Instead of sheepskin, some employ a manufactured article
which resembles a number of cotton wicks hanging thickly from
a sort of linen foundation. We should prefer this when
obtainable, but it is very difficult to procure, while sheepskin is
always at command.
The board so furnished must be mounted on two sides anda
back of wood, the back being two inches high, and the sides, of
course, sloping up from that height to four inches in the front,
which is left open for the chicks to enter by. This front side
is, however, furnished with a curtain of flannel four and a half
inches deep, which thus sweeps the ground and excludes the
cold air, whilst the chicks push under it either way with the
greatest ease. There should be no bottom at all. We believe
the addition of a wooden bottom to be the great reason why so
many have difficulty in rearing chickens artificially. Such a
bottom may be sanded or covered with ashes with the most
sedulous care ; but it will harbour vermin, and become more or
less tainted, and the chickens will then be sure to droop away.
Moreover, it is hopeless to expect good constitution in birds
reared more than the first fortnight on a wooden floor. Let
THE ARTIFICIAL MOTHER. 215
the “mother” be set on the ground, evenly covered an inch deep
with sand or nice dry ashes; let it be never left two nights in
precisely the same spot, and let the ground it is to occupy be
Aw ws
'
Kp oO : a ——
oan vee
Holl ly
Fig. 16.
A is the frame of the wire run.
B are the wire blinds, each ecanle! and thus allowing the run poe be cleaned
out easily.
C is the “hood,” which takes off—as shown at the dotted line—and is used when
the chickens are able to perch.
D is the hairy cover—the substitute for the hen’s body. This is detached, and
fits either along the dotted line, and so is suited for chickens not able to perch,
or when the hood and perch are used, forms the cover to the same.
E Perch. F Tressels and stand.
perfectly clean and dry before each removal. Such care will be
well repaid.
In severe weather, however, it is almost necessary to keep
the chickens within doors till about three weeks old, and a
wooden floor to the “mother” then becomes necessary. No
216 ARTIFICIAL HATCHING AND REARING OF CHICKENS.
better arrangement perhaps can be devised than that contrived
by Mr. F. H. Schréder, and shown in Fig. 16; which ix
constructed to stand upon trestles at a convenient height for
cleansing. The roof of the “mother” is here made so as to be
raised at pleasure when the chickens are able to roost, and allows
of a perch being introduced; but long before this time they
ought to be removed to the ground, if designed for anything but
mere in-door amusement. The floor of such temporary homes
must be scrupulously cleaned every day, and sprinkled with
clean sand or fine ashes so as completely to cover the wooden
bottom.
But in ordinary weather it is better, warming the “mother”
with hot water, to put the chickens on the ground at once.
{n front of it must be a covered run, which may be about
three to four feet long, enclosed at the sides and end by board,
and covered with glass. The board enclosing it must not be
less than a foot in height, with a few holes bored near the top
for ventilation ; otherwise the atmosphere within will be too
close for the chicks to live in it. It is well to make the glass
top so that it can be lifted in warm weather like a cucumber
frame, or the heat will become stifling. Neglect of these pre-
cautions also causes many failures. 3
In front of the covered run, again, must be an open run
fenced in and covered over with small mesh wire netting. This
may be any convenient size, and should extend over grass if
possible. Communication between this open run and the
covered run and “mother,” is maintained by one or two small
traps large enough for the chicks to pass when tolerably well
grown, which are left open to allow of their free passage in
fine weather, but should be kept closed when it is wet or
very cold.
As in very heavy weather the glass roof of the covered run
is not sufficient protection, the whole arrangement must be
placed under an open shed in some sheltered situation.
MANAGEMENT OF THE CHICKS. 217
Cleanliness in the two runs is of nearly as much importance
as under the “mother.” They should be raked over constantly,
if gravel or sand ; and if set upon grass, the whole should be
moved to fresh ground every two or three days.
The fleece or upper part of the “mother” itself is liable,
if neglected, to get infected with insects. To prevent this,
powdered sulphur should be frequently dusted into it, and a
little paraffin put on here and there occasionally will also in a
great measure expel them by the strong smell. No point is
perhaps so universally neglected as this. But chickens when
tormented by vermin never thrive, and we believe are occa-
sionally worried even to death by this intolerable plague.
Such will be all the accommodation needed in ordinary
summer or spring weather, during which the chicks, when in the
“mother,” will keep themselves comfortably warm. JBut for
the preservation of broods hatched in January or February, it
will be necessary to add artificial heat, which may be done by
having on the top board of the “mother” a vessel to be filled
with hot water the last thing at night, and once or twice during
the day. In very severe weather even this will not be sufficient,
and the water must be kept hot through the night by a lamp
or other contrivance. Of course, if there be hot air apparatus
for a greenhouse, or any other permanent source of heat, it may
be made available in any convenient manner, and a lamp
dispensed with. 7
_ The feeding will not differ from that already given. Hard
boiled eggs chopped up, and very coarse oatmeal moistened with
milk or water, is best to commence with, as the chickens will ©
begin to peck much more readily at such tiny morsels than at
anything in the shape of sop. Groats chopped up small are
also very useful in teaching them to feed. This is, in fact. the
only difficulty, and is best got over by tapping on the floor with
the end of the finger, at the same time clucking like a hen.
But very few chickens give any trouble in this way, and the
218 #£ARTIFICIAL HATCHING AND REARING OF CHICKENS.
art of feeding is one which, once learnt, is fortunately never
forgotten. Let not animal or green food be neglected, or the
chickens will never be superior specimens ; and let grain be
added by degrees, but still letting the chief diet till at least three
months old consist of soft food. This, however, has been fully
treated of in Section I., and we will only add a caution that
the young birds be never neglected. Remember that chicks with
a hen, if at liberty, can almost always procure some food—
enough to maintain life at least—if their regular meal be for-
gotten; whilst those reared in this manner are entirely de-
pendent upon their owner's care, and one forgotten meal, even if
not fatal at the time, frequently lays the foundation of mortal
disease, by leaving the poor little things with no strength to
endure any inclemency of the weather. The want of such
support is what makes bread sops so objectionable a food for
young birds.
To sum up all: Warmra (with ventilation), CLEANLINESS,
and ConsTANT FEEDING will give unfailing success in the rearing ,
of chickens artificially ; and when there has been signal failure,
tho cause will be found in neglect of one of these three. The
whole art is therefore simple enough, and every large poultry-
keeper should make himself to some extent conversant with it,
as such experience may often prove serviceable, even should he
be one of those who shun “incubators” as they would the’
plague. For instance, a hen cannot cover well more than six
or seven chickens if hatched very early, but can hatch well ten
or eleven: hence a poultry-breeder experienced in artificial
rearing has much advantage over another ignorant of it, as
he can set all his hens in January (when “broody” hens are
very scarce) on their full complement of eggs, and when
hatched give each as many as she can properly protect, and
bring the remainder up by hand. To exhibitors especially the
possibility of thus getting early stock in increased numbers is
of great and special importance.
SECTION VI.
oe
THE BREEDING AND MANAGEMENT OF POULTRY
UPON A LARGE SCALE.
rok
POULTRY ON THE LARGE SCALE
—
CHAPTER XXVIII.
SEPARATE ESTABLISHMENTS FOR REARING POULTRY. POULTRY
ON THE FARM. CONCLUSION.
In seeking to give such information as may be useful to any
contemplating the wholesale rearing and keeping of fowls asa
distinct business, we labour under the great disadvantage that
there is no successful concern of the kind in England to which
we can refer. That this is not for want of a market for either
eggs or chickens, is proved by the continuous high prices of the
one, and the many millions of the other yearly imported from
France and Ireland. Still it is the fact ;* and for any actual
examples which we can consider worthy of imitation, we have
therefore been compelled to cross over to France, where such
enterprise is carried on to an extent, and with a success little
dreamed of in this country, and which proves that here also
the first who shall bring to bear upon it the same amount
* In this and other observations which more or less directly appear to
reflect upon the well-known National Poultry Company’s establishment at
Bromley, it is not meant to assert that the concern there is a losing one; on
this point we have no information whatever, and make no such imputation
of the slightest kind. But it has become, from sheer necessity, a mere
assemblage of pens for breeding and showing prize poultry, and selling eggs
therefrom; and has altogether failed to provide a supply of fowls for the
market at a cheap rate, as every one predicted it would, and on which
ground it was ostensibly inaugurated.
222 ; POULTRY ON THE LARGE SCALE. ~
of practical knowledge, sound judgment, and good business
management, will not fail to reap a similar harvest.
It is, however, very necessary to make these reservations.
Nothing is more easy than to publish sanguine calculations
showing from one to three hundred per cent. profit to be
derived from such concerns, and more than one such have we
seen; but unless these computations are founded upon some
sound practical knowledge of such details as are contained in
the foregoing pages, they cannot but prove delusive. It was
here that Mr. Geyelin so signally failed. With many good
ideas—some of which have been found truly valuable—he
utterly lacked that real knowledge of fowls which could alone
have turned them to account; and hence his well-known
pamphlet, full as it was of really useful conceptions, and
awakening as it deservedly did very great attention to the
subject of wholesale poultry-breeding, abounds also with
absurdities which could only provoke a smile from every one
who had actually kept fowls. He was essentially a theorist ;
and since his theories involved certain principles which were
fundamentally wrong, that his plans should fail practically was
an inevitable necessity. And that they have done so is an
admitted fact.
Mr. Geyelin’s fundamental idea was, that with proper care
and judicious feeding, fowls could be bred, reared, and kept
for any purpose—either for chickens or for eggs—far more
economically, and in better health, in close confinement, than
even with a moderate degree of liberty. And to those ignorant
of the subject he apparently demonstrated his point. He
alleged truly that the chickens would be protected from wet
and cold; that they would never be over-tired ; and that they
would always be properly fed; and in his arrangements he
therefore provided that they should be hatched and reared on
wooden floors. But he forgot that such treatment would not
give constitution, without which no system can in the long run
CLOSE CONFINEMENT. 223
be remunerative; and this one flaw in the argument has
rendered valueless all his after reasoning. On the first appear-
ance of Mr. Geyelin’s pamphlet, we ventured to predict that
whilst he might keep, in health and good condition grown
fowls, his plans would fail altogether with regard to chickens ;
and since chicken-rearing is at the very root of all plans for
keeping poultry on the large scale, would practically fail alto-
gether. The event kas justified this prognostication to the
letter ; for whilst the National Poultry Company have kept in
vood health, and taken numerous prizes with, adult birds from
their small pens, they have not succeeded in sending any
amount of dead stock to the London market ; and on a recent
visit to their establishment at Bromley, we found the Geyelin
system of rearing the broods altogether abandoned, and the
chickens were being brought up out of doors as usual. At
a smaller establishment in the provinces, built on the exact
model of that at Bromley, we found precisely similar
results. .
Such being the case, we shall not give any detailed descrip-
tion of Mr. Geyelin’s plans, referring those who may be
desirous of investigating them to his own pamphlet for further
information.* But in justice to him we must nevertheless
remark that he has rendered real assistance to the advancement
of poultry-breeding of no small value. He has conclusively
proved that adult fowls can be kept in health in pens- of only
six feet by twelve, and demonstrated in connection with this
the great value and importance of deodorisation ; he was the
first in this country to insist publicly upon the necessity of
ceiving soft food as well as grain; and, most important perhaps
of all, he pointed out perspicuously the design of nature, and
the necessity to the most profitable result, of making tke fowls
feed the land whilst the land fed the fowls. These are im-
* Since these pages were written, the disastrous failure of the National
Poultry Company has more than confirmed all our remarks.
224 POULTRY ON THE LARGE SCALE.
portant services, and it would ill become us not to acknowledge
them, though we cannot follow him to his conclusions.
In attempting ourselves to give such information as may be
useful to those contemplating this branch of commercial enter-
prise, we shall in the first place, translating from an interesting
work* published under the authority of the French Minister
of Agriculture, give a short and illustrated description of one
of the latest and best managed establishments in France, after-
wards making such remarks as may appear advisable.
The establishment in question is said to belong to the
Baroness de Linas, and is situated at Charny, a village near
Paris. Left a widow some years since, with a small estate of
about fifteen acres, which bears the name of Belair, Madame de
Linas, partly for amusement and partly in order to augment a
rather scanty income, turns her attention to poultry, and has
for some time succeeded. in both objects. Many of her arrange-
ments are peculiar; but all are the result of much thought,
and are worthy of attentive examination.
The poultry-house at Belair is represented in perspective by
the accompanying plate. It is in two storeys, each 7% feet in
height ; measures in all 60 by 19 feet, and is divided by par-
titions into four compartments of equal size. This house is
designed for the accommodation of about 1,200 laying hens,
with a due proportion of cocks, which are lodged in the four
upper apartments; whilst the lower are devoted to storing,
cooking, hatching, and other necessities of the business.
Round the front and ends of the house there is a gallery,
five feet wide, at the level of the upper floor, roofed like a
verandah, on which the doors of the fowl-houses open, and to
which the birds ascend by broad step-ladders. The gallery carries
asmall railway, travelled by a truck, and at each end is a lifting
tackle, by which simple means the manure and eggs are col-
* “ Poules et Cufs,” par Eug. Gayot.. Paris: Vibrairie Agriccle, 26,
“Rue Jacob.
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Cochins, Silky, 170 |
, Weight of, 102
Coloured Dorking, Effect of Crossing
Om f
Colonel Stuart Wortley’s Incunator,
212, 213
Columbian, The, 136
Common Pheasant, The, 188
Concussion, Danger of, in Artificial
Hatching, 209
Condition, to preserve Fowls in good,
84
, What is really good, 91
Construction of the TI owl-house,
3, 4
Cramp, Treatment for, 56
Creepers, 167, 168
Crévecceurs, 152, 153
, Faults of, 154
, Merits of, 153, 154
Crossing and Selection Combined,
Results of, 77, 78
- Crossing, Effect of, on Cochins, 77
, on Coloured Dorking, 77
, on Game Fowls, 77
, on Surrey Fowl, 77
——, Examples of, 77, 78 .
——, The Principle and Advantage
of, 76
Cygnets, Treatment of, 200
Dark Brahmas as Breeding-fowls,
19
——, Description of, 108—110 |
——, Mr. Boyle’s Opinion on, 108— |
110
Dark Game Chickens, 123
Dark Greys, The, 122
Deodorisers, The Best, 9, 10
Diarrhea, Treatment for, 59
Disease, The Best Cure for, 55
, How to Prevent, 55
—, General Symptoms of, 59
——, Treatment upon Appearance of,
59, 60
Domestic Poultry-keeping,
from, 32, 33
Dorkings as Breeding-fowls, 19
Dorking, the Coloured, Hifect of |
Profits
Crossing on, 77
Dorkings,
247
Diseases to which,
liable, 130
, General Description of, 126, 127
— —, Effects of Inter-breeding on, 129
as Layers, 130
are
~ — as Mothers, 37
-——, Hints about the Rearing of, 130,
131
——, The Silver-grey, 128
as Table-fowls, 130
——, The White, 128, 129
Douglas Mixture, Use of the, 30
Draughts in the Fowl-house, 4
Ducks, Call, 195
— —, A Few Hints respecting, 196
= Housestor. loo, lO
——, Large Black, 196
—— as Layers, 196
——, Muscovy, 195
——, The Rearing of, 190, 193
, Use of, 191
Dumpies, 167, 168
East Indian Black Duck, 195, 196
Eggs, How to act in case of Acci-
dents to, 40
, The Sprinkling of the, in Art’
ficial Hatching, 209, 210
, The, used in Artificial Hatch-
ing, 209
, Advantage of Distinguishing
the, 32
, Testing the Fertility of, 41, 42
for Setting, Importance of using
Fresh, 34, 35
, How often, should be Gathered,
32
, The Proper Number of, for
Hatching, 42
Egg-laying Stocks, The, 16
Eggs for Setting, How to Keep, 35
, How to Pack, 86
for Setting, The Selection of,
34
ymbden Geese, 197
Emu, The, 170
English White Swans, 199
Exhibition, When Chickens are ready
for, 90
, Proper Food during, 96, 97
248
F:xhibition, Immediate Preparations
for 93, 94
. Treatment after, 97
Exhibition Chickens; Treatment of,
when Hatched, 86—89
Fancy Poultry, 17
Farm, The Advantage of Rearing
on a, 70
Fat, Hints as to Extra Weight and,
7
Fattening, The Best Food for, 53
Fattening Hens, 52, 53
Fattening, Duration of the, Process,
——, Objections to, 91
The Secret of, Profitably, 53
Feathers, How to Dress, 32
——., Loss of, Treatment for, 58
, Value of, 32
Feeding, Errors to be guarded against
in, 23, 24
— —, Importance of Judicious, 20,
21
——,, Evils of Over-, 21, 22
——, of Sitting Birds, The, 37
Fléche, La, 154
, Merits of, 155, 156
Fledging, Treatment for Bad, 56
Food, Animal, necessary for Fowls,
27
—— for Artificially-reared Chickens,
217,, 218
—-—, Benefit of Change of, 25
——, Best, for Chicks, 49, 50
—— for Chickens in Cold Weather,
51
for Growing Chickens, 50
for Prize Chickens, 86—89
——, How to give, to the Fowl, 26,
27
—— for large number of Laying-
fowls, 24, 25
—— for small number of Laying-
fowls, 24
——, Best, for Morning Meal, 23
——, Best, for Evening Meal, 23
——, Rule for Regulating the Supply
of, 22
INDEX.
Food, To Mix Soft, 26
» Vegetable, Importance of, 28
Foods, Analysis of various, 25
Fowl-house, Construction of the, 3, 4
, Draughts in the, 4
——, The Flooring of the, 7
——, Size of the, 5
, Ventilation of the, 5
Fowls, Attention to be paid to, 3
—-—, What makes the Best, 91
——, How to keep them in Good
Condition, 84
, How Old, should be Cooked, 55
-——, What to do with Old, 15, 16
——, Various, 172
——, How to tell Young, 15
Fowl-sheds, The Advantage of, 6, 7
French Breeds, The, 151
——, Features of the, 162
Frizzled Fowls, 170
Game Bantams, 165
—— Chickens, Light, 123
——, Striped, 123
Game Fowls, The Black, 122
, The Best Criterion for Blood
in, 123
——, The Breeding of, 124, 125
——, Effect of Crossing on, 77
——, Demerits of, 125, 126
——, Description of, 118—120
——, Best Fighters among, 123, 124
——, Time for Hatching Eggs of, 125
——, Best Layers among, 124
——, Merits of, 125
——, Original Wild Varieties of, 123
Game Hens, 17
as Mothers, 37, 38
Gapes, Treatment for, 57
Gardener’s Friend, The, 191
Geese for Exhibition, Treatment of,
199
——, General Management of, 198
as Sitters, 198
Golden ‘‘ Mooney’? Hamburgs, 140,
141
Golden-pencilled Hamburgs, 140
Golden-spangled Hamburgs, 140, 14}
Golden Pheasant, The, 188, 189
| Golden-spangled Polands, 148, 149
Golden Yorkshire Pheasant-fowl, 141
Goslings, Treatment of, 198, 199
Grass, Benefit of Cooping near, 47,
48
Green Food, Great Value of, for
Prize Fowls, 89
Gueldres, The, 161
Guinea-chicks, Treatment of, after
Hatching, 182
Guinea-fowls as Layers, 182
Remarks on, 181, 182
? b)
Hamburg Cocks, Silver-pencilled,
Chief Faults in, 139
Hens, Silver-pencilled, Chief
Faults in, 140
Hamburgs, The, 16, 138, 139
——, The Black, 78, 144
——, Golden “‘ Mooney,” 140, 141
——, Golden-pencilled, 140
——, Golden-spangled, 140, 141
——, Lancashire Silver ‘‘ Mooney,”
142
—— as Layers, 144, 145
-——, Silver-pencilled, 139
——,, Silver-spangled, Breeding, 142,
143
,»silver-spangled, Breeding, Proper
Mods of, 143
Hamper, Best Form of, 95
Hatching, Hints to Buyers of Eggs
for, 85, 86
——, Proper Number of Eggs for, 42
, Preparations for, 44, 45
Hatching, Time of, 43
——, ‘lime of, for Shows, 85
——, Treatment immediately after,
44
Hatching-run, Proper Arrangement
) A Fotsthe, 30,097
Heat, The Supply of, for Artificial
Hatching, 211, 212
Hempseed as Food Prior to Shows,
95
Hen, Effect of, on Progeny, 83
Hens, Number of, to the Pen, 84
Houdans, 157—160
as Breeding-fowls, 19
——, Merits of, 160
Hybrid Pheasants, 189, 190
INDEX. 249
Incubator, Brindley’s, 206, 207
, Carbonnier’s, 204—2Z06
——, Schroéder’s, 207, 208
, Jacob Graves and Sons, 212,
213
Indian Meal as Food, 26
Insect Vermin, Treatment for, 59
Japanese Bantams, 166, 167
Javan Pea-fowl, 183
Judges, their Merits and Demerits, 96
Judging, Objections to the Present
System of, 78, 79
Killing, The Best Mode of, 54
——, The Various Modes of, 54
La Bresse, 161
Laced Bantams, 77, 78
La Fléche, 154
» Merits of, 155, 156
Lancashire Silver ‘‘ Mooney’? Ham-
burgs, 142
Lane’s, Description of Mr., Esta-
blishment, 64—67 _
Large Black Duck, 196
Laying Hens, Food for a Small Num-
ber of, 24
» Food for a Large Number of,
24, 25
, How to Keep, 14, 15
Leg Weakness, Treatment for, 56
Light Brahmas, Description of, 107
Light Game Chickens, 123
Lime, Value of, 30, 31
Linseed as Food prior to Shows, 94
Linton Poultry-yard, Description of
the, 69
Maize as Food, 26
Malays, Description of the, 116, 117
——, Faults of the, 117
as Table-fowls, 117
Male, How the, affects the Progeny, 83
Manure, Use of Poultry-, 31, 32
Matching, Points to be Considered in,
92
Meal, The Best Food for Mid-day, 27
——, The Best Food for Morning, 23
——,The Best Food for Evening, 2%
250
Meals, Number of, a Day, 23
Minorca Spanish, The, 135
Moisture, Importance of, to Setting
Hens, 39 :
“Mooney”? Golden Hamburgs, 140,
141
, Lancashire Silver, 142
—— and Golden Yorkshire Pheasants,
Show-breed from, 141, 142
Moulting, Bad, Treatment for, 56, 57
, Treatment during, 30, 31
Muscovy or Musk Ducks, 195
Nankin Bantams, 166
Negro Fowls, 168—170
Nest, The Construction of the, 31
, The Formation of the, 39, 40
—_—, Absence of Hen from the, 42,
43
, Arrangement of, for Sitting
Birds, 38
Old Fowls, ow, should be Cooked,
55
——, What to do with, 15, 16
Over-feeding, Evils of, 21, 22
Park, Advantages of Rearing in a, 69
Pea-chicks, Rearing of, 184
Pea-fowl, Black-winged, 183
-~-—, Disposition of, 183, 184
, Javan, 183
Pea-fowls, Where, should be kept, 184
——, Remarks on, 182, 183
Pekin Bantams, 166
Pencilling, 114
Perch, Size and Position of the, 5, 6
Pheasant Chicks, Early Treatment of,
187, 188
, Treatment of, 185, 186
Pheasants, Best Food for Adult, 186
, Treatment of, after Breeding-
season, 188
——-, The Common, 188
——, Best Diet for, 186
——., Collecting the Eggs of, 187
Pheasants’ Eges, Hatching of, 187
Pheasants, To avoid the ‘‘Gapes”’ in,
186
—=-, The Golden, 188, 189
a
|
INDEX.
Pheasants, The Handling of, 180
——,, Hybrid, 189, 190
, Pens for Rearing, on a Large
Scale, 186, 187
, The Silver, 189
—, How to make, Sit, 185
, Treatment of, 185
Piles, The, 122
, The Prize, 122
, The Worcestershire, 122
Pip, Treatment for, 59
Plucking, 54
, Hints as to Appearance after, 55
Plumage, How to Modify the, 83
Polands, Black-Crested White, 147
——, Buff, 149
——, Chamois, 149
——, The Comb of, 145, 146
——, Great Faults in, 150, 151
——,, Distinguishing Features of, 145
——, Golden-spangled, 148, 149
——, Merits of, 150
——, Precautions Necessary in Rear-
ing, 150
——, Silver-spangled, 147, 148
, Tenderness of, 150, 151
Poland, White-crested Black, Cocks,
146
——, White-crested Black, Hens, 146,
14
7
Polands, White-crested White, 147
Potatoes as Food, 26
Poultry-keeping a Matter of Business,
33 j
——, The Great Essential in, 9
Poultry-manure, Value of, 31, 32
Poultry, The Descent of, 71—74
Poultry-yard, Choice of Breeds for,
20
, Plans of a, 10—13
Prize Chickens, The Food for, 86
——, When, should Roost, 89
Rearing in a Park, The Advantages
of, 69
Prize-fowls, Space required for,
64
INDEX.
Rearing on a Large Scale, Space re-
quired for, 64
Redcaps, The, 168
Reds, The Black-breasted, 121
, The Brown, 120, 121
Relationship, To provide against, in
Breeding, 82
——,, Attention to be paid to Degrees
of, 82 :
Roosting-house, Cleanliness in the, 7
Rouen Ducks, Description of, 193, 194
—— and Drakes, Difference between,
194
——, Fattening of, 194
Rouen Ducklings, Treatment of, 195
Roup, A Fact worth Knowing about,
57
, Treatment for, 58, 59
Rumpless Fowls, 170, 172
Run, How the, should be kept, 8
——, Space required for the, 9
Russians, 172
Schréder’s ‘* Artificial Mother,” 216
Incubator, 207, 208
Scientific Theory of Breeding, Im-
portance of, 70, 71
Sebright Bantams, Description of, 163,
164
, The Two Varieties of, 164
Selection, Evils of Over-great Artifi-
cial, 75
and Crossing Combined, Re-
sults of, 77, 78
——_, Effects of, 74, 75
——, Examples of, 76, 77
Setting, Importance of using Fresh
Eggs for, 34, 35 pate
, How to keep Eggs for, 35
——, The Selection of Eggs for, 34
in Winter, 40, 41
Sexes, Separation of the, 89, 90
Shell, How to act when the Chick
adheres to the, 43
——., How to assist Chicks from the,
43
Silky Cochins, 170
Fowls, 168—170
Silver Duck-wing Greys, The, 121,
122
'
a
251
Silver-grey Dorkings, The, 128
Silver-pencilled Hamburgs, The, 139
Silver Pheasant, The, 189
Silver-spangled Hamburgs, Breeding,
for Exhibition, 142, 143
Silver-spangled Polands, 147, 148
Silver Yorkshire Pheasants, 142
Sitting, How to Prevent, 15
Sitting Hens, Benefit of Moisture to,
39 5
——, Arrangement of Nests for, 38
——, Management of, in the Ordinary
Nest, 36
——, Separate Provision for, 35
——, Qualifications necessary in, 37,
, Protection of, against the
Weather, 38, 39
Sitting-shed, Best Situation for, 39
Size, How to Increase the, 83
Snow-water, Evil Results from use
of, 29, 30
Soft Egg, Treatment for, 59
Spanish, The, 16
, The Comb of the, 132—134
—~—, Diseases to which the, are liable,
136,. 137
, Treatment of, before Exhibi-
tion, 138
——, The Face of the, 132, 133
——, The, as “‘ Fancy” Fowls, 137
——, The, as Layers, 137
——, Merits of the, 137
——, The Minorca, 135
, Importance of Purity of Race
in the, 134
—— and other Delicate Breeds,
Establishment for Rearing, 64—
68
——, The, as Table-fowls, 137
——, The White, 135, 136
, Description of the White-faced
Black, 132, 133
Striped Game Chickens, 123
Sultans, 149, 150
Surrey Fowl, Effect of Crossing on
the, 77
Swans, 199
Swan, The Black, 199
| ——, The English White, 199
252
Swans as Layers, 200
**Sweepings,”’ Objections to use of, as
Food, 27
Temperature necessary in Artificial
Hatching, 210, 211
Toulouse Geese, 197
Turkey-chicks, Diseases to which, are
liable, 179, 180,
, Proper Food, for, 178, 179
——, Danger of Moisture to, 176
--—, Treatment of, 176
——, Treatment of, immediately after
Hatching, 178
-—-—, Danger of Bad Weather to,
180
Turkey-cock, Disposition of, 177
Turkey-hen, Disposition of, 177, 178
Turkey-hens as Layers, 177
Turkeys, The Breeding of, 176, 177
——, The Foreign Breeds of, 180,
181
Turkey’s Hatching, Duration of, 178
Turkeys, Kinds of, 180
——, Remarks on the Rearing of, 175
——, Size of, 180
-—-—, Treatment of, when Hardy, 180
——, Treatment of, immediately be-
fore Hatching, 178
Utility, The Great Advantage of, 79
¥Varicus Fowls, 172
INDEX.
Vegetable Food, Importance of, 28
Vegetables, Benefit of, to Chickens,
51
——, What, may be used, 28, 29
Ventilation of the Fowl-house, 5
Vermin, Precautions against, 217
——, Insect, Treatment for, 59
| Vulture Hocks, 114
Water, Fresh, Importance of, 29
Water-vessel, Best Kind of, 21
Weather, Hints as to, in Artificial
Rearing, 215—217
Weight, Hints as to Extra Fat and,
53, 54
Wheat as Food, 27
White Bantams, 165, 166
White-crested Black Poland Cocks, 146
—— Black Poland Hens, 146, 147
-—— White Polands, 147
White Dorkings, The, 128, 129
Whites, The, 122
White Spanish, The, 135, 1386
Worcestershire Piles, The, 122
Wortley’s (Colonel Stuart) Incubator,
212, 213
Yellow Duck-wings, The, 122
Yorkshire Golden Pheasants and
‘‘Mooneys,” Exhibition Fowls
from, 141, 142
Yorkshire Silver Pheasant Fowls, 142
; Young Fowls, How to tell, 15
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