eo wna rrr? . ay f} <7 Glass DIP ES PS Book FZ 5 PRESENTED BY STANDARD AMERICAN Poultry Book I. K. FELCH ' %. ? 1 t EBYPNOTISM, PALMISTRY, FORTUNE TELLING, DREAM BOOKS Complete Hypnotism a#texonze By A. Alpheus. A manual of self-instruction based on the new and improved system of mental and : bodily healing. Pronounced by all who have. read it to be the most fascinating and instructive book of its kind published. Inductive Hypnotism, Mes- ~| merism, Suggestive Therapeutics and Magnetic nf Healing, including Telepathy, Mind Reading and Spiritualism fully treated. Nearly 100 lessons espe- cially prepared for self-instruction. This is posi- tively the best book on Hypnotism published. Fully illustrated. 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Paper covers, printed in two color inKS.......... esec ccccecece 25 cents Cloth, uni. se design stamiped im IMKS ......... eccccccecs cccces 50 cents The Mystic Fortune Teller, Bream Book and Policy Players’ Guide This book contains an alphabetical list of dreams, with their significations and lucky numbers, and the getting of fortunes by the Mvstic Circle, Cards, Dice, Coffee and Tea Grounds, ccc. Also a list of me curious Superstitions and omens, birthdays, lucky 7| days, their significance and their numbers. It is unquestionably the best and most reliable book ofits kind published and is worth many times the price asked for it. Paper covers, printed in two color eee: ain Sip vresaleia.d aia gerne Breer e aw se cheteienae 25c Cloth, unique design stamped ia inks. . Aas EA Lows SOC All books sent postpaid to any address in tbe United Shide: Canada or Mexico upon receipt of price in currency, postal or express money order : RBORN Sk M. A. Donohue (@ Co. 17-428, 0EARBORN ST. a 4 STANDARD AMERICAN : PERFECTION POULTRY BOOK Describing All of the Different Varieties of Fowls, Their Points of Beauty and Their Merits as Setters By I. K. FELCH The Recognized American Authority on Poultry Matters and Author of ‘‘ POULTRY CULTURE.” T CHICAGO: M. A. DONOHUE & COMPANY 407-429 DEARBORN ST. >> Copyright 1902 M. A. DONOHUE & CO. ar unsced Sie pe Vag Wh Oe om , y M. A. DONOHUE & CO., PRINTERS AND BINDERS, CHICAGO, at Ge CONTENTS. ct PART IPOULTRY CULTURE CHAPTER I. INTRODUCTION. Poultry culture as a farm product—Census of 1870— Mr. Mansfield’s Experiment — Poultry and egg production a source of wealth to the people— Statistics presented to the Chicago Convention, 1878—Startling Facts—France—Belgium....... GHAPTER. IT. DESCRIPTION OF FAVORITE BREEDS. Light Brahmas—Plymouth Rocks—Wyandottes— Brown Leghorns—Langshans — Silver-Spangled Hamburgs — Black Spanish — Houdans — Par- tridge-Cochins—Black-breasted Red Games, etc. CHAPTER ii: Tg 23 TYPE IN BREEDING AND STRAINS OF LIGHT BRAHMAS, Americans lovers of beauty—The well bred forma line of “ good ones ’—We like strong blood—Con- stitution and vital force—The Strains of Light Brahmas —The Burnham Strain— The Rankin Strain—The Philadelphia Strain—The Autocrat Strain—Duke of York — The Chamberlin Strain, now widely known as the “ Felch Strain”’....... 3 4 CONTENTS. CHAPTER Ty. DISCUSSION OF MASSACHUSETTS BOARD OF AGRICULTURE. secretary Flint; Mrz, \Feleh,’. Mr. Hersey- and, Mt Cheever discuss the whole question of Poultry Culture : CEAPT ERY, ON THE TREATMENT OF BREEDING-STOCK. 67 The necessity of watchfulness—The best hatching — time from May 20 to June 1o—Cockerels safest for winter breeding — The influence of feed on color—We can assist nature very materially CHAPTER! LOCATION. The location healthy for man will generally be so for poultry—Light soils good—The land needs cul- tivating—The early bird’ catching the worm—If the land be poor keep the horse-hoe at work— Poultry culture requires eternal vigilance....... CHAPTER» VIL. BUILDINGS AND FURNISHINGS. An open shed protected from storm and wind—Plan of building suggested—Special provision of tar felting for cold sections—Avoid box-nests— Roosts longwise—Nail kegs useful—Model coop for twenty chickens— Coops for Village use— Buildings for incubation set apart—Hatching chickens—Chicken-house—SBrooder—Every cor- ner a death trap eeee ee eeeeeeeeeseeeeeeee ee es @ 83 gi CONTENTS, CHAPTER VILE FEED AND CARE OF FOWLS. fhe kind of food suitable—Foraging by the flocks— Be careful to maintain an even animal heat— Good food preserves the plumage—Great need ie AECCIER = Tove oes fale aa coe wea wows oi Se Se se CHAP ERK IX, FROM SHELL TO GRIDDLE. Importance of regularity in feeding—Bill of fare— Corn—Wheat—Barley—Oats—Eeans— Excelsior meal—Keep the food sweet—Milk isa whole food —Beware of distemper—Have some clover..... CHAPTER X. ARTIFICIAL INCUBATION. Artificial Incubation first successful in 1884—The “Year ’—The “ Machine ’—The Incubator needs careful operation—Carefu! study required—Incu- bators cannot be made self-regulating—Monarch Incubator—Mr.Rankin’s experiment—3,000 ducks | raised—Mr. Buffington’s experiment............ CHa Tek. ol: DISEASES OF FOWLS. Their medical treatment—Fungus in the blood—-Dis- temper — Roup—Chicken-pox—Diphtheria—The red spider louse—Diarrhcea—Treatment.... ... 125 140 YOUNG FOLKS’ DIALOGUES AND DRAMAS A collection of original Dialogues and Dramas, by Edith Brown-Evarts and others. ‘They are new, original, sprightly and sensible and particularly adapted for young people from ten to eighteen years old, on subjects and ideas fitted to their age, handled in a quaint manner, and with appropriate action can be rendered very successfully. The dramas are short, pithy and funny, while the dialogues are suitable for all occasions, such as special day cele- brations, etc. Thisis without doubt the best dialogue book published. Paper covers AMERICAN STANDARD PERFECTION POULTRY BOOK By I. K. Felch, author of “ Poultry Culture,” the rec- ognized standard work in poultry in America, adopted by many Poultry Associations in this country. It con- tains a complete description of all the varieties of fowls, including turkeys, ducks and geese. Many old-fashioned farmers are inclined to discredit the statement that there is money in poultry. Why? Be- cause they are not up to the new and improved ideas in poultry management. A little trial of the rules laid down in this book will soon dispel all misgivings in this direction, and tend to convince the most skeptical that there is money in poultry-keeping. This book contains double the num- ber of illustrations found in any similar work published. It is the best and cheapest Poultry Book on the market. Paper covers 50 cents. All books sent postpaid to any address in the United States, Canada or Mexico upon receipt of price in currency, stamps, postal or express money order. M. A. DONOHUE @ TCO. 407-429 Dearborn St. Je CHICAGO PART I. —_— Gove Lek I. INTRODUCTION. N 1873 we made our maiden speech on * POULTRY | CULTURE AS A FARM PRODUCT.” We shall never forget the look of incredulity and surprise depicted on the faces of the four hundred farmers who listened to us on that occasion. The following is the substance of that speech: Although the poultry interest’ of the nation has been considered of minor importance, yet when we in- vestigate we find the egg and poultry product to be much larger than any other agricultural product or industry, and we become amazed at the amount of wealth annually accumulated by practical poultry keep- ing. The census for 1870 informs us that the cotton crop Was 3,011,996 bales ; the corn crop, 761,000,000 bushels ; the wheat crop, 288,000,000 bushels; the value of all the cattle, sheep, and swine slaughtered or sold to be slaugh- tered was $398,956,376; the hay crop, 28,000,000 tons, valued at $14 (a high estimate), was $384,000,000. The assertion that the egg and poultry produce of the States. exceeds either of these large products is 13 14 POULTRY CULTURE. met with derision; yet it is true, and the produce finds no rival save in the entire meat and dairy products com- bined. Compute the nine millions of families in the States as consuming but two dozen eggs per week, and twenty dollars’ worth of poultry per year, and we have (com- puting eggs at twenty-five cents per dozen) over $405,- 000,000. Nor is this all. Large as it is, to it must be added the consumption by the saloons, restaurants, confectionery establishments, our thousands of hotels, together with the medicinal and chemical and exporta- tion demands, which will swell the amount to not less than five hundred millions of dollars as the annual prod- uct of the United States; an interest worthy of our considerate investigation. When we commence to make figures, we become surprised at their magnitude; and that you may not underrate the hotel consumption, you have only to consult the encyclopedias to learn that the hotels consumed sixty-two millions four hun- dred and eighty-three thousand dollars’ worth of eggs and poultry for the year 1879. There must, of course, have been a great increase since that time. The consumption of meat to each guest per day at the Grand Pacific, the proprietor of the hotel informs us, is $2.50, and two-thirds of that amount is for poult- ry, game and eggs. Another item should be consid- ered in this connection, and that is, thousands of prairie farmers, who live so remote as to make the running of meat-wagons. unprofitable, are obliged to rely on their farms for fresh meat, and it is a fact that two-thirds of it is poultry and eggs. It is the custom with them in early winter to kill and pack in snow and ice the sup- POULTRY CULTURE. 15 plies of poultry for home use. This, with the richer third of the population who consume far more than the estimate offered, will more than make up for the poor of our eastern cities, who consider poultry a luxury and seldom indulge in its use. With these items as data, we claim our estimate of five hundred millions to be far less, rather than more, than the actual yearly product, which, as we have said, makes the industry of poultry breeding and keeping one of the largest in which our farmers are interested. Like in comparison as the giant oak to its acorn origin is this large product, made up from the small collections from the small flocks of fowls seen about the doors of the hamlet and farmhouse in numbers of twelve, twenty, thirty and fifty, and where a larger number is seen so rarely that they become the exception. These flocks pay a large profit on their cost of production, as may be seen by consulting the different societies’ reports. In 1858, we see that thirty- eight fowls, kept in small yards, under unfavorable circumstances, with a market at thirty-eight cents for corn, sixteen and two-thirds cents for eggs, and fifteen cents per pound for poultry, yielded a net profit of $1.38 per head. In 1861, Mr. Mansfield’s experiment with one hundred hens, having a free range of the farm, consuming but ninety-three bushels of corn or its equivalent, produced one hundred and forty-seven eggs each (no chickens being raised that year), and yielded a net profit on eggs alone of $1.35 per head; to which, had the value of the guano been added, the figures would have reached the sum of $1.60. These and other statements are to be found in the Middlesex South Society’s reports, of $2, $2.25 and $2.50 per head _ 16 POULTRY CULTURE. profit per annum; and last, but not least, the banner statement of Mr. Whitman in 1873. With fifty-one Leghorns, which laid two hundred and seven eggs each, which he sold for thirty-one cents per dozen, the cost of keeping the fowls being $1.13 each, he shows a profit of $4.04 per head, proving conclusively that these small flocks pay much better with care than do other farm stock. We have no reason to change our opinion, for the amount must be increasing each year. We as a nation are consuming more poultry and eggs every year. Weare not alone in our belief of the magnitude or in our faith in the future’-of this: immense m- terest or industry, and we subjoin from the pen of the able writer, Captain J. E. White, an article on the future capabilities of the country in poultry breeding as compared with other countries. POULTRY AND EGG PRODUCTION—A SOURCE OF WEALTH TO THE PEOPLE. France is, perhaps, the only nation that recognizes the poultry and egg trade as a source of wealth to its people, and protects and encourages it as it would any other business which brings a revenue to, and betters the financial condition of, its citizens. Under this fos- tering care the poultry and egg trade of that country has grown year by year until it has reached gigantic proportions—not only meeting the demands made upon it for home consumption, but also supplying English markets with more than $13,000,000 worth of this class of food annually. The value of eggs and poultry sold in home markets and consumed by the POULTRY CULTURE. ty, French people is estimated at $110,000,000; add to this the exports to England and we have $123,000,000, which represents an industry that is looked upon by too many of our farmers and business men as being “too insignificant to merit consideration.” It must be borne in mind that this $123,000,000 represents only the eggs and poultry consumed annually—it does not include the stock carried over to begin business upon the following year. The value of the stock on hand— which is carried over for the purpose mentioned—is estimated at about $45,000,000, thus showing that the annual poultry and egg production of France amounts to $168,000,000. Doubtless most of those who may read this article will conclude—when they reach this point—that no other nation is as productive in this particular as the French, but the facts, supported by reasonable estimates, demonstrate that the United States are vastly more so. “In 1878 a convention of butter, cheese and egg pro- ducers was held in Chicago ; the most careful and relia- le statistical reports that could be gathered relating to these products were placed before this convention ; from them we find that the annual production of eggs was valued at $180,000,000, and poultry sold at $70, 000,000.’ Thus, according to this report, which I shall presently show to be incorrect, $250,000,000 were annually realized from a business ‘too insignificant to merit consideration.’ To some it will sound like one of Munchausen’s stories, but to those who are in the busi- ness and understand something of its magnitude, it seems like a too modest tale; it does not tell half the story. The population of the United States is more 2 _ 18 POULTRY CULTURE. than fifty millions. If each one of this population were to eat an egg to-day there would be consumed in eggs alone, at the present market price, $1,000,000; and if each one were to eat an egg each day for a year, the consumption of this one article of food would amount in the aggregate to $365,000,000; add to this the value of the poultry consumed, which is estimated at $121,- 666,648, and it will be seen that the eges and poultry consumed in the United States annualiy represent a money value of $486,666,648 ; add to this $45,000,000, the value of the stock carried over, and to this the sum realized from sales of fancy fowls and eggs, which is not less than $500,000 annually, and you have the enormous sum of $532,166,648, which is $32,000,000 more than the value of the corn crop of the United States for 1879, and $189 842,857 more than the wheat crop of the same year. But some ‘“ doubting Thomas” will say that there are thousands of our people who do not eat an egg each day. Granting this to be true, we must face the fact that many other thousands eat from two to four daily, and that eggs enter very largely into the composition of many articles of food which we con- sume each day, such as cakes, pies, salads, coffee, custards and puddings; and we must not neglect to include in our account the eggs used in saloons, and for medicinal and chemical purposes. Perhaps there are few of our professional men, clerks and merchants, who, when they run like wild men to a restaurant and order a cup of coffee and a piece of pie, stop to think that when they have finished their lunch they have rendered unfit for incubation twe or three eggs; but such is the fact. Then we are not POULTRY CULTURE. 19 so certain that there are many thousands of our peoyle who do not consume eggs or poultry in some form daily, We might jump to the conclusion that our poorer classes could not afford it; but it would be a jump in the wrong direction, for whoever has traveled and been ordinarily observant has noticed that the poor almost always keep poultry. This estimate is based upon the supposition that the average price of eggs, the year round, is but twenty-four cents per dozen; and this supposition, I venture to say, is not sustained by the facts, because at most times in the year—during the winter, fall and latter part of summer—they bring, in our own markets, from thirty-five to fifty cents ver dozen, and in eastern markets from fifty to sixty-five cents, the price, of course, depending upon the -upply and demand. Many of the eastern hotels make con- tracts with those who keep large flocks of fowls to furnish them so many dozen of eggs and so many pounds of dressed poultry daily, and pay for these eggs, in consideration of their being fresh laid, from forty to sixty cents per dozen. STARTLING FACTS. We are further indebted to Mr. James E. White for the following array of facts, which will be read with great interest : If France, with an area of 204,147 square miles, of which only 98,460 is capable of cultivation, realizes more than $200,000,000 annually from her poultry in- terests, it can easily be seen that the United States, with an area of 3,587,681 square miles, of which 1,700,- 000 is capable of cultivation, should with the same care 20 POULTRY CULTURE. and labor realize from the same source $3,264,000,000 annually. _ But, of course, in order to make the con- ditions equal, it would be necessary for the United States to be as densely populated as France. The present population of that country is 38,905,- 788, which would give each individual—if an equal division of the land was made—two acres of soil capable of cultivation; whereas, the population of the United States is 55,000,000, which, under the same allotment, would give about twenty acres of good land to each inhabitant ; hence, this country.is as capable of sustaining a population of 550,000,000 as France is of sustaining her present population, and if’ the produc- tion per capita only equals that of France, the sum total annually would be $3,264,000,000. But it has been shown that the production and consumption of this class of food is much larger per capita than it is in France, and if each citizen of the United States con- sumes as much of this food when our population reaches 550,000,000 as they now do, the annual value of this industry will not be less than $5,596,000,000. It will be remarked by those who have not given the food supply of this country thoughtful consider- ation, or the ultimate population and productiveness that attention which it deserves, that the writer of this article is visionary and enthusiastic; but, my friends, if you look over the figures carefully you will see that the probable extent of this industry, when this country is fully developed, is capable of a correct mathematical solution, and is made on the basis that if 55,000,000 people eat so much in one year, how much will 550,- 000,000 eat in the same time ? POULTRY CULTURE. : Qt Belgium is one of the smallest powers in Europe; its area is 11,373 square miles, and its population is about 5,253,821. It is the most densely populated country in the whole world, and about 60 per cent of its area is under the most exhaustive cultivation, that being all of it that is capable of producing good crops. In order that the extent of the country may be more fully understood, it may be well to mention the fact that it is not nearly as large as the state of Georgia, while its population is more than three times greater ; and this little country produces annually, asshown inthe statistics of that country, 274,967,824 eggs—or forty- eight eggs for each man, woman and child in Belgium ; and this is accomplished ina country “ where the most persistent effort is made to cause the land to produce the food necessary for home consumption, and where a vast amount of labor and money is expended in the cultiva- tion of the soil.” If such results are obtained under such unfavorable circumstances, what may not be accomplished in a country as favorably situated as ours? It is the duty of all men who have the development of this country at heart to encourage the greatest possible production of every commodity that we can produce with profit, and amon other industries the poultry and egg business must not be neglected. The farmers must be made to understand that the thorough- bred fowls are as much superior to the barn-yard fowls as the Herefords, Jerseys and Anguses are to the com- mon cattle that roam over our prairies ; and when they understand this, they will improve their fowls. 22 POULTRY CULTURE, Much more could be quoted to show the magnitude and the need of the development of this industry as a source of wealth to the nation, but above all this, farmers of America, remember that poultry-keeping has more than a money value for you. Interest your boys in it, for thereby they learn many of the princi- ples that underlie the successful breeding of stock,— fitting them, when older, the better to manage cattle and horses. The rapid production of chickens enables them to try as many experiments in a few years as would take a lifetime with stock. In the breeding of fowls they learn that like produces like more surely, and only, as a rule, where the stock is bred in line, and that to produce chickens uniform in type and color they must have, in both sire and dam, a preponderance of the blood of the desired type; they must mate kin- dred blood judiciously, avoiding too close relationship, —for by mating fowls of one blood for three genera- tions we produce sterile eggs. They learn that pre- potency of sire is more marked in the mating of kindred blood, and in the offspring of dams of weak constitution, and when appearing in the coupling of radically different blood, that it is an exception and not the rule. They learn that the blood most difficult to subjugate, in the end has more lasting quality, and does the flock the most good as a new infusion of blood ; these interests, once awakened, cannot slumber; the boys become thoughtful, and as they grow older their assistance becomes much more valuable than any help you can hire. CHAPTER Tf. DESCEIPTION OF FAVORITE BREEDS. HILE we show several experiments in our in- troduction, we may affirm that all the different breeds will pay a handsome profit, if furnished quarters LIGHT BRAHMAS, suitable for their condition, and properly cared for; and, generally, it is best for the breeder to make a specialty of the kind his taste shall dictate. But with our thirty years’ experience with all the so-called thor- 23 24 POULTRY CULTURE. oughbred varieties, we are led to advise, taking into consideration the individual merit and associate worth, the selection of Light Brahmas, Leghorns, Wyandottes and Plymouth Rocks, for they will be found to pay. the best for extra care, for all practical uses. The Brahma is a superior winter layer, producing the larger number of her eggs from October to May. As poultry, the chicks have to be killed quite young,—say eight to ten weeks old, as broilers; the most profitable PLYMOUTH ROCKS. time as roasters being at eight months. This makes them late as poultry, but to make up for it in a meas- ure, the virgin cocks are tender enough for roasting at even twelve to thirteen months, more so than the native at seven or eight months. If the males be sepa- rated from the females when five months old and fed through till March, when poultry meat invariably ad- vances in price, the breeder will find them sought for by hotel and restaurant keepers, to supply the place of POULTRY CULTURE. 25 turkeys, and that they will sell at a price of only about five cents per pound less than capons. The Plymouth Rocks are good average layers, and in them the poulterer finds an excellent breed from which to produce broilers and summer roasters for our seaside or all summer resorts. In round numbers, ten dozen eggs per year is about what they will each lay, and hatch and raise you a brood of chickens, and in this case WYANDOTTES, the brood is gratis, for they will lay less eggs, we think, if deprived of the privilege of indulging in the natural instinct of reproduction. So long as the breeder of Plymouth Rocks will be content to have them occupy this middle ground be- tween, the larger and smaller breeds, and endeavor to increase by breeding to that end the production of large eggs, they will hold their position of favor against all rivals. 26 POULTRY CULTURE. The Wyandottes of late have come in for public praise and patronage. They are in the same class with Plymouth Rocks, and become their greatest com- petitors. Their breeders claim for them par excellence as broilers, and the merit of being better layers. In this we would, perhaps, accept the fact that their eggs are larger, but we fear they will not lay as many. What they may develop into in the coming years cannot be foretold. While we would admit them as equals, we BROWN LEGHORNS, are not yet ready to accept them as superior to their blue rivals. They are shorter jointed, more blocky, in some cases, and if they settle down to this as a uniform type, and a close-feathered, fine-boned race, they cer- tainly will deserve the boom they are at this writing receiving. The Leghorns are a non-sitting variety, and one of the largest producers of eggs, being most prolific during the warmer months. Their chickens make nice early, POULTRY CULTURE. | 27 though small, broilers, and should be killed as such, for as roasters their skin is tough and carcass too small, their chief merit being in egg production alone. They are very quick growers, many pullets commencing to lay at four months and a-half old, and there are cases on record in our own yard where they have laid at three months and three weeks old. We have also started with eggs and produced three generations in three hundred and sixty-three days. This precocity LANGSHANS. enables one to raise his stock birds even after the sea- son is too far advanced to rear successfully the larger varieties. Of the above we consider the Brahma the best of all the Asiatic breeds. The Langshan will lay an egg as large, and perhaps as many of them, and of the same desirable color of shell, but their white skin drives them into a second-rate poultry, as judged by 28 POULTRY CULTURE. the New England demand for golden yellow carcasses when dressed. The Plymouth Rocks and Wyandottes, and we may add possibly for purely practical use the Dominique, are breeds to fill the middle ground, and from which to look for the broiler supply, and the Leghorns to give us the largest number of eggs in a year, and to produce them in the larger numbers at the time our incubating breeds are busy with the rearing of their chickens. Thus you see how peculiarly adapted one to the other the four breeds are, and all of them are hardy, standing much neglect. With them the farmer easily caters to the wants of the markets the year round. With the above breeds as stock the yearly product will average one hundred and fifty eggs and eight chickens to each hen, which will sell (taking Natick market for 1885 as a basis) as follows: 123% dozen exgs, at 25) cents. mer, GOZen) o.o..26 - sivelds olstas uteasie $3 12 4 pairs of chickens, 28 lbs., at 25 cents per Ib..... Save okies 7 00 AMETFICAN PNANO. 25.05 Howe okie sea ee eres «sae awe na cee 25 POCA: oct ce tis Ghas Bolas Siw aapnidne 4 ehatoinis Sle Sines ee een $10 37 The cost of producing the same being: WKeC pin GIS iy oie cre win anos, © who x wikia’ ia 0/6. 6 ns erates ata eae eee $1 15 TS edges for inctibation! 224.62 sasae ets s6 Dee oe ee 38 Cost of growing 8 chicks to 35 lbs. live weight, at 9% cents DOT DOM ooo be 8 aici boven abn aie, wpa yaualera sates sha ete ei 3.22 {nterest on investment and casualties ..........00000 scccne 60 Total occ Spi Re ihe a rie eee eee $5 45 Thése figures may seem high, but for the last ten years the same market has averaged from 31 to 32% cents per dozen for eggs, and aa has ruled very much lower. POULTRY CULTURE. 29 To notice some of the other breeds, we will say “the Hamburg family’’ is one of merit as egg producers, yielding about one hundred and sixty-five eggs per year, asa rule; and there is a case on record where a single hen of the Golden-Spangled variety laid one hundred and fifty-one eggs in six months. As poultry, the meat and bones are dark, so much so as not to be desired by market-men. The race is delicate, and hard to rear, but when six or eight months old seems to have become quite hardy, except it be a predisposition SILVER SPANGLED HAMBURGS, to the disease called ‘‘ black comb,” but why the disease should be so termed we cannot understand. To be sure, the comb turns black, but the causes come from derangement of the egg-producing organs. We have seen them lie down, their combs become black, and they, to all appearance, dead, when all at once they would expel the egg, and in a few moments be singing about the yard as well as ever. The different varieties of this family are Golden- Spangle, Golden-Penciled, Silver-Spangle, Silver-Pen- 30 POULTRY CULTURE. ciled,—this last being the old-time Bolton Gray, under which name it was first imported into this country.’ The white and black varieties are of more recent date than the first four named; the black we think the most hardy and prolific of them all. The Spanish was long known as one of the best layers, and in fact the old Minorcas were in every respect equal to the Leghorns, but the breeding of the white face upon this breed has resulted in the fact that much of their merit has been sacrificed. Their eggs mf a WW BLACK SPANISH. are larger than those of any other breed, but in num- ber they fall much behind the average. They are extremely delicate as chicks, but when once matured they seem reasonably hardy; and the contrast of a pure white face and ear-lobe with their metallic, green-black plumage makes them much admired. As poultry, here in America, we would not concede, perhaps, that they were up to the average. Their dark legs and white meat are not preferred by the masses. POULTRY CULTURE. 31 The Dominique is every way equal in merit as to number of eggs, and in poultry equally as good, as the Plymouth Rock; it being rather under size compels it to take a second place. In all other points, what has been said for the Plymouth Rocks would apply to the Dominique. The French class, comprising Houdans, LaFleche and Creve Cceur, while highly appreciated in France, have failed to give general satisfaction in New Eng- Jand. But Mr. Aldrich, of Hyde Park, has been HOUDANS, xaccessful with the Houdans, and claims for them all that is excellent as table fowls, besides being a good average producer of eggs; they are more inclined to non-sitting than otherwise. But the Houdan and Creve Coeur require warm, dry quarters. They, like the Polish, are inclined to roup if confined in damp quarters. The LaFleche are the most delicate to rear of the Whole class, and in our northern climate are much 32 POULTRY CULTURE. troubled with a weakness in their limbs. A good healthy hen of this breed, we believe, will lay more eggs from March to October than any other breed, not excepting the Leghorn. The Cochins are, in England, much preferred. They are good mothers, being covered with long, fluffy feathers. They are hardy, and as layers in winter are —— TROMRA DEH PARTRIDGE COCHINS. hard to excel. Their eggs are furnished with a thick shell, and in closely bred birds are extremely hard to hatch. There are the Partridge, Buff, White, and Black varieties, all having their admirers, the Partridge being the most beautiful, while the Black has undoubt- edly the most merit, for they are good layers and fine POULTRY CULTURE. 33 poultry. For one dollar “ The American Standard of Excellence” can be obtained, which gives a full de- scription of the different breeds. We shall give special attention to description, as to color and type, under the head of “ Judging.” The game varieties find many admirers, and for a juicy broiler or a roaster under six months old, and as the mothers of chicks, they have no equal; for the latter, however, we think the cross of a game cock on BLACK-BREASTED RED GAMES. a Partridge-Cochin hen pretty and serviceable, as they are more apt to receive all chicks given them to rear. The pure game, while very jealous of the care of her own, is death to all orphans or chickens not hatched by her. The games cannot be said to be first-class layers, as 128 eggs is all we can concede they will produce in a year in small flocks, and if too much crowded they will fall short of these figures. The Bantams, many of 34 POULTRY CULTURE. them, lay more and greater weight of eggs in proportion to their own weight than do the larger breeds. Were eggs sold by weight, as they should be, we believe the Brahmas and the Bantams would be better appreciated than now. These Lilliputian hens are nice mothers, and pay to raise for this office alone. Speaking of the weight of eggs reminds us of seeing weighed the other day twelve taken from a basket of Brahma eggs that weighed two pounds and two ounces, and a dozen taken from a basket of them col- lected from the native farm stock on the Cape that weighed but one pound and two ounces, just one pound difference. Wherein is the justice of selling them by the dozen? Bantam’s eggs will weigh fifteen to the pound, and twenty-two ounces is standard weight for the Bantam hens themselves, while the Brahma pullet of eight pounds was the producer of the two pounds two ounce dozen. Bantam eggs are the smallest in the list, yet they are the largest twice over in proportion to the weight of the producers. It matters not what the breeds are. One bushel of corn or its equivalent in other flesh-growing foods, will produce nine to eleven ‘pounds of live weight in poultry, and one has only to weigh his fowls to approximate their food cost, for cost of care must be added. When fowls are fed sparingly, being kept short, they become a bill of expense, for there are no stocks that pay so poorly if neglected. But if extra care be taken to furnish them all that nature lavishes in her bounty upon them, there are no creatures in the barn-yard will pay you so well for that care. A greater profit will be realized from all those breeds that hatch and rear thei .\ SS NSS Rw WSEQY LIGHT BRAHMAS, WHITE LEGHORNS. 173 tty MU tit gy Wy ‘y, A Z Uf POULTRY CULTURE. 35 own young if you allow them each to hatch and rear one brood of chicks during the season, for the incubat- ing season gives the laying functions rest, and you get more eggs, we are confident, in the year, beside the care of the brood of chicks gratis; and as the chicks will pay one hundred per cent profit on their cost, you will find that many of the incubating breeds will pay as well, and even better, than some of the non-sitting varieties. In all breeds it will be found to pay to take pains to make your selections from the best laying families of the breed, for there is as much difference in them as there is in the Shorthorn breed of cattle for milk. Whichever breed we may select to keep it will not be found well to keep them beyond the second season, as young stock do much better —such yearlings as molt early. One had much better keep thus selecting about a half to carry over into the third year; the bal- ance of the fowls coming two years old should be sold as poultry just before chickens come into market, when they bring a much better price, and their value will re- place them with young stock. If the young stock is to be reared on the farm, it will necessitate the rearing of as many chickens as the breeding stock number, for chicks hatch nearly equal as to sex, which only enables you to replace the two-year-old birds each year sent to market. In nearly all the cases where we find people breed- ing in a practical way, we find them using only what we call native or mongrel stock. This, we believe, is a mistake} for the thoroughbred is worth as much, and many of the breeds far more, for this practical work; 36 POULTRY CULTURE. and should all use the thoroughbred, killing, as they do now, one-third for poultry, using the larger number left to produce eggs for the market, using as breeders only the best they raise, selling only for breeding purposes when a fair price (say from two dollars and fifty cents to ten dollars each) could be realized, they would in this way raise the standard and come to learn that in every twelve fowls they kept they had the value of a cow, and caring for them as weil they would find they paid as well. Show us a farmer who is conscious of capital invested in his fowls and we will show you a farmer who makes money out of them. The greater the number raised, the higher the price you will be able to command for the best individual specimens. ‘This has proved true in cattle. (See History of Shorthorn Cattle in America.) It is every day proved in the case of fowls. Twenty-five years ago we sold Light Brahmas at one dollar each, and the price was considered a fair one, the native then selling for thirty-three cents. When the price increased to twenty-five dollars per trio, it became the town talk ; but in the past three years, when we have sold cockerels at one hundred dollars, and trios at one hundred and fifty dollars, it has ceased to be a surprise, and really it is not in keeping with bulls at seventeen thousand dollars each. We expect to live to see specimens of superior excellence sold as high as two hundred and fifty dollars. Already, in England, five hundred dollars a trio has been realized. PARTRIDGE-COCHINS. . \) % NS Wins mers DARK BRAHMAS. 50. Siren ER IL TYPE IN BREEDING, AND STRAINS OF LIGHT BRAHMAS. N setting up your boys in the business of practical poultry keeping, or for breeding thoroughbreds for the market, it is well that they have a motive and aim in view,—something that will interest and instruct them as well as help them to make money. We will therefore give a rule to secure uniform type and color in breeding, or how to establish a strain of such blood, hoping by interesting them in the theory to interest them in the practical workings of it. . The American people are lovers of “beauty” in everything; a beautiful horse, a beautiful cow, all de- mand a price far above those of equal merit that fail in symmetry. Then in breeding aim to attain: first, beauty or symmetry ; second, color; and both coupled with merit as egg producers; and as the first two are to be transmitted in a greater degree by the male, it becomes of great importance that he should possess - those desirable features. In selecting a sire be sure that he is well-bred and comes from a “ine of “good ones,’ a bird which is the counterpart of zs sire, for then you have a double guarantee that he will control the offspring. Asa rule, the offspring bred back to the grandsire—the sire and grandsire being alike—we start with almost a certainty 37 38 POULTRY CULTURE. of success, if we do our part in the mating. Having made our selection, we must put our foot down and stand firmly to the rule of breeding to no sires but this one, or males of his get, and none of them that do not assume the likeness of the sire, thus establishing a line, or “strain of blood,’ which, in a single word, means uniformity. In the hen secure first, productiveness as to eggs; second, a robust constitution,-coming from a long-lived race; third, color; lastly, symmetry; and from this mating select the large pullets that most resemble the sire, and breed them back to the sire. This second crop of birds will be three-fourths the blood of the sire you selected as the founder of your strain. Now the more stubbornly the blood of the first dam gives up to the blood of the sire, the more good it will do us when subjected properly to him. Many select well bred hens of a weakly constitution to make the first cross, for they assert, and truthfully, that the sire, being so robust and strong, nearly all the chicks favor the sire. This is all true, but it is’ also true that the blood used in the hen is weak and will fail in lasting quality. We like strong blood; that which in the first cross seems to fight for the breeding influence ; that which has got to be bred back to the strain desired, and the control given if only by a pre- ponderance of blood. We then get a lasting good from the cross. Constitution and vital force must come from the dam, form and color from the sire; and in all the matings the introduction of new blood must be with a thought to that end. The crossing of two well bred strains oftentimes pro- WAS OS SN YS SS itt li hil i i BLACK-BREASTED RED GAMES, 207 POULTRY CULTURE. 39 duces a distinct and new type which is very beautiful. To secure this new type (which is in itself a fact that the two elements producing were of equal strength, as neither controlled the breeding), and to perpetuate it, it would in that case be wise to select a dam of delicate though pure blood, thus giving the sire all the chance possible to stamp his offspring; then by breeding his pullet back, to concentrate his breeding in his grand- children, they also being his children; then we could go on, by selections of coarser or stronger dams for new blood for the strain. The American breeder is of a restless nature; he wants something that is peculiar to himself, something in which he can be identified. You find them all over the country chopping up the blood of their birds by the introduction of new sires, first from one flock, then from another, hoping thereby to have something different. They succeed; but when they have got it they are disappointed that no one else wants it. They think the bottom has gone out of the chicken business, and they curse the business and retire. Of such we will say, the business is better off when they do retire. Now there is but one way to reach uniformity in breeding, no matter whether it is horses, cattle or fowls, and that is by “ in-breed- ing,” and like poison, it may kill or cure, just according as we display good judgment in its use. Whenever we introduce new dams to astrain, breed their progeny back to the sire of the strain, and never | use sires from this new introduction of blood until the blood has become thoroughly subjected to the strain. To explain: If the chicks of the mating of the pul- lets to sires of the strain are not all in type like the 40 POULTRY CULTURE. strain, then breed back again, and do not use a male as a stock bird until the desired affinity of the blood has been accomplished. Asarule, use no male with less than seven-eighths of the blood of the strain, nor females with less than three-fourths of the blood of your strain as stock birds. If all the breeders would adopt this plan of breed- ing, and would keep a record, they would then see the importance of pedigree, and how beautifully all these things are governed by a natural law. We can mix the blood of our birds as easily as we mix the paints that give us different tints in color. By adhering to this mode one breeder becomes of benefit to his neigh- bor breeder, for by crossing strains the pullets become of equal value to each; each breeding back to his re- spective strain makes the blood of his neighbors’ strain feed the blood of his own. When breeders learn this, and work together, they will all be better off, and may become founders of families in fowls, as now breeders of Shorthorns become in cattle. We will follow out this subject by considering THE STRAINS OF LIGHT BRAHMAS. We speak of fowls as being of such and such a per- son’s strain, but with no significance in the sense of individuality. Fowls cannot be said to be of a strain unless it can be shown by history or pedigree of blood that they possess fifty per cent or more of the blood of the strain. A type that reproduces itself is simply the result of an established strain. It is proper to speak of Williams’, Gilman’s, Buz- zell’s, Dibble’s or Bacon’s stock, but to speak of strains HOUDANS. 221 ay ent a 77 Es PLYMOUTH ROCKS, or 225 POULTRY CULTURE. 41 of blood in this connection is all wrong, for there does not exist, nor has there ever been more than four strains of Brahma blood brought to the country, and we have to number the birds Mr. Burnham calls Grey Shanghais, to reach even that number. If A purchase a cock of B, and the second year pur- chase one of C, to follow it upon his flock, the chicks cannot be called A’s strain; nor can it be called A’s stock, only in the sense of ownership, for the blood is one-half C’s, one-fourth B’s, and only one-fourth the original blood of A’s stock, C’s stock being the more proper name, since it has twice as ruch blood of that strain as either of the others. The word strain implies, in breeding, a strict ad- herence to the blood of a particular family or importation, admitting no more foreign blood than is necessary to sustain the health and vigor of the race. In this chapter it is our purpose to show what strains have been received and to what extent they have been retained, showing as far as possible what the principal Light Brahmas of the country are made up of; for the time has come when information show- ing that a recorded history of blood and breeding of both sire and dam is needed. One may have females of one strain and purchase a male of another, and by in-breeding secure both in their purity, for there is a constant waste going on in the blood, which must be replaced; and we think it can be demonstrated that more than one-eighth of foreign blood has to be introduced before the original suffers any organic change, and that this one-eighth is consumed by the original in supplying this waste 42 POULTRY CULTURE. spoken of. To illustrate our position, we will mate the strains as we would a pair of chicks of one strain, and show that the same rule of in-breeding applies to them as to the fowls of an established strain. We mate a Felch sire to an Autocrat hen; the first season the progeny is one-half Autocrat and one-half Felch. In the second year we mate these pullets to this same sire, No. 1 Felch, and produce chicks that are three- fourths Felch and one-fourth Autocrat. We also mate a cockerel of the first cross to the Autocrat dam, and produce progeny three-fourths Autocrat. The third year we mate the three-fourths Felch pullets again to the original sire, and we produce seven-eighths Felch birds, while again mating a three-fourths Autocrat cockerel to the original dam, we produce a progeny seven-eighths Autocrat. We have now produced the two strains from a single pair, and we claim them to be in their purity, for the blood of each has been grad- ually reduced in each family until entirely consumed. Beyond the point named it will not do to go, as further in-breading would result in sterility ; yet we can take birds from each of these families of the third year’s breeding and repeat the same process “ad libitum.” We can vouch for this experiment up to this point of seven-eighths. It is on this principle that we have the pure Duchess and pure Princess cattle; and al- though we may say a cow is one one-hundred-and-t wenty- eighth Old Favorite, yet is purely the blood of Old _ Favorite of Shorthorn fame, we are consistent, for this. infusion of one-eighth new blood but supplies the waste in the original ; consequently nothing is added, and the blood remains pure. TN NN Ni vy Mi) SNYOHOUT NMOU \\ et \ ahh an \ VN ‘\ == MM yh \\\\ \y NW A { A. Weta YAN) i \ ar it 233 SHLLOGNVAM 239 POULTRY CULTURE. 43 Among horsemen the rule generally followed is to breed out, as they term it, once, and breed in twice, by which process they reach only the three-fourths rule, which is hardly enough to secure against loss of type and color in poultry; for we have demonstrated that one-eighth is the amount actually consumed, and if we do not breed in to that extent our flock gradually changes in type and color. If with a strain once established we make a cross, and breed back to sires of the strain having out-crosses other than the ones we have described above, we can breed in so far as to pro- duce chicks sixty-one sixty-fourths of the blood of the original strain. Males of such production are valuable, but the females are generally poor layers and poor breeders, producing small, tough-shelled eggs, which seldom hatch. The matings that produce birds three-fourths and seven-eighths the blood of the original strain (this being the prolific stage of in-breeding) have the most merit as egg-producers and show-birds. Pride in one’s strain, and a desire to keep up the prepotency in the male line, should be the only inducement to breed beyond the seven-eighths cross. To do this work of breeding, and the more easily to control it, a record or pedigree should be kept by every breeder; and all males and pens of females used as breeders be named, if for no other reason than to give them an individuality, and to fix them in memory. All breeders should keep a pedigree-book. The time has come which compels us to do so for self-pro- tection, for the prominent strains are becoming more or less intermingled. The Standard by its influence 44 POULTRY CULTURE. is converting the different strains into one comme type and color. Since there is no outward indication of difference of blood, one can see how essential a pedigree is, so that in mating we may be sure of a cross when we purchase a sire or dam. One hardly wishes to send one thousand miles for specimens to put into his flock and find them identical in blood with his own. The cattie-breeder, in purchasing a bull to stand at the head of his herd, looks up his pedigree, and by that pedigree is enabled to select one that is bred in line with his own stock, yet with a cross of blood that will by its introduction improve his herd and be consumed by it, without changing in any way the in- dividuality of the strain of blood he takes pride in breeding. This introduction of new blood is but the feeding of the strain, and it is of as vital importance to know that we feed the blood as to know what we feed in the manger to support the life of the organism. A truthful record or pedigree would crush out the existing jealousies and restore harmony, for it compels breeders to stand or fall upon their own merits, and makes the blood and the specimen of a strain worth as much in one man’s hands as in another’s, as we now see demonstrated in Shorthorn cattle. None can fail to see what a benefit it would be if a printed record or history of all the Light Brahmas now bred in the States could be made as a basis—a founda- tion-blood from which to obtain a pedigree, or to use in mating, and what an influence it would have on the same by bringing such strains and sub-strains into notice, and as a result furnish a ready market. COLORED DORKINGS 249 SILVER-SPANGLED HAMBURGS. 253 POULTRY CULTURE. é 45 The real strains being once established, and the sit- dation understood, the breeder would be relieved of the annoyance of having inferior stock palmed off as his strain by irresponsible parties, and the blunders in mating made by purchasers would be prevented. The pedigree discloses the breeder, and the assertion that such are Felch, Autocrat or Philadelphia birds, if proved by a pedigree, has a meaning, and protects the honest breeder. We know many are opposed to pedi- gree, for it prevents the selling of superannuated hens as yearlings, and presents to the amateur too sure a rule for breeding; for the selfish say, ‘Let the begin- ners do as we did, and work out the problem for themselves by experience.” In looking over the winning birds for the past ten years it is surprising to see how universally it is true that they are the result of uniting two strains, and breeding back to one of them. As we present the his- tory of thedifferent strains and sub-strains, or flocks composed of two or more strains, with statistics as to their breeding, the rule will be apparent. THE BURNHAM STRAIN. This strain was, as he affirms, and as we understand the matter, the Gray Shanghai of 1849-50. From this blood was produced the fowls presented to the Queen. In 1866 the purest blood of this strain was found in the possession of Mr. Phillips, and was known and handled by Mr. Williams and Mr. Comey as Phillips birds. Mr. Phillips, just before his death, in conversa- tion with Mr. Comey, asserted that his flock was from the birds sent to the Queen by Geo. P. Burnham, that _ 46 POULTRY CULTURE. he had bred them as closely as he could, using but one or two top crosses, and breeding back in a general way. He did not preserve the strain by any fixed rule of in- breeding, yet he must have preserved to a large degree the original blood, as his birds, to a large extent, come with single combs. They were dark in blood, preserv- ing the Chittagong characteristic of dark undercolor. The blood of this Chinese strain has been used to a considerable extent by breeders of other strains, as we will show anon. Until 1856 or 1858 these birds were known as Chittagongs, or Single-Combed Brahmas, as was also the Rankin strain. THE RANKIN STRAIN. The original birds of this strain were from India. This Mr. Rankin can clearly show. They were large in frame, had low single combs, dark undercolor in back, and large, lemon-colored legs with a prominent greenish-blue vein down the inside. The last feature seems to have followed the crosses of this strain with other strains, and seems to have been transmitted more readily than any other. Up to 1866 this strain or im- portation was kept pure. About that time the differ- ent exhibitions ceasing to give prizes to Single-Combed Brahmas, Mr. Rankin was compelled to use top crosses of pea-combed sires from the Chamberlin strain, and other sub or mixed strains, to secure the engraftment of the pea-comb on his strain; and as breeding back so as to retain the pea-comb would be too discouraging a process to accomplish his purpose, it is more than probable that the race hardly held its own as a strain, SILVER-PENCILED HAMBURGS, 257 Nien av We \\ x A xe vy . AN WA My WAN Sen AN A N\\ oN \ ASS LIGHT BRAHMA COCK, 277 POULTRY CULILURE. 47 for it would be obliged to retain fully fifty per cent of the original blood to be called a strain now. These birds, however, have been largely used by the breeders of other strains, for Mr. Rankin shipped large numbers of them to Connecticut, and to and about Philadelphia, which, with the Dr. Kerr birds, have largely entered into, and, being subject to top crosses of the Chamberlin strain, have become the origin and foundation-blood of the Philadelphia (Tees) strain. Ti PHILADELPHIA STRAIN. The Philadelphia strain was known as Kensington or Tees stock about 1867 and 1868. While these birds can hardly be called a distinct strain, yet as such they have been used, in connection with those of the Ran. kin strain, by the breeders of the Autocrat and Cham- berlin strains, and the crosses have proved of the very best, and as auxiliaries deserve a notice in this connec- tion. This sub-strain (so to speak) which comprised the Brahmas in and about Philadelphia in 1866, were the winners in the Philadelphia and the New York exhi- bitions in that year, and were called the ‘“‘-Tees”’ birds. In conversation with Messrs. Henry, Tees, Sharpless and Herstine, we learned that the foundation-blood was originally from India and the Dr. Kerr birds which were from China. Whether they made allusion to the birds sent to Philadelphia by Mr. Rankin or to birds direct from Chittagong we cannot say, and it makes but little difference, for, as they affirmed, they were single-combed asa rule, and large of frame, with pale yellow legs. 48 POULTRY CULTURE. From 1863 to 1868 these birds were converted into pea-combed stock by top crosses of birds from Con- necticut and New York, which were probably from the Chamberlin strain or birds of like origin. At least we know this to be true in the case of the bird known as the fourth-prize cock of New York, in 1868, at the rink, he being from a cockerel bred by Mr. Pool, of New York, and out of hens by Baron Sanborn 302, bred: by: J. K. Felch: We have spoken of the peculiar color and vein in the leg of the Rankin strain, and the power with which the race transmitted it. The fact that this feature, though in a milder de- gree, was apparent in the crosses of the Philadelphia birds with those of the Felch, also with the crosses of the Autocrat strain, seems to indicate that the Rankin or similar blood entered largely into the foundation- blood of the Philadelphia birds of that period, as the parties we have alluded to affirm. Again, the birds brought from Philadelphia in 1868 and 1869 had the color of the Chamberlin leg, yet they still retained the Rankin shape of bone, being more round in its forma- tion than that of the Chamberlin stock. It will be seen that all the birds purchased of Mr. Williams from his so-called ‘‘ Favorite Stock” did not materially alter the blood, for they were but the result of mingling the blood of the Rankin, Burnham (the Phillips Stock), and the Chamberlin strains, which is like the blood of the Philadelphia strains, for Burnham’s and the Dr. Kerr birds they affirm were alike and from China. These birds were quite short in the back as com- pared to the Autocrat or Chamberlin strains, DARK BRAHMA COCK. 281 er x \\ ~S, Ny Me TS N N
4
60 POULTRY CULTURE.
Since the purchase of Imperial 300 and the egg out
of which I produced the hen Lady Childs, I have kept
a true record of blood and breeding of all the families
of the strain. This discloses all the introductions of
new blood, and from what source it has come. These
introductions of new blood have been made on the |
principle that all animal life is suffering a continual
waste, and is in as constant need of blood-food ina re-
productive sense as it is of daily food to supply the
waste in the individual, and experience teaches that no
strain can be sustained without this supply.
The blood used to vitalize the strain in my hands
has been: First the blood in the old Nanturier hen, as
seen in the use of Duchess, in 1858, being used as
stock in my pedigree fowls in the hen Princess 362,
which was one-eighth Nanturier blood. The next
cross was Lady Mills 364, she being three-fourths
Chamberlin and one-fourth Burnham blood, her one-
-fourth foreign blood being derived from the then
so-called Chittagong or Gray Shanghai, from the
Burnham Queen strain. Since 1865 all new blood has
been drawn from the Autocrat strain, as seen in the
following birds (see my pedigrees in the World’s Pedi-
gree Book):
Autocrat Belle 392, Eaton Belle 407, Lady Ips-
wich 1022, and Maud Williams 4146, and the cocks
' Experiment 337 and Ned Williams 4145, a brother
to Duke of Springfield. The crosses from the Phila-
delphia birds being Chicago Belle 382, Mrs. Strout 404
and the cockerel fourth-prize cock of New York, 1868.
By the tracing of these pedigrees it will be seen just
how much blood other than the Chamberlin (the orig-
wi
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sae
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iy
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FELCH Licut BRAHMAS.
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“SNIHOOO FALIHM
395
POULTRY CULTURE. 61
inal blood) is now represented in the Felch birds, or
strain now bred by me. I will speak of some of the
characteristics developed by these crosses.
While it wasasserted at the 1852 Exhibition at Bos-
ton that this was a brecd that would never run out,
and although there has never been a breed so severely
in-bred, yet all this introduction of blood was necessary
to preserve the original type and color, for if contin-
ually in-bred a loss of constitution, a change of type,
and a reversion to white in color would have followed,
while the third in-breeding of new blood to a strain
will invariably result in fine specimens.
In the early crosses of Autocrat blood with the
Felch the progeny was invariably too dark in plumage,
and although oftentimes developing new types, the
first in-breeding would restore three-fourths of the
progeny, while a portion of the males would revert to
light color, as in the case of Moses 327. The third in-
breeding to the strain was necessary to a full restora.
tion to the Felch type and color. (For my reason for
that, see notes in history of Old Autocrat.)
The cross of Experiment 347 (Autocrat) with Co-
lumbia 386 (Felch) produced chicks of the same char-
acter, which took two in-breedings to restore.
The cross of Son of Colossus (Autocrat) to Penelope
1019 (Felch) presented the same feature, but the third
in-breeding to the strain produced birds scaling 92 te
94 points, and many won first prizes. I think that had
Old Autocrat lived to have been bred to his own prog-
eny, his blood, so highly prized by breeders of other
strains as new blood, would have been discarded. As
it is, I presume Mr. Williams and myself have often.
62 POULTRY CULTURE.
times been censured, or at least the stock has been, for
this very virtue—strength of breeding—by those striv-
ing to cross the strains, and many a good bird aban-
doned, which, had it been bred back to either strain,
would have developed fine stock.
The tendency to breed dark when the Autocrat and
Felch crosses are made still exists. The cross of Phi
Beta 5876, with Juno III 5879, produces a fine
lot of females, but males too dark in some’ eases:
These pullets known as Juanetta 5994, mated to the
Felch cock Daniel Webster II 5999, continued to breed
dark enough to produce fully eight per cent of the chicks
with slate-colored backs. These birds are generally
males, and grow up to have fine hackles, wings and
tails, with quite dark undercolor to backs, and when
they prove females they are, as a rule, too dark for
exhibition purposes. While this is on the dark ex-
treme, it is better than to have all hatch absolutely
white, for then there is more or less loss for want of
color in neck, wings and tail. One such cross is, how-
ever, worth three times a cross that resulted in all
chicks hatching pure white.
The believers in dark undercolor, with myself, would
approve, while those so strenuous in their belief in the
white undercolor of back in breeding stock would con-
demn.
The early crosses of the Philadelphia birds with the
Felch invariably produced lopped combs, and many »
that maintained their upright position had the middle
division much too high. This and the development of
the greenish-blue vein on the leg show clearly the India
cross in the blood of the Philadelphia birds.
POULTRY CULTURE. 63
The color was easily controlled, and although there
was seemingly no difference in the size, yet the prog-
eny were much larger in the first cross, and were
longer in arriving at maturity. Chicago Belle 382
weighed twelve pounds at twelve months old. This
cross, as developed in Prince 321 by Honest Abe 307,
proved a very desirable one, as can be proved by H. 5.
Ball, T. L. Sturtevant, and Mark Pitman, all of whom
used him in breeding. Again Tees Duke (Philadelphia
blood) bred to Lady Fay (Felch) by a son of Honest Abe
307 produced the sire and dam of the two hens known
as Sturtevant hens, each weighing thirteen and one-
fourth pounds, which were never exhibited without win-
ningaprize. Their sireand dam were not large, as Mr.
Strout, of Framingham, Mass., their breeder, can testify.
The fourth-prize cock of New York for 1868 was
one-half Philadelphia, one-fourth Felch, and one-fourth
the blood of fowls bred by Mr. Pool, of New York.
This cock bred to Felch pullets, daughters of Honest
Abe 307 produced Lady Rice 405, out of which, by a
son of Honest Abe 307 (Optimus 315) was bred Coeur de
Leon 326, one of the best Light Brahma cocks ever bred
in America, and the sire of many prize chicks, among
which was Pogonnuck 999g, Ben Lidi 2777, Coeur de Leon
VI, Lec 2776, and others, selling from $25 to $100 each,
producing $1,425 worth of chicks in a single season.
All these crosses of Philadelphia blood were controlled
in color, which leads me to consider the top crosses of
the Philadelphia birds to be Chamberlin blood, or that
of a kindred nature. I speak of these crosses to show
how dependent the breeder of one strain is upon those
breeding another, and that whenever new blood is
64 POULTRY CULTURE.
taken into any strain of well-bred birds, when it is re-
duced by in-breeding to that quantity which will soon
be consumed by the strain, the best results are reached.
This constant feeding of the blood is necessary, and
without it no strain can long survive. By one system-
atic rule we can keep repeating results year after year.
Science tells us that we are changing constantly ;
the waste in our blood is renewed by new blood, yet
the blood in breeding type is the same. So is it with
strains. The new blood by in-breeding becomes the
weaker and the prey of the original blood that con-
sumes it, constantly invigorating the original and not
changing it in the least in type and color.
The stock known as the “Sturtevant birds” were
in the main Felch blood, and after the first year’s
breeding remained three-fourths Honest Abe blood
and one-fourth that of the fourth-prize cock of New
York in 1868, the former being Felch, the latter one-
half Philadelphia, one-fourth Felch, and one-fourth
Pool Blood. : Cceur:de Leon 326’ was bred by Toe
Sturtevant, thirteen-sixteenths Felch blood, and as I
have said, was one of the best birds ever bred in Amer-
ica. Mr. Sturtevant did not appreciate him, always
supposing his best birds came from a bird which has
many times won at the Boston Exhibitions. That Mr.
Sturtevant was honest in his belief is apparent in the
fact that he loaned Coeur de Leon to H. F. Felch for
the season of 1874, with the results previously described.
The cross of the Philadelphia blood with the Felch,
as developed in the breeding through Prince 321 and
Coeur de Leon 326 in the yard of Thos. L. Sturtevant,
and later in the mating of Coeur de Leon 326 with
BLACK JAVAS.
LANGSHANS.
309
POULTRY CULTURE. 65
Parepa 395 by Moses 327, by H. F. Felch in 1874, was
no doubt the best coupling of two strains ever made.
Had Mr. Sturtevant’s zeal for poultry culture been as
lasting as it was fervent at times he would have led the
van. But his greater love for his dog and gun, and the
pressure of business, have led him to abandon the breed-
ing of poultry for the present.
To review the subject of strains, we come to this
fact: that there are but very few strains and very few
marked specimens from which originality of type has
been established ; and when we indulge in top crosses
we destroy the strain, unless we resort to in-breeding
to secure the benefit of the cross, and to insure the
type of the strain.
We find also that all the strains or subdivisions of
strains were,in their origin, dark in undercolor, and
that with age they grow lighter, and if left to them-
selves they may lose their original type, change being
written on all, and only by persistent effort can these
original types be retained. We should feel that as
long as we deliver up into other hands these strains as
goad as we receive them, we have been equal to the
task of breeding them, and should be considered breed-
ers; and that if we can improve a breed, surely we
deserve praise. I am one of the few that say there are
no better specimens exhibited to-day than were exhib-
ited years ago. But I do believe the general average
is far better. The excellence of the few is controlled
by a fixed law, viz.: The eternal fitness of things, which
says, ‘‘ Thus far canst thou go, O man, and no farther.”
We are not endowed with the infinite, and our matings
are sometimes blunders.
WYANDOTTES.
te oe eae OB ay ee Bp
DISCUSSION OF MASSACHUSETTS BOARD OF
AGU URE AT THE CLOSE OF THE
ESSAY ALLUDED TO IN OUR
INTRODUCTION.
ECRETARY FLINT: I have been exceedingly
interested in the paper which has been read by
Mr. Felch. Iam sure he has come up to the expec-
tations of those who had so much confidence, when
they invited him to prepare this paper. Mr. Felch has
had many years of thorough and careful experience
and accurate observation, and I am sure the principles
which he has enunciated in his paper will be of great
interest and great value to the large number of poultry
breeders in this state.
I should very much like to hear the experience and
observation of those who are now engaged practically,
every day, in poultry breeding. There are a great many
questions, I know, that many persons wish to hear dis-
cussed, and there are others here who can discuss them
better than Ican. I have been a somewhat extensive
poultry breeder in the course of my life. I have kept
@esgteat variety of fowls; too great a variety,
altogether, I am sure, for profit. I have generally come
to the conclusion that where profit, for poultry and
eggs together, is concerned, the Light Brahma is the
67
68 POULTRY CULTURE.
best breed, but as egg producers the White Leghorn,
and perhaps one or two other breeds, greatly surpass
them.
So far as the feeding of poultry is concerned I am
pretty well satisfied that farmers and those who keep
poultry are inclined to feed too much corn. Corn, as
you all know, will induce fat, and when poultry are to be
fatted for-market they can be ‘fatted probably
quicker and more economically upon corn or cornmeal,
heated, than upon any other substance; but as far as
my experience has gone, it is not advisable to feed
corn if you wish to get the largest number of eggs; it
induces too great fat, especially if the hens are kept in
some confinement. Hens that are allowed the whole
range of the farm may be fed upon almost anything.
They run off what little extra fat they get, perhaps,
by eating too much corn; but poultry that are con-
fined, or partially confined, ought not to be fed too
much upon corn. Oats, or any of the smaller grains,
and vegetables, potatoes, fish, and that class of food,
it seems to me, are very much better.
As far as the feeding of fresh or cured rowen or
young clover is concerned, I have no doubt that what
Mr. Felch has said is correct.
QUESTION. Is there any danger of making White
Leghorns so fat by feeding them on corn that they
cannot fly?
MR. FELCH: I don’t think you can give them any-
thing that will fat them so that they cannot run or fly.
But as egg producers there is no question that the
White Leghorn family is the best. They will forage
for themselves, and pretty thoroughly, and they are
at
ut aa
EAN
SNS
LPP 4
Ne Rt >
SSS et fh NAY
Se
Pee.
ROPES
98 POULTRY CULTURE.
Co., from their work, the Wyandotte Fowl, it being our
original idea. These open sheds, having a southern ex-
posure protected from wind and storm, enable the
fowls to enjoy the open air each day, by the attendant
at 10 A. M. opening the front by swinging it inward,
and thereby completing the partition which makes
the inclosure of the laying and roosting room, while
the balance of the house becomes an open shed,
which as such the fowls enjoy until the sun begins to
get into the west and the air becomes too cold,
when the keeper returns the partition to the front, and
our building becomes a house entire. In mild weather the
partition can stand ajar, the better to air out the whole
building.
This plan represents a building 13x25, which, so far
as the laying room goes, having the two-foot projec-
tion, makes that room 15x15, and a shed 10x13. The
front posts 7 feet, rear posts 5 feet, front roof 8% feet,
rear 11% feet, the smaller door being hinged to the
swinging front, the two covering ten feet, leaving three
feet of stationary partition, which completes, with the
door, the partition, when the building is divided into
shed and house. ‘This arrangement saves a _ vast
amount of labor in shoveling snow or littering down in
front of the ordinary fowl houses, and the fowls may
enjoy the air, for they will not travel on snow if they
can avoid it.
Fowls may be housed closely all winter, and by high
keeping be made to lay a large average number of
eggs, but not one of them will hatch. This is why we
urge this plan. If you are in the egg trade it will save
you hundreds of disappointed purchasers. It will
(‘a8ed aytsoddo uo paqrissoq)
‘ASNOH AULTINO
iW
il
HH
i
POULTRY CULTURE. 101
insure you a larger brood of chickens from the eggs
you set at home. This is but the repetition of advice
given ten years ago. In severe cold weather the plan
gives us the whole in enlarged quarters made secure
from the weather. In heavy rain storms the fowls are
no longer forced to take shelter in the fence corners or
under the cart, which only form a poor protection.
Again, this plan puts the breeder in a position to sell
eggs that will hatch all the winter through. There are
many inquiries for eggs for the incubator trade during
the cold months. If you anticipate running incubators
yourself, to raise broilers by artificial means, then you
cannot do without such a building.
These houses can be built double, the whole being
15x50 feet, a solid partition in the middle making two
laying rooms 15x15 and a shed of 10x15 feet at each
end of the house. Such houses built in rows, with a
fence running from the front of the one to rear of the
other, would secure the fowls in colonies of fifty each;
the buildings being ten roods apart would secure
their returning to their own quarters to lay and roost,
—the plan we deem the best of all with which we are
acquainted. If you desire others, there are works at
twenty-five cents each in which you can have your
choice of a hundred styles in architecture. But we
present no other plan, for we know this will secure the
best results.
In the coldest sections of the country we would
recommend they be constructed and finished by tack-
ing tar felting on to the frame, then board in, and from
the inside tack the lapped edges of felt to the board-
ing. This would make it wind tight and warm enough
102... -- POULTRY CULTURE.
to defy an arctic winter. Built of matched spruce, the
cost single is $85, and double $160 each. But as differ-
ent localities will vary in cost we refrain from giving
specifications; each tenement will house fifty fowls in
health and productive condition.
The droppings from fowls are very poisonous, and
it is very essential that they have thorough ventilation.
At the same time we must not expose the flock toa
direct draught of air. Fowls left to themselves will
not stand in a draught, and when compelled to, they
take cold as easily as does the human family.
The ventilators should reach the floor. In winter,
ventilate from within three inches of the floor, and in
summer from both top and bottom of the room. The
bad air falls and is drawn off from the bottom, and
saves the heat made by the solar action by your glass
fronts, and as the warm air rises for the same reason
to ventilate from top we lower the temperature and
make the room cool and comfortable. In the winter,
when dull cold weather at times collects the congealed
respiration from the fowls in an anchor frost, this is
soon disposed of by burning a kerosene light for a
short time, and the opening for a short time of the
upper ventilation, and all that damp, chilly sense of
feeling when visiting the house will be disposed of.
Remember this and see to it in time to save you many
cases of roup, and thereby keep up the egg production. -
A window 4x6 feet in the extension front and one
5x3% in the swinging front, the sill eighteen inches
from the floor, will warm and light the rooms, dry out
the gravel loam, which will help in the work of deodor-
izing the dropping, enabling you to keep a larger num-
POULTRY CULTURE, 103
ber on the same space than otherwise. The plan of
having the whole front constructed of glass is bad, for
in that case the house becomes too warm in the da
time and cools rapidly at night, making so muc!
change in the temperature as to work disastrousl
Even with the windows we recommend if in wint«
shutters were used to close over them they would make
the house much warmer through the night.
Avoid all permanent or box-made nests, which be-
come harbors for lice. Avoid also the old plan of an
inclined plane for roosts, for all the fowls will strive to
occupy the highest perch, and many a fight and fall
will be the result, which will vastly increase the list of
casualties, while the low and level plan saves many
from lameness and internal injury; for while a hen will
walk up to her perch, if she has the chance she will in-
variably fly down. Roosting low makes them less
breachy; even the smaller breeds, if reared on low
perches, will not require a fence more than four and a
half to five feet high to fence them in. The floor of
the house should be kept covered three to four inches
deep with a coarse-fine gravel, not so fine as to be
called sand, yet having a loam mixture init. This will
deodorize all the filth and stench, besides making a
loose and soft substance to alight upon in descending
from the roosts.
Across the rear of the laying room construct a plat-
- form three and a-haif feet wide, thirty inches from the
floor, and one foot above the same make the roosts by
having them extend from back to front across the plat-
form, eleven short roosts three and a third feet each.
This can be done by two stringers, one at the back,
104- POULTRY CULTURE.
hinged to the house, the other thirty inches forward
furnished with legs one foot long, the whole to swing
up while cleansing the platform, which should be done
every morning where fifty fowls are kept in a flock, and
not be left till afternoon.
Why do I not have the roostslongwise? A boy would
say ‘“ Because.” I say so to, for fowls will crowd and
will roost very near the same place in the roost each
night. These short roosts will hold but five birds. If
two long roosts were put in longwise, they would all
crowd for the back roost, and the front one would be
used by those unableto get a foothold on the back
one. Can you not see that sucha plan isbest? Fowls
are more sensitive than they are credited with being.
This crowding will effect the egg-basket. One of my
breeders who has bred Light Brahmas for me twelve years
says: “When you come over here leave the dog at
home, for the excitement caused by him among the
hens costs me a dozen eggs every time he comes, and
some soft-shell eggs laid at night upon the roost.” So
everything about your building that will conduce to a
quiet and comfortable life meansa gain for you in eggs.
The width of these roosts should be about two anda
half inches, the sharp corners rounded off.
Under the platform it would be well to construct a
rack to hold common nail kegs. Let them be laid on
their sides with a stringer three inches wide against
which the open end of the kegs may rest and face
inward, so that the fowls will approach the nest from
under the platform. The fifteen feet will enable you
to get in twelve kegs, or nests. Make holes in the bot-
tom large enough to admit the hand to gather the
POULTRY CULTURE. 105
eggs. The rack being portable the kegs can be re-
moved at will to be scalded or lime-washed, to prevent
lice from infesting them. The nests will be just high
enough to cause the fowls to take a short spring to
approach them, and as they step in they cover the
nest ; having laid, they jump down and are away from
them. Nests so low and easy of access that a fowl can
stand upon the floor and reach the egg are conducive
to egg-eating, while this plan, with one or two earthen
nest eggs kept in the nest, will seldom bring about
the evil. The plan gives a sense of security and
secrecy. If you have only avillage lot, and are limited
in space, and the flock has from necessity to be con-
fined upon the least possible amount of ground, each
house and shed should have two yards, that one may
be sowed with oats while the fowls occupy the other—
and when the oats are four to five inches high, let the
flock occupy this yard while the other is treated in like
manner, thus furnishing the raw vegetable food so
necessary to them. Besides, this treatment keeps the
yard clean and sweet. These fowls, so yarded, will eat
all, even scratching the roots out of the ground, giving
them a needed exercise.
Do not forget that if. you would reap the best re-
sults in eggs, and eggs that will hatch, that the closer
you follow our advice in this matter the better you will
be off. If you sow these yards but once in a season
you may fairly calculate that your profit will be fifty
cents on the dollar, and the death rate in your flock
large. Go into a hen yard that is so small as to be
barren, and cut down with a spade, and for about an
inch of the crusted top you will find a dirty green mat-
SEOD.:. POULTRY CULTURE.
ter, full of poison to the fowls. Do you wonder that
they die of cuolera or suffer from scurvy legs when
confined for months in such yards with no green food?
Why should they be otherwise? And yet we keep
them there and eat the fowls so confined.
We are aware that small flocks give the owner a
greater individual yield in eggs, but when we are
building for their sole use, and catering for large
numbers of them as a business, we can best do this in
houses of two tenements for fifty each. Poultry-raising
must of necessity become of more and more import-
ance, and in view of all this we have recommended the
building to that end. If 5,000 fowls are to be kept, it
is an easy matter to construct fifty such houses. If
you wish to limit your operations to a home flock, then
build a small house on the same plan.
To build for the use of growing chickens on the
farm, or wherever the natural way is adhered to, which
is' of course the best way, we have but one plan to
offer. We have to nearly grow the young stock to
replace the old before we are ready to kill off the old
fowls. These chickens from this necessity have to occupy
their chicken quarters into the fall of the year; at least
it is most convenient for us that they should. Many a
breeder uses old three-cornered coops because they
used to do so in old times; many know better, and are
aware that the extra growth and merit in one season’s
crop of chickens would more than pay the cost of new
ones, yet he will keep on making them do, knowing
that the sooner he shall resort to comfortable quarters
that all subsequent seasons the change will bring him
a profit.
POULTRY CULTURE. 10%
Our plan is to hatch enough chickens at one time
that we may double up the broods and give twenty
chicks to one hen to occupy the coops, as per cut
below, being three feet wide at the base and five feet
long, with thirty-inch posts, with a paling frame, the
paling being three inches apart, used in the front while
the hen is confined therein with her brood, the same
being removed at weaning time and three roosts put in,
MODEL COOP FOR TWENTY CHICKENS,
as indicated by the three dark spots. In this house
the twenty chickens can harbor till the fall. Five
such coops as these would serve a colony of one hundred
chickens if placed twenty-five feet apart, say upon
a square, 30x30, with the odd one in the center. When
the males are removed, at twelve weeks old, to be
shipped as broilers, two of the coops could be removed
to serve a later hatched colony, the three coops re-
maining, would be sufficient to accommodate the
pullets till they were removed in the fall to the winter
quarters made vacant by the killing of the old stock.
108 POULTRY CULTURE.
These quarters should be thoroughly cleansed with
lime-wash, and fresh gravel and loam supplied to the
floor to the depth of four inches, when they would soon
repay your outlay by discounting in the shape of eggs.
A single brood of chicks will thrive and take care
of themselves. With care, one hundred can be reared
in a flock, and all do well. But if more are to be
reared care should be taken to confine those of the
same age together—the February and March chickens
in one field, April and May chickens in another, and
those hatched later in a third. With such care each lot
will be found to do well; but if running all together
the young ones will get trampled to death by the
older ones. One hundred chickens hatched the same
week, colonized upon one feeding lot, would all grow
up an even lot. These colonies could be located so as
to feed four hundred upon an acre of land, and the
result be good.
Smaller coops for village use, where one or two flocks
are reared for home use, can be made thirty inches
square, sides fifteen inches high, double roof, sides, end
and roof made of matched board, except the front end,
which may be palings three inches apart; these will ac-
commodate twelve to fourteen chickens till the fall.
Many think anything will do for a chicken coop, and
stakes driven in front of a barrel are resorted to regard-
iess as to how near one paling is to another. In confin.
ing hens with their chickens the distance between the
palings should be no nearer than to confine the hen, and
when she weans her brood the door to the coop should
be left open. The nailing on of the slats so near as to
make it difficult for the chickens to squeeze through
POULTRY CULTURE, 109
is the fruitful cause of so many crooked, ill-formed
fowls. We have seen an entire brood so deformed
from being reared beside a picket fence. It is pleasant
to see a bird grow up perfect. But this deformity
many times makes a difference of ten dollars in a man’s
purse at show time. Keep this in mind, my amateur
ieader, when building for the chickens.
In these larger coops it will be seen they are fash-
ioned with an awning front. The natural tendency of
the chickens to stand outside the palings to feed makes
this a necessity in wet weather, and it prevents the hot
sun from making the coops uncomfortable in hot
weather. He who looks out for these little comforts
in building does more than he thinks toward filling his
purse in the fall. It isthe last point that wins the
prizes. In the use of the same coops spoken of, if they
can be placed under a shed it will pay. We may have
four birds to score ninety-two points and bring us ten
dollars each, but if by care and these little attentions
we bring one up to ninety-five points and win over all,
the price oftentimes reaches ¢en times that sum. One
such bird pays for this extra care and building for their
comfort. One thing is certain, we never reach this
excellence when we are careless of the well-being and
comfort of our growing stock. And it is fair to say
the whole flock is correspondingly better if your best
one has beaten in a fair competition your neighbor’s
best.
We have no sympathy with the breeder who stands
under a sun umbrella and watches his hens with their
extended wings gasping for breath when he complains
of the death-rate in his flock. Watch at ten to eleven
110 POULTRY CULTURE.
o'clock in a warm day and see the chickens and fowls
retire toa shady spot and remain till four o'clock in
the afternoon. If your yards are not furnished with
shade trees then provide for shade by building open
sheds. The expense will not be great and will prove
to be most economical in the long run. In all build-
ings for poultry it isnot the question what a coop costs,
but what is the difference between what good coops
and the very best coop will cost. A coopis a necessity.
If the better one will secure you ten more eggs in a
year from each hen, then in building for fifty hens it is
policy to build the best one at an additional cost of
fifty dollars. For the investment brings a twenty per
cent income on the same. We believe the best is the
cheapest in the end.
A building set apart for incubation is one of im-
portance, yet it can be used for wintering males when
not in use for hatching chickens. This can be any size
one cares to make it, but it must be heated in winter
to sixty degrees if you are to reap the best results.
To build one convenient, and to accommodate the
largest number possible, I should build 18x36 feet,
with 7-foot posts, leaving a walk around the entire
room 2% feet wide, anda 3-foot walk down the middle.
Between these walks I should build two tiers of setting
rooms, which would give me 120 feet in length and 5%
feet in width. This would consist of a shelf on which
to set the nest, and yard or dust-room to each of
four feet. The room can be made in sections 4x4, in
which three hens can dust as they leave the nest
they occupy on the shelves spoken of, or one can
carry the plan further and by partitions make each
POULTRY CULTURE. iw
hen a dusting room of fifteen inches wide and four
feet long. Let the breeder do as he pleases in this.
The plan gives space for setting ninety-six hens at
one time. The lower tier can be upon the ground,
the tier over it, the platform could be covered by
earth four inches deep and by sprinkling down these
runs occasionally the heat of the room would preserve
a humid atmosphere. The nest boxesshould be fifteen
inches square. Being portable, they can be taken away
at will to be cleansed and made up new. If the house be
nine-foot posted a third tier of these nest accommoda-
tions could beadded. Let the building end tothe south,
and glass four feet wide extend from sill to gable, the
door in the north end. Fora short time each day open
door and window and have a draught of air through.
To air it out in summer they could be left open and the
room kept comfortable. In winter ventilate from the
bottom, your ventilations reaching from floor to cupola.
In heating this house let the temperature be forty at
the bottom and sixty at the height of a man’s head,
which would be two feet above the second row of nests.
If three tiers were put in we would let the temperature
run down so that sixty degrees would register at the
height of the third row of nests.
If only the ground was used one could build the
rows by frames of wire eighteen inches high only, and
all in portable frames to hook together. So, also, can
the partition be portable, where two tiers are in use,
and when you had hatched all the chickens for the
season they could be taken down and packed away.
This house in winter is a necessity if broilers are to be
the business of the breeder. This house must be
112 POULTRY CULTURE.
warmed. Why, there are not three hens in five that
show a disposition to set before April Ist that will
hatch a chicken, for the reason they have not heat
enough to counteract the atmospheric influence and to
hatch the eggs. The warming of this room reduces
the atmospheric influence to summer heat, and leaves
the heat of the hen to do the work. Nature times the
incubating inclinations of the fowls and birds at a season
when sixty degrees of Fahrenheit heat is the average
temperature. This plan is the best as a saving of labor.
If you will carry it out to setting two hens in one yard,
dividing into thirty inch by four feet yards, there will.
be no trouble, and when they come off with their broods,
as a rule, will agree. We would heat the house by
means of a common hot-house boiler, running the.
waterpipe around the entire room, the boiler being
stationed in the north end, at the door, and passing the
pipe down the west side and returning on the east.
These nests I would make up by a layer of carbolic
lime in the bottom and hay chaff above, with as little
hay or cut straw as would nicely form a nest, which
should be made flat on the bottom (and by watchful-
ness be kept so), the nest being large enough for
the eggs to lay without crowding, the shape to be as
near the shape of a well formed egg cut through from
end to end. If there is a raiser who does not compre-
hend my meaning, let him boil an egg hard and cut it
in two, longways, the flat side will be the shape of the
bottom of the nest, in miniature. If chaff cannot be
had, then fill the boxes up with sandy loam two inches,
and sprinkle the earth well with water, and spread a
handful of carbolic lime over it and build the nest of
—=—<—- .--- ~~
POULTRY CULTURE. Ka
hay or straw, not using a large amount. The heat will
draw the moisture—the moist heat so necessary for
success.
From November to March, even in these warmed
houses, put but eleven eggs under a hen, unless she be
of good size, when thirteen may be the number. After
April 1st thirteen may be the uniform number used.
Place all the nests on the outside, and feed from the
middle passage, water and feed arranged so they can
run their heads out through the slats to obtain it.
These birds will invariably feed and drink before nine
o'clock each morning, when all the droppings should be
raked off by means of a fine rake and taken away, and
the house have the airing out spoken of above.
After April Ist the chicken houses designed for
twenty chickens (see cut) could be utilized by putting
in a row of three nests on the back side, making the
nests on the ground, and a portable yard for dusting
be attached, all being outdoors. When they hatch, the
house should be thoroughly whitewashed and one of
the hens left with twenty chickens, before spoken of.
A very good mode of setting hens is to sink a barrel
on its side one-third into the ground, filling up with
earth even with the earth on the outside, using a small
quantity of hay to form the nest, especially in early
spring. This, you see, will prevent the cold air from
reaching the eggs through the hay from the under side
and chilling them, while the earth in the barrel becomes
heated by the hen, which increases your chances for
an early brood. Place one of the small chicken-coops
described in the front of the barrel, and by the means of
a slide-door admit the hen to and from the nest. The
114 POULTRY CULTURE,
coop becomes a feeding and dusting yard for her while
sitting, and a home for her and her brood when hatched,
besides preventing her from deserting her eggs. As
the season approaches June and July pour into the
barrel, before putting in the earth, a half-pailful of
water. The heat of the hen will draw the moisture up
and prevent too rapid evaporation in the eggs, and
secure for you a better hatch.
By setting an even number at a time and doubling
up the broods you can reset the hens thus released
(which generally do better the second time), by which
means you secure eighteen clutches of chickens from
twelve incubating hens, which will produce, as a rule,
about one hundred and twenty-five chickens that will
be marketable. The overplus will be found to not
more than make good the casualties and deformities.
This plan of hatching and rearing the chickens away
from your fowl-houses releases them from and _pre-
vents the incubation of millions of lice, which are
generally produced by setting the hens where they are
in the habit of laying. If you wish to see every louse
and red-spider louse, which is the same as the bed-bug
for the human family, concentrated into twenty inches
square, just allow a few hens to incubate in the laying
room of your hen-houses. The day before the hens
are to hatch, let the place of setting them be what it
may, it will pay you to sprinkle the eggs and wet down
about the nest, and to make sure that the nest is per-
fectly flat. At this time the egg-shells are very brittle.
If the nest is hollow, so all the eggs press toward the
center, the chances are that there will be more or less
killed in the nest and more or less eggs will be-
POULTRY CULTURE. 115
come crushed in, and the chicken prevented from
liberating itself. The chicken first, by aid of a little
cone-shaped nib on the beak, presses against the shell
end chips ‘a hole.’ Air begins then to inflate its
lungs, and he in his struggle begins to turn in the shell,
he all the time pressing this nib against the shell. In this
way he cuts a seam around the shell, and when this is
accomplished the shell falls in twain and the chicken
comes to the outside world independent of all else but
warmth and feed to secure its growth.
If these shells become crushed in, then the chicken
cannot turn in the shell, and it dies. The same is the
result if the hen has set too constantly, and the chicken
is dried in the shell, as it is called. The last is helped
by immersing the egg in warm water for a moment the
day before they are due to hatch. Sometimes breeders
chip a hole in the shell and thus remove the chicken.
When this occurs the keeper should break the shell
away from the opening, and if where the chicken has
broken through the inner lining looks dry for about a
circle of half an inch down then the chicken must be
liberated. This is best done by crumbling the large end
of the egg, then rupture the skin and roll it toward the
other end to prevent bleeding; liberate the head only
and leave the chicken’s body in the other half of the
shell and place it under the henagain. If the hen has
covered her eggs in a proper manner for twenty-one.
days, the morning of the twenty-second they should be
examined and the shells broken, and if the chickens are
alive they should be helped out, but as a rule those
helped from the shell on or after the twenty-second day
seldom live to amount to anything. The hen as a
116 POULTRY CULTURE
rule will remain on the nest after the chickens are
hatched for twelve to twenty hours, or till the chickens
nearly all come out from under her and show a disposi-
tion to eat. Then she will leave her nest with her
brood. If the hen is to be reset the chickens should be
taken from her as fast as hatched and passed under the
hen we intend to rear them, for when a hen once calls
her brood from the nest she will seldom submit to be
reset.
Many rear their chickens artificially after hatching
them by the natural means, and make each hen set for
six to nine weeks, and even for twelve weeks has a hen
been induced to remain onthe nest. Turkeys are easily
taught to do the work of incubation; they are easily
managed for that length of time. We think that even
where artificial means are used no one should buy
an incubator till they have first learned the lesson
to rear artificially the chickens. This can be easily
done by taking care of a season’s flock hatched by
hens, by the use of brooders, and buildings for their
use, and as the broiler business commences in October
one is ready for practical operation when chicken-
hatching by natural means has closed.
We have known of instances where hundreds of
chickens have been reared during a winter when the
only brooding facilities afforded them consisted of sev-
eral wooden boxes lined with flannel or woolen carpet
or old buffalo skin, the boxes being placed near a stove
at night and in severe weather. There are many farm-
ers who rear all their spring chickens in this way,
and some of them sell several hundred dollars’ worth
every year. There is absolutely no obstacle to the
POULTRY CULTURE. 117%
successful prosecution of this work, provided always
that the chickens are given the proper treatment. //f
they have warmth, fresh atr, cleanliness, freedom from
vermin, gravelly sand to run on, a variety of food and a
daily supply of either chopped grass, oats, cabbage or let-
tuce, they may be ratsed in any number desired. These
conditions are absolutely essential.
There can never be an artificial mother invented
that will equal the mother hen, and when we consider
the many failures of the hen to hatch her eggs in the
early part of the season we can see of what value an
incubator perfect in its work would be, for it makes
every hen, inclined to sit, of far more than double her
original value, for she can be furnished chicks to rear
of double the number she would be able to hatch, and
in cases of failure to hatch a full brood of twenty to
thirty chicks can be supplied for her to rear. There is
no artificial heat to compare with the breast and feath-
ers of the hen. Yet the farmer’s plan awakens an in-
ventive genius for a brooder, and teaches us a lesson of
not relying too much upon the brooder itself. We are
aware that hens crush quite a percentage of the chick-
ens in the nest. To obviate this all hens that have
been sitting sixteen days on eggs can be relieved of
them and the eggs placed in the incubator during the
last three to five days of incubation, and that percent-
age saved, thus making a good incubator of far more
value as an auxiliary with the hens in this important
work of reproduction. Our plan for a chicken house is
different from all others we have examined, and our
brooders different. But Mr. Tribon, of Brockton, Mass.,
has the same thing, to all intents and purposes only he
118 POULTRY CULTURE.
uses a plain sheet of zinc instead of the water pans,
relying on dry hot air, which we are not sure is just as
well in the winter as to secure the moist heat over bot
water, as per our plan of brooders.
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and six inches lower than the chicken rooms, eight in
number, matching the eight wire projections 5x4 in
front to enable the chicks to take the air at will. They
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POULTRY CULTURE. 121
ing them meat, exciting them to exercise while enjoy-
ing the tidbits of their noon meal. Each of the 5x12
foot rooms is furnished with a brooder (see Figs. 3 and
4), the base (Fig. 3) being made square in front with a
door to admit the lamp, the two sides and rear end
being cut mitering, so as to have a base nine inches
high. On this base rests a galvanized iron pan three-
fourths of an inch deep, the rear flange wide enough to
let through a tube of tin one and one-half inches in
diameter, that all smoke may escape from as well as
give draft to the lamp. Above the flange of the pan
_ (by which means it it is held in its position) a strip one-
half inch, or say three-fourths inches thick, and one
inch wide is nailed, except on each side and end is left
a gap of one inch, making an air-hole three-fourths by
one inch (see Fig. 3.), and upon this rim rests the
floor of the brooder one-half inch thick, thus leaving
between the floor and the water in the pan an air-space
one inch in height. In the center of brooder floor see
tube two inches high and one and one-half inches in
diameter that draws the hot air up from over the tank
as it becomes warmed in its passage from the sides
through the air-hole over the water, and it is radiated
out over the chicks and escapes through the fringe of
the brooder cover (Fig 4), the cover resting on the base
_ (Fig. 3), as indicated by dotted lines. The brooder is
heated by a kerosene lamp of the Diamond burner
style. The base of brooder is 45x48 inches when it
rests on the floor, and 30x36 on the floor of the
brooder, the cover being 22x30 inches long. On a
warm night the chicks will lay all round the cover on
the rim of the floor outside, and for this reason we
122 POULTRY CULTURE.
make the cover smaller than the floor of the brooders.
By our ground plan you see from the hallway these
brooders (Fig. 2, A) are fitted into the chicken rooms
so the floor of the brooder only rises two inches above
the chick’s earth floor; this gives them easy access to
the brooder. This we believe the best and cheapest
brooder one can build, except Mr. Tribon’s, of Brock-
ton, spoken of. In winter we see no reason why it
would not work as well, and come a trifle cheaper.
These conveniences with the house is sufficient to rear
four hundred chickens to four weeks old, when they can be
removed to a house of like dimensions, which may be
heated by a stove, and the chicks taught to go to roost
on low roosts, as we do not believe in the use of the
brooder more than four weeks. At the end of the four
weeks in their second house they can be removed to the
houses described before for growing stock and laying
hens, with three houses like the one illustrated, using
the brooder for four weeks in one only; one has ac-
commodation for the growing of twelve hundred broil-
ers all the time, as at twelve weeks the males are ready
for market and the females should be taken to their
laying quarters. Fifty are kept in a colony through
all these stages of growth.
EVERY CORNER A DEATH TRAP.
Print this in large letters and post it up in every
house used for chicken raising. For this reason we
represent all the chicken rooms with rounded corners,
made so by sheet tin or straw board or leather-board or
tar felting. Let the circle be as large as the middle of
a flour-barrel. Chickens will huddle in a corner, and a
POULTRY CULTURE. 123
corner is a dangerous place to be crowded into; being
unable to liberate themselves they go down and under,
being deprived of air, and many are trampled to death.
The care to dispose of the corners in these rearing de-
partments will save you many dollars in the course of
a year.
These brooders will not do all the work alone. The
house must be kept warm enough to keep the chickens
from crowding the brooders. When the house is cool
they will cling to the brooders. This cannot be a
healthy condition of things. A stove will answer all
purposes, for the brooders themselves will do much
toward heating the house if the ventilation be prop-
erly cared for. The house should be ventilated from
the hall-way, it being the lowest place; yet it should
be furnished with ventilation at the roof in seasons of
wet, cold weather, that all dampness from roof by frost
may be carried off. Keep the house at fifty degrees
six inches from the floor. This would be sixty-five to
seventy degrees at the height of a man’s head. Re-
member the chickens are compelled to stay on the
poor) 21i; this)is done they will: not. use the
brooders except as they come in from their out-
door noon runs and at night. Thus they escape the
unhealthy conditions that follow huddling, which is in-
creased by a cold house. Two houses such as we have
described, with an incubator of five hundred and sixty
egg capacity will enable a breeder to hatch and rear one
hundred chickens a week. This will give him four weeks
for each incubation, and only the hatching of about
seventy-two per cent of reasonably fertile eggs—those
that stand the tenth day test. This, it will be seen by
124 POULTRY CULTURE.
our experiment in the foregoing chapters, will be far
below the work that others have accomplished, but a
reasonable average and about that of the natural way
experienced by the fowls themselves.
All this care you must learn by experience, and, as
we have said, it will cost you less for this experience if
you furnish yourself with all these conveniences before
buying the incubator. This getting experience with
large numbers of chickens before we know how to
creep has driven three-fourths of all who have under-
taken it out of the business, and poultry culture has been
condemned by them when it was owing to their own
incapacity or want of experience that led to failure.
My reader, if you have no money to put into the
business, keep out of it, for poultry keeping is not a
business to be run successfully without capital. When
we say that poultry will pay the most for the amount
of capital invested we do not mean it to be understood
that you can make poultry pay with no capital. Con-
stant watchfulness does the work. We have catered for
fifty chickens in a brooder, because we think a woman
can take care of twice if not three times as many as
she can in larger broods, where five times that number
run together. We believe also that the chickens will
be larger. For the food consumed at the end of four
months of age, if the increase of weight should be but
one ounce each, how long will it take you to pay for
the extra cost of building? Take your pencil and
see what an item it will be to a man who rears but
five thousand chickens a year. Three hundred and
thirteen pounds of poultry meat per year will build quite
a village of breeding-houses in the course of ten years.
CHATTER: VII.
FEED AND CARE OF FOWLS.
N the closing of a previous chapter we left our
reader with the chickens to be taken from the hatch-
ing quarters. But we go back a step to consider the
feed and care of the fowls to produce the eggs in the
shell fit for incubating. We have given you our plans
for houses. The fowls who occupy them may be fed
with boiled vegetables (purslane, cabbage, squash, seed-
‘cucumbers or potatoes), mashed with wheat-bran and
cornmeal while hot, feeding the same at the morning
meals in such quantities as will be eaten up by nine
o'clock, allowing the flock to forage till four or five o'clock,
when a full feed of small grain and a small portion of
corn may be given to them, adding to the morning
meal fresh ground scraps or meat in some form, three
days in each week. This will be found sufficient till
the frost prevents the further growing of forage crops;
then change the feed to what soft food they will eat up
at the morning meal,—small grains, sunflower seed,
etc., at noon, and what corn they will eat at evening.
This will maintain the most even animal heat for the
_ twenty-four hours; it being health and heat that pro-
duce the eggs, the hen being simply a machine which,
if carefully run, must produce the egg or die. During
the winter months,.feed chopped cabbage and turnips,
125
126 POULTRY CULTURE.
and rowen hay. Rowen clover is an excellent substi-
tute for grass, and is the only thing we can find that
will produce eggs that will make the golden sponge-
cake in winter.
It also preserves the plumage in all the brightness
and beauty possible, and is a grand help toward pre-
serving the vitality of the eggs for incubating pur-
poses; nor must we forget to feed, during confinement,
in the soft feed, as often as once each week, sulphur in
doses of a dessertspoonful to ten hens. Pulverized
charcoal will be found an excellent thing to occasion-
ally feed with the soft food, or in a crushed form, for
the fowls to go to at will,—charred grain being the
very best form, but it is most expensive; corn, roasted
like coffee, being a nice way to furnish it. Ina nut-
shell, let the adults who are to produce the eggs we set
be fed with vegetables, fish, flesh and grain daily, if con-
venient to doso. Let the vegetables be mashed with
excelsior meal. To care for the flocks, to get the best
eggs and the largest number, is really a science. When
one keeps a large number it is an easy matter to have
a “ fat hens’ coop,” so-called. Eggslaid by an exceed-
ingly fat hen seldom prove fertile. The keeper who is
up to his business has two pens, which he calls the
lean quarters and the fat pen. At night, as he goes his
rounds, and feels of the birds to note their condition,
he will notice one, :¢ may be, or two—sometimes three,
in a flock of twenty-five, that are excessively fat. These
should be placed by themselves and fed with sulphur,
wheat, bran and oats till reduced toa nice working
order, when their eggs may be expected to hatch,
Again, the keeper finds here and there a lean one; of
POULTRY CULTURE. 12%
these he makes a pen, to which he feeds meal, corn
and fat-producing food till he betters their condition,
and thus he shows himself master of his business, and
will find in the end the profits on the right side of the
ledger. Ventilation, feed and flesh all in perfect order,
and there will be no grumbling because the birds look
shabby or that the eggs do not hatch.
SILVER-SPANGLED HAMBURGS,
CHAPTER IX.
FROM SHELL TO GRIDDLE.
N treating this subject we have nothing new to
offer beyond the expericnce of thirty years with
the different breeds. We know that regularity in
feeding, protection from storm and cold winds, warm,
well ventilated quarters, and wholesome, sweet food, all
these are essential to success in poultry raising. Exer-
cise in the open air a part of each day is an absolute
necessity. If cngaged in rearing fowls artificially you
cannot be told too often that the chickens must go out
of doors, if but for ten minutes each and every day;
that the houses must be kept warm enough to prevent
their going to the brooder only as a child runs to the
stove to warm as they come in from the sharp air of
winter, or retire for the night. This, and the regular
course of feeding which we now offer you ina bill of
fare, is our course pursued from shell to griddle and
the spit.
BILL OF FARE.
The first meal for chickens after being taken from
the nest should be boiled eggs, chopped fine, shells
and all, also baked corn cake or excelsior meal cake
crumbled into scalded milk; no fluid as drink but the
scalded milk. After the first twenty-four hours, after
129
— a
>
130 POULTRY CULTURE,
their gizzards have become filled with egg-shell, gravel,
etc., let their meal in the early morning be excelsior
meal, bread and scalded milk; at ten o’clock granulated
corn; at two o'clock the excelsior, bread and milk, and at
six o'clock canary seed, millet seed, and granulated
corn. This if the hen be confined and the chickens
have their liberty to find grass and insect food. Thus
feed till two weeks old, when it will be found that few
or any deaths will have occurred, and the chickens
started well for rapid and vigorous growth. If the
season be winter and we are raising them by artificial
means—by brooders—and all food furnished to them
in confined quarters, like those described in our
chicken house and its brooders, we would have a rule
by which the attendant should feed them each and
every day, to-wit: after they were two weeks old, add-
ing to the above mode of feeding till two weeks old,
boiled beef or sheep’s haslets, chopped fine, one meal
per day; also green oats raised in frames at the win-
dows, cut fine. To take its place when short of the
green oats, steamed rowen clover, chopped fine; this,
with the use of boiled fish, would supply the place of
the green grass and such food natural for them in sum-
mer, without which chickens cannot be reared. They
must have vegetables, meat and grain, and have them
every day, if good results are to follow. Chickens at
two weeks old, thus started for us, we would continue
the bill of fare, to-wit:
MONDAY.
BREAKFAST.—-Excelsior meal, bread and milk.
TEN O'CLOCK MEAL.—Boiled meat, pe fine,
with steamed clover.
POULTRY CULTURE. 13h
Two o’CLocK DINNER.—Excelsior meal, bread and
milk.
SUPPER.—Granulated corn, oats and barley.
TUESDAY...
BREAKFAST.—The broth in which meat was boiled,
thickened while it was boiling (and when the meat was
- taken out) with excelsior meal.
TEN o'CLOCK.--Chopped mangel wurzel beets,
and after eating what they would, allow to finish fill-
ing their crops with granulated corn.
Two o’CLock DINNER.—The balance of the broth,
mush and a pan of sour milk, if to be had, to pick at till
five or six o'clock.
SUPPER.—AIl the granulated corn, oats and wheat
they would eat should be given.
WEDNESDAY.
BREAKFAST.—Fish chowder made palatable with
salt and pepper, boiled potatoes, and thickened with
cornmeal and shorts.
TEN 0’CLOCK.—Oats and wheat, and all the steamed
clover or green chopped oats they would eat.
DINNER.—Cracked corn and balance of the chowder
if not wholly disposed of at the morning meal.
SUPPER.—Cracked cornand barley.
THURSDAY.
BREAKFAST.—Chopped sheeps’ haslets and warm
mush of wheat, bran and cornmeal. .
TEN O’CLOcK.—Cracked corn and wheat.
132 POULTRY CULTURE.
DINNER.—AIl the steamed clover they would eat,
and as dessert what excelsior meal cake they would
dispose of.
SUPPER.—Cracked corn and oats. Give sour milk in
a pan to go to at will.
FRIDAY.
BREAKFAST.—The meat soup thickened with excel-
sior meal.
TEN O’CLOCK.—Green oats, chopped onions and
light feed of granulated corn.
DINNER.—Balance of the broth, mush and barley
to finish up.
SUPPER.—Cracked corn and wheat.
SATURDAY.
BREAKFAST.—Raw chopped meat and _ excelsior
meal mush, scalded and fed warm.
TEN O'CLOCK.—Chopped cabbage, lettuce and tur-
nips, or mangel wurzels, throwing then a little granu-
lated corn.
DINNER.—Excelsior mush with barley.
SUPPER.—Granulated corn and oats.
SUNDAY.
BREAKFAST.—Fish chowder, warm (made as above).
TEN O’CLOCK.—Steamed rowen clover and barley.
DiNNER.—Excelsior meal cake and scalded milk.
SUPPER.—Cracked corn and wheat with sour milk
ad libitum.
It.is not absolutely necessary to bake excelsior for
them after the chickens are two weeks old. It may be
—* Pee eae
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POULTRY CULTURE. 138
scalded, but we think it pays to bake it. We make
the excelsior meal by grinding into a fine meal in the
following proportions: twenty pounds of corn, fifteen
pounds of oats, ten pounds of barley, ten pounds of
wheat bran. We make the cakes by taking one quart
of sour milk or buttermilk, adding a little salt and
molasses, one quart of water in which a large heaping
teaspoonful of saleratus has been dissolved, then thicken
all with the excelsior meal to a little thicker bat-
ter than your wife does for corn cakes. Then bake in
shallow pans till thoroughly cooked. We believe a
well appointed kitchen and brick oven pays, and in the
baking of this food enough for a week can be cooked
at atime. Our brick oven should be heated once a
week, when the sheeps haslets could be baked so
they will chop easily on baking day: but if steam
boilers are used the food can all be steamed easier.
Granulated corn we secure by first grinding the corn
into a coarse meal and bolting out the flour that comes
from the chit, so-called, or endosperm. Oat groats
or steamed oats may be fed dry; this is expensive,
but during the first two weeks will be a very nice food
for them. After continuing the bill of fare described
from two weeks till eight weeks old, the chickens can
be taken to the fowl quarters, and enter on three
meals per day, which can be what any grown fowl
would eat. But vegetable food and meat food must
be regularly given, for so long as muscle and bone are
growing we must cater for them and furnish muscle
and bone-growing material.
CORN furnishes eleven per cent only of muscle and
one per cent of bone.
134 POULTRY CULTURE.
WHEAT, 15 per cent of muscle, I per cent of bone.
BARLEY, 17 per cent muscle, 2 per cent bone.
OATS, 22 per cent muscle, 3 per cent bone.
BEANS, 22 per cent muscle, no bone but rich in
nerve tissue.
Thus we have in the excelsior meal feed 17 per cent
of muscle-growing material and 17% per cent of bone-
growing substance. ‘This excelsior meal feed has the
praise of all who have used it, and when we assert that
hens lay 20 per cent more eggs, and that Asiatics will
weigh one pound more at twelve weeks old by its use
in baked cakes and scalded milk, we but state a fact
that can be vouched for. But we are asked: Why be
at the trouble of making this meal when we can feed
these different grains from day to day? We answer by
saying, You will not take the pains to feed them
every day, and in the proportion named. We all know
that in plant life it is necessary for thrift and prowth
and a full crop that the ground in which it is planted
must contain the constituents that go to make up the
plant we would raise; that if but one of the ingredi-
ents be wanting that growth ceases,—so it is in this
excelsior meal. The fact that more eggs are secured
and larger chickens grown by its use, over the old farm
way of raising them, should be the one fact to secure
its use. Let the gain be but two ounces each on five
thousand chickens in a year and we have six hundred
and sixty-six pounds of broilers, which, at forty cents
per pound, gives us the net suin of $266.40, which will
pay pretty well for making what bread we feed to them
before they are twelve wecks old.
Again, we cook the food and it is kept sweet until
POULTRY CULTURE. 135
eaten up. No sour pans and fermenting food lying
about. The old water-and-meal dough that in one
hour in the sun commences to ferment, the old boards
and ground, sour as can be, the continued eating of
this sour mixture off the sour boards and ground, dis-
turbed state of the bowels, acrid discharges, diarrhcea,
and death, are all prevented and a rapid growth in-
stead secured, because the chickens are healthy and
ine. puilets’ raised’ to lay earlier in life, and to be
Hetver (layers through life for your trouble. Is
the picture overdrawn? Try the excelsior meal, and
if we have made a mistake, notify us. We are aware
that seed food is the natural food for fowls, and for this
reason we recommend the granulated corn, for it can
be fed dry with the millet and canary seed to fill their
crops at night, as we give the adults corn and grain to
retire on, and substituting the larger grains as they
crow to be able to swallow and masticate them. We
are sensible that raw meat can be fed in such quanti-
ties as to be unwholesome for them. At liberty in the
summer time they secure all that is necessary till frost
comes and closes the earth and prevents the earth-
worms coming to the surface, and cuts off the insect
supply, when we must furnish it to them in the shape
of flesh and fish in a reasonable supply. We have tried
to designate what that should be in our bill of fare.
In keeping large numbers of fowls it is easy to cater
as indicated in the foregoing. Milk is a whole food in
itself, and where one lives near a creamery skim milk
and buttermilk can be had at from eight to fourteen
cents percan. We would keep it on hand for daily use
even at the highest price named.
136 POULTRY CULTURE.
As soon as the males are large enough to weigh
three pounds to the pair take them to suitable fatting _
pens, furnished with clean gravel, and feed fourtimesa
day on corn and .barley-meal and pork scraps scalded
epicures. age
If we are to make roasters of t en
fattening process, as spoken of above, v
surely first-class roasters. ,
As the pullets are to be kept for
different course should be pursued.
almost wholly muscle and bone material,
all fat-producing food. When eight week:
have all the exercise they can be induced
their food be milk, wheat, flesh, fish, 2
supply of green vegetable food, and you will :
will commence earlier to lay and be the b
more prolific egg-machines, for you built them into s
a structure. Note the difference in the number of.
lig by such a flock as compared with the pullets bred 5a
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