me ee ee ee ree rr ee ee me ee a 16-—47372-2 @Po a) Fe : “PRICE SO CENTS. ABOUT THE By GEO. P. BURNHAM. AUTHOR OF DISEASES OF POULTRY,” ‘‘SECRETS IN FOWL BREEDING,” THE ““GAME FOWL,’’ ‘‘ RAISING FOWLS AND EGGS FOR MARKET,’’ ETC., ETC. FULLY rmLUoSTRATED. >< MELROSE, MASS. 1879. Copyrighted by G. P. BURNHAM, 1878. é E TE EES EE TEE EA aes iS Tes bo, . < it's er -y we “THE POULTRY WORLD,” Is a Monthly Magazine, devoted to the interests of Fowl-raisers entirely. It is the largest and most successful monthly of its kind ever published in the world —and now enjoys a greater circulation than has ever yet been reached by any such publication. 12 superb Chromos are issued with this paper, annually. As an advertising medium for poultrymen, it has no equal, and’ no -rival, in America. Price, $1.25 per annum. 75 cents additional, pays for the 12 elegant Chromos. Every one con- cerned in fowl-raising should subscribe for and carefully study its instructive, well-filled, and readable pages, from month to month— and thus inform themselves (as they can in no other way) what is transpiring among the fraternity, and how they may keep and rear good aoe try-stock to profit. “THE AMERICAN POULTRY “YARD,” Is a well conducted Weekly paper, finde the same management and proprietorship, the columns of which are occupied with full directions how to raise and care for domestic fowls, upon the most approved _ practical methods. Both these publications are edited by H. H. Stoddard, of Hartford, Conn., and each issue of both are finely illustrated with _ original drawings of fowl-houses, different varieties of poultry, imple- ments, and accessories to the runs and yards of fowl-keepers, etc., while the contents of one are entirely different from those of the other; no part of thé matter being used, except in the paper for which it is expressly prepared. Price of the Weekly, $1.50 a year. For both Monthly and Weekly, to same address, $2.00 only is charged. Address H. H. STODDARD, Editor ‘‘Pouttry WorLp”’ and ‘‘ AMERICAN PouLTRY YARD,”’ Hartford, Conn. toe gir JH a d OUD _y ‘dureys 490 ¢ jo yd1e00a uo 4 Atynog JU90 0g Mou pue ‘s]Mo,7 da. eNO poyeaysniy ‘AaAyEp 10F Apvo.a ..0U O1V ‘SMOYS 9} LOT 10 ‘OUIPIOIG OJ payeu ‘sueyoryo osoyy, “poonpoad rao DALY I 3¥y} ‘soreriwA pourea eaoge oy} Jo “aot 18¥] MOOLS ONIGHANA WAIWaYd A Wo’ peyoyey ‘sprrq perq Apjoojred ysour pur qsouy Of} JO SOMG “GIST Ul Uorwquya Lof 40 Burpaarg “of “MOsves sIy} Ysa o} viqe wie ] —y “HO00U HINOWATA NUAGOW i y : ‘s8d0 JO SuTyoyey oy} sa7wnunnb youuro JY INQ—FYFoueq Tey} OF sqroyo ysoq Aw osn T 4Vyy pus “fepun 07 stemmojsno Aut yse AT[NJ00dser J “poAtooor SB ‘UO]}VJOI UT. peyood stop) ‘useq,T1y} Jo ‘Sumjos B Gg ov ‘pooiq rsyYIo Jo ‘uowynqnour sof SSB ‘svat Og 1Oy SoVISW Sulpseaq 10yje —oaeq Mou J yooys OU} JO To}OVIVTD OY] ST VPM SuTpeaystowop ApAvolo AtaA S$ syorgo Pue s[MoF (, VUMYBIG JUST ,, UO sioyjoO pure ,svueag Ie ,, WO SIOYIO ,MSUIPIOD ospltyieq quog veg,, uo WP pue pe ‘pe “ST ‘Arenuve ut paojqaepy ye pure ‘Areniqoay ul MOY 4eq3 78 soztid Suipwo, Jo|}O [BLaAas Yoo} ose y pue — QOUD[[9dXO IOJ ‘untied yeoedg purrs s Aye100g 01V1G OUTIL OT) PoprV Me 9.107} O1OM ‘SBULIPRIG, IYSI'T BSI Jo ,,o8vo Suven?y,, eyvorjdnp Aw «ATOM ATLINOG PAOJ ARH ,, oqd JO 1OJIpy oy Aq posayzzo a109 -NI SUVIIOd GHUCNAH ANO ‘MOUS JVI IV poprwme vaMtUEld [eloods Jsoysiy oyy Poatooot SVB JUST Sunok ysoq Awa “ayy ‘purpyjaog VV 06 PUL “F06 “E16 “6 ‘86 ‘FFG “E96 ‘£96 ‘ERG ‘syuT0d #66 We ‘sospul yuorayip yySte Aq poroos o10M ‘UOredur09 SuOT}S YI ‘sozud a[qen[eA snozewnu uoM I S10YM SMOYG a7v1G 0A} YR ‘SYST Ul ‘plo pue Sunok ‘sp.iq Burpao.g ve Aur Jo sojdurg 2) ‘pury Aue jo ‘s[MoJ dvoyo 10 UOTUMIOD OF sIOPIO I[Y Jou “ued puv ,,‘odl1d SOMO] ,, OU DAVY J ‘A77DUOS -dad ‘yooys Aur eTpuey pur ‘ayer “ooIes T 7 ‘auop eq AlTquioucy puv Ayysnf pjnoys siq3 Moy Mouy T sv ATreou se ‘onjva s,Aououl SIq aouI0ysno Au 9AIS 0} souvjsul AJOAD Ul allsop [ ‘suoaed fiw 04 41 INFO 10 ostv.t oj LoyyTo our Aed you soop a1 eoUIS —o0js ,,dvayo,, [fas 7Jouop [ “wow sso yos 10 “Jjoskur poorq J sev ATO ‘Oueyoyny sof shba 10 ‘STMOM YOns spared Ata woay puss T ‘VNHVUE LHOIT CUVGNVIS VAR ‘SNIHOOO ADGINLUVd AWOO Vad ‘SWINHVYE LHDIT WIN oe eee 3Yd GYVGNVLS STANDARD PREMIUM LIGHT BRAHMasS, _ PEA COMB PARTRIDGE COCHINS, NO EGGS are sent out from my yards except such as I use myself; care- fully packed, but no warranty given as to Hatching. STANDARD LIGHT BRAHMA. %@> I send from my yards such FOWLS, or eggs for hatching, only as I breed myself, or set eggs from. I do not sell ‘‘cheap” stock— since it does not pay me either to raise or offer it to my patrons. I desire in every instance to give my customer his money’s value, as nearly as I know how this should justly and honorably be done. I select, mate, and handle my stock, per- sonally. I have no “ lowest price,” and can- not fill orders for common or cheap fowls, of any kind. AND PLYMOUTH ROCKS. iG Samples of my breeding birds, young and old, in 1878, at two State Shows where I won numerous valuable prizes, with strong competition, were scored by eight different- judges, at 993 points, 982, 964, 954, 942, 93, 92, 914, 903, and 90. At Portland, Me., my best young Light Brahmas received the highest special premium awarded at that Show, ONE HUNDRED DOLLARS IN GOLD offered by the Editor of the “Hartford PourtRy Wor.” My duplicate ‘“Queen’s Cage” of Hight Light Brahmas, were there awarded the MaineState Society s grand Special premium, for excellence — and I also took several other leading prizes at that Show in February, and at Hartford in January; Ist, 2d, 3d and 4th on ‘‘Pea Comb Partridge Cochins,’ others on “ Dark Brahmas,” and others on “ Light Brahma” fowls and chicks; very clearly demonstrating what is the character of the stock I now haye— after breeding Asiatics for 30 years. Eges for Incubation, of either breed, are $5 a setting, of thirteen. Orders booked in rotation, as received. I respectfully ask my customers to under- stand that I use my best efforts for their benefit—but I cannot guarantee the hatching of eggs. EGGS FOR HATCHING, of either variety, season as they can be sent by Express with- out chilling. MODERN PLYMOUTH ROCK. I am able to furnish this season, for breeding or for Exhibition in 1879, trios of the finest and most perfectly bred birds, hatched from my PREMIUM BREEDING STOCK last year, of the above named varieties, that I haye ever produced. These chickens, mated for Breeding, or for the Shows, are no™ ready for delivery. Illustrated Circula~ “5 Fowls, and new 50 cent Poultry * on receipt of 3 cent stamp. GEO. P. shipped as early in the PART SiX. PALKS AND WALKS ABOUT THE POULTRY YARDS. <> i vf Br GEO. P. BURNHAM. i ILEWSERA TED With Original Drawings of Blodern Standard SFowls. PRICE FIFTY CENTS. [CoPYRIGHTED BY THE AUTHOR, 1878.] ee ee, Pe ee MELROSE, MASS., 1878. (~~ a Entered according to Act of Congress, in the year 1878, By GEO. P. BURNHAM, In the Office of the Librarian of Congress, at Washington. ~< PREFACE TO PART SIX. The papers forming the contents of the following treatise, were written originally for the columns of “Tur Povuttry Wortp,” Hartford, Conn. The different articles were illustrated by the publisher of that popular monthly magazine— Mr. I. Porter, the special artist for that journal, having furnished the drawings for the most part, expressly for this series of communications. The author considers this little volume quite equal to the previous five treatises he published in 1876 and ’77, upon matters connected with the history and management of Domestic Poultry; and he has now added this as Part six to the popular fifty-cent series, all of which have been so kindly received by the American fraternity of Fowl-raisers and Fanciers, in every part of the country. The style of this book is novel —the opinions of several experts in poultry culture, in conjunction with that of the author, forming the dialogue running through these pages —which renders the work entertaining; while a goodly amount of instruction and many valuable hints are thus afforded, in a way that is more generally pleasing than ordinary, in this sort of publication. ) The good traits, general characteristics, and “standard”’ qualities of different varieties of modern improved breeds of fowls are herein portrayed. Numerous suggestions are embodied in this treatise from practical men, who understand how to raise prime birds. A share of the work is given to hints that are valu- able to young beginners, and some fresh information may be gleaned also by older breeders, who will carefully peruse what is now written. The author takes this opportunity to thank his numerous friends and corres- pondents who have so liberally patronized his five previous little works, of this series; and trusts that his present record of “ TaLks anp Waxs about the _ Poultry yards” will meet the approbation of those who may continue to favor him with their orders. Gro. P. Burnuam. Cottage Street, Melrose, 1878. 3 te vee ‘ ute oe os Dea Y My : ie Ve Hai gat \i NY V4 WRI AE ey While eg nie BG Wiggs Yip p WN PNA A OS EM . Onss8 FS —s = $8 as EE Z = = Zp ~ ‘ i fo, Ay) ) LOGIE ye ty. a by PLYMOUTH ROCK COCK, BALKS AND WALKS ABOUT THE POULTRY YARDS. CHAPTER |—PLYMOUTH Rocks, ‘It’s a right crispy mornin’, neighbor Burnham,” exclaimed a well-known vis- itor, cheerily, as he entered my cosy office a few days since, rubbing his hands briskly. And I turned from my desk to welcome my old friend, a retired sea-captain, who frequently calls upon and entertains me with his present home experience, and that of former days in foreign climes. In his later years of retirement, Captain R. has enjoyed his quiet leisure upon a little farm not far away from my Melrose residence, where he has bred some excel- lent live stock, in a moderate way, among which he rather prides himself on his good poultry. ‘¢A merry Christmas, Captain,” I re- plied. ‘¢And a happy New Year to you, neigh- bor Burnham,” he rejoined, in his custom- ary cordial manner. Then drawing from his ample pea-coat pocket a fresh copy of THE PouLttry Wortp, he sat down in the great easy chair before the cheerful fire, and added— ‘‘T see, by our favorite poultry paper, that I took from the post-office last night, neighbor B., that you’re goin’ to give us a series of ‘ Talks and Walks about the Poul- try Yards,” in the next volume.” And the old gentleman read the editor’s announcement of this undertaking, in the December issue, aloud. ‘‘That’s a good idea, neighbor B.,” he continued. ‘‘That?ll take, if you do your right best, for you know how to do it.” ‘*Thank you, Captain,” I answered. 6 ‘*T will try to make these papers enter- taining, and, so farasI am able to do so, I shall endeavor also to make them both instructive and readable.” ‘*Your long experience in this sort 0’ thing, and your readiness with the pen on matters pertaining to poultry-raising, ought to qualify you for this pleasant task.” ‘‘But I want your help, Captain,” I said. ‘‘You are an old stager in this business, and are well posted.” “savas ‘well—I don’t know "bout that. I know some things—” ‘‘Yes, and you raise good fowls, too.” ecAMell. T try ito”? ‘‘ And you have succeeded.” ‘¢What can I do for you, neighbor B? I can’t write nothing, om know,” "he quiet- ly replied. ‘*Tell me about the old times, when you went up and down the great seas, you know. And I can embody in this series of papers a good many valuable hints, gathered from your experience abroad and at home, that will materially assist me in making these articles pleasant reading for the patrons of THE PouLtTRry WORLD.’ ” ‘© Well—I will, to be sure.” Then pausing a moment, he asked, ‘(what are you going to begin on? [ve just come from friend Bush’s place. he's gota right good show o’ young fowl stock, this winter, and the best on ’em are the new breed we read so much about, o’ late —the Plymouth Rocks. Suppose we have a little ‘talk’ about this variety?” ‘‘The very thing I had determined on, Captain.” ‘‘Tt’s a good kind o’ bird, is this Plym- outh Rock,” continued the Captain. ‘‘Tve been a watching and experimenting with ’em for three or four years. And I’ve come to the conclusion that Mr. Felch, when he spoke so well of ’em in his ad- dress before the Agricultural Society in Natick, a year or more ago, told the truth about ’em. They are the ‘comin’ fowl,’ and they are the ‘farmers’ fowl,’ in my opinion, for real, practical utility.” ‘‘T agree with you, Captain. And I agree with our friend Felch on this sub- ject, as you do; though I don’t agree with him upon some other points he advocates.” ‘‘For instance, about sp’ilin’ our hens, by lettin’ ’em get crossed with a strange cock?” remarked the Captain, with a smile. ‘*Exactly—yes. On that subjecu we are diametrically, but good naturedly, op- posed in opinion.” ‘‘Well, I read your ‘ Facts against Spec- ulations’ in THE PouLtry WoRzLD, and i! must say I think you have the best 0” the arguinent, every time. And I have read Mr. Felch’s ‘ Manual’ too, as well as your ‘ Secrets in Fowl-Breedin’.’» ‘‘Let’s not discuss that topic further, now, Captain,” I suggested. ‘‘ We were speaking of the Plymouth Rock fowls. Here—what do you think of this, for a drawing of a P. Rock cock?” I asked him, presenting a copy of the engraving of the fine bird that stands at the head of this chapter. ‘*That’s a good pictur’, rel@ibar Burn- ham. If the bars on the neck-hackle had been a leetle more distinct, it would have suited ine better, for a portrait, though.” ‘‘Very likely. But I call that very good for a representative Plymouth Rock cock.” FS30 1618. lent.” ‘*¢ When we can breed cock birds of this now popular variety uniformly as perfect as this representation is, we shall have at- tained pretty nearly the thing, Captain, for Plymouth Rocks.” ~ | ‘¢You are right. But I notice that this breed presents a singular characteristic in the colors of the two sexes. While the pullets come, almost without an exception, so far as T have met with ’em, quite dark in plumage, so the cocks come almost as universally of the extreme light Dominique hue, in feather.” ‘*Yes. And this is accounted for, when we remember that this is a composite American fowl; a cross, originally, of the light Dominique cock upon Black Java hens.” ‘Yes, I know. This is the Spaulding and Upham theory, regarding the Connec- ticut stock of Plymouth Rocks.” ‘¢ And of the Drake strain, as well.” ‘‘True. But there is another branch of this family—the old Essex county (Mass.) strain—bred for some years by Pitman, Pierce and Ives, of Salem and Danvers, and Beverly.” ‘¢That proved never so perfect a variety (or cross) as the others.” ‘For why?” ‘¢ Because, comparatively, but little care in breeding it was exercised by the origi- nators of that stock; and it ran out, ina few years—‘throwing back,’ from in: And the outlines are excel- breeding, to the Dominique, or the Cochin, of which it was largely made up.” ‘‘But, in addition to the difficulty in breeding the Plymouth Rocks uniformly to color, “T notice that all the fanciers have to contend with the continually occurring dark legs, too,” continued the Captain; ‘¢ which hurts the sale of these birds, amazingly, when you come to market em, as dead poultry.” ‘‘This is an objection, I admit. But all Plymouth Rocks do not show the bronzed leg, by any means, Captain.” ‘*No. But all the different strains show this blemish, more or less; though I have seen many fine flocks, this year and last, and have bred them myself, a majority of which were very clear, bright, yellow- legged.” ' ‘This is what we want, I know, for marketing.” ‘Aye. And this is about the jirst thing that’s looked at, unless dead chickens offered for sale in market are otherwise specially presentable, you know.” ‘“¢True, and the Standard of Excellence makes the clean yellow leg a qualification in the show pen, for Plymouth Rocks, dis- tinctly.” ‘‘But we don’t get it!” ‘No. Not without exceptions.” ‘* As to size,” continued the Captain, ‘‘T don’t know but I agree with Mr. Felch again, on that p’int, in the Plymouth Rocks. You see, neighbor Burnham, when you come to talk about ‘table-fowl’ to the gentleman who eats poultry for a love of it, he tells you what J want, is, a good ’ meaty well-balanced chicken, for broiler or roaster, that has come up from the shell to slaughtering time, quickly; and one that is neither a gob o’ fat from fast feeding or stuffin’, nor a mere mess of sinews and strings, over bone as big as a hen-roost, from lack of care and good nourishment when it’s growin’.” ‘¢Eixactly. And inasmuch as this varie- ty is, as you say, very rapidly coming into popularity among the farmers all over the country, who raise poultry not for ‘‘fancy ” purposes, as a rule, but for sale in market—it is necessary, if we would keep up the good reputation of the breed, that we should establish the bright yellow shank upon this stock, permanently, and make it a specific characteristic, uniform- ye? " ‘CAh, there comes the rub, neighbor Burnham,” returned the Captain, dubi- E ously. ‘*You see, the Black Java fowl carries the dark leg, inevitably. The crossing of the gray Dominique upon this strong-blooded breed of hens was a lucky stroke, by the originators. . At first, the legs came yellowish, and the feathering formed by this union proved very comely; while the size of the ‘Plymouth Rock’ thus produced turned out to be the ‘happy medium’ between the moderate sized Dominiques and the stalwart Asiatics.” ‘*The Java—you mean, Captain? “Yes, the ‘Java’—in this instance. But the Java is a genuine Asiatic. Not a Chinese bird, but a Southern Asiatic. I have seen them in myriads ‘upon their native heath,’ neighbor Burnham,” con- tinued the Captain, warming up. ‘*T know it, Captain. You have often spoken to me about this breed, of which we have very few good original samples in this ee. Now, tell us what the ‘Black Java’ is, please. My own im- pressions are that we generally know very little about this fowl; which through its combination with the ‘Dominique? in the formation of modern ‘Plymouth Rocks,’ plays so important a part in what is claimed by many breeders to be not only ‘the coming fowl,’ but positively one of the dest American fowls, for general every- day uses, that has ever been introduced among us.” ‘*Well,” observed Captain R., ‘‘I mind me of the time—now thirty years agone— when I sailed the barque ‘Roamer,’ for an old Boston firm, from that port to and from the East Indies, and when upon every return voyage from Malacca, Java and Singapore, I brought home these very fowls, for years successively.” ‘‘And what was their general color, size and character, Captain, in those days?” ‘* Just what they are now.” - ‘*Black birds?” ‘* Almost uniformly black, or very dark feathered. They acquired the title ‘Black Javas’ from the fact that like the ‘Black Spanish,’ or ‘Leghorn,’ from the Mediter- ranean, these were almost universally of a sooty hue in plumage.” ‘* And their size—?” ‘‘Was quite large. They are not so tall and lank a framed fowl as the ‘Malay,’ or what we then knew quite as commonly as the ‘Singapore,’ but are shaped more like our ‘Gray Dorkings’; standing high- er on the leg, but having a heavy compact 8 body, with plumage close and rather coarse, as compared with that of the Chinese varieties.” ‘¢And how were they esteemed for table poultry?” ‘Well, I can’t say that I ever found them greatly admired in this respect, when bred among themselves, in this country. But for crossing our native barn-yard fowls, they were found quite valuable. But this was before the ‘hen fever’ raged much in America, and long before we had any papers printed that discussed the merits of domestic poultry, to any extent.” ‘* But they were the same variety we now know in this country as the ‘Java’ fowl?” ‘*Precisely. The earliest importations came from the Island of Java. But sub- sequently from Malacca, from Singapore, from Mauritius, Sumatra, Bankok, Bor- neo, or other islands in the East Indian Archipelago, these very birds are now and always have been readily obtained, for half a rupee each, by officers of our ves- sels that visit and trade at those ports. Scores of them are taken on board ship for the cabin mess, on the return voyage. And what are not eaten by the officers, en voyage home, are delivered to the ship- owners or consignees, on arrival here, and so they get indifferently distributed among our farmers or poultry men.” ‘“‘And these were dark-legged, as well as black-plumed?” ‘¢Always. I have seen thousands, and brought scores of them into port. But I never saw a yellow-legged native Black Java, in my life.” ‘¢Then it is not strange in the Plymouth Rock cross (with even so strong a blooded variety as is the yellow-limbed Dominique), that we cannot always avoid the -discolor- ation of the legs?” ‘*Not at all. And this is what I said, at first.” ‘‘But the bronze-hued leg can be bred off, altogether?” ‘‘In time, perhaps—yes. In breeding them, if we select the cleanest yellow- legged Plymouth Rocks of both sexes that we have, or can obtain, and follow up this course a few years, no doubt this desirable object may he reached eventu- ally. But we havn’t attained this, yet, neighbor B.” ‘*T know it.” ‘‘And as to breeding for plumage,” continued the Captain, ‘‘I will tell you what I have met with, in my experiments. If you occasionally get a darkish cock- bird among your chicks, and breed him the next year to your average dark pullets, or hens, their progeny will come largely splashed with black feathers, and the legs will be darker than ever. The ‘Domi- nique’ hue will almost disappear in the barred feathers, and the old Black Java will ‘stick out’ all over the most of the chicks. Breed these together the next year, and you will get the black Java again, almost without exception, to all outward appearance.” ‘‘And these are just what we do not want, for the Plymouth Rocks!” ‘“‘T know it. So I say again you must select for breeding in succession only the clear yellow-legged chicks of both sexes.” ‘*But does not this course tend to make the progeny for the most part lighter col- ored in plumage, both of cocks and hens, from year to year?” ‘“Yes. And therefore we must discrim- inate. The blood of the Dominique fowl is very strong. We see that in the continuation, season after season, of the nicely barred feathering of these Plym- outh Rocks, whatever may be the exact cast of their individual plumage, or the precise color of their shunks. So, while we aim to reproduce the golden colored limb, we must not forget that the average medium shade of plumage must, at the same time, be retained, or kept steady— or one of the chief characteristics of the P. Rocks (its popular color) is lost, or seri- ously impaired.” : ‘¢ How is the size affected, in this sort of mating?” ‘¢ Well, it is mot increased. Mr. Felch argues very plausibly, I think, on this p’int again, when he says, in substance, that most cultivators of P. Rocks aim to make this fowl too big. We don’t want a mammoth bird, in this variety. We want—not a Brahma, a Cochin, or a Java —but a good, fairly-proportioned, plump, meaty, solid, medium-sized bird; larger than the old Dominique, but less than the old Java. These are more economi- cal to feed, to raise, to fatten, or to breed—and these are what farmers need, precisely.” ‘¢ Another irregularity crops out not in- frequently,” continued Captain R., ‘‘ which is a more serious blemish than the discol- oration of the leg. This is the occasional imperfect feathering upon the shank.” ‘Yes, But this is peculiar only to the Massachusetts strains, I think. And it is accounted for. That variety was made up of Black Cochins with the Dominique —so it is claimed—instead of crossing the latter with the Black Java.” ‘‘T know it. And with many of our Plymouth Rocks, this is the source whence we get the Cochin size and shape, as well as the sparsely feathered leg, so often.” “You are right, Captain.” ‘“‘Entirely, I think. You remember the Standard of the American Poultry Association requires the plumage of the Plymouth Rocks to be ‘bluish-gray, each feather delicately, but distinctly penciled across with dark bars.’”’ 66 Yes,” ‘This same authority demands that the plumage of the Dominiques shall be a light slaty-blue, each feather distinctly penciled across with dark bars, etc.” ‘¢ And in other respects—? ” _ Well, a feathered leg, or legs of any other color than yellow; splashes of white or black in body-feathering, wry or squir- rel tails, reddish or brassy feathers, etc., are each and all disqualifications in the show-pen. And these’ restrictions apply equally to both the Dominique and the Plymouth Rock varieties.” At this point, our little party receiv- ed an accession, in the person of one of our village doctors—an educated man, who takes an unusual interest in the cultivation of the old-style Dominique fowl. ‘*Ah, Doctor! come in,’ I exclaimed. ‘s'You are just in the nick of time. We were talking of the good qualities of the Dominiques and the Plymouth Rock birds. You can assist us, and you will enjoy the discussion, I know.” ‘“‘Good morning, gentlemen,” respond- ed the Doctor, courteously. ‘‘ Yes, I like to talk about my valued favorites, when- ever I have leisure. To this fine variety, which I aim to breed in their purity, and up to Standard in quality, you are in- debted, in the first instance, for your 9 beautiful ‘Plymouth Rock’ plumage, you know.” ‘¢ Well, Doctor—the Captain and myself have had a very pleasant chat this morn- ing, upon this subject. Jam preparing a series of papers for the next volume of THE PouLtTRy WOoRLD—”’ ‘‘Under the capital title of ‘ Talks and Walks about the Poultry-Yards.’ Yes—I saw the announcement in the December number; and it struck me as a very good thing,” remarked the Doctor. ‘¢Well—I shall make it agreeable read- ing for you.” ‘* No doubt of it.” ‘But, I shall ask you to assist me in this little enterprise, Doctor.” ‘‘ With great pleasure. I will give you some hints within my experience.” ‘Thanks. What with Captain R.’s extensive knowledge about good poultry, your practical ideas, the experience of the Major, whose shining face I see approach- ing the door at this moment, my own ran- dom thoughts, and the advice and coun- sel of our neighbors Edmonds, Weymouth, Kimball, Mansfield, etc., I shall contrive to make this series of ‘Talks and Walks’ not only interesting, but of some value, I hope, to the fowl-breeding fraternity, dur- ing the issue of Tok PouLtry WORLD for the coming year.” ‘sYou have made the Plymouth Rocks the subject of your first paper, then?” asked the Doctor. ‘‘Yes. The Captain and I thought this excellent variety a good one to begin with.” ‘*Well. In the next number, let us talk about the American Dominiques.” ‘*So we will, Doctor. I have a nice illustration of this breed, got up by Por- ter, recently. And as the limits for each of these papers are now already reached, in this opening chapter, we will halt here; and at our leisure we will prepare the second paper of the series, for Febru- ary—to be devoted to a consideration of the merits of the American Dominique fowl, the Leghorns, etc.” AMERICAN DOMINIQUES. CEA Pn ie AMERICAN DOMINIQUES AND WHITE LEGHORNS. ‘¢T remember well,” observed the Doc- tor, ‘‘the character and origin accorded to the American Dominique fowl, some thirty years ago, by what was at that early period considered very good authority— to wit: Dr. John C. Bennett, then residing in and enjoying a lucrative medical prac- tice at Plymouth, Mass., where he had, also, an extensive hennery, on which he prided himself.” ‘“‘And was not this Dr. Bennett the originator of the ‘Plymouth Rock’ fowl?” asked the Major. ‘‘By name, yes,” replied the Doctor. ‘*But the jirst ‘Plymouth Rocks’ were quite a different fowl from the modern Plymouth Rocks. Our neighbor Burn- ham, here, exhibited the first dozen birds of this variety ever shown in the world; and credit for this was duly accorded him in the official report of the pioneer poul- try association in America (in 1849). They were exhibited that year at the Public Garden, in Boston.” ‘‘T recollect that original American fowl-show well,” exclaimed the Captain. ‘¢ And a very good one it was, too.” ‘‘Dr. Bennett wrote to the Massachu- setts Ploughman, Boston, in 1849, as fol- lows,” said the Doctor, ‘‘regarding the original Plymouth Rocks:” ‘I have given this name to a very extra breed of fowls which I have produced by crossing a Cochin China cockerel upon a hen that was a cross between a fawn-colored Dork- ing, a Malay and a Wild India bird.’ Thus the Plymouth Rock is, in reality, one-half Cochin China, one-fourth fawn- colored Dorking, one-eighth Malay and one-eighth Wild India.” ‘¢ All which,” observed Mr. Burnham, *‘in the light of to-day, appears to me to be a very absurd conglomeration! ” ‘*Tt will be seen from this early account of the origin of the old Plymouth Rocks,” continued the Doctor, ‘‘that they were quite unlike the later so-named variety. But they soon run out. And the modern fowl being composed of but two breeds— both of which are decidedly streng in blood, and distinct in color and character- istics, give us a much more promising cross; which, through prudent and skill- ful selection and mating of the progeny, = Ss a_i a a - Rocks. / sig insure us far better satisfaction, contin- uously.”’ ‘But the history and utility of the Domi- nique and Leghorn fowls are what we were to discuss, to-day,” observed the Major. ‘Yes, And as you have had a goodly experience, Doctor, with the former breed,” suggested Captain R., ‘‘suppose you tell us all about this old favorite.” ‘¢We have quoted what Dr. John C. Bennett wrote, over thirty years ago,” re- joined the Doctor, ‘‘about the Plymouth Now, in 1849-’50, this same au- thority spoke of the Dominiques, thus: and his opinion was quoted in the agri- cultural papers and the poultry books, very largely afterward. Dr. B. said, ‘I know of no fowls which have stood the test of mixing, without deteriorating, bet- ter than have the Dominiques. They are said to have come from the Island of Do- minica—but I doubt this. I should in- cline to the opinion that they took their name from being ‘tenants at will’ from some feudal sovereignty. Why it is that such perfect bloods should have escaped description by modern poultry writers, I am unable to divine. True, they are smallish. This is the worst thing that can be said of the Dominiques. ‘They were introduced by the French, and are nota Dutch (or Holland) fowl, as some sup- pose.’ Thus writes Dr. Bennett. But the first I ever heard of the Dominiques—un- der this name—was the account given by Mr. Devereux, formerly Treasurer of the original ‘New England Poultry Society.’ He spoke of them as having been brought into Massachusetts, now forty years ago, by Capt. Perley, whose birds were bred in Essex county, where this fine old standard variety have been cultivated largely for nearly half a century. The venerable Samuel Allen wrote of them, almost forty years ago: ‘The Dominiques are a breed that are becoming more and more in favor. They are universally pronounced hardy, good layers, careful nurses, and as afford-. ing excellent eggs and flesh for the table. And, besides this, their beautiful uniform appearance, when in full plumage, is quite an acquisition to farm-yard, lawn, or run.’ And Mr. Allen was right,” concluded the Doctor, with emphasis. ‘‘They do not change in color, in fine appearance, in good average size, as layers, as mothers, or as breeders. And we have had the Dominiques around us, now, fully half a century.” ‘¢ But they are not a large fowl?” ‘¢No. Yet they come even in size, and always average about the same thing, put them where you may, or breed them as you will—anywhere in this country, at least. Mr. Pierce, of Danvers, Mr. Dever- eux, of Salem, Mr. Pitman, of Beverly, tell us that, taken all-in-all, they are one of the very best breeds of fowls we have, and none alter so little from in-and-in breeding as do these.” ‘*The Dominiques deservedly enjoy a good reputation,” remarked the Major. ‘‘They are of a handsome, hardy color; they lay bountifully; their meat is excel- lent for broiler, fry, or roast; their legs are free from feathers and always come yellow as gold, if purely bred; in market, they are never a drug, as dead poultry, they are so presentable when fattened and well dressed; and, on the whole, they may be said, truthfully, to rank among our best American domestic fowls, for ordinary utility, as well as beauty.” “Yes,” added the Doctor. ‘‘ They are my choice, above all others. And while, as the Major states correctly, this breed has maintained all the above characteris- tics, noticeably, from generation to gen- eration, during so many years, they have been improved in quality in the past two decades, through the extra care that judi- cious breeders have given to this variety, in cultivation.” ‘* As how?” “Well, we produce Dominiques nowa- days, Major, that average larger in propor- tions than formerly. We have worked out the full rose-comb upon them, with good success, where at first they came more than three-quarters with the single comb, The limbs of thoroughbred Domi- niques are now almost universally light yellow, or pale orange colored. And the plumage in a well-cultivated flock is reMarkably even, clearly ‘barred,’ and of clear steel blue in the darker mark- ings.” ‘‘This is what the Standard calls for.”’ ‘SAye. And when you can give us these ‘points’ as accurately upon the Plymouth Rocks as we Dominique fanciers produce them upon our stock, year after year, you will have achieved a triumph; because you do get size in this cross (which the Java affords), and which, in the Domi- nique, alone, we cannot attain.” ‘Still, the rage is for the Plymouth Rocks, Doctor!” | . 1Z2 “T know it. J am content with the Dominiques, nevertheless,” ‘‘Well. Thisis asit should be. If we all preferred one breed of poultry,” asked the Captain, ‘‘ what would become of the ‘fancy,’ pray?” ‘You may have your Dominiques, Doc- tor,” chimed in the Major. ‘‘As you breed them, they are a beautiful fowl, and, in the hands that cultivate fowls as you do, they cannot but prove highly sat- isfactory. The Captain may have his Plymouth Rocks, too. Neighbor Burn- ham,can enjoy his fine Brahmas and Pea- comb Partridge Cochins. But give me Leghorns—Brown, White or Black—and I will count you out more eggs in twelve months, from the same number of this popular variety, than you can begin to produce from either or any of those which you gentlemen breed so carefully, so suc- cessfully, and so admiringly.” “So you can, Major,” responded Cap- tain R. ‘You can get a greater number of eggs from the ‘ Leghorns,’ as we all know. But, pound for pound, the Brah- mas and Cochias will beat you—and give you odds—if they are properly fed and looked after.” **T don’t know that, Captain. %z ‘‘No. Because you are wedded to the Leghorns, and do not know what others know of the good laying qualities of the larger varieties, Major.” ‘¢ Well, I never knew any favorite breed that were not pronounced by the cultiva- tor of it to be ‘wonderful layers, very hardy, good mothers, easily reared, nice table food,’ and all that. ButI will tell you, now, what Z know about the Leg- horns—if you please.” ‘Yes. You are posted upon those va- rieties, I know. But, to begin with,” in- sisted the Doctor, argumentatively, ‘‘they are as restless as weasels, they will fly like eagles, and can scratch like devils—if they are not closely penned up in a cage!” ‘Well now, Doctor—hold on a bit. And let me say a few words about my favorites.” ‘*Yes. Excuse me, Major. said the Doctor, blandly. ‘‘The Leghorn fowl is really a most valuable acquisition to the stock of Amer- ican poultry. Give them their liberty, in a good wide range, and their ‘scratching’ propensity (which, I admit, they are espe- cially addicted to, for they are great fora- gers) will do no harm. They are a small Goon,” breed—granted. But, ah! what layers they have proved, to be sure. We have not had this nice little fowl a great many years in America, you know.” ‘‘No? I thought it was quite an old- style bird among us.” ‘¢And there is where you err, Doctor. Considerably less than twenty years ago, the first fowls of this variety ie aes nized in this country.’ ‘¢ Why, I have known the White Leg- horns as far back, almost, as I can remem- ber!” exclaimed both the Doctor and Cap- tain R., at once. “As. ‘ Leghorns’?”” asked the Major, with a smile. ‘‘I.think not, gentlemen.— Come! Turn over the leaves in your memo- ries, now. And if you can, just tell us in what work upon poultry, or in what secu- lar or agricultural paper published in America or England, you can find, say fifteen years ago, any mention whatever made of ‘ Leghorn’ fowls?” The Doctor hesitated. ‘‘ Now, then. Let me enlighten you a little?’ es eWiel 2 7? ‘‘ Twenty-five years ago, there were ex- hibited at an early show in Birmingham, England, a pen of ‘ White Spanish’ fowls, so-called, that were considered a curiosity. A writer of that period observed, in re- gard to this fowl, that, ‘although it very closely resembled, save in color, what is known as the Black Spanish, the white cheek and ear-lobes were much smaller on this white fowl. And, as this peculiarity constitutes the great beauty of the Span- ish family, but little approbation could be accorded to this variety, as belonging to the Spanish race.’ This occurred in 1852.” . ‘* Well, and what of that?” ‘¢Simply this. That pen of white birds were not ‘Spanish,’ any more than were the Brown, or the Dominique varieties— possessing ¢ all the characteristics they did —which came to be known and recognized but a few years afterward in this country (and rightly) as the Leghorns—White, Brown, Dominique and Black.” ‘‘Why did the English breeders call them ‘White Spanish,’ then?” ‘‘Because they came into England, as they did into America, from the “Mediter- ranean—whence come the so-called Span- ish.” ‘‘Yes,” said the Captain. ‘‘ All through the country bordering that vast sea, and 13 upon allits islands, domestic fowls abound —like our barn-door varieties—of all col- ors. These are the native breeds of that region. Most of these birds reach us in vessels coming direct from Leghorn—a port on the west coast of Italy. Hence the name given them.” ‘¢ And those birds exhibited in England, in 1852, were White Leghorns then, Ma- jor? ” asked the Doctor. ‘“‘Bxactly. And not ‘White Spanish.’ This, evidently, was a misnomer—because there are no such fowls known in Spain. And all these white ear-lobed fowls, wheth- er Brown, Dominique, Black or White, are now familiarly known to come only from Italy, or other Mediterranean ports in the vicinity of Leghorn.” ‘¢ And what then?” ‘Only this, Doctor,” continued the Major. ‘‘I have told you whence the Leghorns are derived, and now let me add that we have had them here, in this coun- try, not more than twelve or fifteen years, during which time we have proved them remarkable layers, non-sitters, easy keep- ers, and highly valuable as table. poultry. While, at the same time, they reproduce their like in color, form and characteris- tics—when well bred—with wondrous uni- formity, and continually.” ‘¢ But, are there no Black Spanish fowls, do you contend?” ‘‘Of course, there is a variety called the ‘Black Spanish,’ Doctor. But, what I argue now, is, that there are no White, Brown, or Dominique Spanish. So, when we are talking of these colors, when we know that all these different plumaged birds are, in every other respect, identi- cal, and that from the first we have im- ported them (both into England and America) direct from Leghorn (Liverno), Italy, and from nowhere else, we see the entire propriety of naming them ‘Leg-. horns.’ ” ‘* But we have Black Leghorns, too.” “QO, yes—fine ones. They come from the same ports. And they very closely resemble what we have long known as the Black Spanish, here.” ‘‘Are they not the same thing, in your judgment?” queried the Doctor. ‘‘This is a mooted question, Doctor. The ‘ White-faced Black Spanish’ birds are different from the white ear-lobed Black Leghorn only in this particular fea- ture, so far as I could ever discover.”’ ‘‘And is not this extreme ‘white face’ the result of peculiar cultivation, proba- | bly?” ‘That may be, and this is what I be- lieve it to be. I remember well the time when the larger the white cheek and face, the better were the ‘Black Spanish’ es- teemed by those who bred this variety; and who deemed this feature a sine qua non toward perfection in this fowl. But, so far as we know, to-day, this very ‘ Black Spanish’ fowl came, originally (not from Spain, at all), but from the old Spanish ports in the Mediterranean. All our Leg- horns, from black to white, came from the Mediterranean. And why should not this variety be a Black Leghorn, properly speak- ing, rather than a Black Spanish?” ‘‘T think your theory quite plausible, Major.” ‘‘As to this extreme white face or cheek, it is purely-a point attainable in excess by cultivation. I have seen hun- dreds of these so-called Black Spanish birds, that had no larger a white ear-lobe and cheek than I have frequently met with. upon the Black Leghorn cocks. These were considered inferior samples for White-faced Black Spanish. But they would pass in the exhibition room for very superior white ear-lobed Black Leg- horns!” ‘‘What is the advantage of this pecu- liarity in the Spanish?” enquired Captain R. ‘‘I have observed this characteristic in our show-rooms, and have often won- dered what it was good for?” ‘¢That question can best be answered by the fanciers of the White-faced Black Spanish breed,” responded the Major. . ‘‘Ts it an ornament?” ‘‘Tt is a peculiarity of the fowl.” ‘What fowl?” ‘¢The Black Spanish, Captain. “ ‘*' Well, I have seen thousands of these coal-black birds in Leghorn, Sicily, the Minorca Islands, and at other ports in the Mediterranean—but I never saw this sort of face upon them until I visited the New England fowl-show rooms, a few years back.” , ‘‘Why could not this enlarged white cheek be bred upon the white ear-lobed Black Leghorns, if it were desirable?” asked the Doctor. ‘¢Undoubtedly it could be. bono? What is the good?” yp dlpn orcas ‘*T think the only result that would fol- low would be that we should have another But, cut 14 new variety to record, or recognize, name- ly: the ‘White-faced Black Leghorn,’” concluded the Major. ‘“‘If we could get a little more size in this variety,” observed Captain R., ‘‘the Leghorn, of any color, would be vastly improved. For dead poultry, these are very indifferent. As layers, we must all give them the palm, so far as numbers of egos are produced in a year, by this now popular breed.” ‘‘How many eggs, annually, will these Leghorns give us?” asked Mr. Burnham, quietly. ‘‘A good many more than will your Brahmas and Cochins,” retorted the Ma- jor, promptly. ‘‘That does not answer my question, Major,” responded Mr. B. ‘‘How many, now, will they lay in a year?” ‘A good many.” ‘*A hundred and fifty?” ‘* Yes—more.” ‘¢ A hundred and seventy?” ‘SMMonersiur. 2 ‘“Two hundred?” ‘*'Yes, and over that.” ‘““Two hundred and twenty?” ‘“‘T have known them to do even better than that!” ‘Two hundred and fifty, Major.” ‘¢Well—hens of this variety have been known to lay two hundred and sixty eggs in a twelvemonth?” ‘Known, by whom?” ‘¢The owner and breeder of them.” “Where?” ‘*In Massachusetts.” ‘¢ Are you sure of this, Major?” ‘*T have it from the man himself, who bred the fowls.” **T don’t believe this story.” ‘¢ Who said you did?” ‘*T don’t think you believe it!” ‘Well, they are mighty good layers, neighbor Burnham. And I tell you again, I know this fact.” ‘‘So they are, Major. But just think of it! Two hundred and sixty eggs in a year, from a single hen!” ‘*Tt is not impossible, is it?” ‘‘It is exceedingly improbable, Major.” ‘‘In your estimation, very likely—be- cause you swear by the heavy-bottomed Cochins and Brahmas, that don’t lay half this number in a year. But—” ‘*Wait a bit, Major. When do these wonderful layers moult?” ‘¢ When their time comes for moulting.”’ ‘‘Of course! Don’t be hard on me now, Major. But say, when do they shed their feathers?” ) “Tn due season.” ‘* How long are they about it?” ‘I don’t know. Two months, per- haps.” ‘“‘They don’t lay during this process; that is, much, I suppose?” ‘‘No. Very little. But all the rest of the year, they—” ‘*Tn mid-winter?” ‘* Well, perhaps during December and January, or in November and December, they don’t lay a great deal, usually.” ‘¢ Precisely. That is what I wished to call your attention to, in my calculation.” ‘¢ What calculation?” ‘‘What the probable number of eggs your favorites will lay in a twelvemonth. You allow two months for moulting and two months in the extreme cold weather, when they don’t lay at all. Now—does this breed lay more than one egg in a day, when they are about it?” ‘“‘No! It is claimed only that the Coch- ins and ‘Brahmas lay two eggs a day, and frequently three—so far as I have heard of this extraordinary performance,” re- plied the Major, sarcastically. ‘¢Ah, well., Now—do the Leghorns lay every day, on the average, Major, when they lay?” ‘‘No! Who said they did?” ‘* How frequently?” ‘¢ Well—five or six eggs a week.” ‘¢That is doing splendidly, Major! Let us say they lay six eggs in a week, every week, in eight months of each year. And give them the other four months to moult in, and pass the two cold months of win- ter. What is the result?” ‘*T don’t know.” ‘¢And I do, Major!” ‘Well, what is it?” ‘‘Thirty-five weeks of steady laying— allowing six eggs per week, every week— would give you two hundred and ten eggs, from a single hen, in a year.” ‘* Well, that is good laying.” ‘¢So itis! But you never saw ten Leg- horns, in a flock of one hundred, that would average this.” ‘‘Perhaps not. Still, they are prime layers—” ‘¢T know they are, my good fellow; but let us talk sensibly, in this series of pa- pers, Major. And let us try and state what we have to say (for I shall write it 15 ali out for the public eye), just about as it 7s. The hens that lay two hundred and sixty eggs a year, or two hundred and twenty, or two hundred, and follow it up, are very scarce, I assure you; no matter what breed we assume can perform these wonders.” ‘¢T don’t know but you are correct, Mr. Burnham,” said the Major, thoughtfully. ‘¢ No fowls can lay all the time, of course. They must have time, annually, for the shedding of their feathers (during which natural process they lay but indifferently, or not at all), and few fowls that lay through the early spring, summer and fall, are able to lay much in winter time, I know.” ‘*No. You are right now, Major.” LOOMIS’S BIT. THERE are no sorts of domestic fowls so prone to feather-eating as are those describ- ed in the foregoing chapter. The ‘Loomis Poultry Bit” (to prevent and cure this offensive habit effectually) is a capital httle invention, And as this article may ‘Well. The Leghorns are the best lay- ers on earth,” insisted the Major, bravely; ‘and don’t you forget it!” ‘“‘Of numbers of small eggs, they are, Major,” responded Mr. Burnham. ‘¢Now, what next?” inquired the Cap- tain, at this juncture. ‘‘We have dis- cussed the P. Rocks, the Dominiques, the Leghorns and the Black Spanish.” ‘At a future convenient day, gentle- men,” sixid Mr. B., ‘‘call and see me again, Our next meeting shall be devoted to considering the uses, the beauties, and the character of the Crested Fowls—the Polands, the Houdans, etc. And these latter varieties, finely illus- trated, will form the subject of our paper in THE PouLTRY Wor LD for March. AA RAO IAN \ "4 AV Ny PLR y i] ) I ow iS yy, U d ean THE BIT APPEIED. be had for a few cents each, we advise all who are troubled with feather-eating among their flocks to send to the ‘‘ Poultry World ” office for this admirable contri- vance, and rid themselves of this annoy- ance in the hen-house, SPANGLED POLANDS, mm ORLA PTEEY alti CRESTED FOWLS—POLISH, HOUDANS, Ete. ‘¢The class of modern crested fowls,” remarked the Doctor, when we met a few days subsequently to closing the discus- sion detailed in the February issue of THE PouLtry WoRLD, ‘‘are sufficiently vari- ous, and distinct in features, to merit more than ordinary consideration.” ‘That: 1s so,” added the Major. ‘‘I have my own preferences among poultry— as I have many times stated. Yet the Gold and Silver-Spangled Polish are a beautiful variety, and the jet black-bodied, white tuffed Polish are among the pretti- est of the race.” ‘‘They are a very stylish, comely fowl,” I admitted. ‘‘And when these varieties are bred up to the point of perfection that many American fanciers contrive to bring them, they are superior, in some respects, to the other small sized fowls.” ‘‘Generally speaking,’ chimed in the Captain, ‘‘the ‘topknot’ fowls are fair lay- ers, while they are not largely inclined to sit; and so you are saved a deal of trouble with these varieties, as compared with the Cochins or Brahmas, in the breeding sea- son.” ‘¢They lay well, they are peaceably in- clined, their meat is excellent when dress- ed for table use, and they have thousands of admirers, who prefer these varieties to any others.” ‘‘The Houdans belong to this class, I think,”’ suggested the Doctor.” ‘‘Yes. ‘that is to say, the Houdans are a crested fowl. But these are a French bird, and possess characteristics altogether peculiar to themselves, aside from the open ‘topknot’ that surmounts their heads.” ‘¢Their color is different, also.” ‘‘Yes. The clean-bred Houdan is clear black and white in its plumage—which is splashed or mottled, irregularly, all over the body, the head and bushy tuft in- cluded.” ‘‘And they are a larger fowl, too?” queried the Major. ‘‘Yes. They lay a much larger egg, usually, than do any of the Polish.” ‘‘But not so many in numbers,” Cap- tain. ‘Well. The fanciers of the French fowls claim that they are among the best Urs layers known, take them the year through, quite equaling the Black Spanish; which latter, by the way, are said to be such wonderful layers, when well fed and kept in their purity.” ‘¢And how about their flesh, for the table, Major?” ‘‘Qh, it is excellent! The Frenchman is an epicure, you know. And the Hou- dan is a French fowl. In Paris, no poulets rank so high in the esteem of the good livers in that famous ‘ high-feeding’ me- tropolis as do these and their neighbors, the La Fleche and the Creveceurs.” ‘¢ Some years ago,” remarked the Doc- tor, ‘‘I became infatuated (in my earlier chicken -raising experience) with the Black Polish. After breeding these a few years, and with more than average suc- cess, I met, at a poultry show, with a few beautiful specimens of the Golden Polish, of which I obtained a few. And subse- quently, I had a pen of fine Silver-Span- gled birds, which pleased me, vastly, for a time.” ‘¢But you tired of them?” ‘¢ Well. I found that the young chicks were delicate, and rather difficult to raise. I could not, for a time, imagine why it was, after getting the little ones out of the shell and fairly upon their feet, that so many of them died off; apparently from no local or positive disease!” ‘And what was the cause of this un- usual fatality among them?” enquired the Captain. ‘‘T looked for this, in vain,” responded the Doctor. ‘¢' You probably did not look for the evil in the right place.” “At first, no—I didn’t. But after I had buried some hundred or more young chicks, the second season I bred them [ discovered where the trouble was hidden, and to this single cause I attribute my own heavy losses, among the Polish and Houdans, as well, which I have hatched out and reared up to six or eight weeks old; when they have been found dead, five, ten, or twenty in a flock, sometimes, week after week, in my own clean, well-kept runs!” ‘¢And what was it, Doctor?” ‘*Tice, gentlemen!” “Vermin?” ‘Yes. And not upon their little bodies, mind you. But in their immature crests, Here the parasites find a favorite lodg- ment. The heads of the young chicks be- come infested with them, at this particu- lar spot, where they multiply in legions; and, filling the ears of the comparatively helpless birds, they actually eat their way into their nostrils and brain, and thus des- troy thousands of younglings, the owners of which have no idea what it is that causes this common fatality among their infant poultry-stock.” ‘‘ Surely this evil can be avoided?” ‘** Not easily, let me tell you.” ‘*And why not?” ‘* Because, as I have said, the little soft tuft is a most inviting and capital place for these diminutive pests to thrive in. And the tops of the heads of the chicks are tender, you observe.” “But lice can be killed, of course, there, as elsewhere? ” ‘<'True, it can be done, to a certain ex- tent. But the better way (as I have ascer- tained), is to prevent the accumulation of the vermin upon this precise spot.” ‘Exactly, Doctor.” ‘‘But most breeders neglect or omit this precaution, until it is too late.” ‘‘That is their misfortune, then.” | ‘‘Not at all. Itistheirfault/ I repeat it, Major, nine-tenths of all the losses among the Crested chicks (when from six weeks to three months old) are attribut- able to this lice nuisance, and to this alone.” ‘¢ And you have determined it, satisfac- torily?” ‘*Yes—to my heavy cost. But not un- til after I had lost, first and last, over three hundred chickens under ten weeks of age.” “* And then?” ‘‘T began to apply a remedy.” ‘*T should say, in your case, it was quite time you did,” ‘‘Yes, indeed! But having satisfied myself beyond a doubt that this was the difficulty, I went about the work of reme- dying the evil, systematically; and had the satisfaction of proving to my own mind that the absence of vermin upon both hens and chicks, from the day the latter were hatched, gave me about seventy-five per cent more living, healthy chickens, at four months old, than I could raise with my utmost care, In any season, for three or four years previously.” ‘“'That was conclusive.” ‘“Yes. And so I say that I desire it set down, clearly, in the records of our pres- ent discussion—for the benefit of the cul- 18 tivators of Crested fowls—that if they will studiously guard against the presence of zice upon their young chicks, and espe- cially if they will keep the downy tufts upon their heads clear of these insidious parasites, they may raise their favorite birds much more bountifully, and far more easily, than they can by the usual negligent course adopted by breeders (and especially by novices) who cultivate this particular species.” ‘‘And what is the better remedy for this pest, Doctor? Having determined the prime cause of the evil, tell us how you succeeded in obviating the difficulty, or in relieving the chicks subsequently from the murderous attacks of these parasites?” *¢ When I first found out where the trou- ble was located, it was too late to apply my remedy, to any great extent. I saved a few chickens that were seriously debili- tated; but most of the flocks I had died on my hands.” ** And then?” ‘“‘At a later date, I got out nearly a hundred more—” ‘COf the Crested chicks?” ‘Yes. Houdans and Polish. Soon after they were hatched I sifted carbolic powder upon their downy bodies, and, mixing a little lard and kerosene together, in equal parts, I put a drop or two upon the top of their heads, and another under each wing-joint, on their sides.” : ‘‘This is a powerful application, isn’t if?” ‘‘T know it. But I used very little of this pungent mixture, at a time. Three days afterwards, I rubbed through the hen’s feathers a small quantity of flour of sulphur. But this I did carefully; for an excessive quantity would be worse than none. If too much be used, the sulphur - falls upon the heads of the chicks, and fills their eyes. This creates soreness, and it will often blind the younglings. They cannot see to take up their food, and so starve to death.” ‘¢And this is as bad as the assaults of lice!” | | ‘‘So it is, if not applied judiciously. You must remember that young chickens are delicate, of any breed—at first. So we must measure our remedials for their little ills in accordance with their physical strength. A little sulphur, or a little kero- sene applied to their heads and under their wings, will destroy both lice and nits, in half an hour—clean. Then, follow up with carbolic powder once a week there- after, upon both hen and chicks, for a month, and you may raise nine-tenths of the young Crested birds; where, through neglect of this trivial work, you will lose three-fourths of them, nine times in ten! This has been my unfortunate experi- ence.” ‘There are other varieties of Polish fowls,” I suggested—‘‘ which have more recently become popular in certain quar- ters—as the White-Crested, and the three ‘Bearded’ or ‘Muffed’ varieties. All these are Standard fowls, and some of them have been bred down to exquisite fineness.” ‘‘For example, the clear White stock of Mr. Sperry, of Hartford, and the superior Golden and Silver Polish of Messrs. White, Rand, and others. ‘*'You are right, Docter.” ‘* Now, whence comes the name of these Crested fowls?) And why do we all call them ‘Poland,’ or ‘Polish?’” askcd the Major, at this point in our discussion. ‘‘Tt would be difficult to answer this question,” responded Mr. Burnham. ‘‘ My Own opinion is that this is, and always has been, a misnomer. Inasmuch as these birds do not hail from Poland, at all!” ‘¢ Where did they originate, then?” ‘‘Their actual origin is unknown, gen- tlemen. Away back as far as the time when the famous Italian Aldrovanus wrote (three centuries ago), that early poultry author gives us detailed accounts of what he called ‘Crested,’ ‘Top-Knot,’ and ‘Tufted’ fowls. These included the White, with the lark-crest; the Dwarf (Pumilio), of different colors; the ‘ F7iz- eled,’ the ‘ Woolly,’ the Turkish (or Sul- tan), the Paduan, etc.” ‘¢But how come these fow]s to be called ‘Polish,’ in our day, if they are the same varieties?” queried the Major. — ‘*T think you will find,” rephed Captain R., ‘‘that Mowbray writes of them, fifty years ago; and in his work he deseribes. them as Polands. This is the first written authority we have, in respect of name. And the birds figured in his book were thought to be an ‘English innovation’ of a then recent date.” ‘That is true, Captain. But it was not then given to these fowls from the fact that they hailed from Poland, at all.” ‘¢ What then?” ‘‘He explains, in substance, that the round upright crest these birds wear is a T_T tn 19 their leading distinct feature—and that the head, or poll, was their chief peculiar- ity. So he alludes to them as the breed with the remarkable head, or poll. Hence, pollish fowl; which was subsequently shortened to polish, and then capitalized ‘Polish,’ not unnaturally. At all events, they never came from the country of Po- land, any more than did our beautiful Light Brahmas hail ‘from the Valley of the Brahmapootra River, which empties into the Bay of Bengal!’” ‘¢ And, besides this,” observed the Doc- tor, ‘‘you will find that Mr. Tegetmeier states with some force that, presuming this derivation to be correct, or eason- able, the superiority of the now accepted title of ‘Polish,’ over that of ‘Polands,’ is very apparent, without taking into con- sideration the totally ungrammatical char- acter of the latter (not uncommon) title.” ‘“‘They are, generally, non-sitters,” ad- ded the Doctor. ‘‘They are a nervous, fidgetty fowl, in their runs, usually—and the heavy flowing bunch of feathers that adorn the heads of the male birds, pre- vents him from seeing clearly what is going on around him. So with the full-bred hens. They are easily frightened, from the fact that they cannot always see distinctly. And strange sounds worry them.” ‘¢ They are good mothers?” “No. They will lay litter after litter of small eggs, and never show signs of brood- iness,’”’ responded the Doctor. ‘‘ This is esteemed a good quality, Major. For how easy it is, if you would increase your stock of Polish birds, to set their eggs under common hens, for hatching—and so keep the layers at their more profitable work of supplying you with eggs, through the sea- son.” : ‘‘True. And they are a hardy fowl?” ‘Oh, very. And prolific, as well as easily bred. They aremoderate eaters, and may be reared in close quarters, as readily as any variety I have ever known, if you will keep them free from vermin.” ‘‘As to their plumage and general styl- ish appearance,” continued the Major, ‘‘I am sure they are both beautiful and stately. Upon a smooth green lawn, or in a bright clean graveled run, there are very few (if any) birds in a flock that are prettier than are the Polish—whether Black, Golden, or Silver plumed.” ‘*Mr. Hewitt, of England, considers the Polish fowls as highly ornamental, and he declares very earnestly in favor of their usefulness, also. They are ‘interminable layers,’ so he avers. And for years these have been his favorites.” ‘‘They must be bred upon a dry soil, however,” said the Doctor. ‘‘In my ex- perience with them, I have found that they were sensitive, in this respect; and that a cold wet locality is not the thing for the successful breeding of these varie- ties, I am well assured.” ‘‘When diseased,” I remarked, ‘‘they are exceedingly difficult to cure. PART ONE. DISEASES OF DOMESTIC POULTRY ner HOW TO AVOID AND CURE THEM. With a Portrait of the Author. PART TWO. SECRETS IN FOWL BREEDING; A Companion Volume to the above Frontispiece: Modern Tenants of the American Poultry Yard. PART THREE. THE GAME FOWL: HOR THE PIT, OR THE SPIT. How to mate, breed, handle, and match them. om ~ PART FOUR. RAISING. FOWLS AND EGGS IN QUANTITIES, FOR MARKET. Frontispiece: Double-page Chromo of Fancy fowls. PART FIVE. THE CHINA FOWL; SHANGHAE, COCHIN, AND BRAHMAS. « With 40 Engravings of the species. PART. SEX. TALKS AND WALKS ABOUT THE POULTRY YARDS. Handsomely and fully illustrated. ( Either Book mailed, postpaid, for 50 cents, by the Author, Melrose, Mas:., by the ** PoULTRY WORLD” Hartford, Conn., and the News COMPANIES at New York and Boston. Also, Bycaten s New Circulars (1878) and “FOWL-RAISERS’ HAND BOOK,” COPIOUSLY ILLUSTRATED. With valuable Hints and Receipts for Poultry breeders. Price, 25 cents, postpaid. p hy < ' ’ . % 4 . ¢ \ " ‘ ‘ iS te J a PEN ee ela OO RM NE OT Rk SNe as HO RON pent obs ea ’ » }. S63. ah yas oF, ere fo a wee ge a, avkna sth, cp Paw ia Oy { i : 7 4 * b i one = | y 4 i - 4 P ’ ; j a simp 2 we 7 : 5 | i eae Oa : ey H t we” wee oo ee. 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