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ORNAMENTAL POULTRY;

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) THEIR

NATURAL HISTORY, ORIGIN, AND TREATMENT IN HEALTH AND
: DISEASE,

BY

H. D. RICHARDSON,

Author ot “The Horse,” “The Pests of the Farm,” “The Hog,”
“The Hive and the Honey-Bee,” etc., etc.

WITH ILLUSTRATIONS ON WOOD.

NEW YORK:
Cc. M. SAXTON,

AGRICULTURAL BOOK PUBLISHER.
| 1852.

hesetent on the Cloke Of
uy Ya devethun Lutad ovlea

Entered according to act of Congress, in the year 1852, by
C. M. SAXTON,

in the Clerk’s Office of the District Court of the United States, for the Southern
District of New York.

ay tranoefer from
2at. Office Lib,
sril 1A14,

S. W. BENEDICT,
STEREOTYPER AND PRINTER,
16 Spruce street, N. ¥.

\

. ._ : é
* i ,»> > > \ »-% * e >> ss * a» oh
*

- re. Yew an os 3 &D ‘ at ss ne 9 Nae:

PUBLISHER'S ADVERTISEMENT,

—_———_@—_

Tue Publisher, having found the want of small, cheap Books, of
acknowledged merit, on the great topics of farming economy, and.
meeting for those of such a class a constant demand, offers, in this
one, a work calculated to fill the void.

The works of RicHarpson on the Hog, the Horse, the Bee, the
‘Domestic Fowl, and the Pests of the Farm, are popular in England
and in America, and, in evidence of their worth, meet with continued
sale both there and here. Hitherto they have not been offered to the
American public in an American dress; and the Publisher presents
in this Reprint, one of the series, adapted to American wants, and
trusts that a discerning Public will both buy and read these little
Treatises, so admirably adapted to all classes, and fitted by their
size for the pocket, and thus readable at the fireside, on the road, —

and in short everywhere.

C. M. SAXTON,
Agricultural Book Publisher.

INDEX.

Accidents to fowl, how treated, 87

Age, great, of geese, 82.

Animal food, requisite in feeding poultry,
19 ; proper kinds, best mode of giving,
18, 19, 20.

Apoplexy, 91.

Ashes and Litter, in a poultry-house, 14.

Asthma, 90.

Aylesbury Duck, 86.

Bankiva Fowl, described, 26; originate
the Bantam and Turkish fowl.

Bantam, the origin and varieties of, 25 ;
description of, 51.

Barbary Fowl, 45.

Barndoor Fowl, 55.

Bolton Greys, 45.

Breeding Poultry, advantages attending,
7; profits accruing from, 8.

Buckwheat promotes fecundity in poultry,

Cabin, Cottier’s, advantage of poultry
roosting there in winter, 16.

Call Duck, 87.

Canada Goose, 75.

Capons, fattening of, 96.

Caponising, 92 ; objects proposed in, ib.;
process, ib.; treatment, ib.; performed
on hens, 94 ; on pullets, ib.; precautions,
ib.; sometimes performed on turkeys,
geese, and ducks, 96.

Chick, formation of the embryo, 33.

Chickens, when hatched, how to tend be-
fore they leave the egg, 32; how they
manage to break the shell, 34; when
they are to be assisted in liberating
themselves, 35; nature of their first
feeding, 35; of their housing, 35, 36.

Chinese Goose, 77.

Chittagong, the, 37.

Christmas, goose a favorite dish at, 74.

Cochin-China Fowl, the, 38.

importance attached to among ourselves
from earliest times, ib.; original country
of untraceable, 23 ; various opinions of
the original country of, ib.; reasons for
deducing his pedigree from the Jago,
Sumatra, and Java fowl, 25 ; selection
of a good, 28; pugnacity of, how re-
pressed, 29; apparent feelings of in
crowing, ib.; his fondness of a clean
and trim plumage, ib.; gigantic, or St.
Jago fowl, described, 26; the gold-
spangled Polish, 42; silver-spangled
Polish, ib.; white-crested black Polish,
43 ; Dutch everyday layer, 44; Dorking,
45 ; the Malay, 37; the Cochin-China,
38; the Spanish, 40; cock-fighting
among the ancient Greeks and Romans,
22 ; its introduction into Britain, 22.

Columbian Fowl, 42.

Consumption, 91.

Corns, 92.

Costiveness, 92.

Cramming of fowl, practised by the an-
cient Romans, 22; cruel and unwhole-
some practice with geese, 113.

Diarrhea, 91.

Dietary, varied required for fowl, 20.

Diseases of fowl, 87.

Dorking Fowl, 46.

Dorking Hens good sitters, 37.

Duck, the species admit of a natural
threefold division, 83; power to find
their food, 84; value of domesticated,
ib.; habits of the whole race, ib.; the
domestic, ib.; feeding and fattening,
85 ; hatching, ib.

Dunghill Fowl, the, 55.

Dutch Everyday Layers, 44.

Dutch Fowl, the, 55.

East Indian Black Duck, 87.

Cock, Domestic, separate feeding requisite | Egg, shape of, indicates the gender of the

for, 17 ; partialities for particular hens,

future chick, 32.

ib.; dislikes of and their causes, 18; | Eggs, for hatching, how to preserve, 31 ;

common. description of, 21 ; his history,
22; asacred bird with the ancients, ib.;

for hatching, how to select, 32 ; during
the process of hatching, broken to

INDEX.

show the mode of furnishing the nutri-
ment, 33.
Every-day layers, 44.

Fattening of chickens, 21; of geese, 80;
of ducks, 84; of turkeys, 66.

Feeding, separate, advisable for poultry
in certain cases, 17; precarious in the
farm-yard not to be depended on, 18;
substances that may be used in, ib.;
necessity of animal food in, 19; mode
of giving it, ib.; peculiar, calculated to
promote fecundity, how given, ib.;
varied, necessary, 20; stimulating, a
favorite with fowl, ib.; fattening, 21.

Fever, 91. ‘

Fowl, Domestic, housing for, 9; methods
of feeding, 17; the origin of, 21 ; selec-
tion of stock of, 27; hatching of, 32;
management of the young brood of, 35 ;
varieties of, 36.

Frizzled Fowl, the, 54.

Game Fowl, 48 ; management of breeding,
29, 49; varieties of, 50.

Goose, the, 73 ; common wild or gray-lag,
74 ; fattening of, 82 ; the white-fronted,
74; the Canada, 75 ; the domestic, ib.;
the Toulouse, ib.; the Chinese, 77 ; va-
rieties of the domestic, 78; breeding
the, #1 ; food of the young, 80 ; keeping,
ib.; fattening, 81; French process of
fattening, 82 ; Polish process, ib.; pluck-
ing alive for the feathers, 83.

Gout, 92.

Grass-plot, requisite in poultry-house, 14.

Grey-lag Goose, 74.

Guinea Hen, the, 68; its origin, ib.; its
characteristics, 69. '

Hamburgh Fowl, 44.

Hatching, best situation for, 10; the nest
for must be clean, 11; how conducted
where there is more than one breed of
fowl, ib.; choice of a good domestic
hen for, 30; marks of a hen’s anxiety
for, ib.; how to induce the desire for,
ib.; inconstancy of a hen in, how reme-
died, ib.; over-constancy, how treated,
31; breaking the eggs in, how reme
died, ib.

Hemp-seed recommended for increasing
fecundity in poultry, 19.

Hen, Domestic, described, 21 ; the number
of hens to be allotted to one cock, 27;
selection of a good cock, 28; choice of
a good one for incubation, 80; the Ma-
lay. a valuable cross-breed, 37; the
Cochin-China, 38; the Spanish, 41 ; the
gold-spangled Polish, 42 ; white-crested
black Polish, 43; Dutch every-day
layer, 44; Dorking, 47.

Hen-coop, description of a, 16, 17.

Incubation, period of, in the various do-
mestic fowl], 36.

a, eS

Vv

i Indigestion, 91.

Inflammation, 89; of the lungs, 90; of
the heart, ib. |

Java Fowl, 37.
Jumper, the, 53.
Jungle Fowl, description of, 23.

Litter, how pleasing to poultry, 14.

Malay Fowl, 37; a cross from them de-
serving the breeder’s attention, 38.

Moulting, 87.

Muscovy Duck, 86.

Negro Fowl, 55.

Nests for poultry, how made and disposed,
10; those that are most easily cleaned,
15.

Parasites in fowls, 91.

Peacock, the, 60.

Pepper, a favorite relish with domestic
fowl, 20.

Perch for poultry, the best, 9.

Pheasant Fowl, 51.

Pheasant, Malay, ib.

Pintado, the, 68.

Pip, 88.

Polish Fowl, 42; the spangled, 43; the
white-crested black, ib.; the white, 44.

Pouch, abdominal, of the Toulouse
goose, 76.

Poultry, separate feeding of, in certain
cases, 17; their dispositions to be ob-
served, 29.

Poultry houses, 9; how to be well kept,
10; how to be warmed, ib.; cleanliness
and space for exercise essential to, 12;
separate cribs for the diseased requisite
in, ib.; separate pens requisite in, 13;
ground-plan for, ib.; the house itself
described, 12; various requisites for,
14, 15.

Prices of superior poultry, 8.

Profit, of rearing turkeys, 65.

Pugnacity in the cock, how repressed, 29.

Pulse, soris unwholesome to turkeys, 67.

Rouen Duck, 86.
Rumpkin, the, 53.
Russian Fowl, 54.

Sand, for a poultry house, 14, 20.
Shakebkag, the, 38; his origin, ib.
Siberian Fowl], the, 54.

Silky Fowl, the. 53.

Sir John Sebright’s Fowl, 52.

Sitting, inconstancy in, how remedied, 30 ;
overconstancy in, how treated in a hen,
31; how to preserve eggs for, ib.; to
select eggs for, 32; management of the
eggs during the, ib.; when and how to
aid, 34 ; table giving time of sitting and
the number of eggs hatchable by the
various domestic fowl, 36.

.

vil INDEX.

Spangled Fowl, their varieties, 44; con- the domestic, 61; varieties of, 62 ; best

fusion in distinguishing them, ib. mode of keeping, ib.; treatment of the
Spanish Fowl, 41. chickens, 64; fceding, ib.; fattening,
Sussex Fowl, 47. 66 ; the weight of, 67.

Swan, the, 70; the mute, 71; the domes- | Turkish Fowl, the, 53.
tic, ib.; the black, 73. |
Vermin, approved method of ridding
Toulouse Goose, 75. poultry of, 14.
Turkey, the, 56; mistake of Linnzus in
his name for, ib.; original country of, , Web-footed Fowi, 70.
ib.; his introduction into England, 57 ;
origin of his English name, ib.; the Yard, an outer and inner, to be attached
wild, 58; his movements, 59; experi- to a poultry-house, 13.
ments in crossing with the domestic, 60 ;

DOMESTIC FOWL.

7

“How grateful ’tis to wake
While raves the midnight storm, and hear the sound
Of busy grinders at the well-filled rack ;

Or say hy yy: or crow of chanticleer,

Long ere the lingering morn; or bouncing flails

That tell the dawn is near! Pleasant the path

By sunny garden wall, when all the fields

Are chill and comfortless ; or barn-yard snug,

Where flocking birds, of various plume and chirp
Discordant, cluster on the leaning stack

From whence the thresher draws the rustling sheaves ”

CHAPTER I.
VIEW OF THE IMPORTANCE OF THE SUBJECT.

PovttTRY KEEPING is an amusement in which every body may indulge.
The space needed is not great, the cost of food for a few head, insignificant,
and the luxury of fresh eggs or home-fatted chickens and ducks not to be
despised. In a large collection of poultry may be read the geography and
progress of the commerce of the world. The Peacock represents India; the
Golden Pheasant and a tribe of Ducks, China; the Turkey, pride of the
yard and the table, America ; the Black Swan, rival of the snowy monarch
of the lakes, reminds us of Australian discoveries; while Canada and
Egypt have each their Goose. The large fat white Ducks—models of what
a duck should be—are English, while the shining green black ones come
from Buenos Ayres. And when we turn to the fowl varieties, Spain and
Hamburgh, Poland and Cochin China, Friesland and Bantam, Java and Ne-
groland, beside Surrey, Sussex, Kent, Suffolk, and Lancashire, have each a
cock to crow for them.

But we may derive other useful lessons besides those of geography and
commerce from the poultry yard. The same principles, the same close at-
tention to food, warmth, and symmetry of form, which have produced per-
fection in short-horned cattle, Leicester sheep, and thorough-bred horses,

8 DOMESTIC FOWL.

have, in a minor degree, afforded us Bantams, “true to a feather,’ as well
as size and beauty in Spanish, Dorking, and Poland Fowl.

Whether poultry keeping can be rendered profitable, is a question which
depends on a variety of circumstances, which cannot be alike in two locali-
ties; because they depend on the cost of food, and the nett price which can
be obtained for the produce in eggs or birds ; thus, one person with the free
run of a fine dry upland warm common, with a ready market near, may
make an excellent profit; while another, bestowing equal care, but confined
to a small field of cold soil, may lose nine out of ten of the most valuable
young poultry.

Poultry may be converted into money either while living or when dead ;
or they may be bred, partly for the market, and partly with a view to the
disposal of their eggs

First, as to the profit arising from the disposal of superfluous stock. This
eck of course, in a great measure, upon the quality and character of the
birds kept, and hence the breeder should confine his fancy to the more valu-
able varieties. The expense of feeding and rearing a valuable fowl will
not be found to exceed that required for a comparatively worthless one ; at
least, if at all, only as regards comfort and warmth, which, if properly pro-
cured, are not very costly. Poultry of very superior quality and fashionable
varieties, especially such as have obtained prizes at any of the first-rate
agricultural exhibitions, will fetch a high price. Prize fowl, of extraordi-
nary excellence, bring double price frequently ; but of course this is a price
given for the looted: and not for killing. In all these cases the producer
must, of course, ieee a fair profit to the dealer; he cannot, therefore,
iden on more than two-thirds of the price, yet this will amply remune-
rate him.

But although there may be doubts about the profits, there can be none
about the amusement to be derived from a well chosen collection of domes-
tic birds, and, whether for profit or amusement, the rules to insure success
are the same. It will be my endeavor to lay these down as plainly as pos-
sible.

Certainly the present, if any, is the time for making a profit by poultry,
since all the inferior kinds of grain are cheap and likely to be cheaper. The
demand for poultry increases rather than diminishes, and railroads have
opened up cheap conveyances to market. The fact is that the great draw-
back on poultry rearing arises from loss by disease ; while the greatest pro-
fits are derived from successfully rearing the birds which are most subject
to disease at inclement periods of the year.

Ducks and geese are more easily raised than fowl, turkeys, or guinea-
fowl, if there be conveniences of grass and water; but then fine turkeys and
fat young guinea-fowl in due season are sure of a ule ata good price. With
respect to the poultry of farm houses, which are fed on what would other-

POULTRY HOUSES. 9

wise be wasted or what is collected by the industry of children ;—warmly
housed, they often thrive better and prove more prolific than the expen-
sively tended inmates of ornamental poultry houses.

In the following pages the most esteemed varieties of poultry and water-
fowl will be described. The poultry keeper will find it to his advantage to
keep a good breed in preference to a bad one. Some of the more beautiful
or valuable kinds of poultry are too delicate to prove profitable ; but size,
early maturity, and prolific hens, will, under the most unfavorable circum-
stances, be of more advantage than small, ugly, rarely-laying birds.

CHAPTER II.
POULTRY HOUSES.

Berore purchasing your poultry have your house all ready to receive
them, or you may do your stock more harm in a few days, by close cooping
or cold roosting them, than you can repair ina year. I design showing
here how very readily, and at how small a cost, a sufficiently good, and in
every respect suitable poultry-house may be erected. I cannot, of course,
desire to recommend any restrictions to those whom Providence has favored
with wealth. There exists no reasonable objection to such as can afford it
gratifying their taste, either as to extent of accommodation or elegance of
structure. The poor man, on the other hand, need not lay out one penny,
and still may be as successful in his operations as his more wealthy neigh-
bor. It is my object to write for all classes. I shall, accordingly, describe
several sorts of poultry-houses, from that on the most perfect and extended
scale, to that which can only boast of sing’ answering the purposes for
which it is designed.

In nine cases out of ten some outhouse is iit to the purpose,
without preparation or alteration. But, if consistent with your means, by
all means build a proper house. Choose a piece of gravelly soil well drain-
ed on a slight declivity, near trees which will afford shade and shelter from
winds. The building should be lofty enough to admit the poultry keeper
without stooping, because, if it be inconvenient to enter, the chances are
that regular cleaning will be neglected. Let the roof be kept weather
tight. If slates or tiles are employed, the house should be ceiled in order
to protect the fowls from draughts and rapid variations of temperature ; in
default of lath and plaster a piece of asphelted felt closely nailed makes a
cheap and efficient ceiling.

The best perch is made in the shape of a broad double ladder, stretched

out so as to form a wide angle ; the bars being placed so far apart that one
1*

10 DOMESTIC FOWL.

fowl shall not overhang another. If roosting bars be used across the fowl-
house, care should be taken that a convenient hen-ladder is always attached
to them, and that they are not placed too high. Heavy fowl are apt to break
their breast bones in trying to fly down from high perches.

The careful poultry keeper should take a view of the fowl at night after
they have gone to roost, and see that they are all comfortable, not too crowd-
ed, with room enough for the weak ones to get away from the strong, who
are apt to tyrannize. The floor must be dry, and covered with fine gravel
or sand, and it should be swept clean every day. Nothing injures the health
of fowl more than bad smells. To obviate this always keep a basket of
slacked lime or old mortar in a corner with a shovel, so that you may shake
some over any dirt. The sweepings, if kept quite dry, form most valuable
manure. For the same reason have the interior walls frequently white-
washed, and the window open in fine weather. If the window can be fill-
ed with a venetian blind so much the better. The door should have a hole
at the bottom with a sliding panel to admit the poultry during the day—by
keeping it locked you have a better chance of gathering plenty of eggs. If
you have no windows, movable loose boards fitted to the door may be use-
ful to admit air.

As warmth is so requisite to poultry, it will be an advantage if one side
of the poultry house be against the outside wall of a kitchen or boiler-house,
or a hot water pipe running through it from the hot-house will well repay
the outlay. With a sweet clean warm poultry house you will have plenty
of eggs long before more careless neighbors.

As to the nests, the great point is that they should be near to the ground,
easily cleaned, and not too large. If they are too large two fowls will of-
ten try to sit in the same nest at the same time. If there is any difficulty
in getting into them, hens are apt to drop their eggs on the ground. Nests
may be made of wood, or basket-work ; there should be a small ledge to
prevent the eggs from rolling out. A little old mortar or wood ashes laid
at the bottom will tend to keep the nests clean. Straw and hay both make
good lining for nests.

If the nests are arranged in two stories there should be a broad ledge wide
enough for a hen to walk on in front of the top row, like the platform of a
drawing-room verandah, and a hen-ladder should be placed at each end, but
nests are better on the ground.

It is very advantageous to place fowl which are sitting in a retired situ-
ation where they will not be annoyed by other fowl, and where, when the
hatching takes place, they can be cooped with their young out of danger,
with a dry yard or close cropped lawn in front to run on. Many hens, as
well as peafowl and turkeys, are vicious, and will try to destroy a rival
brood. 3

A small box, about a yard square, with a hard dry floor, and a movable

POULTRY HOUSES. 1i

wooden top, is excellent as a sitting-room for hens. I have seen an old cu-
cumber frame covered with wooden slabs successfully arranged for bringing
up early broods.

Be sure before you put a fowl to set that the nest is perfectly clean; if
the hen becomes infested with vermin she pines and cannot set close.

It will often be found cheaper to make a good fowl-house at first, than to
be continually adding and patching.

Of course if you have more than one breed of fowl, they must be kept
separate, if you intend to keep the race pure. Where this is attempted, an
enclosure adjoining the poultry-house, with three divisions of iron wire, will
be found useful, if the space and cost can be spared. In these enclosures in
wet cold weather, the poultry can be confined, with room to scratch and
feed. The largest division wil] be for your laying hens and turkeys, and
miscellaneous stock. In this space you can muster them, accustom them to
be fed, and see that all are in health, and make the close observations which
are needful for success. In the second you can place hens with young broods
before they are strong enough to mix with the otherfowl. In the third, and
smallest, poultry for fatting. If just large enough for them to enjoy the air

f TNT 1

———_—
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POULTRY HOUSE.

12 DOMESTIC FOWL.

TRANSVERSE SECTION.

L, the laying apartment; H, hatching-room .
n, nest boxes ; 8, 6, boxes and troughs for water
feed, sand, &c.; d, an opening, or door, for en-
trance and going out; a, latticed window, for
ventilation ; R, roosting-place, separated from
a below by the ceilings c, c; h, ven-
tilating hole ; v, ventilator on roof; p, roosting
pole ; t, trough for dung.

serene rearaereraksrts

2, HT

without being able to run about much, with shade, sun, plenty of clean water,
and food, they will generally thrive better than when cooped. A few good
coops, either of wood and wire, or wicker, with the top thatched, should always
be at hand. These should be made so as to shut upthe chickens if necessary,
as wellas the hens. If the fowl-house is large enough havea small sink in one
corner where it is light, and if it is not large enough, put in the yard, under
shade, a large glazed earthenware pan, and fill it with fine sand, or ashes, or
slacked lime, or burned oyster shells, as a dust bath for the fowl. By placing
the stuff in a pan it is easily changed from time to time.

If youare obliged to put up witha small lean-to or other confined place, for
your fowl-house, at any rate take care to keep it clean, for warmth, cleanli-
ness, and judicious feeding are the cardinal maxims for poultry management.

Nothing more is necessary for the keeping poultry with profit and advan-
tage, beyond having a small shed or light building, formed in some warm,
sunny, and at the same time, sheltered situation, fitted up with proper di-
visions, boxes, lockers, or other contrivances for the dwelling of the different
sorts of birds, and places for their laying in. This and cleanliness suffice.

“ Cleanliness,” says Mr. Beatson, “ with as free a circulation as possible,
and a proper space for the poultry to run in, is essential to the rearing of this
sort of stock with the greatest advantage and success, as in narrow and con-
fined situations they are never found to answer well.”

In every establishment for poultry rearing there ought to be some separate
crib or cribs, into which to remove fowl when laboring under disease ; for
not only are many of the diseases to which poultry are liable highly conta-
gious, but the sick birds are also regarded with dislike by such as are in

POULTRY HOUSES. re

health ; and the latter will generally attack and maltreat them, thus at the
very least aggravating the sufferings of the afflicted fowl, even if they do
not actually deprive them of life. The moment, therefore, that a bird is
perceived to droop or appear to be pining, it should be removed to one of
these infirmaries.

Separate pens are also necessary to avoid quarreling among some of the
highlv-blooded breeds, more particularly the game fowl. They are also
necessary when different varieties are kept, in order to avoid improper or
undesired commixture from accidental crossing. These lodgings may be
most readily constructed in rows, parallel to each other; the partitions may
be formed of lattice work—they will be rather ornamental than otherwise,
and the cost of their erection will be but trifling. Each of these lodgings
should be divided into two compartments, one somewhat larger than the
other. One compartment is to be close and warm for the sleeping-room ;
the other, and the larger one, should be airy and open, that the birds may
enjoy themselves in the day-time ; both should be kept particularly dry and
clean, and be well protected from the weather.

GROUND PLAN,

L, laying-room ; H, hatching-room ; n, n, nests for laying ; 0, 0, nests for hatching ;
1, ladder ; s, stove.

Attached to the house should be a well-drained yard, with a division of
wire or trellis work for every ward, with water in each; and it will be ad-
vantageous to have outside of this yard a wider range of turf and gravel,
where the fowl can be more at large. When different broods are kept, and
it is desired to keep them apart, the larger yard must be shared in turn by
the inhabitants of the different wards. The hatching-ward and the feeding-
ward shouid be kept separate. A roosting and hatching- ward for ducks and

14 DOMESTIC FOWL.

geese, with a small pond, accessible to all the inhabitants of the poultry-
yard, should be added.

WATER DISH AND TANK.

Every poultry-house should be provided with a sufficient quantity of
small sand; or, if such cannot be procured, clean ashes are a good substitute ;
pieces of chalk are alsoa useful, nay, necessary adjunct ; crude lime acts,
however, as a poison. Some horse-dung or chaff, with a little corn through
it, is also a source of much amusement to the birds; and it should be borne
in mind that amusement, even in the poultry-yard, is materially conducive to
health. The ashes and litter should be frequently changed, and had better
also be kept in little trenches, in order that they may not be scattered about,
giving a dirty or untidy appearance to the yard. When, however, your
fowl have arun ina garden or field, of average extent, this artificial care
will be replaced by nature.

If the court be not supplied with a little grass-plot, a few squares of fresh
grass sods should be placed in it, and changed every three or four days. If
the court be too open, some bushes or shrubs will be found useful.in afford-
ing shelter from the too perpendicular beams of the noon-day sun, and
probably in occasionally screening the chicken from the rapacious glance of
the kite or raven. If access to the sleeping-room be, as it ought, denied
during the day, the fowl should have some shed or other covering, beneath
which they can run in case of rain: this is what is termed “ a@ storm house ;””
and, lastly, there should be a constant supply of pure, fresh water.

Fowl] frequently suffer much annoyance from the presence of vermin, and
a hen will often quit her nest, when sitting, in order to get rid of them.
This is one of the uses of the sand or dust bath; but a better remedy, and

POULTRY HOUSES. 15

i bay fife
eh 4 Ns

RUSTIC POULTRY-HOUSE,

one of far speedier and more certain efficacy, is to have the laying nests
composed of dry heather and small branches of hawthorn, covered over
with white lichen. These materials, rubbed together by the pressure and
motion of the hen, emit a large powder, which, making its way between
the feathers to the skin, is found to have the effect of dislodging every sort
of troublesome parasite.

The fowl-house should also be frequently and thoroughly cleaned out, and
it is better that the nests be not fixtures, but formed in little Hat, wicker
baskets, like sieves, which can be frequently taken down, the soiled straw

FEEDING-BOX.

16 DOMESTIC FOWL,

thrown out, and themselves thoroughly washed: or formed of wooden
boxes, with a sliding bottom. In either case, hay is objectionable, as
tending to the production of these vermin. Fumigation, at no very remote
intervals, is also highly to be commended. Nothing is of more importance
to the well-being of your poultry than a good, airy walk. These maxims
cannot be too often impressed on the poultry keeper.

A COTTAGE POULTRY-HOUSE,

As good amode of rearing fowl as can be adopted is the old custom of
suffering them to roost on the rafters of the room in which the cottier keeps
his fire ; and it is, perhaps, owing to the warmth thus afforded to the birds,
that, during winter, when eggs are scarce, and consequently at.a high price,
they will be procurable from the humble cabin, when they have long
vanished from the elaborately constructed, but less warm poultry-house of
the more affluent fancier.

Should circumstances, however, render the keeping poultry in the cabin
objectionable or unadvisable, a very sufficient place may be erected for them
against the outside of the cabin wall; and, if possible, the part of the wall
against which the little hut is erected should be that opposite to the fire-
place within—thus securing the necessary warmth. If shelter be required,
it can be obtained by means of afew bushes, or a wall of sods; the neigh-
boring roads will serve as an ample walk; the nearest stream will slake
their thirst. A few laying-nests may be placed ina warm corner of the
cabin, and the poultry of the poor cottier will thrive as well, and yield as
great a profit, as those kept in the best appointed establishments.

COOP AND FEEDING-BOX.

By confining a hen some hours in the day to the coop, she is prevented
from rambling into danger, and yet has the liberty of enjoying fresh air,

HOW TO FEED POULTRY. 17

and the pleasure of seeing her chicks run in and out through the bars, re-
turning to her when her voice warns them to seek shelter with her in the
friendly coop, on the approach of a shower or of any otherdanger. The
instincts of the young birds will generally lead them to obey her voice,
even though it be that of a step-mother.

TENT-SHAPED COOPS.

CHAPTER III.

HOW TO FEED POULTRY.

Do nor feed your hens too highly before they begin to lay, or while lay-
ing, or immediately after ceasing to lay, unless you wish to fatten them for
table use; for as soon as a fowl begins to fatten she stops laying. You must,
therefore, separate the two classes of fowl, layers and fatteners, at all events
at feeding time. Make some separate provision for your cocks ; if they are
only fed. in company with the hens, they are apt to think too much of their
mistresses and to neglect their own appetites; and recollect that to have
strong chickens, you must have strong cocks, which an ill-fed bird cannot be
expected to prove.

You should also make separate provision for such fowl as are bullied or
oppressed by the rest. Fowl are much given to jealousy ; the cock’s favor is
sometimes the cause of this, but by no means invariably so, and, indeed, the
cause is not at all times to be ascertained ; however obscure the cause, it is
incumbent on the poultry fancier to prevent the effect, by adopting the separa-
tive system at the times I have indicated. I myself have met with instan-
ces of a cock forming a partiality for a particular hen. In such an occur-
rence, which is easily recognizable by the cock’s continually running at that
particular bird, to the neglect, or comparative neglect of the others, it is
better to remove the favorite at once; if you do not do so, quarrels will ensue ;
this hen will nearly always be made a victim, and in many cases the quar-
rels on her account will give rise to other and more general affrays. On
such oecasions the cock usually interferes and endeavors to establish peace ;
he almost invariably does so when the contest is carried on per duello ;

18 _ DOMESTIC FOWL.

when, however, a number of his mistresses fall upon one, his interference is
of little avail; and, as if he were conscious of this, in such cases he usually
leaves the poor favorite to her fate. I have also known a cock to take a
dislike to a particular hen. This is a much more rare case than the preced-
ing, and I have no doubt of its cause ; it is this: when a vigorous, healthy
cock is mated with very few hens, he is very persevering in his attentions to
them: when hens are in moult they will not accept of any such attentions.
In most instances of this kind that have fallen under my own observation,
I have found the hen thus victimized by her lord to have been moulting, and
to have incurred his hatred by a refusal of conjugal rights. The cock will
sometimes fall upon a hen newly introduced into your yard, especially if of
a different color from his other mates.

Fow!] about a farm-yard can usually pick up a portion of their subsistence,
and that probably the largest portion, and, of course, in such situations
poultry-keeping decidedly pays best. I must, however, particularly caution
my readers against depending for the support, even of their non-fattening
poultry, wholly upon such precarious resources, and I shall, accordingly, pro-
ceed in my advice as if no such resources existed.

The substances that may be used in poultry feeding are very numerous
and various—cabbage, turnips, carrots, parsnips, mangelwurzel, oats, wheat,
barley, rye, indian corn, and other grains, substances too well known to re-
quire, and too numerous to be worth the trouble of enumerating. It will
not answer to feed fowl] wholly upon any one variety of food; neither will it
be found advisable to feed wholly upon any one class of food. I must speak
of the latter point first. Fowl require a mixture of green food with hard
food, fully as much as horses or cattle do. When the birds have the advan-
tage of an extensive walk, they will find this for themselves; when they
do not possess such an advantage, you must provide green food for them.
Some do so by providing the birds with cabbages or other greens chopped small.
My plan is to fasten heads of cabbages, lettuce, rape, or other green herbs, to
some fixture, by means of their roots, and to let the fowl peck for them-
selves. This practice not merely prevents waste, but is, in consequence of
the amusement it affords, decidedly conducive to health. When you find it
difficult to obtain green food, you will find that turnips will answer equally
well. To prepare these they should be sliced one way, and then sliced
across, so as to be cut into small dice. This is troublesome—granted ; but no
man deserves to have a good stock of poultry, or anything else, if he de-
clines taking trouble. If it be necessary to employ hired labor for the pur-
pose, the stock must be very large, and will unquestionably pay. The same
yellow turnips, boiled soft, and mixed with bran or pollard, or given by
themselves, are also capital feeding, especially for a change. Carrots and
parsnips may be used for this purpose, prepared in either of the modes re-
commended for yellow turnips. Of mangel, as food for poultry, I cannot

HOW TO FEED POULTRY. 19

say much, valuable though it decidedly is for other purposes; the birds do
not generally like it, and I have found that, even where they do eat it, it
does anything but promote their laying; oats are useful as forming a portion
of fowl’s feeding ; but it will not answer for keeping them upon altogether ;
the hulls are very indigestible, and this food is, besides, of too stimulating a
nature; yet a few handsful are well spent on your fowl. When damaged
wheat can be bought at a low price, it may be used for the feeding of poul-
try with much profit and advantage; when no such thing can be procured,
however, and when it is proposed to feed them upon the sound, marketable
article, it will not pay. The same may be said of barley, which is also ob.
jectionable as acting in a purgative manner—it is useful as an occasional feed,
when fowl are over fed. Rye is usually a cheaper description of grain than
any other, and damaged rye may be used, toa limited extent, with impunity,
even when affected with the ergot which exercises so powerful an influence
upon the systems of ali female animals possessing a uterus. As this same
ergot, however, is frequently the cause of severe illness when human beings
happen to eat bread made of rye tainted with it, poultry should not be suf-
fered to eat too freely of it. Indian corn is a most capital food both for store
and fattening fow!, and may be used in larger quantities than any other.

The sweepings of grain warehouses, consisting of all kinds of grain, may
freequently be purchased on cheap terms, and are well suited for poultry,
but, if given to fowl, the peas and beans must be sifted out.

One circumstance connected with the feeding of poultry, and that a most
important one, is not sufficiently well known—I allude to the necessity they
are under of obtaining animal food. Of course, when the birds possess the
advantage of an extensive run, they can themselves peck up insects, worms,
snails, or slugs; and as in the case of ducks, &c., frogs and other small rep-
tiles ; but incases where they do not possess this advantage, it is necessary
that you cater for them. Ihave always experienced the best effects, espe-
cially as manifested in greatly increased /aying, of giving scraps of animal
food about twice or thrice a-week to the fow]; the best mode is throw-
ing down a bullock’s liver, leaving it with them and permitting them to
peck at it ad libitum. This is better in a raw than in a cooked state.

In winter, in order to supply the place of the insects and other animal
food they can pick up in summer, I give them once a week fat meat, to-
gether with any meat bones to peck, and also barley made hot in.a saucepan
without water and given warm. Hot potatoes are always good food, small
potatoes may be picked out, and steamed for the purpose, if you keep a gar-
den. But meat is indispensable, if you wish to have eggs in winter.

Several substances have been at different times recommended as calcula-
ted to increase the fecundity of the various classes of the feathered inhabi-
tants of the farm-yard, amongst these, perhaps, hempseed and buckwheat
are pre-eminent. There can exist no doubt of the peculiar efficacy of these

20 DOMESTIC FOWL.

seeds in this respect when properly used, but neither can it be denied that in
some cases this objectionableness is undoubted.

When a hen pines, or seems disposed to be thin, you need not hesitate in
giving buckwheat with even a liberal hand; but you must so manage as
not to permit such hens as are disposed to become too fat to share in this
department of your bounty. According as hens take on fat they usually fall
off in laying, and this should be particularly kept in mind in feeding.
When hens are disposed to flesh, you will find hempseed the best promoter
of laying; at the same time it will be necessary that you restrict them as
respects other descriptions of food, fattening and laying being nearly always
incompatible with each other.

Fowl of all kinds require sand, gravel, as an aid to digestion, being, in fact,
necessary to promote trituration in the gizzard, as well as to supply calcare-
ous matter for their egg-shells. You should, therefore, always have a sup-
ply placed within their reach. This, I must admit, applies more immedi-
ately to such fowl as are kept in a confined yard; when the walk is at all
extensive, the birds can usually peck up enough for themselves. Fresh-
water gravel is the best: and if you live near the sea, and wish to use sand
so easily obtainable from the beach, you should first wash it in two or three
waters. Where no sand of any kind can be obtained, as in towns, you can
use chalk, bruised oyster shells, or freestone ; if the latter, you had better
wash it well first: you will, of course, pound before placing it in the yard.

I have observed that fowl require a varied dietary.

In the morning, about seven o’clock, in spring and autumn, but at six in
summer, let the fowl out, and permit them to roam about till nine, when
give grain, to the amount of about a handful to every three birds; they will
then amuse themselves about the place, during which time they will peck
up a good deal; about three o’clock feed them again on grain to about the
same amount, besides which give whatever potato, turnip, or other refuse is
going. ‘The liver should lie in the yard, and they can get green feed for
themselves. In winter the affair assumes another aspect; all feeding, but
more particularly the grain, must be greatly increased in quantity. As you
now cannot procure green food, or at least can only do so with difficulty,
and at an expense that will seldom pay, you should resort to the chopped
turnips.

Cayenne pepper, indeed, all descriptions of pepper, especially the cayenne
in pods, will be found a favorite with fowl], and will be greedily devoured by
them ; it acts as a powerful stimulant and remarkably promotes laying, and,
when mixed in a ground state, with boiled meal, will be found productive
of the best effects. In this, however, as in every thing else, let moderation
be your ruling principle.

A different system should be adopted in treating poultry for the table, and
for the Jaying and breeding department. The great secret of having fat

THE ORIGIN OF OUR DOMESTIC FOWL. 21

chickens, is never to let them be thin. But, to fatten, you may either en-
close them in a small space, or absolutely coop them up. Coops should be
placed in a warm—rather dark place; be high and large enough for each
fowl to be comfortable without moving about, not more than three fowl in
each division, so that they can-see without touching each other; the back
part of the floor should be grated to allow the dung to fall through, and this
must be removed every morning. The troughs are generally made too low ;
they would be better, raised an inch ; and, instead of wood, should be of coarse
pottery or glass, both of which are very cheap, and can be easily kept clean.
Starve the fowl for a few hours after cooping, and then supply them fre-
quently, and at regular intervals, with as much food as they will eat, and no
more, clearing the trough each time after they have fed. Rice boiled will
be found very fattening; and by a constant variety of food, the fowl will be
induced to eat, and ought to be quite fat in a fortnight.

But above all, it must be remembered, that to do any good, chickens put
up for fattening, require reguiar attention, and at stated hours.

CHAPTER IV.
THE ORIGIN OF OUR DOMESTIC FOWL.

Tue Domestic Fowl, styled by zoologists Galline, from the Latin word
gallus, a cock—is distinguished by having the crown of the head usually
naked and the skin raised in a fleshy protuberance, called a comb—a protu-
berance varying in size and form in different varieties. The base of the
lower mandible (beak) is likewise furnished with fleshy, lobular appenda-
ges, called wattles ; the tail is carried erect, and is composed of two planes
folded together at acute angles. In the male, the central feathers of the tail
are elongated, and fall gracefully over the others. The feathers of the neck
are ample in quantity, are either long and hackled or short and truncated.
The plumage of the male bird is characterized by considerable brilliancy
and beauty; that of the female is unobtrusive, matronly, and comparatively
dull. The cock tribe is extremely hardy, and endures all changes of tem-
perature and climate with impunity, as is proved by these birds being found
to exist in nearly every country of the world, from the warmest to the
coldest zone.

The domestic cock appears to have been known to man from the very
earliest period. Of his real origin little appears to be known, and the period
or manner of his first introduction into Greece, or southern Europe, is in-
volved in the greatest obscurity. ‘The cock has certainly ever held a promi-
nent position among birds; he occupied a conspicuous place at the shows

oe DOMESTIC FOWL.

of the Greeks and Romans in the days of old; his effigy was engraved, and
is still to be seen upon many of the medals and coins; and he has been
expressly dedicated to several of their favorite deities—as Apollo, Mercury,
Mars, and A‘sculapius.

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

It is strange that a practice so barbarous as that of cock-fighting should
owe its origin to classic times, and to one of the most learned and enlightened
nations of antiquity—the Greexs. It was introduced into these islands by
the Romans, and it was, perhaps, the occasion of making us acquainted with
the domestic fowl. Fora long period cock-fighting was practiced in En-
gland as a royal pastime, and exhibited as such before public assemblies
with pomp and show, and it continued to be sanctioned, both by law and
custom, unti] about 1730. Up to this time it was—I suppose in allusion to
the well-known connection this bird had with St. Peter’s denial of our
Savior—a favorite amusement at or about Shrovetide, and was even in
vogue at public schools, with the express sanction of the schoolmaster, who
furnished the boys with cocks for the purpose.

However much the cock has occasionally suffered, he has, on the other
hand, to boast of having ever been regarded asa bird of the very highest
consequence and respectability. From time immemorial his “ shrill clarion’
has “ushered in the morn ;”’ and he has likewise had consigned to him the
important power of dismissing ghostly visitants to their more appropriate
dwelling in the tomb. The ghost of Hamlet’s father, about to make a most
important disclosure to his loving son, suddenly hears the crowing of the cock,
on which he announces no less abruptly that he “snuffs the morning air,”
and leaving half his say unsaid, returns incontinent to all the gloomy and
unrevealed horrors of his mysterious prison-house. As Shakspeare so
beautifully writes, too, the office of cock-crowing is likewise, at a certain
season, rendered still more important—

“Some say that ever against that season comes,
Wherein our Savior’s birth is celebrated,
The bird of dawning singeth all night long ;
And then, they say, no spirit walks abroad.
The nights are wholesome—then no planets strike,
No fairy takes, nor witch has power to harm ;
So hallowed. and so gracious is the time.”

As I have already observed, to pronounce with any degree of certainty,

THE ORIGIN OF OUR DOMESTIC FOWL. 23

as to the original country of the domestic cock, or to refer positively to what
known wild species we are to look for his primitive type, would prove a
labor equally difficult and presumptuous, the date of his original domestica-
tion belonging to so remote a period as to be now wholly lost; but never-
theless, there are races of poultry that, still possessing a wild and apparently
truly feral type, would seem to afford the strongest evidence of originality.

SONNERAT’S JUNGLE FOWL.

Several authors of the highest respectability and most unquestionable
erudition—among whom Buffon and Sonnerat—have endeavored to show
that all the varieties of domestic fowl with which we are now acquainted
sprang originally from one primitive stock. This opinion has obtained
‘many advocates. Zoologists are, in general, apparently possessed with an
anxious desire to curtail, as much as possible, the number of primitive types
whence the several races of animals have sprung; with poultry, however,
this desire must be frustrated. Dampier saw wild hens at Puloncondar,
Timor, and St. Jago. Sonnini describes wild cocks which he saw in the
forests of South America. Temminck procured wild cocks from Java,
Sumatra, and Ceylon; and all these birds differed essentially, in character
and appearance, from all our then known domestic races—from those found
by Sonnerat in the Indies—and, finally, from each other. This statement,
like many other novelties, though scouted at the time by Sonnerat and
others, who, bigoted to their own pre-declared opinion, were, of course, in-
terested in their contradiction, have since been amply and authoritatively
confirmed.

I have neither the wish nor the intention to waste my own time, or that

24 DOMESTIC FOWL,

of my readers, by entering upon the useless, unsatisfactory, and often inter-
minable paths of controversy. '

It has been very generally supposed, and most commonly asserted, that
the domestic cock owes his origin to the Jungle fowl of India. I hold that
he does not—that he, in fact, differs as much from that bird as one fowl can
well differ from another; they will certainly breed together, but so will the
hare and rabbit. Read, however, the following description of the Jungle
fowl, and, if you can, point out its counterpart among our domestic stock :—

It is about one-third less than our common dunghill cock, being (the comb
not included in the measurement) about twelve or fourteen inches in height.
The comb is indented, and the wattles certainly bear some slight resem-
blance to those of our common cock; but the naked parts of the head and

JAVANESE JUNGLE FOWL.

throat are much more considerable. The feathers of the head and neck are
Jongest on the lowest parts, and differ both in structure and aspect from those
of other cocks, whether wild or tame. The Jungle hen is smaller than the
cock, has neither comb nor wattles, and the throat is entirely covered with
feathers—a very remarkable distinction from our domestic hens. The space
round the eye is naked, and of a reddish color ; the under parts are furnished
with plumage, similar to that of the same parts of the cock: but, in addi-
tion to these peculiarities, the Jungle cock possesses still another, which,
however, the hen does not share with him—viz., the mid-rib, and stem of a
portion of the feathers is considerably expanded, forming a white stripe along
the whole feather, as far as the tip, where it expands, becomes broader, and
forms a gristly plate of a rounded form, whitish, thin, and highly polished;
this gristly substance is still more remarkable on the wing feathers than on

THE ORIGIN OF OUR DOMESTIC FOWL. “ 25

any other part, the tip, indeed, of the wing feathers forming a less brilliant
plate, solid as horn, and as firm and unyielding to the touch. These plates
are of a deep red color, and by their union, form a plate of red maroon
which looks as if it were varnished.

There are, however, two wild-cocks in which we find sufficient points of
resemblance to our domestic varieties, and these answer the purpose of ter-
minating our somewhat unsatisfactory search. I allude to the gigantic bird
or Jago fowl of Sumatra, and to the diminutive denizen of the wilds of Java.
The reasons for supposing these two birds to be the veritable originals of
our domestic poultry, may be summed up briefly thus :-—

I.—The close resemblance subsisting between their females and our do-
mestic hens.

II.—The size of our domestic cock being intermediate between the two,
and alternating in degree, sometimes inclining towards the one, and some-
times towards the other.

II1I.—The nature of their feathers, and their general aspect, the form and
mode of distribution of their barbs being the same as in our domestic fowl.

1V.—In these two birds do we alone find the females provided with a
crest and small wattles, characteristics not to be met with in any other
known wild species. You will meet with these characteristics in the highly
bred Spanish fowl.

Notwithstanding these analogies, however, domestication has so changed
the form of the body, and of its fleshy appendages, that we might find it
rather a difficult task to refer any modern individual variety to its primi-
tive stock: we must, in order to understand fully the causes that pro-
duce this difficulty, recollect the: constant, and frequently careless, crossing
one bird with another, and the very frequently promiscuous intercourse that
takes place in a state of domesticity, taking, likewise, into consideration
changes of climate, variety of treatment, and numerous other causes.

We cannot, however, find any difficulty in at once recognizing the large
and powerfully-limbed bird of Sumatra (called also the Jago fowl), the
appropriately styled “ Gigantic Cock,” or Gallus giganteus of zoologists, as
the original type to which we owe the Paduan and Sancevarre varieties.

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

I.—The cock with small crest and wattles, furnished, also, with a tuft of
feathers, which some writers have supposed to be produced by the juices that
ordinarily go to furnish nourishment for the comb taking another form, and
developing themselves in the production of the tuft. These approximate
most nearly to the original Sumatra stock, and we may recognize their do-
mestic representative in the varieties of the Polish breed.

9

a

26 DOMESTIC FOWL.

I1.—The ordinary cock, provided with comb and wattles, but no crest or
tuft of feathers; this seems the intermediate variety.

IlI.—Diminutive cocks, ordinarily known as Bantams, with, in some
varieties, the tarsi and toes covered with feathers; but this is not invariably
the case.

I should here describe the two races to which I have stated it as my
opinion, that we are indebted for our domestic varieties.

The wild cock, justly termed the “Gallus giganteus,? and called by
Marsden the “Jago Fowl,” is frequently so tall as to be able to peck
crumbs without difficulty from an ordinary dinner-table. The weight is
usually from ten to thirteen or fourteen pounds. The comb of both cock
and hen is large, crown shaped, often double, and sometimes, but not invaria-
bly, with a tufted crest of feathers, which occurs with the greatest fre-
quency, and grows to the largest size in the hen. The voice is strong and
very harsh, and the young do not arrive at full plumage until more than
half grown.

There was, some years ago, in the Edinburgh Museum of Natural His-
tory, a very fine specimen of the Jago fowl; it was said to have been
brought direct from Sumatra, and, in most respects, closely resembled the
common large varieties of domestic cock. In this specimen the comb
extended backwards in a line with the eyes; was thick, slightly raised, and
rounded on the top, almost as if it had been cut; the throat bare, and fur-
nished with two small wattles. The neck and throat hackles of a golden
reddish color, some of them also springing before the bare space of the
throat; the hackles about the rump, and base of the tail, pale reddish yel-
low, long and pendent ; the center of the back, and smaller wing coverts, of
a deep chestnut brown, the feathers having the webs disunited ; the tail very
full, and of a glossy green color. The greater wing coverts of a glossy
green, with the secondaries and quills of a faint golden yellow ; under parts
of a deep, glossy, blackish green, with the base of the feathers a deep
chestnut brown, occasionally interrupted, so as to produce a mottled appear-
ance. This bird measured very nearly thirty inches in height, comb in-
cluded, and making allowance for the shrinking of the skin; the living bird
must have been upwards of thirty-two inches high.

The Bankiva fowl is a native of Java, and is characterized by a red, in-
dented comb, red wattles, and ashy-grey legs and feet. The comb of the
cock is scolloped, and the tail elevated a little above the rump, the feathers
being disposed in the form of tiles or slates; the neck feathers are gold
color, long, dependent, and rounded at the tips; the head and neck are of a
fawn color; the wing coverts a dusky brown and black ; tai! and belly black.
The color of the hen isa dusky ash-grey and yellow; her comb and wattles
much smaller than those of the cock, and, with the exception of the long
hackles, she has no feathers on her neck. These fowl are exceedingly wild,

|

SELECTION OF STOCK. 27

and inhabit the skirts of woods, forests, and other wild and unfrequented
places. These Bankiva fowl are very like our Bantams, and, like those
pretty little birds, are also occasionally to be seen feathered to the feet and
toes.

CHAPTER V.
SELECTION OF STOCK, AND CHOICE OF COCK AND HENS FOR SITTING.

CotuMELLA is, perhaps, among the earliest authorities we can cite on the
subject of the breeding and management of poultry, and he thus delivers
himself on a very important subject, viz., the number of hens to be allotted
to each individual cock :—

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

Bradly, in his Farmers’ Director, advises one cock to be left with seven
or eight hens, and hints that if a greater number be allowed him, the eggs
will not prove fertile. The author of the Complete Farmer, and the writer
of the article on poultry, in Rees’ Encyclopedia, recommend the same number.

M. Parmentier, a very eminent French writer, says, that one cock is much
more than sufficient for fifteen, or even twenty hens, provided he be a young,
vigorous and healthy bird.

Those who breed game fowl for combat, and whose object is, of course,
the production of strong chickens, limit the number to four, or at most fire.
Mr. Mowbray says, that in winter, or cold and damp weather, a cock should
orly have four hens. M. Bose (Encyclopedia Methodique) says, that in spring
alone should any cock have fewer than twenty hens. M. Dickson says,
that the number of hens allowed to one cock should vary with the object
you have in view; and Mr. Nolan, a most excellent judge, thinks that in
order to secure a prime breed, a cock two years old should not have more
than five hens.

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

As to the selection of a good cock, Columella thus instructs us:—“It is

28 DOMESTIC FOWL.

not good to keep a cock if he be not stout, hot and knavish, and of the same
color as the hens are, and with as many claws; but in his body to be higher
raised, his comb to be high and red as blood, and straight withal; his eyes
black or azure color; his beak short and crooked, with a grey crest, shining
like red or white, and all his feathers, from the head to the breast, to be of a
changeable color, varying like gold or yellow; his heart large and big; his
muscles on his wings big like one’s arm, with long wings; his tail fair and
long, with two ranks of crooked and rising feathers; and to be oft crowing
is a sign of lusty courage. The red color is thought to be the best cock;
his legs short and strong, his thighs great and thick, and well covered with
feathers, and his legs armed with long spurs, rough and pointed—straight in
body, light, fierce, eager in battle, vigilant, ready, and often crowing, and not
easily feared.”

Markham, in “ Cheap and Good Husbandrie,’ almost repeats the direc-
tions of Columella verbatim, and guarantees their correctness with the au-
thority of his own opinion.

M. Parmentier recommends the cock to be chosen of a middling size, car-
rying the head high, having a quick, animated look, strong, shrill voice, short
bill, very red comb, large wattles, broad breast, strong wings, black or dull
red plumage, thighs muscular, spurs strong, claws bent and sharp, free in his
action, a frequent crower, and frequently scratching the ground in search of
worms, not, however, for himself, but to treat the hens.

Not to weary my readers with an unnecessary citation of too many au-
thorities, I may just observe. for their direction, that the cock should be in
perfect health; feathers close and rather short, chest compact and firm; full
in the girth; lofty and elastic gait; thigh large and firm; beak short, and
thick at its insertion.

Next to health and strength, age is to be duly considered. Neither select
a cock that is too old, nor one that is too young; let the age be from a year
and a half to three years and a half. Some cocks retain their vigor til] they
are even past six years old, and some make a display of unquestionable
virility at the premature age of five or six months. It is far better, however,
for the fancier “to be sure than sorry.” Secure a young aud vigorous bird
at the summit of his prime, steer equally clear of premature and often decep-
tive developments, and of incipient age and decrepitude—avoid all extremes.

Mascall, following Columella and Stephanus, says—“ The signs of a good
hen are these—a tawny color or a russet are accounted the chiefest colors ;
and next, those hens which have the pens of their wings blackish, not all
black, but partly so. As for the grey and the white hens, they are nothing
so profitable.”

Markham tells us that we must Jay even more stress on the selection of a
hen than on the choice of a cock, and insists on “grey, grissel, speckt, or
yellowish—black or brown is not amiss.”

SELECTION OF ‘STOCK. 29

These directions may have been all very well in olden times, ere the many
new and valuable varieties of fowl now known were familiar to the poultry-
yard, but as far as color is concerned, they can no longer be followed, unless
with respect to the common Dunghill breed. Among these latter you may,
of course, make what selection you please as to color, but the more valuable
and distinctly marked varieties have each its own hue, and you must,
consequently, just take them as you get them. Perhaps the best mode of
forming a conclusion as to the most profitable color would be to keepa
memorandum-book, and to enter regularly the age, color, and every other
particular connected with your hens; and, of course, keep also a correct ac-
count of their proceeds, whether as to eggs or chickens. The average of a
year’s experience might lead to some satisfactory conclusion.

The disposition of the cock and hens should likewise become a subject of
careful observation. Some cocks are of an unsocial, wnconjugal disposition—
will persecute and maltreat their hens, and will, if even they leave them
alone, direct their domineering practices towards the younger inmates of the
poultry-yard.

It is often necessary to change the cock, or replace 01 one removed by death,
and I must caution my readers to manage this with the utmost possible cir-
cumspection. Poultry, although naturally gregarious, are by no means in-
discriminate in their attachments, and hens will not, in every instance, ad-
mit the company of a new husband when his predecessor has been removed.

Sometimes you will suffer annoyance from the pugnacity of your cocks.
This pugnacity is said to arise from an unusually amorous temperament, and
a consequent jealousy of disposition. Mascall, or rather his original, Col-
umella, recommends, as a cure for this—‘“ To slake that heat of jealousie, he
shall slitte two pieces of thick leather, and put them on his legges, and those
will hang over his feete, which will correct the vehement heat of jealousies
within him.” And M. Parmentier confirms this direction, adding, that
“such a bit of leather will cause the most turbulent cock to become as quiet
as a man who is bound hand and foot.”

Although the cock can by no means boast much of the melody of his voice,
he will on no account suffer himself to be out-crowed if he can help it; hence,
you may observe a cock pause after each crow, inorder to ascertain if he be
answered by a rival, and the succeeding vecal attempt will, if possible, be
yet louder and more RCI

Cocks and hens are both fond of cleanliness and order in their gliomas and
are, especially the former, constantly pecking and pruning their feathers. It
was formerly, but econo supposed, that during this process an oily
fluid, secreted in the gland near the tail, was extracted from its receptacle by
the pressure of the beak, and then disseminated over the remainder of the
plumage, as a process necessary to render the feathers waterproof. In order
to dissipate this illusion, I need only observe, that the ta-less fowl, though

80 DOMESTIC FOWL.

they are destitute of that part of the body where this gland is situated, and
have, consequently, no oil to extract, go through precisely the same process
of pecking and pruning, and their feathers are just as much waterproof as
those of any other fowl. In my opinion, this fondness of pecking and pru-
ning is partly a provision of nature, designed to relieve some irritation in the
skin, and thus conduce to health, and partly proceeds from a pure love of
cleanliness and regularity in the plumage, inherent in all varieties of fowl.

In the choice of a hen for sitting, look for a large bird, with large, wide-
spreading wings. ‘Though large, however, she must not be heavy, nor leggy.
No one of any judgment would set a Malay hen, as, in such case, not only’
would many eggs remain uncovered, but many, also, would be trampled upon
and broken. Elderly hens will be found more willing to sit than young and
giddy pullets; indeed, the latter should never be allowed to sit, until, at least,
the second year of their laying.

The Spanish fowl are not generally good sitters; but they are excellent
layers. ‘The Dorking reverse the order, being better sitters than layers; and
these qualities will also be found to extend pretty generally to hens parta-
king of the prevailing colors of these two varieties, the black being usually
the best layers, and but careless or indifferent sitters ; while grey or checkered
hens (especially such as have light colored legs) are the best you can pro-
cure for sitting hens.

You will be informed of a hen’s anxiety to sit, by a peculiar change in
her voice to a distinctive cluck, which continues after hatching, until the
chickens no longer require her maternal care. The heat of the hen’s body
is also materially increased ; hence, when it is desired to check a hen’s anx-
iety to sit, the common practice for allaying this heat is immersion in cold
water.

If you entertain doubts of the steadiness of the hen you desire to set, try
her constancy by placing her for a few days on some pieces of chalk shaped
so as to resemble eggs, or put her on three or four eggs of little or no value.

If you desire to have chickens produced at some particular time, when
you have no hen ready to sit, you may induce the desire of incubation by
stimulating food—such as toast, or dry bread steeped in good ale, well-boiled
oatmeal porridge, with a little Cayenne pepper mixed through it, or hard-
boiled eggs, and fresh raw meat, cut small. Fomenting the belly with vin-_
egar, in which pepper has been steeped, is a good practice. But do not suf-
fer any one to persuade you to pluck off the feathers, or to use nettles—prac-
tices more cruel than efficacious. Artificial warmth is also never to be lost
sight of.

If you find a hen soon tire, or become impatient of sitting, only give her
about half the usual quantity of food, and then, when she returns to the nest,
feed from the hand with such dainties as you have found to be her favorites,
Some will recommend the food to be placed within the hen’s reach, in order

SELECTION OF EGGS FOR HATCHING. 31

that hunger, at all events, may not be a means of inducing her to leave her
important post. It is not, however, hunger that induces the impatience to
which I have alluded; and this total deprivation of exercise is most preju-
dicial to the poor bird’s health. For the first and last week of incubation,
however, the hen should only be allowed to quit the nest once daily, and
should not be longer than ten minutes absent from the eggs.

Some hens, on the other hand, are as obstinately constant in their sitting
as those [ have been describing are the reverse; and birds possessing this
temperament, will frequently sit until they half starve themselves, if not
prevented. Mr. Lawrence says, that he has had hens which, under these
circumstances, reduced themselves to such a pitch of weakness as even to
faint ; and, after the chickens were hatched, to be so weak as to be scarcely
able to attend them.

Markham ¢couts the idea of any hen sitting too long, but he is in error. I
would not, as some do, recommend such a hen to be fed upon her nest, but [
would remove her at proper intervals, and coax her to eat by presenting her
with delicacies. If she consent to eat a sufficiency, drinking will be sure to
follow. I may here observe, that if a hen acquire the evil habit of breaking
and eating her eggs, boil an egg hard, break away a little of the shell, and
give it to her while hot. If she peck at it, and, of course, burn herself, you
may reckon upon having cured her of her vicious propensity ; but should the
first painful lesson prove ineffectual, try a second. You will seldom or never
have to resort toathird. I think that experience justifies me in arriving at
the conclusion that this habit originates in a craving for calcareous matter,
which I have already stated to be necessary to the well-being of fowl. If
your hens be supplied with chalk and sand your eggs will not be touched.

To preserve eggs for hatching, pack them with the small end downward
in sand, wood ashes, turf, oats, or other material, for excluding air. But if
they are to be kept any length of time, dip them, when new laid, in oil or pure
hog’s-lard warm—not hot; rub the greasy substance into the pores with the
finger, and then pack them with the small end downwards in a box or bar-
rel. For a sea voyage, a coat of varnish would be an experiment worth
trying. Care should be taken to push them closely, so that they may be
shaken as little as may be.

32 DOMESTIC FOWL.

CHAPTER VI.

SELECTION OF EGGS FOR SETTING-——-THEIR MANAGEMENT DURING INCUBA=-
TION—AND TREATMENT OF THE CHICK AFTER HATCHING.

In selecting eggs for setting, bear in mind what I have said as to the number
of hens that the cock should associate with; and choose such eggs as you
have reason to believe have been rendered productive. Those of medium
size, that is to say, the average size that the hen lays, are most apt to prove
prolific. Sketchley tells us that he has always found the round egg to con-
tain the female chick, and that of oblong shape, the male. This, however,
though it may have been newly discovered by Sketchley, was known to
Columella and Stephanus. If you examine the egg between your eye anda
candle, you will be able to discern the position of the vacancy caused by the
little air-bag at the blunt end of the shell. If this be in the center, say these
authors, the egg will produce a cock; if at one side,a hen. This doctrine,
however, has long been abandoned by physiologists, and upon the best au-
thority ; nevertheless, though I have no faith in those who pretend to tell
the sex of the chickens from the eggs, you may form a very fair judgment
if your eggs are impregnated, from their specific gravity. Put them intoa
bowl of tepid water, and reject such as do not sink to the bottom. Choose,
also, such as present a marked disparity of size between the two ends; and
while collecting, keep the eggs dry, clean, and in a well ventilated part of
the house. Such as are equal in size at both ends, usually contain two yolks ;
and these, be it observed, instead of producing twin-chickens, as might
naturally be expected, commonly produce monstrosities: reject them. The
number of eggs to be placed under a hen is from nine to eleven. The num-
ber is, however, of course, dependent on the size of both eggs and hen; an
odd number is to be preferred, as being better adapted for covering in the nest.
Be sure that they are all fresh ; and carefully note down the day on which
you place them beneath the hen. Never turn the eggs; the hen can do that
better than you. About the twelfth day of incubation, you may be enabled
to reject such eggs as are unfruitful. For this purpose, hold the egg between
your hands in the sunshine; if the shadow which it forms, waver, keep the
egg, as the wavering of the shadow is occasioned by the motion of the chick
within; if it remain stationary, throw it away. If your eggs have been
recently laid, the chick will be developed earlier than otherwise ; if they
have been very fresh, you will, about the sixteenth day, if you apply your
ear to the egg, hear a gentle piping noise within; if the eggs have been stale,
this will not be perceptible until about the eighteenth day ; and, at this time,
the yolk, which had previously lain outside and around the chicken, will be
gradually entering into the body of the bird. This serves as nourishment to

SELECTION OF EGGS FOR HATCHING. 33

the little prisoner until his subsequent efforts shall have set him free. From
this period let your attention be assiduous, but, at the same time, cautious;
for the hen has heard this cry before you have, and all. her maternal anxieties
and tenderness are, from that moment, so greatly augmented, that any unne-
cessary interference will only tend to irritate her.

FIRST STAGE IN INCUBATION.

CHICK JUST BEFORE HATCHING.

Eggs during the process of hatching, broken to show the means for supplying nutri-
: ment to the chick.

O*

34 DOMESTIC FOWL.

The position which the chick holds within the egg, is apparently anything
but advantageous for the work of breaking forth; and, hence, if the young-
ling be weakly, artificial aid is sometimes necessary. This position would,
indeed, almost induce one to regard the liberation of the chick by its own
unassisted efforts, as an impossibility. I shall describe it briefly :—The
neck slopes toward the belly, to about the centre of which comes the head ;
the head lies beneath the right wing, just as that of a sieeping bird; the feet
are gathered up somewhat like those of a fowl] trussed for the spit, and the
claws bend backwards, till they almost touch the head; and it is in this con-
fined position that the shelly wall of the prison has to be broken through.
Tt must, therefore, be anything but easy work for the little chick. The pro-
cess of effecting the breaking of the shell, is a succession of taps from the
beak, by which first a crack or star, with many cracks diverging from it,
takes place; a hole is soon effected, the sides gradually chip away, and the
chicken emerges from its new sphere of being. Sometimes the little bird,
on proceeding to leave the broken shell, unexpectedly finds itself retained in
its place by some accidental or irregular circumstance. The shell may, for
instance, have been well cracked, and yet its lining membrane may be so
tough as to defy all the efforts of the inmate to rupture it, and thus still pre-
sent a barrier, and often, without assistance, an insurmountable one. Some
chickens waste their time striving to tear this membrane before they have
made a sufficient crack in the shell. These had better not receive assist-
ance ; they will speedily find out their error, and go to work in a proper
manner.

In every case look through the egg before helping the chick. That chicken
which comes out before the whole of the yoke has been absorbed, will assur-
edly prove to be an unhealthy, weakly, little wretch, and will speedily die.
A chicken must, previous to leaving the shell, have imbibed such a portion
of nutriment as will, at least, serve it for four-and-twenty hours afterward :
it is for this that the yolk is designed. Any unusual excess of light, or any
injudicious interference with the eggs toward the close of incubation, will
nearly always result in causing the chicken to strive to get out too soon, and
thus often occasion the loss of numbers.

Neither are all shells, nor all membranes, of an equal thickness, and some
are even preternaturally obstinate; hence another difficulty the chick has
to experience.

Some poultry keepers will dip the eggs into warm water the day before
they think they will be pecked at. This produces no perceptible difference
in the consistence of the shell; and I object to the practice, not only on the
score of its total inutility, but as being likely to injure the present health of
the chick; and the warmth is likewise specially calculated to produce ano-
ther difficulty connected with its egress, viz., that of being glued to the shell,

SELECTION OF EGGS FOR HATCHING. 35

the white of egg—the albumen which surrounds the chicken in the shell—
being convertible by heat into a kind of Give.

The tollowing is, perhaps, the only case in which. interference can prove
useful :—When you find the fracture on the outside of the shell remaining
the same for five or six hours, and when, on examining the edges of this
fracture, you find them dry and unmoistened by any fluid, you may conclude
that assistance is called for, and may proceed to render it, but, of course, with
all possible caution. The best mode to be adopted on such occasions is to
imitate, as nearly as possible, the natural efforts of the chicken itself, which
may be done by sharp, short strokes with the back of a knife or key; or,
what is better than either, the point of a pair of scissors. Be, however,
gentle, firm, and deliberate, and take care Jest you penetrate the cavity
of the egg. Having succeeded in making a sufficient opening in the shell,
you may, by a careful and tender use of your fingers, extricate the chick.
Sometimes a few scales of albumen, or of the lining membrane of the egg,
may remain on the bird’s plumage for some days. Do not be uneasy about
them. Leave them alone, and as they dry they will falloff themselves. In
affording your assistance to the embarrassed chick, be extremely tender with
your fingers. You may otherwise often kill when your intention is only to
cure. I would be disposed to permit at least eight howrs to elapse before 1
resorted to mechanical means of interference. A chick so weak as to perish
before that time, is not worth striving to extricate; and, on the score of
humanity, its death within the shell will be less painful than after quit-
ting it.

For about twenty-four hours after birth, the chick not only can do well
enough without any extraneous nourishment, but wil! positively be far more
likely subsequently to thrive if leftalone. The next day they may be fed with
crumbs of bread, eggs boiled hard and chopped fine, or cold oatmeal porridge
well boiled. After that period, no harm can arise from turning your new
brood in among older chicks that already feed themselves. They will then
ordinarily follow the example of the rest, and peck away at whatever is going.
In the first four days they require food at least hourly, to supply the rapid
increase in bulk and feathers. Damp is fatal to them. If the breed is a fine
one, however, they will do better with the hen, partaking of the natural
food she scrapes together for them.

Although I have mentioned yolks of eggs, boiled hard, and broken down
with crumbs of bread, as food for young chickens, I consider this treatment to
be needlessly expensive, except in particular cases; and I have found plain
crumbs, or cold meal porridge, that has been very well boiled, and not burned,
do nearly as well. Small grained meal, given raw, or slightly scalded, and suf-
fered to cool down to a very low degree of tepidity, will also be found useful
and good. Do not forget that, in all probability, thirst will be present before
hunger, and there ought, therefore, always to be a flat, shallow pan or plate of

36 DOMESTIC FOWL.
clean spring water left within reach, and the hen herself, glad of a little re-
freshment after so long a task, will usually lead the way to it.

If the chickens be hatched during cold weather they will require artificial
warmth, or, at the very least, comfortable housing. The kitchen of a farm-
house will afford this in perfection. Recollect that setting your hen in, or at
the approach of, winter, is stark folly ; freedom from annoyance, comfortable
housing, and a sheltered walk, are all that they require—an hour’s sunshine
is worth more than a year’s wrapping upintow. If your chicks be very
weakly you may cram them with crumbs of good white bread steeped in
milk; but at the same time recollect that their little crops are not capable of
holding more than the bulk of a pea—so rather under than over feed. If
your hen have been much exhausted by hatching, you will do well to cram
her with crumbs of bread steeped in diluted spirits or ginger cordial.

The following hatching table exhibits the period of incubation with the
denizens of the poultry yard :—

Number of eggs. Days.
Swan 5 to 10 : . 3 42.
Goose * 12 to 15 F : “ 30.
Duck 12 to 15 * Fs 5 30.
Turkey 15 to20.—«z : siete | A
Peafowl 5 to 7 ¢ ; F 29.
Guinea Fowl 7to 9 ’ 3 30.
Hen . 9 to 13 : 1 ; 21

CHAPTER VII.
VARIETIES OF THE DOMESTIC FOWL.

Tur varieties of the Domestic Fowl! most desirable in an amateur’s collec-
tion may be classed as follows :—

Ae

Ture Maray Fown, from its size and
strength, is admirably adapted for
crossing with the Dorking and other
native breeds.

tries as Spangled Hamburghs, Every
day Dutch, Bolton Bays, Bolton Greys,
Chittyprats, Creoles, Corals, &c.

7. THe Specktep and Wuite Dorxine,

2. Tue Java Fown, nearly resembling, the most delicate of all the varieties
and in the opinion of some, identical for the table.
with, the Malay. . Tue Sussex Fow., most probably a va-
3. THe Cocuin Curva breed, equal in riety of the Dorking.
most respects, and more prolific than | 9. THe Game Fow1, graceful of form and
the Malay. plumage, with undying courage, and
4. Tue SpanisH Fow., perhaps the best excellent for crossing with common
breed known for laying. varieties.
5. THe Pours Fowx, a noble and very | 10. THe PHeasant Fow1, erroneously said

6.

beautiful bird, and an excellent layer.
Tue Spanctep Varieties, including
the whole class of Gorn and SiLvER
SpancLtep, known in different coun-

to originate in a cross with the Cock
Pheasant.

1]. THe Bantams, more remarkable for

their beauty than any other quality.

VARIETIES OF THE DOMESTIC FOWL. 37

I. THE MALAY FOWL.

The Malay Fowl has, as its name implies, been brought originally from
the peninsula of that name at the southern point of the continent of India.
He stands very high on the legs, is long-necked, serpent-headed, and is in

color usually dark brown, streaked with yellow, sometimes, however,
white; his form and appearance are grand and striking in the extreme, and
he is no small embellishment to the poultry-yard. This fowl is also fre-
quently called the Chittagong.

The kind of Malay fowl, however, that were originally imported, were by
no means such birds as I could recommend to the notice of the breeder, their
size possessing too much offal, as neck, legs, and thighs, and the flesh, more-
over, being dark-colored and oily. Another variety has been since intro-
duced, which is well worthy of our attention. As a cross, this Malay has,
indeed, proved a most valuable addition to our poultry-yard, the cross-breed
possessing all the hardiness of our native domestic fowl, with the gigantic
size of the foreign stock.

II. THE JAVA FOWL.

Resembling the Malay in shape, but presenting, in portions of its plum-
age, the coloring of the Dorking. I hold this, its common appellation, to be
a misnomer, and regard it as the result of a cross between a Malay and

88 DOMESTIC FOWL.

Dorking or Spanish. In qualities it resembles the Malay, but is not so val-
uable as a cross with other breeds.

THE SHAKEBAG.

A good many years ago, there used to be a variety of fowl much in re-
quest in England, called the * shakebag,’” ‘or the “ Duke of Leeds’ fowl,” his
grace, of that name, about 60 or 70 years ago, having been a great amateur
breeder of them. These fowl were as large as the Malays, but differed

rom them in the superior whiteness and tenderness of their flesh, as also in

their very superior fighting abilities. The name of this fowl seems to have
arisen from the old practice of cock-fighting, when the fancy used to chal-
Jenge all comers having their cocks concealed in a bag, and the tremendous
size and power of the Duke of Leeds’ fowl proving so far superior to all
competitors. thus usually insuring conquest, and eventually obtaining for it
the name, par excellence, of shakebag, since corrupted into Suacksac.

This fine bird was not unfrequently substituted fora turkey, and this to
the great convenience of poulterers and inn-keepers.

This “ shakebag” or “ shackbag” fowl, so lauded by Mowbray, but with
the real origin of which he has confessed himself unacquainted, unless, in-
deed, as an improved breed of dunghill, would appear, if we can judge from
the description of Dixon and other writers on poultry, to have been neither
more nor less than an offshoot of the great Paduan, Polish, or Jago fowl,
the immediate domesticated descendant of the “Gallus giganteus,” already
described ; and I have particularly to request my readers on no account to
- confound it with the Malay. This fowl would, indeed, seem to have been
almost identical with the great wild bird of Sumatra, but it is now altogether
unknown to the London dealers. This same fowl was described, about two
centuries and a half ago, by Aldrovand, as “very handsome, adorned with
five different colors —viz., black, white, green, red, and yellow; body black,
tinged with green, tail of the same color; base of the feathers white ; some
quill feathers of the wings white above; the head adorned with a black
erest.””

III. THE COCHIN CHINA FOWL.

This gigantic bird has been only very recently introduced into Great Bri-
tain and America. The breed have since become comparatively well known
and diffused.

This variety of fowl so far surpasses, both in size and power, all that we
have ever yet seen in the shape of poultry, as to have led many persons not
conversant with zoology, on first viewing them, to refer them to the family
of Busrarps. They are, however, genuine pouliry. Their general color
is rich glossy brown, or deep bay; on the breast is sometimes found a mark-
ing of a blackish color, and of the shape of a horse-shoe. The horse-shoe
mark on the breast is not an infallible sign of the breed. The comb is of a

VARIETIES OF THE DOMESTIC FOWL.

_ AMF
mf iN iy

>

a ae

\
\
N
Ni

THE COCHIN CHINA HEN.

40 DOMESTIC FOWL.

medium size, sometimes, but not always, serrated—but not deeply so; and
the wattles are double. Besides their gigantic size, however, these fowls
possess other distinctive characteristics, among which I may mention, as the
most striking, that the wing is jointed, so that the posterior half can at plea-
sure be doubled up and brought forward between the anterior half and the
body. The birds can do this at pleasure ; and the appearance the maneuvre
imparts to their form has procured for them the title of “ostrich fowl.’’? The
flesh is white and delicate. The eggs laid by the hen of this variety are

SHANGHAIS.

large, of a light chocolate color, and possess a very delicate flavor. They are
very prolific, not unfrequently laying two and occasionally even three eggs
on the same day, and within a few moments of each other. The Cochin
China fowl is well known in America under the name of Shanghai, being
the same fowl with another name.

Iv. THE SPANISH FOWL.

This fowl is clad in black plumage, but possesses quite the reverse of
black flesh. I regard these birds as the result of the highest possible arti-
ficial culture, and adduce, in support of my opinion, their unusually large
comb and wattles, characteristics not commonly to be met with among the
primitive varieties. i

VARIETIES OF THE DOMESTIC FOWL. 4]

The Spanish fowl is, perhaps, a little inferior in size to the old “ shake-
bag,”? but in every other quality, wherein excellence and value are to be
looked for, it is more than
that bird’s equal. The color
of the Spanish fowl is a
glossy black, and the fea-
thers of the legs, thighs, and
belly are particularly decided
in their hue, and of a velvety
aspect. It isa stately bird,
and of a grave and majestic
deportment, and is, in either
utility or beauty, to be sur
passed by none of its con-
geners. One of the most
striking characteristics of
this fowl is a white cheek,
and the comb and wattles are
singularly large, simple, and
of a very high color; the
feet and legs are of a leaden
color, except the soles of the
feet, which are of a dirty
fleshy hue. A full grown THE SPANISH FOWL.
cock will weigh about 73
Ibs.; the hen about 63. Thisis a fowl well deserving the attention of the
breeder, and present no peculiarities of constitution that would suggest diffi-
culties in either hatching or rearing. As table birds they hold a place in the
very first rank, their flesh being particularly white, tender and juicy, and the
skin possessing that beautifully clear white hue, so essential a requisite for
birds designed for the consumption of the gourmand. The hens are likewise
layers of the first order; and of all naturalized or indigenous varieties of
fowl, with the exception of the Columbian, these lay the largest and the
best flavored eggs. They are, besides, prolific, extremely easily fed, and, in
short, I know of no fowl I would rather recommend to the notice of the
breeder; but let me here observe, that spurious specimens of this fowl are
often in the market, which will occasion, perhaps, an equal outlay at their
original purchase—will decidedly cost as much to feed—be, perhaps, harder
to rear, but will most unquestionably not bring in an equal returnin the way
of profit. By applying, in the first instance, to a breeder of known respec-
tability, you will avoid much disappointment; and though you may conceive
the price demanded of you to be high, it may not, perhaps, at the same time,
be higher than what you might have foolishly paid for a bad article; and

42 DOMESTIC FOWL.

even should you have to pay an extra price, do so willingly, and, recollect-
ing the old proverb, avoid being “ penny wise and pound foolish.”

THE COLUMBIAN.

A very noble fowl, presenting the appearance of a cross between Spanish
and Malay, but possessing so much nobility and stateliness of aspect that I
am loth to regard it otherwise than as a distinct and very primitive variety.
The eggs are particularly large. My fowl, of this breed, lay eggs averaging
in weight from 44 oz. to 43 oz., seldom, however, laying more frequently
than every second day. These fowl are natives of Columbia, on the Spanish
main in South America; and I think it not improbable that they are the
origin of the breed now known as “ Spanish.”

V. THE POfISH FOWL.

The Golden Spangled is one of no ordinary beauty; it is well and very
neatly made; has a good body, and no very great offal. On the crest, im-
mediately above the beak, are two small fleshy horns, resembling, to some
extent, an abortive comb. Above this crest, and occupying the place of a
comb, is a very large brown or yellow tuft, the feathers composing it dark-
ening towards their extremities. Under the insertion of the lower mandi-
ble, or that portion of the neck corresponding to the chin in man, is a full,
cark-colored tuft, somewhat resembling a beard. The wattles are very
smali. In the golden variety, the hackles on the neck are of a brilliant
orange, or golden yellow; and the general ground-color of the body is of
the same hue, but somewhat darker. The thighs are of a dark brown, or
blackish shade. and the legs and feet are of a bluish gray. The full grown
cock weighs about six pounds, and the hen five and a-half pounds; the eggs
moderate in size, and very abundant.

In the Silver Spangled variety, the only perceptible difference is that the
ground-color isa silvery white. The extremity, and a portion of the ex-
treme margin of each feather, are black, presenting, when in a state of rest,
the appearance of regular semicircular marks or spangles; and hence the
name of “ Spangled,” the varieties being termed gold or silver, according to
the prevailing color being bright yellow, or silvery white. In mere excel-
Jence of flesh, and as layers, they are inferior to the Dorking or Spanish va-
rieties.

Of the Polish fowl there are several subvarieties. The Polish fowl is,
perhaps, the most unchanged from the primitive stock of any we are now
acquainted with, being beyond doubt the immediate and almost unmixed
decendant of the “ Gallus giganteus,” or great wild cock of Sumatra. The
varieties of Polish fowl are— ;

VARIETIES OF THE DOMESTIC FOWL. 48

GOLD SPANGLED POLISH HEN.

black and golden yellow. The hinder

I.—The Spangled Polish.— A bird
of extraordinary beauty, extremely
searce, and very difficult to be pro-
cured. ‘This fowl presents a sym-
metrical and regular combination
of the following colors, viz. :—A
bright orange, a clear white, a bril-
liant green, and a jetty black, soft-
ened down with a rich and pure
brown, every feather being tipped
with white, so as to produce the
effect whence has been derived the
termofspancLEep. The color of the
hen is a prevailing golden yellow,
with white spangles, like the cock.
In the cock the thighs are black,
and are, likewise, though in a less
degree, marked and spangled with
end of the body is furnished with

green and orange-brown hackles, and the tail is carried well up. The flesh
of these birds is of good quality, and they are very prolific. They also fatten
quickly, and have, by some, been compared to the Dorking for similarity of

flesh and other excellences of quality.

a Mow

f
iy}
|

WHITE-CRESTED BLACK POLANDS.

ANS

II.—The second variety of
the Polish fowl is the well-
known black fow], with a white
tuft on the crown. These birds
were brought from St. Jago by
the Spaniards, to whom they
owe their first introduction into
™ Europe. Their color is a shin-
ding black, and both cock and
hen have the white top-knot.
The head is flat, surmonnted by
a fleshy protuberance, out of
which spring the crown fea-
thers constituting the tuft.
These are remarkably good lay-
ers, and will, if kept warm, lay
nearly throughout the year;
and it is this cause, probably,
that has induced Mowbray and
other writers to confound them

44 DOMESTIC FOWL.

with the Dutch breed, which, from a similar circumstance, have been styled
“ Every-day layers.”’

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

VI. SPANGLED VARIETIES.

Gold and Silver Spangled Ham- Gold and Silver Dutch.
burgs. Gold Bolton Bays.

Dutch Penciled. Chittiprats.

Dutch Every-day Layers. Creoles.

Bolton Grays. Prince Albert Fowl.

Much confusion seems to exist with regard to the spangled varieties of the
Domestic Fowl. The truth seems to be that the spangled fowl have been
introduced without much attention being paid to their origin, and breeders
have given them the names they thought most descriptive of their appear-
ance and qualities—and thus run hastily through the description of the span-
gled varieties, as given by Mr. Dixon and other writers ;—in the south of
England a variety exists called the Coral, or Creoles, to which the Penciled
Dutch of Dixon is the nearest approach.

In the neighborhood of Keighley, in Yorkshire, and on the borders of Lan-
cashire, the Bolton Greys are called “ Chittiprats,’ or “ Cheteprats,’ and
prizes given to them as handsome, hardy, and excellent layers. In other
parts of the kingdom they are known by the name of “ Moonies.”” The so-
called Prince Albert’s breed are Bolton Greys, said to be crossed with game
blood, and not easily to be distinguished from the Silver Spangled Ham-
burgh. Bolton Bay is another provincial term for the Golden Hamburgh, as
Bolton Grey is for the Silver.

It is obvious, from these confused statements, that the various spangled
races of Domestic Fowl have been so intermingled as to render it next to
impossible to discriminate between them.

Dutcu Every-Day Layrers.—Frequently confounded with the preced-
ing. Instead of being destitute of comb, and carrying in its place a tuft of
feathers on the crown, the cock of this interesting variety possesses what
is called a rose comb; that is to say, a comb formed of a great number of
folds of single comb, united into one broad, serrated, and fleshy mass. The

\
VARIETIES OF THE DOMESTIC FOWL. 45

color of the cock is, as usually occurs, more brilliant than that of the hen.
His body is of a fine, reddish-brown hue, with neck hackles of a bright and
rather deep golden yellow. These birds present, likewise, two distinctly-
marked varieties, the difference, however, depending chiefly on color. When,
as I have described, the color of the body is a golden yellow, streaked or
spangled with blackish, or deep brown markings—an appearance caused by
the dark color of the ends of. the feathers—the bird is styled the “ Golden
Spangled ;”” and when the ground color is white (the other circumstances of
shading remaining the same), the bird is styled the “ Silver Spangled.”

These fowl have received the name of “ Every-day” or “ Everlasting
Layers,’ from the circumstance of their unwillingness to hatch, in conse-
quence of which they lay an egg nearly all the year through, and, if proper-
, ly cared for, and warmly housed, even amid the frost and snow of the most
inclement winter. Some say that the eggs of these fowls are not in gene-
ral so large as those of ordinary poultry, nor equally substantial and nutri-
tious. This might, indeed, considered theoretically, seem a very obvious
consequence of so unsound a demand upon the bird’s natural resource; but
I think that there is really no such remarkable difference.

Tue Botton Greys.—In general form they resemble the Dorking, except
that they are longer in the body; the color elegantly penciled in black. A
variety called Bolton Bays, from that coior, have precisely similar pencilings
upon the bay color. Mowbray, quoting the Rev. Mr. Ashworth, vicar of
Tamworth, says of the Bolton Greys :—“ They are small in size, short in
the leg, and plump in the make; the color of the genuine kind invariably
pure white in the whole lappel of the neck ; the body white, thickly spot-
ted with bright black, sometimes running into grizzle, with one or more
black bars at the extremity of the tail. They are chiefly esteemed as very
constant layers, though their color would also mark them for good table
fowl.” Mowbray also calls them Corals—why, does not appear, unless
they are synonymous with the Creole of other parts of the country. In
Yorkshire, the same birds are called Chittiprats.

Tue Barsary Fowri.—Now naturalized in Spain; the specimen that I
describe was brought recently from that country. It is very tall, remarka-
bly heavy, with not much offal, and a firm, muscular quality of flesh. The
comb presents a most singular appearance—viz., that of two large and fleshy
combs growing up together, and enclosing a smaller and apparently abortive
comb between their folds. The color is a prevailing black, with some green
and brown markings upon the wings; it is booted and feathered upon the
legs, like the Bantam, and thus clothed to the very toes; the cheek or ear-
piece is white, like the Spanish breed. It isa bird of vast body, and al-
most gigantic proportions, displaying grrat. boldness of carriage and confi-
dence of demeanor.

46 DOMESTIC FOWL. ~
VII. THE DORKING FOWL.
The Dorking would appear to owe its name to its having been chiefly
bred in a town of Surry, of the same appellation. That the peculiarity of
five toes, or, in other words, of two hind toes instead of one, is to be regard-
ed as a distinctive character of the breed, is by some writers questicned, and
by others wholly denied. For my part, I should say, that whenever this
characteristic is absent, a cross has been at work.

S

NS \ ee

WHITE DORKINGS.

Ido not, hewever, mean to assert that this possession of two hind toes -
instead of one, has never occurred in any other family of fowl except those
bred at Dorking, in Surry, for Aristotle has mentioned the existence of a si-
milar peculiarity among certain fowl in Greece, and both Columella and
Pliny assert the existence of such in their time in Italy, so also does Aldro-
vand; and these authors lived hundreds of years ago; and, oddly enough,
these breeds were remarkable, as are our own Dorking, for being good
layers and good sitters.

The color of the Dorking is usually pure white, or spotted or spangled with
black ; these colors sometimes merge into a grey or grizzle. The hens weigh
from seven to nine pounds; stand low on their legs; are round, plump, and

MES
VARIETIES OF THE DOMESTIC FOWL. 44
short in the body; wide on the breast, with abundance of white juicy

flesh. The hens are generally good layers, and their eggs, though smaller
than the egg of the Spanish and Polish breeds, are of good size and well

SN

erro

S=

COLORED DORKINGS.

flavored. These birds have been long prized, and it is now many years
since their superiority over our ordinary domestic varieties was originally
discovered and appreciated ; they were first noticed, and the variety adopt-
ed, by the Cumberland breeders, whence they were soon brought into Lan-
cashire and Westmoreland, and gradually spread over all England. Whether,
however, from injudicious treatment, or imperfect feeding, or change of
climate, or from whatever cause, it is certain that, when met with far from
their native place, they appear greatly to have degenerated from their origi-
nal superiority of character. In this, and all other varieties of fowl, fresh
blood should be introduced from time to time, or the breed degenerates.

VIII. THE SUSSEX.

This is but an improved variety of Dorking, similar in shape and general
character, usually of a brown color, but possessing the advantage of wanting
the fifth toe: I say advantage, for the Dorking fowl frequently becomes
diseased in the feet, the cocks especially, in consequence of breaking the
supplementary toe in fighting.

48 DOMESTIC FOWL.

IX. THE GAME FOWL.

The Game fowl is one of the most gracefully-formed, and most beautifull y-
colored of our domestic breeds of poultry; in its form and aspect, and in
the extraordinary courage which characterizes its natural disposition, it

exhibits all that either the naturalist or the sportsman recognizes as the beaw
ideal of high blood ; embodying, in short, all the most indubitable charac-
teristics of gallinaceous aristocracy.

We do not possess any very satisfactory record of the original country of
the Game fowl; but Iam disposed to cede that honor to India, the natives
of which country have always been remarkable for their love of cock-
fighting ; and we also know that there still exists in India an original variety
of game cock, very similar to our own, but inferior in point of size. As
to the date or occasion of their first introduction into the British islands, we
know nothing certain; but it is probable that we owe it to the invasion of
Julius Czsar, the Romans having been very fend of the sport of cock-
fighting.

VARIETIES OF THE DOMESTIC FOWL. 49

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

The flesh of the Game fowl is beautifully white, as well as tender and
delicate. The hens are excellent layers, and although the eggs are some-
what under the average size, they are not to be surpassed in excellence of
flavor. Such being the character of this variety of fowl, it would doubtless
be much more extensively cultivated than it is, were it not for the difficulty
attending the rearing of the young, their pugnacity being such, that a brood
is scarcely feathered before at least one-half is killed or blinded by fighting.

The beauty of form and brilliancy of color displayed in the Game fowl,
renders the breed very desirable; they are of all colors, and each variety
seems to have had its patrons, the rule being to mate the cock with hens
of the same feather. The brood cock for purposes of battle, says this
authority, “should have every feature of health; such as a ruddy com-
plexion, feathers close and short, flesh firm and compact, breast full, yet
taper, and thin behind, full in the girth, well coupled, lofty and spiring, a
good well-developed thigh, the beam of the leg strong, a large quick eye,
beak strong and crooked.’’

“In the choice of your
hens,” says Spetchly, “let
them be rightly plumed to the
cock ; nor let your choice fall
upon those that are large, but
rather suffer the cock to make
up for the deficiency of the hen
in size. In shape they should
be similar to the cock, lofty
necks, short and close feathered.
A true blood hen is clean and
sinewy in the leg, the body
compact and well proportioned,
a well-set thigh, with long,
clean, and taper toes.”’? Having
selected a cock, place with him
from four to six hens, bringing
them together in November or
December. If heis young, the
hens may be full-grown—if a
two year’s old, then the hens GAME-COcK.
may be young piullets, supposing

3

50 DOMESTIC FOWL.

a strong and vigorous breed is desired. Have, however, a marked attention
how he bears himself to all his hens, as it frequently happens that one or
other of them falls under his displeasure, in which case she should be
removed.

In selecting eggs for setting avoid the earliest ones, as well as the last;
choose the best shaped eggs and mark them to avoid mistakes, and place
them under an old game hen if you can procure one, the old being excellent
mothers. Their place for sitting should be private, and free from all annoy-
ance or intrusion.

When hatched, the young should be regularly fed, and often, after the first
day or two, but in small quantities. Let their food be:—Macerated eggs,
boiled hard; crumbs of white bread; lettuce leaves and meadow ants;
maggots from grains; steeped oats and small wheat; curds, with new milk ;
bread, toasted, and steeped in chamber-lye.

The variety of Game fowl are very numerous, and to the uninitiated
their designations very unintelligible. Forthe purposes of combat, a sport
now rarely followed by amateurs, the black-reds have been the favored
variety. The recognized breeds are, according to Spetchly :—

1. Black Reds. 8. Furnaces.

2. Silver black breasted ducks. 9. Pole cats.

3. Birchen ducks. 10. Cuckoos.

4. Dark greys. il. Gingers.

5. Mealy greys. 12. Red duns.
6. Blacks. 13. Duns.

7. Spangles. 14. Smoky duns.

“Tn all these,’ says Spetchly, “good birds may be found; from them,
however, have been raised crosses innumerable, and it is the aim of the fine
breeders of the present day to have their birds as much as possible uniform
in feather, blood, and constitution. Piles,’ he says, “have originated from
a variety of crosses, which have constituted many of the shades of color ;
they are not,” he adds, “of my selects.”

Buffon, and other continental writers, have given this fowl the not unap-
propriate title of the “ English Fowl,” and truly it is in England that the
very best specimens of the breed are to be met with.

A correspondent well acquainted with rearing and breeding of game fowl,
says, “Four or five hens are quite sufficient to keep company with one
game cock ; perhaps, it is right to observe, that as hens lay at various seasons
of the year, there never should be at any one particular season more than
eleven or thirteen eggs collected for hatching. When this is done the
chickens will prove to be more spirited and resolute. The month of March
is the best mouth to bring forth game chickens. It is generally understood
that when hatched in that month they prove to be the most hardy and con-
stitutional birds. In putting game hens with a cock for breeding, great care
should be taken to match the feather as near as possible. You may breed

VARIETIES OF THE DOMESTIC FOWL. 51

from a cock until he is four years old—that is, if not previously cut up by

hting a battle. One battle, or even two, if easily won, will not injure a
cock for breeding; some say it will, but I think not. Pullets should at all
times be put to aged cocks, and vice versd, stags to aged hens. The greatest
of care should be taken in gathering the eygs, that those of each hen be
kept separate, and hatched accordingly.

We should state, in conclusion, that however interesting for their beauty
and high courage, game fowl will be very troublesome in a poultry yard of
various breed, especially if any other cock is kept; for although their smaller
size might lead to the supposition that they would not be the aggressors,
this would be a mistake; their indomitable spirit leads them to quarrel
with every other bird, and their activity and muscular strength render them
dangerous to the largest adversary.

X. PHEASANT FOWL.

Much has been written upon this bird and its origin, and a candid con-
sideration of the entire subject, leads to the conclusion that this is another
case of intermingling of different varieties. Certain it is, that no established
instance exists, where a cross between the pheasant of the woods and the
domestic fowl have ever reached a second generation.

Mr. Whittaker of Beckington, Somerset, describes a breed of what he
ealls Pueasant Matay, which he has kept for seven years. The cock he
describes as a large sized bird, of a dark red color, with a small comb; but
the beauty of the breed is with the hens, which are of a pheasant color in
all parts of the body, with a velvety black neck, the shape of both cock and
hen being very good ; the neck in both, long and high crested ; the legs, and
also the skin,is white. The hens have scarcely any comb; the cocks ‘have
one extending only a little way backwards. The chickens of this breed
hatched in June, succeed better than when hatched earlier; that they are
small at first, and being scantily supplied with down, have a naked appear-
ance, and are very susceptible of cold, circumstances which lead him to sus-
pect them to be a recent introduction, and from some warmer climate.

XI. THE BANTAMS.

The original of the Bantam is the Bankiva fowl, a native of Java,
several specimens of which are kept by the Queen of England. These
are very beautiful, of a perfectly white color, and exceedingly small size,
and they exhibit some peculiar traits of habit and disposition that we cannot
overlook. Amongst other strange propensities, the cocks are so fond of
sucking the eggs laid by the hen, that they wi!l often drive her from the
nest in order to obtain them—nay, they have even been known to attack
her, tear open the ovarium, and devour its shell-less contents.

As might be inferred, when such a propensity to devour the eggs exists

52 DOMESTIC FOWL.

WHITE BANTAMS.

in the male bird, the female is a secret layer. In this respect these fow}
show their identity with the original bird of Java—the Bankiva cock.
These birds are both good layers and good sitters.

The fowl commonly known as the Bantam, is a small, elegantly-formed,
and handsomely-tinted variety, evidently not remotely allied to the game
breed. This bird is furnished with feathers to the toes. There is another
variety ordinarily known as Sir John Sebright’s fowl, which has its legs

ORDINARY BANTAM. SEBRIGHT BANTAMS.

it 2)

VARIETIES OF THE DOMESTIC FOWL. 53

perfectly naked to the toes, and approaches in form more nearly to the game
breed. The high-bred cock of this breed should have a rose comb, full
hackles, a well-feathered and well-carried tail, a stately, courageous de-
meanor, and should not be quite a pound weight. The favorite color isa
golden yellow, the feathers edged with black, the wings barred with purple,
tail feathers and breast black. The Bantam possesses high courage, and
will fight with great resolution. The attitude of the cock is singularly
proud and haughty; his head thrown back so as to nearly touch the upper
feathers of his tail. Pure birds of this blood are very rare.

Tue Creeper is alsoa very small variety of “ Bantam,” with short legs.

XII, THE TURKISH FOWL

Is another variety of “ Bantam,” having a whitish body, with black belly
and wings, the body streaked with gold and silver, and the legs bluish. The
hen is, as usual, of a less showy plumage, her color being white, speckled
here and there with black, the neck yellowish, and tail of one color.

XIII. THE JUMPER.
In addition to these diminutive races, there is another mentioned by Buffon,
as being so short-legged that they are compelled to progress by jumps.
These are, however, somewhat larger than the common Bantam, and ap-
proach more nearly in size to the Dunghill. They are prolific, as well as
excellent sitters, the hen having been known to hatch two broods in succes-
sion, without even an intermediate day of rest. These dwarf fowl were
described by Aldrovand more than two hundred years ago, and also, much
farther back, by the celebrated Roman naturalist, Pliny, under the designa-
tion of the Adrian breed. '

XIV. THE RUMPKIN OR TAIL-LESS FOWL.

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

XV. THE SILKY FOWL,
This fowl, remarkable for the silky texture of its plumage, is a native of
China, but is likewise to be found in Japan: it is nearly always of a white
or cream color. Some modern writers have sought to establish for the silky

54 DOMESTIC FOWL.

fowl a claim to be considered a distinct species ; but their opinion is evidently
erroneous. These fowl are good layers, but the eggs are small. For any
practical purpose they are quite useless, and are also carefully to be excluded
from the poultry yard, on account of the rapidity with which a cross from
- them lowers the value of our common poultry, darkening the color of the
skin, and causing our birds to deteriorate both in appearance and utility.

XVI. THE SIBERIAN OR RUSSIAN FOWL,

Called by some the Russian, and said to be a native of that country, is
distinguished by tufts of dark-colored feathers springing from each jaw,
others, longer and fuller, springing from the lower mandible, in the form of

RUSSIAN FOWLS.

a beard. The color varies; some are white, some blue or black, and others
are colored like the game fowl. The flesh of this variety is white and good.
They are, likewise, good layers, are hardy, and easily fed. This fowl is
sometimes colored like the Spangled Hamburgh—some gold and some silver
spangled. When thus colored, they are deemed valuable.

XVII. THE FRIZZLED FOWL

Is so called from the crisped and frizzled appearance of its feathers, and
not, as some have erroneously asserted, from a corruption of Friesland, at one
time improperly conceived to be its native country. It is a native of Java,
and other parts of Eastern Asia: it is smaller than our common fowl, is very
susceptible of cold, and is, on that account, very difficult to rear. These
fowl are particularly sensible of wet, the chickens especially ; they are very

VARIETIES OF THE DOMESTIC FOWL. 55

shy and wild, and, like the Rumpkin, are objects for the attention of the
showman rather than of the poultry breeder.

XVIII. THE DUTCH FOWL

Is of a white or grey color, streaked or spangled with black, and excel-
lent fowl, whether as layers or for the table ;_ originally imported from Hol-
land. This is called by Dixon the “ Pencilled Dutch Fow],’ from its mark-
ing. It is not the same as the birds I have already described under the name
of “ Every-day layers.”

XIX. THE NEGRO FOWL
Is a native of Africa, but by no means to be confounded with the “ Bar-
bary fowl.” The Negro fowlis distinguished by having black comb, wattles,
skin, bones. and feathers. The flesh is, however, white and tender. This
bird is another good specimen for the curious, but anything but a desirable
inmate of the poultry-yard, as, besides being ugly and unprofitable, he has
the objectionable quality of speedily causing deterioration among poultry.

XX. THE BARN-DOOR FOWL.

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

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

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

}. The fowl with the small comb. 6. The ermine-like fowl.

2. The crowned fowl. 7. The widow ; with tear-like spots
3. The silver-colored fowl. on a dark ground.

4, The slate-blue fowl. 8. The fire and stone-colored fowl.

5. The chamois-colored fowl.

The distinction will be perceived to consist almost solely in color; but the
Doctor has omitted another and very ordinary inmate of the farm-yard—viz.,
the booted fowl, represented by the bantam. It will then be seen that the
Barn-door fowl, whatever marks of being an original variety it may have
formerly exhibited, is now likely soon to lose all such marks from the effect
of crossing.

XXI. THE DUNGHILL FOWL.

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

56 BOM=STIC FOWL.

CHAPTER VIII.

THE TURKEY.

THE WILD ORIGINAL.

Linnzvs and others have given the turkey the erroneous appellation of
“ Maleagris gallipavo,”’ under the strange impression that this bird and the
Maleagris of the ancients are identical—a very strange error indeed, inas-
much as the descriptions of the Maleagris, given by Athenzus and other
classic writers, refer with the most minute accuracy, to the Guinea fowl ;
and in scarcely any single particular can be traced a resemblance to the tur-
key. The mistake was first observed and pointed out by the French
academicians, and is now universally admitted.

Various opinions have been promulgated relative to the original country of
the turkey, but it is now ascertained beyond a doubt to have been America;
and it is in that country alone that the true original of our domestic turkey is
yet to be met with in all its primitive wildness, clothed in its natural plum-
age, genuinely wild in all its habits, the unreclaimed denizen of the wilder-
ness. As to the medium through which this bird was first introduced into
Europe much doubt still exists, and we have, indeed, no authentic proof as
to either the period of time, or by what agency that event took place; it is,
however, not unreasonable to suppose that the Spaniards, after their discovery
of Mexico, where the turkey is known to be indigenous, brought specimens
away with them on their return to their own country; and Oviedo, the ear-
liest describer of this bird, speaks of it having been domesticated by the
Christian inhabitants of New Spain and the Spanish Main. This proves that
the turkey was domesticated by the Spaniards before the year 1526, for in
that year was Oviedo’s “ Natural History of the Indies” published at Toledo.
The discovery of Mexico took place in 1518: and when Hernandez shortly
afterward described the natural productions of that country, he enumerated
amongst them the turkey, distinguishing also the wild from the tame. In
1530, the turkey was introduced into England; but it seems more probable
that we owe its introduction to Cabot’s having brought it direct from Amer-
ica, than that we obtained it from Spain; for if the latter were the case, I
think it likely that some record of its transmission would remain.

In 1541, we find turkeys enumerated amongst the delicacies of the table,
and classed with the crane and swan; but the bird was too important an
addition to our stock of domestic poultry to remain very long a rarity. At-
tention was drawn towards it,—it was bred extensively ; and in 1573, we
find it mentioned in “ Five Hundred Points of Good Husbandry,” as forming
the staple of the farmer’s ordinary Christmas dinner.

The origin of the popular name “ Turkey” appears to be the confusion

THE TURKEY. 57

that at first so unaccountably subsisted relative to the identity of the bird
with the Guinea fowl, which is really a native of that country, and which
was introduced into England from the Levant, and at the time of the intro-
duction of the turkey was still scarce. Some say it arose from the proud
and Turkisk strut of the cock. An old writer on agriculture, named Googe,
(a.p. 1641,) asserts that the turkeys and Guinea fowl were unknown in Britain
in 1530; but he-evidently suffered himself to be misled by a German author,
Heresbach, whose treatise seems to have been the: basis of Googe’s work.
Hakluyt (a.p. 1582) mentions their having been introduced “ about fifty
years back.” In 1555, two turkeys and four turkey poults formed part of
the inauguration dinner of the sergeants-at-law in London: they cost only
four shillings each, while the swans were rated at ten shillings, and capons
at half a crown: turkeys could not, therefore, have been very scarce at that
time.— Dugdale, Orig. Jud. Thus, the turkey would appear to have
been introduced into England about the year 1530, and we may conclude
that it was brought into France about the same period ; for, in “ Champier’s
Treatise on Diet,” published in 1560, the turkey is described, and the work
is said to have been written upwards of thirty years prior to its publication.
In this book, also, the bird is said to have been brought from the “newly
discovered Indian islands ;”? and my readers are well aware that the newly
discovered continent of America was at first conjectured to be a portion of
India, or an island belonging to it. In 1556, twelve turkeys formed the pre-
sent offered to the King of France by the burgesses of Amiens. Heresbach
states that they were introduced into Germany about 1530, and a sumptuary
Jaw made at Venice, in 1557, indicates the rank of those at whose tables
they were permitted to be eaten. The turkey was then early appreciated,
and his value duly estimated; yet, strange to say, not a record remains to
lead us to a knowledge of the person to whom the natives of Europe are in-
debted for so very important a benefit. The turkey has long enjoyed the
reputation it now holds, and has been deemed worthy of a place at the most
luxurious festivals.

No one who has seen only the domesticated inhabitant of the poultry-yard
can form any idea of its wild original. The cock measures about three feet
and a half, or nearly four feet, in length, and almost six in expanse of the
wings. The skin of the head is of a bluish color, as is also the upper part
of the neck, and is marked with numerous reddish, warty elevations, with a
few black hairs scattered here and there. On the under part of the neck
the skin hangs down loosely, and forms a sort of wattle ; and from the point
where the bill commences and the forehead terminates, arises a fleshy pro-
tuberance, with a small tuft of hair at the extremity, which becomes greatly
elongated when the bird is excited ; and at the lower part of the neck is a
tuft of black hair, eight or nine inches in length.

The feathers are, at the base, of a light dusky tinge, succeeded by a brilliant

3%

58 DOMESTIC FOWL.

metallic band, which changes, according to the point whence the light falls
upon it, to bronze, copper, violet, or purple; and the tip is formed by a nar-
row, black, velvety band. This last marking is absent from the neck and
breast. The color of the tail is brown, mottled with black, and crossed with
numerous lines of the latter color. Near the tip is a broad black band, then
a short mottled portion, and then a broad band of dingy yellow. The wings
are white, banded closely with black, and shaded with brownish yellow,
which deepens in tint towards the back. The head is very small in propor-
tion to the size of the body; the legs and feet are strongly made, and fur-
nished with blunt spurs about an inch long, and of a dusky reddish color;
the bill is reddish, and horn-colored at the tip.

The hen is less in size than the cock ; her legs are destitute of spurs; her
neck and head are less naked, being furnished with short, dirty, gray feathers :
the feathers on the back of the neck have brownish tips, producing, on that
part, a brown, longitudinal band. She also frequently, but not invariably,
wants the tuft of feathers on the breast. Her prevailing color is a dusky
grey, each feather having a metallic band, less brilliant than that of the
cock ; then a blackish band and a greyish fringe. Her whole color is, as
usual among birds, duller than that of the cock; the wing feathers display
less white, and have no bands: the tail is similarly colored to that of the
cock. When young, the sexes are so much alike, that it is not easy to discern
the difference between them; and the cock acquires his beauty only by
degrees, his plumage not arriving at perfection until the fourth or fifth year.
=, The wild turkey was form-
SS") erly found in Canada, and in
several districts of the United
States, but has been gradually
driven backwards as popula-
tion increased. It is now
chiefly to be found in the
wilder regions of Virginia,
Kentucky, Ohio, Illinois, and
Indiana. The wild turkey is,
to a certain extent, migratory
in its habits; and about the
latter end of autumn large
flocks assemble, and gradually

f desert their barren wilds for
Ip => Ries | ae richer plains. The cocks as-
cae sociate in parties by them-
WILD TURKEY. selves, and seek for food apart

from the hens. The latter
yemain with the poults, which they take care to keep away from the cock,
who is very apt to attack and destroy them.

THE TURKEY. 59

Flocks leaving the same district all move forward in the same direction.
They very seldom take wing unless to escape an enemy, or to cross a river,
which latter feat they do not perform without great deliberation, and a great
deal of noisy “gabbling.”’ The old and strong birds will fly in safety across
a river upwards of a mile in breadth; the young and weakly often fall in,
unequal to the effort ; but nevertheless usually manage to attain the shore
by swimming. On reaching the opposite bank, the flock will generally strut
about for a length of time, as if bewildered, and may, during this interval, be
readily taken. On arriving at the desired district, they disperse in smaller
flocks, composed indiscriminately of cocks, hens, and poults. Their food
consists of beech-mast, maize, a fruit called the peccan nut, and acorns.
They will also devour such beetles, grasshoppers, young frogs, small lizards,
&c., as fall in their way. This is about the month of November, at which
season they often incautiously venture too near farm-yards and barns, where
great numbers are killed, and form a valuable article of traffic to the settler.

Early in March the hens separate again from the herd, roost apart, and
carefully shun the cock. They still, however, remain near him; and when
a hen utters her call, every cock within hearing responds with his “ gobble,”
“ gobble,” “gobble.” This noisy wooing generally continues for about an
hour before sunrise, after which the birds silently alight from their perches,
and the cocks strut about with expanded tails, seeking to obtain the favor of
their desired mates. They sometimes, while thus employed, encounter each
other, in which case desperate conflicts take place, terminated only by the
death or flight of the vanquished.

After pairing, the birds remain together for the season, until laying begins,
when the hen is again compelled to seclude herself, as the cock would other-
wise destroy the eggs. About the middle of April the hen forms her nest
of a few dry leaves, on the ground, in some sheltered spot, where it will be
concealed from every hostile eye; here she deposits her eggs, to the number
of from ten to twenty. They resemble, in size and color, those of the
domestic bird. Whenever she leaves the nest, she covers it up with leaves,
so as to secure it from observation. She is a very close sitter, and will, also,
when she has chosen a spot, seldom leave it on account of its being discovered
by a human intruder. Should she find one of her eggs, however, sucked by
a snake, or other enemy, she abandons the nest for ever. When the eggs
are near hatching, the hen will not forsake her nest while life remains.

The young are very sensible to the effects of damp; hence, after a rainy
season, wild turkeys are always scarce. The flesh of the wild turkey is
very superior to that of the domestic bird; yet that of such of the latter as
have been suffered to roam at large in the woods and plains is in no respect
improved by this partially wild mode of life. The wild bird is frequently
domesticated in America; but I understand that these individuals are not
very steady, and will, on the first opportunity, return to their native haunts.

60 DOMESTIC FOWL.

C. Lucien Bonaparte relates that a gentleman in West Chester County, New
York, once procured a young female wild turkey, in order to try the experi-
ment of crossing the breed with the domestic bird; but owing to some acci-
dent it did not succeed, and in the ensuing spring the hen disappeared. She
returned, however, in the autumn, followed by a large brood, and remained
on the farm till the following spring, when she again disappeared, but re-
turned in autumn with a second brood; and this she continued to do for
several years.

When the eggs of the wild turkey are hatched under a tame hen, the
poults preserve the wild manners of their race, and roost apart from the rest.
These are often used as decoy birds, for the purpose of securing the wild
ones. The wild turkey is found to thrive better, and fatten sooner, on a
given quantity of food, than the tame ; and it is well known that the cross
between the two is a greatly improved breed as to flesh and capability of
taking fat. Some writers have greatly exaggerated the weight of the wild
turkey; and some have even asserted that they have met with individuals
of sixty pounds weight. M. Bonaparte states the average weight of the hen
to be from eight to nine pounds, and that of the cock from fifteen to twenty.
A knowledge of the natural habits of the bird is of the greatest importance
in guiding us as to its treatment in a state of domestication ; and we, accord- —
ingly, should avoid condemning to the confinement of close, and often filthy
hen-houses, a bird which, in a state of nature, always perches in the open
air. Open sheds and high perches are what they require; and their dislike
to the mode of housing I speak of may be recognized in the eagerness with
which they rush out the instant the door is opened in the morning. The
domestic turkey has been known to go wild and remain so for two or more
years; and there is no doubt that it would be possible to naturalize them
like the pheasant.

Domestication has, in the case of the Turkey, as in that of most reclaimed
animals, produced a diversity of color, which by cultivation, whether owing
to fancy or some supposed inherent excellence residing in the various tints,
has now furnished us with several so-called varieties or breeds, still however,
with one exception (the Norfolk), only differing in the prevailing hue of
their plumage: thus we have the black, the white, the copper color, the
brown, the bronze, and the dusky-grey. They are however, of course, all
the descendants of their great American original, of which but one really
exists, although F. Cuvier has described (1820) a second species found at
Honduras. There is a question whether this actually be a second and dis-
_tinct species, however, or merely a variety of the wild bird, owing its diver-
»sity of aspect to circumstances dependent on locality, and consequent change
of habit, combined with difference of climate and other important causes,
which we know, in the case of other animals, produce such remarkable
effects.

THE TURKEY. 61

“YY
yf
Yi

THE DOMESTIC TURKEY.

As to the relative value of the ordinary varieties, it would be almost
difficult to offer an opinion ; but those who suppose the white turkey to be
“the most robust and most easily fattened” are decidedly mistaken, both in
theory, as far as analogy may guide us, and in practice, where the certain
test of experience has shown to the contrary. The bronze and copper-
colored varieties are generally undersized, and are amongst the most difficult
of all to rear; but their flesh is certainly very delicate, and perhaps more so
than that of other kinds—a circumstance, however, that may partly result
from their far greater delicacy of constitution, and the consequent extra
trouble devoted to their management.

62 DOMESTIC FOWL.

The brown and ashy-grey are not particularly remarkable; but the black
are decidedly superior in every respect, not only as regards greater hardiness,
and a consequent greater facility of rearing, but as acquiring flesh more
readily, and that being of the very best and primest quality. Those of this
- color appear to be less far removed than the others from the original wild
stock. Fortunately, too, the black seems to be the favorite color of nature,
and black turkeys are produced far more abundantly than those of any other
hue. M. Parmentier was informed by a French lady, who had devoted
much of her attention to rural affairs, that she had in her yard ten black
turkey hens and a white cock, and yet, that not one of the chicks was white,
or even light-colored. ‘Turkeys will sometimes change their hue. Mow-
bray states that “ A turkey cock, which was black in the year 1821, became
afterwards perfectly white, this extraordinary change taking place so gradu-
ally, that in the middle of the moulting the bird was beautifully mottled, the
feathers being black and white alternately.”

With respect to the best mode of keeping turkeys, I have merely to repeat
what I have already remarked relative to a due attention to the habits of the
original wild breed in its native state. Let them have a large, roomy, open
shed, sufficiently protected, of course, from the weather, and, above all, from
moisture. Let the perches be high—and here, again, you will do well not
to omit the use of the hen ladder; for, although these birds can usually fly
well, still, when fat, they become too heavy for their wings, and are apt to
injure themselves in their descent from a lofty perch, especially when in
confinement: when at full liberty they can take better care of themselves.
During warm weather they may be permitted to select their own roosting-
places on the trees about a farm; but should be well watched, lest they
stray away; and this indulgence should on no account be granted them if
frost be anticipated, as their toes are tender and apt to become frost-bitten.
Indeed summer is the only time of the year when this out-roosting may,
with safety, be permitted.

The turkey is a profitable bird, for it can almost wholly provide for itself
about the roads and hedge-rows: snails, slugs, and worms are among the
number of its dainties, and the nearest stream serves to slake its thirst. To
the farmer, however, it is often a perfect nuisance, from its love of grain;
and should, therefore, be kept in the yard until all grain is too strong in the
root to present any temptations.

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

Mascall, in describing a turkey cock (such as the breeder should select)

THE TURKEY, 63

says, that he should bea “a bird large, stout, proud, and majestical ; for when
he walketh dejected, he is never good.” «

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

Mascall says, that the cock should not be “ passing a yere or two yeres
old: three yeres is the most, and too much.’

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

It has been stated by some, and yet as positively denied by others, that
one fecundation will render all the eggs of that laying fertile ; still, however,
were it my own case, I should prefer making “assurance doubly sure,” by
allowing one cock to every dozen or fourteen hens.

The approach of the laying season is easily known by the increased live-
liness and proud strut of the hen; and she likewise further expresses her
feelings by a peculiar self-satisfied cry, that soon becomes familiar to the
observer. This usually takes place in the month of March (nearly a month
earlier than with the wild bird). When the breeder perceives these symp-
toms, he should provide a nest, and put an egg, or a bit of chalk formed like
one, into it, to induce the hen to commence laying there. Partaking of the
retiring propensities of the wild hen (although she has not equal reason to
dread the destructive passions of the cock), the turkey is a secret layer, and
does her best to elude the vigilance of her keeper and steal away to some
secluded spot. The peculiar note of which I have spoken, betrays, however,
the fact; and whoever has the care of the fowl, should trace her to her re-
tirement, and bring her back to the nest prepared for her.

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

64 DOMESTIC FOWL.

the eggs are fewer in number, seldom exceeding from ten to thirteen; and
on this occasion extra care is requisite.

The sooner that one hen is turned away from her brood, and the brood
mixed up with that of another, hatched about the same time, the better
chance there is of rearing it, as the hen which is so turned away, will lay
again in a fortnight or three weeks, and thus hatch a second time before the
month of July isout. Even under these circumstances, the chance of rear-
ing the young ones is very uncertain, as they are hardly strong enough to
meet the cold nights in autumn, when they often become what is called club-
footed, and die. I rather recommend letting the hen lay as many eggs as she
will, and turning her off when she becomes broody. Hens thus treated will
Jay again in the month of August; so that, under all circumstances, they
may ie ealled profitable birds.

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

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

Many writers recommend a vast deal of quackery in the treatment of the
young chicks. Some go the length of ordering them wine, pepper, bathing
incold water! &c. Itisfar better to letthem alone. For a few hours after
hatching, the chicks require no food at all; and then, instead of cramming
them—a process in which you are likely to break the tender beak of the
little chick—chop up a few hard eggs with boiled nettles, parsley, and a little
bread or curd; make this into a paste, and present it to the birds in the palm
of your hand, or place it before them ona stone, taking care that the hen does

THE TURKEY. 65

not rob them. In supplying them with water, be careful to put it in such
very shallow vessels that they cannot wet themselves; for the least moisture
appears fatal to them. As the turkey chick does not seek its food immedi-
ately on leaving the egg, as the hen seems incapable of instructing her little
offspring how to do so, it is a practice with some to put a few common hen’s
eggs among the turkey’s (which must be done about nine or ten days after
sitting) , that these, coming out with the little turkeys, may, by force of ex-
ample, teach them to provide for themselves. *

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

At the age of about two months occurs the most critical period in the life
of a turkey, called “shooting the red ;”’ or the time when the head and neck
acquire the reddish color of the adult. This crisis once past, the birds may
be regarded as past danger, and exchange the name of chicks for that of
turkey poults. The only treatment necessary when the bird is shooting the
red is to furnish nutritive food, with the addition of a small pinch of Cayenne
pepper. Bruised hempseed is also found serviceable.

I know no birds better calculated to be profitable to the breeder, than tur-
keys. They will almost wholly provide themselves with food; and it is
only the young chicks that require nourishment at our hands; and how in-
expensive, also, is this nourishment! With care you may rear two broods
in a year, and have from eight to fifteen survivors in each. Take the aver-
age at ten, and, suppose you have three hens, you may bring up thirty chicks.
Your hens will cost you nothing for keep; and you must admit that your
profit is handsome. ‘This is, however, far below the mark. There is no-
thing to prevent an individual having more hens, rearing larger broods.

Cobbett, a shrewd and accurate observer, thus writes—‘“ As to the feeding
of them when young, many nice things are recommended—hard eggs,
chopped fine, with crumbs of bread, and a great many other things; but that
which I have seen used, and always with success, and for all sorts of young
poultry, is milk turned into curds. This is the food for young poultry of all
sorts. Some should be made fresh every day ; and if this be done, and the
turkeys be kept warm, not one out of a score will die. When they get to
be strong they may have meal and grain; but still, they always love the
curds. When they get their head feathers, they are hardy enough; and
what they then want is room to prowl about. Itis best to breed them un-
der a common hen, because she does not ramble like a hen turkey ; and it is
a very curious thing that the turkeys bred up by a hen of the common fowl,
do not themselves ramble much when they get old.

“The hen should be fed exceedingly well, too, while she is sitting, and

66 DOMESTIC FOWL.

after she has hatched; for no man ever saw healthy chickens with a poor
hen. This is a matter much too little thought of in the rearing of poultry ;
but it isa matter of the greatest consequence. Never let a poor hen sit;
feed the hen while she is sitting, and feed her most abundantly while she
has young ones, for then her labor is very great. She is making exertions
of some sort or other during the whole twenty-four hours; she has no rest;
is constantly doing something, in order to provide food or safety for her young
ones. As to fattening turkeys, the best way is never to let them be poor.
Cramming is a nasty thing, and quite unnecessary. Meal mixed with skim-
milk, given to them fresh, will make them fat in a short time, either in a
coop, in a house, or running about. Boiled carrots and Swedish turnips will
help, and it is a change of sweet food.”

As observed already, once the turkey chicks shoot the red (which takes
. place at or about eight weeks old), they may be considered out of danger;
hence, many persons consider it more profitable to buy lean young poults,
after they have got the red, and then fatten them for market, to breeding
them. If the mortality among the chicks were greater, and were not so
easily to be avoided by a very little care, this might be the preferable mode
of going about the matter; but as it is, there can be no doubt of the greater
advantage to be derived from rearing your own chicks.

In feeding the poults, after the second month, it will suffice to give them
such boiled common plants and herbs as are of a nutritive character—nettles,
wild succory, milfoil, turnip tops, cabbage sprouts, or the outside leaves of
greens well boiled down—with these, potato skins and an odd potato or two
itself may be given, and acorns, if they can be had without expense. The
meal of buckwheat, barley, beans, oats, according to whichever is most
plenty with you, will, when incorporated as I have described with potatoes,
fatten the poults with great rapidity. But, you may also use the meal of
Indian corn with the greatest advantage, though it requires treble the boiling
of oatmeal. If you desire to meet the market hastily, and with profit, you
will be compelled to resort to more expensive feeding than otherwise, but
you will be repaid by the result. When the poults are about five months
old, or earlier, if it be late in the season and cold weather seems at hand;
give them boiled potatoes mashed with meal, and then chopped small, as I
have described. Let this be given fresh, and the vessel in which they are
fed well washed daily, as otherwise it will speedily contract a sour smell
and become repulsive to the birds, for turkeys are both cleanly and nice in
their appetite. After having persevered in this feeding, morning and evening,
for about a month, during which time the exercise of the poults should be
greatly curtailed, and they should likewise be kept much of their time
(especially after meals) in the dark, they will be found fit for use, and, if of
a good kind, at least eighteen pounds weight.

As damp or cold is fatal to turkey poults, so is intense sunshine. Poults

THE TURKEY. 67

should not be suffered to stray too far; for, independently of the risk they
incur, in case of sudden shower, it must be remembered that they are as yet
incapable of encountering any great fatigue, and that their condition will be
anything but benefited thereby. Mr. Dixon recommends a mode of diet
that I have never seen tried :—“ No food makes their flesh whiter and more
delicate than kitchen stuff, or the dregs of melted tallow, more or less of
which must be boiled according to the number that is to be fed; and being
diluted in a boiling kettle, plants (and especially nettles chopped up) and pot-
herbs are mixed with it. The whole being well boiled, barley-meal or corn
is added to form a kind of paste, which may be given twice a day at least—
in the morning and at one o’clock—when it is wished to render them fat.
But as the dregs of melted tallow are not everywhere to be procured, the
dregs or refuse of the oil of nuts, linseed, or sweet almonds, may be substi-
tuted, the greatest care being taken not to fatten them wholly with such
oily substances, for their flesh would partake of the flavor and be injured.”

From what we know of the value of oil-cake in the fattening of our cat-
tle, I have no doubt of its efficacy in fattening turkeys, but it certainly ren-
ders the flesh rank and oily. In reckoning the advantages with the expense
attendant on the rearing of these birds, until you want to fatten them for
sale or your own consumption, you need be at no pains relative to their food,
as they are quite able to provide for themselves, being in this respect su-
perior to any other of our domestic fowl. In thus readily providing for
themselves, they are also greatly assisted by the easy character of their ap-
petite—grass, herbs, corn, berries, fruit, insects, and reptiles ; in short, hardly
anything coming amiss to them.

Audubon says, that in their ‘native forests “they cannot be said to con-
fine themselves to any particular kind of food, although they seem to prefer
the peccan nut and winter grape to any other; and where these foods
abound, are found in the greatest numbers. They eat grass and herbs of
various kinds—corn, berries, and fruits of all descriptions. I have even
found beetles, tadpoles, and small lizards in their crops.’””— Ornith. Biog. 1. il.
A favorite repast of this bird in its native forests is said also to be the seed
of a kind of nettle, and at another season a small red acorn, on which latter
food they soon become so fat that they cannot fly, and are easily run down
by dogs. .

They are dull and stupid at getting the corn out of the ear, unless very
ripe, and will walk through a field of peas or beans without opening a
single shell, even if they are ripe.

There are. many sorts of food which, though nutritious and highly salu-
tary as concerns other fowl, are little short of downright poison to turkeys.
Amongst others, I may enumerate vetches or tares, marrowfat peas, and
most sorts of pulse.

The weight of turkeys has been much exaggerated by careless, ignorant,

68 DOMESTIC FOWL.

or, perhaps, credulous writers; and 60 lbs. is, by some, mentioned as a
common weight. On the contrary, 20 lbs. is a fair weight for any fat year-
ling bird (and a very great weight for a bird of six months old); 30 lbs. is
a fine turkey of any age; and few everexceed 40 lbs. The greatest weight
that these have been known to attain, recorded by such authority as we can
rely upon, is 56 lbs. I have never seen a turkey of 60 lbs. weight: nor do
I know any one that has. The hen takes fat more readily than the cock,
and is, in proportion to her size, a tenderer and better dish.

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

The Guinea fowl is slightly
Jarger than the ordinary barn-
door fowl, but is inferior in size
to the larger foreign breeds, as
the Malay and Spanish ; in both
aspect and character it appears
to occupy a position between
the pheasant and the turkey.
Although Jong familiarized, the
Guinea fowl has never been
fully domesticated, still retain-
ing much of the restlessness and
shyness of its primitive feral
habits. It is very courageous,
and will not only frequently at-

THE GUINEA FOWL. tack the turkey, but even prove
victorious in the encounter.

The cock and hen are so nearly alike, that it is not easy to distinguish
them ; there is sometimes a difference of hue in certain parts ; but this dif-
ference only occurs occasionally, and indeed, it is on gait, voice, and de-
meanor, that we must chiefly depend. It must be remarked that they pair ;
therefore a second hen will be neglected and useless except for eggs.

As a source of profit I cannot recommend these fowl: the eggs are very
small, and the flesh not being likely to please every palate. Still, however,
as the Guinea fowl require but little trouble or attention, and their eggs,
though of small size, are well flavored and numerous, they are generally
kept wherever there is accommodation for them. The chief objection to
them is their ery, or scream; and even this, again, has its advantages, in-
variably predicting a change of weather: they can hardly, however, be
kept with other poultry, on account of their prgnacity.

PEA FOWL. 69

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

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

The chicks, while young, require careful management, and must be con-
stantly fed; in a short time they become perfectly hardy. At nine months
they are fit for the table.

PEA-FOWL.

ANNUITY
Vachs ni

Seiate
MU

A Peacock in full feather, parading on a green lawn, or from the extremity
of a terrace-wall, displaying the full length of his gorgeous tail, is one of
the most beautiful of living additions to garden landscape. But of fruit he
will prove a devourer, not to be guarded against, and both he and his mate
are not unfrequently murderous assassins of the young of other fowl. The

70 DOMESTIC FOWL.

cock does not attain the full splendor of his plumage until he is three years
old, and the hen does not lay until the same age. She lays from five to
seven eggs, and sits twenty-nine days. If the first batch of eggs be taken
away, she will lay a second, so that by having a hen turkey foster nur e
you may manage to have two broods in one summer. ‘The peahen generally
chooses a very retired spot, quite out of the way of the peacock, who is
often a cruel unnatural father. The young must be hatched like Guinea
fowl and young turkeys: unless amply and regularly fed they are apt to
wander. When fat and hung long enough, they make a delicious and splen-
did roast. They should be larded with slices of fat bacon, the head and
neck with the feathers on, carefully wrapped in paper, and tucked under the
wing away from the fire, and when ready set up in purple glory, to match
the tail adorned with feathers, neatly stuck in at the last moment. If
you wish pea-fowl to agree with other poultry, they must be reared with
them.

CHAPTER IX.

WEB-FOOTED BIRDS.
(ANATID#).

A ramity of web-footed birds whose habits are, generally speaking,
aquatic, though some of them are more so than others. This family of the
Palmipedes of Cuvier have a large and broad bill, the edges of which are
beset with /amine placed transversely. They are divided into Swans,
Geese, and Ducks. The limits of each, however, are not very well defined.

THE SWAN.

Swans (Cygnus) are found on the rivers and small pools of fresh water,
rather than on the sea or the larger lakes, and, when they do appear on
these, they are always found near the shores, and never on the expanse of
the broad waters. The chief reason of this is, that they are vegetable
feeders, and although their long necks enable them to reach the bottom at
considerable depths, they never dive, and they rarely feed upon the land, or
in any other mode than by floating on the surface of the water. They are
among the most ornamental of all the water birds, on account of their great
size, the gracefulness of their forms and motions, and the snowy whiteness
of the plumage of those species with which we are most familiar. Swans
have, from the remotest antiquity, attracted the attention of poets and other
describers, and the ancient fable of their acquiring a musical song when
they are dying, instead of the husky voice which they have when alive, is
still repeated, though wholly destitute of foundation.

WEB-FOOTED BIRDS. 71

In come of the species, the swans approach the geese in many of their
characters, while the typical ones differ considerably. |

The Mute or Tame Swan (Cygnus olor) is “ the Swan,” by way of emi-
nence. The bill of the mute swan is of a red or salmon color, with the
margins and the basal cere, which swells into a tubercle of considerable
size, black ; the whcle plumage of the mature bird, when on the water in
a pure atmosphere, is beautifully white; and few of the living productions
of nature are more beautiful than swans, especially when they are upon
smal] expanses of clear water. Though a majestic creature in its motion
upon the water, the appearance of the swan harmonizes best with that
which is clear and tranquil, and grasses and green meadows add greatly to
the effect.

In a state of nature this species is migratory, where the seasons run into
extremes; when wild they are compelled to move southward when the
weather is severe; but where the waters are open they continue on the
same grounds for the whole year round, and where they are placed upon
ornamental waters in pleasure-grounds, or even in the close vicinity of cities,
they show no very strong disposition to shift to more sequestered haunts, at
any season of the year. In places that are much frequented they soon be-
come very familiar; indeed they are far from being timid birds under any
circumstances. They appear to be quite confident in the power which na-
ture has given them; and, as they have little to fear from enemies, they are
not much given to be pugnacious, at least in ordinary times of the year.
When, however, they have nests, they not only defend them with great
bravery, but attack in the most resolute manner, any animal that approaches,
not excepting man himself. The female is a close sitter during her incuba-
tion, which is forty days; and while the female sits, the male is very
assiduous in watching for the safety of the family. He is ready to resist,
and by the most vigorous means to repel, every intruder, not excepting his
own species, who cannot come within a short distance of the nest without
being attacked. Severe contests often take place between the males upon
these occasions, more especially if, as is sometimes the case, there is an odd
or unpaired male upon the same water. This odd one is not the assailant ;
for, as he is not in the guardianship of a female and nest, he does not appear
to have the same excitement as those which have this trust committed to
them; but if he is attacked, he is bold enough in self-defense ; and it has
been stated that if he should succeed in killing or beating off the legitimate
possessor of the ground, even after the incubation is considerably advanced,
he takes the place and discharges the duties of watchman and _ protector,
With the same vigilant assiduity as the one which he has vanquished.

The Swan forms one of the finest ornaments of a sufficiently extensive
sheet of water, and a pair will keep down weeds much more cheaply and
effectually than any mechanical appliance. An island will be found the best

72 DOMESTIC FOWL.

DOMESTIC SWAN.

breeding place. They require feeding during winter, at least; but, it is
better to feed them constantly. . A fat young cygnet affords a delicious dish.
Swans, as well as all kinds of wild or semi-wild water fowl, must be pin-
ioned, or they will be apt to depart without leave at the improving period
of the year. To effect this operation, find the joint of the bastard wing,
which will include about five flight feathers, introduce a sharp knife between
the joints, cut steadily and boldly: no injury will ensue. The Swan begins
to lay at three years old.

The nest of the Swan IN a pDomEsSTIC STATE is large and wide; the eggs
are of a white color, and vary from six to eight in number. The cygnets
are grey, and do not acquire their full plumage till the second year, and till
then they usually keep in company with each other, which they also do
with the old birds, until the time of pairing again comes on. The cygnets,
while they are in their grey plumage, have very little of the majestic appear-
ance of the adult swans. As articles of food, they are, however, the only
ones that are held in much estimation, and there is probably more of the
want of rarity than that of nature in them. ‘Taken from the water in their
natural condition, they are comparatively of little value; but, when they
are artificially fattened, they fetch a high price in the market. When tame,
swans are kept with a view to profit as well as ornament; their down and
the quills of their wings are pulled twice in the year. This is a very cruel

WEB-FOOTED BIRDS. 43

operation ; but then, the feathers pulled from the live bird are better than if
they were taken from it when dead; and, if the operation is performed near
the time of the moult, and the birds are well fed, it is not so hurtful to them
as might at first be supposed.

The Black Swan (C. niger,) which is a native of Australia, but has been
domesticated. It is much more of a tyrant on the waters than the White
Swan, and will allow no other swimming bird to live in its vicinity. The
whole plumage is black, with the exception of the first six quills, which are
white ; the bill, and a naked space round the eye, are red; the length is
about four feet and a half, and the wings rather shorter in proportion than
the White Swan, but they are broad and strong. The plan and structure of
the nest are about the same as those of the White Swan, and there does not
appear to be much difference either in the food or the. general habits. The
male is particularly watchful of the female when sitting, and of both female
and brood when they are on the water ; he not only drives off all other birds,
but if any animal, or even a Luman being approaches, he lands and marches
forth to give him battle at a distance from the family; his wings are raised
ready for the stroke, his feathers ruffled, and he puts on altogether rather a
formidable appearance. The young are produced about the same season as
those of the White Swan, and the number in a brood appear also to be the
same. They are of a blackish ashen grey, which continues the whole of
the first year. As a curiosity the Black Swan is very well, the more espe-
cially that it was for such a length of time implicitly looked upon as the
‘mpossible bird that was nowhere to be met with; but it has none of the
peauty and grace of the White Swan, which must continue to be the favor-
ite as an ornamental bird. '

THE GOOSE (ANSER).

Geese are very numerous, as well in species as in varieties. They are
more abundant in the polar countries than in the southern regions; and, with
few exceptions, are completely web-footed, and can.swim. Swimming is
not, however, their proper and peculiar, or, in general, even their chief
motion. Ifthe structure of a goose, and the way in which the legs support
the body, are compared with those of a duck, we shall perceive a very re-
markable difference in the purposes for which they are best adapted. The
- bodies of ducks are “ boat-built,” and evidently formed for getting through
the water rapidly at a small expense of effort ; their legs are placed far
backward, so as to strike against the water which follows in their wake ;
while the Goose is properly a walker, although the power of swimming is
added, and in some of the species the two powers are nearly equal, while
there may be some in which the swimming predominates.

Geese are also much more exclusively vegetable feeders than the rest of

4

74 DOMESTIC FOWL.

the Anatide ; at least, with the exception of the swans, which are also much
more aquatic in their feeding than the geese, for which habit they are well
adapted by the greater length of their necks. Geese never dive, nor do they,
in many instances, feed below the surface of the water, though they often
feed, while swimming, on the seeds and succulent leaves of floating aquatic
plants.

The generic characters are: the bill shorter than the head, higher than
wide at the base, diminishing towards the tip, and thus having a slightly
conical form. The teeth, in the margins and toward the tip of the bill, are
conical, and the point of the upper mandible is generally furnished with a
nail of harder consistence than the rest, and sometimes differently colored.
They are, generally speaking, polygamous; but there is no great external
difference between the sexes. The old males are, indeed, rather larger than
the females; but, before they reach maturity the two sexes are very much
alike both in size and color.

The natural habitats of the geese are damp meadows, and tufted marshes
which abound with plants, a species of pasture which naturally points out
why geese in a state of nature should be very migratory birds.

The goose is a bird of no mean consequence in history. The Roman
geese gave warning of the approach of the foe, and saved the Capitol ; and it
is from this circumstance, according to some, that this bird has since been a
favorite Christmas dish. On account of this valuable service rendered by
the goose to the Roman state, it had the honor of being eaten with great
pomp at important public festivals; amongst which were the Julian games.
The Romans introduced the goose into Britain; Yule, the Scotch term for
Christmas, is derived from Julius, and hence the goose is a Christmas dish.
1 confess I think this a little far-fetched, and suspect the true reason to be,
that at that period of the year the goose is in the best condition, and fittest
for the table.

Tue common Witxp, or Grey-Lac Goose (A. palustris).—This is gene-
rally understood to be the parent stock of all the domest'c species of Europe.

The Gray-lag is about thirty-five inches in length, the female being some-
what smaller. Its beak is of a pale flesh color, with the nail, or horny tip,
white; the iris is brown; the head and neck of an ashy gray; the inner
part of the wings pale leaden gray ; belly and under surface of neck white ;
legs of a very pale flesh color. The chief characteristics of the Grey-lag
are the light ashy-blue color of the outer portion of the wing, and the con-
spicuous white extremity of the beak. The Gray-lag wild goose is now
rarely to be met with.

Tue WuHITE-FRONTED Goose.—The length is about two feet four inches,
the extent of the wings about four feet and a half, and the weight about five
pounds. The bill is thick at the base, of a yellowish red color, with the
nail white. A white patch is extended over the forehead from the base of

WEB-FOOTED BIRDS. 75

the bill and corners of the mouth. The rest of the head, neck, and the
upper parts of the plumage in some specimens are dark brown, and each
feather is margined more or less with that color; the primary and secondary
quill feathers are of the same, but much darker, and the wing-coverts are
tinged with ash. The breast and belly are dirty white, barred with irregu-
lar patches of very dark brown, and tipped with lighter shades of the
same color. The tail is horny ash-colored brown, and surrounded with white
at the base ; the legs yellow-

Of these four varieties, the Gray-lag and the White-fronted are obviously
the originals of our domestic geese. The Jegs of many of our domestic
geese are orange-colored, like those of the White-fronted. The legs of the
wild Gray-lag goose are of a pale flesh color.

Tue Canapa or AmERIcAN witp Goosr.—In the slenderness of its
make, and the form of its neck, this bird somewhat approaches the swan.
The black and wing coverts are dull brown, each feather having a whitish
tip; side pale ashy brown;
upper part of head and neck
black, with a broad patch of
white spreading from the
throat over the lower part of
cheeks on each side ; the bill
is black; legs and feet gray-
ish black. This bird is easily -
naturalized amongst us, and
affords good flesh for the ta-
ble; in captivity it readily
pairs with the common gray
goose, and the young are su-
perior to either parent in point

=
. . . . ox WG

of size. The principal objec- MOE

tion to the breeding of the

Canada goose as a member of CANADA OR AMERICAN WILD GOOSE.

our poultry establishment, is
its not being prolific, and hence not affording promise of being profitable.

DOMESTIC GEESE, AND THEIR MANAGEMENT.

Amongst the varieties of our common domestic goose we must first describe
one which, though of comparatively recent introduction, and as yet not gen-
erally to be met with as an ordinary inhabitant of farm-yards, bids fair,
from its unusual size, and capacity of carrying flesh, shortly to supersede every
other in the estimation of the fancier or breeder. This is

THE TOULOUSE GOOSE.
This bird was originally imported from the Mediterranean, and is known

76° DOMESTIC FOWL.

indiscriminately by the names of Mediterranean, Pyrenean, or that of Tou-
louse. This bird is chiefly remarkable for its vast size—a property in which
it casts every other known breed far into the shade; it is indeed, the mam-
motu of geese, and it is to be regarded as a most valuable addition to our
stock. The prevailing color of the Toulouse goose is a slaty blue, marked
with brown bars, and occasionally relieved with black; the head, neck, as
far as the beginning of the breast, and the back of the neck, as far as the
shoulders, of a dark brown; the breast is slaty blue; the belly is gray, as
also the under surface of the tail; the bill is orange red, and the feet are
flesh color. There can be little doubt of this valuable bird being the un-
mixed and immediate descendant of the Gray-lag, and it was, indeed, at
once pronounced to be such by the Royal Zoological Society of London, at
their poultry exhibition of June, 1845.

In habit the Toulouse goose resembles his congeners, but appears to possess
a milder and more easy disposition, which, greatly conduces to the chance of
his early fattening, and that, also, at little cost. Of his other peculiarities,
the curl of plumage on the neck comes closer to the head than in the com-
mon geese, and the abdominal pouch, which, in other varieties is attendant
only upon age, exists in these birds from the shell; the flesh of the Toulouse
goose is tender and well flavored. Asa cross with our common domestic
goose, I am certain they will be found most valuable, and we may thus ex-
pect eventually to arrive at a degree of perfection not hitherto anticipated.
Mr. Dixon considers this to be no species or variety, but merely a well
grown specimen of the common goose, raised in warm weather, and amply
fed, and he is probably correct ; as I have reason to believe that we dimin-
rE the size of our geese, and other poultry, by killing them off before their
maturity.

Several other species of southern geese are mentioned as being found on
the Falkland Islands, on Terra del Fuego, and some other places of the
southern lands; there have also been others brought from South America ;
but all these are too little known, we are too little acquainted with the mi-
gration of birds in the southern hemisphere, and those migrations are in
themselves on so small a scale compared with the migrations in the north,
that all that could be said about those birds would be little else than a de-
scription of colors. There are, however, some other species which require
a brief notice, because they deviate in some respects from the typical cher-
acters of the genus.

These species which deviate from the proper character of the geese in
many points, but which still essentially retain that character in others, may
be divided into two sections: First, those which form a sort of intermediate
link between the geese and the swans; and secondly, those which Yorm a
similar link between the geese and the wading birds, more especially the
Crane family, or perhaps the Herons. We shall take them in the order now

WEB-FOOTED BIRDS. 7?

stated, without being very particular as to the correctness of the names, be-
cause, though we are not quite satisfied with the existing ones, we do not
feel ourselves called upon to contrive new ones, as our object is not to make
systems but to give useful information.

Tue CutnesE Goose (A.
Cygnoides). This species
is not called cygnoides, or
swan-like, from any actual
resemblance that it has toa
swan in any other respect
than in color; and that is
not constant, for though it is > ,
sometimes entirely white, it — |
is subject to great variety of
shade. Though specimens
have been brought from |
China, it is perhaps not very fi, \
correctly styled the Chinese i
goose, inasmuch as it is ‘ \
found in many other parts ia
of the south-eastern world,’
from China to the Cape of
Good Hope, and it is said, THE CHINESE GOOSE.
from New Zealand, though
it does not appear to be met with in New Holland.

In addition to the Chinese Goose, already described, there are three sub-
varieties, each presenting striking points of diftieense: and yet being suffi-
ciently alike to justify me in classing them together. These are—

1. Tur Hone Kone.—This bird has a large horny knob on the bill and
forehead ; its prevailing color is gray; with a longitudinal stripe of a deep
brown running above the back of the neck. The legs are of a red color,
whence it is sometimes distinguished as the “ Red-legged China goose.”
This is the same long known amongst us under the erroneous name of the
“ Poland goose.” .

2. Tue Buack-LEGGeD Cuinese Goosr. Also knobbed, and usually
with a white edging round the knob, somewhat similar to that of the wild
breed called the “ White-fronted goose.”

3. Tue Wuite Curnese Goose. A very handsome bird, knobbed as
the rest, of a snow-white color, and with legs of a bright orange red.

These geese are inferior in size to the Toulouse, but nevertheless very fine
birds, and worthy the attention of the breeder. The white variety, espe-
cially, with red legs, is very beautiful, and would form an appropriate orna-
ment on a piece of water. The flesh’ of the Chinese goose is also good;
they feed well, fatten easily, and are very prolific.

78 DOMESTIC FOWL.

Nt _ Of our ordinary and well
MK known domestic geese there
eA \\ exist but two sorts, whose only

. distinction seems to rest in their
a \ \ relative size, they being divided

<) ; aN | \ into the large and small; and
[’ Vy) TS, aN by some, according to their
ip = => color, into the white and the
Uf i is gray. These divisions are, toa

: )j, certain extent, arbitrary ; as out

2 ie, Of one brood you will generally
ss = SI iff” find the several varieties, both
as to size and color, that you
seek. I may, however, inform

an : AE the reader that the best sorts of
LAs geese are those which vary

least in color. Those approach-

THE COMMON DOMESTIC GOOSE. ing most nearly to the primitive

stock, are the birds which every
best judge will prefer breeding from. Gray is the best color as coming
nearest to the original Gray-lag; white is not quite so good; but avoid
mixed colors; they will not prove so prolific, and the young will be more
difficult to feed up to the required standard.

I have heard it recommended to try the experiment of crossing with the
original wild stock. This would, no doubt, be a most excellent plan. The
Gray-lag would be the mark ; but it is now scarce. This was doubtless the
plan resorted to by the Spaniards, whom we have to thank for our recent
invaluable acquisition of the Toulouse variety. All we have to do now is
to avail ourselves, as far as possible, of the superb cross thus brought within
our reach; and we may, ere long, bring up our common breed of gray geese
to equal that of the continent.

As to breeding geese. These birds, as has been ascertained by M. St.
Genis, will pair like pigeons; and even if the number of ganders exceed
that of the geese, no noise or riot takes place, mutual choice being evidently
the ruling principle. Amongst other experiments tried by M. St. Genis,
he left, besides the patriarch of the flock, two of the young ganders, unpro-
vided with mates, but still those couples that had paired kept constantly to-
gether, and the three single ganders never attempted to approach any of the
females during the temporary absence of their lords. M. St. Genis also re-
marked, in the course of his observations, that the gander is more frequently
white than the goose.

Some writers recommend a gander to be mated with from four to six
geese. As I have already remarked, when treating of poultry, this must en-

WEB-FOOTED. BIRDS. 79

tirely depend on the object the breeder may have in view. If he desire eggs,
and eggs alone, one gander is plenty for six or even eight geese. He may,
indeed, abandon the unnecessary trouble of keeping a gander at all. It,
‘however, so happens, that keeping geese for the produce of their eggs alone,
is anything but profitable ; and hence these must be rendered duly fertile ,
and, to effect this, one gander to an almost indefinite number of geese will
not answer. For the purpose of hatching, a gander should be mated with,
at most, four geese. Let him be, if of the ordinary kinds, amongst which
color varies, of a pure white or ash-gray color; but not at all of two colors.
Let his size be large, his gait active, his eye lively and clear, his voice ever
ready and hoarse, and his demeanor full of boldness and impudence. Select
the goose for her weight of body, steadiness of deportment, and breadth of
foot—a quality that, however unfeminine it appear, happens, in the instance
of geese, to indicate the presence of such other excellence as we require.

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

The goose will, when left to the unassisted promptings of nature, begin
to lay about the latter end of February, or the beginning of March. The
commencement of the laying may be readily foreseen by marking such geese
as run about carrying straws in their mouth. This is for the purpose of
forming their nest, and these individuals are about to Jay. They should,
then, of course, be watched, lest they drop their eggs abroad. Once a goose
is shut up, and compelled to lay her first egg of that laying in any particular
nest, you need be at no further trouble about her; for she will continue to
lay in that spot, and will not stray on any account elsewhere.

We can always detect the inclination of the goose to set or hatch. This
is known by the bird keeping in the nest after the laying of each egg longer
than usual. The hatching nest should be formed of straw, with a little hay
as a lining; and so formed that the goose will not fling the eggs over the
side when in the act of turning them. You need not banish the gander ;
on the contrary, let him remain as near the nest as he chooses: he will do
no mischief, but will act tae part of a most vigilant guardian. About fifteen
eggs will be found as many as a good-sized goose can properly cover.
Do not meddle with the eggs during the incubation, and do not meddle
with the goose; but, as she is somewhat heavier than the hen, you
may leave her food and drink rather nearer to her than is necessary

80 DOMESTIC FOWL.

with common poultry, as, if she chanced to absent herself from the eggs
sufficiently long to permit them to cool, she might become disheartened, and
desert her task altogether. It is, however, unnecessary to put either vinegar
or pepper in her food or water, as recommended by some, or, in short, to
meddle with her at all.

The goose will sit on her eggs for nearly two months; but the necessary
period of incubation being but one, the early hatched goslings must be re-
moved lest the more tardy might be deserted. About the twenty-ninth day
the goslings begin to chip the shell; and if their own powers prove inade-
quate to their liberation, aid may be rendered them, and that, also, with
much less risk than in the case of other young birds, the shell and its mem-
branes being very hard and strong, and the young themselves also hardy,
and capable early of enduring hardship. The best plan is to have the eggs
set, of as nearly as possible equal freshness, that they may be hatched at
the one time.

On first being hatched, turn the goslings out into a sunny waik, if the
weather ~will permit of such procedure; but do not try to make them feed
for, at least, twelve hours after leaving the shell. Their food may then be
bread soaked in milk, porridge, curds, boiled greens, or even bran, mixed
with boiled potatoes, taking care not to give the food in too hota state,
while you equally avoid giving it cold. Avoid rain or cold breezes; and
see, therefore, that the walk into which you turn the young goslings be
sheltered from both wind and weather. The goslings should also be kept
from water for at leasta couple of days after hatching. If suffered too early
to have free access to water, they are very liable to take cramp—a disease
which generally produces permanent lameness and deformity, and but too
frequently proves fatal.

Geese should have an enclosed court or yard, with houses in which they
may be shut when occasion requires. It is better, however, to confine them
as little as possible; and, by suffering them to stroll about, and forage for
themselves, the expense of rearing them will fall comparatively lightly on
you, so that you will not be conscious of any outlay. Geese require water,
and cannot be advantageously kept when they cannot have access to it;
still, however, I have known them thrive where they had no access to any
pond or river, but had only a small artificial pool, constructed by their
owners, in which to bathe themselves. When geese are at all within reach
of water, they will, when suffered to roam at liberty, usually go in search
of, and discover it, and will, afterwards, daily resort thither. Though the
birds are thus fond of water, all damp about their sleeping places must be
scrupulously guarded against. Grass is as necessary to the well-being of
geese as water; and the rankest, coarsest grasses, such as are rejected by
cattle, constitute the goose’s delicacy. Such grasses as they prefer, will be
found on damp, swampy lands, of which, perhaps, no more profitable use

WEB-FOOTED BIRDS. 81

could be made. The stubble-field is, in its season, an excellent walk for
geese ; for they there not only find the young grass and other herbage
springing up amongst the stubbles, but likewise pick up much corn that
would otherwise be lost. When the stubble-field is not to be had, there is
usually something in the kitchen-garden that would be wasted if the geese
were not turned in; and, observe, that this is the only season when these
birds can be suffered to enter a garden; for they are very destructive both
to farm and garden crops, and even to young trees. Geese do not answer to
be wholly fed on such green food as they can provide for themselves; but if
they get a few boiled potatoes occasionally, bruised up with a little bran,
and not given too warm, they will be raised for the market at scarcely any
cost, and will, consequently, be found very profitable tothe farmer. Market ~
gardeners should never be without geese, which would consume all their
refuse, and bring money into their pockets, in return for their consumption
of what would otherwise be wasted.

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

When domesticated, highly fed, and left perfectly at ease, geese grow to
a much larger size than they evér attain in a state of nature. Various arts,
and often very cruel ones, have been, and are still, resorted to for the pur-
pose of fattening them for the table, and especially for enlarging their livers,
which, when thus unnaturally enlarged, and consequently diseased, are much
prized by a peculiar class of epicures, although it is impossible that any part
of animals which are treated in this manner can be wholesome. One mode
of managing them is, to nail the webs of their feet toa board on the floor
near a strong fire, to sew up the vent, and forcibly to cram them with rich
food, until they are at the point of death by suffocation: by this means the
liver grows to an enormous size, and the goose itself increases in weight to
twenty pounds and upwards. The fat of geese principally accumulates
externally ; and, generally speaking, it is difficult of digestion, and therefore
unwholesome. As an important department of the poultry establishment,
the goose, we need hardly observe, is cultivated in almost every civilized
quarter of the world, and, when under proper management, forms a profita-
ble article of the farmer’s produce, its quills, down, flesh, and even dung,
being all turned to account.

4*

82 DOMESTIC FOWL.

Michaelmas, or stubble geese, should immediately after harvest be turned
out on the wheat fields, where they pick up flesh very fast ; but, when taken
up to be fattened, they should be fed with ground malt mixed with water,
or boiled barley and water ; and, thus treated, they grow fatter than would
at first be imagined, and acquire a delicate flavor. The old breeders may
be plucked thrice a year, and at an interval of seven weeks, without incon-
venience; but, young ones, before they are subjected to this operation,
should have attained to the age of thirteen or fourteen weeks, otherwise
they will pine and lose their good qualities. It is scarcely necessary to add,
that the particular nature of the food, and the care that is talsen of the birds,
materially contribute to the value of the feathers and the down. In those
neighborhoods where there is a good supply of water, they are not so sub-
ject as elsewhere to the annoyance of vermin; and they furnish feathers of
a superior quality. In regard to down, there is a certain stage of maturity,
which may be easily discovered, as it is then easily detached ; whereas, if
removed too soon, it will not keep, and is liable to be attacked by insects
and their larve. Again, the feathers ought to be plucked, at the latest, be-
fore they are quite cold, else they will contract a bad smell, and get matted.
Under proper management, and when unmolested by plucking, &c., the
tame goose will live toa great age—even, it is alleged, to fourscore years,
or perhaps a century.

M. Parmentier describes the French process of fattening. This consists
in plucking the feathers from the belly, giving them abundance to eat and
drink, cooping them up closely, and keeping them clean and quiet. The
month of November is the best time to fatten geese. If the process be de-
layed longer, the pairing season approaches, which will prevent the birds
being brought into condition.

In Poland, geese are, with this view, put into an earthen pot without a
bottom, and of such a size as not to allow the bird to move; they are then
fed ona paste made of ground barley, maize, buckwheat, boiled potatoes, and
milk; the pot is so placed that no excrement remains in it: and the birds
get very fat in about a fortnight. Even these modes appear to me cruel and
unnecessary ; and geese may be made fat enough for any purpose (and, in-
deed, too much so for the taste of most persons) by keeping them in coops
in a dark place, and laying before them as much nutritious food as they can
eat. This is certainly done by our continental neighbors ; but then, as soon
as the bird’s appetite begins to flag (which is usually in about three weeks) ,
they are forcibly crammed by means of a tin funnel, until, in about a month,
the poor birds become enormously and unhealthily fat. They must then be
killed, or they would die of repletion. By this process a disease of the
liver is induced, in consequence of which that organ attains an unnatural
size, and is regarded as a bonne bouche by the gourmand. Ordinary geese

WEB-FOOTED BIRDS. 83

may readily be fattened, without cramming, to fourteen or fifteen pounds ;
cramming will bring up their weight to eighteen or twenty; but the excess
consists of rank fat, and the flesh is deteriorated in quality, becoming actually
unwholesome. The Toulouse geese readily fatten, without any cramming,
up to twenty-five or even occasionally thirty pounds weight.

In some countries, the barbarous custom of plucking live geese for the
sake of their feathers is resorted to. I am sorry to have to say that this
cruel practice still obtains extensively. Of its barbarity, I presume I need
say nothing; but I may observe, that geese so treated usually become un-
healthy; many of them die; and even of such as survive, the flesh is
rendered tough and unwholesome. If it*be ever true, as is asserted, that the
quills cast in the natural process of moulting are of inferior quality, why not
clip them away close to the skin before that operation of nature begins ?
Then the geese will only require warmth and housing if the weather be not
mild, and you will have the feathers and the geese both unimpaired in qua-
lity, and your consciences unburdened by any reminiscence of inhumanity
on your part.

THE DUCK (ANAs).

THE WILD DUCK.

Witp Ducxs.—Ducks properly so called admit of a natural division into
three groups, two of which have distinctive characters, while the third,
which is intermediate, partakes somewhat of the character of both. This
distinction is at once structural and strongly indicative of the habits of the
bird, the one consisting of species which have the toes webbed together,

84 DOMESTIC FOWL.

the other of those which have the back toe loose or separate from the others.
The third group alluded to, partakes more or less of the characters of each ;
in common language, however, the General Character Duck founded upon
the Mallard or Common Wild Duck, may be considered as typical of the
whole three. The older naturalists divided these into Sta Ducks, being
more perfectly web-footed, feeding principally in salt water, diving much in
feeding, having a broad bill bending upwards; and Ponp Ducks, haunting
ponds and pools, having a straight and narrow bill, a very little hind toe,
separated.

The whole tribe of Ducks, whether aquatic or more landward in their
habits, find their food more by the sense of touch than by sight, and the bill
is a very beautifully organized instrument for that purpose. It is covered
by a sentient membrane ; and the edges, which come in contact with foreign
substances, are covered with papille, and abundantly furnished with nerves,
so that when a duck dabbles in the water, the feeling in the bill enables it
to distinguish eatable substances from the sludge and pebbles with which
they are mixed.

The Duck in a domesticated state is an interesting and valuable bird, and
an important object in rural economy. They are. more intelligent than
most races of ornamental poultry, and from their habit of feeding they are
much less destructive, if they do not materially assist the efforts of the
husbandman. When kept in a proper situation, having due access to pure
water, and are fed with proper food, they are also very profitable animals ;
and though the flavor of their flesh is peculiar, and the fat, especially of the
aquatic species, is oily and indigestible, yet they are far from unwholesome.
If they have access to running streams, or even a pond of clean water, it is
to be preferred, though even the ponds usually attached to farms answer
very well for ducks. Where ornamental pieces of water exist in parks or
pleasure-grounds attached to a gentleman’s residence, ducks may be intro-
duced with very pleasing effect, and this not only with the domesticated
varieties, but even with those species which are in their natural habits the
rnost aquatic. Even the Migratory Duck may be attracted permanently on
ornamental waters and tamed. In the wild state little is known of the
duck: the habits of the whole race in the breeding season are retired and
silent, and as they breed in places not easily accessible to man, it may be
doubted if the accounts of naturalists are to be relied upon. The males are
peculiarly retiring and silent after the pairing season, and the female does
not come abroad till she can launch her ducklings on the water.

THE DOMESTIC DUCK.

The duck should always find a place in the poultry-yard, provided that
it can have access to water ; without water it is useless endeavoring to keep
these fowl; but even a very small supply will suffice. I myself have kept
them with success, and fattened the ordinary duck to the weight of eight

~

WEB-FOOTED BIRDS, 85

pounds, with no further supply of water than what was afforded by a large
tub sunk in the ground, as I have already described when treating of poultry-
yards. It must be remembered, that the flesh of these birds will be found
to partake, to a great extent, of the flavor of the food on which they have
been fattened; and as they are naturally very foul feeders, care should be
taken for at least a week or so before killing, to confine them to select food.
Boiled potatoes are very good feeding, and are still better if a little grain be
mixed through them ; Indian meal will be found economical and nutritive,
and the best food.

Some recommend butchers’ offal; but I may only warn my readers, that
although ducks may be fattened on such food toan unusual weight, and thus
made profitable for the market, such feeding will render their flesh rank
and gross. In a garden, ducks will do good service, voraciously consuming
slugs, frogs, and insects; nothing coming amiss to them; not being scratch-
ers, they do not, like other poultry, commit such a degree of mischief in re-
turn as to counterbalance their usefulness.

The duck is very prolific; has been known to lay an egg daily for eighty-
five successive days. The egg of the duck is by some people very much
relished, having a rich piquancy of flavor, which gives it a decided superior-
ity over the egg of the common fowl]; and these qualities render it much in
request with the pastry cook and confectioners—three duck eggs being equal
in culinary value tosix hen eggs. The duck does not lay during the day,
but generally in the night: exceptions regulated by circumstances, will, of
course, occasionally occur. While laying, the duck requires more attention
than the hen, until she is accustomed to resort toa regular nest for de-
positing her eggs—once, however, that this is effected, she will no longer
require your attendance.

The duck isa bad hatcher; she is too fond of the water, and is, conse-
quently, too apt to suffer her eggs to get cold; she will also, no matter what
sort of weather it be, bring the ducklings to the water the moment they
break the shell, a practice always injurious and frequently fatal; hence the
very common practice of setting duck eggs under hens. The eggs of the
duck are thirty-one days in hatching; during incubation, they require no
turning or other attention ; and when hatched only require to be kept from
water for a day or two; their first food may be boiled eggs, nettles, and a
little meal ; in a few days they demand no care, being perfectly able to _
shift for themselves; but ducks at any age are the most helpless of the in-
habitants of the poultry-yard, having no weapon with which to defend
themselves from vermin, or birds of prey, and their awkward waddling gait
precluding their seeking safety in flight; a good stout courageous cock, and
a sharp little terrier dog, are the best protectors of your poultry yard. The
old duck is not so brave in the defence of her brood as the hen; but she
will, nevertheless, occasionally display much spirit.

86 DOMESTIC FOWL.

—_ THE AYLESBURY DUCK.

ay here are many varieties of the Domestic Duck, the origin of which is
by no means determined. White ducks have the preference with many ;
and of all the white ducks, the Aylesbury is the favorite. This isa large
handsome bird, with plumage unspotted, and yellow legs and feet, and flesh-
colored bill. Until the introduction of the variety called Rhone, or Rohan,
but more probably Rouen Duck, from the town of that name on the Seine,
the Aylesbury Duck was esteemed the most valuable of all; the latter bird,
however, now fairly divides the honor with it, and is by some regarded as
superior. The flesh of the Aylesbury duck is of a most delicate flavor, be-
ing by many compared to that of the chicken; but it is asserted that a cross
between that and the Rouen Duck is superior in flavor to all others.

THE ROUEN DUCK.

The ducks of France are abundant and fine, especially in Normandy and
Languedoc, where duck-liver pies are considered a great delicacy.

The Rev. Mr. Dixon seems to consider the Rouen Duck to be merely a
dealer’s name for the common duck. In this, however, he is scarcely justi-
fied, as it certainly possesses qualities not to be found in the common brown
duck; these qualities, however, depend not on any specific differences, but
on attention to a healthy mode of breeding and rearing them. The bird is
very prolific, lays large eggs; and the name suits as well as another.

THE MUSCOVY OR MUSK DUCK

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

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

MUSK DUCK.

DISEASES OF FOWL, ETC. 87

THE BLACK EAST INDIAN DUCK.

These ducks are black, and all blaek, feathers, legs, and bill, with a tinge
of deep rich green. Ona pond, mingled with the white Aylesburies, they
look extremely well, and on the spit they are more like wild duck than any
other. $

THE CALL DUCK.

The bantam of its race, usually colored like the wild mallard, but often
white. This color is preferred by fowlers who use it in the decoys, as
it is easily distinguished from the others. These birds have compact and
elegantly rounded crests, and are very handsome.

The Aylesbury and Rouen varieties are the most valuable, and the only
ones to which it is necessary to call particular attention.

The wild duck pairs strickly witha single mate; the domestic drake does
not pair, and should have from four to six mates.

CHAPTER X.

THE DISEASES OF FOWL, WITH THEIR SYMPTOMS AND TREATMENT.

I may here premise, that when you see a fowl begnining to droop or to ex-
hibit a deficiency of appetite, it is better at once to devote it to table use. If,
however, the fowl be of great value—perhaps a Spanish cock—make an at-
tempt to save him.

The most common diseases to which fowl are liable, are as follows :—

1, Moulting. 5. Diarrhea. 9. Consumption.
ZebIp: 6. Indigestion. 10. Gout.

3. Inflammation. 7. Apoplexy. ! 11. Corns.

4, Asthma. 8. Fever | 12. Costiveness.

Accipents producing fracture, bruises, ulcers, loss of feathers, &c., may,
in most cases, be left to nature. When bones are broken, in most cases the
patient had better be consigned to the cook. In other cases of accident ihe
good sense of the owner will generally dictate the remedy. |

Mouttine, while, as being a natural process of annual occurrence, it can
scarcely be called a disease, yet must be treated of as if it really were one,
from a consideration of the effects which it produces. It is most dangerous
in young chickens. With adult birds, warmth and shelter are usually all
that is required, united with diet of a somewhat extra stimulating and nu-
tritious character.

Dr. Bechstein remarks, that, in a state of nature, moulting occurs to wild
birds when their food is most plentiful; hence, nature herself points out that

88 DOMESTIC FOWL,

the fowl should, during that period, be furnished with an extra supply of
food. After the third year the period of moulting becomes later and later,
until it will sometimes happen in January or February. Of course, when
this occurs, every care as to warmth should be bestowed. The use of Cay-
- enne pepper alone, administering two or three grains made into a pill with
bread, will generally suffice. Do not listen to the recommendation of igno-
rant or presuming quacks; if this simple treatment do not help them
through, they will die in spite of all you may do.

The feathers will at times drop off fowl, when not moulting, to a very
considerable extent, rendering them often nearly naked. This is a disorder
similar to the mange in many other animals; and the same sort of treatment
—viz., alteratives, such as sulphur and nitre, in the proportions of one quar-
ter each, mixed with fresh butter, a change of diet, cleanliness, and fresh air
in addition to this—will generally be found sufficient to effect the cure. Be
careful not to confound this affection with moulting. The distinction is, that
in the Jatter case the feathers are replaced by new ones as fast as they are
cast; in the former this is not so, and the animal becomes bald. Mr. Martin
relates an anecdote which would indicate that fear has influences as great
upon birds as on the human being. “A cock,” he says, “ belonging to a
friend, was dreadfully frightened by a dog, and became white, but recovered
his natural plumage at the next moult. A black Poland cock, being seized
near the house by a fox, his screams being heard, he was rescued, desperate-
ly wounded, with the loss of half his feathers. In time the remainder of
his feathers came off, and he became perfectly white.”

Pip.—A disease to which young fowl are peculiarly liable, and that, too,
chiefly in hot weather.

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

The cause of this disease is want of clean water and feeding too much
upon hot exciting food. Dr. Bechstein considers it to be analogous to
the influenza of human beings. Theories respecting its nature are numerous
and of very little practical importance.

Curr.—Most writers recommend the immediate removal of the thickened
membrane. I do not like this. Mr. Martin in his excellent work, recom-
mends that the tongue be cleansed by applying a little borax dissolved in
tincture of myrrh, by means of a camel-hair pencil, two or three times a-day.
We would rather anoint the part with fresh butter or cream. Prick the
scab with a needle, if you like; and give internally a pill about the size ofa

DISEASES OF FOWL, ETC. 89

marble, composed of :—Garlic, and Horse-radish scraped, in equal parts, as
much Cayenne pepper as will outweigh a grain of wheat. Mix this with
fresh butter, and give it every morning—keeping the fowl warm. Keep the
bird supplied with plenty of fresh water; preserve it from molestation, by
keeping it by itself, and you will generally find it get well if you have taken
the disease in time. Do not let any one, equally ignorant and cruel, persuade
you to cram the mouth with snuff after having torn off the thickened mem-
brane with your nail. This is equally repugnant to humanity and common
reason. Forcing tobacco-smoke down the bird’s throat is advised; and
when, as sometimes is the case, the disease depends on the presence of a
worm, then it is most successful.

InrtamMation.—Most of the diseases to which poultry are subject may
be traced to inflammation exhibiting itself in some part of the system.

INFLAMMATION OF THE TracHEA.—The disease to which this term is im-
properly applied is an inflammation of the tail-gland. The true roup is a
disease extremely analogous to influenza in man, or even more so to the
well-known distemper among dogs; and, in some forms, perhaps, to the
glanders of the horse, and is sometimes termed Gapes and sometimes Roup
or Croup.

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

The remedies recommended’ are various. Mr. Martin prescribes one
grain calomel made up with bread into a pill, or, if preferred, two or three
grains Plummer’s pills (pil. hydr. Submur. co. Lond. Pharm.), after which
let flour of sulphur be administered mixed with a little ginger, mixed barley
meal reduced to a paste, and the mouth well washed in a weak solution of
chloride of lime. In the mean time, let the bird be kept in a dry, warm,
well ventilated apartment, and apart from the other fowl. When the bird
dies of this disease, the trachea will be found replete with narrow worms
about half an inch in Jength imbedded in slimy mucus. This singular worm
is the distoma lineare, a long and short body united, the long body being the
female, the short the male; they are permanently united, otherwise they
are quite perfect in themselves. Mr. Martin is uncertain if these worms are
the cause or consequence of the disease ; but it is certain when they have
once established themselves, their removal is necessary to give the bird a
chance of recovery. This is sometimes done by means of a feather, neatly
trimmed, which is introduced into the windpipe, and turned round once or
twice, and then drawn out; this will dislodge some of the worms if dex-
terously performed, and with some knowledge of the anatomy of the parts.

90 DOMESTIC FOWL.

Spirit of turpentine in rice, and afterwards a little salt in the water, have
been given successfully.

My treatment would merely be warmth and cleanliness, as matters of
course ; and for pellets—

Powdered gentian, - - : 1 part,
Powdered ginger, - - . ; ioe
Epsom salts. - - - 1} “
Flour of sulphur, - - : 4“

Make up with butter, and give every morning.

If the discharge should become fetid, the mouth, nostrils, and eyes may
be bathed with a weak solution, composed of equal parts of chloride of lime
and acetate of lead. Fomentation with an infusion of chamomile flowers is
also highly beneficial.

The other affection—that improperly passed under this name—viz., swell-
ing of the tail-gland—may be treated as a boil. If it become inconveniently
hard and ripe, let the pus or matter out with a penknife, and it will soon get
well.

INFLAMMATION OF THE LuUNes is attended by quick breathing with a
rattle, an audible dullness, disorder of plumage, vacancy in the eye, and
general indisposition. Bleeding, the natural remedy for such symptoms, is
out of the question, for how is a bird to be bled, and where ?

INFLAMMATION OF THE Heart.—A fatal disease among poultry, and only
detected by examination after death. The patient appears to droop, refuses
to eat, retires to roost, and is found dead in the morning. In this case, the
peritoneal membrane exhibits indications of active inflammation.

INFLAMMATION OF THE Mucous Memprane.—Generally proceeds from
aggravated diarrhea. ‘The bird is severely purged, and the evacuations be-
come more or less tinged with blood, and death ensues unless a speedy
remedy is applied. Damp and improper food are the cause of the disease.
The remedy, to be successful, must be administered early ; first, give a small
quantity of castor oil; this will clear the bowels of irritating secretions ;
afterwards, give doses of hydrargyrum cum creta, (Lond. Pharmacopeia) ,
with rhubarb and Jaudanum, as follows :—

Hydr. cum creta - - 3 grains.
Rhubarb, - - : 2 or 3 grains.
Laudanum, - - . 2, 3, or 4 drops.

Mix in a teaspoonful of gruel, and give twice a day.
Astuma is characterised by gaping, panting, and difficulty of breathing.
We need not go far to seek for a cause. Our poultry are originally natives
of tropical climates ; and, however well they may appear climatized, they,
nevertheless, require an equable temperature, unaided by artificial means.
Hence coughs, colds, catarrh, asthma, pulmonary consumption, arise from
variable climate. :
Curr.—Warmth, with small repeated doses of hippo powder and sulphur

DISEASES OF FOWL, ETC. 91

mixed with butter. The addition of Cayenne pepper will be an improve-
ment.

Diarruea is occasioned by damp, and sometimes by improper food. Re-
move the bird into dry quarters; change the food ; if it become very severe,
give chalk ; add a little starch, mixed with Cayenne, to porridge, and give
it moderately warm.

InpiGEstron.—Caused by over-feeding and want of exercise. Lessen
the quantity of food; turn the fowl into an open walk, and give some pow-
dered gentian and Cayenne in the food.

ApopLexy.—Symptoms—Staggering, shaking of the head, and a sort of
tipsy aspect. Some persons have, from ignorance of the true cause of this
affection, treated it as proceeding from intestinal irritation, and prescribed
castor-oil with syrup of ginger, &c. Scanty food, and that of light quality,
and the application of leeches to the back of the neck, constitute, in my
opinion, the only effectual remedy. Perhaps, however, it is better to have
the poor bird at once handed over to the cook.

PaRaSITES IN FOWLS.—The insects which infest animals of all kinds,
more especially domesticated ones, are the bane cf their existence. In
poultry they are particularly obnoxious, and the utmost possible cleanliness
and frequent lime-washing and fumigation, are necessary to keep them in
proper condition. White precipitate powder, applied with a small camel-
hair pencil, in small quantities, will destroy lice and other parasites.

Like the domestic fowl the peacock has also its parasites in the Goniodes
pulcicornis. After the death of the bird the insect may be found congre-
gated in numbers about the base of the beak and crown of the head. Mr.
Denny was induced to examine all the genera of domesticated birds, and he
found on the Turkey Lipewrus polytrapezius as a common parasite; the
Goniodes stylifer is also frequent in the head, neck, and breast. Over the do-
mestic fowl he found three species of parasitic Gonoides dissimilis of rare
occurrence. Lipewrus variabilis preferring the primary and secondary
feathers of the wing, among the ribs of which they move with great celerity.
Menopon pallidum he also found in great abundance on the domestic fowl ;
and, as a general rule, he observed that when two or more species frequented
the same species of bird, each had its own locality.

The remedy in all cases is cleanliness, and when the fowls are over in-
fested, fumigation and a plentiful sand bath of clean, dry and rough sand ;
for the white precipitate powder, named above, is poisonous, and only fit to
be used on very young birds, which have not yet learned the art of preening
their feathers with their bill.

Frever.—Fowl are frequently subject to febrile affections. The mode of
treatment is simple—light food, and little of it; change of air; and, if ne-
cessary aperient medicines—such as castor-oil, with a little burnt butter.

Consumprtron I regard as incurable; but, if anything will do good, it is
change of air and warmth.

2 ‘DOMESTIC FOWL.

out.—Its effects are’ chriota. Pellets of Colchicum may be used; but

ld, it paid have been more rational. They are now past use. Sulphur
wy.also be found useful.

Corws.—These may generally be extracted with the point of a penknife.
If ulcerated, as willoften occur when neglegted, touch with lunar caustic,
and ‘you may thus succeed in establishing he thy granulations.

Costiveness.—This affection will, in general, yield to castor-oil and
burnt butter. The Wiet should be spari Thin porridge will be found
useful. “~

In the case of fraétures, put the fowl
same may be said off bruises. By thi
save the poor bird much suffering.

The accidental stripping of the feath¢rs must not be confounded with the
mangy affection already treated of. / Tife difference will be seen by examin-
ing the state of the skin where it i osed.

Ulcers may be kept ¢lean, dressedfwith a little lard, or washed with a
weak solution of sugar of, lead, r aspect indicates. If} sluggish, touch
with bluestone.

death without loss of time. The
u not merely avoid some loss, but

Tue objects proposed in converting a\cock into a capon are the following:
—his natural fierceness is quelled; he, becomes placid and peaceful; his
pugnacity has deserted him; he no longer seeks the company of the hens ;
he grows to a far larger aiid. than he otherwise would have done ; he acquires
flesh with much greater rapidity, and that flesh is peculiarly white, firm, and
succulent, and even the fat is perfectly destitute of rankness. To these ad-
vantages another may, perhaps, be added—viz., the capon may, by a little
management, be converted into an admirable nurse, and will be found par-
ticularly valuable, in this respect, to parties using the eccalobeion, or hatching-
machine.

The process has been made a subject of much unnecessary mystery, and,
I regret to add, of much unnecessary cruelty. In point of fact, caponizing
is an extremely simple affair, which the country henwives in France per-
form with facility and certainty. The practice of the French country
women is to select the close of the spring, or the beginning of autumn, as
well as fine weather, for the performance of their work. The parts neces-
sary to be removed being fixed in the abdomen, and attached to the spine at

CAPONIZING. 93

the region of the loins, it is absolutely necessary to open the abdominal
cavity for the purpose of their extraction. The bird should be healthy,
fasting, and about three months old. He is then to be secured by an assist-
ant, upon his back, his belly upwards, and his head down, that the intestines,
&c., may fall up towards the breast; the tail is to be towards the operator.
The right leg is then carried along the body, and the left brought backwards,
and held in this position, so as to leave the left flank perfectly bare, for it is
there that the incision is to be made. The said incision is to be directed
from before backwards, transversely to the length of the body, at the middle
of the flank and slightly to the side between the ends of the breast-bone
and the vent. Having plucked away the feathers from the space where it
is intended to make the incision, you take a bistoury or a scalpel, and cut
through‘the skin, abdominal mpscles, and peritoneum ; it is better to do this
at two or more cuts, in order to avoid the possibility of wounding the intes-
tines—a casualty that would, in most cases, be attended with fatal results.
The intestines present themselves at the orifice; but you must not suffer
them to come out; on the contrary, you press them gently aside, so as to
have room for action. I may observe, that the incision should have been
sufficiently large to admit of the forefinger, previously well oiled, being
passed into the abdomen, and carried carefully towards the lumbar region of
the spine: you will there find what you are in search of. You first reach
the left substance, which you detach with your nail, or with your finger bent
hook-fashion ; then you arrive at the right, which you treat similarly—
bring both substances forth; you finally return the intestines, sow up the
wound with a silk thread—a very few stitches will suffice—and smear the
place with a little fresh butter. The comb of the capon does not grow to
any size, and always retains a pallid color.

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

The Malays are particularly adapted for caponizing, and, when properly
fattened, at a suitable time after the operation, attain a bulk and weight that
would surprise such persons as have never seen a caponized specimen of that
breed, the birds, in fact, rivalling the finest turkeys.

94 DOMESTIC FOWL.

An operation of a similar nature is performed upon hens, either before
they have begun to lay, or after they have ceased to do so, for the purpose
of preventing them from laying in future. This renders them, as the other
does the cock, more susceptible of taking flesh, and that of a finer quality
than ordinary. It is proper to remind the reader that, of course, when it is
deemed advisable thus to deprive a hen of the power of reproduction, such
a one should always be selected as presents deformities or other defects that
ought to render her unfit for breeding purposes.

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

When necessary, in either case, to employ sutures for the purpose of clos-
ing the wound, great care must be taken to avoid involving the intestines in
the stitches. I warn the operator that, if he be tedious in the performance
of his work, the chances are greatly against his success. Whoever proposes
to caponize should acquire dexterity of manipulation by practising on the

dead bird, before he endeavors to use his knife upon the living: when such

INSTRUMENTS FOR CAPONISING,

Fol

SCALPEL.

CAPONISING. 95

FORCEPS, SPOON AND CANULA.

RETRACTOR,

INSTRUMENTS FOR CAPONISING,

These are, a scalpel, for cutting open the
fowl, and cutting the thin skin which en-
velops the testicles; a silver retractor, for
stretching open the wound wide enough to
operate within ; a pair of spring forceps, de-
noted by the letter a, having a sharp cuttin
edge, like that of a chisel, with a beve
half an inch in its greatest width, for
making the incision and securing the thin
membrane covering the testicles ; a spoon-
shaped tool, marked 6, with a sharp hook at
one end for pushing and removing the tes-
ticles, adjusting the loop, and to assist in
tearing open the tender covering of the
testicles ; and a‘double silver canula, marked
ce, for containing the two ends of horse
hair or fibre constituting the loop, to be
passed around the testicle to draw it out.

96 DOMESTIC FOWL.

precautions are used, the operation will be divested of much of its apparent
cruelty ; and if to be resorted to at all, every precaution should be taken
to outrage humanity as little as possible.

Sometimes, but rarely, this operation is performed on turkeys, geese, and
ducks; the reason why it is performed so rarely on these birds is, that, from
the great plumpness of their bodies, what we want to arrive at is farther
from our reach, the operation, of course, so much the more difficult, and the
probability of success so much the more remote.

The capon is so very much disposed of itself to take on flesh that it will,
in general, attain to sufficient condition in the yard, or about the barn door.
Sometimes, however, it is deemed advisable to cram him. This practice in-
duces rapid growth in little time, a very delicate quality of flesh (1 except
the caponized gander from this), and also causes him to fetch a higher price
in the market. When it is considered desirable to cram a capon, he is taken
and placed in a dark and quiet house, or coop, so small that he shall be un-
able to exercise ; he may then be fed with pellets of meal and milk. Pea-
meal or bean-meal will be found to impart a fine flavor to the flesh, but if
this description of food be found too binding, let pellets of barley-meal be
given, till the undesired effect is removed; the bird should be left as much
food as he will eat, and should, besides, be crammed at least three times a
day. In three weeks he will be ready for use. It may not be amiss here
to remind the reader that the droppings of the bird are almost, if not quite,
as valuable as guano for the purpose of manure,

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

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