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A Practical Treatise on Gallinoculture,

_ AND DESCRIPTION OF A NEW PROCESS

FOR

HATCHING BGGS AND RAISING POULTRY.

By means of Horse Manure,

By Prof. A,

, inventor.

CORBETT

1876.

ORANGE JUDD COMPANY,

245 Broadway, New York.

4
LY iS

THE POULTRY YARD © MARKET:

A PRACTICAL TREATISE ON

GALLINOCULTURE,

AND

Description of a New Process

FOR

WATCHING BGGS
Kaising Poultry

BY MEANS OF HORSE MANURE,

FOR WHICH

GoLbD AND Bronze MEpDALS AND SEVERAL DIPLOMAS
HAVE BEEN AWARDED BY STATE AND COUNTY
Fairs AND THE AMERICAN INSTITUTE
TO THE INVENTOR,

SUR A
PROF. A. CORBETT,
+f y Author of several Works on Gallinoculture.
1876. on, 287%

ORANGE JUDD COMPANY:

245 Broapway, New York.

~)
\

Entered according to Act of Congress, in the year 1876, by
Pror. A. CORBETT,

__In the Office of the Librarian of Congresss, at Washington, D. C.

NOTE.

The new process for hatching eggs and raising poul-
try by means of horse manure, described in this book,
has received the best indorsement by the most compe-
tent and leading newspapers, and the following awards
were given to its author :

GOLD MEDAL, as a Special Premium awarded by
the Queens County Agricultural Society, 1874.

BRONZE MEDAL, and Diploma, by the American
Institute, 1875. ;

First Premium and Certificate of Merit were given
by the New York State Fair Association, at Rochester,
1874.

First Premium for Incubator, and First Premium for
Artificial Mother and Diploma, awarded by the Queens
County Agricultural Society, 1874.

First Premium for Incubator, was awarded in Albany,
by the Agricultural and Arts Association, 1874.

First Premium as an Artificial Mother, was alse
awarded by the Agricultural and Arts Association, at
Albany, 1874.

First Premium and Diploma of highest merit, were

given to this Apparatus by the Saratoga County Agri-
cultural Society, 1874.

First Premium ‘as Incubator, with Diploma, for the
Artificial Mother attached, awarded by the Suffolk
County Agricultural Society, 1874.
|

CONTENTS,

Origin of Artificial Incubation and what has been done up
to the present time.

The discovery of how Eggs could be Hatched in Manure.

The researches of Prof. Corbett, his Discovery and Success.

Amount of Profit to be made annually with twelve hens.

How Poultry Breeders can raise Chickens in Manure.

The kind of Manure to be used.

‘The best Breed and most Profitable Fowls.

The Raising of Poultry with large Profits.

How to Fatten and Prepare Poultry for Market.

Diseased feet in Chickens and infested drink.

Hens sitting only six days.

How to Establish a Poultry Yard with $1,000 Capital.

How to get $20 profit from each hen.

Advice to the Ladies.

Practical Rules for Making Money.

Turkeys, Preventive for Sickness.

Care of Sitting-Hens, Helping Chickens out of the Shell.

Cooked Food keep the Chickens growing—Hens that eat
egges—Breeding and Mating—Yood for Sitting-Hens—
Turnips for Hens—Number of Hens to a Rooster—Poul-

try Manure—Keeping Eggs for Winter—Gravel for Fowls,

Diseases and their Cure: Abortion, Apoplexy, Paralysis,
Black Rot, Bronchitis, Bumble Foot, Cancer, Ulcera-
tion, Cholera, Catarrh, Consumption, Cramps, Crop
bound, Crop, Soft Dysentery, Debility, Diarrhea, Ege
Bound, Elephantiasis, Eruption, Feather Eating, Frost
Bites, Fledgings, Fractures, Gapes, Leg Weakness,
Gout, Giddiness, Lice, Indigestion, Moulting, Pip,
Rheumatism, Roup, Rump-ail, Sealy Legs, Soft Eggs.

|

INTRODUCTION.

“There is nothing new under the sun,” says:Solomon
the Wise, so that artificial incubations is also not_a
new thing, although little practiced. In the most
ancient times the Egyptians knew the art of hatching
eggs without placing them under hens. These enlight-
ened and wise people who had found every means to
make life easy and pleasant only because they had
sought it through agriculture, yet possessed several
ideas which we have not yet discovered, and almost
now despair to find out, and it is only by direct obser-
vation and according to the harmonious laws of nature
that such discoveries are made. It is hardly necessary
to call the attention of the public to the manner in
which birds set on their eggs. And every one knows,
also, that there are some birds (hens for instance) which
not only hatch out eggs that they have not laid, but
even those also of other species.

These peculiarities in revealing themselves to our
notice have naturally led us to think there should be,
perhaps, a means to obtain broods independent of the
hen, since her intervention has been already shown to
be insignificant, and without any regard to the species.
This our apparatus does accomplish. I was convinced

Al

6

of the possibility of it on reflecting that even the sun
could take the place of the bird—as it serves in some
instances to hatch out eggs, we know. Thus the croc-
odile, turtle and the ostrich bury their eggs in the sand,
and it is the warmth of the sun that hatches the young
ones. The example of the ostrich, especially, appears
to be conclusive, and, therefore, I believe that if the
sun could hatch out the eggs of the ostrich it would
not be impossible to have a like success with ‘other
eges by applying artificial heat.

To-day the Museum of Natural History, in Paris,
exhibits to the view of amateurs and the curious, enor-
mous serpents born in hot-houses by the artificial incu-
bation of their eggs.

Nothing, in fact, is easier, says an author named Par-
mentier, than to create the art of hatching eggs with-
out the aid of the hen. It only consists in imitating
the process that chance has indicated to man and sim-
_plifies itself to this, to choose a place where the eggs
can receive the same temperature that they would have
under the bird that laid the eggs, and during the time
that would be required to hatch them under her wings.

MARTI RLCIAL INCUBATION.
Its Origin and its Antiquity.

The art of artificially hatching hens’ eggs has been
known in Kg} J 7pt and China for centuries. In Egypt
the invention is attributed to the ancient priests of Isis.
According to some historians, [sis and Ceres are the
same benignant princes who reigned once over Egypt.
According to others the art of agriculture is personi-
fied under these names, and she was represented with
a garland of ears of corn on her head, holding a lighted
torch in one hand and in the other a poppy, which was
sacred to her.

The priests of the temple of Isis, in Heypt as well as
in Celt, appear especially to have been employed in ag-
riculture and rural economy. The importance of this
seems to have deserved a like institution since they
studied this great science and extended its principles
under the name of the goddess Ceres, who was the di-
vine guardian of the fields and every kind ot nature's
produce.

Whatever it was it seems certain that the prosperity
of the ancient kingdoms of Egypt, Damascus, Pales-
tina, Jerusalem and Samaria was, in a great measure,
due to the benefits they derived from the artificial
hatching of hens’ eggs.

The ovens, or hatching places of the Egyptians,
called in the country ma-mals, and which were very
numerous in the kingdoms before mentioned, are now
only in existence in Mansoura, in the village of Berma,
situated in the Delta of the Nil. The latest historians

8

give the name of Behamians to all the inhabitants of
five or six villages, of which Berma is the chief and
centre, and where the ovens are most numerous. ‘The
inhabitants of these villages are the only ones who to-
day have preserved the hereditary industry of directing
these ovens.

On research I find that the ovens of Egypt alone in
olden times hatched out annually one hundred millions
of chickens; even to-day the ma-mals of the Beha-
mians still hatch out annually thirty millions, but his-
tory is silent upon the kind of nourishment given to
these chickens. But one will say, how is it that so
flourishing and prosperous a business has for the most
part disappeared from these countries, and is only found
to-day in a small and limited province of the Egyptian
Delta? I cannot account for it any more than that
these countries have become barren and depopulated,
which once, according to history, were fertile and inhab-
ited, and of the destruction of towns and cities of
which the ruins still exist and bear witness to their
ancient splendor.

To the Emperor Constantine is attributed a memoir
upon the artificial incubation of the Egyptian ovens,
so much did he consider the multiplication of every
kind of poultry to the welfare of the nation.

Another memoir on the same subject is attributed to
Democrates, the ancient philosopher who was in the
habit of crying with joy on beholding the beauties of
nature in opposition to his companion, Heraclites, who
always laughed at the same.

Plinus, the naturalist, and Diodorus, of Sicily, speak
in their writings of the great benefits a nation would
receive from this method.

The history of the Egyptian ma-mals and the Chi-

3)

nese boxes (these are only for hatching duck eggs) was
brought into Europe by the Pastor Fanti Genmnles of
Mendoce, in Spain, and translated into French in 1600
by Lue de la Porte.

Before Gonzales’ times historians had spoken of the
Egyptian ovens, and amongst them Aristot, but these
had only written from traditions, whilst at Florence
and at Naples they have already built these ovens or
kilns.

Tn the year 1415 Charles VII built some 4 Amboise
in France, and Francis I., at Montrichard about the
year 1540. These undertakings probably met with but
little success, because these ovens were built according
to hearsay or tradition. One of the Florentine dukes
sent for an Egyptian director, and they say that this
man succeeded well. Francis I also followed the same
plan.and met with a like success ; but, notwithstanding
this, it was abandoned later. A physician of Nanterre,
named Bonnemain, is the first since 1777 to establish
hatching ovens, which communicated their heat to the
eggs by means of the circulation in tubes of hot water.
Bonnemain tried every expedient, and, after several
unsuccessful attempts, started an establishment at No.
4 Rue des Deux Portes, in Paris, and where he had
these ovens sufficiently large, that he hatched out one
thousand a day. He is often accused of exaggeration,
but nevertheless history records the fact that he had
chickens all the year round, and that he supplied the
Imperial Court of France in all seasons, and that the
public markets were overstocked with his birds. The
disastrous events of 1814 were the ruin of this fine es-
tablishment. Bonnemain published a pamphlet in
1816 giving a description of his ovens regulated by

10

fire, and he said his method was the result of Auty,
years’ deep meditation and trials.

In this pamphlet he does not give the key of his

method, but asks for subscriptions to buy his ovens,
and to induce amateurs to try it, he gives statistics of
the profit each hatching gave every year.

Bonnemain, moreover, assures us that he did obtain
this success during fifteen years, and it was only after
his establishment was ruined by the invading armies
that he asks for aid and assistance from the govern-
ment, capitalists, and amateurs; but all failed him,
either from disdain, want of confidence, or from politi-
cal motives. |

The price of his boxes was very high, the small ones
costing $2 00 an egg, and large ones 75 cents. His fire
regulator was considered a very useful invention.

Martial Bonnes, mathematical professor and astron-
omer in the observatory at Toulouse, wanted the gov-
ernment to send a commission to Egypt to introduce
the art of making these ovens or machines for hatching
chickens, and to bring back at the same time expe-
rienced Behamians to manage these ovens, ete.

Another author, under the same administration of
the Haut Rhin, I find bas published also a book ex-
plaining to the government the great importance of
this importation to France. He says: “I would like

to see these men and their machines enter France and

establish themselves in the palaces of our king ;” and
then he adds: ‘“'The enemies of this enterprise will at
first scoff at and ridicule the project of hatching chick-
ens artificially, and will have a thousand stories to tell
of these hens’ eggs, the quality of their flesh, ete. ; but
all these pleasantries ought not to miecouraee ihe un-
dertaking, and they will pass away as smoke.”

Jit

I can only join my good wiskes to the hopes of these
men—irue friends to the prosperity of their country
and to the welfare of every one, which would result in
the multiplication of poultry yards.

T will now relate the attempts that have been made
of this kind by my contemporaries, and the success
they have met with.

In 1844, Mr. Bir, a merchant of Courbevoie, near
Paris, sent to the exhibition of that year, a box for
hatching, containing 60 eggs.

In 1848 Mr. Vallie, keeper of the serpent gallery at
the museum of the Jardin des Plantes, at Paris, sent
also to the exhibition of that year, an incubator to
hatch out 100 eggs.

These two boxes, made after Bonnemain’s model, but
much smaller, were heated with lamps. Mr. Vallie
even admitted that his box was not fit to be used on a
large scale, but only as a piece of furniture for ama-
teurs and the curious. About the same time, however,
appeared the great incubator of Messrs. Adrien, Jr.,
-& Tricoche, who founded an establishment at Vau-
girard. In 1853 Mr. Cantallo established an institu-
tion of numerous incubators, and, according to the
English papers, these are all heated with lamps, and
he sends a large quantity of poultry to the London
market annually.

Dr. Preterre, dentist, of New York, has also devoted
much of his time to artificial incubation; I have seen
and met him at the Farmers’ Club at the Cooper Insti-
tute, New York; and in March, 1874, he exhibited
_ several chickens which were hatched artificially by
steam and also by means of horse manure.

A great many certificates have been presented,
There are also several patented incubators in the Uni-

12

ted States. Some have the lamp on the top, others
have it on the sides; all have more or less pipes hold-
ing mercury or alcohol.

I believe I have now exhausted all my information
about recent incubators, and have posted my readers
in all that has been done in this line, and he can now
form some idea of the different experiences that have
been made to arrive at a practical and paying machine,
for it is not enough to hatch eggs, but it must be done
with profit ; for if, to obtain a few chickens, you must
spend more than they are worth, or more than they
will sell for, the thing is a failure; and I have never
heard that any great success has been attained by
machines heated by lamps. One can easily understand
that those persons who wish to engage in the raising of
poultry, are much embarrassed, and hesitate before
risking their money in an enterprise in which the best
means to carry it out are still being looked for. Thus
does it happen that, after due reflection and deep study,
I have decided to found my establishment , and, before
investing $40,000 in a poultry establishment, I certainly
ought to thoroughly understand what I am undertak-
ing, and even better than any other. I ought to be
most interested in finding the most advantageous man-
ner of applying artificial incubation. My first plan
was to follow the natural raising of hens, etc., for, like
many others, I had only a weak reliance on the present
machines, for I have seen them in operation both in
Paris and London; but both proprietors told me that
they did not believe it would be practicable on a large
scale ; for an establishment that would contain 60 arti-
ficial hatching boxes in operation ought to have 120
lamps burning night and day with kerosene; and there

was great danger, to say nothing of the difficulty of

13

directing to an equal height such a number of wicks to
give to each incubator an equal warmth. And how
much money would it not cost daily for kerosene ?

These considerations, added to those of the neces-
sary expense required to buy these machines, were a
very serious objection to me, and I was forced to reject
this system, without condemning it, however. I bought
several machines to try them ; those that gave me the
sreatest returns were kept in operation for a time; but
from one only a small percentage, and from another I.
never could obtain a single hatching, and thus it was:
that I did not spend much time with such expensive.
toys, and,-at the same time, with such little profit. I
still continued to look for some other way of arriving at,
the desired end, and to see if it was not possible to ob-.
tain practical and commercial results, for, if it was once.
found, I had before me an important affair; with my
organization I could take care of any quantity of chick-.
ens that I could hatch. I then bought every book that.
treated of incubation, and you can judge my surprise,
when I found that each author recommended particu-.
larly a different machine. It was not long before I
discovered that these recommendations were only com-
plimentary, for I had already one of the machines thus
strongly recommended by one author, and from which
it was impossible to obtain the birth or hatching of a
single chicken. But what struck me most was that
only a few of them spoke of Reaumur’s system,
amongst which is Burnham, who mentions in his work,
at page 124, that Mr. Manowry, at Mouy, had adopted
Reaumur’s system.

However, not being able to let him pass without
mention, the greater number ingenuously say that he
did obtain some success, but they take good care not to

2

14

pive any explanation ; this is easily understood, as they
would have injured their favorite. Our astonishment
changes into indignation when we read that these
authors, who were so reserved about the celebrated
Reaumur, were lavish in their praises of the sellers of
the boxes without value (the rotten work of some tin-
smith), who, perhaps, had money enough to buy the
good will of the writer.

Mr. Reaumur was a clever French naturalist and
author of several works, memoirs of great value, and

several of his treatises are well known, and the best

that were written. before Buffon’s time; and, in con-
sequence of these works, was made a member of the
Royal Academy of Sciences in Paris, where he read
his first paper on St. Martin’s Day, 1747, when the pub-
lic of that time seemed to have judged as he had done
of the great advantages to be expected of making a
business of chicken raising; and he further stated, 125
years ago, that the multiplying of poultry yards, of
which such a large number are consumed, could not be
overdone.

The Abbé Copineau undertook to perfect Reau-

murs method; in 1780 he published a work calied |

“ Artificial Ornithotrophie; or, The Art of Hatching
and Raising Poultry by means of Artificial Heat.” The
same work was re-published in 1795, under the title of
“Man Rival to Nature; or, The Art of giving Exist-
ence to Birds, and principally of Poultry.” In 1816

the learned Bonnemain also published a very instruc- !
tive memoir, and of real value. So that at last we find ’
a number of eminent men occupying themselves with *

this important question.

15

Researches and Success.

The public will now understand from what sources I
have sought to learn; and after all the experiments I
have made, I concluded, at last, that Reaumur’s system
appeared to be most feasible—it being the easiest and
less expensive to follow. I, therefore, from that time
began to practice it, thus: six casks were placed in a
heap of manure, and 600 eggs were placed in them.
All were lost. It was in winter, and I thought that in
the cellar the casks would keep at a better degree of
heat; but there not being room enough, and the want
of ventilation, were the causes of my failing. Notin
the least discouraged, although disappointed, I again
placed eight casks under an old shed, and this time put
800 eggs in them; the success would have been entire
had not the rain fallen one day on part of the manure
heap, which cooled it off. Nevertheless, from the other
part I proved the success, and you can judge how de-
lighted I was to see several hundred young chickens
hatched.

Let the reader rightly understand that we did not
have entire confidence in the success to be derived from
this venture at the time, as it was necessary to find a
place to put the newly-hatched chickens in, which ap-
peared to us like a true army of invaders. Those
persons who have never seen hundreds of young
chickens of one and two days old, can form no idea of
the busy and noisy household. Luckily, we had an ar-
tificial mother, warmed by one lamp, and I placed the
young chickens in it; whether it was the smell of the
kerosene that was injurious to them, or whether the
heat produced by the hot water did not accomplish the
wished for object, I lost the greater number of them,

16

and I had the misfortune to prove that it was especially
from crowding themselves in the corners that they did.
This was a bitter disappointment to me. As there was
now no doubt that I could hatch the eggs with the aid
of manure, it only remained to improve on the casks
and mothers, and the manner of directing or regulating
the heat, besides providing the proper and necessary

ventilation, and to supply the necessary quantity of

air. I first of all began my improvements on the

|

artificial mother, in suppressing the corners as much |

as possible, and at last had one built without cor-—

ners, measuring twelve feet in length and ten feet in

width, and warmed by two kerosene stoves. I thought |
myself very happy in having such a large artificial '

mother in which I could place 1,800 chickens of differ-

ent ages. Everything was complete in it, park, perches |
and ventilation. Unfortunately, one night in April one |
of the lamps exploded and set the building on fire in 2
which it was (which measured 200 feet in length, and |
cost $6,000). The dog gave the alarm, and soon every °
one on the farm was awakened, and commenced to |
extinguish the fire by means of the India rubber hose

kept on the premises for such a calamity, and with a

plentiful supply of water the building was saved by a

miracle, but I was not so fortunate with my young i

u

brood—nearly all of them were smothered or suffocated. '

Again was I forced to resign myself to fate and give up

the raising of my pullets artificially by means of lamps.
The insurance company paid the damage to the build-

0

ing, but the poultry was not insured.

Having got over this loss I puzzled my brains to find ’
a new system of raising them, and began to think I’
should have to renounce it, when the happy thought.
struck me to try the manure heap, and to see if I could ’

17

not make it do for the chickens what it did so well for
the eggs. J then placed a common box in the manure
and put in it some newly-hatched chicks; this was
rather a bold proceeding, for the chances were that I
should only find dead ones in the morning. Judge my
surprise when at five o’clock in the morning I opened
the box and saw all these little ones with their large
eyes open, waiting their first meal, and they were
quickly fed.

This, then, was the solution of the great problem.
Was it chance or luck? Nevertheless I had before me
the fact that there were animated beings born in manure
and receiving the warmth necessary for their welfare
from the same source. Having already received so
many checks and deceptions, I hesitated and refrained
from shouting “ Victory !’—Eureka it might be.

A few more days will show me what success I might,
depend on in using this means of raising them, and all
those that were daily hatched received the same treat-.
ment. At length, after fifteen days’ experience I had
only to fight with the corners of the box. For those.
who have the opportunity of visiting an establishment.
for rearing young chickens, know full well how they
will crowd into the corners; the stronger ones mount:
on the backs of the weaker, and these are, almost in all
cases, victims to their companions.

I now began to look for a box that would, in a cer-
tain degree resemble the hen. Everybody knows that
if she gives warmth to the chickens it is by covering
them with her wings; but again, if an account was
taken of the number she crushes by treading on them,
of those she loses in walking round with them, you can
easily see that the raiser pays dearly for the heat she
gives. I will admit there are some mothers patterns of

2B

18

sentieness, tenderness and carefulness, and quite wor-
thy of the praise and admiration bestowed on them, |
and will allow several authors to say all they can in
their favor ; but if they were like myself, daily watch-
ing them and convinced of the reality, they would scon
see how very many in general, destroy their young; it
is by millions yearly that they could be counted. Up
to the present time very few have troubled themselves
about this great question, for the simple reason that
this enormous loss being shared by all, it has not
awakened the attention of the great poultry raisers.
One of my neighbors who raises a great quantity of
poultry, especially turkeys, lost in one day sixty-four
‘chicks, their careful mothers having taken them off to
a distance, when the rain came and they were lost.
‘This man, a clever farmer, suffering so great a loss, has
he ever thought he might avoid it? I don’t believe he
has.

In order that my apparatus should be good, I kept
‘strict account of the heat given to the chickens by the
mother, the movement of the wings and especially of
the amount of air that penetrated under her. After
several days’ labor and combinations I succeeded in
obtaining ali these results, and I found I had replaced
the hen with great advantage, for really my apparatus
is much superior to the hen. The stomach and the
wings are, by aclever combination, beautifully imitated.
Especially do chickens find this to be the case whilst
gsrowlng up as well as when they are small. This
apparatus having so admirably succceded in raising
chickens, why could it not serve also to hatch them ?
To this important question I could not immediately
reply; so I began another experiment, and the first
trial failed, and upon my making further researches I

19
discovered that what prevented the success of the incu-
bation was simply in the quality of the wood ot which
the boxes were made. I then made another apparatus
and new experiments, and at last succeeded.

From this day I found I had solved an important
problem, and that I could hatch and raise chickens
without the assistance of any lamp, nor with any fire,
and that manure alone would do it. Ah! if Reaumur
could rise from his ashes how happy would he be to see
these facts established, and I would wish to see present
near the hatching broods those authors who have so
little gratitude for this renowned man of the past
century.

‘‘Tivery pen that is employed in the praise of any
subject or industry does honor to the author who rend-
ers justice to the merits of others, more especially when
it alludes only to their memory.”

The Patent Right.

Possessing my apparatus, my first business was to
ask of the American and European Governments the
protection that the law gives to inventors, ete. In
granting me a patent every one who has seen my appar-
atus has immediately recognized its importance, and
the benefit each might derive from it.

I have been advised to sell my patent to a company
so that I might at once realize a large fortune, but I
prefer to remain the sole owner, fearing that once the
apparatus is spread over the country our poultry and

eggs would decrease in value in consequence of there

being too large a quantity of poultry thrown on the
market. Several of my friends have tried. to dissuade
me from this, and a gentleman of some celebrity and
and of great talent made use of these words: “If I

20

had discovered this ingenious idea I would esteem my-
self happy to leave it to my contemporaries as a
souvenir of my passage on this earth.” I replied, if —
your name was not already surrounded with glory I
would propose that you add yours to mine. You have
witnessed my trials, disappointments and hopes, and
have not only consoled me at times but encouraged me
to try again, and this share is only your right. He re-
fused this offer and said if I would sell my apparatus
he would buy one. Two days after I sent him one,
begging him to accept it, being the only one that has
left the Gallinoculture Institute, and instead of sending
it to his country seat he has it for exhibition, and
takes great pleasure in showing it to his friends. I
will not divulge his name—not wishing to follow in the
steps of a great number of venders who fill their pros-
pectuses with honorable names it is true, but who,
having no interest in the affair, and far from being
satisfied with the merchandise sent them, perhaps are
only to be pitied in having just cause of complaint. A
good thing recommends itself, and there is no occasion
to use any humbug to make it seil, and I wish it par-
ticularly understood that I desire the welfare of my
friends and neighbors, the farmers of these United
States, and work as willingly for their benefit as my
profit, and any reasonable person can clearly see that
the profits I derive from this book will never begin to
pay me for my time, money or labor bestowed on this
patent, but expect a great deal from the interest the
public will take in a business so simple and so inter-
esting, and offering such good returns for the time and
attention bestowed upon it, and especially when a
thing is really good the inventor generally begins to
turn it to his own profit. But such is not my preseut

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21

desire. What I have done at my establishment with a
great many of these apparatuses is to hatch and raise
poultry of every kind—chickens, turkeys, ducks and
Guinea fowls, and one reason why I have not delivered
the machines to the public sooner, is that, as I before
stated, J would not flood the market, and to a certain
extent, put an end to the demand for poultry and
egos; but now, from the reports and statistics received
on this subject, I happily find myself deceived, and
find that, notwithstanding the quantity raised, buyers
at a fair price will always be found.

The Value of the Eggs.

In a work on poultry I find that in New York and
Boston alone were sold $6,000,000 worth of poultry,
which exceeds the commercial value of all. the swine
and half the value of all the sheep, the entire value of
the neat cattle, and over four times the total value of
the horses and mules. One large hotel in Boston uses
an average of one hundred dozen of eggs daily, and
another in Philadelphia consumes one hundred and
fifty dozen daily. The New York Evening Post subse-
quently set down the value of eggs and poultry at the
enormous sum of $265,000,000.

Jt is easy to understand that from such an enormous '
business there must be a great profit to those who
busy themselves in the poultry business, and if it were
possible for me to get at the daily sales, and of which

no account is taken, I am snre we should arrive at , ~

wonderful and fabulous figures; but although these
United States are so rich in grain, mineral, lumber,
and the different commercial productions, the first
among which may be placed the raising of cattle, etc.,
yet they are obliged to send to Europe for a part of the

22

necessary quantity of eggs to meet the demand, a thing
almost impossible to believe, yet it is unfortunately but
too true, and I could hardly believe it, until I had re-
ceived it from the Hon. Ed. Youngs, Chief of the
Bureau of the Government Statistics at Washington—
several reports, which, unfortunately, are too sparsely
scattered through the States—and one of these reports
shows me that there was imported into the United
States during a period of eleven months in 1872,
5,025,958 dozens of eggs, being worth $688,796, and
during the same time in 1873, 5,467,264 dozens, and
worth $732,234. This increase is again repeated in
previous years, not necessary to enumerate, for it wonld
make these statistics wearisome.

So it can be easily seen that there is no danger of
overstocking the markets, and I firmly believe that the
consumers would rather have their eggs fresh than
coming from Europe, as the voyage would not improve
their flavor. After having read these figures, one can
fancy the astonishment of my friends, the readers, that
so lucrative a business is not more generally followed
and better managed. Why poultry does not take its
place among other industries and occupy that rank
which it ought to among commercial affairs is, that the
thing is too simple ; and if I was to tell a father with
two sons to teach them a trade of some sort, he would
very likely reply they may be doctors or lawyers, and
if I was to ask him the question: ‘‘Have you any
fortune? or, have your sons any disposition for those
professions? he would reply: “Not much; and I
don’t know if they are so inclined;”’ and suppose I
hazarded the advice: ‘‘ Have them taught the art of
raising poultry,’ I should make that man my enemy,
and he might ask me if I took him for a madman.

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23 ;

Don’t get angry, my triend, I might justly say, for it is
not every one who can raise poultry with profit. Gen-
erally every farmer raises some poultry, and his wife
and children attend to this little affair; he must go to
the field and tend his corn, etc.; talk to him of these
crops, it is all right ; he may have a large barn to hold
his crops, while he wiil have some old shed, dirty, etc.,
for his poultry, and they must hunt for their living, or
at best, are only fed once a day. If you should visit
any of the farmers, how seldom do you see a pail of
water for the fowls? No; the thing is very rare, and
seldom the owner will spend a cent to build a fow!
house ; he would sconer put his money in the bank.
Some will invest in railroad bonds that traverse the
wilds of this vast country, and are fifty years before
they pay- anv interest. Is it not so? While on the
other hand his poultry might bring him in two hun-
dred per cent.

Poultry has always been a source of revenue to the
French people, as the following figures will prove: In
France there are about 40,000,000 hens valued at
$20,000,000. One-fifth are marketed yearly for the
_ table, bringing about $4,000,000 ; the annual production
of chickens, 80,000,000, worth in the city markets
$24,000,000, and $2,000,000 are added for ihe extra
value of capons and fatted hens. ‘The production of
eges is estimated at 40,000,000, making the total value
of eggs, chickens, capons and lens annually sold, about
$80,000,000, or $2 22 to every man, woman and child
in France. The power to make much out of little, and
to live frugally on small means and with limited re-
sources to fall back upon, is the distinguishing trait of
the French people and one well worth emulating. The
eges imported from France to England in 1874 repre-

24
sented a value of $1,200,000, and from Belgium
$300,000.

The New York Herald was the first newspaper that |

published the particulars of my discovery, I was over-
whelmed with letters and visitors. Several Agricul-
tvral Societies invited me to their fairs, and accordingly
I attended Queens County, Suffolk County, Saratoga,
Albany, American Institute, and New York State fair
at Rochester, where the crowd of people appeared as-
tonished and very much interested. At each of these
exhibitions I had six apparatuses in operation, conse-
quently I received a great many compliments on both
my Incubator and the Mother, and I was also asked to
give lectures on my system, which I was obliged to de-
cline owing to my inability to speak English. The
principal journals sent me their reporters who gave
long and minute descriptions of my system, resulting
in my being obliged to give increased numbers of per-
mits to visit my establishment. It soon became very
inconvenient to be incommoded every day by visitors,
even the Sabbath not being alwaysrespected ; so I was
obliged to strictly limit the time of exhibiting my
apparatus. During the Centennial it will be in the
Agricultural Hall building, Column C. After the Cen-
tennial I propose to have it on exhibition in New
York. Persons interested in this can send me their
address at my Box, 5470, General Post Office, New
York, and I will send them an invitation. I also sent
invitations to all the fancy breeders, about 2,700 in
number, many of them coming over 200 miles to see
me. I give in my circular several good extracts taken
from long and interesting articles published by several

newspapers most competent to judge of the merits of

my invention. These articles proved very interesting

25

to the public, if Iam to judge from the thousands of
letters politeness required me to answer, and it would
require a book ten times as large as this to answer all
the questions that were asked in these communications,
and hence I am under the necessity of dilating upon
many matters which to some of my readers may ap-
pear trivial. The information I have sought to convey
will, I trust, be eminently practical though unadorned
by any literary embellishment.

J think it will not be long before this state of things
will change, for I find every day that the hatching and
raising of poultry is receiving serious ameliorations.
Already many people have adopted my system, not only
in the United States, but also in Europe, from where I
get orders. The New York Sun of the 3rd of July
1876, had a long editorial in reference to artificial incu-
bations, and mentioned a gentleman in New Jersey who
has invested $60,000 in the poultry business. The
time is not very far distant when the capitalists will
seek to invest their funds in this business, the only one
where there are no risks to run. Our farmers also will
learn to employ their time in Winter IJ trust, and will
find more than enough profit in the sale of their Spring
chickens to pay for the manure they will require in the
culiure of their fields for the ensuing year, and which
I think they will allow is sufficient remuneration for
the trouble they may have taken. The time will come
when we shall see signs in all the cities, ‘Chicken
Manufactory,” and every family who has a house will
raise its own poultry the same as it now makes its
bread, butter and cheese. I know of a good many
countrymen, who, I am sure will not be sorry to give
up his pork and beef.

3

26

Many of my readers may be astonished that the
farmers have not thought of using manure for hatching
out young chickens, since nearly 100 years have passed
since Reaumur promulgated his discoveries to the
world. Helas! Yes, itis true, but then you know it
was such a simple thing and so easy to do that no one
would bother with it, and especially as no one eould be
found to puff it, and nothing to be made in giving it
the publicity it deserved, whilst a machine with lamps
(there was some chance of making a business of it with
enormous profit for the maker) received its due amount
of brag.

Chance, however, is sometimes the origin of many
things, and now and then clears away the clouds that

lead to fortune. I had just finished my experiments —

when I read in the Commercial Advertiser of New —

York, of the 25th of June, 1874, the following :

ARTIFICIAL INCUBATION.

“‘A lady residing near the Sisters’ Hospital keeps a
half dozen or more hens, and has been astonished at
the strange manner in which a nest full of eggs was
hatched. A quantity of manure had been thrown from

the stable, and yesterday the children heard young |
chickens in this ple. ‘They at once called the attention |

of their mother to the fact, who, to solve the mystery,

directed that the heap be pulled down. When this |
was done, a short distance from the surface a cavity |
was discovered in which were nine little chicks. The ;
hen had managed to make her nest in the heap, and |
after laying eleven eggs, the opening had been closed |
by the stablemen piling on more of the cleanings from |
the stable. The warmth generated in the heap had -
incubated the eggs, and nine of the eleven hatched |

out. This may be a discovery which some one may |

turn to account.’—Paterson Guardian.

27

The Inventor.

I sincerely hope that all those who have fowls will
not hesitate to hatch some eggs in manure; and as I
am certain they will derive a handsome profit from
doing so. Before concluding this little work I ask per-
mission to give the biography of the Hon. M. de Reau-
mur, who was the first to make this great discovery.

René Antoine Ferchault de Reaumur was born at La
Rochelle, France, the 28th of February, 1652. After
having graduated at Bourges, his fortune allowed him
to pursue the study of the sciences to which his inquir-
ine mind led him. The early part of his life was given
to the useful arts, and it is to him that France owes
her manufactures of steel and tin. Opaque glass was
also his invention, but the work that has rendered his
name immortal is called “Mémoires pour servir &
Phistoire des insectes,” 6 volumes, 1734-1742.

These memories reveal in each page the exact and
minute details of the caterpillar, moth, butterfly, grub,
fly and bee.

He was still employed on his work when he met with
an accident at his estate of Brémontier, in Maine,
which hastened his end, and he died October 17th,
1757. He had collected a splendid assortment of
insects which he left to the Academy of Sciences, of
which he was a member. Reaumur also published
works upon shells, upon the artificial hatching of eggs
by heat, and upon the keeping of eggs by means of
greasing them.

In 1731 he constructed a thermometer, to which his
name still remains.

28

The Sort of Manure—How to Use It.

The manure to be used for hatching eggs or raising
the young chickens must be taken from horses fed with
grain, (the manure of a horse fed only on grass or hay
having very little heat in it) and it ought to be several
days in the manure yard, or even a month, and it might
be advantageously mixed with that of the mule, which
contains a great deal of heat; this is not actually ne-
cessary, but as some of my readers no doubt will have
mules, especially in the South, I have thought it neces-
sary to mention this fact.

The manure ought to be pure, that is to say, any

extraneous matter such as old rags must be shaken out |

so that nothing but the fine straw and the dung well
mixed, is used. That which has lain all the Winter in
the yard and become frozen and full of snow and ice,

cannot be used with success unless the sun has melted —

them and the heap has been turned over. That taken
from the middie of the pile where it is not frozen, may
of course be utilized.

For artificial incubation the manure must be handled |
with as much care as a skillful gardener uses in making |

a hot bed for his plants, and the building best suited to
place the apparatus in is one in which the air circulates
freely, and without a boarded floor; the temperature
ought to be as near equal as possible, a building cov-
ered with glass being consequently unsuitable, that is
to say that when a heap of manure is placed in such a

building, the sun shining on 1% increases the heat con- !

siderably, while at night the temperature is lowered -

several degrees, thus causing endless trouble in regu-
lating it. This difficulty I experienced at the Albany

Fair where the Agricultural Society placed at my dispo- |

i)

29

sal their splendid Floral. Hall, built entirely of glass,
but I found the heat 120 deg. during the day, and
hence it became no easy matter to maintain my appa-
ratus at the desired temperature. The Society there-
fore erected a special building into which I removed
my apparatus, this considerate act of kindness relieving
me of all further anxiety in this direction. One must
therefore have as plain a building as possible, for no
other heat is required than that derived from the heap
of manure, and that is even more than sufficient, for it
will retain its temperature for 49 or 50 days without
varying a great deal, and the reader, who wishes to try
my system, can place in the middle of such a building
a heap of manure, six feet square, taking the precau-
tion of forking it over carefully and handling it-as be-
fore mentioned, being careful not to tread on the
manure. It ought to be packed closely, but not trodden
down, and when the heap is 18 inches deep the hatch-
ing apparatus is placed in the middle; a barrel or a
box of any description will answer, but the wood must
not be too thick (a flour barrel is as good a thing as
any) and there must be a cover on it and a system of
ventilation arranged to regulate the heat, after which it
must be carefully covered with manure to make the
heap square. After two days one ought to have about
120 deg. of heat, but it would be imprudent to place
the eggs in the receptacle or box with which he wishes
to make the experiment either of hatching or rearing
the chicks, but care must be taken to diminish the heat
to 100 deg. or 102 deg. ; then the eggs may be placed
in it and kept at 102 to 105 degs., care being taken to
take them out every day to cool, and to exclude frost
from the building, for the sudden change from hot to
cold would kill the bird in the shell, but still they must
3c

30

have air, for air is the life of the chick, and conse-
quently if the raiser finds the hatch amounts to only
five or six out of thirteen or sixteen eggs placed under
the setting hen, the fault is generally from the close
setting of the hen, and this malady is such that it fre-
quently happens they die on the nest. |

It is therefore necessary that every one who makes a
business of poultry raising should take the setting hen
off her nest and feed her or turn the eggs. The feed-
ing should not take longer than 20 minutes. It being
proved that air is indispensable, one must therefore
give it to the egg while in process of hatching, the same
as if it were covered by the hen. Artificial hatching
is only imitating nature, and therefore it is important
that whatever nature requires must be imitated in the
minutest details, no matter how simple it appears, for |
often on what appears to be but a trifle, success de- —
pends. I cannot too strongly recommend those who |
make a business of poultry, to entrust to only one per- |
son, and that a reliable one, the management of the ©
Incubator as well as the care of the poultry. No other |
business more imperatively demands the services of an )
employee in whom implicit confidence can be placed. |
During my residence in London I have frequently |
known capitalists engaged in the raising of poultry. I |
visited one fine establishment and refused the manage- |
ment of it because it was too difficult to oversee the .
hands employed, and after spending more than $200,- ;
000 the stockholders withdrew. I therefore say to all |
those who wish to engage in the poultry business that !
they ought especially to work themselves, if not, suc- ||
cess is impossible, for there are a hundred indispensa- !
ble points, the non-observance of which will inevitably |
entail failure.

al

The Best Breed.

I have freequently been asked what breed of hens is
the best? This question is very difficult to answer
from the fact that all depends upon the purpose for
which they are kept, whether for profit or pleasure. To
those who keep them only for pleasure I do not wish

_ to give any advice, as taste and color are a mere mat-

ter of fancy, but to those who wish to make money out
of them I would say that in a warm climate and where
eges are the main object, I would prefer the Leghorns
as they are good layers but bad setters, and even to
those who wish to use incubators, the eggs of these
hens give chickens difficult to fatten, and they never
weigh enough, and as poultry is sold by weight there
is nothing to be made by them; but if on the contrary
it is desired to market them, the White Bramah or
Buff Cochins should be selected, which give nice chick-
ens, easily raised and readily fattened. There are cer-
tainly other excellent varieties, but the two that I have
recommended, are my choice, and I only state what my
long experience has proved. I have had some of every
desirable sort, and I am certain all the raisers of poul-
are of my opinion.

One of the most essential points is to feed hens with
the least possible expense, especially where a large
number is kept; this is a very important point, and the
poultry raiser will do well to keep it steadily in view.
The farmer who has 50 or 60 hens is satisfied to throw
them a few handfulls of corn every day, but when one
makes a bnsiness of it, it becomes a much more serious
affair. J cannot too strongly recommend as food, the
refuse from the hotel kitchens for laying hens, but it
should never be given to the young chickens, there be-

32

ing nothing so bad as meat for them. I was foolish
enough to foHow the advice in a contrary direction
given in a work, the name of which I withhold out of
politeness, but I paid dearly for it in the loss of an in-
numerable quantity of chickens. Meat does not digest
quickly enough and cannot find a passage as quickly as
meal; the consequence is, that after a few days the
chickens die. This great mortality caused me to make
many researches in other books; finally I wrote to
several newspapers in Europe, and one of them sent
me the foilowing: |

Diseased Feet in Chickens.

Under .the above heading we find in the London
Fanciei’s Gazette of Nov. 6, a communication from M.
Leno, an old and somewhat famous breeder of chick-
ens, in which he says: |

“During the last twenty-six years I have been solici-
ted Ey, near neighbors to unravel, if possible, the mys-
tery of diseased feet in chickens, which included young
turkeys, pheasants and poultry. I found the toes of
many completely eaten off, some crumpled up with
Sores, others with toes turned under the foot, and of
course many deaths, as they could scarce move about.
I made the most careful inquiries of the several indi-
viduals as to the food given to them, and in every case
I found a large quantity of animal food was being
used. I ordered the meat to be discontinued at once,
the result of which was that not a single bird fell with
the disease that had not been fed with the meat, prov-
ing to my mind that the disease was caused through
the too liberal use of animal food; and the other cases
I inspected were similarly affected to mine.

My opiuion, founded on long experience as regards
so-called cramp in young pheasants and poultry, is that
it is caused by a too bountiful supply of animal food,
and not by wet ground. I know many game and

oo

poultry rearers will believe me to be on the wrong
scent ; but when so-called cramp makes its appearance,
reduce the quanty of animal food and note the result.
I am not against the use of animal food, for I know, if
judiciously and sparingly used, it is a very great help ;
but overdo it, and the result will prove very disastrous.”

Infectious Water for Chickens.

Several persons having poultry keep pigeons also.
This practice is prejudicial to the hens, etc., and as it
is imprudent not to take every precaution, I will
quote one case. A resident of Staten Island called
upon me and requested me to pay a visit to his poultry
yard ; all his stock, he said, were sick, and the mortal-
ity very great. I felt it to be my duty to assist him
with my experience, so I went to his house, which I
must say was kept in anything but a proper manner,
and I found he had seven or eight hundred hens of
different kinds, and very badly chosen were they. After
having examined thirty or forty of them I told this un-
fortunate breeder to change the water in the drinking
fountains. He took the water from a cistern and I
asked him where the water came from that filled it, and
he said from the roof of the hen house. Now as there
were more than one hundred pigeons on it continually,
it was apparent that every shower of rain washed their
manure into this cistern, and that the water he gave
his fowls contained a strong acid and was acting on
them as a slow poison. I ordered a purgative, pure
water and to change the food, and the following week
the sickness had disappeared ; therefore if you keep
pigeons give the fowls water from a well.

Many persons believe every egg contains a chick ;
those who do so, labor under a great mistake. If I
wish to offer a friend a pure egg I would give him one

oF

from a hen fed on corn and from a yard where no roost-

ers are kept; but if on the contrary I wish to hatch |

them, I would take them from one where there were

several and which were fed on hotel refuse, especially |

in the Winter season, for then only a few are fit for
hatching, for two reasons. Ist. At that season nature
is sluggish. 2nd. That the hens remain nearly all day

on the roost and the roosters have not the same chance ~

as when they are running in the yard. Every one who

has the requisite knowledge to raise poultry with profit, |

takes the precaution to double the number of the roost-
ers that run with their hens in winter, and every day to
drive the hens out of the house to pass a few hours in
a yard or piece of ground near the poultry house,
covered in with glass so that the sun may enter. In
ordinary calculations twice two makes four, except in
the poultry business, when nearly always twice two only
make three; that is to say, any one having 100 hens
will find they give them a profit, but if they have 200
they will find generally a loss unless well posted in this
matter. In keeping hens there is a right way and a
wrong one, and very few know the right one; the art
of raising poultry with profit depends on a number of

little things, essential points, which put together, lead |

the raiser either to ruin or a fortune, and I hope that
my experience will be of use to others, for I firmly be-
lieve few are disposed to make the sacrifice that I have,
and the reader will find in this little book all that I have
been able to collect in the way of valuable information
from the principal breeders and authors, but I don’t
think any of them have been able to discover a way to
hinder the hen from sitting, at least. With my system
they sit on!y a few days, and this is the rational of the
process.

oD

Hens Sitting only Six Days.

Having always eggs in my apparatus, directly a hen
wishes to sit I give her those taken from the apparatus
and which in consequence have passed thirteen or fif-
teen days in incubation by the heat of the manure,
therefore the hen has only to finish the hatching already
begun. I then leave her ten days with the young chick-
ens. After this time she is put back again in the poul-
try house ; hence, instead of losing three months of her
laying she only loses fifteen days, and for those who
have a great many hens this is of great importance.
The chickens are then placed in the raising department
where there are hundreds of young ones of every age.
To lead a regiment like this to the fields, I placed in
the poultry house a mother selected for the purpose ;
she guarded all my ducklings, chickens, young turkeys,
every variety of breed and color, and nothing was more
pleasing than to see her, a fine White Bramah walking
about with four or five hundred little ones, and when
she rested one might see her surrounded like a general
with his staff, and at night she stretched her wings, so
ambitious was she to try and cover them all; but the
greater number went of themselves under the artificial
mothers. I therefore advise all those who raise poultry
artificially to follow this plan, and if unable to get so
good a hen, when the chickens are two days in the arti-
ficial mother, to place two or three young chickens a
httle older with them, and whether they come from the
mother or the artificial one, these will act as school-
masters, and will teach them to eat and drink and run
in the yard. One ought never to let a hen and her
young ones, or those out of the artificial mother, go out
until the sun has dried up the dew with which the grass

36

is covered every morning. Another point to which t!
would call attention, is the method of discovering |

whether an egg is fertilized or not; people generally |
take the egg to a candle either before or after it is!
placed under the hen; some place it in a bow! of water |
and say that if it sinks it is impregnated, and if it
swims, itis not. The surest way is this:

How to teil whether hgegs are Fertilized.

After the eggs have been hatching five or six days |
either under a hen or in an incubator, take a lamp into |
a darkened room and hold the egg péelere the light ; if
it is fertilized it will show a small black speck, and in |
turning the egg round with the fingers you will perceive |

that it moves. (In about twelve hours can be discerned |

of the yolk whatever the position of the egg. At the

end of the first day the head and the back bone can be

cake Wee ane |
the commencement of organization in the gelatinous |

spot called the germ, which is always in the upper part |

|
|
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distinguished ; at the end of the second the vertebral

and the heart; the third contributes to the develop-
ment of the heart and the breast ; the fourth to that of
the eyes and liver; on the fifth the stomach and kid-
neys are discernible; the sixth the lungs and skin ;
the seventh the intestines and the beak ; the eighth the
bladder of the gall and the verticles of the brain; the
ninth the wings and legs, and on the tenth day all the
parts which are necessary to complete the bird are in
their place, and are developed and attain during the
following days their proper size.) If on the contrary
this speck is stationary, that is to say stuck to the shell,
the chick is dead; all eggs that have not this black
speck are clear and still good to eat. You can never-
theless assure yourself of this fact by breaking two

a”

eggs into a cup; that with the black speck will show a
little blood, while that without it will not have this.
This black speck will be much larger when the roosters
are in good condition. It often happens that eggs are
left in the nests of the hens and consequently are sat
upon several days, and if these eggs are kept a day or
two before being placed to hatch, this interval is suffi-
cient to kill the chick which has already begun to-
form ; therefore the eggs ought to be gathered twice a.
day from all the nests, care being taken not to shake
them. Twenty days after being laid an egg cannot be
put to hatch with any certainty of success. The dura-
tion of time is the same for hatching eggs in an incu-
bator as under the hen, thus—hens’ eggs take 21 days,
ducks 28, turkeys 29, Guinea hens 27, pea hens 30, and
geese 32. Fresh eggs are generally one or two days
earlier. ,
Twenty Dollars Profit from each Hen.

A savant has said that to eat an egg is like eating ar
unripe fruit, and I am going to try and demonstrate
what truth there isin his reasoning. Let us take for
example the hen; she lays, we will say, on an average,
130 eggs annually ; she sits on, say 12, and hatches out
of this number, seven or eight chickens ; there remains.
118 which are not sat upon and in consequence have
not become flesh to eat; if the raiser has sold these
eges at two cents each, it is because he did not know
how to convert them into chickens which could be sold
at from 50 to 60 cents each. Now let us see the difter-
ence as a business transaction: If all the eggs were
turned into chickens instead of being sold as eggs at
two cents each, it being understood that the hen sat
upon 12 eggs, we must only place the figures upon

o8
‘those that were turned into poultry; thus 118 eggs at
‘two cents each give $2 36. Now let us suppose them
‘hatched out by means of an incubator ; there would be
bout 190 of them that would reach the market ; allow
for cost of feeding them, $10; one cannot of course
‘expect that they would all live so we will allow 10 per
cent. ior deaths, etc., there still would remain 90 chick-
ens at 50 cts. each, making $45 00, from which sum we
must deduct their value as eggs, $2 36, food $10, and
‘we will say for labor, etc., another $10 00, making a
total of $22 36 to be deducted, leaving over $20 00
that a hen might be made to make as profit. The |
reader may perhaps be surprised in looking over these
figures, and perhaps more astonished that we have not
a larger established poultry business; but to arrive at
this it will take a longer time than one would suppose. |
‘For more than twenty-five years meat might have been |
imported into England, and yet it is only this year that |
-a good method of preservation has been discovered. |
‘T really hope that in the next century they will call us|
-savages for having compelled a hen to, sit 21 days on
her eggs just to give her 102 deg. of heat; it certainly
would be more humane and more advantageous for the |
raiser to let her lay eggs. |

My Apparatus.

1 would have liked in this work to have given some
details about my apparatus, that is to say, its propor- |
tions and dimensions, how it is made, how to place the |
eggs in it, how it is managed, and how the incubator is 1
changed into an artificial mother that is able to cover |
the chicks one day old as well as those of a month, t
which are naturally larger, but I have not done so, be- |
cause with each apparatus I send out a guide which |

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fully explains all this, and I am sure that every con-
scientious reader will understand that for the pvice at
which this book is sold I cannot give every one the
facility to make an apparatus to save the few dollars
that he would have to pay me for my patent, while I
have passed several years and expended a fortune to
perfect the invention. When I allowed every one to
see them there were some unscrupulous persons, who
after coming to see me two or three times and causing
me much annoyance and loss of time, had apparatuses
made very nearly like mine. Dishonest persons are
found everywhere, but so are honest ones, and my
thanks are due to one of the latter who informed me
that his neighbor had infringed my patent right, and
my lawyers made this man pay dearly for his audacity.
A Mr. I. of P., after having written several letters to
me, asked where he could see an apparatus in the
neighborhood; without suspecting his design I gave
him the address of one person; he went twice to see
him and caused him a great deal of trouble, as he had
some eges hatching at the time; by continually opening
the cover he deranged the temperature ; this person
wrote to tell me not to send him any more curious
people as it was very disagreeable to him and contrary
to my interests, as this visitor also made an apparatus
after the model of the one he saw in operation. This
is very discouraging and necessitates great vigilance im
guarding my own interests. I have no desire to pre-
vent any intelligent man from reaping the benefits of
my discovery ; I shall be only too happy to assist him,

providing he remembers that there are laws that protect
patent rights. The number of inventors who have
died poor is considerable, and I do not propose to be-
come an addition thereto. I am not acquainted with

40

any one connected with the newspapers or in any soci-
ety, neither am I indebted to any one for the awards I
have received in appreciation of my labors, and if the
papers have devoted whole columns to my discovery it
is simply because it was interesting to their readers
and not on any account because it was intended to
oblige me. All the intelligent readers will see in scan-
ning the lists of the papers which have commented on

my apparatus, that they are journals whose managing ©

staf of editors it is impossible unduly to influence or
to buy. :

To the Ladies.

The husband generally, is supposed to be the bread
earner of the family, and I now call your attention
seriously to the following:

Every mother is more or less troubled for the future
welfare of their families, and I would not wish them to
lose sight of this fact. I have known many families
who were very comfortable during their husband’s life,
but at his death are placed in straitened circumstan-
ces, if not in actual poverty. What business can the
mother follow if she has been the wife of a merchant’s
clerk and able to keep her own servants, but the re-
quirements of position have prevented her from saving

anything, and whenever misfortune comes it is neces- |

sary to have the means of living and educating the
children? How much better is it to anticipate such a
crisis and to begin as soon as possible to have a certain

income? ngage in the poultry business, and when you |

have sold the first $500 worth your fortune is made;

for should misfortune arrive all that you have to do is ,

to increase the number of your hens.

However grievous the loss of the husband may be, |

< -

41

and whenever it may happen, you may be sure he would
bless you for securing the welfare of his children and
driving that gaunt dog, poverty, from the door; and
even should not death, but commercial panics, which
are a most frequent cause of misery, cause a change of
living, your poultry will supply all the necessaries of
life, and I should be happy if I knew that this advice
had been followed.

Already has the example been set in Europe by sev-
eral ladies, who certainly would never require assist-
ance from the raising of poultry, and yet are not
ashamed to acknowledge that they do receive a large
profit from this pursuit, and have great pleasure and
satisfaction in devoting their time and intelligence to it.

Her Majesty, Queen Victoria, of England, has a
splendid poultry house and spends numerous days in
studying, with great attention, the different remedies
for ameliorating the condition of poultry, and we are
indebted to her for the system of feeding which she has
‘pursued for young turkeys, so as to avoid the great
mortality that takes place when they get the red. This
receipt has been regarded by those who are engaged in
turkey raising, as a very superior remedy. But a long
time before some people had presented to her Majesty
the discovery of this receipt, we had made use of it
and recommended it already. Further on more ex-
planation will be found.

We find also that the example set by Queen Victoria
has been followed in France by the Countess d’Albertas
and the lovely Marchioness Bugean de la Tour de Pin,
Antonie Passy, Cora Millet, Marie la Barriere de St:
Polen Garret, etc. Madame la Baronne de Leinas,
widow of an officer without fortune, and six children,
became immensely wealthy in raising poultry, and al-

4D

42

ready two of her accomplished daughters are married
to men of the first rank and position. The fortune of
Madame de Leinas is daily and steadily increasing from
this source. | 7

Amount of Profit to be Made by 12 Hens.

I have not wished by misrepresentation to sell at a
high price a complicated incubator, or one that is often
-too difficult and dangerous for a great number of persons
-to direct. Many persons, especially ladies, have asked
me what success and profit they might hope to attain
‘with twelve hens and one of my apparatuses, and my
reply has been, although somewhat difficult to assume
as circumstances always alter cases, and many things
are to be taken into consideration, yet the following
result could easily be attained: If the hens are two
years old they will give altogether in a year about 1,200
egos, allowing 10 per cent. for clear eggs (eggs not
ertile) the remaining 1,080, if we only allow a success
-of 800 hatched, and deducting 25 per cent. for deaths
and accidents, there would remain to be sold as Spring
chickens 600, which, if sold direct to the consumer,
ought to bring at least $500, expenses deducted. Is
not this money very easily and pleasantly earned ?

Jf you think we have exaggerated in this statement
‘we will allow you to reduce our figures, and tell us is
there any lawful business that will pay so well as the
poultry ?

Anyhow, we may not be of sufficient weight to plead

-this cause, but remember, that all those who have writ- |

ten or spoken on this subject, and in favor of poultry,
have sufficiently demonstrated the profit of it. On re-
ferring to Mr. Burnham’s new poultry book (page 77),

| 43

I find the following account of Mr. De Sora’s estak-
lishment: ‘The quantity of eges during the last year

“averaged 50,000 dozen weekly, which, with the sales

made of his yearly chickens, yielded him $280,000 gross.
His expenses, all told, were some $145,000, leaving him a
profit of $135,000 for the year.

How to Establish a Poultry Yard with $1,000
- Capital.

Ts it wise to employ a large capital in the business?
No, and I should severely blame any one who did it;
hence, to those desirous of undertaking the poultry
business, I would impress upon them the wisdom of
limiting their investment to $1,000 or $1,200, and this
amount [ would dispose of as follows :

To rent of farm or a country house for six

MOMENI Steeee e542 cc hapa) oe eee. Pee. $300 00
@ebullding: a hen house.+...2 2... .. eee et 200 00
eeepurcchase of 100 hens, ete... .. ..... 5.2.5. 150 00
a s oe WOE TOOSLETSEs = nS os cee 40 00
mepparatus of W000iesos.........55- 0, 207 50
eveartine and placing manure..-........:. 20 00
REE AMMOMNCCM rn ees cw. so 50 00
mercmerent. utensils... be eee ee 10 00
meeoalances cash Wamd.. 7. 622 22% oc seen 222 50

NORTE Bg arent HG Sane $1,200 00

One hundred hens would give 40 to 60 eggs per day,
and as it takes 21 days for incubation, the result is that
a set of apparatuses of 1000 eggs would leave an appa-
ratus of 100 eggs free every two days. It may happen

that the hens do not lay regularly the number of eges

given above to keep the incubator fully employed ; in
that case the raiser could utilize three or four apparatu-
ses as artificial mothers, which in truth would be ne-

44

eessary after the first hatching; thus I would recom-
mdnd for a set of 1000 eggs, six as incubators and four |
as mothers ; for a set of 500 eggs, three as incubators —

and two as mothers. This facility of converting the —
apparatus either into an incubator or mother, meets the
wants of the breeder according to the season. Fancy
breeders will save a great deal of money if in the
hatching season they have an apparatus ready. Those
who do not wish to let their hens sit 21 days might
give them eggs that have been several days in the incu-
bator, which is done after the eggs have been cooled.
As a mother, the apparatus will render important ser-
vice. Hach time that a hen lets her chicks get cold or
wet the apparatus would give them more comfort than
a hen could by any possibility. The “Mother” is
scientifically arranged so that the chicks cannot smoth-
er themselves, and in it they get every part of their
bodies warmed:

PRACTICAL RULES

NECESSARY FOR

Making Money Acquired by Twenty Years Experience.

A few rules applied to the management of laying
hens will insure a full supply of eggs throughout the
year. But the small number of rules and their sim-
plicity makes it imperative that they be understood
and applied.

Hens require some care and attention. Unless their
owner is willing to see to his hens he had better not
have them.

1. Hens must have comfortable and convenient
quarters in winter. Most people keep too many hens
for the accommodations they furnish them. Hens are
naturally active animals, and when confined in winter
quarters require plenty of room. Fifty hens and five
roosters, of all ordinary breeds, should have a house
24x16 in the clear, and 10 feet high in the clear. This
will allow about 70 cubic feet of space for each fowl,
which is little enough. No class of animals is so sus-
ceptible to the ill effects of crowding as the feathered
class. Hens will not lay when too much crowded, nor

46

will they remain healthy long if too many are kept —

together. The building should be well ventilated by
chimney without admitting any gusts or draughts of
wind. It should face the south, if possible, and have
several windows in front. Where the weather gets
very cold it will be well to have the whole front glazed
and have a stove inside. Hens cannot lay unless they
are kept comfortable, and when the temperature falls
to 10 deg., or lower, they require a little artificial heat.
This heat must be carefully managed ; a little fire only
should be kept, and it should be as steady as possible.
Uniformity of temperature is what is wanted. The
houses must be kept clean and neat. The floors should
be swept every day, and be dusted over with dry earth,
ashes, chaff, short straw, or litter of any kind that ean
be easily removed. Every hen house should have
plenty of suitable roosts. There should be a shallow
box or bin in one corner—a sunny corner is best —con-
taining dry earth, ashes, chip-dirt, or a mixture of them,
for the hens to wallow in. They enjoy their bath in
winter as much as in summer. Where oyster shells
cannot be easily procured, there should be a box con-
taining gravel within reach of the fowls. A sufficient
number of nest-boxes with glass nest eggs in them,
several shallow vessels for water, and a feed trough will
complete the necessary outfit for the hen house. A
very important adjunct to the hen house is an open
shed where the fowls can stay at pleasure when the
weather is not too cold. Such a shed should protect
the hens from the prevailing winds.

2. When the house with all the necessary fixtures is
ready for the stock, the next consideration is to have
the right breed. Almost any breed will do tolerably

well with proper usage ; but there is a great cifference

47

in the laying qualities of fowls. Under the same con-
ditions, some breeds will lay twice or thrice as many
egos in a given time as others. As a rule, the smaller
breeds are the best layers; and of the smaller breeds
the Leghorns are preferable for several reasons: They
lay a full medium-sized egg, are enormous layers, are
docile and easily restrained, and have a yellow skin.
Of the large breeds the Brahmas are the best layers.
A cross of Leghorn rooster on hght Brahma hens will
be satisfactory. When one wishes to make eggs a
specialty, only pullets should be kept for the purpose,
and the earlier they are hatched the better. Don’t
keep hens over more than one winter, unless for some
good reason.

3. When the proper accommodations are furnished
and the proper breeds selected, the next and most im-
portant step is the feeding. Egg-production is hard
work for hens, especially for those that are large
layers. An egg is a highly organized and complex
substance. It is for the most part composed of albu-
minous matters and oils and fats, together with fibrin,
phosphorus, sulphur, iron, etc., in small but appreciable
quantities. An egg is a potential chicken. The hatch-
ing process adds nothing to the contents of the egg,
but only develops the chick from the substance already
there. Thus, in an egg there is the material for bones,
flesh, brain, nerves, feathers, and all the organs of lie.
Hence egg-production, considered physiologically, is an
exhaustive process, when hens lay regularly and con-
stantly. Furthermore, the shells of eggs are com-
posed almost exclusively of carbonate of lime. When
a hen lays freely she requires a supply of the raw ma-
terial from which to secrete this carbonate, and it
should be furnished to her at all times. Is it any

48

wonder, then, that hens, as they are ordinarily kept, do
not lay in winter? Their food must contain the mate- .
rials from which they secrete eggs, or they cannot lay. |
Probably nine-tenths of all the poultry in the country ;
is fed on raw, whole corn. We know that corn con- ;
tains all the elementary substances that eggs do, but |
in very much smaller quantities, bulk for bulk, and when
a hen has no other food she cannot eat enough to afford —

the materials for an egg a day, or every otherday. She
will get fat and lazy, but cannotlay. Hence the necessity
for a variety of diet. In summer, when at liberty, the

= —=

hens can find the variety of food that suits them, and |

generally lay well without much care; but in winter
they can get only what is given them, and generally
they do not lay. But if we know the wants of the
hens, and supply them, we may have as many eggs in
winter as in summer. Poultry are large consumers of
erass when they can get it, and to keep in good health
they must have it, or its equivalent, in winter. Cab-
bages or boiled vegetables of any kind are good sub-

stitutes. Grass, if cut green and carefully dried in the |

shade, when cut fine and steeped a while in hot water,
is nearly as good as green grass, and is eagerly eaten

in winter. Besides grass, or its equivalent, we must |

give a supply of lime. Oyster shells, when they can
be had, are the most convenient ; when they cannot be
had, ordinary stone lime from the kilns will do as well,
after it has been slaked, but gravel must be supplied
with the latter form of lime. Domestic poultry must
be classed among the omnivorous animals. There is
nothing that can be eaten that a hen will not eat if she
ean have it—any kinds of odds and ends therefore will
not come amiss—and much refuse matter, that would

otherwise be wasted, may thus be turned to good ac- |

49

count. Hens are very large consumers in proportion
to their size, and scanty feeding in winter will not do.
They should have as much as they want to eat and as
often as they want it, especially when they are laying
well. They should be supplied with animal food in
some form—offal meat, cracklings, chandler’s scraps,
sour thick milk, etc., will give the necessary supply.

It thus appears that an egg is a complex substance ;
that it is composed of the highest products of secre-
tion; that egg-production is an exhaustive process to
the hen; that to produce them in large quantities we
must supply the proper variety of diet, and plenty of
it; and to keep up the health and strength of the hens
they must have green food and animal food in winter..

I have made out a bill of fare for my hens, based on.
physiological principles, keeping in view the composi-
tion of the egg itself and the health and comfort of the.
hen. I will not occupy space in showing why this is.
in accordance with theoretical principles or analytic
results. Ido not claim that itis the best or the only
way to feed hens, but it has answered so well with me.
that I do not know how to alter it for the better.

This is how I feed: Their morning feed consists of
eracked (very coarsely ground) corn, wheat, oats, or
corn and wheat bran, scalded, and fed warm in a
trough. This is given them as soon as they can see to
eat. As soon as they are fed I break up a pound of
oyster shells for 35 heads. Then they have fresh
water from the pump as mnch as they will drink.
Fowls often suffer for water in winter. After their
breakfast I give them about a pound of scraps or
eracklings from the chandler’s shop. This is broken
in pieces with a hatchet. It furnishes animal food and
is cheap; I give two or three quarts of thick, sour

Saas:

50
milk every day, with a handful or two of wheat bran
stirred into it. Besides this, I feed some cabbage,
or turnips, or potatoes, every day. At noon they have
a little oats, or corn, as the-case may be, and fresh
water again, in clean vessels: At night, before roosting
time, they get as much whole corn as they will eat, and
fresh water again. I make it a rule to give as much as
they will eat. A hungry hen will not be a laying hen.

The greatest regularity should be observed in feeding

and caring for flocks. Have a regular time for all the
different operations, and the hens will become as me-
thodical as their keepers. Eggs should be gathered
punctually twice a day, or oftener in very cold weather.
The morning feed should not be made too wet, and
should not be given too hot. In very cold weather it is
advisable to put a little cayenne pepper and a sprinkle
of salt in their morning food. LBesides the above
enumerated articles, the hens should have all the scraps
from the table. They are very fond of them, and will
turn them to better account than cats or dogs will.

Let us recapitulate. Give your hens a reasonable
share of your attention ; furnish suitable accommoda-
tions ; get and keep the right breed ; save only pullets,
the earliest hatch, for laying. Furnish as great a vari-
ety of diet as possible, and feed as much as they will
eat. Give green food and animal food of some sort in
winter. Keep the hens quiet and comfortable ; don’t
allow them to be worried or frightened. Water is as
important as food, and should be kept clean and fresh.

These rules, intelligently applied, will secure an abund-

ant supply of eggs at all times of the year.

51

Care of Sitting Hens.

Ought hens to sit by themselves and apart from other
sitters? This question is one, to be answered rather
from the standpoint of the convenience of the breeder
than from any other. No doubt hens, if left to suit
themselves, will choose a nest in some solitary corner ;
but the habit is not one that is acquired by reason of
any advantage to the constitution of the chicken, but
from a dread of enemies. In the case of quiet stock,
such as the Brahma, there is no need of separating the
sitters, if at all inconvenient for the attendant.

On the other hand, where many sitters are together,
some extra care 1s necessary In arranging the nests so
that every hen will know her own. The nests must be
scattered widely about the apartment, for it will never
be found that the hen which should occupy a nest in
the upper right-hand corner of a room has deserted it
for one in the lower left-hand corner. Also, if the
nests look very unlike, the birds will observe the dis-
tinction. The difference between a box open at top
and a barrel turned on the side, is palpable enough to
the dullest sitter. In our modern fowl houses, where a
love of order prevails, the nest-boxes frequently look as
much alike as two peas, and in that case wisps of
straw or boughs of evergreens may be fastened in the
immediate vicinity of a nest to enable the occupant to
know her own. ‘This, of course, must be done before
the fowl has laid her laying out, so that the features of
the vicinity may become firmly fixed in her “mind,”
for birds, as well as men, have minds.

The system of allowing each sitter a separate apart-
ment has decided advantages in many cases. It is al-
ways the best plan to follow, when the weather is warm

52

enough, to give each sitter a yard of her own, ten or
twelve feet square to exercise in. By watching sitting

hens at feed, when they have range and opportunity to |
follow their natural bent, it will be seen that they run
around at a great rate, acting almost like mad, and |
seem determined to get as much exercise as possible in |

the short time allowed them. In this way their bowels
are kept in good order. But when sitters, in order to

keep laying hens from their nests, are confined in very |

small separate pens, they move around slowly, and in-

stead of running and flapping their wings, they mope, |
and after merely satisfying their hunger, take to the |
nest again. Therefore, allow each sitter as large a ;
yard as can be afforded. If you attempt the plan of ,
separate confinement, then you will escape the evil of |

two hens quarreling for the same nest; layers cannot

drop their eggs in a sitter’s nest, and, at the same time, |

the incubating hens are allowed plenty of exercise.

Helping Chickens out of the Shell.

Tt has been generally supposed that chicks that are |

shell-bound, or too weakly to get out without assistance,

could not be saved, but an accidental discovery has put |
another face on the matter. Keep the egg in warm |

water (about 95 deg.) while the assistance is being
rendered, and success may be hoped for. The shell
must be cracked very gently, and the inner membrane

very tenderly peeled off till the chick be at liberty, t

keeping all but the beak under water until nearly clear. |
The operation must be performed in a warm place, and
tenderly, as if touching raw flesh ; and it will be found |
that the water generally facilitates matters, liberating 1
the membrane if glued to the chick, and enabling it to |

53

be separated without loss of blood. The latter occu-
rence, nine times out of ten, is fatal; but if the opera-
tion be completed without blood flowing, success may
be anticipated and the nearly dead chick may be put
by the fire in flannel, or under the hen, if a quiet, good
mother—under her at night, in any case—and next day
may probably be as well as the others.

Cooked Food for Poultry.

An important question is the comparative value of
raw and cooked food. That the latter is not natural is
not a convincing reason, because to domestic animals
the word has no application. They are in a peculiar.
condition in many respects, resulting from the long-.
continued influence of domestication. Besides, there.
is no objection to departing from the ordinary food of
any animal, if the substitute can be shown to be as,
easy, or easier, of digestion. In reference to this point.
it must be decided by experiment.

Now, the experiment has been made over and over
again. Swine have been fed with raw and with cooked
corn in equal quantities, and the result, tested by
weighing, is from 20 to 40 per cent.in favor of the
‘cooked article. Some keepers are accustomed, with
their fowls, to boil a part of the corn in the kernel, and
they do well. However, it must be said that they soon
tire of it, and cannot be induced to touch it if raw corn
can be had. The food is also sometimes steamed.

However, sometimes raw food is better. The corn
may be boiled upon the ear, thus saving the labor of
shelling it. Itis more economical to boil corn in the
kernel than when ground, as there is saved not only
cost of grinding, but some labor in the cooking process ;
for mush must be continually stirred, while corn in the

DE

54

kernel will not “burn down” if suffered to rest on a
perforated plate for a few inches from the bottom of
the kettle. 3

Tt is claimed by some chemists that the food value of
certain articles is increased by cooking, increasing the
actual amount of nutritious substances in them.

Another method of softening grains, sometimes em-
ployed, is fermentation, which turns the starch of the
erain into sugar, changing it into a substance more
easily digested. Brewers’ grains are much given, but
should be used only in alternation with whole grain,
because they are too moist and purge the fowls. They
are to be recommended in the rather rare cases—when
costiveness is complained of.

Keep the Chickens Growing.

‘It is a mistaken policy to stint young fowls of rich
food, and plenty of it, is what they need; and no dan-
ger of over-feeding, if they are growing and have their
liberty. Old fowls that have their growth and are shut
up, can easily be fed too much, but do not fail to feed
the young ones all they will eat. A good feed of whole
grain of some kind, just as late in the evening as they
can see to eat it, is one of the means of making fine
stock. Also give them a plentiful breakfast of soft food
early in the morning. Let no food he on the ground,
or anything that will sour; it will be very likely to
make the little chicks sick. A few cents worth of food,
given at the proper season to a fine bird, may make
several dollars dlifference in the price when you come
to sell. It takes a certain quantity of food to keep up
the waste of sustaining animal life; so every ounce of
food properly digested, in addition to this actual re-
quirement, goes to increase the size of the fowl. Re-

— -— > Sr

|
|

I
I
1

|
|

5d
member this, and never neglect the growing stock.
Time lost here can never be regained. Neglect the
little chicks, and you will surely see the effects of the
neglect in the mature fowl. |
Artificial nest eggs may be prepared very simply by
breaking a small hole in the round end of an ordinary

- ege, removing the contents and filling the shell with

plaster paris, sufficiently moistened with water as to be
easily poured into the shell; after it hardens, paste a
piece of white paper over the hole, or the hens will
peck out the plaster paris and destroy the egg. It is
easily made and will last a long time. It is advisable
to always have such nest eggs, and fowls will not ac-
quire the habit of eating their eggs; hens are also less
liable to wander off and hide their nests when plenty
of nest eggs are placed in the nests.

Hens that Eat Higgs.

The best way to break hens of egg-eating is to break
their necks, and re-stock with birds that have not
acquired the habit. Fowls that are expert in egg-
eating first attack the shell with their bill. If it is a
thin shell a few strokes will break it, and the rest is an
easy job. If, however, the shell is a thick one, they
generally fail to break it with their beak; they then
begin to scratch in the nest, and, with their feet, throw
the egg against the hard side of the box until it is
broken. First of all, make hens lay hard-shelled eggs,
so hard that they cannot be readily broken by a hen’s
bill. This can be done by feeding freely with slaked
lime, ground or broken bones, oyster shells, ete. To
prevent breaking against the sides of the box, the nests
should be high and lined upon the sides with cushions

filled with hay or other soft material. Their only

56

chance then is that they may throw two eggs forcibly
against each other. To prevent this take the nest. egg
away and gather the eggs several timesa day. It is a
_ good plan to leave a few China eggs near the nest for
them to work at, which will make their bills so sore
that they will strike the real egg with less force.

Evening Exercise for Yarded Fowls.

During the summer, when fowls must be shut up on
account of their roaming propensities, much of the ill
effects of their imprisonment may be avoided if they
are let out for a short period at evening. While out
they may be watched, although there is little danger of
their going into the garden, and they will find enough
in the grass-plots to keep them busy. Indeed, it is sur-
prising how beneficial this time of exercise is. The
fowls, knowing that they are to have a chance to get
out, are much more quiet during the day, and if regu-
larity in letting them out and shutting them up be ob-
served, they will return to their roosts without trouble.
It is possible, also, that an hour at evening is nearly as
good as a whole day, as far as the health of the flock
is concerned ; for, if there is any special article of diet.
needed, they will hunt all the more diligently. It is for
this reason that they will prefer the grass to the plowed.
land. By such an arrangement as this, large flocks
can be kept in good condition, although shut up through
the year.

Dust Bath.

By instinct all birds are taught the need of a dust or
water bath for their well-being. They choose a shel-
tered and sunny spot of fine, dry soil, in which they
open their feathers and fill them with dust, which, ap-

ot

plied often enough and in sufficient quantities, is death
to all parasites which infest the plumage or skin. As
the domestic fowl is not a native of a cold climate, it
becomes necessary for us to supply the deficiency which
exists during our winter season. This is readily ac-

complished by the dust box, which every one who has

fowls should provide. Fine road dust, coal ashes, sand,
pulverized loam or clay even, are all very good, and
with a sprinkling of flour of sulphur, constitutes as
eood a bath as can be desired. This should be placed
in a sunny exposure of the room and kept dry and
clean so that the fowls may enjoy its benefits when they
choose.

When poultry is kept in a yard, it is best to dig up
a small corner occasionally, to let them hunt for worms
and beetles, and then sow it in oats, and corn and
lettuce. They also want a dusting place. A box of
ashes with sulphur intermixed is what they need for
this.

Clipping Wings.

Clipping one wing of fowls to prevent their flying is
a necessary operation sometimes, but never necessarily
disfiguring. It generally is, however, since the farmer’s
shears almost always makes a clean sweep of all the
quills, and an ugly wing is the result. Besides the ug-
liness, there are also other disadvantages in such a
sweeping operation. A sitting hen uses the outer end
of her wing to retain the eggs under her in place, and
those near the body protect the skin being torn by her
mate’s claws. The proper way is only to trim the
feathers partly off with a pair of scissors, except about
one inch at the end. It shows but little when the wing
is closed, and does not disfigure the fowl, but lets the ©
wind through, so as to prevent flying.

08

Breeding and Mating.

Too many fanciers and farmers, otherwise earnest in
their business, are very careless concerning their fowls. t
Interbreeding certainly degenerates—particularly when
so promiscuously permitted in a flock as is common. }

There are the same good reasons for making choice of |
the best bred fowls as for making the same choice in |
other stock. For, while a prime breed is as easily ;
reared, fed and housed as a poorer one, there is a de-|,
cided difference in the returns in favor of the former. |

If properly cared for, we do not hesitate to say that
fowls of superior order do yield the farmer even, the |

largest interest for the outlay he makes, of any other

stock he keeps.

f

Food for Sitting Hens.

The requirements of a sitter differ from those of |

i

|

other hens. By their keeping quiet and without exer- —

cise, not much is required to sustain vitality, and that
should be of such a nature as to digest slowly. For
this reason whole grain is preferred, and corn is.
thought to be much the best. Soft food of any kind
is soon digested, and the hen either leaves her nest very
frequently or becomes very poor. The advantage of
corn over other grain is that it is more oleaginous and
so likely to stimulate the production of eggs, and being
hard and compact it digests more slowly than other
grain. A run upon the grass is also beneficial to sit--
ting hens. Meat should be avoided.

Turnips for Hens.

In order that to keep fowls in the best condition,,
green food is always important. With free range in:

|
59
| warm weather, grass, etc., supplies this need, but in
| winter it must be furnished daily, and nothing is better
| than raw turnips, which can be cut open and fastened
a a rack, or chopped fine and fed in a trough. They
'will leave cabbage and “go for’ turnips every time.
| Asiaties seem to consume more ereen food than the
! smaller breeds. It is even surprising how much they
| will eat of it, if given a full supply. A mixture of

turnips, apples, and onions, chopped fine, is a savory

| The Number of Hens to a Rooster.

Houdans, ten hens to one rooster ; Creve-Coeurs, eight
lens to one rooster; Buff Coane ten hens to one
rooster ; Gray edanes. ten hens to one rooster; White
| Leghorns, fourteen hens to one rooster; Spanish,
) twelve hens to one rooster; Brahmas, ten hens to one
rooster ; Hamburgs, fouktocn hens to one rooster ; Po-
_ lands, ivelve hens to one rooster; Game, ten eae to
one rooster. With this snoor rian of hens to a rooster
the vitality of the eggs will prove good.

Poultry Manure.

Poultry manure, or hen guano, is worth, if kept under
cover, almost as much in price as Pacific guano, which
is selling at $60 per ton. Hen manure, on the garden
or farm is worth $50 per ton. To prepare it for use,
mix it with soil, half and half; keep it till wanted.
For corn, onions, and all vegetables, it is one of the
best manures. No farmer, who wants to make his farm
pay, should sell it for twenty cents a bushel. It is
worth a dollar for his own use.

60

Keeping Eggs for Winter Use.

To four gallons of boiling water add half a peck of
new lime, stirring it some little time. When cold re-
move any hard lumps with a coarse sieve; add ten
ounces of salt and three ounces of cream of tartar, and
mix the whole thoroughly. The mixture is then to
stand for a fortnight before using. The eggs are to be
packed as closely as possible, and to be kept closely
covered up. Thus treated, if put in when new laid, at
nine months they will eat nearly as good as though laid
only six days, though of course not like new-laid.

A better but a little more expensive way of presery-
ing eggs is recommended by the French: In eight
ounces of warm olive oil dissolve four ounces of bees-
wax; with this mixture annoint the egg all round, using
the tips of the fingers or a rag. The oil will be ab-
sorbed by the shell and the pores filled up by the wax,
and if kept in a cool place, the eggs after two years will
be as good as if fresh.

Gravel for Fowls.

Granivorous fowls need the assistance of hard sub-
stances, such as stones, gravel, etc., to digest the food
upon which they live. This they are able to obtain for
themselves, in most localities, at all seasons except in
winter, or when confined in limited quarters. At such
times they must be supplied with a liberal quantity of
clean, sharp gravel, or coarse sand. Young fowls of |
all kinds should have fine gravel or coarse sand con-
stantly within their reach, of a size adapted to the —
capacity of their throats. |

61

How to Fatten and Dress Poultry for the Market.

Although the manner of fattening poultry may seem
plain, yet there is, nevertheless, a right and a wrong
way, a long and a short mode of accomplishing the
object desired.

Never let poultry forage and shift for themselves for
at least ten days before killing, for they are apt to range
in the barn-yards and pick up filthy food, which perme-
ates all through the bird, its flesh frequently becoming
so tainted, that it is unfit to be eaten.

The best method for steady and regular profit, or for
domestic use, is to keep them constantly in high feed
from the beginning, with plenty of clean, cool water ;
then they are always ready for the table, with but very
little extra attention, their flesh will be jucier and richer
in flavor than those fattened from a low and emaciated
state, always commanding quick sale, at the highest
price in the market, a healthful, nourishing and restor-
ative food. |

Some “cram” their poultry before killing, to make
it appear heavy ; this is a most injudicious plan, as it
shows at a glance the dishonest intention of the shipper
to benefit himself and swindle others, in his poor effort
to obtain the price of poultry, for corn ; the undigested
food soon enters into fermentation, and putrefaction
takes place, injuring their sale a great deal more than
is gained in weight. Fowls should always be allowed
to remain in their coops at least twenty-four hours pre-
vious to being killed, without food, then they will keep
longer, and present a better appearance.

The best food for fattening fowls, old or young, is
barley meal, or mixed with equal quantities of corn
meal, cooked, and fed warm (a small quantity of brick

6

62

dust in their drinking water is recommended), which

will make flesh faster, and more solid, giving it a fine ~

golden color after being dressed. Good food is positive
economy.

The best mode for killing poultry, as it causes instant
death without pain or disfigurement, is to suspend the
birds by tying their legs firmly to a pole or heavy wire
across the killing room, a convenient distance from the
floor, and opening the fowl’s beak, and with a sharp-
pointed and narrow-bladed knife, make an incision at
the back of the roof, which will divide the vertebrze
and cause immediate death. .

Dry-pluck the feathers and pin-feathers all off neat
and clean, while warm, without breaking the skin ; then
plunge it into a kettle of very hot water, holding it
there only long enough for the bird to “plump,” then
hang it up—turkeys and chickens by the legs, and
ducks and geese by the heads. Do not remove the en-
trails, heads or feet. This mode gives the poultry a
nice buttery, golden color, that attracts the eye of the
epicure. | ;

Pack only when thoroughly dry and cold (not frozen)
in medium sized, clean boxes or barrels, in thoroughly
cleaned and dusted rye straw, and to be extra nice,
wrap each bird in clean, white (not printed) paper,
fold the head under its body, legs stretched out, lay in

the left hand corner, with its head toward the end of

the box, back up, fill the first row, then commence the
second in the same way, only let the bird’s head pass
up between the rumps of the two adjoiming ones; this
makes it solid ; the last row reverse the order, placing
the head towards the end of the box, letting the feet
pass under each other ; should there be space between
these rows wide enough to lay in a few side-wise, do so ;

63

if not, fill in tight with straw, so the poultry cannot
move. This gives uniformity of appearance and a firm-
ness that will prevent moving or chafing during trans-
portation; over this layer place straw enough to pre-
yent one layer from coming in contact with the other,
and add other layers until the box is filled full. Great
care must be taken in packing not to break the skin,
for during transportation such places turn black and
injure its sale.

64

DISEASES AND THEIR CURE.

Every one a Doctor for his own Fowls. -

Usually when fowls take cold, inflammation of the
head and eyes is one of the first symptoms to attract
attention. If allowed to suffer from neglect and con-
tinued exposure, the trouble speedily runs into what is
termed roup, or swelled head, and is often accom-
panied with canker or ulcerated sore throat. In the
last mentioned condition rattling in the throat often
occurs.

Fowls are, however, sometimes troubled with diffi-
culty in breathing and a rattling in the throat, as the
result of atmospheric changes, and in such cases the
affection is similar to bronchitis. While not considered
very dangerous, there seems as yet to be no certain
cure for it, and since it is not contagious we seldom
give it much attention. The rattling, or gaping or
wheezing, which comes from cankered throat and
mouth, is a very different thing, and should be looked
after immediately.

A breeder, whose fowls are evidently suffering from
the results of colds, writes thus: “My chickens are

65

afiicted with a blindness and inflammation of the eyes.
The eyes close up and there is a rattling in the throat
part of the time when they breathe. What is the dis-
ease, and what is the remedy ?”

The blindness and inflammation of the eyes can
generally be easily cured if attended to promptly. The
Fancier’s Gazette, of England, recommends to bathe
the head and eyes with a solution of sulphate of zink,
five grains to the ounce of water. Chlorinated soda,
which you can get at any good chemist’s, is also sug-
gested. Carbolic acid, one part acid to forty parts
water, is another remedy often mentioned, and acetic
acid is likewise highly spoken of.

A general observation and experience in the treat-
ment of such cases, is that diluted vinegar and common
salt water combined, make the best, and most readily
procured remedy we have met with. Chlorinated soda ~
and acetic acid are only learned names for substances,
the properties of which we have in as available a form
in the simple and well known articles of common salt
and vinegar.

In a case of inflammation, as above mentioned, the
head and eyes should be bathed several times each day
with the solution of salt and vinegar. Open the mouth
and you will most likely find a yellowish, cheesy: sub-
stance in the slit in the roof of the mouth. This should
be carefully removed with a quill or pointed stick. A
flat piece of good hickory, four inches long and one-
fourth of an inch wide, and as thick as a case knife,
roundly pointed at one end, makes a good instrument
for such work. If the cheesy matter has not yet
formed in the head, you will at least find in the roof of
the mouth a slimy discharge, similar to that which
comes from the nostrils of the bird. This should be

6F

66

removed as well as possible with a sponge or soft rag.
Then tie to the end of a small stick a piece of sponge
saturated with the salt water and vinegar, and with this
sponge out the mouth well, and force some of the wash
through the slit in the roof of the mouth. It is con-
venient to have for this purpose a small syringe with a
bent tube. The face and nostrils should also be well
bathed with the salt and vinegar, and no harm need be
feared from getting the wash into the eyes. This will
be a benefit rather than an injury.

The diet of the fowl should be soft food.. Soaked
bread is good, seasoned with pepper. In the drinking
water should be dissolved a little sulphate of iron,
Stimulating foods and tonic drinks are of great benefit
in such cases. If no more serious symptoms appear,
your bird may be expected to recover in a short time.

Cankered throat may accompany a severe cold as
well as roup in its worst stages. If on opening the
mouth of a bird you find it badly coated or ulcerated,
the tongue covered and the ulcers extending down the
throat, you had better give the case up as hopeless. If
the ulcers appear only in small spots and streaks, and
the tongue is clean, or nearly so, it is worth while to
attempt a cure, provided the bird is worth the extra
daily attention it will require. The course to be pur-
sued is to take a stick, such as that above described,
wet it well with the salt water and vinegar—the solution
for this purpose may be as strong as it can be made—
and then proceed to remove with the point all the ulcers
from the roof and sides of the mouth and about the
base of the tongue; in fact all you find. Do not be
uneasy about the bleeding, as no harm will come of its
but rather. good. Wet the stick frequently with the
salt water and vinegar in order that as fast as the ulcers

67
are removed the solution may immediately come to the
exposed parts, thus causing them to heal and prevent-
ing the spread of the disease. Having carefully done
all you can at one time in this way, give the inside of
the mouth a good sponging with the wash, and if the
fowl seems to require food, but is unable from the

_ soreness of its mouth to take it, some should be forced

down its throat. The like course should be gone
through with the next day and the following, until the

ulcers are entirely killed out and removed. In the

meantime the fowl should be given easily digested and
stimulating food and tonic drink as above recom-
mended.

In some cases small pustules appear on the sides of
the head and the wattles and the ear lobes. The salt

and vinegar will be found to be a good remedy for these

also. Remove the scales and bathe the parts freely
with the solution, repeating the operation once or twice
each day. What is commonly termed swelled head is
but an advanced stage of roup. The secretions seem
to concentrate, settle or consolidate, as it were, at some
one point, frequently on the face beneath the eye, yet
seldom so deeply seated but that the accumulations
may be reached and easily removed with the knife.
Sometimes a mass of yellow, cheesy matter as large as
a thimble will have formed at one place. It should be
taken out and the wound bathed with salt and vinegar.
Nature will soon heal over the frightful looking cut if
the work of cleansing has been well done.

About 30 per cent. of hens are lost annually by dis-
eases of every kinds so that I think a few simple reme-
dies for some of the most common, will be appreciated
by my readers, and I therefore give them without fur-
ther explanation, under their most common names as

es 68 I
|

- quoted by fancy breeders. These receipts have been |
taken from the most trustworthy books and journals
and are known to the breeders as reliable.
Abortion.

Generally produced by fright. The remedy is to con- |
fine the bird in a rather dark pen, with a nest in one |
corner. Soft food only should be used, given sparingly. |
The drinking water should be impregnated with a small |
amount of carbonate of soda. This disease must not

be confounded with the ordinary laying of soft eggs.

Apoplexy or Paralysis.

More probably arising from high feeding in any
other cause. An unsteady walk with drooping wings,
as if the bird were giddy, is a warning symptom. Fast-
ing and a dose of fifteen grains jalap and one grain of
calomel will be found very useful, with continued low
diet for two or three days. In cases of sudden attacks,
with loss of power and conciousness, it will be neces-
sary to lance immediately the large vein under the
wing, and to bleed freely until the bird recovers. Stop
the flow of blood by means of burnt alum or other
styptic, and take care that the fowl is not allowed to
peck open the wound and cause death from hemorrhage.
Cold water applied to the head is often of beneficial
effect. Fortunately these diseases are both of infre-
quent occurrence.

Biack Rot,
Also rarely to be met with and only to be cured in
the earlier stages. Symptoms, blackening of the comb
and swelling of the legs and feet, accompanied with

ty
!

69

| gradual emaciation. Treatment is a dose of calomel
‘or castor oil, with warm and nourishing diet, together
| with the use of “Parrish’s Chemical Food,” or Tonic
No. 4. 7

|
|

Bronchitis.

Known by the frequent coughing, unaccompanied by
discharge, as in the case of cold in the head. A small
quantity of nitric and sulphuric acids in the drinking
water, with sugar enough to make the whole slightly
sweet and acid to the taste, is all that is required.
The food may be seasoned with a little cayenne or gin-
ger, and the fowl should be kept in a dry place, moder-
ately warm. Sometimes the disease is accompanied by
a peculiar rattling in the throat. The homeopathic
cure is two pellets of aconite in the morning before
feeding, and the same in the evening, for two or three
days. ‘This is said to be a specific.

Bumble Foot.

_A corn or abscess at the bottom of the foot, most fre-
quently found in the larger breeds, and is supposed to
be caused by descent from the perches to a hard board
floor. Daily applications of lunar caustic, or pigment
of iodine painted over the spot with a brush, will often
effect a cure. The tumor should afterwards be cut and
the matter pressed out, the part thoroughly cleansed
with warm water, and in a day or two the caustic ap-
plied as before. One ounce of muriate of amonia dis-
solved in a pint of vinegar is very useful in reducing
the swelling. The bird should be compelled to sleep
on straw during treatment. Another remedy is to
wash the foot with tepid water and soap, afterwards

10

- cutting open the swollen foot and removing the putrid |
and diseased surface flesh, and applying sulphate of |
copper (blue vitriol) and then tying up the foot so as |
to retain the medicine as applied. In severe cases two |

or three applications may be necessary.

Canker or Ulceration.

This disease bears a striking analogy to the roup, —
but is distinguishable from the latter by a lack of dis-
charge from the nostril. It frequently extends to the
throat, covering the back of the tongue with ulcerous.
formation. In such cases remove the ulcers with a
sharp, flat stick of hard wood and apply with a camel’s
hair brush a wash of tincture of myrrh, borax and
‘chlorate of potash, dissolved in water. Use powdered
borax afterwards upon the sore. Give soft food and
occasionally bread soaked in ale. When the disease
affects the eye, use McDougall’s Fluid Extract for a _
wach, in the proportion of one teaspoonful to eight of
water. As in the case of roup, the diseased fowl
should be removed to warm, dry quarters, and the
feathers on the neck and head kept clean by washing
in warm water. Another remedy is to dissolve some
alum in water and wash out the mouth, throat, and
eyes with it, after which sprinkle burnt alum on the
sores ; to be repeated daily until cured.

Cancer.

The first symptoms are loss of the use of the legs,
the bird squatting about on its hocks, and using its
wings to assist locomotion. There is no apparent loss
of appetite or energy, but absolute loss of power over
the legs. The disease is incurable, as removal of the -

71

| cancer by a surgical operation, only results fatally in a

week or so thereafter. When it is apparent that the
disease has become seated, the most humane treatment
for the breeder is to kill it.

Cholera.

Tf there is a disease among fowl resulting more par-
ticularly from carelessness or ignorance than any other,
it is the fatal disease known as the Cholera. All writ-
ers on the subject agree that it arises from exposure to

the sun, without sufficient shade, warm and stale drink-

ing water, foul and offensive grass runs occasioned by
the droppings, and most important of all, the absence
of a regular supply of fresh green food, which is the
great preventive of diarrhcea in fowls. This disease
is rarely if ever known where a cool shade, clean runs,
fresh cool water and green food are provided daily.
Symproms—Sudden and violent thirst, diarrhea,
greenish droppings, afterwards thin and whitish, with
extreme weakness and staggering or “falling about,”
sometimes accompanied with cramps, and often with
an “anxious” look about the face. Death results in

from 12 to 36 hours.

Treatment—Administer every three hours the follow-

ing: Rhubarb, 5 grains; cayenne pepper, 2 grains;
laudanum, 10 drops. Give midway between each dose

a teaspoonful of brandy diluted with water containing
5 drops of McDougall’s Fluid Extract, or either of the
the following :

No. 1.—Equal parts of the tincture of opium, red
pepper, rhubarb, peppermint and camphor, well shaken,
with doses increased from ten to twenty drops several
times a day when not immediately relieved.

72
No. 2.—Two oz. each of alum, resin, copperas, lac!
three table-spoonsful of the powder with one quart of|

corn meal, and dampen for use. This is sufficient for
twelve fowls, and may be used either as a preventive,

or cure. For the former, once or twice a week is suffi- ‘
cient. Rye or wheat, soaked well in highwines or!

strong whisky, fed occasionally, is also said to be a
good preventive. ?
No. 83—Blue mass and cayenne pepper, each 1 oz. ;

camphor gum 34 oz., and a teaspoonful of laudanum,

y

sulphur and cayenne pepper; pulverize, then mix!

f
uy

well mixed and made into pills of ordinary size. Give
one pill every hour until the purging ceases: Also a
teasponful of brandy morning and evening.

No. 4.—Cayenne pepper and prepared chalk, each 2

parts; pulverized gentian and pulverized charcoal, each |

1 part (measurement, not weight); mix well together
and form a paste, with either lard or sheep’s suet.
Give a pill the size of a common marble once a day,
and keep in a warm and dry place forty-eight hours.

No. 5.—Carbolic acid, 1 drachm ; glycerine, 1 oz. ; |
mix thoroughly, adding one quart of water. Of this |

solution use two tablespoonsful to a gallon of water,
allowing the fowl access to no other water.

The fountains and feed boxes should be disinfected |

with carbolate of lime or ecarbolic acid. The water
must be kept cool, plenty of shade provided, and the

free use of green food indulged in, for those not at-—
tacked. No food or water with the exception of soft |

or moistened wheat bread in warm milk is needed for |

the diseased birds.
The use of kerosene in this disease has lately

attracted some attention, and elsewhere we present a

13

newspaper article on the curative qualities of this oil.
tis said to be very efficacious.

ee

Cattarrh.

A common cold, if neglected, is likely to terminate
-inroup. The bird should be immediately removed to
| a warm place. Three drops of mother tincture of aco-
_nite added to half a pint of the drinking water will be
' found beneficial. The food should be soft, mixed warm,
and seasoned with Tonic No. 1.

One pill of the following, given night and morning,
is also highly recommended: 4 oz. each of camphor,
valerian. cayenne pepper, lobelia seed powder, and gum
myrrh, made into forty-eight pills. If not better in a
few days, roup may be suspected, and the treatment.
should be the same as for that disease. ,

<a.

Consumption.

Caused by cold or dampness, want of light and con=
stitutional debility. Most frequently observed in birds
related. The symptoms are chronic cough, with wasting
away and loss of strength. Incurable when once fairly
seated. Where its presence is suspected, cod liver oil.
added to the meal food is a corrective, together with
“Parrish’s Chemical Food,” half a teaspocnful, twice
a day.

Cramp.

Harly chickens are most subject to this disease,
caused by exposure to damp during cold weather. It
may be known by a tendency to walk on the toes, and
afterwards on the knuckles or outside of the foot. Also
by squatting on the hock. Removal to a place pro-
vided with a dry boarded floor, well sanded and kept

ts

74

clean, is usually sufficient. In severe cases, where the
toes are much contracted, the legs and feet should be
bathed in warm water several times daily, opening and

extending the toes, and afterwards drying them with a

cloth. <A little tonic should be added to the food.
Opium in quarter grain doses two or three times daily
will prove beneficial in the treatment of this disease.

Crop Bound.
Occasioned by careless feeding with hard grain or

pieces of tough meat, bone, or other substance too

darge for the bird to swallow, causing the crop to be so —

distended and swelled as to close the outlet to the

‘stomach. Warm water should be poured down the |
‘throat, and the crop gently kneaded or worked for an |
-hour, if necessary, until it becomes soft, holding the -

‘bill open and the head down. Then give a tablespoon- ,
ful of castor oil and feed sparingly for several days to |

prevent a permanent distension. If this is not effective,
an incision about an inch long should be made at the

top of the crop, first removing some of the feathers, |

and care being taken not to open any of the large blood |
vessels. The contents of the crop should then be re-_

moved and the outlet examined to see that it is not
stopped up. ‘The incision may be closed by making

three or four stitches with silk or horse-hair in the inner |

|
}
|
|
|

skin, and the same in the outer. Be careful not to sew |

the two skins together, as it is almost certainly fatal. |
Feed on soft or sopped bread, and allow no water for
24 hours after the operation.

Crop Soft or Swelled.

Usually caused by excessive drinking, and the con-

|
|
|

75

tents of the crop are of a soft, fluid character. Confine
the bird separately, and feed sparingly with soft food,
thoroughly cocked. The water should be slightly
acidulated with nitric acid, of which the bird should be
allowed to drink very moderately after each meal only.
The food should be seasoned with Tonic No. 4, and half
a teaspoontul of sal volatile given every morning, in
double the quantity of water. Chopped onions or gar-
lic is the best green food during treatment, having
themselves a strong remedial effect. It is to be very
much doubted whether the distended crop resulting
from negligence in feeding after treatment for “crop
bound” can ever be successfully removed. The two
disfigurements being similar in appearance, are apt to
be confounded. The one resulting from excessive
drinking is properly a disease not so fatal as the hard
crop, but nevertheless sufficiently dangerous to excite

apprehension, while the other, beyond being unsightly,

causes little injury to the bird.

Dysentery.

This disease ‘is really chronic diarrhea, the droppings
being mingled with blood. Rarely cured, and evidently
contagious. The diseased birds should be removed to
a cool place and the cholera remedy applied. Tive
drops of laudanum and five drops of “ McDougall’s
Fluid Extract,’ every three hours, has also proved to
be efficacious. A teaspoonful of strong cinnamon tea
every hour should be given instead of water. The
carcass, in case of death, should be buried deeply, away

_ from the yards, and the latter should be thoroughly

disinfected.

76

Debility.

Sudden terror or prostration from along journey and |
excitement attendant on exhibition, often occasions |
fowls to droop without any apparent positive disease.

In such cases nothing is better for restoring strength

than a raw fresh laid egg daily. Strong tonics are not |
advisable but the usual modicum of the “Douglas_
Mixture” given every third day in the drink will prove

an invaluable aid.

Diarrhcea

Is usually caused by too sudden changes of food, and
sometimes the weather. In its earliest stages it may
easily be checked by feeding soft food cooked with

oz See eee ee ES ESS SS ee eee ee ee eee aes

milk and mixed with chalk or seasoned with pulverized |

cinnamon, or by giving camphorated spirits, or water,
every four to six hours, in doses of 10 to 20 drops;
according to severity, and feed nothing green except it
be fresh grass, in limited quantities. Tegetmeier’s

recipe, given years ago, has had some favor, viz: 5

grains chalk, 5 grains rhubarb, and three grains of |

cayenne pepper made into pills. But if the case is one
of severity one teaspoonful of laudanum every six hours
should be given, until relieved. With proper and judi-
cious feeding, plenty of fresh water, cleanliness and a
plentiful supply of lime, oyster shells, or broken or
ground bones, and a free use of the “Douglas Mix-
ture,’ there need be but little fear of any serious
results.

Egg Bound.

Inability to lay on account of unusual size of egg,
may be known by the hen coming off the nest and

17

moping around in evident distress, with wings on the
ground ; sometimes she remains on the nest. A large
dose of castor oil will generally give relief in a few
hours. Failing in this a free injection of olive oil into
the oviduct may be used, care being taken not to break
the egg. If no syringe is at hand the oil may be passed
up with a feather, having first bathed the vent with
warm water. The food should be soft and not of a
stimulating nature. In case the egg passage should
protrude or become ruptured, egg production should be
totally arrested by giving the following: One orain
calomel, one twelfth of a grain of tartar emetic and a
quarter of a grain of opium, made into a pill, and ad-
ministered every four hours. In the first pill the quan-

tity of calomel and opium may be doubled,

Elephantiasis or Scaly Legs.

A rough scurf on the legs and toes of a horny sub-
stance, resembling scales. Not dangerous but very
unsightly, and some strains are more predisposed to
this disease than others. It is considered by some to
be also slightly contagious. Different opinions exist
as to its origin, but the treatment is simple and effec-
tive. The diseased fowl should be provided with a dry
and moderately warm shelter, and a vigorous scrubbing
with soap and warm water, with a hard brush will re-
move a great deal of the scuff. ‘Then anoint the affected
parts with sulphur and lard, and give half a teaspoon-
ful of powdered sulphur internally. The washing and
anointing must be continued daily until a cure is
effected. Three or four applications daily of kerosene
oil is also recommended as a wash, and the slackened
scales removed with a blunt knife, after which anoint

1G

73

as above. A weak solution of the sugar of lead is also
an excellent wash to be used in the morning, followed
in the evening by an application of lard, mixed with
ointment of creosote. It is desirable that the yards
should be clean and free from mud, and the fowl kept
from exposure to wet or damp of any kind.

uruptions.

A whitish scurf or effloresence causing the loss of
feathers, as far as it extends, generaily results from
lack of green food. This must be supplied and clean-
liness attended to. The diseased parts should be
dressed with tar and sulphur ointment, or a compound
of cocoanut oil, one ounce, and powdered tumeric,
quarter of an ounce. <A dose of castor oil followed by
a teaspoonful of powdered sulphur daily in the food for
ten days, should also be given. If the sulphur should
tend to make the fowl scratch or irritate the head be-
fore a cure is effected, the parts should be dressed for
a few days with McDougall’s Fluid Extract, diluted
with three parts of water. As this affection is conta-
gious, it is necessary to isolate the affected fowl.

Feather Eating.

This unnatural appetite, generally observed in the
hen, is a source of great annoyance. It is probably
the result of thirst, and also a want of exercise conse-
quent upon close confinement. There seem to be no
specific for this disgusting practice, as remedies which
have cured in one instance have utterly failed in
another. Indeed, it may be a question whether the
cures which have supposed to result from the giving of
remedies, have not rather been a natural withdrawing

79

of the disease itself than otherwise. External applica-
tions would seem to be necessary in order to nauseate
the unnatural appetite of the birds. The stumps of
feathers should be extracted, and all the parts attached
anointed with a stiff lather of carbolic soap. To give
the birds occupation it is advisable to bury corn in the
ground, or hang up a cabbage or lettuce by a string
just within reach of the birds. A bran and linseed
mash twice a week has been known to produce good
effects. One fourth of a grain of acetate of morphia
daily, with a grain of calomel twice a week in addition
is a good sedative. The drinking water should contain
enough carbonate of potash to give it a decided alka-
line taste. Raw bones crushed small, have been known
to effect a cure and a sheaf of corn fodder thrown in
the yards is said to be beneficial. It would be advisa-
ble to seclude a fowl which manifests a wicked desire
for this habit until the appetite becomes more natural
from forgetfulness.

The Poultry Bulletin says: From close observation,
we very much doubt if it is the soft, bloody end of the
feather that is craved for, but the light, webby portion:
In all cases we find the crop filled with this portion of
the feather, and we have a number of times checked
the trouble by giving the fowls a supply of finely cut
rowen grass or hay. Where fowls have a run on grass,
winter and summer, they do not indulge in this trouble-
some habit, even if they have no animal food at all;
but confine them to a yard or house, no matter how
large, if there be no grass or hay within reach, the
trouble soon commences.

Another writer gives a rather novel method by which
an incorrigible Patridge Cochin Cockerel was inadvert-

80

ently cured. After giving him up as incurable, he put
him in a run with twenty or more cockerels weeded out
for killing. Instead of submitting to his cannibal
tastes, however, these strangers made it rather uncom-
fortable for him, and to use an expressive Westernism,
caused him to “gyrate round the yard like a Chinese
joss with the jim-jams,” uttering doleful cries. He was
completely cured, and never afterwards offered the first
indignity to his hens. Perhaps, after all, a good
thrashing like the above might prove a sovereign spe-
cific for this offensive habit. |

Frost Bites.

Large combed breeds especially suffer from having
combs and wattles affected by frost. By oiling them
with a sponge every morning, this may be prevented.
The best treatment of frost bite is a vigorous applica-
tion of snow or very cold water, afterwards applying
glycerine. Painting the frozen part with compound
tincture of myrrh three times a day, is said to be ben-
eficial. Turpentine is also recommended.

Fledging.

When the weather is bad and the chicks appear to be
suffering much, the food may be seasoned with No. 3
tonic, and the addition of tincture of iron to the water.
Warm milk should also be given to drink.

Fractures.

A broken shank may be “set” without difficulty, and
secured with a splint of porous brown paper, saturated
with white of eggs, which hardens as it dries. A bro-

81

ken wing is best cared for by putting the feathers in

position and binding tightly together about an inch
from the end. But unless the accident occurred to a
very valuable fowl, useful to breed from, the time and
care necessary to successfully treat fractures are gen-
erally unprofitably wasted.

Gapes.

This disease is caused by the windpipe of chickens
or young fowls being infested with worms, eventually
causing suffocation. How the disease is propagated is
a debatable question. The worm is usually found
doubled, of a pale reddish color, and rather less than
three-quarters of an inch long. The number in one
chicken usually varies from two to a dozen. Dirt and
damp have undoubtedly a predisposing effect, as it is _
well known that gapes rarely ever trouble a clean and
dry yard.

By many itis supposed that the worm is generated
in some manner by lice or a similar parasite which in-
fests the head of young chicks, and as a preventive the
following ointment, applied very lightly on the back
of the head, on the throat, and under the wings,
in a melted or fluid state, at the time of taking chick-
ens from the nest, is said to remedy the evil: Mer-
curial omtment, 1 oz; pure lard, 1 oz; flour of
sulphur, } oz; crude petroleum, 1 oz. It is stated on
good authority that chicks anointed in this manner
have never had the gapes, while others of the same
broods not anointed, have been affected. Another
method of keeping the chicks free from the parasites
that are supposed to produce gapes is to apply once a
week, under the wings and on the breast of the hen, a

82
small quantity of carbolic soap in solution. The effect
of the ointment beginning to destroy the parasites,
would seem to give color to the theory that gapes are
the result of the presence of lice or similar vermin,
and would also tally very well with the fact that the
disease is comparatively unknown in clean and com-
fortable quarters. A free use of carbolic disinfecting
powder is an excellent preventive. The disease may
be checked after it has entered the yard, by using fluid
carbonate, camphor, or lime in the drinking water, and
the affected bird made to inhale the vapor of carbolic
acid by placing a few drops on a red hot shovel, and
holding the bird in the fumes until it is nearly suffo-
cated. This kills the worms, and is an effectual cure.
The worms may be taken from the throat, also, in the
following manner: Take a medium soft quill feather,
pluck the web from both sides to within a short dis-
tance of the tip, and wet with a solution of 20 grains

carbolic acid and one ounce of glycerine. Run the _ |

feather down the windpipe, give it three or four turns
and quickly withdraw. Repeat two or three times with
a new feather each time. ‘The acid paralyzes the
worms, and the glycerine sticks them to the feather,
and they are thereby drawn out of the trachea. The
feathers and all matter drawn from the throat of the
fowl should be burnt, in order to prevent the exposure
of the rest of the flock to contagion.

Another remedy is to administer a kernel of black
pepper to the chick affected, which is said to destroy
the worm.

L3g Weakness.

Young fowls of the larger breeds frequently outgrow

83

their strength, or from a lack of bony matter shown by
constant squatting about instead of walking or standing.
To prevent the occurrence of this affection, give all
young fowls plenty of bone dust or broken bones and
oyster shells. When first discovered it may be checked
and strength restored by giving “Parrish’s Chemical
Food,’ a tablespoonful to a pint of water. A little
tincture of muriate of iron in the drinking water is also
beneficial.

Gout.

This is a disease of the legs which can be distin-
guished from leg weakness by the feverish condition of
the legs. Remove the bird to a warm and dry place,
give a dose of jalap or calomel to open the bowels
after which a half grain pill of extract of colehicum
should be administered twice a day. The legs and
joints may be well rubbed with sweet oil daily with ©
benefit.

Giddiness.

Usually resulting from too high feeding, and likely to
develop in apoplexy. Hold the head under a stream
of water, and reduce the system by a dose of castor
oil, and feed on sparer diet.

Lice.

To guard against the encroachment of lice and other
like vermin, the walls of the sheds should be regularly
washed every year with strong lime-wash, containing a
pound of sulphate of iron to every three gallons, ap-
plied hot from the slaking. A thorough syringing
either with parafine or a solution of carbolic acid will
also be efficacious in getting rid of the annoyance.

84

_ Carbolic acid is certain death to all insects, and is an
invaluable aid to the resources of the poultry keeper.

Experience proves that the free use of dry, sifted coal
ashes is an excellent exterminator of these pests. The
ashes may be sprinkled over the roosts, and a commo-
dious box filled with this material should be provided
for the fowls to dust In—a provision of which they
seem to take pleasure in availing themselves. In
making up nests for hatching, it is advisable to put
ashes in the bottom and cover with clean straw. After
the chicks make their appearance, the nests should be
thoroughly cleansed and the straw and litter destroyed.
In localities where coal ashes can not be easily procured,
good dry sand may be substituted, in which carbolic
powder or sulphur, or both, has been sprinkled.

It sometimes occurs that, in spite of all precautions,
the vermin accumulate to such an extent that the house
becomes literally alive with them. In such cases a
thorough cleansing is necessary. All the hay and
straw in the nests should be burnt, the hens driven out
and the house closed tightly and fumigated with sul-
phur. This may be done by putting a pound or so of
brimstone in an iron pot and dropping on it a piece of
red-hot iron. Keep the house closed two or three
hours, after which it should be well ventilated and
swept out thoroughly. The walls, inside and out—in
fact every place that can be reached—should be
washed with hot water, in which has been dissolved
potash, one pound to every quart of water. Then fol-
low with kerosene oil. Fresh hay is needed for the
nests, and assurance is made doubly sure by white-
washing. This radical treatment is not accomplished
without some trouble, but the result amply repays the
labor.

SSS SES

et pS eon eT CS oe eV al =

i
t
{

85

To keep Lice out of the Hen-house.

These pests are about the worst the poultry keeper
has to contend with, and I therefore give a simple cure
if not an entire preventive.

Take a hot pan or iron pot, place it in the hen hoase
and pour into it at least one pound of sulphur. Be
careful not to inhale the fumes. Close all windows and
doors and let the lice enjoy the atmosphere for about
two hours. Then air the house and give it a good coat
of whitewash, nor forgetting the roosts. Change the
nests and you will find yourself free from these pests.

Indigestion.

Loss of appetite, caused by feeding too highly
seasoned food. The diet should be restricted to soft,
well cooked food, twice a day, with fresh water in mod-
erate quantities, containing the “Douglas Mixture.”
Where a run cannot be had, a little fresh grass cut fine
is beneficial. If the disease does not yield to this
treatment, give daily five grains of rhubarb, changed
every fourth day for one of calomel.

Liver Disease.

Most generally observed in cold and damp localities.
Indigestion is frequently the forerunner of this disease,
and the remedies recommended in such cases should
be applied. If, however, the bird should take on a
sickly, yellowish look about the head and comb, there
is no doubt about a serious enlargement of the liver.

-Alterative doses of mercury, followed by cod liver oil

and Parrish’s Food, may effect cues where not deep

8

86
seated, but success cannot be expected where the »
morbid structures are of any considerable size. Poultry
keepers should never breed from fowl affected in this }
way.

Moulting.

Moulting is the discarding of the summer coat of |
feathers and putting one on suitable for cold weather.
Perhaps sae poultry keepers have never considered
the great drain upon the system of the fowl during |
this change of covering. Not only do the regular flesh- |
forming, life-giving processes of nature have to be
fulfilled, but an entire new coat of feathers has also to
be manufactured. These feathers consist not of flesh |
and blood alone, but of component parts of mineral |
and animal substances. These substances are assimi-—
lated from the food, and unless birds can obtain such
food as contain the necessary qualities, the work drags,
is prolonged, and the poor fowl droops and grows |
thinner in the vain endeavor to fulfill nature’s require- |
ments without the proper means to work with. The |
moulting season is the most critical period of the year —
for old fowls; and yet, in ninety-nine cases out of a |
hundred, there is less care taken then than in the
Spring, when everything is in their favor. Not only is
an abundance of warming, nutritious food needed, but
a tonic of some kind should also be given. Stale bread,
sopped in old ale, given two or three times a week, is
always beneficial; but perhaps one of the best things
is to use the Douglas Mixture, in the proportion of a
teaspoonful to a pint of water, in the drinking fountain,
and keep it by them during the whole time of moulting.
A little hemp seed given every day is also beneficial,

|
87
/ and with these aids, and a little pepper on their food,
with perhaps a little extra meat, or even a little ale
| during the few weeks the process lasts, there will rarely
| be any loss. With hardy kinds and good shelter such
| precautions are hardly necessary but they cost little,
_ and have their effect also on the early re-commencement
| of laying. A tonic that is also recommended is gin and
| molasses, in proportion of three parts gin to one of
| molasses. A tablespoonful is a dose for an adult fowl,
| giving it before feeding in the morning ; where the fowls
_ do not appear to have an unusually hard time, twice or
three times a week is sufficient. But where the fowls
are in close confinement, they must have z7on in some
shape. A little treatment of this kind not only benefits
the health of the fowl, but shortens the period of moult-
ing fully one-third. In addition to that, the growth of
feathers is stronger and heavier, and the fowls are thus
better able to stand the cold of Winter. The appear-
ance of the fowl is also vastly better, the feathers are
lustrous, and appear as if oiled; the bird takes on fat
at once, and meets the cold weather with a vigorous
health and strength which otherwise he might not have.

3&5 0:

The symptoms are a short, quick, spasmodic chirrup,
repeated at short intervals. On examination a dark
colored, dry, horny scale will be found on the end of
the tongue. This is not the disease, as many suppose,
but the results of the disease. In some cases, if not
checked, the beak will turn yellow at the base, and the
plumage become rufiled; appetite fails, and the bird
mopes around and finally dies. A little cayenne or
black pepper mixed with meal and administered three

88

the tongue. This will soften the crust, which will come

off without difficulty. Feed soft food and give a dose!

of castor oil or other aperient.

Rheumatism.

Weakness of the legs, stiffness of the joints, contrac- |

tion of the toes are symptoms of this disease, which
may be mistaken for cramps. The treatment is similar.
The bird must be put in a warm and dry place, and fed

with warm and rather stimulating food. The legs.

should be bathed in rather hot water containing some

mustard, and afterwards dried. Half a grain of opium |
twice a day should be given internally. A little cooked |

meal every day is beneficial, and minute doses of oil of
mustard have been of marked efficacy in some cases.

Roup.

Probably the amateur, and sometimes even the ex- |

perienced breeder, turns more anxiously to the treatises
on this disease than to any other, for the reason that it

is at once the most annoying and destructive of the

whole catalogue, though less to be dreaded now than

formerly. Nearly all writers agree that roup results |
from exposure to damp, draughts and confinement in ©
tainted coops. It is highly contagious, the germs of |

the disease being communicated by drinking or other

contact. The symptoms of roup are at first identical
with those of a severe cold; the discharge from the |

nostril, however, soon loses its transparent character,
becoming more or less opaque, with a peculiar and

|
times a day will generally effect a cure. Another reme-
dy is to apply chlorinated soda to the horny scale on |

|

|
1

| i

|
|

oo

_ offensive odor; froth appears in the inner corner of the

|
|

eye ; the lids swell, and sometimes the eye-ball is en-
tirely concealed. In very severe cases the cavity of the

nose becomes filled with the diseased secretion, which

_ cannot escape, owing to the small size and closure of

the nostril, and then the face swells considerably.
TREATMENT.—In this disease, nearly equal numbers

- recover, under various modes of treatment, so far as re-

lates to internal remedies. But in all cases the bird is
at once to be isolated, and the water vessels immediate-
ly disinfected. McDougall’s Fluid Extract is excellent

for this purpose. Warm, dry lodging and stimulating

nutritious food are the first essentials to recovery. The
eyes and head should be frequently bathed with warm
water and remedial agents of some kind applied to the
diseased membrane. This is somewhat difficult, on ac-

~ eount of the nostrils being closed up, but may be over-

come by inserting the point of a small syringe into the
sit in the roof of the mouth and turning it rather to
the outside for each nostril. Labarraque’s solution of
Chlorinated Soda is the injection most in use by a
number of the best fanciers. Tegetmeier says he has
used a few drops of a dilute solution (10 grains to the
ounce of water) of sulphate of copper, with very favor-
able results. The internal treatment is a dose of castor
oil, to be followed every morning and evening by a pill
of balsam copaiba, 1 oz.; liquorice, in powder, 4 02. ;
piperine, 1 drahm, with enough magnesia added to
make the mass into sixty doses or pills. A few drops
of tincture of iron or McDougall’s Fluid Extract should
be added to the drinking water.

We also present the following remedies, all of which
are said to have effected cures in particular instances.
Perhaps it would be well, in case a number of fowl are

SH

99
simultaneously attacked, to try them separately on dif- ..
ferent birds. That which acted most promptly might |
then be applied to all.

No. 1.—Powdered sulphate of iron, } drachm; capsi-
cum powder, 1 drachm ; extract of liquorice, § oz. ; make
into 30 pills. Give one at a time three times a day for
three days; then take 4 oz. sulphate of iron and 1 oz.
cayenne pepper in fine powder. Mix carefully a tea-
spoonful of these powders with butter, and divide into
ten parts. Give one part twice a day. Wash the head,
eyes, and inside of the mouth and nostrils with vinegar
it is very cleansing and beneficial.

No. 2.—As soon as the bird shows the usual symp-
toms, take it to a small room or outhouse, close the
door and windows, take a shovelful of red-hot coals
from the stove and on them sprinkle flour of sulphur
(pounded brimstone). Let the bird inhale this gas for
about ten minutes-—it will cause it to sneeze, and the
congealed matter will be blown or thrown up through
the nostrils and so relieve the poor bird and its symp-
toms.

No. 3.—Bathe the head and throat in warm salted
water, after which, with the thumb and finger open the
eyes and wash them well with a rag saturated with
salted warm water and then give a pill made of equal
parts of cayenne pepper and prepared chalk. Follow
this treatment every morning, and, if there be any rat-
tling in the throat, give a teaspoonful of cod-liver oil
every night.

No. 4.—In the first stages of the disease give a dose
of castor oil, which will generally effect a cure; but if
the mouth and tonsils have become ulcerated, several
doses may be necessary, given twelve hours apart.

91

Use a small mop, dipped in vinegar, to cleanse the
mouth, head, throat, and nostrils, after which dip a
feather or mop in soft soap and touch every ulcer.

No. 5.—Sugar of lead and pulverized opium, 20 grains
each ; mix with one pint of soft water. With a small
syringe inject warm water into the nostril of the sick

bird and then inject the lotion. By using a small bent

tube on the syringe an injection can be forced into the
nostril through the upper part of the mouth. Feed
with soft food only, giving plenty of chopped vegetables,
and mix ale with the food.

No. 6.—Bathe the head with tepid water and castile
soap, removing all unhealthy secretions about the eyes,
head or throat, and if there be any visible ulceration
wash well with a strong solution of alum water, and
give a bolus of lard and sulpur mixed as large as an
English walnut, at the same time anointing the head
well with the mixture of lard and sulphur.

No. 7.—Wash the head with cresylic soap suds until
the nostrils are opened and the eyes relieved. Then
strip a feather to within half an inch of the end, and
dipping it into diluted nitric acid, insert it into the

nostril of the fowl. Two or three applications will gen-

erally be sufficient.

No. 8.—F ive drops tincture of iron in a teaspoonful
of water thrice a day. Feed the fowl with scalded food
well seasoned with cayenne pepper.

Undoubtedly the seeds of this disease are laid in the
sudden changes from warm to cold nights, when the
Summer changes to Fall, and the chickens are allowed
to occupy their unprotected coops and wander about
hungry and cold in the raw, early morning. This would
especially tend to the development of roup if there

92

should be a continued spell of damp weather, for roup,
after all, is simply a chronic catarrh or cold. Upon
the first indication of a change of weather in the Fall,
the young chicks should be provided with warm, dry
quarters, and not allowed their liberty in the morning
until fed. A plentiful supply of good, nutritious food
and tincture of iron added to their water, with a little
sulphur in their soft food, will be found of great benefit.
Prompt attention to these matters will eventually result
in preventing the appearance of the roup—the dreaded
scourge of the poultry yard. 7

Rump-ail.

This difficulty, occasioned by the badness and infec-
tion of the hen house, has for symptoms, constipation,
slowness in walk, troubled sleep, sad way, low head,
drooping tail and bristling feathers. The chicken does
not scratch, and finally a tumor forms around the rump.
It is necessary to cut this tumor with a sharp instru-
ment, and press it with the finger to expel the pus,

then wash the wound with vinegar or stale wine, and ~—

feed with agreeable diet, hke barley, bran, or boiled
rye or lettuce. One of the first precautions to take is
to purify the hen house.

Scaly Legs.

Under the head of Elephantiasis will be found some
remedies for this disease, but having come across the
following, it was decided to insert them:

Dissolve a little carbonate of soda (sal soda) in water
and rub the feet and legs every day with this solution

until the scurfis removed. After this is done and the

93

feet and legs become dry, anoint them well with lard
and sprinkle on some sulphur or red precipitate, or
they be made into an ointment before they are applied.

Another remedy is to use an application of cocoanut
oil or turmeric—the proportions are about one-fourth
of an ounce of turmeric powder to an ounce of the oil;
this forms a yellow ointment. Apply it to the parts
affected, and a few applications will be sufficient to
effect a cure.

Soft Eggs.

If of frequent occurrence, a sign of over-feeding.
Reduce the food and feed sparingly on mashed potatoes,
In some cases, soft eggs occur from the entire absence
of any material to form the shell. The fowl should be
supplied with old mortar, burnt oyster shells pounded,
or similar ingredients. Lime water is highly beneficial.

Wry Tail.

Carrying the tail to one side, strongly hereditary,
and evidence of a weakly constitution. The surest way
to cause its disappearance and prevent its recurrence is.
to get rid of the fowl altogether.

Turkeys.

The best preventive for sickness in these birds as
well as to help them through the red is to mix finely
cut onions or chives in their food, which ought to con-
sist of Indian meal mixed with either milk or water, but
small potatoes boiled and mashed with plenty of pepper
may be used with raw onions chopped fine instead.

94

Kerosene as a Curative.

We have seen, recently, testimonials from so many
quarters, as well South as North, as to the efficacy of
kerosene oil in chicken cholera, as to inspire a hope
that an unfailing remedy has at last been found for this
hitherto most desolating disease. A Woodville, Miss.,
correspondent of the New Orleans Home Journal says:
“T tried all the remedies mentioned in your paper for
cholera, but none seemed to do any permanent good
until I tried coal (kerosene) oil; this has effectually
arrested the disease, and I am satisfied is a good thing.”
In addition to this, the editor of the Journal says:
“We had a pullet which was actually on its last legs,
not being able or willing to feed any more. Our better-
half took some grits and mixed a sufficiency of kerosene
with it to make into pills and erammed some of it down
the throat of the fowl. The effect was almost instanta-
neous, as, at the next feeding time it appeared with the
other fowls and participated in the meal, and since
then has been constantly improving. We now feed
corn mixed in kerosene oil three times a week, and
since adopting this mode have had no new ease of
cholera. | ,

A correspondent writing to the Country Gentleman
from Habersham County, Ga., says: “I have found
kerosene oil a cure for chicken cholera. Last year I
lost my entire flock. This year, by soaking my corn in
kerosene, but one has died, aithough several have been
sick.”

A recent number of the Southern Homestead gives the
extract which we annex, from the pen of the editor, by
which it will be seen that the curative power of kero-
sene has been as prompt in giving relief to an equine

oo

sufferer as to the pets of the poultry yard: ‘The
peculiarly penetrating nature of kerosene makes it one
of the best external applications for bruises, sore throat,
diphtheria, etc., im man that can be employed, while for
diseases in horses, such as big shoulder or other lame-
ness, two applications, well rubbed on, will effect a
cure. Only a few weeks ago we proved its efficacy in
bots or grubs. We had a fine colt violently attacked
with this dangerous disease, and after trying several
remedies without relief, as a last resort tried kerosene,
rubbing the body thoroughly, producing an instantane-
ous and permanent cure.”

Chlorate of Potash:

For internal administration to fowls for canker or
roup, or for common colds or cough, chlorate of potash
is said to be very beneficial, and is at the same time a
perfectly safe remedy to use. Water only dissolves a
certain proportion and no more of the salt, and it
should always be made as strong as it can be, which is
making what is technically called a “saturated solu-
tion.” For convenience it is better to keep it prepared
ready for use, as follows: Putin a half pint bottle an
ounce of chlorate of potash and an ounce of crushed
sugar, then fill the bottle with soft water and shake
occasionally until no more will dissolve. The sugar
seems to serve the double purpose of loosening the
phlegm in the throat of the fowl and to disguise the
saline taste of the chlorate, making 1t more easy of
administration. Chlorate of potash will not only
remove canker and ulceration in the mouth and throat,
but cools and allays fever, and by its action in
the stomach, destroys all traces of canker in the system
of the fowl, thus rendering the cure a permanent one.

96

After using off the water more may be added, as long
as any of the chlorate remains, adding sugar each time,
as the sugar, unlike the chlorate, all dissolves the first
time. Give adult fowls a teaspoonful of the solution
two or three times a day, in severe cases giving it
oftener if required. An ounce of the solution in a pint
of water is a good remedy for common colds and for
young chicks, to be given in place of drinking water,
continuing for several days, or until a cure is effected.

CHARCOAL.—It is claimed that a free use of crushed
charcoal will prevent the disease known as the enlarge-
ment of the liver. It keeps the organs in a healthy
state ; their fondness for it would indicate some benefit
derived from its use, the same as in the case of gravel.

Corn or corn meal is the cheapest and best food for
fattening fowls. Oat meal, bran, and middlings are the
best for the young, growing stock.

Capsicum mixed with the food and assafcetida in the
drinking water is recommended for cholera in fowls.

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