Se ee of Yee, wey > « TOY YG DLE OK RE: =a ys Fa ———__—_— Ge SILVER-PENCILLED HAMBURGHS. THE PRACTICAL meee TRY KEEPER: a Complete and Standard Guide - TO THE MANAGEMENE-OF POULTRY, WHETHER FOR DOMESTIC ‘USE, THE MARKETS, OR EXHIBITION. By IL WRIGE Gees 25. er ne erie Ne Sie 2 2 ELEVENTH EDITION. AAS BWA NEW VORK: mm ORANGE -JUDD COMPANY, Wf IS} Uy - 183 18 ©) AN ID) Vay ZEN hc By special arrangement, the sale of this book in the United States is placed in the hands of THE ORANGE JUDD Company, of New York. CASSELL & COMPANY, Lrmr1rep, London, Paris & New York. ee a he e ofa oe? © © eo? e e < o. 8 6 © Fe 134 oe ge @ Se oe - e @ ee °& e © Pei e as ee e © e Cet Oe ek € ee ore. 4° 40 ® © €e be e e he e ee ; Sy transfer from © e ] ee © cee e e efee © © © © e s NO te Oy Meare martes Pat. @ice Lib, — e as oe ee Cee ¢ © @eecoeese® e © © &€e ee e } Ciel ie 66s 0 “es'e ce. eye, April 1814, ee Le c e Ui Cie % ee e ee° © Oe. e ¢ Ce © @& %e hy e © © e © ece as A © A fee ; Cece ¢ coe o* COR Or* ee ee e 6; * e e a s ef © e e ce a Ch reve ec ene ee "~« © oO C0 Che ioe oes e e 6 ece © oe CONTENTS. —_——_ SECTION I. THE GENERAL MaNaGEMENT OF DOMESTIC POULTRY, WITH A VIEW TO PROFIT :— Chapter I.—Houses and Runs; and the Appliances necessary . to keeping Poultry with Success Chapter II.—On the System of Operations, peal the Spiecuon of Stock Chapter III.—The eetiae and’ General Management of adult Fowls Chapter [V.—Incubation ... 06 Chapter V.—The Rearing and Baieenings of ehiccenen Chapter VI.— Diseases of Poultry SECTION IL. Tur BREEDING AND EXHIBITION OF PRIZE POULTRY :— Chapter VII.— Yards and Accommodation canes for Breed ing Prize Poultry Chapter VIII.—On the Scientific Eeae mice of Eeceding. and the Effects of Crossing ... Chapter IX.—On the Practical Stlection: and Cone of Threed! ing Stock, and the Rearing of Chickens for Exhibition... Chapter X.—On “Condition,” and the Preparation of Fowls for Exhibition; and various other Matters connected with Shows... SECTION III. DIFFERENT BREEDS OF FOWLS: THEIR CHARACTERISTIC POINTS, WITH A COMP4RISON OF THEIR MERITS AND PRINCIPAL DEFECTS -—- Chapter XI.—Cochin-Chinas or Shanghaes ... 300 see Chapter XII.—Brahma Pootras.., 208 ove on con PAGH 63 70 105 Iv CONTENTS. Chapter XIII.—Malays ... eee vee tee toe Chapter XIV.—Game ... ees ove oes ces Chapter XV.—Dorkings ... eee cos Chapter XVI.—Spanish ... oe eas Chapter XVII.—Hamburghs ... ses Chapter XVIII.—Polands ae aan Pls ies Chapter XIX.—French Breeds ... vee ee eee Chapter XX.—Bantams ... a “ct eee Chapter XXI.—The “ Various” Class cos ade eee SECTION IV. TURKEYS, ORNAMENTAL POULTRY, AND WaTERFOWL.— Chapter XXII.—Turkeys. Guinea-fowl. Pea-fowl... Chapter XXIII.—Pheasants... on tes Chapter XXJV.—Water-fowl ... see eve eee SECTION V. THE HATCHING AyD REARING OF CHICKENS ARTIJFICIALLY :— Chapter XXV.—The Incubator and its Management ... Chapter XX V1.—Rearing “hickens Artificially SECTION VI. 185 190 Tuc BrEFDING AND MANAGEMENT OF POULTRY UPON A LARGE SCALE :— Chapter XXVII.—Separate Establishments for Rearing . 221 Poultry. Poultry on the Farm. Conclusion ... LIST OF ILLUSTRATIONS, pS ee 1 PAGE GrounD PLAN AND ELEVATION OF POULTRY HOUSE ... a06 =e | FEEDING-DISH ase ies 200 200 205 oe aos caer Ge 20 COVER FOR FEEDING-DISH “60 700 oor =o5 “oc cee POULTRY-FOUNTAIN Rs eee aco -O5 aa sce wee eo PROTECTION FOR THE HEN WHILST SITTING on aes Ses oo || ae MODE OF TESTING Ececs ... aoe ee aca see 500 ee seo all Coor FoR HEN wiTH CHICKENS... coc ood aC0 Soe ees Boe CooP FOR TRANSPORTING HEN AND Broop ane <0c oon sas ena WIRE-COVERED RUN FOR YOUNG CHICKENS ... ace 200 Fa eee) FatrEntinc Pens ... aes 400 mie 206 =00 G00 ie Pian oF Mr. H. Lane’s PoULTRY-YARD -o5 50 ono a m Mr. R. W. Boy e’s A ase vo. toe oo BE Creveceur Fow1s BS ae a a ae ee RAP Pes 1G) La FiscHe CocKEREL ... oor 200 see aes 665 coo GH - PULLET eve eee eee 608 aoe 286 coo. (aS Hovupan Cock we 00 eee Sea eae se a0 a0. GA “ HEN coc occ soc eee coc 20 std ese ate! Brepa Fow1s aoc =05 oo ese ab Ae see 0 EO SILKY D 500 oes sos aan a0 sco 2e0 coo. lta) BaRN-DOOR ,, “00 “C6 eee soe 500 250 145 i 108 : 121 "Y 127 ee 131 ‘ 147 ” 163 ” 180 = 191 ps “197 PREFACE. W tH at least half a dozen books upon the subject of Poultry already at the choice of the reader, some apology may be deemed necessary for the publication of yet another. Such our apology is very brief, and rests in the simple fact that a practical treatise—authoritative and comprehensive, yet simple and popular—has yet to be supplied. We are not to the present time aware of any work we could put into the hands of a person totally ignorant of poultry keeping, with the reasonable certainty that its instructions, if followed, would command success. Descriptions of breeds there are in plenty, some of them of great value ; but very little has been written respecting the practical details of even ordinary poultry management ; and with regard to two very important parts of the subject—the breeding and rearing of poultry for exhi- bition, and artificial incubation—absolutely nothing has yet been published in a connected form. To occupy this field is one object of the following pages; which are the fruit of a thorough practical experience and knowledge of fowls, and will, we believe, be found a plain and sufficient guide to the merest tyro in any circumstances that are likely to occur to him; whilst even experienced breeders, we hope, may also find hints which may be useful to them. Yet, whilst thus paying special attention to practical management, the different breeds have not been overlooked ; and Vili PREFACE. of every leading variety, at least, sufficient description has been given to answer every purpose of the fancier. Where we have permission to give them, the eminent names appended to the different chapters will be ample guarantee for the correctness of this portion of our work ; Lut it is in every case to be under- stood that we do not rely alone upon our own careful study of the best specimens, but have the highest authority in each breed for every statement made respecting it. It is the more necessary to state this, because we have been compelled in a few cases to dissent from the well-known “Standard of Excellence ”—usually most reliable, and hitherto the generally recognised authority on this part of the subject. It only remains to thank those who have aided us, and placed their valuable experience and knowledge at the service of the public. Some of these are old friends : others are, or at least were, personal strangers. But in either case we feel plea- sure in recording that, in nearly every instance, any assistance requested has been accorded as frankly as it was asked, and has frequently led to after intercourse of a most pleasant kind ; and that to the cheerful and kindly aid of the most eminent breeders in the kingdom these pages owe much of whatever value they may have. Kingsdown, Bristol. SECTION I. rae Se x AL MANAGEMENT OF DOMESTIC POULTRY Ne oa WITH A VIEW TO PROFIT, TO THE READER. Tue pages of this Section are not intended simply to be read and commended; but the directions given are such as are proper for the circumstances therein referred to, and are the price to be paid for health and eggs. For instance: when it is said that the roosting-house should be cleansed daily, it is meant that it should be done. When it is said that fowls in confinement should have daily fresh vegetable food, it is intended to convey that such food must be regularly given. And so on. Let the reader deal fairly by us and by his poultry. So will the latter deal fairly by him. GENERAL MANAGEMENT OF FOWLS. —~— CHAPTER E HOUSES AND RUNS; AND THE APPLIANCES NECESSARY TO KEEP- ING POULTRY WITH SUCCESS. Fow1s should not be kept unless proper and regular attention can be given to them; and we would strongly urge that this needful attention should be personal. Our own experience has taught us that domestics are rarely to be relied upon in many matters essential both to economy and the well-being of the stock ; and, if any objection be made on the score of dignity, we could not only point to high-born ladies who do not think it beneath them to attend to their own fowls, but can aver that even the most menial offices can be performed in any properly-constructed fowl-house without so much as soiling the fingers. If there be children in the family old enough to undertake such matters, they will be both pleased and benefited by attending to what will soon become their pets ; if not, the owner must either attend to them himself, or take such oversight as shall be effectual in securing not only proper care of his birds, but of his own meal and grain. If he be unable or unwilling to do at least as much as this, he had far better not engage in such an undertaking at all. The first essential requisite to success in poultry-keeping isa thoroughly good house for the birds to roost and lay in. This B 2 4 GENERAL MANAGEMENT OF FOWLS. does not necessarily imply a large one or a costly : we once knew a young man who kept fowls most profitably, with only a house of his own construction not more than three feet square, and a run of the same width, under twelve feet long. It means simply that the fowl-house must combine two absolute essentials—be both perfectly weatherproof, and well ventilated. 4 With regard to the first point, it is not only necessary to keep out the rain but also the wind—a matter very seldom attended to as it ought to be, but which has great influence on the health and laying of the inmates. The cheapest material is wood, of which an inch thick will answer very well in any ordinary English climate; but if so built, the boards must either be tongued together, or all the cracks between them care- fully caulked by driving in string with a blunt chisel. Care should also be taken that the door fits well, admitting no air except under the bottom; and, in short, every precaution taken to prevent draught. The hole by which the fowls enter, even when its loose trap-door is closed, should admit enough air to supply the inmates, and the object is to have but this one. source of supply, and to keep the fowls out of all direct draught from it. For the roof, tiles alone are not sufficient, and if employed at all, there should be either boarding or ceil- ing under them ; otherwise all the heat will escape through the numerous interstices, and in winter it will be impossible to keep the house warm. Planks alone make a good roofing. They may either be laid horizontally, one plank overlapping the other, and the whole well tarred two or three times first of all, and every autumn afterwards ; or perpendicularly, fitting close edge to edge,and tarred, then covered with large sheets of brown paper, which should receive two coats of tar more. This last makes a very smooth, weatherproof, and durable roofing, which throws off the water well. But, on the whole, we prefer board covered . with patent felt, which should be tarred once a year. IMPOR1L ANCE OF VENTILATION. 5) In the north of England, a house built of wood, unless arti- ficially warmed, requires some sort of lining. Matting is often used, and answers perfectly for warmth, but unfortunately makes a capital harbour for vermin. If employed at all, it should only be slightly affixed to the walls, and at frequent in- tervals be removed and well beaten. Felt is the best material, the strong smell of tar repelling most insects from taking up their | residence therein. If a tight brick shed offers, it will, of course, be secured for the poultry habitation. But let all dilapidations be well repaired. Ventilation is scarcely ever provided for as it should be, and the want of it is a fruitful source of failure and disease. An ill-ventilated fowl-house musé cause sickly inmates; and such will never repay the proprietor. This great desideratum must, however, as already observed, be secured without exposing the fowls to any direct draught; and for the ordinary detached fowl-houses, the best plan is to have an opening at the highest point of the roof, surmounted by a “lantern” of boards, put together in the well-known fashion of Venetian blinds. A south or south-east aspect is desirable, where it can be had ; and to have the house at the back either of a fire-place or a stable is a great advantage in winter ; but we have proved by long experience that both can be successfully dispensed with if only the two essentials are combined, of good ventilation with perfect shelter. We do not approve of too large a house. For half-a-dozen fowls, a very good size is five feet square, and sloping from six to eight feet high. The nests may then be placed on the ground at the back, where any eggs can be readily seen; and one perch will roost all the birds, This perch, unless the breed kept is small, had better not be more than eighteen inches from the ground, and should be about four inches in diameter. A rough pole with the bark on answers best: the claws cling to it 6 GENERAL MANAGEMENT OF FOWLS. nicely, and bark is not so hard as planed wood. By far the greater number of perches are much too high and small; the one fault causing heavy fowls to lame themselves in flying down, aud the other producing deformed breastbones in the chickens—an occurrence disgraceful to any poultry-yard. The air at the top of any room or house is, moreover, much more impure than that nearer the floor. Many prefer a movable perch fixed on trestles. In large houses they are useful, but in a smaller they are needless, If the perch be placed at the height indicated, and a little in advance of the front edge of the nests, placed at the back, no hen-ladder will be required; and the floor being left quite clear, will be cleaned with the greatest ease, while the fowls will feel no draught from the door. Besides the house for roosting and laying, a shed is neces- sary, to which the birds may resort in rainy weather. Should the house, indeed, be very large and have a good window, this is not absolutely needed ; otherwise it must be provided, aud is better separate in any case. If this shed be fenced in with wire, so that the fowls may be strictly confined during wet weather, so much the better ; for next to bad air, wet is by far the most fruitful source, not only of barrenness, but of illness and death in the poultry-yard. If the space available be very limited—say five or six feet by twelve or sixteen—the whole should be roofed over; when the house will occupy one end of the space, and the rest will form a covered “run.” But in this case the shed should be so arranged that swn-light may reach. the birds during some part of the day. They not only enjoy it, but without it, although adult fowls may be kept for a time in _tolerable health, they droop sooner or later, and it is almost im- possible to rear healthy chickens. Should the range be wider, a shed from six to twenty feet long and four to eight wide may be reared against the wall. Next the fowl-house will still, for obvious reasons, be the most CLEANLINESS, 7 convenient arrangement, and it is also best fenced in, as before recommended. The whole roof should be in one to look neat, and should project about a foot beyond the enclosed space, to throw the water well off. To save the roof drippings from splashing in, a gutter-shoot will of course be provided, and the - wire should be boarded up a foot from the ground. All this being carried out properly, the covered “run” ought at all times to be perfectly dry. The best flooring for the fowl-house is concrete made with strong, fresh-slaked hydraulic lime and pounded “clinkers,” put down hot, well trodden once a day for a week, and finally smoothed. ‘The process is troublesome, but the result is a floor which is not only very clean in itself, but easily kept so. Trodden earth will also answer very well. The floor of the shed may be the same, but, on the whole, it is preferable there to leave the natural loose earth, which the fowls delight to scratch in. Cleanliness must be attended to. In the house it is easily secured by laying a board under the perch, which can be scraped clean every morning in a moment, and the air the fowls breathe thus kept perfectly pure. Or the droppings may be taken up daily with a small “hoe and a housemaid’s common dustpan, after which a handful of ashes or sand lightly sprinkled will make the house all it should be. There is another most excellent plan for preserving clean- liness in the roosting-house, for which we are indebted to The Canada Farmer, and which is shown in Fig. 1. ) however, it is best to use an oblong } dish of zine, or, preferably, earthenware, ——_ Fie. 3. such as represented in Fig. 3. The trough or dish must, however, be protected, or the fowls will walk upon it, scratch earth into it, and waste a large portion ; and this is best prevented by hav- ing a loose curved cover made of tin and wire, as shown in Fig. 4, which, when placed on the ground over the dish, will effectually pre vent the fowls having anything te do with the food except to eat it, which they are quite at liberty to do through the perpendicular wires, two and a-half inches apart. Many experienced poultry-keepers prefer to drive the wires into the ground, leaving them six inches high; the trough is then put behind them, and a board laid over, leaning . me” —— erie ee 2S Se eee = “= Fattening Pens. Fig. 11, 3 birds should not see each other. These pens ought to be placed about two inches from the ground in a darkish, but not cold or draughty place, and a shallow tray be intro- duced underneath, filled with fresh dry earth every day, to catch the droppings. This is the best and least trouble- some method of keeping the birds clean and in good health. As fast as each occupant of a pen is withdrawn for execu- tion its pen should be whitewashed all over inside, and allowed to get perfectly dry before another is introduced. This will usually prevent much trouble from insect vermin; but if a bird appears restless from that cause, some powdered sulphur, rubbed well into the roots of the feathers, will give immediate relief. In front of each compartment should be a ledge three inches FATTENING. 53 wide, on which to place the food and water-tins. The latter must be replenished once, the former three times a day ; and after each meal the pens must be darkened for half the time until the next, by hanging a cloth over the front. This cloth is best tacked along at the top, when it can be conveniently hung over or folded back as required. The two hours’ dark- ness ensures quiet and thorough digestion; but it is not desirable, as most do, to keep the birds thus the whole time till the next meal, as the chickens will have a much better appetite on the plan we recommend. The best food for fattening is buckwheat-meal, when it can be obtained ; and it is to the use of this grain the French owe, in a great measure, the splendid fowls they send to market. If it cannot be procured, the best substitute is an equal mixture of Indian and barley-meal. Each bird should have as much as it will eat at one time, but no food left to become sour: a little barley may, however, be scattered on the ledge. The meal may be mixed with skim-milk if available. A little minced green food should be given daily, t keep the bowels in proper order. In three weeks the process ought to be completed. It must be borne in mind that fat only is added by thus penning a chicken ; the lean or flesh must be made before, and unless the chicken has attained the proper standard in this respect, it is useless even to attempt to fatten it. Hence the importance of high feeding from the very shell. The secret of rearing chickens profitably is, to get them ready for the table at the earliest possible period, and not to let them live a single day after. Every such day is a dead loss, for they cannot be kept fat ; once up to the mark, if not killed they get feverish and begin to waste away again. To make poultry profitable, even on a small scale, everything must go upon system; and that system is, to kill the chickens the very day they are ready for it. If extra weight and fat is wanted, the birds may be io i “a - 54 GENERAL MANAGEMENT OF FOWLS. crammed during the last ten days of the fattening period, but not before. The meal is to be rolled up the thickness of a finger, and then cut into pellets an inch and a half long. Each morsel must be dipped in water before it is put into the bird’s throat, when there will be no difficulty in swallowing. The quantity given can only be learnt by experience. For home use, however, nothing can equal a chicken never fattened at all, but just taken out of the yard. If well fed there will be plenty of good meat, and the fat of a fowl is to most persons no particular delicacy. In any case, however, let the chicken be fasted twelve hours before it is killed. There are various modes of killing—all of them very effectual in practised hands. One is to give the bird a very sharp blow with a small but heavy stick behind the neck, about the second joint from the head, which will, if properly done, sever the spine and-cause death very speedily. Another is to clasp the bird’s head in the hand and swing the body round by it—a process which also kills by parting the ver- tebre. M. Soyer recommends that the joints be pulled apart, which can easily be effected by seizing the head in the right hand, placing the thumb just at the back of the skull, and giving a smart jerk of the hand, the other, of course, holding the neck of the fowl. And lastly, there is the knife, which we consider, after all, the most merciful plan, as it causes no more pain than that occasioned by the momentary operation itself. We do not advocate cutting the throat; but having first hung up the bird by the legs, thrust a long, narrow, and sharp- pointed knife, like a long penknife, which is made for the purpose, through the back part of the roof of the mouth up into the brain. Death will be almost instantaneous, which is too seldom the case when dislocation is employed. Fowls are easiest plucked at once, whilst still warm, and should be afterwards scalded by dipping them for just one instant in boiling water. This process will make any decent | DISEASES. 55 fowl look plump and nice, and poor ones, of course, ought not to be killed at all. They should not be “drawn” until the ~day they are wanted, as they will keep much longer without. With respect to old fowls, in the market they are an abomination; but at home it is sometimes needful to use them. If so, let them be boiled. Unless very aged, they will then be tolerable eating ; but if roasted, will be beyond most persons power of mastication. CHAPTER VI. DISEASES OF POULTRY. Ir fowls are kept clean, and well sheltered from wind and wet ; are not overfed, and have a due proportion of both soft and green food, with a never-failing supply of clean water, they will remain free from disease, unless infected by strangers. And when a fowl becomes ill, the best cure in nearly every case is to kill it before it is too bad to be eaten. Only in the ease of valuable birds, which people are naturally unwilling to sacrifice, do we recommend much attempt at a cure, and even then enly where the disease is so defined and evident that the treatment is sure. To prescribe for a fowl in, the dark is one of the most hopeless speculations that can well be. As this work is intended to be strictly practical, it is only for such well-defined complaints we shall prescribe; and in doing so, it is only justice to acknowledge the great services rendered in this matter to the whole poultry world by Mr. W. B. Tegetmeier. That gentleman has long made the diseases of fowls his peculiar study, and has been above all others success- ful in the treatment of them; and the greater part of this chapter is founded more or less directly upon his authority. Besides actual diseases, there are certain natural ailments, 56 GENERAL MANAGEMENT OF FOWLS. as they may be called, to which all fowls may be subject, and which demand treatment. Bad Fledging.—Chickens often droop and suffer much whilst their feathers are growing, especially in cold wet weather; and the breeds which feather most rapidly suffer most. This is probably one reason why Cochins and Brahmas, which fledge late and slowly, are so hardy. As soon asa brood appears drooping whilst the feathers grow, if it has not been done before, begin at once giving thema little meat every day, and some bread sopped in ale. A little burnt oyster-shell, pounded very fine, and added to their food, is also beneficial. Keep them out of the wet, above all things, and they will generally come round. This crisis seldom lasts more than a week or ten days; the chicks either die off, or recover their health and vigour. Leg Weakness.—Highly-fed chickens which grow fast, bred from prize stock, are most subject to this; which simply arises from outgrowing their strength, and must be met accordingly by animal food and tonics. Give meat or worms every day, and unless it be cold weather, dip the legs for a few minutes daily in cold water. The prescription will be, three or four grains of ammonio-citrate of iron for each chicken, given every day, dissolved in the water with which the meal is mixed. The above affection must not be. confounded with cramp from cold and wet, which also makes the birds unable to walk, or even stand, but for which cold bathing would be most injurious. In this case, the only treatment is warmth, feeding meanwhile on meal mixed with ale, and always given warm. Under this regimen the bird will soon recover, unless the attack: has been long unperceived and neglected. Bad Moulting.—Old fowls sometimes suffer much at this season, especially if the precautions recommended in Chapter III. have been overlooked. These precautions contain the only effectual treatment. Give stimulating food, warm, every . ; | DISEASES. 57 morning, and well peppered, with meat and ale every day, and keep under cover in wet weather. Add also iron, in the form of “Douglas Mixture,” to the drinking water ; and let some hemp-seed be given with the grain every evening. The hirds, if not sunk too low, will then usually pull through. - Fowls should not, however, be kept until old, except in the case of pets or valuable stock birds. For actual diseases, it is well in all large establishments to have a weather-tight and well-ventilated house kept as a hospital, in which healthy fowls should never be placed. Roup, in particular, is so contagious, that even a recovered bird should be kept by itself for a few days before being restored to its companions. Gapes is a fatal disease of chickens, and which we believe infectious ; it is, at all events, epidemic. Unless perhaps thus communicated by others, it never occurs except there has been foul water, exposure to wet, and want of nourishing food. The disease consists—at least, so far as actual symptoms extend—in a number of small worms which infest the windpipe, and cause the poor chicken to gasp for breath. If taken early, it will be sufficient to give every day a morsel of camphor the size of a grain of wheat, and to put camphor in the drinking water; or a little turpentine may be given daily in meal; taking care, of course, that the deficiencies in diet and shelter be amended. In fully-developed cases, the worms must be removed by introducing a loop of horsehair into the trachea, and turning it round during withdrawal ; the operation to be repeated several times, till all the worms appear to be extracted, A feather, stripped almost up to the top, may be used instead of the horsehair. The frequent occurrence of gapes is a disgrace to any poultry-yard. Apoplexy occurs from over-feeding, and can seldom be treated in time to he of service. If the fowl, however, although insensible, do not appear actually dead, the wing may 58 GENERAL MANAGEMENT OF FOWLS. be lifted, and a large vein which will be seen underneath freely opened, after which hold the bird’s head under a cold water tap for a few minutes. It is just possible it may recover; if so, feed sparingly on soft food only for a few days. In over- fed hens, this disease usually occurs during the exertion of laying ; if, therefore, a laying hen be found dead upon the nest, let the owner at once examine the remainder, and should they appear in too high condition, reduce their allowance of food accordingly. Loss of Feathers is almost always caused either by want of green food, or having no dust-bath. Let these wants therefore be properly supplied, removing the fowls, if possible, to a grass run. For local application, Mr. Tegetmeier recommends mer- curial ointment, but we ourselves prefer an unguent composed of sulphur and creosote. Nothing, however, will bring back the feathers before the next moult. foup is always caused by wet, or very cold winds. It begins with a common cold, and terminates in an offensive dis- charge from the nostrils and eyes, often hanging in froth about those organs. It is most highly contagious, the disease being, as we believe, communicated by the sickly fowl’s beak con- taminating the drinking water ; therefore; let all fowls affected ~ by it be at once put by themselves, and have a separate water- vessel. Keep them warm, and feed with meal only, mixed with hot ale instead of water ; add “ Douglas Mixture” to the water, and give daily, in a bolus of the meal, half a grain of cayenne pepper, with halfa grain of powdered allspice, or one of Baily’s roup pills. Give also half a cabbage-leaf every day, and wash the head and eyes morning and evening with very diluted ‘vinegar, or a five-grain solution of sulphate of zinc. Mr. Teget- meier’s treatment is, to feed on oatmeal mixed with ale, and green food unlimited ; washing the head with tepid water, and giving daily one grain sulphate of copper. We prefer the above. - Roup runs its course rapidly, and in a week the bird DISEASES. 5S will either be almost well, or so nearly dead that it had better be killed at once. It is the disease of poultry, and to be dreaded accordingly ; fortunately, the symptoms are specific, and the treatment equally so. Pip is no disease, and demands no treatment, being only analagous to “a foul tongue” in human beings. Cure the roup, or bad digestion, or whatever else be the real evil, and the thickening of the tongue will disappear too. Diarrhea may be caused either by cold, wet weather, with inadequate shelter ; neglect in cleansing the house and run; or from the reaction after constipation caused by too little green food. Feed on warm barley meal; give some green food, but not very much ; and at first administer, four times a day, three drops of camphorated spirit on a pill of meal. This will usually effect a cure. If the evacuations become coloured with blood, the diarrhea has passed into dysentery, and re- covery is almost hopeless. Mr. Tegetmeier’s prescripticn is one grain each of opium and ipecacuanha, with five grains chalk ; but the camphorated spirit is a better remedy. Soft Eggs are generally caused by over-feeding the hens, and the remedy is then self-evident. It may, however, occur froin want of lime, whica must of course be supplied, the best form being calcined and pounded oyster-shells. Occasionally it is occasioned by fright, from being driven about, but in that case will right itself in a day or two. If perfect eggs are habitually dropped on the ground, the proprietor should see whether the nests do not need purifying. This leads us to Insect Vermin, which can only be troublesome from gross neglect, either of the fowls or of their habitations. In the one case, the remedy is a dust-bath, mixed with powdered coke or sulphur ; in the other, an energetic lime-washing of the houses and sheds will get rid of the annoyance. It will be seen that by far the greater Recerca of poultry diseases arise either from cold and wet, or neglect in preserving 60 GENERAL MANAGEMENT OF FOWLS cleanliness—often both combined. It should be noted also, that the first general symptom of nearly all such diseases is diarrheea, which we have observed usually manifests itself even in roup, before any discharge from the nostrils is perceptible. At this stage much evil may be warded off. Whenever a fowl hangs its wings, and looks drooping, let it be seen at once whether it appears purged, and if so, give immediately, in a table-spoonful of warm water, a tea-spoonful of strong brandy saturated with camphor. Repeat this next morning, and in most cases the disease, whatever it is, will be checked ; care being of course taken to give the invalid warmth and good shelter, with ale in its food. If the evacuation continues, administer the stronger prescription given for diarrhea. We could easily fill a long chapter with further prescrip tions, but we believe that the above are all that can be usefully given. Special diseases, such as white comb in Cochins, and black-rot in Spanish, will be mentioned under the head of the breeds to which they more particularly belong, i). ; SECTION II. SECTION ae On a subject involving so many conditions for success, and dependent so much upon circumstances, as the breeding of poultry for exhibition, it will be easily understood that the opinion of even the best authorities on some points is by no means uniform. Many breeders, for instance, consider it almost'a sin to try the effect of a cross; whilst others aver, with good reason, that crossing has done much towards the formation of some of our best breeds. All, however, are agreed with respect to the essentials of practical rearing, and the following pages embody the © experience and knowledge of the most eminent breeders in the kingdom. What can be taught by perusal we believe will be found here contained; and we trust this Section will be found of some real use in imparting information on matters concerning which nothing in any connected form has hitherto been written. THE BREEDING AND EXHIBITION OF PRIZE POULTRY. CHAPTER VII. YARDS AND ACCOMMODATION ADAPTED FOR BREEDING PRIZE : POULTRY. Wuetuer the breeding of poultry with a view to exhibition can be made profitable, or otherwise, is a much vexed question amongst amateurs. For ourselves, we believe that the answer must depend partly upon the means of the fancier ; still more upon the experience and knowledge he brings to bear upon the subject; and not a little upon the breed to which his fancy inclines him. We are acquainted with breeders who never could make the produce of their yards quite meet the current expenses; and we also know at least half-a-dozen, of high standing at all the principal shows, whose yards yield them a clear profit varying from £20 to £200 perannum. It is, there- fore, most certainly possible to make even the “fancy” for poultry remunerative ; and with the kind assistance of some of its most enthusiastic devotees we shall in this and the fol- lowing chapters endeavour to give such information on the sub- ject as can be thus communicated, and such directions as the long experience of many has proved likely to lead to success. -. But first of all it is necessary to consider the question of accommodation. - The plan of a poultry-yard given at page 11, with the 64 BREEDING AND EXHIBITION OF PRIZE POULTRY. addition of a lawn or separate grass-run, on which young chickens may be cooped separately, is very well adapted for rearing most breeds upon a moderate scale. The two runs may be used to separate the sexes during autumn if preferred, or to keep the chickens apart from the old fowls; whilst the run for the sitting hens will, after this design has been fulfilled, be very convenient for the reception of one or two single cocks, or any other casual purpose. ‘To ensure success, the most exquisite cleanliness must be observed, and at the beginning of every year the grass in the runs should be carefully renewed, if necessary, by liberal sowing, of course keeping the fowls off it till thoroughly rooted again. At this season the confinement thus involved will not be injurious, provided green food be supplied in the sheds, in lieu of the grass to which the birds have been accustomed. With such precautions, at least forty or fifty chickens may be reared annually, and from such a num- ber there should be little difficulty, if the parents were selected with judgment, in matching two or three pens fit for exhibition. But more extensive accommodation wilk be necessary if cery high and extensive repute in any particular breed be desired, with the capability—which alone makes such reputation remunerative—of being able to supply an extensive demand for eggs and stock. In that case provision has to be made for keeping not only separate strains, in order that the proprietor may be able to cross and breed from the produce of his own yards, but there will be a much larger number of cockerels than can be needed, and as they are much too valuable for the table, they also have to be accommodated apart from the other fowls, until disposed of. We shall, by the kind permission of the eminent breeders whose establishments are represented, give two plans, each excellently adapted to secure these objects, though of very different arrangement; and which may easily be modified to meet any possible case. The finst (Fig. 12) represents the poultry-yard of Mr, HL. Fig. 12. GRAVEL. a PLAN, t ? 10 20 Bo ee SCALE OF FEET, 66 BREEDING AND EXHIBITION OF PRIZE POULTRY. Lane. the well-known fancier of Bristol, and will be found peculiarly adapted for the rearing of either Spanish or any other delicate breed ; protection from inclement weather, as well as convenience of access and superintendence, having been specially studied, In this design A is a covered passage which runs along the back of all, and by a door which opens into each allows of ready access to every house in any weather. One end of this passage may open into some part of the dwelling-house if desired. The passage should have a skylight at top, and must also be freely ventilated at the roof; to secure this object by having it open at either end would cause draught, and destroy the peculiar excellence of the arrangement. The houses, B, for roosting and laying in are 74 feet by 4 feet, and the side facing the passage is only built or boarded up about — 2 feet, the remainder being simply netted ; hence the birds have a free supply of the purest air at night, whilst quite protected from the external atmosphere; and can be all inspected at roost without the least disturbance—a conveni- ence of no small value. The nests should be reached from the passage by a trap-door, and there is then no necessity ever to enter the roosting-house at all except to clean it. A small trap-door as usual, which should be always closed at night, communicates between the house and the covered runs or yards, C, which are 7} feet by 9 feet. They are boarded or built up for 2 feet 6 inches, the remainder netted, except the partition between them and the houses, which is, of course, quite close. Both houses and runs must be covered with some deodoriser, and Mr. Lane prefers the powdery refuse from lime works, which costs about 1d. per bushel, and which he puts down about 2 inches deep. It always keeps perfectly dry, and is a great preventive of vermin; whilst if the drop- pings are taken up every morning, it will require renewal very rarely. In front of all is a grass run, which should VARIOUS PLANS FOR BREEDING YARDS. 67 extend as far as possible, and on which the fowls are let out in turn in fine weather. An additional story, E, may or may not be constructed over the roosting-house, and in case of emergency, by sprinkling the eggs, may be made to accommodate sitting hens; but is not to be preferred for that purpose, for reasons given in Chapter IV. Every poultry-keeper, however, knows the great utility of such pens on various occasions which continually arise, and they will be found excellent accommodation for sick or injured fowls. In Mr. Lane’s establishment hot-water pipes (a a) are laid along the back of the passage floor, by which the tempera- ture is at all seasons kept nearly uniform. This may or may not be adopted; and it will also be obvious that the whole arrangement is capable of enlargement to any desired extent. Our second plan is of totally different design, and repre- sents the yard of R. W. Boyle, Esq., of Bray, Co. Wicklow, Treland. In this design A A are roosts and enclosed runs adapted for breeding pens; the roosts in the larger pair measuring 11$ feet by 64 feet, with a run extending 12 feet in front; in the smaller, the houses and runs are only 8 feet wide. B B are houses and runs adapted to receive either a single cock or pair of hens, and C C are still smaller for the same purpose, the roosts in the latter measuring 3 feet by 4 feet, and the open runs 4 feet by 6 feet 9 inches. Either of the latter, besides their specific purpose, are excellently adapted for the accom- modation of a couple of sitting hens, D and E are large roosts or houses, which may be used to receive hens with their chickens, or for water-fowl. A grass plot, F, occupies the central portion of the yard, with a pond for the water-fowl. The parts lettered G are hard gravel. The entrance to the whole at H opens upon a large grass run, to which the fowls F 2 68 BREEDING AND EXHIBITION OF PRIZE POULTRY. 8 tote n yes ‘ ee E D ee : A : me nae : : ; -2 seer iciciciciclc Cane GRASS) SCALE OF FEET. 0 5 _10 20 30 40 50 60 Fig. 13. AA Roosts and Yards for Breeding Fowls. DE Houses without Runs. BB Roosts and Yards for single Cocks or F Grass Plot. GG Gravel Walks. two Hens. H_ Entrance to large Grass Run. cc Ditto, ditto. W Watercock. are admitted in turn. At W is a water-cock for the general supply of the yard. All the roosts and runs in Mr. Boyle’s yard are well covered . ee ADVANTAGES OF A G#ASS RUN. 69 with loose sand, which is raked clean every morning ; and the large grass run outside is furnished with a long shed for shelter, and a small house with nests for such hens as prefer to lay there. Prize poultry may be also reared most successfully, and with very little trouble or expense in accommodation, in a park or on a farm. All habitual frequenters of shows must have observed the remarkable constitution exhibited in Lady Holmesdale’s poultry; and we paid, by invitation, a visit to Linton Park, specially to learn the management which pro- duced such excellent results, and to enjoy a chat with Mr. J. Martin, the well-known superintendent of the Linton poultry- yard. We found the system most simple, and to all who have equal space at command, the least expensive that can possibly be. Stone houses with gravelled yards there certainly are, but these were unoccupied by a single one of the Dorkings for which the Viscountess has obtained so wide a reputation, and Mr. Martin keeps practically the whole of the stock at perfect liberty in the park. Portable wooden houses are employed, mounted on small wheels, and without a bottom, which are placed in sufficiently distant localities to avoid any danger of the birds mixing, and moved a little every two or three days. Open windows are also provided, so that the fowls always breathe the pure air of heaven, and certainly with much more freedom than most breeders would allow to such delicate varieties as Spanish and Dorking ; yet Mr. Martin finds both breeds become hardy under such treatment, and that many of the Spanish birds prefer to roost on the trees, even through the winter. The hens are set in single detached coops, roofed on top, and closed at back and sides, which are placed in any secluded spots amongst the trees. Under this management the chickens are reared with the greatest ease, the gloss on the plumage is exquisite, and its closeness approaches that of the game fowl, whilst the birds, never too tat for the highest health, are-surprisingly heavy in the scales. 70 BREEDING AND EXHIBITION OF PRIZE POULTRY. A similar plan may be pursued on a farm ; a number of wonden portable houses being provided, and placed in separate fields, in which families may be kept. Such a system will be an actual benefit to the soil, and the only drawback is the facility it affords to the felonious abstraction of valuable eggs and stock. Still, even with this objection, we must pronounce such a natural method of rearing far the best where it can be ~ adopted, which is, however, in very few instances ; for farmers are only seldom poultry-fanciers, and usually look upon even ordinary fowls as an unprofitable drain upon their purses, though it is certainly their own fault if it is so. The intending prize-winner must, of course, adapt the plan of his yard to his own circumstances and situation. We have now given ample materials to furnish a design of any possible character. The one necessity in this class of poultry-keeping is some facility for what may be called separation or selection, combined, of course, with a healthy run for the chickens whilst young, and the essentials mentioned in the first chapter. If these can be secured, any design, with care and attention, and good breeding stock, will ensure a fair measure of success, CHAPTER VIIL ON THE SCIENTIFIC PRINCIPLES OF BREEDING, AND THE EFFECTS OF CROSSING. To obtain any marked success in Poultry Exhibition it is very necessary that the scientific theory of breeding for any specific object should be thoroughly understood—at least, if anything like general eminence be expected; and still more so if the fancier desires by his own exertions to render any special service by the addition of new varieties, or the improvement of the old. Distinction in any one single breed is not so difficult IMPORTANCE OF SCIENTIFIC KNOWLEDGE. 71 to obtain ; but he is a poor poultry-breeder who is content tu let his fuvourito variety remain exactly as he found it, without at least some attempt to improve it either in beauty or in economic value; and any such attempt, to be successful, must be directed by an intelligent mind, which sees definitely before it the result to be attained. In knowledge and enterprise of this description we cannot but confess that English fanciers are behind their Continental brethren ; and the fact is the more to be regretted since the poultry “fancy” is far more universal in this country, and much more time and money spent in its pursuit. Were breed- ing more scientifically stwdied, no one can say what results British enthusiasm and perseverance might not eventually pro- duce ; whilst as it is, from ignorance of the subject, we believe one breed at least (white-faced Spanish) to have been nearly ruined. The elements of success are moreover so very few and simple, and a thorough knowledge of them so quickly acquired and so easily applied, that we shall devote a few pages to this part of the subject before entering upon the more practical portion of this section. The greatest misapprehension appears to exist amongst all but the most educated poultry-fanciers respecting the origin of different breeds. People seem to imagine that they have come down to us, or at least a number of them, in unbroken descent from far-back ages ; and this belief has given rise to innume- rable discussions concerning the purity or otherwise of different varieties, which might have been spared had the disputants comprehended the real nature of the case. We cannot do better here than give some able remarks which appeared some time since in The Field ; and which deserve to be well studied, . for they contain the first principles of the whole science of breeding :— “Such questions as the following are constantly asked,— ‘Are the Brahmas a pure breed? are black Hamburghs a pure 72 BREEDING AND EXHIBITION OF PRIZE POULTRY. breed ?’ &., &c. Those queries obviously owe their origin to a confusion of the distinction that exists between different animals, and between different varieties of the same animal Let us illustrate our meaning by an example. “A hare is a pure-bred animal, because it is totally distinet from all other animals, or, as naturalists say, it constitutes a distinct species. It does not breed with other animals, for the so-called leporines are only large rabbits ; and if it did, the off- spring would be a hybrid or mule, and almost certainly sterile, or incapable of breeding. In the same manner the common wild rabbit is a pure breed. This animal possesses the capa- bility of being domesticated, and under the new circumstances in which it is placed, it varies in size, form, and colour from the original stock. By careful selection of these variations, md by breeding from those individuals which show most strongly the points or qualities desired, certain varieties, or as they are termed ‘breeds’ of rabbits, are produced and per- petuated. Thus we have the lop-eared breed, the Angora breed, the Chinchilla breed, &c. &c., characterised by alterations in the length of the ears, in the colour of the fur, in the size of the animals, and so on. It is obvious that, by care, more new varieties may be produced and perpetuated. Thus, by mating silver greys of different depths of colour, white animals with hlack extremities are often produced, and these have been perpetuated by mating them together. The breed so produced is known as the Himalayan variety, and, as it reproduces its like, is as pure and distinct a breed as any other that can be named. “But, in the strictest scientific sense of the word, no par- ticular variety of rabbit can be said to be a pure breed, as, like all the others, it is descended from the wild original. In the same Manner we may deny applicability of the term pure breed to the varieties of any domesticated animal, even if, as in the case of the dog or sheep, we do not know the original from which they descended. ORIGIN OF BREEDS. U6: « All that can be asserted of the so-called purest-bred variety is that it has been reared for a number of years or generations without a cross with any other variety. But it should be remembered that every variety has been reared by careful artificial selection, either from the original stock or from other varieties. “Tn the strict sense of the word, then, there is no such thing as an absolutely pure breed—the term is only compara- tively true. We may term the Spanish fowl of pure breed, because it has existed a long period, and obviously could not be improved by crossing with any other known variety ; in fact, its origin as a variety is not known. But many of our domesticated birds have a much more recent origin. Where were game bantams fifty years ago? The variety did not exist.. They have been made by two modes: breeding game to reduce the size, and then crossing the small game fowl so obtained with bantams. Yet game bantams, as at present shown, have quite as good a title to a pure breed as any other variety. In fact, every variety may be called a pure breed that reproduces its own likeness true to form and colour. “ The statement that Brahmas, Black Hamburghs, Dorkings, &c., are pure breeds is meaningless, if it is intended to imply anything more than that they will reproduce their like, which a mongrel cross between two distinct varieties cannot be depended on doing. There is no doubt but that many of our varieties have been improved by crossing with others. The cross of the bull- dog thrown in and bred out again has given stamina to the greyhound ; and although generally denied, there is no doubt but that the Cochin has in many cases been employed to give size to the Dorking. In the same manner new permanent varieties of pigeons are often produced, generally coming to us from Germany, in which country the fanciers are much more experimental than in England, where they adhere to the old breeds with a true John Bull tenacity.” 74 BREEDING AND EXHIBITION OF PRIZE POULTRY. Applying the above scientific and lucid remarks to the sub- ject under discussion, it is now universally admitted by all who have studied the matter that every variety of the domestic fowl © has originated in a wild bird still existing—the common Jungle Fowl of India, known to naturalists as the Gallus Bankiva of Temminck, or Galius ferrugineus of Gmelin. To describe this bird minutely is unnecessary ; it will be enough to say that, except in the tail of the cock being more depressed, it resembles very closely the variety known as Black-breasted Red Game. The assertion that all our modern breeds shoula be derived from this fowl may seem at first sight a large demand on our credulity ; but such a fact is not more wonderful than that a cart-horse should have descended from the same original stock as the Arabian, or that an Italian greyhound and a Newfound- land should have common progenitors, about which no natu- ralist has the slightest doubt. The process is simple, and easily understood. Even in the wild state the original breed will show some amount of variation in colour, form, and size; whilst in domestication the tendency to change, as every one knows, is very much increased. By breeding from birds which show any marked feature, stock is obtained of which a portion will possess that feature in an increased degree; and by again selecting the best specimens, the special points sought may be developed to almost any degree required. A good example of such a process of development may i seen in the “white face” so conspicuous in the Spanish breed. — White ears will be observed occasionally in all fowls; even in such breeds as Cochins or Brahmas, where white ear-lobes are considered almost fatal blemishes, they continually occur, and by selecting only white-eared specimens to breed from, they might be speedily fixed in any variety as one of the charac- teristics. A large pendent white ear-lobe once firmly established, traces of the white face will now and then be found, and by a similar method is capable of development and fixture; whilst EFFECTS OF SELECTION. 75 any colour of plumage or of leg may be obtained and established in the same way. The original amount of character required is very slight ; a single hen-tailed cock will be enough to give that characteristic to a whole breed ; and the two laced pullets mentioned under the head of Brahmas in the next Section would be quite enough, in skilful hands, to lay he foundation of a new and beautiful variety. Any peculiarity of constitution, such as constant laying, or frequent incubation, may be developed and perpetuated in a similar manner, all that is necessary being care and time. That such has been the method employed in the formation of the more distinct races of our poultry, is proved by the fact that a continuance of the same careful selection is needful to perpetuate them in perfection. If the very best examples of a breed are selected as the starting point, and the produce is bred from indiscriminately for many generations, the distinctive points, whatever they are, rapidly decline, and there is also a more or less gradual but sure return to the primitive wild type, in size and even colour of the plumage. The purest black or white originally, rapidly becomes first marked with, and ulti- mately changed into the original red or brown, whilst the other features simultaneously disappear. If, however, the process of artificial selection be carried too far, and with reference only to one prominent point, any breed is almost sure to suffer in the other qualities which haye been neglected, and this has been the case with the very breed already mentioned—the white-faced Spanish. We know from old fanciers that this breed was formerly considered hardy, and even in winter rarely failed to afford a constant supply of its unequalled large white eggs. But of late years attention has heen so exclusively directed to the “white face,” that whilst this feature has been developed and perfected to a degree never before known, the breed has become one of the most delicate 76 BREEDING AND EXHIBITION OF PRIZE POULTRY of all, and the laying qualities of at least many strains have greatly fallen off. It would be difficult to avoid such evil results if it were not for a valuable compensating principle, which admits of crossing. That principle is, that any desired point possessed in perfection by a foreign breed, may be introduced by crossing into a strain it is desired to improve, and every other characteristic of the cross be, by. selection, afterwards bred owt again. Or one or more of these additional characteristics may be also retained, and thus a new variety be established, as many have been_ within the last few years. A thorough understanding of both the foregoing principles is so important, that we shall endeavour to illustrate each by examples. Without foundation by long-continued selection no strain can be depended on. For instance—the Grey Dorking is a breed which assumes within certain limits almost any variety of colour, and occasionally, amongst others, that now known as “silver-grey.” By breeding from these birds, and selecting from the progeny only the silver-greys, that colour has been established, like any other might be, as a permanent variety, which breeds true to feather with very little variation. Now a pen of birds precisely similar in colour and appearance may, as at first, be produced from ordinary coloured Dorkings, and shown as silver-greys; and the most severe test may fail to dis- cover any apparent difference between them and the purest- bred pen in the same show, But breeding would show the distinction instantly: whilst one pen would breed true to itself, and produce silver-grey chickens, the accidental pen would chiefly produce ordinary Dorkings, with very few silver-greys amongst them ; and though in time, by continuing to select these, a pure strain would ultimately be established, for imme- diate purposes the pen, as silvers, would be worthless, We know this to have been the case, to the great disappointment RESULTS OF CROSSING. 77 of purchasers. Conversely, even well-established silver-grey Dorkings, if bred from indiscriminately, will, by degrees, lose their distinctive colour, and go back to the ordinary grey stock from which they first sprang. The coloured Dorking also exhibits very plainly. the opera- tion of crossing. It is evidently the produce of a cross between the original white Dorking and the large coloured Surrey fowl, as is proved by the fact that whilst the white Dorking—long established—invariably bred the fifth toe as its distinguishing characteristic, the coloured variety was for many years most uncertain in that respect. Still the fifth toe was introducea, along with the shape and aptitude to fatten ; and by careful selection the colour and size of the Surrey fowl have been retained, whilst the tendency to only one toe behind, introduced by the cross, has been effectually eradicated, and the grey Dor- king now breeds in this particular as true as the white. The same fowl has been undeniably crossed with the Cochin in order to gain size, which has been retained to the ~ great benefit of the breed, whilst all disposition to feather on the legs has been entirely bred out again. Game, again, has been repeatedly introduced into Dorking strains in order to gain constitution. In the same way, when a race of Game fowls has been reduced in size, strength, and ferocity, by long interbreeding through fear of injuring the strain, a cross of the large, strong, and ferocious Malay at once restores the defective points, whilst — all evidences of it are removed in three or four generations. Perhaps, however, the most “artfully contrived” bird, and the best example of both principles combined, is to be found in the well-known laced Bantams of Sir John Sebright. This breed was founded by crossing the old Nankin Bantam with Polish fowls whose markings had a well-defined laced character. Lacing was thus imported into the Bantam breed, and by careful selection was developed and rendered perfect, whilst by 78 BREEDING AND EXHIBITION OF PRIZE POULTRY. the same process the Polish crest was- effectually banished. This much being already accomplished, as we are informed by his son,* a hen-tailed Bantam cock accidentally met with struck Sir John’s fancy, and added that peculiarity to the strain, which has now been for many years firmly established, and breeds as true as ans though so extremely artificial 1 in its original “ construction.” The last example we shall mention is the breed known as Black Hamburghs, which has been “made” within the last few years. That it has been obtained by crossing the Hamburg with the Spanish is proved sometimes too plainly by the evident traces of “ white face” still lingering even in prize specimens; but the evidence of the cross will soon by selection be entirely bred out, and the breed has already made good its claim toa distinct ~ class at most shows. The advantages gained by the cross are great. The size of the bird has been increased, and we have the enormous egg-producing powers of the Hamburgh race with a larger egg, thus doing away with the weak point of that beautiful breed. But, it may be said, if these principles are correct, it would follow that the power of the breeder is almost unlimited. And practically it is so: there are within certain limits hardly any-bounds to what may be effected by the scientific experi- mentalist. That so little has been done is mainly because the principles themselves have been so little understood, and most fanciers have been content to go on with the established varieties as they are, without any attempt to modify or improve them. There is another reason in the utte. want of attention in this country to anything but colour of plumage and other “ faney” characteristics ; and we cannot but think that our Poultry Shows have to some extent, by the character of the judging, hindered the improvement of many breeds. It will be readily * It is only right to say that for these facts respecting the Sebright Bantams we are indebted to “‘ The Pou'try Book.” UTILITY TO BE STUDIED. 79 admitted in theory that a breed of fowls becomes more and more valuable as its capacity of producing eggs is increased, and the quantity and quality of its flesh are improved, with a small amount of bone and offal in proportion. But, if we except the Dorking, which certainly is judged to some extent as a table fowl, all this is totally lost sight of both by brecders and judges, and attention is fixed exclusively upon colour, comb, face, and other equally fancy “ points.” We cannot but deeply regret this. We have shown how readily beauty and utility might be both secured ; and we do earnestly hope that even these pages may have some effect in stirring up our poultry-fanciers to the improvement in real ‘value, without by any means neglecting the beauty, of their favourite breeds. The French have taught us a lesson of some value in this respect. Within a comparatively recent period they have produced, by crossing and selection, four new varieties, which, although inferior in some points to others of older standing, are all eminentiy valuable as table-fowls ; and which in one particular are superior to any English variety, not even excepting the Dorking—we mean the very small proportion of bone and offal. This is really useful and scientific breeding, brought to bear upon one definite object, and we do trust the result will prove suggestive with regard to others equally valuable. We should be afraid to say how much might be done if English breeders would bring their perseverance and experi- ence to bear in a similar direction. We have not, however, the slightest doubt that a breed of any desired colour might in a few years be produced, combining the Dorking quality of flesh with the prolificacy and hardihood of the Brahma, of which the cocks should weigh 20 lbs., and the hens 15 lbs. each. Many will question this: we simply say, that no one has yet attempted it, and that no one will doubt 1ts possibility who knows the weights which have been occasionally attained in 80 BREEDING AND EXHIBITION OF PRIZE POULTRY. some of our largest breeds, and who has examined carefully into the effects already produced by judicious selection and crossing. But to obtain sucha result, it must be systematically sought, and this will never be till the seeking is systematically encouraged by committees and judges. In what way this could best be done, it is scarcely our province to decide; we shall be only too satisfied if our remarks be in any degree the means of directing attention to the importance of the subject. We believe, however, that a special prize of some value, announced annually, for award to the best pen, either of any known or new breed, for economic purposes, would shortly produce fowls, well established as a variety, that would astonish many old poultry-fanciers. Agri- cultural Societies in particular might be expected in their exhibitions to show some interest in the improvement of poultry regarded as useful stock, and to them especially we commend the matter. CHAPTER IX. ON THE PRACTICAL SELECTION AND CARE OF BREEDING STOCK, AND THE REARING OF CHICKENS FOR EXHIBITION. WE have in the last chapter treated of the more theoretical principles which the breeder may employ in the accomplishment of any desired end; we have now to consider those practical points which the poultry-keeper must keep in mind if he desires to attain success in competition. > It is quite certain that there is nothing so unprofitable as to’ commence “poultry-fancying” with inferior fowls ; and as there are always numbers of unscrupulous individuals who endeavour to impose upon the unwary, special caution is needed in the purchase of the original stock. If the reader be inexperienced, he should, if it be possible, secure the assistance of some friend BEST AGE TO BREED FROM. 81 upon whose judgment he can thoroughly rely ; failing this, he should endeavour, not only by studying the descriptions, but by frequenting good shows, and seeing and comparing the live birds themselves, to become acquainted with at least the main points of the breed to which his preference inclines. To buy of unknown advertisers 1s always a great risk, and it will generally be found more economical in the long run to apply, in the first place, to known and eminent exhibitors, whose character stands too high to admit the suspicion of any wilful deception. Such breeders, it is true, will generally demand high prices for really good stock; but then the stock will be good, which is by far the most important point. Birds may also be purchased at shows ; but in this case, if it is intended to breed from a single pen, it should be ascertained whether or not the cock is related to his hens, and if so, he should be exchanged for one of another family. In any case, the greatest care should be taken that the birds chosen are of pure race; it should be remembered that mere appearance is not always sufficient, as we have shown in the last chapter ; and it is therefore most desirable to know the pedigree also. At the very outset the question occurs, What is the best age to breed from? and we have no hesitation in replying that, according to the testimony of nearly all the best authorities, it is better the ages of the cock and hens should vary. It seems also generally admitted that the strongest and best chickens are — produced from a cockerel nearly a year old mated with hens twelve months older; but, unfortunately, the chickens of such parents invariably have a large proportion of cocks, and most breeders therefore prefer a two-year-old cock with well-grown pullets not less than nine months in age. It must not, however, be supposed that either rule is imperative, or that good chickens are not to be expected from birds all hatched about the same time. In this case, however, it is advisable that all the fowls should be fully twelve months old; if younger, the G &2 BREEDING AND EXHIBITION OF PRIZE POULTRY. chickens are usually backward in fledging. Fowls are good for breeding up to the age of four years, but are of little value afterwards. To avoid any near relationship is most important; but many works have laid far too much stress upon the necessity of continually introducing what they call “fresh blood.” It is certainly most destructive to breed from members of the same family, and to go on promiscuously interbreeding in one yard is still worse; but if there be a number of separate runs, in which separate races can be reared, operations may be carried on for many successive years without a cross from any other yard. It is the more necessary to explain this, because when any strain has been brought to high excellence, the introduction of a bird from another is a very serious thing, and we have personally known, in more than one instance, to ruin the pro- duce of a whole year. The plan to be adopted is to note down most carefully the — parentage of every brood, and to keep the chickens from one family together until they are required. The breeding-yards for next year are then to be made up from the best specimens, tuking care not only that the cocks and hens are not related tuter se, but that two runs at least are thus made up without — any fraternal relationship between them. Unrelated chickens will thus be secured for next year also ; and so the system can be carried on. It is also a good plan, where it can be adopted, — to put a promising young cockerel out to “walk” ata farm, or in some brother fancier’s yard, and bring him back in a year or two, when the relationship between him and the pullets of the year will be too remote to be of very much consequence, If a bird is occasionally introduced from another strain— and it certainly is advisable now and then, especially in the case of Dorkings—we can only say that the extremest care must be taken to ensure he is of good pedigree, as well as a SELECTION OF THE PARENTS. 83 perfect specimen in outward appearance of the breed tu which he belongs. Long experience has ascertained that the male bird has most influence upon the colour of the progeny, and also upon the comb, and what may be called the “fancy points,” of any breed generally ; whilst the form, size, and useful qualities are principally derived from the hen. Now it cannot be denied that it is desirable to secure absolutely perfect birds in all respects of both sexes if possible; but alas! every amateur knows too well the great scarcity of such, and the above fact therefore becomes of great importance in selecting a breeding- pen. For instance, a cock may have been hatched late in the year, and therefore be decidedly under the proper standard in point of size, and inferior for a show pen; but if his colour, plumage, comb, and other points—whatever they may be—are perfect, and he be active and lively, he may make a first-class bird for breeding when mated with good hens. A hen, again, if of large size and good shape, is not to be hastily condemned for a faulty feather or two, or even for a defective comb, if not too glaringly apparent—though the last fault is a serious one in either sex. But a very bad coloured or faulty-combed cock, however excellent in point of size, or a very small or ill-shaped hen, however exquisite in regard to colour, will invariably produce chickens of a very indifferent order. It is also to be observed, with regard to the crosssing of a breed, that the cockerels in the progeny will more or less re- semble the father, whilst the pullets follow the mother. A knowledge of this fact will save much time in “breeding back” to the original strain, and much disappointment im the effect of the cross. For instance, if it be desired to increase size, a cross with a hen of foreign breed should be employed, and the same if it be sought to introduce a more prominent breast, er any other peculiarity of shape; but if it is the plumage which is to be modified, it is the male bird who a 2 84 BREEDING AND EXHIBITION OF PRIZE POULTRY. should be thrown in. In breeding the cross out again, or in retaining any new characteristic, so as to form a fresh variety, the same rule must be kept in mind. We believe that much disappointment and uncertainty in the results of crossing has been owing to a neglect or ignorance of this simple principle, and breeding from either sex in- differently. If this be done, the result will often be worthless, and in every case the time consumed will be much greater than is necessary ; but if scientifically conducted, we believe crossing would improve many of our older breeds in size, hardihood, and utility, without in any measure detracting from those qualities for which they are valued. ? The care and preservation in good condition of valuable fowls is an important point. With regard to mere health, nothing can be added to what has already been treated of in the preceding section. But it frequently happens that, on account of the high price, only a single pen of three first-class birds can be afforded; and if such a family be penned up by itself, the frequent attentions of the cock will soon render the hens unfit for exhibition, whilst the birds may also mope, for want of more companionship. To avoid this, a couple more of ordinary hens should be added, taking care that the eggs be of a different colour, or otherwise easily distinguished from those of the breeding-pen itself. The plumage of the hens or pullets will then be preserved, without injuring the character of the progeny. We should, however, prefer mating the cock with four good hens of his own breed,—a plan more really econo- mical, as the cost of the cock, in proportion to the number of eggs for sitting, is thereby reduced. The number of hens, if good’ size and vigour are desired, should not exceed four, Many breeders allow six; but the finest fowls of the larger kinds are bred from the proportion we have stated. It is desirable also, as much as possible, to save the hens from FAILURES IN PRIZE EGGS. 85 the wear and tear of chickens, which often injure the plumage greatly. It will not answer to prevent them sitting altogether ; we have already remarked that such a procedure often causes them to suffer in moulting, which should not be risked. Neither do we altogether approve of the plan followed by many, of allowing them to hatch, and then giving the chickens to other hens. ‘This may be done, if necessary, but a better system, where there is convenience for it, is to set a valuable hen upon duck eggs. The ducklings will not only resort to the hen to be brooded much less frequently than chickens, but will be far earlier independent of her care, and leave her in much better condition than if she had hatched her own eggs. With regard to hatching, it is desirable with the hardier breeds to get the eggs under the hen as soon after January as a sitter can be obtained, in order that the brood may have all the year to grow in, and be ready for the earlier shows. At this season, however, the limitation as to number, men- tioned in Chapter IV., must be strictly enforced, and no hen given more than seven or eight eggs, six chickens being as many as are desirable, in order that they may be well covered by the hen when partly grown, which is their most critical period as exhibition fowls. Spanish, Dorkings, or other deli- cate breeds, should not be hatched till April or May, unless unusually good shelter is at command. ; As eggs are often purchased for hatching, it is necessary to allude to the frequent disappointments experienced in this respect, and which are far too frequently attributed, in no measured terms, to fraud on the part of the seller. Now we certainly cannot deny that such fraud is only too common. We know of one case where the fact was put beyond a doubi by examination, proving that the eggs purchased from a well- known exhibitor were actually boiled ; but we honestly believe that the great majority of breeders would scorn such pro- 86 BREEDING AND EXHIBITION OF PRIZE POULTRY. © ceedings. It should be remembered, in the first place, that highly-bred birds are seldom so prolific as more ordinary stock, and are generally rather too fat for full health and vigour. Too many eggs—the full dozen—are likewise very often set, at seasons when the hen cannot give them heat enough ; so that all get chilled in turn, and disappointment ensues. Bad packing also causes its share of failures ; and, lastly, eggs are sometimes kept a week or fortnight after receipt before setting, which is always, but especially after a railway journey, most injurious. We can only recommend—l. That a hen be ready for the eggs before they are ordered. 2. That they be procured from a breeder of known honour and probity. 3. That especial directions be given that they are well packed. 4. That they be put under the hen immediately upon their arrival. And 5. That in cold weather the eggs be divided, so as not to exceed the number stated under each hen. Eggs are best packed in small baskets, with the top tied down. If in boxes, the covers should be tied down or screwed, not nailed on any account, or every egg will be endangered. The best packing is to wrap every egg carefully in a separate wisp of soft hay ; then to wrap each so enclosed in paper, to keep the hay from slipping off ; and, finally, to imbed the eggs, thus guarded, in hay cut into 2-inch lengths ; chaff or bran is too solid. Eggs so packed will go hundreds of miles without injury. The chickens being hatched, let the utmost care be taken of them in every way. The object in this branch of poultry- breeding is not, as in the last section, to get a profitable amount of meat with the least possible expenditure in food ; but, the birds being presumably good in quality, to get them by any means to the greatest possible size. For although size is never the first point considered, except perhaps in the case of Dorkings, it not unfrequently gives the casting vote between two contending pens, and is itself a most desirable point in nearly every fowl. Game and Bantams may be excepted. CARE AND FEEDING OF CHICKENS. 87 The best stock food is undoubtedly oatmeal, and for valua- ble chickens it should be used liberally. With respect to this part of the treatment, however, we will give at length the remarks of one of the most successful breeders of Brahmas (the largest variety of fowl known), whose birds have in point of size been usually beyond all competition, and who has most kindly described for this work the system which has had such satisfactory results. The same feeding is applicable in every case where size is a point of merit. “Tf the chickens are early hatched, I coop the hen in a warm sheltered place, free from all intrusion, and should the weather be very severe keep them within doors; the floor, however, must be gravel. Till about a fortnight old I feed them on sops made with boiled milk, and sweetened with coarse sugar, mixing it for the first two or three days equally with yolk of egg boiled hard and chopped fine. The egg is, however, too “binding” to be continued longer. The first thing in the morning they have warmed milk to drink ; there is nothing equal to this for bringing them on in cold weather. If the chicks are weakly, yolk of egg beaten up and given to drink is the most strengthening thing I know. In water they are of course unlimited, and they also have plenty of fresh grass cut small. I also throw them two or three times a day a handful of coarse raw oatmeal. “T feed like this, on milk sops, raw oatmeal, &c., with milk every morning, for about a fortnight, after which they have boiled oatmeal porridge made so stiff that it will crumble when cool. They grow amazingly fast on this food, and are very fond of it: I also give them boiled rice occasionally, and frequently throw them groats, giving them also a little fresh cooked meat at dinner-time, cut up fine. Of course they are fed every night, after dark, usually about ten o’clock. There is at first a little difficuity in getting them out to feed at night; but they soon learn the time, and will run out eagerly for their ‘stir- 88 BREEDING AND EXHIBITION OF PRIZE POULTRY. about,’ which, if made thick enough, they prefer to any other food. The mode of preparation is to boil a saucepan full of water, and throw in as much oatmeal as will take it all up. Then continue stirring till it is a stiff crumbly mass, after which turn it out upon a large plate and keep stirring it about with the spoon till cool enough to be eaten. “ At ten weeks old, all the waste birds should be picked out to make more room for the others, and the cockerels separated from the pullets. The main food will still consist of the por- ridge, with small tail wheat, good heavy oats, and plenty of © green food. Good potatoes boiled and mashed are also excel- lent food for a change. “A little camphor put in their drinking water will help very much to keep them in health.” We have little to add to the above remarks. We do not ourselves approve of giving bread sops so long, and feel sure after trial, that chickens get on better by substituting oatimeal after the first day or two, or indeed from the day they break the shell. In cold weather also, a little sulphate of iron, or “Douglas mixture” should always be added to the water, and a little bread soaked in ale will be found beneficial. The warm milk is excellent, and is much better than the plan recom- mended by many of giving custard ; the latter is too pamper- ing, and after it chickens will sometimes ‘refuse plain whole- some food. For weakly chickens, however, it is most strength- ing to mix up a raw egg with their oatmeal. Above all, unless they have a good run on grass, the supply of green food must be unlimited. For prize chickens, it is a good plan to mix with their meal a portion of the various condiments known as “cattle food” or “cattle spices.” The appetite is thereby increased, and in confinement the birds grow faster and keep in better condition. Feed often—every hour, if possible, from daybreak, and let the food be always fresh—nothing but grain or dry meal MEANS OF GETTING SIZE. 89 being ever allowed to remain. With such treatment and good shelter, if the stock be good and the number has been judi- ciously limited, the hen will not fail to bring a fair proportion through the most inclement season, and they will be sure to reach a good standard in point of size, having the best time of the year before them when they really begin to grow. It is necessary to give one more caution. Do not let prize chickens roost too soon—never before they are at least three months old—and then see that the perches are large enough, and not round on the top, but like the flat side of an oval. If they leave the hen before the proper age for roosting, let them have every night a good bed of nice clean dry ashes. We never allow our own chickens, even while with the hen, to bed upon straw: ashes are much cleaner, and if supplied an inch deep are warmer also. To this plan we attribute a very small proportion of losses, even in very severe weather. If a good field or other grass run be at command, the chickens will of course have it, and it will go a long way in supplying all other defective arrangements. But to our own knowledge some of the finest and largest fowls we have ever seen have been reared in a gravelled yard, not more than eighteen feet square. In such circumstances, besides the most scrupulous cleanliness and good feeding in other respects, there must be green food ad libitwm—really fine chickens cannot be reared without it, their plumage in particular being of a very inferior appearance, and quite devoid of that beautiful “bloom” which is now indispensable to success in the show-pen. But with proper care, and attention to the above plain direc- tions, there should be no.lack in due season of good fine birds. As they grow, and get through their first moult, they will he anxiously scanned, and let the best have especial care, taking out for the table all which are manifestly not up to the mark, that the rest may have more attention. We have already said that the sexes should be separated. This is highly essential m 50 BREEDING AND EXHIBITION OF PRIZE POULTRY. the larger varieties to good size, as too early a call on nature degenerates the breed ; and had it been acted upon earlier by exhibitors of poultry, we believe the standard of weight in most fowls would have been now considerably higher than it is. There will thus be secured also greater vigour and fertility during the breeding season. The cockerel should not be put with the pullets intended for exhibition with him, till a fort- night before the show, but it is desirable that the pullets should have a little longer to get used to each other if they have been previously separated, With the special treatment in view of exhibition, howerss we will begin another Chapter. CHAPTER X. ON “CONDITION,” AND THE PREPARATION OF FOWLS FOR EXHI- BITION; AND VARIOUS OTHER MATTERS CONNECTED WITH SHOWS. : CHICKENS are rarely fit for exhibition until at least six months old, or even more. If the cockerels and pullets have been separated, as recommended in the last Chapter, there will rarely have been any eggs laid before this time; and stimula- ting food should now be partially discontinued is retard their production as long as possible, bearing in mind that the com- mencement of laying almost, if not quite, stops the growth, which it is desirable to prolong as far as possible for exhibition birds. In this respect the fancier and the ordinary poultry- keeper proceed upon contrary principles, the one endeavouring to get his pullets into laying order as soon as he can, the other using every expedient to procure a precisely opposite result, If the chickens have been from the very shell properly and systematically fed, they will, by the time they are fit for show- é is ———— GOOD CUNDITION. 91 . ing, be in quite as good condition as they ought to be. By giving them two or three times a-day as much soft food as they will eat, they may easily be got up to any degree of obesity ; and such a system of feeding is necessary to success at some shows, where the judges seem ignorant of the proper condition of a really healthy fowl; but we must most emphatically raise our voice against the practice. Let it be remembered that birds so fattened are, comparatively at least, for ever ruined for breeding purposes ; that few chickens will ever be hatched from them, and those few delicate and sickly ; and the reflection may perhaps cause the breeder to hesitate before he sacrifices, it may be the best stock in his yard, to any exhibition shrine. We cannot too severely condemn the conduct of those judges, who by their decisions help to maintain such prejudicial practices, and thereby render practically barren many of the finest birds ever bred. We have known a splendid pen of Dorkings, far superior in real size, as measured by the framework of the fowl, passed by contemptuously because inferior in mere dead weight to a pen which it would have been hopeless to breed from. There are, however, honourable exceptions: the most eminent judge in England always refuses to award a prize to a pen which he considers over-fattened ; and thereby does all he can to check a system which prevents many celebrated breeders from sending at all to shows where such practices are known to © prevail. What we consider—and our opinion is corroborated by the best judges—to be really “good condition,” is such an amount of flesh as can be carried consistently with perfect health and fecundity, combined with clean, well-ordered plumage. It is in the last particular that a good grass-run is so advan- tageous ; fowls always look clean and nice when so kept, and rarely require much further preparation beyond washing the feet and legs. With a good number of such birds to choose from, there 992 BREEDING AND EXHIBITION OF PRIZE POULTRY. ” should be little difficulty in “matching a pen,” even for Bir- mingham or Manchester. Matching. is a matter of no small moment, as bad selection is fatal. Each bird is of course sup- posed to be of a fair good size, and tolerably perfect in form, colour, and feather. The two hens must then be carefully examined and compared with each other. Let it first be seen that the colour of their legs, eyes, and plumage generally cor- responds, and that their combs and general proportions are alike also. Then let every part be examined in detail, see- ing that the neck-hackle, back, and tail are the same in colour and marking; then the breast and wings. If all be satisfac- tory, and the birds be up to the mark, they should have a good chance of winning. And let them not be judged foo severely. Let the owner remember that few birds are absolutely perfect; and that whilst he, well knowing every fault, may see most plainly the blemishes in his own pen, impartial judges often have to weigh other blemishes against these, and he may thus win after all. Glaring faults cannot of course be passed over ; but fair general excellence will often win the day against a pen far superior in some respects, if accompanied by some decided blemish. The pens should be matched and the birds put together at least ten days before the show prepared for, in order that the fowls may get thoroughly used to each other. Neglect of this precaution may cause much fighting and destruction of plumage in the exhibition pen, or on the road thither, and not unfre- quently loses a prize. For the following observations on preparation for and send- ing to exhibition, we are indebted to Mr. F. Wragg, the well-known superintendent of the poultry-yard of R. W. Boyle, Esq. When it is remembered that this gentleman’s fowls have always to undergo a sea voyage from Ireland, in addition to the ordinary railway journey, previous to exhi- bition, the beautiful “bloom” and condition in which they ; ee . TREATMENT BEFORE EXHIBITION. 93 invariably appear, will cause his remarks to be appreciated by all amateurs. - “The system I pursue previous to sending to shows is as follows :—About a week beforehand I select the pen I intend to send, seeing, of ccurse, that they match well, and carefully wash their heads and legs. I then have a nice dry room pretty thickly covered with clean straw, in which I put them, scatter- ing a few handfuls of wheat amongst it. They scratch the straw about searching for the grains, and thus clean themselves beautifully without further trouble. The birds being kept up by themselves get so used to each other they never quarrel, either on the journey or in the pen. They have to drink clean water with a little sulphate of iron dissolved, which causes a bright red colour in the ears and comb, and makes them look well and sprightly. “They are fed on oatmeal and Indian meal well boiled to- gether, with a small quantity of salt just to season it; when properly done it is like a thick jelly. Twice, however, during the week, not more, they have rice, which is prepared by adding 1 lb. to a pint of water, and boiling till the water is absorbed, then adding as much milk as it will take-up without getting thin, with a handful of coarse brown sugar; keep stirring the whole till done, and then put in a bowl to cool. Of this they are very fond, and it keeps them from purging. I also give them plenty of fresh green food. “In their hamper I put, of course, plenty of clean soft straw. JI also tie on one side of it, near the top, a fresh-pulled cabbage, and on the other side a good piece of the bottom side of a loaf, of which they will eat away all the soft part. Before starting I give each bird half a table-spoonful of port wine, which makes them sleep a good part of the journey. Of course, if | go with my birds, as I generally do, I see that they, as well as myself, have “refreshment” on the road. “With regard to what you have remarked about showing 94 BREEDING AND EXHIBITION OF PRIZE POULTRY. birds fat, I never do so. As you truly observe, many birds are ruined by it. Good, healthy condition, with a nice gioss on the feathers, is what I aim at in exhibiting, and the treatment I have described is what I have found best calculated to -attain it.” Little can be added to these directions from so high an authority. For white fowls, however, or which have much white in their plumage, the cleansing process above described will often be found insufficient. In such cases the birds must | be carefully washed with soap and water the night before sending off. Take a fine sponge, and, having well soaped it, smooth down every feather repeatedly, so as to clean without ruffling it; then repeat the process with water only till the soap is removed, and, lastly, with a soft towel. Let the birds be then left for the night in a box well littered with clean straw, open to, but not too near, the fire. Soda should never be used, as it stains the feathers yellow; and even the soap must be mild, without much free alkali.. If they have had an extensive run on grass, however, the whitest fowls scarcely ever need washing, except as regards their feet and legs, giving also attention to the comb and wattles, if neces- sary. It is the poor dwellers in towns who have to take such precautions, and have so much to contend against. Yet, in” spite of all this, we often see town breeders beating the very best country yards; and the fact proves that care and good system are of even more importance than any mere natural advantages. Many exhibitors recommend the giving of linseed for a week before exhibition. Its use is to impart lustre to the plumage, which it does by increasing the secretion of oil. The fowls generally refuse the seed whole, and the best method of administration is to add a small portion of the meal daily to the ordinary soft food. A preferable plan, however, and one which agrees better with the health of the fowls, is to let the - BEST FORM OF HAMPER. 95 evening repast of grain for the last fortnight consist of buck- wheat and hempseed in equal portions, which will be equally effective, and is greedily devoured by the birds, adding also to the beauty of the combs and wattles. We recently exhibited, at a first-class show, a pen of dark Brahma chickens, which took the first prize. The redness of the combs and the ex- quisite gloss on the plumage—every feather shining like velvet —were much admired ; and we have repeatedly been asked the means by which such condition was attained. The only secret was the use of hempseed and buckwheat, with ‘“ Douglas mixture” (see page 30) in the drinking water, combined, of course, with good feeding generally. Much difference of opinion exists as to the best form of ham. per, but general experience approves most of a round shape, of a size to give just ample room to the fowls which have to be shown. Square corners are apt to catch the tails, and cause damage. For Spanish or other large-combed breeds it is best to have no cover, simply stitching a strong piece of canvas over the top; but for most fowls a wicker top is best, as affording more pro- tection. It is of some consequence to committees that these covers:should be flat, in order that the baskets may be com- pactly stowed away in the exhibition-hall. In cold weather let the hamper be well lmed with canvas, or straw stitched to the wicker-work. And if occupied by geese, let special care be taken that their bills cannot reach either the string fastenings or the direction-labels. They have a peculiar fancy for breakfasting upon those articles; and even fowls will eccasionally contract the rame vicious habit. All has now been doue that can be done, and the rest must be left to the decision of the judges. It is but rarely that fault can be found with their verdict: their duties are most arduous, and the manner in which, as a rule, they discharge them is deserving of the highest praise; but one or two are known to have certain invincible prejudices, which 96 *' BREEDING AND EXHIBITION OF PRIZE POULTRY. prevent them from judging some classes in accordance with the general rules as understood by the majority. This is to be regretted, as it hinders the good under- standing which always ought to exist between judges and ex- hibitors. The object of both ought to be identical—the promotion of the highest standard obtainable in the different breeds, but it is necessary to this that the breeder should know definitely and authoritatively what he is to seek after. The “Standard of Excellence” did good service here, and was much wanted, but it is silent on many points, and, with reference to some others, is avowedly ignored by many judges. We think there is much need for a revised and larger work on the same basis ;* and, in the meantime, it is our opinion that exhibitors | have decidedly a right to know beforehand who are to judge their birds. To call upon them to send their best stock to a show where, it may be, the judges’ known prejudices on certain points give them no chance of a prize, is evidently unfair. But we are leaving the fowls, and must return to them, though we have little more to add. Whether they require any special treatment on their return will chiefly depend upon the system of feeding which has been pursued during the period of exhibition. If, as is too often the case, the pernicious plan of feeding on whole barley ad libitum has been retained, the birds will all be more or less feverish and disturbed, and will need a corrective. But such feeding cannot be too strongly con- demned. It saves trouble certainly, but if a committee are not willing to take so much pains as will keep the birds in perfect health, they have no right to gather them together. We have the highest possible authority for saying that the best feeding is either barleymeal or oatmeal in the morning, mixed rather dry, and given before the public are admitted, with wheat in the * Very complete scales of points, founded on actual analysis of modern judging, have, since taese remarks were written, been published by the author in ‘‘ The Illustrated Book of Poultry.” TREATMENT AFTER EXHIBITION. 97 evening; and, in each case, only as much as the fowls will eat at once, without leaving any in the pens. Only these two meals should be given, as the birds have no exercise, and do not require more, besides which, the natural excitement of the show is best counteracted by a rather spare diet. Water should be given three times a day for a short time only—-say five or ten minutes—not left for the birds to drink at will. Barley ought not to be used at all, as it is next to impossible it can be properly digested. Fowls fed as here recommended will be returned in as good condition as they were seut, and require no attention at ali beyond seeing that they do not get too much water and green food at first. But if they return from a “barley-fed” show, or the system on which they have been fed is unknown, or, in any case, if they appear either feverish or “ overdone,” give each a rather scanty meal of stale bread-crumb soaked in warm ale, let them have two or three sips only of rather tepid water, and then administer a tea-spoonful of castor-oil to each bird. This will probably be at night. Next day feed them on meal only in moderation, see that they cannot drink to excess, and give them half a cabbage-leaf each, or a large sod of grass, but no other green food ; afterwards let them return to their usual diet. It is in all cases safest not to let them have any grain, and to put them on an allowance of water for the day after their return, If our recommendations be attended to, there will be little injury from exhibition, and the same birds may be shown again. and again without suffering. We know of fowls which have won as many as fifty prizes ; and indeed jirst-class exhibition birds are almost always shown pretty frequently. They want care and attentive examination after each competition to see that they are not losing health; if it appears so, whatever other engagements may have been made, let them have res¢ till com- pletely recovered ; otherwise, property worth scores of pounds Hq 98 BREEDING AND EXHIBITION OF PRIZE POULTRY. may be sacrificed for “ just one more cup,” to ba owner's —_ regret. . We know not that we can usefully add any more upon this part of the subject. Something must be learnt by experience, — for which no written directions can be substituted ; nevertheless, we are not without hope that these few pages may prove of — service in guiding the reader through the, perhaps, hitherto untried ordeal of the exhibition hall SECTION IIL DIFFERENT BREEDS OF FOWLS: THEIR CHARACTERISTIC POINTS, WITH A COMPARISON OF THEIR MERITS AND PRINCIPAL DEFECTS, fa man ae Py ae | Vy } + ' - . ’ a” ‘ " ‘ > a a = . ot ‘ ' ‘ , , a . b - . “ / Wes I Mylip y y > ys i MM | HN hin i) ne DIFFERENT BREEDS OF FOWIS. —~— CHAPTER XL COCHIN-CHINAS OR SHANGHAES. Te Cochin breed, as now known, appears to have been im- ported into this country about the year 1847 ; those so-called exhibited by Her Majesty in 1843 having been not only desti- tute of feathers on the shanks, but entirely different in form and general character. No other breed of poultry has ever attracted equal attention, or maintained such high prices for such a length of time; and the celebrated “poultry mania,’ which was mainly caused by its introduction, will always be re- membered as one of the most remarkable phenomena of modern times. To account in some measure for this, it should be remembered that no similar fowls had ever been known in Europe ; and when therefore Cochins were first exhibited, it was natural that their gigantic size, gentle disposition, pro- lificacy, and the ease with which they could be kept in con- finement, should rapidly make them favourites with the public. But the extent to which the passion for them would grow no one certainly could have foreseen. A hundred guineas has repeatedly been paid for a single cock, and was not at all an uncommon price for a pen of really fine birds. Men became mad for Cochins, and spent small fortunes in procuring them ; and all England, from north to south, seemed given over toa universal “hen fever,” as it was humorously termed. Their 102 DIFFERENT BREEDS OF FOWLS. advocates would have it that the birds had no faults, They were to furnish eggs for breakfast, fowls for the table, and better morals than even Dr. Watts’ hymns for the children, who were from them “to learn kind and gentle manners,” and thenceforward to live in peace. Such a state of things, of course, could not last, and the breed is now perhaps as unjustly depreciated by many as it was then exalted ; for Cochins have great and real merits, and on many accounts deserve the attention of the poultry-keeper. The mania, absurd as it was, did however good service by awakening a general interest in the whole subject of poultry, which has never since died out. As now brought to perfection, the breed presents the ‘ollowing characteristics :— The cock ought not to weigh less than 10 or 11 Ibs., anda rery fine one will reach 13; the hens from 8 to 9 or 10 lbs. The larger the better, if form and general make be good. The breast in both sexes should be as broad and full as possible ; the general want of breast being the greatest defect in this breed. The neck can hardly be too short in either sex, so that it does not look clumsy ; and the back must be short from head to tail, and very broad. The legs to be short and set widely apart, and the general make to be as full, wide, and deep as possible. The shanks are profusely feathered down to the toes and the thighs should be plentifully furnished with the fine downy feathers denominated “ fluff.” The quality of this “ fluff,” and of the feathering generally, is often a pretty good indication of the breed : if fine and downy, the birds are probably well bred; but if rank and coarse, they will not be worth attention as fancy birds. There is a tendency in the cocks to scanty fur- nishing on the thighs; but the breeder should choose a bird with as much “fluff” as he can get; not, however, allowing vulture hocks, which often accompany the heaviest feathered COCHINS. 103 birds, but which are now disqualified at all first-class shows. The colour of the shanks is yellow, a tinge of red being rather a recommendation than otherwise ; but green or white legs are to be avoided. The head should be neat and rather small; the comb of moderate size, straight, erect, and evenly serrated : a notched or twisted comb is a great blemish. The ear-lobes must be pure red, no white being allowed. The eye ought in colour to approach that of the plumage, and should appear bright and sprightly. The tail of the hen is very small, and ce covered by the feathers of the saddle, which are very plentiful, and form a softly rising cushion on the posterior part of the back ; the tail of the cock is larger than in the hen, but still small, and must not be very erect, or contain much quill; the wings in both sexes very small, neatly and closely folded in, and the general carriage noble and majestic. The principal colours now bred are white, buff, and part- ridge. The white and buff are most popular. The white must be perfectly pure in every feather; and green legs, which are apt to occur in this colour, will disqualify any pen, however meritorious otherwise. In buff the colour may be any shade, but all the birds ina pen must correspond ; black is admissible in the tail of both sexes, but the less there is the better. Black pencilling in the hackle is very objectionable, and a bird so marked will have no chance at a good show; but a little marking, if well defined so as to form a slight necklace, with no trace of indistinctness or clouding, is not to be regarded as a fatal fault. The colour of the cock should correspond with the hens on the breast and the lower parts of the body; but his hackles, wing coverts, back, and saddle hackles, are usually a rich gold colour. It should be observed that buff birds generally breed chickens lighter than themselves, and that most birds get rather lighter each moulting 104 DIFFERENT BREEDS OF FOWLS. season ; the breeding stock should therefore be chosen one or two shades darker than the colour desired. In partridge hens the neck hackles are bright gold striped with black, the rest of the body light brown pencilled with a very dark shade of the same colour; the cock’s hackles and saddle bright red striped with black, back dark red, wings the same, crossed with a sharply defined bar of metallic green black ; breast and under part of the body black, not mottled. Black used also to be shown, but has nearly disappeared, from the almost impossibility of keeping the colour free from stain. The other colours are grouse and cinnamon. ‘The latter is well described by its name; grouse is merely very dark partridge. Cuckoo Cochins are never correct in form, and we believe are produced by crossing with the Gueldres. The merits of Cochins have already been hinted at. The chickens, though they feather slowly, are hardier than any other breed except Brahmas, and will thrive where others would perish ; they grow fast, and may be killed when twelve weeks old. The fowls will do well in very confined space, are very tame and easily domesticated, and seldom quarrel. They cannot fly, and a fence two feet high will effectually keep them within bounds. As sitters and mothers the hens are unsur- passed; though they are, unless cooped, apt to leave their chickens and lay again too soon for very early broods. Lastly, they are prolific layers, especially in winter, when eggs are must scarce. Their defects are equally marked. The flesh is inferior to that of other breeds, though tolerably good when eaten young : there is, however, always a great absence of breast, which excludes the fowl from the market, and confines it to the family table. The leg, which contains most meat, is, however, providentially not so tough as in other breeds. The want of breast is best overcome by crossing with the Dorking, the result being a very heavy and well-proportioned table fowl, BRAHMAS. 105 which lays well, and is easily reared. The hen, excellent layer though she is, has also an irresistible inclination to sit after every dozen or score of eggs ; and this is apt to be very trouble- some, except where a regular and constant succession of chickens is desired, when it becomes a convenience, as broods ean be hatched with the greatest regularity. Finally, this breed is peculiarly subject to a prejudicial fattening, which, if not guarded against by the avoidance of too much or too fattening food, will check laying, and even cause death. Cochins are subject to an affection called white comb, con- sisting of an eruption on the comb and wattles much re- sembling powdered chalk, and which, if not dealt with in time, extends all over the body, causing the feathers to fall off. The causes are want of cleanliness and of green food, chiefly the latter. This must, of course, be supplied, with an occasional dose of six grains of jalap to purge the bird; and the comb anointed with an ointment composed of four parts cocoa-nut oil, two of powdered turmeric, and one of sulphur. On the whole, we consider this breed most useful to supply the family demand for either chickens or eggs, or to provide sitters for numerous broods ; but it is little valued as a market fowl unless crossed with the Dorking or Crévecceur ; neither will it be found profitable where eggs are the sole consideration, and the hens cannot be allowed to indulge their sitting . propensities. CHAPTER XIL BRAHMA POOTRAS, Ir is not our province to enter at length into the long disputed and still unsettled question as to whether Brahmas originated in a cross with the Cochin, or are entitled to rank as a distinct variety. There is much to be said on both sides. In favour of the Cochin cross may be named the gigantic size, the feathered 106 DIFFERENT BREEDS OF FOWLS. legs and general appearance, the colour of the eggs, and forma- tion of the skull; whilst those who believe it distinct have strong arguments in the altogether unique and peculiar comb, the colour, the prominent breastbone, the very different dis- position and habits, and the opinion of, we believe, every eminent breeder. But one thing is certain: ever since this magnificent breed was introduced, it has steadily become more and more popular, and is now one of the most favourite varieties. To prosper thus, in the total absence of any poultry “ mania,” a breed must have real and substantial merits. Such Brahmas unquestionably have ; and we shall endeavour, there- fore, to give that full description of them which both their high rank as economic poultry, and their rapidly growing popularity, alike demand. Their most marked peculiarity is in the comb, which is totally different from that of any other variety. It resembles three combs pressed into one. In a first-class cock, the effect is such as would be produced were a little comb, about a quarter of an inch in height, laid close to each side of his own proper comb, twice as high, the centre one being thus higher than the - others. Each division of the comb ought to be straight and even, irregular or twisted combs being serious faults in a show- pen. In the hens the comb is very small, but the triple character should be equally evident, and the formation is quite plain even when the chicks first break the shell. When first introduced, single-combed Brahmas were often shown, but are now scarcely ever seen, and rarely take prizes if there are any decently good pea-combed birds at the same show. There are two varieties of Brahmas exhibited, known as “Tight,” and “Dark” or “ Pencilled” Brahmas; and on no account should they ever be crossed, the result being, according to Mr. Teebay, who was formerly the most successful and ex- tensive breeder of Brahmas in England, always unsatisfactory. vee ‘ | ul, my a " A Lh iy i x Nh 6 FEATHERS, No. Lis a Striped Feather. », 2a Laced Feather. », 3,4are Spanyled Feathers, No. 3 being from a Golden ‘‘ Yorkshire Pheasant,” and No. 4 from a Lancashire ‘‘ Mooney ’”’ Hen. » 5, 6, 7, 8 are Penciled Feathers. No. 5 being plucked from a Hamburgh, and 6, 7, 8 from a Dark or Pencilled Brahma. - BRAHMAS. 107 The cross may be known, if the birds profess to be “ dark,” by the lighter, gayer appearance of the cock’s breast, perhaps accompanied with large white splashes, and sandy coloured or brownish patches* about the pullets. Should the fowls be offered as “light” Brahmas, the pullets will have buff, yellowish, or sandy backs and wings, and the cocks most likely yellowish hackles. The following description of light Brahmas has been care- fully drawn up under the supervision of John Pares, Esq., of Postford, near Guildford, well known as the most eminent exhibitor of this variety for many years past :— “Light Brahmas are chiefly white in the colour of the plumage, but if the feathers be parted, the bottom colour will often be found of a bluish grey, showing an important dis- tinction between them and white Cochins, in which the feathers are always white down to the skin. The neck hackles should be distinctly striped with black down the centre of each feather. (See “Feathers,” No. 1). That of ‘the cock is, however, often lighter than in the case of the hen. ‘The back should be quite white in both sexes. “The wings should appear white when folded, but the flight feathers are black. “The tail should be black in both sexes. In the cock it is well developed, and the coverts show splendid green reflections in the light. It should stand tolerably upright, and open well out laterally, like a fan. “The legs ought to be yellow, and well covered with white feathers, which may or may not be very slightly mottled witb black : vulture hocks are a great defect. “The ear-lobes must be pure red, and every bird should, of course, have a perfect pea-comb, though good birds with a single comb have occasionally been shown with success.” * This must not be confounded with the brownish tinge which nearly all “dark ” Brahma hens acquire with age, 108 DIFFERENT BREEDS OF FOWLS. The “dark” or “pencilled” Brahmas are similar to the above in comb, form, symmetry, &c., but as different in colour as can well be. By the kindness of R. W. Boyle, Esq., of Bray, Ireland, who has for some years been known as the most eminent breeder of dark Brahmas in the United Kingdom, we are enabled to give the best description of this magnificent variety which has ever been published, most carefully drawn up by him for publication in these pages. “The head of a perfect Brahma cock should be surmounted by a good ‘pea-comb,’ which resembles three small combs running parallel the length of the head, the centre one slightly the highest, but all evenly serrated and straight, and the whole low and set firm on the head. Beak strong, well curved, and the colour of horn. Wattles full: ear-lobes perfectly red, well rounded, and falling below the watitles. “His neck should be rather short,* but well ee with very full hackle, which is silvery white striped with black, and ought to flow well over the back and sides of the breast. At the head, the feathers should be white. Back very short, wide, and flat, rather rising into a nice, soft, small tail, carried rather upright. The back almost white. The saddle-feathers white, striped with black, as in the neck, and the longer they are the better. The soft rise from the saddle to the tail, and the side feathers of the tail, to be pure lustrous green black, except a few next the saddle, which may be slightly ticked with white: the tail feathers themselves pure black. “The breast should either be black, or black with each feather slightly and evenly tipped with white, but on no account splashes of white: it should be well carried forward, full, and broad. Wings small, and well tucked up under the saddle-feathers and thigh fluff. A good sharply-defined black bar across the wing is very important. “The fluff on the thighs and hinder parts ought to be black ® The “Standard” says long. A great error.—WNote by Author. ae DARK BRATIMAS ae Lé BRAHMAS, 109 or very dark grey. The lower part of the thighs should have plenty of nice soft feathers, almost black, rounding off about the joint and hiding it, but on no account running into ‘vul- ture hocks,’ which I consider a great eyesore. “The cock should carry himself upright and sprightly, and great width and depth are important points: a good bird should show great size, and ‘look big.’ “The hen’s head should be small, with a perfect pea-comb, as in the cock, but smaller; and the beak also resembling his in the decided curve and colour. Wattles quite small and neatly rounded, the red ears hanging below them. Neck short, and gradually enlarging from head to shoulders. Feathers about the head greyish, verging to white, and the hackle more striped with black than in the cock. . “ General make of the back, tail, thighs, wings, and breast, the same as in the cock, but of course in proportion. “The colour of the hen, except the neck and tail, is the same all over, each feather, even up to the throat on’breast, having a dingy white ground, very much and closely pencilled with dark steel grey. The pencilling on the throat and breast is very im- portant, and is one of the first points looked at in a prize hen. “The hen’s legs are short and thick, not quite so yellow as the cock’s, and profusely feathered on the outside with feathers the same colour as the body. Her carriage is scarcely so up- right as that of the male bird. “With regard to the economic merits of Brahmas, the pullets lay when six months old, and usually lay from thirty to forty eggs before they seek to hatch; but I have repeatedly © known pullets begin to lay in autumn, and never stop—let it be hail, rain, snow, or storm—for a single day till next spring. I have kept several breeds, such as Dorkings, Spanish, and Hamburghs; but never now give to my tenants any but Brahmas, as they say they can rear them so much more easily, and greatly prefer them. 110 DIFFERENT BREEDS OF FOWLS. “As to their size, I cannot agree with those who think ‘breeding for colour’ detracts necessarily from this pomt. I have had a cock weighing fifteen pounds, and hens twelve ~ pounds, but these are very unusual weights. I have, however, two cockerels of this year (1866), only six and a half months old, one of which weighs ten and three quarter pounds, and the other eleven and a quarter pounds. ‘The latter I weighed off a grassrun. He is the largest for his age I ever bred, and I am confident he will next year weigh fifteen to sixteen pounds, or even more. I consider twelve to thirteen pounds for a cock and nine to ten pounds for a hen very good weights. Cockerels for exhibition, when six months old, ought to weigh from eight to eight and-a-half pounds, and pullets from six to seven pounds. “In breeding, it is necessary to be very swre the stock for generations back has not been crossed. I would then select the most perfect cock I could procure at any price, not less than twelve pounds weight, and mate him with either three pullets, or three hens a year old: if hens, to weigh at least nine pounds ; if pullets; eight pounds. Lach bird to be entirely free from vulture-hocks or brown-red feathers. From such parent- age there will be little disappointment.” Mr. F. Wragg, the manager of Mr. Boyle’s yard, adds the following valuable practical remarks on the breeding of Dark Brahmas :— “T would on no account breed from birds with faulty combs, or the slightest twist in the tail, as such defects are most surely transmitted to a large proportion of their progeny. I would also reject a cock with ‘splashes’ of white on his breast, or a hen with very dingy brown in the feathers. “T select, if possible, a cock with perfectly black breast, thighs, and fluff, and other qualities well defined, two years old, and twelve pounds in weight. I would put him with three pullets, their first season, square-built, short-legged birds, BRAHMAS. 111 with broad-striped hackles, small and perfectly straight combs, and perfect in feathering. By this I mean that each feather should be most distinctly pencilled ; and I am most particular that on the breast especially every single feather right up to the throat should show four or five distinct half circles of black on the same ground colour as the rest of the body. Let the pullets be nine pounds weight. Breed from such birds, and nearly half the chickens will be fit for exhibition. “‘T wish to repeat, that for breeding I select a cock with all the underparts perfectly black. For exhibition, either the same colour or a little white mottling will do. A mottled cock looks best. I especially dislike to see the ‘fluff’ on the cock’s thighs with white in it. Many of the chickens from such a parent would be very bad in colour, showing light ‘streaky’ feathers on the breast.” . Joseph Hinton, Hsq., of Hinton, near Bath, one of the earliest breeders of Dark Brahmas, adds a few remarks which also deserve attention. ; “T have always striven,” he says, “to keep Brahmas from being considered birds of colour only. The chief point in judging should be form, then size, then comb and colour. Body to be as broad and deep as possible: legs stout and wide apart, and cannot be foo short, or too well feathered. The leg feathering ought to be abundant from the very hock. To see a nearly bare shank, even with a well-feathered foot, is very unsightly. I prefer a slight tendency to vulture-hock—that is, an abundance of soft curling feathers, projecting over the hock and hiding the joint: a naked hock to me is an abomination, Knock-knees also, which frequently occur in cockerels, are very objectionable. “ As to colour, I prefer myself the clear grey, but it is unfortunately lable to lightness on the breast. For this reason many breeders prefer a reddish-brown breast, but I myself should object to the reddish tinge. | 112 DIFFERENT BREEDS OF FOWLS. “Tt is also objectionable when the flight or primary quills in the cock’s wing are not well tucked under the outside part of the wing, though I think they have laid too much stress on this point in the ‘Standard of Excellence.’* The fault is rarely seen in the master cock of the yard, and I believe it therefore to occur from the efforts of the junior birds to save them- selves from punishment by the ‘king of the walk.’ In such struggles the wing is rapidly extended, and then often not fairly returned. In time this becomes a habit, and greatly mars the beauty of the bird.” The latter fault alluded to is unfortunately too frequent. It can, however, be cured by carefully returning every feather to its proper place, and then tying twine round the end of the wing, to prevent the bird from opening it till the feathers are re-set into their position. About a month will ensure this ; and in the meantime the bird must of course sleep on straw as it cannot fly. Mr. Hinton’s remarks on colour lead us to almost the only disputed point in this breed. Mr. Lacy, and other eminent breeders, avowedly prefer a decided brown ground colour for the hens, for reasons which we will give in his own words :— . “T have been a breeder of: Dark Pencilled Brahmas,” he says, “for fifteen years, ten of which I kept them in America, where they are the favourite fowls amongst farmers and planters. I began by purchasing the best I could find, which were beautifully symmetrical in shape, and very large, the cock weighing thirteen pounds, and the hens nine pounds each. The colour of the hens was as follows: neck-hackle white, streaked with black; saddle and wings a beautifully pencilled * We rather agree with the “Standard” in this matter. The first prize cock at Birmingham last year (1866) had the defect alluded to, and the award-of the judges was condemned by every breeder at the show on that very ground, though the bird was very fair otherwise. BRAHMAS. 113 brown, the ground colour being the dark, with lighter mark- ings of a quarter-moon shape on each feather; breast a light salmon-coloured ground, with dark pencillings of the same quarter-moon shape, forming the mest beautiful contrast of the two colours imaginable. The fluff had also the brown tinge. “This colour I have striven to produce and sustain in my strain of birds, breeding as they do much more true to colour than the grey variety. This last, I believe, has been introduced by some cross, as I have obtained grey pullets from other yards whose produce has been mixed, whilst they themselves have moulted to the brown shade and sometimes even to the red. Besides this, the great difficulty of producing light-breasted pullets cannot be got rid of in grey birds; because, having, as I believe, been crossed with a lighter colour, they will ‘throw out’ a majority of inferior birds. I do not, however, like a reddish- brown colour ; nor will any breeder be troubled with it, provided he uses proper discretion in the selection of his breeding stock.” Others maintain that the brown colour referred to is a blemish, and we must ourselves side with this view. But, whether we are right or wrong in this, it is certain that the variation in opinion is most unfortunate ; for the difference of colour does not at all appear in the cocks, and hence there is always great danger, in purchasing a male bird, of injuring the pencilling which may be preferred. Each school, however, has a right to its own fancy, and we can only advise the utmost care in every introduction of fresh blood that may be made, that the tinge of the strain purchased corresponds with that already in the yard. It is to neglect of this precaution so many bad coloured, mottled, and “streaky” birds owe their origin.* * The above remarks refer to Brahmas as they are now exhibited and judged. But we must remark that the birds formerly shown so success- fully for several years together by Mr. R. Teebay, at Birmingham, sad I 114 DIFFERENT BREEDS OF FOWLS. “Vulture hocks” have also occasioned considerable dis- q cussion. The “Standard of Excellence” states that they are to be considered objectionable, but not a disqualification. , Many breeders defend them, as being always more or less associated with heavy shank-feathering; but all first-class ; judges at present seem agreed to absolutely disqualify any pen in which vulture-hocked birds appear, though soft ewrling feathers tucked in nicely round, and hiding the joint, are decidedly to be preferred. The precision of the pencilling is very important, on the breast especially, but has hitherto been overlooked in every published description of Brahmas. Every feather should be distinctly pencilled across several times with black, as are the 4 pencilled Hamburghs, but more minutely, on a dull white ground. On the breast the marking should be equally distinct and abundant, but it there follows the outline of the feather, and becomes a series of four or five “lacings,’ one within the other. By the kindness of an eminent exhibitor and breeder of this variety we are enabled to give engravings of actual feathers taken from very perfect prize birds, which will illus- trate this. (See plate of “Feathers,” frontispiece.) No. 6 is a feather from the centre of a pullet’s breast ; No. 7 is from the flat of the wing; No. 8 from the coverts of the tail. Birds thus pencilled are of exquisite beauty, but second-rate specimens ee er we ee ee eee many other shows, were much darker than now, the dark pencilling being so dense and black as to have quite a metallic green shade, which we have not now seen in hens for some time. The pullets are probably bred lighter through selecting cocks as free as possible from any red or bronze {n the wing coverts, some amount of which appears ossential to breeding dark birds. We simply note this change to a lighter shade as one too important to pass over; whether it be of itself any deterioration is, of vourse, a fair subject for difference of opinion. But many experienced breeders will also note changes in shape, and other characteristics— the result of various crosses, and which certainly are not improve ments. BRAHMAS. 115 often show a cloudy, indistinct mass of minute and confused markings, which are far inferior in app2arance. At a show held at Oswestry last year (1866) a pen of Brahmas was shown in the “Light” Class, of which the two pullets were beautifully laced on the breast, with all the precision of a Silver Sebright Bantam. The effect was very pretty indeed, and we hope the variety may be perpetuated. Little more need be added. With regard to the merits of Brahmas, they must certainly rank very high. In size the dark variety surpasses every other breed yet known, the heaviest cock ever recorded, so far as we are aware, having attained the enormous weight of eighteen pounds, and thirteen and fourteen being not uncommon at good shows ; though only good strains reach this weight, and miserable specimens are often seen which are inferior in size to Cochins. They also lay nearly every day, even in the depth of winter, and if pure bred, scarcely ever sit till they have laid at least thirty or forty eggs. When they sit more frequently, the hen will usually be very brown, and is, we believe, crossed with the Shanghae. As winter layers, no breed equals them. We are writing at the end of November, and have a hen which has laid forty-five eggs in forty-eight days, whilst others are little inferior. Brahmas are likewise very hardy, and grow uncommonly fast, being therefore very early ready for table, in which par- ticular they are profitable fowls, having plenty of breast-meat. They bear confinement as well as Cochins, being, however, far more sprightly ; and scarcely ever, like them, get out of con- dition from over-feeding. The flesh, however, though better don that. of Cochins, is much inferior, after six months, to that of the Dorking; and this is their only real fault; but a cross with a Crevécceur or Dorking cock produces the most splendid table fowls possible, carrying almost incredible quantities of meat of excellent quality. Such a cross is well worth the attention of the farmer. 1 2 7 — ° i as 116 DIFFERENT BREEDS OF FOWLS. On the whole, there is no more profitable fowl “all round” ~ than the Brahma ; and a few hens at least should form part of the stock of every moderate yard. CHAPTER XIIL MALAYS. Tur Malay was the first introduced of the gigantie Asiatic breeds, and in stature exceeds that of any yet known. The cock weighs or should weigh from nine to eleven pounds, and when fully grown should stand at least two feet six inches high. But the general size of this breed has of late greatly deteriorated. In form and make Malays are as different from Cochins as can well be. They are exceedingly long in the neck and legs, and the carriage is so upright that the back forms a steep incline. The wings are carried high, and project very much at the shoulders. Towards the tail, on the contrary, the body becomes narrow—the conformation being thus exactly opposite to that of the Shanghae. The tail is small, and that of the cock droops. The plumage is very close, firm, and glossy, more so than that of any other breed, and giving to the bird a peculiar lustre when viewed in the light. The colours vary very much. We consider pure white the most beautiful of all; but the most usual is that well known under the title of brown-breasted red game. The legs are yellow, but quite naked. The head and beak are long, the latter being rather hooked. Comb low and flat, covered with small prominences like warts MALAYS. : Lay Wattles and deaf-ears very small. Eye usually yellow.* The whole face and great part of the throat are red and naked, and the whole expression “snaky” and cruel. This is not belied by the real character of the breed, which is most ferocious, even more so than Game fowls, though inferior to the latter in real courage. Malays are subject to an evil habit of eating each other’s feathers, a propensity which often occurs in close confinement, and can only be cured by turning them on to a grass run of tolerable extent, and giving plenty of lettuce with an occasional purgative. The chickens are delicate, but the adult birds are hardy enough. They appear especially adapted to courts and alleys, and may not unfrequently be seen in such localities in London. The principal merit of Malays is as table fowls.. Skinny as they appear, the breast, wings, and merrythought together carry more meat than perhaps any other breed; and, when under a year old, of very good quality and flavour. They also make good crosses with several breeds. Mated with the Dorking they produce splendid fowls for the table, which also lay well ; and with the Spanish, though both parents are long- legged, the result is most usually a short-legged bird of peculiar beauty in the plumage, good for the table, and, if a hen, a remarkably good sitter and mother. They have also been extensively crossed with the English Game fowl, in order to increase the strength, size, ferocity, and hardness of feather. * The “Standard” says the eye should be fiery red, but this is most decidedly wrong. We should, of course, hesitate to state positively that a “red eye” has never been seen; but we do say we never saw one, and doubt if any one else ever did, at all events lately. An eminent breeder of this variety informed us that the native fanciers in India preferred a pearly or white eye; but that there also he knew on good authority the red eye was unknown, except in very rare instances. How the “ Standard ” came to give ‘‘red” eyes as a point, is a mystery. 118 DIFFERENT BREEDS OF FOWLS. The great drawback of Malays is their abominably quarrel- some disposition, which becomes worse the more they are con- fined. The hens are also inferior as layers to most other breeds ; and on these accounts the pure strain is not adapted to general use, though useful in giving weight and good “ wings” to other varieties of fowl CHAPTER XIV. GAME. No variety of fowl has been so enthusiastically cultivated by amateurs as the Game, and in none perhaps is there so much room for legitimate difference of opinion. The varieties are legion, and to describe every one would be hopeless, except in a work specially devoted to the purpose; we shall therefore only give descriptions of the leading breeds, as written for this work by Trevor Dickens, Esq.,* of London, one of the most eminent authorities in England on all points connected with the Game fowl. “The Game cock, as the undisputed king of all poultry, requires more careful judging in regard to shape, than any other bird. The Brown-reds have long been most perfect in outline; but the following description will apply to a perfect bird of ary breed. “The beak should be strong, curved, long, and sharp ; the comb single, small, and thin, low in front, erect, and evenly serrated ; it is usually red, but sometimes darkish red. Head long and sharp, with the face and throat lean and thin. LEar- lobes small and red, never whitish. Neck long, strong, and * Well known for his annotations on the breeds of Game in the Poultry Chronicle, under the signature of “‘ Newmarket,” GAME. Lis well arched ; the hackle short, hard, close, firm, and broad in the feather. Back short, and very hard both in flesh and feather ; broad at shoulders, narrow at tail, and rounded at the sides. Breast broad and very hard, but not by any means too lean or too full—the last would be useless weight ; a good hard breast is most essential, as it is the most vulnerable part of the bird. The rump should be narrow, neat, and short, the saddle feathers close, hard, and short. Wings very strong, and of a just medium length, well rounded to the body, and carried neither high nor low, but so as to protect the thighs. Very long- winged birds are usually too long in the body, and short-winged ~ birds too broad in the stern. ‘Tail neither long nor short, but medium length, and carried erect to show good spirit, but not ‘squirrel-fashion’ over the back; it should be well ‘fanned,’ or spreading, and the sickle feathers of a good round full curve, and standing clearly above the points of the quill tail-feathers.* Very long-tailed birds are soft and long-bodied, and short- tailed birds are too short-winged, and often have broad rumps Thighs short + and very muscular, hard, and firm ; placed well wide apart, and well up to the shoulders, in order to give a fine fore-hand and make the bird stand firm on his legs; which latter should be sufficiently long, but not too much so, and placed wide apart as the thighs. Spurs low down, long, sharp, and rather thin ; a little curved upwards, and not turning in too much. Feet flat, broad, spreading, and thin ; the claws and nails straight, long, and strong ; the back claw especially long and flat to the ground, to give a firm footing. The whole plumage should be very close, short, and hard, with glossy reflections, and the * Many breeders, especially in Yorkshire and London, prefer close or folded tails. But, as a rule, the well raised and spread tail shows more spirit, if not clumsy, which is of course bad. ft The “Standard of Excellence” says “rather short.” This is decidedly not emphatic enough to denote the preper proportions in a good cock,—~Wote by Author, 120 DIFFERENT BREEDS OF FOWLS quills or stems strong and elastic. Body in hand short and very hard, and the general carriage upright, quick, fierce, and sharp. The back is best rather curved, provided it be flat crosswise, and not hump-backed or lop-sided. Weight for exhibition, 44 to 5} lbs. ; for the pit, not over 44 lbs. “The hen should correspond in form, but of course in proportion, hardness of flesh and feather, with shortness of body, being main points. Good hens generally become spurred, and such breed the hardest and best cocks. The proper weight. of @ hen is from 3 to 34 lbs. “A short or clumsy head, short or soft neck, long body, narrow shoulders, long thighs, legs set close together, loose or soft plumage, and especially what is known as a ‘duck foot,’ are serious defects. It should be remembered that a Game fowl is always judged mainly in reference to its fighting qualities, and anything which interferes with them is a fault in the bird. “With respect to the varieties of Game, the sorts which take nearly all the prizes and cups are the Brown-red, Black- breasted Red, Silver Duck-wing Greys, and Piles, all which are cup-birds. “The Brown-red is essentially dark in blood, the eyes being a very dark brown, with the comb and face inclining to a dark gipsy purple, and the beak dark also. Breast of the cock a red-brown, shoulders sometimes passing into a rich orange-red colour. Wing-butts of a dusky or dark smoky brown, and general colour a dark red. Legs dark iron-brown or, blackish bronze, with dark talons. Hackle with dark stripes, and thighs like the breast. The tail a dark greenish black, and the wing is often crossed with a glossy green bar. The general colour of the hen is very dark brown, grained or pencilled with lighter brown; her neck-hackle a dark golden copper-red, thickly striped with dark stripes; and her comb and face darker than in the cock bird. Good hens are usually spurred, and their tail feathers show a slight curve. f * ' UNVSD DNIM-MONd GAME P21 © The Brown-red breeds are most esteemed in the Midland Counties, and at the principal shows take most cups. They are also the favourite breed with sportsmen, and are best in shape of all; but like all the dark-combed varieties, are not such good layers as those with bright red combs. “ Black-breasted Reds are essentially red-blooded birds, the plumage being generally a bright red, rather deeper on the body than in the hackle. ed eyes are absolutely essential to good birds, all others being inferior and infallibly denoting a cross. The cock’s wings are bright red in the upper part, and rich red chestnut in the lower, with a steel blue bar across; breast bluish black, with glossy reflections ; thighs the same; tail greenish black, the feathers without much down at theroots. The comb and wattles of all Black-reds must be bright red, and the legs are usually willow colour in cup birds, though any leg will do if the birds are bright in colour, and have red eyes. The general colour of the hen is a rich red partridge-brown, with a red fawn-coloured breast, and reddish golden hackle with dark stripes ; the cock’s hackle also is striped wnderneath, but clear above. Spurred hens are the best, but are not so frequent as in the preceding variety. “Silver Duck-wing Greys are purer in blood than the Yellow or Birchen Duck-wings, and are white-skinned when of pure breed. General colour of the cock, a silver grey ; hackle striped with black underneath, but clear above; back a clear silver grey; breast either bluish black or clear mealy silver colour; wing crossed with a steel-blue bar, and the lower part of a creamy white ; tail greenish glossy black. Hen a silvery bluish grey, thickly frosted with silver ; breast a pale fawn-colour; neck-hackle silvery white, striped with black. The comb and face in both sexes are bright red. The legs may be either white, blue, or willow; but of course the whole pen must match, and white leg to silver feathering is certainly the most correct match. Willow is, however, most common in 122 DIFFEKENT BREEDS OF FOWLS. the legs, but least pure in blood ; the white or blue-legged birds being the true-bred Silver Duck-wings. Eyes should be red in Willow and Blue-legged strains, and yellow in Yellow and White-legged strains in all the Duck-wing Game fowls. “The Yellow Duck-wings are similar to the above except in the straw-colour or birchen tinge, and the copper-coloured saddle. They have yellow skins, and willow or yellow legs. In this variety the cock’s breast is always black, the hen’s a pale fawn colour, whilst the silver hen often has a clear mealy or silver breast instead of fawn. “ Red eyes and willow legs are the only correct colours for prize Duck-wings. Bright red eyes and white legs for prize Piles. “The colour called Piles consists, in the cock, of a bright red piled on a white ground, the hackle being red and white striped ; the back is chiefly red, and the breast mostly white, but often with red markings; the tail should be white, but a few red feathers are not amiss; black in the tail, as seen in the Worcestershire Piles, is, however, very objectionable. The hens are red-streaked or veined on a white ground, the breast redder than the cock, and the tail white, with a few red feathers occasionally. The reddest Piles are the best birds, and prize pens should be selected with bright red eyes and white legs. “Whites should have bright red eyes, and white legs are essential. “ Black Game fowls should have black eyes and bluish black legs—have won a few cups. “Dark Greys ought always to have black eyes and legs, The hens are very dark. “ The original wild varieties of Game fowls are three :—(1.) The Black-breasted Red, with fawn-breasted partridge hens ; (2.) Brown-breasted Reds, with dark legs, and dark brown (not black) hens; and (3.) Red-breasted Ginger Reds with yellow legs, and the hens a light partridge colour. These three colours GAME, 123 were probably reclaimed at a very early period, and are still found in India as wild birds. From them all the other-colours were originally bred; the varieties hatching dark chickens from the brown or dark reds, and all others from the other two sorts. These varieties can be merely named, and are most conveniently classed thus, according to the colour of their chickens when hatched :— Ligut CHICKENS. STRIPED CHICKENS. Dark CHICKENS. 1. Whites. 5. Black-breasted Reds. 10. Brown Reds. 2. Piles. 6. Red-breasted Ginger Reds. | 11. Dark Greys. 3. Blue Duns. 7. Duck-wings. 12. Dark Birchens. 4. Red Duns. 8. Yellow Birchens. 13: Black. 9. Mealy Greys. “There are also four other varieties not generally known, called Red Furnaces, Cuckoos, Spangles, and Polecats, making at least seventeen well-defined sorts of Game fowls ; but besides these, there are at least twenty-seven named sub-varieties, or forty-four in all. To describe these in detail would be useless, and I shall only, therefore, add the following general remarks :— “The best criterion of blood in all Game fowls is the colour of the eyes, a point which has been, strange to say, totally over- looked in every work on poultry hitherto published. Slack eyes show dark blood, and the hens of such strains lay white eggs. Led eyes denote red blood, and lay pinkish eggs. Yellow or daw eyes lay yellowish eggs. These last are inferior in spirit to the others. Brown and bay eyes result from crossing different breeds. “The only sorts of much use for fighting are those with black or red eyes, and the three varieties now usually employed are the Brown-breasted Reds, Dark Greys (which are strongest and hardiest of all), and Black-breasted Reds, with white legs and dark red eyes. The sorts which fight the quickest are, however, the Red Cheshire Piles, with bright red eyes and: white legs, the Red-breasted Ginger Reds, with bright red eyes ,Y ‘ and yellow legs, and Whites, with white legs and bright red eyes ; but they have not quite so much strength and power of endurance. The Black-breasted Reds with willow legs are generally too slow and soft for the pit, as are the Blacks also. “ The best layers are the Black-breasted Reds with willow egs, the hens being partridge colour ; and Red Cheshire Piles with white legs. The worst layers are the greys, Dark Greys and Dark Birchens being worst of all, With the exception of these, Game fowls lay remarkably well, and in favourable circumstances will, I believe, surpass any breed. My willow- legged Black-breasted Red hens have averaged from 211 to 284 eggs per annum. To reach this, however, they will require a good run, but if well attended to, are always good layers. It is worth remarking that yellow and blue-legged birds generally lay best in all poultry. “Game cock chickens should be shown undubbed; but at their first Christmas they become ‘stags,’ and should then have their comb and wattles taken neatly and closely off with a very sharp pair of scissors. “Different varieties ought not to be crossed, but kept dis- tinct. In breeding either for stock or exhibition, nothing is se necessary as to have a good proportion of cocks. There should be one to every six hens at least; and as in a large yard it is impossible, from their pugnacity, to keep more than one full- grown brood cock, there should be a good supply of fine young birds or ‘stags’ kept under him, and breeding with the hens, when all the eggs will be fecundated, and the chicks vigorous and healthy. This is the only way of breeding good stock from a large yard; and it is of course preferable, when practicable, to keep each cock to his own limited family of hens. Pullets ought never to be bred from at all, and should be kept away from the cocks, using their eggs for household purposes. Good old birds will always breed strong chickens, and in this breed it scarcely matters how old they are so long as they remain strong and 124 DIFFERENT BREEDS OF FOWLS. a: GAME, 135 healthy. The breeding pens should be selected with great care, not from the largest, but from the best-shaped and strongest birds. The more cock chicks in a brood the better, as it is always an evidence of strength and vigour in the strain ; and the pullets, though fewer, are finer and handsomer birds invariably. “Game eggs should not be hatched before the 21st of March, nor after the end of May. This breed is of warmer blood and stronger constitution than any other, and the chicks consequently hatch earlier, often breaking the shell at the end of the nineteenth day. As soon as they begin to fight, the cocks should be separated, and, if possible, put out to ‘walk’ at a farm ; the pullets will rarely injure themselves, and their quarrels are only amusing.” To the foregoing remarks of Mr. Dickens—the best descrip- tion of the breed ever yet published—we shall only add a few sentences on the general qualities of Game fowls. Their merits ‘are many and various. In elegance of shape, in hardihood, in bold and fearless spirit, what can equal them? But besides these recommendations, they rank, as already stated, in the very first class as layers, provided only they have a good 1 run ; whilst for delicacy of flavour their flesh is confessed; ly, beyond’ ae any comparison. They should never be* fasts ed, ‘being too im= patient to bear the process ; but if eaten just, as taken, off, their, é runs are equal to the pheasant. They also *eat; {ithlp, apd are > therefore profitable fowls, whilst as ‘pxothers thé hen is not to be equalled. She should not be given, too, Many, Ess, n>, account of her small size ; but she will ‘Tratele cher full ‘comples, ment, and when hatched will take good care of them, defending them against any foe to the last gasp. If there be cats in the neighbourhood commend us to a good Game hen. There are, however, a few drawbacks. The size of both birds and eggs is small, which of itself makes them of little value as a market fowl, and in confinement the Game hen will See. ~ or Colour ed, Silver Grey, ang White. We believe the White to 126 DIFFERENT BREEDS OF FOWLS. by no means lay so well as Brahmas, Spanish, or Hamburghs. Their pugnacious disposition also disqualifies them for smail runs, though not to the extent generally supposed. On the whole, we should pronounce this breed the very one for a country gentleman, who can give his fowls ample range ; ~ . and it will in such circumstances afford a constant and abundant supply of the most delicious eggs and meat to be obtained. Their good laying qualities may also recommend them to the farmer in some localities. But they cannot be considered a profitable breed for domestic purposes in general, or to those whose object in poultry-keeping is to supply the market with table birds. CHAPTER XV. DORKINGS. THis is a pre-eminently English breed of fowls, and is, as it always will be, a general favourite, especially with lady fanciers. The general predilection of the fair sex for Dorkings may be easily accounted for, not only by the great beauty of all the varieties, uf, eyer more perhaps by their unrivalled qualities as table-birdsa. poiat. 1 which ladies may be easily supposed to feel a peculiar, inter est. pets - The varighes: ‘of Dorkings usually recognised are the Grey che the original. bregd., from ‘which the coloured varieties were ce _ proguced by chogsing ‘with the old Sussex or some other large coloured fowl. That such was the case is almost proved by the fact that only a few years ago nothing was more uncertain than the appearance of the fifth toe in coloured chickens, even of the best strains. Such uncertainty in any important point is — always an indication of mixed blood ; and that it was so in this . case is shown by the result of long and careful breeding, which — N (Xe Uf} GREY DORKINGS, | DORKINGS. 127 has now rendered the fifth toe permanent, and finally established the variety. In no breed is size, form, and weight so much regarded in judging the merits of a pen. The body should be deep and full, the breast being protuberant and plump, especially in the. cock, whose breast, as viewed sideways, ought to form a right angle with the lower part of his body. Both back and breast must be broad, the latter showing no approach to hollowness, and the entire general make full and plump, but neat and compact. Hence a.good bird should weigh more than it appears to do. It is difficult to give a standard, but we consider that a cock which weighed less than 10 lbs., or a hen under 84 lbs., would stand a poor chance at a first-class show ; and cocks have been shown weighing over 14]bs. This refers to the coloured variety. White Dorkings have degenerated, and are somewhat less. _ The legs must be white, with perhaps a slight rosy tinge; and it is imperative that each foot exhibits behind the well- known double toe, perfectly developed, but not running into monstrosities of any kind, as it is rather prone to do. An excessively large toe, or a triple toe, or the fifth toe being some distance above the ordinary one, or the cock’s spurs turning outward instead of inward, would be glaring faults in a show pen. : The comb may, in coloured birds, be either single or double, but all im one pen must match. The single comb of a cock should be large and perfectly erect. White Dorkings should have double or rose combs, broad in front at the beak, and ending in a raised point behind, with no hollow in the centre. In the Grey variety the colour is not material, so long as the two hens in the pen match. The cock’s breast may be either black or mottled with white ; the hackle, back, and saddle are usually white, more or less striped with black; and the wing we like best to see nearly white, with a well-defined black bar across. 128 DIFFERENT BREEDS OF FOWLS. In the Silver Grey Dorking, however, colour is imperative This variety, there is not the slightest doubt, was at first a chance off-shoot from the preceding, but has been perpetuated by careful breeding. Coloured birds will always occasionally throw silver-grey chickens, and such are sometimes exhibited as “bred” Silver Greys; but it is needless to add that disappoint- ment is sure to ensue, unless the strain has been kept pure for many yenerations. The Silver Grey colour is as follows :— Cock’s breast a pure and perfect black ; tail and larger coverts also black, with metallic reflections; head, hackle, back, and saddle feathers, pure silvery white; and the wing bow also white, showing up well a sharply-marked and brilliant bar of black across the middle. A single white feather in the tail would be fatal. Hen’s breast salmon-red, shading into grey at the thighs ; head and neck silvery white striped with black, back “silver grey,” the white of the quill showing as a white streak down the centre of each feather; wings also grey, with no shade of red ; tail dark grey, passing into black in the inside. The general appearance of both birds should be extremely clean and aristocratic. The white birds should be what their name implies—a clear, pure, and perfect white. There is generally in the cock more or less tendency to straw or cream colour on the back and wings, and we would by no means disqualify a really first-class bird in all other points on account of it; but it is decidedly a fault. am White Dorkings are usually much smaller than the coloured, which we believe to have hindered the popularity of this truly exquisite variety. It has often occurred to us that this defect might be easily remedied by crossing with the large Grey Dorking, and then breeding back; and on a recent visit to Linton Park we saw the experiment fairly commenced, with every prospect of success. A good white cock had been mated with some light-coloured hens, and out of the prcgeny there DORKINGS. 129 appeared six or seven pure white chickens, of very great merit. Two cockerels attracted our special attention ; they were not six months old when we saw them, but they were fully up to the Grey Dorking standard of size, and we have not the slightest doubt, when full grown, would weigh at least 12 lbs. each, whilst in colour they were quite equal to their parent. We commend this method of increasing the size to all White Dorking fanciers. We have also known a cross tried with the White Cochin, but never saw a bird so produced that was fit to look at. We cannot let the subject cf size pass without alluding to the great obligations Dorking breeders are under to Mr. John Douglas. By careful selection of stock, and close attention, with probably the help of a cross, he succeeded in raising the standard of this breed at least 2 lbs. higher than had ever been known before; and the fowls he bred have never yet been surpassed. F Tt should be remembered that Dorkings degenerate more than any variety from interbreeding ; and, if fresh blood be not introduced, rapidly decrease in size. They also suffer much from frequent exhibition, not bearing confinement well. We are, however, inclined to think that in some degree this ‘arises from the vicious practice of over-feeding the birds, to increase their weight, before showing; and we cannot help expressing our decided opinion that judges should always dis- qualify such an over-fed pen, however meritorious otherwise. No less is due to the public, who not unfrequently purchase prize pens to breed from ; for a pen in such a condition ot unhealthy fatness is not only useless at the time, but can rarely be got into really healthy condition again. We have seen a really magnificent pen of Dorkings, whose lives we would not have given three weeks’ purchase for ; and which, even if they did survive, were irretrievably ruined for breeding, and ought therefore to have been condemned by the judges. J * 130 DIFFERENT BREEDS CF FOWLS. Dorkings are peculiarly subject to “bumble foot ”—a chronic - gathering, or abscess, probably first produced by the heavy birds descending on the ground from too high perches, but now it appears more or less hereditary in the breed ; at least we have seen it repeatedly in fowls never allowed to roost high enough to cause it in this way, and which had the unrestricted run of a spacious park. We believe there is no remedy but to let the abscess grow to maturity, and then remove it surgically. The operation will be successful about once out of three times. The great merit of Dorkings has already been hinted at, and consists in their unrivalled excellence as table-fowls. In this respect we never expect to see them surpassed. The meat is not only abundant and of good quality, surpassing any other English breed except game, but is produced in greatest quantity in the choicest parts—breast, merrythought, and wings. Add to this, that no breed is so easily got into good condition for the table, and enough has been said to justify the popularity of this beautiful English fowl. It should also be noted that the hen is a most exemplary sitter and mother ; and, remaining longer with the chickens than most other varieties, is peculiarly suitable for hatching early broods. The Dorking is not, however, a good layer, except when very young; and in winter is even decidedly bad in this respect. The chickens are also of very delicate constitution when bred in confinement, and a few weeks of cold wet weather will sometimes carry off nearly a whole brood; they ought not, therefore, to be hatched before May. But it is only right to say that when allowed unlimited range the breed appears hardy, and as easy to rear as any other, if not hatched too soon. At Linton Park, the chickens are all left with the hens at night, under coops entirely open in the front ; and grow up in perfect health, whilst the old birds frequently roost in the trees. It is in confinement or on wet soils that they suffer, and the only way of keeping them successfully in such circumstances is to pay the strictest ‘ a Uff) Yr: =x > 7 ) Yy H) WHITE-FACED BLACK SPANISH. SPANISH. 131 attention to cleanliness and drainage, and to give them some Fresh turf every day, in addition to other vegetable food. With these precautions, prize Dorkings have been reared in gravelled yards not containing more than 300 square feet. Tn fine, the breed is most valuable for the market, or as a general fowl, on a wide and well-drained range. But we cannot recommend it to supply the table with eggs, or as a profitable fowl to be kept in a limited space. . Our illustration is drawn from a magnificent pair of Grey Dorkings kindly lent for the purpose by Lady Holmesdale. CHAPTER XVL SPANISH. Unuike almost all other varieties, there really appears some reason for believing that this breed of fowls did originate, or at all events come to us, from Spain. It has, however, been long known and valued by amateurs in this country, and perhaps no other is so generally popular. This is no doubt partly owing to their truly aristocratic and haughty appearance, but no less also to their unrivalled large white eggs, which exceed in weight those of any other breed, except the lately introduced La Fléche, and are always sought after for the breakfast- table. Of all the varieties of this breed now known, the white- faced Black Spanish is by far the most important, and the only one for which a special class is reserved at most poultry exhibi- tions ; all others having to be shown in the class “ for any other variety.” Of this truly beautiful breed the following descrip- tion has been given us, and subsequently most carefully revised by Mr. H. Lane of Bristol, well known for his magnificent 5 r2 132 DIFFERENT BREEDS OF FOWLS.. strain, and who has probably taken more first prizes with his birds than any other breeder within a similar period :— “The general carriage of Spanish fowls is of great import- ance. The cock especially should carry himself very stately and upright, the breast well projecting, and the tail standing well up, but not carried forward as in some birds. The sickle- feathers should be perfect and fully developed, and the whole plumage a dense jet black, with glossy reflections in the light. The hen should be equally dense in colour, but is much less glossy. Any white or speckled feathers, which now and then occur, are fatal faults. “The legs should be blue or dark lead-colour ; any approach to white is decidedly bad.* The legs in both sexes are long, but the fowl should be nevertheless plump and heavy. I con- sider a good cock for exhibition ought not to weigh under seven pounds: the hen a pound less; and I have had several excellent cocks which weighed eight pounds each. All Spanish fowls in really good condition are heavier than they appear to be. “The comb must be very large in both sexes, and of a bright vermilion colour. That of the hen should fall com- pletely over on one side, but the cock’s comb must be perfecily upright, the slightest approach to falling over being fatal to him at a good show. The indentations also must be regular — aud even, and the whole comb, though very large, quite free from any appearance of coarseness. Any sign of a twist in front is a great fault. “The most important point, however, is the white face. This should extend as high as possible over the eye, and be as wide and deep as possible. At the top, it should be nearly arched in shape, approaching the bottom of the comb as nearly * It is singular that the old fanciers imperatively required these identical b/wish white legs in prize birds; and legs of too dark a tint were often put in poultices to make them light enough ! i= tse. ~ ———- : | SPANISH. 133 as possible, and reaching sideways to the ear-lobes and wattles, meeting also under the throat. In texture the face cught to be as fine and smooth as possible. The ears are large and pen- dulous, and should be as white as the face. Any fowl with red specks in the face has not the slightest chance. “With regard to Spanish fowls as layers, the pullets will generally lay when six months old, and I seldom get less than five or six eggs a week from each. My house is warmed,* which has, of course, some influence on a breed so delicate; but with this artificial aid, I find my pullets lay throughout the winter, as above. “The great thing with the chickens is to keep them out of the damp. ‘They scarcely ever get roup; but if not kept dry die away rapidly, no one knows how. They ought not, there- fore, as a rule, to be hatched very early in the year, and one zock ought not to be allowed more than three hens, as the eggs are less fertile than those of most other breeds.” The following additional remarks on this fowl are compiled from information furnished us by various amateurs. Spanish are judged most of all by the quantity and quality of the “face.” If this be rough and “warty” so as to hinder the sight of the bird, or have any decided red mark, especially above the eye, or be much disfigured in the same region by feathers, the bird has little chance. Such feathers are often pulled out, but if thus “trimmed” a pen ought always to be disqualified, though it is almost universally done by exhibitors. Like all other black fowls, coloured or even white feathers will occasionally happen. Such birds are hopeless to exhibit, and decidedly bad to breed from: That the comb of the cock should be absolutely erect is most important, and many breeders, to secure this, place light wite frames, or “cages,” over them, as soon as sufficiently developed to hold the wire in place: the combs are thus grown | * For plan and description of Mr. Lane’s establishment, see Chap. Vil. 134 DIFFERENT BREEDS OF FOWLS. straight, like cucumbers! But there will rarely be need for this, if the breeding-stock be of good constitution. The hens selected for breeding should therefore be carefully chosen.with good thick combs, which spring up with some arch before they fall over the side of the head. Hens with combs that fall dead over will rarely breed strong-combed cockerels. The comb of both sexes should, howevay, get thin at the edge, or it will appear heavy and clumsy. Mr. Lane has alluded to the delicacy of the chickens. During feathering, which is in this breed a very slow process, they require special care and most generous diet, or few will be reared. When full grown, however, they are a tolerably hardy fowl altogether, but always suffer much in moulting, and during very cold or damp weather. In no breed is purity of race of so much importance as in this; and in introducing a fresh cock it is especially needful to see that both his appearance and his pedigree are quite satisfactory. One of the most eminent breeders in England informed us a few months since that all his chickens of the season had been ruined by the introduction of a fresh cock, whose face when purchased appeared perfectly white, but who had imported more or less red into every chicken hatched from him. There gan be no doubt, however, that too close interbreeding has greatly injured the Spanish fowl, and that both size, constitu- tion, and prolificacy have been sacrificed to the white face alone. Such a result is to be regretted; and as it is now becoming generally acknowledged and deplored, we may hope that it is not yet too late to get back some of the size and hardihood of the Spanish fowl as formerly known.* * Tt was a subject of general remark that at the last Birmingham show (December, 1866) the Spanish fowls were larger and finer on the whole than had been seen for a considerable time; and at the Bristol show a month after there was confessedly the most splendid collection of this breed that had ever been seen, as was emphatically remarked by the judges. We hope the improvement may not be merely temporary. SPANISH. 135 The other principal varieties of Spanish are—the Minorca, or Red-faced Black ; the White ; the Blue, or Andalusian; and the Ancona, Grey, or Mottled breed. Minorca:—This breed resembles in comb, ears, shape, and colour of plumage, the white-faced breed, but considerably sur- passes it in size; and, on an average, we consider the comb more largely developed; the legs are also shorter. A good cock ought to weigh from eight to nine pounds. It is the best ’ layer of all the Spanish breeds, and the chickens are tolerably hardy. It is a great favourite in the West of England, and deserves to be more widely cultivated, as it far surpasses the preceding in everything except the white face. Prizes are now and then offered to Minorcas, and, on one. or two occasions,. we have known them allowed to take honours in the general “ Black Spanish” class; but usually they are quite overlooked by poultry judges. We think it would be well worth while to try the effect of throwing a cross of this breed into its more aristocratic rela- tive. The hen should be selected for the cross, of course—not only to avoid the risk of contaminating a whole strain by the experiment, but because it is chiefly size and constitution that are wanted, while the red face must be as speedily as possible “bred out” again. Let a fine Minorca hen, therefore, be put with a good white-faced cock, and her eggs care- fully kept apart. When hatched, let one or two of the pullets only which show most size and constitution be again reserved, and mated with another good cock of a different family, and soon. We have never seen the experiment tried, but believe a few years of this system would breed good white: faced birds, far superior im size and stamina to any of the - existing strains. Wuitt.—This breed should have a red face and white ears, as in the Minorca, which it also resembles in size, shape, and general qualities. The plumage, however, is snow-white, with- 136 DIFFERENT BREEDS OF FOWLS. out a single stain. All black fowls occasionally throw white chickens, and no doubt the white breed was thus accidentally originated. Straw-colour in the cock, or stains of red in the ears, are the most common faults in this variety. ‘ ANDALUSIAN.—This must be considered a truly useful and handsome fowl, being, according to general testimony, the hardiest of all the Spanish breeds. The plumage is slaty blue, in many specimens slightly laced with a darker shade, but the neck hackles and tail feathers are glossy black, and harmonise very richly with the rest. Ears white and face red, as in the Minorca. Unlike other Spanish chickens, these are very hardy, and feather rapidly and well, which gives them a great advan- tage. This breed appears each year to increase the number of its admirers, and may very probably attain in time to a distinct class of its own. | Anconas.—Mottled all over, or what is called “cuckoo” colour, and look rather pretty. In all other points they resemble Minorcas, being, however, of a smaller size. The so-called “Columbian” fowl is evidently a cross between : : the Spanish cock and Malay hen, but would be well worth establishing as a distinct breed. The black plumage is of extra- ordinary lustre, whilst the bird is of great size and hardihood, excellent for the table, and the hen a most prolific layer, the eggs being also probably the very largest known. Even asa cross, such fowls are well worth keeping ; and there can be no doubt that a well-established breed combining these qualities would soon become a favourite. Spanish fowls of any kind are very little subject to roup, at least in any marked or specific form ; but suffer exceedingly from cold or wet. Severe frost especially often attacks the comb and wattles, and if the bird in this state be not attended to, it will be disfigured for life. The proper treatment is to rub the affected parts with snow or cold water, exactly as in SPANISH. 137 the human subject, but not on any account to take the frost- bitten bird into a warm room until recovered. The fowls are also very long over their moult, and need special care and nourishing food at this season. They are also liable to a peculiar disease called “black rot.” The symptoms are a blackening of the comb, swelling of the legs and feet, and general wasting of the system. It can only be cured in the earlier stages by frequent doses of castor-oil, to keep up purging ; at the same time giving freely strong ale or other stimulants, with warm and nourishing food. Another singular disease occasionally occurring in this fowl has never, we believe, had any name given to it ; but the symp- tom is the occurrence, in rapid succession, of bladders under the skin, which contain however nothing but air. We believe the cause to be debility: at least, nourishing and stimulating food, pricking each vesicle as it rises, will generally effect a cure. The merit of Spanish fowls is their production of large white eggs, which are laid in great abundance in moderate weather. They are also of very good quality as table-birds. But they cannot be called good winter-layers, unless with the aid of artificial heat; and their delicacy of constitution is a ereat drawback to their otherwise many merits. We believe, however, that fanciers have this point much in their own hands; and, even in spite of such a serious fault, wherever large eggs are valued or desired, the Spanish will always be regarded as a most useful and profitable fowl—the Minorca being the best regarded from this point. As a “fancy” fowl we believe the “white-faced” variety to be the most profitable of any, as good stock are always saleable at high prices, and out of a dozen good eggs there are almost invariably a larger proportion of chickens fit for exhibition than can be reckoned upon in any other breed we are acquainted with. 138 DIFFERENT BREEDS OF FOWLS. For two or three weeks before exhibition, Spanish fowls shuuld be allowed as much meal as they like to eat. The day before sending off, the legs should be carefully washed, and also the comb, wattles, and face; drying the latter carefully with a soft towel. The face will probably get rather red under this treatment, and if so, the bird must be put for the night in a warm room, kept perfectly dark, which will make all right again. ‘The hamper should also be carefully lined, that the birds may not take cold, and the top should be high enough to avoid any danger of injury to the combs. To send fowls of this breed to winter shows in a basket not lined, is in severe weather almost certain death. CHAPTER XVII, HAMBURGHS. Unprer the name of Hamburghs are now collected several varieties of fowls, presenting the general characteristics of rather small size, brilliant rose combs, ending in a spike behind, projecting upwards, blue legs, and beautifully pencilled or spangled plumage. None of the Hamburghs ever show any disposition to sit unless in a state of great freedom, but lay nearly every day all through the year, except during the moulting season, whence they used to be called “ Dutch every- day layers.” It is not our province to enter into the question of the origin of the different breeds of Hambarghs. There can be no doubt that the usual classification into simply spangled and pencilled is not sufficient to mark the distinct varieties that exist ; but our duty is to take the classes as we find them, and describe them as they are now recognised at the leading shows ; paying special attention to the plumage, as exactness of i HAMBURGHS. 139 marking is of more importance in this than in almost any other breed. In so doing we are glad to acknowledge the able assistance of Mr. Henry Beldon, of Goitstock, Bingley, York- shire, who at present breeds these beautiful varieties more extensively, and takes more prizes, than any one else in the kingdom. Srtver-PENCILLED.—The size of this exquisite breed is small, but the shape of both cock and hen peculiarly graceful and sprightly. Carriage of the cock very conceited, the tail being borne high, and carried in a graceful arch. The comb in this, as in all the other varieties, to be rather square in front, and well peaked behind, full of spikes, and free from hollow in the centre. ar-lobe pure white, free from red edging. Legs small and blue. The head, hackle, back, saddle, breast, and thighs of the cock should be white as driven snow. Tail black, glossed with green, the sickle and side feathers having a narrow white edging the whole length, the more even and sharply defined the better. Wings principally white, but the lower wing-coverts marked with black, showing a narrow indistinct bar across the wing. The secondary quills have also a glossy black spot on the end of each feather, which gives the wing a black edging. The most frequent defect in the cock is a reddish-brown patch on the wing, which is fatal. We believe this fault to occur nearly always in old birds, and remember seeing a cock which had taken thirty-seven prizes moult out thus at last, and so end his career as an exhibition bird. The bar on the wings ix difficult to get, and is not imperative ; any cock with a nicely edged tail, and quite free from coloured or black markings on any part of the body, ought to stand a fair chance in exhibition, if form and comb be good. As a bird to breed from, however, he would be a failure; as it is impossible to get well-marked pullets except from a cock with a good proportion of black under-colour 140 DIFFERENT BREEDS OF FOWLS. The most frequent fault in the hen is a spotted hackle instead of a pure white. The rest of the body should have each feather distinctly marked, or “pencilled” across with bars of black, free from cloudiness, or, as it is called, “mossing.” (See “Feathers,” No. 5.) The tail feathers should be pencilled the same as the body; but to get the quill feathers of the wings so is rare, and a hen thus marked is unusually valuable. General form very neat, and appearance remarkably sprightly. GoLDEN-PENCILLED.—The form of this breed is the same as the preceding variety, and the black markings are generally similar, only grounded upon a rich golden bay colour instead of a pure white. The cock’s tail should be black, the sickles and side feathers edged with bronze ; but tails bronzed all over are often seen. The bar on the wing is not imperative, or even usual, in this breed. The colour of the cock is always much darker than that of the hens, generally approaching a rich chestnut. In all pencilled Hamburghs the value chiefly depends on the exactness and definition of the markings, which ought to be a dense black, and the ground colour between quite clear. The silver is slightly the largest breed. GoLDEN-SPANGLED. — Whilst the markings on pencilled Hamburghs consist of parallel bars across the feathers, the varieties we are now to consider vary fundamentally in having only one black mark at the end of each feather, forming the spangle. This black marking varies in shape, and though only one variety is recognised in each colour at poultry exhibitions, it is quite certain that both in gold and silver there are two distinct breeds, distinguished by the shape of the spangle. The best known of the two varieties, and the most often seen, is the breed long known in Lancashire under the name of “ mooneys,” from the spangles being round, or moon-shaped. The ground colour of the Golden “ Mooney ” Hamburghs is a rich golden bay, each of the feathers having a large circle, or 7 HAMBURGHS. 141 moon, of rich black, having a glossy green reflection. (See “Feathers,” No. 4.) The hackte should be streaked with greenish black in the middle of the feathers, and edged with gold Tail quite black, even in the hens. All the spangles should be large and regular jin shape. In the cock the upper part of the breast is usually glossy black, but lower down, at least, it ought to be rich bay, and spangled like the hens. The cock of this breed is rather small in proportion to the hens. The second variety is that known chiefly in Yorkshire as “pheasant fowls,” and differs greatly in the plumage. Instead of the spangles being round, as in the “mooneys,” they are erescent-shaped (See “ Feathers,’ No. 3), approaching the character of lacing; the marking is also seldom so sharp and definite, being often a little “mossed.” In the cock the crescent spangles on the breast run so much up the sides of the feathers as really to become almost a Jacing. The latter variety is the largest, hardiest, and the best layer ; but is seldom seen at shows pure-bred. The usual plan appears to be, to show mooney hens along with cocks bred between mooney and pheasant fowls. The, reason of this is that the mooney cock has scarcely ever a pure ear-lobe, and generally has a dark breast ; and by crossing the two breeds together, cocks are produced with spangled breasts and white ear-lobes, and altogether much larger and showier birds than the pure mooneys. It will be seen, therefore, that to breed birds for exhibition, two distinct lots must be penned up; viz., pure mooneys for the pullets, and mooneys with Yorkshire Pheasants for the cockerels ; of course choosing birds for this purpose with the best developed ear-lobes and most evenly spangled breasts. The cross thus obtained may be also used to breed cocks from, but not to breed pullets ; although of late even hens have been shown with a taint of the Yorkshire Pheasant in them, as evidenced by their white ear-lobes and 142 DIFFERENT BREEDS OF FOWLS. larger size. These birds show well under cover, but when seen in full. daylight are not to be compared to the true-bred mooney hen in richness of plumage. * We have been careful to explain this at length, because ignorance of it has disgusted many with this truly beautiful breed. Many a “first-prize pen” has been purchased, and the breed afterwards given up in disgust, on account of the cross in the cock not being known or understood, and the pen there- fore bred from as in other breeds. We cannot but consider such cross-breeding a great pity ; but it is encouraged by the judges, who look mainly for a white deaf-ear; and all we can do therefore is to make the plan of breeding plain to the uninitiated. Sritver-SpanGLeD.—In this class two similar varieties exist. The Lancashire silver “mooney,” with large round spangles, resembles the golden, substituting a silvéry white ground colour. The outside tail feathers in the hen, however, differ from the golden mooney, being silver white, with only black moons at the tips. The moons on wing covert feathers in both sexes should form two black bars across the wings; the more regular these bars the more valuable the bird. _ The silver pheasant-fowl of Yorkshire has smaller spangles, and not so round, without, however, running into the crescent form of the golden pheasant-fowl. The tail is white in both cock and hen, ending in black spangles. The cock’s breast has also far less spangling than the mooney breed. With regard to breeding Silver-spangled Hamburghs for exhibition, the case is still more complicated than in the golden variety, as even the silver-mooney contains two distinct sub- varicties. The purest strain breeds cocks that are hen-feathered, or marked and feathered exactly like the hen, with the excep- tion that the top feathers of the tail are rather longer. This variety formerly took all the prizes, being larger and much handsomer in marking; but the judges at Birmingham dis- ee HAMBURGHS. 143 carded them some years ago, and since then they have nearly died out, being only kept up by a few of the most eminent breeders who know their real merits. There is another and far more common variety°of mooney, which breeds cocks with dark tails and reddish ear-lobes, and is probably originally a cross from the higher-bred variety just mentioned with the Yorkshire Pheasant. Be this as it may, cocks for exhibition are usually bred by mating this latter variety again with the Yorkshire Pheasant, the cross producing a cockerel which meets the requirements of the judges, having a full yet clear tail, and pure white ear-lobes; it, however, lacks that depth of colour for which the true-bred mooney is conspicuous. Good pullets can also be bred from the Lancashire dark and full- tailed cock when mated with his own hens, but not equal in either colour or size to those bred from the hen-feathered birds ; which latter, however, are of little use for breeding . cockerels. We cannot avoid remarking on the folly of these ingenious and yet clumsy proceedings, so opposed to real scientific breed- ing. The proper plan would have been to adopt as a basis the most perfect variety—the hen-tailed mooney—and by careful selection of breeding stock, to banish that feature when found to be objectionable, which might have been done in a few -years, all other merits of marking being retained. Instead of this, we find a system which infallibly disgusts every one ignorant of its mysteries with the whole breed; and whether judges or exhibitors are most to blame for it, it would be hard to decide. There is also a hen-feathered Golden Hamburgh ; and in both colours these birds are very hardy and long-lived. But it is to be noted that Silver-spangled Hamburghs, both Lanca- shire and Yorkshire, are much better layers than the Golden birds. It should be noted that many spangled Hamburgh chickens 144 DIFFERENT BREEDS OF FOWLS. are at first pencilled in the feathers, the true spangling only appearing with the first moult. Buiack Hampurcus.—There is little doubt that this breed has been produced by crossing with the Spanish ; the white face often half-apparent, the larger size (cocks often weighing 7 Ibs.), and the darker legs, all betray its origin. It is, how- ever, perfectly well established as a distinct variety, and good strains breed quite true to colour and other points. In the black variety the comb of the cock is considerably larger than in the others we have noted, the wattles also being large and round. Plumage black, spangled, when seen in the light, with dark glossy green. Hens similar in plumage; but in general make rather square and heavy, with short legs, very different from the other varieties. On the whole, we can most strongly recommend Hamburghs as a profitable breed. Hach hen will lay from 200 to 250 eggs in a year, which certainly exceeds the production of any other fowl ; and if they are generally small, the consumption of food is comparatively even more so. Though naturally loving a wide range, there is no real difficulty in keeping them in con- finement, if cleanliness be attended to. Last year we hatched a brood of eleven, two of which were killed, and all the re- mainder we have now. Tull three months old they had the run of the garden, since which they have been chiefly confined in a shed ; but are all in perfect health, and well repay their foed. Indeed, more profitable fowls are none; whilst their varieties of barring, pencilling, or spangling, with their elegant shape, form the very perfection of bird beauty, and never fail to excite admiration. The great difficulty in keeping them arises from their erratic propensities. Small and light, they fly like birds, and even a ten-feet fence will not retain them in a small run. They may, it is true, be kept in a shed ; but, if so, the number must be very limited. Where six Brahmas would be kept, POLANDS. 145 four Hamburghs are quite enough, and they must be kept dry and serupulously clean. The pencilled birds are also, most certainly, delicate, being very liable to roup if exposed to cold or wet; they should not, therefore, be hatched before May. The spangled are hardy, and lay larger eggs than the pencilled; but the latter lay rather the most in number. For profit, however, we should recommend the black Hamburgh, on account of the large size of the eggs; and this variety is certainly the most extraordinary egg-producer of all breeds known. Hamburghs are too small to figure much on the table. They carry, however, from the smallness of the bones, rather more meat than might be expected, and what there is of it is of first-rate quality and flavour. . CHAPTER XVIII. POLANDS. Unner the title of Polands, or Polish fowls, should be collected all varieties which are distinguished by a well-developed crest, or tuft of feathers on the top of the head. This crest invariably proceeds from a remarkable swelling or projection at the top of the skull, which contains a large portion of the brain ; and itis worthy of remark, that as the comparative size of this protube- rance invariably corresponds with that of the crest springing from it, the best crested chickens can be selected even when first hatched. It is also remarkable that the feathers in the crest of the cock resemble those of his neck-hackles, being long and pointed, whilst those of the hen are shorter and round, and this difference forms the first means of distinguishing the sexes. The comb of all Polish fowls is likewise peculiar, being of K 146 DIFFERENT BREEDS OF FOWLS. what is called the two-horned character. This formation is most plainly seen in the Crévecceurs, where the two horns are very conspicuous. In the breeds more specifically known as Polish, the comb should be almost invisible, but what there is of it will always show the bifurcated formation. Under the title of Polish fowls, might perhaps be included the Crévecceurs, Houdans, and Gueldres, if not La Fléche; but we shall, for convenience of reference, describe these crested fowls in a separate chapter on the French breeds, and confine our- selves here to the other tufted varieties, including the recently introduced Sultans. The following descriptions have been corrected to the latest date by Mr. Henry Beldon, of Bingley, Yorkshire, well known as a prize-taker with these breeds. Wuite-cresteD Brack.—This is the most generally known of all the varieties. The carriage of the cock, as in all Polands, is graceful and bold, with the neck thrown rather back, towards the tail; body short, round, and plump ; legs rather short, and in colour either black or leaden blue. There should be no comb, but full wattles of a bright red; ear-lobes a pure white. Plumage black all over the body, with bright reflections on the hackle, saddle, and tail. Crest large, regular, and full, even in the centre, and each feather in a perfect bird we suppose of a pure white ; but there are always a few black feathers in front, and no bird is therefore to be disqualified on that account, though the fewer the better. Weight from five to six pounds. Hen very compact and plump in form. Plumage a deep rich black. Crest almost globular in shape, and in colour like the cock’s. We never yet saw a bird in whose crest there were not a few black feathers in front, and we doubt if such were ever bred. Where they do not appear, we believe the crests have always been “trimmed,” and in no class does this practice so frequently call for the condemnation of the poultry judge. SILVER SPANGLED POLANDS. POLANDS. 147 Weight of the hen four to five pounds, This variety is peculiarly delicate and subject to roup. Buack-crEsteD Wuitse.—There is indisputable evidence that there once existed a breed of Black-crested White Polands; but, unfortunately, it is equally plain that the strain has been totally lost. The last seen appears to have been found by Mr. Brent, in 1854, at St. Omer, and if the breed still exists at all, we believe it will be found either in France or Ireland. Its disappearance is the more to be regretted, as it seems to have been not only the most ornamental, but the largest and most valuable of all the Polish varieties. The hen described by Mr. Brent dwarfed even some Malay hens in the same yard. We believe the colour of this variety may be recovered by breeding from such birds of the kind next mentioned as show any tendency to black in the crest, and carefully selecting the darkest crested chickens. Mr. W. B. Tegetmeier did commence such an experiment, and succeeded perfectly in producing white chickens with black crests, though they always became more or less marked with white in subsequent moults. The attempt was therefore discontinued, though a few years’ longer perse- verance would undoubtedly have established the strain true to colour, in accordance with the principles laid down in Chapter VIII. But the great comparative size, which all accounts agree | belonged to the old breed, we are afraid is for ever lost. WHITE-cRESTED Wuitr.—This breed, and those which follow, differ from the white-crested black Polands not only in greater hardihood, but in having a well-developed beard under the chin, in lieu of wattles. They are large fine birds, and the crest is finer and more perfect than in most other colours. They are also among the best in point of laying. The plumage needs no description, being pure white throughout. SILVER SPANGLED.—In this variety the ground colour of the plumage is a silver white, with well-defined moon-shaped black _ spangles, (See “ Feathers,” No. 4). In the cock, the hackle K 2 148 DIFFERENT BREEDS OF FOWLS. feathers are white, edged and tipped with black; in the hen each hackle feather should have a spangle on the end. Tail feathers clear white, with a large spangle on the ends. The spangling on the wing coverts should be large and regular in both sexes, so as to form. éwo well-defined bars across each wing. The proper spangling of the breast is very important, Many cocks are nearly black on the upper part, which is a great fault. The crest feathers are black at the base and tip, with white between. Crest to be full and regular, showing no vacancy in the centre. A few white feathers usually appear after the second moult in the very best bred hens, and in old birds are not a disqualification, though certainly a fault. Ear-lobes small and white ; wattles none, being replaced by a black or spangled beard. The size of this breed is very good, weight of the cock six to seven and-a-half pounds ; hens four to five and-a-half pounds. Besides the moon-shaped spangling, birds are shown with laced feathers, that is, with an edging of black on the outline of the feathers, but thicker at the end. This marking when perfect is of exquisite beauty, and appears at present to secure most of the prizes. The hens have clear white tails, laced and spangled with black; but the cocks have generally dark tails, which takes much from their beauty. A few have, however, been shown with clear tails like the hens, but appear to find no favour with the judges, who seem to prefer the darker- looking birds, inferior in beauty as they nevertheless certainly are. From such laced birds were derived the celebrated Sebright Bantams, GoLDEN-SPANGLED.—This breed is similar to the preceding in the black markings, substituting a rich golden ground for the silver white. The tail of the cock, however, is dark bay, the nickles being tipped with black, and the side feathers edged evenly with the same colour. Like the preceding variety, 7 POLANDS. 149 golden-spangled Polands are also very often shown with the markings in the form of a lacing, and such are just now most popular. Burr or CHamois Ponanps are a recent introduction. This breed resembles the golden-spangled in the colour of the ground, but the spangles present the anomaly of being white instead of black. They were first produced, there can be no doubt, by crossing the golden-spangled with white birds, and "even yet they do not appear to have been thoroughly estab- lished or bred exactly true to colour. The appearance 1s very pretty, and the variety will no doubt become a favourite. Blue, grey, and cuckoo or speckled Polands are also | occasionally shown, but are evidently either accidental occur- rences, or the result of cross-breeding, and cannot be recom- mended even to the fancier. All the bearded Polands are rather liable to grow up “ hump-backed,” or “lob-sided” in the body. Of course either defect is a fatal disqualification. SuLtans.—This breed was introduced by the well-known Miss E.. Watts, of Hampstead, and is a very ornamental bird, differing greatly in appearance from any of the varieties hitherto named. In size they are rather small, the cocks weighing only from four to five pounds. They make most exquisite pets, being very tame, but at the same time brisk and lively ; and their quaint little ways never fail to afford much amusement. They appear well adapted to confinement. The plumage is pure white, crest included, in which they therefore resemble the white Polands. They differ, however, very greatly in appearance. Their legs are very short, and feathered to the toes; the thighs being also abundantly fur- nished, and vulture-hocked. They are likewise amply muffed and whiskered round the throat, and the tail of the cock is remarkably full and flowing. The crest differs from that of most other Polands, being more erect, and not hiding the eyes. 150 DIFFERENT BREEDS OF FOWLS. The comb consists of two small spikes in front of the crest. The legs are also white instead of blue, and the foot has a fifth toe, like the Dorking fowl. The adult birds appear hardy. There isa breed known as Ptarmigans, which is evidently a degenerate descendant from some former importation of Sultans. Some special precautions are necessary in rearing Polish chickens. The prominence in the skull, which supports the crest, is never completely covered with bone, and is peculiarly - sensitive to injury. On this account Cochins, or other large heavy hens, should never be employed as mothers. A game hen will be the best. The young also fledge early and rapidly, and usually suffer severely in the process ; they therefore require an wmple allowance of the most stimulating food, such as hemp- seed, meat, and bread steeped in ale; and, above all, they must be kept dry. Polands have certainly solid merits. They improve in appearance, at least up to the third year. In a favourable locality they are most prolific layers, never wanting to sit, and the flesh is remarkably good. They appear also peculiarly susceptible of attachment to their feeders. And lastly, they suffer remarkably little in appearance or condition from - exhibition. Their great fault is a peculiar tendency to cold and roup— the white-crested black variety being the most delicate of all. The dense crest becomes during a shower saturated with water, and the fowls are thus attacked in the most vital part. No birds are so affected by bad weather. In exposed or damp situations they will die off like rotting sheep, and it is hope- less to expect any return. They can only be kept success- fully in warm, genial situations, on well-drained ground, with a chalk or sand sub-soil, and with ample shelter to which they can resort during showers. In such circumstances they CREVECGURS. 151 will do well, and repay the owners by an ample supply of egss- Mr. Hewitt cautions Polish breeders against attempting to seize their birds suddenly. The crest so obscures their vision that they are taken by surprise, and frequently so terrified as to die in the hand. They should, therefore, always be first spoken to, or otherwise made aware of their owner’s approach. CHCA Be Bp XX, FRENCH BREEDS. Srvc the fancy for poultry breeding spread in some degree te our Gallic neighbours, several remarkable breeds of fowls have been introduced into England from France, which it will be convenient to describe in one chapter. They all deserve especially the careful attention of the mercantile poultry breeder, possessing as they do in a v=ry high degree the im- portant points of great weight and excellent quality of flesh, with a remarkably small proportion of bones and offal. These characteristics our neighbours have assiduously cultivated with most marked success, and we cannot avoid remarking yet again on the results which might have been produced in this country had more attention been paid to them here, instead of laying almost exclusive stress upon colour and other fancy points. Most of the French breeds have more or less crest, which naturally places this chapter next to that on the Polish fowls, It is remarkable also that they all agree in being non-sitters, or at least incubate but very rarely. Creveceurs.—This breed has been the longest known in England, and is the one most preferred in France for the DIFFERENT BREEDS OF FOWLS. 152 ‘I NDOAATAO CREVECGEURS. 153 quantity and quality ofits flesh. The full-grown cock will not unfrequently weigh 10 pounds, but 74 to 8 pounds is a good average. : In form the Créve is very full and compact, and the legs are exceedingly short, especially in the hens, which appear almost as if they were creeping about on the ground. In accordance with this conformation, their motions ‘are very quiet and deliberate, and they appear the most contented in confinement of any fowls we know. They do not sit, or very rarely, and are tolerable layers of very large white eggs. The comb is in the form of two well-developed horns, surmounted by a large black crest, and giving the bird a decidedly “diabolical” appearance. Wattles full, and, like the comb, a very dark red. The throat is also furnished with ample whiskers and beard. Plumage mostly black, but in the largest and finest birds not unfrequently mixed with gold or straw on the hackle and saddle. Which is to be preferred will depend upon circum- stances. Judges at exhibitions always prefer a pure black all over ; and if the object be to obtain prizes, such birds must of course be selected both for breeding and show purposes ; at the same time we should fail in our duty were we not distinctly to record our opinion that such a choice is most unfortunate, as the golden-plumaged birds are generally by far the largest and finest specimens. It should be remembered that the French have mainly brought these breeds to perfection by seeking first the useful qualities, and if our “ feather-breed- ing” propensities be applied to them, we much fear that uni- formity will only be attained at the price of the deterioration of the strain in size and real value. The merits of the Créve consist in its edible qualities, early maturity, the facility with which it can be both kept and reared in confinement, and the fine large size of its eggs. The 154 DIFFERENT BREEDS OF FOWLS. hen is, however, only a moderate layer, and the eggs are often sterile, while the breed is rather delicate in this country, being subject to roup, gapes, avd throat diseases. This delicacy of constitution appears to improve somewhat as the fowls get acclimatised, and we should, therefore, recommend good English- bred rather than imported birds. Altogether, we do not recom- mend the Créve as a good breed for general domestic purposes ; but it is certainly a splendid fowl for either table or market, and as such, especially on a large scale, in favourable localities, well repay the breeder. Our engraving was drawn in France from remarkably good and perfect specimens. La Fircur.—In appearance this breed resembles the Spanish, from which we believe it to have been at least partly derived. It exceeds that breed, however, in size, the cock often weighing from eight to even ten pounds. Both sexes have a large, long body, standing on long and powerful legs, and always weighing more than it appears, on account of the dense and close-fitting plumage. The legs are slate- colour, turning with age to a leaden grey. The plumage resembles the Spanish, being a dense black with green reflec- tions. The look of the head is peculiar, the comb being not only two-horned, much like the Crévecceur, near the top of the head, but also appearing in the form of two little studs or points just in front of the nostrils. The head used to be sur- mounted by a rudimentary black crest, but English fanciers very soon bred this out, and the presence of crest is now con_ sidered a disqualification at all good shows. The wattles are very long and pendulous, of a brilliant red colour, like the comb. The ear-lobes are dead white, like the Spanish, and exceedingly developed, meeting under the neck in good speci- mens. In fact, no breed could show stronger traces of its Spanish origia. LA FLECHE 155 The appearance of the La Fléche fowl is very bold and in- telligent, and its habits active and lively ; at the same time it does not appear to thrive well in our climate. The hen is an excellent layer of very large white eggs, and does not sit. The La Fléche Cockerel. flesh is excellent, and the fine white transparent skin makes a very favourable appearance on the table, which is only marred by the dark legs. The breed is, however, very delicate, and does not lay well in winter, except in favourable circumstances. Altogether, it is decidedly less suitable than the preceding for 156 DIFFERENT BREEDS OF FOWLS. domestic purposes, but still most valuable as a.table fowl. Ag — an egg producer, it is as nearly as possible similar to the Spanish, not only in the size and number of the eggs, but the seasons and circumstances in which they may be expected. In —— LA VIED ip . La Fléche Pullet. juiciness and flavour the flesh approaches nearer to that of the ; Game Fowl] than any other breed we know. ‘ 4 The cocks suffer much from leg weakness and disease of the knee-joint, and do not bear the fatigue and excitement of exhibition so well as most fowls. They require, therefore, special care, and the moderate use of stimulants. Hovupans.—This fowl in many respects resembles the Dodie HOUDANS. ia wee ing, and Dorking blood has evidently assisted in its formation. We believe that a cross between the latter and a white Poland would not be very wide of the mark, Houdans have the size deep compact body; short legs, and fifth toe of the Dorking, Houdan Cock, which in form they closely resemble, but with much less offal and smaller bones. The plumage varies considerably, but is most usually white, with large black spangles, the size of a shilling in many specimens. We should certainly like to see the spangling reduced in size of the markings, but sincerely hope this will not be sought at the expense of weight, in which 158 DIFFERENT BREEDS OF FOWLS. the Houdan is pre-eminent among the French breeds. We feel certain that by breeding for this more useful quality the fowl may be reared to a greater weight than even the coloured _ ' Dorking; we have ourselves seen hens which weighed ten 4 pounds, but such a size is not common, and very small speci- eA VEL BS Houdan Hen. mens are more often seen at exhibitions than of the other French varieties. The head should be surmounted by a good Polish crest of — black and white feathers. The wattles are pendent and well developed, and the comb is the most peculiar in formation of all — the French breeds, resembling, as has been said, the two leaves” of a book opened, with a long strawberry in the centre ; in the hen it should be very small and rudimentary. Imported Houdans frequently want the fifth toe, evidently 159 BREDA. OR GUELDRES. Voaurd gos “Wa we allude \ aa \ aa ] SSS (W ~ i AS = | i} s Bie A i re Ph Apr x Y} i); ]/ Wy Wie " VY ANY. Nh \ (I rf \ \\ Ne TOULOUSE GEESE. ee ee ee ge ee ee a GEESE. 197 attention they need none, beyond the precaution of keeping them in until they have laid every morning. This is necessary, as the Duck is very careless about laying, and if left at liberty will often drop her eggs in the water whilst swimming. ‘Our illustration is drawn from the Birmingham prize birds uf last year. Gresz.—“ Of the two principal breeds of geese,” Mr. Fowler writes, “1 very much prefer the Grey or Toulouse to the White or Embden, being larger and handsomer. I have had a Toulouse gander which weighed thirty-four pounds, a weight never, I am sure, attained by the White breed. They are also better shaped, as a rule, and every way the more profitable variety. The forehead should be flat, and the bill a clear orange red. The plumage is a rich brown, passing into white on the under parts and tail coverts. “The Embden Goose is pure. white in every feather, and the eye should show a peculiar blue colour in the iris in all well-bred birds.” ‘ We should recommend for market to cross the Toulouse Goose with the White, by which greater weight is gained than in either variety pure-bred; but much will depend upon circumstances. White or cross-bred geese require a pond, but the Toulouse, with a good grass run, will do well with only a trough of water, and will require no extra feeding, except for fattening or exhibition. _The only foreign varieties requiring mention are the Chinese and the Canada geese, both of which appear to be really mid- way between the geese proper and the swans, which they resemble in length of neck The Chinese Goose is of a general brown colour, passing into light grey or white on the breast, with a dark brown stripe down the back of the neck. They have much of the beauty of the swan, which they also resemble in having a dark protuberance round the base of the upper mandible. The voice ae 198 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL. is very harsh and peculiar. This breed is not a good grazer, and is best reared in the farm-yard. The Canada Goose also is not a good grazer, and does best near marshy ponds, in which circumstances they will thrive and be found profitable. With regard to the general management of geese little need be said. More than four or five should not be allowed to one gander, and such a family will require a house about eight feet square ; but to secure fine stock three geese are better to one male. Each nest must be about two feet six inches square, and, as the goose will always lay where she has deposited her first egg, there must be a nest for each bird. If they each lay in a separate nest the eggs may be left ; otherwise, they should be removed daily. Geese should be set in March or early April, as it is very difficult to rear the young in hot weather. The time is thirty to thirty-four days. The goose sits very steadily, but should be induced to come off daily and take a bath. Besides this she should have in reach a good supply of food and water, or hunger will compel her, one by one, to eat all her eggs. The | gander is usually kept away; but this is not very needful, as he not only has no enmity to the eggs or goslings, but takes very great interest in the hatching, often sitting by his mate for~ hours. The goslings should be allowed to hatch out entirely by themselves. When put out, they should have a fresh turf daily for a few days, and be fed on boiled oatmeal and rice, with water from a pond, in a very shallow dish, as they should not be allowed to swim for a fortnight, for which time the goose is better kept under a very large crate. After two weeks they will be able to shift for themselves, only requiring to be protected from very heavy rain till fledged, and to have one or two feeds of grain daily, in addition to what they pick up. For fattening they should be penned up halfa-dozen TE a ee ae ee eee ee eee a ee SWANS. 199 together in a dark shed and fed on barley meal, being let out several hours for a last bath before being killed, in order to clean their feathers. “For exhibition,” Mr. Fowler says, “all geese should be shut up in the dark, and fed liberally upon whole barley or oats thrown into water. It is essential to great weight to keep them very quiet, letting them out in the water, however, for half an hour every day.” Swans.—There are six or seven varieties of swans known to naturalists, but only three are at present, or likely to be, domesticated in this country—viz., the large English White or Mute Swan; the Australian or Black Swan, and the Chili or Peruvian Swan. The plumage of the two first needs no description; but that of the Chilian Swan differs from either in being white on the body, with a black head and neck making rather a pleasing contrast of colour. In size the White Swan is largest of all. All three varieties are long-lived, and particular birds are reported to have reached the age of one hundred years. The following remarks on swans are by Trevor Dickens, Esq., of London, who is well acquainted with these beautiful birds :— “ Besides ornament, swans are often of considerable use in clearing lakes or canals from weeds generally, and in particular from the one peculiar plant which within late years has become an only too well-known nuisance. To this there is, however, a drawback, as they also destroy the young fry of fish. _ “The large English White Swan is most beautiful in form, as well asin colour. The Black Swan is also apt to be bad- tempered, and is more mischievous on the water ; for all which reasons the first place must still be given to the magnificent old English breed. It sometimes occurs wild, but in such circumstances is always of a rather grey colour instead of pure white. The finest swans in England are to be seen im the 200 TURKEYS, ORNAMENTAL POULTRY, AND WATERFOWL. Thames and Trent rivers, and at Abbotsbury in Dorsetshire. The Marquis of Exeter, at Burghley Park, the Marquis of Abercorn, and in Scotland the Earl of Wemyss, are also well known for their beautiful swans. “ The female swan lays in February, every other day until seven to nine eggs are laid, and then sits for forty-two days.* More than five cygnets, however, are seldom hatched. The nest is made somewhere amongst the flags and weeds at the water’s edge, and it is dangerous to approach either the male or female during incubation, as they are very irascible, and a blow from their strong pinions will even break a man’s arm. “The cygnets are best fed by throwing meal upon the water. The old birds, if they have a large water range, will only need feeding in severe winter, when they should have grain. They also like grass thrown to them, and bread, which they will frequently eat from the hand. “Tt is usually asserted that the swan is strictly monogamous. But I have frequently seen two females with the male during the breeding season, and believe the idea to have arisen from the stronger female always seeking to drive the weaker away before breeding. Full-grown males never agree at all, and must, therefore, be kept separate.” It is impossible to add anything on the general manage- ment of swans, as the young birds must be left to shift for themselves, the parents being too jealous and powerful to submit to restraint. But for this, they might perhaps be more widely kept, as the young cygnets are excellent for the table, and very easily reared. * Bechstein, a most accurate observer, and many others, contradict this, and state that the swan sits for only thirty-five days, SECTION V. THE HATCHING AND REARING OF CHICKENS ARTIFICIALLY, THE HATCHING AND REARING OF CHICKENS ARTIFICIALLY, ———s CHAPTER XXV. THE INCUBATOR AND ITS MANAGEMENT, Tae artificial hatching of chickens, as is well known, has been practised as quite an ordinary thing in Egypt for thousands of years, and with the most complete success ; yet, strange to say, is only a very modern experiment in Europe, and, on the whole, by no means a satisfactory one. To give a history of all, or even of the principal attempts that have been made to hatch chickens by heat artificially applied, would far exceed our limits, and would be of no practical use. It will be enough to say that Reaumur was the first who really took the matter up in earnest, and he suc- ceeded also about as well as those who have come after him. His method was to place the eggs in wooden casks, or other vessels, and then to surround the whole with fresh dung in a state of fermentation, which was renewed as often as necessary. For obvious reasons this system is never likely to be popular ; but it is mentioned by Mr. Geyelin as still employed with success in France. Cantelo was the first to imitate the hen in supplying the heat from above, and his apparatus was very fairly successful, the only real objection being its great cost. Precisely the same may be said of the elaborate contrivance of Minasi ; it 294 ARTIFICIAL HATCHING AND REARING OF CHICKENS. hatches chickens with success, but is too costly ever to become popular, unless the price can be greatly reduced ; and, on the whole, the only incubators we consider well adapted to general use are those of M. Carbonnier, Mr Brindley, and Mr. F. Schréder, which we shall first describe, referring afterwards to the essentials of successful management. That described by Mr. Geyelin in his well-known pamphlet we do not think worth consideration. M. Carbonnier’s incubator is so simple as to be easily understood without a diagram, and can be constructed by any country workman. The heating apparatus consists of a tin or copper cistern, or boiler, of any desired size, made with a flat bottom, and heated by a lamp, for which a chamber is provided in one end, The lamp must, of course, be constructed to burn for a certain time without alteration, and it is essential that the lamp chamber be in the end of the cistern, that there may be a proper and regular circulation of the water. The cistern should be kept nearly filled, with a thermometer constantly immersed to show the temperature. Under the cistern slides a drawer, in which the eggs are placed upon a little hay. They should not, however, he ex- posed direct to the heat of the cistern—the great failing of most incubators—but ought to be covered with a piece of canvas, on which is spread a layer of sawdust half-an-inch thick. The sawdust readily becomes warmed by the heat of the cistern, and, resting gently upon the eggs, warms them in a more natural manner than any other incubator we know. In the egg-drawer a second thermometer should be kept, to show the heat to which the eggs are actually subjected. It should be observed that in this, as in every other incubator, the cistern must extend some inches beyond the eggs on every side, or those outside will not get their proper heat, and there- fore perish. The management of this incubator is very simple. The THE INCUBATOR. “SIOTYO por “TOTO OYVM-JOH “7 ‘IOMBIG, SS "O “IIOATOSOy pue duey ‘gq joyey-A[MOU IOJ LOYIOYL [VIoyyay Arerodurey, “vy W ‘royeqnouy sAorpuLtg “pT “Sh lamp must be so adjusted that the actual temperature of the sawdust may be kept at a standard of 102° or 103°,* and then * As this temperature varies from that usually given, see remarks or the subject further on. 206 ARTIFICIAL HATCHING AND REARING OF CHICKENS. regularly and properly attended to, so as to ensure this. Once a day the eggs must be withdrawn, and exposed for twenty minutes to the cold air of the apartment ; and, when replaced, each egg must be turned over, and the sawdust laid again upon ‘ them, and sprinkled, from a small watering-pot, with water heated to 105°, so as to make it slightly moist. In all these proceedings Nature is most exactly followed, and the result will be a good proportion of well-hatched chickens. The arrangement of Mr. Brindley’s incubator is shown by Fig. 14. F is a copper boiler, heated either by a gas jet or by a parafiin lamp, B, furnished with a reservoir, also marked B, carefully constructed to burn with steadiness. From this boiler the hot water flows constantly through a system of metal pipes arranged in a horizontal plane between two plates of glass, which thus form a hot-air chamber heated by the pipes. Under the lower glass plate slides the drawer, C, lined ~ with felt, which contains the eggs, E. At each side of the lamp, at A, are temporary receptacles, or artificial mothers, to receive the chickens for the first day, after which they must be removed and provided for separately. The hot-air chamber is provided with a “safety valve,” acted on by the expansion of mercury, which can be balanced to open at any desired tempe- rature. Such a valve appears to have been first employed- by M. Vallée, of the Jardin des Plantes, Paris; but we believe Mr. Brindley’s valve to be superior, and, within reasonable limits, to answer its purpose very fairly. To make any valve the sole regulator, and expect it alone to keep the heat uni- form, as some appear to do, is absolute nonsense. All that can be expected of any valve is to open when the heat becomes two or three degrees too high, and admit cool air to reduce it to the proper temperature ; but if the air be carelessly allowed to get really hot, the valve, though open, cannot keep the heat atm Sass 1 down, neither can it guard against a dower temperature than is proper. * Mr. Brindley’s incubator, it will be seen, differs radically _ a! THE INCUBATOR. 207 in principle from the preceding, as also from the next we shall notice, in that water is not emp!oyed directly to warm the eggs, but simply tc impart heat to a chamber of hot ar, through which the heat is communicated. Otherwise the management is very similar. The eggs require to be withdrawn and cooled once a day ; and before they are replaced they should be care-~ fully turned, and sprinkled with warm water, which should ai | ty iit 4 “i wilt Ate LLL LLE LES Sa LE rr nee ys y 7 tl H pT h 0, GULL ALLA ALE Lb ahd LIYE 2 | also be allowed to moisten the felt lining of the tray in which they are contained. The last incubator we shall describe, and the last yet made public, is the invention of Mr. F. H. Schroder, the able manager of the National Poultry Company, and is shown in section in Fig. 15. Mr. Schroder has adopted an altogether distinct and separate boiler, which is not shown, and which is connected with the hot-water tank, C, of the incubator by two pipes, B being the inlet pipe and D the outlet. This tank is provided with an open tube, I—in which a thermometer can 208 ARTIFICIAL HATCHING AND REARING OF CHICKENS. be placed to show the temperature—and with a ventilating tube, H, which is open at top and bottom. Under the tank slide the egg-drawers, E, which in area resemble the quadrant of a circle, Mr. Schréder’s incubator being of a circular form. The bottoms of these drawers are of perforated zinc. Under all is a tank, F, of cold water. The space, G, above the hot water tank, is surrounded by perforated zinc, and partly filled with sand, both to preserve the heat, and to form a convenient and warm receptacle for the newly-hatched chickens. Curtains are also provided to surround the sides of the incubator, and thus guard in some measure against change of temperature in the apartment. In using this incubator the egg-drawers, E, are partly filled with chaff, or other similar material, on which the eggs are deposited. The water from the cold water cistern F, under- neath them, slowly evaporates with the heat above, and pre serves a gentle moist atmosphere around the eggs during the process of incubation, percolating as it does through the chaff and perforated bottom of the egg-drawer. Ventilation takes place through the middle shaft, or pipe, H. In this incubator, therefore, sprinkling the eggs is not needful, all that is neces- sary being to replenish the cold water tank, F, when exhausted ; but the eggs, as in all incubators, should be withdrawn, cooled for half an hour, and afterwards turned, every day. We have no hesitation in pronouncing the cold water tank in this incubator a most valuable invention, and one which answers its immediate purpose well; while it also, to some extent, tends to equalise the temperature. The arrangement at top for the chickens is also very simple and convenient, and the whole shows both originality and ingenuity in a very high degree. That artificial incubation will ever commercially supersede, in ordinary seasons and for ordinary eggs, the natural process, we do not for a moment believe. That it does eo in Egypt is ae ee we TT eee ee Se. ee re VALUE OF AN INCUBATOE. 209 not the slightest argument ; in that country there is a climate both warm and steady, whilst in this it is both cold and very variable. The value of incubators is to hatch when hens cannot be had, and in such seasons 70, 60, or even 40 per cent. will often be thankfully accepted by breeders for exhibition as ample return. Now it will not do to purchase an incubator, light the lamp, put in the eggs, and expect that, provided the lamp be only kept burning, all will go right. The consequence would be utter failure. And, on the other hand, we would undertake to hatch somewhere between the averages we have quoted with the very worst Incubator that was ever constructed ; only per- haps changing the lamp, if very faulty, for one constructed to burn more regularly. Certain precautions must be taken, certain conditions must be secured, and certain errors must be guarded against. And first it must be remembered that in artificial hatching it is absolutely necessary the eggs be fresh. Hens will hatch eggs a fortnight old or more—incubators scarcely ever. Of course, if the artificial process were perfect, this difference would not be. But it is not perfect—it is a substitute. We are fighting against a host of difficulties; we must, therefore, take the fact as we find it, and choose only eggs that do not exceed five or six days old. This caution cannot be neglected with impunity; if any inventor promise otherwise, let the credulous purchaser only try. Again, the incubator must be placed where it shall not be exposed to jarring or concussion. That timid hens always hatch small broods is well known ; yet many appear to think that they can expose their artificial hen to any vibration or noise without injury. This is to court a danger which Nature is ever seeking to avoid. That the eggs should be daily sprinkled has already been mentioned. Only in Schréder’s Incubator can this precaution A oO D110 ARTIFICIAL HATCHING AND REARING OF CHICKENS. be dispensed with ; and we cannot but consider that gentle- man’s evaporating tray the most valuable feature in the whole invention. Still it answers quite as well to sprinkle with water daily, ¢f a be done; the value of Schréder’s plan is in the case of forgetful operators. It must be remembered that eggs in the circumstances we are considering require mvuisture more than under a hen in the very driest season, since even then eggs naturally hatched get a Jittle humidity from the perspiration of the hen’s body. But in an incubator ald must be supplied, and any omission/is death and failure. But the greatest mistake is in seeking too high a tempe- rature. In every published work we have seen, the standard and proper heat for the eggs is given as 105°, and we have not the slightest hesitation in saying that to this the largest pro- portion of failures is due, the chickens being roasted in their shells. We do not mean to say that 105° will kill the chicks, or will not hatch them; but we do say that some hours of 108° will kill a few ; and as in this climate it is ¢mpossible to main- tain a constant temperature, if 105° be taken as the standard, it is sure to be exceeded again and again ; and thus, two or three perhaps at a time, the chicks are killed. On the other hand, it has been conclusively proved that whilst 98° is not enough to hatch successfully, the temperature may be allowed to sink se low for some time occasionally with little injury. Let 102° therefore be taken as the proper standard for the eggs, and more chickens will be hatched than have ever been. A rise of several degrees will then not be fatal, whilst an occasional fall will also be borne ; and, with fresh eggs, a good hatch may be expected.* And this leads us to the great difficulty of all artifi- * Since writing the above we have had a communication from Mr, Brindley, in reply ta a note embodying the above opinion, in which he fully concurs with the view we have here expressed, and encloses the direc- tions issued with his patent incubator, in which 103° is given as the proper temperature. We are happy to find our judgment thus corroborated, and willingly give him credit as the first to publish a correct statement on the subject, MANAGEMENT OF THE INCUBATOR. 211 eial hatching—that of maintaining a regular temperature in our variable climate. The same lamp-flame will not keep up during the night the same heat in the water by many degrees as it maintained during the day, and the difference must be carefully provided for, or disappointment will ensue. ‘This is where many fail, and where so much attention is requisite. Changes of weather must be guarded against, and compensated in like manner; and for all this there must be the most constant reference to the thermometers, both the one in the heating chamber or cistern, and the other which should always be kept in the egg-drawer itself. It is here that Mr. Brindley’s valve will be useful ; but it will not do to depend upon it ; it will help, but it will not do the work of supervision. Mr. Schroder’s idea of surrounding the whole with curtainsis also good, and may be applied to any incubator. But, with all these helps, the lamp itself must be carefully arranged so as to give more heat during the night than in the day, and in cold weather than in mild ; and the process should also be carried on in the part of the house where the temperature is most uniform. A bedroom is a good place, as it is untenanted in the day, whilst at night the occupants help to keep up the heat. Another, and the best plan, is to place the incubator in a room with a fireplace, but not near it, and to light a fire in the evening proportionate to the coldness of the weather. By this means something like uniformity may be preserved in the room, and this will go a long way to maintain it in the machine. It is for the same reason that in the simpler forms of incubators the hot water cistern should extend several inches beyond the eggs on every side. In small machines this is specially required ; and the neglect of so necessary a precaution is one great reason why the small ordinary incubators fre- quently purchased almost always fail; the outside eggs cannot be kept warm enough without roasting the others, Tt is by constant and careful attention to such minute 0 2 912 ARTIFICIAL HATCHING AND REARING OF CHICKENS. circumstances, and thus only, that success in hatching can be attained. No particular form of incubator will answer without such care, and with it almost any will do, though the three we have selected are indisputably the best. The two last men- i Tg ] ih tioned are more elaborate, and perhaps more complete ; whilst that of M. Carbonnier is the cheapest and most natural. In his system we particularly like the layer of damp sawdust gently resting upon the eggs, and communicating a moist heat from the hot cistern, which closely approaches the natural hatching of a hen, and we believe will be ultimately found to be more successful at the very last, when the chick actually chip the shell, than any other. Since the preceding pages were first published, the incubators there de- scribed have been made and sold to some extent, but success has been but THE ARTIFICIAL MOTHER. 213 limited with them all, owing chiefly to the fact that very few people have patience to give that constant care which alone can purchase success. Lately an incubator has been extensively sold by Messrs. Jacob Graves and Co., of Boston, U.S., which far surpasses all those here described in the perfection of its apparatus for preserving a uniform temperature. Its external appear- ance is represented in the engraving opposite, and it has had a greater amount of actual success in work than any other ever yet made. At the Boston show, in 1873, it hatched regularly and successfully, challenging the admiration of many fanciers who had previously lost all faith in “ artificial hens.” We have reason to believe that an English incubator is, as we write, nearly perfected, which will remove most of the practical difficulties hitherto found so serious, and enable eggs to be hatched without more than a moderate amount of trouble. This measure of success has been attained by attending to conditions we long ago pointed out as essential, and especially by affording to the eggs a constant and ample supply of jresh ar, in which most incubators hitherto constructed—even the best—have been deficient, CHAPTER XXVI. REARING CHICKENS ARTIFICIALLY. THE artificial rearing of chickens must be regarded as a question entirely distinct from the artificial hatching of them, and may often become advisable, or even necessary, when they have been hatched under a hen. The mother may die just when her care becomes most necessary ; or she may be a valuable hen, whose eggs are much wanted, and whom it is not advisable to subject to the wear and tear of a young brood. And lastly, some persons consider that it is absolutely betfer to bring up chickens by hand, even when they have been naturally hatched ; believing that under the shelter provided, and not being forced to accompany the hen in her rambles, a greater portion are reared, that they grow faster, and make ultimately finer fowls. We ¢annot certainly agree in such an opinion, though there are respectable authorities who hold it. We admit that, with vare, chickens may be reared with as much success as by a hen, 914 ARTIFICIAL HATCHING AND REARING OF CHICKENS, but more we cannot concede ; and even for this much the greatest care is requisite, and proper management is absolutely necessary. Some sort of an “artificial mother” must of course be provided, and the best form of all is the ordinary one. This consists of a board sloping down from four inches above the ground to about two inches ; and for a brood of a dozen chicks, about a foot square. It is covered on the under side with a piece of lamb or sheep-skin dressed with the long wool on, and which should only be tacked round the edges of the board, so as to fall a little slack with its own weight, and thus rest upon the chickens. By attending to this, as well as to the slope of the board, the largest and smallest chickens will be accommo- dated with equal comfort. A few small gimlet holes should be bored in this cover for ventilation. Instead of sheepskin, some employ a manufactured article which resembles a number of cotton wicks hanging thickly from a sort of linen foundation. We should prefer this wheu obtainable, but it is very difficult to procure, while sheepskin is always at command. The board so furnished must be mounted on two sides anda back of wood, the back being two inches high, and the sides, of course, sloping up from that height to four inches in the front, which is left open for the chicks to enter by. This front side is, however, furnished with a curtain of flannel four and a half inches deep, which thus sweeps the ground and excludes the cold air, whilst the chicks push under it either way with the greatest ease. There should be no bottom at all. We believe the addition of a wooden bottom to be the great reason why so many have difficulty in rearing chickens artificially. Such a bottom may be sanded or covered with ashes with the most sedulous care ; but it will harbour vermin, and become more or less tainted, and the chickens will then be sure to droop away. Moreover, it is hopeless to expect good constitution in birds reared more than the first fortnight on a wooden floor. Let THE ARTIFICIAL MOTHER. 215 the “mother” be set on the ground, evenly covered an inch deep with sand or nice dry ashes; let it be never left two nights in precisely the same spot, and let the ground it is to occupy be l li uy if fl i AT \/; Fig. 16. A is the frame of the wire run. B are the wire blinds, each movable, and thus allowing the run to be cleaned out easily. C is the ‘‘ hood,” which takes off—as shown at the dotted line—and is used when the chickens are able to perch. D is the hairy cover—the substitute for the hen’s body. This is detached, and fits either along the dotted line, and so is suited for chickens not able to perch, or when the hood and perch are used, forms the cover to the same. E Perch. F Tressels and stand. perfectly clean and dry before each removal. Such care will be well repaid. In severe weather, however, it is almost necessary to keep the chickens within doors till about three weeks old, and a wooden floor to the “mother” then becomes necessary. No 216 ARTIFICIAL HATCHING AND REARING OF CHICKENS. better arrangement perhaps can be devised than that contrived by Mr. F. H. Schréder, and shown in Fig. 16; which is constructed to stand upon trestles at a convenient height for cleansing. The roof of the “mother” is here made so as to be raised at pleasure when the chickens are able to roost, and allows of a perch being introduced; but long before this time they ought to be removed to the ground, if designed for anything but mere in-door amusement. The floor of such temporary homes must be scrupulously cleaned every day, and sprinkled with clean sand or fine ashes so as completely to cover the wooden bottom. But in ordinary weather it is better, warming the “ mother” with hot water, to put the chickens on the ground at once. In front of it must be a covered run, which may be about three to four feet long, enclosed at the sides and end by board, and covered with glass. The board enclosing it must not be less than a foot in height, with a few holes bored near the top for ventilation ; otherwise the atmosphere within will be too close for the chicks to live in it. It is well to make the glass top so that it can be lifted in warm weather like a cucumber frame, or the heat will become stifling. Neglect of these pre- cautions also causes many failures. In front of the covered run, again, must be an open run fenced in and covered over with small mesh wire netting. This may be any convenient size, and should extend over grass if possible. Communication between this open run and the covered run and “mother,” is maintained by one or two small traps large enough for the chicks to pass when tolerably well grown, which are left open te allow of their free passage in fine weather, but should be kept closed when it is wet er very cold. As in very heavy weather the glass roof of the covered run is not sufficient protection, the whole arrangement must be placed under an open shed in some sheltered situation. & o - MANAGEMENT OF THE CHICKS. 217 Cleanliness in the two runs is of nearly as much importance ks under the “mother.” They should be raked over constantly, if gravel or sand ; and if set upon grass, the whole should be moved to fresh ground every two or three days. The fleece or upper part of the “mother” itself is liable, if neglected, to get infected with insects. To prevent this, powdered sulphur should be frequently dusted into it, and a little paraffin put on here and there occasionally will also in a great measure expel them by the strong smell. No point is perhaps so universally neglected as this. But chickens when tormented by vermin never thrive, and we believe are occa- sionally worried even to death by this intolerable plague. Such will be all the accommodation needed in ordinary summer or spring weather, during which the chicks, when in the “mother,” will keep themselves comfortably warm. But for the preservation of broods hatched in January or February, it will be necessary to add artificial heat, which may be done by having on the top board of the “mother” a vessel to be filled with hot water the last thing at night, and once or twice during the day. In very severe weather even this will not be sufficient, and the water must be kept hot through the night by a lamp or other contrivance. Of course, if there be hot air apparatus for a greenhouse, or any other permanent source of heat, it may be made available in any convenient manner, and a lamp dispensed with. The feeding will not differ from that already given. Hard boiled eggs chopped up, and very coarse oatmeal moistened with milk or water, is best to commence with, as the chickens will begin to peck much more readily at such tiny morsels than at anything in the shape of sop. Groats chopped up small are also very useful in teaching them to feed. This is, in fact. the only difficulty, and is best got over by tapping on the floor with the end of the finger, at the same time clucking like a hen. But very few chickens give any trouble in this way, and the 218 ARTIFICIAL HATCHING AND REARING OF CHICKENS, art of feeding is one which, once learnt, is fortunately never forgotten. Let not animal or green food be neglected, or the chickens will never be superior specimens; and let grain be added by degrees, but still letting the chief diet till at least three months old consist of soft food. This, however, has been fully treated of in Section J., and we will only add a caution that the young birds be never neglected. Remember that chicks with a hen, if at liberty, can almost always procure some food— enough to maintain life at least—if their regular meal be for- gotten; whilst those reared in this manner are entirely de- pendent upon their owner’s care, and one forgotten meal, even if not fatal at the time, frequently lays the foundation of mortal disease, by leaving the poor little things with no strength to endure any inclemency of the weather. The want of such support is what makes bread sops so objectionable a food for young birds. To sum up all: Warmra (with ventilation), CLEANLINEss, and Constant FEepiNG will give unfailing success in the rearing of chickens artificially ; and when there has been signal failure, tho cause will be found in neglect of one of these three. The whole art is therefore simple enough, and every large poultry- keeper should make himself to some extent conversant with it, as such experience may often prove serviceable, even should he be one of those who shun “incubators” as they would the plague. For instance, a hen cannot cover well more than six or seven chickens if hatched very early, but can hatch well ten or eleven: hence a poultry-breeder experienced in artificial rearing has much advantage over another ignorant of it, as he can set all his hens in January (when “broody” hens are very scarce) on their full complement of eggs, and when hatched give each as many as she can properly protect, and bring the remainder up by hand. To exhibitors especially the possibility of thus getting early stock in increased numbers is of great and special importance. : t De a SECTION VI. HE BREEDING AND MANAGEMENT OF POULTRY UPON A LARGE SCALE. POULTRY ON THE LARGE SCALE — is CHAPTER XXVII. SEPARATE ESTABLISHMENTS FOR REARING POULTRY. POULTRY ON THE FARM. CONCLUSION. In seeking to give such information as may be useful to any contemplating the wholesale rearing and keeping of fowls asa distinct business, we labour under the great disadvantage that there is no successful concern of the kind in England to which we can refer. That this is not for want of a market for either eggs or chickens, is proved by the continuous high prices of the one, and the many millions of the other yearly imported from France and Ireland. Still it is the fact ;* and for any actual examples which we can consider worthy of imitation, we have therefore been compelled to cross over to France, where such enterprise is carried on to an extent, and with a success little dreamed of in this country, and which proves that here also the first who shall bring to bear upon it the same amount * In this and other observations which more or less directly appear to reflect upon the well-known National Poultry Company’s establishment at Bromley, it is not meant to assert that the concern there is a losing one; on this point we have no information whatever, and make no such imputation of the slightest kind. But it has become, from sheer necessity, a mere assemblage of pens for breeding and showing prize poultry, and selling eggs therefrom; and has altogether failed to provide a supply of fowls for' the market at a cheap rate, as every one predicted it would, and on whica ground it was ostensibly inaugurated. 229 POULTRY ON THE LARGE SCALE. of practical knowledge, sound judgment, and good business management, will not fail to reap a similar harvest. It is, however, very necessary to make these reservations. Nothing is more easy than to publish sanguine calculations showing from one to three hundred per cent. profit to be derived from such concerns, and more than one such have we seen; but unless these computations are founded upon some sound practical knowledge of such details as are contained in the foregoing pages, they cannot but prove delusive. It was here that Mr. Geyelin so signally failed. With many good ideas—some of which have been found truly valuable—he utterly lacked that real knowledge of fowls which could alone have turned them to account; and hence his well-known pamphlet, full as it was of really useful conceptions, and awakening as it deservedly. did very great attention to the subject of wholesale poultry-breeding, abounds also with absurdities which could only provoke a smile from every one who had actually kept fowls. He was essentially a theorist ; and since his theories involved certain principles which were fundamentally wrong, that his plans should fail practically was an inevitable necessity. And that they have done so is an admitted fact. Mr. Geyelin’s fundamental idea was, that with proper care and judicious feeding, fowls could be bred, reared, and kept for any purpose—either for chickens or for eggs—far more economically, and in better health, in close confinement, than even with a moderate degree of liberty. And to those ignorant of the subject he apparently demonstrated his point. He alleged truly that the chickens would be protected from wet and cold; that they would never be over-tired ; and that they would always be properly fed; and in his arrangements he therefore provided that they should be hatched and reared on wooden floors. But he forgot that such treatment would not — give constitution, without which no system can in the long run : é e ie % j ~ 4 i CLOSE CONFINEMENT. 925 be remunerative; and this one flaw in the argument has rendered valueless all his after reasoning. On the first appear- ance of Mr. Geyelin’s pamphlet, we ventured to predict that whilst he might keep in health and good condition grown fowls, his plans would fail altogether with regard to chickens ; and since chicken-rearing is at the very root of all plans for keeping poultry on the large scale, would practically fail alto- gether. The event Eas justified this prognostication to the letter ; for whilst the National Poultry Company have kept in good health, and taken numerous prizes with, adult birds from their small pens, they have not succeeded in sending any amount of dead stock to the London market ; and on a recent visit to their establishment at Bromley, we found the Geyelin system of rearing the broods altogether abandoned, and the chickens were being brought up out of doors as usual. At a smaller establishment in the provinces, built on the exact model. of that at Bromley, we found precisely similar results. Such being the case, we shall not give any detailed descrip- tion of Mr. Geyelin’s plans, referring those who may be desirous of investigating them to his own pamphlet for further information.* But in justice to him we must nevertheless remark that he has rendered real assistance to the advancement of poultry-breeding of no small value. He has conclusivel7 proved that adult fowls can be kept in healtn in pens of only six feet by twelve, and demonstrated in connection with this the great value and importance of deodorisation ; he was the first in this country to insist publicly upon the necessity of giving soft food as well as grain; and, most important perhaps of all, he pointed out perspicuously the design of nature, and the necessity to the most profitable result, of making tke fowls feed the land whilst the land fed the fowls. These are im- * Since these pages were written, the disastrous failure of the National Poultry Company has more than confirmed all our remarks. 224 POULTRY ON THE LARGE SCALE, portant services, and it would ill become us not to acknowledge them, though we cannot follow him to his conclusions. In attempting ourselves to give such information as may be useful to those contemplating this branch of commercial enter- prise, we shall in the first place, translating from an interesting work* published under the authority of the French Minister of Agriculture, give a short and illustrated description of one of the latest and best managed establishments in France, after- wards making such remarks as may appear advisable. The establishment in question is said to belong to the Baroness de Linas, and is situated at Charny, a village near Paris. Left a widow some years since, with a small estate of about fifteen acres, which bears the name of Belair, Madame de Linas, partly for amusement and partly in order to augment a rather scanty income, turns her attention to poultry, and has for some time succeeded in both objects. Many of her arrange- ments are peculiar; but all are the result of much thought, and are worthy of attentive examination, The poultry-house at Belair is represented in perspective by the accompanying plate. It is in two storeys, each 74 feet in height ; measures in all 60 by 15 feet, and is divided by par- titions into four compartments of equal size. This house is designed for the accommodation of about 1,200 laying hens, with a due proportion of cocks, which are lodged in the four upper apartments; whilst the lower are devoted to storing, cooking, hatching, and other necessities of the business. Round the front and ends of the house there is a gallery, five feet wide, at the level of the upper floor, roofed like a verandah, on which the doors of the fowl-houses open, and to which the birds ascend by broad step-ladders. The gallery carries asmall railway, travelled by a truck, and at each end is a lifting tackle, by which simple means the manure and eggs are col- * “Poules et Ciufs,” par Eug. Gayot. Paris: Librairie Agricole, 26, Rue Jacob. a MIVIGd LV ASNOH-AYLTNOd AL pee Se en eee a8 Simba INEEY Lee eee SIE = wee ee Soe 5 pate © See pee = 4 Nee Ua pe ESS woe a [cet St S Sa ae ~ RANG : LL aS = _———— = ee = —— et! i ze N= youn (eRe Alli S zt = : © ' ic== Teaites \ Sal | = 4 N t = = PS Mi = | < 5j ier 4] SS ERONG Ah il | AM Ln Tella S \ Gir BS A ea Al = = we { \ == mM Hf rt — eS ws SS aes by.