Can hens 'be made to lay brown eggs in- stead of white ? is a problem now engaging the attention of experimenters. One spot of warm salad oil on heads of youn? chicks as soon as hatched has been found to keep down the lice. ":^ello! are you there?" Hundreds of farmers are said to have signed agreements for the cheap telephones. A French expert claims to have made a dis- covery enabling anyone to judge the sex of eggs. The eggs, which would produce male birds are always rough at the small end, while those which would produce hens are quite smooth from one extremity to the other. RECIPE FOR ROUP. Several readers have requested us to ,give recipes for roup pojvder, and one for a general condition arid laying powder. We can reoom- mend the following, which have besn frequently given in this journal. Roup powder : Liquori'ce, aniseed, ground ginger, and gentian, of each 3oz., mixed with 8oz. of fine middlings and 6oz. of locust meal. Poultry powder: laquorice, aniseed, and cayenne, of each 2oz. ; fenugreek, 8oz. ; gentian and bone-meal, of each 4oz. ; mixed with lib. of fin?, middlinfrs. A iteospoonful of this powder is a dose for six fciirds. SF 487.H98r'""""'""-"'™'^ The farmers' & amateurs' guide to poultr 3 1924 001 783 210 'S^ MEMORIAL POULTRY LIBRARY !??*7yr7ff^!f!^C/uMivgflsiT7t^ .,^^^j,^.. i j, "fHE Giyf oy l?fcVVVV»VV»VvWY»VVWyW^V«V?K^>*' DATE DUE CAVLOfiO PBINTCDINU $ A A Valuable Book for every Farmer's Library, AND SHOULD BE IN THE HANDS OP ALL BREEDERS, ^^^^Jft CARRIERS, SPORTSMEN. jfWK^^% COW-KEEPERS, FARRIERS. .^ ^^^K^ l GROOMS. &C. THE YORKSHIRE CATTLE-DOCTOR & FARRIER, A TKEATI8E ON THE Diseases of HORNED CATTLE, CALVES, AND HOESES ; Written in Plain Iianguage, which those who can read may easily under- stand ; the whole heing the result of Seventy Tears' extensive Practice of the Author, J. C. KNOWLSON. The 26th Edition, Revised, Corrected, and Enlarged. Many of the Eeoipes in this Book are worth Ten Guineas each, And the whole are New to the World. SUBJECTS TREATED OF IN KNOWLSON'S WORK:- CATTLE.— Eog Fever, Affections of the Bowels, CJhoUc, the Crook, Asthma, Inflammation hy Cold, Stagnation of Blood, Bed Water, Milk Fever after Calving, Sprain, Dropsy, Inflammations various. Looseness, Scrofula, lice, Quinsey, Wounds, Gargil, Cleansing Drinks, Picking, Felon, Stomach to Strengthen, Hyan or Murrain, Directions for Bearing Calves, and much other Yaluahle Information. HOUSES. — How to Choose a Horse ; Cold, Cough and Asthma ; Cholic, Dry Gripes, Worms and Bots, Jaundice, Staggers, Convulsions, Fevers, Broken Wind, Consumption, Scouring of Intestines, Kidneys and Bladder, Mange, Farcy, Sprains, Spavins, Curb, Eing-bone, and many other Subjects ; also Directions for managing a Horse on a Journey, as well as for Biding or Breaking one in. May he had hy Order of any Bookseller in the United Kingdom ; or, in case of difficulty in obtaining, The Book -will be sent, Post-Free, to any Address, by Publishers, OTLBY, Yorkshire, On Receipt of Poat-Ofpoe Order for Seven Shillings and Sixpence. Library The original of tliis bool< is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924001783210 FARMERS' & AMATEURS' GUIDE TO POULTRY KEEPING THE FARMERS' & AMATEURS' GUIDE TO POULTRY KEEPING. BY E. HUT TON, WITH THIRTY-ONE ILLUSTRATIONS. OTLEY : WILLIAM WALKER & SONS, PUBLISHERS. MDCCCLXXXVI. 3F PREFACE. ' ITH space so limited as that at our disposal in a work of these dimensions, it is not possible to enter into precise details as to all the points of the various breeds of Poultry ; a general reference to each, with its leading charac- teristics, being all it is intended to attempt, thus leaving our readers to improve by practical experience upon the hints given, which we hope will not fail to excite an interest in these matters. Our great object has been to furnish reliable information, which has resulted from a practical experience of forty-five years in the cultivation of almost every variety of poultry, under almost all circumstances, in the hope that it may prove of value ; and no foreign aid having been invoked, the whole may be considered as original. THE AUTHOR. ILLUSTRATIONS. Wing Open and Cut .. Crooked Breast Perfect Breast Deformed Claw Perfect Foot Fertile Egg Unfertile Egg ... Giving Medicine to Chiclcens Chicken Coops and Runs (Five Illustrations) Game Fowls Malay Fowls Indian Game Wing Feather of Indian Game Hen Tail Covert of Plymouth Rock Cock Back Feather of Plymouth Rock Hen Dorking Fowl Silver Grey Dorking Hen Feather Cochin China Fowls Brahma Fowls ... Brahma Feather Silver-Spangled Hamburghs Spangled Feather ... Pencilled Feather. Laced Feather Wyandotte Fowls Black Bantams IS 23 23 24 24 33 33 37 40 41 48 SO 51 S3 S3 SS 57 S8 62 64 69 71 72 76 79 81 CONTENTS. PAGE PAGE Arrangement of Perches • 19 Diseases of Poultry Artificial Heat 21 Apoplexy, or Vertigo 94 Foods . 29 Cold, or Catarrh and Roup 94 Incubation 34 Paralysis 94 Aylesbury Duck . 8s Consumption 96 Apoplexy, or Vertigo 94 Cramp 96 Crop-bound 96 Breeding, Selecting Birds for • 23 Diarrhoea ■97 Breeding 30 Diphtheritis 98 Brahma Fowl . 62 Typhoid; Aggravated 98 Black Hamburghs 72 Egg-bound 99 Bantams Fungoid Diseases 99 Game 81 Gapes 100 Black Rose-combed 82 Leg Disease, or Elephantiasis ... lOI White . 83 Leg Weakness 102 Japanese 83 Leg Sprained, or Broken 102 Sebright . 83 Mouldy Head ... ... 103 Booted 84 Inflammation of the Ovaries ... 103 Scotch Grey, or Cuckoo . 84 Obesity, or Over-fatness 103 Food for 84 Roughness & Dryness of Feather 104 Breeding of Ducks . 87 Tumour 104 Diarrhoea, Paste for 105 •Construction of Fowl House ... 17 Chicken Coops . . 38 Elevation of Floors 19 ■Chicks, Feeding of 35 Exhaustion of Fowls 29 Cochin Fowl . S8 Eggs Chinese Silky Fowl 78 Selecting for Sitting 31 Number placed under each Hen 31 Dust Bath 20 Unshelled, Paste for 105 Dorking Fowl Ducks SS Early Broods, Management of 33 Aylesbury . 8s Fowl House, Position of 17 Rouen 8S ,, Construction of 17 Pekin . 86 Size of 18 Black East- Indian ... 87 ,, Ventilation of ... 18 Cayuga . 87 ,, Floors of 19 Indian Runner 87 Foods 25 Decoy, or Call Duck ... . 87 Feeding with Grain, Method of ... 29 'Ducks, Breeding of 87 Foods, Artificial 29 CONTENTS. Fowls Game Malays Indian Game Plymouth Rock Dorking Cochin Brahma Spanish Minorca Leghorns ... Hamburghs ... Red Caps ... Scotch Greys ... Polish French Chinese Silky Sultan ... Wyandotte Langshang ... Bantams ... Food for Bantams Fungoid Diseases Game Fowls Gold-Spangled Hamburghs Golden-Pencilled Hamburghs Geese White Embden Toulouse Spanish Gapes ... Height of Fowl House Heat, Artificial Hot Spices , Hens, where to Set Hamburgh Fowls Introduction Incubation, Artificial Indian Game Fowl Japanese Bantams Leghorn Fowls Langshang Fowls Leg Weakness Leg Sprained or Broken ... . 41 48 SO 52 ss 58 62 6s 65 67 68 73 74 75 76 78 78 79 80 81 84 99 41 71 72 89 89 100 18 21 29 32 63 II 34 SO 83 67 80 102 102 PAGB Manner of Feeding 23 Method of Feeding with Grain ... 29 Malay Fowls 48 Minorca Fowls 66 Nest, the ... 32 Nursery, Management of 34 Ovaries, Inflammation of ... 103 Obesity, or Over-fatness 103 Position of Fowl House ... 17 Perches, Arrangement of 19 Plymouth Rock Fowls ... 52 Polish Fowls 75 Pekin Duck 86 Poultry, Diseases of 94 Pastes 104 Red Caps 73, Rouen Duck 85 Roup in Fowls 94 Roup Paste 104. Selection of a Site Size of Fowl House Selection of Stock Stock, where to Purchase Selecting Birds for Breeding Spanish Fowl Silver-Pencilled Hamburgh Scotch Grey Fowl Sultan Fowl Sebright Bantam Spanish Goose Stimulating and Corrective Paste Toulouse Goose Turkeys Bronze American Norfolk Typhoid, Aggravated Tumour Tonic Paste Ventilation of Fowl House ... Fowl IS la 23; 65 71 74^ 78 83- 89. los 89, 92 92 98. 104 104 18; Where to Purchase Stock ... 21 Wyandotte Fowls 79. White Embden Goose 88 Weakness and Debility, Paste for 103. CHAPTER I. INTRODUCTION. 1 succeed in impressing upon the minds of the British farmer the importance and advantages of Poultry Culture in such a manner as to induce him to try the experiment, seems, from our experience, to be a most difficult matter ; so that a very slight meed of success in that direction would be highly satisfactory to us ; for, while every attention is paid to all other kinds of stock, the cultivation of which may, in many cases, entail heavy outlay in capital and labour, yet this kind of farm stock is seldom deemed worthy of a moment's notice, or as belonging in any way to the economy of the farm ; although, il properly managed, and on the same lines, and with the same skill, as that which is bestowed on the cultivation of cattle, sheep, and pigs, there is no doubt but that, in proportion to the outlay m the departments referred to, the profits are considerably higher. " They eat their heads off a many times over in a year, and all I know of them is, that I find the corn, but as to profit, I see nothing of it." That is the general remark of the average farmer ; a remark, of which we, to some extent, can recognize the truth; for, as a rule, the fowls kept on the farm occupy the same run generation after generation, and long after the requisites of life and health are exhausted. The roosts, perhaps, are only cleaned out once or twice a year, and are up to the hocks of the fowls in droppings; the birds festering in disease, and bred in a happy-go-lucky style; no fresh blood introduced, and consequently bred in and in until there is little more stamina left than will serve to pull them through 12 FARMERS 6- AMATEURS GUIDE a miserable and short life, while all the time the facilities for the breeding of poultry, and the production of eggs by a system of ■change of ground on a farm, are such as to cause surprise that more attention has not been paid to this matter. If there be •one animal or bird that requires continual change, and which will pay well for it, it is the common fowl ; nor is there anything that -will more amply repay the attention to its breeding — attention which gives little trouble, is easily carried out, and pays well when well done. There is an ever-open and expanding market for produce of this description, i.e. the flesh and eggs of fowls, as will be seen by the fact, that thirty-five years ago the average Summer price of eggs was twenty-four, and in Winter, about thirteen, for a shiUing; while at present the price is about twelve for a shilling in Summer, and in Winter from five to six for a shilling. And we must also take into consideration the fact that 35 years ago, there was little or no im- portation of eggs, while in 1865 there were imported 364,247,040, valued at ^^928,247; in 1875 the importation had risen to 741,223,560, valued at ;^2,559,86o; and in 1885 to 993,608,760, worth ;^2,9io,493, or roughly estimated, three millions of money; added to which is the enormous quantity of white of egg in a ■dried state. This is largely imported from Austria, where whole factories and workshops are devoted to its manipulation. This prepared egg albumen is extensively used in the fixing of colours in calicoes, muslins, &a, for bookbinding glairs, and for the facing of photographic and other artistic paper. Anotherformistheeggpowder or dried yolk of egg, which is in great demand, and would be used more extensively, if procurable, for the finishing of the finest kinds of kid leather for gloves and boots. When we also take into account the great quantity of dead poultry sent us from the Continent and from Canada and America, we arrive at an alarming waste or loss to the country — a loss that could be easily arrested, and the whole, or nearly the whole, of this great amount, which will doubtless be not less than four millions, turned into the pockets of the British farmer; for, as shown above, however great the importation of eggs, yet the demand is greater, and the consumer invariably adheres to our own produce in preference to what is sent us from abroad. TO PO UL TR Y KEEPING. 13 The objections that are made by some farmers are that the eggs, would be carried off by the men and boys who are employed on the farms, which may be considered as a mere excuse, while the fruits of the orchards go unmolested. Another is that the foxes- would carry off the fowls; but when once the farmer has learnt the value of poultry culture, we should presume it would be fowls and not foxes which would be reared on the farms ; for, if foxes, are to be allowed the ascendency, then there is an end of the whole matter. The demand for fresh laid eggs is stiU increasing, far beyond the supply ; Winter especially always fin4ing us with an egg famine throughout the length and breadth of the land. On every farm there are corners, headlands and hillocks, which are of little use, and in many cases are inaccessible to the plough, (and almost so to cattle), where poultry would thrive and pay well, with very little or only ordinary attention. It is these waste or useless portions of land that ought to be turned to account, and this can be done at comparatively little cost, by erecting small wooden structures, such as can be seen in travelling on the Midland, and Lancashire and Yorkshire lines, on the rugged hill sides of the Aire and Calder valleys. These handy little sheds are run up at little cost, for the accommodation of ten or a dozen fowls each; they only differ from an ordinary fowl-house of a permanent description in one particular; thefioor is inserted about two feet from the ground^ leaving the under part, which is boarded on three sides, as a shed for protection in stress of weather, and to dust and bask in. The food being placed inside the roost, in boxes, so that the fowls can obtain it at will. If required, these sheds can be so constructed as to be movable to other quarters, they being either placed on wheels or fitted with handles on each side, so that two men can carry them to fresh ground, when one piece of land becomes stale or exhausted, which, if the run be extensive and the ground not over-stocked, does not soon occur. Another, and perhaps a better, system, is to place the roosts on wheels by utilising an old cart or waggon, which, when covered in, makes an excellent and comfortable house, that can be moved at will, with its occupants at nights, upon grass, fallow or stubble, as occasion or convenience may require, with the full assurance that the fowls will not desert it wherever it may be set down. 14 FARMERS' &■ AMATEURS GUIDE The great increase in productiveness of ordinary farm poultry, even vphen subjected to this kind of treatment, could not be believed, only from the results of a trial. A flock of fowls soon succeeding in clearing the ground of insect life, thus at once benefitting the land and themselves in vigour and health. This system we would strongly recommend to farmers. Let them put it to the test by a trial, and they will be astonished at the results. Cottage poultry-keeping in rural districts, in villages and on lane sides, is generally successful, for the simple reason that only a few are kept, and that the few have unlimited runs; these small colonies of poultry often adding largely to the egg supply of the country, and moreover serving as a valuable item in the economy of the cottager's household. Since the establishment of competitive exhibitions, poultry are so scientifically bred that any practical breeder can tell at a glance what variety would be most remunerative on the ground, or run, it is proposed to devote to the purpose ; this is a great advantage, especially to those who wish to keep only a few fowls for household purposes on small plots of ground, in streets, or in back yards ; and though profit can scarcely be looked for under such circum- stances, yet when we take into consideration the waste of a house- hold (waste that makes excellent food for fowls), and the great convenience of having a few fresh eggs at hand when required, it seems but natural that a taste for poultry-keeping should be evinced on all hands. There are few village or suburban residences where this pursuit cannot be indulged in to some extent, especially when it is considered that there are not many circumstances under which one or other of the various breeds cannot be kept. But fanciers, such as we now refer to, whose runs are limited, often find a difficulty in keeping the birds within bounds, particularly those of the light or flying breeds ; but where there is a fence of any kind about four feet in height, it is easy to so manipulate the wing of a fowl of even the most active variety, as to keep it within the bounds of an enclosure, without at all disfiguring it, even for exhibition, by opening one wing, as shown in Figure i, and cutting ten of the primary or flight feathers within an inch of the socket or flesh ; (Figure 2, showing the wing closed after the operation.) TO PO ULTR Y KEEPING. IS But care should be taken that only one wing is cut, by which process the balance is destroyed, and flying rendered impossible ; while to cut both wings restores the balance, and so enables the fowl to half fly, and half scramble over the fences. The opera- tion is, however, required after each moult, and care should be taken not to cut too close to the flesh, in which case the fowl has a difficulty in extracting the feathers at moulting time. Fig. 1. Wing Open and Cut. Fig. CHAPTER 11. THE SELECTION OF A SITE. 'HERE it is intended to establish a permanent poultry yard, the selection of the site is of primary importance, and one that determines in a great measure the success or failure of the undertaking ; for, although some profit may accrue from the cultivation of poultry on the worst of sites, if birds of the most hardy varieties are selected, yet, these same fowls even, if kept under more favourable conditions, would be sure to pay much better and give less trouble in attendance and food. - The position is a great point, and the avoidance of exposure to the North and East winds, and the choice of a hill side, sloping a little, and facing the South, South-east, or West, being preferable. A gentle slope helps to carry off the water at times of heavy down- falls of rain or snow, and, but for the accumulation of moisture, the bottom of a valley would be even better than a hill side, as it i6 FARMERS 6- AMATEURS' GUIDE provides protection from all winds, the fowls being adepts at selecting the most sheltered corners, in gales or showers, or in cold weather. The ground is by far the most important matter, and, to illustrate our point, we would instance a row of six runs in our possession, each containing an area of i6o square yards, only one of which is situated on clay, and the other on a shingly subsoil ; in all cases, for a dozen years past — although the most hardy varieties have been kept on the clay, with the more delicate breeds on the other runs — the result is always a clear month's more laying on the latter, than on the first-named, or clayey soil. It will thus be seen that to avoid day bottoms or sub-soil, is to secure better returns for the outlay ; the soils most suitable being light loam, or sand, on limestone or shingle, or peaty bottoms, as these are at once dry and warm. But of all these, nothing succeeds like limestone localities for this purpose, as will be seen by the fact that the most useful of all the soft-feathered varieties, which are at the same time the most -delicate and difficult to manage on wet soils, find their home in the valley of the Aire, where limestone abounds, and where these (the Hamburghs) attain to their highest state of perfection. This is also the case with the Red Caps on the limestone hills of Derbyshire. Where the advantages of soil, subsoil, and position, such as are above described, are available, poultry give little trouble, and any of the soft-feathered and large-combed varieties may be kept. These are the birds which may be relied upon for the greatest profits in this country, as they are what is known as the " non- sitting," or everlasting laying breeds, such as Hamburghs and the Spanish families, which include Gold and Silver Spangle, Pencil and Black Hamburghs, and Red Caps of the Hamburgh variety, the White-faced Spanish, Red-faced Spanish and Minorcas, Anda- lusian. Brown and White Leghorns of the Spanish breed. But where the soil, subsoil, and position are of an opposite kind, then the sitting breeds of poultry and their various crosses may be taken, as the Cochin, Bramahs, Malay, Indian Game and Plymouth Rock, the crosses of these with the soft feathered kinds being extremely hardy, and fit for winter purposes, the sitting breeds being generally detected by the smallness of comb and fineness of head ; the broader and larger head and comb being the general TO PO ULTR Y KEEPING. 1 7 indication of laying and non-sitting properties. Hence, if in a brood of small-combed birds, one happens to put up a larger comb, it is sure to show greater value in egg-producing qualities ; not but that an occasional bird of the non-sitting breeds may take to the nest, in which case they make the most gentle and trustworthy mothers. From the above remarks it will be seen that the breeds which still retain their original tendency to rear young, in all cases, retain also, in a great degree, the hardiness of the original wild stock, and will live and thrive where the softer and non-sitting breeds could not sustain life, for the latter would mope and die. In fact, so hardy are those crosses of sitting varieties of the Asiatic breeds, which may be generally known by their small heads and combs, and slight feathering of the legs and feet, that the apparent dis- advantages of soil and position to which ample reference has been made, are, in many cases, in their favour, restraining their sitting proclivities, and keeping them laying in the worst of weather, when eggs are dear and no other breeds are laying. But so determined are these cross-breds, when once they do take to the nest, that there is no alternative but to let them rear a brood, which makes them all the rnore valuable as mothers, in the early part of the year, when few other birds will take to the nest CHAPTER III. POSITION AND CONSTRUCTION OF THE FOWL-HOUSE. I HE best position for a permanent fowl-house is where it is sheltered from the North, and catches the early morning sun. It should be on slightly rising ground, the windows being placed on three sides, viz. : South, East and West, for too much light cannot be given ; but this is better if placed rather high, or over the heads of the fowls when they are on the roosts, in which case there is less danger of fright from dogs, cats, and other animals. But during Summer the South and West lights should be kept well covered with whitewash, so as to modify B. i8 FARMERS 6- AMATEURS' GUIDE the fierce rays of the sun, which would make the place unbearably hot for the nights. The whitewash, however, should be carefully cleaned off at the end of Summer. The construction of the building ' is a very simple process, as well as the furnishing, if cheapness and utility are the objects limed at, and the simpler the plan, the more useful the, house when finished. The design and material are points that may be safely left to the taste or convenience of the builder ; although, for all practical purposes, stone or brick is to be prefered to wood, as, if plastered, neither of these materials will harbour vermin, which is the case with wood, unless kept scrupulously clean, and frequently white- washed. But where wood is used, it should be covered outside with roofing felt, and tarred occasionally with well-boiled hot coal tar, the felt being a perfect protection from draughts, which are more destructive to poultry than any other cause. A chink, through which a slight draught will pass, often kills a fowl in a few hours, or causes cold and roup, which, once contracted, is most difficult to get rid of, being highly infectious. Yet fowls will stand a great degree of cold, and keep in health, when perching in trees through a severe winter. A house for the accommodation of a dozen large fowls for ordinary purposes should be about six feet square within. The height may be from four to five feet at the eaves, rising about eighteen inches to the centre or ridge tree, if it be a span- roof; but if a lean-to, or, in other words, placed at the end of another building, then it should rise in proportion to its area, so as to throw the water off readily. The door should be on the side devoid of perches, and the entrance for the birds at the same side, or even through the bottom of the door, the opening being about twelve inches by eight, regulated, of course, to suit the size of the fowls. This entrance should be provided with a sliding door, to close at nights, as protection from foxes, dogs, &c., unless a wire-covered run be fitted with an outer door, to close at nights. Ventilation should be provided by leaving a hole from four to six inches square, and covered with fine wire netting at the highest point over the door or entrance for the fowls ; by this means a TO POULTRY KEEPING. . 19 current of air is secured which carries off all foul vapours without causing a direct draught. on the fowls, which would be the case if the ventilator occurred on the side opposite the door, or inlet The best of all floors is concrete, with a skimming of fine sand and Portland cement, fluted a little from the highest points from the foot of the walls to the door, the whole being allowed a ten- dency to lean slightly, as hinted above, from all points to the door, so that the whole place may be easily washed out with a broom, a few buckets of water, and a little non-poisonous disinfectant, such as " Little's Phenyle " or " Jeye's Disinfectant" The floor should be elevated a little, i.e. it should be slightly higher inside than the ground outside the building, and should be kept covered an inch deep with sand, dry soil, road scrapings, saw-dust or chaff, on which a little flower of sulphur has been sprinkled. This should be scraped or raked over occasionally (if every morn- ing, all the better), to get the droppings off. The perches should be arranged round the sides, about eighteen inches from the wall for large fowls, or less for bantams, and across the middle if need be, all on the same level, and about two feet six inches from the ground. No rafter should be left exposed as a temptation to the birds, which would fly up and fight f©r possession thereof, the natural desire to reach the highest point of safety from their four-footed foes being retained in all its force, through untold ages of domestication. For fowls that are kept as egg producers, there is nothing more dangerous than to allow them to roost high ; for however carefully a bird may ascend, yet it is sure to try its wing in descent, and, to be in laying condition, they should be solid and heavy. The wings, when they are in this state, being totally inadequate for the purpose of flying, the birds fall heavily, injure their overies, and damage their feet, causing gouty, or what is known as "bumble foot," from being punctured with sharp gritty substances. Birds are often found dead from no apparent cause, when in the finest condition, heavy falls from great heights having done their work. Upright strips of wood should be nailed here and there from the perches to the roof, to prevent the quarrelsome birds from hustling the others off their places. For ordinary fowls the perches are best made of round, or half round saplings, or rails 20 FARMERS' 6- AMATEURS' GUIDE with the bark peeled off, so &,s to leave a smooth and hard surface where no insect pests can harbour, and the perches should be no ihicker than the fowls can grasp firmly, as they rest better, and by exercising their feet they are much stronger in these parts. The advantage of perching low, in addition to the safety of descent, is that the birds breathe pure air, do not get hot at nights, and, as a consequence, there is less danger of chills in the morn- ings, on turning out. Where the fowls are too valuable to be allowed the risk of full liberty both night and day, a covered run will be required for early mornings and bad weather, as nothing frets them more than to be kept cooped in the roosting-house after daybreak. This run should be not less (but more if possible) than double the size of the house, and at the end next the building a portion should be roofed for shelter, and in which to place the nests, the remainder of the yard being covered with cheap wire netting, which, if tarred with hot coal tar once a year, will last a lifetime. By keeping the eggs away from the night-house, they do not get soiled by being trampled on, thus retaining the natural bloom which, more than anything, betokens freshness. This is for ever lost by washing them, and if it be carefully retained, they are of more value in a market. The dust bath is an indispensable appendage to the poultry- yard, and no fowls thrive well without it, this being a great luxury to them, as well as a great sanitary agent. If there be no dry dusty corners or hedge bottoms where this can be had, it must be provided by covering a portion of the run and filling it with ashes from peat, wood, turf, leaves, with soil, fine sand, or even finely- sifted coal ashes, but the latter are too sharp and gritty to preserve the feathers in good order for show purposes, and if the bath be artificially made, a little flower of sulphur should be added, this being certain death to all vermin, reaching the root of every feather by the mechanical or wriggling motion of the fowl when enjoying the bath. The plan above given will meet all the requirements of comfort and safety, but no hard and fast line need be observed, as the taste of each one will be a sufficient guide to suggest any little variations, whether of an ornamental description or otherwise ; TO PO UL TR Y KEEPING. 2 1 over-crowding (which is the worst of all mistakes) being avoided. The building may be larger or smaller, in accordance with the number and size of the fowls it is intended t keep, and, if orna- mental houses be required, there is nothing more pleasing and useful than the corrugated and galvanized iron structures, supplied by Messrs. Boulton & Paul, of Norwich ; I. A. Reeve, Esq., of Stoney Stratford, and others; but as these are too hot in Summer, and correspondingly cold in Winter, they should be lathed and plastered, or lined with wood. Artificial heat, in any form, is injurious to adult poultry, and there is no greater mistake than to fit up stoves, hot water pipes, flues, or other heating apparatii ; for though the birds may do well for a time, yet, in most cases they catch chills on coming in contact with the chillier atmosphere outside, when colds, and the consequent diseases, are certain to follow; the principal thing being to see that there is no undue moisture coming through the floors of the house, walls or roof. On farmsteads, it is not uncommon to place the hen roost over the cow-stands, and we are often told how freely the fowls lay where this is done ; and that may be the case where there are plenty of sheds and warm middens to scratch in, but even then, though, while eggs are dear, some advantage may be gained, yet take the year round, and it will be found that the aggregate pro- duction is not as high as where more natural means are adopted CHAPTER IV. THE SELECTION OF STOCK. ) HE selection of stock, particularly for breeding purposes, if properly carried out, helps greatly to enhance the pleasures and profits of the pursuit. Where to purchase is an all important matter ; for while the greatest care is taken, from a sanitary point of view, of cattle, sheep and pigs, yet poultry have never yet been deemed worthy of notice in this respect. A reference to the statistical account 22 FARMERS' 6- AMATEURS' GUIDE shews us that the number of fowls kept in the United Kingdom, the Isle of Man, and the Channel Islands, on the ist of June, 1885, was — excepting in Ireland, and exclusive of those kept in towns, and by cottagers with, less than a quarter of an acre of land — 29,940, 200, to which we mayfairly add another 10,000,000 kept by town residents and cottagers, giving a total of about 40,000,000. It may, therefore, be hoped that more attention will yet be paid to this point, and protection accorded, not only by the owners, but also by the market authorities. From a sanitary point, common market dealers' cages are a source of great mischief. Cages are used that never saw the use of water or scrubbing-brush in a man's lifetime. Most people having illness, or a disaster of ar^y kind in a flock of fowls, send for a dealer, dispose of the whole lot, and thus float a scourge, and often convey disease into districts that never knew an ailment. The cages being of wood, contract all diseases prevalent among the fowls that are put in them. Fowls in good health are placed in them, and a few hours suffice tq sow the germs of disease. These fowls, conveyed home by the innocent buyer, break out in disease, and the real cause is never suspected. So that the first thing to be done on entering a market should be to examine the coops and cages, and if these be clean or well white-washed, pur- chases may safely be made ; but if not, then pass on to the next, and the, dealers themselves will soon awaken to a knowledge of their own interests. For those who wish to purchase high-class stock, a perusal of those technical and useful Journals, viz. : " The Fanciers' Gazette," " Field," " Stock Keeper," " Poultry," &c., will be sufficient guide to determine any one as to the proper method to pursue, so as to succeed in that object; a large number of experienced and honourable breeders being always willing to dispose of good birds and eggs at moderate prices. But by all means, if it be possible, buy a stud of birds to breed from, however small the stud may be, rather than purchase eggs ; and thus save the bickerings and disappointments which arise from the thousand-and-one accidents that may occur between the egg being laid, and the chick being out — accidents over which no human foresight has control. TO POULTR y KEEPING. 23 Birds of good strain and pedigree, if below the exhibition mark, judiciously crossed with other good strains,' may, and often do, succeed better than the actual show birds themselves ; and birds that are heavily shown should be avoided as stock birds, as they are seldom of any value ; though an occasional show will do thera more good than harm. In. selecting birds for breeding purposes, all deformities should be avoided, as well as excessive smallness — the medium. Fig. 3. Crooked Breast. Fig. 4. Perfect Breast. sized birds of all kinds being most valuable. Crooked backs and breasts, squirrel tails, and duck's claws, all of which are easily detected, point to a weakness of constitution which must not be tolerated. The crooked back is easily seen; the squirrel tail is one carried close to the head, lopping from one side to the other ; the crooked breast being as in Fig. 3, and may be detected by the 24 FARMERS' &- AMATEURS' GUIDE purchaser taking the fowl in his hands, the tail and dexterous- ly running the middle finger of the right hand along the keel or most promi- nent part of the breast- bone, without a bystander suspecting that such is sought for. The duck's^ claw, or defec- tive foot, is seen in Fig. 5, and is where the hind claw turns forward alongside the foot, like the hind or rudi- mentary claw of the duck; Fig. 6 repre- senting a per- fect foot. When pur- chasing, the vendor may excuse these Fig. 6. The Perfect Foot. Fig. s. The Duck's or Deformed Claw. towards his body, defects by saying that, in the case of the crooked breast, the cause was by the bird perch- ing too soon, when young ; and in case of the duck's heel, by its perching on too broad or flat a perch ; both plausible stories that may have some slight ground of truth ; but wherever these defects occur they show a pre- disposition to weakness, giving the best and truest in- dex to great defects of con- stitution. TO POULTR Y KEEPING. 25 CHAPTER V. FOODS AND MANNER OF FEEDING. JT is not our intention to attempt an analysis of the various kinds of food suitable for the purposes of poultry-keeping; but rather than call in foreign aid for this purpose, to offer the results of an extended practical experience of their uses, mth the full confidence that our readers will be in no way deceived, but will find our statements reliable and worthy of consideration. That every kind of food to which we shall refer has its proper groove, or time and place, when to be used and avoided, will become apparent at once ; and while some kinds of grain stand pre-eminent for general purposes, it will be found that no one kind will answer if used solely, change being, to a great extent, the pivot on which success turns. For all-round purposes of Winter and Summer, we would place Wheat at the head of the list, as where little change of diet has been made, we have always found that this grain has answered best. It is quite as suitable for the newly-hatched chick as for the adult fowl, and whatever food may be refused, we have never yet seen fowls that would not take to wheat ; so that, when it can be got at reasonable prices, we should unhesitatingly prefer it to all other food The small grain, if proportionately heavy and not flat or withered, is equally as good as the larger samples ; but, if unsound, it should never be used, as it is then a source of disease. If fusty, damp, or soft, it will both damage the fowls by originating indigestion and causing them to be crop-bound, and will spoil the flavour of the eggs and flesh; these remarks, of course, being equally applicable to all other kinds of grain. Next to wheat, yie would place Barley, which (more especially as a Winter food) is one of the best for all-round purposes ; but fowls that have not been accustomed to it do not eat it readily, so that, in case they have not been so trained, it is best to break them to it by degrees. If it be flat and flinty, the proportion of husk 2 6 FARMERS' &' AMATEURS' GUIDE to that of meal is much greater, and very few fowls will take it, except under stress of circumstances, a condition of things to- which they should never be reduced, if good returns be the object. Oats are capital food for adult fowls, if plump and full of meal; but it is seldom this grain can be got at all fit for poultry, except after seed-time, when the dealers are glad to get rid of surplus stock ; but fowls that are fed with oats will require a soft food of" finer quality, and with a little less bran or huSL While these are, without doubt, the best of all grain for poultry, yet a change to other, and far worse, fare, is now and then advisable ; Maize or Indian Corn being a good and cheap change, in Winter particularly, when it supplies fattening properties that are of use in cold weather. But, by its excessive use, fowls become very sluggish, flabby, and totally unfit to forage for correctives; and generally, fowls so fed are more liable to suffer from cancer and diphtheria ; in fact, we have seen a flock of fowls so fed, break out in a most virulent attack of this disease. As no other birds had had the remotest chance of getting near them, the attack was undoubtedly of spontaneous origin, so far as could be ascertained. Dari has come into common use of late, and, generally, the birds are very fond of it. It answers very well for chickens, and, though hot one of the most nutritious of foods, it is wise to use it as a change, in small quantities. Peas, Beans and Tares are not readily eaten by fowls that are well kept; but if they can be induced to take them, and especially the white Canadian peas, an immediate and easily-detected im pression is made on the plumage and flesh, which, from the use of this kind of food, becomes much closer and harder. Bicck-wheat, we never found successful, and consider the great proportion of husk to that of meal, the cause of this. As has been before hinted, great care should be taken that grain of every description is sound and free from weavel, moisture, and mouldiness especially; and the condition may be easily detected by inserting the hand in the sack or heap, when a damp chillness, clammy to the touch, becomes at once apparent ; but, if sound and dry, it has a harder, warmer, and more brittle feeling. To detect mouldiness, it is best to take a little and rub it on the hands and smell it, when its state is easily made out. However TO PO UL TR Y KEEPING. 2 7 the fowls may be treated apart from this, nothing tends to spoil the flavour of the eggs and flesh more than unsound or mouldy grain. A small pocket glass, obtainable at any stationer's or fancy warehouse, is very useful for examining grain and meal. The cost is only a shilling, and by the use of it, the quality and state of the various grains are easily made out. Soft food^ i.e. well-ground grain mixed with some liquid up to the consistency of paste or dough, should be supplied to the fowls as early as possible every morning, as it provides them with a full stomach much sooner than hard corn, which takes a few hours to soften and grind. This keeps up a continual supply to the system, and most of the meals used for this purpose are either portions of the refuse of fine meals and flour, or the grain and pulse to which we have referred, ground fine. At the head of these whole meals, is ground (not crushed) oats ; or oats, the husk and meal all ground together almost as fine as oatmeal. Considering the value of this article, it is surprising that more millers do not take the business up ; for at present we believe it is only purchasable from the millers of Surrey and Essex, and from Messrs. Birch Bros., of Sefton Mills, Sefton, Liverpool. It is assuredly one of the best, if not the very best, of bone-producing articles. Next to this is ground wheat, which is an article so well known as whole meal, as to need no description, further than to say that it is wheat reduced to a fine powder, the whole of the husk or bran being left in it — its fattening properties ranking high. The next is barley meal, when it can be got pure or unadulterated. But there is so much of the refuse of the first process of malting used in its manufacture in some parts, that a good article is difficult to obtain. The small flinty seeds and grain, and the dust that is riddled out of the best barley, is ground up with grain which is useless for malting, and sold as " barley meal." In such a state it is comparatively useless as food, and often causes the fowls to be crop-bound ; but when it can be procured free from these mixtures, it is a highly stimulating and nutritious food. Ground tares, peas, and bean meal are capital foods. No poultry estabhshment should be without them ; pea and bean meals being especially adapted to the production of bone and size ; but, in purchasing pea meal, the best qualities of pea flour will be found 28 FARMERS' AMATEURS' GUIDE Many will be hatched on the nineteenth day, and all will be out on the twentieth. Here we would warn our readers against that well-intentioned, but mistaken and cruel, practice of removing the chickens as they hatch, wrapping them in flannel, and placing them before the fire, thus depriving them of the natural heat and moisture, and irritatiilg the hen, which often neglects the rest of the eggs, leaving the chicks to die in the shells. The only interference that can be allowed is to remove the shells now and then, but that even is not necessary, no artificial attention being needed; and after they are hatched, providing they are an even lot, it, is best to leave them in the nest, from twelve to twenty-four hours, to dry and strengthea No uneasiness need be felt, as the yolk of the egg, which is only absorbed into the system of the chick just before it emerges from the shell, is sufficient to sustain it for at least forty-eight hours ; but the front of the nest sTiould be pro- tected, so that the chickens can neither run nor tumble out, and on removal, it will be found that they will take the first food offered them, like old birds, standing and drinking from a shallow pan as if they had been trained to it. With some, a great deal is made of the way in which a hen is set : dipping the eggs in warm water, or wetting the hen's breast or the nests and eggs ; but this we have found to be altogether super- fluous ; for if the hen be healthy and in good condition (and she should not be set otherwise), she conveys sufficient natural moisture to answer all the purposes of her work ; all these little attentions being harmless interferences designed to please and indulge the amateur, but which are of no practical value. Artificial incubation we consider of little practical value in our variable climate; and though great improvements have been made in the machines used for the purpose within the last decade, yet much more has to be done ere they can be of service to the farmer for general purposes. The tnanagement of the nursery (which should be a place set apart from the run of the old fowls) is a most important point, the financial success depending upon this in a great degree. The value of well-reared chickens for breeding purposes, is incal- culable ; for badly-reared stock will be found a great disadvantage in the breeding runs ; weakly stock having, in a most marvellous TO POULTRY KEEPING. 35 degree, the power of transmitting their defects to their off-spring ; in fact, let the character of a strain be ever so high and fixed, yet the introduction of one weakly bird can do more harm in one year than can be repaired in ten, unless a clean sweep be made of the whole yard. The management of early broods, from eggs gathered in all the freshness and vigour of the first round of laying, is so easy, that little need be said on that point; for with good food and moderate shelter, no difficulty is found with them ; but as the season advances, and the birds lose their pristine vigour, the difficulties begin. The chicks hatched from eggs laid in February or March are by far the strongest, and give least trouble, while those from eggs laid in May or June will be much weaker ; those from eggs laid in July being reared only with the greatest difficulty. The birds hatched in the earlier months have the advantage of a start of the hot weather, which (however great the difficulties of the colder months), necessitates extra care at this time. They should be under the shade of trees, or covered in the coops on the sunny side, , with boards or canvas ; water in plenty being supplied from a spring, in shallow vessels, and kept out of the sun. On no account should the water be got from butts, cisterns, or pools, the latter causing "gapes" and other internal diseases as sure as they drink it. After the natural period , of rest, which seems to occur in July, the eggs may be again set with success, and the young will rear well, and come in for a relay of layers, whilst the cockerels will be available as table fowls in Spring. The chicks should be fed immediately with good food on their removal from the nests, nor should the hen be stinted, if she seems inclined to partake -freely of it, and she will tend her brood all the better for the generous treatment which she requires after her harassing duties. The first meal should differ very little from what it is intended to feed them on in rearing them, only that it should be shred a little finer ; hard-boiled egg, or egg in any form, if cooked, is injurious, and when eggs are used they are best jgiven raw, rubbed in with bread crumbs, coarse oatmeal, or groats, Spratt's food for poultry, or finely-ground ship biscuits ; thus forming a capital food that may be given as a change. All the unfertile eggs that are withdrawn from the nests at the end of a 36 Farmers &> amateurs' guide week can be used in this way, the shells and all pounded up together ; but from the very first, do not hesitate to supply small sound wheat, for their little millstones cannot be set working too soon, many a brood having, to our knowledge, been reared on this grain alone, with no soft food, in which case they were always healthy, hard, and close in feather, but did not attain the size of those fed on soft food as well. The broods are all the better for forty-eighty hours confinement inside, but, if this confinement be at all prolonged, the chicks will not have power to live in the open air, and, if kept alive for a few weeks in a room, they are sure to sicken and die on exposure. If, by chance, any should survive, it is only to be disfigured by crooked claws and backs, &c., and we would risk them out in the cold weather sooner than inside, with all the comforts of close confinement and all the frippery of the pampering and artificial processes. The best and cheapest foods for chickens are made from the most common meals, such as have been referred to in Chapter V., and under no circumstance should they be mixed without a portion of bran, unless in the case of the whole meals referred to. Artificial foods of a hot nature are of no service to young stock, the meals recommended containing all that is required in themselves; all the same mixtures being used that are recommended for adult fowls in Chapter V., with this difference, that good rice should be boiled and a little malt coombs added when it is taken off the fire, and mixed as a basis to which the meals should be added, and worked up till it will fall to crumbs on the ground, without leaving a mealy or wasteful appearance, and now and then a good mess of softened bread may be given as a change, and it will be greatly relished. The water should be given in ungalvanized iron dishes, v^ich can be got to design at any foundry, and which, by continual oxidiza- tion, supplies a cheap and useful tonic. A slight change should be made in every meal, if possible ; at one time a little salt, and at another a little sugar, may be added, and sometimes the rice as it is cooked, and sometimes raw; but care should be taken that it is not burnt in cooking, in which case it acts like poison. When fish can be had cheap, or the heads of large fish can be had for almost the carriage, it will be found useful now and then. TO POULTRY KEEPING. 37 being thoroughly boiled, and the bones and flesh thrown on the ground after being crushed, and the liquor used in mixing. The most anxious time is at about twenty-one days, when they are shooting the pens, or when they are in " pen feather." Many die at this age, being carried off by scours or consumption, and it is advisable to give a little canary seed. Where diarrhoea sets in, the following medicine will be found of use, and should be given night and morning, viz. : — I ounce Syrup of Buckthorne, Yz „ „ Red Poppies, J^ „ Essence of Ginger, I pinch of Turkey Rhubarb. This should be put in a small oil-can, such as is used for sewing machines and which is of a pyramidal shape, the operator taking the chicken in the left hand, pressing the beak open with the fore- finger and thumb, while the oil-can is held in the right, and one, two, or more drops ejected as required, or in accordance with size or age of the chick, by pressing the thumb on the bottom of the can, as seen in Fig. 9. 38 FARMERS' 6- AMATEURS' GUIDE I In case the diarrhoea is obstinate, or very prevalent in the yard, a piece of quick-lime the size of a walnut, and a little sugar, should be put in a quart of water; and a few spoonfuls put in the drinking water will be found of use. Occasionally, a little well-ground malt may be scalded and added (with the liquor) to the soft food, for^n a state of nature, at the period of moult, or when the young of seed-eating birds are shedding their feathers and getting their Winter clothing — they live almost entirely on this article ; the dews of night and the alternating heat of the sun, by a natural process, turns the seeds into malt, which has a highly-stimulating apd feeding effect By attending to this point and being careful to supply malt in some form, we have saved many chickens and delicate old birds. As in the case of old birds, milk, well-boiled, will be found valuable for mixing with the food: but on no account should buttermilk be used for chickens. CHAPTER VII. THE CONSTRUCTION OF CHICKEN COOPS. ' HERE only a few broods in a season are reared, and where an eye can be had to them in their early stages, there is little or no need to go to the expense of rearing coops ; but even in this case they should be carefully kept out of the long grass, as the hen, heedless of the plaintive appeals of the weakly ones of her brood, will often trail away, leaving first one and then another to die, until the whole brood is gone ; but where chickens must be reared in great numbers, some arrangement for their safety, and also for the economization of labour, must be had recourse to. The system to be seen on every keeper's plot of ground, and in the nurseries of poultry breeders, we deem highly objectionable, if only on the ground of humanity. We refer to the practice of cooping the hens in ^mall boxes or crates for weeks together, and TO FOULTRY KEEPING. 39 allowing the chicks to run at large, which is an unpardonable cruelty, only to be thought of to be condemned. We hope to be able to describe a systeni at once humane, effective, economical, and acceptable in appearance. For this purpose we take a Norwegian mackerel box, or any kind of box of about the same size (Fig. 10), and nail up the front with thin wood, excepting a hole, e, about eight inches square, for an entrance. The front of the top, a, is risen a little with a strip of wood, so as to throw the water off at the back ; the whole is covered with roofing felt, well tarred with hot coal tar, and it is then ready for use ; the measurements being from a to b, two feet ; from b to c, fifteen inches ; from b to e, twenty-two inches 5 and from c to d, seventeen inches; the whole, with labour, costing is. 3d. As a shelter for the nights it is unsurpassed at any cost ; the inside is well whitewashed, and on the bottom is sprinkled a little flower of sulphur, with a handful of sawdust on the top of this ; and, if cleaned out about three times a week, it is impossible for lice or other vermin to exist on either the hen or chickens. The crate or run (Fig. 11) is made of French egg boxes, that can be got from the egg factors ; the bottoms being taken out and two placed together, one upon the other, nailed at the corners and middle with strips of wpod two inches broad ; a space being left in the centre joint between the two boxes for light and air ; the cross board or division of the upper box being left in to strengthen, the structure and as a support for the netting on the top. On one side, e, a hole is left, fitted with a slot to close at nights, and the whole of the top covered with wire netting of one inch mesh, through which the sparrows will not easily pass. At one end is a hole eight inches square, d, to match that of e in Fig. 10, the top of the run at the same end, b, being risen a little with a sloping board, so as to protect the opening of the coop or night box, and the food which is placed in an iron dish eight inches by four, and one inch deep, under the heel of the crate or run, the inside being well whitewashed, and afterwards the outside wire netting is well tarred with hot coal tar. The whole outfit is then as seen in Fig. 12, and is thoroughly complete at a cost of 5 s. Another style of run is made of one box only, the netting being supported by a ridge tree, or horizontal bar, as in Fig. 1 3 ; and 40 FARMERS' & AMATEURS' GUIDE f another and smaller is made of half a box, and is suitable for rearing bantams, Fig. 14. The birds having been freely fed with soft food during the day, they should be provided with dry corn as a last feed, and this should be placed in the tins or pans referred to on preceding page, sound wheat and dari being given. If the vessels be kept supplied during the day as well, it is all the better, the pans being inserted at the opposite corner to d in Fig. 1 1, and kept in position by the heel of the run resting on them. At the end of a month, in the early part of the year, the hen (on account of the excellence of the food) will commence to lay ; but she should not be removed if she seems content and peace- fully inclined, and will brood the chickens. For many times have we had them to lay a round of eggs while with the chickens, go through the make-believe of sitting on the bare box, and brood the chickens a second time with all the ardour of a first occasion, which in case of the delicate breeds, and bantams especially, is a great advantage ; but if the hen appears at all disposed to peck them, as will be known by their standing as if lost, outside the run, she should be removed at once. So snug and warm are the coops. Fig. 10, with a little soft straw or hay added, that with a strip of board placed in front of the opening e at nights they will need no further protection for a few weeks, or till carried off to the roosts or weaning ground ; though, if the weather be very severe, it is best to keep them in semi-confine- ment, plentifully supplied with sods, short grass, and other requisites ; the ground of the roost or sleeping place being well covered with short straw, or sawdust. After a short time they will be ready to carry off to more common quarters, and so make room for another round of clutches, which are easily combined by this system. -J iJ TO POULTRY KEEPING. 41 CHAPTER VIII. THE GAME FOWL. jN treating upon the various breeds of poultry, it would not be possible, in a work of these dimensions, to enter on a discussion of the origin or natural history of the domestic fowl We will, therefore, content ourselves with a few hints that may be of practical value as to their natural habits, tendencies and dispositions. In placing the game foWl at the head of the list, we do so under the impression that no one will be disposed to dispute its right to the place of honour, especially as a short reference to the methods by which it has been worked up to its present state of perfection, may serve as a general guide to the breeders of all other varieties. 42 FARMERS' 6- AMATEURS' GUIDE Although so-called " game fowls " are bred and fought in almost all countries, yet the British game bird bears away the palm, and is admired above all others ; the beauty of its plumage, its bold and fearless bearing, its indotnitable courage and spsceptibility of training, all tending to make it a general favourite. In writing of this valuable breed, we would not be understood to have proclivities for, or a wish to encourage, cock-fighting, which, a couple of generations ago, was a fashionable pastime ; and in our boyhood was, to us, a dangerous and fascinating practice. This may be believed by mentioning the fact that scarce a village but has its daub, or doggrel rhyme, intended to immortalize the merits of some departed hero ; all of which have been swept away more by the establishment of poultry shows than from any other cause. We desire, rather, to draw attention to its value for practical purposes, for, of all the British varieties, there is none possessing such value, or having so great a power of transmitting its good properties; moreover, there is no variety with which it will not cross with advantage, and improve it for table purposes, especially. The methods by which the game fowl was brought to its present state of perfection, if fully understood, will serve as valuable hints to the breeders of all varieties. When the game fowl was used for the pit only, and the production of eggs in great numbers was of no moment to the breeders, one select hen or pullet was givea the sole attention of one male bird, and one setting of eggs, oi at most two, were considered satisfactory, and no great drain being put upon the bird's system in this respect (the hen being allowed to sit and rear a brood as soon as she was ready), the result was the production of the most robust and hardy of all poultry, and a breed freer from disease than any other. The time for breeding was the most natural, i.e. in Spring, no artificial feeding being resorted to, to induce early laying, it being not uncommon for pullets to attain an age of eight or ten months before laying. The chickens hatched at a time when nature was in full yield of herb and insect life, and every advantage was given that could be of service in producing a strong and healthy bird. It is an established fact that in all varieties of poultry, those which partake in the highest degree of the original colour of their wild progenitors — from all the information obtainable from trust- TO POULTRY KEEPING. 43 worthy sources, and fully borne out by the universal tendency to reversion — are black-breasted red ; or brownish red, in the cocks ; red, or redish brown, mingled or pencilled with black (Fig. 18, page 57), in the hens. These are by far the most hardy and most free from the ills of domestic poultry life. So marked is this, that those with red or brown in the plumage are found to be superior to those which are white or nearly so, not only in hardiness of constitution, but also in firmness of flesh and plumage, many of the white varieties being insipid and tasteless, as compared with the coloured breeds. In a brood of Black Hamburghs or Black Bantams, &c., those showing defects in colour, such as the red hackles and backs in cockerels, or red on the under part of the ears, or brown on the secondaries of the wings of the pullets, are sure to prove the strongest and give least trouble in rearing ; and it will be seen that red, in some form, is the prevailing colour of all game fowls. In appearance, the game fowl is somewhat limby, but this is more apparent than real, and is caused by the closeness and short- ness of feather. This tallness is technically known as style, and adds in some degree to the graceful appearance of the bird. But they should not be at all stilty, or too long in the shanks, but simply in such proportion as to give the impression of activity and power. The head is long and snake-like when denuded of the comb, i.e, dubbed, or closely cut in comb and wattles — a practice originating when the birds were used for the pit — the beak long, strong at the base, and curved at the end, the upper mandible fitting like a box lid over the whole of the lower one. The eye is prominent, the pupil black, with the iris of a fiery red in all the varieties excepting the brown reds, ginger reds, and Birchen greys, where it is dark brown, or nearly black. The neck is long, strong in bone, and slightly curved towards the head; shoulders broad, the points of the wings standing slightly prominent and vulture-like, being bulged outwards by excess of muscle at the sides of the breast and wings ; ribs well sprung or rounded — a flat side, or what is khown as "flat ribbed," being a great defect, as curtailing breathing rqom ; the back short, and tapering from the shoulders to the setting on of the tail something in the shape of a smoothing iron, and should be full, 44 FARMERS' 6- AMATEURS' GUIDE or slightly risen, down the ridge or centre ; the tail, set on low, flowing gracefully back, rather pheasant-like, close and not open, and the feathers very narrow and hard; the breast deep at the keel, tapering gently from the vent up towards the shoulders, with little or no offal behind it, and prominent or round in front; the thighs long and heavily clothed with firm muscle ; the legs round and strong, but not coarse to the eye, a flat shin, showing the Malay cross ; the feet large ; claws long and fine, and armed with strong curved claws, well spread, and close to the ground at every point ; the spurs, or weapons of defence, set on low on the inside of each leg, and turning slightly upwards, should be strong at the base, and tapering to a fine point of flinty firmness. The most common defects in game fowls (faults that cannot for a moment be tolerated) which amount to disqualification in the show pen, are crooked breasts and duck's claws, fully described in Chapter IV., page 23, Figures 3 and 5. Of all things these must be avoided, whether the birds be for breeding or for the show pen. The colour of legs most fashionable for game fowls is willow or hazel in the black-breasted reds and duck-wing ; black or lizzard — i.e., dark shins, and yellow on the back or soft parts, sullied on the surface with a darker hue in brown and ginger reds, and Birchen grey — yellow or willow in pile ; black or slate in blacks ; and white, of waxlike texture, in whites; the yellow leg of the black-breasted reds of 30 years ago being discarded, but for what reason we could never tell. The standard colours are those mentioned, and at the head of all is the black-breasted red, the male bird being, as the name denotes, black on the breasts, belly, thighs, and on the under parts of the fluff and vent, as well as the tail. The flesh of the face, comb, and wattles, is bright red, the feathers at the back of the head, bay, from which the hackle tones down to a darkish lemon at the end, and must be perfectly free from stripes, flecks, •or spots. The back, between the shoulders, and down the centre, is dark red, paleing off into a clear lemon at the sides, or near the ■roots of the tail ; the tail coverts, or the base of the tail in birds in fine bloom, showing fluff-like fronds of a whitish grey. The shoulders and wing bows are bay, the outer fronds of the secon- daries of the wing, bay, and the inner ones black. When the TO PO UL TR Y KEEPING. 45 wing is closed, this forms a triangular mark of bay, the ends of these feathers being tipped with black, forming steps on the upper side of the triangular space of bay. On the upper side of this mark, and across the wings, close to the wing bows, is a broad band of purplish black called "the bar." The structure of the hen is exactly like that of the cock, and, unlike most other breeds, has also a fierce and masculine appear- ance, the head being finished with a small and finely serrated comb, which is not cut or dubbed, and should be quite upright, thin, and straight from front to back, any doubling or zig-zag appearance being highly objectionable. The head and hackle are striped with black on a golden ground, ■ the latter colour predominating. The back, tail, hackle or coverts, the wings and fluff, are golden brown, each feather being finely pencilled with black as in Fig. 18, page 57, the whole surface presenting the appearance of a bright golden-tinted self-colour, with this exception, that the shaft of each feather is a shade lighter than the ground colour. But, if this be too distinct, it gives a coarse effect, and is often accompanied with much coarse pencilling. In such a case the bird is said to be "pencilled" and is of no use for the show pen. The throat and breast are a bright salmon colour, which is paler towards the centre of the belly and between the thighs. The duckwing game fowl is, in the cocks, cream colour w{iere the black-breasted red is red, or bay, with the exception that the saddle and wing bows are a bright lemon colour, giving the bird a very pretty and striking appearance ; the hen is white where the black-breasted reds are golden, thus giving the body a blue or slatey appearance. The breast, throat and thighs are of a pinkish salmon colour. These, and the black-breasted reds are often crossed together with good effect to both, as it helps to tone down and soften the harsher colour of the reds, and gives more tone to the colour of breast and saddles of the duckwings. The Piles are neither more nor less than white-breasted reds, being a deep red in every point where the black-breasted reds are red, in the male birds, and white where they are black ; the hens having cream or straw-coloured hackles withsalmon-coloured breasts. 46 FARMERS' &' AMATEURS' GUIDE The ginger reds are fast dying out from neglect, and are, as the name implies, of a golden red or ginger ground colour, or hue, in both sexes, the hens being a little pencilled on body, and striped on the hackles. The brown-breasted reds, as at present shown, form a variety which has been produced within our own recollection from the ginger reds and the black reds, the latter being a varietynow all but extinct. Although there are notable exceptions, yet, as a rule, they are the coarsest of all game fowls ; though a beautiful pro- duction, their gipsy or smutty faces and black eyes giving them a fierce and wild expression. The cocks of this breed should have lemon or straw-coloured hackles, each feather of which is delicately striped with black down the centre ; the saddle and tail hackles of the same colour, but the saddle and wing bows showing less of the black. The throat, breast, and upper part of the thighs, black, delicately laced with lemon or straw colour ; a light or straw-coloured shaft run- ning through each feather, and the tail being of a brilliant greenish black. The hens have lemon or straw-coloured striped hackles ; throat and breast fekthers, black, laced with the Hghter colour ; those that are heavily laced op the breasts being also a little laced between the shoulders, and the rest of the body of a brilliant olive or green black. Birchen greys do not exist (as a pure breed) in any number, but are generally the result of a cross between the duckwing and brown-breasted reds. They are of a creamy white where the brown-breasted reds are lemon, and are similarly marked. Black reds are distinct from the black-breasted reds, being of a dull red ground colour, clouded with black, the cock's hackle often being indistinctly spangled or splashed with black. The wing ends or triangle are jet black, as well as the breast, thighs and tail, and the hens of a muddy golden ground, the hackles heavily spangled or striped with black, and the breasts a clouded salmon colour. Brassy wings are not common at present, but we remember some beautiful specimens of forty years ago. The cocks are black in all points except the saddle, which is of a bright yellow TO POULTRY KEEPING. 47 •or pale orange, the hens being black-bodied, with black and golden striped hackles, not unlike some so-called brown reds we often see ■exhibited for that variety. The eyes, however, unlike those of the brown reds, are of a bright fiery red colour. Blacks are not numerous, and need no further description •■except that they are solid black in plumage, with red faces an}- •eyes. Through neglect they have deteriorated of late, and are more of the Hamburgh than the game shape, the same remarks applying t6 the whites, which were once — in our recol- lection — quite ahead of the piles in game properties. The ■colour of plumage, legs and beak of these is pure white, and the ■eyes a fiery red. Game fowls are bred larger than in the days of the pit, when four to five pounds were the leading weights for cocks ; but this may be accounted for by the determined cultivation of closeness and shortness of feather and firmness of flesh, induced by the competitive exhibitions. A four pounds cock would look a mere pigmy in such clothing, a stag of the present day being about five- and-a-half, and a cock seven lbs. The hens of all game are moderate layers of sound-shelled eggs, that weigh about 7j^ to the lb. from adult birds, and, like those of all the close-feathered breeds, they are richer in the larger proportion of yolk to that of white. They are capital sitters, and good mothers if ■ left to themselves, ■defending their young furiously from all intruders ; but in a farm- yard or nursery they are a terrible nuisance, carrying death and ■destruction all round, or dying in their hysterical fury. The game fowl is not suitable for confinement, seldom paying for the food they eat when under restraint. Athough they have dark legs, most of the varieties have white skins, extremely thin and almost transparent, the flesh being solid, white, and of the highest quality and flavour. Any variety is improved for table purposes by a cross of game, but the best crosses are from Dorkings, Cochins, Brahmas, Scotch greys, Malays and Hamburghs, many of which attain great weights. 48 FARMERS' 6- AMATEURS' GUIDE CHAPTER IX. MALAYS. PAIR OF MALAY FOWLS. I HE Malay stands high as a table fowl, is large and very hardy, the chickens being easily reared on any soil and under almost any conditions. The figure of the Malay fowl is quite unique among all poultry, being by far the tallest and closest in feather. The head is very short and broad, the flesh at the sides of the head or eyebrows folding and overhanging, giving a scowling appearance ; the beak strong and curved j the comb, which is TO PO VLTR Y KEEPING. 49 small, and a mere knob, like a half walnut, and quite in front of the head, at the base of the beak. The eye is daw, or pale primrose colour, giving a rather glaring effect; the neck long, strong, scant of feathers, and deep set in the shoulders, which are broad and a little hollow; the back broad, risen in the centre; wing short; breast broad and plump; the wing butts or points standing quite apart from the body, eagle fashion ; thighs very long and strortg in muscle ; legs, which are bright yellow, are long, and shins rather flat, especially at the hocks, with large well-spread feet. The colour varies, but the black-breasted red in the cocks, which is exactly like that colour and marking in game, is most valuable ; the hens, however, being more of a reddish brown or rusty colour, and that of the cocks scarcely as light on hackle and tail hackle ; many of the best moulded birds being quite rusty, which is no disqualification in the show pen. The most handsome of all hens are the wheatens, i.e. those with French white bodies and cinnamon hackles. But these are not as numerous as the more rusty coloured ones. There are whites, blacks and piles, the whites being very hand- some and striking in appearance. The plumage is perhaps the most striking feature of the breed, as, being so short and hard, it scarcely covers the flesh, that of the breast and belly, especially, protruding from between the feathers, causing the bird to appear as though it were clothed in skin-tights, the tail being the only exception, which is narrow, close, and carried downwards, the whole figure reminding one of a tall man in an evening dress-coat, having both his hands under the lappets. The hens are superior layers to game, and the eggs are a pale buff colour, and often slightly flecked or spotted, weighing about seven to the pound. They are most gentle mothers, less quarrel- some than game, and though so very long on the legs, brood the young with the utmost care, seldom hurting one. Though it is common to give the breed the character of being cruel, yet this is the reverse of our own experience, as we find them less quarrel- some than many other breeds. The skin is often yellow, but very fine, thin, and the flesh of high quality, the cockerels weighing from seven to nine pounds, D. 5° FARMERS' &■ AMATEURS' GUIDE and the pullets from six to eight pounds. But many of the old cocks attain great weights, twelve and fourteen pounds being by no means uncommon. The largest cross-breds we have ever seen were from the Malay and Partridge Cochins, the same crosses being advisable as in the case of game. CHAPTER X. INDIAN GAME. I HIS is a breed that is fast attaining popularity, although it is not yet common in the Midlands, the North of England or Scotland, being mostly cultivated in Cornwall and on the borders of Devonshire, no other birds which we know attaining the same weight for the apparent size — the Jirmness and quality of flesh vieing with that of the game or Malay fowls. TO POULTRY KEEPING. 51 That it is an imported bird of the Malay family, there can be little doubt, though all writers and breeders seem uncertain as to its origin ; but that it is a well-established breed is seen by the fact that no variety breeds truer to form or feather. In shape, they are somewhat similar to the Malay, but are a little shorter in the leg and neck, and in all points more broad and stumpy. They are quite as short in feather, have longer and finer heads, with strong curved beaks, the head appearing very small as compared with the size of the body. The eye is red or dark primrose, and the comb of pea form, similar to that of the Brahma varieties, i.e. a small bluntly serrated comb, with a smaller ridge running along each side, the back part pointing or tapering slightly downwards ; the neck short and strong, shoulders broad, and wing points open as in the Malay. The breast is very promi- nent, back slightly curved and finishing off with a small tail, carried well backwards ; the legs and thighs strong, and shorter than those of the Malay, both beak and legs being of a bright orange colour. Fig. 15. — Wing Feather of Indian Game Hen. The colour of the cock's hackle is deep bay, heavily striped with black ; the surface of the back and tail hackle, brown, of a dark but brilliant hue; the tail, thighs, breast and wing-bars, black. The great beauty of marking is in the hen, which at first sight gives the impression of a hen pheasant, no other fowl being marked in the same way, as is seen in Fig. 15, which is a wing feather fairly representative of the style of marking ; the ground colour is bay, the outer edge of the feather laced with black, the marking at the end being heavier, while towards the end is another lacing, and the centre of the feather is also marked down the sides of the shaft. 52 FARMERS' 6- AMATEURS' GUIDE They are the best of all layers, and also combine the most desirable table properties. The eggs are of a pale pinkish yellow colour. The birds are about the same weight as those of the Malay, the average of six hens in the writer's possession being eight pounds, the cock? attaining to nine or ten pounds in the second year. No bird has less offal when compared with the weight of flesh, and the skin is generally thin, transparent, or white. They are the most hardy of all poultry, and with ordinary care it is seldom a chicken is lost. Some beautifully-marked cross-breds are produced from the partridge cochin and gold-pencilled Hamburgh, and for the table they are a most valuable cross for all the large varieties of poultry. CHAPTER XI. THE PLYMOUTH ROCK. I HIS is a bird of American origin, and from its tendency to revert to, or sport, the feathered leg and general shape of the cochin, it is, doubtless, largely an off-shoot or cross from that variety, and is certainly a most useful fowl for all-round farmer's purposes, being so hardy and easily reared. But like all classes of cuekoo-marked fowls, it throws almost all colours and shades of colour from the same parents ; blacks, however, prevailing among these sports. In shape and general appearance, they look top-heavy, or too large in body for the strength of leg. The head is small, the beak yellow and strong, comb small and single, but larger than that of the cochin, thin and quite upright in both sexes. The neck strong and curved, back broad and rather wedge or game- shaped, the breast deep and long, tail small, and amply-covered with short side hangers, legs yellow, of moderate length, and rather light in appearance for the size of the bird. Marked beaks and smutty shins and toes are great defects that are only too common. 54 FARMERS' 6- AMATEURS' GUIDE In ground colour they are of a light slate, each feather of the whole bird being crossed with broad bars of dark slate, or black, as in Fig. i6, which is the tail covert of a cock, and Fig. 17, which represents the back feather of a hen ; this class of marking having a most striking appearance when fresh, but fading considerably as the season advances if the birds are exposed to the sun's rays ; and just previous to moult the birds often present a mingled and indistinct appearance, as if one colour, or shade of colour, ran into the other. They carry a great amount of flesh on the breast, the cocks often attaining to eleven pounds, and the hens to nine pounds eacL The skin is a little coarse and yellow. The hens are keen sitters and good mothers, laying eggs of a pale chocolate colour, weighing about seven to the pound ; and taking the laying with the table qualities, they are of the best of all fowls for hardy work on rough clayey land, and general farm 'purposes. TO POULTRY KEEPING. 55 CHAPTER XII. THE DORKING FOWL. DORKING. I HE Dorking heads the list of the soft-feathered British table fowls, its leading points being lightness of bone and offal as compared with the great amount of breast flesh. But being hke all the soft-feathered breeds, a little subject to roup, and more delicate than the hard-feathered breeds, it is not successful on heavy, wet lands, the soil and climate being the great points to attend to. The soil should be either sandy, light loams, or limestone, on an open or shingly subsoil. In shape the bird is plump and round ; the head of moderate size and narrow; comb single and of moderate size; wattles profuse; the S6 FARMERS' &- AMATEURS' GUIDE comb of the hen doubling over on the head, though there are rose or double-combed birds as well ; the whites, especially, carrying this class of appendage. The neck is short ; the back long and broad, finishing off with an amply-furnished, well spread tail, which is in keeping with the roundness of body; the breast broad and deep, long, and well down between the legs, which are short, white on the shins, and flesh-coloured at the back; the feet large and furnished with a useless fifth claw of good length, and which curves slightly upwards. The colour most in demand in the dark variety is, in the cocks, the head, neck, back and tail hackles heavily striped with black on a white ground ; the wing bows, white on the surface, and dark at the base of the feathers or under fluff, or of a rusty brown hue ; the breast black, or black splashed slightly with white ; the tail and thighs black. The leading points, however, are shape, size, and soundness of feet, rather than colour ; in fact, they cannot be considered birds of feather. The hens most fashionable are those of a dark, or almost black, appearance on the back, the ground colour being black, with a light shaft running through each feather; the hackles heavily striped like the cocks, the black predominating ; and the breasts, thighs and fluff" of a dirty salmon colour, most of the feathers being slightly spotted or clouded at the ends, especially down the sides of the breast Tlie common old-fashioned grey has been dispensed with of late, to the loss, to some extent, of symmetry and whiteness of leg, but it must be admitted that there has been an appreciable gain in size. These are the largest of all the Dorkings, but they do not weigh with the harder-feathered breeds of poultry. They make capital crosses with game, Malay, Indian game, and Brahmas. The silver-grey Dorking is the most perfect in shape of the Dorking family ; in fact, it is almost impossible to get as perfect an out- line in any other colour of Dorking as we find in these, the size being somewhat less than that of the dark greys, no doubt because of their purity and freedom from new infusion of foreign blood Being strictly a bird of feather, crosses are most difficult to find for them. TO POULTRY KEEPING. 57 They are of a commanding shape and carriage, the profusion and beauty of their plumage, especially in the cocks, being most pleasing. The head, neck, back, tail hackle, and triangle mark at the end of the wing are pure white ; the breast, thighs, fluff, tail, and wing bars of a bright purplish black ; although, closely examined, the hackle feathers of neck and tail will be found striped with black in the centre ; but the less of this shown on the surface, the better. The greatest and most common defects are white on the breast and tail, very few adult birds being perfect in these respects. The hen is exactly like the dack-wing game hen, in colour and iiiarking ; the neck striped with black and white ; the back, sides, wing and tail coverts mossed or pencilled as in Fig. i8, the marking being black on a slate-coloured ground; and the breast, belly and thighs of a bright salmon colour. Fig. i8. — Silver Grey Dorking Hen Feather. They make capital crosses, as table fowls, with the same varieties as the dark greys, some most beautifully-marked birds being got from the light Brahma. White Dorkings are common, but with the exception of a few, in the hands of some noted breeders, are not a taking variety, being small, long bodied, unshapely, and generally furnished with rather ugly rose combs. The cuckoo variety is not much cultivated, and is in no demand among fanciers, th^ marking of these being exactly like that of the Plymouth Rock, Figures i6 and 17, page 53. S8 FARMERS' 6- AMATEURS' GUIDE Dorkings are fair layers of large, white and rather coarse eggs, and where there is any tint of colour a cross of some kind may be suspected in these birds. They are good sitters and gentle mothers, but rather clumsy on account of their size, their large feet and fifth claw ; so that only the smallest and most nimble hens should be used for that purpose. CHAPTER XIII. THE COCHIN FOWL. COCHIN CHINA. ,T would be difficult to estimate the great benefit the Asiatic breeds have conferred on the poultry interest generally, and no family of fowls has done more service in rendering the common varieties available for farming purposes, and impervious to the attacks of roup (a disease, the fatal effects of TO POULTRY KEEPING. 59 which is only matched by its offensiveness), and while they are of no great value as farm stock, or for the cottager, when pure bred, yet no bird can be used with a greater certainty of helping to build up a strong constitution. At the head of this family stands the Cochin China, the shape and general character of which is quite unique, standing clear of all other fowls, and presenting a splendid and massive figure. The head is proportionately small, and very neat ; the beak is short, and scarcely shows as much curve as that of many breeds ; the eye is red, though many good specimens have broken, odd, or daw eyes, which, though objectionable, are not a disqualification; the comb is single, very small and straight, and finely spiked from front to back ; the neck short, thick, and amply clothed with feathers ; back, broad and very short, level at the shoulders, rising slightly to the stern, and finishing off with a small thick-set tail,, well furnished with soft, broad, short sickle, and tail coverts, and side hangers ; the broad, strong feathers, well covered ; thus giving a blunt or round appearance. The breast is broad and deep ; the thighs and legs strong, thick- set and short, and in all cases (the blacks excepted), they are of a clear, bright orange, the blacks being black on the shins, with yellow on the back part, slightly broken on the inner line, or soft part, with flesh colour. The whole of the front of the legs, the middle and outer claws, are well furnished with feathers ; the feet, if well covered, giving a wing-like appearance ; the hock, or back, part of the bend of the leg, or knee, being covered with a slight vulture-like feathering, which should be soft and slightly curled, as if very stiff and long, it is highly objectionable ; but without some approach to the vulture hock it has been found almost impossible to produce the fashionable amount of foot- feathering. The fluff on the thighs should be ample and spread well out, that of the cocks appearing a little angular when viewed from the front ; but in the case of the hens it is rounder, and this, with the depth of the belly and hind quarters, when viewed from behind, presents a large round surface — known as the cushion — and which has a grand effect if well developed. 6o FARMERS' &- AMATEURS' GUIDE Cochins are but moderate layers ; in many cases, if the weather be open or warm, producing only from twelve to twenty eggs before being broody ; their whole business apparently being to rear families, for which purpose they are totally unfit, as at present bred, unless used in the first year, being too heavy to feel the chickens when once their ponderous feet are placed upon them. Otherwise, they are the most gentle and docile mothers, fitted for confinement, and will liye and breed where they have little more space than sufficient to turn round in. The eggs are small, as compared with the size of the bird. It requires eight to weigh a pound, but they are of the finest quality, full of yolk, of a deep buff colour, and in some cases almost •chocolate ; the great advantage of the breed being that they, or their crosses, will lay under almost any conditions, in the worst of weather, and on the commonest food. The buffs are most common, and the greatest favourites with fanciers, consequently they are bred up to a high state of per- fectioa In colour, the shade of buff most in demand is a rich lustrous lemon buff, in the cock, with a warm high buff, slightly inclining to the cinnamon shade, in hens. In this colour there is little difficulty in getting a tail varying slightly from the colour of the body ; but in the darker shades, where the wing bows of the cocks are of a deeper or more cinnamon hue, the black or laced tail is very common, the former being a great defect. The latter, if well laced, or bronzed, is admissible in the show pen, though the black tail even is preferable to one mealy, or splashed with white, a point almost amounting to a disqualification ; as also is a mealy wing in the cocks, the counterpart of which defect is, in hens, an uneven or flecked appearance of the whole body. Partridge Cochins are a very handsome variety, and in conse- quence of their suitability for towns and dirty localities, they are fast approaching the buffs in popularity. The cock has a hackle and tail hackle of a rich lemon, heavily striped with black ; the back, of a deep bay or dark brown ; the wing bows, and wing ends or triangle, deep bay; as also the breast, throat, thighs, fluff, leg, and foot-feathers and bars of the wing «nds. The tail is black on the broad feathers, and black slightly TO POULTRY KEEPING. 6i bronzed on the edges of the side furnishing and tail coverts ; the wing bar, however, shading off into a purple or steel blue. The hens are most exquisitely marked, and a good specimen is really pretty. The ground colpur is a light golden bay, beautifully laced with black, the outward part of the feather being a fringe of a golden hue ; next, a semicircular lacing of black, followed again by a portion ot the golden ground, and another lacing of black. The rib of the feather from the base or fluff has a 221^=- shaped mark of solid colour, as seen in Fig. 19, page 64, this marking having no doubt been perfected by frequent crosses with the dark Brahma, in which the marking is similar. The marking of the neck hackle is similar to that of the cock, but the ground colour is lighter, being almost of a brassy shade. Black Cochins are not so common, although there are signs of these birds again attaining their lost position. The colour of these is a rich lustrous black, of rather an olive shade, the legs being black or dark hazel on the front, and orange behind ; one colour, however, shading off into the other, and being what is known as the " Lizzard " leg. The colour between the toes is also yellow, or orange ; blue or black legs being clear indications of a cross of Langshang. Whites are the most showy of all in the exhibition pen when in full plumage, but this is a fleeting beauty if the birds be the least neglected or get soiled, for then they present a miserable appear- ance. The plumage should be pure white, of a wax-like texture, and the legs of a bright orange. Cuckoo Cochins are little cultivated, and are marked similarly to Plymouth Rocks, the legs, beaks and other points being as in the buffs. In all cases the ear-lobe of the Cochin should be small, shapeless, and perfectly red. Cochins of all colours cross well with almost all varieties of fowls, for although possessing no great merit themselves, either as table fowls or as egg producers, yet they import size and hardiness which defy climate — the best of Winter layers and sitters being the result Game, Malay, Indian Game, Dorking, Spanish, Ham- burgh and Scotch Greys are among the most useful crosses, the whole of the produce of these making capital table fowls. 62 FARMERS' 6^ AMATEURS' GUIDE CHAPTER XIV. THE BRAHMA FOWL. ;S^^-;'l^~:■ . ^jC^>=S:.^':/rr5frii»Sv^ BRAHMA. I HIS is undoubtedly a close relation of the Cochin, although differing from it in some important points, and of late years it has been improved at a rapid rate, fairly over- taking the Cochin in point of merit in the show pen. It has even surpassed it in solidity and size, nine or ten pounds being a common weight for cockerels of the first year, while no other fowl approaches its size as an adult Taken in all, it would be difficult to determine which of the two should bear away the palm in practical utility; the Surrey fowl, which is so great a favourite in the London market, being the produce of a cross of the Brahma and Dorking. There are two varieties, viz. : the dark and the light. In shape they differ a little from the Cochin, the beak being more suddenly TO POULTRY KEEPING. 63 curved; the head broader and shorter, and surmounted by a neat and small pea comb, that is, a triple comb or one high in the centre, with two smaller ridges running along the sides, the whole being bluntly serrated, and the middle one tending slightly down- wards at the back. The neck is arched, full, and known as a "bull neck," the feathers spreading well out, and falling slightly hollow at the bottom on account of the curve ; the shoulders rather deep or hollow, from which the back rises slightly towards the tail, the latter being larger and more upright than that of the Cochin, the strong feathers of which project and splay outward a little. There are no flowing sickles, but the sides of the tail are amply furnished with a kind of half sickle. The breast is broad, but not as deep as that of the Cochin, the wings tucked tightly in to the sides, the width of the breast, and the amplitude of the fluff forming quite a hollow in the centre of the bird, though the fluff is not near so profuse as that of the Cochin. In fact, it may fairly be said to be of the hard-feathered -variety; the thighs and legs are strong, and longer than those of the Cochin, are well covered in front and down the outer and middle toe with feathers, the legs and beak in all cases being yellow, and the beak of the dark variety saddled with horn colour. Vulture hocks are more prevalent and less objected to, than in the case of the Cochin. In the dark variety, the head of the cock is white on the surface. From the base of it commences a hackle of ample proportion, each feather of which is heavily marked in the centre with black, the outer edges being laced with white. The base of the whole of the marked feathers of hackle and body is dark grey, the tail hackle marked the same as the neck, the wing-bows white on the surface, the triangular patch on the wing, white, and the wing crossed with a broad black or purple bar, on the upper part of which, half hid in the folds of the back feathers, is a small patch of bronze in all the best specimens. The throat, breast, thighs, leg and foot feathers and tail, are black, though some of the best pullet-breeding cocks are spotted (not splashed) with white, and these should never be discarded on that account, even in the show pen. 64 FARMERS' &- AMATEURS' GUIDE At first sight the hens do not present so striking an appearance as the cocks, but on closer examination they will be found to be exquisitely marked, and when in full new feather, they are extremely handsome. The head is very small as compared with the size of the bird,, and she is altogether more compact and squatty in appearance, having a comfortable, contented style with her. The neck is short,, and the back broad and flat at the shoulders, terminating with a moderate-sized tail of the same shape as that of the cock. A few years ago an almost brown-grey ground colour was common, this no doubt having been contracted by frequent crosses with the partridge Cochin, but it has yielded to a more silvery hue, which is a great improvement The hackle is striped like that of the cock ; the strong feathers, of the tail, black ; the secondaries, or tail coverts, half black; and the whole of the rest of the surface feathers, a steel blue, or slatey appearance. This effect is obtained by the contrasts of ground colour and marking, which, at a distance, give the impression of a solid colour ; but on a closer inspection each feather is found to be beautifully laced with three distinct lacings, as illustrated in Fig. 19. Fig. ig. The light Brahma of high quality is not as numerous as the dark, but this variety has made extraordinary progress of late, and may be fairly said to have become fully on a par with the dark ones. It is certainly the most strikingly beautiful of all the large Asiatic breeds, and there can be no doubt but that they are larger than the darks. In shape, style, and carriage, they are exactly like the darks. The colour and markings are as follows : The head and upper TO PO ULTR Y KEEPING. 65 part of the hackle is white, and from this point down to the shoulders, these parts are furnished with an ample hackle of striped appearance, this effect being produced by a narrow brilliant black stripe down the middle of 'each feather, the edges being pure glistening white ; the throat, breast, thighs, back and saddle, pure white on the surface, with a grey base or fluif of the feathers. The centre of the tail is black, and the whole beautifully furnished with brilliant black feathers, which are delicately edged with white; the flight feathers are black, but these being doubled under the secondaries, the outer fronds of which are white, give the appear- ance of a pure white wing. The hen is inarked exactly like the cock, but, being shorter in feather, the effect is even more striking. The leg and foot- feathering is black at the base, and white on the surface. The whole of the plumage should be of a pure glistening white and black. This breed ranks higher than the Cochins as layers, though the eggs are about the same size and colour, the numbers laid being much greater. They are determined sitters, lay and sit in the worst of weather, are very gentle, more agile and trustworthy mothers than Cochins, and cross well with almost all varieties of poultry ; those from Game, Malay, Indian Game and Dorkings, being especially valuable. CHAPTER XV. SPANISH FOWLS. ' LL the varieties of Spanish are non-sitters, and rank among the best egg-producers, their business being evidently to lay almost incessantly. In fact, it is difficult to determine whether this or the Hamburgh is the most valuable in that respect. The white-faced black Spanish, as a matter of course, heads the list; the snow-white, fleshy portion of the face and drop, contrasting well with its dense black plumage. E. 66 FARMERS &■ AMATEURS' GUIDE The carriage of the head is lofty, the legs and thighs being longer than in most breeds, the whole figure presenting a marked contrast to other varieties. The head is of modeiate size in both sexes, and rather long ; the beak curved, and the comb single, that of the cock being upright and saw-like on the top, the wattles long and pendulous. The face and ear-lobe, which are joined, or run one into the other, are long, broad, of kid leather-like texture on the surface, and should be well spread, and without folds, wrinkles, or red patches. The neck is long and rather scant of feather j breast somewhat narrow and quite as broad at the stern, which is finished off with a broad, open, and slightly squirrel-like tail. TJie legs, feet and beak are blue in the old. and black in the young birds. The comb of the hen is large, thin, and neatly doubled on the head, falling on one side at the back, and being doubled S like on the front of the head ; the ear-lobes, face, and drop similar to that of the cock, but softer and finer in texture, the only differ- ence in shape of body from that of the cock being that the hen is much broader, deeper, and heavier at the stern. This breed, from the high development of face and drop, is more delicate than the rest of the family, but when bred with less care as to this point, and frequently crossed, they are very hardy. The eggs are pure white, rather coarse in appearance, and weigh about six to the pound from two year old birds. White Spanish are neither more nor less than a sport of, or the albino of, the last-named variety, and generally retain the blue legs of that class. THE MINORCA. This is just the red-faced Spanish which has been bred with the same attention to comb bestowed on the face of the first-named variety, the comb being single and extremely large in both sexes, that of the hen folding like the same feature in the white-faced hen, and so large as to almost blind her on one side. That of the cock is upright, and should be quite straight, and if so, cannot be too large, the beak and head being similar to the white-faced Spanish, but with a quicker and more lively expression. The ear-lobes are large, oval, and rather pendulous, a round ear-lobe and small comb being evidencies of the Hamburgh cross. TO PO ULTR Y KEEPING. 67 The flesh of the face should be vermillion red, with no speck of white ; the plumage a velvety black, and legs black or blue, in accordance with age. The body larger, deeper, and more Dorking-ljke than that of the white-faced variety. They are the best layers of the Spanish family, and the birds are much more hardy than the white-faced, the eggs being almost as large, and of a pure white colour. The Andalusian is another of this variety, and often known as the blue Spanish. In form, shape, size and ear-lobe, it differs little from the Minorca, though the comb is much smaller and neater. The body plumage of the cock is of a clear light slate; the neck, tail backles and back, a clear black on the surface, broken in the bottom with light slate colour, the breast and thighs being a little laced. The hackle of the hens is dark slate, that of the body of a light .slate, each feather being delicately laced with a darker hue, the tail being black. As layers, they vie with the Minorca, the eggs being of the same size and colour. THE LEGHORNS. It is only within the last ten years that the Leghorns have been bred in any great numbers in this country ; and though, like the rest of the family, they are clearly of continental origin, being found in great numbers on the coasts of the Mediterranean, yet •we owe their importation to this country to our "American cousins." Though strictly of the Spanish family, yet they are more Dorking-shaped than any others. There are brown, white, black, and cuckoo, but the two latter varieties are very scarce. They are all single-combed, although we are promised a rose-combed -variety of the breed. In the red or brown variety, the cocks are very similar to the partridge Cochin in colour and marking, although the colours are more brilliant, and there is a little less marking on the neck and tail hackles, which are often almost of a canary colour. The hens are marked exactly like the black-breasted red game, the breast being salmon colour, and the body-feathers mai ked as in Fig. 18, page 57. 68 FARMERS' 6- AMATEURS' GUIDE The whites are at present the best of the breed, being both larger and more hardy than the reds. The plumage is pure white, though by exposure and too frequent use of Indian corn, the plumage often becomes quite yellow. The Cuckoos are like the others in every respect save that of colour and marking, which is similar to that of the Plymouth Rock, Figures i6 and 17, page 53. The ear-lobes of these birds came to us of a qlear yellow, and in most cases they still remain so, although great efforts have been made to improve (?) the colour by getting them white, but how this is to be attained on a bird with yellow skin and brilliant yellow legs and beaks, remains for the future to determine. Leghorns are distinguished more by their laying properties thar\ ar>ything else, as they are surpassed by none in productiveness, the eggs being pure white, and about eight to the pound. Those of the Spanish family are not of great merit as table fowls, though the skin and flesh of all (the Leghorns excepted) is pure white. CHAPTER XVL HAMBURGHS. HIS variety has attained (and not unworthily so) the name of "the everlasting layer," and in the Midlands and the North of England there is no variety so productive As a natural consequence, they are the fowls most generally kept in these localities. The size of the eggs varies with the breeds, and if eggs could be sold by weight in place of the present system of numbers, there can be no doubt but that these birds would be more generally kept in all parts of the country. The shape, style, and carriage of all Hamburghs are very graceful, added to which is their beauty of plumage, which is- most striking in all the varieties. The beak is short and curved \. the head broad, supporting a rose or double comb, which should ^o FARMERS' which they do like pigeons to great distances, returning to their homes with the greatest certainty. THE BREEDING OF DUCKS. The common mistake in breeding ducks is the idea that wet weather and plenty of waiter are conducive to their welfare, while no bird suffers more, when young, from excessive wetness of seasons, and unless they are protected from this it is impossible to rear them in any numbers that will pay for the outlay, and if even they are intended for a pond when grown they are best kept away for a few weeks, or until they get their first plumage ; 88 FARMERS' 6- AMATEURS' GUIDE shallow pans where they can wash their heads and beaks being quite sufficient for a time, a stone being placed in the centre to keep them out. In feeding, it is as well to put the grain in shallow vessels of water, and the soft food scattered on the ground should be similar to that for chickens, with this difference, that it may be made coarser with bran, or ground oats and pea meal, so as to attain more bone, no rice being used in their case. They are generally sat and reared under hens, and should be cooped in the same way as chickens ; but if well housed at nights, the hen may be moved at a few weeks old, when the ducklings grow careless of her attention. But fresh bedding should be supplied every night, or the cold and dampness is sure to bring on cramp, from which they seldom recover. A little sheep's paunch, well boiled and cut in narrow strips, like worms, will be found of use in furthering growth. CHAPTER XXIII. > GEESE. 'ITHOUT a pond during the breeding season, the process of goose breeding is a very uncertain undertaking, for though some goslings may be the result, yet the chances are that most of the ^ggs will be useless. But even a shallow tank will answer the purpose, though after this it is not imperative that water should be provided, further than the quantity which a trough or deep dish will supply, unless great size is required for special purposes, in which case a good hour's exercise on a pond, each day, is conducive to the development of greater frame and muscle. The varieties of geese are numerous, and some are of extremely handsome colour and markings, as well as graceful in style and carriage. But it is only of a few of the most sober looking and useful varieties that we propose to treat, at the head of which is undoubtedly the White Embden or English goose. The bill of this variety is strong at the base, sloping gently to a fine flat end, which is armed with a strong curved nail or spur. TO PO UL TR Y KEEPING. 89 This is almost white, the body of the bill being of a dark flesh colour ; the head is thick, strong and short ; the eye very light blue ; the neck long and strong, this and the head being covered with very short feathers ; the body being broad, deep, square- looking, and singularly free from offal ; the legs are strong and thick, these and the feet being orange colour, and the whole of the plumage pure white. Any colour, of any kind, in the plumage is a disqualification for show purposes, as showing impurity of blood. They attain great size, 25 lbs. for an adult, and 20 lbs. for a bird of the first year, being nothing. uncommon. They are very hardy and good to rear. TTie Toulouse Goose is another of the large varieties, and one that looks even larger than the Embden, but carries more loose skin and offal. They do not attain to as great weight in proportion to their apparent size. The bill is of a little deeper hue than that of the Embden, the neck looking thicker, caused, however, by the looseness of skin and dew-lap under the throat, which is specially noteworthy in old birds. The back is broad, and the body square; they are double-breasted, i.e., large deep flaps of skin hang loose, and are folded under the belly, dividing it into two between the legs, and in many cases these loose flaps of flesh touch the ground. The colour of the head aud neck is a brownish grey; the body a little lighter in ground colour, each feather being delicately edged or laced with a lighter colour; the belly, fluff and vent being almost white. In breeding geese it is not wise to select the largest of both sexes, for while it is best to have size and age in the female, yet a gander which is lighter and younger is advisable, if even very large and pure bred stock be the object desired. But if cross-bred birds be the object, then the Spanish gander is the most sprightly, and may be used with both the above-named varieties with great success; for, while the Spanish geese are smaller, yet the mere fact of a cross so remote in relationship is the surest guarantee of size and hardiness in the goslings. The Spanish Goose is by far the most active of all the domestic varieties, being longer in legs, body and neck ; its head and neck, 90 FARMERS' ^i', AMATEURS' GUIDE especially, being of swan-like appearance, and more particularly from its possession of a large black protuberance or knob at the base of the upper mandible. The beak is longer than that of the others, and is dark orange in colour ; the knob dark horn colour, or black ; the head narrow, and neck long and fine. The body is long and boat-shaped, the flesh firm, and the feathers very light and close, the colour being a greyish brown on the upper parts, and lighter underneath, and from the back of the head down to the shoulders is a broad brown or chocolate stripe. About twelve to fifteen eggs are laid in January or February, after which the goose takes to the nest, and she will, with very little trouble, hatch out and rear the young, but if these be removed as they are laid, and placed under hens, she will produce another batch. But the finest and best geese come from the first lot of eggs, and to remove the eggs too often is a great drain upon the system of the bird, which, in such a case, should have an extra allowance of good food. The period of incubation varies a little, the freshest eggs hatch- ing about the twenty-ninth day, while the usual time is about thirty days ; the eggs which are stale often going thirty-one or thirty- two days. The goslings should be allowed to remain with the hen or goose, and when strong should be tempted to come out to a little food and water, which should be placed in shallow pans in front of the goose, and if she be at all inclined to be vicious, care should be taken not to have a blow with her wing, which might easily dis- able or even break an arm. It is wise not to allow the goose or hen too much liberty at first, especially when the grass is long. A good pasture is about all that is required, but if exceptional size be desired, it is well to feed regularly with good coarse soft food, and a few sound oats, which should be put in water in shallow vessels. Well scalded malt combs, bran mixed with pea or bean meal, or ground oats, form a good bone-producing food for young geese. TO PO UL TR y KEEPING. 9 1 CHAPTER XXIV. TURKEYS. iO class of fowl is in such great demand for table pur- poses as the turkey, and where the conditions are favourable for its cultivation, none give a better return in profits ; for, except in the most severe weather, when the ground is covered with snow, they are almost equal to geese as foragers, cropping the young grass, devouring insects, and especially stripping the seeds of grasses from the stems in a most dexterous manner. But if the soil and position be unsuitable, the adult birds may be preserved in good health, and the hens kept laying through most of the Spring ' and Summer months, yet no- young ones will be reared, and, if by great attention a few are kept alive, neither size nor robustness will be attained. At the head of the list, at the commencement of poultry shows, or, say thirty years ago, was the Black Norfolk, and next to this was the Cambridge Grey ; but the introduction of American, blood (j.e., that of the wild or bronze variety, and crossed with both of the above), added great beauty of plumage as well as size, cocks of the cross named often weighing forty pounds in the second year, and the hens twenty-five pounds — twenty-seven to thirty pounds being no uncommon weight for young cocks of the first year. Leicestershire and Warwickshire being the great centres of their cultivation. The fleshy excrescences of the head, neck and gullet, or throat of the turkey, are so well known as to need no description here, further than to say that it hangs in thick folds and bulbs over the whole of the head, face, neck and throat; the top of the beak being ornamented with a spike of soft flesh, which can be expanded several inches, and so hangs loose, or contracted at will. Turkeys are all very close in feather, the whole of the plumage over-lapping, and appearing like a coat of mail. The beak is long, very strong, and generally of a dark orange or flesh colour 92 FARMERS' &' AMATEURS' GUIDE at the base, and brown at the end. The eye red, bold, and fierce in expression; the neck curved backwards, and supporting the head horizontally ; this, with the neck, from the setting on at the shoulders, almost forming a letter Z. From the top of the breast springs a tuft of strong, black hair, in all varieties, which hangs loosely like a tassel. The back gradually rises from the shoulders, sloping suddenly to the tail, which almost touches the ground. Such is the bird when not excited, and at repose, but its gorgeous beauty is only seen when in full pride and show, the tail erect, and spread out like a fan, every feather erect, the wings trailing on the ground, the flesh of head and throat expanded, and almost purple and white in patches. The wattle is then un- sheathed and hangs loose; the bird, with a slow, stately and •circular motion, emits a loud drum-like sound, by the motion of its wings, the whole presenting a splendid object, with which it is indiscreet to interfere, his mates (generally unobservant, to all appearance, in their quiet modesty), being around him. The Bronze American Turkey., to which reference has been made, is one bespangled blaze of iridescent colours, which are quite chameleon-like in their dazzling effects. Crossed with the Cambridge and Norfolk varieties it has produced the large and handsome bird which is seen in the show pen of the present day. The smallest feathers are almost black, of a brilliant hue, giving off a beetle green lustre, while the stronger ones and quill feathers are black at the base, barred about two inches from the base with three narrow brown stripes, next to which is a band of beetle green, edged with a dead or velvet-like stripe, about the eighth of an inch in width, finishing off with half an inch of French white at the end of the feathers ; the primaries and secondaries being irregularly splashed or spangled with white, a semi-circular bar of black curving round the wing when closed. The legs and feet are of a pinkish flesh colour, and are very strong in bone, the feet being large. The Norfolk Turkey is black throughout the whole of its plumage, but is often spotted here and there with cloudy white, though this is a fault. Whites are also common, and where they can be kept clean are TO POULTRY KEEPING. 93 very handsome, attaining to quite the size of the Norfollc variety, the tuft or tassel on the breast being also quite black. Clayey soils, or ground that retains much moisture, is totally unfit for the cultivation of turkeys, and it should never be attempted where the soil or sub-soil is not light and dry, but where the latter conditions exist, there is little difficulty. The chicks require exactly the same treatment as those of common poultry, with this addition, that dandelion, chick-weed, lettuce, or even grass should be cut fine and mixed with the soft food, while the mother is confined in the coop. A large number of eggs may be had frorn each hen, if they are removed as they are laid, and before she becomes broody ; but when once she takes fairly to the nest, there is no limit to her patience, as she will sit batch after batch the whole summer through, and will scarcely come off to feed unless compelled so to do. They can be trusted with the eggs of the smallest bantams even, no bird going so carefully to the nest, first inserting one foot and then the other between the eggs, and never treading on them. The eggs weigh about four ounces each, and are of a French white, freckled heavily with brown spots.- The period of incubation is twenty-eight days ; and on hatching, it is best to leave them undisturbed for a while, nature making little demand for food, for some time. The heaviest cocks are not the most useful as stock birds, for they are clumsy, and harass the hens, those of the first year being much better, and plenty of work should be given them, six to ten hens not being too much. In all cases the perches should be low, or the birds may be trained to roost on the ground on straw, dried ferns, or, better than all, sawdust, as the old and heavy cocks often suffer from gouty or bumble foot, or cancers formed in the soft of the foot from being cut with sharp grit when alighting heavily on the ground. Whole oats, barley, and maize, form the best dry food for turkeys, but while young, they should be allowed a little good wheat. 94 FARMERS' 6- AMATEURS' GUIDE CHAPTER XXV. THE DISEASES OF POULTRY. 'HEN fowls are managed on the conditions laid down in Chapters H., III. & V., there will be very little trouble in this respect, as there is no more healthy stock, or stock that gives less trouble than poultry, under ordinary treatment But when they are managed artificially, and given highly-spiced food or flesh, or are crowded on the runs, or in the roosts, and kept in a filthy state, the diseases are both numerous and dis- tressing. It will, therefore, be seen that "prevention is,'' emphatically, "better than cure ; " for although a flock of fowls that is attacked may to all appearance be cured, yet such is the vitality of the germs of most of their diseases, that it is never certain the various ailments will not break out afresh, as in many cases the germs are retained in the ground of the runs for years. APOPLEXY, OR VERTIGO, AND PARALYSIS. These may fairly be treated under one head, as they are generally the result of excessive fatness. The attacks are often quite sudden ; but where there are indications of the disease, such as giddiness, twitching of the head and neck, running backwards, or tumbling sideways, the best remedy is a drastic and rapid purge, and the removal of the whole of the pinion feathers. The purge most suitable is a teaspoonful of castor oil, and a half teaspoonful of glycerine, given every three hours till a free purge is secured, whilst care must be taken that for a time all fattening foods, such as Indian corn and potatoes, must be avoided until the bird is reduced in weight. COLD OR CATARRH, AND ROUP. Cold, or catarrh, is the first stage of roup, which is the most common and offensive of all the diseases of poultry. The first symptoms are sneezing, with a running at the eyes and nostrils, in which case — if the birds are removed to a warm room or pen, and treated as for fever, the head and face washed in weak vinegar and TO POULTRY KEEPING. 95 ■water twice a day, and each time a ball of the size of a kidney bean of No. 3 paste given — they will occasion little further troublei and may be put among the others in a few days, at night, when they are quiet on the roosts. In the second stage, the nostrils become clogged or choked, and the bird has often its eyes closed ; the face and mouth swell, so that it cannot eat, and must be crammed with balls of soft food, and a few large peas, the sponging being continued as in the first stage, and similar sized pieces of No. 2 roup paste given night and morning. If the throat be at all affected, and the breathing rough, a little butter and pepper may be smeared on the neck, under the jaws. The third, or confirmed stage of roup, is most offensive, and only with the greatest difficulty cured, as the whole system is in a gangrened or decaying state. Unless the bird be of great value, it is by far the best to destroy it, and burn the body, so as to prevent the spread of infection. If, however, the bird be of value, and worth the risk and trouble, it should be entirely and carefully washed in a bath of tepid water, 100 parts to i part of Little's Phenyle, taking the precaution of drying it as quickly as possible in a crate, open only on the side next the fire. It is most essential that no chill sets in, and the roup paste No. 2 must be continued as before, good soft food containing a little ground ginger and pimento being provided, and the pen, room, or roost, in which the bird is kept, should be very warm. If the discharge from the nostrils 'be profuse and offensive, they should be syringed well with a mixture of warm water and phenyle of the strength named above. This may be done in the following manner : Take a small, hollow, Indian rubber ball, such as are used as toys, fill with the mixture, place the orifice of the ball to one nostril and force a little through the head ; when the bird has had time to breathe and got over the exhaustion, apply to the other side. Care should be taken that too much is not injected, or the fowl may be choked in the process. If carefully done, it is generally found to be a cure, but if the liquid be too strong, or is injected too roughly, it will cause death by congestion of the brain. ■\Vhereyer the disease is contracted, the house and roosts should 96 FARMERS' d>- AMATEURS' GUIDE be well whitewashed, and the floor washed with water, to which a little Phenyle, "/eyes^ Disinfectant," or " Sanitas," has been added, the perches also being well scraped and washed. CONSUMPTION. This disease seldom occurs except amongst high-class exhibition fowls, or with those that are exhausted with excessive laying. It generally developes itself at the time of moult, when the growth of feather causes a great drain upon a system that is already weakened and bloodless,, although many birds in this state fledge out fully, and then die for want of vital force, leaving little more than a handful of feathers and bones. The remedies are, generous treatment as regards food, f'armth, &C., the soft meat given being, alternately, boiled milk sop and a little sugar, or bread soaked in water, squeezed out, and inixed with raw egg, the shell also being broken up and mixed, a little ground ginger and sugar being added The dry food should be sound wheat and canary seed, and each night a ball of paste of Nos. i and 4 should be given alternately. CRAMP. As a rule, this is caused by chickens that have left the hen being allowed to sleep on the damp ground, and generally occurs among young stock. The only treatment required is good food, whilst the ground on which they roost should be well bedded with short straw, wood shavings, chaff, or sawdust, among which a little flour of sulphur should be sprinkled, the legs being, at the same time, well anointed occasionally with lard and pepper, and a ball of No. 4 paste. given every night. CROP-BOUND. This is a common disaster among badly-managed fowls, but it seldom occurs where they are regularly fed ; gorging, from being first half-starved, and then over-fed with hard grain, being the common cause. But the accidental swallowing of hair, feathers, bits of straw, or dry grass, will sometimes cause it ; where it does occur, the obstruction should be removed at once, and the operation, though surgical, is very simple and easily learned, and may be successfully accomplished by attention to the following directions. The legs of the fowl are tied, and an assistant holds the bird TO PO VLTR Y KEEPING. 97 on its back upon a table, by placing both hands flat on the open wings close to the body, the head of the bird being towards the operator. A few feathers are then removed from the upper part of the breast or crop, and an incision is made downwards in the outer skin, by which the crop itself is exposed, and a cross cut of an inch in length is then made in the upper part, and the food, &C., being exposed, can be easily removed by inserting an ivory mustard spoon, or the handle of a teaspoon dipped in melted lard. When the crop is empty, a little boiled milk sop, mixed with linseed, should be introduced, and three separate stitches, each one tied, but not too tightly, should be put in the first skin, and four in the second or outer skin. The fowl may then be released, but, for a few days, the food should be sop and linseed, a gradual return to hard grain being effected by giving a little good wheat at a time, as this grain being round and smooth does not irritate the wound. This would be the case with barley and maize, both of which grains have sharp points and edges. DIARRHOEA. This is generally known as " chicken cholera," and is usually caused by the fowls drinking putrid water from drains and cess- pools. If the cause be removed, the disease is easily dealt with ; but it is useless to attempt a cure while the cause remains, for it is a curious fact that fowls will take the most filthy, sooner than the purest crystal water. The first necessity is to supply pure fluid from a spring, in iron vessels, not galvanized, and to each two quarts of this add a piece of quick hme about the size of a walnut, also as much lump sugar. When dissolved, this should be stirred, kept from the rays of the sun, and a bolus of No. 5 paste given night and morning, varying from the size of a grey pea for a bantam, to that of a hazel nut for a large fowl, or even more where the purging is excessive. Generally, this will be all that is required, though want of sand and grit with fowls that are confined is often the cause, and there is no cure in such cases unless the grit is supplied. The most virulent forms of the disease will be known by the birds voiding slime of a niixed green and white colour, and, if the case be severe, there will be slight traces of blood as well. G. 98 FARMERS' &> AMATEURS' GUIDE DIPHTHERITIS AND AGGRAVAXEET TYPHOID. This is a comparatively new disease among poultry in this country, and is of a most repulsive and destructive nature. In some cases it is simply diphtheria, while in others it assumes the form of an aggravated typhoid as well So tenacious of life are the germs of this disease, that it has been known to exist in a latent state from one show of a society to that of the following year, breaking out in a most virulent form among the birds that were placed in the pens. Where parent birds have suffered, chi ckens are commonly hatched with the eruptions on their heads and legs, in which case there is no hope of a cure, as they are too young to be subjected to either medical or surgical remedies. The first symptoms are small eruptions on the fleshy parts of the head and face, the mouth filling with a tough, cheesy-looking matter, which, if not removed, soon chokes the bird ; but when it has reached a typhoid form, the pimples or eruptions extend over the whole body, and are most prevalent on the belly. The excessive use of Indian corn is, in our opinion, the primary cause of the most virulent attacks, and it is quite certain that where this grain is used as a staple food, this disease finds its most suitable quarters, though want of cleanliness may, in many instances, induce the attack. Where the case is of a virulent kind, the stamping out process is advisable, but every fowl destroyed should be at once consigned to the flames, as if allowed to lie about, infection will be spread on every hand ; rats, mice, and flies especially, being the mediums through which such diseases are carried from one place to another. If the birds are intended for the show pen, great care is required as it is seldom that a cure is effected which does not leave the combs and faces pitted with unsightly marks. The first necessity is to remove the cheesy matter from the mouth, and wash the parts with a solution of Phenyle of the strength of one in fifty, taking care that the bird does not choke in the process. The pimples should be removed and delicately touched with a diluted tincture, one part perchloride of iron to twelve parts of water ; or with a mixture of one part arraroba ointment to five of lard. But, if the body be covered as well, it is best to bathe the parts in phenyle and water of the strength of one part phenyle to fifty of water ; TO PO UL TR Y KEEPING. 99 the sanitary matters of the roosts and runs being also looked to, and the whole well disinfected with phenyle of the above-named strength, or with Jeyes' Disinfectant. Another remedy for outward application is oleate of zinc, pur- chasable of any chemist, a substitute for which may be made as follows, viz. : — I dram Oxide of Zinc, 1 ounce Olive Oil, 2 drams Glycerine. Mix well and touch the parts gently twice a day. A ball of No. i paste being given night and morning. EGG-BOUND. This is often caused by injury to the egg passage, from a blow, or a heavy fall, although in some cases it is simply caused by the ■egg being of inordinate size. With the first case it is very difficult to deal, but if the cause be from too large an egg, and it is taken in good time, before inflammation sets in (which occurs immediately after the rupture or protrusion of the parts from the vent) it is easily dealt with. The best method is to get a stiff feather, dip it in melted lard, ■oil, or cream, and introduce it gently, working all round the egg till it gets loose, when a little pressure on the soft parts of the abdomen, behind the egg (great care being taken not to break it) generally succeeds in removing it without damage to the bird. On the first symptoms, a purge of castor oil and glycerine, syrup of buckthorn or Epsom salts, should be given, as it helps to prevent •or allay the inflammatioa The same means should be taken in case of injury, but such ■cases are more difficult, as the inflammation sets in before the rupture of the parts. Iri case of rupture, from whatever cause, the whole should be well bathed in tepid milk and water, care b?ing taken not to rub, but Ka press gently against the whole mass, so as to cause no unnecessary irritation. FUNGOID DISEASES. A disease of this nature has made sad havoc in some poultry yards of late, and for some time the cause was a puzzle to the writer, for it was quite unknown up to recent years, the attacks being irregular and different in degrees of severity. loo FARMERS' 6- AMATEURS' GUIDE Very young chickens, that are with the hen, only suffer from this disease as far as our own observation goes, and our theory (on account of which belief we have been subjected to much sharp criticism) is that it originates with the sparrows, and is con- veyed to the chickens by their feeding along with them in close quarters when with the hens. Seeing symptoms of the disease among the sparrows at the same time that the chickens were suffering, we killed several specimens, and subjected them to a searching microscopical examination, which resulted in our finding the disease on both chickens and sparrows identical, and of an inverted fungoid nature. Its existence among the sparrows may be known by most of the male birds being bare of feathers on the head and nape of the neck, whilst the tail appears worn or eaten off within an inch of the flesh ; part of the feathers are off the back, the skin of which is covered with a continuous eruption of a dampish nature, from head to tail, which, subjected to a powerful glass, shows a growth of inverted fungii. The first attack that came under our notice was in 1878, when hundreds of chickens were swept off, much to our consternation, as no remedy could be found except that which killed the chickens at the same time. In 1883, another attack caused the researches which resulted in formulating the theory now advanced, while, on its appearance this year, every sparrow suffering from the disease was caught and destroyed, with the happy result of a complete immunity from the attacks. The only effective remedy we have found is one part of phenyle to fifty of water, applied with a sponge, though, if not taken in its early stages, even this is too strong and kills the chicks, GAPES. This is a most troublesome disease, frequently fatal among young game and poultry, killing them in flocks. Filthy houses and runs are the principal causes, and the disease never shows itself where due attention is paid to the sanitary conditions of the runs, and the chicken coops especially. It is said to be caused by a small worm, or the embryo of a louse that infests birds badly cared for. It lays its eggs at the TO PO ULTR y KEEPING. i o i roots of the ears and below the vents of the birds, and we incline to this belief, because, wherever the birds are kept scrupulously clean, there is never an attack of this kind, and the most effective preventative is the free use of flour of sulphur on the bottoms ol the coops where the chickens roost at nights, and which, when mixed with chaff or sawdust, gets among the fluff and down of the chickens, when no insects will face it. The disease will be known by the bird continually shooting its head up and gasping for breath, as if choking, the parasite or worm having fixed itself in the mucous lining of the wind-pipe, and on the top of the lungs. It is recommended by some to dip a strong feather in spirits of turpentine, insert it in the wind-pipe, twist it round and withdraw quickly. If dexterously performed, this is often effective, though if too much spirit be used it sometimes kills the fowl by suffoca- tion. By far the most perfect method we have found is to use a spray producer, which can be got from any surgical instrument maker for a few shillings, and charge it with warm water and phenyle (one part of phenyle to one hundred ot water), insert the spray tube as far as possible in the wind-pipe, and throw a little of the liquid in. If quickly performed, the worms are killed in their stronghold, and the phenyle, not being poisonous at this strength, does not injure the bird. When the birds are suffering from this disease, a little tar water ■will be found of use, and should be given to drink. No poultry yard should be without a common Stockholm tar barrel, in which to store the water for medical purposes. LEG DISEASE, OR ELEPHANTIASI& The Asiatic, or heavily-feathered breeds, are generally most troubled with this disease, and though it seldom proves fatal, yet it is very unsightly, and unpleasant to the smelL It must be most harassing to the birds, as the enlargement is a mass of msect life, and when once it is fixed on a piece of ground there is the greatest difficulty in getting rid of it, in which case it is best to remove the fowls, disinfect the roosts and perches, and cover the run with quick lime, or gas lime. The latter should be dug in, as it is very caustic, and will damage the feet of the birds should they ramble upon it I02 FARMERS' &• AMATEURS' GUIDE The first signs of the disease are a yellowish whiteness in the crevicies of the legs and feet, and if it be taken at this stage it is easily cured; but, if neglected and allowed to grow, it assumes great proportions, the legs often being covered an inch thick. If a portion of this accumulation be placed under a microscope, it will be found to be a mass of insect life, and, when it has attained this stage, great care should be taken in its removal, or the whole of the skin and flesh of the legs ,will be removed with it. It can be cured by soaking the legs in warm water and phenyle of the strength of one in fifty of water, but to penetrate it when the accumulation is large, it requires several applications. Another remedy is to mix equal parts of crude paraffin oil and lard, keeping the legs well covered with it, and rubbiiig it well into the crevices ; but a free use of flour of sulphur will often prevent the disease altogether. After severe attacks, many birds are permanently injured and disfigured, if even they be cured, but these are no worse for stock purposes, as it is in no way hereditary. LEG WEAKNESS. Young poultry of the tall and heavy breeds are often attacked with this disease, and in many cases the hocks enlarge, causing permanent lameness. Most of the remedies recommended for cramp will be found of service, good food and dry bedding being necessary. A piece of quick lime and lump sugar should be put in the water as in the case of diarrhoea, and a ball of No. 3 paste given twice a day. LEG SPRAINED OR BROKEN. When the thigh bone of a fowl is broken or injured, it is not easy to repair the injury, on account of the difficulty of fixing and holding it in position among the mass of tendons and flesh that surround it. If the fowl is not valuable it is best to kill it j while, on the contrary, a leg is easily set. This is done by providing strips of cardboard of about a quarter of an inch in width, and long enough to cover the whole of the leg bone, but not so long as to press on the joint of the knee or foot, and these should be hollowed out a little so as to fit round the leg. The fowl being held by an assistant, and the leg drawn to full TO POULTRY KEEPING. 103 length, it should be encased in the pieces of cardboard, and wrapped tightly from knee to foot with narrow tape. On the top of these, thin splints of wood of the same length as the cardboard should be bound firmly with soft string, and the fowl may be at once released. In a fortnight, or three weeks, the whole of the bandages may be removed, and the leg will be sound and well MOULDY HEAD. This term is correctly expressive of the disease, as it is of a fungoid character, and when the bird is in a bad state it resembles that of a greenish white mouldiness. The first appearance is that of small white spots, or patches, on the fleshy parts of the head and face. Soon after, the whole of the feathers of the head fall off, leaving a mouldy-looking surface. It is easily cured, but due attention to cleanliness, and a free supply of green food, will generally prevent it ; but when a bird is attacked it should be isolated at once, as the disease is highly contagious. Strong Stockholm tar water, applied with a sponge, will often effect a cure in the first stage, and another remedy is oleate of zinc, or its substitute, prepared and used as in the case of diphtheritis. Another, and perhaps the best of all remedies, is the application of one part of phenyle to fifty of water, laid on with a sponge, and the roosts and perches should be disinfected, as in the case of diphtheria. INFLAMMATION OF THE OVARIES. This seldom occurs unless the bird be too fat, or is accidentally injured when in laying form. It generally results in the rupture of the parts, when the whole of the egg passages protrude, and the bird soon dies if not promptly and carefully attended to. On first discafcery, the bird should be given a purge (one teaspoonful of castor oil and half a teaspoonful of glycerine), and the protruding parts should be bathed in tepid milk and water, as recommended when the bird is egg-bound. If not to far gone, this, and the aperient, will generally effect a cure. OBESITY, OR OVERFATNESS. When fowls are in this state they are useless for practical purposes, and should be fed upon coarse foods, Indian corn especially, and potatoes being avoided, and a ball of the following paste should be given daily : — 104 FARMERS' 6- AMATEURS' GUIDE I y^ drams Bicarbonate of Potass, I ounce Corn Flour, Mixed with treacle or syrup of any kind ; or, a little carbonate of soda may be kept in the drinking water. ROUGHNESS, OR HARDNESS AND DRYNESS OF FEATHER. This is very common where the birds are not allowed their liberty, and have not good grass runs. It may be cured by giving a lump of mixture daily, made up as follows : — I ounce Cinnamon, ' y^ lb. Dripping. TUMOURS. These are very common, and are often the result of cold, roup, or accident, and if internal, there is very little chance of any but a surgeon or " vet " dealing properly with them ; but, if only under the first skin, they are easily removed in the same way as in the case of a bird that is crop-bound. '^^ Those most frequent are about the head and face. They are easily removed by making a slight incision with a lance, sharp pen-knife, or razor. With a gentle pressure on each side under the tumour with the thumbs, it comes through the orifice, and a couple of stitches tied sufficiently to draw the wound together finishes the operation, and the bird will feel no inconvenience from it. Whilst, if neatly done, no scar will be left NO. I, OR TONIC PASTE. I ounce Prepared Logwood Charcoal, J^ ounce Powdered Gentian, '^ ounce Capsicum or Cayenne, y ounce Prepared Turmeric, y ounce Carbonate of Iron, ♦ A little Confection of Senna; sufficient treacle to make a stih' pasta NO. 2, OR ROUP PASTE. J^ ounce Liquorice Powder, y^ ounce Ground Ginger, y ounce Cayenne, ^ ounce Pimento, 1 ounce Epsom Skits, I ounce Confection of Senna, Treacle enough to make a stiff paste. TO POULTRY KEEPING. 105 NO. 3, OR STIMULATING AND CORRECTIVE PASTE. The same ingredients as in No. 2 without the Epsom salts. NO. 4, FOR WEAKNESS AND DEBILITY. 1 ounce Precipitated Sulphur, J^ ounce Carbonate of Iron, Syrup of Buckthorn to make a stiff paste. NO. 5, FOR DIARRHCEA. I ounce Prepared Chalk, I ounce Aromatic Confection Powder, y^ dram Powdered Catechu, Mix with syrup or treacle, and give a small lump occasionally till the purging ceases. NO. 6, FOR UNSHELLED EGGS. 2 drams Prepared Chalk, I dram Cinnamon Powder, Mixed with syrup or treacle ; and a little quick lime and sugar put an the drinking water. If the fowl be too fat, this is difficult to cure, and the bird should ■be treated as for over-fatness. WM. WALKEK AND SONS, PKINTERS, OTLEY. C H REGISTERED UZPVXJV TRADE MARK. LITTLE'S PATENT SOLUBLE PHENYLE Disinfectant, Deodorizer, Antiseptic, and Insecticide. CHEAP, HARMLESS, CONVENIENT, EFFECTIVE. Used by the Principal Veterinary Surgeons. NON-POISONOUS. "USES. — Besides being useful as a general Disinfectant for Households, Hospitals, Sick Rooms, Markets, Slaughter-houses, in Post-mortetns^ &c., and as a Destroyer of all Insect Fests in Gardens, and for promoting a vigorous growth of Plants, it is invaluable to Veterinary Surgeons and all Keepers of Live Stock, as it will eradicate Scab, Mange, Bingrworm, or any other Skin Disease; it Destroys I^ice or Fleas on Cattle, Horses, Dogrs, or PotQtry. Given internally, it is a Remedy for Intestinal Worms, such as " "Worm m the Throat " in Lambs, "Hoose'*^ in Calves, 'G-apes" in Chickens, Tapeworm, Bots, &c.; as an Antiseptic Lotion for Foul vVoTinds, TTlcers, Sores, Saddle-Galls, " Thrushes," '* Cracked Heels," it is superior to any other Preparation, possessing, as it does, the good properties of Carbolic Acid, but being free from its highly objectionable poisonous and corrosive qualities. It is incomparable as a Disinfectant for Foot and Mouth Disease, Pleuro- pneumonia, &C., as it prevents and checks outbreaks of these Diseases. IT IS THE BEST DISINFECTANT FOR WASHING OUT DOG KENNELS, STABLES, POULTRY HOUSES, &c. And at once Bemoves all Foul Smells. BULLS AJL.1^ LICE &; I»AR,A.SITES. A few drops put into tlie Bath yriH keep ^MHtry in a Clean and. Healthy State, and free them from. aU Insect Fests. IT IS AN INFALLIBLE CURE FOR "GAPES" IN CHICKENS SOLD EVEBYTVHEEE, IN Gd. and Is. BOTTLES; Quart Tins, 2s. 6d. ; HaU-aallon Tin;, 4s. ; & 1 Gallon Drams, 7s. 6d. LITTLE'S SANITARY PHENYLE POWDER FOR ALL DISINFECTING PURPOSES. A portion placed in the Dust Bath in Poultry Runs will keep the Birds in a Healthy Condition, and Destroy all Lice. IN 6d. and Is. TINS. MANUFACTURERS & PROPRIETORS: MORRIS, LITTLE & SON, ID03SrC-A-STER,. Manufacturers, NORWICH. / PORTABLE FOWL HOUSES. EEDTICBD CASH PRICES, CAERIA&E PAID: For Roosting 13 Fowls £3 15 „ SO Fowls £5 ■ „ 40 Fowls £6 15 If Mounted on Wheels, 10s. extra. PORTABLE POULTRY FENCING, 6 Feet high, 2s. 6d. per 7ard, run. IMPROVED FATTENING PEN Fowls will Fatten Quickly and Naturally in these Pens. Fop 4 Fowls - - 30s. each. Two Pens, Carriage Paid. Catalogue of Poultry Appliances and Kennel Requisites Free by Post. JEYE8' SANITARY COMPOUNDS FOB THE HonseMd, Farm, Stable, Kennel, Poultry House and Runs. 29 PRIZE MEDALS & CERTIFICATE. The Royal Commission have Specially Appointed Jeyes' Sanitarv CompQtmds* Co. y Limited, to Purify the Colonial and Indian Exhibition, London, 1886, The Native Quartets in the Colonial and Indian Exhibition have been Disinfected Solely by Jeyes' Sanitary CompoundSi JEYES' PERFECT PURIFIER. The Best and Cheapest Disinfectant, Deodorizer, Cleanser and Insecticide. In use does not Poison, Stain, nor Bum. Kills Fleas, Red Lice, and Vermin of every kind in Poultry, Pigeons, Cattle, Horses, Dogs, Cats, &c. Effectually cures Gapes, Roup, and Comb Disease in Poultry ; also Mange, Eczema, and other Skin Diseases ; and is invaluable for Cleansing and Healing Sores, Wounds, &c. Sold in Bottles, at 6d. and Is. each ; and in Drums and Casks, at 5s. per G-allon (Drums extra). JEYES' SANITARY POWDER. Perfectly Harmless to Anixuals, Poultry, &c. The Powder is wholly Disinfectant, and is extremely useful for sprinkling about the Nests of Poultry, in Pigeon Houses, Stables, Kennels, Ashpits, &c. Sold in Tin Canisters, at 6d. and Is. each ; and at 12s. 6d. per Cwt. , in Casks or Bag's. JEYES' POULTRY SOAR ITo Exhibitor of Poultry should be without it. It removes all Insects, Cleanses most effectually, and imparts a beautiful Gloss to the Plumage. Price 6d. per Tablet. JEYES' DOG SOAP. "CTsed and Recommended by the leading* Veterinary Surgeons. This Soap is a marvellous Cleanser ; Destroys alt Vermin, and Cures Mange, Eczema, &c- By its regular use the Coats of Dogs are much improved. It removes all objectionable; odour, and contributes to the Health of the Animal. Price 4d. and 6d. per Tablet. JEYES' DISINFECTANT SOAPS Por the Household and Toilet. Perfect in Cleansing ; Delightful in use ; far superior to Carbolic and other Disinfectant Soaps. Prices from 3d. per lb., according to Quality. SOLD BY ALL CHEMISTS, GROCERS, OILMEN, &c. JEYES' SANITARY COMPOUNDS' COMPANY, Ld.. 43, GANNON STREET, LONDON, E.G. Depot for Northern and Midlttjtd Districts: 3, Princess Street, Albert Square, MANCHESTER. IMPORTANT TO GAME-KEEPERS, POULTRY FANCIERS, BREEDERS & OTHERS. HOEKYS' SPECIALLY-PKEPARED POULiTRY & GAME FOOD A Most Wonderful Invigoratoe and Egg-Producer. This Preparation consists of Meat, Bone Meal, Corn Meal, Granulated Oyster Shell, Con- diments, and other Nutritious and Flesh-forming Substances, mixed in proper proportions, forming a complete food for Poultry and all kinds' of Game. All who use this Food find it gives Vigour and Health, and enables Fowls to produce a greatly increased number of Eggs ; for Rearing and Fattening Purposes it is unequalled, the Fowls being ready for Market in about half the usual time. Price 15b. per cvrt. , Carriage Paid ; packed also in 4lb. Bags, jd.; and 141b. Bags, is. iid. each. Manufactured by IIIGUI STREET and PEN-NY HILL M:ILLS, HOLBKACH, Lincolnshire. IMPROYED WROUGHT IRON POULTRY HURDLES STEONG, LIGHT, DTTRABLE. 6 FEET SQUARE. Each Hurdle is complete in itself, top bar sunk 6 inches, Netting loose 6 inches at top, preventing Fowls perching thereon ; fitted with Stay, Loose Foot, Nuts and Bolts complete. ftw^'=^c^'=v?^qr-# PRICE 3s. 3d. EACH. "^^^^^^^ J^ ** Sample sent on Approval, provided all Carriage Paid. Cash with Order, FOTJLTRY & DOG- -A.ITLI.A.N"CE Ml^f^KERS, DUKE'S PALACE STREET, NORWICH. Important Book for Sportsmen, Breeders, Parmers, Coach-Masters, StaWe-Keepers, Carriers, and Cow-Keepers. IN HANDSOME COVER, CLOTH, GILT, PRICE TWO SHILLINGS. THE STANDARD AND RELIABLE BRITISH "WORK, lowson's:jii:farrier A TREATISE ON THE CAUSES, SYMPTOMS, AND MOST IMPROVED METHODS OP Preventing and Caring the Various Diseases or HORSES, COWS, CALVES, SHEEP & HOGS Illustrated, with many Btigraving-s. One of the Most Valuable Books ever Published ; Should be in the Hands of every Householder. In Cloth Elegant, Fost-Free for Two Shillings, THE HOUSEWIFE'S FRIEND AND FAMILY HELP. BY C. MV. ALEXANDER. TO know how to Cook economically is an Art. Almost any woman can cook well, if she has plentywith which to do it. But the real Science of Cooking is to he able to cook a good meal or dish with hat little out of which to make it. That is what the Becipes in the Book now announced will assist you in doing. It is the Standard Work on American Cookery and Family Becipes, hy C. W. Alexandbb, of Philadelphia, United States of America. To which is added Hints to Domestic Servants. It will assist you in Cooking aU the Canned Meats and Fruits now so extensively imported into this country. It tells you how to Cook Indian Com and Com Meal ; how to make it into Bread, Fuddings, and Hominey, so much relished by the Americans ; how to Cook Baked Haricot Beans and Brown Bread ; how to Boast, Broil, Boil, Fry, . and Cook in a hundred different ways, JOINTS, GAME, FISH, VEGETABLES, &G. How to make Soups, Hashes, GrraTies, Sauces, Fricassees, Puddings, Dumplings, Custards, Cheese Cakes, Blancmange, Jellies, Ice Creams, all kinds of Cakes and Confectionery, Pastry, Pies, Fri|it, Wines, Marmalade ; How to do FickUng and Preserving; and Hundreds of other Becipes too numerous to mention here. IN THE MISCELLANEOUS DEPARTMENT It tells you how to Dye Cottons and "Woollens ; How to Mix Paints ; How to Make Wax, Hair, Shell and Leather Flowers, and Hundreds of other useful Becipes for every family. IN THE MEDICAL DEPARTMENT It points out in plain language the Diseases of Men, Women, and Children ; and in many cases will save life, when there is no Doctor near at hand. It teUs you the Names and the Uses of all the prominent Herbs known. THE MOST COMPLgf^^ WILLIAM WALKER