.^MEMORIAL POULTRY LIBRARY 
 
 CORNELL 
 UNIVERSITY 
 
 "tHE GJjf Of 
 
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 ALBERT R. MANN LIBRARY 
 New York State Colleges 
 
 OF 
 
 Agriculture and Home EcoNOMirs 
 
 Cornell I . 
 
r^r- .„^ _ Cornell University Library 
 
 SF 487.B871ln 4th ed. 
 
 Industrial poultry-keeping 
 
Cornell University 
 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/cu31924003154501 
 
^nbn^txial ^oulfrg-c^ecping 
 
Copyrighted by Edward Brown 
 All rights reserved. 
 
Dark (or Coloured) Dorkings. 
 
INDUSTRIAL 
 
 POULTRY-KEEPING 
 
 
 EDWARD BROWN, Fi^ 
 
 Secretary of the National PoultSy Organizaji0^'Society ; Lecturer 
 ON Aviculture at the Reading College ,j<iUTH0B of Toultry- . 
 Keeping as an Industry for Farmers and Cottagers,' 
 'Pleasurable Poultry-Keeping,' ' Poultry-Fattening,' 
 ETC., ETC. ; Judge of Poultry at the Royal 
 Agricultural Society's and other- 
 Shows, ETC. . 
 
 FOURTH EDITION, REVISED 
 
 From The Library of 
 Dr. OIney Brown Kent 
 
 LONDON 
 
 BDWAED ARNOLD 
 
 37 BEDFORD STREET, STRAND, W.O. 
 

 A dvertisemetits 
 
 '/4 -f — 
 
 E 7BS3 
 
 iNighest Possible Award, Dairy Show, Silver Medal, Diploma 
 
 of Honour, Surrey County Agricultural 
 
 Society, 1898. 
 
 TAMLIN'S NONPAREIL INCUBATOR 
 
 Fitted with a NEW PATENT INSULATED 
 
 CAPSULE BE6ULAT0B, which is the only 
 
 machine that can be 
 
 GUARANTEED AUTOMATIC. 
 
 All fitted with the best Planished Copper Tanks 
 only. 
 
 9^ PBICES, packed complete, ready for immediate 
 
 use, from: 
 _^ SOBggs .. £2 7 1 100 Eggs .. £3 7 6 
 !^yf 60 Eggs .. £2 15 I 200 Eggs .. £5 18 
 
 PATENTED. 
 
 TESTIMONIALS HATCHING 100 PER CENT. 
 
 Over 1,000 Letters of Thanks received from Cuatomera 
 
 ftn- resuits achieved. 
 
 i-.A.ndcx^x'Kr's 
 
 NONPAREIL FOSTER MOTHER, 
 
 ABSOLUTELY 
 STORM PROOF. 
 
 NO CROWDING 
 IN CORNERS 
 POSSIBLE. 
 
 PATENTED. 
 
 FinED WITH 
 
 IMPROVED 
 PAHERN 
 COPPER TANKS. 
 
 60 Chicks 
 
 PRICE 
 
 £3 I 100 Chicks . . 
 
 60 chick size, ' fl. long, 2 ft. 6 in. wide, 1ft. high. 
 
 Illustrated Catalogue Post Free. 
 
 £3 12 
 
 FLINT GRIT (Three Grades) ''"^L'St^e^'pa^" '"'*•■ 
 
 W. TAMLIN, Sheen Works, RICHMOND, SURREY 
 
PEEFACE TO THE POUETH EDITION 
 
 The great success which attended my larger work on 
 ' Poultry-Keeping as an , Industry for Farmers and 
 Cottagers,' and the movement towards a development 
 of poultry-culture as one of our rural industries, led 
 to the preparation of this work for cottagers and small 
 farmers, and its success has shown that it met this 
 need. In it no attempt is made to enter at all fully 
 into the many details given in the work named above, 
 but no point is omitted which can be of service to 
 those who seek to improve their own position by 
 following a pursuit only too much neglected in the 
 past. The purely fancy aspect is not dealt with at 
 all, for the author's desire has been to provide a 
 handy guide to the first steps of poultry-keepers. 
 
 So far as cottagers are concerned, my own hope is 
 to see the day when every rural labourer is not only a 
 worker for someone else, but a producer himself. He 
 will be a stronger man when that ideal is reached. 
 More contented in mind, better able to meet the 
 troubles of life, with an object before him other than 
 merely animal, and relieved from the monotony of 
 existence too often found in country districts, he will 
 be a nobler citizen and a truer man. The efforts of 
 the past decade, both as to greater opportunities and 
 increased knowledge, and especially the technical in- 
 struction work of County Councils, are apparent by 
 the larger number of fowls kept in all parts of the 
 country. But there is much yet to be done. I am 
 sorry to say that in some districts land-owners and 
 
viii PREFACE TO THE FOURTH EDITION 
 
 farmers still repress the keeping of poultry by their 
 •workers. The reason adduced is that they fear, if 
 permitted, food would be stolen to feed the poultry. 
 Perhaps it might be so in a few instances, but that it 
 would be at all general, or even sufficiently common 
 to warrant repressive measures, I cannot for one 
 moment believe. The experience of those districts 
 where poultry-keeping is not so discouraged is suffi- 
 cient evidence in favour of greater trust being shown. 
 Suspicion breeds crime all the world over. 
 
 Since this work was first published, many changes 
 and developments have taken place and solid progress 
 been made. These changes and developments are, to 
 some extent, indicated by the present edition, which 
 has been carefully revised and some fresh matter intro- 
 duced. Increased production necessitates new systems 
 of marketing, and I have therefore added a chapter 
 dealing with this important question, which must be 
 met by methods similar to those adopted in our 
 colonies and foreign countries. 
 
 EDWAED BEOWN. 
 
 The Chestnuts, 
 The ALE, Berks, 
 1900. 
 
Contents 
 
 CHAPTfeR I'AGE 
 
 I. INTRODUCTION - - 1 . 
 
 II. COMMENCING 6 
 
 III. BREEDS OF DOMESTIC POULTRY 14 
 
 IV. HOUSES AND RUNS 21 
 V. HINTS ON BREEDING POULTRY - - - 35 
 
 VI. SITTING HENS AND THE HATCHING OF CHICKENS 41 
 
 VII. CHICKEN-REARING - - 52 
 
 VIII. FEEDING AND FATTENING 66 
 
 IX. DUCK, GEESE, AND TURKEY BREEDING 78 
 
 X. GENERAL MANAGEMENT AND DISEASES- - 89 
 
 XI. MARKETING THE PRODUCE - 101 
 
ILLUSTEATIONS 
 
 PLATES 
 
 PAGE 
 
 Dabk (or Coloured) Dorkings - Frontisf,iece 
 
 White Dorkings 7 
 
 Old English Game 8 
 
 Indian Game 17 
 
 White Leghorns 37 
 
 Black Minoroas 45 
 
 Black Hambubghs 46 
 
 Langshans gS 
 
 Plymouth Rocks 63 
 
 White Wtandottes 73 
 
 Aylesbury Ducks 81 
 
 Rouen Ducks 82 
 
 Toulouse Geese 93 
 
 BLOCKS 
 
 Fia. 
 
 1. Houses and ScRATCHiNG-sHEns 23 
 
 2. Portable House and Run - 24 
 
 3. Small Portable House 25 
 
 4. Barnard, Bishop and Barnard's Lean-to Poultry- 
 
 house - 26 
 
 5. Winter Brooder-house 27 
 
 6. Hearson's Incubator 42 
 
 7. Tamlin Incubator 43 
 
 8. Hatching-box 48 
 
 9. Heahson Brooder 54 
 
 10. Westmebia Brooder- 54 
 
 11. Calway's Patent Chicken- eeaebr 56 
 
 12. Spbatt's Patent Registered Shelter Coop 58 
 
xil ILLUSTRATIONS 
 
 no. ^ PAOB 
 
 13. Calwat's Sussex Coop - 59 
 
 14. Double Coop- gO 
 
 15. Fdruess' Bone Machine - 68 
 
 16. Parish's Cooker - gg 
 
 17. Hearson's Cbammer - . ^q 
 
 18. Pocook's Egg-box . 90 
 
 19. Honeycomb Egg-box - - 91 
 
Jnbustdal lpoultti2=1^eeplnG 
 
 CHAPTER I 
 
 INTEODDCTION 
 
 Small Industries. — The trend of all recent develop- 
 ments, so far as our rural population is concerned, is 
 undoubtedly rather towards the encouragement of 
 small than of great things. This fact is apparent on 
 every side. What force there has been in the pressure 
 of circumstances during the last three decades is ac- 
 centuated by the great movement in the direction of 
 Tephnical and Secondary Education, which is doing 
 so much to elevate the working people of this country. 
 Too long has there been a neglect of teaching those 
 details of daily occupation which are essentially con- 
 nected with the position of our country as a whole, 
 and every individual member of the community whose 
 living depends upon mental or physical labour. That 
 neglect is now at an end, and it is a cause for universal 
 satisfaction that the County Councils, with one or two 
 exceptions, have utilized the grants placed in their 
 hands through the Local Taxation Act, 1890, to 
 promote those branches of education already referred 
 to. By means of the grants these public bodies are 
 able to do that which was scarcely possible before, 
 and the importance of what are undoubtedly minor 
 
2 INDUSTRIAL POULTRY-KBiEPlNa 
 
 branches of industry is receiving a recognition we had 
 scarcely thought possible at one time. Hence there 
 is an upheaval at work, and an opportunity of im- 
 proving the position of our people generally, which 
 has now for the first time been presented. Much 
 naturally depends upon the way in which advantage 
 is taken of the teaching offered. Lethargy there has 
 been, but in many districts the interest awakened in 
 the possibilities of poultry-keeping has been very 
 great. 
 
 Will Poultry Pay ? — We know it has been a common 
 dictum that ' poultry will not pay,' due to the failure 
 of pretentious attempts at establishing poultry farms 
 pure and simple. These have been from time to 
 time heralded with loud trumpets as a means of 
 securing wealth, and great has been their downfall. 
 The reasons for these failures are not far to seek, and 
 need not be dwelt upon here. But because such 
 enterprises have brought disaster upon their promoters 
 is surely no proof that the keeping of poultry by 
 farmers as part of their farm stock, or in a small-way 
 by cottagers, is unprofitable. In fact, there is an 
 abundance of instances in which the reverse is the 
 case, not merely in the great poultry and egg-produc- 
 ing districts abroad, but also in Devon and Cornwall, 
 in Sussex and Surrey, in Buckinghamshire and 
 Norfolk, in Cumberland and Lincolnshire, and in 
 more isolated cases throughoiit the entire country. 
 Many farmers now find their poultry an important 
 element in securing a good balance - sheet, and 
 numerous cottagers add considerably to their incomes 
 by this pursuit. In Ireland it is so to an even greater 
 extent. Since 1888, when I was commissioned by the 
 Weeldy Freeman of Dublin to undertake an exhaustive 
 inquiry into the poultry industry of the Green Isle, a 
 vast progress has been made, and the number of fowls 
 kept increased by several millions. 
 
 Britain's Egg "and Poultry Bill.— Dealing specially, 
 
INTRODUCTION 3 
 
 however, with Great Britain, what do we find ? That 
 nearly all the great centres of population are almost 
 entirely dependent upon foreign eggs during several 
 months of the year, and upon Irish at other seasons, 
 the home supplies often being unreliable and erratic. 
 There are rural districts where home eggs do not even 
 supply the needs of their residents. Even in market 
 towns, surrounded by pastoral districts, with no great 
 industrial population near, foreign and Irish eggs 
 have to be imported, and I do not think that any 
 other counties than Devon and Cornwall actually 
 supply their own needs in this respect. Hence we 
 can understand the great and growing imports from 
 abroad. In my work on " Poultry-Keeping as an 
 Industry for Farmers and Cottagers," I give the 
 tables of imports in detail, and need not repeat them 
 here, but in order to show the importance of this 
 subject I may mention that in thirty-five years the 
 imports have increased sevenfold, as the following 
 figures will show : 
 
 £ 
 
 1864 835,028 
 
 1880 2,335,451 
 
 1890 3,926,660 
 
 1899 5,829,686 
 
 In addition to foreign imports there is the Irish 
 supply, which I calculate at about £2,000,000, 
 bringing up the grand total to nearly £8,000,000 
 sterling per annum — no small amount. London 
 alone spends about £1,500,000 in foreign eggs and 
 poultry, and it is within the mark to say that York- 
 shire spends on Irish and foreign eggs and poultry 
 £820,000, and Lancashire £850,000, every year, with 
 other manufacturing districts in proportion. In face 
 of these facts, and with steadily increasing imports, 
 the question assumes an importance which has never 
 yet been fully recognised in the minds of many who 
 
4 IJSTDUSTRIAL POULTRY -KEEPING 
 
 have every opportunity for poultry-keeping, but have 
 not thought it worthy of their consideration. Whilst 
 we would encourage fruit-keeping to the full, because 
 it is a profitable pursuit, and we desire to see this 
 article of food more fully used than ever it has been, 
 it is only right to point out that the relative position 
 is in favour of eggs and poultry if we take those fruits 
 which can be produced in this country ; therefore it is 
 only reasonable to ask that the attention given to one 
 shall also be extended to the other. 
 
 Industrial Poultry - keeping. — The object of our 
 present work is to provide the best and latest in- 
 formation, derived from experience both at home and 
 abroad, upon the subject of poultry -keeping, alike for 
 the small farmer who desires to add this to his other 
 operations, and the cottager who can only keep a few 
 fowls, but to whom those few are of equal import as 
 are the many to someone else. This information, it is 
 intended, shall be concise and practical. Those who 
 desire to go into the matter more fully are recom- 
 mended to obtain the larger book, ' Poultry-Keeping 
 as an Industry for Farmers and Cottagers,' wherein 
 will be found all facts obtainable as to the best 
 methods adopted both at home and abroad, with 
 details which are impossible in a work of the present 
 dimensions. This may be taken as more suitable for 
 those who intend to limit their operations, or as a 
 guide to the first steps in industrial poultry-keeping, ■ 
 The experience gained during the past few years has 
 proved that there are possibilities in poultry -keeping 
 which were not realized before. Whilst what is some-^^ 
 times called poultry-farming, though we do not agree 
 to that term being so restricted, namely, devoting 
 land to poultry alone, and depending entirely upon 
 poultry produce for an adequate return, has not 
 succeeded, modifications have proved successful. 
 Many cases could be given in proof. Usually, how- 
 ever, the sale of breeding stock and of eggs for 
 
! ! 
 
 INTRODUCTION 5 
 
 hatching secure enhanced profits. But later develop- 
 ments have extended our knowledge on this subject, 
 and American experience has shown that operations 
 carried out under proper conditions are not so re- 
 stricted as we supposed. The dangers of this branch 
 are great. These are referred to in Chapter IV., and, 
 if avoi(J.ed, a new industry will be open to cur rural 
 population. Farmers of all grades, to attain success, 
 should give the same attention to the fowls as they 
 devote to larger stock, and associate them in the 
 rotation of work. Cottagers and those who have only 
 a small area of land must understand the principles 
 underlying cultivation as well as the breeding and 
 management of live-stock. 
 
 Poultry-keeping Abroad. — When we look at other 
 countries, it is at once seen that the great mass of 
 poultry produce sent by them is not due to extensive 
 poultry-farms, but to the multitudinous small farmers 
 and cottagers found there. Nearly all of these are 
 poultry-keepers. The number of birds bred by each 
 may not be great, but each believes in the business as 
 a profitable one, and their combination has provided 
 in a wonderful manner for our needs. It has been 
 my good fortune to visit most of the countries of 
 Western and Northern Europe in order to study the 
 methods' adopted, and the conclusion arrived at is, 
 provided that the most advanced methods of manage- 
 ment and marketing are adopted, our own people can 
 compete with foreign producers and secure the best 
 and most paying part of the trade. But this will 
 only be by taking advantage of the nearness to 
 markets and sending forward eggs and poultry in the 
 best condition, prepared in the manner desired by 
 retailers and consumers. To compete with Eussian 
 or Italian or even Danish eggs would be to sacrifice 
 everything. As it may be hoped that erelong it will 
 be possible for every cottager to have more or less 
 land for his own cultivation, and that farms will 
 
6 INDUSTRIAL POULTRY-KEEPING 
 
 return to their former more modest dimensions, we 
 look for a development of poultry-keeping and other 
 rural industries of a like nature. 
 
 CHAPTEE II 
 
 COMMENCING 
 
 Begin quietly. — Poultry-keeping must be carried out 
 upon the same lines as any other business, if success 
 is to be attained. There can be no doubt that the 
 best way to secure success in any undertaking is to 
 commence in a modest way and gradually increase -as 
 opportunity offers. If the history of our great mer- 
 cantile firms were written, it would be found that those 
 which are the strongest had very small beginnings, 
 and that of those which commenced with flash and 
 noise very .many have come down with a great crash. 
 We do not propose to discuss social problems in this 
 place, but may be permitted to say that we have no 
 faith in the modern system of business which sinks 
 the individual in the mass. A large establishment, 
 which has been gradually developed, will probably be 
 carefully and economically worked; but one com- 
 menced upon a large scale is seldom so. And the 
 same thing is found in poultry-keeping. Therefore,! 
 let the commencement be small, gain experience as 
 you go on, then quietly enlarge as capability to 
 manage and demand for the produce develop ; and, 
 although the profit for the first year or two may not 
 be so great as might have been wished, yet this 
 system will pay best in the long-run. One of the 
 features which I have strongly advocated is that we 
 must chiefly look for profitable poultry -keeping to 
 
COMMENCING 9 
 
 farmers and cottagers, who make it part of their farm 
 operations, and not the first or only object in view. 
 I shall show later on in what direction the poultry 
 business can be made profitable as a separate industry, 
 but it is not in raising the chicks or keeping vast 
 numbers of hens for egg production alone. Frequently 
 those who have succeeded best were such as did not 
 depend upon the poultry as a means of livelihood — at 
 any rate, during the first two or three years. 
 
 How to Begin. — Beginning by keeping poultry on a 
 large scale is more attractive than starting quietly, but 
 we should certainly advise anyone establishing a 
 poultry - farm to commence by purchasing ten to 
 twenty hens and one or two cocks. If this be done 
 during the summer and autumn, they can be obtained 
 at reasonable prices, and by the following spring all 
 be ready for commencing operations in good earnest. 
 From each hen — that is, if of a good laying variety and 
 the season be an average one — forty or fifty chickens 
 may reasonably be expected if all the eggs laid be set. 
 Thus, from twenty hens nearly 1,000 chicks can 
 be secured, and as about half of these will probably 
 be cockerels, and a percentage must be allowed for 
 deformed birds and deaths, the laying stock at the 
 commencement of the following winter should be about 
 400 hens. This number can be increased as desired, 
 but it is not advisable to augment the stock too 
 rapidly. The time spent before the laying hens are 
 ready is by no means wasted, as much can be done in 
 preparing the ground, building houses, and acquiring 
 experience which will be found of value afterwards. 
 It is of no use leaving the building of the houses until 
 they are' required, and often have we known a whole 
 season wasted by postponing this important work 
 until the spring, thus making hatching operations too 
 late to be of real service. The time to spare can be 
 utilized in many ways, as already indicated ; and if the 
 ground is not already supplied with ' trees or bushes, 
 
10 INDUSTRIAL POULTRY -KEEPING 
 
 the runs may have a goodly number planted, not only 
 as a protection to the fowls in sunny or wet weather, 
 but, if fruit-trees are used, as a source of profit. 
 
 False Steps. — We know there are many would-be 
 poultry-keepers who prefer purchasing a large number 
 of birds, and thus getting to work without delay ; but 
 the first cost must be very much greater than if the 
 plan suggested be adopted. There is also the risk of 
 buying unhealthy birds, and the certainty of having 
 to take old ones and of breeds not suited to the end in 
 view. We once knew an instance of an attempt to com- 
 mence a poultry-farm, where the owner went into the 
 market and bought about 2,000 hens irrespective of 
 age or breed. It was, after a few months of apparent 
 success, a dismal failure, as was anticipated by all who 
 knew anything of poultry-keeping. Young hens are 
 wanted for profit, and young hens cannot be bought 
 in large numbers. Old ones are dear almost at a gift, 
 and therefore such as are required must be bred. 
 Further, a good laying strain is only secured by selec- 
 tion, and this must be made by the individual breeder. 
 
 Cottage Poultry-keeping. — In connection with nearly 
 all cottages there is some outbuilding which can easily 
 be turned into a poultry-house. Upon this point we 
 speak in a succeeding chapter, and need only mention 
 it here as showing that a start can be made at once. 
 The simplest way is to buy a cock and half a dozen 
 hens, taking care that they are of a right variety and 
 young birds. In this way the return will probably be 
 immediate, for, as a rule, they will commence to lay 
 forthwith. The cheapest time of year to purchase is 
 in the autumn. Then nearly all breeders have a 
 quantity of surplus stock, which they are 'glad to 
 dispose of at reasonable prices ; whereas if purchasers 
 wait until after Christmas, when these have been 
 cleared out, two or three times as much will have to 
 be paid for the same birds, with a more restricted 
 choice. A cheaper plan is to buy eggs in the spring, 
 
COMMENCING 11 
 
 and depend upon the chickens hatched from them ; 
 and if good eggs can be obtained this is a satisfactory 
 method, though better for improvement of present 
 stocks than in making a commencement, as it will 
 only then be requisite to purchase a cock bird in the 
 autumn for the next season's breeding. Of course, 
 immediate returns cannot be secured in this manner, 
 but where the means are limited it may be preferred. 
 If more cockerels are obtained than the owner requires, 
 they can be turned into money in about three months 
 from the time of hatching. We should say that it is 
 a wiser plan to purchase eggs as near home as possible 
 rather than send long distances to unknown persons. 
 There is, unfortunately, a large amount of swindling in 
 the selling of eggs, but this has been in some measure 
 checked by the precautions taken in connection with 
 poultry journals for the protection of their readers, 
 and many of the best breeders give a guarantee as to 
 fertility. Eggs vary in price from 3s. 6d. to 21s. per 
 dozen, and capital settings can be obtained at about 
 5s. to 6s. each. 
 
 Pure V. Cross Breeds. — It may be desirable to here 
 point out the greater advantages from the lieeping of 
 pure-bred fowls than cross-breeds or mongrels. And 
 these remarks apply equally to farmers and cottagers. 
 In some districts there is a strong feeling in favour of 
 the so-called ' barn-door ' fowl, whatever that may be. 
 This term is usually applied to mongrels of every 
 shape and kind, and they vary with every county, if 
 not parish. First crosses between two pure-breds may 
 be used with advantage to obtain desired results ; but 
 when intermixing is carried further there is a speedy 
 deterioration. The advantage of pure-bred stock is 
 that we can depend upon it, knowing that it has been 
 bred upon continuous lines ; whilst with mongrels the 
 influences at work are unknown quantities, and in 
 many cases these are in direct opposition to each 
 other. The experience of the past has shown us that 
 
12 INDUSTRIAL POULTRY-KEEPING 
 
 Britain owes her pre-eminence as a great stock-breed- 
 ing centre to rigid adherence to type in horses, cattle, 
 and other domesticated animals. The same applies 
 equally to poultry. We therefore strongly urge that 
 all denominations of poultry-keepers should select 
 some pure-bred fowl and adhere to it. If there is 
 sufficient space at command, it may then be wise to 
 produce cross-bred fowls, either as layers or for the 
 table ; but to do this it is necessary to have two pure 
 races, which must be kept as the basis. There is yet 
 another advantage to be secured by adopting this 
 suggestion, namely, that the surplus stock are so much 
 more valuable, and eggs sold for hatching will command 
 a higher price. A cross-bred fowl may bring as much 
 when dead as one of the purest strains, and the eggs 
 from one realize the same as from the other if marketed 
 in the regular manner ; but buyers will give double as 
 much for a pure cock or hen for breeding, or for eggs 
 from pure fowls, as for or from cross -breds. To 
 cottagers this is not so important as in the case of 
 farmers, as they have not the same opportunities for 
 selling their stock, but even with them it is worthy of 
 consideration. Economically nearly all pure-bred 
 fowls are as good as any cross ever made, and they 
 are certainly more dependable. 
 
 Another Method of Improvement. — ^When there is a 
 stock of young hens on hand, which there is a dis- 
 inclination to sell or kill, much can be done by intro- 
 ducing one or more pure-bred cockerels of whatever 
 variety is thought most suitable. This is the plan 
 which has been followed with great success in Ireland. 
 Where adopted, a sufficient number of the half-bred 
 pullets should be selected and bred from the second 
 year, when they must be mated with another cockerel 
 of the same variety, but unrelated, and the same pro- 
 cess repeated the third year. In this way, by a very 
 small expenditure, the stock can be entirely re- 
 juvenated. In fact, if three persons in the same 
 
COMMENCING 13 
 
 district adopted this plan, they would only need to 
 buy one male bird each, and exchange them the 
 following years. The points to be carefully observed 
 are, (1) that there shall be no in-breeding ; (2) that 
 only pure cocks be employed ; and (3) that male birds 
 of the same variety shall be used eacla year. 
 
 Accounts. — All poultry - keepers ought to keep 
 accounts of their operations, not merely for the satis- 
 faction of knowing whether there has been a profit or 
 loss, though that is very desirable, but also as an in- 
 ducement to economy. There are several poultry 
 account-books sold which may be used, or a plain 
 book may be ruled to serve the purpose. At the 
 beginning of operations or of the year, all the birds 
 and appliances should be valued and recorded. Next, 
 all items of receipt and expenditure should be set 
 down regularly and methodically ; then the number 
 of eggs laid, and how they are disposed of, whether 
 sold, consumed in the house, used for sitting, or for 
 the chickens ; and finally a hatching record, showing 
 the dates and number of eggs set, how many hatched, 
 and the number reared. At the year's end there will 
 have to be another valuation, and the debit side will 
 show the valuation at the beginning of the year and 
 the expenditure ; whilst the credit side will show the 
 receipts, the allowance for eggs and chickens consumed, 
 and the final valuation. The balance between one 
 side and the other will represent the profit or loss, 
 whichever has resulted. 
 
14 INDUSTRIAL POULTRY-KEEPING 
 
 CHAPTER III 
 
 BREEDS OF DOMESTIC POULTRY 
 
 There are in all some forty breeds of domestic 
 poultry, but more than half of these do not call for 
 reference in a work of this kind. They are either 
 purely fancy fowls little known, or their economic 
 merits pale before the varieties referred to below. 
 Those who care for the external characteristics more 
 than for internal qualities, and look at poultry-keep- 
 ing from a fancy rather than a practical point of view, 
 should consult ' Pleasurable Poultry-Keeping,' in which 
 will be found descriptions of the leading varieties. 
 
 Comparison of Breeds. — The question is often asked. 
 Which is the best breed of fowls? To such a 
 question it is impossible to give an answer, for it is, 
 in the first place, necessary to determine a definition 
 of the word ' best.' What would make the breed 
 ' best ' to one man might not be any recommendation 
 to another. The breeder who desires first of all high 
 table quality would not be content with the great 
 laying powers but moderate flesh of the non-sitting 
 varieties, and thus it is impossible off-hand to give a 
 reply. The only way is to classify as far as possible 
 the breeds under the qualities for which they are 
 most noted, and then the reader will have some 
 notion as to which is best for his purpose. In each 
 section, as far as possible, the varieties are placed in 
 the order of their respective qualities. 
 
 Laying {or Non-Sitting) Varieties. 
 
 Hamburghs. Andalusians. 
 
 Campines. Redcap. 
 
 Minor cas. Houdan. 
 
 Leghorns. -^ Scotch Greys. 
 Anconas. Barbezieux, 
 
BREEDS OP DOMESTIC POULTRY 15 
 
 Table Varieties. 
 
 Dorkings. Crevecoeur. 
 
 Indian Game. Coucou de Malines. 
 
 Game. Courtes Pattes. 
 
 La Bresse. Du Mans. 
 
 La Pleche. FaveroUe. 
 
 General Purpose Varieties. 
 
 Plymouth Eocks. Orpingtons. 
 
 "Wyandottes. Brahmas. 
 
 Langshans. 
 
 These divisions will show the best arrangement of 
 the different varieties of fowls, and may be taken as the 
 only classification that is at all practicable, approach- 
 ing the matter from an economic aspect. Some of 
 these breeds, of course, might come under the other 
 heads, such, for instance, as Houdans, which make 
 capital table birds, but on the whole experience has 
 shown that the above arrangement is as nearly correct 
 as can be. 
 
 Description of Breeds.^ — It is not necessary that we 
 should go into very great detail as to the individual 
 characteristics of different varieties of poultry, but 
 our purpose will be served if we indicate the leading 
 points (quoting the same from ' Poultry-Keeping as 
 an Industry for Farmers and Cottagers '). For facility 
 of reference we give these in alphabetical order, 
 omitting such as are of no practical use to the 
 poultry-keeper who is seeking to produce either eggs 
 or poultry for market. 
 
 Anconas. — A mottled-plumaged variety, nearly re- 
 sembling Leghorns ; excellent layers ; medium-sized 
 body ; very hardy and precocious. 
 
 Andalusuns. — A member of the Mediterranean 
 family, which has been described as having a smallish- 
 sized body, placed upon legs of a good length ; the 
 neck rather long, with a fine head ; a large upright 
 
16 INDUSTRIAL -POULTRY-KEEPINGf 
 
 single comb in the cock ; in the hen also large, but 
 falling over on one side ; and the cocks have large 
 sickle-shaped tails. Andalusians are clean-legged; 
 colour slate, except on the cock's neck and back, 
 where it is dark purple, nearly black. 
 
 Beahmas. — Large, full-feathered birds, feathers ex- 
 tending down the legs and feet ; small, neat heads, 
 with pea combs ; two varieties^— darks and lights. 
 
 Campinbs. — The great egg-producing breed of Bel- 
 gium; resembling our pencilled Hamburghs, except 
 that they have single combs ; remarkable layers ; 
 small- sized bodies ; two colours — gold and silver. 
 
 Coucou DE Malinbs. — A large, upstanding breed, 
 quick in growth, and fattening well; largely of 
 Brahma type ; cuckoo plumage ; hardy. 
 
 Cebvbcqeue. — A French breed of great size ; great 
 breast development ; carries a medium-sized crest of 
 feathers ; legs black, but clean, i.e., not feathered ; 
 plumage entirely black. 
 
 DoBKiNGs. — Body large and deep, and when viewed 
 sideways almost forming a square, breast well forward 
 neck short and head medium"; legs clean, white m 
 colour, and carrying a fifth toe ; four varieties — dark| 
 silver-greys, whites, and cuckoos. I 
 
 Pavbeollb. — New variety introduced in Normandy; 
 made from admixture of Houdan, Brahma, and Dorking 
 blood ; good layers and fatten well ; slightly feathered 
 in legs ; single-combed, but uncertain in colour as 
 yet ; very hardy. 
 
 Game. — What are known as modern game are not 
 so good as the old-fashioned fighting type, which are 
 close, compact, and hard-feathered ; bodies medium 
 in size, broad in breast ; legs clean, and rather long ; 
 several varieties, of which the white-legged are pre- 
 ferred for table purposes. The old English type of 
 game is best for profit. 
 
 Hambueghs. — Small-sized, well-shaped bodies on 
 longish legs ; large sickle tail ; full hackle, with neat 
 
Indian Game. 
 
18 INDUSTRIAL POULTRY-KEEPING 
 
 head, and rose comb; five varieties— blacks, gold- 
 spangled, silver-spangled, gold-pencilled, and silver- 
 pencilled, all very rich in colour; save the blacks, 
 they lay too small eggs to be of marketable value. 
 
 HouDAN. — Of French origin ; large eye, broad and 
 massive ; clean legs, pale in colour, carrying a fifth 
 toe ; head crested ; plumage, mottled black and white. 
 
 Indian Game. — Large, somewhat heavily - boned 
 fowls, carrying a large amount of flesh on the 
 breast ; partridge in plumage, which is very rich in 
 colour ; clean, yellow legs ; long neck and legs ; small 
 tail. 
 
 La Fleche. — Large French fowls; massive in body, 
 deep in breast ; clean black legs ; neat head, with 
 forked comb ; plumage entirely black. 
 
 Langshans. — Large Chinese fowls, on rather long 
 legs ; full tails, carried high ; slightly feathered on 
 the legs ; comb single ; plumage entirely black. 
 
 Lbghokns. — Of the Mediterranean type; active 
 fowls of great precociousness ; legs clean and yellow ; 
 several varieties, white and brown being the oldest 
 and best known ; other colours are cuckoo, black, pile; 
 duckwing, and buff. 
 
 MiNOECAS. — Also of the Mediterranean family ; two 
 varieties, namely, black and white, but the latter 
 seldom seen ; one of the most valuable breeds we 
 possess as egg-layers. 
 
 Okpingtons. — Eeally clean-legged Langshans, which 
 they resemble, except that the legs are not feathered. 
 A buff Orpington has lately been introduced, really a 
 refined variety of the Lincolnshire Buff, found in the 
 East of England. 
 
 Plymouth Eocks. — A breed of American composi- 
 tion ; large in body ; rather big in bone ; clean yellow 
 legs ; four varieties — barred (cuckoo), whites, blacks, 
 and buffs, the first-named being most popular. 
 
 Eedcap. ^ Original type of the gold - spangled 
 Hamburgh ; similar in colour, not so even in mark- 
 
BREEDS OF DOMESTIC POULTRY 19 
 
 ings ; very large comb ; hardy, and most prolific 
 layers. 
 
 Scotch Geey. — Most nearly like the Dorking . in 
 shape, and has white or speckled legs" ; plumage black 
 and white. 
 
 WvANDOTTBS. — Another breed of American pro- 
 duction, and one of the most recent ; comb rose ; legs 
 clean and yellow ; large-sized body ; plumage laced ; 
 in four colours or varieties — silvers, golds, whites, 
 and buffs. 
 
 Sucks. — There are four leading varieties of ducks 
 for economic purposes, though in this species is to be 
 found a large number of ornamental or fancy breeds. 
 Dividing these in regard to their chief qualities, we 
 find them to be : Fot early maturity : Aylesbury. 
 For large size : Eouen. For egg production : Pekin- 
 and Indian runner. 
 
 Their leading characteristics may be described as 
 follows : 
 
 Aylesbuky. — Heavy in body, short in leg, and of 
 a boat shape ; bill long, and of a flesh colour ; legs 
 deep orange in colour ; an excellent layer ; very 
 hardy ; very rich in flesh ; plumage entirely white. 
 
 EouBN. — Similar in shape to the Aylesburys ; 
 grows to a greater size, but more slowly ; preferred 
 for the summer and autumn trade ; plumage similar 
 to that of the wild duck ; a good layer, and fine in 
 quality of flesh. 
 
 Pekin. — Of Chinese origin ; smaller in body than 
 either of those named ; not fleshy ; more upright in 
 carriage ; plumage with a canary tinge. 
 
 Indian Eunner. — A variety which has attained a 
 considerable measure of popularity. It is small in 
 size, but very delicate in flesh, and a wonderful 
 layer. 
 
 Geese. — Here we find two principal varieties; the 
 Toulouse is the larger, but not so fine in flesh. For 
 early maturity : Embden. For large size : Toulouse. 
 
 2—2 
 
20 INDUSTRIAL POULTRY-KEEPING 
 
 Their leading characteristics are as follows : 
 
 Embdbn. — Erect in shape for geese ; pure white in 
 plumage ; flesh-coloured bills and orange - coloured 
 legs and feet ; quick in growth ; suitable for Michael- 
 mas trade. 
 
 ToDLOTJSB. — Head, neck, back, and thighs a dark- 
 shaded brown-grey, with outer edges of each feather 
 shaded a light grey ; breast the same colour, but 
 lighter between the legs, and white underneath; tail 
 white, with band across centre of top; wing-flights 
 grey ; bill and feet dark orange ; very large, but slow 
 in growth. 
 
 Turkeys. — Of these valuable fowls there are three 
 leading varieties bred for market. In this case there 
 is a great demand for big fleshy specimens at Christmas, 
 which realize a much higher price ^ro rata than do 
 smaller birds, even though the latter are usually finer 
 in quality of flesh. 
 
 For quality of flesh : Norfolk black. 
 For size and quantity of flesh : Cambridge 
 bronze and American bronze. , 
 
 The leading characteristics are as follows : 
 
 NoEFOLK Black. — Medium size ; very fine in flesh, 
 which is of superior flavour ; rather delicate ; entirely 
 black in plumage. 
 
 Cambbidge Beonzb. — Upright carriage and com- 
 manding appearance; full, well-fleshed breast; full 
 tail ; grows well - on suitable places ; fairly hardy ; 
 plumage black shaded with bronze. 
 
 Ambeican Beonze. — Long, deep body, mounted on 
 long and stout legs ; broad and full breast ; plumage 
 black on parts brilliantly shaded with bronze, and 
 bright bronze elsewhere; grows to enormous size; 
 hardiest of all turkeys. 
 
 Choice of Breeds. — Another important question is 
 that of the selection of stock, but this will largely 
 depend upon what is most in demand. Chickens if 
 
BREEDS or DOMESTIC POULTRY 21 
 
 bred and put upon the market are very profitable, but 
 egg production offers, perhaps, the most regular field 
 of operations, more especially for cottagers. There 
 is no reason, however, why- both should not enter into 
 the work of a farm. A most important consideration 
 is the soil upon which the fowls are to be kept. On 
 light or medium lands either egg production or chicken- 
 rearing may be carried out successfully, but on clay 
 or heavy land eggs should be made the chief object, 
 and a yellow-legged race selected, as they thrive 
 better thereon. Let us, however, urge that proper 
 stock be selected, that pure breeds be used for breed- 
 ing crosses as layers and table-birds, but do not breed 
 from the crosses, as it must ever be borne in mind 
 that the progeny from cross-bred birds soon deterio- 
 rates. This is of great importance. ' Well begun is 
 half done ' is true of poultry-rearing- as well as of 
 every other department of, life. 
 
 CHAPTEE IV 
 
 HOUSES AND RUNS 
 
 The question of housing is most important, and must 
 be settled in a great measure according to local cir- 
 cumstances. But on an ordinary farm the best plan 
 is to use movable houses, dividing the flocks as much 
 as possible, and giving fresh ground whenever it is 
 thought necessary. If near an orchard or plantation, 
 all the better, and the fowls will -appreciate such an 
 advantage to the full. Not more than fifty birds 
 must be kept in one house and run, whether in con- 
 finement or at liberty ; but it is.found that twenty-five 
 will lay a greater average numher of eggs than if fifty 
 are in a house relatively larger. If movable houses 
 
22 INDUSTRIAL POULTRY-KEEPING 
 
 cannot be used — but there are few farms where this 
 is so — and the fowls must be kept to a limited space, 
 which is sometimes the case in hunting and densely- 
 populated districts, it is better to build houses on the 
 plan shown in Fig. 1, which provides for roosting- 
 place and covered run. Internal arrangements, 
 floors, etc., we deal with further on. Sometimes it 
 is desirable to have a few confined runs for breeding 
 pens; but the farmer is well advised if he avoids 
 spending money on fencing more than can be avoided, 
 and reserves his capital for other directions where it 
 is more needed. We have known farms where large 
 quantities of birds were maintained, the houses being 
 placed out in the fields without any mixing of their 
 inmates. If it is essential to keep the birds in con- 
 finement, and portable houses are desired, the form 
 shown in Fig. 2 is a most valuable one, as the inmates 
 are protected against their enemies. Fig. 3, fitted 
 with a" run in front, is equally useful, and is very 
 easily removed. Cottagers can either use an existing 
 outhouse, or build a lean-to, shown in one of the illus- 
 trations. 
 
 Adapting Existing Buildings for poultry is frequently 
 the cheapest way of securing a good roosting-place, 
 and when some disused outhouse, stable, coach-house, 
 or shed is available this will save expense. The 
 principles which must determine the adaptation of all 
 buildings are that they be sufficiently large for the 
 purpose, that they be dry and comfortable, and that 
 they are not charged with impurities. Some buildings 
 are not at all fit for this purpose, in that the walls or 
 the floor are damp, which cannot be remedied, and 
 when that is the case they should not be used. If 
 the building is of brick or stone the walls should be 
 well limewashed, so as to fill up all the interstices, 
 which so frequently are harbourages for vermin. The 
 roof should be made perfectly air and water tight, and 
 the floor raised above the ground outside, so as to 
 
24 
 
 INDUSTRIAL POULTRY-KEEPING 
 
 secure freedom from damp. If of wood, the outside 
 should be well tarred or covered with felt, and the 
 inside treated as already mentioned. Ventilation 
 must also be provided for, with outlets for the fowls, 
 also nests and perches, and the poultry-house should 
 be well lighted. Any place will not do for the birds, 
 as is sometimes thought; but these adapted buildings 
 often make very good houses for poultry. 
 
 Aspect for the Poultry-house.— This is an important 
 consideration, for the temperature will largely depend 
 
 Fig. 2. — Portable House and Run. 
 
 (Mr. ir. Caltcai/, Sharpness.) 
 
 upon the position in which the house is placed. 
 During the winter season it is desirable that the 
 birds secure all the warmth they can get from the 
 sun, and to do this their dwelling must be so placed 
 that the early morning rays will fall upon the window. 
 Thus, as a matter of general rule, it may be said that 
 the house should face south or south-east ; for under 
 these circumstances it will obtain what sunshine there 
 is during the winter season. There is, however, a 
 modification to be recommended where the strongest 
 
HOUSES AND EUNS 
 
 25 
 
 winds are from the south-west, as is the case in the 
 southern counties of England and Ireland, more 
 especially the south-western counties, where Atlantic 
 breezes blow very powerfully. There, in exposed 
 positions, it is necessary to alter the aspect so as to 
 face the east. Pacing in this way the benefits of the 
 morning sun are obtained and are of the greatest value. 
 For a poultry-house to face the north in any place is 
 exposing it to cold winds, and the inmates suffer ac- 
 cordingly. However good the doors and windows may 
 be draughts will enter, and we know that the north 
 
 Tig. 3. — Small Portable House. 
 (M7\ W. Greenwood, Bedford.) 
 
 is always the coldest side of the house. It must be 
 explained that, where portable houses are employed, 
 it is better to remove them where they will be shaded 
 by trees in hot weather. 
 
 Chicken-hoiises. — Where chickens are intended to be 
 reared on anything like a large scale, more especially 
 if early in the season, a large roomy shed as a chicken- 
 house should be erected. By such an arrangement 
 the birds can be reared much more easily, and the 
 cost is soon repaid. The best shape is long and 
 
26 
 
 INDUSTRIAL POULTRY-KEEPING 
 
 narrow, with roof sloping to the back, as shown in 
 Fig. 5. The front should be provided with large 
 windows, so that the inmates can obtain the benefit 
 
 
 of whatever sun there may be, and they can be 
 allowed out during the day, it favourable. In here 
 the coops or brooders are placed, and the floor should 
 be covered several inches with dry sand or gravel. 
 
28 INDUSTRIAL POULTRY-KEEPING 
 
 Cleanliness is of supreme importance in poultry- 
 keeping, and from want of attention to this point 
 a vast amount of disease is engendered. We were 
 once asked to see some fowls which the owner said 
 would not thrive, do what he would, and feed them 
 as he liked. The explanation soon came, for the fowl- 
 house floor was covered several inches thick with the 
 droppings, trodden down but never taken away. Such 
 a mass would at night, when the house was closed, 
 give off an effluvia enough to poison anything, and 
 we have found instances where poultry-houses were 
 only cleaned out twice every year. The droppings 
 should be regularly removed, the nests frequently 
 renewed, the walls limewashed out two or three times 
 a year, and swept down at least once a month. Food- 
 vessels and water-fountains should also be daily 
 attended "to, and in fact everything done possible to 
 keep the air sweet. Breathing a poison-laden atmo- 
 sphere all night is most certain to induce disease. 
 
 Doors in Poultry Houses and Euns should be made 
 sufficiently wide to permit a barrow or hamper to pass 
 through. Unless this is done, there will often be a 
 great waste of time, proving a, constant source of 
 annoyance. We remember once to have been in a 
 large poultry-yard where this precaution had not been 
 taken, with the result that everything had to be 
 carried. It does not matter so much in houses as 
 in runs, but is better in both. For the latter, we 
 like to see the gates twenty-seven inches wide, as this 
 permits an ordinary-sized barrow passing through 
 comfortably. Gates and doors should be well hung, 
 and made to fit properly. 
 
 Dry Shelters for Poultry are most important at all 
 seasons of the year, but more especially during wet 
 and stormy weather. Fowls appear to have a strange 
 aversion to sheltering in their roosting-place during 
 the day, and if they are not provided with a separate 
 shelter will often prefer to stay out in the rain or- 
 
HOUSES AND RUNS 29 
 
 cold. It is of no use fighting against this feeling, 
 but it is better to provide for it. The dry retreat may 
 not.only be utilized for sheltering the fowls, but can 
 contain the dust-bath. It need not be very large, 
 but should be equal to the area of the house itself — 
 in fact, may with advantage be half as long again. 
 It should have communication with the roosting-place 
 itself, so that the birds can pass from one to the 
 other without going into the open air. A further 
 advantage of such a shelter is that the birds can be 
 kept under cover during wet or snowy weather. The 
 front of a shelter- shed should • be enclosed with wire 
 netting. 
 
 Dust-bath. — It will be conceded by all who have had 
 the least experience of poultry that a good dust-bath 
 must be provided; for by this means fowls cleanse 
 themselves. In the summer season, when at liberty, 
 they can generally find a place by the roadside or under 
 a hedge in which to disport themselves, but if in confine- 
 ment Or the season is wet and cold they cannot do so, 
 and in any case it is desirable to provide a good dust- 
 bath, which can be placed in the shed or within a special 
 house or shed built for that purpose. The deeper it 
 is, the more easily will the birds be able to use it, and 
 we like to see a dust-bath fifteen to twenty inches deep. 
 Nothing is better to pat in it than fine ashes, which 
 can be saved from the -fire-grate, but fine, dry earth 
 or wood ashes will do equally well, only they must be 
 perfectly dry. If damp they are of no use. These 
 will have a deodorizing effect, and are highly beneficial 
 to fowls. There should be some disinfecting powder 
 or black sulphur mixed with the ashes or earth to 
 kill the insects. If, combined with a good dnst-bath, 
 there is care in the house in the matter of perches, 
 and nests such as we recommend, insects can be 
 kept down very easily, and all the trouble will be 
 amply repaid by the way in which the birds will 
 thrive. 
 
30 INDUSTRIAL POULTRY-KEEPING 
 
 Floors. — One of the most important matters in con- 
 nection with a poultry -house is that the floor shall be 
 perfectly dry. Unless this is the case the inmates 
 will always be roosting in a damp-laden atmosphere — 
 a fruitful source of disease. Bad as are damp or 
 leaky roofs, they are not nearly so injurious as a floor 
 so affected. And, again, if the floor is foul, air within 
 the house can never be sweet. Floors should always 
 be a little higher than the ground outside, so that the 
 moisture will drain from, and not into, the house. 
 They should be. porous, not hard-caked, and an 
 excellent plan for non-removable houses is to raise 
 the house on one or two courses of brick, and fill in 
 the space with broken brick, burnt ballast, coarse 
 gravel, or stones, well beaten down. Above this should 
 be placed three or four inches of sand, or, best of 
 all, peat-moss litter, which is one of the most useful 
 things introduced to poultry-keepers of late years. 
 It is an excellent deodorizer, is soft to the feet, serves 
 a long time, and makes a splendid manure. Where 
 wooden floors are used, as must be the case when 
 the houses are portable, these should be covered 
 with three or four inches of peat-moss litter, both for 
 the sake of the manure, and also that the house 
 will not be so cold as would otherwise be the case. 
 Uncovered wood, brick, cement, and stones are all 
 very bad for poultry-houses. 
 
 Insect Pests. — It is the experience of all poultry- 
 keepers that perches and nests are most prolific 
 harbourers of insects and vermin, and many readers 
 would be astounded if they realized that myriads of 
 insects often infest their fowls when it is thought that 
 they are entirely free from them. It is a commonly- 
 accepted belief that where there are fowls there must 
 be fleas ; but this we beg leave to doubt. Certain it is 
 that parasites can be enormously reduced in number, 
 to the great comfort of the birds and their better 
 thriving. But it must be acknowledged that there is 
 
HOUSES AND RUNS 31 
 
 a great difference, in yards, so far as the number of 
 these pests is concerned, for some fowls appear to be 
 always infested with them, whilst others do not show 
 many signs of their presence — at any rate, during the 
 daytime. But if the owner would go at night into 
 his fowl-house he would probably see a sight that 
 would astonish him not a little ; for there would be 
 armies of these pests, alarmed by the light, returning 
 with all haste to the crevices and .interstices which 
 form their lairs, and where they lie dorrhant during 
 the daytime. Such a state of things is more often 
 found in wooden than brick and stone houses, though 
 if the walls of the latter are broken or uneven they 
 may be just as bad ; but as a rule they do not offer 
 such facilities for the vermin. In a stone or brick 
 building the walls should be primed, and in a wooden 
 one the holes and crevices can be filled up with an 
 admixture of soft soap and clay, to which a few drops 
 of carbolic acid should be added, and this, when 
 hardened, will do much to keep down the insects, 
 which cannot thrive without a place of resort. Above 
 all, no matter what kind of wall it may be, there 
 should be a good thick coating of strong whitewash, 
 well charged with carbolic acid, and it is always a 
 good plan to have the walls as smooth as possible. 
 Some glue or lump tallow mixed with wash will secure 
 this result, if evenly laid on. 
 
 Hests, if neglected, are a great source of trouble in 
 the way of insects. We have sometimes seen it stated 
 that hens are led to lay away simply because their 
 nests are infested with insects. Whether this is so or 
 not we cannot say ; but it is a very probable explana- 
 tion, if the perversity of some fowls, like that of many 
 people, needs any explanation at all. As a rule, nests 
 are very much neglected, and boxes for this purpose 
 are often made in the most unsuitable manner that 
 could be devised. Close boxes (to clean out which 
 would be a remarkable feat), the straw unchanged 
 
32 INDUSTRIAL POULTRY-KEEPING 
 
 perhaps for weeks, and below all a mass of filth and 
 dirt, is not an unfair description of nests we have 
 seen, and it cannot- be wondered that they form a 
 harbourage for vermin. All such arrangements as 
 sulphur-balls are in vain, useful though they may 
 be, unless the nest itself is kept in good order. A 
 capital form of nest, and one of the simplest that 
 could be devised, consists simply of four pieces of two- 
 inch scantling, so nailed as to form a perfect square 
 of about fifteen inches. There is no top or bottom, it 
 is just a frame of the size named, and no trouble is 
 involved in the operation. Covered every now and 
 th6n with a good coat of limewash, it would not 
 provide any retreat for insects ; but any box with the 
 lid and bottom removed will do just as well. The 
 most necessary thing is to remove the nest entirely 
 once a week, to thoroughly sweep the ground below, 
 and to supply fresh straw. Over the latter, when the 
 nest is made, a little Izal may be sprinkled, if that is 
 thought desirable ; but, with the precautions already 
 enumerated, it is scarcely necessary, though of course 
 it cannot do any harm. It is better to place the 
 nests on the dark side of the house, and raise them 
 a few inches above the ground. Fixed nests are an 
 abomination, and should never be employed. 
 
 Perches. — The best rest we know of is a concrete 
 block let into "the wall. We once saw this system 
 capitally applied. The perch was of a T shape, and 
 the three ends rested upon blocks of the material just 
 named. The perch was easily removed, and as the 
 only unevenness on each block was a slot in which 
 the perch rested, there were very few facilities^ for 
 vermin. This was in a brick- walled house, but in a 
 wooden one the same plan could easily be adopted. 
 For the latter, there is nothing better than a couple of' 
 strong iron eyes or staples fastened to each end of the 
 
 Tifirp.h. with p.nrrflsnnnSincr linnlfs nr fin.tnhes on the 
 
HOUSES AND RUNS 33 
 
 be seen or got at. Perches are best made of fir-wood, 
 about three inches in diameter, which, sawn in two, 
 makes a couple of good perches. Failing this, we 
 prefer a plain piece of deal about two inches wide and 
 three inches thick, with all the edges rounded off, for 
 if this is not done crooked breasts will ensue, and 
 these are most objectionable. Perches should be all 
 on the same level, and not more than two feet above 
 the ground. It is a good plan to paint the ends of 
 the perches with, or dip them into, paraffin once or 
 twice a month, as this is generally disliked by the 
 insects, and they will flee away from its smell. Should 
 wooden rests be used for the perches, they may be 
 treated in the same manner, and the comfort 'of the 
 birds will be greatly enhanced, which will in its turn 
 be greatly to the advantage of the owner, and thus 
 the benefit be mutual. 
 
 Poultry-runs. — The question is often asked, How 
 many fowls can be kept on, say, a plot of ground 
 twenty yards square? The reason for this is not 
 difficult to find, but to give an answer is not so simple. 
 Much depends upon the ground, the kind of fowl to 
 be kept, and how it is laid out. Heavy fowls bare the 
 ground much more rapidly than do others, though 
 there are some varieties which are much more active 
 than others, combining an activity of body with a 
 heavy frame. Plymouth Eocks, Houdans, and birds 
 of that stamp need, therefore, more room than do 
 many other varieties. If it is wished to keep all or 
 a portion of the run in grass, ^it will not be possible to 
 have more than six to eight birds on twenty yards 
 square, and in this case it would be much better to 
 divide the run into two, allowing them the use of 
 each half on alternate weeks. But on runs of this size 
 it is preferable not to have the whole of it in grass. 
 The better plan is to lay down half in gravel or sand, 
 and permit the fowls to go into the grass portion for 
 about a couple of hours each day. In this way twelve 
 
 3 
 
34 INDUSTRIAL POULTRY-KEEPING 
 
 or fifteen fowls can be easily kept on the space of 
 ground named. It will be necessary to renew the 
 gravel or sand once a year, but that is easily done, 
 and there will be no fear of the ground becoming foul 
 and tainted. Fig. 1 shows houses and runs arranged 
 on this system. It is from this cause that so much 
 disease arises, and soil unrenewed and constantly 
 trodden over is certain to become tainted. Kuns 
 should be made long and narrow rather than square. 
 
 Ventilation. — By ventilation we mean a current of 
 fresh air constantly passing through the house, but 
 directed properly in its course. Draughty buildings 
 are worse than no houses at all, and it would be 
 wonderful if fowls kept in them did not become 
 diseased. The walls, windows, door, and roof of 
 every house should be air and water tight, and the 
 ventilation so arranged that the fowls will never 
 roost in a direct current of air. The simplest manner 
 of securing ventilation is to put louvre-boards at each 
 end of the gable, if there be one, and of course above 
 the line of perches, so that when the foul air rises, as 
 it will do, it can pass away at once. A few holes in 
 the ends will answer the same purpose, and if some 
 boards can be placed along the roof below the open- 
 ings, so as to make an air-chamber, that will be an 
 advantage. 
 
 Warmth. — Artificial heat should never be employed 
 in poultry-house*. If they can be placed in a sheltered 
 position, or adjoining a dwelling-house, stable, or 
 cowshed, it will be sufficient. Wooden houses can be 
 made more comfortable if thoroughly tarred outside, 
 fitting a layer of brown paper between the second 
 and third coats. Felting is also good for this 
 purpose. 
 
HINTS ON BREEDING POULTRY 35 
 
 CHAPTEE V 
 
 HINTS ON BREEDING POULTRY 
 
 Influence of the Parents. — It is an accepted fact in 
 connection with all kinds of breeding stock that the 
 male parent influences external qualities and the 
 female internal. Thus, if we desire handsome birds, 
 or birds of a certain type and shape, we must look to 
 the father, but if we want good layers, reliable mothers, 
 or rapid fatteners, we must depend most of all upon 
 the influence of the mother. In many instances too 
 little attention has been paid to the value of the 
 mother in breeding, for whilst we do not for a moment 
 doubt the value of the father, yet he has only his own 
 position, and cannot possibly exercise influence both 
 for himself and his mate, In both sexes we should 
 look externally for a well-balanced development, and 
 the more certain in type the better. But in the case 
 of any defect this should be compensated by an 
 excess of that quality in the opposite sex. Hens for 
 breeding should always be of good shape, compact, 
 large in comb, and, as far as possible, from mothers 
 that are known to be good in the quality sought for. 
 A good layer will generally produce good layers, and 
 other qualities are transmitted in the same way. 
 The following directions as to the selection of a cock 
 bird are culled from an American paper : ' Do not 
 select a male bird with stilted legs, or with hock- 
 joints crowding backwards and inwards, or that lack 
 firmness ; neither one with legs near to each other, or 
 crooked, or with slim thighs, or with narrow breast 
 and back, for such a bird lacks muscle, and has not 
 sufficient room for vital organs; nor one with slow 
 motions or of a cowardly nature, soft, loose-feathered, 
 jvith scant tail plumage or meagre hackle ; nor one too 
 large, fat, and clumsy, devoid of vim and vigour. 
 
 S — 9. 
 
36 INDUSTRIAL POULTRY-KEEPING 
 
 Eggs from hens ruiftiing with these coarse, indifferent 
 males hatch with uncertainty, and chicks of such a 
 sire are not as fine and serviceable as those resulting 
 from the use of lively, amorous cocks of any variety.' 
 
 Age of Breeding Stock. — It is inadvisable as a rule 
 to breed from fowls under twelve months old, and to 
 secure the healthiest chickens one parent should not 
 be less than two years old. A fowl cannot be said to 
 have stopped growing until the first moult is passed, 
 which generally takes place when it is seventeen or 
 eighteen months old, and consequently until that 
 natural change is completed it is practically in a 
 state of immaturity. Much enfeeblement of stock 
 and deterioration in point of size has arisen from the 
 evil practice of using immature birds in the breeding- 
 pen. When chickens are to be bred for killing, and 
 for that purpose alone, cockerels and pullets may be 
 used as breeders in order to secure fertile eggs early 
 in the season, but in that case no harm is done, as 
 the progeny is not to be used for further reproduction. 
 Some varieties of poultry can be used in the breeding- 
 pen for several years, whilst others, especially of 
 heavy kinds, become sterile much earlier. First-rate 
 birds that have proved their value as breeders should 
 be used as long as they are of any service in this 
 respect, but as a rule it is better not to keep stock 
 after the third year. 
 
 In-and-in Breeding is a vexed question among all 
 classes of breeders, and requires the most careful 
 consideration. There can be no question tliat close 
 breeding has had to be adopted in order to obtain 
 purity of type in all branches of live stock, and that 
 without it many of our present races would have had 
 no existence. But so far as the indiistrial poultry- 
 keeper is concerned, there is very little need for this 
 practice. There is a sufficiency of pure-bred races 
 for his use, and whilst it is most desirable to maintain 
 purity in the stock, excessive attention to externals is 
 
White Leghorns. 
 
38 INDUSTRIAL POULTRY-KEEPING 
 
 neither necessary nor desirable. The dangers of 
 close breeding are great, for any weakness will be 
 accentuated. One great reason for deterioration of 
 fowls in the United Kingdon on farms has been the 
 way in which interbreeding has been permitted. 
 
 Mating for Breeding. — Unless the breeding stock is 
 properly mated, it is impossible to expect anything 
 like uniformity or to hope for success, whatever the 
 object of the breeder may be. There is a very 
 erroneous impression amongst many poultry-keepers 
 that only fanciers need take any trouble in the selec- 
 tion and mating of their breeding stock. Certain it 
 is that to the care exercised by fanciers is due much 
 of the success attained by them. Without such care 
 it would have been impossible for them to have 
 secured anything like the quality and high character 
 of many varieties of the domestic fowl. And this fact 
 applies to all races of domestic animals. Where the 
 object is to produce economic qualities the same laws 
 apply, for it is only by attention to the tendencies and 
 qualities of the breeding stock that laying can be 
 improved or that the quality and quantity of flesh 
 carried on the frame can be developed. In mating, 
 therefore, the first thing is to have a distinct end in 
 view, whether this be the improvement of colour, 
 shape, feather, or of the more profitable qualities, 
 such as laying and table properties. 
 
 Whilst it is desirable to this end that animals be 
 selected with something like uniform tendencies — for 
 instance, if layers are wanted, to select both cocks and 
 hens from families in which this quality runs — at the 
 same time it is to be remembered that absolute uni- 
 formity is never to be found in Nature, and if there 
 are any minor deficiencies in one or other of the fowls, 
 they should be compensated in the opposite sex, as 
 already suggested. This is, however, more requisite 
 in breeding for external than internal points ; still, it 
 is a very potent factor, and one which should be 
 
HINTS ON BREEDING POULTRY 39 
 
 regarded by every breeder. We may exemplify what 
 is here meant by saying that supposing layers are 
 being bred, and that there is a desire to increase the 
 size of the eggs laid, in that case the stock-birds 
 should be selected from varieties or families noted for 
 producing large eggs. It is in this manner, namely, 
 by studying the special characteristics of fowls, and 
 utilizing these characteristics to secure the desired 
 result, that success in this and all similar pursuits is 
 attained. 
 
 Number of Hens to a Male Bird. — The number of 
 hens to be allotted to each cock depends greatly upon 
 several considerations, and no' certain rule can be laid 
 down which will apply to all varieties and all seasons. 
 In the first place, the period of the year must largely 
 determine the number of hens running with a cock 
 bird, for whilst one male will fertilize the eggs of ten 
 to twenty hens in mild, open weather, it is probable 
 that six or eight hens will be quite enough early in 
 the season, when it is cold and stormy. Therefore a 
 commencement should always be made with the 
 smaller number, as others can be added so soon as 
 doing so is thought desirable. On the other hand, 
 the number of hens must not be too small, for in- 
 fertile eggs as often result from the running of too 
 few as of too many hens with the male bird. It is 
 necessary to carefully watch this point, for under no 
 case should the hens be distressed by the attentions 
 of their mate, which can easily be known by their 
 backs becoming bare of feathers. If such a result is 
 seen to be the case, more hens should be added to the 
 pen. There is also a great difference in the virility 
 of the varieties of poultry. It is not at all uncommon 
 for young cocks of the more active breeds to fertilize 
 the eggs of ten or more hens, but in the heavier 
 varieties six are generally quite enough as a maximum.. 
 There is, however, a vast difference in birds of the 
 same breed, and each poultry-keeper must determine 
 
40 INDUSTRIAL POULTRY-KEEPING 
 
 this question largely for himself, being guided by the 
 appearance of his hens, and whether the eggs laid are 
 fertile or not. If infertile, it will be better to take one 
 or two of the hens away, and that will generally prove 
 whether too large a number has been the cause. Fre- 
 quently there is another reason for infertility of eggs, 
 to which reference is made in the next paragraph. 
 
 Treatment of the Male Bird.— Often the infertility of 
 eggs is due to a cause little suspected, namely, that 
 the cock does not obtain sufficient food to eat. This 
 may be surprising, but it is none the less a fact. 
 Cocks are nothing if not gallant, and they seldom or 
 ever attempt to feed themselves until their harem is 
 fully satisfied. If the supply of^ food be a limited one, 
 and for various reasons it is most undesirable to allow 
 food to stand about, there will be nothing left for him, 
 and, as a consequence, he does not receive the support 
 which is necessary. It is a rule with many poultry- 
 breeders to always feed the male bird by himself after 
 the hens have been satisfied, and this is a plan which 
 can be recommended in order to prevent infertile eggs 
 and the consequent disappointment through them. 
 The poultry-keeper can easily find out whether the 
 cock is obtaining what food he requires, but it must 
 be pointed out that there is less danger of this sort of 
 thing when fowls have free range than in confinement. 
 
 Healthy Stock. — The chicken-raiser has three great 
 difficulties to face. First, in too many instances, want 
 of stamina in the birds themselves. This is a most 
 serious question, and one that cannot be dealt with 
 after the chickens are hatched. It is a fact, the proof 
 of which can be seen around us every day, that the 
 more delicate animals are frequently the most prolific 
 breeders. But it is equally true that their progeny 
 are often born only to die, or, what is worse, to linger 
 on in weakness and misery. Therefore, and we urge 
 this to the full extent of our power, it is far better to 
 kill off birds of a weakly nature than by coddling and 
 
HINTS ON BREEDING POULTRY 41 
 
 nursing rear them to adulthood, and perhaps allow 
 them to engraft their weakness in an enhanced degree 
 upon another generation. The first consideration on 
 the part of the poultry-breeder who wishes to succeed 
 with his stock is that they be healthy. 
 
 Breed only from the Best. — A very general mistake 
 made, especially by farmers, is breeding from the 
 entire stock. By such a plan it is impossible to 
 secure that improvement which ought to be the aim 
 of every poultry-keeper. Even where pure male birds 
 are introduced every year, and of the right class, by 
 mating them with the entire flock of hens there is no 
 control over the hens, and it is often the case that the 
 worst of the entire stock are reproduced because they 
 chance to lay when eggs are wanted for sitting. The 
 breeder should select the best of his hens — best in 
 accordance with his requirements — and, dividing them 
 into flocks of ten or a dozen, mating each flock with 
 a male bird, place them in separate houses. This is 
 an economical method, as it obviates the keeping of 
 more males than are absolutely required. 
 
 CHAPTER VI 
 
 SITTING HENS AND THE HATCHING OF CHICKENS 
 
 Addled Eggs. — This is a term used to denote those 
 eggs which have been fertilized, but from one cause 
 or the other have not come to maturity, the embryo 
 dying during the process of incubation. There is a 
 considerable amount of misconception as to addled 
 eggs. An egg which has never been impregnated with 
 a living germ does not become addled, and the fact of 
 its being so addled is a proof that it has been fertilized. 
 
42 
 
 INDUSTRIAL POULTR'i -KEEPING 
 
 A barren egg will simply be fusty when sat upon, re- 
 taining its colour; but a fertile egg, in which the 
 embryo dies during the first few days of its develop- 
 ment, becomes rotten. This rottenness is, therefore, 
 as a rule a proof of fertility. 
 
 Artificial Incubation. — Incubators are most valuable 
 where operations are conducted on anything like a 
 large scale, and soon repay their cost. By their 
 
 EiG. 6. — Heabson's Ikoubatob. 
 
 means chickens can be hatched at almost any season 
 of the year, and certainly whenefer fertile eggs are 
 obtainable ; and now that these machines have been 
 brought to so great a state of perfection, they can be 
 relied upon to do their work well and with a minimum 
 of trouble. It takes no more labour to attend an in- 
 cubator holding fifty eggs than a couple of sitting hens, 
 and sometimes less, whereas the result is, or should 
 
SITTING HENS AND THE HATCHING OF CHICKENS 43 
 
 be, twice as great. Hens' and ducks' eggs should never 
 be put into the same machine, as the latter hatch 
 better at a lower temperature than the former. For 
 hens' eggs the heat should be maintained from 103| 
 to 104 degrees, whereas for ducks' eggs 102 degrees 
 will secure better results. Incubators should be 
 placed where they are not subject to great variations 
 of temperature. 
 
 Broody Hens are more or less to be met with at all 
 periods of the year. Some breeds have lost the sitting 
 
 Fig. 7. — Tamlin Inodbatob. 
 
 propensity, it having been bred out, but in others it is 
 very strongly developed. The signs which betoken a 
 desire to sit are a constant occupation of the nest, and 
 that peculiar, but indescribable, sound which has 
 gained in some districts the name of 'clucking.' 
 Amongst the regular sitting varieties it is usual to 
 allow each to bring out two or three hatches in the 
 year, and with birds that it is intended to breed from 
 the next season it is a desirable plan to, allow any hen 
 
41 IJ^DUSTEIAL POULTRY -KEEPING 
 
 who commences ' clucking ' a nest in the late summer, 
 for this hastens the moult, and brings them into fit 
 condition for laying through the rest from egg pro- 
 duction thus given. Sometimes it is thought neces- 
 sary to break a hen off who desires to sit, as she is not 
 needed for that purpose, but we do not approve of the 
 system. In this case the old cruel methods of dipping 
 in water, or starving, need and should not be resorted 
 to. It is usually suf&cient to place the hen in a coop 
 with a barred floor, upon which she cannot form a 
 nest, if even she had the materials wherewith to do it, 
 and keep her there for two or three days in sight of 
 the other fowls, which, however, she is unable to join. 
 In all varieties — save, perhaps, Cochins — this is 
 usually the most effective way. 
 
 Chilled Eggs. — In the early hatching season very 
 frequently the breeder is much troubled by sitting 
 hens abandoning their nests. Our experience has 
 been that this more frequently takes place during the 
 prevalence of east winds, whose occult influence upon 
 breeding operations has never yet been defined. But 
 a sudden spell of cold will bring about the same result. 
 When one out of several hens does this sort of thing, 
 her eggs can be distributed amongst the other hens, 
 and the matter is thus easily arranged ; but if six out 
 of eight or nine do so, other tactics have to be em- 
 ployed. It is at a time like this that the value of an 
 incubator is experienced, for the deserted eggs can be 
 put into and hatched out in the machine, or kept there 
 until other hens are obtained. Failing this, the eggs 
 should first be taken into the house, and placed for a 
 few minutes in water heated up to 105 degrees. This 
 will have the effect of reviving the chilled embryo, or 
 chicken. If there is not another hen or an incubator 
 at hand, we should recommend the placing of a hot- 
 water bottle, or a couple of water-bottles, in a roomy 
 box with the eggs around, but the bottle must first be 
 encased in flannel, or the heat will be too great. We 
 
Black Minoecas. 
 
SITTING HENS AND THE HATCHING OF CHICKENS 47 
 
 have several times kept eggs two or three days in this 
 manner, and in one instance some four or five out of 
 a dozen eggs so treated hatched out. Of course, the 
 water in the bottles must be renewed from time to 
 time, in order to keep up the temperature, which 
 should be maintained as near 104 degrees as possible. 
 It is wonderful what an amount of cold eggs will 
 stand, and unless the shells were actually cracked with 
 frost, we should always make an attempt to save 
 them in one or other of the ways described. We have 
 known eggs left by the hen for thirty-six hours in 
 severe weather when so treated hatch out all right, 
 but, of course,- the period of incubation was greatly 
 extended, and they were a few days late in hatching. 
 
 Cooling the Eggs. — It is commonly accepted as a 
 fact that all eggs, whether in an incubator or under 
 hens, should be allowed to cool once or twice a day, 
 and in practice it is found that eggs so cooled hatch 
 stronger chicks than if this point be neglected. Eggs 
 can be hatched in a machine without cooling if the 
 regular temperature is lower than 104 degrees, but 
 there is much truth in the, saying that ' a close sitter 
 is a bad sitter.' Hens should be compelled to come 
 off for feeding once a dayi lifting them by the wings if 
 needed, and eggs in an incubator should be cooled by 
 opening the drawer from ten to twenty minutes, ac- 
 cording to the season of year, twice a day. If the air 
 is very cold, a piece of flannel should be placed over 
 them. With a hen, the nest should be examined 
 during this time of cooling, and if she has fouled her 
 nest, or an egg is broken, the nest should be remade, 
 and all the eggs washed in water heated to 105 degrees, 
 the hen's breast and thighs also to be cleaned. 
 
 Food for Sitting Hens should always be hard corn, 
 never soft food, as the latter is apt to induce looseness 
 of the bowels, and so cause fouling of the nest. An 
 excellent plan is to have feeding-cages, in front of 
 which food and water should be placed, so that the 
 
48 INDUSTRIAL POULTRY-KEEPING 
 
 hen can reach them easily. The ground should be 
 covered with fine ashes to form a dust-bath, and thus 
 keep down insects among her. feathers. 
 
 Hatching-boxes. — -The best hatching-box we know is 
 15 inches square and about 18 inches high, but without 
 bottom. On one side, which we shall call the front, nail , 
 a strip of wood 6 inches wide across the bottom, and to 
 this hinge a door, covering the remaining portion of 
 that side, and fix it by a catch. If a few inch holes 
 are made in the sides near to the top, then the box is 
 complete ; and when in use the hen is secure from 
 molestation, and cannot leave her nest except the door 
 
 Fig. 8. — Hatching-box. 
 
 is opened, the door itself being a ledge for her to use 
 in going in and coming out, or the box may be made 
 with a lid on top, in which case the hens must 
 always be lifted off. In France baskets are often used 
 instead of boxes. In the first place, it will be neces- 
 sary to cover the floor of the hatching-room with fine 
 ashes or earth a foot thick, and upon this the boxes 
 are placed, all facing towards the centre. 
 
 Making the West.— To make a nest, put enough fine 
 earth into the • hatchiag-box to fill up within an 
 inch of the top of the ledge ; then slightly hollow out 
 the soil, and lay upon it some soft bedding, either oat 
 or beaten wheat straw. Care must be taken to see 
 that the corners are filled up with earth, so as to 
 
SITTING HENS AND THE HATCHING OF CHICKENS 49 
 
 prevent the_ eggs rolling away from below the hen, 
 and thus being chilled. 
 
 Moisture is essential to successful hatching. If the 
 atmosphere be damp, and the layer of earth below the 
 hatching-boxes is kept moist, sufficient will be ob- 
 tained in this manner. Duck and geese eggs may, 
 but hens' eggs should never, be damped with a piece 
 of flannel or sponge. The better plan in dry weather 
 or a dry place is to pour hot water around the outside 
 of the hatching-box, so as to keep the earth damp, and 
 the hen's body-heat will draw it up to the eggs. In 
 incubators, attention to proper and regular supply of 
 moisture is essential. 
 
 Moving Broody Hens. — Many bear removal quietly, 
 and we have known sitters sent fifty miles by train 
 and then take to the new nest of eggs as readily as if 
 they had never seen any other. But in order to do 
 this a hen must be carefully packed. Our plan has 
 been to buy a hamper — a new-potato basket is best, 
 if it has a lid ; make a nice nest in the bottom, put 
 two or three chalk or spoiled eggs in it, and then 
 place the hen gently in, when she is ready for her 
 journey. But there are hens- also that will not bear 
 removal, and often refuse to take a nest, even when 
 this is but a short distance from their own abode. 
 Such as these require very careful treatment, or the 
 broody fever will go off, when the hen must be re- 
 turned to the laying-house. 
 
 Places for Hatching. — If only one or two hens are to 
 be set, they can be accommodated in any empty shed 
 or outhouse ; but where several will be so engaged at 
 one time, it is better to devote a room to that purpose. 
 The less subject to variations of temperature, the 
 better will be such a place, and this applies also 
 where incubators are employed. An empty stable 
 makes a good hatching-room. Nor need it be per- 
 fectly dry, so long as the atmosphere is pure, moisture 
 being an important element in hatching. A dry, hot 
 
 4 
 
50 INDUSTRIAL POULTRY-KEEPING 
 
 place is most unsuitable of all. Hens sit better in a 
 dark room, and should never be where they can see 
 or hear their companions. They should be disturbed 
 as little as possible. 
 
 Selecting a Sitting Hen. — Sometimes when eggs are 
 plentiful broody hens are just the reverse. A note of 
 warning is therefore necessary, as it is undesirable 
 to take the first birds offered without regard to their 
 suitabilities, and whether they can be trusted or not. 
 Of course, when broody hens are very scarce, then 
 some risk may be run ; but at the same time it must 
 be remembered that eggs are valuable, and the giving 
 of these to an uncertain sitter may result in their 
 entire loss. We have often found it better to wait for 
 a few days to secure a trusty mother than commit the 
 care of eggs to one who, though broody at the time, is 
 not of a breed as good for maternal duties. It often 
 happens that broody hens which have to be sought 
 for are mongrels and of no definable breed, but very 
 little practice will enable anyone to tell whether a hen 
 is likely to prove a good mother or not. In the first 
 place, all feather-legged birds may be depended upon 
 in this way ; but if heavily feathered . and clumsy in 
 build, there is another danger — namely, that the eggs 
 or chickens may be crushed through the awkwardness 
 of the mother. Cochins and Brahmas are sometimes 
 very exasperating for this reason, and thus we do not 
 care to give eggs (pullets' eggs, at any rate) to pure- 
 bred birds of either of these breeds. It must be re- 
 membered that the majority of eggs laid in the spring ■ 
 are from pullets, and in these the shells are generally 
 much thinner and weaker than those laid by hens. 
 But half-bred birds — say Brahma-Dorkings or Cochin-^ 
 Dorkings — can be used with safety, and to the first- 
 named we must give the credit of being the best sitters 
 and mothers of all. They are large, and can cover a 
 goodly number of eggs, are careful but not clumsy, 
 will fight for their broods, but yet allow an attendant 
 
SITTING HENS AND THE HATCHING OP CHICKENS 61 
 
 to handle them, and altogether can be thoroughly 
 recommended. Some poultry-breeders keep a number 
 of these birds for the purpose of hatching and rearing, 
 and they are very wise in so doing, as there is great 
 danger in having to trust untried hens. Plymouth 
 Eocks, Langshans, Wyandottes, and Orpingtons make 
 excellent sitters and mothers. 
 
 Settling a Hen. — When the hen has been secured 
 and the nest made, a few spoiled or chalk eggs should 
 first be placed in it. At night put down a wire pen in 
 front of the box, with food and water, and into this 
 pen the hen. Here she may be left an hour or two, 
 with a lantern throwing the light, so that she can see 
 her food, the nest, and very little else. As a general 
 rule, it will be found, if the door of the hatching-box 
 is left open for the purpose, that she will go on to the 
 nest and very soon be conifortably ensconced thereon. 
 If she is wild, it will be better to remove the lantern 
 before the door of the box is shut, else she may be 
 frightened and fly out. She should not be interfered 
 with or let out of the box for twenty-four or thirty 
 hours, when, probably, she will, be all right, and more 
 difficult to tempt off her nest than otherwise. If she 
 is settled properly, the right eggs may be substituted 
 for the others, though in any case it may be as well 
 to wait another day until the uncertainty has passed 
 into certainty. It is of no use being impatient in a 
 matter like this, as impatience may result in the loss 
 of a valuable sitting of eggs. 
 
 Testing Eggs. — There are several kinds of egg-testers 
 made, most of which are on the same principle, though 
 there is considerable variation in the form. The 
 object of the tester is to darken the surroundings of 
 the egg, and permit light only to pass through the 
 egg itself. In this way the clearness or opacity of an 
 egg can be determined very easily after it has been 
 subjected to the incubation process for a few days. 
 Many persons can test eggs by holding them in the 
 
 4—2 
 
52 INDUSTRIAL POULTRY-KEEPING 
 
 hand, thus dispensing with any tester. To do so, the 
 egg is held in the left hand by the finger and thumb, 
 the otlier fingers being closed to intercept the light ; 
 the right hand is laid against the now-exposed right 
 side of the egg, and in this simple fashion a most 
 effective tester is made ; or a hole rather smaller 
 than an egg can be cut in a piece of cardboard, and 
 the egg laid against this hole — of course, between the 
 eye and the light. In a darkened room the sunlight 
 will be enough to test eggs ; but usually it is found 
 more satisfactory to do this at night, or in a darkened 
 room, using a candle or lamp. Eecently, a lamp has 
 been introduced by Messrs. Dawson and Co., of Bir- 
 mingham, by which eggs can be tested very early in 
 the process of incubation. This test proves whether 
 eggs are fertile or not, barren eggs being clear, whilst 
 fertile eggs show after the second day. But the sixth 
 day is a convenient time for testing, as the egg shows 
 opacity in the centre. 
 
 CHAPTEE VII 
 
 CHICKEN -REARING 
 
 Care versus Coddling. — Almost important consider- 
 ation is how to rear the chickens without injuring 
 them by kindness of treatment. There can be no 
 question that the best way to secure hardy stock is 
 to let a hen set herself when and where she likes, 
 allow her to bring up her brood in her own way, 
 and give her all the liberty which she wishes. But 
 poultry-keeping upon such a system is only possible 
 to the few. Were these conditions to be insisted 
 upon, three -fourths of the present poultry-keepers 
 would have to abandon the pursuit. More than that, 
 
CHICKEN-REARING 53 
 
 the results of such a system would be unsatisfactory, 
 both as to numbers produced and to profit. There 
 is a great deal of nonsense written respecting natural 
 methods of keeping and rearing poultry. Domestica- 
 tion alters very greatly the habits and requirements 
 of the fowl. Such is the lesson taught us by all 
 masters of natural history. As well might we say 
 that the horse should be treated in exactly the same 
 manner after generations of service to man, when he 
 has adapted himself to the altered conditions of life, 
 as if he was wild upon the plains of Arabia, as to 
 claim for fowls this so-called ' natural treatment.' 
 We do not mean by this that they should be pam- 
 pered and coddled, but simply that we may recognise 
 the change brought about, and deal with the birds in 
 the light of our experience. 
 
 Having said this much, we are anxious to warn 
 very strongly against the opposite course. It is not 
 too much to say that 90 per cent, of the diseases from 
 which our fowls suffer are due to the foolish methods 
 of feeding and management. A celebrated surgeon 
 once said that ' man can live in any climate, can 
 perform almost any kind of labour, can enjoy perfect 
 health, and, bar hereditary disease or accident, need 
 not die until he is eighty years of age, if he will 
 regulate his diet according to the demands upon his 
 system, to the conditions of his life, and observe 
 sanitary laws.' And the same eminent surgeon said, 
 'Nine out of every ten of my patients would never 
 need my assistance did they but watch what they 
 eat.' These great truths apply equally and with as 
 great force to poultry-rearing. What we are anxious 
 to urge is that from the very first the chickens shall 
 be treated in a common- sense manner, that they be 
 not coddled, and that they be fed on nutritious yet 
 plain food. This does not apply to birds destined to 
 an early death, but to those which it is intended to 
 rear to adulthood. 
 
54 
 
 INDUSTRIAL POULTRY-KEEPING 
 
 Brooders or Artificial Mothers. — The artificial rearing 
 of chickens proved successful long before artificial 
 hatching, but the introduction of incubators has 
 certainly made it more popular. There are, however, 
 many people who hatch in machines and rear under 
 hens ; others who hatch under hens and use arti- 
 
 FiG. 9. — Hearson Bboodee. 
 
 ficial mothers ; and further, those who both hatch and 
 rear by natural methods, but use mothers when the 
 hens desert their broods. All these plans may be 
 adopted according to the pleasure or convenience of 
 the breeder. We used an artificial mother long before 
 
 Fia. 10. — Westmbbia Bkoodeb. 
 
 an incubator — in the first place, because we found it 
 simple to manage with the limited space we then had 
 at disposal, there being no fear of fighting between 
 hens, and we also found that the chicks actually did 
 better than when going about in the usual way. 
 Those who rear under hens, even if they hatch in a 
 
LA.NGSHANS. 
 
56 INDUSTRIAL POULTRY-KEEPING 
 
 machine, do bo because they have plenty of space for 
 the broods, and also under the impression that the 
 hens are better able to look after the chicks and obtain 
 for them worms and things of that kind. Of the 
 larger forms, the Hearson and Westmeria are 
 types. They are really heated chicken-houses, each 
 
 Section showing Heating Arrangement, 
 
 A. — Heating cone. B. — Disc to throw heat to aide of cone. 
 
 C. — Air-pipe. D. — Lamp. E. — Platform. F. — Regulator. 
 
 Fig. 11. — Calwat's Patent Chicken-ebaber. 
 
 provided with a warm sleeping chamber and a covered 
 run. They are fitted withwheels, and can be easily 
 moved about, and chickens can be reared at any 
 season of the year. The Calway rearer is an ex- 
 cellent machine for smaller numbers, which we have 
 found reliable. It is both simple and inexpensive.. 
 With all these it is most important that the chicks 
 
CHICKEN-REARING 57 
 
 shall not be overcrowded and the mother is not too 
 hot, or it will make the chicks tender. This is a 
 mistake often made, and we must warn our readers 
 very strongly against it. If the mother be heated to 
 80 degrees at first, this is hot enough in cold weather, 
 and 10 degrees below that will do in warm weather. 
 
 Chicken-coops. — When chickens are reared under 
 the ordinary conditions they should be cooped out in 
 the open, except very early in the season, when this 
 would be too much exposure for them. The system of 
 cooping itself is so well known that it does not need 
 either defence or description; but as much depends 
 on the coop itself, it is desirable to say what are the 
 best kinds. Amongst the oldest forms is that which 
 is usually called the Sussex coop (Fig. 13), which at 
 one time was almost universally emplpyed. This is 
 triangular in shape, and presents at the front the 
 appearance of a large A. It generally stands about 
 24 inches or 27 inches in height at the apex, and is 
 the same width at the ground. The sides and back 
 are solid, but the front is made of upright laths, one 
 of which is loose, so that, when taken out, the hen is 
 free, the laths being sufficiently apart to allow the 
 chickens to pass between. In fine weather and 
 sheltered positions this coop is all that can be desired, 
 but otherwise it does not allow of a good shelter-flap 
 at the front. For this reason we prefer the square- 
 shaped coops, as with them there is not this fault to 
 be found, and a drop-shutter at the front will be a 
 shelter both against sun and storm, besides being con- 
 venient for entirely closing in the coop at night as a 
 measure of protection to the inmates. The top may 
 be either gabled or have a simple slope from front to 
 back, but should in either case project well over the 
 sides, so as to carry the rain right away beyond the 
 coop. "Whether the coop shall have a wooden floor or 
 not depends upon the place whereon it will stand. If 
 the soil is dry, it is much better to dispense with the 
 
58 
 
 INDUSTRIAL POULTRY-KEEPING 
 
 floor except very early in the season ; but where the 
 soil is damp or cold, such an addition to the coop is 
 indispensable. In all cases where used, it should be" 
 made separate to facilitate cleaning, and fit within 
 the sides of the coop so as to keep out the wet, being 
 raised on two pieces of three-inch scantling, to which it 
 should be nailed. If this scantling projects six or eight 
 inches in front of the coop and the floor also, an ad- 
 mirable feeding-board will thus be provided. Another 
 form of coop (Fig. 14) can be recommended, namely, 
 a double coop, with a partition dividing it exactly in 
 half, and bars separating the two. One half is closed 
 in all round, having a solid door in front, whilst the 
 
 Fig. 12. — Spkatt's Patent Registebbd Shelter Coop. 
 
 other half has a lath front for the passage in and out 
 of the chickens. The whole of the front of the former 
 half forms a door for cleaning purposes. For early 
 broods this is certainly the best coop we have seen. 
 
 Chicken-liouses. — The value of a house for chickens 
 has already been referred to (Chapter IV.), more 
 especially for early hatches. Only in this way can 
 very early broods be reared, unless brooders such as 
 have been mentioned are employed. A chicken-house 
 can be utilized after the breeding season for fattening 
 purposes, or as an abode for a lot of laying hens after 
 they have been separated from the male birds. 
 
 Cleanliness is of supreme importance in chicken- 
 
CHICKEN-REARING 59 
 
 rearing. Coops, brooders, and dishes should be 
 regularly cleaned, and the two former should be fre- 
 quently limewashed out, certainly between every brood. 
 Rotting food, stale excrement, and dirt are fertile 
 sources of disease. 
 
 Conditions for Chicken-rearing^. — Amongst the most 
 delightful and interesting parts of work in the poultry- 
 yard is that of chicken-rearing, but perhaps there is 
 nothing less understood. The loss of young life in 
 all animal species must ever be great, but the accen- 
 tuation of modern civilization has but conducted into 
 another channel the law of ' the survival of the fittest.' 
 There is, however, this difference : that whereas under 
 
 Fig. 13. — Calwat's Sussex Coop. 
 
 natural conditions it is the physical weakling who 
 succumbs, under our artificial state of existence it is 
 rather the digestibly enfeebled who fall victims. And 
 as doctors tell us that thousands of children die 
 annually from over and ill feeding — far more, in fact, 
 than those slaughtered by neglect — so in the case of 
 chickens the mortality is enormous from this cause 
 alone. Below we deal with this subject, as it requires 
 careful attention, more especially from those who are 
 compelled to keep their birds in confinement. Con- 
 sequently it must not be imagined that all the 
 troubles of the chicken-breeder are over when birds 
 are out of the shell, for in many instances they are 
 
60 
 
 INDUSTRIAL POULTRY-KEEPING 
 
 only just beginning. We have often said that anyone 
 can hatch chickens, by \^hich is meant that, given 
 ordinarily fair conditions, it is not difficult to secure 
 good hatches ; but the rearing "of the birds needs 
 constant care and foresight to avoid troubles which 
 are so often met with. Of course, if we have healthy 
 stock, a suitable place for rearing the birds, and no 
 enemies to fight against, all goes well. As a rule, 
 one must be content with what one can get in the way 
 of accommodation with limited space, and therefore it 
 is imperative that the strictest attention be paid to 
 the rearing of the birds in order to prevent disaster. 
 
 Fig. 14. — Double Coop. 
 
 That chickens can be. successfully reared under un- 
 favourable conditions is proved without doubt, but 
 only when constant regard is paid to details. 
 
 Cooping Hens with Chickens. — When there is sufficient 
 space, there can be no question that it is a much 
 better plan to coop chickens out in the open except 
 very early in the season. By so doing we most nearly 
 adopt the natural method. Except in very severe 
 weather, the coop may be permitted to stand exposed 
 on all sides, though the shelter of a hedge or a hill on 
 the lee side will be a great protection. For the first 
 
CHICKEN-REARING 61 
 
 week or two a hen should not be permitted to wander 
 about with the little ones, as she is very apt to overtax 
 their strength by leading them away too far; but 
 when they have thus far grown, and there is sufficient 
 space at command, it will be better to give her liberty 
 during the day. . Where the amount of space is limited, 
 and there are several coops near together, the hens 
 must at all times be cooped, or they would fight and 
 vent their spite on -the unfortunate youngsters of 
 other broods than their own. One most essential 
 matter in rearing by means of coops is that these 
 small abodes shall be removed to fresh ground every 
 day, or that the fresh ground shall be brought to 
 them, for it is most fatal to the chicks if this is not 
 done. By a judicious disposal of the space at 
 command, if it be limited, all danger from fouling of 
 the ground can be avoided, and where it is impossible 
 to keep any green turf by reason of the numbers 
 reared on it, the use of sand or fine earth will prevent 
 mischief. We do not lay the same stress upon grass 
 as do some authorities, and if it came to be a question 
 between an open ploughed field and a grass run, we 
 should prefer the former. They will get as much 
 green food as they need even in such a field, and the 
 other kinds of food obtainable from the broken earth 
 will bear down the scale immensely in its favour. A 
 hen should be left with the chicks seven or eight weeks, 
 when she will discard them. 
 
 Feeding Chickens. — Whilst feeding is at any period 
 of life a most important matter, there can be no 
 question that it is of special importance during the 
 earlier stages. Therefore, if it is desired that the 
 birds shall grow healthy and strong and develop in 
 the directions desired, they must be fed accordingly. 
 No animal which has been neglected during this 
 period of its growth can ever attain either the size or 
 the stamina of those more favoured. It is therefore 
 essential that the feeding be well attended to, and 
 
62 lifDUSTBIAL POULTRY-KEEPING 
 
 that the food be right in kind and quality. Poultry- 
 breeders should study the qualities of different foods, 
 and feed accordingly. This subject is dealt with fully 
 in ' Poultry-Keeping as an Industry for Farmers and 
 Cottagers.' In feeding chickens it is needful at the 
 outset to remember that they must be fed in con- 
 formity to the object in view. For instance, if they 
 are intended to be killed at an early age, they should 
 be fed in a different manner than if they are to be 
 reared as layers or breeders. The food suitable in the 
 one case would be fatal to success in the other. Food 
 which would go to produce bone and muscle would be 
 unsuitable for table chickens, and vice versa. During 
 the first few days the best food we know is eggs boiled 
 hard, chopped fine, and mixed with an equal bulk of 
 breadcrumbs, the whole being moistened with milk, 
 but not sloppy. This may be given entirely for three 
 or four days, when there may be alternated, and then 
 substituted, a variation as follows : Spratts' Patent 
 Chicken Meal, poultry rice, and oatmeal. The Spratts 
 meal and oatmeal must be properly steeped and the 
 rice well cooked. These must be continued if it is 
 intended to rear the birds to adulthood ; but if for 
 killing, there may be alternated with these for the 
 first two months boiled rice, Indian meal, in which 
 meat or suet may be mixed, and wheat or buck- 
 wheat. For the first two or three weeks birds will be 
 unable to eat whole grain, and dari or cracked buck- 
 wheat is the best to be given, but after that time they 
 will be able to take all the smaller-sized grains. 
 Chickens should be fed every two hours the first 
 week, every three hours for the next month, and 
 afterwards four times a day until they are fully grown. 
 They should never be fed to repletion, but always 
 given just as much as they will eat readily. Food 
 should not be left standing, as it soon sours, and sour 
 food is fatal to chickens. Sweet milk may be given to 
 young birds, but not too freely, as it is a rich food. 
 
i^ 
 
 
 Plymouth Eocks. 
 
64 INDUSTRIAL POULTRY-KEEPING 
 
 First Days of a Chicken's Life. — In all forms of 
 nature treatment during the earliest stages of exist- 
 ence has great influence upon the future. If an 
 animal, fowl, or plant be neglected, ill-fed, or exposed 
 to conditions for which it has not been prepared by 
 parental influences, it will either succumb, be dwarfed, 
 or so enfeebled that its life is not what it might other- 
 wise have been. This is emphatically so in the case 
 of chickens, many of whom have to die an early death 
 or to live an emasculated life because of their early 
 treatment. Very often this takes the form of too great 
 kindness, and it is incalculable how many thousands 
 of chickens die every year ' killed by kindness.' There 
 are several general principles which may here be lai'd 
 down for the guidance of chicken-rearers, and which 
 will prevent any of the troubles named if they are 
 observed. In the first place. Nature has provided the 
 food for the first twenty-four hours of a bird's life by 
 means of the yolk-bag, which is absorbed just before 
 hatching. Therefore, to force the chick to eat until it 
 is ready for food is almost certain to induce digestive 
 troubles. So soon as they are ready they will eat, 
 which is usually at the end of the first day. Much 
 must depend upon the place where chickens are reared, 
 for if there is abundance of run they will find many 
 elements needed by them. In confined places bone- 
 meal, fine gravel and coarse sand, flint, grit, lime, 
 etc., should be supplied freely, and as much green 
 food as possible. 
 
 Shelter for Chickens. — In rearing there is a happy 
 mean, by which the young birds can be dealt with in 
 a common-sense manner. They can be helped forward, 
 made to meet the needs of their owner as to time and 
 place, and yet, provided that they are bred from 
 healthy stock, will not be coddled. We firmly believe 
 in exposing the chicks at the outset to the weather, 
 not unduly, but sensibly. An exception must be made 
 in the case of very early birds bred for marketing in 
 
CHICKEN-REARING 65 
 
 the spring, but for all stock hatched during the regular 
 hatching season it is better to place them out in the 
 open from the first. It is true that under this plan 
 very weakly ones will die off, but their room is better 
 than their company, and it is very seldom that there 
 is any satisfaction in rearing them. At the same 
 time, it is equally true that some of the birds who 
 Would have pined and died if coddled will be stimu- 
 lated into a more stalwart life by this treatment. 
 Shelter they will need against wind and rain in winter 
 and spring, and sun in summer, and for this purpose 
 a hillside, a thick-set hedge, or a wall, are all most 
 useful, and in case of severe storms it is very desirable 
 to have a good shed into which the coops and their 
 occupants can be moved. Of course, we only mean to 
 say that the chickens shall be subjected to the ordinary 
 variations of our climate. A shower of rain, even a 
 little snow, can do no harm if the chicks have a warm 
 and dry shelter and are fed on suitable food. 
 
 The Older Chickens.— Too often poultry-rearers, when 
 they are having a succession of broods, are apt to 
 leave those about six to eight weeks old pretty much 
 to themselves, under the mistaken impression that 
 the little youngsters need the more care. This is a 
 great mistake, for- just when the hen is deserting her 
 brood they need special attention. Their food must 
 be good, they must be protected against the weather, 
 and also prevented utilizing their newly-found freedom 
 to their own hurt. Whether reared under a hen or in 
 a brooder, a cold mother is very useful at this period. 
 Bonemeal mixed in their food and plenty of grit are 
 essentials, and they should have as much grain, such 
 as buckwheat or crushed oats, as they like, giving 
 warm meal only once a day. When they have been 
 left by their mother for two or three weeks, they may 
 be placed in a roomy house, and allowed to sleep on a 
 good bed of peat-moss litter or straw. 
 
66 INbTJStiRlAL POULTRY-KEEtlKG 
 
 CHAPTER VIII 
 
 FEEDING AND FATTENING 
 
 Food Values. — The importance of food is unquestion- 
 able. It is the fuel which keeps the machine at work. 
 Therefore it must be constantly supplied, or the 
 machine will collapse. It is not, however, with the 
 necessity for supplying food we have to deal. So 
 much is universally admitted. The trouble is that, 
 instead of food not being given, it is usually supplied 
 too liberally, or of a rich and stimulating nature. 
 Infinitely more harm is done by giving too much than 
 too little, and for one case of the latter we find a score 
 of the former. 
 
 What the fowl requires is, first, a food that shall 
 supply the daily expenditure of force which takes place 
 in every living creature. This expenditure varies in 
 fowls as it does in human beings. As the man whose 
 daily toil is hard and physically laborious requires 
 food greater in heat-forming qualities than does he 
 whose labour is light, and as the man who lives in a 
 cold climate needs food that will aupply the rapid ex- 
 haustion of heat in his body, which form of exhaustion 
 the resident in warmer spheres does not feel to the 
 same extent, so it is with fowls. And the food which 
 may be given in one place will be dangerous in another. 
 Not only so, but birds at liberty, by the very amount 
 of exercise they obtain, can assimilate and eliminate 
 much richer foods than fowls in confinement. But 
 even granting all this, there can be no question that 
 the plainer the food the better, unless some special 
 object is in view, such as fattening for the table, when 
 it is not fed long enough to cause harm. There is an 
 abundance of choice amongst the various grains at our 
 disposal, so that there need not be a level uniformity 
 
FEEDING AND FATTENING 67 
 
 in feeding. Bread is the staff of life, but we like to 
 have a change, yet return to bread with greater zest 
 for the change. Variety should be obtained as far as 
 possible in the feeding of poultry. This is not so im- 
 portant with fowls at liberty as with those whose 
 freedom is restricted. The former find a great variety 
 for themselves, and the grain supplied is but part of 
 their food. But the latter are unable to do this, and 
 what they need has to be artificially supplied. 
 
 Barley is usually regarded, and rightly so, as a 
 valuable food for poultry. It is freely given, both 
 whole and ground, and in either way is to be recom- 
 mended, as it has most of the elements which are 
 desirable in feeding. Nor is the cost any hindrance 
 to its use, as in most parts of the country good barley 
 can be purchased at a reasonable ■ price. The best 
 samples are used for malting, and are_ consequently 
 more expensive ; but the ordinary samples are worth 
 using or buying, as there is full value for the money 
 in the results. From analysis it appears that barley 
 is very rich in fat-formers, but in this respect it is not 
 nearly so much so as wheat, and the larger degree of 
 woody fibre and mineral matter has the effect of 
 counterbalancing the apparent excess of fattening 
 matter. Whole barley may be given either alone or 
 mixed with other grain. Barleymeal is, of course, the 
 cereal ground to powder, and is better if mixed with, 
 say, one-half to two- thirds of good pollard. In buying 
 barleymeal it is important to see that the meal is 
 pure, as there is a great deal of mixing with it other 
 and cheaper substances, it specially lending itself to 
 adulteration. For this reason it is desirable whenever 
 possible to buy the barley and have it ground, rather 
 than take what is offered in shops. 
 
 Bonemeal, or Ground Bones, is a most valuable 
 assistant to the chicken-breeder, especially those who 
 have not the advantage of very extensive grass runs. 
 Where the breeding is conducted in more restricted 
 
 ii— 2 
 
68 INDUSTRIAL POULTRY-KEEPING 
 
 places it ought certainly to form part of the diet of all 
 the growing chicks. Bonemeal should not be used 
 for chickens which are to be marketed or killed at an 
 early age. In their case the object is to secure as 
 much flesh, with as little bone as possible, and early 
 maturity should be sought for. But with chicks 
 that are destined to a longer life either as layers or 
 breeders, or even as capons, it is essential that there 
 be a large frame. The best form is when fresh bones 
 are ground up, and these are very valuable for egg pro- 
 duction. The Furness Bone-machine is useful for 
 preparing this food, as by its use fresh bones can be 
 cut up into small pieces suitable for all classes of 
 fowls. In America, these are largely employed for 
 poultry, especially laying hens. 
 
 Fig. 15.— Fukness' Soke Machine. 
 
 Buckwheat is a very useful food for poultry-feeding, 
 and in France and Belgium especially it is very largely 
 used. It is a native of Eussia, but is now grown in 
 almost all other parts of the Continent and of America. 
 Buckwheat is stimulating in its nature, and is there- 
 fore most valuable for feeding laying hens and young 
 chickens. It is largely used in France for fowls when 
 they are being fattened, but is then mixed with fat 
 and milk, which, for the purpose named, impart the 
 elements it lacks. It gives a good colour to the flesh, 
 and is in every way one of the most suitable foods for 
 poultry. 
 
FEEDING AND FATTENING 
 
 69 
 
 Condiments for poultry have been condemned whole- 
 sale by some writers, but this is as foolish as it is to 
 advocate their regular use, regardless of time and 
 season. There can, however, be no doubt that the use 
 of condiments is, at certain periods of the year, most 
 beneficial, supplying elements which are then much 
 needed. But in warm, dry weather they should not 
 be used under any circumstances, as they are not 
 merely useless for the purpose to be achieved, but 
 
 Fig. 16.— Parish's Cooker. 
 
 they do positive harm to the fowls. The admixture 
 of a good condiment, such as ' aromatic condiment ' 
 and others largely sold, with the soft food, early in the 
 season for chickens, and during cold or wet weather 
 for adult fowls, gives an internal heat which is a pre- 
 ventive of disease, arid frequently the means of securing 
 eggs when the hens would not be laying. But condi- 
 ments need to be most carefully used, and ought never 
 to be employed when there is not actual need. 
 Cooking Food. — A most economical method of pre- 
 
70 INDUSTRIAL POULTRY-KEEPING 
 
 paring food is by cooking either meal or whole grain, 
 which when in this state are very digestible. For this 
 purpose cookers should be employed, such as the 
 Parish or Lancashire, an oil-lamp or coke-stove, 
 according to the size, supplying the heat. By cooking 
 many materials, such as clover hay, potatoes, or 
 
 Fig. 17. — Hbaeson's Oeammeb. 
 
 vegetables, can be used as poultry food, which would 
 not otherwise be the case. 
 
 Cramming. — Both in France and England there is 
 much done in the direction of cramming. Various 
 methods are adopted, but the principle is the same, 
 aanjely, thq,t fowls are forced to consume a given 
 
FEEDING AND FATTENING 71 
 
 quantity of food per diem, the object of which is to 
 add to the quantity of flesh they carry ere being killed. 
 In France the system may be said to have been per- 
 fected, as it is carried out on an extensive scale. The 
 process of cramming is performed by hand, by a 
 funnel, or by machine. In the first named the food 
 is made up into finger pieces, and after being dipped 
 in milk is forced down the throat of the fowl until the 
 crop is full. For funnel-feeding the food is made 
 liquid. When a machine is used the mouth of the 
 bird to be fed is placed over a nozzle provided for the 
 purpose, and either by pressure of the foot or a tutn 
 of a handle sufficient of the food is forced into it. 
 Full details as to this system are given in ' Poultry- 
 Keeping as an Industry for Farmers and Cottagers.' 
 
 Damaged Grrain is generally sold for poultry, and its 
 great recommendation to many purchasers is its com- 
 parative cheapness, or, rather, low price. We do not 
 say that damaged grain may not be good for poultry, 
 but it is not necessarily so, and considering the amount 
 of nutrition, which is the thing we have to consider, 
 this class of feeding is often the most expensive. Much 
 sold is quite unfit for food, and should not be given 
 under any circumstances whatever, as it is really 
 only fit for manure. If the grain must be used, it 
 should first be boiled, and the scum rising should be 
 removed. In this way it can be partially improved. 
 Sometimes grain can be bought which has been slightly 
 damaged with water, or has been badly harvested, 
 which is little the worse for feeding ; but the grain 
 sold in ports has been heated in the ships, and is not 
 so suitable. Tail wheat does not come into the 
 category of damaged grain, and it is, as a rule, even 
 better for fowls than full-bodied grain, especially for 
 laying stock. 
 
 Dari is a grain which has come into favour for 
 feeding, more especially chickens. It is a small white 
 seed from the plant called Indian millet or Guinea 
 
72 INDUSTRIAL POULTRY-KEEPING 
 
 corn, whicli is largely cultivated in India, China, 
 Africa, Italy, the West Indies, etc. It appears to be 
 specially valuable during the breeding season, and is 
 most useful for young chickens. The nutritive power 
 is high, and dari is a grain which can be recom- 
 mended. 
 
 Fattening. — By the term ' fattening ' we do not 
 mean the mere laying on of an excessive quantity of 
 fat or oil, but rather the addition of just as much 
 fat as is necessary, and increasing the quantity of 
 flesh. Fattening softens the flesh and ripens it, and 
 herein its great value consists. In order to attain 
 success in fattening, two things are absolutely essential: 
 first, that the food-supplies shall be suitable ; and, 
 second, that the conditions under which the fowls are 
 kept shall help towards this end. The ordinary 
 method of feeding is insufficient, for if fowls are allowed 
 in the open air there will be a great loss through 
 atmospheric changes and exercise. Fattening is an 
 artificial state, and it is as necessary to the ripening of 
 fowls as a hot-house for grapes in this country. With 
 regard to food, the best kinds are ground oats, barley, 
 buckwheat, rice, and maize. Ground oats are chiefly 
 employed in this country, and are the finest food we 
 have for the purpose. In France many of the fatteners 
 use buckwheat-meal, which, with the addition of a 
 little suet and milk, makes a splendid food for this 
 purpose. In fact, nearly all meals need fat added 
 to them. Food should always be given in the form 
 of meal, as it is so much easier to digest, and the 
 food should be given milk-warm. Regularity in 
 feeding is most important, and on no consideration 
 should any left be permitted to stand on to the next 
 time of feeding. Twice a day ought food to be 
 given, and as much allowed as they will eat readily. 
 The period lasts usually from fourteen to twenty-one 
 days. It is better to keep birds in separate cages, 
 just large enough for them to stand in, and in e^ d^rjc 
 
White Wyandottes. 
 
74 INDUSTRIAL POULTRY- KEEPING 
 
 room, which should be kept as even in temperature as 
 possible. They must be kept scrupulously clean. 
 
 Green Food. — In one form or another green food is 
 essential to fowls. The best kind of green food is 
 undoubtedly grass, for this contains elements which 
 are most of all needed. But there are places and 
 seasons when this cannot be obtained, and it is then 
 important to find a substitute. All kinds of green 
 crops, vegetables, and most of the. roots can be so 
 employed with advantage. The best of all is lettuce, 
 especially for young chickens, and some of the most 
 successful breeders are those who give their chicks 
 as many spring lettuces as they can consume. Next 
 we should place young cabbage, and afterwards all 
 kinds of vegetables. Turnips may be given whole and 
 raw, allowing the birds to peck at them ; but harder 
 vegetables, such as potatoes, should be boiled and 
 mixed with the soft food. In the winter season, when 
 grass is poor and vegetables are scarce, a bundle of 
 hay for the birds to peck at is a good substitute. It 
 is best if suspended just within reach of the fowls, and 
 so suspended affords amusement and employment to 
 those in confinement. 
 
 Grit. — The first part of mastication takes place in 
 the crop, where the food is softened. Much disease 
 results from the want of proper materials, for if 
 food is not ground in the gizzard, it either passes 
 through the stomach without its elements being 
 absorbed, or makes an undue tax upon the system, 
 either of which is most injurious. The materials 
 required — which fowls at liberty obtain for themselves 
 — must be sharp and hard, so as to be capable of 
 grinding the food. For this purpose fine gravel, broken 
 shells, road-scrapings, and very coarse sand are all 
 useful. Of late broken flint has come into regular 
 use, and it is splendid for the purpose when broken 
 to a proper size. It is sold by many poultry-food 
 purveyors, and the quantity which fowls will consume 
 
FEEDING AND FATTENING 75 
 
 shows how they appreciate it. A box of grit should 
 be available for fowls of all ages froni babyhood. 
 
 How to Feed. — It, must be remembered that it is 
 quite possible to provide the right kind of food, and 
 yet by giving too much of it arrive at the same un- 
 desirable end as if rich food were supplied. Some 
 persons contend that the right way is to keep a con- 
 stant supply of food before the fowls, but with this 
 opinion we cannot agree. The best method of feeding 
 is to supply food twice or thrice a day, in troughs, and 
 the removal or ceasing to give more food when the 
 fowls appear satisfied. Feeding to repletion is always 
 bad, and doctors tell us we should rise from the table 
 with an appetite, i.e., not actually hungry, but feeling 
 that we could eat more if we wished to. We should 
 endeavour to apply the same rule to our fowls, and 
 the doing so will be an effectual preventive of over- 
 feeding, with its subsequent evils. The giving of 
 tit-bits every now and again during the day is to be 
 deprecated, as is the striving to tempt the appetite by 
 dainty dishes. As a rule, we have found that, when 
 the appetite of a fowl fails, the best remedy is the 
 withholding of food altogether. It may be offered, but 
 if not accepted should be taken away again. In a 
 day or two Nature will right herself, and then plain 
 food will be most acceptable. But it is better to 
 obviate all these troubles by forethought. 
 
 Indian Corn or Maize is one of the commonest 
 poultry foods, because of its cheapness and apparent 
 value, but it is a grain which should be most carefully 
 used. Maize is very rich in fat-forming materials, 
 and, as a consequence, fowls that have not sufficient 
 exercise to eliminate the fat from the system, if fed on 
 maize, become internally coated with fat, which, de- 
 posited on the various organs, induces disease in one 
 form or the other. Liver disease, apoplexy, and some 
 forms of heart affections, are the result of feeding on 
 maize. When fowls are at liberty, and are of a variety 
 
76 INDUSTRIAL POULTRY -KEEPING 
 
 that will wander freely, or are kept in a very exposed, 
 cold situation, they may have small quantities of maize 
 in cold weather ; but for poultry in confinement, or of 
 the heavier varieties, it ought not to be used at all. 
 
 Natural Food. — Animal food is, to a large extent, 
 the natural food of fowls, and when at liberty they 
 consume a considerable amount. The commonest 
 forms are worms, insects, and other things of a like 
 nature. The quantity of worms which a few fowls 
 will consume is very surprising, and to witness the 
 way in which they will follow the plough shows how 
 much they appreciate this kind of food. There can be 
 no doubt that fowls fed on such a diet are far richer and 
 higher flavoured than those fed on grain alone. This 
 is one reason why the fowls of Prance are so splendid 
 in flavour, for they are permitted, in the wine districts,, 
 to wander at will amongst the vines, and in that way 
 obtain the food they desire most of all. When 
 poultry are kept in confinement, it would be injurious 
 if they were permitted to have as much animal food, 
 nor do they need it. To eliminate from the system 
 the elements derived from these rich foods, it is essen- 
 tial that the fowls be more exposed, and have an 
 abundance of exercise. This they do not obtain in 
 confinement. It is desirable, therefore, to be most 
 careful in giving animal food artificially. A propor- 
 tion is desirable by reason of the large amount of 
 nitrogenous elements contained in meat, but it is only 
 a small proportion, except in winter, when there is 
 mtich greater demand upon the heat reserves than at 
 other seasons of the year. Household scraps are the 
 best of all, but if this sort of thing has to be purchased, 
 the best we know of is the Crissel made and sold by 
 Spratt's Patent, and similar meat meals. By giving, 
 too much animal food laying can often be forced for a 
 time, but will ultimately result in disease. Still, in 
 the winter season it is very valuable indeed. 
 ^ Oats. — Of all grains, there is no doubt that oats are 
 
FEEDING AND FATTENING 77 
 
 the very finest poultry-food, in that the requisite 
 elements are found therein in the best balanced form. 
 In some parts of the country sound, plump oats are 
 not always obtainable, but where they can be secured, 
 and food has to be purchased, they should be preferred 
 to any other, more especially for growing chickens and 
 laying hens. In Surrey and Sussex ground oats are 
 largely employed for fattening. In these the oats are 
 ground up entirely, husks and all, very sharp mill- 
 stones being employed. It is the perfection of poultry- 
 food. Oatmeal is not so good, having been kiln-dried, 
 but may Ue used for chickens. 
 
 Preparing Soft Food. — Soft food should always be 
 given crumbly moist, never sloppy. Porridge may be 
 good for human beings, but it is bad for fowls. To 
 mix meal, place it in a pail or whatever vessel will 
 hold it, making a hole in the centre, into which pour 
 boiling water. Then stir with stick or wooden spoon, 
 and add more water as required, until the whole is a 
 crumbly mass. Feed in dishes, or make into balls, 
 which throw down to the fowls one or two at a time, 
 ceasing to do so when they are satisfied. When food 
 is cooked it must be dried to a crumbly mass by meal. 
 
 Water is a most important part of the diet. A run- 
 ning stream solves the difficulty at once, but only very 
 few poultry-yards are so favoured as to have this at 
 command. If fountains are used, they must be kept 
 perfectly clean, and to secure their being so no foun- 
 tain should be used into which the hand cannot be 
 put. Disease is often caused by impure water — 
 disease of the most subtle and deadly character. 
 Water should be often renewed in fountains, but if in 
 open troughs, these should not be exposed to the sun. 
 Very often the water-supply for fowls is regarded as a 
 minor consideration, but it has much more to do with 
 their health than is generally supposed. 
 
 Wheat.— For laying fowls wheat, especially of the 
 thinner sorts, is an excellent food if given whole ; but 
 
78 INDUSTRIAL POULTRY-KEEPING 
 
 when ground is too floury, and needs the admixture of 
 some coarser material, or it becomes pasty. Tail or 
 small wheat is by far the best for poultry, and if 
 sound is almost equal to the best samples of oats. 
 
 The question of fattening, killing, dressing, and 
 marketing is dealt with exhaustively in ' Poultry- 
 Keeping as an Industry for Farmers and Cottagers.' 
 
 CHAPTEE IX 
 
 DUCK, GEESE AND TUEKEY BBEBDING 
 
 Dncks. 
 
 The most profitable time for selling ducklings is in 
 the early spring. There is also a large demand for 
 ducks in the summer and autumn, and especially in 
 districts contiguous to watering-places and tourist 
 resorts. This latter demand can only be provided for 
 by breeding ducklings in May and June. It is to 
 be remembered that ducklings mature very rapidly, 
 and if fed properly are fit to be killed when eight 
 weeks old ; in fact, if not killed before they are nine 
 weeks old, they must be kept for some time longer, as 
 at the age named they begin to shoot their quill 
 feathers, and when that commences they must be 
 kept until the process is ' completed. As this means 
 feeding for six or eight weeks without any correspond- 
 ing recompense in the way of increased weight, it will 
 easily be seen that doing this will take away much of 
 the profit, if not actually turn it into a loss. 
 
 Eearing Ducklings. — Ducks are very hardy, and 
 ducklings remarkably easy to rear under ordinary 
 conditions, but it must be confessed that in many 
 places ducks cannot be reared during hot weather, 
 
DUCK, GEESE AND TURKEY BREEDING 79 
 
 We have sometimes known in the months of June 
 and July scores of ducklings lost, from three days to 
 a fortnight old, and -without any apparent cause. 
 They hatched out well, seemed to thrive for a few 
 ■ days, and then died off without any premonitions of 
 disease. It was not for a' considerable time that this 
 state of affairs was altered, nor until we had almost 
 begun to think it was of no use breeding ducklings 
 during the summer. Afterwards we found that the 
 place and housing were to blame. Ducklings in the 
 early part of the year will thrive almost anywhere, 
 but in the summer they need plenty of shelter and 
 running water. The best shelter is that formed by 
 trees and bushes, and a cool, shady plantation or 
 wood is admirable for the purpose. Without this we 
 should not advise anyone to go in for duck-rearing in 
 warm weather, but with it and a nicely sheltered 
 stream there would be considerable profit to be made 
 at that time of the year. Many a place, such as we 
 have described, which would be too damp and cold 
 even in March, can be utilized in this way, and we 
 should strongly urge those who have such at their 
 command to give it a trial. 
 
 Housing. — At any season of the year ducks need 
 much less protection in the way of housing than do 
 fowls, and a mistake is often made by amateurs in 
 keeping ducks within close sheds or houses. In 
 summer an open-fronted house will be sufficient for 
 old birds, and a very rough-and-ready one will do for 
 ducklings. If there is no fear of night marauders, 
 the latter may be accommodated beneath an open 
 shed, boards being placed to the height of a foot 
 above the ground. This, with plenty of clean straw, 
 will be quite sufficient. If, however, night marauders 
 are feared, a roomy shed should be employed, made 
 with either a thatch or a wooden roof. The sides may 
 be solid, in which case free ventilation should be 
 given, or, what is even more to be preferred, the sides 
 
80 INDUSTRIAL POXTLTRV-KEEPING 
 
 may be solid to a foot above the ground, and above 
 wooden laths or wire netting. Either of these will 
 afford ventilation, and that is 'what is most needed. 
 Overcrowding in small houses must be avoided if 
 success is to be attained. 
 
 Feeding. — A different system of feeding must be 
 adopted from that which is suitable in the early 
 part of the year. The food should be as plain as 
 possible until within a fortnight of the time of killing. 
 Spratt's meal mixed with barleymeal in equal parts for 
 the fortnight, and then barleymeal three parts and 
 Spratt's one part, alternated with boiled rice, the rest 
 of the time, will be found the best diet. Too much 
 even of this should not be given, for the ducklings 
 will, in such a place as we have named, find a great 
 deal of their own food. For the three weeks previous 
 to killing, the ducklings — that is, from five or six 
 weeks old to killing — should be kept in an enclosure 
 attached to their house and fed on boiled poultry-rice, 
 with a little greaves or meat- scraps mixed therein. This 
 will cause them very rapidly to put on flesh, and they 
 will be found in splendid condition for killing in the 
 time named. If the yard is also covered with straw, 
 the droppings will saturate into it, and thus form a 
 splendid manure. Of the varieties recommended for 
 summer breeding we should place Aylesburys first, 
 and a cross between this breed and Pekins next. For 
 rather later requirements the Eouens should be 
 chosen. Further particulars are given as to these 
 breeds in Chapter III. 
 
 Geese. 
 
 In this country, geese during certain seasons of the 
 year meet with a large demand. It is true that 
 turkeys have taken the first place, which was once 
 occupied by geese ; but commensurate with this change 
 there has been a great increase in population and 
 
Aylesbury Ducks. 
 
EouBN Ducks. 
 
DUCK, GEESE AND TURKEY BREEDING 83 
 
 in wealth, which has compensated for the change! 
 Green geese are regarded as a great delicacy, and at 
 the Christmas season vast quantities of fattened birds 
 are sold. The finest of these are home-grown, prin- , 
 cipally produced in the Eastern counties of England, 
 in Cumberland, and very fine ones are reared in 
 Ireland. We have a large supply from the continent 
 of Europfe, and of late years large shipments have 
 come from Canada ; consequently, the prices for 
 inferior qualities, such as we receive from abroad, 
 have been very low, through the flooding of the 
 markets, and geese can generally be bought at 6d. or 
 7d. per pound. These lack the flavour of our home- 
 grown geese, and are evidently not very carefully 
 fattened. The lesson to be learnt is that, in order to 
 succeed, the very best should be produced, as these 
 realize the best prices. 
 
 Geese in Norfolk. — If we look to the great geese- 
 raising district of England, we shall learn something 
 of the method adopted in the place where the best are 
 bred. In Norfolk the trade resolves itself into two 
 great branches — the green geese and the Michaelmas, 
 the Christmas trade being really a continuation of 
 the latter. Some farmers do not attempt fattening, 
 which process is left to the dealers, who lay themselves 
 out for it. In March and April the dealers begin to 
 obtain their gosling supply from farmers or cottagers 
 near the commons, and, as a rule, these goslings are 
 from five to six weeks old and very thin. They are 
 fed for six or seven weeks under stages on barley- 
 meal, maize, wheat tailings, and brewers' grains 
 mixed, which food soon makes them ready for the 
 green-goose market. These stages or pens give them 
 sufficient room to move about, but not too much, and 
 they are kept there for all the period, being allowed 
 out now and again to have a bath and for cleaning 
 their pens. Michaelmas geese take their places under 
 the stages in August, and the endeavour is made to 
 
 fi— 2 
 
84 INDUSTRIAL POULTRY-KEEPING 
 
 have them ready for the market before the Irish and 
 the Dutch supplies begin to arrive. On turnips geese 
 are found to be capital substitutes for sheep, and when 
 a fattener has a turnip-field, he not unfrequently 
 hurdles a portion of it and eats it off with them, 
 They first eat the tops, and then the bulbs of the 
 softer turnips, and when they are put upon swedes, 
 the man in attendance gives each turnip a chop. 
 Geese will eat a field cleaner than sheep, and their 
 manure is equally good. When fed in this way, they 
 need nothing more than a trough of water, and the 
 finishing process consists in putting them under stages, 
 for a month, and feeding on steeped oats or barley- 
 meal, brewers' grains, and potatoes. 
 
 Rearing. — It is well known that the management 
 and food during the first few weeks of any animal's 
 existence determine very largely its future size and 
 the rapidity of its growth. Of course, there are great 
 variations in breeds as to their capacity for putting on 
 flesh freely and rapidly, but very much can be and is 
 determined by early treatment and management. No 
 bird which is neglected and half fed during the earlier 
 stages of its existence can possibly thrive, and it is 
 essential to begin from the first with proper feeding. 
 Goslings are about the easiest of all domestic poultry 
 to rear, and when once hatched require very little 
 looking after, after the first few days. When hatched, 
 as they may be under the mother bird or hens — 
 whichever is most convenient — put them in a roomy 
 coop or. crate, and it is better not to give them a large 
 run at first. The coop must be situated in a sheltered 
 position, for the sun's rays are very fatal to goslings. 
 Of course, if there are plenty of bushes or trees about 
 the matter is very simple, as the coop can be placed 
 under the lee of these ; but if the situation is open and 
 bare, some shelter must be improvised. The coop can 
 then be made with an eaved roof, but in addition 
 large hurdles, in which has been interlaced furze, 
 
DUCK, GEESE AND TURKEY BREEDING 85 
 
 should be provided, and if freely scattered about they 
 will be weleomed by the goslings. It is an excellent 
 plan to cover the top of the coop with furze, as that 
 keeps the coop cool. In all cases the coop should be 
 bottomless, for goslings are unable to hold their feet 
 on a wooden floor, and are very apt to injure them- 
 selves by slipping about. It is not necessary to go to 
 much expense in the making of coops, for they can be 
 built at a reasonable cost, as they are not required 
 very strong. Goslings are not usually hatched until 
 the weather is open and mild, and are not delicate by 
 nature. When about ten days old they can be liberated 
 from the run, and will prove themselves splendid 
 foragers. 
 
 Feeding. — The early feeding must all be in the 
 direction of building up the frame on which the flesh 
 may be laid. The best food from the first is wheat 
 and oatmeal, or barleymeal and wheat. The whole 
 grain should be scalded and dried up with meal. 
 Variations may be made by . giving ground oats, and 
 .by boiling potatoes and drying them up with meal 
 When about two months old they may be fed on raw 
 grain and sliced potatoes, and this will suffice until the 
 time of fattening arrives. They are also very fond of 
 young grass, young green onions, chickweed ; and an 
 early cabbage hung within their reach in the run will 
 be highly prized ; in fact, green food is the most im- 
 portant part of a gosling's food. No other special 
 provision is necessary, except the giving of water, 
 which must on no account be forgotten. The vessel 
 should be of such a nature that the birds cannot get 
 into it, as they will assuredly do if it is open to thern. 
 Therefore, one of the closed fountains is the best, if 
 there is not a running stream. For autumn killing the 
 Embden is to be preferred, being quicker in growth 
 than the Toulouse, which is most suitable for the 
 Christmas trade. 
 
86 INDUSTRIAL POULTRY-KEEPING 
 
 Turkeys. 
 
 Of all the varieties of domestic poultry, turkeys have 
 the character of being the most difficult to rear. They 
 need careful attention during the earlier stages of their 
 growth, and if this attention be not paid the proba- 
 bilities are that there will be a very serious loss. In 
 the first place, it is important that birds raised should 
 have sufficient space, as it is absolutely useless attempt- 
 ing to rear turkeys in a limited run. That is where 
 many poultry-breeders make a mistake, and when 
 failure meets them they put it down to every cause 
 but the right one. It must be remembered that the 
 turkey is really the last of our domestic fowls that has 
 been brought from its wild state under domestication, 
 and that the recent infusion of fresh blood from 
 America introduces again some of the wilder instincts, 
 so that, as the American wild turkey is allowed to 
 roam where it will, confinement causes the birds to 
 pine and die. In turkey-rearing, what is most of all 
 to be desired is that the soil shall be porous, carrying 
 off the water speedily, and not be heavy clay. 
 Warmth is also essential, and a cold, bleak place would 
 be unsuitable for this purpose. We believe that 
 some districts are more suitable for rearing turkeys 
 than are others, because from the nature of the soil 
 insects and grubs are most plentiful, and as the 
 turkeys feed on these to a large extent, they thus 
 thrive better than where they are scarcer. 
 
 Bearing. — The strange fact about turkey -rearing is, 
 that whilst adult birds are hardy and can be main- 
 tained without much trouble, the young birds are the 
 most difficult of all poultry to rear. The reason for 
 this we have never seen satisfactorily explained, and 
 what we have suggested above is the nearest attempt 
 we have seen made as to its solution. When the 
 young turkeys have passed the first few weeks of their 
 existence, or the time known as ' shooting the red,' 
 
BUCK, GEESE AND TURKEY BREEDING 87 
 
 they may be regarded as out of danger, but up to that 
 time need the most constant and watchful care. If 
 kept in coops — under ordinary circumstances this is the 
 plan most usually adopted— it is essential that they be 
 put on fresh ground every day. They are wide 
 rangers, and their size makes them able to bare the 
 ground much more quickly than chickens, so that the 
 removal of the coop to fresh grass is of the utmost 
 importance. We have seen it recommended that if a 
 field is given up to the rearing of turkeys, part of it 
 should be hurdled off and the grass kept short, so that 
 when the other portion is bared this will be absolutely 
 fresh and untainted. In this case, if the field were 
 large enough for the number of birds to be reared 
 thereon, by the time the second portion has been fully 
 used the first would be again fit to put the coops on. 
 Here we may mention that it is most essential that 
 young turkeys should not be permitted to wander 
 amongst long grass, for that would simply be fatal to 
 them. They seem unable to withstand wet plumage, 
 and the grass in the fields where they are being 
 reared should be kept short. All this means trouble, 
 but without trouble it is impossible to rear turkeys. 
 It is consoling to know that this constant oversight 
 only needs to be given for the first six or seven weeks 
 of the young turkey's life, for it is at that age when 
 the ' shooting of the red ' takes place, after which they 
 do not require more care than ordinary chickens. In 
 rearing turkeys, however, it must be borne in mind 
 that the reward is proportionate to the trouble, for the 
 prices realized for these fowls are very good indeed. 
 The Bronze American turkey is most popular by reason 
 of its large size, but the Cambridge Bronze is rather 
 better in quality of flesh. 
 
 Feeding. — An Eastern-counties breeder has written 
 to say that food for the newly-hatched birds should be 
 principally hard-boiled egg, lettuce, onions or nettles 
 chopped up, and a few breadcrumbs; to this may 
 
88 INDUSTRIAL POULTRY-KEEPING 
 
 be added rice, boiled in skim milk (if quite sweet), 
 a little suet or greaves, and in cold or wet weather a 
 sprinkling of cayenne pepper, with grain of all sorts 
 as the birds get older. We have also seen churn milk 
 recommended instead of the skim milk, and it ought 
 to be good for this purpose. A fresh site for the coop 
 every day is most important, as we have already 
 stated. After the birds have passed the critical stage 
 of their existence, they should be fed upon sound, sub- 
 stantial food, but rich diet is positively injurious. 
 Barleymeal, barley, and small wheat should be the 
 staple food, but with the barleymeal a little scrap- 
 cake or greaves might be given. A very small quantity 
 of maize may be used without any harm resulting 
 therefrom, but this is a grain which the poultry are 
 safer without. We note that an American Writer 
 attributes much of the non-success in turkey-breeding 
 to the use of maize, and warns breeders against 
 the use of this grain. It is- altogether too rich and 
 fattening, and should only be used as already directed. 
 To feed off, shut up in a roomy shed for about six 
 weeks, and give three times a day ground oats or 
 barleymeal mixed with skim milk, and milk to drink. 
 Sliced mangels, turnips and swedes, and cabbage, are 
 useful, and there should be an abundant supply of 
 sand, lime, ashes, and brickdust at hand. Cleanliness 
 is most essential to success in turkey-rearing. 
 
 For further particulars as to ducks, geese and 
 turkeys, see 'Poultry-Keeping as an Industry for 
 Farmers and Cottagers.' 
 
GENERAL MANAGEMENT AND DISEASES 89 
 
 CHAPTEE X 
 
 General Management and Diseases 
 General Management. 
 
 Disinfectants are of very great assistance to the 
 poultry-keeper, but are too frequently used in a reck- 
 less and useless manner. A bad smell is not neces-, 
 sarily made innocuous because another more powerful 
 odour is set up. Too often when, from want of proper 
 attention to cleanliness, or in consequence of over- 
 crowding, the nose is offended by bad smells, it is 
 thought to be sufficient if some strong disinfectant be 
 used. Disinfectants are good, but they have their 
 proper place, and whilst they will do a great deal in 
 the way of purifying, they must not be expected to 
 work miracles. Therefore, when they are used, other - 
 steps should be taken to keep houses and runs sweet. 
 We always have by us a good supply, and a slight 
 sprinkling on the floor of the house, in the nests, or 
 amongst the ashes which form the dust-bath, greatly 
 assists in keeping down parasites. Fortunately, the 
 best disinfectants, whilst deadly to insect life, are not 
 harmful to animals. 
 
 Egg-eating. — The cause of egg-eating is sometimes 
 difficult to determine, but usually it is simply an evil 
 habit. Fill a blown egg with a strong mixture of 
 mustard and cayenne pepper, closing up the ends with 
 gummed paper. Leave tbis in the nest, and if the 
 hen tries to eat it she will get a dose she does not like. 
 Sometimes it is due to the want of shell-forming 
 materials, the supply of which will stop the trouble. 
 Nests should always be raised about a foot above the 
 ground, as there is less temptation to egg-eating when 
 so placed. 
 
 Feather-eating. — Some birds contract the habit of 
 
90 
 
 INDUSTRIAL POULTEY-KEEPIKG 
 
 feather-eating, due probably to their being kept in 
 confinement. Sometimes the presence of insects in 
 the feathers is an exciting cause, and a good dust-bath 
 with carbolic powder mixed with fine ashes should be 
 provided. At other times it is a depraved habit, due 
 to unnatural conditions, and this is most difficult of 
 cure. Give employment to the fowls by burying the 
 grain in a heap of rubbish, and suspending a cabbage 
 by a string just within reach. Fowls at liberty are 
 seldom given to feather-eating. 
 
 Marketing Eggs. — The matters which chiefly need 
 attention are speedy placing before the customer, and 
 
 Fig. 18.— Pocock's Egg-box. 
 
 the opening of fresh outlets. Hitherto, strange to say, 
 the importance of speedy marketing has been scarcely 
 realized, in spite of the fact that there is an almost 
 unlimited demand, and at high prices, for perfectly 
 fresh eggs, by which we mean those under three days 
 old, and within reach of the producers. In some of 
 our great centres of population it is scarcely possible 
 to obtain really new-laid eggs. An pgg has no more 
 right to be called ' new-laid ' at three days old than 
 would milk deserve to be called 'fresh ' at the same 
 age. Until the importance oi rapid marketing is 
 
GENERAL MANAGEMENT* AND DISEASES 91 
 
 realized no greq,t improvement can be expected in our 
 home trade, either as to prices or sales. Further, 
 fresh outlets must be sought for. It is of no use 
 running on old lines or in old ruts. Prior to the 
 doing so, it is essential to have a regular supply, both 
 winter and summer; but with a continuous supply there 
 are many retailers, supply stores, co-operative societies, 
 hotels, etc., who would be only too glad to have the 
 opportunity of securing eggs that they can place with 
 confidence before the most fastidious of their customers, 
 and for which they will pay at excellent rates. 
 
 Fig. 19. — Honbycomb Egg-box. 
 
 Marketing Poultry. — It is essential that fowls reach 
 the market where they are to be sold in as good a con- 
 dition and as promptly as possible. So far as the 
 prices realized, much will depend upon the time when 
 fowls are marketed, and upon their size and quality. 
 Anyone who has a good supply of poultry and takes 
 care to market at the right season can command a 
 good price ; but here, again, if there are only a few 
 birds for sale, and these are sent irregularly, it is 
 scarcely to be wondered at that the returns are un- 
 satisfactory. Much may be done in the way of open- 
 ing up. new markets. But it must be pointed out, and 
 
92 INDUSTRIAL POULTRY-KEEPING 
 
 that very strongly, that there must be quaHty and 
 regularity of supply on the part of producers. Fatted 
 fowls, for reasons already stated, command the best 
 prices. 
 
 Moulting. — The moulting of birds is an operation 
 which usually takes place every year, and is the cast- 
 ing of one set of feathers and the replacing of these 
 by entirely new ones. There is a constant change of 
 and growth in the feathers all the year round, but 
 only during the moulting is there anything like 
 regularity in the process. The time during which 
 birds are moulting is a somewhat critical period for all 
 birds, its nature depending very much upon the 
 stamina and constitution of the breed ; but it will be 
 readily seen that the strain upon the strength of the 
 fowl, which the formation of new feathers must cause, 
 cannot fail to be a heavy one, and during this period 
 it is necessary to pay rather more attention than usual 
 to them. Give warm food once a day, with a little 
 aromatic compound in it, the grain to be buckwheat 
 and barley, of which a handful can be given in the 
 paiddle of the day. To the drinking water add a 
 little sulphate of iron and sulphuric acid — say two 
 pieces of the former the size of nuts and ten drops of 
 the latter to a gallon of water, and, of course, this 
 must be renewed every day, as fresh water is one of 
 the most important of all things. A little boiled 
 linseed mixed in the soft food is also of great assist- ; 
 ance. 
 
 Poultry Manure. — The value of poultry droppings as 
 a manure upon the land has been acknowledged for 
 many years, but there is still much prejudice against 
 it. When we consider that Peruvian guano is simply 
 the deposits of wild birds, we fail to see any reason for 
 this prejudice in the case of fowls. Analysis has 
 proved poultry manure to contain many of the elements 
 in which the best guano most excels. It can be guaran- 
 teed pure, which is not always the case with autificial 
 
Toulouse Geese. 
 
94 INDUSTRIAL POULTRY-KEEPING 
 
 fertilizers ; and even considering the amount of 
 moisture it contains when in a fresh state, it is worth 
 half, at least, what is usually paid for manures. The 
 value of poultry manure has been proved over and 
 over again, and farmers who keep fowls in portable 
 houses cp,n always tell where they were located the 
 previous year by the heavier crops to be found round 
 the placp. In addition to the droppings that fall upon 
 the fields, there is usually a large quantity to be 
 obtained in the houses, which must be preserved until 
 the proper season. This can be done in different ways, 
 either by drying and keeping in barrels under cover, 
 or by putting a thick layer of fine soil upon a hard 
 bed of earth, and then layer by layer of soil and 
 manure, always leaving the soil uppermost ; when peat 
 moss is used this will do equally well. By this means 
 all the value of the manure is preserved, and any un- 
 pleasant odour is effectually prevented. For fruit and 
 vegetable growing it is the best manure that can be 
 obtained. 
 
 Apoplexy. — Many birds die suddenly, and without 
 any apparent cause, generally being found dead under 
 the roost. This is usually due to overfeeding or the 
 use of Indian corn, which should be avoided. If one 
 bird dies in this manner, reduce the food of others at 
 once, and give a strong aperient. 
 
 Bronchitis. — Highly-bred stock, or delicate breeds in 
 a cold, damp place, are sometimes affected with bron- 
 chitis, which can easily be known by its resemblance 
 to that affection in the human subject. It is possible 
 to effect a cure temporarily, but, as the complaint is 
 very likely to return, it is better to get rid of such 
 birds. 
 
 Bumble - foot may either be a soft swelling or a 
 corn in the foot. If the former, let out whatever 
 
GENERAL MANAGEMENT AND DISEASES 95 
 
 matter there may be, bathe the place with arnica 
 lotion, .wrap up in a soft cloth, and keep on straw 
 until better. If a corn, cut out, touch the part with 
 caustic, and treat as before. Bumble-foot may be 
 due to high perches. 
 
 Canker, — This is very diiBcult to cure, and is an 
 ulcerated state of the mouth, due generally to bad 
 conditions. Wash the mouth three times a day with 
 strong alum- water or borax and water. Mix sulphur 
 , or powdered vegetable charcoal in the soft food and 
 feed carefully- 
 
 Cholera. — In some parts of the country large 
 numbers of fowls have been swept off by an epidemic 
 to which the name of fowl cholera has been given. 
 It is most contagious and very deadly. Bad housing, 
 want of ventilation, and foul water, are all exciting 
 causes. There is practically no remedy, and all that 
 can be done is to remove the cause. Birds affected 
 should at once be buried in quicklime. 
 
 Cold. — The symptoms of cold are running at the 
 nostrils, watering of the eyes, and sneezing. It is by 
 no means difficult to cure if taken in time, but if 
 neglected may speedily turn to. roup or consumption, 
 both of which in chicks are speedily fatal. When the 
 secretion is seen at the nostrils, let the bird be at once 
 separated from the others if old enough, and put in a 
 warm, comfortable place ; the food given must be 
 good and nourishing ; the medicine to be very small 
 doses of tincture of aconite, and in addition a little 
 camphor to be put in the drinking water. If, how- 
 ever, the chick is with the hen, the whole brood had 
 better be given a warmer place. 
 
 Cramp. — Chickens of about six to eight weeks old 
 are very subject to cramp, chiefly due to damp, as it 
 is found mostly in birds reared on a clay soil. They 
 first begin to show it in the feet ; the toes curl up so 
 that they cannot spread them out; then the whole 
 leg is affected, and they walk upon their knuckles. 
 
96 INDUSTRIAL POULTKY -KEEPING 
 
 The first sign is a little lameness in walking, and as 
 soon as this is noticed remove to a dry-boarded floor 
 covered with straw, and keep there until " better. 
 Foment the legs well with hot water, and if the birds 
 are large enough put strips of flannel as bandages 
 round the legs and feet, or rub the legs with turpen- 
 tine and put near a warm fire at night. The food 
 must be good and stimulating. 
 
 Cropbound. — ^When a bird is seen to be cropbound, 
 which is known by its crop being full and hard, pour 
 some warm oil or milk and water into the crop, and 
 then gently knead it for a time ; but if that fails to 
 remove the mass cut open the crop, making a perpen- 
 dicular slit sufficient to get three fingers in. Eemove 
 all the contents of the crop, wash it out with warm 
 milk and water, and oil the lower passage. Next sew 
 up the slit with silk or horsehair, stitching the outer 
 and inner skins separately. Feed on sopped bread 
 for a few days. 
 
 Diarrhoea may be caused in various ways, such as a 
 chill, want of cleanliness, improper 'feeding.' It can 
 be very largely prevented in young chickens by the 
 use of bonemeal, but of course it is an absolute 
 necessity to keep all food and water vessels sweet and 
 pure, as nothing brings it on sooner than sourness in 
 dishes. As soon as the droppings are noticed to be 
 loose, some boiled rice should be given in which has 
 been mixed a little powdered chalk. This will gener- 
 ally have the desired effect, but diarrhoea is the way 
 in which Nature often gets rid of objectionable matter, 
 and if too sudden a check is put upon it direct harm 
 will be done. If, however, the diarrhoea increases, in 
 spite of what we have already suggested, a drop of 
 chlorodyne in half a teaspoonful of water must be 
 given to each bird, or a drop of brandy can be used 
 instead, if handier. 
 
 Diphtheria or Diphtheritic Boup. — A most deadly 
 disease, and not dissimilar to chicken cholera, for 
 
GENERAL MANAGEMENT AND DISEASES 97 
 
 which it is sometimes mistaken. It is very contagious, 
 and may be communicated to man. When the growth 
 across the throat is discerned, it will be the better 
 plan to at once kill the bird, so that if possible the 
 disease may not be spread. 
 
 Eggbound. — When a hen is eggbound, oil the vent 
 and parts in order to soften them, and also inject a 
 little of the oil. Probably this will be sufficient in the 
 majority of cases, but a dose of castor oil will often 
 assist. Should the egg still be retained, hold the vent 
 over a jug of hot water in which a few drops of 
 tincture of iodine have been mixed. 
 
 Gapes only attacks young birds, the gaping of the 
 mouth being caused by the presence of small red worms 
 which lodge themselves in the windpipe, and if not 
 removed the chick soon dies of suffocation. Many 
 measures may be adopted as preventives. Good food 
 is necessary, food of a sound nutritious na,ture, and 
 some poultry-breeders have been accustomed to anoint 
 the heads of the chickens soon after they are dry with 
 a preparation made as follows : Mercurial ointment, 
 1 oz. ; pure lard, 1 oz. ; flour of sulphur, ^ oz. ; and 
 crude petroleum, J oz. It is applied to the heads 
 of the chicks in a semi-fluid state, and is said to be 
 an infallible remedy. But the best cure is by means 
 of the volatile powders named ' Kalyde,' made by 
 Messrs. Chamberlin and Smith, of Norwich, or 
 Spratt's ' Game Cure,' the introduction of which has 
 made gapes no longer to be dreaded. 
 
 Indigestion is best known by the moping about of 
 the birds, and on examination the breath is found to 
 be very offensive. It is simply the result of feeding 
 on too rich food, and if neglected develops into some 
 more serious disease, so that it is important to take 
 steps to overcome it at once. As soon as discovered 
 put the birds on to very plain food, of which give 
 very little, and mix a little powdered vegetable char- 
 coal with it. By this means the birds will soon 
 
 7 
 
98 INDUSTRIAL POULTRY-KEEPING 
 
 regain their normal condition, and then care must be 
 taken to prevent a repetition of the same complaint. 
 
 Leg Weakness. — In adult fowls this trouble is usually 
 due to excess of fat or straining to lay. The first 
 thing is to give a pretty strong purgative — either a 
 rhubarb pill or Epsom salts — which, by relieving 
 the bowels, will most likely set up an altered condi- 
 tion of things. Eepeat the dose after three days if 
 there is any sign of constipation, and rub the legs 
 and thighs well with turpentine or any good liniment. 
 
 Liver Disease. — Of this complaint there has been a 
 great increase in recent years. It is generally due to 
 bad feeding, and more especially to the use of Indian 
 corn. The birds show dark or yellow face and comb, 
 and gradually pine away. To get rid of the ill effects, 
 give doses of Turkey rhubarb or any good liver 
 medicine to all birds affected, on two alternate days, 
 and then feed very sparingly until they have resumed 
 their usual tone. 
 
 Prolapsus is a protrusion of the bowel, and is due to 
 weakness of the organ, generally caused by over- 
 stimulation. Eeturn the bowel when it protrudes, 
 and inject a weak solution of vinegar and water. 
 
 Rheumatism is sometimes found in old birds, and 
 can be discerned by swelling of the limbs and heat 
 therein. Of course it is evident that the bird is in 
 pain. First give a mild aperient, and follow with 
 doses of homoeopathic tincture of aconite to allay the 
 fever. Bathe the limbs in warm water, and after 
 they have been carefully dried rub well with Elliman's 
 or other good lotion, or turpentine, and encase . in 
 flannel. A little sulphur in the food will be 
 beneficial. 
 
 Roup. — This complaint is a development of cold 
 combined with tuberculosis. The reader will do well 
 to refer to what is said when speaking of cold for 
 treatment in the first stage, to which no more need 
 be added. The .difference between ordinary cold and 
 
GENERAL MANAGEMENT AND DISEASES 99 
 
 roup is that when the latter is present the face and 
 eyes swell, the nostrils become charged with a thick 
 mucus, and the bird rapidly begins to waste away. 
 Keep the bird in a warm place, and give roup pills, 
 washing the eyes, head, and nostrils with a solution 
 of permanganate of potash. "Where worth the trouble 
 and expense, a cure can generally be made, but it is 
 most important to treat it in its first stage, before the 
 disease has got a thorough hold upon the system, 
 and when cured a fine day should be chosen upon 
 which to return them to the runs, or they will have 
 a relapse. 
 
 ScroMa. — Known by eruptions, and in any form is 
 very difficult indeed to cure. Peed sparingly on 
 wheat or barley, and give alternate with roup pills 
 doses of some preparation of iron or quinine — say 
 Parrish's Chemical Food. 
 
 Soft Crop arises from various causes, but gener- 
 ally is due to excessive thirst and a failure of the 
 organ to perform its functions. When all the liquid 
 cannot be got out of the crop by the mouth, puncture 
 it with a coarse darning-needle, and so empty it. 
 Place the fowl in a pen by itself, where it cannot 
 obtain any food other than that supplied to it, and 
 feed three times a day with very small quantities of 
 soft food. A little water may be given, but only after 
 each meal, and it should be acidulated with a little nitric 
 acid. Give the bird homceopathic tincture of nux 
 vomica twice a day, and keep penned for at least a 
 fortnight. 
 
 Scaly legs. — This trouble is due, in the first place, 
 to a parasite burrowing under the scales, which causes 
 them to rise, and ultimately fall off. It is most 
 contagious, but not dangerous. Any bird affected 
 should be removed to a pen by itself, and so kept 
 until better. For treatment, wash the feet and legs 
 with warm water and soap, rubbing the latter well in 
 with a hard nail-brush, even if the scales fall off. Dry 
 
 7—2 
 
100 INDUSTRIAL POULTRY- KEEPING 
 
 them perfectly, and anoint with carbolized vaseline, 
 which can be obtained from any chemist, or one of the 
 ointments specially prepared for the purpose. There 
 is another form, due to dryness of the skin, and it may 
 be treated in the same manner. 
 
 Soft Shells. — Shell-less eggs are due to a variety of 
 causes. Perhaps the most common is a want of proper 
 shell -forming materials, more especially when the 
 hens are kept in confinement. As a preventive keep 
 a supply in the run of old mortar, broken oyster- 
 shells, coarse sand, or fine gravel, or other similar 
 materials ; common road-sweepings are also excellent 
 for this purpose, as, in fact, is anything gritty which 
 contains lime in one form or the other. Unslacked 
 lime is, however, dangerous, and must not be used. 
 Another frequent cause of hens laying shell-less eggs 
 is that the egg organs are unduly stimulated, and the 
 egg passes from the oviduct before it is coated with 
 the shell. To remedy this, stop laying by feeding on 
 hard food only, and give a dose of chlorodyne. Thi^ 
 will give the organs rest, and allow nature to right 
 itself. 
 
 White Comb. — ^Fowls in confinement often suffer 
 from an unpleasant affection of the comb, which is 
 covered with a white scurf. It is due to bad con- 
 ditions, and these must be seen to. For external 
 treatment use oxide of zinc and vaseline as an 
 ointment. 
 
 ■Worms. — Fowls are often troubled with worms, 
 which can be discerned in the excrement, and if these 
 become excessive the birds cannot thrive. Keep them 
 without food for a few hours, and then administer a 
 dose of turpentine mixed with oil — say ten drops of 
 turpentine to a teaspoonful of oil. After which keep 
 them without food for six hours and administer a dose 
 of castor oil. 
 
MARKETING THE PBODUCE 101 
 
 CHAPTEE XI 
 
 MABKEIING THE PKODUCB 
 
 Under our complex systems of modern life it is neces- 
 sary to realize that large masses of the population 
 must depend upon others for almost all the food they 
 consume, and some organization is absolutely neces- 
 sary for meeting their needs. Upon the completeness 
 or otherwise of the methods adopted to this end will 
 depend the quality of produce when it reaches the 
 customer, especially in perishable goods. There can 
 be no question that food is better when it is fresh, ere 
 it has lost those elements which go to make for flavour 
 before decay sets in. Most of us have experienced the 
 pleasure of eating various articles of food on the spot 
 where grown or made, and they taste altogether 
 different from those which have been kept for some 
 time, perhaps knocked about in the hands of various 
 traders. I know that imagination has a great in- 
 fluence upon our minds, but no one can really dispute 
 the fact that all the more perishable food products 
 should be marketed as rapidly as possible, even though 
 we may not always be able to achieve this desirable 
 state of things. 
 
 Egrgs Perishable. — At one time it was difficult to 
 make niany people believe that eggs are very perish- 
 able, and speedily lose their fine quality. The fact 
 that the contents of an egg are encased within a shell, 
 that without breaking the hard covering we cannot 
 test their freshness by smell, and that the eye, except 
 to the few, does not help in this direction, has been 
 the cause of want of appreciation. But nevertheless 
 it is true that the fine quality of an egg is speedily 
 lost, and unless marketed rapidly much of its value 
 has disappeared. It is, further, very quickly affected 
 by unfavourable conditions. The shell is porous, or 
 
102 INDUSTRIAL POULTRY-KEEPING 
 
 permeable by air, and thus may be flavoured or 
 tainted with those substances by which it is sur- 
 rounded. At one time, and to some extent this is 
 still so, Irish eggs were in great disfavour; being 
 packed in damp or fusty straw, the entire lot were 
 adversely affected thereby. An egg is one of the 
 finest articles of food when good, but if tainted there 
 is nothing more objectionable. Of course, as in other 
 things, it is possible to retard the process of decay, 
 for this has already set in when we find any sign of 
 staleness present. The same is found in other foods, 
 and modern science has done a great deal in this 
 direction, but it cannot be claimed that preserved 
 foods are equal to those which are fresh. To this end 
 cold is found the best preservative, yet we have to pay 
 a penalty for it. Frequently the method of preserva- 
 tion causes a change, as when milk is made into 
 cheese and pork into bacon. With eggs in this 
 country there is nothing of the kind. 
 
 Age of Eggs. — Millions of eggs are sold every year 
 which cannot be regarded as really fit for food, 
 though they are not decomposed enough to cause 
 their condemnation." When we remember the dis- 
 tances they have to travel, coming from such far- 
 off countries as Eussia and Hungary, Italy and 
 Canada, it will be seen that they must be weeks old 
 ere reaching our shores. The people who eat them 
 must be trained to do so. It is told of a Londoner 
 who went to stay at a farmhouse that, when asked 
 how he liked the new-laid eggs, he replied that they 
 had not so much taste as those sold in London, which 
 we can quite believe. We must expect that these 
 long-distance foreign eggs will be stale, but it is un- 
 fortunately true that many of those produced at home 
 are marketed when their best condition is past, due to 
 the lethargic methods adopted, about which more is 
 to~be said. It must be our object to improve these 
 methods, and when that is done no foreign egg can 
 
MARKETING THE PRODUCE 103 
 
 possibl^r compete with what is produced at home. 
 Speaking generally, the limit of absolute freshness is 
 when an egg is not more than three days old. Beyond 
 that period it has passed the first stage, and ought 
 never to be sold as new-laid, except it has been stored 
 in a cold place, when the time may be extended for 
 two or three days, if so kept from a few liours after it 
 is laid. 
 
 Grades of Eggs. — Eoughly speaking, eggs are divided 
 into three classes, namely, (1) new-laid, (2) fresh, 
 and (3) cookers. The last-named class are seldom 
 sold by good retailers, but are employed for various 
 manufacturing purposes, and find their way largely 
 into low-class confectionery, where cheapness is the 
 all-important consideration, so long as they are not 
 absolutely bad. The first two classes often overlap 
 each other. In some districts second-grade eggs are 
 sold as new-laid, and in fact, as a rule, it is difficult 
 to buy really prime eggs. These fresh eggs serve a 
 useful purpose, and can be used for poaching, frying, 
 or cooking, when, as the shell is broken, there is a 
 certain evaportion of that which would be objection- 
 able, if boiled, to those who know what a first-class 
 egg really is. It should be the aim of all poultry- 
 keepers to market the eggs when in the best condition, 
 for the returns will be much higher than if at all 
 doubtful in this respect. Every doubtful egg should 
 be kept at home. 
 
 Testing Eggs. — Some first-class retailers never sell 
 an egg unless it has been tested for freshness, finding 
 that it is necessary to do so. The better plan would 
 be for the vendors to make this test. If anyone gained 
 a character for only selling eggs for what they really 
 are, they would win confidence, and this must be a 
 great gain. The simplest method is by light. If an 
 egg is held in the hands between a strong light and 
 the eye, the general condition can be discerned, and 
 the size of the air-space noted. In a perfectly fresh 
 
104 INDUSTRIAL POULTRY-KEEPING 
 
 egg this air-space is very small indeed, occTipying 
 about the space which could be covered by a sixpenny 
 piece, at or near the broad end. As the egg advances 
 in age evaporation takes place, and the air-space 
 enlarges considerably, so that the period can to a large 
 extent be determined by this test. Of course, the 
 conditions under which the eggs are kept have much 
 influence. If in dry warmth evaporation will be rapid ; 
 if in a cool place, slow. But the result is the same, 
 for rapid evaporation means the same chemical change 
 as would be seen by the slower process. A new-laid 
 egg is milky in the white when boiled, whereas an 
 older one becomes firmer and more glazy in the 
 albumin. Apart from the mere idea of freshness, 
 there can be no doubt that a new-laid egg is better as 
 an article of food than one which is older. House- 
 wives and cooks know that these really fresh eggs go 
 much further than those that are stale, and we prefer 
 the former even for poaching or frying. But, at the 
 same time, second-grade eggs can be used for either 
 of these purposes without any fear, and will not be as 
 objectionable as they might be if boiled in the shell. 
 
 Packing Eggs. — A most important question to those 
 who forward eggs to retailers or others is how to pack 
 them in the best, cheapest, and safest manner. 
 Where very large quantities are forwarded, as in the 
 case of collectors, wooden boxes or baskets, lined with 
 clean straw or wood wool, and with the same material 
 between each row, are generally preferred ; but enough 
 care is not usually taken in the packing. It is desirable 
 that the eggs shall be clean, evenly laid, and whilst 
 firm, yet not crushed. We have yet much to learn in 
 this direction, and the National Poultry Organization 
 Society has been formed to secure a better system of 
 packing and greater rapidity in marketing eggs, and 
 to encourage the general development of the poulijry 
 industry. Where eggs are sent a good distance it is 
 better to use non-returnable cases, saving all the 
 
MARKETING THE PRODUCE 105 
 
 carriage of empties and the trouble arising therefrom. 
 Foreign eggs are often preferred by traders for this 
 reason. Where smaller quantities are handled, it is 
 better to use the patent egg-boxes now being sold by 
 various .makers. Of these we need only mention three. 
 The oldest is the box sold by the Dairy Supply Company 
 of London. These have ordinary square cardboard par- 
 titions, with felting between each row, and they carry 
 very well indeed. The Pocock egg-boxes (Fig. 18), 
 made by the Dairy Outfit Company of London, differ 
 in essential principles, in that the cases are fitted with 
 trays standing one on another. The trays have rods 
 across, on which is laid felting, and thus the eggs are 
 safe agairist concussion. We have known one of these 
 boxes used regularly for months without a single 
 breakage, and they are very extensively employed. 
 Eecently Mr. J. Eobinson, of Clitheroe, has brought 
 out a cardboard-partitioned egg-box called the Honey- 
 comb (Fig. 19), which gives great economy of space. 
 In this the partitions are made like a honeycomb, 
 so that all corners are avoided, and there is great 
 economy of space. 
 
 Sorting. — Eggs should always be sorted to about 
 the same size, extra large or very small eggs being 
 kept at home. I hope that we shall yet see eggs sold 
 by weight, but in the meantime it is wise to send all 
 of the same size in a box. Care should be taken to 
 send out eggs clean, and it is better to wash them 
 if this is necessary ; but we prefer to see the bloom 
 on the shell, which would be removed if washed. 
 
 Table Poultry. — In all industries the ideal would be 
 that producers and consumers should come into direct 
 contact with each other, and in former days this was 
 the case to a greater extent than now. But with the 
 growth of great centres of population and rapid inter- 
 communication between all parts of the country this 
 can only be to a limited extent. Whenever possible — 
 and this ought to be so to a greater degree than is 
 
106 INDUSTRIAL POULTRy-KEEPING 
 
 generally supposed — direct sales should be made, to 
 which end markets should be encouraged. But how- 
 ever much we may declaim against the middleman, 
 he is a necessary factor ; and so long as he is kept in 
 his right position — that is, as an intermediary between 
 one class and another, and not a dominator — he 
 serves a most useful purpose, earning well the com- 
 mission allowed him, and saving more than his cost. 
 But if the result is at once to depreciate the return 
 obtained by producers and enhance the cost to con- 
 sumers, then we have a very serious state of things. 
 In practice we know that better prices can be obtained 
 for the great bulk of table poultry from salesmen and 
 dealers than in any other way, more especially by 
 those who have good birds to sell. Complaints are 
 chiefly rife amongst those who send forward mediocre 
 or poor qualities of any produce. We are bound to 
 recognise, therefore, that it is to ' the trade ' that we 
 must look for help in this direction, and the greatest 
 success will be achieved by producing for it, unless 
 there is a good local demand retail. When fowls are 
 sold to retailers, they should only be killed, plucked, 
 and shaped, full particulars of which are given in 
 'Poultry-Keeping as an Industry for Farmers and 
 Cottagers,' and not drawn or trussed ; but where sold 
 direct to consumers, it is better to prepare ready for 
 cooking, as they will thus command a much better 
 price. 
 
INDEX 
 
 Accounts 
 
 Adapting Existing Buildings 
 
 Addled Eggs . 
 
 Age of Breeding Stock 
 
 Age of Eggs . 
 
 American Bronze Turkeys 
 
 Anconas 
 
 Andalusians . 
 
 Artificial Incubation . 
 
 Artificial Mothers 
 
 Aspect for Poultry House 
 
 Aylesbury Ducks 
 
 Barley . '. 
 
 Begin Quietly . 
 
 Black Hamburghs 
 
 Black Minorcas 
 
 Bone Machine 
 
 Bone Meal 
 
 Brahmas 
 
 Breed only from the Best 
 
 Breeding Poultry 
 
 Breeds 
 
 Britain's Egg and Poultry Bill 
 
 Brooder, House 
 
 Brooders 
 
 Broody Hens . 
 
 Buckwheat 
 
 Cambridge Bronze Turkeys 
 Campines 
 
108 
 
 INDEX 
 
 Care versus Coddling , 
 Chicken Coops 
 Chicken Houses 
 Chicken Rearing 
 Chilled Eggs . 
 Choice of Breeds 
 Cleanliness 
 . Commencing . 
 Comparison of Breeds 
 Condiments 
 Conditions for Chicken-rearing 
 Cooking Food . 
 Cooling the Eggs 
 Cooping Hens with Chickens 
 Cottage Poultry-keeping 
 Coucou de Malines 
 Cramming 
 Crevecceurs 
 
 Damaged Grain 
 
 Dari 
 
 Description of Breeds 
 
 Diseases 
 
 Disinfectants . 
 
 Doors in Houses and Buns 
 
 Dorkings 
 
 Dry Shelters . 
 
 Ducks . 
 
 Dust Bath 
 
 Egg Boxes 
 Egg eating 
 Egg Perishable 
 Embden Geese 
 
 False Steps 
 Fattening 
 
 PAGE 
 
 . 52 
 57, 58, 59, 60 
 
 25,58 
 . 52 
 . 44 
 . 21 
 
 28,58 
 . 6 
 . 14 
 . 69 
 . 59 
 . 69 
 . 47 
 . 60 
 . 10 
 
 15,16 
 . 70 
 
 15,16 
 
 . 71 
 . 71 
 . 15 
 . 94 
 . 89 
 . 28 
 7, 15, 16 
 . 28 
 19,79 
 . 29 
 
 90, 91, 105 
 . 89 
 . 101 
 19,20 
 
 . 10 
 
 . 72 
 
INDEX 
 
 109 
 
 PAGE 
 
 Faverolles . . . . . . 15, 16 
 
 Feather-eating 
 
 
 
 . 89 
 
 Feeding Chickens 
 
 
 
 
 61 
 
 ,, Ducklings 
 
 
 
 
 80 
 
 „ and Fattening 
 
 
 
 
 66 
 
 „ Geese 
 
 
 
 
 84 
 
 „ Turkeys 
 
 
 
 
 87 
 
 First Days of a Chicken's Life 
 
 
 
 
 64 
 
 Floors .... 
 
 
 
 
 30 
 
 Food for Sitting Hens 
 
 
 
 
 47 
 
 Food Values . 
 
 
 
 
 66 
 
 Game Fowls . 
 
 
 
 15,16 
 
 Geese .... 
 
 
 
 19,80 
 
 General Management 
 
 
 
 . 89 
 
 General Purpose Varieties 
 
 
 
 
 f5 
 
 Grades of Eggs 
 
 
 
 
 103 
 
 Green Food . 
 
 
 
 
 74 
 
 Grit .... 
 
 
 
 
 74 
 
 Ground Bones 
 
 
 
 
 67 
 
 Hamburghs . 
 
 
 
 14, 16, 46 
 
 Hatching Boxes 
 
 
 
 . 48 
 
 Hatching of Chickens . 
 
 
 
 . 41 
 
 Healthy Stock 
 
 
 
 . 40 
 
 Houdans 
 
 
 
 14, 18 
 
 Houses and Buus 
 
 
 
 . 21 
 
 Housing Ducklings 
 
 
 
 . 79 
 
 How to Begin 
 
 
 
 . 9 
 
 How to Feed . 
 
 
 
 . 75 
 
 Imports, Values of 
 
 
 
 . 3 
 
 Improvement, Methods of 
 
 
 
 . 12 
 
 Incubators 
 
 
 
 42,43 
 
 Indian Corn or Maize 
 
 
 
 . 75 
 
 Indian Game . 
 
 
 
 14, 17, 18 
 
 Indian Eunner Ducks , . 
 
 
 
 
 19 
 
110 
 
 INDEX 
 
 
 PAGE 
 
 Industrial Poultry Keeping . 
 
 . 4 
 
 Influence of the Parents 
 
 . 35 
 
 In-and-in Breeding . 
 
 . 36 
 
 Insect Pests .... 
 
 . 30 
 
 Irish Supplies 
 
 . 3 
 
 La Fleche .... 
 
 15, 18 
 
 Tjangshans .... 
 
 15, 18, 37, 55 
 
 Laying (or Non-Sitting) Varieties 
 
 . 14 
 
 Leghorns .... 
 
 14, 18 
 
 Maize, or Indian Corn 
 
 . 75 
 
 Making the Nest 
 
 . 48 
 
 Male Bird, Treatment of 
 
 . 40 
 
 Manure, Poultry 
 
 . 92 
 
 Marketing .... 
 
 . 90, 91, 101 
 
 Mating .... 
 
 . 38 
 
 Methods of Improvement 
 
 . 12 
 
 Minorcas .... 
 
 . 14, 18, 45 
 
 Moisture in Hatching . 
 
 . 49 
 
 Moulting .... 
 
 . 92 
 
 Moving Broody Hens . 
 
 . 49 
 
 Natural Food .... 
 
 . 76 
 
 Nests ..... 
 
 . 31 
 
 Number of Hens to a Male Bird 
 
 . 39 
 
 Norfolk Black Turkeys 
 
 . 20 
 
 Norfolk, Geese in . 
 
 . 83 
 
 Oats ..... 
 
 . 76 
 
 Old EngUsh Game Fowls 
 
 . 8 
 
 Older Chickens 
 
 . 65 
 
 Orpingtons . . . . . 
 
 15, 18 
 
 Packing Eggs .... 
 
 . 105 
 
 Parents, Influence of the . 
 
 . 35 
 
 Pekin Ducks . . . , , 
 
 . 19 
 
INDEX 
 
 111 
 
 Perches .... 
 
 PAGE 
 
 . 32 
 
 Places for Hatching . 
 
 . 49 
 
 Plymouth Bocks 
 
 . 15, 18, 63 
 
 Portable Houses 
 
 24, 25 
 
 Poultry-keeping Abroad 
 
 . 5 
 
 Preparing Soft Food . 
 
 . - . .77 
 
 Pure V. Cross Breeds . 
 
 . 11 
 
 Bearing Ducklings 
 
 . 78 
 
 „ Geese 
 
 . 84 
 
 „ Turkeys 
 
 . 86 
 
 Bedcaps .... 
 
 14, 18 
 
 Bouen Ducks .... 
 
 19, 82 
 
 Euns . ; . . . 
 
 . 33 
 
 Scotch Grey .... 
 
 14, 18 
 
 Scratching Shed Houses 
 
 22, 23 
 
 Selecting a Sitting Hen 
 
 . 50 
 
 Settling a Hen 
 
 . 51 
 
 Shelter for Chickens . 
 
 . 64 
 
 SmaJl Industries 
 
 . 1 
 
 Sitting Hens . . . . _ 
 
 . 41 
 
 Soft Food .... 
 
 . 77 
 
 Sorting Eggs . . . . . 
 
 . 105. 
 
 Table Poultry . . . . . 
 
 . 105 
 
 Table Varieties . . . . 
 
 . 15 
 
 Testing Eggs '. . . 
 
 51, 103 
 
 Toulouse Geese . . . . 
 
 . 19, 20, 93 
 
 Turkeys 
 
 20, 86 
 
 Ventilation . . . . . 
 
 . 34 
 
 Warmth . . . . . 
 
 . 34 
 
 Water ...... 
 
 . 77 
 
 Wheat 
 
 . 77 
 
112 
 
 White Dorkings 
 "White Leghorns 
 White Wyandottes 
 Will Poultry Pay ? 
 Wyandottes . 
 
 INDEX 
 
 PAGE 
 
 . 7 
 . 37 
 . 73 
 . 2 
 15, 18, 72 
 
 THE END 
 
 BILLINU AND SONS, LTD., PRINTERS, GUILDFORD 
 
Advirlisem^nls 113 
 
 CHAMBERLIN'S 
 
 CANADIAN POULTRY MEAL 
 
 The Cheapest Food in the World for 
 
 TURKEYS, GEESE, DUCKS, AND CHICKENS. 
 
 JAMES CHAMBERLIN & SMITH, 
 
 GAUE, POULTBT & DOG FOOD WAREHOUSE, 
 
 EXCHANGE STREET, NORWICH. 
 
 8 
 
 Received the ONLY AWARD given by the International | 
 
 Jury, Paris Exhibition, for Poultry Pood. 2 
 
 g. 
 
 BRONZE MEDAL AND DIPLOMA, MANNHEIM, 1880, Sj 
 
 SILVER MEDAL, ANTWERP EXHIBITION, 1885. " 
 
 ' a 
 e 
 
 Turkeys, Geese, Jlucks, and Chickens ted on tbis Meal tliMTe wonderfully, are q| 
 
 kept free tcoia. disease, and will lay nearly double tbe number of Eggs. n 
 
 RESULT—' Never in Want of Eggs.' $ 
 
 The Fasm, Sewekby House, J 
 
 February 11th. 2 
 
 SiBS, — I have used your Canadian Meal and Aromatic Compound for the last 14 ^ 
 
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 JOHN BBARPARK, Fani Bailiff. j. 
 
 Price 19s. 6d. per cwt-., including 12 paclcets of Aromatic * 
 
 Compound and bas- Packed also in 3 lb. paclcets, 3' 
 
 6d. each; post free. Is. 1 cwt. carriage paid, ? 
 
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 2s. per Tin, post free 2s. 4d. § 
 
 ROUP PIl-l-S, I 
 
 FOR POULTRY, PIGEONS, AND CAGE BIRDS. | 
 
 CONOIXIOK PI1-I-S5^ 
 
 FOR POULTRY, PIGEONS, AND CAGE BIRDS. 
 Above Preparations, Is. per Bottle; post free Is. Id. 
 
lU 
 
 Advertisements 
 
 W. W. iGREENW^OOD. 
 
 The "Bedford" Incuktor, Rearer, and Poultry Appliance Works. 
 
 SIDNEY BOAD, BEBFOBD. 
 
 THE CONQUEROR REARER. 
 
 Stonriicti §iU>tx iHtial, ^iflhtBt aiuati, Baitp 
 §hcto, (Haabn, J893. 
 
 PRICE. 
 
 50 Chicks 
 100 „ 
 
 £1 13 
 2 1 
 
 
 Wheels 3s. 6d. extra. 
 With 6 ft. run, 7s. 6d. extra. 
 
 THE NEW PATENT 
 
 HOT WATER INCUBATOR, 
 
 THE "BEDFORD." 
 
 PRICE. 
 
 50 Eggs £5 
 
 100 , 6 
 
 200 , 8 
 
 Carriage Paid. 
 
 g^^m^^^ry^^y ^„„p„„„ 
 
 m "BELLEYUE' 
 
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 time, or any Foots likely to tuvn sour. 'Its Tf eserving Qualities afe ■marvellous, and 
 have defied competition for years. Thousands of Testimonials. 
 
 PRICE— Is. 6d. per lb. tiost free, cash with order. Special Quotations 
 to Large Consumers. 
 
Advertisements 
 
 115 
 
 AWARD OF A GOLD MEDAL TO 
 
 HEARSON'S CHAMPION INCUBATOR 
 
 AT THE HAGUE EXHIBITION 
 
 In a trial carried on by the judges under, test conditions, Hearson'a 
 Champion Incubator hatched p5 chicks out of lOO eggs. We 
 supply the world with Incub»tc>rB, »nd all who use our machines acknow- 
 ledge thetn to be without a rival. 
 
 BEWARE OF WORTHLESS IMITATIONS. 
 
 THE PROBLEM SOLVED. 
 
 CHICKENS ail the YEAR ROUND, 
 
 All the Best Frizes and Medals have been awarded to 
 
 HEARSON'S CHAMPION INCUBATOR 
 
 i§Q SlOH«l aiftters patent). 
 
 The most complete and only Thermostatic Incubator in the World. 
 
 Fitted wvith Copper- Ta.nlcs. 
 
 TheCHAKflPlON 
 
 has now super- 
 seded all others. 
 Since its intro- 
 duction no other 
 incubator maker 
 in the world has 
 been awarded' a 
 first prize at any 
 show at which 
 this apparatus 
 has been entered 
 for competition. 
 It is the only in- 
 
 cubator in the 
 world sold with 
 a guarantee not 
 to vary 5 deg. for 
 twelve months 
 together, with- 
 out readjust- 
 ment, and in no 
 _«i? other incubator 
 is the ventilation 
 and damping so 
 scientifi callyand 
 practically car- 
 ried out. 
 
 CHAS. HEARSON& CO. (Ltd.), Q. Dept, 
 
 Illustrated Price List 
 One Stamp. 
 
 235, Regent St., London, Vif. 
 
 Try our " Eureka ' 
 
 Poultry Meal, 16s. cwt. 
 
 8—2 
 
116 
 
 Advertisements 
 
 IPatronijeb bs iRosalts an5 tbe Brittsb as well as 
 mang jforeign (Bovernments, 
 
 R 
 
 00 
 
 f 
 
 •J 
 
 2 
 
 30 
 
 o 
 (» 
 
 CO 
 
 m 
 
 z 
 
 H 
 O 
 
 z 
 > 
 
 ■0 
 TJ 
 33 
 
 o 
 
 < 
 > 
 
 ABBOT BROS., 
 
 EAST OF ENGLAND LIVE STOCK & POULTRY FARMS, 
 
 THUXTOH, NORFOLK. 
 
 By far the Largest and Most Successful Prize Poultry Breeders in the 
 
 World, having won more Cups, Medals, Diplomas, and Frizes than any 
 
 other Breeding Establishment in England. 
 
 BIRDS OF ALL VAKIETIES FOR SALE FROM 7/6 EACH. 
 
 We supply Ugh-class ezUhltlon and breeding pens of nearly all 
 
 varieties of Poultry, Ducks, Geese, Turkeys, and Bantams. 
 
 Cups, Medals, Diplomas, and First Prizes have been won with Birds from these Yards 
 
 at Crystal Palace, Birmingham, Dairy Show, Liverpool, Smithfield, Antwerp Paris 
 
 St. Petersbuig, Moscow, Toronto, New York, Cape Town, Port Elizabeth; Pieter- 
 
 maritzburg, Johannesburg, etc. 
 
 Our Strains are noted for their WonderTuI Ega-protluclna 
 Qualities. 
 
 EGGS FOR SETTING IN SEASON 
 
 Supplied in large or smaU quantities, guaranteed fertile, and from the same Birds we 
 breed from ourselves. 
 
 Before purchasing or sending your orders elsewhere send for our Illustrated Descriptive 
 Catalogue, containing list of prizes and testimonials from customers In all narts of the 
 world. AlsoHintsonthemanagement of all varieties of poultry. Free on application 
 
AdvertisemenU 
 
 117 
 
 PARISH'S Patent 
 
 Steam Jacketed 
 
 By pouriug cold water into 
 Geyser Attachment, hot water 
 can instantly be ~ 
 obtained without 
 stopping cooking 
 operations. 
 
 COOKERS 
 
 POULTRY AND 
 PHEASANT REARING. 
 
 A flow and return pipe can be attached to 
 the Jacketed Pan and Geyser for circulation 
 of heat in Chicken Houses, etc. 
 
 16 gallon size gives 30 
 
 gallons hot water in 
 
 30 minutes. 
 
 WON'T Burn. 
 
 WON'T stick to the Bottom. 
 
 DON'T Require Watching. 
 
 1, 2, and 4 gallon sizes for use 
 over oil stoves. 
 
 Jls svvf^iti to 
 
 ©obcmmcnt. 
 
 ILLUSTRATED PRICE LISTS and TESTIMONIALS, etc., post free from 
 
 PARISH'S PATE8T STEAM JACKETED COOKER CO., LTD., 
 
 97d, Queen Victoria Street, LOttDON, B.C. 
 
118 Advertisements 
 
 READ ING COLL EGE. 
 
 MR. EDWARD BROWN, F.L.S. 
 
 LECTURER IN AVICULTURE. 
 
 POULTRY INSTRUCTION. 
 
 l.^^^pecial Poultry Courses, extending over five weeks, embracing )9olIi 
 theoretical and practical work, are held twice a year. 
 
 2. A Poultry Course, extending over ten weeks, is held during the 
 Spring Term. 
 
 3. — Regular Lectures on Poultry Keeping are given during the College 
 Session to in-CoUege Students, with demonstrations and practical work at 
 the College Poultry Farm, Theale. 
 
 4. — A Poultry Course, extending over one year, inclusive of Chemistry, 
 Biology, Physiology, and certain branches of general Agriculture, has been 
 specially arranged for Teachers. 
 
 5. — Students are received for practical tuition at the College Poultry 
 Farm, Theale, taking part in the regular work of the Farm. 
 
 For further particulars, apply to The Begiatrar, Keading College. 
 
 The College Poultry Farm, 
 
 THEALE, BERKS. 
 
 (In association with Reading College.) 
 SPECIALITIES : 
 EngUsh Breeds-BUFF ORPINGTONS, WHITE LEGHORNS, 
 WHITE WYANDOTTES, SILVER GREY DORK- 
 INGS, PLYMOUTH ROCKS, MINORCAS. 
 AYLESBURY DUCKS. 
 
 Foreign Breeds-BRAECKEL, COUCOU DE MALINES, 
 
 LA BRESSE. 
 FATTED DEAD POULTRY. 
 
 ^iotk f iri)s supplteli. ®ggs fax patching. 
 
 PRICES ON APPLICATION. 
 
 VISITORS SHOWN OVER BY APPOINTMENT ONLY. 
 
 Station : Cheques and Post Office Orders payable to 
 
 THEALE, G.W.R. T. & W. BROWN. 
 
Advertisements 
 
 U» 
 
 THE HONEYCOMB EGG BOX. 
 
 Saves 30 per cent, more space and 
 weight than any other box. 
 
 Awarded the Hiohest Medals, and beaten 
 
 all the principal makes in competition. 
 
 PRICES. 
 
 For 4 doz. Eggs 
 6 „ ., 
 
 10 
 12 
 16 
 
 S/- For 20 doz. Eggs 11/- 
 
 "/- .. 24 ,, „ 12/. 
 
 .> 6/6 „ ao „ „ 13/6 
 
 .. 7/- „ 40 „ „ 17/8 
 
 „ W „ 50 „ „ 20/- 
 
 9/- „ 60 „ „ 22/6 
 
 Lock and 2 Keys, 1/-. 
 
 Makers of Patent Farm Produce Boxes, Egg 
 Cabinets, Trays, and tlie 
 
 "LANCASHIRE" STEAM COOKER, 
 
 Which obtained the Highest 
 
 Medal at the last Dairy Show. Thoroughly 
 
 cook^ food at very trifling- cost in oil. 
 
 ROBINSON'S Patents, Ltd., 
 
 CLITHEROE. 
 
 HONEYCOMB BOX 
 WORKS, 
 
 ILLUSTRATED LISTS POST 
 FREE. 
 
 THE "FORESTER " INCUBATOR. 
 
 Seventh Year of Patent. 
 Inexpensive. Eggs turned by mechanism. Thermometer 
 adjustable to eggs of any size. Hatching plainly seen 
 through glass ltd. Also drying box with glass lid. Descrip- 
 tive pamphlet with copy of press opinions, reports by 
 scientific authorities, and testimonials from numerous pur- 
 chasers, citing hatchings of loo per cent., post free. 
 
 THE "FORESTER " FOSTER-MOTHER. 
 
 IN USE. 
 
 
 PACKED UP. 
 
 Covers 20 superficial feet. Can be made ready or packed up in two minutes. Easily 
 moved about. Perfect beating. 
 
 Applicants please name this "work. 
 
 ROBERTS & CO., liyudhurst, New Forest. 
 
120 
 
 Adverlisemenls 
 
 SAFEST, STRONGEST & LIGHTEST. 
 
 BAKER'S PATENT 
 
 Won the Highest Award Cambridgeshire 
 Agricultural Show, 1899. 
 
 NUMEROUS TESTIMONIALS TO THE 
 
 iDiAiivtoisriD 
 
 TRA NSIT EGG BOX. 
 
 ROBERT BAKER, 
 
 Elmswell, Bury St. Edmunds, 
 
 Breeder, Exhibitor & Exporter of 
 
 High Class and UtUlty Povdtry 
 
 PUBLISHED BY MR. EDWA RD ARNOLD. 
 
 A BOOK ABOUT HOSES. By the Very Eev. S. 
 IIB7N0LDS Hole, Dean of Bochester. Sixteenth Edition. Illus- 
 trated by H. G. Moon and Gr. S. Elgood, R.I. Presentation Edition, 
 with Coloured Plates, 6s. Popular Edition, 3s. 6d. 
 
 A BOOE ABOUT THE GABBEIT AND THE 
 
 GARDENER. By Dean Hole. Popular Edition, crown 8vo., 
 3s. 6d. 
 
 IN A aLOXTCESTEBSHIBE aABDElT. By the 
 
 Rev. H. N. Ellacombe, Vicar of Bitton, and Honorary Canon of 
 Bristol, author of ' Plant Lore and Garden Craft of Shakespeare.' 
 With new Illustrations by Major E. B. Eiceetis. Second Edition. 
 Crown 8vo., cloth, 6s. 
 
 FLEASUHABLE BEE - EEEFZITG. By C. N. 
 
 White, Lecturer to the County Councils of Huntingdon, Cambridge- 
 shire, etc. EuUy Illustrated. One^olume, crown 8vo., cloth, 2s. 6d. 
 
 London : EDWARD ARNOLD, 37 Bedford Stbret, Stband. 
 
Advertisements 
 
 121 
 
 PRIZE MEDAL FOWL HOUSES, INCUBATOR, Etc. 
 
 THE YORKSHIRE 
 FOWL HOUSE. 
 
 All these houBes 
 are made ia sec- 
 tions, and put to- 
 gether before leav- 
 ing the works, and 
 afterwards are 
 taken to pieces, so 
 that anj person 
 who can screw a 
 bolt will be able to 
 erect a house in a 
 few minutes. 
 
 Prices flrom IDs. 
 
 THE TOWER HOT WATER INCUBATOR 
 
 PRIZE MEDAL, 1897. 
 
 All the fittings are of the very best, and they 
 are fitted up with all the fittings required. 
 Price— 25 Eggs ..£3 6 Carriage Paid. 
 „ 50 „ .. £4 10 
 „ 100 „ .. £5 10 
 
 THE TOWER REARER 
 
 with the Hot Water Tank, Lamp Thermometer, 
 necessary fittings for-an Automatic Rearer. 
 
 Price £2 IDs. ; Run, la. 6d. 
 FELT, 38. &d., 5s. , and 6s. 6d. per roll. 
 
 NETTING AT CURRENT RATES. 
 
 CATALOGUES Free 
 im application to 
 
 SUTCLIFFE & CO., QUEEN'S RD. SAW MILLS, "#Si5^rfxRE. 
 
 THE "WALLIN" INCUBATORS. 
 
 ALL these Machines are 
 fitted with the " Wal- 
 llzL" Patent Self-Filling 
 Safety Lamp, which has 
 met with such great suc- 
 cess since 1899. This lamp 
 requires no attention dur- 
 ing the entire hatching. 
 The cases are all hand 
 dovetailed and beautifully 
 stained. The wood is war- 
 ranted not to warp or split. 
 
 Prices : 
 
 30 Egg size . . £2 10 
 
 60 „ . . 3 10 
 
 100 „ . . 4 10 
 
 Catalogue post free by 
 
 mentioning this work. 
 
 Reliable Incubator Tber- 
 
 mometers post free in case, 
 
 2S. 6d. All kinds of fittings 
 
 kept in stock. The trade 
 
 supplied. Bearers from 
 
 27fl. 6d. each. 
 
 Note the Address: 
 
 P WAN IN j^ nn 54-57. (^reat Dover St., LONDON, S.E. 
 
 U> llMLLIIl OC UU.| Oace H OBEAI DOTEB STREET. 
 
122 
 
 Advertisements 
 
 l^ogitl Sttttrs $attnt, 
 
 Illustrated Catalogues 
 post free.) 
 
 National Telephone : 
 
 " Fleetwood, No. 0192." 
 
 THE "ACME" 
 INCUBATOR. 
 
 No other maker 
 in the world hae 
 beeu awarded a 
 first piize at any 
 ^t>w at which this 
 apparatus has com- 
 peted. 
 
 PETER WALSH, 
 
 (PATENTEE OF THE "ACME" INCUBATOR, 
 LX,I? POULTRY BREEDER & FATTENER,! 
 
 DUCK FARM, POULTON-LE-FYLDE. 
 
 THE "ACME" 
 BROODER. 
 
 Upwards of 20, 000 
 ducklings hatched 
 and reai'cd by these 
 appliances during 
 season 1890. 
 
 GEORGE A. PALMER, 
 
 BITTESWELI., LTTTTEBWOBTH. 
 
 Breeder of; Leghorns (white, buff, brown), Itfinorcas, Andalusians, Houdaus, 
 Ancouas, Redcaps, Wyandottes (gold, silver, white, buff), Bocks (barred, buff), S. G. 
 Orpingtons (black, buff), Dorkings (silver grey, coloured), Indian Game, Bed Malay 
 Bantams, Silkies. Ducks (Aylesbury, Pekin, Bouen, Fawn and White Kunners), 
 
 The pens contain many Cup, JFirstf and Special Witmera in open classea, and all 
 .have heen carefully selected for laying for many yean. 
 
 Stock Birds ami Eggs for Safe in Season. Lists Free. 
 
 Bole Manufacturers an^ ipatenteea of 
 
 THE " ROYAL " MODEL INCUBATORS, 
 
 BROODERS, AND ECC-TESTINC LAMPS. 
 
 High-class Incubators from 55s. Brooders, 7 ft. long, 35s. 
 
 Egg-Testing Lamp (Bronze Medal at the Dairy Show), 3b. B&. eaeh, post free. '■ 
 
 SEND FOR CATALOGUE. 
 
 21, Clarence Road, Spark Hill, Birmingham 
 
Advertisements 
 
 123 
 
 FARMER'S IMPROVED FOWL HOUSE, NO. 6. 
 
 These houses a^ built in 
 sections of best seasoned 
 deal, strong | tongued, grooved , 
 planed, and beaded match- 
 boards, and rabbeted leather- 
 edge weatherboards, easily put 
 together in a few minutes, per- 
 fectlydraught proof, proper^ 
 
 ventilated at ridge and 
 
 eaves, very stronfif, and 
 superior finish. 
 
 Mounted on 4 strong 13-inch 
 diameter iron wheels and 
 wrought - iron axles. Fitted 
 , with outside movable nest 
 ' boxes, strong floor, movable 
 perches, ladder, glass window, 
 elide, lock and key, complete. 
 
 The CheSiPest and best in the kingdom. I>o not buy worthless imitations made 
 by unscrupuloiis makerfi who copy our advertisements. Intending purchasers should send 
 for our 100 pages of unsolicited testimonials, and read what the public say. 
 
 Prompt Delivery. Cash with Order. 
 : 5 ft: by 3 ft. 3 in. by 5 ft. 6 in. high 
 
 6 ft. by 4 ft. by 7 ft. high 
 
 7 ft. by 5 ft. by 7 ft. high 
 
 8 ft. by 6 ft. by 7 ft. high 
 
 9 ft. by 7 ft. by 7 ft. 6 in. high 
 
 12 ft. by 8 ft. by 8 ft. high 
 
 Special Offer. 
 
 £2 5 
 £215 
 £3 5 
 £3 17 
 £4 15 
 £6 5 
 
 Carriage Paid to any station in England and IVales. 
 
 Lists and Up-to-date Testimonials Id. Stamp, 
 
 We being importers, you buy of us first hand, get a most reliable article^ exactly as 
 advertised, which will last a lifetime, and you save the middleman's profit. 
 
 Timber Merchants, 
 
 BEDFORD. 
 
 J, 1. llUbbUN tt to., Importers, and Manufacturers 
 
 Estab. 60 years. Telegrams : " TIMBER, BEDFORD." Telephone, 84. 
 Works and stock of timber cover five acres. 
 
 MISS EDWARDS, 
 
 CoalCB IPoultrs afarm, 
 DURSLEY, GLOUCESTEKSHIRE. 
 
 Exhibitor unci Exporter to ali parts of the world of winners 
 Medals, Firsts, etc.. United States Shows. 
 
 FANCY & UTILITY BIRDS. NEWLY HATCHED CHICKS, & ECCS. 
 
 Buff Orpingtons, Buff Leghorns, 
 
 Anconas, Faverolles, and Silkies. 
 
 PUPILS RECEIVED. 
 
 CATALOGUE Id, 
 
124 
 
 Advertisements 
 
 THE "FURMESS" PATENT BONE-CUTTERS. 
 
 Highest Award, Silver Medal, Dairy Show, 1899. 
 „ „ „ Birkenhead Show, 1899. 
 
 , , , , , , Manchester Show, 1899. 
 
 These machines are fitted with adjustable knlvea, 
 which can be easily regulated to cut fresh bones, 
 coarse or fine. They cut bone almost as fine as meal. 
 Green Itone as an egg-producing food has no equal 
 The machines soon pay for themselves, and no 
 poultry -keeper should be without one. 
 
 Prices: No. 1, £2 5s. ; No. 2, £3 15S.; No. 2a, 
 £4 2s. 6d.-, for steam or hand power; No. 3, 
 £4 12s. 6d., for steam power. Carriage paid, casii 
 with order. 
 
 THE "FURNESS" GRIT MACHINES. 
 
 These machines grind oyster shells, brick, pot, and small 
 stones rapidly and with ease. They can be easily regulated to 
 grind coarse or fine. The machines are strongly made and 
 cannot get out of order with ordinary use 
 
 Prices : No. 1, £1 ; No. 2, £2 5s., for steam or hand power. 
 
 Lists free from £^ FURNES S , 
 
 Sole Maker and Patentee, 
 BQHE MACHINE WORKS, DALE STREET, ACCRINCTOH, LANCiSHIRE. ^^^ 
 
 BARNARD, BISHOP & BARNARDS, LTD., 
 
 Norfolk Iron Works, 
 
 NORWICH. 
 
 POULTRY HOUSE WITH MOVABLE 
 FLOOR. 
 
 (No. 91.) 
 
 •^ 3 ft. 6 in. X 4 ft. 6 in. ... 88/6 
 
 0,4 tt. X 5 ft. 6 in 62/6 
 
 fS 4 ft. 6 in. X 6 ft. 6 in. ... 67/6 
 
 THE FAVOURITE CHICKEN NURSEKf. 
 
 (No. 128.) 
 6 ft. long, 2 ft. 6 in. wide, 27/e. 
 
 POULTRY HURDLES. 
 6 ft. high. 6 ft. long. 6/- each, 
 5 ft. „ 6 ft. „ 6/- „ 
 
 GATES, 9/6 each. 
 
Advertisements 125 
 
 MR. EDWARD BROWN'S 
 Popular Works on Poultry=Keeping. 
 
 PLEASURABLE POULTRY-KEEPINa. 
 
 By Edward Brown, P.L.S., Lecturer to the County Councils of 
 Northumberland, Cumberland, Hampshire, Kent, etc., Author of 
 ' Industrial Poultry-Keeping,* etc. One vol., crown 8vo., cloth, 2s. 6d. 
 
 ' This handbook is as useful as it is compreheusive.' — Scotsman. 
 
 ' Mr. Brown has established for himself a unique position in regard to this subject, 
 and what he has to say is not only sound counsel, but is presented in a very readable 
 form.' — Nottingham Daily Guardian. 
 
 PGTJLTRY-KEEPING AS AN 
 INDUSTRY 
 
 3For jfarmers anb Cottagers. 
 
 By Edwabd Bkown, r.L.S. With fourteen full-page Plates by Ludlow, 
 ^^ and nearly fifty other Illustratione. Second Edition. One vol., 
 demy 4to., 69, 
 
 'One of the most complete manuals on the keeping of poultry,' — County Council 
 Times, 
 'The most useful book of the kind ever published.' — Farming World. 
 
 POULTRY-FATTENING. 
 
 By Edward Brown, F.L.S. A Practical Guide to the Fattening, 
 Killing, Shaping, Dressing, and Marketing of Chickens, Ducks, 
 Geese, and Turkeys. "With Illustrations, one vol., crown 8vo., cloth, 
 Is. 6d. 
 
 ' A thoroughly practical guide by an expert, who has not compiled from other books, 
 but brought his own observation and experience to bear on bis subject.'— 2)aiiy News. 
 ' Farmers and others who desire to make the highest possible profits out of their 
 j^ultry ought to see this capital little book.' — Western Morning Netos. 
 
 i, 
 
 INDUSTRIAL POULTRY-KEEPING. 
 
 By Edward Bbown, F.L.S. A Small Handbook chiefly intended for 
 Cottagers and Allotment Holders. Fourth Edition. Paper boards, Is. 
 
 " ^ ' The book is one of very easy reference, and ought to be in the hands of not only 
 ■%ery farmer, but also of all cottagers throughout the country.' — Newcastle Journal. 
 
 LoNDoif : EDWARD ARNOLD, 37 Bedford Stbeet, Strand. 
 
126 Advertisements 
 
 POUL TRY FARMING 
 
 MR. WILLIAM CALWAY, 
 
 OF 
 
 SEVERN WORKS, SHARPNESS, GLOUCESTERSHIRE 
 
 SPECIALIST MANUFACTURER OF 
 
 Poultry ^ppUanecj, 
 
 Will be pleased to wait upon Ladies and Gentlemen to estimate 
 
 for completely fitting up Poultry Farms and Poultry Fattening 
 
 Establishments on the latest and most appro\ed plans. 
 
 Mr. Calway was honoured with instructions from the Countess 
 of W'arwicl< to completelyfit up a Poultry Farm ather Ladyship's 
 Technical School at Bigod's Hall, Dunmow. The work was com- 
 pleted (without contract) to her Ladyship's entire satisfaction. 
 
 doiitractor to tbe College poultry 3Farm, IRea&ing, 
 an5 to tbe IRobtUts tbrougbout tbe lanO. 
 
 Originator of the NEW MOVABLE HOUSE, with RUN COMPLETE 
 (movable by one man), for Farming Poultry In groups. 
 
 POULTRY FARMS FITTED UP ON THE AMERICAN SYSTEM, 
 
 whereby Four Hundred Fowls per acre can be kept for many years in 
 succession without fear of taint. 
 
 ILLUSTRATED PBICE LIST FHhE. 
 
 PORTABLE BUILDINGS OF EVERY DESCRIPTION 
 
 MANUFACTURED ON THE PREMISES. 
 
 WILLIAM CALWAY, 
 
 Severn Works, Sharpness, Gloucestershire.