ALBERT R. MANN 
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 AT 
 
 CORNELL UNIVERSITY 
 
Cornell University Library 
 SF 487.P877 
 
 [Poultry articles; special poultry number 
 3 1924 003 164 690 
 

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 the Cornell University Library. 
 
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 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924003164690 
 
JOULIRY ARTICLES; 
 SPECIAL POULTRY NUMBER 
 OF 
 FARMING 
 
THIS ITEM IS REPRODUCED BY THE UNIVERSITY OF 
 GUELPH LIBRARY SOLELY FOR THE PURPOSE OF 
 
 R -C4 THE MATERIAL REPRODUCED iN THiS COPY 
 ' f} > -^ hlOTECTED BY COPYRIGHT. THE PERSON 
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 FOR ANY INFRINGEMENT UNDER THE COPYRIGHT LAW. 
 
 FARMING 
 
 VoL XIV. 
 
 JANUARY, 1897. 
 
 No. s. 
 
 THE PERMANENT SECRETARY OF THE POULTRY 
 ASSOCIATION OF ONTARIO. 
 
 \ 
 
 We have pleasure in presenting to our readers, in con- 
 nection with our special poultry number, a portrnit of Mr. 
 Thomas A. Browne, the permanent secretary of the 
 Poultry Association of Ontario, Mr. Browne was ap- 
 pointed to this 
 position in 189a. 
 The appoint- 
 ment was made 
 .practically with- 
 out his knowl- 
 edge, and was 
 brought about 
 as follows; The 
 
 Minister of Ag- / 
 
 riculture felt [ 
 
 that the asso- | 
 
 ciati^n was not I 
 
 ■doing as much - \ ^^ 
 
 for the benefit . V ' 
 
 of ihe commun- 
 
 i ty generally, \^ 
 
 -and especially 
 for farmers, as 
 it ought to do. 
 -lt,was receiving 
 a large annual 
 grant from the 
 Legislature, but 
 was not making 
 any adequate 
 return for the 
 same. He saw, 
 however, that a 
 /art of this in- 
 efliciency of the 
 association was 
 due to the fact 
 that its secre- 
 tary was chang- 
 pj at the end of 
 every year, and 
 that, therefore, 
 before any in- 
 cumbent of the 
 office got really 
 -acquainted with 
 the duties of his 
 .position his 
 term of office 
 
 would expire, and he would be succeeded by a new man 
 who would havp. to go through all the learnmg process 
 -again. He thought that if a competent man were ap- 
 pointed to the position as a permanency there would be a 
 
 \ 
 
 \. 
 
 
 Thos. A. Browne, London, 
 
 Secretary of the Poultry Association of Ontario, and of the Western Fair 
 Associaiion, London. 
 
 great gain in efficiency; and, having made a proposition to 
 this effect to the association, the members immediately 
 acquies»"ed in it, and determined to act accordingly. Mr. 
 Browne's marked success in the administration of the 
 
 business of the 
 Western Fair 
 Association, of 
 which he had 
 been manager 
 since i8go, and 
 his popularity 
 with the lead- 
 ing poultry men 
 of the province, 
 \ led the Associa- 
 
 tion to fix upon 
 ,. ;.v him as the man 
 
 of their choice, 
 and he therefore 
 received the ap- 
 pointment, and, 
 ;, ■ as 'was said 
 
 above, practi- 
 ■ ' . ' cally so without 
 
 his knowledge. 
 — Si nee Mr, 
 B r o w n e's ap- 
 pointment t o 
 ihe position the 
 association has 
 greatly prosper- 
 ed, especially in 
 its annual exhi- 
 bitions, which 
 are acknowl- 
 edged to be 
 among the fin- 
 est en the con- 
 t i n e nt . Mr. 
 Browne's prac- 
 tical experience 
 as an account- 
 ant led him lo 
 devise a set 
 of books and 
 sheets for keep- 
 ing the records 
 and making the 
 entries for the 
 annual show.s, which have been found exceedingly effi- 
 cient, so much so that they have served as models for similar 
 associations in many other parts of the continent. 
 
 Mr. Browne's career as manager of the Western t'air 
 
 ^/ 
 
312 
 
 FARMING. 
 
 of London is so well known to .ill stockmen that it need 
 not be referred to here. Energetic, thorough, and firm in 
 theadministration of the rules and policy of his associa- 
 tion, he is also courteous and obliging to anyone that his 
 duties bring him in contact with. The time-honored 
 phrase, " Suaviier in modo^fortiterUi ret" (kind in man* 
 ner, decided in action) describes his characteristics as an 
 
 executive officer to a dot, and well explains the ge^e^a^ 
 esteem in which he is held. 
 
 Mr. Browne is ii thoroughly well-trained man of busi- 
 ness, and a successful one also. His private business is 
 that of real estate and general agency and accountancy 
 work. But he is also auditor of two of ihe strongest loan 
 companies of Western Ontario, 
 
 
 POULTRY KEEPING FOR PROFIT.* 
 
 By F. E. Hege, Poultry Manager, North Carolina Agricultural Experiment Station, Raleigh, N.C. 
 
 Mr. F. E. Hege was for ^':me time the leading partner 
 in the firm of F. E. Hege & Co., ihe owners of the famous 
 Riverside Poultry Farm, of New Berne, N.C, one of the 
 largest and most complete poultry establishments in the 
 United States, where Buff and Partridge Cochins, Indian 
 Games, Black Langshans, Silver and White Wyandottes, 
 Barred and White Plymouth Rocks, Black Minorcas, 
 Light Brahmas, and White and Brown Leghorns, as well 
 as many other varieties of fowls are very extensively raised. 
 This farm is sixty acres in extent, and is devoted 7u/i a l/y 
 to pDultry and pets. It contains fifty breeding yards for 
 chickens, each s-sxiSo feet, i25*breeding pens for rabbits, 
 and eight pheasant yards. It is one of the show stock 
 places of the Southern States. It is now owned and man- 
 aged by Mr. Hege's late partner, Mr. William Dunn. Mr. 
 Hege has also been a noted prize winner at all the leading 
 Amgrican poultry shows. In November, 1895, owing to 
 ill-health, Mr. Hege gave up his business, and accepted 
 the position of poultry manager of the newly established 
 poultry division of the North Carolina Agricultural Ex- 
 periment Station, in which post he has been very successful. 
 Mr. Hege is still a young man, having been born only 
 in 1868, but he has established a continental reputation of 
 which he may well be proud. He began breeding fowls 
 when only fourteen years of age. His business was all 
 worked up by himself from such a beginning as any boy of 
 enterprise might make. His success ought to bean encour- 
 agement to our joung Canadian boys to try to achieve 
 similar results. 
 
 IJ 
 
 \ 
 
 
 LOCATION AXD SIZE OF THE POULTRY VARI). 
 
 In selecting a location for the poultry yards, 
 great caution must be exercised. Select a high 
 arid dry piece of ground, which inclines to the 
 south, if possible, and having thereon an abund- 
 ance of good shade. The soil should be rather 
 sandy, so as to insure a perfect' drainage. A 
 sticky clay soil is to be avoided, as dampness is 
 detrimental to the health of old as well as young 
 stock. The more range the fowls have, the less 
 expense it is to keep them, and the egg produc- 
 tion and general health is far better than when 
 they are too closely confined. Though we prefer 
 free range, yards either 25 x 130 or 50 x 150 feet 
 are very satisfactory, while many breeders of 
 fancy or pure bred fowls do not occupy even as 
 much ground. The yards should be sown to 
 clover or grass, so the fowls may have an alnind- 
 
 ♦Beinpa part of a Bulletin issued by Mr. Hege, under 
 ment Station. The selection^ have been made by Mr. T. A. 
 
 ance of green food, which is a positive necessity. 
 Yards the sizes above mentioned are large enough 
 for from twelve to twenty-five fowls. On farms 
 where land is plentiful it is best to place houses in 
 different parts of the land, in <;lose proximity to 
 the home, in order to be convenient. Not more 
 than twenty-fivegrownfowls should run togetherin 
 order to realize the most from them ; fifty hens in 
 one (lock will not produce near what the same 
 .hens would if divided into two flocks; besides, 
 where so many run together, disease is more cer- 
 tain to put in its appearance. 
 
 rOUI.TRY HOUSES. 
 The farmer can no more expect to realize a profit 
 on his hens when they are not properly housed 
 than he would from his cattle when allowed to 
 remain out in all manner of weather. In housing 
 the poultry it is not necessary to build claboiate, 
 
 the auspices of the North Carolina Agricultural Evperi- 
 Dufr, Toronto, and are published by permission. 
 
POULTRY KEEPING FOR PROFIT. 
 
 315 
 
 expensive slruclures, but simply to have them 
 warm, dry, and in the right location. The houses 
 should always face south or a little southeast, that 
 they may have the benefit of the morning sun in 
 winter. The warmer the hens are in winter, 
 the more eggs they will lay. * 
 
 CLEANING POULTRY HOUSES. 
 
 Poultry houses should be cleaned during sum- 
 mer and winter once or twice each week, an.l after 
 each cleaning the floor should receive a thin 
 coating of air-slaked lime. Once or twice a month 
 during the summer; previous to placing the lime 
 on the floor, the entire inside should receive a 
 thorough sprinkling with kerosene emulsion, + or 
 water containing I oz. liquid carbolic acid to the 
 gallon. In addition to this, the roosts should be 
 scrubbed regularly once a week with pure kerosene 
 oil. The houses should also be whitewashed inside 
 three or four times yearly. As duck houses have 
 no roosts the floor should be covered with clean 
 ^traw as often as needed, and kept free from 
 
 *N'oTE— By Mr. Duff. The poultry houses described 
 by Mr. Hege, though excellent for the climate of North 
 Carolina, would not be suited to the climatic conditions of 
 Canada, and so bis descriptions of tbem are omitted. 
 
 tKerosene emulsion can be made as follows : Bar soap, 
 J^ pound ; boiling water, 1 gallon ; kerosene oil, 2 gal- 
 . Ions. Directions : Dissolve the soap in the water, add the 
 kerosene, and churn ujitil thoroughly emulsified. Dilute 
 by adding 9 parts of water to 1 part of emulsion, before 
 using. 
 
 odors by the liberal use of disinfectants. White- 
 wash the iiiiide of duck-houses as often as you do 
 the poultry houses. 
 
 PURliBRED POULTRY. 
 In the following paragraphs is given a brief 
 description of a few of the eighty-four varieties of 
 purebred poultry. While there are other breeds 
 possibly their equals, still these are our prefer- 
 ences. 
 
 LIGHT IJRAHMAS. 
 This breed stands at the head of the list of pure- 
 breds. During the past forty years, while many 
 other breeds have come and gone, they have held 
 theirground,and are the subjectof more praise now 
 than ever. They are the largest of all our poul- 
 try, and consequently they furnish riiore pounds 
 of flesh in a year from a given number of young 
 ones raised, than any other variety. Their eggs 
 are very large, dark brown, an 1 highly nutritious. 
 Being most excellent winter layers, the amount 
 realized from the sale of eggs in a year is larger, 
 possibly, than from any other variety. The young 
 are very hardy, grow rapidly, though they feather 
 slowly. With good attention (barring accidents) 
 all thp healthy hatched young ones can be reared. 
 They are not to be recommended as sitters, as 
 they are heavy and awkward on the nest, and are 
 prone to break the eggs. They are suitable for 
 fancier or for farnner, as they stand confinement 
 well, a four-foot fence being sufficient to hold them,. 
 
 I 
 
 '\r ?fi\,:J: '■< "■"' 
 
 
 ":•- ; I' .,l: 
 
 %' 
 
 iv 
 
 
 hiJ&ir^lt 
 
 :,i:-i-:.:-i^J.^-Ju(--^t^-,r'' 
 
 :iii.zk.'<^ta.li.-^-j\ -'i^ 
 
 A Group of Farm Poultry, Rose Comb and Single Comb White Leghorns, 
 The property of A. F. Dimma, Locust Hill, Ont. 
 
POULTRY KEEPING FOR PROFIT. 
 
 3'5 
 
 \V H 1 IE W Y A N UOITKS. 
 
 This breed has enjoyed great popularity for 
 the past few years, and are the equals of any 
 breed for a general purpose fowl. They are very 
 hardy, and mature early. In northern markets 
 they are much sought after for early broilers. 
 Having a low rose comb, many prefer them to 
 all others, as they can withstand the cold much 
 better than some other breeds. Their legs, beak, 
 and skin are a golden yellow, resembling creamery 
 butter. Being more compact than the Plymouth 
 Rocks, they make even a better market appear- 
 ance. The henSr being splendid sitters and 
 mothers, an; valuable for that purpose also. For 
 those who do not fancy a white fowl there are 
 other Wyandottes, viz. : Silver, Golden, Buff, or 
 Black, all of which are identical save in color. 
 Cocks weigh %y, lbs. ; hens, 6J^ lbs. 
 
 LEGHORNS. 
 
 The single comb_ Brown Leghorns are more ex- 
 tensively bred in this State than any other variety. 
 Tlieir shape is identical with the White Leg- 
 horns. The Leghorns are wonderful egg pro- 
 
 / 
 
 
 
 / ' 
 
 i 
 
 
 j^' 
 
 ■"'V 
 
 ■^1 
 
 ^Sk. 
 
 Rose Comb Brown Leghorn Cock, 
 The property of Wm. Stewart & Son, Menie, Ont. 
 
 ducers." The immense erect comb, long pen- 
 dulous wattles, white ear lobes, bright red hackle, 
 saddle, wings, and back, and rich black breast of 
 the Brown Leghorn cock give a most artistic 
 finish to his costume, and present a pleasing ap- 
 pearance to fancier and farmer alike. The hens, 
 more tamely furnished with different ^shades of 
 brown and black on body, dark salmon-colored 
 breast, together with a bright red comb, lying 
 well over to the side, harmonize well with the 
 mate. Their great activity and peculiar knack 
 of taking care of themselves make them very 
 
 desirable. They mature very early, pullets often 
 laying when four to five months old ; they are 
 non-sitters. Though one of the smaller breeds, 
 they are at the same tiiiie line table fowl.=, having 
 small bones with plump meal, which is delicious 
 and tender. .\ Lcgiiorn cock is invaluable for 
 crossing when an increase in egg production is 
 specially desired. The other varieties of Leg- 
 horns, Buff and Black, are the equals of the 
 Browns in every way ; hence in making a selec- 
 tion color is the deciding point. There is no 
 standard weight to Leghorns. 
 
 lll.ACK MI.NOKCAS. 
 The Black Minorcas resemble in shape and 
 style the Leghorn, only they are larger. This 
 breed can be safely recommended to lay as many 
 eggs as any breed, not excepting Leghorns. 
 Their eggs are very much larger than the Leg- 
 horn. They are hardy both as chicks and fowls, 
 mature very early, and are non-sitters. Their 
 adaptability to any soil makes them very popular, 
 and suitable to either fancier or farmer. Their 
 plumage is a glossy black, with a greenish lustre. 
 The chief and striking ornament of the cock is 
 his comb, which is extra large and heavy, stand- 
 ing erect at all times, while the combs of the 
 hens are large in proportion, but lie over to one 
 side in a graceful fold. Wattles are long, thin, 
 and pendulous ; ear lobes large and pure white, 
 making a striking contrast. Altogether they are 
 very stylish, proud, and handsome. The \Vhite 
 Minorcas are the equals of the Blacks in every 
 way. Cocks weigh S lbs. ; hens, 6K lbs. 
 
 DUCKS. 
 
 Of all standard breeds ol ducks, the Pekin is 
 the most popular and profitable. 
 
 Ducks have always been reared in or near 
 ponds, and the general supposition is that water 
 in large quantities is an indispensable adjunct ; 
 while the fact is; a pond or running water 
 for the old ducks is all that is wanted, 
 and even that is not necessary. It is 
 detrimental to the young, and they should 
 not be allowed to have more than a plentiful sup- 
 ply of cool, fresh drinking water, and even that 
 arranged in such a way that they can only get 
 their bills into it. 
 
 Pekin ducks lay from too to 150 eggs yearly, 
 beginning about the middle of January, and con- 
 tinuing until near the first of August. During 
 the laying season ihey should be kept housed, or 
 in a small yard, until eight or nine o'clock in 
 the morning, or until all have laid, otherwise the 
 eggs will be scattered all over the place. 
 They are non-sitters, hence hens or incubators 
 must be used for hatching their eggs. 
 
3i6 
 
 FARMING. 
 
 Mating. From five to seven ducks to each 
 ■drake is near correct. If the ducks are one year 
 old, the drake should he two if pnsRihle. Better 
 results are generally obtained in this way. 
 
 Feed for Laying Ducks. To insure plenty of 
 €ggs, correct feed must be given them during the 
 laying season. A £;ood food that all can obtain 
 from the farm, and one that gives very good re- 
 sults, is composed of the following mixture, to be 
 fed morning and night : Cornmeal 2 parts, 
 ground oats l part, wheat bran i part, middlings 
 I part ; season wi'h salt, and mix wi.h hot water 
 or skim milk. Clover hay cut fine, steamed and 
 mixed with the above feed, increases egg pro- 
 duction, and promotes the general health. Plenty 
 of green food should be given thenijit all times. 
 
 Xfi 
 
 \~'*-*-'^. 
 
 \ 
 
 Black Langshan Cock, 
 The property of Wm. Stewart & Son, ^[enie, Out. 
 
 Do not feed the mixed food sloppy, but so that it 
 sticks well together. The morning feed should 
 be about one-half what is fed in the evening, so 
 that they will exercise themselves during the day. 
 Avoid getting them too fat, or few and infertile 
 eggs will be the result. We cannot specify the 
 cjuanlity for each meal, as the owner must be the 
 judge. Ground green bone or beef scraps make 
 most excellent feed, and those who have the 
 opportunity of procuring either will find it profit- 
 able feed. \ 
 
 Hatching. It requires four weeks to hatch the 
 eggs, and if incubators are used, do not try to 
 hatch hen and duck eggs at the same time, as 
 each kind requires different treatment. Do not 
 disturb the hen after the eggs begin to pip, or 
 
 dead ducklings will be the result ; they generally 
 pip from 36 to 4S hours before hatching. 
 
 Cate of young dncks. Begin feeding when 
 twenty-four hours old. \Ve feed the same as the 
 old ducks, and give all the skim-milk they will 
 drink, Yox the first two weeks feed five times 
 daily, the next two weeks four times daily, and 
 after that until ready for market (which is when 
 from 8 to 12 weeks old), three times daily. Feed 
 in small troughs with narrow slats nailed upright 
 on sides, two inches apart, so as to avoid their 
 tramping on the food. Give all they will eat, 
 and never allow any food to remain in the 
 troughs. Green food, such as chopped lettuce, 
 cabbage, clover, or grass, is greatly relished, and 
 should be fed as often as possible, mixed with the 
 soft food. Their water should be fixed so that 
 their bills only can get in it, and a plentiful sup- 
 ply should be constantly before them. Always 
 shut them in a dry place during a rain, as .damp- 
 ness is generally fatal. Close them up at night 
 in a dry place. 
 
 Diseases. Duck diseases are few. About the 
 only thing that troubles them is leg weakness, 
 which is caused by too high feeding, damp quar- 
 ters, or from being trauipled upon. The remedy 
 is to isolate the afflicted duck, using clean straw 
 for bedding, place water within reach, and feed 
 sparingly for a few days. They generally re- 
 cover. Lice occasionally trouble them, though if 
 the houses are kept clean and dry tnere is little 
 danger of their proving dangerous. 
 
 Housing. .-Vn ordinary shed, with a tight roof' 
 and dry dirt or bnard floor, will answer very well. 
 See that it is kept clean, and straw used for bed- 
 ding ; fasten them in each night. 
 
 General remar/.-s. Pekin ducks should weigh 
 from four to five pounds when nine weeks old, 
 while a chick at that age weighs about two 
 pounds. A grown I'ekin drake weighs eight 
 pounds, the duck seven pounds. The cost of rais- 
 ing them to five pounds, i.e.., if fed properly from 
 the shell to that weight, will not exceed six cents 
 per pound. House, feed, and attend to the 
 old and young as you should, and you will be 
 agreeably S'lrprised at the residt, for it pays to 
 raise them. 
 
 CROSSING PUREBRED COCKS ON COXf- 
 MOX HKNS. 
 
 We have before alluded to this subject in dis- 
 cussing the different pureSreds, but again call at- 
 tention to it. 
 
 The object of crossing with purebred cocks on 
 common stock is to improve naluially, yet often 
 mistakes are made hecaune the proper breed is not 
 selected. The following will be found the names 
 of the most desirable ones, and the advantages to 
 
POULTRY KEEPING FOR PROFIT. 
 
 3' 7 
 
 be derived from their use on common hens. At 
 the low prices which poultrymen are abiding for 
 eggs, from breeds that have been tested, breeds 
 that have cost the originator hundreds of dollars 
 to produce, it is really a sacrifice of valuable time 
 to try to grade up the average flock ; hence, 
 to those who desire improvement and have 
 the means to make the purchase, we especially 
 advise the trying of a few eggs, if a whole yard of 
 the breed is not desired. To those who, for a 
 while at least, do not care to discard the mongrel, 
 we would urge them to graile up their flocks. So 
 noticable will be the change in the young stock, 
 that we can safely state that it will not be a great 
 while before thoroughbreds are used altogether. 
 The Light Brahma male makes a desirable cross 
 where size is the main object. The characteristics 
 of the grades bred from such a cock are that 
 when grown they far outweigh their parents on the 
 female side, a^nd produce larger-sized eggs and in 
 greater abundance, but they do not develop early 
 enough to make a first-class broiler at an early 
 age. The vitality of such a grade is great, the 
 young withstanding almost any rough treatment, 
 and responding very promptly to good attention, 
 which pays, no ijiatter what variety i.s raised. 
 Buff Cochin males used for crossing tend to in- 
 crease size, vitality, and a better appearance. We 
 do not consider them as desirable as the Brahma, 
 yet some prefer them. Black Langshan cocks 
 (barring color) we especially favor, if hardiness, 
 appearance, and winter laying are desired. We 
 have always found them good winter layers 
 
 ofgood-si/ed brown eggs. The grades develop 
 faster than either of the foregoing. 
 
 Barred Plymouth Rock cocks are very exten- 
 sively used for grading, and, being an old variety, 
 they are now more widely scattered than the other 
 varieties. The grades from them mature early 
 and are very hardy. They generally take the 
 color of their sires. The meat being yellow, as 
 well as the legs, makes them very saleable stock. 
 The White Plymouth Rocks are the equals of the 
 Barred, and are preferred to the latter by many, 
 as the young are free from black or dark pin 
 feathers. 
 
 White Wyandotte crosses we consider the best 
 of all for broilers, as the young stock (grades) are 
 more compact, equally healthy, and, as a rule, 
 carry more flesh at an early age than either cross 
 mentioned. They will readily show good treat- 
 ment, and it is advisable to feed well when young, 
 which. is equally true of all varieties. Pullets 
 from such a cock mature arid lay early in the fall, 
 and continue to lay throughout the winter. 
 
 The Indian Game is a good fowl for grading 
 flocks for several reasons, viz., the young are al- 
 ways fat, the color of the skin is yellow (except 
 in some cases where black hens with white skins 
 are used), and their weight is remarkable, much 
 greater than it would seem to be, deceiving all 
 who are not familiar with the breed in its purity. 
 Pulfets mature fairly early and lay well ; in fact, 
 much better than those of the pure Indian Game, 
 which we have always found rather poor layers. 
 The main drawback in such a cross, or even in its 
 
 \ 
 
 
 -;^'- 
 
 ■- 
 
 
 
 
 
 
 -■■ ' 
 
 -■ 
 
 
 
 
 
 \ _. .; 
 
 
 7 
 
 
 
 
 1 Wra^^^h'T'** '•!! '1 
 
 
 
 Pyle Leghorns. 
 
 A new variety of Leghorns, now bred by Charles Masfie, Port Hope, Ont. These Pyle Leghorns are a very hand- 
 some variety of Leghorns, having the same rich coloring as the Pyle Games. They are larger than the White or 
 the Brown Leghorns. Mr. Massie says they are excellent layers, and ih.it their eggs are large and rich-flavored. 
 
3i8 
 
 FARMING. 
 
 /"c 
 
 J 
 
 \ i ,; ■ \^ 
 
 
 ^K^" 
 
 sfi; 
 
 :J!l. 
 
 A Group of White Wyandottes, 
 Bred and owned by Charles Massie, Port Hope, Ont. All the birds shown in this group are high prize winners at the 
 Ontario Poultry Show and ether exhibitions, and all have scores of from 95 to 0J given by the best Canadian 
 judges. - - . 
 
 purity, is that they are more subject to colds or 
 roup than many others, owing to their scant feath- 
 ering. It is not advisable, therefore, to hatch 
 such grades late in the summer. 
 
 For egg production nothing can equal a Leg- 
 horn cock for crossing, and when this is wanted 
 more than size it will pay anyone to add a 
 few of these cocks to the flocks. They can 
 be purchased in our Stale at a less figure than any 
 other variety, as they are bred very extensively 
 in some sections. Black or White Minorcas have 
 the characteristics of the Leghorns, so- far as lay- 
 ing is concerned, and are larger ; therefore they 
 would possibly suit some persons whom the Leg- 
 horns would not. The eggs from the Minorcas are 
 large — in fact, no purebred fowl lays a larger. 
 
 The Houdan (a French fowl), having a crest, 
 beard, and five toes on each foot, are recommend- 
 ed very highly for use on barnyard hens, but we 
 have never been particularly pleased with results 
 from such a mating. 
 
 Dorkings are also prominently mentioned by 
 many breeders, but, having had no experience 
 with them, we cannot offer an opinion. 
 
 The following are a few instances of crosses 
 made at the station this season. Selecting the 
 largest specimens, we append their weights and 
 ages at this date {Sept. i, 1S96) : Cockerel from 
 Light Brahma male and common female, hatched 
 March 3rd ; present weight, 9 lbs. 8 ozs. Cock- 
 erel from Indian Game cock and common hens ; 
 
 present weight, 8 lbs. 2 oz. Cockerel from 
 Indian Game cock and Barred Plymouth Rock 
 female ; present weight, 7 lbs. 5 ozs. Cock- 
 erel from Barred Plymouth Rock on large com- 
 mon hens ; present weight, 7 lbs. 3 ozs. Pullet 
 from Light Brahma cock, and common hens; 
 present weight, 6 lbs. 14. ozs. Two pullets from 
 Indian Game cock and common hens ; present 
 weights, 5 lbs. 8 ozs. and 5 lbs. 15 ozs. The fol- 
 lowing hatches were made March 22nd : Cock- 
 erel from Indian Game cock and common hens ; 
 present weight, 7 lbs. 11 ozs. Two pullets from 
 same crosses weigh now 5 lbs. S ozs. and 5 lbs. 
 loyi ozs. Cockerel from White Wyandotte cock 
 on common hens ; present weight, 7 lbs. 12 ozs. 
 Cockerel from White Wyandotte cock on Light 
 Brahma hens; present weight, S lbs. 2 ozs. 
 Pullet from White Wyandotte cock on Light 
 Brahma hens ; present weight, 6 lbs. I oz. The 
 Indian Game crosses are all in better flesh and 
 feather than any other, and owing to early hatches 
 have been free from colds entirely. The other 
 crosses will, no doubt, gain more in future than 
 the Indian Game, as they were less developed 
 than the latter. 
 
 DISEASES OF POULTRY. 
 
 The remedies herein specified are selected be- 
 cause they have been used successfully by the best 
 known American breeders, and such as we iiave 
 found can be depended on. While prevention ii 
 
POULTRY KEEPING FOR PROFIT. 
 
 3I9' 
 
 far belter than a cure, yet often valuable speci- 
 mens are alllicled and are worthy of close atten- 
 tion in order to efiect a cure. The belter plan, 
 however, is to kill and burn or bury deeply any 
 fowl showing signs of a contagious disease, imme- 
 diately taking steps to prevent a spread of the 
 same by thoroughly cleansing and disinfecting the 
 houses, drinking and eating vessels, and all parts 
 of the yards where the range is small. If fowls 
 have free range, sprinkle lime all around their 
 house in addition to cleansing, etc. A good dis- 
 infecting liquid is I oz. carbolic acid mixed with 
 I gallon of water. It should be sprinkled over 
 such places as the fowls have access to. A thick 
 coating of whitewash over the inside of houses, 
 fences, and nest boxes is very advisable ; and 
 kerosene emulsion should be sprinkled over the 
 yards where fowls congregate, and in the houses. 
 
 CHOLERA AND DIARRHCEA. 
 
 The disease commonly termed cholera is very 
 prevalent in the South, especially on farms where 
 no sanitary precautions are taken. While genu- 
 ine cholera is scarce, many persons imagine that 
 when the fowlsJ.iegin to mope around and gradu- 
 ally weaken and die, and these symptoms are 
 accompanied by a thin, watery discharge, that 
 cholera has attacked their (locks. In nine out of 
 every ten cases the sickness is caused by indiges- 
 tion, lice, and filthy surroundings. Irregular 
 feeding gradually brings on indigestion in fowls 
 just as in man ; while an absence of sharp grit 
 for grinding material is also very detrimental to 
 their health, the natural consequence of which is 
 bowel complaint in its worst form. Cholera 
 rarely attacks a flock in winter, while from July 
 to October hundreds die. During the" winter 
 months lice do not cause so much damage to the 
 flocks ; but when warm weather begins lice be- 
 gin breeding, and if proper attention is not given 
 the houses and fowls to rid them of these pests 
 they suck the life blood from the fowls, which so 
 debilitates them that they are easy prey to any 
 disease that may chance to be in the neighbor- 
 hood. The man who makes a business of raising 
 poultry very seldom complains of this disease, 
 because from the beginning he fights the cause of 
 it. Remember that when your fowls begin to 
 mope, refuse to eat, and in a week or two die, 
 that it is not cholera that kills them — for cholera 
 kills in from twenty-four to forty-eight hours,never 
 longer. A genuine case of cholera is very con- 
 tagious, and heroic measures must be taken to 
 avoid the spread of it, else the whole flock may 
 go. The following remedies are good : 
 
 As fowls with cholera are intensely thirsty, a 
 mixture made as follows may be used : Laudanum, 
 1 oz. ; tincture capsicum, i oz. ; tincture cam- 
 
 phor, I oz. ; chloroform, pure, 3 drams ; alco- 
 hol, 5 drams. .Mix, and shake well. Aid two 
 teaspoonfuls of this to each quart of drinking 
 water, and allow none other till cured. Isolate 
 the affected fowl immediately, as the main point 
 in trying to cure it is to act quickly.—/. K. Fekh 
 
 Wc find tlK\t a small piece cf logwood added 
 to the drinking water daily is a good preventive 
 of bowel trouble. 
 
 Make a strong tea from white oak bark, and 
 add one-half pint to each quart of drinking water, 
 and allow no other drink.' If the fowl is too. 
 weak to stand, give a teaspoonful three times a 
 day, and feed on soft feed, mixed with the tea. 
 If too weak to eat, feed her with the hands. 
 
 Another Felch remedy is forty capsules made 
 of the following drugs, and give one pill in 
 morning and one in evening ; Papoid, 40 grains ;: 
 sub-nitrate of bismuth, 40 grains; powdered 
 ginger, 20 grains ; listerine, 2 ounces ; powdered 
 charcoal, one-half ounce. For a drink, use the 
 first receipt given above. 
 
 A beneficial drink for fowls with a touch of 
 diarrhcca is composed of one-sixteenth of an ounce 
 of sulpho-carbolate of zinc to each pint of drink- 
 ing water, and for fowls badly aff'ected give (after 
 isolating) a 2-grain Dover's powder every two or 
 three hours, until checked. For bowel disease in 
 chicks, feed often and little on nourishing food \. 
 keep Ihem warm and dry, and add five drops 
 tincture nux vomica to each pint of drinking 
 water. 
 
 An excellent remedy for cholera and diarrhoea 
 is a teaspoonful of liquid carbolic acid to each 
 quart of drinking water, and give the fowls plenty 
 of clean, sharp grit. Always remember that on 
 the appearance of disease to thoroughly cleanse 
 the poultry-house, and use in connection some 
 good disinfectant. 
 
 ROUP. 
 
 Roup makes itsetf manifest in many ways, and, 
 vfhile it is extremely troublesome, we do not 
 believe it is contagious ; however, to be on the 
 safe side, it may be best to isolate at once any 
 fowl affected. A case of roup, not too far 
 advanced, can be cured with very simple reme- 
 dies ; while, if it takes a strong hold on the fowl 
 before being detected, it is best to kill and bury 
 it, as it is difficult then to cure, and even if cured 
 the fowl is of little value afterward. The sug- 
 gestions below, clipped from Our Poultry Doctor^ 
 cover the ground so ediciently that they are 
 reprinted entirely : 
 
 " The first Symptoms of roup are almost exactly 
 like those of a ' cold in the head ' in a human 
 subject — hoarseness, sneezing, watery eyes, and a 
 slight watery discharge from the nostrils. Som 
 
320 
 
 FARMING. 
 
 times fowls that have strong vitality, and are well 
 housed and cared for, will throw off the cold and 
 recover in a few days without any medicinal 
 treatment; but in the majority of cases thedis- 
 ease, if not treated in the first stage, when it is 
 nothing but a cold, progresses rapidly to the sec- 
 ond stage, when the hoarseness and rattling in 
 the throat become more pronounced ; the patient 
 shows fever and weakness, the eyes are more in- 
 flamed and watery, the discharge from the nos- 
 trils grows 'yellow and thickens and becomes 
 offensive as the disease progresses. In the third 
 and last stage the fowl is very weak, the nostrils 
 are clogged with thick, offensive matter, the head 
 swells, one or both eyes are closed, ulcers form in 
 the throat, and sometimes around the eyes, the 
 comb turns black, and the fowl die?. Sometimes 
 the roup appears in the violent form at first, the 
 
 cured enough to ' make a live of it,' it will be 
 so eiifeebled and broken down that it will not be 
 worth the medicine it will take to cure it, to say 
 nothing of the time. No roupy fowl on earth 
 was, or ever will be, worth all the time, trouble, 
 and drugs it takes to cure it after the disease has 
 reached what one poultry-raiser aptly termed the 
 ' stinking stage.' 
 
 " The time to cure roup is before the fowl 
 really has it ; i.e., before the cold 'settles ' into 
 roup. As I before remarked, every case of cold 
 may not settle into roup, but it is safe to assume 
 that every fowl that has a cold is liable to have 
 the roup, and so proceed to g'.t ahead of the roup 
 by curing the cold." 
 
 The following remedies are taken from Farm 
 Poultry : ^ 
 
 "A remedy for a sneezing cold, which we have 
 
 r-;^ 
 
 A Group of Light Brahmas, 
 
 The property of Ttie Ontario Agricultural College. These birds are considered by competent judges as 
 
 excellent specimens of iheir varietj'. 
 
 first noticeable symptoms being great swelling of 
 the head and around the eyes ; and sometimes it 
 commences in the throat. When .it first appears 
 in such violent form it usually kills quickly. 
 
 " P'rom my experience with roup I don't be- 
 lieve that it is worth while to doctor a roupy 
 fowl after the disease has fairly settled in the 
 fowl's :;ystem. Fowls that have a cold in the 
 head, or even slightly swelled eyes and head, and 
 some canker in the throat, can be cured if taken 
 in hand in time ; but when the head is very much 
 swelled, the eyes sore and closed, the appetite 
 gone, and the nostrils fairly clogged with matter 
 that is so offensive you can smell it a rod away, 
 the sooner you kill that fowl the better all round ; 
 for, even if a fowl in that stage of roup can be 
 
 found efficacious, is as follows : A tablespoonful 
 of clean lard, half a tablespoonful each of ginger, 
 cayenne pepper, and mustard ; mix well together, 
 and then add flour till the whole has the consist- 
 ency of dough ; roll into slugs about the size of 
 the top joint of the little finger, and put one 
 down the patient's throat. The dose can be re- 
 peated in twelve or twenty-four hours, according 
 as the case seems to need it ; but one slug fre- 
 quently cures, if the case is tiken in time. 
 
 " For swelled head we bathe with a glycerine 
 turpentine lotion and for sneezing cold and 
 swelled head combined use lotion and remedy 
 mentioned above ; if the patient does not show 
 st^/is of improvement within three days after be- 
 ginning the treatment, take off its head and bury 
 
POULTRY KEEPING FOR PROFIT. 
 
 32t 
 
 or burn it ; the disease has got .a strong grip, and 
 it is difficult to shalte it off. Where colds have 
 been manifested in some of the (lock a pinch of 
 bromide of potassium in the drinking water aids 
 in preventing the disease spreading amongst 
 others. Fanny Field says : ' I have cured fowls 
 of cold or disteniper_by giving a dose of a table- 
 spoonful of castor oil at night, and then for three 
 or four days, or until all symptoms of cold had 
 disappeared, confining them to the house and 
 giving them some tonic— Douglass Mixture or 
 condition powder, whichever I happened to have 
 — in the food once a day.'" 
 
 A writer in Poultry, in October, 18S4, gives 
 the following prescription: "Cayenne pepper, 
 one grain ; sulphate of copper, half a grain ; 
 copaiba, three drops. Mix with sufficient flour 
 and water to cohere into a pill, and give one such 
 night and morning. This has been found suc- 
 cessful in many bad cases." 
 
 "Spongia'' is recommended by believers in 
 homoeopathy. The 
 Jose is 30 drops 
 in each quart of _^ 
 drinking water . 
 
 until the symp- ^ ■ ( f 
 
 toms of a cold ' *, 
 
 have disappeared. 
 
 A very simple / 1 
 
 remedy which we 
 have used elTect- ;^ 
 
 ively at the station 
 
 this year has been \, ' i. 
 
 strong salt water, 
 in the following 
 manner : When 
 a fowl is affected 
 withaslightswell- 
 ing around the 
 eyes, or a thin, watery discharge at the nostrils, 
 place the bird in a coop, in a warm room, and 
 apply to the head twice daily the salt water, 
 heated to about 100 degrees. Feed on soft food 
 seasoned strong with red pepper, and in a few 
 days the swelling or discharge will entirely dis- 
 appear. Another good remedy is to bathe the 
 head twice daily with kerosene oil, and inject 
 with a glass medicine dropper (after cleansing 
 nostrils carefully) one or two drops of same oil in 
 each nostril, and the same in roof of mouth. 
 
 If the fowl is seen to gasp for breath, or has a 
 raliling in the throat, examine carefully and you 
 will find a white, cheesy substance adhering to 
 the sides of the mouth and throat, and also on 
 end of windpipe. This substance on the wind- 
 pipe gradually increases, and makes the breath- 
 ing space smaller and smaller, until the fowl can 
 breathe no longer, and death is the result. .\.t 
 
 \ 
 
 A Group of Silver-Laced Wyandottes, 
 
 The property of The Ontario Agricultural College. 
 
 once, on discovering the fowl in this condition, 
 catch it, and, with the aid of another person, 
 open the mouth, and with a smooth flat stick or 
 quill remove the cheesy substance ; then sift into 
 the mouth and on the end of windpipe finely 
 powdered sulphur. Keep a close eye on this 
 fowl, and, if needed, repeat the operation. If 
 this substance extends down into the windpipe, a 
 cure cannot be effected. 
 
 An ounce of Lloyd's Hydrastas (colorless), 
 diluted with an equal amount of water, is also a 
 good remedy, when merely a discharge at the 
 nostrils or a rattling in the throat occurs. Inject 
 with the medicine-dropper a small amount in the 
 throat, and also in each nostril. Give them for 
 drink a teaspoonful of this remedy to each gill of 
 water. This we have used with success. 
 
 GENERAL DISEASES. 
 Scaly Legs. — This disease is caused by a very 
 minute parasite being under the scales on the legs, 
 and while it does not materially damage the fowl, 
 except in looks, if 
 it is allowed to re- 
 main the scales 
 will eventually 
 become so thick 
 ^\ that it is with 
 difficulty that the 
 fowl can walk. 
 In its first stages 
 a cure can be 
 quicklyeffected by 
 bathing the legs 
 twice per week 
 with soapsuds and 
 warm water and 
 then placing the 
 feet and shanks 
 in kerosene oil 
 for two or three minutes. Four or five applica- 
 tions generally^ffifect a cure. In order to avoid a 
 spread of the disease, it would be advisable to 
 soak the shanks and feet of every fowl in the 
 house at least once, and give the roost a wash 
 with oil once a week for a short time. 
 
 Bumble Foot. — This trouble is generally caused 
 by roosts being too high. It seldom affects the 
 lighter breeds. The best remedy is to remove the 
 roosts and compel the fowls to sit down at night on 
 straw. While there are various cutting remedies, 
 there are really none that are especially bene- 
 ficial ; the above remedy, assisted by nature, is as 
 good as we know of. 
 
 Leg Weakness. — This generally occurs in young 
 chicks, and especially in larger breeds, and is 
 caused by too much heat, overcrowding, lack of 
 exercise, too heavy feeding, and lice. Remove 
 the chicks to a yard by themselves, and give 
 
 ■-y/ 
 
322 
 
 FARMING. 
 
 plenty of fresh water and liner toscriilch in ; feed 
 regularly but not loo much ; make them work for 
 a living, and be sure they are free from lice. 
 Feed wheat or any food not producing an abund- 
 ance of fat. 
 
 Feather Pulling. — This trouble, which so fre- 
 quently occurs when fowls have small runs, is a 
 very annoying one, often making the fowls bleed, 
 and present a very ragged appearance. It is 
 considered due primarily to a mite insect upon 
 the skin. The following, written by Mr. M. K. 
 Boyer, for Farm. Poultry^ is about the best we 
 have seen of much interest in this connection, and 
 is printed vcrbatitn : The vice of feather pull- 
 ing is undoubtedly the worst mischief a fowl can 
 get into. It is a bad habit, and often due to the 
 overcrowding of the flocks. Idlen&s is the prime 
 cause, brought on by not having enough employ- 
 ment. The only remedy we found, where the 
 fowls were closely confined, was to allow them free 
 range. All sorts of ideas and cures are suggested 
 by different writers, among them the following : 
 " Smear a little tar over the plucked spot." 
 " Trim the beak " (which is too cruel for 
 practical use). 
 
 " Supply an abundance of green food and meat." 
 
 "Givo a teaspoonful of salt to two quarts of 
 
 soft feed every morning, the theory of which is 
 
 that the saline matter of the feathers supplies 
 
 something they do not get." 
 
 " Smear the feathers around plucked spot with 
 tincture capsicum." 
 
 "Give them regular feeds of nothing but 
 feathers and they soon tire of them." 
 
 " Daub the feathers around the bare spot with 
 kerosene oil." (Miny writers advocate this 
 remedy.) 
 
 " Place powdered borax where the fowls can 
 have free access to it." 
 
 " Give all the salt pork they will eat ; this will 
 not harm them. Place a large piece in a rack, 
 where they cannot get it in the dirt, and let them 
 pick away." 
 
 " A cabbage head tied up in their pen will 
 stop the practice." And so each man has a differ- 
 ent remedy. 
 
 Crop Bound. — Crop bound is caused often by 
 some obstruction that will not allow the food to 
 pass into the stomach, or by too heavy feeding, 
 lack of green lood, or any undigested food. It 
 can be easily detected by a swollen appearance of 
 the crop, and by the uneasy appearance of the 
 fowl. If it is merely indigestion, it may pass ofi" ; 
 if not, give a tablespoonful of castor oil, and work 
 the cropwell between the fingers until soft. If that 
 fails to relieve cut the crop near the top (about an 
 inch long) and remove the contents, then after 
 
 well greasing the inside sew the place up with silk, 
 thread, stitching the outer skin only. Place the 
 fowl in a roomy coop and feed for a week on soft 
 food only, allowing no water the first day. 
 
 Frosled Combs. — By housing the fowls in a 
 warm place— ;.£'., alight house free from draughts 
 in winter — they will not be troubled. Should by 
 accident some be affected, oil the combs with 
 glycerine or vaseline and coop them separately 
 till healed, as often the other fowls pick at them, 
 causing them to bleed incessantly. For fowls 
 having frosted feel there is really no remedy. It 
 is best to kill all such, if badly affected. 
 
 Egg Eating. — This vice may be prevented by 
 using dark nests. It is caused by idleness gener- 
 ally, or by hens laying in unprotected places. 
 A confirmed egg eater is a nuisance in any flock, 
 and should be killed at once, as she may teach the 
 habit to the others. This habit is generally con- 
 fined to hens in close quarters. If a valuable fowl is 
 addicted to the habit, allow her free range, and it 
 may effect a cure. 
 
 SIGNS OF HEALTH AND DISEASE IN 
 POULTRY. 
 
 The foregoing diseases are the most prominent 
 and important ; and while there are many others^ 
 we hardly think it of sufficient importance to con- 
 tinue further with this chapter, except to add the- 
 foUowing article from the Wisconsin Agricultur- 
 ist, which is of practical value, and should be 
 studied with care : 
 
 "When fowls are judiciously fed, made to take 
 exercise, and their quarters kept clean and free 
 from lice, there is comparatively no trouble with 
 sickness, except in cases of contagion. 
 
 " Poultry-raisers should learn the causes of dis- 
 eases, and how to prevent them, and there will be 
 no need of medicines in the poultry yard. 
 
 " When the combs and wattles of the fowls are 
 of a bright red color it indicates a condition of 
 health. 
 
 " When the fowls are busy scratching, the hens 
 laying and singing, and the cocks crowing, these- 
 are signs of health. 
 
 "When you can enter the hennery after dark 
 and hear no wheezing, it proves there are not 
 any roupy fowls in the flock. 
 
 "When the manure is hard, and a portion is 
 white, it indicates a healthy condition of the 
 digestive organs. 
 
 " When the edges of the comb and wattles are 
 of a purplish red and the movements sluggish, 
 there is something wrong. 
 
 " When fowls lie around, indifferent to their 
 surroundings, they are too fat, .and death from 
 apoplexy, indigestion, or liver complaint will 
 result unless the trouble is corrected. 
 
POULTRY KEEPING FOR PROFIT. 
 
 323 
 
 " When the fowls .ire restless, and constantly 
 ■picking in their feathers, they are infested with 
 vermin. 
 
 "When young poultry, especially ducklings, 
 appear to have a sore -throat and swallowing is 
 difficult, it is the symptom of the large grey lice 
 on the[neck. 
 
 "If a fowl has a bilious look, with alternate 
 attacks of dysentery and costiveness, it is suffer- 
 ing with liver complaint. A lack of grit, over- 
 feeding, and idleness will cause this trouble. 
 
 " A hospital should be a part of every poultry 
 yard. As soon as a fowl gets sick remove it to 
 the -hospital, and commence doctoring it at once. 
 The trouble with far too many is that they wait 
 until the disease is in its advanced stages before 
 they commence giving medicine. A very sick 
 fowl is difficult to cure, and 
 when cured it is seldom of 
 value afterward." 
 
 NATURAL INCUBA- ^ ,. 
 
 TION. 
 
 This subject is more or less -'•..■^ 
 
 familiar to everyone, and . - 
 
 yet many failures are made 
 every year because of the - 
 
 mismanagement or ignorance 
 of the owners of the hens ; 
 hence we consider it advis- 
 able to give a brief article 
 here. To hatch strong, 
 healthy chicks, either by 
 natural or artificial means, 
 requires that the eggs in- 
 cubated upon are fresh, and 
 shall have been laid by 
 strong, healthy stock. 
 
 NRSTS AND AT TKNTIO.S l-'OR SITTING HENS. 
 
 The nest boxes should be roomy, airy, secluded 
 — in a place secure from intrusion by man or 
 fowl ; keep everything clean and free from odors, 
 and always see that a proper dust-bath, grit, 
 water, and feed are in easy reach. Where a 
 number are to be set in one room they can be 
 shut in, and every morning open the doors to 
 nests, and, after allowing then to come off, dust 
 themselves, eat and drink, see that each hen goes 
 back to her proper nest. In a few days they will 
 learn what is expected when the doors are opened, 
 and there will be no trouble. We make it a rule 
 to examine each nest when the hen is off, so that 
 should any eggs be broken the remainder can be 
 washed, and everything put in proper order be- 
 ore she goes back. 
 
 5 I 
 
 NBST BOXES. , 
 
 The subject of nest boxes 
 is a much discussed one, 
 opinions differing greatly. We prefer single 
 boxes outside the roosting house, because where 
 hens lay and sit lice naturally congregate, and 
 when the nests are built in the house the whole 
 affair is soon full of them. 
 
 Make boxes 15 inches wide, 18 inches long, 
 ■14 inches high in front, 9 inches high at back. 
 Make a good, tight, removable top. Cut a door 
 '6x8 inches in one corner of front end. No bot- 
 tom is needed ; scoop out a shallow hole where 
 box is to sit, and put in plenty of clean hay or 
 straw. When the straw becomes soiled, place 
 the box with contents a sufficient distance away 
 from the house, and burn the straw while in the 
 box. In this way ail lice will be killed. Before 
 adding new nest material give the inside of box a 
 good coat of whitewash or kerosene emulsion. 
 
 A Group of White Plymoa.th Rocks, 
 
 Tlie properly of The Ontario Asvicultural College. These birds are said lo be as 
 
 good as any in America, of this variety. 
 
 It is a good plan to set three or more at one 
 time, and then test out the infertile eggs. Often 
 in this way the third hen can be reset, saving 
 thereby much valuable time in the early spring 
 when sitters are scarce. Do not trouble the hens 
 any more than is absolutely necessary, as it is a 
 mistaken idea to be raising them off the nest daily 
 to see how the eggs are looking. Avoid setting 
 hens that are nervous or quarrelsome. Such hens 
 are sure to break more or less eggs, and to 
 trample to death the young as they are hatched. 
 Sitting hens should be fed almost exclusively on 
 corn, though should they tire of it any other food 
 may be furnished. 
 
 Before setting the hens, dust the nest and hen 
 thoroughly with insect powder, and repeat the 
 operation at least twice more during the hatch, 
 
324 
 
 FARMING. 
 
 the last lime about the eighteenth day. Then 
 when the chicks are hatched they will be practic- 
 ally free from lice. When the hen begins hatching 
 leave her box closed, and let her alone till the 
 hatch is finished, and she will hatch more and 
 stronger chicks than if you are always peeping to 
 see how many she will bring off. When all are 
 dry remove to a clean, dry, roomy coop, as far 
 away from the other fowls as possible, in order to 
 avoid their coming in contact with lice. 
 
 TREATMENT OF THE HEN AND CHICKS. 
 
 While each breeder has his own-;;dea as to the 
 best method of caring for the hen and chicks, the 
 following method has been very satisfactory to us. 
 We use a coop (see Fig. I) 2x2 J feet, with a tight 
 roof, a removable bottom, and a wire front one 
 
 ■in/i 
 
 Flc. I.— Chicken Coop, recommended by Mr. Hege. 
 
 inch mesh, with a door in front or side that can 
 be raised high enough for the hen to come 
 out, or just enough to allow the little chicks 
 out. The first day they are kept confined until 
 they are stronger ; then for the next few days, 
 after the dew has dried off, the little fellows are 
 allowed to come outside if the weather permits. 
 In case of rainy weather, the projection in" front 
 is to keep the rain from beating in. Be sure the 
 floor is always dry. After the chicks are a week 
 old we allow the hen her liberty, being very 
 careful to have all housed on the approach of a 
 storm. The chicks are thus cared for until 
 weaned, when the hen is removed, and the chicks 
 allowed to roost in the same coop until ready to 
 be marketed or divided into -smaller flocks or 
 p,it in larger houses. 
 
 Treat the hen and chicks every ten days for 
 lice, and for this we use the following method ; 
 Take a mixture of one ounce sassafras oil and six 
 ounces sweet oil ; shake well, and at night with 
 the tip of the forefinger put a small amount on top 
 of the head, and on tail-bone above the vent. 
 Few people examine the latter place for lice, but 
 after careful observation you will find that more 
 lice congregate there on the little chicks than upon 
 
 any other portion of the body. After they have 
 been thus gone over, we spread a heavy paper on 
 the ground, and, holding each chick over it, give 
 it a thorough application of either Persian Insect 
 Powder or Lambert's "Death to Lice." The 
 hen is treated in the same way. Previous to 
 going over as above, each coop receives a thor- 
 ough cleansing and a liberal application of kero- 
 sene oil, or kerosene emulsion, on the inside. 
 The coops should be whitewashed inside and out- 
 side frequently. 
 
 FEEDING THE HEX AND CHICKS. 
 
 Young chicks just from the shell do not require 
 food for the first twenty-four hours, as they absorb 
 the yolk of the egg only a very short time previous 
 to hatching. After that, we make their first feed 
 of either stale bread, soaked in milk, and thor- 
 oughly squeezed, or of hard-boiled eggs chopped 
 fine, mixed with equal parts of oatmeal. This 
 feed is continued for three or four days, five or six 
 times daily, only allowing them just what they 
 win eat up clean. After that we feed oat flakes, 
 cracked wheat, cracked corn, with a morning 
 feed composed of meal, bran, middlings, and 
 ground green bone, the whole seasoned with salt 
 and pepper, and mixed with boiling water or 
 skim-milk. The latter is fur the best. Ground 
 green bone, we have found, makes more flesh and 
 stronger, healthier chicks than any other feed ; 
 consequently they are allowed all they want. We 
 do not think that little chicks closely confined 
 will thrive so well on a large quantity of the 
 ground bone, but when free range is given they 
 may have a large proportion. A convenient ar- 
 rangement for feeding chicks can be seen in the 
 accompanying cut (Fig. 2). The coop should 
 
 Fig. 2. — Pkm recommended for Feeding Chicks. 
 
 be four feet square, of lath or wire, and, if pre- 
 ferred, it may be covered. Leave an opening at 
 the lower part, so chicks can run in and out, and 
 keep a feed hopper full of feed in the coop all the 
 time. The object is to have feed where the 
 chicks can reach it at any time, but beyond the 
 hens. It is ah excellent contrivance for yards 
 that contain both hens and chicks, as the chicks 
 will be in no danger of being interfered with by 
 the larger fowls. 
 
POULTRY KEEPING FOR PROFIT. 
 
 325 
 
 EASILY-CONSTRUCTED WATRR FOUNTAINS. 
 
 Always keep plenty of (resh water before them, 
 and (ix it in a way that they cannot get wet. If 
 a regular fountain can not easily be procured, a 
 very satisfactory one can be made by hanging any 
 large bottle or jug over a small pan, and allowing 
 the water to come down as it is used from the pan. 
 We use the above entirely. 
 
 The cut (Fig. 3) shows another simple way of 
 
 Fig. 3. — An easily constructed Water Fountain. 
 
 watering fowls. Take an ordinary pie-pan (one 
 with straight sides), then punch a small hole 
 about one-half an inch froiti the top of a gallon 
 tin pail with the handle oflF. Fill the pail with 
 water, and cover it with the pie-pan, then invert 
 the whole, and you will have a splendid drinking 
 vessel, which will give the fowls clean, fresh water 
 at all times. 
 A swinging water fountain (Fig. 4) may be 
 
 Fig. 4. — A Swinging Water Fountain. 
 
 made of tin, galvanized iron, or a jug or tin oil- 
 can may be used. An upright frame uf wood or 
 tin may be constructed, similar to the one shown 
 in the illustration. Any tinner can make it. The 
 water in the drinking pan will be supplied from 
 the can, which has a handle for turning the can 
 up to be filled. Simply fill the can and let it 
 drop in position, and it will supply water only as 
 the water is diminished from the drinking pan. 
 A half-gallon glass bottle can be substituted for 
 the jug or tin can. 
 
 IMl'ORTAXCr, OF RRCULARITY IN' lEEDlNG. 
 
 After the chicks are weaned, we feed wheat, 
 ground green bone, corn, or anything they ]3refer, 
 giving them, three times daily, all they will eat. 
 Keep them growing, and by all means feed regu- 
 larly. The young chicks are subject to certain 
 conditions that do not affect the grown fowls, the 
 most critical period being when Ihey first begin to 
 grow feathers. The demands of the growing 
 cluck are much greater in proportion to age and 
 size than those of grown fowls. The omission of 
 one meal, or neglecting to supply water, may so 
 check them as to cause them to remain at a 
 standstill in growth. Hence, in order to keep 
 them growing, the strictest regularity must be ob- 
 served in feeding. The first food in morning 
 should be given as early as pO!>3ible, and the last 
 food in evening as late as possible. Always keep 
 fine gravel, coarse sand, or regular grit before 
 them at all times, and if confined in small yards 
 be sure to supply them with sods of grass, or other 
 green food, at all times. 
 
 A self-feeder (Fig. 5), for feeding cracked 
 
 Fig. 3.— a Self-feeder for Voung Chicks. 
 
 corn or wheat to little chicks, is a convenient ap- 
 pliance, the design of A. P. Luce, New York. 
 It can be made of half-inch boards. H is the 
 hopper, two feet long, five inches deep, four 
 inches wide at top, with an opening one-fourth of 
 an inch wide inside at the bottom, through which 
 the grain may fall. It holds about three quarts of 
 grain. The size, can be. increased according to 
 the number of fowls to be fed. D D are the ends 
 of the hopper. C C are two pieces, each five 
 inches long and two and three-quarters of an 
 inch wide, nailed fast to the end pieces D D- 
 They hold the hopper up half an inch from the 
 bottom of the trough, to allow the feed to run 
 down through the quarter-inch opening at the 
 bottom of H. E is the trough where the chicks 
 eat. It is twenty-five inches long and two and 
 one-half inches wide, inside measure, and one- 
 half inch deep, inside measure. By this arrange- 
 
;526 
 
 FARMING. 
 
 ment the food can be kept where the chicks can 
 help themselves at any time. 
 
 FEEDING GROWN FOWLS. 
 
 It is an impossibility for any one to say what 
 ■quantity another person should feed his fowls for 
 the best results. There are so many conditions 
 to be met that we can give only an idea, and the 
 owner must then regulate the amount. 
 
 In the first place, always remember that a 
 variety of food is the main point. Secondly, 
 fowls given free range do not consume the amount 
 of feed that those in close quarters do. Thirdly, 
 difterent breeds require different amounts of feed. 
 A good plan for the beginner is to weigh a cer- 
 tain amount of feed, then give to the fowls as 
 much as they will eat clean, "then weigh the 
 remainder, and a fair idea can be learned, though 
 
 pleasure, yet it does no harm at any season of the 
 year to add the above to the mixture. 
 
 For evening feed give all they will eat of whole 
 or cracked corn, wheat, or oats, but alternate 
 these and feed very little corn in summer. 
 Ground green bone is superior to either of the 
 above evening feeds for egg production, and 
 where a number of hens are kept, and the owner 
 lives close to a meat market, it is economy to 
 purchase a bone cutter. In feeding fresh bone one 
 must exercise judgment, for if the fowls once tire 
 of it, it is with difficulty that they can be taught 
 to eat it again. It should be alternated with 
 above feeds. Bone is especially valuable during 
 the moulting season, containing, as it does, near- 
 ly all the elements needed for the growth of 
 feathers, and for keeping up the vitality of the 
 fowl. Old and young fowls should always have a 
 
 rri 
 
 \'^-~ 
 
 A Group of Barred Plymouth Rocks, 
 The property of The Ontario Agricultural College. 
 
 ■even this plan is often deceptive, as fowls, like 
 men, do not consume the same quantity at each 
 meal. Grown fowls should be fed twice daily, 
 morning and evening. The morning feed should 
 •consist of a mixed food composed of corn meal, 
 wheat-bran, and middlings — two parts meal, one 
 part bran, one part middlings— mixed with hot 
 skimmed milk or boiling water. We always sea- 
 son with salt. Do not make it sloppy, but just so 
 it sticks together well, and feed just about one- 
 half what they would eat, so they will exercise 
 themselves for other food. In late summer we 
 add to this about one-fourth the bulk in steamed 
 ■clover, hay, green oats, or green corn fodder 
 •chopped fine ; in winter, the clover. During 
 the early summer (here is generally an abundance 
 of grass and clover for the fowls to pick at their 
 
 liberal amount of clean, sharp grit before them, 
 as It is to hens the same as teeth are to man. 
 When fowls have free range where gravel is plen- 
 tiful, there is no real necessity for supplying grit ; 
 but where there is nothing but fine sand a small 
 box full should be placed before each, house. 
 Crushed oyster shells and small pieces of charcoal 
 are very beneficial, and it is surprising what a 
 quantity of these ingredients ihey will consume. 
 A fat hen lays few eggs, so one must remember 
 not to overfeed. The following we reprint from 
 The Poiillry Kcepir : " A small (lock which re- 
 ceives the scraps from the table produces eggs 
 when larger flocks are unprofitaljle. The fact is 
 plain that the smaller flock receives better feed- 
 ing. Table scraps are not grains ; they contain a 
 variety not found in the feed of large flocks. The 
 
POULTRY KEEPING FOR PROFIT. 
 
 327 
 
 gre^t variety found in jable scraps net only pro- 
 vides for egg production, but it promotes diges- 
 tion and prevents disease. There is one food 
 that the farmer overlooks, which he has in great 
 abundance — clover. -It is an essential, as it sup- 
 plies bulk and is rich in lime and nitrogen. If cut 
 fine, scalded, and mixed with the morning mash 
 it is very beneficial. Feed more clover and note 
 results." 
 
 To get eggs in winter the fowls must be sup- 
 plied with green food of some kind. A head of 
 cabbage, hung up so they can pick at it, is very 
 good, while the scalded clover above mentioned 
 makes a good second. Plant a patch of rye or 
 oats for winter use, and if the fowls cannot be 
 allowed their liberty, cut it up fine and place in 
 their yards. Use judgment in feeding with it. 
 
 hand, poultry for the trade of the larger cities 
 should always be dressed before marketing. 
 I'REI'ARING POULTRY l-'OR SHinUNr,. 
 
 The following will give an idea how to prepare 
 them for shipping. The poultry to be marketed 
 should not be fed for at least twenty-four hours 
 before killing, as full crops are liable to sour, there- 
 by injuring them, besides looking badly. , 
 
 To kill chickens, hang by both feet waist high 
 and then, with a sharp, long blade of a knife, 
 make two cuts across the roof of the mouth at 
 the base of the skull, thus, X. This severs the 
 large blood vessels there, and they bleed to death 
 in a short while. Never cut the heads or feet off, 
 nor draw them for northern markets. Do not 
 wait for the fowls to become cold, or even to stop 
 fluttering, as they are perfectly numb just after 
 
 
 !h f-' ■■ ''.' 
 
 l\ 
 
 Andalusians, "^ 
 
 The property of The Ontario Agricultural College. (For a description of this useful breed of fowls see 
 Mr. Jarvis's article on a subsequent page.) 
 
 and together with cleanliness and a variety of 
 food, both health and eggs will be insured. 
 
 DRESSING AND SHIPPING POULTRY 
 TO MARKET. 
 The main object in view in extensive poultry 
 raising is to make the business remunerative, and 
 to do this, especially where eggs, dressed fowls, 
 and broilers are raised, judgment must be used in 
 many ways. Among others should be noted : I. 
 The market where the stock is shipped must be 
 studied as to time and wants. 2. All stock inust 
 be first-class, properly killed, dressed, and pack- 
 ed. 3. All eggs should be carefully tested and 
 assorted as to color and size. Our home markets 
 do not require dressed fowls, and the main idea 
 in thus marketing them should be to have them 
 fat, healthy, and uniform in size. On the other 
 
 the arteries are severed, and it is impossible to 
 properly dry-pick them after they hang any length 
 of time. Begin by pulling the wing flights and 
 tail, then the breast feathers, and so on till per- 
 fectly clean. Gel them clear of pin feathers, as 
 nothing so detracts from their good apijearance. 
 Do not attempt to singe the feathers with fire, as 
 it gives them an oily appearance which buyers do 
 nt't fancy. As soon as the picking is finished lay 
 on a clean surface and carefully wash the blood 
 from the head and the dirt from the feet and legs. 
 After this either again suspend them or lay on a 
 clean, dry bench to cool. 
 
 Do not kill a poor fowl, as it is money thrown 
 away, besides proving a disadvantage to the finer 
 fowls. Turkeys, geese, and ducks are killed by the 
 same process as chickens, and always should be 
 
328 
 
 FARMING. 
 
 dry-picked. Remember that old turkeys should go 
 to market before Christmas, as after that time the 
 demand in cities is almost entirely for small fat 
 ones. 
 
 Geese and ducks sell well if large and well 
 fatted. A little experience is necessary before one 
 understands properly picking the stock without 
 scalding. The advantages of dry-picking over 
 scalding are that a finer appearance is secured, 
 combined with better keeping qualities. 
 SHIPPING POULTRY. 
 
 Always be sure that the poultry to be packed 
 are thoroughly dry and cold, for if cased while 
 the animal heat is still in the body they quickly 
 decompose. 
 
 Boxes holding from lOO to 150 lbs. are prefer- 
 red for turkeys and geese, while' barrels do very 
 well for chickens and ducks. Both must have 
 
 ) \ 
 
 Prize-Winning BufF Cochin Pullet, 
 Bred and owned by G. C. McCormack, London, Ont. 
 
 some ventilation, which can be secured by cutting 
 a few holes in the sides. Do not pack all kinds 
 of stock in the same package. The neatest way 
 is to wrap each carcass in a piece of brown paper, 
 then pack in snugly, and when the case is full 
 ■fasten carefully so as to avoid shaking, and mark 
 the number, kind, and weight on each package. 
 In summer shipping quantities of ice must be 
 placed in the barrels or the fowls will be spoiled 
 before they arrive at the markets, but we do not 
 recommend summer shipments of dressed poultry 
 from this State. 
 
 WHOLESALE AND RETAIL PRICES. 
 Prices for stock vary with the season, and also 
 according to quality. Poor and badly picked 
 fowls go begging, hence we caution against kill- 
 ing any but those in prime condition. 
 
 "IFS" IN POULTRY RAISING. 
 If you wish to be succdssful with poultry do not 
 undertake too much at first. Begin with a few 
 
 fowls, and study their habits and wants, and then 
 gradually increase the number. 
 
 If after purchasing purebred fowls they do not 
 begin laying at once, don't get impatient ; all 
 they want is a little time to accustom themselves 
 to their new surroundings ; then if they don't be- 
 gin you may makeup your mind that their feed is 
 not right. 
 
 If your hens do not lay, or lay double-yolked 
 or soft-shelled eggs, they are too fat, and more 
 wheat and oats (and no corn) should be fed ; 
 also require them to scratch for all grain given 
 them. 
 
 If your space is limited keep only a few fowls, 
 and let the few be very fine ones, as it costs no 
 more to feed a prize-winner than it does a scrub. 
 
 II you have plenty of space it is best to separate 
 the males from the females and the hens from the 
 
 • pullets, as the growing pullets need more food 
 than the mature hens. If allowed to run together 
 it increases your feed bill and invites disease 
 among the hens, as they will become too fat. 
 
 If there are any left-over vegetables, meat, or 
 bread scraps from the table give them to the 
 poultry, as it will pay better than to give them to 
 the hogs. 
 
 If your chicks have crooked breast-bones it was 
 no doubt caused by roosting on small poles too 
 early. Allow them to sit down on clean straw 
 until they are over half-grown. 
 
 If your young chicks stand around and sleep, 
 it is thenquite evident that you are trying to raise 
 poultry and lice on the same amount of food. 
 Look at the little fellows at once, and see if you 
 do not find lice on their heads, under wings, and 
 under and over vent. Get rid of them by the use 
 of remedies already given. 
 
 GENERAL POULTRY POINTS. 
 
 Erect your poultry-houses long before your 
 chicks are ready for them. Clean the houses at 
 least once a week, and sprinkle lime or land-plas- 
 ter over the floors. 
 
 Do not crowd twenty fowls into a house built 
 for ten. Be sure to ha%'e the runs well sown 
 to grass, clover, rye, or millet— the former pre- 
 ferred. 
 
 Do not neglect to give the fowls fresh water at 
 
 • least twice a day in winter and three times a day 
 in summer, and keep it in the shade during hot 
 weather. 
 
 Do not make the very common mistake of buy- 
 ing "cheap" purebred fowls, for you will regret 
 it sooner or later — i.e., if you are breeding for 
 paints or exhibition fowls. The best and cheap- 
 est plan is to purchase eggs at from $2 to $3 per 
 silling from reliable breeders, and .secure in the 
 
POULTRY KEEPING FOR PROFIT. 
 
 329 
 
 beginning something fine, or purchase "yming 
 stock in the early fall from these same breeders. 
 
 Examine your houses often, and at least once a 
 month in summer sprinkle all over inside with 
 kerosene oil or emulsion. The latter is cheaper 
 and easily made. 
 
 Experience is the greatest teacher in the poul- 
 try business, and the mistakes serve as nii'.e-posts 
 to keep the breeder on the right road to success. 
 Get all the experience you can, and avoid making 
 the same error twice. 
 
 Keep your poultry-houses well whitewashed, 
 inside especially. In cleaning the houses and 
 yards do not forget the nest-boxes, as they 
 probably harbor more lice than any other part of 
 the plant. For nests we prefer boxes about the 
 size of a soap-box, placed outside of the house. 
 They can be kept free from lice by burning the 
 straw in them once or twice per month in summer 
 and every sixty days in winter. 
 
 Charcoal broken to the size of a grain of corn 
 is greatly relished by the fowls, as it cleanses the 
 system. Keep it always before them. 
 
 Season all soft food with salt. A small quan- 
 tity of flaxseed' meal mixed twice per week in the 
 morning mash is very beneficial. It makes the 
 plumage glossy, and tends to keep the comb and 
 wattles in good condition. 
 
 IIjvc a good dust-bath or hand for the fowls 
 always, and provide a plentiful supply of sharp 
 grit for them if they are confined to small runs. 
 
 Keep all feeding troughs and drinkingvessels 
 wholesome and clean. 
 
 When the fowls are moulting they require more 
 food, or rather stronger food, in order to grow the 
 new feathers. Meat scraps and ground green 
 bone are excellent, while a little linseed meal in 
 their food daily will hasten the process and make 
 the hens lay sooner; 
 
 It is better to prevent disease among the fowls 
 than to attempt to cure them after the disease is 
 found. With proper attention disease will be 
 scarce, though often it does come when the cause 
 is not apparent. 
 
 For the poultryman to succeed he must be pro 
 gressive, industrious, and energetic — quick to ac 
 cept new ideas, and, if worthy, put them into 
 practice. He must keep everlastingly at it, and 
 manage the business the same as he would any 
 other, giving it the same attention that is required 
 to conduct any other business successfully. There 
 are people who would fail at any work ; but if 
 the poultryman will conduct his business in the 
 same way as a successful farmer or merchant does 
 his, he will make far more money on the capita 
 invested than either of the others. 
 
 J 
 
 n 
 
 *-r 
 
 THE BREEDING, FEEDING AND MATING OF 
 
 GEESE.* 
 
 By Samuel Cushman, 1 e Poultry Manager of the Rhode Island Agricultural Experiment Station. 
 
 '. Y ■ ":^ Mb. Samuel Cushman, of Pawtucket, R.I., was 
 
 / '" ' ~r five years in charge of the poultry division of the Rhode 
 
 Island Agricultural Experiment Station, Kingston, R.I., 
 and he resigned his position only very recently. The bul- 
 letin from which the following extract has been made is 
 one in which Mr. Cushfnan detailed at length the results 
 of three years' experiments with geese, conducted with a 
 view to ascertain the best methods of geese-raising. Geese 
 production is a very important industry in Rhode Island 
 The practice there is for the dealers to buy young geese, 
 and to fatten and prepare them for the New Yoik and 
 Boston markets. So .successfully is this done that Rhode 
 Island geese bring more in these markets than those from 
 any other part of the country. These dealers annua'Iy buy 
 large quantities of geese in Canada, especially in Prince 
 
 (^/-''^ Edward Island, to fill their orders. Were the methods of 
 
 . .f^j* J -'-<. fattening geese well understood by the farmers who raise 
 
 .. ^-. ,. . V- '?, them, there would be no need of this middlemen's inter- 
 
 ..-.'■"'^ ■ ^ — '■ vention, and the farmers' profit would then be greatly 
 
 J . increa':ed. Geese production in Canada is only in its 
 
 \'" infancy, and Far]\iing would advise its readers lo give 
 
 /' _ , ,' special attention to it. No kind of fowl pay better when 
 
 they are properly handled. But as they differ very much 
 in their habits from other fowls, they are, as Mr. Cush- 
 man points out in his bulletin, the least profitable of al 
 poultry unless their nature is understood and their require- 
 
 Reprinted from a recent bulletin issued by the Rhode Island Agricultural Experiment Station, by the kind pe 
 mission of Charles U. Flagg, B.Sc, Director >f the station. 
 
33° 
 
 FAKAJING. 
 
 ments met. However, as iliey are the hardiest of all 
 domestic fowl, requiring less attention than hens, and little 
 or no outlay for buiUlin;;s, and as the old geese do wall in 
 all weathers with nothing in the way of shelter to run 
 under (usually disdaining thib), and as they best 
 thrive on wet, marshy laud where hens and turkeys would 
 not thrive at all, it is evident that the p'oduction of geese 
 might just suit the conditions of some farmers, when the 
 production of hens or turkeys would be unsuitable to them. 
 Under suitable conditions geese production is very profit- 
 able. Mr. Cushman informs us that with expert geese- 
 raisers geese pay better than sheep ; and that under good 
 management they pay as well as dairy cattle; and, of 
 course, for their production a very much less investment of 
 capital is required, and a very much less command of 
 money for running expenses. Indeed, for a man with 
 small means they are the ideal stock to'Iceep. — Mr. Cush- 
 man is at present devoting himself to the treatment of 
 poultry topics before farmers' institute=, agriculturalschools 
 and colleges, etc., and to writing on p mltry matters in the 
 public press. Kis experience covers geese, turkeys, ducks, 
 and hens. One of his subjects is "A Rhode Island 3,000 
 Hen Egg-Farm, and how it has been run for many years;' 
 another, " Artificial Duck Raising : How crops of from 
 5,000 to 20,000 young ducks are raised in one place in one 
 season;" another, " The Best Means of Improving Com- 
 mon Farm Poultry.'' As Mr. Cushman is an experienced 
 apiarist also, having had charge of the Rhode Island Ex- 
 periment Station apiary work for seven years, he would'te a 
 good man for some of our institutes to get as a lecturer, 
 when the special discussion of poultry and apiary topics 
 is needed. 
 
 There is so little reliable information pulilished 
 on raising geese that the beginner, unable to 
 secure the advice of an experienced raiser, is 
 
 usually at sea in regard to how to proceed. Mis- 
 led by^vhat he reads, he is apt to conclude, after 
 one' or more seasons, that geese are unprofitable 
 and to give up keeping Ihein. We therefore give 
 the following hints, froin knowledge gained from 
 the failures as well as the successes of several 
 seasons. 
 
 Although old geese lay a gieater number of 
 laiger eggs, and are more reliable .'breeders, it is 
 not always best to attempt to buy old geese. 
 Owners are unwilling to part with well-tried 
 breeders that are really profitable, as it pays better 
 to keep them thun to sell them at what would be 
 considered a reasonable price. Quite often the 
 old geese offered for sale are those found to be 
 unprofitable. It is therefore usually better policy 
 and saves time to buy young geese before they are 
 killed for market, ralher than to attempt to secure 
 any number of old geese. 
 
 Most breeders dress their goslings for market 
 or sell them to fatteners in June and July, when 
 they bring the most, consideiing the time and 
 feed given, rather than grow them to maturity 
 and take the chance of selling them at a slight 
 advance for breeding purposes ; therefore, it is 
 best to place orders in the spring or early sum- 
 mer, for young stock to be delivered in the fall. 
 Young ganders are belter fr breeding than young 
 geese. Ganders not over hve or eight Jears old, 
 mated to old geese, give the best results. Young 
 
 Pure Toulouse Goesc (young), 
 RaitJed at the P^hode IslVuni Asricii'tural Kxoei iinent Station. Mr. Cushman thinks that Toulouse Geese make 
 larger and heavier birds by Christmas time thr.n Embdens. They also lay a :;reater luimr.er of eggs than the 
 Embdens, but they are poor mothers. 
 
THE BREEDING, FEEDING, AND MATING OF GEESE. 
 
 U^ 
 
 .%. 
 
 
 1 
 
 
 Pure African Geese (adults), 
 Raised at the Rhode Island Agricultural Experiment Station. Mr. Cushman savs that a number ot the mc^t exten- 
 sive and proeressive geese-raisers of Rhode Island prefer African Geese to either Erahdens or Toulouse, claiming 
 that they are more pvofilable, that they lay a larger number of ccgs, and that theirgoslings growTaster. 
 
 
 *-'i-. 
 
 f ...,. 
 
 Embden-Toulouse Cross Geese, 
 Raised at the Rhode Island Agricultural Experiment Station. Mr. Cushman thinks that this cross is the best all- 
 Vir " round cross for general purposes, for both early and late markets, and especially for the production of large gee.se 
 for the Christtnas or New Year's market. They are large, -hardy, and when dressed present a fine appearance, 
 being white or yellow. The Toulouse-Embden cross is a much less desirable bird when dressed. 
 
 geese do not lay as many fertile eggs and iiroduce 
 
 as many goslings the first breeding season as they 
 
 the second season. If geese, whether young 
 
 or old, are changed from one place to another 
 after January 1st, they are liable not to breed well 
 that season, and they breed better the third sea- 
 
332 
 
 FARMING. 
 
 
 
 . ,, I. .'UJ*N^ 
 
 r"^*'', ■>■ ' 
 
 
 ■/-, ■■■^ 
 
 
 
 
 
 
 . j 
 
 ^ 
 
 
 
 
 
 ; 
 
 ■ 
 
 ^ 
 
 "' 
 
 
 
 
 
 
 ,' . 
 
 ' ■* '■' ■ -* 
 
 / 
 
 
 
 y,v..„^;C.i^,-i 
 
 
 - , ■.r'.>iL-;-'.^I-'lj«/'-" 
 
 
 
 ■. ■ - vJ 
 
 African-Toulouse Cross Geese, 
 Raised at the Rhode Island Agricultural Experiment Station. This cross produces birds at Christmas time, next to 
 the Embd en -Toulouse in weight, and heavier than pure Toulouse, pure Embden, or pure African. Whendressed 
 they are dark, but not so dark as pure Toulouse, and not so hard to pick as pure Africans. 
 
 Pure Brown China Geese (young), 
 Raised at the Rhode Island Agricvdtural Experiment Station. IJruwn China Gee-^e are prolific layers, and their 
 ganders mate more quickly than Entbdens, Toulouse, or African*;, and are prolific and sure breeders. They should 
 be dressed before fall, in order that they may pick well. If left too late, they are very hard to pick. The indi- 
 vidual birds are smaller than Embdens or Toulouse. 
 
A MODEL POULTRY HOUSE. 
 
 333 
 
 son they are on a place than they do the second 
 season, all other conditions being equal. There- 
 fore, breeding geese should be secured as early in 
 the fall as possible, not later than October, to 
 ensure the best results. This gives them sufficient 
 _ time to become acquainted with their new sur- 
 roundings and .'eel thoroughly at home before the 
 breeding season. It is also well to have at this date 
 all birds which are to be mated penned or yarded 
 by themselves. Breeding geese should be kept 
 active and moderately thin in flesh through the 
 winter by light feeding, and by allowing them 
 free range, or such facilities for swimming as will 
 induce them to take much exercise. If deprived 
 of the latter, they must not be fed such fattening 
 food. They require no houses or protection from 
 cold or storm, and seem to prefer to stand out 
 exposed to the wind in midwinter rather than 
 seek the protection of an open shed except during 
 a heavy snowstorm. 
 
 Geese are grarers as much as cows, and can be 
 spoiled by too much grain. To insure the fertility 
 of eggs, access to a pond, puddle, or tub of water 
 set level with the ground, as well as an abundance 
 of green food, is of the greatest importance. 
 African and Brown China ganders mate more 
 
 (juickly than other kinds, and are the most prolific 
 and sure breeders. Toulouse ganders are slug- 
 gish, slow to mate, and as breeders are the least 
 reliable. Toulouse geese are great layers and 
 some specimens do not offer to sit. Embden 
 geese are more inclined to sit than Toulouse, and. 
 make better mothers, but lay fewer eggs. Brown 
 China and White China geese are very prolific 
 layers. Very early laying is not desirable, as 
 goslings hatched before grass is plenty do not do 
 well and cost more than they bring. Goslings do 
 best when put out- during the day on short grass 
 with water to drink, no other food but grass being 
 given for two days, and then a light feed of 
 scalded cracked corn three times daily in addi- 
 tion to the grass. The supply of grass should 
 always be ample and the water dish should never 
 become empty. They should always have an 
 opportunity to get into the shade, or they are liable 
 to be overcome with the heat of the sun. If 
 hurdled on fresh green sward daily and kept in a 
 rat-proof house at night, they grow more uni 
 fornily, and less are lost than if brooded by geese 
 or hens. They should be'managed so that they 
 will be active and eager for their food most of the 
 time. 
 
 A MODEL POULTRY HOUSE. 
 
 BEING AN ACCOUNT OF A WELL-DESIGNED, NEWLYBUILT, INEXPENSIVE 
 
 FARM£Ii'S HENHOUSE, FOR HENS KEPT FOR EGG-PRODUCTION. 
 
 By George Harcourt, B.S.A. 
 
 Messrs. F. & D. Mulholland, of Bedford Park, 
 near Toronto, have recently built a henhouse which, 
 for cheapness and convenience, promises to be an 
 ideal henhouse for the farmer. It is the inten-. 
 tion of this firm to go somewhat extensively into 
 
 the production of winter eggs, and, as they were 
 in need of a henhouse, they decided to build a 
 good one. They sought the best advice they 
 could get, and planned their house with care. At 
 the same time they built economically. The lam- 
 
 / 
 
 8t-;^t 
 
 . U-l_ I i. 
 
 
 i; 1 
 
 F. & D. MiilholUnd's Poultry House— Exterior View. 
 
334 
 
 Si 
 
 FARMING. 
 A±JL 
 
 Soft 
 
 JiaJI . O ft. ^ in ividc 
 feed und. ivcite/ 
 
 J)cor-\ 
 trcuQhs\ 
 
 Door 
 
 -Xl 
 
 A^eats 
 
 
 
 
 Vcfitilator 
 
 O 
 pipo 
 
 llflSui x/J/i^in 
 
 Small deer 
 
 JVesta 
 
 '^J)oor 
 
 
 
 (0- 
 
 V.T. 
 
 o 
 
 Jl'S"x/3'/f" 
 
 Small doer 
 
 'Wjiicicivs 
 
 Windows 
 Ground Plan of Poultry House. 
 
 Windows 
 
 ber used in the building was taken from an old 
 house, and all the work for it was done by them- 
 selves. 
 
 THE HENHOUSE. 
 
 The building is i6 feet wide and 40 feet long, 
 and rests on 6-inch sills, which are raised a few 
 inches from the ground. The height of the stud- 
 ding on one side is five feet, on the other side it 
 is seven feet. The ridge of the roof is supported 
 by the studding which forms the division between 
 the hallway and the pens ; it is thus not in the 
 centre of the building. These studs are eight 
 feet high, and the long slope of the roof is to the 
 south. The hallway, or feed alley, runs along 
 the north side ; it is 3 feet 4 inches wide. The 
 rest of the room is divided into three pens, each 
 II feet 8 inches by 13 feet 4 inches. 
 
 /6/i 
 
 End View of Poultry House. 
 THE WALLS. 
 On the outside of the sUiddin}; three thick- 
 nesses of tar paper were tacked on, laid horizon- 
 tally ; then the outside sheeting. On the inside 
 of the studding two layers of tar p.iper were 
 tacked ; then the inside sheeting. 
 
 The 
 joists. 
 
 THE I'l.OOR. 
 Iloor is good inch lumber laid on the 
 
 THE ROOF. 
 The roof boards are nailed close together ; two 
 layers of tar paper are then laid on the boards; 
 then the shingles are laid on top of the paper. 
 THE NESTS. 
 A doorway opens off the alleyway into each 
 pen, in each middle of the pen. At each side of 
 these doorways, on the pen side of the alleyway 
 
 Trough for Soft Food. 
 
 partition, are the nest boxes. They rest on plat- 
 forms 18 inches wide, placed 15 inches from the 
 floor. There are five .nests in each nest box. 
 These nest boxes have no bottom nor back ; they 
 are built so that each forms one piece, and are eas- 
 ily removed for cleaning, etc. The end pieces 
 of these nest boxes are one foot wide ; the front 
 face is one foot high, and the back edge two feet. 
 The partitions in it forming the five nests are of 
 the same size. The face and top of each box are 
 nailed on the dividing and end pieces. It will be 
 
 Roost for Poultry House. 
 
 seen that the top is so steep that when the nest 
 box is in place the hens cannot roost on it. An 
 opening eight inches square, with round corners 
 at top, is made in the front board for an entrance 
 
yl MODEL POULTRY HOUSE. 
 
 to each nest. When the >-C W V7 w W S-f W W '^ 
 nest boxes are put in ^I^Hy^^^ 4^iQAj;;^ivHIH_K 
 place on the platform, ~ '^"^ ~' '^~^'^ '" 
 
 there is five inches of 
 "alighting" space in 
 front of each nest box, as 
 the boxes are 13 inches 
 and the platform is 18 
 inches wide. The alley 
 partition is open below 
 the nest-box platform, 
 but where the nests come 
 against it it is boarded, 
 ^ind round openings five 
 inches in diameier are 
 made in it, so that the 
 eggs can be removed s 
 from the nests by a per- 
 son in the alley without 
 his having to enter the 
 pens. Swing covers are 
 placed over these open- 
 ings, which can be easily 
 
 turned aside when it is necessary to search for 
 eggs. 
 
 THE I'EEDING TROUGHS. 
 
 The space from the nest-box platforms to the 
 floor in the alleyway partition is not boarded, but 
 it is closed by means of iron- rods set upright, two 
 and one-half inches apart. The hens reach 
 
 335 
 
 jCX 
 
 nterior of Poultry House, 
 Showing bottom of nest-box, and band-holes through which the eggs may he taken out 
 ( fromlhe hallway or feed-alley ; also the wired opening beneath the nests, and the 
 feeding-trough in the hallway. The nest-box itself is removetl as if for cleaning 
 the nest. j 
 
 through between these rods to the feed troughs, 
 which stand in the alleyways close to the parti- 
 tion. These feed troughs are of galvanized iron, 
 about three inches wide at the bottom, five inches 
 high on the side away from the hens, and three 
 inches high on the side next to them. They are 
 raised'a little from the floor with the intention of 
 
 Interior of Poultry House from Hallway, 
 Showing the swing covers for the nest holes ; also the feeding-'.rougbs in the hallway. 
 
33' 
 
 FARMING. 
 
 Nestbox for Poultry House, 
 The nest-box is supposed to be in position, resting on the nest-bottom. 
 
 preventing the hens from filling^^ them when 
 scratching. This, perhaps, is the weakest ar- 
 rangement in the plan, because the hens are bound 
 to fill the troughs when scratching. They should 
 be raised higher yet, and the rods should end in a 
 board forming the base of the partition, about 
 six inches high, or just high enough to come up 
 to the front edge of the feeding troughs, 
 OTHER DETAILS. 
 
 The roosts are on low stands easy of access. 
 
 The partitions above the nest boxes are of wire 
 netting ; so are the cross partitions above the base 
 boards of the partitions. All the wire nettings 
 extend to the roof. The base boards of the parti- 
 tions are about i8 inches high. ^ 
 OUTSIDE OPENINGS. 
 
 The entrances from the outside for the hens are 
 in the south wall, /.e. at the back of the pens. 
 On the inside they are closed by a door that slides 
 up, and on the outside there is a door on hinges, 
 which can be closed during very cold weather. 
 The size of these entrances is ioxl2 inches. 
 THE WINDOWS. 
 
 In the south wall of each pen there are two 
 large windows, each 2 feet 4 inches deep by 4 
 feet 7 inches wide. The frames were old ones, 
 taken from an old house. It is intended to put 
 on double windows. 
 
 VENTILATION. 
 Three galvanized iron ventilalors, 5 inches in 
 diameter, carry out the foul air. These pass out 
 through the roof and come down to within about 
 eight inches from the floor. Each ventilator has a 
 damper near the lower end to regulate the flow of 
 air, and a hole just below the roof to allow the 
 heated air to escape in summer, and a flange 
 around it at the roof to prevent the rain from 
 entering. 
 
 WATER. 
 
 Water is brought 
 
 into the alleyway by 
 
 an underground pipe 
 
 from a tank in the barn. 
 
 Ventilating Shaft. 
 
 The building is well banked with earth so that 
 the. floor will not be cold. 
 
 REMARKS. 
 The poultry building, as here described, is a. 
 remarkably good one. The Messrs. Mulholland 
 believe that it will "make dry, warm, and well- 
 ventilated quarters for their hens, and in this 
 opinion we quite agree. They reckon that it 
 will afford accommodation for about 75 hens. 
 We did not notice any dust baths at the time of 
 our visit ; but the building was scarcely complet- 
 ed then. Uf course a dust bath should be pro- 
 vided for each pen. We think, too, it would be 
 better to have the hens' entrance to their nests 
 covered in, so as to make them dark and thu& 
 prevent egg-eating. This could be easily done 
 by having the roof of each nest-bax project about 
 6 inches, and a front edge built up from the nest- 
 box platform so that when the nest-box was^ 
 placed in position this front edge and the roof 
 projection would meet. We think, also, that 
 it would be better to have the bottom of the ven- 
 tilator pipe extensible, so that the opening may be 
 very near the floor, or higher up, as may be found 
 desirable. This is the plan adopted by many 
 modern poaltry men. We think, too, that it 
 might be desirable to have the base boards ol the 
 cross partitions higher than 18 inches, say 30- 
 inches. In case, then, at any time it might be 
 necessary to keep in adjacent pens fowls that had 
 a tendency to fight, the height of these dividing 
 base boards would make fighting impossible. 
 
 Niagara District Fruit Exierlment Station, 
 St. Catharines, December 12th, 1S56. The December 
 FaR-minc is a. capital nuniber, and does you great credit. 
 Yours very truly, M. Burrell. 
 
 Professor J. H. Reed, V.S., Guelph, Ont. : " 1 consider 
 Farming a valunble jor.rnal, and that any farmer will be 
 well repaid who subscribes' for it. One cannot understand 
 why they do not all subscribe for it." December 12th, 1896- 
 
/■ 
 
 
 THE MARKETS FOR NEW-LAID EGGS IN WINTER 
 AND HOW TO OBTAIN THEM. 
 
 By A. G. GiLDERT, Manager Poultry Department, Experimental Farm, Ottawa. 
 
 Mr. A. G. Gilbert, manager of the poultry department, Central Experimental Farm, Ottawa, was born in George- 
 town, Dcmerara, of Scotch parents. At an eaily age he was taken to Scotland, and was educated in Glasgow. On 
 
 leaving school he returned to the West Indies, where he 
 remained for two years, and then came to Canada. The 
 most of his lite was spent in journalism, in the different 
 positi'ons of reporter, correspondent, and editor. Ill-health 
 in 1881 resulted in his accepting a position in the Depart- 
 ment of the Interior, Ottawa, and at that dare his study of 
 \ poultry culture began. He resided three miles from the 
 
 city in a cottage, with surroundings well suited to poultry 
 , : culture. New-laid eggs in winter at that period may be 
 
 } said to have been an unknown article in Ottawa, and, in- 
 
 ■^ deedj in all of the eastern cities. Mr. Gilbert, who began his 
 
 poultry work with Plymouth Rocks, soon discovered that 
 by intelligent management, energy, and perseverance poul- 
 try-keeping could be made to pay, and pay well. But his 
 ' present wide range of experience was not gained in a day 
 
 nor in a year, and doubtless it is all the more valuable on that 
 ^ account. Mr. Gilbert tells how, in one season, he hatched 
 
 .'■ out by means of hens 165 chickens, and raised 163 out of 
 
 ! ■ that number. In his private business he used to try to ob- 
 
 i , tain as many eggs in winter as possible, and his Plymouth 
 
 ^„.- Rock cockere s were famous for early maturitj* and large 
 
 ; size. In 1887 Mr. Gilbert was appointed to his present 
 
 position, and his work since that time has been given to the 
 _.---:■ public in the annual reports and bulletins issued from the 
 
 ^^ Central Farm. Mr. Gilbert takes a great interest in farmers' 
 
 institutes, and nothing pleases him better than to be talk- 
 ' -'^^ ing to an audience of farmers on poultry topics. And he- 
 
 has the -pleasant satisfaction of knowing that his " poultry 
 talks" are very popular with farmers, and, as a consequence, at farmers' institute meetings his services are always highly 
 appreciated. 
 
 t 
 
 The great demand for new-laid eggs in the 
 larger cities and towns of the Dominion during 
 the winter season oSers opportunity to the farm- 
 ers to dispose of their wires at highly remunera- 
 tive figures. Prices range from twenty to thirty- 
 five cents per dozen, according to distance from, 
 or near location to, the consumer. 
 
 The farmer who sells the new-laid eggs directly 
 to the city householder receives a better price 
 than he who deals with a middleman. Pro- 
 bably the greater majority of farmers, by force of 
 circumstances, have to sell to store-keeper or 
 middleman, and it is but right in such cases that 
 the latter should have his fair margin of profit. 
 But there are a number of producers in the 
 neighborhood of cities and large towns who 
 regularly come to market, and it is those excep- 
 tionally favored individuals who have the chance 
 to seek out and obtain good customers for new- 
 laid eggs and choice poultry at tip-top prices. 
 The resident in the city is frequently heard to 
 wish for a reliable producer from whom he can 
 obtain the articles named. Again is heard the 
 desire expressed by the farmer for a steady cus- 
 tomer who is willing to pay full value for the 
 
 superior articles. It is to be regretted that both 
 do not come together more frequently. 
 
 Equally singular is it that the comparatively 
 low-price winter new-laid eggs of the central and 
 more western portions of Ontario do not find 
 their way in greater numbers to the high-price 
 Montreal market. Eggs are cheaper in the 
 localities naimed beiCause climatic conditions per- 
 mit of their production in greater quantity and at 
 less cost than in the east. While in Montreal 
 last spring, a leading grocer informed the writer 
 that he had paid, from the middle of December 
 to the 1st of February previous, as high as forty- 
 Jive \.o fifty cents per dozen for strictly new-laid 
 eggs ! In the neighborhood of London, Ont., 
 Stratford, and other places in that locality, the 
 new-laid product at the same time was sold to 
 the retailer at twenty cents per dozen, perhaps 
 less. 
 
 After addressing meetings in different parts of 
 Central Ontario throughout the winters of 1894- 
 95 and 95-96, and mentioning the high prices 
 quoted above, the writer put numerous enquirers 
 into direct communication with Montreal grocers, 
 to their mutual benefit. It actually seemed a 
 
338 
 
 FARMING. 
 
 
 
 \ 
 
 7 
 
 
 
 Black Langshan Cock, 
 
 The property of the Central Experimental Farm. Pro- 
 nounced hy competent judges to be a capital bird and 
 an excellent type of the breed. 
 
 matter of astonishment that such high prices pre- 
 vailed. 
 
 We must now be prepared to meet the state- 
 ment that if a steady flow of new-laid eggs sets 
 in to the Montreal and other high-price markets 
 prices will decline. And what if they do ? 
 Eggs at forty, forty-five, and fifty cents per dozen 
 are a luxury that only the rich can indulge in. 
 As a matter of fact, with proper knowledge of 
 management and feeding, new-laid eggs may be 
 sold at half the value of the lowest figure quoted, 
 and there remain a handsome profit to the pro- 
 ducer. May it not be Ihat the western farmer 
 finds a .satisfactory margin of profit in his eggs 
 at twenty cents per dozen ? May not this have 
 something to do with the paucity of numbers 
 sent to the high-price eastern market ? The 
 
 president of a leading western farmers' institute 
 informed the writer two winters ago that he sold 
 all his new-laid eggs in London, Ont., at twenty 
 cents per dozen, and there " was plenty of money 
 in them for him at that price." Here was the 
 candid admission of a farmer whc kept and suc- 
 cessfully managed a nuinber of fowls. 
 
 But what about the large number of farmers in 
 the neighborhood of the cities and towns of the 
 colder districts and high prices ? Are they in- 
 different, or do they not know how to take ad- 
 vantage of their opportunities to make their 
 poultry pay ? If they, or others in any part of 
 the country, are not acquainted with up-to-date 
 methods, the following brief instructions will 
 enable them to produce the eggs so much in 
 demand ; 
 
 (i) Utilize as much as possible of the waste of 
 the farm in egg production. 
 
 t2) An eflective ration is a well-balanced one. 
 Much of the waste can be used in preparing 
 effective rations. 
 
 ^X 
 
 ■vi/ 
 
 ^~ 
 
 vV^ 
 
 /I 
 
 ^^r 
 
 
 :% 
 
 The 
 
 Colored Dorking Cock, 
 prjperty of the Central K\-perlment.-\l Farm. 
 
 White Wyandotte Hen, 
 
 The property of the Central Experimental Farm. This 
 bird is very typical of the breed, but unfortunately she 
 was a little frightened when photographed and so her 
 position is too low and *' squatty." 
 
 (3) See to it that your laying stock aie in 
 robust health. Keep no laying hens over two 
 years of age. 
 
 (4) Shorten the moulting period, or time of 
 non-production, as much as possible. To do so 
 give the laying stock during summer a run in 
 the fields, where ihey may obtain insects, grass, 
 and clover. Feed grain morning and evening. 
 Keep the poultry house free front vermin. Have 
 the stock over their moult and laying by the end 
 of October. Meat in some shape is invaluable at 
 this time. 
 
 (5) Have the poultry house as comfortable as 
 possible. If it is too cold the food will be drawn 
 upon to supply animal heat. A board floor ii 
 
THE MARKETS FOR NEW-LAID EGGS IN WINTER. 
 
 best, and on it litt^ to the depth of six, eight, or 
 ten inches may be placed. The litter may be 
 composed o( chafT, straw, dry leaves, etc. 
 
 (6) Keep the laying stock in constant exercise. 
 Throw all their grain feed into the litter on the 
 floor and make them search for it. A good plan 
 is to hang a cabbage from the ceiling high enough 
 to make the hens jump to get it. 
 
 (7) For morning ralion put the waste of the 
 tableand kitchen in a pot. The waste will likely 
 be composed of potato and other vegetable par- 
 ings, bits of meat, bread, uneaten vegetables, etc. 
 Boil all together and mix in ground grain of any 
 kind, so that the mess will be "crumbly" and 
 not sloppy. Put a pinch of salt, and dust a 
 modicum of black pepper, into the mess. Feed it 
 warm, but not too hot. 
 
 (8) Feed just enough of the mash to satisfy, 
 but by no means in such quantity as to gorge 
 the layers. This is a rock on which many are 
 wrecked. After feeding the mash, which should 
 be given in a narrow (two and a half inch by four 
 
 ~\ 
 
 
 \ 
 
 White Plymouth Rock Hen, 
 The property of the Central Experimental Farm. In the 
 photograph the bird is crouching too low to make a 
 good picture. 
 
 feet long) trough, nailed or screwed on to side of 
 the house or pen, scatter a couple of handfuls of 
 grain or grass seed in the litter on the floor to 
 start the hens scratching, and keep them busy all 
 day if possible, 
 
 (9) Where cut green bone can be fed, let it be 
 given in lieu of the mash three mornings of the 
 week. If cut bone is not convenient, boil beef, 
 or sheep heads, break them up, and feed them in 
 proportion of one pound to every fifteen or six- 
 teen hens. Feed cut green bone in same quantity. 
 There are mills, manufactured in Canada, at a 
 cost of $7 and upwards, wherewith the bones may 
 be cut up. 
 
 (10) If vegetables are regularly supplied no noon 
 ration will b? necessary. xYt most give only 
 enough oats to keep the hens busy. 
 
 ^.j, 
 
 
 :5>\': 
 
 Barred Plymouth Rock Cock, 
 The property of the Central Experimental Farm, 
 
 , (11) For afternoon or last ration of the day 
 give a generous feed of whole grain, so that the 
 crops will be v?6ll filled, for a long night fast is 
 ahead. This grain should also be thrown among 
 the litter, in order to make the hens search for it. 
 
 (12) Drinking water should be supplied regu- 
 larly. If it freezes the chill should be taken oflT 
 several times during the day. A fountain or vessel 
 with a narrow lip is best, for the fowls should not 
 dip their wattles into the water while drinking. 
 
 (13) Supply ^(-?y in some shape. Grit is really 
 the means whereby the hen grinds up her food in 
 the gizzard. It may be given in the shape 
 of sharp gravel, broken oyster shells, broken 
 delf, or some of the many preparations of lime- 
 stone, etc. 
 
 (14) Do not forget, while feeding to get the egg, 
 to furnish lime, in some form, to make the shell. 
 When running at large the hen supplies herself 
 with all the essentials necessary to make the egg 
 and shell, grind up her food, and keep herself in 
 
 »s^ 
 
 z*' 
 
 -f' 
 
 Aylesbury Ducks, 
 ! property of the Central Experimental Farm. 
 
340 
 
 FARMING. 
 
 good health. It should be the aim to make the 
 conditions of artificial existence as like those of 
 the natural as possible. 
 
 By carrying out the above instructions eggs will 
 be had in plenty in winter. See that the layers 
 do not go into winter quarters too fat, or infected 
 with lice. Put a dust bath into the house, or into 
 each pen, so that by its means the hen can keep 
 
 herself free from vermin. Use plenty of clover 
 hay. Cut it up in quarter inch lengths, and steam 
 it. If the hens will not eat it by itself, mix it 
 with the soft feed or mash. As before said, the 
 rations need not be expensive. Use intelligence, 
 observation, and a little energy, do not over- 
 feed, and you will certainly make money out of 
 your hens at a time when their product is most 
 valuable. 
 
 FOWLS 
 
 THE SELECTION OF BREEDS, AND THEIR 
 CARE AND MANAGEMENT.* 
 
 By L. G. Jarvis, Manager and Lecturer, Poultry Department, Ontario Agricultural College, Guelph. 
 
 Mr. L. G. Jarvis, Lecturer on Poultry and Manager of 
 the Poultry Department of the Ontario Agricultural Col- 
 lege, Guelph, was born within three miles of the city of 
 
 > 
 
 "^. 
 
 London, Ont. For many years Mr. Jarvis was Director 
 and Superintendent at the Western Fair, London. For 
 nearly a quarter of a century he has been a well-known 
 judge of poultry, and has acted in that capacity at all of 
 the leading exhibitions in Canada, and also at some of the 
 largest in the United States, including the World's Fair. 
 Mr. Jarvis is considered one of the best all-round judges of 
 poultry in America, and competent to judge all varieties 
 of both land and water fowl. He was appointed manager 
 of the poultry department of the O.A.C., Oct. rst, 1894. 
 Besides looking after the practical working of his dep.-irt- 
 ment, he delivers lectures to the students on the care and 
 management of fowls, the origin and characteristics of the 
 different breeds, and on the various points to be observed 
 in judging the utility classes. Artificial incubation and 
 proper methods of feeding artificially reared fowls ate also 
 taken up by him and illustrated by actual practice. 
 
 * Mr. Jarvis' article on poultry and poultry management, though apparently very complete, is not as com- 
 plete as he intends to make it, and, therefore, readers of Farming will have the pleasure and advantage of seeing 
 the remainder of the article in the next or some other very early number of the magazine. 
 
 Fowls, as now bred, are divided into several 
 classes. Of these there are three that I shall 
 speak 'of here : (i) The Asiatics ; (2) the Ameri- 
 cans; (3) the Mediterraneans. 
 
 THE ASIATIC CLASS: 
 
 ' The first class I shall speak of is the Asiatic. 
 It is composed of the following varieties: Light 
 and Dark Brahmas ; Buff, White, Black, and 
 Partridge Cochins ; and Black and White Lang- 
 shans. All these varieties are feathered on the 
 shanks and feet ; all excepting the Langshans 
 have yellow skin ; and all the vaiieties lay dark- 
 colored eggs. They are all known as " sitters," 
 that is, as fowl.s that hatch and rear their own 
 young. ' 
 
 BRAHMAS AND LANGSHANS. 
 
 Of the Asiatics, the Brahmas and Langshans 
 are considered the best layers, and also the best 
 table fowls. They are better winter layers than 
 summer layers. They will stand confinement 
 better than most breeds of fowls. They are 
 rather slow in growing to maturity, but when 
 they are matured they are the heaviest of all 
 varieties ot fowl. Individual strains of these 
 varieties have made good records in egg produc- 
 tion, especially so in the case of the Light Brah- 
 mas. By selecting from year to year eggs from 
 the best laying hens, and disposing of the drones, 
 good laying strains of these varieties have been 
 produced, and in some cases they have become 
 non-sitters. At the late Fat Stock Show held in 
 Guelph, prizes for the largest and best dressed 
 chicks of 1S9G went to Brahma chicks, and fine 
 specimens they were. 
 
 A great many people would remark while 
 viewing these dressed fowl, "Why can we not 
 have chicks that size, and dressed in that way, 
 exposed for sale in our markets and in our 
 
FOWLS: THE SELECTION OF BREEDS, ETC. 
 
 341 
 
 l\ (■> 
 
 Indian Game Cockerel, 
 The property of The Ontario Agricultural College. 
 
 stores?" The time will come, and that shortly, 
 when nothing but a first-class article, in good 
 condition and properly dres=ed, will find a sale 
 on any market or in any store. But now how 
 often do we find exposed for sale chickens 
 that are nothing but skin and bone, and to 
 the expert known to have been diseased, and yet 
 the would-be seller grumbles because he can 
 realize only a small amount for them. Rest 
 assured of this, that with good stock you will 
 always find a good market. 
 
 In the case of all varieties i-n the Asiatic class, 
 the fowl should be disposed of before the moult- 
 ing season of the second year arrives ; for after 
 that time they drop off in egg production, and 
 their flesh becomes tough, or not as sweet and 
 juicy as it once was. 
 
 THE AMERICAN CLASS. 
 
 The second class that I shall speak of is the 
 American. In this class are the following var- 
 ieties : Barred, White, and BufTPlymouth Rocks; 
 Silver, Golden, Black, White, and Buff Wyan- 
 dottes ; Black, White, and Mottled Javas ; and 
 Dominiques. 
 
 All these varieties, with the exception of the 
 Javas, have yellow skin. 
 
 This class (the American) may be considered 
 the general purpose class, and especially so for the 
 farmer. We have found all the varieties mentioned 
 to be both good egg and good meat producers. All 
 lay dark-colored eggs of a fair size. Many of the 
 varieties of this class have made excellent records 
 as winter layers, in this respect coinparing favor- 
 ably with the Leghorns, and, in my experience, 
 doing better. 
 
 PLYMOUTH ROCKS. 
 
 The Barred I'lymouth Rock is a cross between 
 an Asiatic variety and the Dominique. It has 
 the advantage over the Asiatics in not having 
 feathers on shanks or feet. Their points of ex- 
 cellence gained for them a great popularity even 
 at the very beginning, and all along down to the 
 present time there has been no relaxation of sen- 
 timent or enthusiasm in their behalf. 
 
 During the last quarter of a century Plymouth 
 Rocks, as a whole, have developed to be one of 
 the most popular breeds of fowl in America. We 
 find but little difference, so far as utility is con- 
 cerned, between the three varieties above named, 
 although the Buff variety is hardly as well devel- 
 oped as the others, being of a later origin. Yet 
 the Bull Rocks have many admirers, especially 
 among those who fancy the buff color. 
 
 WYANDOT-TKS. 
 
 The Wyandottes had their origin in experi- 
 ments, as have had all new breeds. An Asiatic 
 variety and the Hamburg were used in the origin 
 of this useful breed of fowl. The size, shape, 
 and general make-up of the Wyandottes cause 
 them to be universal favorites as "broilers" and 
 "roasters." Their flesh is sweet, juicy; and 
 tender. The male Wyandotte, when fully ma- 
 tured, will weigh from 8 to 9 lbs., and the hen 
 from 6 to 7 lbs. , live weight. The Wyandottes 
 are good layers and excellent mothers, and they 
 are easily broken up when broody. Their eggs 
 
 
 
 Andalusian Cock, 
 The property of The Ontario Agricultural College. 
 
342 
 
 FARMING. 
 
 3. 
 
 
 \, 
 
 K 
 
 ■/■ -M 
 
 K 1 
 
 ,./• 
 
 .\ 
 
 .^ 
 
 I \ ^■^>'v :/ 
 
 
 Light Brahma Cockerel, Hen and Pullet, 
 The properly of The Ontario Agricultural College. A capital photograph of a fine trio of birds. 
 
 are hardly as large as thos; of the Javas or the 
 Rocks. 
 
 JAVAS. 
 
 We have found the Javas, especially the white 
 variety, hardy and excellent layers, their eggs 
 being the largest of those of all varieties in the 
 class. The fact that the color of their skin is 
 white, and that their legs are dark, is somewhat 
 against them as a market fowl ; nevertheless, 
 their flesh is of the finest quality. They attain a 
 large size, larger, indeed, than that of the Wyan- 
 dottes, and fully as large as that of the Rocks. 
 DOMINIQUES. 
 
 The Dominiques are in color of plumage very 
 much like the Barred Rocks ; the main difference 
 between these two varieties is in shape of the 
 comb. The Dominiques are a useful kind of 
 fowl, and I often wonder why they are not more 
 popular. 
 
 MEDITERRANEAN CLASS. 
 
 The third class that I shall m-cntion 
 is the Mediterranean. It is composed 
 of the following varieties : Brown, ,-, ' , 
 
 White, Black, and Buff Leghorns ; 
 Black and White Minorcas ; Black 
 Spanish ; and Andalusians. If egg 
 production alone is to be considered 
 the all-impoitant point, then I would 
 say to any intending breeder, select 
 a variety from the Mediterranean 
 class. The Mediterraneans are all 
 non-sitters and great foragers. 
 THE BLACK SPANISH. 
 
 The Black Spanish, the Andalu- 
 sians, and the j\rinorcas lay the Th^ 
 
 largest eggs of all varieties of fowl. But I 
 do not consider the Spanish as hardy as 
 the other varieties named, and I would not 
 recommend them as a profitable breed, for the 
 farmer. The fanciers of this breed of late years 
 have been looking too much for color and 
 smoothness of face, and have lost sight of size, 
 shape, and constitution. I hope no deterioration 
 will ensue, but there is a tendency in that direc- 
 tion not only in this breed, but also in others be- 
 longing to the utility classes, due to the fact that 
 fancy points are made to out-value those for size 
 and shape ; and this deterioration will go on as 
 long as the "standard of excellence," which is 
 our guide in judging, is changed every feiv years, 
 and made to suit individual fanciers of particu- 
 lar strains. I hope in a future article to speak 
 further on this subject. 
 
 Langshan Hens, 
 properly of The Ontario Agricultural College. 
 
FOWLS: THE SELECTION OF BREEDS, ETC. 
 
 343 
 
 
 
 ---W 
 
 
 Barred Plymouth Rock Hens, 
 The property of The Ontario Agricultural College. 
 
 THE ANDALUSIANS. 
 Of the fourteen varieties of fowls kept in the 
 breeding pens of the Ontario Agricultural Col- 
 lege, the Andalusians, during the last two years, 
 have laid more eggs and larger eggs than any 
 other. I wouM not say that if Leghorns and 
 Minorcas were allowed their liberty their record 
 as egg producers might not be as great as that of 
 the Andalusians, or even greater. I believe that 
 those varieties require greater range than do the 
 Andalusians. If fowls are confined to small runs, 
 especially the smaller breeds, we<;annot expect as 
 great a tendency to egg production as when they 
 are allowed to forage wher- 
 ever they choose. 
 
 llieni nipping a blade of 
 grass here, fl)iiig for an 
 insect there, cr scratching 
 for worms, not forgetting 
 a little grit, or a seed, or a 
 kernel of grain, or perhaps 
 they may be sampling a 
 berry patch, or the fruit of 
 the garden ; then, if they 
 are allowed to enter the 
 vegetable garden, they un- 
 'doubledly show that they 
 relish a little lettuce, cab- 
 bage, or tomato. Under 
 these conditions the hen, 
 if not a drone, would be 
 laying all the time. 
 
 Now let us try co have 
 spring and suminer all the 
 year round, so far as poultry 
 is concerned. 
 
 If we expect hens to lay 
 well during the winter 
 months, we must provide them (t) with warm,, 
 comfortable quarters ; (2) with a variety of food 
 not simply grain, but vegetables, such as cabbage,, 
 turnips, mangels, and beets, all of which are ac- 
 ceptable to them. They should also have meat,, 
 say, a beefs head, boiled, so that the meat can be 
 taken off the bone, or a boiled liver chopped 
 fine, and mixed with their soft food. And those- 
 poultry-keepers who can procure a bone-cutter 
 should do so, and so utilize all the bones that 
 come from the kitchen, cut bone forming a most 
 useful part of the hen's ration. 
 
 Clover hay, cat fine and steamed, or the clover 
 
 Time and space will not 
 permit me to write further 
 on other classes of fowl in 
 this number. 
 
 FEEDING. 
 
 In feeding for egg pro- 
 duction we must imitate 
 nature as nearly as pos- 
 sible. We find that in 
 springtime and early sum- 
 mer, when the weather is 
 warm and pleasant, and 
 there is an abundance of 
 green food, insects, and 
 worms, fowls naturally lay 
 better than at any other 
 time. You will then see 
 
 /???JV__ 
 
 \'i'^\-, ■: 
 
 ->^ 
 
 ii-SK! 
 
 'K. ■ 
 
 
 Indian Game Cockerel and two Hens, 
 The property of The Ontario Agricultur.il College. 
 
344 
 
 FARMING. 
 
 Vv 
 
 leaves that may remain on the barn door or loft, 
 steamed, to which is added bran and middlings, 
 or oat chop, will also make a wholesome food. 
 Clover is rich in egg food. 
 
 If you have milk, sweet or sour, do not forget 
 your hens with it ; for not only do they relish it, 
 but it will materially assist in egg production. 
 Some prefer to boil the milk first before feeding 
 it. I cannot say that the milk is any better for 
 the boiling ; but if the excrement or droppings 
 from the poultry appear loose, then I would 
 recommend the milk to be boiled. 
 
 All soft food should be mixed as dry as possible, 
 so as not to be sticky or porridgy. Use enough 
 bran in your make-up of feed to have it crumbly. 
 
 Corn should not form a large proportion of the 
 grain food, as it ^ 
 
 is too fattening, 
 
 especially when 
 fowls are con- 
 fined to winter 
 quarters. Fowls 
 
 may seem to '''"., t 
 
 thrive on corn ;'" \ 
 
 during the sum- 
 mer, but at that ^':r _ - ' - _ . ." 
 season they do *".; 
 not derive their 
 nutriment fronj 
 the corn alone, 
 but from the vari- 
 ety of food which 
 they are then able 
 to secure. 
 
 Wheat orbuck- 
 wheat, and good 
 plump oats or 
 barley, may be 
 fed separately or 
 mixed together. 
 All grain, when 
 fed to poultry, 
 should be scattered among chaff or cut straw, so 
 that the fowls will be forced to scratch for it. 
 This is because fowls alwaysjieed exercise. 
 
 Soft food may be fed in the morning or at noon, 
 and grain at night. 
 
 I would not, however, advise the feeding of soft 
 food in the morning when the weather is very cold, 
 as then the fowls will fill their crops, and satisfy 
 their hunger too quickly, and will huddle together 
 to keep warm; whereas if a little grain were fed to 
 themintheirchafr,they would get warmed up, and 
 would be more active during the day. 
 
 There is no food, animal or vegetable, that is 
 not acceptable to the hen ; nevertheless, un- 
 wholesome food, if consumed by the fowls, will 
 
 ■'j 
 
 Black Langshan Cock, 
 The property of The Ontario Agricultural College. 
 
 injure the flavor of their eggs, and should never 
 be fed or thrown to them. 
 
 Fowls should always be provided with grit of 
 some kind. I have used different kinds of grit, 
 and have mixed different kinds together, and I 
 find the mica crystal grit the best of all, as the 
 hens prefer it to all others. It should be always 
 kept in a box provided for the purpose. 
 
 FEEDING SMALL CHICKS. 
 
 Chickens do not require food for the first twenty- 
 four hours after hatching. After that time they 
 should be removed from the nest, or incubator, 
 where they were hatched. . Then for the first 
 week stale bread, soaked in milk, with the milk 
 partly squeezed out, or the yolk of hard-boiled 
 
 eggs, mixed with 
 bread crumbs, 
 will be found the 
 best food for 
 them. 
 
 Do not feed 
 young chicks the 
 white of eggs, 
 as it is very in- 
 digestible. 
 
 Granulated oat- 
 meal, fe4, dry, is 
 also good, but 
 it never should 
 be dampened. 
 
 If the chicks 
 cannot get grass 
 in their runs, it 
 should be provid- 
 ed them ; or a 
 little lettuce cut 
 fine will do very 
 well, if grass 
 can not be pro- 
 cured. 
 
 Do not allow 
 the chicks' drinking water to get warm by 
 standing in the sun. Give them fresh water 
 three or four times a day. After the first two 
 weeks, if you do not want bowel trouble, milk 
 should be given them to drink. 
 
 Middlings, bran, and cornmeal, in equal parts, 
 make a good food. The mixture should be dam- 
 pened just enough ;hat all the parts may be well 
 mixed together. 
 
 Small wheat or cracked corn will be found the 
 best grain food. 
 
 Farmers will find that if poultry are properly 
 managed, utility breeds being selected, they will 
 prove a profitable part of the farm's production, 
 and that for the amount of capital necessary to be 
 invested they will give more satisfactory returns 
 than any other stock kept on the farm. 
 
COMMON DISEASES AMONGST POULTRY. 
 
 345 
 
 / 
 
 / .-'v 
 
 :/.i;U,".-;'sy.'^:vv-. 
 
 i ■■• 
 
 ■ v'-S-^- 
 
 
 ' Silver Wyandotte Hens, 
 The property of The Ontario Agriculiural CuIIege. 
 
 COMMON DISEASES AMONGST POULTRY, 
 SIMPLE REMEDIES. 
 
 By Thomas A. Duff, Toronto. 
 
 AND 
 
 Mr. Thomas a. Duff is well known to the readers of 
 Farming. For his portrait and an interesting sketch of 
 'his work as a poultryman, see Farming for December, 
 page 276. It should have been stated in that sketch that 
 Air. Duff is President of the Toronto Poultry Association. 
 We are pleased to acknowledge that the idea of this Special 
 Poultrj' Number of Farming had its origin in a suggestion 
 made by Mr. Duff to the Editor. 
 
 It is not without considerable- diffidence that I 
 spaak to the readers of Farming on this subject, 
 so important to all breeders of poultry, whether 
 their operations be on a large or on a small scale. 
 So far as my experience in poultry matters extends, 
 I must confess that I have rarely seen the subject _ 
 properly or fairly treated. I do not make this 
 observation because I feel myself at all equal to 
 the subject. However, it will be my aim in this 
 article to endeavor to point out the causes of dis- 
 
 •ease in poultry, the .symptoms of the more com- 
 mon diseases, and the appropriate remedies. I 
 wish it to be distinctly understood that I am not 
 an M.D. nor a V.S., but I feel that I can, per- 
 
 'haps, to some extent, prescribe for poultry. 
 
 GENF.P.AL CAUSES. 
 
 Nearly all poultry diseases are caused by one or 
 other of these four things : Cold, damp quarters, 
 laantof deanlimss, or bad feeding ; in other words, 
 by Hff/^i-/ somewhere. It is far easier to /rdzwH^ 
 than to cure. The great obstacle to contend with 
 'when birds are ill is that since they are covered 
 
 with feathers, there are few symptoms t.T observe, 
 and, as you cannot tell what is the matter with 
 them, very often you are compelled to prescribe 
 very much in the dark. 
 
 In most of the fatal diseases there is a poison- 
 ous fungous growth in the blood. Fowls never per- 
 spire, by which means many evils might be thrown 
 off; on the contrary, any evils that they have must 
 be thrown off by respiration ; and the result is 
 that the great majority of poultry diseases are 
 found in the head, throat, and lungs, and there- 
 fore it is in these parts that we must look for the 
 symptoms of diseasg. 
 
 Very often diseases are inherited; that is to say, 
 the parent stock were theimselves unhealthy and 
 passed their disease on to their progeny. If any- 
 one should be so unfortunate as to have a flock 
 suffering from inherited disease, I would strongly 
 advise the butcher's block, and the obtaining of 
 new stock. 
 
 To my mind also a certain class of /«breeding 
 is also injurious — such as the mating of brother 
 and sister. 
 
 There are, however, many cases in which ex- 
 posure or other active cause has occasioned in the 
 most healthy birds an acute disease, presenting 
 plainly-marked symptoms, the treatment of which 
 should be well and thoroughly understood. Such 
 cases are most amenable to judicious treatment, 
 and fowls of great value may thus be saved, which, 
 
3^6 
 
 FARMING. 
 
 without this knowledge, might otherwise be lost. 
 The best doctors are those who watch their 
 patients while well, and prevent sickness, instead 
 of waiting for symptoms and then trying to cure 
 them. These find their best remedies in the re- 
 gulation of the diet. It is, therefore, important 
 to remember that fowls require good wholesome 
 food, clean water and plenty o( fresh air. 
 
 VENTILATION. 
 
 Lack of proper ventilation is one of the com- 
 monest causes of disease. A great number of 
 breeders run away with the idea that suitable 
 ventilation has been secured when a ventilator is 
 put in with its bottom opening flush with the roof. 
 This is a great mistake. It is tlje foul or cold air 
 we must get out of our building, without carrying 
 off too much of the hot air ; but when the venti- 
 lator comes only just through the roof, the result 
 is that we carry off the bulk of the warm or hot air 
 which, during the winter months, it should be our 
 aim to retain in the building. The foul air is al- 
 ways at the bottom of the building, where also the 
 air is coldest. This foul air can be best carried 
 off by extending the ventilators downwards to 
 within eight or ten inches of the floor. This can 
 be easily accomplished by making your air shaft 
 of six-inch boards, and, instead of bringing it only 
 just through the roof, bringing it as directed 
 above to within eight or ten inches of the floor. 
 The result will be that you will have the coldest 
 air, which is also the foulest, carried off, and that 
 the warmer air will be retained. 
 
 
 ■*if- 
 
 m. ■ 
 
 
 
 Barred Plymouth Rock Hen, 
 The property of -Mr. T. A. Duff, Toronto. This hen iva'i 
 first at the Toronto Inllu.strinl, 1896. When the photo- 
 gT.-\ph wa.? taken the riay wa-s excessively hot, in conse- 
 quence of which the bird was panting. 
 
 Barred Plymouth Rock Hen, 
 
 The property of Mr. T.' A. Duff, Toronto. A highly-bred 
 
 prize-winning bird. 
 
 For use in summer, 1 have an opening cut in 
 the ventilator shaft close to the ceiling, and when 
 this is opened the warm, air at the top of the 
 building is cairied away. The one ventilating 
 shaft thus carries off the cold foul air in winter, and 
 the overheated air atthe top of the buildirg in 
 summer. * 
 
 We should utilize as much of the warm air as 
 possible in winter, but care mustjbe taken to see 
 that it does not become foul. The ventilator, 
 carefully watched and regulated, will prevent this. 
 
 CLEANLINESS. 
 
 Next, it is of the utmost consequence that the 
 premises are kept thoroughly clean and that the 
 houses are disinfected at leist once every two 
 weeks with carbolic acid and]]water in the propor- 
 tion of two tablesponfuls of the acid to a gallon of 
 water. 
 
 DISTEMPER. 
 
 To this disease all chickens are subject, and it 
 may be contracted at ar.y time, but more espe- 
 cially in the fall of the year. It is easily cured. 
 
 Symptom!. — A listless, quiet disposition. Dur- 
 ing the first day, there is a slight puff or fullness 
 in the face. On the second day a white froth will 
 be observed in the corner of the eye. There is 
 also a decided loss of appetite. 
 
 Treatment. — Isolate the fowl affected, and 
 place it in warm, comfortable quarters. Bathe the 
 head and throat twice each day, with a solution 
 of vinegar and water in the proportion of one of 
 vinegar to ten of water, and give a one-grain 
 
 *See a description of this ventilator shaft in '* A Mode} 
 Poultry House " on page 333. 
 
COMMON DISEASES AMONGST POULTRY. 
 
 quinine pill every morning until the patient is 
 cured. It is well also to put a little iron into the 
 drinking water. Four days of this treatment will 
 usually effect a cure. 
 
 ROUP. 
 
 This is the second stage of distemper, and un- 
 less the affected fowl is a very valuable one I 
 would destroy that fowl and give close attention 
 to the remainder of the flock. Thoroughly dis- 
 infect the poultry house and add iron to the 
 drinking water. A little sulphur in the soft food 
 would also result in good. 
 
 Symptoms. — Swelling of the head to such an 
 extent that the eyes are often closed, and a dis- 
 charge from the eyes and nose which is very 
 offensive to the smell. These discharges result 
 in a thickened yellow pus. 
 
 Treatment. — Press the nostrils until they are 
 free from matter. Bathe the head and throat with 
 the solution of vinegar and water the same as for 
 distemper. Give a teaspoonful of castor oil, and 
 a one-grain quinine pill night and morning. 
 Birds affected should be isolated, and kept warm 
 and dry. 
 
 - CHtCKEN-POX. 
 
 Symptoms^— hn eruption on the comb, face, 
 and wattles ; in color, yellowish white. 
 
 Treatment. — Isolate all affected birds, and dis- 
 infect the poultry house. Remove the crown from 
 each eruption. This will leave a bunch of tiny 
 spiles or spikes, which will bleed profusely. Take 
 a common caustic pencil and rub each scab. Next 
 day apply a mixture of carbolic acid and vaseline. 
 In about ten days all scabs will disappear. ■ Give 
 the fowl a one-grain quinine pill every day for 
 four days. Feed soft food, into which put chopped 
 onions. If the eyes are closed so that the fowl can- 
 not eat, make small pellets of food, dip them into 
 milk, and you will find no difficulty in slipping 
 them down the fowl's throat. Chicken-pox is 
 usually cured in about ten days if taken in time, 
 but if neglected it will carry off the entire flock. 
 It is a very contagious disease. 
 
 CANKER. 
 
 This is a terrible disease, and is usually caused 
 by dirty houses and filthy quarters. 
 
 Symptoms.— T>\3xt\i(£3i sets in, and the throat 
 becomes inflamed and hot. This is followed by 
 a white blotchy matter forming on the fongue and 
 throat, often stopping up the gullet. 
 
 Treatment. — -Isolate the fowls affected, and dis- 
 infect the poultry house. Clean out the throats 
 of the birds diseased', scraping off all the white 
 cheesy matter. This will often cause the throat 
 to bleed. Then touch the parts affected with 
 
 347 
 The 
 
 caustic. Give a teaspoonful of castor oil, 
 caustic should be applied every other day. 
 
 Sure cure.—" Use a knife in the neighborhood 
 of the throat, freely dividing the head from the 
 body." It is better to kill the afflicted individual 
 and then look after the remainder of the flock. 
 
 BUMBLE-FOOT. 
 
 Symftoms.—\ &\\e\\\ng on the bottom of the 
 foot which extends to the uppermost side. It i.s 
 usually caused by the fowl jumping off a high 
 roost on to a hard floor. /) 
 
 Treatment. — Lance the swelling and squeeze 
 out all the pus or matter. Then poultice with lin- 
 seed meal, renewing the poultice every morning. 
 
 ■ '<: 
 
 Barred Plymouth Rock Cock, 
 The properly of Mr. T. A. Duff, Toronto. 
 
 DIARRHCEA. 
 
 This troublesome complaint is caused by any 
 sudden change in the diet, or a decided change in 
 the temperature, and hence it is rather common. 
 It is also caused by the lack of fresh water for the 
 fowls to drink. Fresh water should be given all 
 fowls in summer at least three times a day, and 
 it should be protected from the sun. Diarrhoea 
 is o/ten caused by no water being provided for 
 the fowls, so that they drink from the barnyard 
 pond. 
 
 Symptoms. — The discharge resembles oil and 
 pepper mixed, with green or yellow streaks 
 through it. The fowl shows great exhaustion and 
 moves about in a listless manner, as if all its 
 muscles were gone. 
 
 Treatment. — Take equal weights of cayenne 
 pepper, rhubarb, and black antimony ; mix thor- 
 oughly. Put a tablespoonful into a quart of 
 shorts. Isolate the fowls affected, and feed them 
 
348 FARMING. 
 
 the shorts with this mixture twice a day. I have Give midway between the doses a teaspoonfut 
 
 found this remedy to check the disease at once. of brandy diluted with rather less than its bulk 
 
 Another excellent recipe is as follows : of water, into which may be put three drops of 
 
 Sweet tincture rhubarb 2 oz. iron. 
 
 Paregoric 4 oz. Whenever a case of true cholera occurs in a 
 
 Bicarb, soda J oz. yard, iron should be put into all the drinking 
 
 Essence of peppermint I dr. water, the fountains /!•«// cool, and plenty of shade 
 
 Water 2 oz. provided. By these means, with the free use of 
 
 Dose, — One tablespoonful m a quart of water. green food, progress of the disease may ain ost 
 
 For young chicks an excellent cure is scalded always be effectually checked. 
 milk. I have also found common starch to be 
 
 CRAMPS. 
 
 excellent. 
 
 CHOLERA. These are caused by damp weather or damp 
 
 Symploms. — In true chicken cholera there is a quarters. 
 
 sudden and violent accession of thirst, accom- ^yw/Zomj. —The fowl squats on its hocks ; its 
 
 panied with diarrhoea ; the droppings at first are 'oes are drawn up. The ailment is usually found 
 
 ^,,— ,^,. in young stock. 
 
 Treatment, — Remove to perfectly dry and 
 
 warm quarters. 
 
 / ^ 
 
 CROP-BOUND. 
 
 This trouble is caused by careless feeding, or 
 an accumulation in the crop of dry grass which 
 has been picked up by the fowl. Mr. Lewis 
 Wright thus describes it : 
 
 ^Symptoms. — "If the feeding be careless, the 
 crop may become so distended with hard grain 
 that when swelled afterwards by the moist secre- 
 tions intended to assist digestion the outlet into 
 the stomach is hopelessly closed by the pressure. 
 Treatment. — "With patience, an operation is 
 f seldom necessary ; but some warm water should 
 be poured down the patient's throat, after which 
 the distended organ is to be gently and patiently 
 kneaded with the hands for an hour or more if 
 / needful. However hard at first, it will generally 
 
 / yield and become soft after a time ; and when it 
 
 Ny • is relaxed a dessertspoonful of castor oil should 
 
 \ ~ ,/ be given, and the bird left in an empty pen. 
 
 *•. y^ Usually there will be no further difficulty, but the 
 
 fowl so affected must be fed sparingly for several 
 
 Black Minorca Cockerel, days,to allow the organ to contract.otherwisea per- 
 
 The Drooertv of Mr. T. A. DulT", Toronto, First at the i j* . ■ 1. ,.■ 1. ■ j j . 
 
 Ontario Poultry Show, 1856. Father of the t^t and 3rd nianent distension may result, which, indeed, is 
 
 prize cockerels at the Toronto Industrial, 1896. sometimes the case after the greatest care has 
 
 ofa greenish character, but by degrees they become been taken; but beyond being unsightly this 
 
 thin and whitish, resembling " rice water." Great causes little injury to the bird. 
 
 weakness results, and the fowls will often be "If such palliative measures fail, an incision 
 
 found lying near the water fountain. The birds must be made near the top of the crop. Let the 
 
 also present a peculiarly anxious look about their bird be laid on its back. Gently remove some of 
 
 face. Chicken cholera is caused by excessive the feathers from the crop, and select a spot for 
 
 exposure to the sun— lack of shade, and heated your incision free from any large vessels, which, 
 
 water. The disease runs very rapidly, death if cut through, will cause troublesome bleeding, 
 
 generally resulting within forty-eight hours. and weaken the bird. The incision, in most 
 
 7>«a/»/c«/.— Isolate the fowls, and every three cases, should be an inch long. The handle or 
 
 hours administer : bowl of a very small teaspoon is convenient to 
 
 Rhubarb S grains. remove the contents, and the best plan is to 
 
 Cayenne pepper 2 grains. remove everything, and then to pass the finger 
 
 Laudanum 1° drops. (greased, and the nail pared smooth) into the 
 
COMMON DISEASES AMONGST POULTRY. 
 
 349 
 
 crop, and to feel the outlet. It is quite possible 
 that a bit of bone, or other material, may be the 
 ■ cause of the obstruction, and if this is left in the 
 operation will be useless. Then have what is 
 called a glover's needle ready, charged with 
 horsehair, and put foiir or five stitches into the 
 inner membrane, drawing it carefully and closely 
 together, and put, at least, three stitches in the 
 outer skin. Place the stitches in the outer 
 skin in such a position that they may be between 
 the inner stitches. Take special care not to sew 
 up the two skins together, as this would be almost 
 certainly fatal. Feed, subsequently, on supped 
 bread, not very moist, and do not allow the bird 
 water for twenty-four hours, as it is apt to find its 
 way through the wound, and delay, if not pre- 
 vent, the healing. There is not the slightest 
 necessity to remove the horsehair subsequently. 
 The operation should not be delayed if the other 
 measures do not succeed in forty-eight hours, as 
 delays add to the danger ; and a sour, horrible 
 stench from the bird's mouth is a plain indication 
 in favor of operating at once." 
 
 EGG-BOUND. 
 
 Symptoms. — The most usual symptom is that 
 the hen goes on the nest, comes off again with- 
 out having laid, and walks slowly about, o(ten 
 with the wings hanging down on the ground, and 
 evidently in great distress. 
 
 Treatment. — Oftentimes a full dose of castor 
 oil will give relief in a few hours ; if not, a small, 
 flexible syringe should be passed up the oviduct 
 till it meets the egg, care being taken not to frac- 
 ture it, and an ounce of olive.'oil injected. It 
 would be well to steam the vent before applying 
 the oil. 
 
 SCALY I.EOS. 
 
 Symptoms. — Leg scale is a scaly substance 
 which grows upon the leg. It is caused by filthy 
 quarters. To my niind, it is also hereditary. 
 
 Treatment. — Bathe the legs with coal oil and 
 apply a mixture of sulphur and lard three times a 
 week. 
 
 I'EATIIER EATING. 
 
 Instances have always occurred of fowls con- 
 tracting the unnatural vice of devouring each 
 other's plumage. 
 
 Treatment, — Give plenty of raw meat, plenty 
 of vegetable matter, and soft food. I believe the 
 immediate cause is thirst. Therefore, always 
 see that the fowls have plenty of fresh water. 
 Idleness is also a great cause, so see that the 
 poultry are made to scratch for every particle of 
 grain which they devour. This may be done by 
 throwing their grain food into litter or chaff 
 placed on the floor. 
 
 LEG WEAKNESS. 
 
 This trouble is of frequent occurrence in cock- 
 erels of large breeds, and is caused by their out- 
 growing their strength. 
 
 Treatment. — Feed plenty of bone dust in soft 
 feed, and see that the fowls are abundantly sup- 
 plied with green food. 
 
 LICE. 
 
 T-ice, while not a disease, are a great pest, and 
 I deem it well to touch upon the subject briefly. 
 There is absolutely no excuse for a lice-infested 
 poultry house. If, however, you are so unfortu- 
 nate as to have lice in your poultry I will give the 
 remedy which I would adopt. 
 
 I would remove all the fowl from the building 
 and thoroughly clean out all the chalT from the 
 floor and nest boxes. Remove this chaff to the 
 outside and burn it. After this is done make a 
 
 
 \ 
 
 \,. 
 
 Xk. 
 
 y 
 
 Black Minorca Cockerel, 
 
 The property of Jfr. 'T! A. Duff, Toronto. Pronounced 
 wherever exhibited as having the most typical tail of 
 any bird of the variety ever shown in America. 
 
 whitewash, to which I would add four tablespoon- 
 fuls of carbolic acid for every gallon of the wash. 
 Take a spray pump and force the wash into every 
 crack and crevice of the structure, completely 
 drenching the entire building. I would then 
 pour coal oil over the roosts and into the nest 
 boxes. After this is done I would take a sulphur 
 candle (which can be procured at almost any drug 
 store), place it on a tin dish and light it. Close 
 every window and door and allow the fumes from 
 the sulphur to leak out as best they may. After 
 these fumes have been completely exhausted, take 
 the fowls and dust them thoroughly with Persian 
 insect powder or Dr. Hes=' Instant Lice Killer. 
 I have found this latter powder very excellent. 
 In dusting the fowl take particular care to see 
 
35° 
 
 FARMING. 
 
 that a liberal supply is put in theneigh1)orliood of 
 the vent. After all the birds have been thoroughly 
 attended to, put them back into the house, having 
 first put on the floors fresh chaff, and into the 
 nests clean straw. After this spray the entire 
 building once a week with a solution of carbolic 
 acid and water in the proportion of two table- 
 spoonfuls of the acid to each gallon of water ; and 
 my advice is to use boiling water, as the fumes 
 
 from it are extremely pungent, and thus more 
 lasting benefits will accrue. 
 
 This article is necessarily a practical one. I 
 have attempted to deal only with those diseases 
 that are of common occurrence, and I trust that 
 what I have said will be found useful to the many 
 readers of Farming who take an interest in 
 poultry. 
 
 SUCCESSFUL POULTRY-KEEPING. 
 
 BEING THE RESULTS ACHIEVED BY MR. AND MRS. 
 
 ONT. 
 
 By Thomas A. Duff, Toronto. 
 
 R. C. ALLAN, OF COBOURG, 
 
 Mr. R. C. Allan, Cobourg, Ont., is one of the most 
 successful of poultrymen In Canada to-day. He devotes 
 himself to the praclical side, of the industry, and does 
 very little in the way of exhibiting. He was horn in 1853, 
 near Cobourg, and, until recently, followed general farm- 
 ing as a business, though ht says he soon saw, after 
 he began to keep fowls, that they were the most profitable 
 part of his farm products. Like all successful poultrynien, 
 Mr. Allan commenced with a small number of birds, and 
 worked his way gradually upward*;. It was about* twelve 
 years ago that he began by purchasing a few fowls. Of 
 
 Mrs, R. C. Allan is a thorough poultry woman. She 
 has an inborn love for fowls, and takes not only a business 
 interest, 'but a real pleasure in caring for them. Mrs. 
 Allan was formerly a school teacher, having taught for 
 three years in the" vicinity of ColUngwood. As stated in 
 the brief account we have given of Mr. Allan, it was she 
 who first induced him to look into the merits of poultrj-- 
 keeping as a branclrof farm work. Mrs. Allan is an ex- 
 cellent business woman, and maintains a thorough system 
 of bookkeeping, by which she and her husband know 
 precisely where they stand and what they have accom- 
 
 1: 
 I. 
 
 'i« 
 
 \ 
 
 \ ,. 
 
 ,. .,^«-t. ^'^^ 
 
 x'A ^ ^ t'l 
 
 these, however, he kept an accurate account as to the cost 
 of the feed, care, attention, etc., given to them, and of the 
 returns, and the result wasth.nt he saw clearly that poultry- 
 keeping would pay well if followed out intelligently. He 
 inforin.s us that it was largely through the influence of Mrs. 
 Allan that he fust gave his attention to poultry. From 
 the above small beginning his business has gradually in- 
 creased, until now it is one of the finest and most profitable 
 purely poultry businesses in Canada. His present plant 
 is not large, and the wonder is that he has accomplished 
 so much from so little an investment. But he is now con- 
 templating increasing his plant considerably. 
 
 plished at the end, of every year. We are glad to say that 
 in thtir case there has always been, at the end of each 
 year, a handsome showing in favor of the fowls. Mrs^ 
 Allan believes'that through their neglect of their poultry, 
 the farmers of this country are missing the best chance of 
 money-making which they pos'^ess. In her opinion care 
 and intelligent feeding are the only necessary keys to suc- 
 cess. We are exceedingly glad to he able to present to 
 the readers of Fakming the very interesting account of 
 Mr. and Mrs. Allan's methods and results which has been 
 prepared by Mr. DufT, believing that it will stimulate many 
 a one to try to be equally successful. 
 
SUCCESSFUL POULTRY-KEEPING. 
 
 35' 
 
 Mr. and Mrs. R. C. Allan, of Cobourg, Ont., 
 have for some years past been known as among 
 the most successful practical poultry-keepers of 
 the Dominion. Indeed, I doubt very much 
 whether any olher poultry-breeders can show 
 such a record on the practical side of the business 
 as they can do, 
 
 Mrs. Allan, from childhood, had an innate love 
 for fowls, and it was only at her earnest solicita- 
 tion that her husband first consented to go into 
 the poultry business at all. Their first under- 
 taking was to purchase a few fowls and investi- 
 gate the merits of the business in a small way 
 before attempting anything larger. The result 
 was a surprise to them ; for they found, a thor- 
 ough system of bookkeeping being employed", 
 that the profits from their poultry far exceeded 
 their most sanguine expectations. 
 
 A TOWN POULTRY-KEEPING BUSINESS. 
 Seeing that the business would' be profitable, 
 they went into it more and more largely as 
 time went on, and finally removed from their 
 farm to the town of Cobourg, where they are 
 now so extensively engaged in the broiler and 
 egg business that their reputation as successful 
 poultry-keepers reaches from one end of the 
 Dominion to the other. Their great success 
 shows what pluck and energy can do. 
 
 AN EXPENSIVE PLANT NOT NECESSARY, 
 
 Mr. and Mrs. Allan assert that their experience 
 has proven that highly expensive buildings are 
 not an essential element of success. They have 
 only about one acre of land, and upon this have 
 erected no new buildings, using' only the build- 
 ings that were upon the place when they took 
 possession of it, namely, a few old sheds and out- 
 houses. These, by means jf a few windows and 
 a small quantity of old boards and some tarred 
 paper, they have converted into very useful 
 poultry-houses. 
 
 " It is the fact that any one can keep poultry 
 without having a large amount of capital in- 
 vested in it which gives poultry-keeping such pre- 
 eminence over other live-stock industries," says 
 . Mr. Allan. Of course this statement is supple- 
 mented by him with the warning that those who 
 intend embarking in the business should see that 
 the quarters occupied by their fowls are com- 
 fortable and kept clean, and that the fowls are 
 properly and regularly fed. While it is true that 
 in Mr. Allan's opinion expensive or elaborately 
 built poultry-houses are not essential to success, 
 still he-does not under-estimate the advantages of 
 having well-built and convenient poultry-houses 
 when it is possible to have them ; and he is now 
 contemplating erecting a new poultry-house this 
 
 coming spring, so that he may be iible to in- 
 crease the number of his flock. 
 
 MR, ALLAN'S VIKWS AS TO THE IMPORTANCE OF 
 THE POULTRY INDUSTRY, 
 
 Before going into some figures which will show 
 what Mr. Allan has accomplished, and giving Mr. 
 Allan's methods of rearing and feeding, I think it 
 well to place before our readers Mr. Allan's own 
 views in' regard to poultry-keeping as an industry 
 for the people. These are embodied in a letter 
 to the Weekly Globe, published December 2nd 
 last. That letter is as follows : 
 
 " Sir, — In a recent editorial entitled ' Help- 
 ing the Farmer,' you remark very truly that there 
 is nothing to prevent Canadian agriculturists 
 from competing successfully with the farmers of 
 Denmark, France, and Belgium for the butter, 
 fruit, and poultry trade of Great Britain. Our 
 natural advantages, which are unsurpassed in any 
 country, lead farmers to look hopefully upon all 
 feasible methods for the advancement of the handi- 
 capped industries in which they are engaged. 
 Much interest, therefore, is being manifested 
 among them in regard to the proposed measures 
 of the Laurier Government for the development of 
 trade routes and the improvement of our trans- 
 portation facilities. 
 
 "But we have yet to make great strides in the 
 way oi production to attain the success of the 
 French, for, while we send to Great Britain $524,- 
 777 worth of eggs, they export to the same mar- 
 ket $5,350,000. But with the aid of cold storage 
 we should be able to place upon the English 
 market dressed poultry and fresh eggs equal in 
 quality to the French product. 
 
 " Considering the small amount of attention 
 that poultry-keepers in general bestow upon their 
 flocks, the haphazard methods of hatching and 
 rearing the young, and the carelessness displayed 
 as to the quality of the eggs and fowl offered for 
 sale, it is indeed a wonder that our exports of 
 eggs and dressed poultry have attained their pres- 
 ent magnitude. Almost every other branch of 
 agriculture is carried on more intelligently and 
 extensively with each successive year, but poultry 
 and eggs, except in ,g few isolated instances, are 
 produced by the antiquated methods in vogue fifty 
 years ago. Not one farmer out of fifty to-day 
 understands how to feed his poultry to obtain the 
 most profitable results, and the question of pro- 
 viding suitable buildings never for a moment 
 occurs to him. A scoop-shovelful of buckwheat 
 or barley is thrown to fifty or eighty hens (it does 
 not matter about a few more or less to him) when 
 the chores are being done in the morning. Almost 
 any old place to roost in, and that not cleaned 
 more than once a year, is good enough for hens. 
 Such is the rule rather than the exception in 
 regard to the care bestowed upon the majority of 
 farmers' flocks during the winter season, 
 
 "If, under such management, our exports of 
 eggs to England amount to over half a million 
 dollars, can we doubt that with a better system 
 and more intelligent methods of work this industry 
 can be made to attain a degree of success far ex- 
 ceeding anything that has been supposed possible? 
 Business principles and competent knowledge are 
 as much needed in poultry culture as in any 
 
352 
 
 FARMING. 
 
 other branch of agriculture. Without suitable 
 appliances it is impossible to make it remunera- 
 tive, and with them the results depend upon 
 the application of scientific principles of profitable 
 poultry management by practical men and 
 women. 
 
 "The next thing that suggests itself to the 
 reader is, Where can a knowledge of these prin- 
 ciples be obtained ? The majority are working in 
 the slipshod style described above, and obtaining 
 what little knowledge they possess where and how 
 they can. Would it, then, be out of place for a 
 Government that desires to encourage and de- 
 velop all the agricultural interests of the country 
 to provide the best instruction obtainable ? Our 
 agricultural colleges have been working slowly 
 along this line, but so far very little has been 
 done. Private poultrymen and, farmers, by care- 
 ful experiments, have ascertained much valuable 
 knowledge, but as a rule they cannot afford to 
 make the necessary experiments. There is still 
 great room for the improvement of the amateur 
 and for inquiry by the expert on many unsolved 
 questions where exact knowledge is lacking. 
 
 
 
 
 
 •ll.P 
 
 -h 
 
 - \'J 
 
 Silver Laced Wyandotte Hen, 
 The property of Mr. Jacob Dorst, Toronto. Winner" of 
 first prize at the Toronto Industrial, i8g6. This bird is 
 a very excellent one, and very typical of her breed ; but 
 on the day the photograph was taken it was very hot, 
 and the hen is panting from the heat. 
 
 This work might well be prosecuted at the Gov- 
 ernment farms. A thorough diffusion of scien- 
 tific foundation-knowledge is not to be expected 
 from private enterprise, much less a practical de- 
 monstration to the public at large of the advan- 
 tages of artificial hatching and rearing of chick- 
 ens in greater numbers than have yet become 
 general in this country. 
 
 "The greater economy of time, food, and 
 labor with which large quantities ol poultry can 
 be obtained for the market at any season is only 
 one of many reasons why in our short season arti- 
 ficial incubation becomes almost a necessity. 
 Also early pullets for winter laying can always be 
 obtained with the incubator, but seldom in any 
 number by hens ; while the superiority of the 
 brooder as a mother is conceded by everyone who 
 has given it a fair trial. Brooder chicks, owing 
 to the unvarying warmlh and more systematic 
 methods of feeding, feather and mature for mar- 
 
 ket, or commence laying, from ten days to three 
 weeks in advance ol those raised by hens. They 
 are also free from vermin, and this is one of the 
 most important items in favor of artificial work. 
 Large numbers die with vermin when mothered 
 by hens, and the work of keeping large numbers 
 free from lice under natural conditions is, to say 
 the least of it, almost enough to discourage the 
 amateur. 
 
 " The importance of eggs and fowls as articles 
 of diet, and the almost unlimited market we are 
 striving to help supply, fully warrant more atten- 
 tion being given to this industry thap it at present 
 receives. If something along the lines suggested 
 could be attempted, and a greater interest 
 aroused among the farmers by placing within 
 their reach the necessary instruction, the result 
 would soon be apparent in the improved quality 
 of the poultry product, and the exports in a few 
 years would reach a much higher figure than is 
 thought of at present." 
 
 The above letter is so full of good sound sense 
 that I think it well to reproduce it verbatini. 
 THE PRODUCTION OF BROILERS. 
 
 As may be inferred from the above letter, Mr. 
 and Mrs. Allan use incubators for hatching chicks 
 an( brooders for rearing them. They believe that 
 without artificial means it is impossible to succeed 
 in the raising of chickens on a large scale. They 
 have great faith in the broiler branch of the busi- 
 ness, but nevertheless they have a decided pre- 
 ference for the egg branch. 
 
 In order that thej)roduction of broilers may be 
 profitable, they must be produced early, and at a 
 time when they are highest in prices. No greater 
 mistake can be made than to keep the chicks 
 until they are nearly full-grown. By Mr. and 
 Mrs. Allan the broilers are generally sold when 
 they run from a pound and a half to two pounds 
 and a half to the pair, and never are they allowed 
 to run more than four pounds to the pair. Mr. 
 Allan informs me that last year it was utterly 
 impossible for them to supply the demand for 
 broilers, and that, too, at veiy remunerative 
 prices. 
 
 Mrs. Allan has always kept an accurate account 
 of what it costs to feed a chick during the first 
 eight weeks of its existence (at the end of this 
 time they are often marketed), and she finds it to 
 be about fourteen cents. When I mention that 
 Xht average price received for broilers during last 
 season was eighty-seven and a half cents per pair, 
 it will readily be seen that there is a big margin 
 of profit in the production of broilers. If our 
 farmers would just think about it, they would 
 soon see that there is little money in feeding 
 chickens for four or five months, and then mar- 
 keting them at about forty cents a pair. The 
 time to market them is in April, May, June, and 
 July, when broilers are in great demand, and the 
 price high. 
 
^ UCCESSFUL PO UL TR Y-KEEPING. 
 
 353 
 
 I might mention just here lh.it all the broilers 
 hitherto disposed of by Mr. and Mrs. Allan 
 have been sold right in the town of Cobourg. 
 White Leghorns are the fowls almost exclusively 
 used by Mr. and Mrs. Allan in their broiler 
 business. 
 
 METHOD OF FtEDING CHICKS. 
 
 Mr. and Mrs. Allan have no hard and fast rule 
 with regard to feeding young chicks. As soon as the 
 chickens are removed from the incubator to. the 
 brooder, they are given food in the shape of bread 
 crumbs and granulated oatmeal mixed with milk, 
 and sometimes a very limited quantity of hard 
 boiled eggs. Mrs. Allan bakes a cake 
 for the little chicks composed of 
 granulated oatmeal, "-(runelle," ' and 
 cornmeal.* Into this she beats up one 
 or two of the infertile eggs, which 
 have been removed from the incubator, 
 and then mixes all with milk. A very 
 little soda is added. This cake is 
 crumbled up and fed as needed. She 
 also gives them plenty of green bone. 
 
 For the first ten days the chicks are 
 fed about six times a day, and after- 
 wards some four or five times a day. 
 
 Mrs. Allan informs me that she be» 
 lieves it to be important never to give 
 the young chicks two successive meals 
 of the same thing, but ' to vary their . 
 diet as much as possible. 
 
 At the end of ten days they are 
 given cracked wheat in addition, to the 
 ration above described. Groun'd bone 
 and meat are also heated up and thick-, 
 ened with ground barley and corn 
 meal. This, Mrs. Allan says, makes a 
 grand food, upon which the chickens 
 thrive well. As soon as they are large 
 enough to eat whole grain they get 
 plenty of it. / 
 
 Parish water and some kind of grit 
 are always before them. 
 
 METHOD OF FEEDING LAYI.N'C FOWLS. 
 t 
 
 At the time of my visit there were about two 
 hundred laying hens on hand. These were di- 
 vided into three pens. The pullets were kept in 
 one compartment, the yearlings in another, and 
 the two-year-olds in the third. The object of 
 this division is that the various ages of the fowls 
 be not lost sight of, so that the fowls may be fed 
 with food suited to their respective ages. In one 
 pen, 15 X 14, there were some sixty-four fowl. 
 This, I must confess, rather surprised me, because 
 
 * The ends of wheat grains ; to be obtained at any flour 
 mill. 
 
 I have always advocated allowing six square feet 
 to each fowl, but the birds in this pen were al- 
 lowed less than three feet and a half apiece. I 
 am sure, however, that six feet to a bird would 
 be preferable ; and were it not for the fact that 
 the best of care and attention are given by Mr. and 
 Mrs. Allan to all their fowl I fear evil results 
 would follow. However, there they were, and 
 eggs were being turned out at a surprising rate. 
 Moreover, the fowls themselves were perfect pic- 
 tures of health and activity. 
 
 In the morning at daylight these laying fowls 
 are fed cut clover hay, thoroughly steamed and 
 mixed with " canelle," bran, and a limited qiian- 
 
 Black Langshan Cock, 
 
 The property of E. McCorniick, Newmarket. Winner of first prize at 
 Toronto Industrial Exhibition. 
 
 tity of peameal. Peameal is a highly concen- 
 trated food, and should be fed somewhat spar- 
 ingly. This ration is fed at about milk heat. At 
 ten o'clock mangels are fed ; at noon ground 
 bone and meal ; at two o'clock a little whole 
 grain, which is scattered amongst the chaff; and 
 at night all the whole grain the fowls will eat up 
 clean. This grain is varied from time to time, 
 the grain most used, however, being good sound 
 wheat. 
 
 THE COST OF FF.EDINO LAYING STOCK. 
 After having (or years carefully kept track of 
 the quantity of food consumed by their fowls, Mr. 
 and Mrs. Allan find that the average cost of feed- 
 
354 
 
 FARMING. 
 
 ing each bird is only sixly-four cents a year, and 
 this, too, in a town where every particle of food 
 consumed by the fowls must be bought and paid 
 for at market prices. 
 
 This statement, no doubt, will make some of 
 the opponents of poultry-keeping scratch their 
 heads and stare, but nevertheless it is true ; and 
 it shows what judicious feeding and management 
 will accomplish. It is undeniably a fact that by 
 nine-tenths of those who keep fowls no regular or 
 well-conceived plan of feeding them is adopted. 
 The principal ration used is whole grain ; and 
 because when so fed the fowls get overfat and do 
 not lay, the cry is at once set up, "They eat 
 their heads o£F." It is just as res!,sonable to sup- 
 pose that a hen that is intended to produce eggs 
 needs a balanced ration as it is that a cow that is 
 intended to produce milk needs one. Who would 
 ever think to get the best results from a dairy ani- 
 mal fed only on a one-grain diet ; or upon a con- 
 tinuous supply of ensilage, and nothing else ? 
 
 Mr. Allan, however, has great faith in clover 
 hay as a substantial part of the ration for laying 
 poultry. He says that he believes that if he could 
 not get clover hay for his fowl he would go out of 
 the business. In fact, he informed me that it is (' 
 impossible to get eggs produced in paying quan- 
 tities unless the hens are fed clover hay and pure 
 bone and meat. He is also a warm advocate of 
 peameal as a food, but is equally strong in 
 asserting that it must be fed in very limiled t^sxi- 
 tities. 
 
 Crushed oyster shell, grit, and fresh water are 
 always before his laying poultry. A dust bath 
 also is in every pen. 
 
 Mr. Allan keeps a small stove in his poultry 
 house. This, he says, is merely to prevent the 
 thermometer from getting below thirty-five. 
 
 RESULTS OBTAINED. 
 
 By a continuous judicious selection of the best 
 layers as their breeding hens, Mr. and Mrs. 
 Allan have got together a flock of White Leg- 
 horns that are not only far above, the average of 
 the variety in size, but are also layers of very 
 much larger eggs and of a greater number of 
 them than is usual with Leghorns. 
 
 My hosts were kind enough to place before me 
 their books of account and their egg records, so 
 that I might see for myself the results of their 
 business from a purely monetary point of view. 
 These results think will be so interesting to the 
 readers of Farming that I here give a short sum- 
 mary of them : 
 Average number of eggs laid by each fowl and 
 
 j(?/(/ during one year, i86, or i5j^doz. 
 
 Average price obtained during the year for the:e 
 
 eggs per dozen $ 22^2 
 
 Multiply ihe 15^ (the product of one hen for the 
 
 year in dozens) by 22K (the average price in ' 
 
 cents obtained for each dozen of eggs during 
 the year), and we have a total revenue from 
 
 each fowl of , $3 48^ 
 
 Deduct the cost of feeding a hen for the year 64 
 
 And we have a balance in favor of each hen of... 2 84^ 
 Mr. Allan informs me that it costs him two cents a 
 dozen to market his eggs ; so that the cost of 
 marketing the 155^ dozen is ^i cents. De- 
 duct this 31 
 
 And we'nave a profit on each hen kept of 2 51^^ 
 
 And this profit of over $2.50 a hen, it must be 
 remembered, is without taking into consideration 
 the valua of the droppings, to which I will refer 
 later. 
 
 In addition to this, there must also be an 
 allowance made in favor of the hen for a certain 
 number of eggs produced by her that are used for 
 hatchmg purposes in order to produce broilers 
 and the ne-xt year's supply of laying pullets. 
 JUDICIOUS SELECTION NECESSARY. 
 
 The fact, however, must not be lost sight of 
 that it is only by judicious selection continued 
 from year to year that a flock of fowl capable of 
 producing such a number of eggs as is above 
 stated can be obtained, and even then such pro- 
 lific production is possible only with the sort of 
 care, feeding, and attention which Mr. and Mrs, 
 Allan give to their fowls. In addition, to pro- 
 duce the financial result which Jlr. and Mrs. 
 Allan get the eggs vtust be obtained and sold 
 during the 7«2«/'«7- months, when prices are higher 
 than at other times. But what is possible with 
 Mr. and Mrs. Allan is also possible with others, 
 where equal judgment is employed, and equal 
 thought, care, and attention given to the business. 
 
 After a hen is two years old, just before she 
 begins to moult, she is marketed for whatever 
 price she will bring — usually about twenty cents. 
 
 VALUE OF THE MANURE PRODUCED. 
 
 ' At the Grove Poultry Yards everything is turned 
 to account. Drop boards are used in the houses, 
 and the manure produced is scraped off every day, 
 and taken away and piled upon a dry floor under 
 a shed. The result is that the manure so cared 
 for gets fine and dry. Mr. Allan then mixes with 
 it gypsum and sells the product to the residents 
 of Cobourg as a top dressing for their lawns. 
 Upon all of the lawns upon which this dressing 
 has been used the result has been astonishing. 
 People stand and look at them in admiration. 
 Only a very thin coating is used. Mr. Allan pre- 
 pares the manure, delivers it, and applies it, and 
 gets for it $25 a ton. At this price it is usually 
 sold in half-ton lots. He estimates that one hun- 
 dred fowl will produce twenty-five hundred 
 pounds of manure within the year, which at the 
 
BRONZE TURKEYS.- THEIR HOUSING, SETTING, ETC. 
 
 above price is worth $31.25, not counting the 
 cost of the labor or the gypsum. It will thus be 
 seen that the manure is of very considerable 
 importance in the annual showing. Mr. Allan 
 evidently believes in having no waste product.s. 
 Poultry manure properly dried is undoubtedly 
 equal to the best guano, and everyone knows the 
 value of this article as a fertilizer, especially so 
 when he goes to buy it. 
 
 MARKETING THE EGGS. 
 
 Mr. Allan markets his eggs in Montreal, and 
 he never allows them to be more than a week 
 old when they are laid down in that city. Great 
 care is taken to see that no "badly-formed or thin- 
 shelled eggs are shipped, and that all dirty eggs 
 are thoroughly washed and cleaned before being 
 packed. It is of the utmost importance, if we 
 wish to make profit out of our poultry products, 
 to have tfj^m always present a neat and inviting 
 appearance. Great care is also taken to prevent 
 any eggs of a bad flavor from being shipped. 
 
 LESSONS TO DE LEARNED. 
 From our visit with Mr. and Mrs. Allan, and 
 from our observation of their methods and the 
 results that they have achieved, we think we may 
 fairly draw the following conclusions : 
 
 (1) Poultry-keeping may be made to pay a 
 large profit if the Fou'tfy kept are properly 
 housed and fed and carefully attended to. 
 
 (2) A " balanced ration " is absolutely neces- 
 sary to success. 
 
 (3) Expensive buildings are not required. All 
 that is necessary is that the fowls be comfortably 
 housed. 
 
 ZSS 
 
 (4) A thorough system of bookkeeping, so that 
 you may know exactly where you stand, is a very 
 great help to success. 
 
 (5) That to be absolutely honest in the mar- 
 keting of your eggs will, in time, cause them to 
 be in demand. Afr. Allan informs me that, in 
 the shops where his eggs are sold, they are 
 always known from the method of packing which 
 he employs, and that customers coming into these 
 shops ask for them particularly, and see that they 
 get them in preference to any others. The 
 obvious lesson is :"Never keep your eggs more 
 than a week before y6u market them, and always 
 put them on the market in the most attractive 
 form possible. 
 
 A WORD OF THANKS. 
 I cannot draw this article to a close without 
 expressing my thanks to Mr. and Mrs. Allan for 
 the courtesy which they extended to me during 
 my visit, and for the readiness with which they 
 allowed me to examine their books of accounts, 
 and also for the pains which they took to give me 
 all the information that they possessed. Every- 
 thing was done to make my visit an interesting 
 one. Moreover, they expressed the hope that 
 the account of their methods, which I told them 
 I was intending to give to the readers of Farm- 
 ing, might result in benefit to all those who 
 would read it. For myself I may truthfully say 
 that I never spent a day more profitably, and 1 
 am sure that the information which I have here 
 given cannot fail but be of service to anyone 
 engaged in poultry-keeping who will strive to 
 profit by it. 
 
 BRONZE TURKEYS: THEIR HOUSING, SETTING, 
 BREEDING, MATING, AND POINTS. 
 
 By W. J. Bell, Angus, Ont. 
 
 Mr. W. J. Bell, of Angus, Ont., whose name in all 
 parts of Canada, Great Britain, and the United States is 
 now associated with the raising of good Bronze turkeys, 
 was born on his present f^^rti, near Angus, in the county of 
 Simcoe, but he moved to Banda, in Mulmur township, 
 about sixteen years ago, and returned to Angus in the 
 spring of 1893. During Mr. Bell's residence in Mulmur 
 he held a number of public offices that were bestowed upon 
 him by the good will and esteem of his fellow electors. As 
 an indication of the esteem in which he was held at this 
 place, it may be mentioned that on the eve of his return to 
 Angus he was presented -with a gold watch and chain by 
 his neighbors and friends. It was in 1886 that Mr. Bell 
 began to breed Bronze turkeys, and in 1887 he made his 
 first showing at the Simcoe county fairs. In i838 he came 
 to the Industrial at Toronto, having only a single pair of 
 young birds, but he won ist on his female and 3rd on his 
 
 male. Since that date, however, his birds have at this fair 
 annually won the highest honors, including two diplomas. 
 Also at the Ontario Poultry Show since 1S92 (the year he 
 first exhibited there), Mr. Bell has won more first prizes 
 than all other exhibitors combined, and also every special 
 and sweepstakes prize offered in the turkey classes. More- 
 over, at the Royal show in England his birds have won 
 numerous prizes, including firsts, while at the Royal show 
 in Ireland the first prizes have all been taken by his stock, 
 and no less than three cups have been won by them in three 
 years. In all, forty-three of Mr. Bell's turkeys have gone 
 across the Atlantic for show and breeding purposes. 
 Farming is especially glad to be able to present to its 
 readers the following account of Mr. Bell's methods as a 
 breeder of Bronze turkeys, for undoubtec'Iy he is one of the 
 best breeders of this class of fowl in the w^jrld. He isalso, 
 in the opinion of experts, one of America's foremost breeders 
 
3S6 
 
 Farming. 
 
 .^- 
 
 ^\'-: 
 
 
 '■'^'■^V.-i',-,^--''^ 
 
 .k/ 
 
 of Rose Comb White Leghorns, his birds having won the 
 highest honors at the Madison Square Gardens, New York, 
 whenever shown. 
 
 HOUSING. 
 
 My turkey house is constructed as follows : It 
 is placed against the south side of my barn, and 
 might very properly be called a " lean-to." 
 Where it is joined oil to the barn it is probably 
 twelve feet high, and it slopes to the front, 
 where it is about six and a half feet in height. 
 The total length is probably about twenty-five 
 feet, and the width something over twenty feet. 
 Along the front (at the top) a board is run. The 
 bottom is boarded up to a height of about two 
 feet, and then wire netting is stretched along the 
 entire front. 
 
 The inside is divided into two main parts, the 
 "run," and the pens. The outer compirtnient or 
 " run " is about four feet wide. Its front is the 
 wire netting, above mentioned. Its rear opens 
 by sliding doors and by windows into the pens. 
 At one end of the run is a door opening into the 
 yard, and forming the main door of the turkey 
 house. 
 
 On the inside of the "run," about a foot from 
 the groHnd, a trough is constructed, out of which 
 the turkeys feed. 
 
 The inner compartment is boarded up solid 
 and divided into three pens, where the turkeys 
 roost. At night a large window in each pen, 
 opening into the run, provides light for each pen, 
 and a big sliding door gives free ingress and 
 egress. I think thio plan is the best for a turkey 
 house that I have yet seen. 
 
 It is most important that turkeys should be at 
 liberty to run out every day. It is well known 
 that if they are not watched they will roost on 
 fences or buildings and in trees. This I, do not 
 consider advisable to allow, for it is dangerous ; 
 and, moreover, the effect of feeding is, to some 
 extent, lost. When turkeys roost ouside one 
 might easily be stolen, or carried off by a fox ; 
 and they are then subject to all kinds of weather, 
 which often impairs their health. At . night, 
 therefore, I driv< my turkeys into the "run " of 
 the turkey house and there feed them. The door 
 of the run is then shut and the large sliding doors 
 leading into the inside jar sleeping pens are left 
 open. The birds are thus compelled to roost in 
 their pens during the night, where they are pro- 
 tected from foxes and the weather. They are let 
 out again in the morning. The accompanying 
 sketches will probably give a' better idea of this 
 building. than I can give in words. 
 
 As to the degree of warmth at which the 
 turkey house should be kept, my experience 
 has taught me that it is belter to have it 
 pretty cold. One year I kept my turkeys in a 
 pretty warm building, but they became sick and 
 died. Since then I have kept them in my turkey- 
 house, aS described above, which is constructed 
 of single boards only, but well protected from 
 winds. There must be plenty of light, how- 
 ever. Since adopting this course I have very 
 rarely lost a bird. 
 
 I generally set the hen in the place where she 
 makes her nest. I place under her about seven- 
 teen egg5, and these are usually eggs laid by her- 
 self. Before giving her the eggs I givfothe nest a 
 thorough dusting with insect powder, and a day 
 or two before the eggs are due to hatch I dust her 
 with the powder. 
 
 ' FEEDING. 
 
 After the young poults are hatched, they are 
 left for twenty-four hours in the nest, and then 
 the mother and youngsters are taken to a larger 
 box, which is boarded up solid on all sides. 
 They aie confined in this for a day and are taught 
 to eat bread crumbs, soaked in milk, from the 
 hand. They are fed five or six times during the 
 day. For the last two meals a little shorts should 
 be mixed with the bread crumbs and milk. The 
 next day they are removed to a large coop, the 
 front of which is made of slats. The hen is con- 
 fined here, and the poults are allowed to run in 
 and out through the slats at will. 
 
 The coop is set in a place where the grass is 
 cropped quite short. The reason of this is that 
 in the mornings the long grass is full of dew, but 
 
. BRONZE TURKEYS: THEIR HOUSING, SETTING, ETC. 
 
 ■on short grass the dew dries off more quickly. It 
 is important that the poults should not get wet. 
 A scarecrow is placed near the coop to keep away 
 hawks and crows. The most important thing'in 
 turkey raising is to move the cuop in which the 
 mother is confined the width of itself every morn- 
 ing, so as to have it on clean ground e.ich day. 
 
 The feed given after the first couple of days for 
 five weeks is shorts, mixed with any kind of milk. 
 The poults are fed five times during the day. 
 Twice each day dandelions and onions are cut up 
 fine and mixed with the shorts. I am strongly 
 of opinion that the feeding of dandelions keeps 
 the bowels in good order, and this is of the ut- 
 most importance in turkeys. The onio;:is are fed 
 to keep up the appetite. Half milk and half 
 water is always before them for a drink. 
 
 After the poults are five weeks old the hen is 
 given her liberty to go where she will. She is, 
 however, alwaj'S confined at night. In the morn- 
 ing shorts are fed and the hen and poults allowed 
 to wander. During the day they pick up numer- 
 ous insects and grasshoppers, and after they are 
 brought home at night they are given all the. 
 wheat they will eat. 
 
 MATING. 
 
 I cannot agree with Mr. I. K Fetch, the most 
 
 357 
 
 
 f 
 
 
 A 
 
 / 
 
 / 
 
 .^^. 
 
 
 f 
 
 fi\ 
 
 Bronze Turkey Hen, 
 
 Bred and owned by Mr. W. J. Bell, Angus. Winner of first 
 prize at Ontario Poultry Show. Weight, at ten months, 
 24 lbs. For an illustration of one of Mr. Bell's Bronze 
 Turkey cocks, see frontispiece. 
 
 T?ose Comb White Leghorn Cock, 
 
 Bred and owned by Mr.W, J. Bell, Angus. This bird is one 
 of the finest in America. It has never been beaten in 
 competition, though exhibited at such shows as Madison 
 Square Gardens, N.Y , Kansas City, Cleveland, Toronto, 
 the " Ontario," etc. 
 
 noted poultryman in America, when he says that 
 to mate Bronze turkeys you have "only to dis- 
 card all specimens disqualified by the standard, 
 and to mate standard-descrjbed color.'' I have 
 seen birds with two crosses of a Bronze male on 
 a solid black hen so near the standard color that 
 it would have been a difficult task to pick them 
 out from a flock of pure Bronze. Yet when these 
 good-looking specimens were mated again to a 
 Bronze male one-half of the progeny were "off 
 color." 
 
 Consequently, in my opinion, to mate properly, 
 the first essential is to-have good birds with good 
 ancestors. 
 
 Neither do I believe in what I may call " out- 
 breeding " ; for it is impossible to produce fine 
 birds yearly if you are sending every season to a 
 different breeder for fresh blood, and do not 
 know the types these breeders are breeding to. 
 
 My system is to " breed out " one year, and to 
 " inbreed " two years ; and by doing this I find 
 that I can preserve the type. 
 
 I have had equally good results from using old, 
 yearling, and young males ; but, strange as it may 
 seem to some, my largest specimens have always 
 been bred from young hens under one year. 
 
 Seven fem.iles to one male is about the propor- 
 tion that I use. 
 
 I give my turkeys full liberty around the farm 
 buildings from the first of March, but I provide 
 
358 
 
 FARMING. 
 
 View of Mr. Bell's Turkey House. 
 
 It will be noticed that it is a *' lean-to '' attached to the. side of his barn. A portion of the wall and roof has been cut 
 
 away so as to .show the " run," also the feeding-pens inside with the sliding doors leading thereto. 
 
 them with a shed or moderately warm building to 
 roost in at night. 
 
 I believe that "swelled head" or roup, that 
 disease so common in turkeys throughout the 
 country, is caused by compelling them to roost 
 at nights in a crowded and warm henhouse. 
 
 Feed wheat and oats mixed once per day, in 
 the evening, and if they have water so much the 
 better ; but they are able to huslle through fairly 
 well on snow. 
 
 Pullets with good-sized bone, weighing from 
 14 to l6 lbs. , and hens weighing from 17 to 19 
 lbs., will lay more eggs than heavier ones ; and 
 
 View of "Run" in Mr. Bell's Poultry House. 
 
 Showing the feeding trough, the sliding doors, the front 
 wire netting, etc. 
 
 their eggs will also hatch better than those laid 
 by heavier hens ; but the use of the largest boned 
 and heaviest m.ale — whether young or old —will 
 be necessary to produce you heavy e.xhibition 
 birds ; although a flock from a well-bred light 
 male will often weigh more than flocks obtained 
 from the heavier males. 
 
 POINTS.' 
 
 The Bronze male should have a long and rather 
 broad head. The bill should be stout and curved, 
 and in color a light horn at end and dark at 
 base. The wattles (the flesh around the head 
 and neck not covered with feathers) should be 
 very profuse, and extend well down the neck. 
 The "standard of perfection " says the color of 
 the wattles should be a rich red ; but it is im- 
 possible to find them this color at all times, as 
 they are continually changing from a blue black 
 to white and again to red. 
 
 I will nov/ describe the shape that I like in a 
 Bronze cock ; and I might add that it is this 
 shape that buyers and fanciers across the Atlantic 
 are so anxious to get. The head, neck, and 
 breast should be held well up, with a nice arch 
 on the neck at the head, sloping gently to where 
 it joins the back. The back from this joining 
 should be slightly oval from side to side, and 
 curve in a nice oval to the tail, which, however, 
 should droop at a little sharper angle. The 
 breast should be full and round. A great many 
 turkeys are slightly wedge-shaped here, and 
 while I would not call this a fault, yet I would 
 prefer the breast to be, as I have said, full and 
 round. 
 
 Many strains of Bronze turkeys are low-bodied, 
 short-legged, and flat-backed birds ; these seldom 
 win at large shows, although frequently they run 
 to good weights. 
 
E MB DEN GEESE: THEIR BREEDING, ETC. 
 
 359 
 
 The color of the neck and breast, and of about 
 one-half of the back, of the Bronze lurkey should 
 always be a very brilliant bronze, similar to bur- 
 nished gold ; but the remainder of the back is 
 darker as it merges into the tail coverts. The 
 tail coverts sJiouliI be the same color as the main 
 tail feathers ; but this is seldom found in the 
 male bird, especially in the row lying on the tail. 
 These generally lack the broad black band near 
 the tip which the tail always has. 
 
 The color of the tail and the wings is where 
 the great majority of Bronze turkeys are faulty ; 
 but 1 will describe the true color as correctly as I 
 can. The tail should have about onebalf inch of 
 dull white on the tip, and then for about one and a 
 half inches a black or bronze bar; and the remain- 
 der to the body should be black pencilled with 
 reddish brown. The " wing primaries," or flight 
 feathers (the part of the wing not visible when it 
 is folded), should be perfectly and evenly barred 
 with dull white and dark brown. The " wing 
 secondaries" (or the part visible when the wing 
 is f<5lded) should have the bottom feathers barred 
 the same as the primaries, but they should 
 change into a bronzy brown as they come to the 
 top, or part lying on the back. I prefer to see 
 an odd spot of \Vhite up to the top feather. A 
 solid edging of white along the bottom of each 
 feather is very objectionable. The wing bow, 
 or the front part of the wing, should be of a 
 darker bronze than the back. The " wing bar " 
 is the solid bronze bar that runs right up each 
 
 wing, and this bar should have a Ijlack tip to each 
 feather. 
 
 The color of the body should be black, shaded 
 with birs of bronze, but the thighs should be a 
 shade lighter in color. Tlie thighs should be 
 very stout. 
 
 The " fluff," or the feathers behind the thighs, 
 should be moderately short, and if they are 
 bronzy in color, with an edging of dull white, 
 they are highly prized. 
 
 The shanks should be long and strong. I pre- 
 fer them round in shape, but a great many are 
 nearly square in front. The color should be a 
 light pink. The toes should be large and 
 straight, and of the same color as the shanks. 
 
 The nearer the female approaches the color 
 and shape of the male the more valuable she is ; 
 but I have not yet seen .i female the equal of the 
 male, especially in color. 
 
 The origin of the Bronze turkey was a wild 
 turkey male that was crossed on a Narragansett 
 female, and the fact that the latter was so light 
 in color has caused some of this color to be trans- 
 muted to the Bronze female. This light color 
 shows out generally as an edging on the feathers 
 of the breast and the body, and in some cases on 
 the back as well. All we can do is to get this 
 edging as narrow and as small as possible. 
 
 The bronzy color all through the female is not 
 so brilliant as in the male, but she has a fuller 
 fluff and a finer bone. This latter should always 
 be a dark pink in color. 
 
 EMBDEN GEESE: THEIR BREEDING, CARE, AND 
 
 MANAGEMENT. 
 
 , By W. J. Havcraft, Agincourt, Ont. 
 
 Note.— For a sketch of Mr. Haycraft's experience as a 
 poultryman, see Farming for November, page 177. 
 
 Embden geese are the largest white geese in 
 existence. Their plumage should be pure white, 
 any black or colored feathers being a disqualifica- 
 tion. The white color, in my- estimation, gives 
 them a superiority over the Toulouse, or any 
 other kind of geese which have colored feathers, 
 for the Embdens, when dressed for market, do 
 not show any pin feathers. 
 
 Another feature in their favor, as I think, is 
 the absence of "keel" The keel I consider 
 a very useless appendage to either geese or 
 ducks. 
 
 Although I have bred Embden geese for only 
 one year, I am greatly taken with them. 
 They are hardy, they mature early, and they are 
 good layers. While they do not lay as many 
 
 eggs as the Toulouse, yet they lay a good setting, 
 and at once sit ; which I consider another point 
 in their favor, for a goose can hatch her own 
 young better than a hen can dp it for her. 
 
 For quantity and'quality of feathers, the Emb- 
 dens among geese are, as the Pekins among 
 ducks, the leaders. 
 
 I used to think that the Toulouse geese were 
 the' heaviest variety of geese, but experience has 
 taught me differently ; for a pair of young Emb- 
 den ganders which I killed on the i6th of De- 
 cember dressed ^ih lbs. So much in favor of 
 keelless geese. 
 
 Embdens are very quiet, and require no more 
 care or attendance than other geese, and geese I 
 consider the easiest sort of fowl to raise there is. 
 During the winter months they require a com- 
 fortable house, but it is not necessary that it 
 
36o 
 
 FARMING. 
 
 / 
 
 "X 
 
 i-SlVai^.^rfraa:^ — . 
 
 iiSja^ 
 
 Pair of Embden Geesfe, 
 
 Bred and owned by Mr. W. J. Haycraft, Agincourt. These geese were shown nine times in 1S96, and won 
 
 eight first prizes. 
 
 should be as warm as a house intendeJ for other 
 fowls. 
 
 The food for Embden geese can be principally 
 roots, either raw or cooked. They are very fond 
 of carrots. A little grain does not come amiss to 
 them ; but, by all means, do not overfeed them, 
 for fat fowls of any kind are not as good breeders 
 as those that are in fair condition. On the other 
 hand, do not go too far in the opposite direciion, 
 for that is equally bad. 
 
 As the breeding season approaches, 1 have 
 found that to feed roots without grain gives better 
 results than to feed dry peas alone. When so 
 fed the goslings appear to be stronger from the 
 time they chip the shell till they are ma- 
 tured. We would not discontinue the roots until 
 they can get grass. Where they are allowed to 
 run on grass, they will pick up their own living, 
 if you see fit to let them do so ; but a feed of 
 grain in the evening will induce them to come 
 home at nights, so that they can be shut up away 
 from all kinds vermin. 
 
 Ceese that have a good grass run, especially if 
 they have access to running water, will lay a 
 greater percentage of fertile eggs than those not 
 so favored; although I think geese will fatten, 
 faster if they are not allowed free access to water, 
 for they like to be continually washing themselves 
 in water. So long as they have plenty of water 
 to drink, that is all that is necessary for !hem. 
 Only, if you intend showing your geese, it is well 
 to let them have access to plenty of water, for in 
 this way you will get a better plumage, and you 
 are saved the trouble of washing them. 
 
 I always keep geese eggs in the cellar, in a pan 
 
 or shallow box filled with bran, and every day, as 
 new eggs are gathered, I turn those previously 
 ga'hered ; and I consider this ve^y important, for 
 it serves to keep the yolk from settling to one end 
 of the egg. Eggs should always be placed on 
 end when kept this way. 
 
 Set your geese on the ground, for that is 
 nature's plan. Geese eggs require considerable 
 moisture, and when the nest is on the ground this 
 moisture is supplied in a natural way. 
 
 As soon a? the goslings begin to chip the shells 
 they should be watched to see if they are able to 
 break the shell. If they ^should be weak, it will 
 help to get them out of their prison to break the 
 
 1 
 
 \ 
 
 Embden Goose, 
 
 Bred and owned by Mr. \V. J. Haycrart, Agincourt, Ont. 
 
 Mr. Haycraft himself is seen in the background. 
 
PEKIN DUCKS. 
 
 361 
 
 «hello a little for them, and to drop a little milk 
 in their mouths. You will be surprised to see 
 how rapidly they gain strength. 
 
 If there should prove to be any unhatched 
 •eggs, put them in the centre of the nest, for this 
 will keep the little ones from getting crushed at 
 the bottom. 
 
 As soon as the goslings are all out, they should 
 ■be removed to a nice grassy plot and kept there 
 till three or four 'veeks old, and be fed on oat- 
 meal or shorts. Remember, however, that if the 
 shorts be not' mixed properly it is rather sticky, 
 and so will adhere to them and cause them not to 
 thrive so well. But if there is plenty of short 
 sweet grass available to them, they will soon learn 
 so pick their own living. 
 
 When the young goslings are three or fou' 
 weeks old they may have their liberty ; and 
 then, .as for feed, that depends upon their owner's 
 generosity. The better fed they are the better 
 returns will they make, and the earlier will they 
 come to maturity. And this latter is a very im- 
 portant point to consider, for the first market is 
 gener.ally the best one ; also it shortens the feed- 
 ing season, a fact that must not be forgotten in 
 these times of low prices and keen competition. 
 
 Cater to the wants of your maiket. Each 
 one must be governed by his own surround- 
 ings. But by all means put your produce 
 on the market in as attractive a form as possible, 
 for we must meet the tastes of the consumer if we 
 wish to realize the best prices. 
 
 PEKIN DUCKS. 
 
 THEIR CHARACTERISTICS, BREEDING, CARE, FEEDING, AND PROFIT. 
 
 By J. E. Meyer, Kossuth. 
 
 that are laying some black will be found on the 
 beak. It seems to be quite natural. The pro- 
 voking part of it is that the largest and best speci- 
 mens are sure to have the black, while the small 
 ones keep clear of it sometimes altogether. 
 
 A duck in perfect condition and just before 
 beginning to lay will weigh 8 pounds. 
 
 Note. — For a sketch of Mr. Meyer's success; as a breeder 
 ■of poultry— especially Wyandotte heris — see Farming for 
 Dscember, page 2S2. For a very excellent and practical 
 article by Mr. Meyer on " How o Make the Most Money 
 out of Poultry on the Farm," see Farming for September, 
 page 46. 
 
 Of the different' varieties of ducks that are 
 described in "The American Standard of Per- 
 fection," there is no doubt but that the pure 
 Pekin is the most profitable, if indeed it is not the 
 ■only profitable variety. It grows the largest, 
 matures the quickest, .dresses the easiest and 
 nicest for the market, has the' finest plumage, 
 and lays the most eggs.' 
 
 CHARACTERISTICS. 
 
 In color the Pekin duck is a creamy white. 
 Its body should be long and wide to the stern ; 
 its breast large, broad, and deep ; its back 
 slightly curved and wide ; and its wings short. 
 Pekin ducks are unable to fly. 
 
 The average weight of the drake is about 9>< 
 pounds. 
 
 The duck resembles the drake in shape, but it 
 is fuller in the stern than the drake. During the 
 laying season when in' good condition her stern 
 will very nearly touch the ground. The feet of 
 both the duck and the drake are red, and their 
 beaks are a deep orange in color. 
 
 "The American Standard of Perfeciion " dis- 
 qualifies both duck and drake if they have any 
 black in the beak. While this rule is perfectly 
 .just as regards the male bird, it is very unjust as 
 ■regards the female. ' In 95 per cent, of -.he ducks 
 
 BREEDING. 
 
 It is time now (Christmas week) that your 
 breeding ducks should be mated and placed in 
 the pens in which you intend to keep them dur- 
 ing the breeding season. It will not do to re- 
 move them from their pen when once they have 
 begun to lay, as it will surely stop their laying 
 for a time. The earliest hatched ducks should 
 always be kept fo.r your breeding ducks. It is 
 best to mate a yearling or twoyear-old drake 
 with young ducks. 
 
 During the early part of the season you will 
 require one drake to four females ; but later on 
 you may lessen the number of drakes until you 
 have five or six females to one drake. 
 
 We have had ducks that were hatched in 
 March lay in September ; and although we never 
 had them to lay continuously all fall, still they 
 will lay quite a number of eggs in December, and 
 if they are properly cared for they will continue 
 laying all winter until the following August. 
 One hundred eggs in a year is quite a common 
 number for a Pekin duck to lay, and some breed- 
 ers have had them lay as many as 140. This is 
 one of the great merits of the Pekin as compared 
 with every other variety of duck. 
 
362 
 
 FARMING. 
 
 The Pekin duck has two faults. It has a very 
 coarse, unnmsical voice that it uses to its full 
 capacity, and it is very timid. You should never 
 go near Pekins with a lantern. 
 
 Pekin ducks do not need a warm house, for 
 they are covered with a very thick coat of 
 feathers, as well as with an abundance of down, 
 but their feet are liable to get cold. You should 
 always keep plenty of dry litter on the floor of 
 their pen. 
 
 Do not allow them to run amongst cattle or 
 horses, for they are too clumsy to keep out of the 
 way. 
 
 Pekin ducks always lay their eggs at night or 
 early in the morning ; and they always cover 
 
 golds, or potatoes for them,, and mix these with 
 meal. 
 
 Ducks are very fond of cabbage. They must 
 also have giit, the same as hens. Coarse sand 
 will do very well. Ducks are never satisfied 
 unless they are filled up, and they are not very 
 particular what they are filled up with. When 
 their breeding season is over you need feed them 
 only the coarsest and cheapest foods. 
 
 Ducks have the bad habit of tran.pling all over 
 their food if they get theopportunity,"so that you 
 should contrive to feed them so that they have 
 to put their heads through between slats in order 
 to reach their food. This rule applies to young 
 ducks as well as to old ones. 
 
 THE PROFIT. 
 In order to obtain the greatest profit from your 
 
 / 
 
 / 
 
 /■ 
 
 
 \ 
 
 \ 
 
 Bred and owned by Mr. J. 
 
 them over with litter, so that even in cold 
 weather there is very litttle danger of the eggs 
 becoming chilled so long as you are careful to 
 gather them every morning in good time. You 
 can give the ducks their liberty for the day at 
 eight o'clock, as they all will have laid then. 
 
 FEEDING. 
 
 By seven o'clock in the morning you should 
 feed your breeders. Never feed them whole 
 grain. Always give them a mash : bran, middl- 
 ings, chopped oats, ground wheat or corn. At 
 diffecent times of the year they will require dif- 
 ferent foods. When you wish them to lay, feed 
 them concentrated foods along with plenty of 
 meat scraps of some kind. lioil turnips, man- 
 
 Pair of Pekin Duclcs, 
 
 E. Meyer, Kossutti, Ont. 
 
 ducks you should have them lay as early as pos- 
 sible after the New Year, and begin hatching jus 
 as soon as you have eggs enough. We would 
 advise you never to set the first dozen eggs a 
 duck lays, as these are not likely to be fertile. 
 If the duck has been hatched early enough and. 
 fed properly, she will have laid this dozen by 
 January 1st. After this her eggs are considerably 
 more fertile than hens' eggs. 
 
 Your whole aim should be to get as many early 
 ducklings as possible, because it is from the sale 
 of these that you obtain the greatest profit. 
 
 Young ducklings should be fed all the good 
 strong food they will eat (and they can get away 
 with a lot) until they are nine to ten weeks old, 
 and then they should be sent to market. Kill 
 
PACKING POULTRY FOR THE ENGLISH MARKETS. 2>(^i 
 
 them when they have the least pin feathers. If 
 you have the proper sort of Pekins, and have 
 done your feeding right, your young ducks will 
 dress from 8 to 10 pounds per pair. At this 
 weight they will pay you well if you get them on 
 a good market in proper shape. The feathers of 
 •such ducks are of the very best quality, and are 
 worth considerable. 
 
 There is no money to be made by hatching out 
 a lot of ducklings in the spring, letting them 
 ro.im all over haK-slarved all summer, and then 
 fatteniiig them for Thanksgiving or Christmas, 
 when the markets are glutted and prices are low. 
 If your duck business is carried on in this' way, 
 your ducks will bring you in less money than they 
 cost you. 
 
 F 
 
 
 y 
 
 ±^;iifi> 
 
 ■to^ J ■ -iia^wt^w 
 
 Silver Laced Wyandottes, 
 Bred and owned by Mr. J.-E. Meyer, Kossuth, Ont. Mr. Meyer has frequently won the highest honors 
 
 for this variety of fowl. 
 
 THE PACKING OF 
 
 POULTRY FOR 
 MARKET. 
 
 THE ENGLISH 
 
 By Thomas Fra.ser, Manager of the Union Cold Storage Company, Montreal. 
 
 Mr. Thomas Fraser, manager of the Union Cold 
 Storage Company, of Montreal, is a man who, when once 
 convinced of the soundness of a business enterprise, pushes 
 it forward Jo a successful accomplishment in spite of every 
 ■difficulty or opposition. His cold storage equipment in 
 Montreal is the fine<;t in Canada, and quite worthy to be 
 ■compared with the largest and best in New York and 
 Boston. And, though it cost over $200,000 to establish it, 
 the getting together of this capital, the planning of the 
 whole plant, and the successful erection of it, even to the 
 smallest detail, is all the work of himself alone. More than 
 this, he had to create the trade which it was neces.sary to 
 possess in-order to utilize the cold storage facilities which 
 he had provided, and make them pay ; for, strange as it 
 may seem, the conservatism of the ordinary shipper and 
 ■commission merchant *with respect to cold storage is so 
 great that a cold storage plartt may be in existence for a 
 vcy con.siderable time before it leceives enoughof patron- 
 age to pay expenses. All these difficulties, however, Mr. 
 
 Fraser has overcome. His present cold storage plant is 
 not only, as said above, the finest in Canada, and really. 
 something the Dominion ought to be proud of, but ihe 
 patronage ci^'en to it by shippers, commission men, and 
 others is exceedingly encouraging. 
 
 Mr. Fraser is still comparatively a young man. He was 
 born in Quebec on Christmas D.iy, 1854. At an early age 
 (fifteen) he began his business life, and was a successful 
 travelling salesman at seventeen. His business experience 
 has alj been in connection with the buying, storing, sell- 
 ing, and shipping of foud products. In 1891 he came to 
 the conclusion that there was room in Canada for an im- 
 proved service in cold storage and refrigeration. But to 
 build and equip a modern cold storage plant costs a lot of 
 monej'. and, as the idea was new and untried in Canada, 
 capitali^ts cculd not be got to go into the undertaking. 
 So Mr. Fraser began himself in a small way. His equip- 
 ment was based on the "ice and salt" system, which, 
 though the best system where ice is used, is by no means 
 
364 
 
 FARMING. 
 
 equal to the modern mechanical-chemical system. Still Mr. 
 Fraser persevered with his " ice and salt" plant, and soon 
 had a good trade, and in a year or two not only had an 
 experience which has been most useful to him in his later 
 and larger undertakings, but also such success as was 
 
 necessary to convince capitalists that the cold storage idea 
 was a good one from a commercial point of view. Accord- 
 ingly, a strong company was formed, named as above, and 
 two large blocks in the heart of the shipping centre of 
 Montreal have been procured and have been converted 
 into modern cold storage warehouses, with a total refriger- 
 ating capacity of i,ooo,oco cubic feet. Here may be seen 
 at any time, stored in different warehouses (completely 
 isolated from one another), cheese, butter, eggs, fruits, 
 both home and foreign, poultry, meats of all sorts, fish, 
 and almost every other sort of perishable food product. 
 The temperatures are so managed that each kind of pro- 
 duct is kept at a temperature best suited to itself. The 
 refrigerating air is perfectly dry ; in fact, it is absolutely 
 free from moisture and from all decay-producing germs ; 
 and, as it is constantly being drawn off and replaced by 
 fresh supplies, the stored products are kept in air which is 
 perfectly pure and dry all the time, and so may remain 
 without change or decay indefinitely; and when they are 
 taken out they are found to be in e.vactly the same con- 
 dition as when they were put in. In this way food pro- 
 ducts (butter, poultry, fruit, etc.) consigned for sale when 
 the market is congested and prices low can he held in per- 
 fectly sound condition, and at little cost, till the market is 
 eased and prices are higher again. Far.ming wishes Mr. 
 Fraser abundance of success in his magnificent venture, 
 and trusts soon to be able to record the establishment of 
 similar cold storage plants in Toronto, Hamilton, London, 
 Brantford, Winnipeg, and other commercial centres. 
 
 A public warehouseman, ifhebekeen in percep- 
 tion, can learn a lot, both of human nature and of 
 modes of doing business. He must be well up 
 in the different lines of products stored with him, 
 or he will surely get into trouble with heavy 
 claims being made for damage or loss, for which 
 he is in no way responsible. 
 
 THE PACKAGE AN I.MPOI^TANT MATTER. 
 
 Somewhodo not know, nor even think — how few 
 do think! — say that the package has nothing to dp,- 
 with the sale of goods and the prices received there- 
 for. Our buttermakers in the Kamouraska dis- 
 trict, below Quebec, suffered for a long time by 
 persisting in claiming that their handmade un- 
 even-sized tubs, with lugs on them, made no dif- 
 ference in the price of the butter they sold, but 
 a constant deduction of two cents a pound 
 soon convinced them that that they were wrong, 
 and now all their packages are made uniform. 
 
 There is a premium to-day of one cent per 
 pound on box biitter over tub butter of equal 
 quality. The tub for the packing of butter is 
 doomed. The Englishman will pay every time 
 for what he wants. 
 
 Now this question of package and mode of 
 packing applies to poultry as well as to butter. I 
 see it every day. Do let us have unifortiiity of 
 package. To my mind, there is a big future for 
 the Canadian farmer in raising poultry for the Eng- 
 lish market ; and our Government should make a 
 determined efTort to promote trade along this line 
 as they have done for cheese and, butter. 
 
 Let me give an instance of loss to the store- 
 keeper who ships poultry, through his improperly 
 packing it. A carload of poultry was received 
 on storage. The commission man and buyer had 
 agreed on a price ; but when, on looking through 
 one 600-lb. case, the buyer hit upon a few very 
 inferior birds in the centre of this case, he simply 
 refused the lot unless one cent per pound on the 
 whole carload was deducted, in case other poor 
 birds should show up. Here was a loss of one 
 cent a pound on a whole cat-load occasioned by 
 the -fact that a few inferior birds w^e found 
 in one case. Had the poultry been put up in 
 cases that could be easily examined, it could then 
 have been easily found out whether such a deduc- 
 tion were reasonable or not. But no commission 
 merchant or buyer will take the trouble of exam- 
 ining many 600-lb. packages. The labor of pack- 
 ing and repacking is too great. 
 
 Packers of apples find that it pays to put their 
 fruit lip in iiniform packages, and each package 
 of a uniform standard as to quality. Hart & 
 Tuckwell's famous "Horse Shoe Brand" is an 
 exainple of this. These shippers can always get 
 the highest price for their apples and other fruits. 
 Their packages will be picked up by buyers when 
 others will be passed by. And there are other 
 examples. 
 
 The questions are : 
 
 (l) How can our poultry trade with England be- 
 increased and developed ? 
 
PACKING POULTRY FOR THE ENGLISH MARKET. 
 
 Z^^S 
 
 (2) How should our psultry be dressed when 
 intended for shipment to England ? 
 
 (3) What kind of package should be used when 
 poultry is intended for export ? 
 
 (4) How should our poultry be packed ? 
 
 To the first and second , ' these questions I 
 would say, Let our Government furnish us with 
 reliable information as to where England gels her. 
 poultry supplies ; what prices have ruled in the 
 English markets for poultry each month in the 
 year for, say, three or four years back ; how the 
 birds are dressed which are the most sought after 
 in the English' markets ; and what grades and 
 weights are most s'ought after there. 
 
 THE POULTRY IMPORTATIONS OF ENGLAND 
 IMMENSE. 
 
 I have obtained information from reliable 
 sources to the effect that Russia annually sends 
 immeii!^ qtiautities of poultry to the English 
 
 gesta package of small cost, which experience has 
 shown to be handy to handle, and suitable to the 
 commission man, the jobber, and the retailer. It 
 is also one in which birds can easily be frozen if 
 required, and be shipped with greatest economy 
 of space in refrigerator steamers. 
 
 It is not often that the farmer consigns his 
 poultry to our market direct ; the bulk of the 
 consignments come from country storekeep- 
 ers, who receive the goods from farmers' wives 
 and pay for the same in store pay. 
 
 Now, therefore, it is the country storekeeper 
 'who is to be educated to pack poultry properly. 
 When he does so he riot only will make again for 
 himself, but he will be able to pay the farmers 
 higher prices for what he buys from them. He 
 will also help to make business ii pleasure to the 
 commission man, the jobber, the warehouseman, 
 the retailer, etc. 
 
 Failing this, it should be the endeavor in every 
 
 Model Poultry Package (closed), 
 _ 'Recommended by Mr. Thomas Fraser, Montreal. 
 
 market, " rough dressed," i.e., dry plucked, with 
 wings and legs Jn, entrails left in, heads wrapped 
 in paper, the birds being frozen in the open air, 
 and then packed in cases. Canada should cer- 
 tainly have a portipn of this trade, and might 
 easily secure it if the proper steps were taken 
 to do so. 
 
 Australia, on the 'other hand, has made some 
 trial shipments, with satisfactory returns to 
 shippers, with the' birds "plucked and pulled " 
 (i.e., prepared ready for the pan). The birds are 
 frozen and shipped in crates, one bird high, 
 each bird being wrapped in cheap tissue paper. 
 
 Our Government should ascertain which of these 
 two methods of packing and shipping it is most 
 advantageous for us to follow ; and should then 
 endeavor to put our poultry-raisers and shippers 
 in the way of getting this trade. 
 
 A GOOD FORM OF POULTRY PACKAGE. 
 
 As an answer to the third question, I would sug- 
 
 district to get buyers to make a business of buying 
 poultry direct from the farmer, and shipping it 
 direct to large markets in Canada or to Eng- 
 land. •„ 
 
 The package which my experience leads me to 
 recommend is as follows : A box or crate three 
 feet three inches long, by two feet three inches 
 wide, by six inches high, inside measurement. This 
 will hold twelve birds, one tier high, of ten t.o 
 twelve pounds each. The same number of birds 
 weighing from fourteen to sixteen pounds each 
 will pack in a case or crate three feet five inches 
 long, by two feet five inches wide, by eight inches 
 high, inside measurement. 
 
 Other sizes can be easily arrived at. Half-inch 
 lumber, in the rough, three to six inches wide, 
 may be used, the end pieces only being planed. 
 These boxes or crates would be very cheap. Ol 
 course planed lumber would look neater. If the 
 storekeeper used his old packing-cases to make 
 
366 
 
 FARMING. 
 
 these crates, the cost would then be simply the 
 trouble of niakinn them. 
 
 A case or crate made as above would weigh 
 when filled onlj- from 125 to 150 pounds each, 
 and could be easily handled by one man. 
 
 On end of the crate should be marked with 
 stencil (stencils are very cheap) the shipper's 
 name and his brand, if he has one, thus : 
 
 John Jones, 
 Cambray, 
 Ont. 
 
 13 chicks, 
 118 lbs. gross. 
 22 lbs. tare. 
 
 The ends of the crates should be fully a half 
 inch higher than the sides : this is to allow q 
 space for air to freely entei at the top and bot- 
 tom, so that Ihe contents can, if required, be 
 frozen without removing them from the crate. 
 The slats should be a quarter ofan inch apart. 
 
 In answer to the fourth question, How should 
 
 truss up the legs and tie, folding the head outside 
 the wing. Packed in this manner the birds will 
 show to the best advantage, and when the cover 
 of the crate is removed the intending buyer can 
 see at a glance the quality and condition of all, 
 and will pay full value. 
 
 Moreover, this mode of packing will preclude 
 the possibility of a claim being made of one or 
 two cents a pound on a whole consignment for 
 inferior stock unseen, each quality being separate. 
 
 CANADA SHOULD TRY TO SKCtIRE T!IE ENGLISH 
 POULTRY ^tARKET. 
 
 No one who knows the facts will dispute the 
 statement that no better poultry can be found in 
 any market than our Canadian poultry. We 
 have both the climate and the feed. Our neigh- 
 bors to the south know this, and the English 
 
 Model Poultry Package (open). 
 Recommended by Mr. Thomas Fraser, .Montreal. 
 
 our poultry be packed? I would remark as fol- 
 lows : 
 
 If a reputation for brands is to be earned, there 
 must be a selection of birds both as to quality and 
 to weight. Select your birds, pack them as 
 nearly as possible in uniform weights, i.e., ten 
 pounds to twelve pnunds together ; fourteen 
 pounds to sixteen pounds together ; and so on. 
 Fat prime birds should always bear the brand 
 on the crate ; lean birds should have simply the 
 initials of the shipper ; and culls should be blank. 
 Pack in rows, one tier high only, breasts up. If 
 the bottom of the crate were lined with paper it 
 would be an advantage. Tucking the heads under 
 the wings is a mistake. Dry pluck, clean— a. 
 little care will pay — wrap the head in paper. 
 
 market is ours if we endeavor to capture it in the 
 right way. 
 
 Kat turkeys and chickens improve if frozen, but 
 they should be frozen as soon as possible after the 
 animal heat is out of thetii. Lean birds will turn 
 dark when frozen. 
 
 Frozen poultry, when removed from the freezer 
 and exposed for sale, ordinarily, in warm weather, 
 becomes wet on the surface, and afterwards slimy. 
 This trouble is now overcome by a system (the 
 Linde patent air circulation) of Ikawiug out, or, 
 as it is nicknamed, " dc-frecziug," artificially. 
 All, or most, of the frozen meat sold in England 
 is thnved out by this new process, and quarters of 
 beef and carcasses of mutton that have been 
 frozen and brought from .Australia or South 
 
POULTRY RAISING : ITS IMPORTANCE TO THE FARMER. 367 
 
 America, are delivered to butchers free from wet, 
 and it takes an expert to say whether they are 
 fresh killed or not. Poultry can lie treated in the 
 same way. 
 
 It will, I admit, be a difliciilt task to change 
 the present methods of packing and sending to 
 market ; but the greater the difticully the greater 
 
 and more persistent the work of reform must be. 
 Education, illustration, and common sense rea- 
 soning will accomplish the reform in time. 
 
 Note. — ^The cost of a new cra/f ot roM^\i wood, 
 made according to the plans I have recommended, 
 would not exceed one cent per bird. 
 
 POULTRY RAISING : ITS IMPORTANCE TO THE 
 
 FARMER. 
 
 By John J. Lenton, ^iltmore, North Carolina. ' 
 
 Mr. John J. Lhnton, now poultry manager at George 
 W. Vanderbilt's magnificent establishment at Biltmore, 
 North Carolina, was born twenty-four years agoatOshawa, 
 Ontario, where his father, a we!l-kiiown and successful far- 
 mer and poultryman, still lives. Mr. Lenton received a 
 good education at the High School at Oshawa, and in- 
 tended at one time to be a teacher ; but his innate love of 
 poultry, which at first made him take up poultry-keeping 
 as a boyish hobby and pastime, soon led him to follow it as 
 the business of his life. He began at first with pure-bred 
 
 t- 
 
 r 
 
 y 
 
 % 
 
 birds obtained near home ; but realizing soon how im- 
 portant it was to have the foundation of his stock the very 
 best obtainable, he secured as early as he possibly could 
 some " Toronto Industrial " and " Ontario Poultry 
 Show" winners. To these he soon added thebest hecould 
 get of American prize winners, obtaining, among others, 
 birds that had been prize winners(ist,2nd,and 3rd) at Madi- 
 son Square Gardens, New York. These were Golden Wyan- 
 dottes ; but he soon added to these varieties the best birds 
 he could get in Silver Wyandottes and Barred Plymouth 
 Rocks, and these three varieties are still his favorites. For 
 several years Mr. Lenton devoted himself to the practical 
 side of his business; but finding it profitable, and having 
 
 good birds beside, he then determined to see what the 
 fancier's side of the business would yield him. If selling 
 eggs and stock to all parts of the Dominion and throughout 
 several States, acd having birds from his stock winning 
 prizes at .-^11 the large shows, even in the closest competi- 
 tions, be a si^n of success, then Mr. Ltnton may well claim 
 to have been 7'cry successful. Mr. Lemon has also been a 
 close observer of the experience of others ; and he never 
 lets any opportunity slip by which he may extend his 
 knowledge of his chosen specialty. The result is that, 
 though even j-et a young man, he is already classed among 
 the leading pouUrymen and poultry fanciers of the con- 
 tinent. In September, iSgs, he was selected by the man- 
 agement of the " Biltmore Farms," the magnificent estate 
 of Mr. George W. Vanderbilt in North Carolina, to take 
 charge of the poultry department there, and Mr. Lenton, 
 accepting, had the satisfaction of being, at twenty-three 
 years of age, the manager of what is probably the finest 
 poultry establishment in America, its cost having been not 
 less than $25,000. At Biltmore Mr. Lenton breeds the 
 three breeds above mentioned and, besides. White Wyan- 
 dottes, White Plymouth Rocks, Black Minorcas, Light 
 Brahmas, Buff Cochins, and Indian Games. Mr. Lenton, 
 as may be supposed, is an enthusiastic wi iter on poultry 
 topics, and writes frequently for the Canadian and Ameri- 
 can poultry press. He has been a regular contributor to 
 Farming for some time. 
 
 A PROGRESSIVE AGE. 
 This is the age of progress. Man's inventive 
 and ambitious mind tS ever striving to surpass and 
 outdo some illustrious predecessor or competitor. 
 It is not merely a few men in a limited number 
 of the many walks of life who are pressing to the 
 front, but, as we may say, all men in their chosen 
 vocations are devoting their entire energies 
 towards reaching the highest degree of success 
 possible to them. In glancing around us, how- 
 ever, we note many a business failure, and this 
 seems to indicate that all men have not concen- 
 trated their ability towards the making of pro- 
 gress. Certainly, there are exceptions to all rules, 
 yet it is evident that many a business or financial 
 failure is not caused by lack of industry or the 
 flagging of mental activity, but is either the direct 
 or indirect result of not correctly interpreting the 
 changing demands of the people who are their 
 patrons. 
 
368 
 
 FARMING. 
 
 DEMAND A VARYING CUSTOMER. 
 
 The needs and wishes of the j/cople are ever 
 changing, and it must be the policy of a success- 
 ful business man to change his plans so as to 
 meet the demand which every new desire creates. 
 The changes and improvements that are made 
 every year in the products of all manufactures are 
 very noticeable. This year the enterprising mer- 
 chant will place on his shelves an entirely new 
 article, and one that was in constant demand only 
 a few years ago is now so seldom called for that 
 he no longer keeps it for sale. The professions, 
 too, are rapidly introducing and adopting new 
 departures. Now, among all these, what progress 
 is being made by the man that feeds them all, the 
 farmer ? Look back twenty years, fifteen, ten, 
 even five years ! How short the time is since 
 much of the modern farm machinery was intro- 
 duced ! What would a farmer think to be forced 
 to return to some of the obsolete methods he used 
 to follow? Still the cry is "hard times" on 
 every side. But watch an enterprising man ; he 
 has resolved to succeed ; and if the demands have 
 so changed that he cannot do so in one direction 
 he immediately seeks out another of greater 
 promise. To-day, many a farmer begins to 
 realize that the time has come for him to adopt a 
 new departure. But what shall it be ? is the burn- 
 ing question. Dairying and the raising of greater 
 quantities of more improved stock seem to meet 
 with the greatest favor. Fruit culture, too, is 
 meeting with favorable encouragement. Now, 
 in the raising of more and better stock, how 
 many think of the much-abused " old hen " ? 
 
 Co 
 
 i:^ 
 
 
 
 J 
 
 
 'w *-"-■"•"■""' 
 
 Golden Wyandotte Hen, 
 
 Bred and owned by James Lenten, Oshawa, Ont. The 
 
 photograph shows the typical shape of this variety, 
 
 but of course does not show the be.-iuliful golden 
 
 coloring for which the Golden Wyandottes are noted. 
 
 
 
 Silver Wyandotte Cock, 
 Bred and owned by James Lenton, Oshawa, One. 
 
 THE HEN IS SOT TO BE SCORNED. 
 
 But the heni should be given recognition. 
 Why ? Simply because there is money in her 
 products. Right here is where all the argument 
 comes in ; for, I am sorry to say, many oj our 
 farmers hold a contrary opinion. This is not 
 because they are neither enterprising nor success- 
 ful, but it seems to result from mere prejudice on 
 their part. Is it not strange that prejudice only 
 will restrain a farmer from adopting a line of 
 stock that may make all the difference between 
 business failure and business success with him ? 
 In general, farmers seem to think that caring for 
 the needs of fowls is a somewhat childish work, 
 more suited to women or children than to men. 
 We suppose they get this idea from the hen being 
 a somewhat insignificant, inexpensive, and inde- 
 pendent creature. But what of that, so long as 
 she is profitable? Is it not even i/iore "childish" 
 to persistently cling to an unprofitable branch of 
 farming simply because the necessary investment 
 for it is large, and the labor and management it 
 requires beyond the power of other than men? 
 Many farmers seem to forget the percentage of 
 their investment, and only look to the lolal profit. 
 
 THE HEN BURIES THE COW. 
 
 To illustrate, we will take the investment 
 required, respectively, for a hen and for a 
 cow, rnd the profits made therefrom. Don't 
 mistake ; though both are supposed cases they 
 are very close to actual results. The cow 
 
POULTRY RAISING : ITS IMPORTANCE TO THE FARMER. 369 
 
 originally costs, say, $40. It will cost at least 
 $25 to feed her one year, and this sum will not 
 allow of any " plum-cake" feeding either. Now 
 you know, and I know, that if that cow's produce 
 will make $75 in the year it is every cent it will 
 make. And surely it is very good, for we have 
 made $50 on our $40 investment, labor not 
 included. Now we will take our hen at a value 
 of 40 cents. It is a poor hen that lays less than 
 ten dozen eggs a year, and these eggs should 
 bring, on an average," at least IJ cents a dozen. 
 This is $1.50 in eggs. "Besides this, our hen will 
 sit and produce us, say, 5 chicks— a small hatch, 
 certainly. These chicks are poor ones if they 
 don't sell for 25 cents each ; on a farm, it will not 
 cost us more than 15 cents each to raise them to 
 a marketable age. Now we have added 50 cents 
 more to our hen's profit. In the summer she will 
 find most of her own food, and 
 surely 50 cents will cover the 
 actual value of all food she will 
 consume during a year. Re- 
 member, we are talking about 
 fowls on a farm, and not as - 
 kept by poultrymen, or fanci- ^_ 
 
 ers. We now have left $1.50 ''" ^ 
 
 on our investment of 40 cents. >. • -' 
 
 Of couise, $I..50 is a smaU sum \ 
 
 of money, and a good way from t 
 
 $50. "But, hold on — we can i 
 buy 100 hens every time we I'uy , 
 one cow, and, at that rate, our 
 poultry profit jumps to $150, 
 or three times as much as the 
 same investment in cows pro- 
 duced. Now, if our cow was a 
 paying investment — ^which we 
 think no one will deny-^how 
 much more profitable is our poultry investment ! 
 Oh, no ; I haven't exaggerated the poultry side 
 one bit; in fact,- 1 have hardly done the hen 
 justice, and I have been very lenient towards the 
 cow. Farmers, stop and think on this point. 
 Lay prejudice aside and give poultry-raising the 
 same care and attention you would dairying or 
 any other branch of profitable stock-raising. Of 
 course this may mean that you will have to im- 
 prove your poultry houses and care for them in a 
 different manner from what you have been doing 
 in the past. But if it pays to do so, why not do 
 so, and that at once ? No good result is obtained 
 without trouble, and delays are dangerous. 
 
 A STOCK OF POULTRY A FIRST-CI.ASS SPRAY- 
 ING OUTFIT. 
 
 Our subject is " Poultry Raising : Its Impor- 
 tance to Farmers." We have tried to show that 
 
 poultry-raifing is a money-making branch of 
 farming, which, of course, must be the strongest 
 point in its favor. We claim — and there are many 
 who will substantiate what we say — that with the 
 investment required poultry will pay the largest 
 per cent, of any branch of farming. But is poultry- 
 raising important to the farmer as an adjunct to. 
 any other branch ? " Oh, yes," some say, with a 
 blood-in-the-eye wink ; "hens destroy our grain 
 and damage lots of fallen fruit." To this re- 
 mark we would answer that if your fowls are 
 looked after as they should be it will be no trouble 
 to keep them out of the grain for the week or two- 
 that they might do damage to it ; and that the 
 orchard is just the place for them. Suppose they 
 (/o spoil a few apples of the lowest value ; is it 
 not much better for them to do so than that you 
 should have your fruit all wormy, etc. ? Remember 
 
 i \ 
 
 L 
 
 Bred 
 
 Barred Plymouth Rocks, 
 by Mr. J. J. Lenton, now of Biltmore, N.C. 
 
 that fowls are great insect destroyers, and that 
 when they have access' to the orchard or the gar- 
 den at certain periods of the year the benefit is- 
 greater than many imagine. Take plums, for in- 
 stance. We all know that if the curculio would 
 leave plums alone bushels would be gathered 
 where no%v, in many cases, only quarts are gath- 
 ered, and that oftentimes the complete failure of 
 a promising plum crop is the result of this pest^ 
 Now it is an established fact that if plum trees are- 
 planted in the poultry yard, or if fowls have lib- 
 erty to be among them, the plums are rarely- 
 affected by the curculio, and good yields of the 
 fruit are obtained. This advantage, then, ought 
 to be added to the profit side of the poultry ac- 
 count. Instead of this, however, the poor fowls, 
 are abused because they touch some of the fruit 
 they have indirectly produced. Yes, as insect de- 
 stroyers poultry are very valuable to farmers. 
 
37° 
 
 FARMING. 
 
 HOW TO MAKE POULTRY-RAISING IMPORTANT. 
 
 Success or failure with poultry simply depends 
 upon the poultry-keeper. Care for and manage 
 your fowls as if you really thought they were im- 
 portant to your financial success, and you will 
 n-ver be disappointed by them. It will do no 
 harm, however, to keep in mind the following 
 simple rules : 
 
 (i) In winter keep your fowls in warm, light, 
 and roomy quarters. 
 
 (2) Feed nitrogenous grains, not those that pro- 
 duce fat ; give enough, but do not overfeed. 
 
 (3) Give plenty of steamed, cut clover hay, and 
 also of green foods ; also of water, and either meat 
 or cut green bone. "■ 
 
 (4) Never forget that in poultry-keeping 
 " cleanliness is next to godliness.' 
 
 (5) In summer if fowls are given, their liberty 
 on the farm that is nearly all that they will 
 require, provided a large number are not kept. 
 However, a light feed of grain may be given to 
 them at night. 
 
 (6) Another point, don't keep too many in one 
 flock. Where fifty will thrive one hundred may 
 fail. No farmer would keep ten cows in a pasture 
 or stable suitable for only five. 
 
 So you see we are here at the same point a.s 
 that from which we started; just treat your fowls in 
 the same way that you would treat any other stock 
 that you keep for profit, and it, will soon be evi- 
 dent to you that "poultry raising is important to 
 the farmer." 
 
 BUFF AND PARTRIDGE COCHINS. 
 
 % Dr. a. W. Bell, Toronto. 
 
 Dr. a. W. Bell, Toronto, has always been a lover of 
 the feathered tribe even since his boyhood days, but chiefly 
 on the fancy side of it, for he believes it costs no more to 
 
 t 
 
 :J 
 
 ■ J 
 / 
 
 v.. 
 
 ./ 
 
 iT 
 
 raise a thoroughbred fowl worth $5 to $25 thun it does one 
 worth only 8c. to 10c. per lb., and in the majority of cases 
 not as much. Often people make the remark, " I keep my 
 fowl simply for the pleasure of the thing," but Dr. Bell be- 
 ieves that even fancy fowls may as well be made to pay 
 their way, and he thinks that the fowls are all the healthier 
 when so kept. Like a m.-ijority of poultry fanciers Dr. 
 Bell has bred many varieties, but now he breeds only the 
 Buff and Partridge Cochins, for he finds them of all breeds 
 the most suitable to the narrow quarters which a city 
 affords. Dr. Bell "is best known to our readers as Assistant 
 
 Secretary of the Toronto Industrial Exhibition Association, 
 a position which he has held since 18S9, except in 1895. 
 He is a frequent contributor to the poultry press of the 
 continent, and at present conducts a Canadian department 
 in the 0\C\.^.Poullry Journal. 
 
 Through the introduction of the Buff Cochin 
 into England and America some thirty odd years 
 ago, there was created a demand for fancy poul- 
 try hitherto unknown, which we might designate 
 as the beginning of the great interest shown in 
 them to-day. 
 
 The Buff Cochin came originally from Cochin- 
 China ; but the typical importation of that time 
 and the massive show-bird of to-day are two 
 entirely difierent birds, the former being a long- 
 legged, close-feathered biro, whilst that of to-day 
 is a short-legged and prcluse-feathered one, the 
 latter quality being of great importance to an 
 exhibition bird. 
 
 Possibly no variety of fowls commands more 
 attention in the showroom than first-class speci- 
 mens o( the Buff Cochin ; for, with their profuse 
 leg and toe feathering, their abundant fluff, and 
 their short legs, they appear as a ball of feathers, 
 which, added to their beautiful soft golden color, 
 makes them very attractive. 
 
 In color they should be a rich, deep, golden 
 bufl'all over, with as little foreign color in them 
 as it is possible to obtain. 
 
 I have found them good winter layers at the 
 time when eggs are scarce, but, being so heavily 
 feathered on the leet, they are not very suitable 
 for the farmer, unless he be willing to give them 
 better accommodation than the majority of farm- 
 ers seem willing to give ; but if Buff Cochins 
 
BUFF AND PARTRIDGE COCHINS. 
 
 371 
 
 have a moderately warm house and plenty of 
 exercise they will lay a good many dollars' worth 
 of eggs during the winter. 
 
 Added to this, the cockerels would certainly 
 improve the size of the ordinary farmyard hen, 
 which is far too small, as we too often notice 
 when we emleavor to purchase a pair for cooking, 
 and are offered small scrubs at, of course, the 
 biggest going market price. 
 
 As to maturing, it should be said that, on 
 account of their great length of feathers, they 
 possibly do not arrive at maturity at as early a 
 date as other breeds, though I have had pullets at 
 nine weeks of age weigh lyi lbs., plenty large 
 enough for broilers, whilst the cockerels, at the 
 same age, might go a half pound more. 
 
 in color. The Buffs are the most popular of all 
 the four v.irietics of Cochins, and the Partridge 
 next, the latter being very difiicult to breed to 
 good birds, owing to the line pencilling required 
 on them. The Partridge cocks are, in color, a 
 black breast, body, and tail, with neck and sad- 
 dle orange red, each feather having a black 
 stripe down its centre, the back and wings being 
 a rich cherry red; whilst the females are of a 
 deep mahogany background, with each feather 
 pencilled with a darker brown, making a very 
 beautiful bird when yo" have one that has every 
 feather distinctly pencilled. Very many birds, 
 however, have their penciUings blurred ; in fact, 
 the birds that are pencilled distinctly all over can 
 be counted on the fingers of one hand. 
 
 
 ■i^ 
 
 
 
 / 
 
 
 •J i 
 
 ->■■%<■; 
 
 Buff Cocliih Hen, 
 
 Bred and owned by Dr. A. W. Bell, Toronto. 
 
 Winner of the First Prize at the Toronto Industrial, '96. 
 
 Cochins are possibly the quietest of all fowls, 
 and a small space will do for them ; and this 
 nature of theirs is against them in a way, for they 
 very easily fatten, which should be guarded 
 against if they are intended to be utilized as 
 layers, the hens soon becoming so fat that it is 
 an impossibility for them to lay. 
 
 PARTRIDGE COCHINS. 
 
 What has been said of the Buff Cochins is 
 wholly applicable to the Partridge Cochins, save 
 
 Partridge Cochin Hen, 
 Bred and owned by Dr. A. W. Bell, Toronto. This is the 
 finest bird of her kin^ in America, every feather upon 
 her being distinctly marked with the peculiai partridge 
 pencilling typical of the variety. Of course, she has 
 never been beaten in any show-ring. 
 
 To the farmer fancier no variety would be bet- 
 ter suited than the Partridge Cochin, for he has 
 the space to breed a large number, and thus he 
 has better opportunities for selecting a few good 
 ones, and, as a three-foot fence will keep them 
 within bounds, he need not be alarmed for fear 
 his strawberry patch or vegetable garden will be 
 torn to pieces by his favorite birds some Sun- 
 day whilst he is attending church. 
 
 Burlington, December 15, 1896.—" .\s a farmer I may 
 say that Farming has my good will and sympathy, and 
 that I consider it to be in form and matter one of the best 
 agricultural journals published on the continent."— A W. 
 Pkast. 
 
 Dairy School, Kingston, December 5, iSg6. — " Farm- 
 ing is highly spoken of everywhere by farmers whom I 
 meet. I believe many town and city people would buy it 
 if sold like other magazines in the bookstores." — J. A. 
 Roddick (Resident Superintendent). 
 
A FEW WORDS ON COLORED DORKINGS. 
 
 By John Lawrie, Malvern, Ont. 
 
 Mr. John Lawrie, of Malvern, is a son of James 
 Lawrie, the well-known breeder and impsrter of Clydes- 
 ■dale horses and Ayrshire cattle. Mr. James Lawrie has 
 also been a well-known importer and breeder of colored 
 Dorkings, and in this respect the son has followed the 
 footstep; of his father, and so successfully that recently 
 at many leading shows birds of his breeding have secured 
 the lion's share of all the prize money. In 1895, 
 at the "Ontario," a Dorking pullet of Mr. Lawrie's 
 raising was pronounced by competent judges to have 
 
 My own henhouse answers the purpose to the 
 letter, and it is not expensive, but is such as 
 any farmer can easily provide himself with at a very 
 
 N/ ^ ■ X, 
 
 N J! 
 \ 
 
 \ 
 
 i 
 
 Ijeen the best ever exhibited i.i C mada. He has also won 
 good prizes (firsts and second*) at the great poultry show 
 at Madison Square Gardens, Ne»v York. Mr, Lawrie takes 
 great pains to keep his colored DorkinL,s perfectly pure, and 
 will not allow fowls of any other variety or breed to come 
 within half a mile of his favorites. Mr. Lawrie is also, like 
 his father, a successful breeder of Ayrshires, and his herd is 
 considered one of the best in the county of Y oik. Mr. Lawrie 
 is an important ofHce-bearer in several local agricultural 
 societies, and also of the East York Plowmen's Association. 
 
 In rny opinion, of all the varieties of fowls, 
 Colored Dorkings are the best for farmers. They 
 are good layers, and with their large body, their 
 white skin, and theii delicious flivor, they are 
 one of the best, if not the very best, variety for 
 table use. 
 
 The Dorking hens make grand mothers, and 
 the young chicks mature early, and those farmers 
 who wish to raise poultry to sell as broilers can- 
 not do better than to introduce the Dorking blood 
 into their flocks. 
 
 If they only knew it, farmers have better facili- 
 ties for keeping poultry than any other people — 
 not merely poultry for general use, but poultry 
 for show birds ; for it is very easy for any farmer 
 to provide an unlimited run for his fowls in fine 
 weather, and to have a suitable house to protect 
 them from draughts at night, and on days that 
 are wet or stormy. 
 
 Colored Dorking Cock, 
 Bred and owned by John Lawrie, Malvern, Ont. This is 
 a macnificent bird, but at the time he was photographed 
 he was a little frightened, and, in consequence, drooped 
 his tail. 
 
 6^^-? ^ 
 
 
 ■':\-j 
 
 Colored Dorking Hen, 
 Bred and owned by J,>hn Lawrie, Malvern, 
 A fine likeness of a capital bird. 
 
 '•t,«( 
 
 Ont. 
 
 small cost. It was merely a common shed open- 
 ing to the south, which I closed up. I fitted two 
 windows into the new south wall, and,hy means of 
 
THE POULTRY ASSOCIATIONS OF ONTARIO. 
 
 373 
 
 wire nelfing, I divided the shed into three com- 
 partments. I have had small doors made entering 
 into each compartment, and I can thus easily 
 open one pen or more at a time as I choose, and 
 so let the fowls have free access to the barn- 
 yard on fine days during the winter, where they 
 will keep themselves bnsy scratching for food, 
 and thus have plenty of exercise, something that 
 is very essential to successful poultry-raising. 
 
 The principal food that I use is clean wheat, 
 with an occasional feed ol meat of some kind. I 
 always supply plenty of pure water, and grit. I 
 keep a sharp lookout for vermin of all sorts. 
 
 knowing that these are the worst enemies of the 
 poultry-keeper. Hy a liberal use of whitewash 
 in which some vermicide, such as carbolic acid, is 
 mixed, and by occasionally dusting the birds with 
 insect powder, I am able to keep my fowls free 
 from lice. 
 
 I feel very certain that any farmer who desires 
 to do so may succeed in poultry-keeping. It 
 only needs care, attention, and a study of the 
 habits of the fowls you keep. And if you give 
 them this care and attention, I am sure you will be 
 able to make money out of your poultry — not only 
 some money, but a good deal. 
 
 THE POULTRY ASSOCIATIONS OF ONTARIO. 
 
 [Editortal ] 
 
 There are two poultry associations in this prov- 
 ince which receive grants of public money, these 
 grants together amounting to $1,400. 
 
 The object of the Government in bestowing 
 these grants is to promote poultry-keeping as a 
 profitable industry for the people. 
 
 Poultry /'flKcj'!«^, though a very pleasant amuse- 
 ment for Iho.'ie who are fond of it, is not an occu- 
 pation that governments or legislatures can rea- 
 sonably be expected to encourage by grants of 
 public money. 
 
 But pouUry-keepiiig, carried on with a view to 
 the production of eggs, chickens, and hens, as 
 "food products, is an industry the proper develop- 
 ment of which is of vast importance to the 
 country, and therefore one that governments are 
 bound to encourage in every possible way. 
 
 With respect to the two poultry associations 
 above referred to, while the fullest credit should 
 be given to them for what they have heretofore 
 done to promote poultry-keeping as an industry, 
 yet it must be said that if they are to continue to 
 receive large grants of public money they must 
 make a more adequate return for it than what they 
 have hitherto done in the shape of a wider and 
 u better educational work^juid of a larger and 
 more persistent encouragement of the breeding of 
 what are kriown as the utility birds, as distinguished 
 from fancy fowls and pets. 
 
 This failure on the part of the associations to 
 return to the people a larger measure of value for 
 the money which is paid to the associations out of 
 the public chest has been pointed out to them 
 many times already ; and so far as the Poultry 
 Association of Ontario is concerned a decided 
 step tow-Ktds improvement was taken when Mr. 
 Browne was appointed its permanent secretary in 
 |SQ2. 
 
 But Mr. Browne is only an executive officer, 
 and can do nothing more than carry out the 
 policy which his association lays down for him. 
 He cannot amend or improve that policy ; any 
 amendment or improvement must come from 
 within the association itself. 
 
 Though it is true that since Mr. Browne's ap- 
 pointment the executive work of the association 
 has been faultless, the policy of the association 
 remains to-day pretty much what it has ever been, 
 namely, the giving of a great many prizes for fan- 
 ciers' fowls and pets, in which the competition is 
 small, so that large sums of prize money are won 
 by a few people who keep a great variety of high- 
 ly bred fancy poultry ; while the great mass of the 
 poultry-keepers of the province, the people who 
 really maintain the poultry industry of the prov- 
 ince, and whom alone the province has to depend 
 on if poultry-raising is to be developed into the 
 industry it ought to be, have to submit to a very 
 much more crowded competition, and be content 
 with prize money that in the aggregate is very 
 little more than "that offered in the ornamental 
 and fancy classes. 
 
 Looking over the premium list of the Ontario 
 Poultry Association for 1897 we see that $652 of 
 prize money is offered for the encouragement of 
 the breeding of fanciers' fowls, such .as games, 
 bantams, polands, etc., and of pigeons, rabbits, 
 and caged birds ; while only $763.50 of prize 
 money is offered for the encouragement of the 
 breeding of all the utility breeds of hens, all the 
 breeds of ducks,' all the breeds of geese, and all 
 the breeds of turkeys. The breeding of the one 
 lot is no more deserving of encouragement on the 
 part of the Government than is the breeding of 
 dogs or cats ; in fact, the breeders of feathered 
 pets and of furred pets should be put upon exact- 
 
374 
 
 FARMING. 
 
 ly the same footinq ; while the breeding of the 
 utility breeds of hens, and ol ducks, geese, and 
 turkeys, is an industry which every farmer in 
 the country does to some extent participate in, 
 and is to some extent also dependent upon for his 
 living ; an industry, too, which with proper en- 
 couragement might very easily become a hundred 
 limes of greater magnitude and importance than 
 it now IS. 
 
 Instead of public money being spent on these 
 two distinct classes of objects in sums which are 
 nearly equal, if any at all is spent for the encour- 
 agement of the breeding of fancy and ornamental 
 fowls and birds it should not be more than one- 
 tenth of what is spent for the encouragement of 
 the breeding of fowls that are in universal use for 
 the production of food products. 
 
 Moreover, in educational effort, that is, the dis- 
 semination of information with a view to the 
 development of the poultry-keeping industry, 
 which ought to constitute a large portion of the 
 work of the associations, they have as yet accom- 
 plished but little. The reports issued from year 
 to year have only during the last two or three 
 years begun to contain any information other than 
 lists of prize-winnings and the otTicial minutes of 
 meetings ; and even in these latter years 'the im- 
 provement has, we doubt not, been wholly due 
 to the fear of the loss of the Government grants, 
 and not to an awakened public spirit in the mem- 
 bers. The names which figure so conspicuously 
 in the prize lists as those of successful breeders 
 of fancy fowl are, with few exceptions, wholly 
 absent from the reports as the contributors of in- 
 formation that might help to forward the poultry 
 industries of the country. 
 
 The Government has treated these associations 
 handsomely. Besides its annual grant of $1,400, 
 and the publishing of the annual reports, it con- 
 tributed last year, to the larger of the two associa- 
 tions, the sum of $500 for the purpose of provid- 
 ing the association with new coops. 
 
 What did the association do in return for this 
 liberality? At the first subsequent meeting of its 
 executive, in September of this year, it increased 
 the number of ornamental classes to which prizes 
 should be given by ten — magpies, lop-ear rabbits, 
 turbits, buff Pekin bantams, game bantams, etc., 
 etc., allotting prize money therefor to the amount 
 of $84. At the same time it showed the measure 
 of its appreciation of the practical side of poultry- 
 keeping by donating to the Provincial Fat Stock 
 Show a grant of $10 for the encouragement of the 
 breeding of fowls for market purposes, as follows : 
 for turkeys, $3 ; geese, $3 ; ducks, $2 ; and 
 hens, $2. 
 
 Thinking people need only to have these facts 
 
 brought to their attention to be convinced at 
 once that some change must be made. Some 
 decided improvement must be shown in the policy 
 which the associations adopt in regard to the 
 encouragement of the breeding of utility fowls of 
 all classes, and in regard to the education of the 
 people in improved poultry methods, etc., or the 
 Government will be taken sharply to task for its 
 continuance of its grants to the associations. 
 
 An obvious beginning in the way of improve- 
 ment is suggested by the recently proposed and 
 now soon-to-be-accomplished reorganization o( 
 our dairy and creamery associations, by which 
 there will be two butter and cheese associations 
 for the entire province, one for eastern Ontario 
 and one for western Ontario. Similarly, the two 
 poultry associations of the province should be 
 reorganized, so that they may be equal in scope 
 and function, one of which should comprise the 
 whole of the eastern part of the province, while 
 the other should comprise the western part. 
 
 But, as in the case of the dairy associations it is 
 proposed that, for purposes common to the whole 
 province, there shall be a joint central executive 
 board representing both east and west equally, so 
 for the poultry associations there should be three 
 officers taken from the eastern association and 
 three otScers taken from the western, and these 
 together should form one joint central executive 
 board, which should have full control of all 
 poultry matters relating to the province as a 
 whole. 
 
 And, just as it is proposed in the dairy reorgan- 
 ization, so should it also be in the proposed poul- 
 try associations, namely, that there shall be one 
 pennanent secretary, who shall be secretary for 
 both the eastern and the western associations and 
 for their boards, and also for the joint central 
 executive board. This secretary should practi- 
 cally be the nominee of the Government, so long as 
 the Government continues to aid the associations 
 by grants of public money ; but, of course, the 
 nominee should be one that both associations 
 could accept. 
 
 We refer our readers to the account of the pro- 
 posed dairy reorganization, which appears on 
 page 375, for arguments and illustrations why 
 the plan should commend itself to the good sense 
 of every man interested in the dairy industry^ in 
 the province. And we fee] sure that, on reading 
 that account, our readers will see that a similar 
 plan of reorganization will equally recommend 
 itself to the good sense of all poullrymen in the 
 province. 
 
 Were such a reorganization of the poultry 
 associations accomplished, and should the new 
 associations give to the utility fowls their due 
 
rS.OPOSED AA/ALGAA/A TION. 
 
 375 
 
 share of attention, and, moii': ''ir, lake hold of 
 ihe work of educating the peci:!.- in poultry mat- 
 ters with energy and iliscrelior. -here is no doubt 
 but tliat a great impetus wov.i: be given to the 
 poultry industry of the provi:i;'.'. Where one 
 chicken, hen, duck, goose, o: tuikey is raised 
 and sold to-day, twenty would re raised and sold 
 five years from now. We hav; the best climate 
 for poultry-raising in the wot''. We have the 
 tinest poultry market in the v rid open to us ; 
 and our own home market is rtipable of taking 
 twenty times the supply that is -ow offered to it. 
 .\11 that is needed is that the vvrk of education 
 and instruction be pursued c.Tstantly, intelli- 
 gently, energetically, and with ::i definite end in 
 view of promoting the poultry-p -.ducing industry 
 and developing the poultry tr?.;'; to the utmost 
 possible extent. 
 
 If this plan of reorganization ":e gone on with, 
 we would earnestly recommenc. therefore, that 
 the associations go into the wci of instruction 
 most thoroughly. Just as the creese and butter 
 industries of the province have hr;n magnificently 
 
 improve', by the work of instruction which now 
 for some years has been carried on by the two 
 dairy associations and by the creamery associa- 
 tion, so can the poultry industry be equally 
 improved by similar methods. I>et every Farm- 
 ers' Inslitute in the country be asked ito hold 
 special meetings to discuss improved poultry 
 methods, and ways and means for the develop- 
 ment of the poultry trade ; let visits be made by 
 competent poultry inslniccors to every rural com- 
 munity, for the purpose of demonstrating to 
 farmers, and to farmers' wives, and to the young 
 people on the farm, how poultry can be pro- 
 duced most abundantly and most economically ; 
 in short, let the methods prevail which have made 
 the great mass of our farmers interested in the 
 production uf butter and cheese, and it will soon 
 follow that improved systems of poultry-keeping 
 will be followed out on every farm in the country, 
 and that our production of eggs ami dressed poul. 
 try will be increased, as we have before stated, 
 twentyfold. 
 
 PROPOSED AMALGAMATION OF THE DAIRYMEN'S 
 
 ASSOCIATIONS AND THE CREAMERY 
 
 ASSOCIATION. 
 
 [Editorial,] 
 
 Early in December the Hon. Mr. Dryden, 
 Minitter of Agriculture for On;:rio, sent a cir- 
 cular letter to the members 'of the managing 
 boards of the Dairymen's Associ^.'on of Western 
 Ontario, the Dairymen's Associr.ion of Eastern 
 Ontario, and the Ontario Creair-ries' Associa- 
 tion. This letter was for the purrrse of bringing 
 under the notice of the members c: these associa- 
 tions a plan which the Minister fc: some time has 
 had at heart, for the amalgani'.ion of these 
 three associations into what the Minister very 
 appropriately calls " one grand ciirymen's asso- 
 ciation." The details of the"p|an ;.re very clearly 
 outlined in the Minister's letter. E isfly, it implies 
 that in effect there shall be one c-iry association 
 for the whole of Ontario ; but that :his association 
 shall be divided into two parts, an eastern and a 
 western, and that each associatior; shall be gov- 
 erned by a board ; but also that for purposes com- 
 mon to all sections of the country tte-e two boards 
 shall form one joint board, and tha: in the service 
 'jf this joint board there shall be cr; -t-cretary or 
 chief executive ofiicer, who shall de-.i'ic his whole 
 time to the work of the joint hozzi, and of the 
 separate boards, and of the dairy interests of the 
 province as a whole. In this way i: is felt, as the 
 
 Minister says in his letter, that "greater con- 
 solidation, greater unity, and greater uniformity 
 of results " will be secured. We hereunder print 
 the Minister's letter in full : 
 
 Toronto, Nov. ifth, 1896. 
 
 Dear Sir, — Nearly five years ago, in an ad- 
 dress delivered by me at the eighth annual con- 
 vention of the Creameries' Association, held in the 
 town of Harriston, I used the following language, 
 as reported in the record of that meeting : 
 
 " There cannot be any warfare between the 
 manufacturers of cheese and butter ; in fact, they 
 are getting closer together every year and every 
 month of the year, and by and by we shall have 
 them overlapping each other's work, the cheese- 
 men making butter and the buttermakers making 
 cheese. When this is being accomplished all 
 over the country, there should be a joining to 
 gether of the two. When the iron is hot, I should 
 like to weld them together. Then we shall have 
 one grand dairymen's association." 
 
 I have never abandoned this expectation, nor 
 doubted its desirabiliiy, and it appears to me 
 that the present'time is opportune for its accom- 
 plishment. 
 
 An increasing number of cheese factories are 
 being utilized in winter for the manufacture of 
 butter. I estimate that one hundred creameries 
 have been in operation in 1S96 during the summer 
 montlis. These will no doubt continue to oper- 
 ate throughout the winter. From the best in-