Price, 25c. 5F 487 .S78 *opy 1 American Poultry Book. Containing descriptions of all the Different Varieties of Fowls, with complete instructions for raising all kinds of Poultry, Curing Diseases, Artificial Incubation, etc., etc. NEW YORK: the: chiswick publishing co. \^T ' No. 3. APRIL, 1899. The Chiswick Library of Popular Books. Subscription $3.00 per year. Issued Monthly THE STANDARD American Poultry Book, CONTAINING ALL THE DIFFERENT Varieties of Fowls, Their Points of Beauty, their Merits as Layers or Sitters; WITH COMPLETE INSTEUOTIONS ON RAISING ALL KINDS OF POULTRY— THE BEST SOILS ON WHICH TO KEEP THEM —HOW TO FEED— MANAGEMENT OF LAYERS AND SITTERS— DICTIONARY OF POULTRY TERMS— INCUBATION— MANAGEMENT OF THE MOTHER- HOW TO REAR THE CHICKS — IMPROVED MANNER OF CURING ALL DISEASES. Together with minute Instructions on ARTIFICIAL INCUBATION, The Best Incubators— How to work them, etc., Copyrighted 1899 by The Chiswick Publishing Co. NEW YORK : THE CHISWICK PUBLISHING CO., 23 DUANE STREET. Entered at the Post Office, New York, N. Y., as second-class matter, January, 1899. Li BRAHMA FOWL. ting or renewing their plumage. The pullets attain full size at an early age, and are in their prime when eight months old. Brahmas are doubtless the largest of all the varieties of domes- tic fowls; some have been known to weigh seventeen pounds, which exceeds the weight of any other breed. LIGHT BRAHMA, COCK AND HEN. The dark Brahmas have steadily progressed in favor since their first introduction; their gigantic size, great weight, hardihood and prolificacy, and the ease with which they can be kept in confined ranges, all tend to render them much esteemed. To sum up their merits, as good, useful, hardy fowls, they are un- surpassed. They are good layers of good sized eggs, good fora- gers and good sitters; as mothers they cannot be excelled, no fowls being more careful not to step on their chickens, brooding them better, or searching more diligently for food. The chick- ens grow fast and are exceedingly hardy; old and young take BRAHMA FOWL. good care of themselves, and often recover from ailments that would carry off any of a less hardy sort. They are very good for the table, putting on flesh readily; they are also small eaters. raw! DARK BRAHMA HEN. DESCRIPTION OF THE DARK BRAHMA. The head of the dark Brahma cock should have a pea comb, that is a triple comb; this should be small, low in front, and firmly set in the head without falling over on either side, dis- tinctly divided, so as to have the appearance of three small combs joined together in the lower part and back, the largest being in the middle, and each part slightly and evenly serrated. The upper part of the body is silvery white striped with black; the breast, under part of body and thighs either pure black or BRAHMA FOWL. slightly mottled with white. The feathers that cover the bases of the quill-feathers of the -wings are of a lustrous green black, and form a broad -well- marked bar across the wings. The flight- feathers are white on the outer and black on the inner webs. The secondary quills have a broad, dark, green black spot at the end of each feather. The tail is black. The shank should be of a yellow color, and well clothed with dark feathers slightly mot- tled with white . The hens have a grey head; neck-hackle silvery white, striped with black. The comb is the same only of a smaller size. The remainder of the plumage should be dull white, and closely pen- cilled with dark steel grey so as almost to cover the ground color and reaching well up the front of the neck. The hen is not so upright in carriage as the cock, and it is much shorter in the legs. LIGHT BRAHMAG. LIGHT BRAHSIA HET EKAHMA FOWL. * In color, the light Brahmas are characterized by the general white color of the body, breast and thighs. The neck-hackle should be marked with a distinct black stripe down the centre of each feather; there is a tendency in the cock to come light or cloudy in the hackle — defects which very greatly detract from their beauty. The saddle-feathers in the cock are white or light- ly striped with black, those of the hen being white. The first ten flight-feathers are black, but the secondary quills, which alone are visible when the wing is closed, are white on the outer web, consequently the dark color of the wing is not visible when folded. In the cock the tail is black, the tail-coverts being beau- tifully glossed with green, the lower ones being margined with LIGHT BRAHMA COCK. silver, as are the tw o highest tail-feathers in the hen. The shanks in this variety should be bright yellow, well closed with white feathers slightly mottled with black. In conclusion I would state that I do not believe, all things considered, that there is any better market fowl than the Brahma; some other breeds are doubtlessly superior table fowls, but they are more tender and harder to rear. Give your Brahmas large roomy quarters in winter, and if possible plenty of range for exercise; feed well, and they will give you winter-eggs, and those are the kind that bring money. COCHINS. BUFF COCHINS. The Cochins were first introduced into this country under the name of Shanghaes; they originally come from Shanghae, and COCHINS. 9 are to this day found in great numbers there. But the Shanghaes, as originally introduced and widely grown in this country, were gigantic muscular birds of great activity and wonderful powers of storing away food, which was absorbed into muscle and bone, but made comparatively little juicy flesh. The consequence was, they got a bad reputation, and the term was finally one of re- proach; but upon the vast improvement which was made in them by careful breeding, the name of Cochins- as designated by cinnamon or white or buff or partridge, rapidly superseded the old term, and the despised but vastly improved Shanghae sailed under a new name, and are now raised as profitable birds all over the United States. They are first-class layers, and in season when new-laid eggs are rare, and from their scarcity of so much increased value, this species often proves a source from whence we can obtain supplies. They also make capital mothers, and are quiet when sitting. In many places where space is limited, the Cochins are found convenient guests; they can put up with worse accommodation, and require less space than almost any other race. I do not mean to say that they will thrive the better for confinement, neither that fowls in general will pine and die if kept in a narrow range ; all fowls are better for having ample space ; but in cases where their liberties are necessarily abridged and more careful tending is required to counterbalance want of field-room, the Cochin can bear captivity better than any other fowl. The roosting- poles for Cochins and in fact all bulky fowls should be near the ground ; they should be large in diameter in order that the claws ay maintain a firm clutch and perfect equilibrium without inconvenience or effort. VARIETIES OF THE COCHIN. The Cochin fowl is a large heavy bird, very broad and clumsy 10 SPANISH FOWL. looking. The tail is very short and nearly destitute of feathers, but the remainder of its body is abundantly covered. The legs are short, stout, and well feathered; the head should be small, ■with a single straight comb; the beak short and strong; the wat- tles small, and the ear-lobes red and fine as to texture. There are many varieties of the Cochin viz — Buffs; this is the true type of the colored birds, and for utility, I think the best. Partridge Cochins. — Very heavy; full round plump forms and a majestic carriage. "White Cochins. — These should be pure white all over. In city yards amid the smoke and dust the "White Cochin do not appear to advantage but in the country no variety looks more pleasing, as the beauty of their pJumage depends on its clean and unsullied condition. If well selected, properly taken care of, and well fed, they make a first-class table bud; they are hardy, do not require much space, and I should recommend them to any person who only wants to keep a few birds. SPANISH FOWLS. The Spanish fowls have long been known and highly esteemed in the United States for their great laying and non-sitting pro- pensities. All fowls are better for being hatched in a warm season, and the Spanish are no exception to this. Though of a sound consti- tution, no fowl is more injured by cold wet weather. Their 12 SPANISH FOWL. roosting-places therefore should face the south, and be well-pro- tected from cold winds, especially as they are subject to long and protracted moultings. The cold affects their comb also, which is sometimes frost-bitten, with a liability to mortification. The flesh of the Spanish Black fowl is juicy and of good flavor, but not equal to that of the "Dorking." The flesh of the White Spanish is not considered so fine in flavor, as that of the Black, yet it is not bad, especially if young. As layers they are among the best, but are seldom inclined to sit ; they generally produce two eggs consecutively and then miss a day. As to healthiness, they are less liable to roup than lighter- colored birds; in fact, the Spanish fowl is les? subject to disease than are most of the common black varieties. In general they are rather quarrelsome, and are very averse to strange fowls, and if separated from each other even for two or three days, the hens will disagree seriously upon being reunited. In case of a strange hen being tormented by her companions for any length of time, so that she is afraid to come and feed with them, or of the cock displaying his protracted dislike to her, it will be right to remove her, or she may be reduced to so low a condition as to render her unable to escape their persecutions, and avoid death from their violence. The Spanish pullets commence laying when six or seven months old, and occasionally sooner, though some of them commence at a later period, according to feeding and treatment. But pre- mature fertility is not to be wished for, as it will frequently hap- pen that pullets which commence very early, seldom lay when fully grown so large an egg as those produce which do not lay before they are eight months old. Indeed the debilitating effects of either premature, or continual laying in ripe age, as respects the Spanish breed are now and then manifested by the loss of the SPANISH FOWL. 13 body feathers in moulting, besides the usual falling off of the neck, and wing, and tail feathers; and when thus stripped, the poor birds look very miserable in bad weather. In sitting Spanish eggs, nine of them are sufficient for hens of ordinary size, as they are much larger than the generality of fowls eggs. It will be unwise, with any breed, to select the first dozen of a pullet's eggs for hatching; they being comparatively immature and small, it is not likely that large and strong chicks will be the issue. Besides, pullets occasionally do not enter into tender union with their male companions until they have laid five or six eggs. The color of the Spanish chick, when first hatched, is a shining black, with a blotch of white sometimes on the breast, and a little white also around the bill and the eyes. They do not until nearly grown, get their full feathers, and therefore they should be hatched at a favorable season of the year, to be well feathered before it grows cold in the Fall. Spanish hens seldom exhibit a disposition to undertake the task of incubation, and if it be attempted,- they will in the gen- erality of cases forsake the nest long before the chicks would be hatched. Sometimes, however, they will perseveringly perform the maternal duties; but it is against their general character. They are exceedingly long in the leg, consequently are subject to cramp; this partly accounts for their being so averse to such sedentary occupation. Since, therefore, they will not undertake the office of mothers, we must impose it upon some other class of fowl, that will not only accept the task, but will joyfully hatch and rear the young of even another species until they are able to take care of themselves. It is by this means the Spanish breed ie still preserved and multiplied. JSV * 14 SPANISH FOWL. VARIETIES AND DESCRIPTION OF THE SPANISH FOWL. A full grown black Spanish cock weighs seven pounds; the hen, about six pounds. The principal features, and those which form the most striking contrasts to those of other fowls, are, its com- plete suit of glossy black, large face, and ear-lobe of white; enlivened by comb and gills of excessive development. The pecidiarities of these contrasts induce me to describe them in detail. The plumage is of a rich satin, black, reflecting their shades of bluish, greenish purple, when exposed to the sun's rays; the feathers of the breast, belly, and thighs, are black, of the most decided hue. The hens are of a similar feather, but less brilliant. The face and ear-lobes especially the latter, are of pearly whiteness; the face should extend above the eye, encircle it, and meet the comb; it still increases as the bird grows older, continuing to enlarge in size, especially with hens, which seldom have a really good show of face until two years of age, even beyond the time of their full growth; and the more face and ear- lobe, the more valuable either the cock or hen. The comb of the cock should be erect and serrated, almost extending to the nostrils, and of bright scarlet; it should be fine in textui - e, and exhibit no sign of excrescences. In hens this uprightness of comb cannot be obtained, owing to its abundant size and thin- ness of base. The wattles are long, pendulous, of high color, and well folded. The head is long, and there should be no top- knot behind the comb, nor muff round the neck . The beak ia long, and generally black, it should be slightly curved, and thick at the base. The eyes are very full, bright and of a rich chest- nut color: they are somewhat prominent. The neck is rather long, but strong and thick towards the base, the neck hackle being a glossy black; the chest and body are broad. and black, the former being particularly riark: the wings are of a moderate size, whilst the coverts are beautifully shaded, and of a bluish \ \ SPANISH FOWL. 15 black. The thighs are neat but long, as also is the shank, which is of a leaden or dark blue color, and sometimes of a pale blue- white. The soles of the feet are of a dingy flesh-color; the tail is rather erect and well balanced, presenting if well plumed (as it should be) a very elegant green hued shade. White Spanish. — These birds are not so hardy, but they inherit the usual qualities of the black; the general feathers, like the face being perfectly white. The Ancona. — There is seldom much white about the face of this variety, and in many cases none; the ear-lobes is, however, of that color, though not so long and full as in the Black. They possess the general characteristics of the Spanish class, and are excellent layers. They are of a very unsettled color, spotted with white but far from regularly marked; they also present many other shades and colors. Minorcas. — These are very similar to the last named variety, wanting the white face of the Black tribe; the shank is not so long as in the true Black. They are good layers, but bad sitters and mothers. Andalusian. — "When carefully selected, the chicks throw black and white and if those most resembling the originals are bred together, a neat grey bird may be obtained. They are good layers, and far better sitters and mothers than the Blacks, and have shorter shanks; whilst their principal peculiarity consists in a tail standing very erect, the feathers of which in many spe- cimens nearly touch the hackle-feathers of the neck. They are a very hardy fowl, and possess a fair share of the Black's good qualities. There are many other sub-varieties, or rather strains, that have crossed with the Spanish stock, but they neither deserve nor possess a distinct name. 16 DORKING FOWL. The superiority of the Spanish generally, as egg producers, is so decided, that any oross from them meriting the character of everlasting layers, is worth encouragement. It is to be recol- lected that the Hamburgh or Dutch is not the only sort from which everlasting layers have sprung. Any hens which with warmth and good feeding will lay eggs continuously, and especially through the winter, are to be welcomed. And though the debil- itating effects of continued laying must tell upon the constitution, yet where stock is not desired for a mere gratification of the eye, but kept on economical principles, it cannot be inexpedient to stimulate the prolific powers of hens to the utmost. If good layers which have not the presumption to compete for the prizes of birth or beauty, can by clever management, be induced to lay within two years the entire compliment of eggs which in the ordinary course of nature would not be yielded by them in less than three years, there is an actual saving gained of at least one- third of food, if these effete layers be then fattened and killed. No breed would be better if this plan is strictly applied, than that of the common Blacks of Spanish blood, or some of their sub-varieties. THE DORKING FOWL. Of distinct English breeds the Dorkings are the most celebra- ted. For those who wish to stock their poultry-yard with fowls of the most desirable shape and size, clothed in rich and varie- gated plumage, and not expecting perfection are willing to over- look one or two other points, the speckled Dorkings are the breed to be at once selected. The hens, in addition to their gay DORKING FOWL. 17 GRAY ENGLISH DORKINGS. colors, have a large vertically flat comb, which, when they are in high health, adds very much to their brilliant appearance. The cocks are magnificent; the most gorgeous hues are frequently lavished upon them, which their great size and peculiarly square- built form displays to great advantage. The breeder, and the farmer's wife, behold with delight their broad breast, the small proportion of offal, and the large quantity of profitable flesh. 18 DORKING FOWL. The Cockerels may be brought to considerable weight, and the flavor and appearance of the meat are inferior to none. They are only fair layers, but at due and convenient intervals mani- fest the desire of sitting. Having short, compact legs, they are well formed for incubation. The Dorkings are not well suited for damp soils, by reason of the shortness of their legs. They are also distinguished for breadth of body, the somewhat partridge form, and also, in the poultry phraze, for being clean headed. Though they possess great similarity of form, there is much vari- ety of color; but they are generally distinguished as white, grey or speckled, and also by the character of the comb — viz, as single and double, or rose combed; and classed accordingly at the poul- try shows. The fifth or supernumerary toe is the peculiar mark distinctive of the whole breed under consideration. Though the Creator has not designed anything without its appropriative purpose, this additional member must rather be deemed a distinctive than a useful one, just as the absence of a tail, or the color and size of a comb may distinguish an individual race of fowls. These over- furnished claws have been denounced as sources of danger and annoyance to young chicks when first issuing from the shell, rendering the mother's movements hazardous to them. I have never seen them do so, and even if they did how is the hen to be employed when the sitting fit comes on, for they are persevering sitters, and as neither worrying, nor whipping, nor fettering, nor physicking, or the cold shower bath, will subdue their natural instinct to set, they should be allowed to follow their instinct, and incubate in peace. The Dorkings are a very heavy fowl when fat, as their frame work is not of that lengthy, incompact structure which it is so difficult to fill up with flesh and fat; they much sooner become tempting figures for trussing and skewering than other fowls. They have a great aptitude for fattening when rendered capons. DORKING fowl. 19 VARIETIES AND DESCRIPTION. White Dorkings.— This variety seldom produces more than two broods a year, because they require more favorable seasons, and greater warmth than the colored. The white is not so large as the colored, and, as a general rule, whiteness in animal physiology is indicative of constitutional delicacy. Their average weight is less than that of the colored, and like all white feathered poultry, the flesh has a tendency to yellowness. The white cock and ben are perfectly white in the plumage, bills, and legs; both should have a double or rose-comb of bright red, though a single one is frequent, but this is considered a sign of degeneracy. The cock is very upright and spirited in his appearance, and his spurs are usually lower than those in other species. The fifth toe should be well defined. The hen has no individualities. The Grey or Speckled Dorking Cock.— The head round, and furnished with double or single comb, of bright red; wattles, large and pendent; the ear-lobes almost white; hackles, a cream white, and the feathers of the hackles dark along the centre; the back, grey of different shades, interspersed with black; saddle feathers, same as hackles in color; wing feathers, white, mixed with black; the larger wing coverts, black; the lesser, brown and yellow, shaded with white; breast and thighs, black or dark brown; tail feathers, very dark, with a metallic lustre. The Gre? or Colored Hen.— Face, lighter colored than that of the cocks; hackles, black and white; back, dark grey; saddle and wing, grey, tipped with black; tail, almost black. Five claws and white legs characterize both sexes. 20 POLAND FOWL. POLAND FOWLS. TTHITE CRESTED BLACK POLISH COCK AND HEH. The Polands are excellent layers of perfectly white and mod- erately-sized eggs, much pointed at the smaller end. They seem to be less inclined to sit than any other breed, and it is judicious to put their eggs under other nurses. The chicks of both sexes, which are hardly distinguishable for many weeks, are very or- namental. The male bird is first distinguished by the tail remain- ing depressed, awaiting the growth of the sickle feathers, whereas the female carries it uprightly from the first' also, the top-knot in the cockerels hangs more backward than in the pullets. Their flesh is excellent, being white, tender and juicy. During three or four years the cocks in particular increase in size, hardihood, and. beauty, different in this from fowls gener- ally, which advance much more rapidly to . their highest points POLAND FOWL. 21 of perfection, but from which they fall away with corresponding rapidity. The Polands are extremely tender, and so difficult to rear, that the eggs should not be set before the middle of May, as dampness is fatal to them while very young; but, if they live to be adults, no fowls are more hardy, or profitable as layers, or more delicious for the table. Their demerits are few, and of no serious importance. They are not at all suited to dirty farmyards, becoming blind and miserable with dirt. They do not lay quite so early in the year as other tribes, and are not suited for the office of mothers and nurses, from their great disposition to lay; and when they do sit, they are rather unsteady and perverse. Now these objections may be dismissed, because there is nothing to prevent the sub- stitution of hens of other tribes for hatching, and if the Polish hens and pullets themselves in the mean time lay eggs, there is no loss in an economical point of view. We have good practical authority for stating that the criticaL- period of their lives is from the second to the sixth month. DESCRIPTION AND VARIETIES. The crest of the cock is composed of straight feathers, some- thing like those of a hackle or saddle; they grow from the centre of the crown and fall over outside, forming a circular crest. That of the hen is made up of feathers growing out and turning in at the extremities, till they form a large top-knot, which should in shape resemble a cauliflower. The comb of the cock is peculiar, inasmuch as it is very small, scarcely any on the top of the head, and having in front two small spirals or fleshy horns. The car- riage is upright, and the breast more protuberant than in any other fowl, save the Sebright bantam. The body is very round and full, slightly tapering to the tail, which is carried erect, and 22 POLAND FOWL. which is ample, spreading towards the extremity in the hen, and having well defined sickle feathers in the cock. The legs should be lead color or black, and rather short than otherwise. The varieties among us are the Black; White; the Golden Span gled; and the Silver Spangled. Black Polands.— Cock; body, neck, and tail, black, with metallic tints of green; crest, white, with a few black feathers at the base of the bill; comb, very small, consisting only of two SULTAN FOWL. 23 or three spikes; large wattles, bright red; ear-lobe, white; the skull, instead of being flat as in other varieties, has a fleshy pro- tuberance or round knob. Hen; the same colors; wattles smaller than those of the cock; in other points the same. White Polands. — These should be pure white all over with the exception of the legs which are of a blue or slate color. Golden Spangled. — Cock; ground color, very bright ochre yellow, black spangles, which, in a particular light, have a beau- tiful greenish tint; crest, chestnut, with a few white feathers, black beard; comb and wattles small; hackle and saddle feathers, golden yellow; thigh, generally black, but some specimens have them spangled; sickle feathers, dark brown and very large, the smaller side ones lighter in the colors, and beautifully faced with black; legs, slate color. Hens; — general colors the same; breast, neck, and back, span- gled; tail and wing feathers, laced. Silver Spangled. — The only difference between this variety and the preceding one is in the ground, which is a beautiful silver white. The Polands very often have crooked backs; when buying them the best mode for detecting the deformity is to lay the palm of the right hand flat on the bird's back, by which any irregu- larity of either hip, or a curve in the back bone from the hips to the tail will be detected. THE SULTAN FOWL. The Sultans, or Feather- footed White Polish, are a very ele- gant and pleasing variety, and were imported from Constanti- nople. They partake of the character of the Polish in their chief 24 SULTAN FOWL. characteristics, in compactness of form and good laying qualities. In general habits they are brisk and happy tempered. They are very good layers of large white eggs, but are non-sitters and small eaters. As adults they are very hardy, with the exception of the ten- dency to cold, to which all crested birds are subject when ex- posed; but the chickens, from their rapid and early feathering, are difficult to rear, evidently suffering severely from the extra strain on their young constitutions. DESCRIPTION. In form they are very plump, full crested, short-legged and compact; the plumage pure and unsullied white throughout and very abundant; their tails are ample, and carried erect; their thighs are short, and furnished with feathers which project beyond the joint, or vulture hocked. Their legs are short, white, and profusely feathered to the feet, which are five toed. The comb consists of two small spikes situated at the base of a full- sized globular Polish crest; the wattles are small and red, wrin- kled, both sexes being amply bearded. No fowls are more abun- dantly decorated — full tail of sickle-feathers, abundant furnish- ing, boots, vulture-hocks, beards, whiskers, and full round Polish crests, formed of closely-set, silky, arched feathers, not conceal- ing the eyes, but leaving them unobscured. The legs, as old age approaches, are apt to get red, swollen and inflamed, perhaps from the spur growing in a curved form and producing irritation. All the varieties of the Polish if kept in a damp situation are liable to a cold, apt to degenerate into roup, and if they are too closely bred, liable to tuberculous diseases and deformity of the spine, causing humpback, they are also very subject to vermin MA^AY FOWL. 25 unless supplied with a sand bath; vermin, however, may be readily destroyed by dusting flour of sulpher under the feathers with a common flour-dredger. THE MALAY FOWL. The Malay is a large heavy fowl, with close fitting plumage; it stands very high, and has an upright carriage; height is con- sidered a great point in this breed ; the head is small for the size of the bird, with considerable fulness over the eye, which should be pearl, and the hawk bill should be quite free from stain. Like the game fowl, the Malays are most pugnacious and determined fighters, and therefore not suitable for small yards. If they can get no other enemy they will even fight their own shadows. The chickens fledge late, and have for a long while a bare, wretched appearance. They require a dry, warm temperature, as in youth, before being fully feathered, they are very delicate and highly susceptible of cold and wet. The Malays are good layers and sitters and after they are full grown, can be kept most anywhere, but on account of their vindictive cruel nature they are by no means desirable to have and my advice is, to have nothing to do with them. 29 GAME TQWLe GAME FOWLS. BLACK BREASTED RED GAME FOWLS. This noble race has relationship, though now of remote gener- ations, with the Malays. Before we had any of this breed, the inhabitants of several portions of the Malay or Malacca peninsula, and various parts of the East, possessed them, and used them chiefly for the purpose of cock-fighting. A thorough-bred Game cock of high degree never fails in courage when opposed to one of his own order. And the Game fowl is the only bird put to the test of combat to prove whether he be genuine or not. GAME FOWL. 27 There is a generally recognized standard for form and figure, which must not be departed from, whatever variety of color the birds may- present. In weight they vary; four pounds eight or ten ounces was the weight aimed at by the breeders for the cock- pit, but six pounds is often reached, when two years old; but beyond this weight impurity of blood may be suspected. The carriage and form of the Game cock are certainly more beautiful than that of any other variety of domestic fowl. The neck is long, strong and gracefully curved; the hackle short and very close; the breast broad; the back short, broad across the shoulders; the whole body very firm and hard, with a perfectly straight breast and back, the latter tapering toward the tail; the wings large and powerful, and carried closely pressed into the sides; the thighs strong, muscular and short, tightly clothed wit h feathers, and well set forward on the body, so as to be available for fighting; the shanks rather long, strong but not coarse, cov- ered with fine scales; the feet flat and thin, the toes long and spreading, so as to give a good hold on the ground; the hind toe must be set low down, so as to rest flatly on the ground, and not merely touch with the point — a defect which is known as "duck- footed, ' ' and renders the bird unsteady when pushed backward by his opponent. The plumage is compact, hard and mail-like to a remarkable degree, and possesses a brilliant glossiness that cannot be sur- passed. The tail in the cock is rather long, the sickle feathers gracefully arched and carried closely together, the whole tail curved ' backward and not brought forward over the back — a defect called squirrel-tailed. The head is extremely beautiful, being thin and long, like that of a greyhound ; the beak massive at its root, strong, and well curved; the eye large, very full, and brilliant in lustre; the ear- lobe and face of a bright scarlet, and the comb in undubbed birds single, erect, and thin. The spur, which is exceedingly ©AUK FOWIi. dense and sharp, should be set low on the leg, increasing its power; spurs are frequently on the hens. In the hen, the form, making due allowance for the difference of sex and alteration of plumage, resembles that of the cock. The head is neater, the face lean and thin. The small thin comb should be low in front, evenly serrated, and perfectly erect. GAME FOWL. *» The deaf-ear and wattles should be small. The neck, from the absence of hackle feathers, looks longer and more slender than that of her mate. The tail feathers should be held closely- together, and not spread out like a fan. The plumage should be so close that the form of the wing should be distinctly visible, the outline not being hidden by the feathers of the body. As the Game fowl is impatient of restraint, a good grass run is essential to keep it in good condition. In breeding great care must be taken in matching, as regards form, feather and the color of the beak and legs. Much depends upon the purity of the hens, for a good Game hen, with a dunghill cock, will breed good fighting birds, but the best Game cock, with a dunghill hen, will not breed a bird good for anything. It is not desirable to mate old birds; a stag, or last year's bird placed with hens two or three years old, will produce finer chickens than when an old cock is mated with last season's hens. For great excel- lence, four hens with one cock is sufficient. The hens are good layers and as sitters have no superiors. Quiet on their eggs, regular in coming off, and confident, in their fearlessness, of repelling intruders, they rarely fail to rear good broods, and defend them from violent attacks. The newly-hatched chickens are very attractive; those of the darker breeds are light brown, with a dark brown stripe down the back and a narrower line over the eye. The duck- wings, grays and blues have proportionally paler hues, but the stripe is seldom absent. The chickens feather rapidly, and with good care and liberal, varied diet, such as cottage cheese, chopped egg, with a portion of onions, bread crumbs, grits, boiled oatmeal, barley and wheat, with some milk in the earlier stages of their growth, are reared with less difficulty than other fowls. As Game fowls will fight, and as they are frequently trained for fighting, it is argued that their combs, ear-lobes and wattles DOMINIQUE FOWL. should be removed, or "dubbed." This had best be entrusted to the skilled professional. VARIETIES. The recognized varieties of Game fowls are — the Black; Black breasted Red; White; White Pile; Blue; Brown-red; Red Pile; Gray; Spangled; Ginger-red; Silver Duck-wing; Yellow Duck- wing. BANTAMS. 31 THE DOMINIQUE FOWL. This seems to be a tolerable distinct and permanent variety, about the size of the common Dunghill Fowl. Their name is taken from the island of Dominica, from which they are reported to have been imported. Take all in all, they are one of the very best breeds of fowl which we have; and although they do not come in to laying so young as the Spanish, they are far better sitters and nursers. Their combs are generally double, and the wattles are quite small. Their plumage presents, all over, a sort of greenish appearance, from a peculiar arrangement of blue and white feathers, which is the chief characteristic of the variety; although, in some specimens, the plumage is gray in both cock and hen. They are very hardy, healthy, excellent layers and capital sitters. No fowl have better stood the tests of mixing without deteriorating than the pure Dominique. SEBBIGHT BANTAM. 32 HAMBURG FOWL. THE BANTAMS. Bantams are generally kept more for show and amusement ;han anything else, although, even as profitahle poultry they are not destitute of merit; in proportion to the food they consume, they furnish a fair supply of eggs. As tahle fowls, the hardy little Game Bantams are excellent, plump, full chested and meaty. As useful and ornamental pets, I know of no birds that are superior. The Sebright Bantams are the most esteemed by fanciers. The cocks should not weigh more than twenty-seven ounces; hens about twenty-three, but the lighter in weight the more they are appreciated. The chicks of the Bantams generally should be hatched in fine ■weather, and kept for some time in a cozy place. VARIETIES. Golden Sebright; Silver Sebright; Game; Rose-combed Black; Rose-combed White; Japanese; Pekin; Booted White; and White- crested White Polish. GOLDEN FPANOLED HAMIiURO COCK AND HEN. BAMBUKu FOWL. THE HAMBURG FOWL. These fowls are '"Everlasting layers*' and are seldom inclined to sir. They are too small in size to rear Bar table, and I think too delieare when young to rear at all: only they are such won dertully good layers, that one dislikes to dispense with them. They are also known as Chittaprats, Bolton Greys. Pencilled Dutch, Silver Hamburgs, Creole. Bolton Bays, Golden Ham- burgs. They are a very noisy fowl, and if the ben-roosr should be disturbed at night, nothing but death or liberty will induoe .hem to hold the peace. Stt.VEK STALLED HAMErRGS. DESCRIPTION AND VARIETIES. The Hamburgs have a graceful and uja-ighl carriage. The head in the eoek is small; beak of a dark color, medium in size: rose comb of a deep rod color not inclining to droop on either 34 PLYMOUTH KOCKS. side, the top covered with small points and ending in a spike; ear-lohes, white of medium size; wattles, red; neck curved; hackle, large and flowing; hody, round; breast, very full; plu- mage close and glossy; legs rather short. The varieties are — Black; White; Golden Pencilled; Silver Pencilled; Golden Spangled; Silver Spangled. PLYMOUTH ROCKS. "If there is a better breed for the farmer, or for those who desire both eggs and chickens, we have failed to find it: although many have been tried and 'found wanting.' " The great popularity that the Plymouth Rock fowl has attained in so short a time, is without a parallel in the annals of gallina- culture, and no other breed is so highly esteemed in America to-day. It has attained this popularity, too, entirely on its own intrinsic merit, without the eclat of foreign origin, or the outlay of large sums of money in "puffing." As table fowls, they have no equal in America; being exceedingly sweet, juicy, fine-grained, tender, and delicate. As spring chickens, they are the very best breed, for, added to the excellence of their flesh, they feather early, and mature with remarkable rapidity. As market fowls, they are unsurpassed, being large (cocks weigh 9 to 11 pounds, hens 7 to 9), and very plump bodies, with full breasts, clean, bright yellow legs, and yellow skin; they always command the highest price. As egg-producers, they are only excelled by the Leghorn class, and lay more eggs than any other breed that PLYMOUTH ROCKS. 35 hatches and rears its own young, and can be depended upon for eggs all the year round. Their eggs are also of large size, very rich, and fine-flavored, from white to redish-brown in color. In hardiness, both as chicks and mature fowls, they are also 36 PLYMOUTH ROCKS. unequaled, and being out-and-out an American breed, they adapt themselves to all climates and situations better than any other breed. Their combs and wattles being of moderate size, are not liable to freeze, and they have no feathers on the lower part of their legs to drabble in the snow and mud, and thereby chill them. In plumage, they are bluish-gray, each feather distinctly penciled across with bars of a darker color, hence are very admirable, and not likely to become soiled by the smoke and dust of the city. Added to their fine plumage, their symmetrical form and upright and pleasing carriage enable them to vie with most breeds, either upon the lawn, in the yard of the fancier, or in the exhibition hall. As mothers, they are excellent, being neither non-sitters nor persistent sitters, are kind and gentle, and good foragers. In disposition, they are quiet, gentle, and . i cheerful, bear confinement well, and are easily confined, their v*.. wings being too small, and bodies too large to admit to much progress in fight. If given range, they will find their own living, and if confined, need a remarkably small amount of food for such large fowls. In fine, this comparatively new breed com- bines all the sturdy and excellent qualities of the ideal fowl to a wonderful degree, (the merits of the large flesh-producing and small egg-producing breeds,) filling a place long sought for, but never before attained, and is a golden mean. . It is pre-eminently the farmer's and mechanics' fowl — in fact the best fowl for all who have facilities for keeping but one variety, and desire that one to be a "general purpose" breed. ULNGSHANS. 37 LANGSHANS. LASTGSHAN fowl. The Langshan is the latest acquisition to our poultry yards from Asia, and, judging from our experience with other Asiatic breeds, their origin certainly augers well for their future in this country. They are natives of northern China, and consequently accustomed to its rugged climate. The discoverer of this variety in China was a scientist in the employ of the British government, and not a ' 'chicken fancier," particularly. Eight years ago, he wrote thus to his English friends: ' 'I send you some fiue fowls by the steamer Archilles, of Hall & Holt's line. They are clear black, and are called Lang- shans. Look out for their arrival and send for them without 88 LANGSHANS. delay." * * * A second letter stated that "the fowls I am sending you are very fine. Their plumage is of a bright glossy black. I have never seen any like them before, and I am told their flesh is excellent. The Chinese say they are allied to the wild turkey; they are very valuable birds. You must be very careful of them, and get them acclimated by degrees." These birds we sent to Major A. C. Croad, Durington Worth- ing, England, from his nephew, who was, a few years ago, upon an exploring expedition under orders from the English govern- ment, in the north of China, where he discovered this fine variety of fowls, in the province of LangsTian, and sent home the first that were ever seen in England. Upon the arrival of the Archilles, in England,. Major Croad lost no time in sending for his birds ; and the messenger, on his return, informed him that the new arrivals had received quite an ovation in the docks, people crowding to have a look at them, asking what breed they were, and whether they were for sale, etc. The captain of the steamer told him that, although he had been several times to china, he had never met with any fowls like these before. The Langshans were publicly exhibited the next year at the Crystal Palace and other leading shows, and were bred success- fully for three or four years, the stock being kept under the supervision of the agents of the original importer. They were of late years imported to America, and our Ameri- can fanciers speak well of them ; in fact they are the best birds that were ever imported from China. Langshans have straight red combs, somewhat larger than those of Cochins. Their breast is full, broad and round, and carried well forward, being well meated, similar to the Dorkings. Their body is round and deep like the Brahmas. The universal color of the plumage is a rich metallic black. The tail is long, full feathered, and of the same color as the body. The color of their legs is a blue black, WYANDOTTES. 39 with a purplish tint between the toes. The average weight of a cockerel, at seven or eight months, when fattened, is about ten pounds; and a pullet about eight pounds. Their carriage is sty- lish and stately. The good qualities claimed for the Langshans are the follow- ing : They are hardy, withstanding readily even severest weather. They attain maturity quite as early as any of the large breeds. They lay large, rich eggs all the year round, and are not inveter- ate sitters. Being of large size, with white flesh and skin, they make an excellent table fowl; more especially so on account of the delicacy of the flavor which the flesh possesses. To briefly summarize, I may then say that this breed is worth the attention of all. Firstly, because they come from a part of the world which has given us many of our most excellent breeds; and secondly, because their popularity is in the ascendency, and they seem to combine in themselves nearly all the valuable charac- teristics that go to make up a practically useful fowl. 1 give in connection with this article a wood-cut of a pair of Langshans, believing that a faithful illustration will do more to give an accurate idea than even an extended description. It will be observed that, apparently, they are more like the Black Cochin than any other breed with which we are familiar, but in reality they differ very essentially from them. WYANDOTTES. This new breed have so many points to recommend them, both to the fancier and farmer, that they will surely become very 40 WYANDOTTES. popular. Their plumage is white, heavily laced with black? the tail alone being solid black; the lacing on the breast is peculiarly handsome. They have a small rose comb, close- THE -WYANDOTTES. fitting; face and ear lobes bright red. Their legs are free from feathers and are of a rich yellow color. In shape they bear more resemblance to the Dorkings than any other LEGHORN FOWL. 41 breed. Hens weigh 8 to 9 pounds, cocks 9 to 10 pounds, when full grown. They are very\hardy, mature early, and are ready to market at any age. Their flesh is very fine flavored and close grained, which, with their yellow skin, model shape and fine, plump appearance, particularly adapts them for market. They are extraordinary layers, surprising every breeder at the quan- tity of eggs they produce. If allowed to sit they make most careful mothers, are content anywhere, and will not attempt to fly over a fence four feet high. Their great beauty and good qualities will make for them a host of friends wherever the breed is introduced. THE LEGHORN FOWL. ROSE COMB BROWN LEGHORN. 42 LEGHORN FOWL. This abmirable breed of fowls has become widely disseminated in the United States. They are valued for their many good qualities, among which are beauty and constant laying propensL lies. BROWN LEGHORN COCK. They are very hardy fowls, possessing all the advantages of the Spanish without their drawbacks. Their legs are bright yellow, and perfectly free from feathering on the shanks. The faces are red, the ear lobes only being white. The comb in the cock is thin, erect and evenly serrated. In the hen it falls over like that of a Spanish hen. The tail in the cock is exceedingly well furnished with side sickle-feathers, and in both sexes is carried perfectly erect. The birds are active, good foragers, LEGHORN FOWL. 43 sad have a very handsome and sprightly carriage. They are abundant layers of full sized eggs, the hens rarely showing any inclination to sit, but laying the whole year round, except during the annual month. The chickens are very hardy; they feather quickly and mature rapidly, thus having the advantage over the Spanish. BROWN LEGHORN HEN. These fowls are exceedingly useful as well as ornamental addition to our stock of poultry; they are more valuable to egg- farmers than breeders of table fowls, as they are but small eaters and so do not put on flesh quickly. To people, however, who depend on their poultry bringing them a constant supply of eggs, they are invaluable. 44 FRENCH BREEDS. LEGHORN VARIETIES. Black ; White ; Brown, and Dominique*. LEGHORN FOWL. THE FRENCH BREEDS. Oreveccettrs. — These birds are generally supposed to be of Norman origin, and to owe their name to the little village of Crevecceurs, not far from Lisieux. They are fine, well plumaged FRENCH BREEDS. 45 black birds, with large crests on their beads, in tbe front of which are situated the two horns, or spikes, which arise from the bifurcation of the comb. They give the bird a very curious look, and make his head resemble the pictures of that of his Satanic majesty. The birds are well shaped, with rather large legs of a leaden grey color. The hens lay large white eggs, but are not good sitters. The pullets mature early, and as they lay soon, put on fat readily, and are of a good shape for table ; they are, in dry warm localities, profitable fowls to keep; they bear confinement well, but are rather difficult to rear, and have a decided tendency to "roup.,' If crossed with Brahmas or JLeghorns they might probably become more hardy. LA FLECHE FOWLS. These birds may be considered, I think, the best of the French fowls for table ; they are also ■ more hardy than the Crevecoeurs, and have more size and more style, being handsome, upstanding birds, in color jet black, with rich, me- tallic plumage; their ear lobes are large and perfectly white, their faces bright red and free from feathers. The comb in good well-bred birds does not vary with the sex, and is in the shape of a pair of straight horns; the leg-scales are lead color, hard and firm. The cocks are tall without being at all leggy; the hens have large and rather long bodies, longish necks, and thin clean legs. The best specimens come from the North of France, though they are not even there easy to procure, as the French do not go in for keeping the different breeds of fowls distinct, so it is hard to obtain really pure-bred birds. u • V N HOI PANS. >: V -• Mites with ] kings - u each foot ; their plumage is black and white, shaded with •• 3 :uruing ba t .eir cheek- feathered, anu species V - remarkable traits, the headfonr- j ■with the v s he beak Ls ss : . and :>nib looks like a fleshy forehead : ... with cur', tog - .ble whisk - :xers f a mouth. "." like ^ir. and the entire visac ! s the specftatoi of a man's face. DOMESTIC TURKEY. 47 Houdans are hardy, not difficult to rear good steady layers, but non-sitters ; they put on fat readily, and are very good table fowls, flesh excellent and shapely in form. THE DOMESTIC TURKEY. DOMESTIC TURKEY. The domestic turkey can scarcely be said to be divided, like the common fowl, into distinct breeds ; although there is consi- derable variation in color, as well as in size. The finest and 48 DOMESTIC TURKEY. strongest birds are those of a bronzed-black •, these are not onlji reared the most easily, but are generally the largest, and fatten the most rapidly. Some turkeys are of a coppery tint, some of a delicate fawn-color, while others are parti-colored, grey,, and white, and some few of a pure snow white. All of the latter are regarded as inferior to the black, their color indicating some- thing like degeneracy of constitution. To describe the domestic turkey is superfluous; the voice of the male; the changing colors of the skin of the head and neck; his proud strut, with expanded tail and lowered wings, jarring on the ground; his irascibility, which is readily excited by red or scarlet colors, are points with which all who d^ell in the country are conversant. The adult turkey, is extremely hardy, and bears the rigors of winter with impunity even in the open air; for during the severest weather, flocks will frequently roost at night upon the roof of a barn, or the branches of tall trees, preferring such an accommodation to an indoor roost. The impatience of restraint and restlessness of the turkey, render it unfit company for fowls in their domitory; in fact the fowl house is altogether an im- proper place for these large birds, which require open sheds and high perches, and altogether as much freedom as is consistent with their safety. Although, turkeys will roost even during the winter months on trees, it is by no means recommended that this should be allowed, as the feet of these birds are apt to become frostbitten from such exposure to the air on the sudden decline of the tem- perature far below the freezing point. Turkeys are fond of wandering about pastmes, and the borders of fields, or in fact any place where they can find insects, snails, slugs, etc., which they greedily devour. In the morning, they should have a good supply of grain, and after their rerurn from their peregrinations another feed; by this plan, not only will tbe DOMESTIC TURKEY 49 due return home of the flock be insured, but the birds will be kept in good condition, and ready at any time to be put upon fattening diet. Never let them be in poor condition — this is an axiom in the treatment of all poultry — it is difficult, and takes a long time, to bring a bird into proper condition, which has been previously poorly fed or half starved. The turkey hen is a steady sitter; nothing will induce her to leave the nest; indeed, she often requires to be removed to her food, so overpowering is her instinctive affection; she must be freely supplied with water within her reach ; should she lay any eggs after she has commenced incubation, these should be removed — it is proper, therefore, to mark those which were given to her to sit upon. The hen should now on no account, be rashly disturbed; no one except the person to whom she is accus- tomed, and from whom she receives her food, should be allowed to go near her, and the eggs, unless circumstances imperatively require it, should not be meddled with. The hen usually sits twice in the year, after laying from a dozen to fifteen or more eggs, on alternate days, or two days in succession, with the interval of one day afterwards, before each breeding. She commences her first laying in March; and if a second easly laying is desired, after she has hatched her brood, it is economical to transfer the chicks immediately after they leave the shell to another turkey-hen which had begun to incu- bate contemporaneously with her, and will now take willing charge of the two young families. This, however, cannot be viewed as a benevolent proceeding; and much less so if the mother be deprived of her offspring, and the consequent pleas- ure of rearing them, for the purpose of putting a fresh set of eggs under her, which she will steadily hatch for three or four weeks more. In this case, however, fowls' eggs are usually given, from merciful consideration to abridge the period of incu- bation from thirty-one to twenty-one days. 50 DOMESTIC TURKEY. According to the size of the hen, the season, .and the range local temperature, the number of eggs for each hatch may be stated at from eleven to seventeen; thirteen is a fair average number. As the hen lays them, her eggs should he immedi- ately removed, and kept apart until the time for sitting them; else the awkward bird might break them in the nest, as she goes in or out of it. While she is incubating, the cock bird should not be permitted to approach it, lest he should mischiev- ously break the eggs or disturb the hen. On about the thirtieth day, the chicks leave the eggs; the little ones for some hours will be in no hurry to eat; but when they do begin, supply them constantly and abundantly with chopped eggs, shreds of meat and fat, curd, boiled rice, mixed with lettuce, and the green of onions. Melted mutton suet poured over barley or Indian-meal dough, and cut up when cold is an excellent thing. Little turkeys do not like their food to be minced much smaller than they can swallow it; indolently pre- ferring to make a meal at three or four mouthfuls to troubling themselves with the incessant pecking and scratching in which chickens so much delight. But at any rate, the quantity con- sumed costs but little ; the attention to supply it is everything. As in the case of young fowls, the turkey chicks do not require food for several hours after they have emerged from* their shells. It is useless to cram them as some do, fearing lest they should starve; and besides, the beak is as yet so tender that it runs a chance of being injured by the process. There is no occasion for alarm if, for thirty hours, they content themselves with the warmth of their parent and enjoy her care. When the chicks feel an inclination for food, it will soon become apparent to you by their actions, then feed them as I have before directed. FATTENING. About the middle of September or the first of October, it will DOMESTIC TURKEY. 5- be time to begin to think of fattening some of the earliest broods, in order to supply the markets. A hen will be four or five weeks in fatting; a large cock two months or longer, in reaching his full weight. The best diet is barley or Indian meal, mixed with water, given in troughs that have a fiat board over them, to keep dirt from falling in. A turnip with the leaves attached, or a hearted cabbage, may now and then be thrown down to amuse them. When they have arrived at the desired degree of fatness, those which are not wanted for immediate use must have no more food given them than is just sufficient to keep them in that state; otherwise the flesh will become red and inflamed, and of course less palatable and wholesome. But with the very best management, after having attained their acme of fattening, they will frequently descend again, and that so quickly, and without apparent cause, as to become quite thin. Turkeys fatten faster, and with less expense, by caponizing them, which, alfco, produces better and sweeter flesh. 53 t GUINEA FOWL. THE GUINEA FOWL. THE GUINEA FOWL. Of all known birds, this, perhaps is the most prolific of eggs. Week after week and month after month see little or no inter- mission of the daily deposit. Even the process of moulting is sometimes insufficient to draw off the nutriment the creature takes to make feathers instead of eggs. From their great apti- tude for laying, and also from the very little disposition they show to sit, it is believed, that these birds in their native country, (Africa) do not sit at all on their eggs, but leave them to be hatched by the sun. It is not every one who knows a cock from a hen of this species. An unerring rule is, that the hen alone uses the call note "comeback," "comeback," accenting the second syllable '■'...,,,..: , '| |,.. | .,, i. i. ....... ,,...■ whteh, he •-'• n < . . - ... ie i ommen \.>, the v i Ti,< n I ■ mi • ■'' ""' 1..,.,,' - , in ,• • ■■' !•, i.j. .1 - , hi paii • onlj .-..•■i, hi i m »ta In P»| 1/ Idgl 0| ., pig< ,,,, J,, 1),, ■ „., J" n i an fa pt, It wll\ i,. found, .,,, ........ U" I.Jw. J-. | p teg{ ■' ■ u, \,,, :l , ,,, . . qq\ ...ikI .„,., I,. ,, rn\\ I,.-. .I,,!-. I' m:i.l> , J" I J- 1" / ..I ... | ' Pfcftij] |dj l.u,. | , ,,,< ; ' . / ■■ .!.'• : :.■> ).' | / 'I i" ft :'l" >< d ).< (fill : • / | the - ',i u,. other, In tin • ., all m H ■".'' geedj out -J a brood Is want* e sf aa I best tolay on sound flesh are aze produce of Em bden geese crossed by a Tonlonse gander. Do not proee ed fa I aaaen too suddenly. After giving free range : f stabHe aaad grass fields, confine gradually ari aa iara — "a : ii - aa : ' i ;: ~--7 ^kpiaa-e "^"iaea: aaaa bz-'.ey -— -.-t. : ,^i :a_le -aa-a wiflifarewas grains Batten well SosfingE nay be az: za fa ra-enatfive .: as weeks ? T- r : weeks ~"a:ziz brin* zzezz fa peaieaaz Maize is : • r ' . .; razz:: - - = i: _ __-_ t:: v ^-_ nds :t aof required, but large hii"hii ;:' -rrf rr should stand aboat in the shade. FEATHERS :: - " - : 7 "^-zai.e ari wiaere :~er a zaazaz-a a^aa -f -.--"— r ?-*=. FEATHER-EATING. A zzraai. zra:r_:e :ze ~ : r: ai— :-rr :zii :: a aa>ea>e -- — zazia ; ■ ~ 5 :: -^-~ ':: ~ :: _ ; -' _ y -_- -_._ • — .__ :.a? >eezz p-eaaaiisriy aaa a: ::a::a:: aaiaas za'- - — iaa a -- — -- - - ~ — - ezczzazzares iiieze;; is :ae razse zrziarr ar^ -— ^z keaz iz a -_ >ez — "ae:e :aej za~e - : aaeaaa? ;; f raraaaa^ a" a; — zzzaasiaajT zzerasei~es Tae e~ — • ~" " -- -'--'.— - -- — - ■"•"-- -i : — — e siasae iaiiaa^ aae-a zr whaie izz izzriaazr :■- rre — : — J : i ; - c ~ - - zaz_>e aza >er~e :: aas? i: : zaazf aza _ a:e?e :: area: aaaaa a;: — azzaz re^cia -saai; _^ zs^fzi Saazia -•"- r a is be - zzz: r i :. ; :; i.- : :'_- ;• ; - -'-.--•- --^ - - 96 POULTRY RECEIPTS. ing these must be pulled out by the roots, and the tender places anointed with a salve of vaseline mixed with carbolic acid, lOgrs. to the ounce. This will be healing, and at the same time un- palatable to the offending birds. Lettuce in large quantities should be given. If the case is desperate give daily £ to ^ gr. of acetate of morphia. The offending bird should be removed from the run. LOSS OF FEATHERS. Probably proceeds from deficient or unclean dusting arrange* ments. Fowls must have dust baths and one pound of black sulphur now and then, mixed with the rubble or sand, is excel- lent for keeping feathers in good order. A few grains of carbon- ate of potass in water twice daily and the application of petro- leum ointment will produce a cure. Proper food is necessary for the preservation of plumage. Pood without husk, such as Indian corn, soaked bread, if given exclusively, will bring on loss of feather ; barley, buckwheat and barley-meal. If the skin is bare and shows no growth of feather, rub in oil and tur- pentine in proportion of three to one till the feathers break through. FEATHERING OF THE LEGS AND FEET. Perfection in this is no mystery, as amateurs imagine ; it is merely a matter of extreme care. A bird to be shown with per- fect foot-feathering must not once get into damp or mud, must not walk on stubble or rough earth, if not kept on a lawn it must have soft straw to walk on in the pen. FELT. Tarred- is useful for covering roofs and buildings made of wood ; it effectually keeps out wet and if tarred and sanded over now and then lasts a considerable time. POULTRY RECEIPTS. 97 FENCING WIRE. When putting up houses the lowest piece of wire should be of smaller mesh than the upper, so as to confine small chicks if necessary, and to exclude rats. Care should be taken not to nail the upper part of wire fencing to strips of wood ; though neater to the eye it is better avoided, as the wooden strip, how- ever light, gives the birds a foot rest; and they will attempt to fly on to it, which they will not do if it is merely strained wire at top. Asiatics will be kept in by a two foot wire, other breeds require it from five to seven feet high. FLEAS. A not infrequent but most unnecessary and disgraceful pest of the poultry yard. Whitewash three to four times a year, keep the places daily well cleaned, and such a visitation will sel- dom occur. To destroy them, in an empty pen, paste up all cracks and holes, and burn a pound or two of broken sulphur in an iron vessel supported over water ; let the fumes remain to do their work in the hen house all day, water the floor with carbolic acid solution; a wineglassful to the gallon, or pour turpentine in bad places. Fleas get about the nests and building, rather than in the birds. FLESH. A decided aid to egg production, and during the winter months especially necessary, as there is no insect life. Scraps from the butcher without bone can be procured, these parboiled and chopped fine make an excellent dish. An exclusively meat diet on horseflesh, and the tainted carcases of animals unfit for human food, cannot improve the flavor of the eggs, and must be prejudicial to the health of birds. The French use horseflesh and a meat diet very largely. 98 POULTRY RECEIPTS. FLOORS. Boards are not good, especially if chickens are to be brought up upon them as they produce cramp. Concrete or brick is better, but nothing is so good as deep, well pulverized, dry soil, which is also less expensive. FOOD AFTER EXHIBITION. When the show birds return from their journey, place them in their own pen and give soft food only, warm — Spratt or bread and milk with very little water, as the birds; (being possibly feverish from long confinement) are apt to drink without meas- ure and to a dangerous extent. Should the crop be overcharged with whole Indian corn or fresh wheat, a teaspoonful of gin will perhaps save an illness. FOOD DURING MOULT. Same as for ordinary adult laying stock, only a little more generous, and given warm ; meat, ale, milk, and a little pepper, (red chillies are cheapest and best) may be added. FOUNTAINS. One of the cheapest and best home-made fountains is an ordi- nary flower-pot, reversed in a glazed saucer ; fit a cork into a hole of the pot, fill" it with water and reverse it. For adult fowls, tins which will hook on to the wire are excellent, as the water keeps clean in them. FRESH BLOOD. If birds are bred in and in to any great extent many evils will ensue — loss of size, fewer eggs will be laid, and a general want „* stamina will be observable. It is well therefore, occasionally to purchase a cock from one of the best yards, and if it is for prize purposes, ascertain the pedigree, and, if possible, see the pen from which he was hatched. It is the easiest thing in the LANGSHANS. POULTRY RECEIPTS. 99 world to introduce a glaring defect into your flock, and one of the most difficult to breed a fault out. Where birds are kept in separate runs and pens, the produce for the following year or two will not be so nearly related as to require invigorating by fresh blood ; in fact any large breeder of a well-known strain will be very shy of introducing new stock for any purpose. By a wise system of crossing and separation, thoroughly unrelated birds should be kept ready to hand for the mating season. FRIGHT. Sudden fright or much hunting about is the frequent cause of soft eggs. With prize birds it must be avoided, as beating about may cause irreparable mischief. FROST-BITE. Spanish, Andalusians, Minorcas, Leghorns and all large- combed breeds are specially subject to this. To prevent it, rub oil or vaseline over the comb with a sponge ; but any fairly kept birds should not be subject to this danger. Rub, if frozen, with snow or cold water, and apply zinc ointment or vaseline. GAPES. Caused by pale, reddish worms, lodged in the windpipe, from two to twelve in number, and about half an inch long ; each worm has a parasite worm attached to it. They kill the chick by at last crowding the windpipe till breathing is impossible. Dirt and damp is, as usual, the cause of this, as of most other diseases. If cleanliness and carbolic acid disinfection is freely carried out, gapes will be unknown. If cases occur, at once put fluid carbolate, camphor or lime, in the water. If there are many cases, place the chicks in a cold pit (garden frame) and fumigate with vapor of carbolic acid till they are nearly suffo- cated by its fumes. Care must be taken to liberate the chicks at the right moment or death will ensue, but if well done this is an effectual cure. 100 POULTRY RECEIPTS. No. 2. Introduce an oiled feather into the windpipe, turn it twice and draw it out, when the worms will sometimes come witli it. No. 3. Givel gr. calomel, or 2 to 3 grs. of Plummer's pill, make the food hot with sulphur and ginger and wash the mouth out with chloride of lime. GIDDINESS. Produced usually by over-feeding ; reduce diet and give aperient. GRASS. If free range in grass fields is an impossibility, arrangements must be made with some country children to bring in supplies, as it is very necessary for health and egg-production, not to mention that on Jts abundance depends the metallic lustre or gloss and firmness of feather which bespeak robust health and successful poultry management. GRASS RUN It is a good plan to combine hay-making with poultry-keep- ing. For six weeks before cutting, the birds must be removed to another field, or put up in other quarters. This gives time for the run to rest and be purified, and the birds so kept will be in more robust health than if kept from year's end to year's end on the same ground where only a limited space of grass is avail- able, and several pens open out upon it. Each pen of birds must be let out in succession for a few hours' run, but at some period of the year the grass must have perfect rest. Grass runs are a luxury — not an essential — but the less grass the more care and work will be required to produce prize stock. GRAVEL A lime gravel is the best, and it should be screened to remove any large pebbles which prevent the birds from dusting with ^OtTLTRY RECEIPTS. e 101 comfort. Every load of gravel should be mixed with fine sand or with fine mortar screenings. GREEN FOOD The best is grass, cut fresh daily ; 2nd, lettuce ; 3rd, spinach ; 4th, cabbage, chopped in a chopper, or tied up to the wall or to a post for the birds to peck at. Every kind ot green food refuse from the kitchen garden is invaluable, and a daily supply must be found. If on a free run of turf poultry will be seen to graze, like a flock of sheep. Hay refuse — out of a hay-loft, full ot seeds — gives much amusement in winter time and is a good substitute when green stuff is low. Chickens should have grass, lettuce, and hay seeds in preference to other green stuff. CLEANLINESS OF GROUND Fowls will never touch food, if they can help it, which lies near any droppings or on an unclean place. Special care should be taken, therefore, to cleanse the ground of all pens and runs daily. The smaller the runs the greater must be the cleanliness add labor spent upon it. GUINEA FOWLS Are usually grey, having white spots on the grey ground; they are also pure white (more rare). If hatched on the land they will remain and roost with the poultry or on neighboring trees ; but adult birds should never be bought, as they will inev- itably fly away. The hens lay 100 eggs per annum, are very spiteful to the other poultry, and noisy early in the morning. They sit about August, and therefore it is wise to raise the chicks by artificial incubation, or by setting the eggs under a hen. Good chicken diet will suit the young ones but more meat is necessary. The hens like concealed nests, which should be provided, or they will lay away. They are quarrelsome, and it is only when an extensive range is available, that keeping the Galaena is found to answer. 102 POULTRY RECEIPTS. HANDLING FOWLS. If yon catch a bird leaving its wings free a desperate struggle will ensue, likely to injure the exhibition plumage or to distract the broody hen from her vocation. Approach the bird from be- hind, place both hands firmly and quickly right, over the wing- joints, then slip the right hand down and secure the legs firmly. All fluttering will thus be avoided, and the bird, held by the legs, with the left hand under the breast, will not offer resis- tance. All catching and handling of birds should be done at night, or after first making the pen dark, if this is feasible. HARD FEATHER. means the close, firm, appearance of a well-kept Game bird. To produce, feed on more grain than meal, and give plenty of run and green food. HARDINESS. Hamburghs and Dorkings are supposed to be delicate, and perhaps are rather more so than others ; but with due care and shelter, most breeds will do well. Prevent overcrowding, damp lodgings and the necessity of standing about in mud and rain without shelter, and no breed need be considered too delicate. Leghorns and Andalusions seem very robust, and fear nothing, except frost so severe as to nip their large combs. HARM TO CROPS. Mechi, who speaks with some authority on farming, considers that poultry do no harm to growing crops on farm-land, that, at any rate, the damage to roots and seeds is trifling in propor- tion to the good they effect in destroying insect life, and the wire worm especially. HAY. Must not be used for poultry, as it generates vermin more readily than straw. POULTRY RECEIPTS. 103 HEAT. More dangerous in ro( sting places than cold ; if artificial heat is given, it must be. with thorough ventilation, or consumption will ensue, roup and loss of stamina. Heating of artificial mothers is much overdone, and too little ventilation given. The heat should not rise above 75 degrees when all are asleep, or suf- focation will cause losses; for the first three days, however, chicks must be kept very warm, and will repay particular care in this respect . If birds are kept in confined pens, facing south, some shelter from the sun must be rigged up, tiffany or mats hung up for the midday hours; and the pen should be syringed with water; the fowls dust at once in the cool, sprinkled earth. HEMP. A great treat to all poultry, but if used too freely causes loss of feathers. A useful addition if the bird is out of condition, and where feeding up is required preparatory to showing. HEREDITARY DISEASES OF FOWLS. Consumptiou is the disease most carefully to be guarded against. A consumptive strain will be a constant source of care and disappointment. Squirrel tail is sure to be reproduced in many of the young birds. Wry tail is also hereditary. Crooked breasts. Thumb marks on combs, and any peculiarity in the spikes of the comb. White face, where red is the proper color is dangerously hereditary. Ear-lobes splashed or marked with red where pure white is a point. Vulture hock. All these defects will be reproduced. Birds with malformations, or any- thing missing, such as being short of one toe, or having any peculiarities should not be used for breeding. HOARSENESS. Birds occasionally, during a wet or hard winter, beoome hoarse the throat is evidently rough. Warm weather will remove this. 104 POULTRY RECEIPTS Glycerine and nitric acid in the drinking water will be bene- ficial. HOSPITAL. . Every poultry- yard, in which, say, even 100 birds are reared yearly, should be provided with a place specially devoted for penning sick birds, where an invalid c«,n be at once isolated and properly doctored if need be. This place must be open to the sun, screened from the east wind, dust dry, freely ventilated, yet free from draught, and warm. The hospital should be whitewashed with hot lime frequently, and perfect cleanliness maintained. IN-BREEDING Means mating the birds of one pen together, and these again with the cockerels and pullets produced by their eggs. This must be avoided, or the fertility of the eggs will be unsatisfac- tory, the produce will diminish in size, and the health of the strain will suffer. To avoid it, a cockerel or two should be bought yearly from other yards, or some pens mnst be kept so thoroughly apart that relationships will not be too close. INDIAN CORN. A favorite grain with all poultry but not good food unless the birds are on a wide range, being too fattening. INDIGESTION Shows itself by the birds going about moping, and disliking plain food. Give 5 or 6 grs. of rhubarb, and once or twice a grain of calomel ; feed on cooked soft food, and let the bird walk about free, in a garden if possible, where it will pick up what is wholesome for itself. INFLAMMATION OF THE LUNGS. A sudden chill is the usual cause of this dangerous malady, and it is especially necessary to guard against it with artificially POULTRY RECEIPTS. 105 reared chicks very early in the season. Going out early in cold March winds after having nestled very warm (it may be too warm) under a hot water mother is most productive of this well-nigh incurable illness. A healthy strain will not be subject to this disease unless unduly exposed. INSECT FOOD. Wood-lice, werms, ants' nests, and maggots are excellent food for young chickens. Ants' nests can be procured by coun- try children; and for a supply of maggots place some meal- worms in an open shed in a box with part of an old mealbag; Ju'"CUBATOKS. SAVIDGE HYDRO-INCUBATOR. MA2TCTACTUB.ED BY C. W. SAVIDGE. 2524 BX>'TI>~GTON STREET, PHILADELFHL^ PA. The above shows what the incubator looks like when finished. It is a tank enclosed -with four inches of sawdust. The saw- dust, which is called the packing, is under, all around, and on the top. even in front of the egg-draw, so that the heat is com- pletely retained and enclosed. On the top is a tin tube, into which the water is poured into the tank in the inside, and in front, just above the egg-drawer, is a spigot by which the cold water can be drawn off before adding that which is hot. The sizes and dimensions need not be given, for the reason that some prefer small sizes while others are partial to those that are larger. A tank fifteen inches wide and twenty-five inches long will answer for an incubator holding seventy-five eggs. The tank should be twelve inches deep. Any depth may be given it that may be desired, for the greater the volume of water, the easier and longer the retention of heat. INCUBATORS. 181 DIRECTIONS FOR RUNNING THE SAVTDGE INCUBATOR. Place the incubator in a room where the temperature does not fall below fifty degrees Fahrenheit, if possible. This is not absolutely necessary, but it will be found more economical, and then fill the tank with boiling water ; it must remain untouched for twenty-four hours, as it requires time during which to heat completely through ; as it will heat slowly it will also cool slowly. Let it cool down to one hundred and fifteen degrees, and then put in the eggs, or, what is better, run it without eggs for a day or two in order to learn it, and notice its variation. When the eggs are put in, the drawer will cool down some. All that is required then, is to add about a bucket of water once a day in summer, and in the winter once or twice a day, in the morning and at night, but be careful about endeavoring to get up heat suddenly, as the heat does not rise for five hours after the additional bucket of water is added. The tank radiates the heat down on the eggs, there being nothing between the iron bottom of the tank and the eggs, for the wood over and around the tank does not extend across the bottom of the tank. The cool air comes from below in the ventilator pipes, passing through the muslin bottom of the egg drawer to the eggs. Lay the eggs in, the same as in a nest, promiscuously. Keep the heat inside the egg drawer as near one hundred and three de- grees as possible. Avoid opening the egg drawer frequently, as it allows too much escape of heat. Be sure your thermometer records correctly, as half the failures are due to iucorrecl ther- mometers, and not one in twenty is correct. Place the bulb of the thermometer even with the top of the eggs, that is, when the thermometer is laying down in the drawer, the upper end should be slightly raised so as to allow the mercury to rise, but the bulb and eggs should be of the same heat, as the figures record the heat in the bulb and not in the tube. Keep a pie 182 INCUBATORS. pan filled with water in the ventilator for moisture, and keep two or three" moist sponges in the egg drawer, displacing a few eggs for the purpose. Turn the eggs half way round twice a day at regular intervals — eight o'clock in the morning and six o'clock at night. Let the eggs cool down while turning them ; it will do no hurt ; but do not let them cool lower than seventy degrees. No sprinkling is required if the. sponges are kept moist. If the heat gets up to one hundred and ten degrees, or as low as sixty degrees for a little while, it is not necessarily fatal. Too much heat is more prevalent than too little. A week's practice in operating the incubator will surprise one how simple the work is. Heat the water in one or two boilers, as a large quantity will be required when filling the first time, and pour it in through the tube on top of the incubator, boiling hot, using a funnel in the tube for the purpose. Just at the time of hatching out do not be tempted to frequently open the drawer. Cold drafts are fatal. Patience must be exercised. "When turning eggs in the morning let them cool well. The best results have been obtained when the heat was kept at one hundred and five degrees the first week, one hundred and four degrees the second week, and one hundred and two degrees the third week. Prices of the Savidge Incubator, 100 eggs, $21. No charge for boxing. 50 eggs, $18. Brooder, $10. INCUBATORS. 188 THE "PERFECT" HATCHER. MANUFACTURED BY THE PERFECT HATCHER CO., ELMIRA, N. T. This is a self regulating incubator ;. the water tank is above the eggs, and it is warmed by a heater exterior to the machine, the nursery is placed underneath the egg trays, and the methed of heating is by gas or kerosene oil. The heat is regulated by means of a thermostatic bar, which, by moving a lever, connects an electrical battery with a clock- work, which, when the heat reaches the highest point, opens a ventilator and reduces the flame of the lamp, and when the lowest permitted temperature is reached, closes the draft and turns up the flame. Thus the heat constantly, but slowly vacillates between the two extremes as fixed. A peculiarity of this machine is the double layer of eggs. The upper tray is placed below, after being set ten days, and then the upper one is filled. 184 INCUBATORS. The battery connected with this machine is wan-anted to work a year without renewal ; the clock needs to be wound but once in three days. The ' ' Perfect ' ' Hatcher is very highly commended by those who use it and is said to be very certain and satisfactory in its results. THE "NEW CENTENNIAL" INCUBATOR. MANUFACTURED BY A. M. HALSTEAD, RYE, N. Y. This is a self regulating machine, very similar in its working to the "Perfect Hatcher." Mr. Halstead, the manufacturer of it, is one of the oldest and most successful incubator men in the country. It is well made, easily managed and gives uni- versal satisfaction. Of course, even with the successful machines described in this book, a person can easily fail to make a success. Perhaps it will be well to name a few things necessary to success : A steady, settled purpose to make the thing succeed. Intelligent study of the instructions supplied with the machine, so as to enable you to thoroughly understand it, just as an engineer understands his locomotive. Careful attention to cleanliness in the lamps, wicks trimmed evenly, etc. Patience for results. This will enable you to put twenty eggs into a one thousand egg machine for a start, and practically learn "how to do it." In a word use common sense, as much of it as you can com- mand, and you are sure to come out successfully. HOW TO KILL AND DRESS FOWLS. Never kill your fowls until they have fasted twenty-four hours. No man ever made any money by selling his fowls with INCUBATORS. 185 their crops stuffed to make them weigh. The petty fraud is too apparent. To kill and dress, tie their legs together, hang the fowl up, open the beak and pass a sharp pointed, narrow bladed knife into the mouth and up into the roof, dividing the mem- brane. Death will be instant. Immediately cut the throat by dividing the arteries of the neck and the bird will bleed thoroughly. We never scald ; the nicest way is to pick the fowl dry and while yet warm. A little care will prevent tearing the flesh, and the bird will bring enough extra in the market to make it pay. Mot persons, however, will prefer to scald, and for home consumption, or the village market this will do. Have the water just scalding hot — not boiling — one hundred and ninety degrees is just right. Immerse the fowl, holding it by the legs, taking it out and in, until the feathers slip easily. Persons become very expert at this, the feathers coming away by brushing them with the hand, apparently. At all events, they must be picked clean. Hang turkeys and chickens by the feet, and ducks and geese by the head, to cool. It should be unnecessary to say that under no circumstance whatever, should ducks and geese be scalded ; they must invariably be picked dry. Take off the heads of chickens as soon as picked, tie the skin neatly over the stump, draw out the insides carefully, and hang up to cool. Never sell fowls undrawn. They will bring enough more drawn and nicely packed, with the heart, gizzard and liver placed inside each fowl, to pay for the trouble. Let them get thoroughly cool — as cold as possible — but never, under any circumstances, frozen. There is always money in properly prepared poultry ; the money is lost in half fitting them for market, the fowls often being forwarded in a most disgusting state. There is money in the production of eggs; tbere is money in raising poultry for the market. The money is lost in 186 INCUBATORS. a foolish attempt occasionally made to make the buyer pay for a crop full of musty corn, at the price of first-class meat. It is that class of men, however, who are too smart ever to make money at anything. PACKING FOR MARKET. The poultry, having been killed as directed, carefully picked, the heads cut off, and the skin drawn over the stump and neatly tied — or if preferred, leave the head on, the fowl will not bring less for it — and the birds chilled down to as near the freezing point as possible, provide clean boxes and place a layer of clean hay or straw quite free from dust, in the bottom. Pick up a fowl, bend the head under and to one side of the breast bone, and lay it flat on its breast, back up, the legs extending straight out behind. The first fowl to be laid in the left hand corner. So placed, lay a row across the box to the right, and pack close row by row, until only one row is left, then reverse the heads, laying them next the other end of the box, the feet under the previous row of heads. If there is space left between the two last rows, put in what birds will fit sideways. If not, pack in straw at the sides and between the birds, so they cannot move. Pack straw enough over one layer of fowls, so that the others cannot touch, and so proceed until the box is full. Fill the box full. There must never be any shaking, or else the birds will become bruised, and loss will ensue. Many packers of extra poultry place paper over and under each layer before filling in the straw. There is no doubt but that it pays. Nail the box tight; mark the initials of the packer, the number of fowls and variety, and mark plainly the full name of the person or firm to whom it is consigned, with street and number on the box, Thus the receiver will know at a glance what the box contains, and does not have to unpack to find out. These direc- INCUBATORS. 187 tions, if carefully carried out, might save a person many times the cost of this book, every year. KEEPING EGGS FRESH. The place selected for keeping eggs should be cool in sum- mer, but not cold in winter, that is, it should be kept at a temperature of from forty-five to sixty degrees all the year round. If too cold, the eggs will freeze and crack, if too warm, they will commence to decay and get stale sooner than they otherwise would. Shelves should be fitted up with holes bored in them, sufficiently large to keep the eggs upstanding, but, of course, not large enough to allow them to pass through. These shelves will be very inexpensive and will serve a lifetime. The eggs should be placed in these holes broad-end downwards, and tests have proved that they will keep fresh in this position, very mnch longer than with the broad-end upwards. INDEX. Pag« Age, to Breed, ... Part 2, 42 " to Fatten, ... a 2, 42 " to Judge, ... a 2, 42 " to Kill, . a 2, 43 " to Show, . ft 2, 43 Air Bubble or Cell, ... a 2, 44 Alarm, . it 2, 44 Ale, ... a 2, 44 Appetite, . a 2, 46 " Loss of _ tt 2, 109 April, Work for _ it 2, 46 Artificial Incubation, _ a 2, 47, 144 " '* Advice to Beginners, a 2, 145 Artificial Rearing, _ it 2, 49 Asiatic Breeds, ... tt 2, 50 " Diseases, _'-"'. a 2, 51 Asphalt Flooring, ... it 2, 51 Atropine, ... it 2, 51 August, Work for - ... it 2, 51 Awards, - tt 2, 52 Bantams, — Part 1, 32 ' ' Varieties ... a 1, 32 Bad Feathering, ... a 2, 13 Barn Door Fowls, ... a 2, 54 Bedding for Chicks, . tt 2, 54 Benzine, ... tt 2, 55 Best Breeds for Market, _ n 1, 67 " " Confinement, u 2, 71 190 INDEX. Black Hamburgs, Bone Dust, Brahma Fowls, Breast-Bone, Crooked - Breeding Cocks, Breeding In-and-in Breeds for Crossing, Broken Leg, " Bones, Bruises and Fractures, Buyiug Poultry and Eggs, Part 2, 2, 55 55 1, 3 2, 56 2, 56 2, 56, 104 2, 57 2, 22 2, 58 2, 21 2, 59 Carbolic Acid, Capons and Caponizing, Caponizing, Change of Place, -.'--- Chicks, Ordinary Fattening of Chickens, General Treatment of ' ' Precocious, Combs, Torn - " Varieties of - " Pea, " Wire Support to Cochins, - ' ' Varieties of - Cocks, - - - Cockerels, - Cockerels and Pullets, Separation of Cold Weather, - Concrete Flooring, - Condition to keep Fowls in, Cooking for Poultry, Corns, - Cramming, - - - ■ - Crevecoeurs, - Part 2, 2, 2, 2, 2, 2, 2, 2, 2, 2, 2, 1, 1, 2, 2, 2, 2, 2, 2, 2, 2, 2, 1, 61 61 141 63 94 64 119 25 69 117 140 8 9 67 67 129 68 70 71 72 23 73 44 Daily Routine, Defects, Choice between Dirt and Droppings, Dictionary of Poultry Terms, Diseases of Poultry, Apoplexy, Appetite, Loss of Asthma, Bumble Foot, Black Rot, - Canker, - Catarrh, Part 2, » 2, " 2, " 1, " 2, " 2, " 2, " 2, " 2, " 2, "■2, « 8, 32 66 78 62 4 13 109 12 24 55 60 63 INDEX. 191 Diseases of Poultry, Cholera, - Part 2, 7, 66 a " Colds, - - a 2, 68 tt " Cramp, - - it 2 *> 20, 74 it " Cramped Sitting Hen, i - tt 2, 74 tt " Crooked Breasts, - a 2, 75 tt " Crop-bound, - - it 2, 15, 75 a " Dropsy, '-, tt 2, 17 << ' ' Diarrhoea, _ - <« 2, 8, 78 (4 " Eruptions, - tt 2, 89 << " Elephantiasis, - - tt % 23 tt " Gapes, - ti 2, 10, 99 (< " Giddiness, - - . a 2, 100 <« " Gout, _ tt 2, 11 «« " Hereditary, - - a 2, 103 (« " Hoarseness, - tt 2, 103 << " Indigestion, - _ tt 2, 9, 104 tt " Inflammation of the Lungs, a 2, 104 (< «« it a Mucous Membrane, tt 2, 10 (< " Influenza, _ . a 2, 18 (< " Liver, a 2, 108 tt " Leg- Weakness, - - a 2, 10, 107 (( " Loss of Feathers, - a 2, 96 <( " Megrims, - - a 2, 12 «« " Mange, - - it 2, 16 << ' ' Moulting, - - it 2, 14 «< " Paralysis, - a 2, 19, 116 (( " Pip, " . . a 2, 18, 118 (< " Phthisis, _ _ it 2, 20 «< u Rheumatism, _ _ a 2, 20, 123 << " Roup, - - a 2, 6, 125 (( *' Rump-Gland, - - it 2, 22 <( " Torpid Gizzard, - t. 2, 17 (< " Ulcers, . - a 2, 23 (< " Vertigo, - - a 2, 138 «( " White Comb, - - a 2, 24 <( " Wheezing, - a 2, 140 Dominiques, w - - tt 1, 31 Dorkings, _ - a 1, 16 Drowning, ..-•■- - - tt 2, 22 Drainage, - - - a 2, 79 Drink, . ■ - - a 2, 79 Ducks, - - a 1, 56 << Aylesbury - - tt 2, 53 << Breeding Pens for - - it 2, 57 << Buenos Ayres - - tt 2, 59 (> Carolina . a 2, 62 « Pekin - - . . tt 2, 117 (< Rouen - «« 2, 124 192 INDEX. Dubbing, Part 2, 81 Eartb Deodoriser, -*-.-'- Ear-Lobes, - Early Roosting, ---...- Economy, - - - - Eggs, " Addled - " Blood-stained - - " Broken in nest - " Bound " Chilled .--■■- " Dropping -'-.-- " Ducks, Color of - - - " Eaters - - - " Fertility of '' How to collect - " How to Preserve - " How to Pack " Hens, Color of - " Keeping fresh " Nest - - - - " Moistening - " Packing for Hatching " Preserving for Sitting " Preserving for Winter use " Producers --".-.- " Production increasing " Selecting for Sitting " Soft ..-. " Sex of - - " Testing - " Test of fresh - - „ " Unfertile - " Yolkless - Epsom Salts, - Exhibition Birds, Care of - " " Selection of " " Washing Exhibition, Treatment after - Fattening, " A la Bresse Fancy Points, Farm Poultry, Farmyard Duck, Part 2, 82 Si 2, 81 It 2, 82 a 2, 82 a 2, 83 a 2, 41, 83 It 2, 83 (« 2, 83 <( 2, 15, 84 << 2, 65, 84 ti 2, 81 a 2, 84 it 2, 88 it 2, 84 tt 2, 35 it 2, 37 tt 2, 40 it 2, 84 «< 2, 187 tt 2, 112 a 2, 86 it 2, 115 it 2, 86 it 2, 86 it 1, 67 tt 2, 85 tt 2, 87 tt 2, 87 tt 2, 129 tt 2, 136 tt 2, 88 tt 2, 83, 137 ti 2, 88 a 2, 89 it 2, 61 ti 2, 128 it 2, 138 it 2, 136 tt 1, 97 ti 2, 94 ti 2, 90 tt 2, 91 it 2, 93 INDEX. 193 Feathers, ----- Part 2, 95 " Hard - - - - "2, 102 " Loss of - - - " 2, 96 " Laced - "2, 106 Eating - - - " 2, 95 " Paint and Tar on - - "2, 25 " Worm eaten - - - ■ " 2, 140 Feathering of the Legs and Feet - - "2, 96 Felt, "2, 96 Fencing wire, - - - - "2, 97 Feeding, Excessive - - - " 2, 89 First outlay, - - - - »« 1, 70 Fleas, "2, 97 Flesh, " 2, 97 Floors, "2, 98 Food, ----- " 1, 76 " Allowance of - - - " 2, 44 " Animal ... - " 2, 45 " After Exhibition - - " 2, 98 " " Kinds to procure - - "2, 46 " Barley - - - - " 2, 53 • " Bran " 2, 56 " Buckwheat - - - - " 2, 59 " Buttermilk - - - - "2, 59 " Brewers grain - - - - " 2, 105 " Cabbage ... - " 2, 60 " Corn "2, 73 " During Moult . - - " 2, 98 " Green " 2, 101 " Hemp - - - - "2, 103 " Indian corn - - - - " 2, 104 " Insects ... - "2, 105 " Oats - - r - "• 2, 114 " Oatmeal ... - "2, 113 " Onions - - - - - " 2, 114 " Parsnips ... - "2, 117 " Quality of - - - - " 2, 123 " Rice " 2, 123 " Sour milk - - - " 2, 128 Foods, List of - - - - "2, 108 Fountains, "2, 98 Fowls, Common - - - - "2, 70 " Bad habits of - - - - ■ " 2, 27 " General treatment of - - ' "2, 29 " Fattening - - - - - " 2, 93 " Handling of ... "2, 102 " How to kill and dress - - " 2, 184 French Breeds, - " 1, 44 Fresh Blood, "2, 98 194 Fright, Frost-bite, Game Fowls, Geese, " Fattening Grass, " Run - Gravel, Ground, Cleanliness of Guinea Fowl, Hamburg Fowls, • Hardiness, - Harm to Crops, - Hatching, Early - ' - Hay, Heat, - Hens, Age to lay - " Broody ... " Setting, Their management " To prevent setting - . - Hospital, Houses and Yards, - " Early opening of Houdans,. - Incubation, - " Artificial - Incubators, - Average time to hatch " Best place to run - " Care of chickens ** Eureka ... " " Brooder " Feeding - . - " Keystone - " New Centennial Proper temperature of " Perfect Hatcher " Savidge - " Testing the Eggs - The best we know of - " Watering - Journeys " 2, 105 Part 2, 99 a 2, 99 << 1, 26 a 1, 54 a 2, 95 << 2. 100 a 2,' 100 tt 2, 100 a 2, 101 <( 1, 52 tt 2, 101 n 1, 33 tt 2, 102 a 2, 102 u 2, 85 a 2, 102 a 2, 103 (i 2, 41 a 2, 58 (i 2, 130 a 2, 119 a 2, 104 a 1, 73 <( 2, 81 a 1, 46 Li 1, 88 (( 2, 47, 144 <( 2, 144 it 2, 151 a 2, 147 a 2, 154 u 2, 171 a 2, 175 a 2, 156 a 2, 178 a 2, 184 a 2, 161 a 2, 183 a 2, 180 a 2, 163 a 2, 171 a 2, 156 INDEX. 195 Killing for Table, . . . -Parts, 105 Lameness, - Langs hans, - La Fleche Fowls, - Laying, To prevent - - Laying Mixtures, - Leghorn Fowls, ... Lime, - _ . . . Limit to Numbers, - Lobes, - Malay Fowls, - Management of Chicks, ... Manure, - March, Work for .... Marking Chickens, - Mating, - May, Work for ... Meals, - - . . Meat Producers, - Milk for Chickens, ... Moult, To hasten ... Moulting, - Nests for Laying, -.--■_ Night Accommodation for Chicks, Number of Ducks to Drake, - Number of Hens to Cock, Old Chicks, - - Old Fowls for Table, - Orchards, - Over Fattening, - Packing Fowls for Market, Parasites, - Pen for Breeding Stock, Perch, - Points of Poultry, - Poul try Keeping, - " " Failures in - Pluc king, - Plum age, - Poland Fowls, - Plym outh Rocks, - Prize Poultry, - * " Their Treatment, Produce Hatched, Good average - • " 2, 106 " 1, 37 " 1, 45 " 2, 107 " 2, 106 " 1, 41 " 2, 107 " 2, 107 " 2, 108 Part 1, 25 " 1, 91 " 2, 109 " 2, 109 " 2, 110 " 2, 110 " 2, 110 ' " 2, 111 " 2, 111 " 2, liL " 2, 111 " 2, 14 Part 2, 112 " 2, 113 " 2, 113 » 2, 113 Part 2, 114 " 2, 114 " 2, 115 " 2, 115 Part 2, 186 11 2, 116 " 2, 118 " 2, 118 " 1, 61 " 1, 65 " 2, 90 " 2, 119 " 2, 119 " 1, 20 " 1 34 " 2, 121 " 2, 120 " 2, 121 196 INDEX. Pullets, " Not Laying Purity, To be preserved Repletion, - Roofs, - Roosting, - Runs, -•--.-.-.- " Aspect of Sand, - Sawdust, - Sex of Chicks, Fortelling Sheds, - - . Shelf under perch, Shelter Hurdles, Slipped Wing, - Small Yards, Sorts for Snow, - - - - Soft Eggs, - - Spanish Fowls, 3pring Chickens, Squirrel Tail, - Stains on Feathers, Strain, To Commence - Straw, -.'-■-'■ Sulky Cocks, - Sultans, -".-.- Sunflower, - Tonics, - Traveling, - Trussing, ... Turkeys, - " Fattening Varieties, - Ventilation, Vermin, - Want of Condition, Warmtb, - Wasters, - Weakness after Sitting, Wyandottes, Part 2, 122 u % 122 << 2, 122 Part 2, 128 <( 2, 124 it 2, 124 it 2, 126 u 2, 51 Part 2, 127 a 2, 128 << 2, 85 a 2, 129 a 2, 129 << 2, 130 it 2, 133 a 1, 68 a 2, 133 it 2, 16 <( 1, 10 a 2, 134 it 2, 134 n 2, 134 a 2, 134 it 2, 135 it 2, 135 a 1, 23 it 2, 135 Part 2, 135 a 2, 136 it 2, 136 it 1, 47 a 1, 50 Part 1, 3 << 2. 137 n 2', 25 Part 2, 138 «< 2, 138 tt 2, 140 a 2, 140 2 CO 2 3* CD O ■n O) n ct- <— t o « £•• o 8 8 o-O M JT H 3 K 5 3* tlgtt, £ — a '■» E'w o 3 o rt"ip LIBRfiRV OF CONGRESS 002 851 158 9 ° <• .. 3 2 O"to O J=„ 2. S B s-5 3 2 crq a * ~ -« 2 g o BT„ t, 01 o 3 g. ??S- > 2 C0 PI .j o w r- ► cr as gents Wa 3 3 C/3 rD r/3 7) p-K a> mmmm m^ CO 3 O OQ O 7?