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FANCIERS' HAND-BOOKS. 
 
 * 
 
 (No. 3.) 
 
 TUB I^K/JLOTIO-AJli 
 
 POULTRY BOOK, 
 
 FOR BOTH 
 
 THE FARMER AND FANCIER, 
 
 REVISED BY 
 
 JOHN K. piEHL, 
 
 American Poultry Association Judge. 
 
 Published by TxIE 
 
 s 9 • 
 
 « • 
 
 • • • 
 
 ASSOCIATED FANCIERS, 
 
 w 
 
 CITY OFFICE: 400 NORTH THIRD STREET, 
 PHILADELPHI-i-- 
 

 Entered according to Act of Congress, in the year 1884, by the 
 
 ASSOCIATED FANCIERS, 
 
 In the Office of the LiBBARIAN OF CONGRESS, at Washington, D. C. 
 
 Gift 
 Publi slier 
 
THE BIRD FOOD GO'S POULTRY 
 POWDER. 
 
 This Poultry Powder is the practical result of the long 
 continued experiments of the Associated Fanciers, for 
 the improvement of Poultry. It is the most energetic 
 and stimulating Powder in the market, for improving 
 the health and physical condition of poultry. 
 
 It is guaranteed 
 
 to promote rapid growth in young chicks; 
 
 to increase the laying qualities of hens; 
 
 to keep fowls of all kinds in constant health and 
 perfect condition; 
 
 to prevent chicken cholera and all kindred diseases. 
 
 Price 25 cents per package. As the boxes are very 
 
 large and heavy the Postage on each of them is SO cents 
 
 extra, so that when sent by mail, the price will be 65 
 
 cents. ''* " ^ - 
 
ASSOCIATED FANCIERS' POULTR^T BOOK. 
 
 MANAGEMENT OF POULTRY. 
 
 There is no family, rich or poor, hving in the country g f 
 town suburb, that may not with advantage keep poultry. It 
 must with ordinary care prove highly remunerative, and be 
 a means of consuming quantities of kitchen and table refuse, 
 which in suburban houses and cottages is often thrown 
 away. A setting of eggs, a single pair or a trio, will, with 
 economical management, be sufficient to give one a fine 
 stock of fowls to begin with the second season; and enough 
 may be made by selling the surplus stock to pay the original 
 cost. Neighbors can always be found who will be ready to 
 pay at least twice as much for the surplus stock as for ordi- 
 nary fowls. 
 
 Of course it is essential for the successful breeding of 
 Fancy Poultry that they have a warm, sunny, comfortable. 
 
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 BBBHBf 
 
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 II 
 
 and well ventilated house. This can be built for a lew dol- 
 lars. If one more extended is needed the annexed plans 
 will be found useful; and it can be built on any scale desired, 
 to suit the space at command. 
 
 Figure i, shows the front elevation. Figure 2, the plan 
 of floor. The house should face the south or south-east.^ A 
 passage three and one-half feet wide runs along the back, 
 the entire length of the house, separated from the rest of the 
 space by a partition of three boards high, and lath above 
 that to the ceiling.'^ The entrance to the house is by means 
 
lO 
 
 ASSOCIATED FANCIERS POULTRY BOOK. 
 
 of a door at each end of the passage-way. Four doors, 
 D, open from the passage into as many rooms, each par- 
 titioned Hke the passage. The nests, N, are placed in 
 tiers, two high ; the lower tier resting on the floor, and facing 
 the passage partition, the middle board of which is hinged, 
 and raises up, thus allowing the eggs to be gathered from 
 the passage. The perches, P. are frames as shown, being 
 about 20 inches high ; the cross-bars being 18 inches apart. 
 These are movable, and can be lifted out of the way when 
 cleaning. The windows in front are 8 feet high and 5 feet 
 wide, being made in two large sashes, the upper hinged at 
 the middle and opening inward. ;Along the back are a row 
 of ventilators, V, placed close under the eaves, which, 
 when the windows are dropped back about 12 to 18 inches, 
 give perfect ventilation, and yet no draft on the fowls. 
 
 The end windows are single sashes, and immovable. The 
 holes for egress and ingress of the fowls are shown in Fig. i. 
 The height of the building is 6X feet on the back, and to 
 feet in front. Rafters are ordinary 13-foot joist, placed 2 feet 
 
 nc.2, 
 
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 apart. Siding of ordinary tongue and grooved pine boards. 
 These can be battened or not, as desired. The foundation 
 proper is locust posts, placed 10 feet apart, set 3 feet deep, 
 and well rammed; the sills, which are 4 by 6, are spiked 
 fast to these posts, and the spaces between are eatlter-board- 
 ed up or stoned. """-^ ■ ; ^ \ , ' 7^ 
 
 The number of rooms may be two, three, four/ or more, 
 according to the number of varieties kept. One' gf eat ad- 
 vantage in this style of house is, that it can be enlarged at 
 pleasure. All that is necessary is to build on to one en'd as 
 many additional feet as are required. • - - 
 
 The division of the yards will have to be governed by the 
 lay of the land. The yards should contain as much ground 
 as possible, well grassed over, and dotted here and there 
 with trees. Plum trees almost always thrive and bear fruit 
 abundantly when planted in chicken yards. 
 
ASSOCIATED FANCIERS' POULTRY BOOK 
 
 II 
 
 Another good plan for an inexpensive poultry house is 
 shown in Figure 3. It is meant for two breeds of fowls. 
 The dimensions are, 24 feet wide, 6 feet deep, 6 feet from 
 ground to eaves, and 8 feet to ridge of roof inside at each 
 end of the building ; and under the same roof, there is an 
 open shed, 5 feet 9 inches square, inside measurement; the 
 remaining 12 feet are the two fowl-houses divided in the 
 centre. The door of each house is approached through the 
 open shed, and has a hole in it for the chickens to pass 
 through. The perches are so arranged as not to annoy the 
 hens while in the nests on the floor. Four inches of broken 
 stone and sifted cinder ashes, mixed, rolled, beaten down, 
 and well watered, make a firm floor. Each shed has a dust 
 bath in it. The outer walls of the house are built with 
 feather edged 9-inch boards, over-lapping each other 
 one inch ; also, the two ends of each house up to the door. 
 
 FIG. 3. 
 
 Inside the house is lined with three-quarter inch white 9- 
 inch boards. The doors are 2 feet 3 inches wide, and 5 feet 
 9 inches high. The window is glazed, and fixed so as to 
 give light to both houses. The house, painting included, 
 will cost less than $50 
 
 Poultry houses should be whitewashed inside and out. 
 For the inside, add two tablespoonfuls of carbolic acid or a 
 pound of sulphur to a pailful of wash, to kill vermin. Do 
 not be afraid of putting on too much, but apply the wash to 
 every corner and crevice in the building. If you have plank 
 floors, clean them off nicely and put on three or four inches 
 of fresh earth. Dirt floors should be dug up the depth of 
 one foot. Wash your windows (if you have any in your 
 house, and if not you ought to have them), so that the fowls 
 
12 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 can set, daylight, and in bad weather they will enjoy the 
 confinement of the poultry houses much better. Wash off 
 the roosts with kerosene at least once a week. Take 
 every nest box and wash inside and out, and put in clean 
 straw, sprinkling upon it some sulphur qr loose tobacco. 
 Observe these rules, and your fowls will do better and keep 
 healthier. 
 
 When the poultry house is completed the next thing, oj 
 course, is to decide what breeds of fowls shalJ be its tenants. 
 This is to a great degree a matter of individual taste. The 
 smaller breeds will lay more eggs during the whole year, 
 and are very profitable to keep i^' eggs are the only desire. 
 They are also good for table use, only they are small. If a 
 person is intending to rear chickens for all there is in them, 
 and make a business of it, we woulc advise some one of the 
 Asi?itic or large native breed. Hatch the chicks very early, 
 and feed well from the time they are out of the shell until 
 they are ready for market. When tiie weather begins to 
 get cool and has the appearance of winter, 'the fowls should 
 have a good, comfortable house with plenty of sunlight and 
 well ventilated, but not kept too cool. Feed cooked vege- 
 tables in the morning, wheat or screenings at noon, and 
 corn at night. Have plenty of chaff or dry leaves in the hen 
 house and throw the corn in it. The chickens will scratch 
 and get warmed up, and get the house warm, and it will 
 remain so during the night Give them plenty of gravel 
 and ground bone or oyster shells. Feed regularly and 
 keep plenty of fresh water for them all the time. This had 
 best be given in a fountain, as shown in the cut. (For sizes 
 and prices, see the latter part of this book). 
 
 During the winter when eggs are scarce at any price, you 
 will find the Asiatics shelling out the eggs in surprising 
 quantities. The fowls must be kept in good condition. If 
 any get sick remove them from the flock at once. Do not 
 keep too many chickens in one flock. In the spring, just as 
 soon as eggs begin to get cheap, fatten the chicks and sell 
 all except enough to breed from during the next season. 
 In the latter part of February and March chickens will bring 
 better prices than at any other time of the year. Be sure 
 that every chick is as fat as you can get it, when you have 
 them ready for the market. The large breeds, like Partridge 
 Cochins or Plymouth Rocks, are the best for eggs' during 
 wld weather, ai;d brin^ a big price whensgldby the r)oun4« 
 
ASSOCIATED fanciers' POULTRY BOOK. 
 
 13 
 
 All poultry intended for market should be well fattened, 
 especially that sent for the holidays. ,The best manner of 
 killing fowls is by bleeding in the neck ; never wring the 
 neck. Poultry intended for market should be dry picked, 
 and if the feathers are plucked before the bodies are cold, 
 this can be easily done. If poultry is scalded in the old- 
 fashioned way, it lessens the value fully one-third. After the 
 fowl is dry-picked, plunge it in a kettle of very hot water, 
 holding it there only long enough to cause the bird to plump; 
 then hang it up, turkeys and chickens by the feet, and ducks 
 and geese by the head, until thoroughly cooled. This 
 scalding makes the fat look bright and clear, and the fowl ap- 
 
 STONE DRINKING FOUNTAIN. 
 
 pears nice and plump. In packing, use clean packages, 
 lining the sides and ends with paper, and cover over, be- 
 tween the layers, with clean rye straw. Pack as closely as 
 possible, so there will be no chance for the poultry to move 
 about and become bruised. Good poultry will always sell 
 for a full price, while common and inferior grades invariably 
 sell low, and in most cases at a los^ to t'ie shippers. 
 
 For breeding purposes, where the liijjliest grade of fowls 
 are kept and the best results are aimed at, but a fjw hens 
 should be allowed to one male bird ; in the large breeds 
 like Cochins or Brahmas about six hens to a cock; and in 
 
14 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 thj smaller varieties, as Leghorns and Hamburgs, ten hens 
 to a cock, is the correct number. 
 
 Farmers do not seem to realize how important it is to save 
 and properly apply the poultry droppings. When carefully 
 saved, twenty-hve pounds will furnish sufficient to manure 
 an acre of corn ; producing an effect equal to that of the 
 b:st commercial fertilizer. Poultry manure is identical in 
 p.v^tion with guano, both being very rich in ammonia, and 
 therefore, powerful plant stimulants. For this reason it is 
 not safe to use the dronpings without first mixing them with 
 other substances, such as pulverized clay, dry loam, or land 
 plaster. 
 
 HATCHING AND CARING FOR YOUNG 
 CHICKENS. 
 
 Always have your sitting hens ready and accustomed to 
 their nests by the time the eggs arrive. If it is necessary to 
 remove a hen from one nest to another, do so at night 
 rather than in the daytime, as she will be more likely to stick 
 to her new nest. In warm weather make the nest on the 
 ground. 
 
 Sprinkle flour of sulphur over ana around your sitting 
 hens to keep them free from vermin. Ruffle their feathers 
 and their backs, and dust them thoroughly. Never grease 
 a hen while she is silting ; if you do, not a chick will you 
 get. If convenient, provide a small 'yard for your hens to 
 dust and exercise themselves in ; keep corn and water con- 
 stantly by them ; watch them closely for the first seven days ; 
 and see that they do not remain off too long. A hen should 
 not stay off her eggs longer than fifteen or twenty minutes 
 in cold weather; but, in the summer, an hour or two will not 
 injure them. 
 
 After your hen has been sitting eight or ten aays, go to 
 her at night with a strong light and examine the eggs, and 
 remove the unfertile ones. These you can easily discern by 
 holding them up before the light, in the following manner : 
 liold the egg in the right hand, small end down, between 
 I'-c thumb and forefinger ; now place the little finger of the 
 1 ft hand across the top or middle of the large ( nd of the 
 egg, a little below rather than on a level with the flame of 
 the lamp/ Those eggs having chicks in them will appear 
 
ASSOCIATED FANCIERS* POULTRY BOOK. 15 
 
 quite dark, except a small portion near the top. Those that 
 are unfertile will be quite clear, like new-laid eg-gs, and 
 should be removed at once, as they generate gases whi^^h 
 often cause them to burst and smear the good eggs, some- 
 times spoihng a whole nest. ., A little practice will enable 
 the novice to detect the fertijfe from the unfertile ones by 
 the tenth day. With Leghorn and Spanish eggs, the differ- 
 ence can be seen much sooner than with the eggs of Brah- 
 mas or Cochins, as the shells of the latter two are thicket 
 and darker. An expert can detect the unfertile eggs as 
 early as the fifth or sixth day. 
 
 ' Breaking of an egg by the hatching hen or by others at- 
 tempting to lay in the same nest, may occur and thus smear 
 the other eggs. When this happens it need not cause failure, 
 and will not if attended to in time. But failure will be the 
 result if the remaining eggs are not cleansed./ As soon as 
 it is discovered that the egg has been broken and its con- 
 tents been smeared over the others, they should at once be 
 immersed in a basin of luke-warm water, and every one of 
 them carefully cleansed. If the nest has been befouled in 
 the same manner, the surface had better be removed anl 
 replaced by clean hay or straw. The albumen of a broketi 
 egg acts substantially as a varnish, and when smeared on 
 the outside of a shell will close the pores in such a manner 
 that the embryo chick is deprived of air and thus destroyed. 
 When the chicks begia to come out of the shell they need 
 considerable care. Often after the eggs are pipped they 
 will become partially crushed by the uneasiness of the hen ; 
 unless the chicks have help they will become pasted fast to 
 the shell, and. will perish. A small portion of the broken 
 shell and the thick skin under it should be removed near 
 the bill of the chick, and if any sign of blood appears the 
 egg should be replaced under the hen, and allowed to remain 
 several hours, when it must again be examined. Whenever 
 indication of blood appears all efforts to free the chick 
 should cease for the time, but, if there is no at)pearance ot 
 blood, enough of the shell and thick skin may be removed 
 to enable the chicken to free itself. It is frequently conven- 
 ient to give the hatch of two hens to one mother, and reset 
 the"" other one, and a hen is seldom the worse for sitting six 
 weeks; indeed, a hen which has been hatching six weeks 
 will remain longer with her birds than one that has been pji 
 the nest but three weeks, 
 
l6 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 For the first twenty-tour hours young chicks require no 
 food. After that, for about two or three weeks, feed hard- 
 boiled eggs, boiled cracked rice, mixed dry with corn meal, 
 and a little red pepper, occasionally added. Give our 
 Poultry Powder as per direction, with above, every other 
 day; and feed the chicks five or six time| a day, not more at 
 a time than they will eat. Very young ::hicks cannot con- 
 sume enough food at a single feeding to last them for 
 several hours, as their zrops are small, and their growth 
 rapid, and the demand for material proportionately active, 
 and to compel them to wait from morn to eve as is done in 
 a great many cases, is not only cruel, but works greatly to 
 the disadvantage and loss of the breeder. 
 
 After the chicks have become three weeks old they can 
 be fed different varieties of food; but for riioming feed it will 
 pay well to feed cracked rice boiled and mixed with corn 
 meal or wheat shorts ; rice being cheap, and there not being 
 much required, it goes a great way. For interval feeds dur- 
 ing the day, feed wheat screenings; bread crumbs, dry or 
 soaked in milk; boiled potatoes; cabbage chopped fine; 
 meat, raw or cooked; and table scraps; and occasionally 
 cracked corn, but don't forget a good range and clean 
 quarters. 
 
 To prevent gaps in young chicks fiave your hen house 
 raised two or three inches above the ground on a platform, 
 so as to let pure air circulate under the house at night, and 
 don't let the little chicks out until the morning dew has 
 dried off. 
 
 CAPONS AND CAPONIZING. 
 
 The object ot caponizing is to improve the quality and 
 mcrease the quantity of the flesh of fowls. A capon will 
 outgrow a cock of the same age, just as an ox will exceed 
 a bull in weight, and for the same reasons, which are : that 
 castration makes an animal less restless and quarrelsome, 
 and less of the nutriment it digests is diverted from beef- 
 forming. The operation is not very difficult, and is quickly 
 performed after a little practice. There need be no more 
 than 6 or 8 per cent, of the birds killed, even by an indif 
 ferent operator ; and as these die by bleeding to death, they 
 tnay be eaten as if they had been butchered in the regnJar 
 
ASSOCIATED FANCIERS* POULTRY BOOK. tj 
 
 way. A capon is a cockerel which has been thoroughly 
 castrated. A "slip" is one on which the operation has 
 been attempted but not thoroughly performed. "Slips" 
 are easily distin£':uished from capons without dissecting 
 them. A cockerel's comb ceases to grow after he is capon- 
 ized, and there is no more color in what little comb he does 
 have than in that of a sick hen. He is quiet in his manner, 
 neither fights nor crows (because he has nothing to crow 
 about), nor pays any attention to hens. A "slip" is more 
 of a nuisance in this latter respect than if he had not been 
 operated on. The testicles, which were only partially re- 
 moved, grow again, and are frequently found much larger 
 in slips when castrated the second time than in ordinary 
 cockerels of the same size. They fatten well, and are 
 nearly as good eating as capons, br nging only two or three 
 cents less per pound. A capon can hd easily told by his 
 unusual appearance, while a slip cannot readily be distin- 
 guished from an ordinary cockerel, except by the scar, which 
 can of course be seen when the bird is dressed. Bright 
 yellow meat is required; and the pure, unalloyed Plymouth 
 Rock or American Dominques makes the best capons 
 known. 
 
 A good capon has smooth, yellow meat, and a compe- 
 tent judge can tell one when dressed and his head cut off. 
 Capons are no more difficult 1 1 winter than other fowls are, 
 if the operation has been performed early enough to allow 
 them to recover before cold weather commences. A capon 
 can be induced to brood a flock of chickens and care for 
 J^hem like a hen. To dress capons for market, leave the 
 head on, also the feathers of the neck, wings, and tail. 
 
 Caponizing instruments, embracing the latest improve- 
 ments, accompanied by full directions for operating, will 
 be sent on receipt of $4.00. 
 
 POULTRY DISEASES. 1 
 
 To keep lowls in constant health and to increase their 
 > lying qualities, we recommend our Poultry Powder, 
 which is sold at 25 cents per large package. It is too heavy 
 to be sent by mail, but we will forward one dozen packages 
 free of charge anywhere not over 800 miles from Philadel- 
 obia. on receipt of $3.00. 
 
l8 ASSOCIATED FANCIERS' POULTRY BOOK 
 
 Fros.ed Comb. — Mix two parts ot glycerine and one 
 part turpentine ; rub the afflicted parts- every morning with 
 the mixture. At noon apply a compound of three parts 
 sweet oil and one part rose water, and at night apply the 
 first mixture again as before. A few days of this treatment 
 will be pretty sure to restore the parts to their normal con- 
 dition. 
 
 Bumble Foot. — This is an unsightly excrescence, which 
 is very apt to appear on the Asiatics and other heavy breeds. 
 It seems to act very much as does a stone bruise upon a 
 boy's fuot. An application of lunar caustic or iodine to the 
 surface may sometimes reduce the swelling. ^ Should sup- 
 puration set in, open the wound, and if possible keep out 
 the dirt and wet long enough to give it an opportunity to 
 heal. 
 
 Leg Weakness is nottiing but the result of high feeding, 
 rapid growth, and forcing. It is not necessarily fatal. Mix 
 a little bone meal with the food, put a teaspoonful of cop- 
 peras in the drinking water; and with a variety of food the 
 chicks will get over the difficulty without trouble. 
 
 Feather Pulling. — This comes from a lack of animal 
 fo(jd. The small breeds, being active in habit, are sub- 
 ject to it when in confinement The best preventive is to 
 supply the fowls witk a variety of food, and if meat cannot 
 be procured, use lesscom and more bran, wheat, buckwheat, 
 and oats. The vice is not inherent, but acquired. Should 
 one hen in the flock become addicted to it, she will teach 
 the*" others. 
 
 Egg Eating. — Sometimes hens eat their eggs, but this 
 bad habit may be cured by making the nests dark, leaving 
 only a faint light in them. Hens prefer a secluded, dark- 
 ened nest, but they will always return to the light as soon 
 as they can, and they will leave the egg untouched in pref- 
 erence to eating it in the dark. It is this aversion to dark- 
 ness that prompts them to prefer the open air in winter, 
 rather than remaining inside. 
 
 Crop-Bound. — Should a fowl became crop-bound, work 
 the crop well with the hand, and endeavor to force away 
 the obstruction in the passage-way to the gizzard. Should 
 this fail, draw the skin to one side and cut the crop suffi- 
 
ASSOCIATED fanciers' POULTRY BOOK. 10 
 
 ciently to relieve it of the contents. Sew up the wound 
 with silk, and the fowl will not be seriously damaged. After 
 cutting, be sure that the obstruction in the passage is re- 
 moved as well as the contents. 
 
 SuFT-SHELLED Eggs.— If the fowls lay soft (shell-less) 
 egirs it betokens a lack of shell-forming material, and the 
 deficiency can be supp.ied by pounding oyster shells to 
 pieces and giving them to the fowls. Oyster shells are com- 
 posed of carbonate of lime, and so are the shells of eggs. 
 They are therefore identical in substance. 
 
 Roup in some forms is contagious, while in other shapes 
 it may exist indocks without affecting any but those of weak 
 constitutions. Roup, when malignant, makes known its 
 presence by a peculiar, disagreeable odor. The sick fowl 
 looks droopy, and a slight pressure on the nostrils causes a 
 discharge, which is very offensive to smell. Make a solu- 
 tion of copperas water, and with a small syringe inject some 
 of it into the njstrils, and also down the throat. If the bird 
 is no better in a few hours, try a severer remedy, which is 
 the injection of a mixture of coal-oil and carbolic acid. Add 
 ten drops of carbolic acid to a tablespoonful of coal oil, and 
 force a small quantity into each nostril. This will cure when 
 all other remedies fail. Night and morning give our Roup 
 Pills, either in the food or by forcing it down the throat. 
 Add s^me, also, to the food of those that are well. 
 
 A box of these pills, which are an infallible cure for both 
 Roup and Cholera, will be mailed on receipt of 25 cents. 
 
 Cholera. — This disease, which is the most terrible that 
 chicken flesh is heir to, may be brought into the yards, or 
 may arise from filth. The first thing to do when the disease 
 makes its appearance is to disinfect the premises. This 
 may be done by adding an ounce of sulphuric acid (oil of 
 vitriol) to a gallon of water, and sprinkling it freely over the 
 yards, roosts, nests, and the floors. Chloride of lime is also 
 excellent and may be used freely. It will affect the fowl-; 
 slightly, but will be more beneficial than otherwise. A 
 solution of clilo ide of lime in water may be used in place 
 of the acid, if 1 i.Terred The sic< f'>wls should be at once 
 removed from the others. They may be known by evinc- 
 ing a nervous, anxious ,look, with drooping spirits, great 
 thirst, and greenish droppings. 
 
 Lice. — To be rid of them, provide a dust bath, rub tije 
 fowls with Persian insect powder, the best quali^v of which 
 
20 ASSOCIATED FANCIERS* POULTRY BOOK. 
 
 we wi 1 furnish, postage paid, for 50 cents per pound Clean 
 out 111.; p-ultry houses and coops, rub the roosts with coal 
 oil and whitewash the buildings inside and out with hot 
 whitewash, to which carbolic acid has been added. 
 
 Gapes is a disease caused by the lodgment of small 
 pink worms in the wind-pipe, generally from one to a dozen, 
 and which naturally obstruct the air to and from the lungs, 
 causing suffocation and often death, unless removed. When 
 a chick is suffering with the disease, place it in a close box 
 and burn carbolic acid dry in the box, but be careful that 
 the chick does not become suffocated ; still, as he is near 
 death's portals by the disease, it is safe to take a big r!sk. 
 The fumes from the acid cause the worms to loosen their 
 hold, and become powerless, and the patient will cough 
 them out. 
 
 Scaly Legs. — This disease can be easily cured. The 
 scales are occasioned by myriads of small insects, invisible 
 to the naked eye, but clearly made out by the microscope. 
 They huddle in whitish-gray blotches, at first upon the 
 shanks of the fowls, and if not removed or destroyed early, 
 will increase very rapidly. To cure scaly legs, saturate 
 a cloth with coal oil and rub the legs to the shank. 
 
 I NCUBATORS. 
 
 The increasing interest manifested during the last few 
 years in the subject of artificial incubation has naturally led to 
 the invention of numerous machines for that purpose. Many 
 of these have been simply experimental, while others, more 
 pretentious, have been widely advertised as absolutely per- 
 fect. 
 
 We have no interest in any particular make of incubator, 
 but sell all good makes. If you will write to us, giving the 
 capacity of machine wanted and other particulars, we will 
 give you the benefit of our experience and quote prices for 
 suitable machines. 
 
ASSOCIATED FANCIERS^ POULTRY BOOK. 21 
 
 HOW TO MANAGE AN INCUBATOR. 
 
 Having received the machine, unpack it carefully, read 
 and study the directions, and if in doubt about any point, 
 write to the manufacturers. Do not be in too much haste 
 ab ut putting the eggs in. Wait till you learn the working 
 cf the machine fully. If you have a good, dry cellar, that is 
 the p'ace to put the machine ; if not, put it where the sun or 
 wind will not strike it. The best results will be had by not 
 burning a fire in the room. Having fixed the regulator, fill 
 and tr;m your lamp. Now, fill the machine with water, tilf 
 wi'hin one inrh of the top ; this gives room for expansion. 
 Now lay the thermometer on the egg-tray, about the fourth 
 row from the back of the machine, and let me say right 
 here, study the thermometer, so that at a glance you can 
 tell what degree it is. Then fill the moisture pan or pans 
 wilh warm water, and set them in their places. 
 
 The egg must have moisture, remember that ; and if the 
 machine does not supply it, you must. The reason so many 
 fully matured chicks die in the shell is foi* want of sufficient 
 moisture; the membrane intervening between the *r hick 
 andsthe shell will become so tough that the little orphan 
 cannot break through it, and so dies. In putting the eggs 
 in the drawer, put the large end-up. After putting the eggs 
 in the machine, do not change them for three or four days. 
 
 Attend carefully to the lamp. The wick does not need 
 trimming every night; rub off the burnt wick with a stick or 
 with a knife. The wick w 11 last three times as long by doing 
 this. Keep the burner clean ; an incubator lamp is so near 
 the floor that it catches a great deal of dust. 
 
 A hen, after sitting a week or ten days, loses much of her 
 natural heat, from causes not necessary to mention here; 
 but, at the same time, changes are taking.place in the egg. 
 Circulation of the blood has commenced, so there is generat- 
 ed in the egg a vital heat that balances the loss of tempera- 
 ture sustained by the hen. So. taking this as a guide, we 
 must reduce the temperature of the egg-chamber as the heat 
 in the egg increases. The nearer the time for hatching, the 
 more moisture the egg needs. When the chicks begin to 
 pick the shell, ktep the machine closed, and do not disturb 
 them at this time. Nearly every one wants to pull out the 
 drawer and watch the little fellows work out ; but don't do 
 it,^or you will chill them so thev will never get out. 
 
22 ASSOCIATED PANCIERS' POULTRY BOOK. 
 
 PRICES OF FOWLS. 
 
 We are often asked by correspondents, " why the same 
 variety of fowis will range so much in price, t or instance, 
 Minorcas are quoted from ittilO to $80 per trio. Why is it 
 one trio is worth |10, and another trio of same breed $30?" 
 
 Prices rauge according to the number of "points " the 
 fowls will record, that is, the nearer perfection as show 
 fowls they are, the more they are worth, although the 
 lowest and highest priced fowls may be own brothers and 
 sisters; a feather out of place, a stinted comb, a rye tail, 
 will disqualify a bird in the eyes of a fancier, while, for 
 all practical purposes, it is just as good as one that will 
 score away up in fancy points. F:-> ''urther information 
 send postage stamp for reply. 
 
 THE DIFFERENT BREEDS AND 
 VARIETIES OF FOWLS. 
 
 PLYMOUTH ROCKS. 
 
 The great popularity that the Plymouth Rock fowl has 
 attained is without a parallel, and no other breed is so 
 highly esteemed in America to day. It has attained this 
 popularity entirely on its own intrinsic merits. As table 
 fowls they are juicy, fine-grained, and tender. As spring 
 chickens, they feather very early and mature with re- 
 markable rapidity. As market fowls they are unsur- 
 passed; having large plump bodies, with full breasts, 
 clean, bright yellow legs and yellow skin, they always 
 command the highest market price. At maturity they 
 weigh: cocks, 9J to 12 lbs.; hens, 7 to 9 lbs. As egg 
 producers they are not excelled, and can b'" -depended 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 23 
 
 upon for eggs all the year round. In hardiness, both ag 
 chicks and mature fowls, they are unequalled, and being 
 an American breed, they adapt themsel ves to all climates 
 and situations, better than any other breed. As mothers 
 they are excellent, beinj^ kind, and gentlf, and good 
 foragers. They bear confinement well, an^ are easily 
 kept in an enclosure. This fine breed is preeminently 
 the farmer's fowl, and the best for all who desire a general 
 purpose breed. 
 
 Barred Plymouth Rocks. 
 
 BARRED PLYMOUTH RUCKS. 
 
 show birds. Plymouth Rocks arc 
 to $20.00. 
 
 In mating this 
 variety, select 
 light - colored 
 cockerels an d 
 pullets of clear, 
 dark plumage. 
 If the cockerel 
 is as dark as the 
 puUjets, the fe- 
 males of the off- 
 spring will fre- 
 quently be very 
 dark. If the 
 hen is too light, 
 the males of the 
 offspring will 
 possess white 
 tails,andbev.ery 
 undesirable as 
 worth per trio, $6.00 
 
 Buff Plymouth Rocks. 
 
 This is a new variety which is much admired, they 
 have the same characteristics of the others but ^re of a 
 
24 
 
 ASSOCIATED FANCIEKS' POUliTKY BOOK. 
 
 deep buff plumage, clean and uniform in shade, except 
 the tail which should be a richer buff,or coi3perish bronze, 
 the under color of a little lighter shade than the surface 
 color, and should extend to the skin. The are valued at 
 $10.00 to $20.00 per trio. 
 
 White Plymouth Rocks. 
 
 These fowls 
 have become 
 very popular. 
 They are rather 
 larger than the 
 ordinary Ply- 
 mouth K o c k , 
 which they re- 
 semble in all 
 other respects 
 except color of 
 plumage w^hich 
 as the name in 
 dicates, is snow 
 white. They 
 lay a very large 
 egg, of a rich 
 brown color. 
 
 WHITE PLYMOUTH ROCKS. 
 
 White Plymouth Rocks are worth from $10 to $30 per trio. 
 
 WYANDOTTES. 
 
 This breed originated in this country in recent years. 
 The standard weight for cocks is eight lbs., and for hens 
 6 J lbs. Their flesh is very sweet, juicy, fine-grained, 
 tender, and delicate For spring chickens this is one of 
 the best varieties, as they mature early and have plump 
 bodies, and full breasts, clean yellow legs, and bright 
 ■yellow skin. As layers they are only excelled by the 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 25 
 
 \NDOTTES. 
 
 Leghorns, though 
 in winter they are 
 more prolific lay- 
 ers than the latter. 
 They are exceed- 
 ingly hardy and 
 tree from disease; 
 and while not non- 
 setters, they will 
 not sit persistently 
 like some of the 
 Asiatic breeds. In 
 fact, this breed is 
 one of the best for 
 the farmer or the 
 market poultry- 
 ,man or the private 
 •family. The breed 
 was made origin- 
 ally by a cross of 
 several different 
 fowls. 
 
 The varieties 
 of this breed are 
 silver laced, 
 marked as in 
 above illustra- 
 tion, golden 
 laced. Partridge 
 laced, pure 
 white buff and 
 black. In shape, 
 carriage, comb, 
 and all other 
 points, they re- 
 semble the ord- 
 inary breed of 
 Wyandottes ; 
 they are about 
 the same size. 
 
 WHITE WYANDOTTES. 
 
 just as good layers, and quite as hardy. 
 -* Wyandottes are worth from $10.00 to $30.00 per trio. 
 
26. 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 JAVAS. 
 
 Black Javas. 
 
 , The Black Java is a black fowl, with purjDlish azure 
 reflections; and the cock is glossy and velvety black; 
 plump and square; back broad and body deep; comb 
 single and deeply serrated, standing erect in both, sexes; 
 with well-proportioned wattles. Their disposition is very 
 quiet. They are excellent sitters and good mothers, 
 although not very broody. Their eggs are medium size 
 and white, but not so pure a white as the Spanish or 
 Hamburgs. The chicks are of a bluish black, with whit- 
 ish down about the breast and under parts; they are 
 sprightly, and grow well with ordinary attention; feather 
 soon; when six 
 months old the 
 pullets are un- 
 surpassed in 
 beauty, and are 
 very attractive 
 Like all black 
 feathered fowls 
 the dressed bird 
 is white, but as 
 a table fowl it 
 is excellent, in- 
 clining to be 
 always fat with 
 ordinary feed- 
 ing. 
 
 Black Javas 
 are worth, per 
 trio, m, to $20. BLACK JAVAS- 
 
ASSOCIATED fanciers' POULTRY BOOK. 
 
 27 
 
 Mottled Javas. 
 
 In plumage the 
 Mottled Javas 
 s o m e w h a t re- 
 semble the ITou- 
 dans. The size is 
 about the same 
 rs t::at of the 
 Ply ni oath Rock, 
 and, like them, 
 th.e flesh is as 
 good for table 
 use as that of any 
 other fowl, and 
 superior to some. 
 They are very 
 hardy, and excellent layers. There are also pure White, 
 and Spangled varieties, with same characteristics. 
 Mottled Javas are worth from 16.00 to $20.00 per trio. 
 
 
 MOTTLED JAVAS. 
 
 THE AMERICAN DOMINIQUE. 
 
 These good - sized 
 fowls are very hardy, 
 active, and will thrive 
 on almost any soil. 
 They have a rose 
 comb, hence are not 
 liable to suffer in the 
 winter; they are good 
 sitters and mothers, 
 and reasonably good 
 for the table. They 
 should be more large- 
 ly raised by farmers. 
 The American Dom- 
 inique is a fowl that 
 is sure to give good 
 satisfaction any- 
 where and especially 
 
 
 
 
 ^.*. 
 
 AMERICAN DOMINIQUE. 
 
28 ASSOCIATED fanciers' poultky book. 
 
 so on ti farm. They are very hardy, good winter layers, 
 not easily frost bitten, of good size, piunii), line fleslied 
 and dress well. Tliey will lay in the coldest months, 
 and this too without extra care or food; although a warm 
 house and stimulating food are necessary with them as 
 with all other fowls to secure the best results. Their 
 yellow legs and skin make them favorites for marketing. 
 Their sober plumage does not make them conspicuous 
 objects for the hawks to pounce upon, and this is no 
 small qualification where fowls are allowed a large range. 
 
 One of tlie best crosses for producing market chicks is 
 that of the Dominique and Brahma. The Dominique 
 is small and the cross does not result in an over-grown 
 pot fowl, as is the case with the Plymouth Rock and 
 Brahma, which sometimes prevents them from being 
 good layers. Fowls that fatten very readily are not 
 always good egg producers. 
 
 Price of the American Dominique per trio, is $8 to $15. 
 
 AMERICAN WONDERS. 
 
 American Wonders are a new breed, which originated 
 in our Middle States. They resemble the American 
 Dominiques in size and shape, with red rose comb, red 
 faces, wattles, and ear lobes, and round plump bodies. 
 They are bred in two different colors. The plumage of 
 one variety being pure white, while the other is a pure 
 buff^ the male of the latter is of a darker and richer 
 shade than the female. They are excellent layers, and 
 fine table fowls, their meat being fine-grained and deli- 
 cate formating. 
 
 They are valued at from 110.00 to $15.00 per trio. 
 
ASSOCIATED FANClEliS' POULTRY BOOK. 
 
 29 
 
 JERSEY BLUES. 
 
 Thirty or liiirLy-iivo yeairf ago liieae fowls, which orig- 
 inated in the state vvliose name tliey bear, were Ueenied 
 a very valuable uieed. 
 
 In color they are light blue, sonietiniea approaching a 
 dun, and in tiie best specimens the piumage ciosely re- 
 sei^t>les that of the xi.naaiusian breed. 1 ne tail and wings 
 somewhat 
 
 are 
 
 yhort; the legs 
 
 are generally 
 
 black, ^^^^S^. 
 occasionally ^^ 
 
 dark blue. 
 
 a 
 
 They are per- 
 fectly hardy, 
 good layers of 
 large eggs, and 
 when desired 
 for the table, 
 their meat is 
 fine and white, 
 similar to a 
 Turkey. 
 
 Jersey Bhies 
 are worth from 
 $15.00 to 130.00 
 per trio. 
 
 JERSEY BLUES 
 
 ERMJNETTES. 
 
 Erminettes are an American breed of fowls that have 
 been known for the past few years, but have not taken 
 very w^ell with the fancy, although they are a good sized 
 healthy bird, and make a good marketable variety. In 
 shape and size they resemble the Javas, while in plumage 
 they are of a white grormd color, spotted with black. 
 Some have single, and some have rose combs, some have 
 feathered shanks, and others have their shanks free 
 from feathers. They are good layers of large eggs, and 
 make good table fowl. 
 ' Erminettes are worth frorp. 110.00 to |20,00 per trio. 
 
30 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 SCOTCH CREEPERS. 
 
 Bcotch Creepers are one of the oldest known breeds ot 
 fowls, and as tlieir surname implies, they are supposed to 
 have originated in Scotland, in former years they were 
 plentiful, but of late they have become almost obsolete 
 in this country, which is a great pity, as they certainly 
 are a valuable breed of domestic fowl. They have a 
 large plump body with very short ..^^ss^ 
 
 cliiied to scratch the ground with ^^^^^SnBIBHB 
 their feet as much as other breeds, ^^^^H^^^^V 
 
 much, and their bodies being "tpf^^r^^jF^T 
 heavy they can not fly very high scotch creepers. 
 and can be kept in a low enclosure. They mature well, 
 and are good layers of a large egg. In plumage they are 
 found in all colors, the gray ones predominate and are 
 sometimes called Scotch Grays. 
 They are valued at from $10.00 to $20.00 per trio. 
 
 SHERWOODS, 
 
 Sherwoods are a comparative new American breed. 
 They look to be a cross between the White Cochin and 
 the White Leghorn. They have good sized single combs 
 of a bright red color as are also their faces, wattles and 
 ear-lobes, eyes red, beaks yellow, shanks yellow, and 
 feathered to toes. Plumage pure white, entirely free 
 from other colored feathers. They are good layers and 
 table fowls. 
 e Sherwoods are valued at $10.00 to $15.00 per trio. 
 
ASSOCIATED FANCIERS^ POUIiTRY BOOK. 
 
 SI 
 
 ASIATIC BREEDS. 
 
 Brahmas. 
 
 The Brahmas possess all the qualities that are usually- 
 wan ted by the beginner in Fancy Fowl breeding. They 
 are large, fine layers of good sized eggs; very tame, do 
 not stray far away from their home, and are very healthy. 
 They stand cold weather admirably; if it is desired to 
 keep them enclosed in a yard, a fence two feet high will 
 answer as they are very poor flyers. As sitters they can- 
 not be beaten, although it maybe objected that their 
 weight is more likely to break the eggs or trample the 
 chicks to death than some of the smaller breeds. A flock 
 of Brahmas can be kept anywhere, and will thrive, pro- 
 viding their quarters are dry and the sun shines upon jfc 
 at least a portion of the day. 
 
 Light Brahmas. 
 
 Every white fowl, with feathered legs, is not a Light 
 Brahma, although the term is apphed indiscriminately 
 ^ to all classes of light 
 
 hens. The Light Brah- 
 ma usual ly wei ghsabout 
 12 pounds for cocks, and 
 8 pounds for hens; but 
 they are now being bred 
 smaller. They are noted 
 for possessing the per. 
 pi" triple comb, which 
 1"^ low and close to the 
 head. The beak is yel- 
 low, with a dark stripe 
 down the upper mandi- 
 ble; the ear lobes and 
 wattles red; with a full 
 breast and deep body. 
 The hackles are full and 
 abundant, the upper 
 part being white, but 
 
 LIGHT BRAHMAS. 
 
S2 
 
 ASSOCIATED FANCIERS' POULiTRY BOOK. 
 
 while the lower two-thirds is white, the lower part has 
 a distinct glossy black stripe down the centre of each 
 feather. The wings are white, with some black; while 
 the tail should be black. The fluff, or short feathers, 
 should be abundant. The legs should be feathered, even 
 the middle toes being covered. The color of the legs and 
 skin should be yellow. Any fowl with a single or rose 
 comb, no matter how well feathered it may be on the 
 legs, is not a Brahma. With this discription of a Brahma, 
 it is not a hard matter to select them when with other 
 flocks. 
 Light Brahmas are worth from 16.00 to $20.00 per trio. 
 
 Dark Brahmas. 
 
 For purposes of beauty and utility, Dark Brahmas are 
 well worth the atten- 
 tion of fanciers. The 
 30ot and dust do not 
 soil and discolor their 
 plumage, as they v>^ill 
 lighter colors. This 
 breed has this advan- 
 tage, then, for town 
 fanciers, as no breed 
 is more hardy from 
 the time the chicks 
 pick the sliell, to old 
 age. This variety ha^ 
 not been known S' 
 long, nor disseminated 
 so wide'ly as his cousin 
 the Light Brahma, 
 out in no respect is it 
 the inferior, that we 
 know of. Some per dark brahmas. 
 
 sons think Dark Brahmas snrienor for fattening and for 
 capons. It is said they pluck nicer, fatten more evenly, 
 and their skin shows a brighter yellow collor, when 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 33 
 
 dressed. In egg production, they are second to none of 
 their Asiatic relations. With their great vigor of con- 
 stitution, wlien young they feather rapidly, and are early 
 ready for market as "spring chickens" or "roasters." 
 At maturity, cocks weigh 10 to 12 pounds, hens 7 to 9 
 
 Eounds. In size the Dark Brahmas surpass every other 
 reed yet known. They lay nearly every day, even in 
 the deiDth of winter; and if pure bred, scarcely ever sit 
 until they have laid thirty or forty eggs. As winter layers 
 no breed equals them. They are very hardy, and grow 
 uncommonly fast, being therefore ready early for the 
 table, in which particular they are profitable fowls, 
 having plenty of breastmeat. They bear confinement 
 as well as the Cochins; being, however very much more 
 sprightly; and scarcely ever, like them, get out of condi- 
 tion from over feeding. They make a valuable cross with 
 a Crevecoeur or Dorking cock. 
 Dark Brahmas, per trio, bring from $10.00 to |25.0G. 
 
 White Brahmas. 
 
 This is a comparative new variety; they resemble the 
 Light Brahma in every respect except in plumiage, which 
 is pure white in every part. 
 
84 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 COCHINS. 
 
 The Cochin family possesses the valuable quality of 
 being winter layers; and if they are properly managed, 
 and are of right age they will lay eggs and raise chickens 
 at mid-winter, if desired. There are many points about 
 the Cochins that command them to the notice of villag- 
 ers and city people, one of which is the fact that they 
 are not restless if given but little space. 
 
 The eggs are never of the whiteness of those laid by 
 the European varieties of fowls, but are chocolate or 
 cream color. 
 
 Buff Cochins. 
 
 The Buff are the oldest of the different varieties of the 
 Cochins. The greatest difficulty in breeding them orig- 
 inally, was the con- 
 stant appearance of 
 dark feathers, which 
 were particularly pre- 
 valent in the neck- 
 hackles of hens. The 
 beauty of these fowls 
 consists largely in the 
 uniformity of the buff 
 coloringwithout 
 markings. Patient 
 and careful effort, 
 however, has been re- 
 warded by fowls that 
 are beautiful in plum- 
 age and desirable in 
 form. 
 
 The exception to the 
 rale that Buff Cochins 
 must be wholly buff, is that in the tail of the cock, black 
 feathers are allowed to intermingle. It is preferable, 
 however, that these should be dark chestnut instead of 
 black. The tendency of the plumage, which may be of 
 
 BUFF COCHINSi 
 
ASSOCIATED FANCIEKS' POUIiTRY BOOK. 
 
 35 
 
 a brilliant buff on young stock, to turn " mealy" in tint 
 before they have reached a year, is an important feature 
 to be met. 
 
 The standard weight for cocks is 10 lbs., and of hens 8 
 lbs. Buff Cochins are worth from $8 to $25 per trio. 
 
 Partridge Cochins. 
 
 This breed of fowls is one of the oldest and best. They 
 are not only large, but very compactly built and heavily 
 feathered; possessing fine carriage and elegant shape. 
 The cocks 
 have black 
 breasts, and 
 full flowing 
 hackles of a 
 brllliantrcd 
 color. Por- 
 tions of the 
 wing are 
 colored ma- 
 
 hogany bay 
 with green- 
 ish black 
 edges to 
 each feath- 
 er. The tail 
 and fluffs 
 are black, 
 and the legs 
 yellow. 
 When they 
 are in full 
 plumage the 
 blending of 
 colors make 
 a handsome 
 
 appearance, which is not easily surpassed, 
 handsome, with reddish gold tinge on the neck, with 
 broad black stripes down the middle of the feathers; 
 while breast and body are of a rich brown color, dis- 
 
 PARTRIDGE COCHINS. 
 
 The hens are 
 
36 
 
 ASSOCIATED FANCIEKS' POUIiTRY BOOK. 
 
 tinctly and handsomely penciled with a darker brown; 
 and altliough the plumage of the cocks and liens is ap- 
 parently very dissiniilar, their uniformity iu all other 
 respects is easily noticeable. 
 
 The Partridge Cochins are exceedingly hardy, being 
 abletostand not only severe winters but the hot summers 
 also. They lay well, and are good sitters, remaining 
 close to the nest during incubation* and although they 
 are accused of crushing the eggs and chicks, much of the 
 difficulty arises from their being compelled to jump on 
 the nests from above instead of passing on from the front. 
 They are the best and most careful of mothers, and tend- 
 erly nestle and scratch for their broods until the chicks 
 are quite advanced in age. When cocks of tliis breed 
 are crossed on ordinary common hens, the produce is 
 almost entirely like the sire. This is due to the breed 
 being an old established one; and the fact that the chicks 
 are always uniform in color and shape, shows the value 
 of the Partridge Cochins as one of the best pure breeds 
 fur improving common flocks. 
 
 They are valued at from $8.00 to $25.00 per trio. 
 
 Black Cochins. 
 
 BLACK COCHINS. 
 
 Black Cochins 
 have many ex- 
 cellent qualities 
 that commend 
 them to all who 
 are admirers of 
 the Asiatic 
 breed of fowls. 
 Being of a solid 
 color, they are 
 more easily bred 
 true to feather 
 than otherCoch- 
 ins, excepting 
 the white. They 
 are very hardy, 
 and are consid- 
 dered by some 
 to be better win-" 
 
ASSOCIATED FANCIERS' POUIiTRYBOOK. 
 
 37 
 
 ter layers than any other kind of Cochins. They usually 
 are not so large as the Partridge or Buff Cochins; but they 
 are o-enerally of good size and are remarkably free from 
 "cuflino-s" or undersized specimens. In consideration 
 of early hatching, power to resist cold, winter laying 
 qualities, general average size, and juicy, delicious flesh, 
 the Black Cochins deserve to have a high place among 
 fancy poultry. They are valued at $6 to $20 per trio. 
 
 White Cochins. 
 
 White Cochins, when well bred and properly cared for, 
 make a very fine appearance, particularly on a nice lawn 
 or grass plot. No one 
 Who has an eye for 
 beauty of plumage can 
 pass them by without 
 admiring their color 
 and grand proportions. 
 They should be placed 
 in well shaded runs, or 
 given proper shelter of 
 some kind, as exposure 
 to the glare of a sum- 
 mer sun, day after day, 
 will give to their hand- 
 some white plumage a 
 yellowish appearance. 
 
 White CJochins are 
 equal to other varieties 
 of Cochins in all essen- 
 tial qualities. They are 
 magnificent fowls and 
 worthy of a more general cultivation among American 
 fanciers. The little white chicks are very beautiful and 
 much admired. They are easier to breed true to color 
 than a parti colored variety. 
 
 The standard weights of cocks are from 8 to 12 lbs. ; and 
 of hens, from 6 to 8 lbs. White Cochins are worth from 
 18.00 to 125.00 per trio. 
 
 WHITE COCHINS. 
 
38 
 
 ASSOCIATED fanciers' POULTRY BOOK. 
 
 LANQSHANS. 
 
 Within the last few years the Langshans have come to 
 the frout as desirable fowls. Being almost as large as 
 JBrahmas, they make good market fowls. The Uesh 
 dresses white, and is fine in grain. One of the greatest 
 advantages of the Langshans is that they begin to 
 lay when but five months old, thus rivaling some of 
 the smaller breeds. They sit, but are not persistent; 
 and are, therefore, considered intermediate betvveeu the 
 sitters and non-sitters. Very few know the difterence 
 between the Black Langshans and Black Cochins, 
 both being black and feather legged. The Langshan has 
 sickle feathers, which flow over the tail and stream in the 
 
 breeze; while the 
 tail of the Cochin 
 turns abruptly 
 over, having no 
 sickles. The skin 
 and legs of Lang- 
 slians closely re- 
 semble the turk- 
 eys', while the 
 Cochin is yellow 
 underthe bottoms 
 of the feet, on the 
 skin, and between 
 the toes. T li e 
 Cochin is low a nd 
 compact, w h i 1 e 
 the Langshan is 
 m ore symmetri- 
 cal, active, and 
 can fly over a low 
 fence.' TheLang- 
 
 BLACK LANGSHANS. 
 
 shan matures early, while the Cochin is slower in reach- 
 ing its full size. When the young Langshans are first 
 hatched they have a large proportion of white on the 
 body which sometimes confuses those who are not famil- 
 iar with them. A great many people wonder why black 
 fowls should produce chicks partly white. Fortunately, 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 39 
 
 however, as they grow the white disappears, and after a 
 time they assume their natural black color. 
 
 There are also pure white and pure blue Langshans of 
 the same size, quality and characteristics as the black 
 ones. Langshans are worth from $9 to $20 per trio. 
 
 FRENCH BREEDS; 
 
 The Houdan. 
 
 The Houdan is one of the most valuable acquisitions to 
 our breeds of poultry. These fowls are non-sitters, lay 
 well, and are fine table-birds. As the breed is an old one, 
 they are very uniform in every respect. They are above 
 the medium 
 size, being 
 the largest 
 of the non- 
 sitters, and 
 possess the 
 fifth toe,like 
 the Dork- 
 ing, which 
 they resem- 
 ble very 
 much in 
 shape. They 
 unfor tun - 
 ately have 
 dark legs, 
 however, 
 which mak- 
 es them ob- ^.^. ., 
 jectionable to some, but their good qualities easily over- 
 come such disqualification in the market. . , „ , 
 
 As regards economic and useful qualities, the Moudan 
 has but few peers. It lays nearly as many eggs as the 
 Jjeghorn and far larger. In meaty qualities, the Creve- 
 
 HOUDANS. 
 
40 
 
 ASSOCIATED FANCIERS' POtJLTRY BOOK. 
 
 coeiir and the La Fleche only equal it, and any othei* 
 variety excels it. They are hearty, vigorous, of exceed- 
 ingly rapid growth as chicks, and not at all subject to 
 disease. Used as a cross on large fowl, the Houdan cock 
 has no superior, and we forsee the day when it will be 
 one of the most popular fowls for home and market con- 
 sumption in all America. The French prefer them to all 
 other varieties, and they are the masters of breeding 
 poultry for market. The price is $6.00 to $15.00 per trio. 
 
 LA FLECHE. 
 
 This is a French breed of fowls which have never 
 attained much popularity on this side of the Atlantic. 
 In appearance tliey somewhat resemble the Black 
 Spanish. Both sexes have large, long bodies, standing on 
 
 powerful and long legs, and 
 weigh heavier than one 
 would j udge from their looks 
 on account of their plumage 
 lying very close to the skin. 
 Their feathers are dense 
 black with green reflections, 
 and their legs are slate color. 
 The look of the head is pecu- 
 liar, the comb being not only 
 two horned, nmch like the 
 Crevecoeur, near the top of 
 the head, but also appearing 
 in the form of two little 
 studs or points just in front. 
 The wattles are very long 
 and pendulous, of a bright 
 red like the comb. 
 
 LA FLECHE. ^, 4> i.u x 
 
 . The appearance of the La 
 Fleche is very bold and intelligent, and their habits 
 active and lively; at the same time they do not appear 
 to thrive well in the climate of our Northern States, but 
 no doubt are admirably adapted for localities below 
 
 Mason and Dixson's line. 
 
ASSOCIATED FANCIERS^ POULTRY BOOK. 
 
 41 
 
 The hen is an excellent layer of very large white eggs, 
 and is a non-sitter. The flesh is excellent, and the tine 
 white transparent skin makes a favorable a^Dpearance on 
 the table, and in juiciness and flavor it is only excelled 
 by the Game fowl. 
 
 La Fleche are worth, per trio, 112.00 to $25.00. 
 
 CREVECCEURS. 
 
 This breed is of French origin, and is the favorite fowl 
 of that country. In form the fowl is very full and com- 
 pact, and the legs are exceedingly short, especially in the 
 hens, which appear almost 
 as if they wer^ creeping. 
 Their motions are quiet 
 and deliberate, and they 
 appear the most contented 
 in confinement of any fowl 
 we know of. They rarely 
 sit, and are tolerable layers 
 of very large white eggs. 
 The comb is in the form of 
 two well-developed horns, 
 surmounted by a large 
 black crest; the wattles are 
 full, and like the comb, a 
 very dark red. The throat 
 is furnished with ample 
 whiskers and beard. The 
 plumage is black. 
 
 The merits of this breed 
 consist in its edible qualities, early maturity, the facility 
 with which it can both be kept and reared in confine- 
 ment, and the large s'ze of the eggs. 
 
 In our ISTorthern States the Crevecoenr has met with 
 poor success, owing to the fact that it is too delicate to 
 stand the cold climate. We should suppose it to be well 
 adapted to States where the weather is never colder than 
 it is in the south of France. 
 
 CREVECCEURS. 
 
 A Crevecoenr cockerel is crossed with Langshan hens 
 
4^ ASSOCIATED FAJ^CIERS' POULTRY BOOK. 
 
 and the j)ullets make excellent table-fowls. The shape is 
 magnificent for a market fowl, especially at six months, 
 nr over. The bodies are very long and deep, producing 
 that parallelogram shape so admired in the Dorking. The 
 chicks also mature early, and make fine broilers. Both 
 cockrels and pallets are black, with small crests, medium 
 muffs, black legs, clean or almost featherless, and small 
 coral combs. They grow to a large size, especially the 
 females, which seem to be better proportioned than the 
 males. For eggs, this cross is not a success. 
 Crevecoeurs are worth from $12.00 to $25.00 per trio. 
 
 ENGLISH BREEDS. 
 
 Dorkings. 
 
 To any one who has a nioderate grass run and a dry 
 locality, the Dorkings will give perfect satisfaction; but 
 they are not suitable for confined spaces and damp yards. 
 They are fair layers of large eggs; and for the table they 
 are voted by epicures to be the best fowl in existence, 
 excepting perhaps the Games. In size they are quite 
 large, with full, plump breasts. 
 
 Colored Dorkings. 
 
 This is one of the largest and best varieties of the Dork- 
 ing family. While they are not over hardy or extra 
 layers, their excellence for table use more than counter- 
 balances these faults. The breed has lately fallen into 
 disrepute from ignorance of its merits. On a dry gravely 
 soil, with plenty of exercise on clean grass runs, no breed 
 of fowls will give better satisfaction. They lay large eggs 
 of pinkish color, and are almost non-sitters, unles they 
 are allowed to steal their nests among the briars or in a 
 jBeld, as for some unaccountable reason they dislike to 
 sit in a poultry house. When full grown, the cocks will 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 43 
 
 weigh 8 to 10 lbs., each, and hens 5 to 7 lbs. ; and for juicy 
 flesh they are the fowl par excellence. 
 Colored Dorkings are worth from $8 to $25 per trio. 
 
 Silver Gray Dorkings. 
 
 This is 
 undoubted- 
 ly but an 
 offshoot 
 from the 
 colored var- 
 iety and a 
 fixed type 
 of plumage 
 made by 
 careful se- 
 lections. 
 
 Color e d 
 Dorkings 
 will occa - 
 sionally pro- 
 duce silver 
 gray chick- 
 ens, such are 
 sometimes 
 ex hi bite d 
 and bred 
 with Silver 
 Grays ; but 
 it is need 
 
 less to say that disappointment is sure to'ensue unless the 
 strain has been kept pure for generations. They are as 
 large as the Colored Dorkings, and similar in all respects, 
 except iu tlie pUimage. 
 
 It should be remembered that Silver Gray and the 
 other varieties of Dorkings degenerate more than almost 
 any other fowls from interbreeding; and if fresh blood be 
 not introduced they will rapidly decrease in size. They 
 do not bear close confinem.ent well, and they prove satis- 
 
 HILVER GRAY DORKINGS. 
 
44 
 
 ASSOCIATED FANCIERS' POUl-TRY BOOK. 
 
 factory only when allowed full liberty and where the 
 
 soil and climate is dry. 
 
 They are worth from $10.00 to $15.00 per trio. 
 
 White Dorkings. 
 
 WHITE DORKINGS. 
 
 White Dorkings are an exceptionally beautiful variety, 
 provided they have a clear grsss range. The breed has 
 of late years fallen into disrepute, from the fact that 
 those wh(/ have bred them claim that they are delicate 
 and not good layers. Still, they have many admirers 
 who deny these Vaults They laj' a pinkish egg, are al- 
 most noti-sitters, of medium size, and as table fowls are 
 unsurpassed. They have a rose comb, and are somewhat 
 smaller than the other varieties. 
 
 White Dorkings are worth from ?7 to 120 per trio. 
 
 There are two varieties of the White ones, rose ^nd 
 single combs, otherwise they are ^like, 
 
ASSOCIATED fanciers' POULTRY BOOK 45 
 
 POLISH FOWLS. 
 
 There are no breeds of fowls which, if viewed carefully 
 and critically, will excite more interest, as showing great 
 evidence of long-continued and careful breeding for fancy, 
 than the Polish. There are many crested birds in the 
 world, many of them belonging to wild species, and by 
 natural influence certain beautiful markings appear that 
 are permanent; but it is reasonable to suppose that the 
 crest and plumage of the Polish fowls are the effects of 
 man's selection, and that the crest particularly was ob- 
 tained by careful selection to gratify his love for the 
 unique. The skull presents a globular appearance, which 
 is necassary to furnish sufficient surface for the growth ot 
 a large crest, this being the main characteristic which 
 distinguishes the Polish fowls. ( 
 
 Polish fowls are non-sitters. They have blue legs and 
 small CO nbs, which are nearly hidden under the crest of 
 feathers. As chicks they are a little delicate, and are not 
 as ea^^ily raised as some other breeds, if hatched early in 
 the season, before warm weather has really come. May 
 and June and even later, are the months to have the 
 young chicks to come out. Then, with the mild dry 
 weather they thrive as well as could be wished for. 
 
 Polish are easily restrained; and are well suited to 
 small places where only a few fowls can be kept. They 
 are most excellent layers, laying a large egg; and are 
 very ornamental for the grounds of a country residence. 
 While not large, they are very plump with full breast, 
 and their flesh is very tempting and toothsome. 
 
 White Crested Black Polish. 
 
 The white crested Black Polish is a very odd looking 
 fowl with a large white topknot which contrasts beauti- 
 fully with the glossy black plumage. They are non- 
 sitters, excellent laj^ers, and are great favorites with 
 those who keep them and know them best. This variety 
 is the most poj)ular of all the Polish breed. 
 
46 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 WHITE CRESTED BLACK POLISH. 
 
 While the handsome and attractive phmiage and pecu- 
 liar markings of the White Crested Black Polish make 
 
 them objects of 
 interest to breed- 
 ers and fanciers 
 alike, they have 
 (qualities, practi- 
 cal and profitable, 
 which commend 
 them* to all who 
 breed poultry, as 
 they aie most ex- 
 cellent layers of 
 '^ good - sized eggs, 
 I and under proper 
 II. I management will 
 
 lay as well as al- 
 most any other 
 breed we know of. 
 Like the Leg- 
 horns and Ham- 
 burgs in some respects, they need warmth, care, and 
 attention, during the prevalence of cold weather, and if 
 they do not have this accorded, they cannot and will not 
 lay eggs during the winter and early spring — in fact not 
 till the weather becomes warm and pleasant. In one 
 respect, however, they are different from the Leghorns, 
 for not having those large combs which the Leghorns 
 have in such an eminent degree, they do not suffer so 
 badly during severely cold weather, if accidently or care- 
 lessly exposed to its influence. The large topknots aftbrd 
 a considerable protection to the birds about the head, 
 though this is where hawks abound, sometimes objec- 
 tionable. 
 
 One feature, and a desirable one in breeding this 
 variety of Polish, is that almost as soon as the chicks are 
 dry from the shell the fancier can tell whether the birds 
 will have the proper proportion of white in the crests or 
 not. 
 White Crested Black Polish, price per trio, $6 to $25. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 White Crested White Polish. 
 
 47 
 
 The White Crested 
 White Polish are un- 
 questionably one of the 
 most ornamental fowls 
 bred in this country at 
 the present time. Their 
 pure white plumage, 
 their large and orna- 
 mental crests, and their 
 graceful forms put them 
 in the front rank for all 
 lovers of beautiful birds. 
 They are peculiarly do- 
 mestic, in which they 
 are unlike many other 
 fowls, fond of being pet- 
 ted, and manifest plea- 
 sure at being noticed and 
 caressed. In addition to 
 
 WHITE CRESTED WHITE POLISH. 
 
 the above qualifications they 
 
 are hardy and healthy, and free from diseases that are 
 so prevalent in most poultry yards. They are prolific 
 la vers, non-sitters, and adapted to a small yard; in fact, 
 just the breed for the village and city. The quality of 
 the meat these fowls furnish for the table is unsurpassed. 
 White Crested White Pohsh, per trio, IIO.CO to 125.00. 
 
 Silver and Golden Polish. 
 
 These varieties of the Polish family are quite as striking 
 in appearance and as ornamental as either the White or 
 White Crested Black, and possess all the other desirable 
 qualities. They are bred both with beards as shown in 
 the engraving, and plain. The crest feathers on good 
 specimens should be set thickly making a large bunch; 
 and all the plumage is laced or spangled with black; the 
 ground color in the silver variety being white, and in 
 the golden breed is a deep brownish-yellow. The comb 
 
48 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 IS SO small as to be hardly perceptible beneath the high 
 crest of ff^athers. The Silver Polish has for ground color 
 
 silver white. The 
 crest feathers on 
 good specimens 
 should be set thickly 
 making a large 
 bunch, each feather 
 lacediwith black, and 
 all the plumage eith- 
 er laced or spangled 
 with black. Of 
 course the beauty of 
 each bird depends on 
 tlie regularity and 
 uniformity of the 
 presci'ibed marking; 
 
 SILVER BEARDED POLISH. f '.^"^/.^^^ ^'^^^"^ ^^^ ex- 
 
 hibition purposes. 
 
 The comb is small, hardly to be noticed in its retreat in 
 
 the crest, were it not for its V shape. There is scope for 
 
 skillful practice in breeding the Silver Polish, and indeed, 
 
 all the Polish varieties. 
 
 The price per trio, for either Silver or Golden Polish, is 
 
 $8.00 to $20.00. 
 
 There is also a Bufi laced variety, similar to the above 
 in other respects. 
 
 HAMBURQS. 
 
 The Hamburgs are very uniforni in size, and are quite 
 small, being a little smaller than the Leghorns, but riv- 
 aling them in egg production. They are persistent layers; 
 never otfer to sit; have rose combs that are not easily 
 frosted; and are good foragers, hunting and seeking their 
 own food w^hen given the range of the farm, but not at 
 all partial to confinement, as their repeated attempts to 
 get over the tallest fences give strong evidence of their 
 love for freedom. In order to hatch them, the eggs must 
 be lolaced under common hens, owing to the disinclina- 
 tion of the Hamburgs to sit, and if not fed regularly and 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 49 
 
 ^f^^'^^lSiJ^ 
 
 systematically they will not thrive, because of their great 
 laying powers which 
 entails a heavy drain 
 on the fowl In or- 
 der to succeed with 
 them they must not 
 only be well fed but 
 on a variety of food, 
 which must include 
 meat and ground 
 bone. The reason is, 
 that such fowls as 
 Leghorns and Ham- 
 burgs, are compelled 
 to perform greater 
 service than most 
 other breeds, and if 
 not supplied with 
 meat, bone, and lime 
 in some form, soon 
 become addicted to 
 the vice of feather pulling, which is the worst evil that 
 could befall a flock of fowls. 
 
 SILVER SPANGLED HAMBURGS. 
 
 Spangled and Penciled Hamburgs. 
 
 Of these varieties the Golden Spangled and Silver 
 Spangled are the favorites, and next the Silver Penciled. 
 The Black Hamburgs are perhaps the hardiest of the 
 varieties of this breed, and though beautiful in plumage, 
 cannot compete with the spangled varieties where fowls 
 are valued for beauty alone. They are not as rapid in 
 growth as might be desired or expected in a breed of 
 small size; but when fully matured they will lay as many 
 eggs in a year as can be realized fr(»m any other breed. 
 In some cases hens are said to have reached 200 to 220 
 eggs in one year. As a rule, with good range, they are 
 healthy, and chicks are usually reared. In the Penciled 
 varieties the pullets lay at about four months; in the 
 Spangled, at about six months. The eggs from the 
 Hamburgs are the whitest, in color of any other, are of 
 
60 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 fair size, and tlie young chicles are active and full of life 
 Ihe object of breeders of this fowl is to bring them to 
 
 maturity- 
 wit h com- 
 plete mark- 
 ings. In very 
 damp, cold 
 weatherthey 
 are subject to 
 roui^ ; t)ut, 
 when com- 
 pared with 
 other fowls, 
 lai'gely own- 
 ing to their 
 great laying 
 qualities, 
 they return 
 as handsome 
 profits as any 
 other breeds 
 SILVER PENCILED HAMBURGS. ^^ at are now 
 
 The different markings and characteristics of the 
 Spangled and Penciled Hamburgs are as follows: 
 
 Silver Penciled. — The size of this exquisite breed 
 is small, but the shape of both cock and hen peculiarly 
 graceful and sprightly. Carriage of the cock very con- 
 ceited, the tail being borne high, and carried in a grace- 
 ful arch. The comb in this as in all the other varieties, 
 to be rather square in front and well peaked behind, full 
 of spikes, and free from hollow in the centre. Ear lobe 
 pure white, free from red edging. Legs small and blue. 
 The head, hackle, back, saddle, breast, and thighs of the 
 cock should be white as snow. Tail Black, glossed with 
 green, the sickle and side feathers having a narrow white 
 edging the whole length, the more even and sharply de- 
 fined the better. Wings principally white, but the lower 
 wing converts marked with black spot on the end of 
 each feather. Hens should have a pure white hackle. 
 The rest of the body should have each feather distinctly 
 marked or "penciled" across with bars of black. The 
 tail feathers should be penciled the same as the body. 
 
ASSOCIATED fanciers' POULTRY BOOK. 
 
 SI 
 
 GoiiDEN PENCiiiED. — The form of the variety is the 
 same as the pre- 
 ceeding, and the 
 black markings are 
 generally similar, 
 only grounded on 
 a rich golden bay 
 instead of white. 
 
 The cock's tail 
 should be black, the 
 sickle and side-- 
 feathers edged with 
 bronze; but the tails 
 bronzed all over are 
 often seen. The bar 
 on the wing is not 
 imperative. The 
 color of the cock is 
 always much darker 
 than tliatof the hen,, 
 generally approacli - 
 ing a richer chestnut silver SPANGLED hamburgs. 
 
 GOLDEN spangled HAMBURGS. 
 
 GOLDEN 
 
 spangled.— 
 This variety 
 is of a golden 
 bay color, 
 each feather 
 having only 
 one black 
 mark at end 
 of it, which 
 forms the 
 spangle. The 
 hackle is 
 streaked 
 with green- 
 ish-blackjtbe 
 tail black. 
 All spangles 
 should be 
 regular in 
 shape. 
 
62 
 
 ASSOCIATED PANCIERS' POULTRY BOOK. 
 
 Silver Spangled.— The groundcolor is silvery white, 
 with round spangles resembling those on the golden 
 variety. The tail is white in both cock and hen, ending 
 in black spangles. 
 
 Any of these varieties are worth from |6 to $25 per trio. 
 
 White Hamburgs. 
 
 This variety is rather more rare than the other kinds of 
 Hamburgs. In all points, excepting of course color of 
 plumage, they closely resemble the Black They also are 
 very excellent layers, and non-sitters. If hatched late 
 the chicks are quite hardy and mature rapidly. 
 
 This variety is hardly suitably for the city breeders of 
 fowls, as the white plumage is too easily soiled by dirt 
 and smoke; but on a green lawn in the country nothing 
 can exceed in beauty of contrast the White Hamburgs. 
 Being one color, they can be bred more satisfactorily 
 than either the Spangled or Penciled varieties. 
 
 Those who intend to keejD Ham- 
 burgs must make up their minds 
 to one of three things: to give 
 them unlimited range or construct 
 high fences; if these two methods 
 are not satisfactory, then cut their 
 wings; for they will fly. 
 
 Those who wish to raise fowls 
 for their eggs, and are not partic- 
 ular about breeding pure -bred 
 birds for the purpose, should try a 
 cross of a White Hamburg and 
 good light Brahma hens, the re 
 suit being a cross-bred fowl which 
 will make an unusually good lay- 
 er, especially during the winter, 
 when eggs are worth far more to 
 sell than they are to keep for 
 
 WHITE HAMBURG. 
 
 hatching. 
 
 White Hamburgs are worth from $10 to $25 per trio. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 53 
 
 Black Hamburgs. 
 
 The Black Hamburgs are non-sitters, lay medium-sized 
 white eggs, and are the rivals of the Leghorns. Their 
 brilliant black plumage; elegant, broad, rose combs; and 
 handsome carriage place them high on the list as orna- 
 mental fowls they are active and industrious where they 
 have free range, and cost very little to keep. 
 
 To breed them proj)erly, as regards plumage, great care 
 must be exercised in the selection of both tlie cocks and 
 the hens. It must not only be black, but a brilliant, 
 lustrous black. A prominent feature is the tail, which 
 should be broad and full, for it adds much to the carriage 
 and general ap- 
 pearance of the 
 bird. The comb, 
 which is denomi- 
 nated a "rose," 
 shoal d be broad, 
 and the points 
 nice and regular; 
 the spike at the 
 rear, w^hich in- 
 clines slightly up- 
 ward, being one 
 of the most im- 
 portant points. 
 The color of the 
 plumage may be 
 considerably 
 brightened by the 
 
 feeding of sunflower seed, or by the use of small quanti 
 ties of linseed meal occasionally. They are sometimes 
 used for crossing with Black Java, Black Cochin, Black 
 Spanish, or Langshan hens. For beauty, eggs, and 
 profit in proportion to cost, the Hamburgs are not infer- 
 ior to any of our breeds. 
 
 .Tuly is not too late for hatching Hamburgs, as they 
 mature very early. Like the Leghorn, they lay when 
 four or five months of age, but should be somewhat forced 
 in growth when hatched as late as July. 
 
 Black Hamburgs are worth from |6 to 125 per trio. 
 
 BLACK HAMBURGS. 
 
 k 
 
54 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 RED CAPS. 
 
 RED CAPS. 
 
 Red Caps somewhat re- 
 semble the Golden Span- 
 gled Ham burgs only they 
 are a much larger bird, 
 with a broader comb. 
 Plumage as follows: necks 
 blue black, each feather 
 edged with red; breasts 
 and body black; back of a 
 ricli dark red, ijitermixed 
 with black; tail full and 
 well extended, of a rich 
 greenish black color; 
 thighs black, and of med- 
 ium length; legs and toes 
 of a leaden blue shade. 
 They are good layers of a 
 fair sized egg. They are 
 worth from 115.00 to fe.OO 
 per trio. 
 
 SPANISH BREEDS. 
 
 Black Spanish. 
 
 The Spanish are aniong the old established varieties, 
 and are entitled to all the honors which so characteris- 
 tically distinguish them. The efiect of long and careful 
 breeding Is especially observeable in the w^hite face which 
 is most strikingly peculiar to this breed alone. The 
 laying qualities of these non sitters are excellent, aver- 
 aging about ten to twelve dozen eggs each per annum, 
 when properly managed; though high breeding has 
 perceptibly diminished these qualities in many strains. 
 The egg is proportionately large, with a white, smooth 
 shell, and of delicate flavor, which make it a most desir- 
 able market variety. The pullets usually lay at six 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 55 
 
 months old, and will continue through the winter; bucllie 
 hens rarely begin lay- 
 ing before January, 
 after which, however, 
 they seldom stop more 
 than a day or two. 
 
 As table fowls they 
 do not present so fine 
 an appearance as their 
 forms when covered 
 with plumage would 
 indicate; and are not 
 as juicy and highly 
 flavored as are those of 
 many other breeds. 
 
 Black Spanish are 
 worth from 16 00 to 
 
 ).00 i:)er trio. 
 
 BLACK fei-ANiSH. 
 
 THE LEGHORNS. 
 
 I 
 
 We know of no breed of fowls which can be better de- 
 nominated as " egg machines " than the Leghorns; and 
 farmers who live within a reasonable distance of our large 
 cities are gradually finding out the fact that it pays to 
 breed them for their eggs. As foragers they are unrival- 
 ed; and if they have their full liberty on a farm, they 
 will secure nearly all their living during the summer 
 months. In confinement they may do comparatively 
 well, but it is only when they are unrestricted that they 
 return that satisfactory measure of profit of wliich they 
 are capable, 
 
66 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 White Leghorns. 
 
 White Leghorns are the oldest of the Leghorn family, 
 and are very beautiful fowls. They have pure white 
 plumage, blood red combs, yellow beak, white ear lobes, 
 and orange yellow legs. Tliey are medium size, beautifui 
 in symmetry, and the carriage of the cock is very stately. 
 
 Whilein disposition 
 they are timid and 
 suspicious, they can 
 be easily tamed so as . 
 to be handled. 
 They mature very 
 earlj; the you ng 
 cockerels often be- 
 gin crowing when 
 six weeks old, and 
 the pullets some- 
 times Jay before 
 they reach the age 
 of five months. 
 They are good fora- 
 gers and consume 
 very little food. 
 They are, like the 
 rest of the Leghorn family, the best layers in existence. 
 They are bred with both single and rose combs. 
 White Leghorns are worth, per trio, $6.00 to $15.00. 
 
 WHITE LEGHORNS. 
 
 Brown Leghorns. 
 
 Brown Leghorns are the mosi beautiful of the Leghorn 
 class. They are acknowledged to be the best layers in 
 existence, laying, if properly bred, a large egg. They are 
 of medium size and non-sitters. Every feature connected 
 with them is attractive and pleasing; and in this variety 
 we must recognize one of the leading class of fowl, 
 whether for pleasure or profit. They are great foragers, 
 9,nd in summer if given their liberty need but little 
 
ASSOCIATED FANCIERS' POUI.TRY BOOK. 
 
 57 
 
 feeding. They mature early, 
 weeks; and pullets 
 commence laying 
 at three and four 
 months, eontiriil- 
 ing to lay during 
 the entire season. 
 For the table they 
 are unexcelled, the 
 meat being deli- 
 cate and sweeter 
 than tliat of 1 arger 
 fovv^ls; and the 
 extra- cockerels 
 m.ay be quickly 
 disposed of at high 
 prices, where 
 they are apprecia- 
 ted. The chicks 
 are luidoubtedly 
 one of the most 
 handsome of all 
 
 Cockerels crow at six 
 
 BEOWN LEGHORNS. 
 
 breeds from the shell to maturity. 
 They get their taib and wdngs when a few weeks old, 
 and are very hardy and easily raised. 
 
 Where the w^inters are severe the Rose- 
 Comb variety of the Leghorn family is the 
 best, as the combs are not so likely to get 
 ^ frost-bitten. Being very active they require 
 1 k an enclosure with a high fence or their wings 
 
 _ __ tnust be cut to prevent them from flying. 
 
 ROSE COMB, ^^^t the long feathers of one wing only. If 
 both, wings are cut they fly almost as well 
 as before. 
 Brown Leghorns are worth, per trio, I5.C0 to $15.00, 
 
 I 
 
58 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 Black Leghorns. 
 
 This is a variety of the Leghorn family that is of com- 
 paratively recent origin, and one which is not often met 
 witli. In all respects, except color, they are identical 
 with the Brown and White Leghorns, but are not bred 
 with rose combs, as these varieties sometimes are. 
 
 Their admirers say that they are even better layer^^ 
 than any other variety of the family; but the remarks <m' 
 enthusiasts should be taken cautiously, as it seems need- 
 less for any fowls to be more constant layers than Brown 
 or White Leghorns. They are rather larger than the 
 other varieties of Leghorns. 
 
 Black Leghorns, per trio, are worth from $8 to 
 
 Buff Leghorns. 
 
 Buff Leghorns are a comparatively new variety, which 
 has gained considerable notoriety; they are similar in 
 all respects to the other varieties of Leghorns except in 
 plumage, which should be of a deep clear Buff color, 
 uniform in shade, except the tail, which should be of a 
 richer deep Buff, or a copperish iDronze; the under color 
 of the body feathers may be of a little lighter shade than 
 the surface, and should extend to the skin. 
 
 They are valued at from $10.00 to $25.00 per trio. 
 
 Duckwing Leghorns. 
 
 Duckwing Leghorns are quite a new variety, they are 
 of the same shape, size and style as the other Leghorns, 
 with a plumage and markings like the Game Fowls of 
 that variety; there are two kinds, the Silvers and Golden. 
 
 They are valued at from $10.00 to $20.00 per trio, 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 59 
 
 MINORCAS. 
 
 While this breed 
 has been popular in 
 England for some 
 time, it has only 
 been within a few 
 years that it was 
 introduced into the 
 United States. It 
 closely resembles 
 the Leghorn, bub 
 has a larger comb; 
 has red ear-lobes, 
 aud is said to be 
 even a better layer. 
 They are both 
 white and black. 
 Either variety are 
 worth from 1 1 to 
 $30 per trio. 
 
 BLACK MINORCAS. 
 
 WHITE MINORCAS, 
 
60 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 ANDALUSIANS. 
 
 r 
 
 ANDALUSIAN. 
 
 These fowls are of 
 Spanish origin, and 
 have curious slate- 
 bkie pkimage. They 
 are of fair size, and 
 are said to be most 
 excellent layers of 
 large eggs which are 
 of an exquisitely del- 
 icate flavor. The 
 young chicks feather 
 fast, and are quite 
 hardy. Coming from 
 a warm climate, this 
 breed is not adapted 
 to localities where 
 the winters are long 
 and severe. 
 
 This breed has not 
 become very popular, 
 as they possess some 
 
 although for no apparent reason 
 very valuable qualities. 
 
 The Andalusian must be considered a truly useful and 
 handsome fowl; being, according to general testimony, 
 the hardiest of all the Spanish breeds. This breed ap- 
 pears each year to increase the number of its admirers, 
 and may "very probably attain in time to a distinct class 
 of its own. 
 
 Andalusians are worth from $8.00 to $25.00 per trio. 
 
 CAMPIONS. 
 
 The Campions are comparatively a new breed of a 
 mediteranian origin; they are about the size and shape of 
 the Leghorn, with a medium sized single comb, evenly 
 serrated, which with the wattles and ear-lobe is of a light 
 red. Color of plumage: hackles silvery white, back and 
 breast silvery white, spotted with black; wings black, 
 
ASSOCIATED FANCIERS' POULTRY BOOK 
 
 61 
 
 barred w i t h 
 white; tail 
 sickle feath- 
 ers large and 
 full, deep 
 black edged, 
 with white or 
 grey; shanks 
 of m e d i u m 
 length, of a 
 blue slate col- 
 or. There is 
 also a golden " 
 variety simi- 
 lar to the sil- 
 ver, except .^ 
 i a plumage, ''^ 
 which is of a 
 golden bay 
 with black mark in 
 
 sized eggs. 
 
 CAi\iriONb 
 
 They are good layers of medium 
 They are valued at from $10\o %2o, per trio. 
 
 AN CON AS. 
 
 (QYSB,) 
 
62 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. V 
 
 Anconas are a comparative new breed for this country, 
 and are of a niediteranean origin. In style and shape tliey 
 are similar to the Minorcas; they have large red single 
 combs; the male birds being straight and upright, while 
 the females droop on one side; tlie face and wattles are 
 bright red, while the ear-lobes are pure white; the plum- 
 age is a white ground, with each feather spotted with 
 black. They are as hardy as the Minorcas and equally as 
 good layers. They are worth from $15 to $25, per trio. 
 
 SICILIAN. 
 
 SICILIANS. 
 
 ~ Sicilians are a breed of fowls supposed to have origin- 
 ated in the Islaiid of Sicily, they are quite scarce in this 
 country, and are seldom met with at our poultry shows. 
 They are about the size and shape of the Hamburgs; 
 they have cup shaped combs, evenly serrated around the 
 e4ges, i'ect in color as are also their faces and wattles, 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 63 
 
 while the ear-lobes are a bluish white. The plumage of 
 male bird is a bright red, with the centre of each feather 
 marked with black; thephimageof the lieu is of a lighter 
 shade, approaching buff, with each feather marked with 
 black; the tail is full and drooping of a dull black color, 
 each feather edged with brownish grey; shanks of 
 medium length and of a slatish blue color. They are 
 good layers, but their eggs are small, their meat is fine 
 grained, white and delicate. 
 Sicilians are valued at from $10.00 to $25.00, per trio. 
 
 THE GAME FOWLS. 
 
 The modern English Game Fowl occupies the same 
 position among the gallaniceous order that the English 
 thoroughbred horse does among the equine, or the grey- 
 hound among the canine races. 
 
 With his clean head, bright eye, strong beak, lanky 
 neck, broad shoulders, powerful thighs, and long strong- 
 boned legs, symmetrical taper of body, smooth and bril- 
 liant feather, he is the very beau-ideal of a Game bird, 
 and a triumph to the breeder. 
 
 There is not much wonder that the pure bred Game 
 [fowls are so much admired, even by those who do not 
 Icare to breed them; for they are tj'pical of strength, 
 courage, and endurance; and their handsome plumage 
 is still another item in their favor. From time immem- 
 orial the Games have had great attention paid to their 
 breeding, care, and management; and there is no other 
 [variety of fowls which can boast of a longer line of pure 
 bred ancestry than can the Games. There are several 
 .different varieties of the Game fowl, though they are 
 ivery much alike in the general characteristics of form, 
 'courage and endurance. The Black Breasted Reds shown 
 I in the following illustration, are more largely bred than 
 ^any other variety. This variety, therefore, is now 
 rather easier to breed than the others. 
 
64 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 BLACK BEEASTED RED GAME FOWLS. 
 
 Breeding Pit Games -tho^e for the pit exclusively -is 
 a very fascinating occupation, to many breeders; and 
 the "champions" readily bring good prices. Pit Gam ss 
 are not, necessarily, of any particular breed, but are 
 generally made-up from the staunchest, gamiest of other 
 game breeds. Some breeders now have strains of pit 
 games that cannot be excelled, and are well known and 
 eagerly sought after by the sporting fraternity in all parts 
 of the country. We like the- Games for "their gamy 
 qualities and for their ability to produce a valuable and 
 profitable cross with the larger breeds of fowls, such as 
 the Brahmas and Cochins. The best winter layers 
 we ever saw — and we have seen and had some fine 
 ones — were made up of a cross between a Game cock 
 
ASSOCIATED FANCIERS^ POULTRY BOOK. 
 
 65 
 
 and a Light Brah- 
 ma hen They are 
 good layers, the 
 best of mothers, 
 quite hardy, and 
 for the table, their 
 flesh is said by epi- 
 cures to far excel 
 that of any other 
 f o w 1 . There are 
 almost innumera- 
 ble varieties of this 
 breed, all of which 
 have their good 
 points. 
 
 The combs and^ 
 wattles of Gameg=; 
 cocks are always 
 "dubbed." The 
 trimming should 
 
 PYLE GAME FOWLS. 
 
 not be too close, and should be done with a pair of sharp 
 shears, as the work done with a knife will produce too 
 much bleeding, which must be avoided. Undoubtedly 
 the suffering is severe during the operation of cuttitig, 
 
 but it is quickly through 
 with. 80 unconcerned 
 does the fowl appear 
 when placed on the 
 ground after the opera- 
 tion, that instances are 
 found where the bird 
 turns about and falls to 
 eat its own comb and 
 wattles. The recognized 
 varieties of exhibition 
 Game fowls are Black, 
 Black breasted Red, Blue, 
 Brown-red, Silver and 
 Golden Duckwing, Gin- 
 ger Red, and Irish Gray, 
 Red and White Pyle, 
 
 DUCKWING GAME. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 WHITE GEORGIAN. 
 
 Spangled, and 
 White. Of Pit 
 Game fowls there is 
 an almost endless 
 variety; among the 
 best known of them 
 are Claibornes,Ken* 
 tucky Dominiques, 
 Muff, Tassels, 
 Strychnine, White 
 Georgian, Shawl- 
 necks, etc. 
 
 Game Fowl, both 
 ornamental and pit- 
 strains, are worth 
 from ^6.00 to $25.00 
 per trio. 
 
 BIRCHEN. 
 
 The Birchen Games are a new variety similar to all 
 other Games except in color, which is as folio w^s: beak 
 black or dark brown, eyes black or dark brown; face, 
 comb, wattles and ear lobes dark purple or black; hackle 
 silvery wh'ite with a narrow black stripe through the 
 middle of tne feather, as also is the back of the male bird, 
 while the breast is of a black ground evenly laced w- ith 
 silvery w^hite; wing covers and tail a glossy black; shanks 
 and feet a dark willow, or nearly black. The hen is 
 black except in neck hackle, which is similar to the 
 cock 
 
 They are valued at. from $10.00 to $25.00, per trio. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 67 
 
 MALAYS. 
 
 The Malays are a variety of games that will fight with 
 their natural spurs, 
 indeed they are very 
 quarrelsome, but will 
 cow when they feel 
 the steel. 
 
 Their principal 
 merit is their strange 
 appearance and value 
 as a cross upon other 
 breeds. Mated with 
 the Dorking they are 
 said to produce splen- 
 did fowls for table use S 
 and which also lay^l 
 well; and with the^j 
 Black Spanish, while ^ 
 both parents are long J 
 legged, the result is 
 usually a short legged 
 fowl of peculiar beau- 
 ty in plumage and 
 ektraordianary good sitters and mothers. 
 
 The chicks are rather delicate, but the adult birds are 
 hardy enough. The hens are inferior layers. The most 
 objectionable fault of this breed, however, is their abom^ 
 inable quarrelsome disposition, which iDecomes worse 
 the more they are confined. There are blacks, reds and 
 whites. Malays are worth from 110.00 to $20.00 per trio. 
 
 MAYLAYS. 
 
 CORNISH INDIAN. 
 
 The Cornish Indian Game are a cross-breed between 
 English Game and the Malay, they very much resemble 
 the latter except they are a little darker in phmiage, 
 have a x>ea comb, and are somewhat larger in the legs; 
 they have a fierce bold expression, but are not very cour- 
 ageous when pitted against a thoro^ighbred G?ime; they 
 
 i& 
 
68 
 
 ASSOCIATED FANCIEKS' POUliTRY BOOK. 
 
 are fine 
 layers of a 
 good sized 
 egg; and 
 their table 
 quality Is 
 excellent, 
 their meat 
 being fine- 
 grained, 
 white and 
 delicate. 
 
 They are 
 valued at 
 from 110. 00 
 to $20.00, 
 per trio. 
 
 CORNISH INDIANS. 
 
ASSOCIATED FANCIERS' POUIiTRY BOOK. 
 
 69 
 
 Sumatras are a sipecie of the Game family, they are a 
 handsome fowl of m.ediiim size, with characteristics 
 somewhat similar to Games; they have a very rich lus- 
 trous black plumage throughout; wattles short; beak 
 of medium length; eyes very bright, of a dark brown 
 
 or black color ; comb pea shaped, small and dark 
 red in color as are also the wattles and ear-lobes; body 
 jBrm and muscular; tail long and drooping; shanks of 
 medium length, of a dark olive or leaden black color. 
 They are fair lavers, but not a very hardy breed for this 
 climate. They are worth from $10.00 to $20.00 per tri©. 
 
70 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 MISCELLANEOUS BREEDS. 
 
 Black Russians. 
 
 These fowls were introduced into the United States 
 with considerable flourish of trumpets some years ago, 
 but they failed to sustain the reputation given them by 
 
 those who im- 
 i:)orted them, 
 riiey are de- 
 cidedly rough 
 lool^ing fowls, 
 orname nted 
 with tufts of 
 feathers on 
 each jaw and 
 an abundant 
 beard of feath 
 ers under the 
 jaw. In Eu- 
 rope they are 
 bred in white, 
 buff, and mix- 
 ed colors, as 
 well as black. 
 They are fairly 
 size they are 
 fowl. On the 
 
 BLACK RUSSIANS. 
 
 hardy, small eaters, but poor layers. In 
 
 about as large as the common barn-yard 
 
 whole, we should not recommend the breed as one that 
 
 will give satisfaction. 
 
 We do not breed them, but can generally procure them 
 for those who would like to give them a trial, after the 
 any-thing-but-flattering statement given above concern- 
 ing the merits of the bird. 
 * Slack Russians, per trio, are worth from |10 to |20. 
 
Associated fanciers^ poultry feooK. 
 
 71 
 
 FRIZZLED FOWLS. 
 
 This is one of 
 the most curious 
 of fo wis. Tlie 
 feathers all turn 
 the wrong way, 
 as if in rebellion 
 against the laws 
 
 K^-^-^-zPt 
 
 of nature. This ^>ff'-n. 
 is most noticea- 
 ble with the 
 hackle feathers, 
 but the entire 
 jplumage is more 
 or less arranged 
 this way. They 
 are of no practi 
 cal use, and are 
 only bred as a 
 curiosity. They 
 are of. all colors 
 
 and parti colors. frizzled fowls 
 
 Frizzled Fowls are worth from $10.00 to 125.00 per trio. 
 
 RUMPLESS FOWLS. 
 
 Rumpless fowls are of various colors, the only essential 
 characteristic being the absolute want of a tail, or of any 
 approach to one. It is, indeed, exceedingly difficult to 
 breed any particular color, as few persons have interest 
 in the breed sufficient to persevere long- enough for secur- 
 ing uniformity. 
 
 The handsomest are white ; black also look well ; but 
 speckled are the most common. The sizealso varies very 
 much, ranging from three to seven pounds. Combs 
 rather large and thin; legs usually lead color, but occa- 
 sionally yellow. 
 
 As layers and sitters, they are identical with the barn- 
 
^2 
 
 ASSOCIATED FANCIERS' POUIiTRY BOOK. 
 
 yard fowls. Their 
 shape commends 
 them for a table fowl. 
 Some authorities 
 say the eggs are very 
 apt to prove sterile. 
 They dress more 
 s h o w y t h a n any 
 other fowl, the hind 
 er parts being more 
 plump and round, 
 without projection 
 for tail, as in others. 
 
 Rum pi ess Fowis 
 are worth, per triOj 
 from $8.00 to $20.00. 
 
 RUMPLESS FOWLS. 
 
 SULTANS. 
 
 These fowls, which rather resemble the Polish, were 
 imported originally from Turkey, and are scarce even 
 there. In generalhabits they are brisk and happy tem- 
 pered, and fair layers of large white eggs. They are 
 non-sitters, and 
 small eaters. 
 Their plumage 
 is white, with 
 full - sized com- 
 pact tuft on the 
 head, bearded 
 as in the Polish; 
 good flowing 
 tail, and short 
 well - feathered 
 legs. They 
 have the quaint 
 little ways and 
 habits of the . SULTANS. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 73 
 
 Bantams, and take i^etting with a confidence that makes 
 them favorites with their owners. 
 
 Of course, this variety is not suitable for purposes of 
 general utility, and can only be recommended to persons 
 who want an ornamental fowl, not given to hatcl]iiio- 
 and that will do but little harm to any v/ell kept barn.^' 
 
 The cock's spurs are peculiarly liable to grow very long 
 when the fowl gets old; and so much curved that the 
 point enters the leg and causes much pain. This should 
 be guarded against and if necessary the spur shortened 
 sufficiently to i:)revent such consequences. 
 
 Sultans are worth, per trio, from 1 10.00 to $15.00. 
 
 '■^-^ ^ ►^^- 
 
 SHERWOODS. 
 
 (SEE PAGE 30.) 
 
74 
 
 ASSOCIATE!) FANCIERS' POULTRY BOOK. 
 
 GAME BANTAMS. 
 
 At all poultry exhibitions, the hens of these little beau- 
 ties are continually surrounded by admiring visitors. 
 Not only from the ladies, whose eye for the beautiful is 
 not to be questioned, but, on all hands are heard exclam- 
 ations of praise, which, were they not so truly deserved, 
 would certainly not be so willingly given. Their graceful 
 form, beautiful plumage, sprightly bearing, and dimin- 
 utive size have alone made thein such general favor- 
 ites. Their contribution to the egg basket, in comparison 
 to their demand on the grain-bin, is certainly a good one. 
 Their fine-grained flesh is delicious. Their contented 
 disposition and limited amount of room they require 
 make them desirable, where more pretending, though 
 perhaps less worthy varieties, could not be thought of. 
 
 No fowls will 
 afford more plea- 
 sure to their 
 keeper than these 
 little pets. The 
 clear merry crow 
 of the cock, his 
 proud strut, and 
 readiness to de- 
 fend himself and 
 his mates against 
 all attacks are a 
 continual source 
 of amusement; 
 while the nimble 
 little hen, ever on 
 the lookout, and 
 guarding her 
 brood with the 
 most unremitting care, cannot but be admired by anyone 
 who will watch the graceful movement of her stylish 
 little form. Of the many varieties kept at different 
 times, none will give more pleasure and satisfaction. 
 On account of their diminutive size, many at once class 
 them as a delicate variety. This is, however, an error, 
 
 GAME BANTAMS. 
 
ASSOCIATED FANCIERS' POUL,TilY BOOK. 75 
 
 which a little time given to the rearing of them will soon 
 expel. They mature rapidly, and being good foragers, 
 the young soon say good-by to the old hen and look out 
 for themselves. 
 
 Game Bantams come in the same varieties as the large 
 Games. The males should weigh under twenty-six 
 ounces; females under twenty- four ounces. 
 
 They are worth, per trio, from $6.00 to $25.00. 
 
 BAN TAHS OTHER THAN QAflES. 
 
 These dwarfs of the fowl family are among the most de- 
 sirable pets that can be given to a child, and even grown 
 peoi3le cannot help admiring their great beauty as they 
 run about a lawn. All the varieties of Bantams are bred 
 nowadays for pets; and their diminutiveness and other 
 c[ualifications of tine plumage, form, and carriage being 
 retained, is quite a desideratum. 
 
 The Fall of tlie year is the best time to hatch this class 
 3f birds. They are generally a tender chick to rear, but 
 with average good care these little birds will mature well 
 after hatching in August or September. The cooler 
 weather retards their growth, and they are thus kept 
 from attaining the stout proportions of those of their race 
 that are hatched at an earlier period in the season. 
 
 Those who aim to breed the smallest specimens of the 
 respective varieties, who hatch their chickens in the 
 Fall, will find their birds next Spring, on the average, 
 one-fifth less in weight, and, with proper attention, 
 quite as healthy, as well formed, and as perfect in general 
 developement and feathering as their earlier hatched 
 brothers and sisters of the samie species. This fact is 
 worth understanding by those who coyeti the smallest 
 Bantams. 
 
76 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 White= Booted Bantams. 
 
 WHITE BOOTED BANTAMS. 
 
 Very pretty feather-legged 
 White B a n t a Hi s are some- 
 times seen, which make ex- 
 ceedingly nice pets. These 
 Bantams are worth from $8.00 
 to $25.00 per trio. 
 
 Black Rose=Comb Bantams. 
 
 Black Rose Comb Bantams are of diminutive size, the 
 hen weighing about two ounces less than the cock. The 
 plumage is of a very rich 
 bloomuig black. The 
 comb IS of the rose order 
 and the earlobe, a pure 
 white. The carriage is 
 very proud and stately, 
 and the cocks are very 
 courageous and will v/ith- 
 out hesitation attack any 
 large fov/1 that encroach- 
 es on their territory. 
 
 They are hardy, and 
 moderately good laj^'ers. 
 The young chicks are not 
 difficult to rear. 
 
 These Bantams are worth from 
 
 BLACK ROSE-COMB BANTAMS. 
 
 ..00 to $20.00 per trio. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 77 
 
 White Rose=Comb Bantams. 
 
 Except that the legs are white, this 
 variety of Bantam is identical wich 
 the Black Rose Comb Bantam, except- 
 ing of course, in color of plumage. 
 They should be as small as possible, 
 and the earlobes must be white. The 
 single comb, which will sometimes 
 appear in the off-springs of the best 
 strains, disqualifies them as show 
 birds. They are very tame, and can 
 readily be taught to fly up on their 
 owner's shoulder; and in fact are one 
 of the best and prettiest of the Ban- 
 tam family. They are valued at from white rose- comb 
 $5.00 to ^15.00 per trio. bantams. 
 
 Seabright Bantams. 
 
 The Seabright Bantam is of two varieties, called res- 
 pectively Gold and Silver, from the ground color of the 
 plumage, which, in one case is a golden brown and in 
 the other a clear white. In perfect specimens every 
 feather is laced or margined all around as shown in the 
 
 engraving. The tail of 
 the cock has no sickle 
 feathers, but is like that 
 of the hen. 
 
 They are~ among the 
 smallest and most beau- 
 tiful of Bantams. The 
 only objection to them is 
 that their eggs are more 
 prone than other varie- 
 ties to be unfertile. 
 Seabright Bantams are 
 SEABRIGHT BA NTAMS. worth |6 to $25 per trio. 
 
78 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 Cochin Bantams; 
 
 This pretty little Ban- 
 tam, as might be sup- 
 posed, are of Chinese 
 origin. It is a diminu 
 tive Buff Cochin, but 
 still shorter in the legs 
 than the larger variety 
 which it so much resem- 
 bles. The chicks thrive 
 and feather well and are 
 generally full fledged 
 when two months old, 
 at which age they are very hardy. In disposition, they 
 are quiet and gentle and much attached to each other. 
 
 They also come in White, Black and Partridge colored 
 varieties. They are worth from 110.00 to |?5.00 per trio. 
 
 COCHIN BANTAMS. 
 
 Japanese Bantams. 
 
 This interesting variety, which is said to have been 
 brought from Jai^an, makes most pleasing pets for chil- 
 dren. Their quaint ways, upright carriage, and the 
 long streaming sickle feathers of the cocks, all combine 
 to make them one of the 
 most attractive kinds of 
 Bantams. 
 
 They are very hardy, 
 the hens good layers and 
 attentive mothers ; while 
 the chicks mature early 
 and are easily reared. 
 The only objection to 
 them, is that they are 
 apt to be too large if not 
 hatched late in the sea- 
 son. The plumage is 
 white, wdth black tail, 
 but the hackle has often 
 
 JAPANESE BANTAMS. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 79 
 
 a few black feathers in it. The comb is bright red, very 
 large, and single, with deep serrations. The tail is very 
 large, expanded, and carried so upright as in the best 
 specimens to come in contact.with the head. The legs 
 are free from feathers, and bright yellow in color. 
 
 There is no Bantam that can be recommended more 
 highly than the Japanese. 
 
 There are also pure white, and pure black varieties. 
 
 They are valued at from 110.00 to $25.00, per trio. 
 
 White Polish Bantams. 
 
 The White Polish is a pretty little fowl, resembling in 
 appearance the large variety by the same name, except, 
 of course, in size, which is quite diminutive. They do 
 no scratching to injure anything in a garden. They may 
 be kept in the same yard with otlier fowls without any 
 danger of crossing. In di^^position they are quiet and 
 gentle, and become with proper treatment, very tame. 
 They are said to be good layers and excellent mothers. 
 
 This variety is quite rare, and the price of them is 
 away up in the fancy figures, fowls selling for |15.00 to 
 .00 j)er trio. 
 
 Silkies. 
 
 These are very pretty, interesting little creatures, but 
 altogether fancy fowls, utterly useless for table or market. 
 Their bones and flesh are coal-black, while, strange to 
 say, their plumage is snowy white, soft and silky, re- 
 sembling spun glass. Their eggs, though small, are said 
 to be excellent; they are pinkish white in color some^ 
 thing like those of the Bantam. The cock is a pattern 
 of fidelity and gentleness; he assists his partner in the care 
 of her family, and even acts as nurse. The hen is the 
 best of foster mothers for Hamburgs and Polish, , their 
 soft, warm feathering tempting these delicate little 
 
80 
 
 ASSOCIATED FANCIERS' POUIiTRY BOOK. 
 
 fastidious beinss to look to them for protection. 
 
 The points of a Silkie cock are: pkimage, white; crest, 
 small, low, and set far back on the head; comb, dark- 
 reddish purple; earlobes, tunjuoise blue; wattles, purple; 
 legs, eyes and beak, jet black; tail, full, but not with 
 
 many sickle feath- 
 ers; body, low-set 
 but large, and broad 
 in the breast. Hen 
 precisely similar in 
 points, except the 
 tail, which in her 
 consists of a small 
 banch of feathers 
 like marabouts. 
 Her comb also is 
 smaller, and crest or 
 tuft, larger. 
 
 Silkies are worth 
 from $12.00 to $25.00 
 per trio. 
 
 SILKIES. 
 
 The following varieties of other than Game Bantams 
 have lately been introduced, namely: Rumpless, Frizzle, 
 Brahma, Minorca, and the different varieties of Leg- 
 horns, all of which are similar in every respect to their 
 namesal^es of tlie larger breeds of fowls. In weight 
 they range from twenty-two to twenty-six ounces for 
 males, and twenty to twenty-two ounces for females. 
 
 Any of these varieties are worth from |10.00 to $25.00 
 per trio. 
 
ASSOCIATED fanciers' POULTRY BOOK. 81 
 
 GEESE. 
 
 Geese kept for profit will thrive in a pasture without 
 water of sufficient depth for swimming, but some people 
 keep geese partly for pleasure ; and it is better, where 
 water-fowl may have a place, to keep them in such a man- 
 ner that they will please the eye, for they may in due time 
 please the palate just as much. They begin laying when 
 about a year old, producing very large white eggs, having 
 thick shells. The period of incubation is thirty days; and, 
 owing to the thickness of the shell and toughness of the 
 lining, it is very important in the last part of the sitting that 
 the nest be dampened by sprinkling tepid water, if hens are 
 used. Geese bring moisture to their nests in their feathers, 
 by walking through the dewy grass in the early morning. 
 Four eggs may be placed under a large hen ; a goose will 
 cover ten, and generally take good care of them, showing 
 determined resentment at any intrusion. The gander also 
 manifests a decided interest, guarding the nest and defend- 
 ing the sitter with bill and wing. 
 
 In some localities, breeding geese for their feathers will be 
 found to be very profitable. Several pickings can be made 
 in a season. Geese are particularly self-supporting on a 
 pasture, pond, or river. They come up regularly at night to 
 their pen. They will thrive where other fowls would starve; 
 and have no competitors except ducks. Their carcass is 
 salable, the only objection to it being the dark color of the 
 flesh; but it is juicy and most excellent eating. When the 
 goslings are hatched they should be kept up until they are 
 old enough to graze well ; and after that they will take care 
 of themselves. Always feed them in the evening in their 
 pen, to accustom them to coming home at night. In the 
 winter feed to the geese corn and boiled potatoes and meal 
 mixed with warm water or skim milk. 
 
 ■Mfl* ^^ '^m 
 
 TOULOUSE GEESE. 
 
 The Toulouse heads the list as the largest of all. The 
 plumage on the colored parts is gray, lighter in shading on 
 the neck and breast than on the wings ; the back part of the 
 body is pure white in plumage. They have reached the 
 
82 
 
 ASSOCIATED FANCIERS' POULTRY BOOK; 
 
 enormous weight of sixty-eight pounds per pair. Theyarg 
 very hardy, are not noisy, and are easily raised. Their 
 heavy bodies admit of their being confined by a low fence. 
 The geese lay thirty to forty eggs each in a season, and 
 seldom offer to sit. We find them good to hatch, easy to raise, 
 and much stronger when young than common goslings. 
 They grow so rapidly, that at four weeks they will weigh 
 from six to eight pounds each; and at three months, fifteen 
 to eighteen pounds. They yield half a pound of feathers to 
 a ** picking." They are small feeders for their size; and 
 
 TOULOUbE GEESE. 
 
 require no food but pasture, except in winter. In color, 
 geese and ganders are exactly alike, viz. : a uniform, hand- 
 some gray, with breasts and under parts of body a shade 
 lighter. They are gentle in disposition, not unruly, and can 
 be fenced easier than sheep ; breed at one year old; and in 
 all respects are very profitable. The sexes can be distin- 
 guished by their forms and voices: ganders are taller, more 
 upright, with larger necks; and gobble in higher, finer, and 
 more rapid tones than the goose, the voice of which is low^ 
 deep bass, and slow. Price per pair, |io to $20. 
 
sSeSOCIATEDiFANCIERS'iPOULXRYlBOOKr 
 
 83 
 
 EMBDEN GEESE. 
 
 Embden Geese are uniformly pure white, have prominent 
 blue eyes, flesh-colored beak, bright orange legs, remark- 
 ably strong in the neck, and their feathers tend to curl from 
 the shoulders to the head. They are very hardy and well 
 adapted to any climate. Their flesh is highly esteemed by 
 epicures. It does not partake of that strong taste notice- 
 able in common geese, it is as tender and juicy when prop- 
 erly cooked as that of any of our best wild and aquatic 
 fowls, and is less liable to shrink in the process of cooking. 
 Embden Geese attain large size, in some instances a pair 
 will weigh fifty pounds ; some have reached up to sixty 
 pounds, but the average weight when in good condition is 
 about forty pounds per pair. They are very good layers, 
 
 taking into 
 c o n s i d era- 
 tion their 
 size; ' but, 
 liketheTou- 
 lousef are 
 poor sitters, 
 owing to 
 their weight 
 and cum- 
 brous move- 
 ments. 
 
 A large 
 pond or ex- 
 tent of water 
 is not abso- 
 lutely necessary for the Embden Geese, though a pond or 
 stream near-by would be very advantageous toward im- 
 proving their plumage and affording them agreeable exercise. 
 Breeders most generally set their eggs under hens, and give 
 them the same care and food as other valuable geese. The 
 goslings, though strong and hardy when hatched, are some- 
 what clumsy, and should be kept within a low inclosure, 
 where there are no weeds nor long grass to bother them 
 until they are a few weeks old. 
 Embden Geese are worth $5.00 to |io.oo per pair. ^ 
 
 EMBDEN GOOSE 
 
84 
 
 ASSOCIATED FANCIERS' POULTRYiBOOKi, 
 
 EGYPTIAN GEESE.^ 
 
 Among ornamental water fowl the" Egyptian Geese take 
 high place. They are a part of the hieroglyphics of the 
 
 Egyptians, a fav- 
 orite article ot 
 food for the 
 priests, and their 
 eggs are con- 
 sidered of deli-: 
 cious flavor. J 
 Asan orna- 
 mental water 
 fowl Egyptian 
 Geese are very 
 desirable. They 
 are a rare bird, 
 hard to be ob- 
 ^tained, but" are 
 -^easily kept. 
 Their weight is 
 about 12 lbs. per 
 pair. They are 
 quite hardy, and 
 by having a suit- 
 able pond for 
 EGYPTIAN GOOSE. ^ h e m , cau be 
 
 bred as well as any geese. They lay from five to seven 
 eggs at a clutch; and by setting the first laying under a hen, 
 they will lay a second time. They are very pugnacious over 
 their nest and young, and woe to the -intruder. 
 
 THE CANADA GOOSE. 
 
 The plumage of this goose is very handsomely marked ; 
 the head a glossy black, as is also the neck, except a band 
 of white across the throat ; the upper part of the body is 
 grayish brown; the wing coverts pale gray edged with brown; 
 the lower parts of the body shading into grayish white; the 
 abdomen pure white; and the tail black. 
 
 The movements of the Canada Goose upon the land are 
 rather awkward, but upon the water they are extremely 
 graceful, resembling the Gray Swan. The eggs are of a 
 
ASSOCIATED FANCIERS^ POULTRY BOOK. 
 
 85 
 
 dull greenish tint, rather elliptical in form, and somewhat 
 larger than a medium hen's egg. The period of incubation 
 is four weeks. The male bird during this time never leaves 
 the side of the female, except to procure food, and takes 
 
 CANADA GEESE. 
 
 her place at intervals. The young brood follow cneir 
 parents to the water at a very early age, and are watched 
 over and taught by both until they are able to care for them- 
 selves; and tihe whole family remain together until the fol- 
 lowing spring. 
 
 We can generally procure the Canada Goose, partially 
 domesticated, at very moderate prices. 
 
 African Qeese. 
 
 African Geese are described as follows : head large, 
 with large black knot on top, heavy dulap under the 
 the throat; bill, large, stout and black in color; eyes, hazel 
 or brown; neck, long and curved; plumage, light-gray, 
 with dark stripe reaching from top to body; back broad, 
 and dark gray ; breast and body, a lighter shade of 
 gray; wings and tail, dark gray, shanks of niedium 
 length and in color a dark orange; toes, straight, and 
 connected by the web, same color as the shanks. 
 
 They are worth from $10.00 to $20.00 per pair. 
 
66 ASSOCIATED FANCiteils' POULTRY BOOK. 
 
 Hong-Kong or Chinese Geese, 
 
 CHINESE GEESE. , ' 
 
 Of the Hong-Kong, or Chinese Geese, there are two 
 varieties; one pale wliite in plumage, the other an even 
 shade of gray, like the Toulouse. They are a small breed, 
 but excel in egg production. While their eggs are not so 
 large as those of some other breeds, yet they lay twice as 
 many. The peculiar knot at the base of the bill makes 
 them at once odd and ornamental. They are more 
 swan-like in shape and carriage than any other known 
 variety. 
 
 They are worth from $10.00 to 120.00 per pair. 
 
ASSOCIATED FANCIERS* POULTRY BOOK. 87 
 
 DUCKS. 
 
 Ducks are easily hatched, and easily raised — much more 
 SO than chickens or turkeys. Probably the worst thing for 
 ducklings is an unlimited range and water to swim in. The 
 little things are, In a measure, nude, and should be kept in 
 pens with dry soil floors or stone pavement that can be 
 washed down daily. No kind of poultry will succeed on 
 bare boards. All the water they need is best furnished by 
 burying an old pot in the ground and laying a round piece 
 of board- on top of the water with room for the ducks to 
 stick their heads in and fish out the corn that is put in the 
 water. This, amuses them and does no harm, while, if al- 
 lowed to go off to ponds or streams, they are very liable 
 to fall a prey to vermin in some shape, or to get their bodies 
 wet and chilled from remaining too long in the water. 
 
 After they are grown, however, many of the varieties 
 must, have water which they can swim about in, and also 
 have a reasonable amount of liberty. Those who live near 
 running streams, or whc have a lake or pond in close prox- 
 imity to them, have the mattei settled favorably; though 
 perhaps a little more may require to be done with a stream, 
 if it be but a shallow one. Even a little stream can be made 
 to do a great deal in this way by damming it up, and thus 
 creating an artificial lake; or the bed of the stream for a 
 short distance may be dug out, and extended a little on 
 each side, which will then make a good place for the ducks 
 to disport in. 
 
 Good results uniformly attend the hatching of duck eggs 
 when they are from healthy ducks, not in-bred, which are 
 given their liberty and have plenty of water to disport 
 themselves in. 
 
 Ducks are excellent foragers. They are incessantly busy 
 in any meadow or pond until their crops are filled. It is a 
 beautiful sight to see them deploy in long lines, running 
 their long bills through tbe grass in search of snails, crick- 
 ets, and other insects. With a good range, and access to 
 tide-water, they will require very little feed to keep them 
 in good condition. 
 
 Before concluding our remarks on ducks, w^e ought, per- 
 haps, to mention that good, and even necessary as is the 
 custom of hatching some ducklings under hens, still i^ 
 
88 
 
 ASSOCIATED FANCIERS* POULTRY BOOK. 
 
 is generally allowed to be unwise to keep birds so hatched 
 as stock birds. 
 
 It is also advisable to shut up drakes, or most of them, 
 when ducks are sitting or have young, as about this time 
 many of the drakes are very troublesome, both to mothers 
 and young. 
 
 The sexes are soon to be distinguished by their cry, that 
 of the duck being a more decided and quickly repeated 
 "quack," whilst there is nothing like hoarsenesss from the 
 throat of the drake. The curly tail is not an infallible and 
 trustworthy sign, as we have known many old ducks v.ith a 
 most perfect curl. 
 
 The easiest and most common way of judging when good 
 ducklings are fit to die, is to observe if they are "getting 
 cross-winged." They will do well then, and not much 
 before then. 
 
 PEKIN DUCKS. 
 
 Pekin Ducks are probably trte most valuable breed of 
 ducks known to-day. They are very large, mature early 
 and have 
 snow-white 
 plumage. 
 The eggs 
 hatch from 
 two to three 
 days sooner 
 than other 
 vari eties, 
 and the 
 ducklings 
 seem larger 
 and stronger 
 at birth. 
 They can be 
 raised in any 
 place where 
 chickens pekin ducks. 
 
 can, and do not need any more water than land fowls until 
 they are two or three months old. They are excellent for- 
 agers and excellent layers. With a good range they reauire 
 
ASSOCIATED fanciers' POULTRY BOOK. 
 
 8^ 
 
 very little feeding. The ducklings can be marketed in July 
 and August, and at th s season command high prices. Four- 
 teen to eighteen pounds per pair are not uncommon 
 weights during the first j-ear, without much fattening. As 
 egg producers their record is remarkable; and they are as 
 near perpetual layers as any of the gallinaceous breeds ol 
 fowls that can be named. 
 Price of Pekin Ducks per pair I5.00 to $15.00. 
 
 AYLESBURY DUCKS. 
 
 The Aylesbury Ducks are of English origin. They are 
 among the native breeds what the Dorkings are among the 
 corrimon fowls — the best and most palatable for the table. 
 Breeders of the Aylesbury Duck claim for it extreme hardi- 
 ness, good laying qualities, and the very best quality for the 
 table. It is closely feathered pnd does not look as heavy 
 as it is, on land; but when swimming on the water it settles 
 down deeper than any other kind, that is, " draws more 
 
 water for its 
 size." When 
 well fatten- 
 ed, early in 
 the winter 
 they will 
 weigh some- 
 times eight- 
 een pounds 
 per pair. 
 There are 
 more of 
 them how- 
 ever, that 
 will never 
 weigh more 
 than four- 
 teen pounds 
 AYLESBURY DUCKS. per pair. 
 
 I'hey begin to lay early in the season, are not troublesome 
 about sitting, and their eggs hatch well. The ducklings 
 are strong and easy tc raise. We have known them to 
 
90 
 
 ASSOCIATED fanciers' POULTRY BOOK. 
 
 weigh fourteen pounds per pair, at three months old. No 
 duck' is heavier at that age. For foraging and ranging fields 
 and streams for insect food, the Aylesbury is "ahead." The 
 young will turn out at 3 o'clock in the morning, in midsum- 
 mer, and start for the fields to gorge themselves with grass- 
 hoppers that are not as active thus early; for the chill of the 
 night and the dews, making them an easy prey to the duck- 
 lings. The leading market duck in England is the Ayles- 
 bury. Like other kinds of large ducks it only needs water 
 for drink, and a puddle or place to swim in is not necessary 
 to its highest thrift and development. 
 Aylesbury Ducks are worth $s to $1$ per pair. 
 
 ROUEN DUCKS. 
 
 The history of the origin, not only of nearly all the vari- 
 ous species of our domestic animals, but also of the varieties 
 into which they are divided, is extremely obscure or want- 
 ing altogeth- 
 er. The ori- 
 gin of the 
 Rouen Duck 
 is, however, 
 quite certain. 
 The French 
 city, whose 
 name the va- 
 riety bears, 
 and the dis- 
 trict adjoin- 
 ing, had but 
 little, com- 
 paratively, 
 to do with 
 its * * m a k e- 
 up"; but the _ 
 combined ^.^^ 
 labors of " ^ 
 breeders i n 
 France and 
 ir England rouen ducks. 
 
Afsb'OCIATED fanciers' POULTRY BOOK. 
 
 91 
 
 evolved in the process of time, from the common domestic 
 ducks, by selection on the basis of size; the plump, massive 
 strain or variety, to which some chance incident gave the 
 name of Rouen. 
 
 Rouen Ducks are very heavy ana handsome birds. How 
 they acquired their name has not been satisfactorily ex- 
 plained. They have broad breasts, long- slender necks, 
 and long bills. The plumage of the drake is very fine, with 
 his rich green head, wings chiefly of grayish-brown, but 
 showing also green, blue, and white. The duck, of course, 
 is less showy, though her wings display the same variety of 
 color ; but then, her head is brown, which color is relieved 
 only by two stripes of a lighter shade. The legs are orange. 
 These birds when fattened will come to surprising weight ; 
 and they will do better than any except Pekins, where water 
 is scarce. The Rouen dralie puts on a summer dress like 
 that of the duck. The chief distinction of sex, to a novice, 
 is when the curl is in his tail. 
 
 These ducks are worth I5.00 to |ii per pair. 
 
 CAYUGA DUCKS. 
 
 This variety is of a solid metallic black plumage. They 
 are of large size, and among the most prolific layers of the 
 
 entire duck family. 
 They are said to 
 have originated in 
 the American lake 
 whose name they 
 bear. No duck is 
 hardier or more 
 easily reared than 
 they, and no one 
 will give better sat- 
 isfaction. Their 
 flesh has a slight 
 gamey flavor, prob- 
 ably inherited from 
 their wild ancestors, 
 and by most per- 
 CAYUGA DUCKS. sons it is highly eS'^ 
 
'92 
 
 ASSOCIATED FANCIERS* POtJIiTRY feOOK. 
 
 teemed on this account. They fatten easily and (juickly. 
 A pond of water or fa running stream is necessary to 
 secure the best results with this variety of duck; as, un- 
 like the Pekin, they will not do well' unless they liave 
 access to water. 
 Cayuga Ducks are worth from $5.00 to ^10.00 per pair. 
 
 riuscovy Ducks. 
 
 WHITE MUSCOVY DUCKS. 
 
 Muscovy Ducks are rather odd-looking to those who 
 have never seen them before. Their long tails, their 
 fierce-looking red heads and faces, their oddly blotched 
 and patched bodies, (in the colored variety), the oddly 
 ruffled feathers on the back of the drake's neck, and 
 their goose-like hissing, all go to make them objects of 
 curiosity. They have a sort of musky scent, hence, the 
 name Musk duck or Muscovy. They are all good eati ng 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 93 
 
 at almost any age, if properly cooked, and the young are 
 always a palatable dish. Their management does not 
 differ materially from that of other ducks, save that they 
 require a great quantity of fresh grass, which tliey should 
 be allowed to pick for themselves, the same as geese; and 
 that they breed only in pairs. An odd, or unmated 
 duck, is useless, as far as breeding is concerned. The 
 eggs of the Muscovy Duck are five weeks in hatching, 
 instead of four, as is the case with the various other 
 breeds common to poultry fanciers. They are useful as 
 curiosities, and also as practical fowl, to a limited extent. 
 Muscovy Ducks are worth from $4 to $10 per pair. 
 
 Black East Indian Ducks. 
 
 The black East Indian is a great favorite as an orna- 
 mental water fowl, and may almost be described as 
 graceful, certainly as neat. The plumage is black, tinted 
 with green, and the legs are dark, as well as the bill. 
 The pare East Indian must never show the white feath- 
 er. This is a small variety, about the size of the Call 
 Ducks. As its name indicates, it is black in color. ® Its 
 llesh is highly esteemed by epicures. They are excellent 
 flyers, and will sometimes be gone from their quarters for 
 days at a time. 
 
 they are worth from $8.00 to 120.00 per pair. 
 
 The Wood Duck can be domesticated by setting the eggs 
 inider a hen or tame duck, and approaching the young 
 frequently until they become flimiliar; never allowing 
 them to l)ecome nnnecessarilj^ frightened. As they be- 
 come domesticated they increase in size; and if the birds 
 are properly moulted, by attention and proper food, their 
 crests become more and more developed, and the plumage 
 more brilliant. They will not breed in confinement until 
 
u 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 they become accustomed to their abode and contented 
 therein. 
 
 Their great beauty renders thorough domestication so 
 desirable that no prejudice in favor of small size -should be 
 allowed to interpose, as no poultry show is complete in their 
 absence. The adult drake has a red bill, margined with 
 black, and having a black spot between the nostrils, and a 
 sort of hooked projection at the end. The irises of the eyes 
 are orange-red. Crown of head and crest pendant of the rich 
 glossy bronze-green, and beautifully marked with a line of 
 pure white running over the 
 eye, and another behind it, pro- 
 ducing a very striking appear- 
 ance. Chin, hroat, and color 
 around the neck, pure white. 
 Breast dark violet brown, 
 marked with spots of white, in- 
 creasing in size until they spread 
 into the white of the belly. 
 Sides under the wings thickly 
 and beautifully marked with 
 fine, undulating, parallel lines 
 of black on a ground of yel- 
 lowish-drab. Tail coverts, long, of a hair-like texture at the 
 sides, over which they droop, and are of a deep greenish- 
 black. The back is dusty brown. 
 
 The female has a smaller crest on the head, with a crown 
 of dark purple., a bar of white behind the eye, white chin 
 and throat; neck, drab; breast, dusky brown, with gold and 
 greenish reflections. Tail is shorter, and the hair-like 
 coverts of the male are wanting. Altogether their plumage 
 is splendid and attractive. 
 
 Prices are a matter. of correspondence. 
 
 WOOD DUCK. 
 
 MANDARIN DUCK. 
 
 The Mandarin Duck, sometimes called the Chinese Teal, 
 is the most gorgeous in appearance of all the ornamental 
 duck tribes, and deserves greater attention- from breeders 
 and exhibitors than it has heretofore received. It nearly 
 resembles the Carolina or Wood Duck in many respects. _ It 
 is comparatively small in gi^e. It is closely and neatly built. 
 
ASSOCIATED FANCIERS* POULTRY BOOK. 
 
 95 
 
 and the plumage of the drake in grandeur is almost beyond 
 description. The long crest on the head points backward, 
 and can be raised or lowered at will The top of the head 
 
 is black, which color extends 
 down to the nape of the neck, 
 below which is a clearly-defined 
 white line passing over the eye 
 down to the base of the bill. 
 The cheeks and the long 
 pointed feathers of the neck, 
 and two raised wing feathers^ 
 are of a bright orange-brown. 
 The upper parts of the breast 
 and back are of a glossy black; 
 and the lower, white. The flight 
 feathers are black and \.'hite. 
 The tail black, but white underneath. The sides of the 
 breast are greenish-orange, with a clear white marginal line. 
 The legs are a deep pink. From the middle of June to the 
 middle of September the drake assumes the color of a duck; 
 which is a dull olive brown, mottled, and having grayish 
 under parts. In China domestic specimens are highly 
 prized, being considered as striking examples of conjugal 
 fidelity when paired or mated; hence, in that country, it is 
 customary to carry a pair in the wedding procession, which 
 are afterwards presented to the married couple as objects 
 worthy of imitation. Very high prices have been paid for 
 importations of these birds from China. 
 
 MANDARIN DUCK. 
 
 CHILIAN DUCKS. 
 
 These ducks are most interesting and beautiful in appear- 
 ance. The male is about two feet in length, but has a longer 
 tail than other ducks. The male bird has head and throat 
 brown, with purple hues. From the back of head down- 
 ward extends a dark stripe, with a stripe of white on each 
 side of it; also the back is white and black undulating in 
 stripes or lines, and the upper part of breast is white. The 
 wing bars are green, bordered on the front with buff, and 
 on the back with white. The principal tail plumage is very 
 dark gray, or nearly black ; bill a lead color, being about 
 two inches long ; legs not always the same shade of color. 
 
96 
 
 ASSOCIATED FANCIERS' POULTRY BOOK, 
 
 but varying from a lead color to a dull brown. The sides, 
 apart from the wings, are white and black penciled, with a 
 distinctness that is truly remarkable. When young, the 
 drakes are of dun or gray color till about February, when 
 they take on their full feathering and distinctive markings. 
 The female is smaller than the male, and does not have so 
 long a body, or any remarkable elongation of tail; neither 
 is her plumage so beautiful. They belong, as a breed, to 
 the aristocracy of ducks, their forms being elegant, their long 
 symmetrical bodies presenting an appearance of delicacy in 
 theiraction; slender, firm-cut necks ^ and general "make-up." 
 The flesh is tender and excellent. This duck, like every 
 other species of wild ducks may be domesticated with ease, 
 and will prove a valuable addition to our yards. 
 
 CRESTED WHITE DUCKS. 
 
 These are quite large and are very beautiful, having large 
 topknots. They are pure white in plumage, and lay well. 
 They mature early, and 
 are most excellent 
 ducks for table use. 
 They are prolific layers. 
 
 The crest is large and 
 well-balanced on the 
 top of the head; the 
 eyes are large and 
 bright; and the bill 
 and feet are yellow in 
 color. Some of their 
 offspringare very likely 
 to come plain-headed, 
 as the breed has not 
 been bred sufficiently 
 long to reproduce its 
 like to a certainty. 
 These ducks have many 
 qualities that recommend them to the fancier ; but for the 
 farmer, the other white breeds (the Pekin and Aylesbury) 
 have more real economic qualities. 
 
 Crested White Ducks are worth from I5.00 to ^25.00 per 
 pair. 
 
 CRESTED WHITE DUCKS. 
 
ASSOCIATED FANCIERS* POULTRY BOOK. 
 
 97 
 
 Call Ducks. 
 
 There are two kinds of this variety, the gray and the 
 white. Both are quite small and are bred usually for 
 ornamental purposes. The Call Ducks are very pretty, 
 and first-class eating, too. A slice of one of the little 
 fellows goes down very nicely, as we know by experience. 
 We have for years past tried an occasional cross with a 
 Rouen, and many a choice morsel has been the result; 
 though we, for our regular stock, 
 never allowed them to become 
 mixed. The body is round, close, 
 and the form very neat. As a 
 rule the eggs are smaller than 
 those of the Aylesbury, but of 
 the same variable shades; yet the 
 size of the eggs may not be com- 
 pared to the size of the bird. The 
 larger birds frequently lay the 
 smaller eggs. For breeding pur- 
 poses look more to shape and perfection of markings 
 than to weight; being especially careful to reject those 
 having malformation of wing. : On a small pond they 
 make very pretty and interesting ornaments. These 
 ducks are sometimes used by sportsmen to decoy wild 
 ducks. 
 
 Either variety is worth from $8.00 to $20.00 per pair. 
 
 WHITE CALL DUCKS. 
 
98 ASSOCIATED fanciers' POITLTRY SoOK. 
 
 TURKEYS. 
 
 Turkeys are pre-eminently a wild fowl, and require plenty 
 of liberty to become profitable. Where the range is limited ^ 
 the breeding of Turkeys should not be attempted. It is on 
 a grain or grass farm where they can roam around at will 
 and gather in the scattered grains and grass-hoppers, that 
 they prove so profitable when well cared for and regularly 
 and liberally fed. 
 
 It is a great 
 mistake to 
 attempt to 
 hatch too 
 early. May 
 is a good 
 time to set 
 the Turkey 
 eggs. The 
 first clutch 
 of eggs the 
 Turkey hen 
 lays should 
 be taken 
 away and 
 set under a 
 hen. The 
 hen Turkey 
 soon goes 
 to laying 
 again, and 
 she can be 
 left to hatch 
 these out 
 herself. By 
 
 this means you get two broods from her, while if you leave 
 her to hatch out the first laying she would raise but one, 
 and perhaps but few of these, owing to trailing them 
 through the high wet grass. When the second lot of Tur- 
 keys are out, the grass has been cut and the stubble is short. 
 Until about two months old the young Turkeys must be 
 well protected from dampness and dews, which are always 
 fatal to them. 
 Turkeys will not bear close breeding like hens^ for they 
 
 narragansett turkey. 
 
ASSOCIATED FANCIERS* POULTRY BOOK. 99 
 
 carry a great deal of their wild nature in their blood, and 
 even under domestication they are allowed to indulge in 
 half- wild habits. 
 
 There is one thing which should be remembered by every 
 turkey breeder when he sees the young poults clear from 
 the shell, it is to make sure they are free from lice. And 
 if they are, let him fix a place for them on a sunny knoll or 
 a spot free from dampness. They can easily be confined 
 by placing long boards edgewise and driving a few stakes 
 on each side to support them firmly. Then make a large 
 coop with a tight roof and put in three or four inches of 
 chafi', cut straw, leaves, or dry sawdust on the bottom, to 
 protect them from the cold, damp ground, for a month or 
 more. There is nothing so fatal to young poults as cold 
 rains, heavy dews, or sleeping in damp places. They re- 
 quire more care at first than chickens, but make rapid 
 growth when young; and should, by care and food, be 
 forced along as quickly as possible that their bodies may 
 keep pace with the quick growing wing and tail feathers. 
 
 Those who grow tobacco should always keep a flock of 
 turkeys, as they are very destructive to the large green 
 worms that do so much damage to that crop. If allowed a 
 range, and fed on grain at night, they can easily be taught 
 to come up at regular hours. 
 
 Turkeys when full-grown are, perhaps, the hardiest 
 variety of poultry we have; and it is a rather strange fact 
 that this hardy variety is among the most tender when 
 young. During the cold winter months the turkeys will 
 generally be found perched up in some tree or on the ridge 
 of the barn and seem to be contented and take it in prefer- 
 ence to a lower and warmer perch. However, it would no 
 doubt be better if they could be taught to roost in a certain 
 fixed place, sheltered by some building, or that has at least 
 a partial protection from the cold north winds; and thus 
 during some of the zero weather of winter the turkeys will 
 be saved from having frost-bitten feet. Yet, these same 
 turkeys, that roost on the ridge of a barn in the wintertime, 
 can not endure even the least careless exposure when 
 young. They are of American origin, and, although domes- 
 ticated, their natural habits are but little changed, and it is 
 yet their delight to wander off through the woods and be in 
 a measure free from all signs*of civiligation. 
 
100 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 BRONZE TURKEYS. 
 
 These are the largest of Turkeys^ and on account of 
 their nianmioth size, hardiness, and richness of plumage 
 are by far the most profitable to breed. Nothing can 
 exceed theii* brilliant plumage in the sunlight, forming 
 as it does lustrous hues, most dazzling to the eye. Gobb- 
 lers of this breed sometimes reach the enormous weight 
 of 40 lbs., and young birds weighing from 15 to 20 lbs. 
 are quite common. 
 
 American 
 breeders can 
 justly be prouc 
 of having ori« 
 ginated such a 
 fine breed as the 
 Bronze is every- 
 where acknowl- 
 edged to be. The 
 large size, as well 
 as the brilliant 
 plumage, is due 
 to the wild tur 
 key, with which 
 they have been 
 crossed to main- 
 tain tlie size and 
 markings. 
 
 Many flocks 
 having beei? 
 ^closely bred foi 
 several years, 
 diminish in 
 size; while the 
 colors so highly 
 prized get paler 
 every succeeding year. Some of our prominent breeder? 
 have recourse to the wild stock for breeding males, every 
 two or three years, and thus keep up a high standard 
 for their flocks of Bronze Turkeys. 
 Bronze Turkeys are worth from $10 to $30 per pair 
 
 BRONZE TURKEY. 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 WHITE HOLLAND TURKEYS. 
 
 101 
 
 White Holland Turkeys are one of the most beautiful 
 of all the Turkey family. When two years old, and in full 
 
 plumage, they are grand 
 looking birds. The cocks 
 are very proud and inde- 
 pendent in look and aic- 
 I tion. They are not as large 
 1 as the Bronze, Narragan- 
 sett, or Black; they are 
 fine sized when well fed. 
 They are said to be some- 
 what delicate, but this is 
 perhaps a popular preju- 
 I dice, founded on nothing 
 more substantial than the 
 undoubtedly erroneous 
 idea that white in itself 
 denotes delicacy or weak- 
 ness. At any rate, where 
 one has a fine, light gra- 
 vely soil therf^ is not the 
 slightest doubt but that 
 they will do M^ell. All 
 turkeys are rather shy, 
 ^ and have to be petted a 
 ^ little in order to have 
 them tame enough to do 
 well ; for all should know that the feeling of security that 
 the tame fowl has, goes a long way toward making it a 
 profitable investment for its owner. 
 White Holland Turkeys are worth |10 to $25 per pair. 
 
 ^= -i. Jfl__ 
 
 \VHITE HOLLAND TURKEY. 
 
 Black Turkeys. 
 
 This breed, which is considered by some, to be equal 
 to any in economic qualities, is of a metallic black plum- 
 age, with salmon colored legs. They are quite hardy, 
 mature early, and in size closely resemble the Bronze 
 variety. 
 
 The price is the same as that of the Bronze Turkey, 
 
102 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 Narragansett Turkeys. 
 
 This breed has a light horn-colored beak; dark hazel 
 eyes. Plumage of body, a metallic black, with each 
 feather ending in a broad light steel gray barred-edged 
 with black; tail, long and black, each feather irregularly 
 penciled with bars of brown, and ending with a broad 
 black band, edged with light gray; shanks, long and 
 strong, in color, a deep salmon; or brown. 
 
 Narragansetts are worth from $10.00 to $20.00 per pair. 
 
 Buff Turkeys. 
 
 This variety has a bluish white beak; eyes, dark hazel; 
 shanks and toes, large and strong, and in color bluish- 
 white or flesh color. The plumage is a pure bufl" through- 
 out, except the wings, which are of a lighter shade than 
 the body. They are valued at from |10 to $25 per pair. 
 
 Slate Turkeys. 
 
 This breed has a light blue, dark blue, or horn colored 
 beak; eyes, bright and in color dark hazel; shanks and 
 toes, large and strong, in color light or dark blue. Plum- 
 age, slate or ashy blue, throughout, sometimes dotted 
 with small black spots, but the more free from dots the 
 better. 
 
 Slate Turkeys are worth from 110.00 to f 25.00 per pair. 
 
ASSOCIATED FANCIERS' POULTRY BOOK 103 
 
 GUINEA-FOWLS. 
 
 The rearing of Guinea-towls does not offer more difficulty 
 than that of the most hardy chickens They do not require 
 that particular care so necessary for the successful rearing 
 of young Turkeys. In a state of liberty, free to roam about 
 a large farm, from which they will never attempt to escape, 
 they hatch out their young and provide for them without 
 the help of man. If confined in a run or poultry-yard with 
 other fowls, they never sit, but, on the other hand, they lay 
 an abundance of eggs, which can be given to a broody hen, 
 or put into an incubator. For the first days the young are 
 fed exactly like young chickens. As with the rearing of all 
 *he inhabitants of the poultry-yard, they require from time 
 
 to time a small 
 quantity of finely- 
 minced meat, 
 which gives vigor 
 to the young, and 
 a most robust 
 constitution. 
 
 The Guinea- 
 hen is a continu- 
 ous layer in her 
 season, but does 
 not commence 
 until the grass 
 and weeds get up 
 a little in the 
 spring, as she has 
 a disposition to 
 hide her nest. A little care in observing her habits will 
 soon overcome this inconvenience, as the male bird is 
 always found near the nest, and by his noisy demonstration 
 calls the attention. The eggs of the Guinea fowl are pre- 
 ferred to any other, and the flesh of the bird is considered 
 by many persons superior in flavor to any other domestic 
 fowls, though a little dark-colored. A few hours in salt 
 water will render the flesh quite fair, and as good as pheas- 
 ant, which it resembles in taste. We consider the Guinea- 
 fowl as a bird that might be raised with profit, besides 
 being ornamental. 
 Young Guinea-fowls reach the adult period earlier than 
 
 WHITE GUINEA-FOWL. 
 
104 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 PEARL GUINEA. 
 
 chickens, and consequently give less trouble in rearing. At 
 a month old they can do without the natural or artificial 
 mother, and can manage for themselves. 
 
 In their natur- 
 al state Guinea- 
 fowls mate in 
 pairs, but under 
 domestication 
 one cock will 
 serve two or 
 even three hens. 
 The hen can be 
 distinguished 
 from the male 
 by her peculiar 
 cry. A pair of 
 the fowls should 
 be kept in every 
 poultry farm. 
 They are ever 
 on the look-out 
 for hawks or other marauders, and will give notice of their 
 approach by the alarm cry, which can be heard for a mile, 
 and which they will keep up until aid arrives. 
 
 There is also a Lavender colored variety. 
 
 Pearl and Lavender Guineas are worth ?3.50 per pair. 
 White Guineas, ^5.00. - 
 
 PHEASANTS. 
 
 These beautiful and very ornamental birds can be suc- 
 cessfully reared in a wire enclosure. The hens lay from six 
 to ten eggs, which can be left for them to hatcher be placed 
 under a hen. The old birds will thrive well enough on a 
 mixed grain diet, but the young birds require in addition 
 insect food. If allowed their liberty, of course they will 
 procure this for themselves ; but if kept in confinement, 
 they should be given meal-worms or else insects. An in- 
 expensive and ingenious way of securing this kind of food ij\ 
 summer-time, is as follows : Hang a beef's liver in a barrel, 
 the bottom of which is covered to a depth, of six inches with 
 moist sand. The liver soon gets fly-blown, and the mag- 
 gots drop iiilo the sand, and in a few days are fit food for 
 the young Pheasants 
 
ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 SILVER PHEASANTS. 
 
 105 
 
 The male Silver Pheasant, without possessing the gor- 
 geous colorations of many species of the group, is a very 
 beautiful bird. The free is entirely covered with a briglit 
 vermilion skin, which during the spring becomes e.xces- 
 
 sively bril- 
 liant, and is 
 greatly in- 
 creased in 
 size, so as to 
 almost re- 
 semble the 
 comb and 
 wattles of a 
 cock; the 
 flowing 
 crest is 
 blue- black, 
 the bill light 
 green. The 
 upper part 
 of the body 
 is white, 
 penciled 
 with the 
 most deli- 
 cate tracery 
 of black. 
 
 The whole under parts are bluish-black; the legs and feet, 
 red; the spurs well developed and usually very sharp. 
 The female is smaller than the male; her general colof 
 is brown, mottled with a darker tint; the crest and tail 
 are much less ample than those of the cock ; the outef 
 tail feathers are light, marked with black on the outer webs. 
 The female in confinement usually lays from eight to four- 
 teen eggs, and the young are easily t eared under a com- 
 mon fowl. 
 
 PHEASANT. 
 
106 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 THE GOLDEN PHEASANT. 
 
 In its mature plumage the male Golden Pheasant is one 
 of the most gorgeous of the whole tribe. The head is orna- 
 mented with a long crest of silky, orange-colored feathers. 
 This extends backwards over a tippet formed of broad, flat 
 feathers, which are of a deep orange color, with dark blue 
 bars across the tips ; these latter form, when the feathers 
 are in position, a series of horizontal lines across the tippet. 
 Below this tippet, on the lower part of the neck, the feath- 
 ers are deep Teen, margined with velvet black ; below this 
 again are the scapular feathers of a dark crimson ; the back 
 and rump are golden-yellow ; the tail itself is very long, the 
 two longest central feathers are covered with small irregu- 
 lar circles of light brown on a dark ground, giving them a 
 mottled appearance. The other feathers are barred diagon- 
 ally with dark brown on a lighter ground. On each side of 
 the base of the tail extend the long, narrow upper tail cov- 
 erts, of a bright orange-crimson, The wings, when closed, 
 show the deep blue tertiaries covering the chestnut second- 
 ary quills. The upper part of the throat is light brown, 
 the breast and under parts orange-scarlet. Taken altogether, 
 its appearance is so remarkable that it looks more like one 
 of the bizarre creatures of Chinese fancy than a real bird. 
 The birds of this genus differ from the true Pheasants in the 
 fact that the mature masculine plumage is not assumed un- 
 til the autumn of the second year; the young cocks looking, 
 during the first twelve months of their lives, very much like 
 the hens; from which, however, they can be readily distin- 
 guished by pulling one or two feathers from the neck, which 
 are reproduced in the distinctive masculine character. The 
 hens are very plain and unobtrusive, being barred with 
 alternate shades of light and dark brown. When barren, 
 they, like the other birds of the whole family assume the 
 gorgeous apparel of the male. 
 
 PEA-FOWLS. 
 
 Pea-fowls are the most beautiful of all domesticated fowls. 
 And on a large lawn they are very ornamental. They will 
 
ASSOCIATED fanciers' POULTRY BOOK. 
 
 107 
 
 not bear con- 
 finement, and 
 thrive only 
 when allowed 
 full liberty. The 
 hens lay two lit- 
 ters a season, 
 often or twelve 
 eggs each lit- 
 ter. The eggs 
 should be set 
 under a large 
 motherly hen or 
 Turkey. The 
 chicks are very 
 pretty, and quite 
 hardy, much 
 more so than 
 young Turkeys. 
 They will live to 
 a great age, and 
 are very free 
 from the dis- 
 eases that all 
 other kind of 
 fowls are subject 
 to. As an edible 
 fowl, the Pea 
 fowl is consid- 
 ered quite equal to the Turkey, the meat having a very 
 gamey flavor. 
 
 Pea-fowls are worth from $10.00 to $20.00 per pair; th6 
 white variety from $25.00 to $50.00 per pair. 
 
 PEA-FOWL. 
 
108 
 
 ASSOCIATED FANCIERS' POULTRY BOOK. 
 
 POULTRY PUBLICATIONS. 
 
 In compiliDg this hand-book we have drawn very 
 largely on the various poultry journals, for both informa- 
 tion and illustration. We advise all our readers who 
 intend breeding fancy fowls, to subscribe for at least one 
 good poultry publication. Below will be found about all 
 there are. We will have any one sent to your address for 
 one year, on receipt of price. 
 
 American Poultry Journal, Chicago, 111., 
 American Fancier, (weekly), .Johnstown, N. Y., 
 American Stock Keeper, " Topeka, Kansas, 
 California Poultry Tribune, San Diego, Cal., 
 Canadian Poultry Review, Toronto, Can., . 
 Consolidated Fanciers' Journal, Nashville, Tenn., 
 Farm Poultry, Boston, Mass., 
 Fanciers' Monthly, San Jose, Cal., 
 Feathers, Washington, D. C, 
 Michigan Poultry Breeder, Battle Creek, Mich 
 National Fancier, Indianapolis, Ind., . 
 Nebraska Poultry Journal, Auburn, Neb., . 
 Ohio Poultry Journal, Dayton, Ohio., 
 Pacific Poultryman, Tacoma, Wash., . 
 Poultry Keeper, Parkersburg, Pa., 
 Poultry Herald, St. Paul, Minn., . 
 Poultry Monthly, Albany, N. Y., 
 Southern Fancier, Atlanta, Ga , . . . 
 Western Poultry Journal, Cedar Rapids, Iowa, 
 Weatern Garden and Poultry Journal, DesMoines, 
 
 . $ .50 
 
 1.00 
 
 .50 
 
 .50 
 
 1.00 
 
 .50 
 
 1.00 
 
 1.00 
 
 .50 
 
 .50 
 
 .50 
 
 .50 
 
 .65 
 
 .50 
 
 .50 
 
 .50 
 
 1.00 
 
 .50 
 
 .50 
 
 la. .50 
 
ASSOCIATED fanciers' POULTRY BOOK. 109 
 
 FANCIERS' BOOKS. 
 
 WILL BE SENT, POST PAID, ON RECEIPT OF PRICE. 
 
 deal's Profitable Poultry Keeping, Illustrated, $1.50 
 Burnham's New Poultry Book, . . . . 1.50 
 
 <Jooper's Game Fowls, 5.00 
 
 Felche's Poultry Culture, . . . . . 1.50 
 Poultry Doctor, by John E.Diehl, . . . .25 
 
 Profits in Poultry and Their Profitable Management; 
 
 most complete work extant, . . . 1 .00 
 Renwick's Thermostatic Incubator, 
 
 Paper 36 cents. Boards, .56 
 Standard of Excellence in Poultry, . . . 1.00 
 Stoddard's on an Egg Farm . . \ . .50 
 
 Wright's Illustrated Book on Poultry, 
 
 Colored, $10.00; plain, 5.00 
 Wright's Practical Pigeon Keeper, . . 
 Wright's Practical Poultry Keeper, 
 Rabbits for Exhibition, Pleasure and Market, 
 Domestic Cat, by John E. Diehl, . 
 Associated Fanciers' Book on the Dog, . 
 Bird Food Co's Book on Cage Birds, . 
 Toy Dogs, by John E. Diehl, . . . 
 
 1.50 
 2.00 
 1.25 
 .25 
 .15 
 .15 
 .25 
 
110 ASSOCIATED FANCIERS' POULTRY BOOET 
 
 POULTRY SUPPLIES. 
 
 Stone Drinking Fountains. — Half gallon, 25 cents 
 each, weights lbs. ; one gallon, 35 cents, weight 6 lbs.; 
 two gallons, 50 cents, weight 12 \bz. Sent by freight or 
 express. 
 
 Galvanized Wire Netting, for poultry fencing. Makes 
 the cheapest and best. 2 inch mesh, No. 19 wire, at 1} 
 cts. per square foot, in rolls containing 150 feet. Widths, 
 24, 30, 36, 48, 50 and 72 inches. Also smaller mesh for 
 Pigeons and Bantams. 
 
 Egg Testers, for distinguishing unfertile eggs, by mail, 
 30 cents. 
 
 Punches, for marking fowls, by mail, 30 cents. 
 Caponizing Instruments, per set, 13.00. 
 Insect Powder, per pound by mail, 50 cents. 
 Poultry Powder, for curing diseases and making hens 
 lay, by mail 40 cents, otherwise 25 cents per box. 
 Roup and Cholera Pills, by mail, 25 cents. 
 
 Egg Baskets (to hold one setting), per dozen, $1.25 ; 
 to hold two settings, $1.50 per dozen. 
 
 Wilson's Bone Mill, for grinding bones and oyster 
 shells, 15.00. 
 Beef and Pork Cracklings, per hundred pounds, $2.50. 
 
 Bone Meal for Poultry, per 30 lbs. f 1.40 ; 60 lbs. $2.25; 
 100 lbs , $3.00 ; 200 lbs., $5.00. 
 
 Granulated Bone, per 30 lbs., $1.25; 60 lbs., $2.00 ; 100 
 lbs., $2.75; 200 lbs ,$5.00. 
 
 Crushed or Fine Ground Oyster Shells, 50 lbs., 75 cts.;; 
 00 lbs. , $1.40; 200 lbs., $2.00; 350 lbs. $3.25. «" 
 
MISHLER'S . 
 
 HERB BITTERS 
 
 Whether we will or not, we all have our doses of " Bittees " to take in this life^ 
 We swallow them with a wry face or without one, but—swallow them we must, and? 
 in any case they are often among the most beneficial of life's experiences. More< 
 than honey-dew and rose-water are needed te produce strong men and women. 
 
 The MISHLER'S HERB BITTERS have long been a favorite "stand-by" in th& 
 Lancaster Co., Pa., and many other prominent Hospitals. This of itself speaks for 
 their worth. 
 
 They will purify the blood, they will improve the appetite, they will strengthen, 
 the digestion, they will regulate the bowels, they will regulate^ie kidneys, in short 
 they will renovate the whole system. Sold by druggists at $1.00 per bottle or six 
 bottles for $5.00. 
 
 MISHLER'S HERB BITTERS arc for everybody w ho needs them. 
 •mISHLER'S red LABEL BITTERS are " for ladies only." The two must never 
 be confounded, however. 
 
 Only a woman knows how much all women at times need the purifying, strength- 
 ening, vivifying influence of some safe, certain, t.r-istwor thy remedy for the weak- 
 nesses and ills peculiar to her sex. By the judicious use of MISHLER'S REI> 
 LABEL BITTERS the system may be cleansed and strengthened, irregularities- 
 corrected aiia tiio durden of womanhood may be lightened as much as it can be done- 
 by the functions of sex being rendered as easy and natui al as possible. 
 
 This medicine must not be used recklessly. Follow directions. Use it occasion- 
 ally, and only when you really need something. 
 
 MISHLER'S RED LABEL BITTERS are sold by druggists at $1.50 per bottle. If 
 your druggist does not keep it send direct to the manufacturers. 
 
 MISHLER'S GREEN LABEL BITTERS. The Herb Bitters are so modified by 
 -the addition of alteratives and restoratives, that the result is ^ specific for Blood 
 Diseases, Scrofula, White Swelling, etc. 
 
 Remember that the GREEN LABEL BITTERS like the RED LABEL BITTERN 
 are intignded for specified diseases only. It is sold by druggists at the same price as- 
 the llfed Label Bitters. 
 
 -) None genuine unless p at up in square glass bottles, with, a closely graduate*! 
 jieasure of doses thereon, and authenticated by our private proprietary Internal 
 Revenue Stamp with'engraved likeness of B. MiSHiiEB over the cork, and a fac- 
 simile of our signature on bottom of the label. 
 
 400 Nortii Third Street^ 
 
 PHILADELPHIA, PA, 
 
 /?ehj(A-j€ii^r.^^i^^ 
 
Beauty Balm. 
 
 
 'T'HISis, indeed, a "magical beau tifler," for 
 its effect is instantaneous ! It at once 
 imparts to the skin that clearness, color, 
 brilliancy and girlish glow which is so beau- 
 tiful in healthy youth. It is invisible in 
 itself— no one can detect its presence upon 
 the face, and yet its eifect is charmingly 
 -apparent. 
 
 This invisibility is owing to the fact that it 
 excites all the life and brings into play all 
 the beautifying forces of the natural skin 
 itself. It is in truth the nearest approach to 
 nature ever invented. 
 
 The inventor of Beauty Balm has made an 
 exhaustive investigation in order to make a 
 harmless preparation for the female face, 
 that would beautify it without injury to the 
 «kin. And the result was more than abeau- 
 tifier; it has a double purpose ! It also eradi- 
 cates the cause of complexion blemishes! 
 Its effects are permanent I It is a true friend 
 Ho the skin. 
 
 Beauty Balm is an absolutely pure prepar- 
 ation. It acts directly upon facial blemishes 
 and eradicates them without the use of 
 internal remedies. 
 
 It effectually removes all discoloration?, 
 it gradually eradicates all blotches, pimples, 
 ^haps, blackheads, etc. It acts upon the 
 pores of the skin, annihilating all obstruc- 
 tions which check the perspiration. "When 
 this is confined under the skin the complex- 
 ion is made to suffer. It will also cure skin " redness," remove sunburn and freck- 
 les, and alleviate any itching and burning sensation. 
 
 Beauty Balm is an enemy to wrinkles ; ic makes war upon them at once. When a 
 
 few minutes each day are devoted to wrinkle massage with the finger tips, and 
 
 -with Beauty Balm, the most obtrusively apparent wrinkles will gradually take their 
 
 «leparture. Carefully follow directions on each bottle. 
 
 Price SLOO. if your dt%gist does hot lfeepit,%eiird direct tO' the manufacttlrers. 
 Sample mailed free on application. 
 
 THE FRIZZINE TOILET CO., 400 N. 3rd 5t., Philadelphia, Pa, 
 
^ggtf ORB BOTTLE CONYIRCES 
 
 CATARRH of the Nose 
 and Throat is one of 
 the most unpleasant and 
 annoying affections. Often 
 it begins witli an ordinary 
 cold, whicli may continue 
 until the mucous lining of 
 the nose becomes so thick- 
 ened as to impede the 
 breathing. After thirty 
 years of study, Dr. Jones 
 has invented the most 
 potent and successful rem- 
 edy ever compounded for 
 this distressing complaint. 
 It quickly relieves the 
 catarrh as well as the head- 
 ache and hawking cough 
 which occasionally accom- 
 pany it. It stops the ring- 
 ing in the ears and restores 
 the sense of taste and hearing. Neither douche, inhaler nor atomic 
 zer are necessary for its use. 
 
 American Catarrh Cure is the only remedy knov/n to cure this 
 offensive and dangerous disease. It immediately restores the voice 
 of public singers and speakers, and by curing their Catarrh it pre- 
 vents any future loss of their vocal powers. 
 
 It quickly cures children— one bottle curing two or three cases. 
 Their Catarrh not having reached the chronic stage, soon yields to 
 treatment. It cures the dropping In the throat in one week, thus 
 preventing the disagreeable hawking and spitting. 
 
 One bottle cures cases often years' standing. It is the wonder of 
 the age. It produces a vigorous appetite and a healthy complexion. 
 Sold by Druggists or deliveredby mail to any P. O. in the U.S. 
 on receipt of ])n!e, $1.00 per bottle, by 
 
 D^. WE. JG:>ES, 400 North Third St., Philadelphia, Pa. 
 
No Family fledicine Chest complete without 
 the Celebrated H.H.H. 
 
 We want you to weigh well our claim for " H. H. H.", that world- 
 famous liniment. Seems a strange name, doesn't it ? Well you know 
 what's said about a name — a rose by any other would smell as sweet. 
 Just so with " H. H. H." It would do its work as well under any 
 one of ten thousand other possible names. But then none of these 
 •others might be as unusual, and therefore effective because "catchy." 
 
 And so ♦' H. H. H." it is, and " H. H. H." it will be to the end 
 of the chapter, at least as long as men and women suffer from aches 
 and pains for which they want an infallible liniment. 
 
 Now we admit that it does seem a good deal to claim for "H.H.H." 
 that it is "the very best of all." Yet we do it, because we believe 
 in the stuff. " Dinna let your modesty wrang ye," is a Scotch pro- 
 verb we also believe in. Misplaced modesty is foolishness. There's 
 a time for everything, and for modesty among the rest. But not 
 "When you've got the best thing of its kind under heaven. That's 
 •the time to talk out as loudly as you know how, and let everybody 
 know about your treasure. 
 
 And so we sound a trumpet before " H. H. H.«" and praise it as an 
 unrivalled embrocation for bruised places, swollen places, sore joints, 
 ^nd everything else of the kind. It is the result of years of patient 
 (research and experiment by Dr. D. Dodge Tomlinson and is no 
 "fake" nostrum, but a thoroughly first-class combination. Thou- 
 sands of people have tried it, and its genuine worth has been demon- 
 strated in many a severe case of Rheumatism, Neuralgia, Swelled 
 J^oints, Backache, Lame Muscles, Sore Throat, Cramps, etc., etc. 
 dareful attention to directions and the exercise of your own Common 
 Sense will soon teach you how and when to use it to the very best 
 advantage. 
 
 AS A HORSE MEDICINE. 
 
 It is not often you can get a, liniment that is strong enough for use 
 on horses without being too strong for human beings. 
 
 Here is a strong point in favor of " H.H.H." It can be used on 
 both man and beast. As a horse liniment it has no equal. Its effects 
 ^re simply wonderful. It is a SUBE CURE for all the diseases oi 
 "man's best friend " among the lower animals for which it is recom- 
 mended, Callous Lumps, Soft Spavins, Windgalls, Sweeny, Fistula, 
 Thrush, Contracted Hoofs, Ringbone,Splint, Curb, Distemper, Swol- 
 len Tendons, Lumps and Enlargements ^.rising from any cause what- 
 ever — all these have been found, in actual practice, to yield to the 
 remarkable virtues o f this justly celebrated renaed y.- 
 
 Iti" T>ut up in three sizes which sell at 25c., 50c., and 81.00 respectively, and it foat 
 
 '% druggist does not have it, you can send direct to the manufacturer. 
 ■OR. D. DODGE TOMLINSON, 400 N.3d St., Philadelphia. Pa» 
 
INDEX; 
 
 PAGE. 
 
 American Dominiques 27 
 " Wonders, 28 
 
 Anconas, . . .61 
 Andalusians, . .60 
 Asiatic Breeds, . 31-38 
 
 Bantams-Game, . 
 
 . 74 
 
 Other than Game, 
 
 . 75 
 
 Booted, 
 
 . 76 
 
 Cochin, 
 
 . 78 
 
 Japanese, . 
 
 . 78 
 
 Polish, 
 
 . 79 
 
 Rose Comb, 
 
 . 76 
 
 Rumpless, 
 
 . 71 
 
 Seabrights, 
 
 . 77 
 
 Silkies, 
 
 79-80 
 
 Book on Cage Birds, 
 
 . 112 
 
 '' '' Dogs, . 
 
 . Ill 
 
 Brahmas, 
 
 . 31 
 
 Dark, 
 
 . 32 
 
 Dight, . . . 
 
 . 31 
 
 White, 
 
 . S3 
 
 Campines, 
 
 . GO 
 
 Capons and Caponizing, 16 
 
 Cochins, 
 
 . 34 
 
 Black, 
 
 . 36 
 
 Buff, . 
 
 . 34 
 
 Partridge, . 
 
 . 35 
 
 White, 
 
 . 37 
 
 Crevecceurs, . 
 
 41-42 
 
 Diseases of Poultry, 
 
 . 17 
 
 Dominiques, 
 
 . 27 
 
 Dorkings, 
 
 . 42 
 
 Colored, 
 
 42 43 
 
 Silver Gray, 
 
 43-44 
 
 White, = . 
 
 . 44 
 
 PAGE. 
 
 Ducks, . . . .87 
 
 Aylesbury, . . 89 
 
 Black East Indian, . 93 
 
 Call, .... 97 
 
 Cayuga, . . .91 
 
 Chilian, . . .95 
 
 Crested, ... 96 
 
 Mandarin, . . 94 
 
 Muscovy, . . .92 
 
 Pekin, ... 88 
 
 Rouen, . . .90 
 
 Wood, ... 93 
 
 English Breeds, . 42-44 
 
 Erminettes, . . .29 
 
 Fanciers' Books, etc., . 109 
 
 French Breeds, . 39 42 
 
 Frizzles, . . .71 
 
 Games, . . . .63 
 
 Black Breasted Red, 64 
 
 Birchen, . . . C.6 
 
 Duckwing, . . 65 
 
 Indian, . . .67 
 
 Malays, -. . .67 
 
 Pyle, . . . .65 
 
 Sumatras . . .69 
 
 White Georgian, . 66 
 
 Geese, .... 81 
 
 African, . . .85 
 
 Canada, . . .84 
 
 Chinese or Ho ngKong, 86 
 
 Egyptian, . . .84 
 
 Embden, ... 83 
 
 Toulouse, . . 81-82 
 
 Guinea Fowls, . . 103 
 
 Pearl, . . . . 104 
 
116 
 
 ASSOCIATED FANCIEKS' POUJ/iRY BOOK. 
 
 PAGE. 
 
 Guinea Fowls, Wliite, .103 
 
 48 
 63 
 51 
 51 
 50 
 51 
 
 Hanibui'gs, 
 • Black, 
 
 Golden Penciled, 
 " Spangled, 
 Silver Penciled, 
 " Spangled, 
 White, 
 Hatching and Caring 
 
 for Young Chicks,14-i6 
 
 Houdans, . . 39-40 
 
 Incubators, . 20-21 
 
 Javas, . . . .26 
 
 Black, . . .26 
 
 Mottled, ... 27 
 
 White and Spangled, 27 
 
 .Jersey Blues, » • 29 
 
 La Fleche, . . 40-41 
 
 1-an^shans Black, 38-39 
 
 Blue, . . . .39 
 
 White, ... 39 
 
 Leghorns, . . .55 
 
 Black, . . .58 
 
 Brown, . . .56 
 
 Buff, . : . . 58 
 
 Duck wing, . . 58 
 
 White, . . .56 
 
 Management of 
 
 Poultr.y, . ' . 9-14 
 Minorcas, Black, 
 
 " Single Comb, 59 
 
 " Rose " 59 
 
 " White, . . 5^> 
 
 Miscellaneous Breeds, 70-73 
 
 Pea Fowls, . 106-107 
 
 Pheasants, . . . 104 
 
 PAGiI, 
 
 Plymouth Bocks, . 22 
 
 Barred, . . . 23 
 
 Buff, . . . .23 
 
 White, ... 24 
 
 Polish, .... 45 
 
 Bearded Golden, . 47 
 
 " Silver, . 48 
 
 " White, . 47 
 
 Plain Buff, . .48 
 
 " Golden, . 47-48 
 
 " Silver, . 47-48 
 
 " White, . .47 
 
 White Crested Black, 46 
 
 White Crested White, 47 
 
 111 
 
 14 
 
 110 
 
 22 
 
 54 
 
 71 
 
 70 
 
 30 
 
 30 
 
 62 
 
 54 63 
 
 54-55 
 
 72 
 
 98-102 
 
 101 
 
 102 
 
 100 
 
 102 
 
 102 
 
 101 
 
 Golden, 
 Silver, . 
 
 106 
 105 
 
 Poultry Doctor, 
 Poultry Manure, 
 Poultr3" Supplies, 
 Prices of Fowls, 
 Red Caps, 
 Rumpless, 
 Russian Black, 
 Scotch Creepej's, 
 Sherwoods, . 
 Sicilians, 
 Spanish, 
 
 Black, 
 Sultans, 
 Turkeys, 
 
 Black, 
 
 Buff, . 
 
 Bronze, 
 
 K arragansette, 
 
 Slate, . 
 
 White Holland 
 Wvandottes, 
 
 Black, Buff, Gol 
 
 den 
 
 Part.vidge, 
 
 jiiver and 
 
 White, 
 
 25 
 
^ 
 
,, . . ontalning over 150 
 
 x'avTiygs and a^TBftegraphic plat e showing 
 i4ie different kin<3s of iPancy Canaries in 
 ir natural colors, full information in re- 
 ^^.d to Song and Fancy Canaries and bow to 
 ^p&ed them for profit. Hints on the treat- 
 ^fentand hreeding of all kinds of cage Mrds, 
 ^^h description of their diseases and the 
 i^ aedies needed to cure them. All about 
 jrots and how to teach them to talk. In- 
 actions for building and stocking an 
 ;ary. Hailed to any address on receipt of 
 ice— 15 cents. 
 ss^No. 2.— The I>otQ BxnrERS' Gthde.— A 
 ^pmplete hand book for both the prof ession- 
 j^anti amateur fancier. Contains a finely 
 l^^ecuted colored frontispiece. Illustrated 
 "Fy over 100 well drawn engravings of nearly 
 all breeds of dogs, also gives all the points 
 i^£ a typical specimen of the different varie- 
 'ss. Listructions for treating diseases. A 
 ■ .aptpr on ferrets. Also all kinds of dog 
 ^^Smishing goods. It is worth a great deal 
 j ^Bffo re than the price asked for it— 15 cents. 
 
 No. 3.--FATirGY PouiiTRY.— A complete 
 ide for breeding land and water fowls of 
 1 kinds. Contains 120 pages, a beautiful 
 ;hograpliic plate of a group of different 
 iwls in their natural colors, engravings of 
 
 LIBRftRY OF CONGRESS 
 
 002 839 743 4 # 
 
 origin ana xne uiuerenr vanexies. now tgl 
 select, breed and manage them. Their di^J 
 eases, and symptoms, with remedies for thsj 
 same by hornoeopathic and allopathic treagj 
 ments. By the late John E. Diehl. Ma ileg ll 
 
 on receipt of 25 cents. 
 
 No. 5.— The Domestic Cat.— A valuabSl 
 little book, describing the different bree<^| 
 and varieties of cats, how to keep and resiE 
 them. Their diseases, with symptoms arwi 
 remedies. This book is invaluable to tlis 
 owners of eats. Written by John E. Diel^ 
 j Mailed on receipt of 25 cents. _ 
 
 ' No. 6.— The Poultky Doctor.— A valp 
 able little volume for the fancier and bree^g 
 er of poultry. Showing how to rear aiBi 
 keep poultry. Giving symptoms nf theaf 
 different ailments with treatment by alte 
 patbic and homoeopar hie remedies. Thei<*g- 
 and best book of John E. Diehl, America 
 Poultry Association Judge. Mailed on tte 
 receipt of 25 cents, in stampa or Post GflB;^ 
 Money order.