^ t ^ :! -rt' yT V.- ■ Y/^-Y - -Y Y Y^ Yi:t^,f 'y-i - ' y- ^'. ^-' ’ Yyv£^ 3 '^:?’y' j* v>^. y,yy Yy<'Si^- ■Yi^tAGiY ’ ' ^ ,yy - <■ ^ - V r'Y. ■ / '■*f{if^, 'YYY!-»YY''i xyj’WYi^^-Y'YyY’J y )' ', .', ' 5 .^ Y' j- , Y ,V^'' Y ■^' ^ -.Y :y “y'a/ L.. 5 .. :£.Z%\ XJIBH.A.H.Y 03?* § University of Illinois. L Books are not to be taken from the Library Room. /. ■• ./ ( '^y Y ■•■' ^.vV y-- V ; \ • f' y- y y -/ y ■ ”YiY Y " '/•> u ■ -Y ■ ' Yx YYi» Y'';'/S Y'NT Y Y.,.y": '; v¥;: i y-YA Y ^yy- ' ',x> y- Y ; .y.Y •'Y / .' ' ' ■ ,^V->''v Y'yy'Y'^ .yy . ' -y iyyyiy :/J : . yi * y, -■"' >- (,»#. ■■ . "' \ \./ .y ) ; ij (' ) rt 4 - • ' ' vjty .„u ■; .Oi ; i % LONDON). GEORGE ROUTLEDGE AND SONS, THE BROADWAY, LUDCATE. NEW TOBK: 416, B B O O U E STBE.^T. Digitized by the Internet Archive in 2017 with funding from University of Illinois Urbana-Champaign Alternates https://archive.org/details/poultrybookcomprOOtege THE POULTRY BOOK: COMPRISING THE BREEDING AND MANAGEMENT PROFITABLE AND ORNAMENTAL POULTRY, TEEIR QUALITIES AND CHARACTEEISTICS ; TO WHICH IS ADDED “THE STANDARD OF EXCELLENCE IN EXHIBITION BIRDS,” AUTHORIZED BY THE POULTRY CLUB. BY W. B. TEGETMEIER, F.Z.S., EDITOR OE “ THE STANDARD OP EXCELLENCE,” AND OP THE POULTRY DEPARTMENT OP ‘‘ THE FIELD AUTHOR OP “ PROFITABLE POULTRY,” “ POULTRY AS AGRICULTURAL STOCK,” ETC. WITH COLOURED ILLUSTRATIONS BY HARRISON WEIR, AND NUMEROUS ENGRAVINGS ON WOOD. LONDON: GEORGE ROUTLEDGE AND SONS, THE BROADWAY, LUDGA.TE. NEW YORK: 410, BROOME STREET. 18G7. LONDON POINTED BY WpODFALL AND KINDER, AtILFORD LANE, STKAND, W.C. PREFACE. In compiling tlie present work, the Editor has aimed at producing a treatise that, in the fulness of its details, and the practical character of the information imparted, should be in advance of any of its predecessors. In order to secure this object, he has had recourse to the most eminent authorities on each particular variety; so that every breed of Poultry is described by its most successful cultivators. The original articles thus contributed form by far the most valuable portions of the following pages, and the Editor need but to mention the names of those friends to whom he is indebted, to secure for their contributions the attentive perusal of all interested in the subject. j\Ir. Edward Hewitt, so widely known as one of the most practised judges at the various Poultry exhibitions, has supplied many most valuable articles, both on profitable and exhibition birds. Mr. E. Teebay has given detailed accounts of the methods of breeding the different varieties of Mooneys, Pheasant Fowls, and Brahmas, that have never before been made public. Mr. Douglas, of the Clumber, Aviaries, has described his most successful methods of rearing the large-framed Dorkings, which he has so successfully exhibited. Mr. Zurhorst, the Honorary Secretary of the Poultry Club, has treated largely on the economical merits of the recently introduced French breeds, of which he has been so successful a cultivator. Mr. P. Jones has given his experience in rearing the Polish varieties. The late Dr. F. Horner furnished the first account ever printed of the origin of the singular hen-feathered breed known as Sebright Bantams. Mr. Ballance, and the Eev. A. G. Brook, have written on Malays. Some of the more interesting changes that take place in the plumage of fowls have been described by the Editor, who has also furnished the chapter on the diseases of Poultry; and other authorities will be found to have given their experience in the several chapters. Not only have the more ornamental breeds been described with increased accuracy, but great attention has been paid to the more practical details of '\^ 0 \ IV PREFACE. profitable Poultry keeping. The most approved modes of fattening as followed in England, are given in the chapter on Dorkings; and the methods that are adopted in France to produce the splendid fat capons and poulardes of the Paris fat poultry Shows, are described at length in the chapter on French Fowls. The illustrations, which are -from the pencil of Mr. Harrison Weir, speak for themselves. No work so fully and profusely illustrated has previously been published on the subject. The Publisher and Editor have to acknowledge their obligations to the Proprietors of the Illustrdtecl London News and the Field for the permission kindly accorded them to reproduce many of the woodcuts which are dispersed throughout the volume. € l?l l£i T c lis ‘u :k< LIST OF ILLUSTEATIONS COLOUBED ENGRAVINGS. CkEVEC(EUES Coloured Title .... Buff Cochin Hen Buff Cochin Cock Cinnamon Cochin Hen. Partridge Cochins Y fiiiTE Cochin Cock . Light Brahmas (Grey Shanghae) Dark Brahmas .... Malay Cock .... Coloured Dorkings White Dorking Cock . Spanish Black-red Game .... Duckwing Game .... Pencilled Hamburghs . Spangled Hamburghs . Black Polish .... Silyer-spangled Polish Gold-spangled Polish . Houdans La Fleche Gold and Silyer-laced Bantams . White and Game Bantams . Turkey Peacock Guinea Fowl .... Rouen and Buenos Ayres Ducks Aylesbury Ducks Toulouse Geese . . . . Frontispiece to face 'page ?? ?? 77 77 77 39 41 43 45 47 63 73 79 87 77 77 77 77 77 77 77 77 77 77 77 77 77 77 77 77 77 77 77 99 105 125 141 147 157 177 181 185 201 213 241 249 273 285 293 297 305 313 ENGRAVINGS ON WOOD. PAGE Her Majesty’s Poultry House 1 Octagonal Poultry House 4 PlxVn for Poultry Yard 5 vi LIST OF ILLUSTRATIONS. PAGE Perches . 6, 7 National Poultry Company’s Poultry House 8 Feeder for Grain 12 Poultry Fountain 16 Minasi’s Incubator . 23 Her Majesty’s Cochins, imported 1843 36 Her Majesty’s Brahmas, imported 1852 54 Dark Brahmas, imported 1853 59 Light Brahma Cockerel ' 68 Light Brahma Pullet 60 Dorking Fowls ‘ 92 Columbian Fowls 116 Black and White Spanish Fowls 117 Duckwing Game Fowls 129 Hen-feathered Game Bantam Cock 133 Feathers of different Breeds of Spangled Hamburghs 159 Paduan Fowls 170 Skulls of Polish Fowls 174 Sultan Fowls 188 - Houdan Fowls 206 Crevecceurs and Cochins 207 Feather of Silky Cochins 224 Frizzled Fowls 227 Begum Pilly Gaguzes 239 Bantams 240 Pekin or Cochin Bantams 251 Turkeys 264 Honduras Turkey 272 Guinea Fowl . . 288 Ducks 296 Grey Call Ducks . 310 Sebastopol Geese 312 Sclerostoma Syngamus 328 CONTENTS CHAPTER PAGE I. Poultry House and Yard 1 II. Feeding and the Comparative Value of the different Foods. . 11 III. The Sitting Hen 17 IV. Structure and Development of the Egg ...... 25 ' V. The Management of Chickens 32 VI. Cochins 37 YII. Brahmas 55 YIII. Malays 75 IX. The Coloured Dorking Fowl 82 X. The White Dorking Fowl 99 XI. The Spanish Fowl 102 XII. The Game Fowl 123 XIII. Pencilled Hamburghs 146 XIY. Spangled Hamburghs 154 XY. White-Crested Black Polish Fowls 171 XYI. Spangled and White Polish Fowls 179 XYII. Sultan Fowls 188 XYIII. French Breeds : — Houdans, Crevecceurs, La Fleche, La Bresse, etc. 193 XIX. The Silk Fowl 221 XX. The Frizzled Fowl 226 XXI. The Bumpless Fowl 230 XXII. Dumpies, Redcaps, Barndoor Fowls, Domestic Fowls of India. . 233 XXIII. Bantams 240 XXIY. The Origin of the Domesticated Varieties : — The Jungle Fowls . 255 XXY. The Turkey 265 XXYI. The Pea-Fowl 279 XXYII. The Guinea Fowl 288 Vlll CONTENTS, CHAPTER PAGE XXYIII. Ducks 296 XXIX. Geese ............. 312 XXX. Diseases of Poultry 322 APPENDIX. The Standard op Excellence in Exhibition Birds. Cochins 337 Brahmas 339 Malays 340 Dorkings 341 Spanish 342 Game 343 Hamburghs 345 Polish 347 Sultans . 349 Houdans 349 Crevecceurs 349 La Pleche 350 Bantams 350 Turkeys 351 Ducks 351 Geese 352 HER majesty’s poultry-house at the home farm, WINDSOR. THE POULTRY BOOK. CHAPTER I. POULTRY HOUSE AND YARD. I ^HE first, and by no means the least important, consideration of every pro- - spective poultry keeper is the situation and construction of the houses and yards. It is true that poultry may be kept almost anywhere ; first-rate specimens of Cochins have been reared in an attic, and many very fine ones have never known there was any world beyond a small back yard in the street of a country town. These, however, are extreme cases; and success under such disadvantageous conditions can only be achieved by constant attention and great judgment in supplying artificially those requirements of the birds which the place of confinement does not afford. The best of all soils on which to establish a poultry yard is gravel, or sand resting on chalk or a substratum of gravel. If the soil is clayey, or from other causes retentive of wet, the whole should be well drained, and a good breadth of it raised artificially by carting on to it a foot depth of chalk or gravel, to be covered over with a few inches depth of sand. This is more than desirable — it is almost essential to success— stagnant wet in the soil being more inducive than any other circumstance of cramp, roup, and some other diseases. B 9 THE POULTRY BOOK. The best of all aspects is south or south-east ; and the side of a gently rising hill, if sheltered from the north and east by plantations, leaves little to he desired on this point. If the birds can have access to those plantations and to a grass field, and the soil is such as we have described, then, so far as the ground and situation are concerned, nothing remains to be desired. The houses and yards must be constructed according to the purposes of the proprietor. Those who keep a cock and three or four hens merely for home supply will require a very simple building ; hut the proprietor who breeds for sale and profit must have a more elaborate arrangement. The most essential requisites in a fowl-house may he briefly stated. They are, warm, dry shelter ; pure air, which is dependent on a capability in the house of being readily cleansed ; a supply of the requisite perches ; and a proper arrange- ment of nests for the laying and hatching hens. These four requirements do not demand any distinct building or architectural outlay. Almost any shed, even an ordinary lean-to, can at a trifling expense be converted into a fowl-house. Warmth, particularly in winter, is essential ; as not only is a greater amount of food required if the fowls roost in an exposed situa- tion, hut the production of eggs is remarkably lessened. Even young pullets can scarcely be induced to lay in severe weather, if compelled to roost in a very cold situation. It is desirable, therefore, that the shed should open to the south ; northern or easterly aspects being particularly unfavourable during the colder seasons of the year. The roof should not consist simply of loose open tiles, which permit the escape of the warmth ; but should either be ceiled or constructed of thatch, or some other warm material. Dryness is one of the most essential requirements in a fowl-house. Exposure to damp, particularly at night, frequently produces attacks of that most fatal and, in its severest stages, contagious disease termed roup. Pure air is ensured by such a construction of the house as admits of a frequent removal of the dung. The house, therefore, should be sufficiently well lighted to allow of its state of cleanliness being observed, and the floor should be formed of some hard material which admits of ready cleaning. A very easy method of keeping a fowl-house clean consists in laying a loose board below each perch, so as to receive the dung as it falls. This board, being perfectly loose, is readily lifted up and cleaned. The value of the manure will amply pay for the trouble employed in collecting it. It is a strong, stimulating, nitrogenous fertilizer, possessing great power of forcing the growth of vegetables, particularly those of the cabbage tribe. As an example of its value, we may state that we have had a bed of Brussels sprouts upwards of six feet in height, that were manured solely with the scrapings of the fowl-house. The form and arrangement of the perches, particularly where heavy fowls, such as Dorkings, are kept, is a matter of considerable importance. If they are small in circumference, the weight of a heavy growing fowl is very apt to produce crooked- ness of the breastbone, which detracts very much from the appearance of the bird THE POULTRY BOOK. 3 when plucked, and consequently lessens its market value ; the perches, therefore, for heavy fowls should be at least three inches in diameter ; nothing will be found to answer better than a fir or larch pole about nine inches round, split down the middle, and each half placed with the fiat side downwards. The position of the perches is even a matter of greater importance than their size. From seeing that fowls, when at large, frequently ascend to a great height in the trees in which they roost, many persons imagine that high perches in a fowl-house cannot be disadvantageous : they forget that, in descending from a tree, the bird flies a con- siderable distance, and alights without violence on the ground ; whereas in a confined fowl-house this is impracticable, and the bird flutters down almost perpendicularly, coming into contact with the floor with great force. The keel of the breast-bone of Dorkings is often broken by these falls ; and corns, and that slow chronic inflammation termed bumble-foot, are the inevitable result of this error in the position of the perches. A very convenient arrangement of the nests and perches, where one shed or house alone is devoted to roosting, laying, and hatching, is for the perches to occupy the centre, and the slanting supports on which they rest to be so slightly inclined that the fowls can readily walk down them instead of flying off the upper perches. A footway at each end will give ready access to the laying-boxes, and this without rendering it necessary for the dirt to be trodden upon, — a point of considerable im- portance where there is a due regard for cleanliness. The laying-boxes should be placed against the sides of the shed, and covered with a sloping board, so as to prevent any birds from roosting upon them. If they are raised about two feet from the ground, an additional row of baskets or loose boxes can be placed on the floor underneath. Where such economy of space is not absolutely necessary as to require the nests to be placed in a row, the employment of loose baskets will be found preferable, as they enable the whole nest to be removed and thoroughly cleaned after the hens have hatched, and from their not being so closely crowded together they do not afibrd such a harbour for fleas and other vermin. We have always found that the eggs hatch much better if the nests are made by placing a cut turf, and a shovel of mould, sand, or ashes, in the box or basket, and on this a little short straw. In this way a convenient hollow nest is obtained, that prevents the eggs rolling out from under the sitting hen. In cold weather the eggs are thus kept of a much more equable temperature than in nests made simply of loose straw. In a recent number of the Canada Farmer a design for a poultry-house is given, which offers a difference of arrangement from those usually constructed in this country, and which, with some slight alterations believed to be improve- ments, is rej)roduced in the accompanying cuts, representing the external and sectional elevations, and the plan of the structure. The house is octagonal, that form being chosen as offering a greater internal space for the same extent of wall than the square form. The door occupying one B 2 4 THE POULTRY BOOK. of the sides, the windows two of the others. The roof is supported by a central pillar F, and, if desired, may have a lantern light at the top, with louvre hoards or other openings for ventilation. The centre pillar is by far the best plan of supporting the roof, for if horizontal tie-beams are used the fowls will unquestionably perch on them. Around seven sides of the interior runs a broad stout shelf, c c, over which the two lines of perches, d d, are supported on inclined rests. Underneath c c is a narrower shelf for the nest boxes, e e. If desired, moveable baskets or boxes can be placed on this shelf. The advantages of this arrangement are obvious. The fowls, following the natural instinct which leads them to select the highest perches, roost over the shelf, and the nest-boxes are undefiled. The dung on the shelf is in a position in which it can be easily scraped away with a flat hoe or scraper, and the shelf sanded daily. The floor is kept free from filth, and the house consequently always pre- served clean and wholesome. The space under the nest-boxes will serve for the cooping of the hens with chickens, if no better situation offers. - If extreme cheapness of construction be an object, the house may be built by driving eight poles into the ground at equal distances, and closing in the spaces between them with weather boarding. The form admits of easy ornamentation, and may be adapted to harmonise with almost any style of buildings. The following plan for a poultry yard is suitable for a confined situation — for THE POULTRY BOOK. 5 example, the end of a garden in a town. It is arranged for keeping Cochins or Brahmas, but it would answer for any other varieties, by having the nests smaller, and perches instead of a barred floor for the roost. The arrangement shown in the engravings is chiefly suitable to the breeding season. Afterwards the yards and houses may be used, if desired, for keeping the sexes separate until the next season. The front of the shed for chickens should be of wire, and the fences to the yard should be of the same material. The amateur of limited means may construct a poultry-house for a very small sum. A lean-to may be erected with weather boarding, against the west or south side of any wall, the roof being formed with inch deal boards, laid close together up and down the slope, and projecting in front, and also over the sides, so as to protect the walls from the drip. In order to render this shed waterproof, some waste calico or old sheeting may be tightly stretched over it. Some tar may be boiled with a little lime, and the mixture while still hot may be applied with a brush ; this, soaking through the calico, cements it to the roof, and the whole is rendered impervious to the weather. The perches may be arranged on an incline, which should rise from the front of the house towards the back. They f) THE POULTRY BOOK. should also be considerably shorter than the house is long, in order to leave a space at each end for the nests, which may be advantageously arranged on the floor. If preferred, a moveable frame or roost, such as is shown in the accom* panying engraving, may be used. FRAME FOR ROOST. It is not essential to success that the nests should be upon the ground, though many persons always so construct them for the use of their hens, in conformity with the general observation that fowls, when left to themselves, usually do so. But, whether on the ground or raised somewhat above it, they should be warm and somewhat secluded. For a soft material to place within them we like straw, cut into short lengths by a chaff-cutting machine, as well as anything ; though some breeders prefer heath similarly treated. In cold weather, a thick bed of ashes under the straw will be found to retain the heat of the hen more completely, and to yield more satisfactory results. We shall, however, enter more fully into this part of the subject in our chapter upon the management of the hen whilst sitting. Perches, although essential to the lighter varieties, are not necessary for Cochins and Brahmas, who do better on a floor littered down warmly with straw, the same as for a horse, the straw being gathered up in the morning as is done by the groom. Some breeders of Cochins have a latticed floor without even straw. Other breeders have latticed benches raised about six inches from the floor ; and some give the birds nothing but a bed of sand to rest upon. All practical authorities agree in the opinion that for heavy birds to roost on narrow perches is productive of crooked breast-bones — a result that might be anticipated, as the pressure is unavoidably in one place during the whole roosting time. This deformity is a most serious defect in any specimens of poultry, but more particularly in those intended for the table. If perches are adopted for Cochins, they should not be more than one or two feet from the ground ; for, if higher, these weighty birds, with defective wings, are very liable to be lamed in descending. Wherever perches are employed, their oblique arrangement, one above and behind the other, has merits as regards the comfort of the birds, the economical arrangement of space, and facility for cleaning the house. Each perch thus forms a step to the one above ; and if the floor beneath be well sanded, a common road-scraper, or similar implement, removes the dirt with the least possible labour. In the annexed sketch the highest of the perches is three feet from the ground, and they are so arranged as to drop into niches formed by nailing pieces of wood on the bar that carries them ; these niches should be placed two feet apart. Latticed floors do not seem comfortable to poultry ; and as the manure that falls THE POULTEY BOOK. 7 through is not always visible, it is often permitted to remain much longer than is desirable ; while a portion constantly adheres to the upper surface, and hinders DOCBLE INCLINE OP PEKCIIES. that perfect cleanliness which is so desirable in a fowl-house, whether it be the abode of half a dozen or a hundred. Every fowl-house should possess the means of admitting sufficient light. This may either be admitted through an ordinary window or through a pane or two of thick glass in the sides, or a few glass tiles or slates in the roof. In wet weather the birds will be the more ready to take shelter within if light be there, and the master’s inspection of the state of their domicile is the more readily performed. A rough application of the Venetian shutter, or louvre boarding, fitted to the highest part of the interior of the fowl-house, excludes the rain and direct draughts of wind, and allows the egress of the heated air from within, for carpenters are seldom so accurate in the door and fittings of such edifices a» not to leave sufficient apertures for admitting what is required to take its place. Neglect of ventilation is a sure forerunner of disease, and if every poultry keeper was compelled himself to unlock the doors of the house every morning for a week, there would be fewer complaints on this head ; but the unfortunate cocks and hens are too often either condemned to shiver in an open out-house, or are else impri- soned in an atmosphere like the hold of a slaver. However easy the remedy and evident its necessity, not one fowl-house in a dozen, even of those of most pre- tension, are properly arranged in this respect. For enclosing the yard, netting formed of galvanized iron wire is usually employed, as it has the great advantage of neither rusting nor requiring any kind of paint for a considerable length of time. An enclosure of this wire work, three feet high, is amply sufficient for the confinement of Cochins ; whereas seven feet in height is not too much for the lighter varieties, such as Game and Hamburghs. It should be stretched to oak posts eight feet apart, and fastened by means of small staples of the same galvanized metal. Care must be taken not to have a bar or rail along the top of the wire-work, for, although when secured in this manner it has a more finished appearance, yet it offers a resting place wFich often tempts the fowls to perch upon it, and thence to descend into the grounds from which we wish them to be excluded. The most elegant and durable wire fencing that has come under our notice is that made by Greening and Co., Manchester. Below it is sufficiently close to be proof alike against the ingress of rats or the egress of chickens, and, being spiked above, it affords no resting-place for the fowls, who consequently rarely attempt to fly over it. 8 THE POULTRY BOOK. Chickens are often unwilling, in the mild weather of summer and early autumn, to retire to their homes as evening approaches ; on these occasions, thinking no great harm can happen to them, or disliking the trouble of driving them in, they are constantly allowed to remain on the branches of the laurels or other shrubs that have induced them to play truant. Once indulged with this license of selecting their sleeping-places according to their own pleasure, they are afterwards most difficult to he restrained. Although fowls roosting in shrubs and low trees are exposed to the severity of the weather, it is astonishing to see how little they appear generally to suffer. The peacock and the Guinea fowl, for instance, natives of a much warmer climate than our own, rarely seek the shelter of a roof ; and young fowls of different varieties, in the highest possible condition, are often found who have, even up to as late a period as Christmas, never been within a building of any kind. We cannot conclude this chapter without directing attention to the arrangement of poultry houses and yards adopted by the National Poultry Company, at their establishment at Bromley, Kent. This company has been formed for the purpose of carrying on the business of breeding and fattening poultry on a large scale, in buildings specially erected for that purpose, and so constructed as to secure a tolerably even temperature throughout the year, conjoined with protection from the weather and perfect ventilation. These buildings consist at present of a poultry estahlishmen*o, 360 feet in length, with a corridor down the middle, the homes” or runs for the birds being on either side. Each of the different breeds of fowls being placed in distinct compartments or homes, with an enclosed and an open run to each. ntANSVEKSE SECTIONAL VIEW OF NATIONAL POULTRY COMPANY’S FOWL-HOUSE The engraving shows a cross section of the building, and explains the arrange- ment and construction of the homes or runs. On both sides of the central corridor are the enclosed runs, each one being twelve feet in length, three feet in depth (from front to hack), and six feet six inches in height. These runs contain perches THE POULTRY BOOK. 9 and ladders for tHe ascent of the birds. The floor is deeply covered with a thick layer of dry pulverized earth, on which the manure falls, and which acts as a most efficient deodorizer. The manure falling below the perches during the night is removed early in the morning, but that deposited during the day mingles with the dry earth covering the floor of the run, which consequently requires to be renewed at stated intervals. At the back of each closed run is an open run of similar size ; this is covered with a layer of ordinary farm-yard straw manure, so as to afford the fowls exercise in scratching for food. The fountains are placed in the inner runs, and are raised on a shelf, so as to prevent the fowls scratching the loose dirt of the run into the water. The feeding-troughs are on either side of the long central corridor, and, with the laying-boxes, occupy the entire front of each run. Over the runs for the large fowls are situated others for the young chickens : these are of the same length and depth, differing merely in being less in height. The entire length of the building is constituted by a repetition of exactly similar compartments (two only being shown in the engraving), making up a total length of 360 feet, or 120 yards. The interior of the corridor is used as a vinery, the vines being trained under the glass roof. At one end of the building is an excavation containing a furnace ; from this an air-flue proceeds under the floor of the central corridor along the entire length of the building. In winter this will furnish a constant supply of warm, pure air, which will ensure the efficient ventilation of the house. Each of the homes or runs is intended to accommodate six or seven fowls — a cock and five or six hens; it having been found by experience that if a larger number of fowls are placed in a run the dry earth becomes moist and ceases to deodorize the manure. The specimens of Houdan, Crevecoeur, and La Fleche fowls are of very high excellence. At the present time the birds have been in confinement about six months, and are still in admirable condition — a state of things that may be attributed partly to the judicious system of feeding, but more particularly to the employment of dry earth in the runs. This has the effect of entirely absorbing all odour, and renders the air of the building purer than that of any ordinary poultry-house. The ground on which the building stands is about six acres in extent, and it is proposed to cover it with ranges of houses placed sixty feet apart, each range being precisely similar to the one at present erected. In order to render the whole concern as self-supporting as possible, the intervening spaces between the houses is to be cultivated as a market-garden, the fowls sup- plying the requisite manure to the gardens, and receiving in return the trimmings of the green crops, which will be minced up with their food. Animal food will be supplied in requisite quantity, and grain and meal in due proportion. The experiment differs from many that have been previously tried ; as instead of aiming at keeping a large number of fowls at large in a moderate space, it perfectly secludes each set from the others. As far as the experiment has been tested, it appears to have been successful. The building is sweet and wholesome, the air pure, the fowls in good condition, and laying very freely when the time of year is 10 THE POULTRY BOOK. taken into consideration. Whether they will continue in health for an in- definite period remains to be proved ; and the success of the scheme, as far as regards the number and fertility of the eggs, and above all the rearing of the chickens, are points that cannot he regarded as being definitely settled until after the experience of several breeding seasons. Whether the scheme be eventually successful or other- wise, it possesses considerable interest for the poultry-keeper : few persons would have supposed it possible to have carried off a first prize at Birmingham, as was done by the Poultry Company in 1865, with a pen of birds that had for six months previously been with four others the joint occupants of a space only twelve feet by six ; and yet these birds were shown in good condition and in perfect plumage. To the great power of the pulverized dry loose earth in deodorizing the droppings, and so preserving the atmosphere of the poultry-house pure and free from any taint of decaying organic matter, must be almost exclusively attributed the success of this method of keeping fowls in health in a very limited space. We need hardly point out the importance of the suggestion to every intelligent poultry- keeper. CHAPTER II, FEEDING, AND THE COMPAEATIVE VALUE OF THE DIFFEEENT FOODS. T N rearing fowls with any prospect of profit, a correct system of feeding is of the first importance, and it is most desirable to enter thus early on the subject, especially as the scientific principles of feeding are so frequently ignored. The purposes served by food when taken into the body are of several distinct kinds : there is the production of animal warmth ; the provision for the growth and waste of the body ; the supply of mineral materials for the bones, and saline sub- stances for the blood ; and, lastly, the supply of fat. The warmth natural to living animals depends upon the consumption of a certain portion of the food in the process of breathing. The substances consumed in this manner are chiefly those which contain a large quantity of carbon, which passes off in the breath, in the form of carbonic acid. The most important warmth-giving foods are starch, sugar, gum, the softer fibres of plants, and oily or fatty substances. As the natural warmth of an animal in health remains the same at all times, it necessarily follows that a larger supply of warmth-giving food is required in cold situations than in those which are warm. To supply the materials required for the growth of young animals and for the formation of eggs, as well as those required to repair the waste arising from the movements of the living body, a second variety of food is required ; for the starch and other substances before enumerated have been proved, by direct experiment, to have not the slightest action in supplying these wants. Substances possessing this power are termed flesh-forming foods. The most important are the gluten, and similar substances, existing in variable quantities in different grains ; in large proportion in the varieties of pulse, as beans, peas, &c. ; and in the materials which form the solid parts of the flesh of animals, of eggs, of milk, &c. In con- sequence of these substances containing the element nitrogen, which is wanting in the other varieties of food, they are frequently termed nitrogenous foods ; whilst the fat-forming and warmth-giving are called carbonaceous foods. The mineral and the saline substances contained in the hones, and in other parts of the bodies of animals, occur in larger proportion in the bran than in the inner part of the grain. A due supply of bone-making and saline materials is absolutely requisite to the growth of a healthy animal ; as, if wanting in the food, the bones become soft, and the general health speedily fails. With regard to those substances which supply the materials for replacing the 12 THE POULTRY BOOK. waste or the increase of fat ; it is now well known that the starchy materials before spoken of as warmth-giving food are capable of being converted, by the living forces of the body, into fat ; nevertheless it is unquestioned that where it is desired to fatten animals rapidly (or to supply fat to he consumed in generating warmth, as is necessary in all cold regions) it is the absolute requisite that the food eaten should contain oily and fatty matters, which can he readily absorbed by the digestive organs, and either stored up or applied to the immediate wants of the body. If we apply these principles to the examination of the various substances em- ployed in feeding poultry, we shall arrive at a far more satisfactory knowledge of their real value for the purposes required than by acting on any empirical opinion as to this or that variety of food being more valuable. FEEDER FOR GRAIN. a. A flap to be opened or shut at pleasure. — &. Hinged cover, through which the feeder is supplied. — c. An incline, throwing the com, as wanted, into the feeding trough. Grain of various kinds forms the chief article in the poultry dietary, and, of the different varieties of corn, barley is unquestionably more used than any other; This is evidently dependent on the fact that its cost by weight is less than that of either wheat or oats. Barley possesses a very fair proportion of flesh-forming sub- stances — about eleven per cent. — but is remarkable as containing a less amount of fatty matters than the other varieties of corn. Barley-meal is identical in composi- tion with the whole grain, as the latter is ground without the removal of the husk ; but it should be remembered that it is the inferior and cheaper samples which are so used. Wheat is dearer both by measure and weight than barley, and in a sound state is seldom employed. Its capability of putting on flesh is not so much greater than that of barley as is usually imagined, and hence its employment is not so advantageous as is generally supposed ; the amount of flesh-forming food in wheat averages about twelve per cent. It fortunately happens for the poultry keeper that the small wheat usually purchased for fowls is in every respect the more desirable. To quote from the late Professor Johnston’s Chemistry of Common Life , — “ It is a point of some interest that the small or tail corn which the farmer separates before THE POULTRY BOOK. 13 bringing bis grain to market is richer in gluten (flesh-forming food) than the plump full-grown grain, and is therefore more nutritious.” Oats are not so frequently used as barley, which they exceed in cost by weight. In purchasing oats it is exceedingly desirable to procure the heaviest samples, as they contain very little more husk than the lightest, and are consequently much cheaper, if the proportion of meal is taken into consideration ; for example, a bushel of oats weighing thirty pounds consists of sixteen pounds of meal and fourteen of husk, whereas one of thirty- six pounds contains upwards of twenty pounds of meal and less than sixteen of husk. The lighter oats are frequently refused by fowls, and hence the low estimation in which the grain is sometimes held ; but if soaked in water over night, so as to swell the kernel, none are refused. The amount of flesh-forming food is greater in oats and oatmeal than in any other grain, being about fifteen to eighteen per cent., and the amount of fatty substances is double that contained in wheat. Indian corn is chiefly remarkable for the quantity of oil it contains, whereas rice consists almost entirely of starch, the amount of flesh- forming food being only seven per cent. As rice swells enormously when boiled, it is often erroneously imagined to be a cheap food. Granting that one pound of rice will, in boiling, absorb five pounds of water, it does not follow that there are six pounds of food ; there is really but one pound, and that of inferior value, especially for growing chickens, as containing but little flesh-forming material. Buck-wheat, which is very largely employed on the Continent as poultry food, is about equal to barley in the amount of gluten it contains. All the varieties of pulse, as peas, beans, and tares, are remarkable for the extraordinary quantity of flesh-forming food and the small per centage of fat they contain. They may be regarded as too stimulating for general use. If fowls were required to undergo a great amount of bodily exertion, it would be desirable to treat them as the mining proprietors of South America treat their labourers, and make them, even if against their inclination, devour a feed of beans daily ; but the result would be a hardening of the muscular fibres, and a firmness of flesh incompatible with a good table fowl. Wheat meal and barley meal scarcely differ from the grain from which they are prepared ; but between oats and oatmeal there is a wide distinction. The rejection of so large a portion of the husk, and the expulsion of moisture by kiln-drying, increases greatly the price of oatmeal, and, extremely advantageous as its employ- ment undoubtedly is, it can only be used economically for fattening fowls and for the nourishment of the youngest chickens, for which it is the best possible food. Fine middlings, which are also known as thirds, or in London as coarse country flour, are very similar in their composition to oatmeal, and, employed with boiled or steamed roots, they are most advantageously and economically used. For this purpose small potatoes boiled or steamed may be used. We have found great advantage in employing mangold-wurtzel, boiled with a very small quantity of water until perfectly soft, and then thickened with middlings or meal. 14 THE POULTRY BOOK. When soft food is used, it is desirable to place it in a trough railed across at the top, to prevent it being trodden upon by the fowls. The feeders made by Crooks & Co., Carnaby Street, with loose, removable tops, so constructed that the fowls cannot stand upon them, are exceedingly well adapted for this purpose. Animal food is sometimes given to poultry, and a little chopped raw meat is in many cases of sickness an admirable restorative ; but when at large the insects and worms naturally obtained are far superior to any more artificial substitute. London tallow-melters are constantly advertising greaves as a food for prize poultry : we merely mention the fact to warn our readers against the use of this substance, as it rapidly throws fowls out of condition, and renders them unfit for human food. The following tabular view of the composition of the various grains may be advantageously consulted, inasmuch as it may perhaps lead to an easier under- standing of the relative value of the different kinds of food, it being borne in mind that all such statements are merely approximations to the truth, as the composition of grain varies considerably with the character of the season and the soil. TABLE SHOWING THE COMPOSITION OP THE SUBSTANCES EMPLOYED IN FEEDING POULTEY. Every 100 lbs. of Fat or Oil. Flesh-form- ing Food (Gluten, &c.) Warmth - giving Food > Starch, &c.) Mineral or Bone-making Substances. Husk or Fibre. Water. I 1 Oats contains . . 6 15 47 2 20 1 9 Oatmeal 6 18 63 2 2 9 Wheat 3 12 70 2 1 12 Middlings .... 6 18 53 5 4 14 Barley 2 11 60 2 14 11 Indian Corn . 8 11 65 1 5 10 Rice A trace. 7 80 A trace. 10 Beans and Peas . 2 25 48 2 *8 5 Milk 8 5 3 ¥ ... 87 If there is any one fact more decidedly ascertained respecting poultry keeping than another, it is that half-fed fowls cannot he made to pay. The old Latin proverb, “ Ex nihilo nihil fit,” — Out of nothing, nothing comes,” — is as true of fowl keeping as of all other things. Fowls are either kept for the table or for eggs. In the former case, the object is to prepare the young birds so as to be fit for the market at the earliest possible period. It is evident that they are not only better in quality, but that they realize a larger sum, if they are well fed ; and as young birds have consumed a smaller amount of food, on account of their shorter lives, they must of necessity return a larger profit than older ones. Eggs, again, can only be produced by the hens out of the materials furnished by their food. A scanty supply of the former is therefore the inevitable result of a short supply of the latter. In winter, when eggs are most valuable, this is particularly shown ; for as there is then no insect or THE POULTRY BOOK. 15 other food to he obtained by scratching, the production of eggs diminishes re markably unless the fowls are very well fed. As regards the number of times the stock fowls should be fed, we believe the most economical mode is to feed twice a day. The fowls should be let out early in the morning ; in fact, if there is no fear of foxes or other thieves, the hen-house had better be left open, so that the birds can come out at will. This they will do at daybreak, and, by wandering over the fields, secure a large amount of worms and insect food. They should receive their morning meal at a fixed hour ; imme- diately after breakfast is usually a convenient time. It may he asked. How much corn should be given per head ? We believe it is quite impossible to give to that question an answer that would he of any practical value ; so much depends on the size of the birds ; it is obvious that a Dorking of nine pounds weight, and a game fowl of five pounds, would require very different quantities of food. Again, the quan- tity must vary with the season of the year, much more being required to keep up the due amount of animal heat in winter than in summer. The work going on in the farm-yard, and the number of birds that are laying, will also influence the amount required to he given ; for when a hen is producing eggs, she will eat nearly twice the amount of food that she requires at another time. The best rule, both as to quantity and time, is to give the fowls a full meal in the morning, and a second shortly before going to roost. Many persons feed their fowls only once a day, usually in the morning ; the consequence is that they go to roost with empty crops, and as the nutriment they have obtained during the day is required to keep up the animal warmth, particularly during the long cold nights of winter, it cannot he em- ployed in the production of eggs, and thus feeding hens once a day is not favourable to their fertility. It is necessary, therefore, to feed liberally twice a day, if any large amount of profit he desired from fowls. There is one great advantage depen- dent on having fixed hours of feeding ; namely, that the birds soon become accus- tomed to them, and do not hang about the house-door all day long, as they do if irregularly and frequently fed. They consequently obtain a greater amount of food for themselves, and are less troublesome than they otherwise would be. In addition to wholesome and abundant food, a supply of clean water is indis- pensable. Some kind of fountain is better than an open vessel, in which the water is apt to become dirtied by the fowls. A very cheap and convenient contrivance of this kind may he made out of an earthenware jar, and an ordinary glazed flower- pot saucer, by boring a small hole in the jar an inch and a half from the edge. When required for use the jar is to be filled with water, and the saucer placed bottom upwards on the top. Both together are then to he turned quickly over, when the water will be found to flow into the saucer to the same height as the hole in the side of the jar, as shown in the cut. For those who desire a more elaborate contrivance of the same kind, the fountains of Messrs. Crook are to be strongly recommended. These pneumatic fountains a*-© 16 THE POULTRY BOOK. far superior to those made in one piece, as they admit of being cleaned readily inside, which is not the case with those of the ordinary pattern. Many of the most intelligent and successful rearers of chickens and pheasants are in the habit of administering to the young birds a chalybeate tonic in the water given them to drink; and they speak very highly of its good effects in those cases where broods are weakly, or where the young fowls are inclined to outgrow their strength. For this purpose an ounce of sulphate of iron (green vitriol), may he dissolved in a quart bottle of water, and two or three spoonfuls of this solution added to the water in the drinking-fountain, sufficient being supplied to give it a slight inky taste. The effect of this chalybeate on the health and vigour of the birds is very marked ; their combs brighten in colour, their appetite increases, and their general stamina is much improved. CHAPTER III. THE SITTING HEN, T he cause of a hen’s desiring to sit, or, to use the technical phrase, ‘‘becoming broody,” is involved in the same mystery as other similar operations of Nature. The desire for incubation, from whatever cause pro- ceeding, is frequently a great annoyance to the poultry keeper, who is often far more desirous of eggs than of chickens. Consequently many plans have been suggested to check this inclination. Some of them are cruel and absurd in the extreme — such as plunging the hen into a bucket of cold water, and keeping her there till half drowned ; but the cruelty that can tolerate such practices is generally disappointed of its object ; for the immersion of her warm body in the cold bath usually leaves the seeds of disease, which, in due time, bear their certain fruit, and justly punish the unfeeling owner. If, from any cause, it is desired to prevent a hen sitting, the most effectual means we have yet discovered is to allow her to sit steadily on some nest eggs for a week. At the expiration of that time, she may be cooped for a few days ; and if, on being liberated, she finds the nest that she was accustomed to destroyed, and the eggs removed, she seldom takes to another. But we do not believe that this provision of nature can be constantly set aside without injury to the bird. Her due hatch of eggs having been completed, a period of rest to the whole system, and its productive powers in particular, is now required. This we disregard when we refuse to allow the hen to sit ; and as she will again commence laying long before the period she would have done had she been allowed to hatch and rear her chickens, she is unduly stimulated, and a drain is caused on her constitution, which evidently must affect her at last. Occasionally, when we either want her eggs, or it happens at an improper time of the year, such as at the end of autumn or winter, we should not, of course, allow her to gratify her inclination ; but with such fowls as manifest this desire, we should consider that one brood of chickens at least in each year is desirable to keep them in health and vigour. We have, indeed, often seen Cochin hens in apparent health, to whom this license has been again and again refused, and the immediate ill effect obviated by a judicious system of feeding. Yet we must still think that our birds would remain longer in a productive state, and be in better health, if they were per- mitted to enjoy an occasional relaxation from the egg-producing process. If the hen about to be entrusted with eggs be of our own flock, she has porbably made her own selection of a nest; and where this is not incon- 0 18 THE POULTRY BOOK. veniently situated, we should do well in allowing her to retain possession ; for, if we move her, she may be rendered restless, and, in endeavouring to regain the place of her own choosing, may afterwards desert the eggs. Where, however, she is a stranger, brought to us for the purpose of hatching out a brood, it is generally a matter of uncertainty how far she will approve the change and steadily discharge her duty. We have had hens that took immediately to their nests when first brought to us ; and some, on the other hand, that no arrange- ment for their comfort could induce to continue the occupation that they had commenced elsewhere. There is another inconvenience attached to hens thus brought to us from other places — and that is, when their chickens are hatched, they, as strangers to their companions, are liable to attack, or be attacked by, every hen about the place, and manifold evil consequences to themselves and their progeny are the result. In large fowl-houses, where hundreds of poultry are kept together, a separate sitting house should be provided. If this could be so arranged as to be merely separated by wire or lattice-work from their usual abode, and the hens were placed in it so soon as they showed a tendency to sit, the neighbourhood of their com- panions would reconcile them more quickly to the change, and there would be less difficulty in getting them to sit closely. It is absolutely necessary, however, to secure them from the incursions of the other fowls ; and this the intervention of the lattice or wire-work would effect. Where three or four hens and a cock are the sole tenants of the house and yard, there are usually spare nests, where the eggs can he placed without risk of injury. To make them the more secure, however, it would be well to keep the hen shut in for a day or so, when any other fowls that might have been in the habit of laying there would have chosen another place. It is the practice of many persons who have numbers of sitting hens to remove them from the nests at a stated hour daily, the morning being the preferable time ; they should then he supplied with barley, ad libitum^ and clean water ; if prac- ticable, they should he permitted to have access to a grass run, and, under all circumstances, allowed to avail themselves of a dusting place. Where there are many hens sitting this plan is advantageous, as it ensures each being fed, and prevents the eggs being cooled by the lengthened absence of the hen at times when no food is being given. Many persons also confine their sitting hens either by shades in front of the nests, or by placing coops over them if on the ground, the object being to prevent their being disturbed by the intrusion of fowls that are desirous of laying in the same nests. As to the exact description of nest which would be most suitable for the sitting hens, almost every poultry keeper has some favourite arrangement of his own ; and, provided some two or three requisites are complied with, no great harm is likely to result from his indulging in it. The recess in the unused manger, and the concealed nook in the cart-shed, have great attractions to many hens ; and, but for the chance of accident from the THE POULTRY BOOK. 19 exposed situation, a better clutch may perhaps be expected than the more artifi- cially constructed nest will always ensure. Many of the most successful breeders prefer having the nests formed on the ground, by placing a little soft straw in a slight hollow ; whereas others give a I preference to nests raised some few inches from the ground, solely on account of the greater facility for the house being kept perfectly clean, by allowing the broom to reach beneath. But after all it cannot be denied, when we look at the secret places sometimes selected by the hen herself for incubation, and observe that, at the expiration of the allotted time, the number of young led forth tallies pretty nearly with that of the eggs deposited, that fewer eggs are to be found in an addled state in such circumstances than when they are selected and placed under the intended mother. We have reason to believe, indeed, that whatever care may be taken in keeping eggs, their vitality is better preserved when they are allowed to remain in the nest. Perhaps the periodical visits of the hen while adding to her store of eggs has a stimulating influence. The warmth communicated in the half hour during which she occupies the nest may have a tendency to preserve the embryo in a vigorous state. The Cochins possess one great recommendation as sitters, in the soft and abundant supply of downy feathers that so specially distinguish their race ; for under no other hens do the eggs appear to maintain a higher or more constant temperature. From the shortness of their legs and the density of their fluff, the best breeds of Cochins are especially suited for sitting. They will thoroughly cover thirteen of their own eggs ; and though the larger varieties might be equal to a greater number, thirteen would, in all cases, probably be a wise limitation, and result in the best and healthiest broods. An egg imperfectly covered by the hen while sitting becomes chilled, and, as all in turn are likely to be thus more or less exposed, the whole brood often suffers from the unwise desire to get an extra chick. When very early broods are required, either for exhibition in the chicken classes at the summer poultry shows, or for table use, every precaution should be taken to keep up an adequate temperature. The nest should be based on a deep founda- tion of ashes or earth, or a thick freshly-cut turf may be placed beneath the straw ; by these means the escape of the heat is greatly prevented, and consequently a more uniform and higher temperature secured. The number of eggs also should be much reduced, seven or eight being an ample number during January and February, as, even supposing a larger number of chickens to be produced, they suffer greatly when about a month old, from being inadequately covered by the hen at night. For the purpose of securing early broods, it is necessary to retain a sufficient number of early hatched pullets of the previous year. These generally begin to lay, if well fed, about November or December, and become broody in January or 20 THE POULTKY BOOK. February. The prejudice against setting young hens is not founded on observation, for we have invariably found that they sit equally well with older birds. When hens lay away, and escape discovery in so doing, the number of eggs laid before they sit is usually found to vary from nine to eighteen. If there are more, it is almost always a partnership business. Where it is desirable to induce a hen to sit early, her eggs should be left with her ; and so soon as the number, be it more or less, appears satisfactory to her, she is generally eager to commence her task ; but this requires the bird to be kept by herself, or at least where others are not in the habit of laying in the same nest. When the hen takes to her nest, it is best to let her remain there, giving her three or four new eggs to sit on to test her steadiness for a day or two ; for at times they commence somewhat irregularly, coming off two or three times during the first day or so, and often going to perch the first night, though they had occupied the nest during the whole day. At the end of this period — or earlier if she manifests continued steadiness — the nest being duly prepared, the eggs may be given her, and this is most quietly accom- plished by lifting her off at night, when the eggs may be placed in the nest, and the hen replaced, without any risk of their being broken by her struggles. Good sitters seldom or never leave their nests more than once a day, provided they are well fed when they come off ; and they seldom remain away longer than from a quarter to half an hour, rarely exceeding the latter period, unless food has not been supplied and they have to forage for themselves. The time a sitting hen may remain absent from the nest without injury to the eggs depends on so many contingent causes, such as the season of the year, and the particular stage of development at which the embryo has arrived, that it would be impossible to give a decided statement. An absence of from twenty minutes to half an hour is as much as should be encouraged ; but this may often be prolonged to several hours without the inevitable destruction of the brood. It is well known to comparative anatomists that, during development, the embryo passes through all the phases of animal life, beginning with the simplest, and gradually becoming more and more complex in its organization ; so that if it were possible to arrest its growth at any intermediate day and sustain its life, an animal of lower class would be produced — a circumstance that yearly occurs before our eyes in the case of the common frog, the eggs of which hatch, not into air-breathing reptiles, with lungs, but into lungless fish, familiarly known to us as tadpoles, and respiring by means of perfect gills. In the simplest forms of animal existence life can be maintained at a much lower temperature than in the higher ; and, therefore, at the earlier periods of sitting the hen may be absent for a prolonged time without injury, whereas a much shorter neglect of her duties would be fatal nearer the day of hatching. But where we found a hen careless of her charge, and requiring to be frequently driven tov/ards her nest, we would avoid employing her again as a sitter. Yi g have had lions, however, in our possession whom we have, day by day, been obliged to take off, as no inducement was sufiicient to lead them to do so of their own accord. Doubtless the main object in this periodical excursion is to obtain the necessary THE POULTRY BOOK. 21 sustenance for supporting life in the bird herself. But another object is also served ; for by the contraction of the air in the air vesicle, when the hen leaves the nest, and the eggs are cooled, a fresh supply of air enters, which we may suppose ad- vantageous to the enclosed chick ; and it has been found desirable, by those who have employed artificial incubators, to remove the eggs from the machine during half an hour daily, so as to imitate, as far as possible, the natural cooling. It is desirable daily to examine each nest when the hen is off. An egg may be broken, and the fragments of the shell may dry on the others in places where the first efforts of the young chicks to free themselves may be attempted ; and this double casing proving too much for their beaks, they may eventually die in the shell. When- ever the nest is found in a dirty state, from this or any other cause, take a bowl of tepid water, and with a piece of flannel wash the eggs, gently removing any sub- stance that may be found adhering to them, replacing them again in the nest, having previously furnished it with clean straw. Do not let the temperature of the water exceed that of new milk, and, when perfectly dry, get the eggs under the hen at once, so that no chill may happen. It is unnecessary to add that, where this is neglected, the fetid atmosphere produced by the decay of the contents of the broken eggs is as injurious to the prospective chickens as offensive to the proprietor. In this daily inspection, count the eggs over, so that if by accident another hen may have gained entrance, her egg may be at once removed, — the originals having been duly marked in the first instance by making a ring with ink or pencil around their circumference, which is visible in every position of the egg. If from any cause the egg of a valuable fowl has been slightly cracked within a few days of hatching, it may be worth while to plaster up the fracture with a piece of paper and gum, or the edge of a postage stamp, as numerous instances are on record where such eggs have hatched in due time, and the progeny flourished. Our own practice is to examine the eggs at the end of a week, and remove those not fertile ; this is readily accomplished by taking a candle into the sitting house at night, and on holding the eggs near the flame, sheltering the eye at the same time from the direct action of the light, the sterile eggs are readily distinguished, being correctly described by the adjective clear, which is usually applied to them ; those which are fertile are at that time perfectly opaque. A little practice renders the distinction easy. The clear eggs being removed, more room remains for those that are fertile, and they receive a greater share of warmth. Those who follow this plan will find it advantageous to sit two hens on the same day, and if, on examining both nests at the expiration of a week, many sterile eggs are discovered, the whole of the remainder may be given to one hen, and a fresh setting placed under the other. In Cornwall, it is usual to test the eggs on the eighteenth or nineteenth day, by placing them in a bowl of tepid water ; those containing living chickens are in imme- diate motion, bobbing and reeling on the smooth surface, — for the vessel must be kept perfectly still. These are v/iped, and returned to the hen, the others being 22 THE POULTRY BOOK. rejected ; but when the clear eggs are removed on the eighth day, the proceeding is not required, and from the hazard of chilling the eggs by too low, or injuring them by too high a temperature, the plan is, in our opinion, decidedly objectionable. Hens’ eggs are said to hatch on the completion of the twenty-first day ; but where the eggs are fresh, the sitter attentive, and the weatherwarm, this period is frequently reduced by several hours. We should think the brood likely to turn out an indifferent one if, when the eggs were placed under the hen at roosting time, it did not present many chipped eggs at least on the evening of the twentieth day ; and the next morning the majority should be out and strong. The chickens are constantly heard chirruping within their prison some hours before the least sign of their beaks is visible, during which time they are at work upon their covering. Where the young bird is vigorous and healthy, it works round the top of the shell till it has cut out a sort of flap or cover, dividing the shell into two unequal parts ; the smaller one is pushed back, though on one side it is attached by the interior membrane to the larger ; in this manner exit is effected. In the morning the two parts are constantly found packed away, one within the other, occupying the smallest possible amount of room, if the hen has not already ejected them. “Let well alone” is here a wise maxim; but our rule is to examine how matters stand when the period of twenty-one days has passed ; and if eggs are found billed, but the chickens within in a weak state, assistance should be given by widening the breach. If eggs are found without any indication of life within, but apparently not addled, break the shell cautiously and as near the usual position of the bill as possible ; but we are commonly presented with a dead chick, or one where from weakness the yolk has not been properly absorbed. Its chances for life, therefore, are but slight. Strong, full-grown chickens are at times found lifeless, from inability to break the inner film, which in many cases would seem to present more difficulty than the shell itself. It is convenient to have two hens hatching at the same time ; for not only if accidents happen may the two broods be united, but on the hatching day it con- stantly occurs that, to prevent the newly born chicks being crushed by eggs that are behind time, we wish to give all that are hatched to one hen, while the other takes charge of the eggs alone. Not only does this give security to the chicks, who run great hazard of being crushed by the eggs if they are kept for any prolonged space under their mother, but the unhatched eggs also stand a far better chance ; for when a hen finds chickens under her, she sits higher from the eggs, and less warmth is afforded them at the time they require most. Having spoken at length of the sitting hen, it may be thought desirable to enter into the consideration of the various incubators designed for the purpose of hatching eggs by artificial heat. A very compact apparatus of this kind, for those who desire to experiment on a small scale, has been designed by Messrs. Crook, of Carnaby Street ; and other large incubators acting on the same principle have also been designed. We have recently been requested to examine the construction and mode of action THE POULTRY BOOK. 23 of one which is the subject of a new patent by Mr. Minasi, and which appears in its present state to be as complete and as successful in its working as it is possible for any instrument of the kind to be. The heat necessary for the incubation of the eggs and rearing of the young chickens in the earlier stages of their growth is derived from gas, or from the com- bustion of naphtha in a lamp so constructed as not to require attention for many days. The heat so generated warms a reservoir of water, the under side of which is corrugated in a very ingenious manner, so as to support, by the aid of wires, a series of small narrow sandbags, against which the eggs are pressed. The close contact of the whole of the eggs (whatever may he their variation in size) with the warm sand is insured by their resting on cushions of spiral springs ; these are contained in drawers or sliding trays, which can he easily drawn out from under the incubator MINASI’S PATENT INCUBATOR. for the purpose of examination. As the eggs hatch they are removed to a part of the apparatus above the reservoir. This is most ingeniously constructed : there is a small tray for the chickens until such time as they are thoroughly dried and strong, when they are passed under a kind of artificial mother, which is peculiarly constructed in imitation of the plumage of the hen. It consists of a number of woollen wicks, each about four inches in length ; these hang down loosely between the legs of low stools placed over the warm reservoir. The chickens nestle between the pendant locks of wool, which thus form an admirable imitation of the warm feathery plumage of the parent hen. Connected with this part of the apparatus is a large feeding cage, into which the chickens run for food, water, and exercise. 24 THE POULTRY BOOK. Our readers may form an accurate idea of its general character and structure from the engraving, representing a 200 egg machine, with four drawers, each capable of containing fifty hens’ or seventy pheasants’ eggs. In the woodcut one of the drawers is shown partly pulled out, and under the nearer drawer the ingenious but simple lifts by which it is raised to the required height are shown. In front are the two artificial mothers, one of which is raised up to show the depending locks of wool. These are both covered with flannel. In front is the hatching tray, and the feeding cage is shown at the back. The stool by which the gas or lamp is raised to the required height is seen through the open door ; the chimney to carry off the pro- ducts of combustion from the lamp, and the thermometer by which the temperature is regulated, require no further description. We have recently seen one of these machines in active operation, and examined and handled many of the chickens hatched by it, some of which had been reared by the machine itself, and others under hens. The chickens were of all ages, and were strong, healthy, and vigorous. The same may be said of the ducks, guinea-fowls, and pheasants which had been hatched in the machine. We did not see one sickly or diseased chicken of any age in the large poultry yard attached to the establish- ment, and can therefore recommend the apparatus as well adapted for hatching, where numbers of fowls or pheasants are required. CHAPTER IV. STRUCTURE AND DEVELOPMENT OF THE EGG. B eyond the fact that an egg consists of yolk, white, and shell, little is popu- larly known respecting its structure ; and even a less amount of knowledge prevails regarding the changes that occur in it during the development of the embryo. In these, as in all other cases, ignorance leads to serious errors in management, and consequently to severe losses in practice. We have therefore deemed it desirable to enter somewhat more fully than is usually done in popular works into the consideration of this interesting subject. The first part that claims our notice is the shell. This, which usually weighs about one-tenth of the entire egg, is formed of carbonate of lime, the same sub- stance that, in a different state of aggregation, constitutes marble, chalk, and old mortar. The materials of the egg-shell do not, however, form a uniform layer, but are arranged in such a manner as to leaves pores, or minute apertures, through which the moisture of the egg can evaporate, and the external air gain entrance to support the breathing of the unhatched chick. The particles of carbonate of lime are arranged in somewhat the same manner that the bricks are placed in a dome or arch ; by this means enormous strength is given to the shell. It may, perhaps, surprise many persons to be told that the strongest man cannot crush an egg if his strength be fairly and uniformly applied. This experiment is easily tried by placing an egg endways between the palms of the hands it will be found that the greatest exertion fails to crush it when it is fairly placed and evenly pressed from end to end. As this strength, however, would render the exit of the young chick a matter of great difficulty, an exquisitely beautiful provision of Nature is arranged in order to permit it to find its way out of “ that antenatal tomb, ■Where! the young bird dreams of the life to come.” The structure of the shell that gives its great strength to the fabric is entirely disarranged during the process of incubation ; at the period of hatching the particles of carbonate of lime are confused together, and have lost all their regu- larity of arrangement ; hence the egg-shells at this time become very brittle, and the exit of the young bird is easily accomplished. So different is the arrangement of the particles in the shells of hatched and unhatched eggs that they can readily be distinguished by microscopic examination ^ It is this peculiar change of structure D 26 THE POULTRY BOOK. that causes the cracked sound that is given out on moving together the eggs in a nest when they -are nearly hatched. Inside the shell is the membrane or skin. This, which is formed of delicate interlaced fibres, appears single, hut is in reality double. The two skins separate at the larger end of the egg, forming an air-chamber, the size of which is a very good criterion of the freshness of the egg. When first laid, this air-chamber is not larger in extent than a threepenny piece ; but as the egg is kept the moisture evaporates through the pores of the shell, and as the fiuids diminish, air necessarily enters to supply their place ; hence the air-chamber gets larger and larger, so that on breaking the large end of a stale egg we sometimes see a cavity that seems to occupy a quarter of the shell. In the dispute between the Big-endians and the Little-endians, immortalized by Swift, the Big-endians most certainly had the best of the argument, for by opening the egg at the large end we can see its degree of freshness, an advantage which could not be claimed for the method advocated by the Little-endians. Inside the skin or membrane is the substance known as the white of the egg ; this is a thick glairy liquid, forming, usually, more than half of the entire weight. Most persons imagine that the white is uniform throughout, but in reality it pos- sesses a peculiar structure, being arranged in layers like those constituting the coats of an onion ; these layers, which are firmer and more dense towards the centre, can be readily seen, and separated from one another in the white of a hard-boiled egg. The difficulty of mixing white of egg with water or other liquids depends on the existence of these layers, which must be broken down or ** beaten up ” before it can be dissolved. The white is formed of a peculiar animal substance, termed by chemists albumen, and water. This albumen possesses remarkable properties, rendering it of great value, not only in cookery, but in many of the chemical arts. It forms a very large proportion of many parts of the bodies of all living animals, and is eminently nutritious. Beaten up with water it dissolves, and hence it is termed soluble albumen, but when heated to a temperature of about 180 ° Fah., that is to say, thirty-two degrees below the boiling point, it alters its character, becomes opaque, white, solid, and is no longer soluble. Even a weak solution cannot be heated to the boiling point without the albumen it contains coagulating and forming flocks, which separate from the liquid in a solid form and rise to the surface as a scum. On the other hand, if the white of egg be dried at a moderate temperature, it forms a pale yellowish substance, remains unaltered in its properties, and can be dissolved in water again without change. The remaining portion of the egg is known as the yolk, or yelk. This consists of albumen and water, mingled with a very large proportion of yellow oil ; the whole being so intimately mixed as to be eminently digestible. The yolk, in fact, is designed by Nature to form the first food of the chick at the period of hatching, and is one of the most nutritive of all known articles of food. The yolk is en- closed in an exceedingly delicate membrane, which prevents its admixture with the THE POULTRY BOOK. 27 white. In breaking a number of eggs into a basin there may be observed a small circular speck on each yolk. This speck is the rudiment of the young chick, and the construction of the egg is such that on whichever side it is turned the rudi- mentary germ is always uppermost, so as to receive the heat from the breast of the sitting hen. The mechanism by which this is managed is very simple : the lower side of the yolk is weighted or ballasted by two twisted heavy masses of very firm albumen, termed the chalazae, which, hanging down, keep the germ constantly uppermost, on whichever side the egg may be laid. Contrary to general belief, these ballasting weights are found in all eggs, whether laid by pullets or old hens. If an egg has been sat on, even for a few hours, the size of the germ is in- creased, and if left in the nest of a sitting hen for twenty-four hours, small blood- vessels may be seen, forming a beautiful zone around it. It should not be imagined that the yolk is a mere unorganized liquid ; it is composed, like the white, of concentric layers, which may be seen when it is boiled hard ; and from the germ a tube runs to a central hollow cavity — that is also often to be noticed when an egg boiled hard for salad is cut across. When a fecundated egg is placed under a hen, or deposited in an incubator and subjected to a temperature somewhat above 100° Fahrenheit, the germ undergoes a remarkable series of alterations, being gradually developed into the perfect chick. During the period required for the complete development, various chemical and physical changes occur, the most important of which may be briefly alluded to. The air-vesicle at the end gradually becomes larger in proportion as the water of the albumen evaporates through the pores of the shell. During the development of the chicken, its nourishment is derived chiefly from the yolk ; and shortly before birth the remainder of the yolk is drawn into the abdomen, and passing into the digestive canal, constitutes the first food of the newly-hatched animal. During incubation, the blood of the chick is aerated by passing through a series of vessels in a temporary respiratory membrane which lines the porous shell ; this makes its appearance on the third day, and gradually extending, gives rise to that opacity of the fertile egg which has been already alluded to. It is not until the nineteenth day of incubation that the beak of the chick ruptures the enlarged air- vesicle, and it then first commences to breathe by means of its lungs. This is accompanied by a peculiar sound ; and we feel much indebted to the late Dr. F. K. Horner, of Hull, for the following abstract of a paper on this subject, which was read by him before the British Association for the Advancement of Science : — “I think the Poultry Book- the fittest medium for the promulgation of a fact, or rather discovery, on a subject concerning which views altogether erroneous prevail ; I mean the manner in which the chick first breaks, and liberates itself from, the shell. ‘‘It is universally believed that the continued ‘ tapping ’-like sound, so percep- tible within the egg, is produced by the bill of the bird constantly striking or coming in contact with the shell in its efforts to break it. Indeed, philosophers D 2 23 THE POULTRY BOOK. and naturalists, both of this and other countries, — even those who have most recently written on the development, &c., of the chick, — have stated that such is the case ; whilst the latest authors on Poultry continue the same error. ‘ The tapping which is heard,’ writes the author of ‘Domestic Poultry,’ ‘ and which opens the prison doors, is caused by the bill of the enclosed chick ;’ similar language being employed by all others. “ Though opposed to the many great authorities who have written on this subject, and opposed, also, to the adopted views of all, I do not hesitate to assert, in contravention, the facts as observed by myself, especially as such facts can be so simply and so readily tested and substantiated by every one. “Whilst recently engaged in some investigations concerning the young chick at various periods of its growth in the egg, I was led to doubt the correctness of the common explanation of the (so-called) tapping-like sound, from observing, first, that it was so continuous, or prolonged, it being heard for about forty -eight hours before a fracture in the egg was made, thus involving an amount of labour and effort on the part of the young tenant not commensurate with the small effect produced — a small fracture, when the whole remaining circle of the egg could be seen to be broken often in from two to six hours ; and, secondly, as the slightest scratch or tap with the nail, or similar hard substance, on an egg, produces, when the ear is applied, a very much louder sound than that made by the chick, I considered that the tapping, if really produced by strokes of the bill breaking the shell, ought to be threefold more distinct and louder than they really are. “ The facts are simply these : — The so-called repeated ‘ tapping ’ is not caused hy the stroke, nor hy any other mode of contact of the chick'' s hill with the shell — it is simply respiratory, and produced during the expiration of the breath. Perhaps the more homely words, ‘ clicking,’ or ‘ smacking,’ would more accurately define the sound ; it exactly resembles that which may be made by puffing small quantities of air through the closed lips, as in the act of smoking ; and, indeed, from my own observation, I conclude that it is produced in a manner analogous, by the air passing, at each expiration, through the lungs of the tender chick. “It is further observable that the so-called ‘ tapping’ sound begins to be heard, though indistinctly at first, at that very period of incubation at which physiologists state that air first enters the lungs, viz. on the nineteenth day, or two days before hatching. I also remarked that the sound in question was sometimes heard, not as a single, but as a double sound ; the latter of the two being louder than the former, and thus corresponding to the expiration and inspiration of the breath. “ I perceived that the egg was really broken (at first with a star-like fracture) by occasional smart blows with the horny tip of the bill, and which impinged, with no inconsiderable power, against the shell, as any one may satisfy himself by placing the ear close to the opening just made. At the period of hatching the chick obtains great additional space in the egg, by which it is enabled to make enlarged efforts. Thus, by the nineteenth day (by which I mean two days before it liberates itself), it is seen to occupy the smallest space in the egg ; nearly one-third, at the larger THE POULTRY BOOK. 29 end, is at this time filled with air only ; but now, by its frequent struggling efforts, the chick gradually works itself up till it fills the whole space ; and by this partial unpacking, as it were, of itself, acquiring more liberty for action. On pressing the egg against the ear it will be found that the young chick breathes, when first heard, about eighty times in a minute, as denoted by the ‘ tapping,’ or respiratory sound ; but afterwards generally not more than sixty. It makes the struggling efforts five or six times per minute, while the sharp strokes with the hill, by which it breaks the shell, are repeated at unequal intervals of from one to five minutes : I perceived that sometimes these strokes were repeated in immediate succession. The action of the heart is so rapid that it cannot he counted with accuracy. “ The chick gradually works itself round in the shell during its struggles, break- ing it in its progress, till at length the lid-shaped upper portion of the shell is detached. In this process the ‘ tapping,’ or breath sound, generally, though not always, continues ; and any one may, at this stage, satisfy himself by observation that it is only by the occasional blows with the hill, suddenly and forcibly made, and generally at the commencement or at the termination of the struggle, that the shell is broken. “ I shall now detail the simple expedients by which I proved that the * tapping’ was not caused. ‘ by the contact of the chick’s hill with the shell.’ “ I broke a small hole in the round end of the egg, when the * tapping ’ was distinctly audible. M. Keaumur, unluckily, attempted to satisfy himself as to the cause of this sound by holding the egg before the light of a candle ; had he broken a hole in the shell, when he examined it, he would have avoided his error. By this means I saw the hill in situ, and plainly perceived that, though the sound continued, the bill itself did not come in contact with the shell. Nay, in some early instances, the sound was heard before the hill was visible, or had protruded through the enveloping membrane. To satisfy myself again I watched in other examples, till a small fracture had been made in the shell by the chick ; this breach I then enlarged considerably, breaking away the shell so as to bring the bill of the chick into open view — to isolate it, indeed, and to pi'event the possibility of its coming in contact with the shell — still the same ‘tapping’ sound continued as before, and, as I now clearly saw, was produced solely by the breathing of the chick. Further remark would he wholly superfluous. “ It appears to me probable that the reduction in the frequency of the tapping or noisy respiration, soon after I had made an enlarged opening in the shell, was dependent upon the free admission of the pure atmospheric air, by the vivifying influence of which the respiratory organs speedily gained a more perfect and normal action. In some cases the sound ceased for a while, when a free aperture had thus been made ; and the chick gaped widely and repeatedly, as if expanding its lungs with air. In the weakest chickens I generally found that the respiratory sound was most continuous ; indicative, I conceive, of less power in the respiratory organs to gain a more perfect action. 30 THE POULTEY BOOK. As a still stronger proof that this sound is respiratory, I found that by placing the ear or the stethoscope against the breast or back of the chick the day after it was hatched, precisely the same sound was heard, proving incontestably that it is caused by the transmission of air through the lungs. It is, indeed, nothing more than the natural respiratory sound in the lungs of the young chick.” Having devoted so much space to the consideration of the structure of the egg, it may be desirable to make a practical application of the knowledge, and describe the best method of keeping eggs, both for culinary and hatching purposes. When exposed to the air an egg soon loses its original freshness, in consequence of the escape of part of its moisture, and the consequent entrance of air. This evil may be prevented in several modes. One of the least troublesome is to grease the sur- face of fresh eggs intended for cooking, and so close the pores. It is not very material what grease is employed, provided it is fresh and sweet. Butter is, perhaps, the least desirable, as it contains curdy matter, which becomes tainted after long exposure to the air. Lard, or melted suet, is better, and in France melted bees’- wax and olive oil is sometimes employed, and answers remarkably well. Another mode of preventing the access of air is to plunge the eggs into a thin creamy mixture of freshly slaked lime and water, in which they will keep good, for pastry purposes, for many months. Eggs intended for hatching should be kept in a situation where the evaporation of moisture through the pores of the shell is prevented as much as possible. Placing them with the larger end upwards in a box, with bran, is a very common mode of keeping choice eggs intended for hatching. If the eggs are to be kept any length of time the position is a good one, as the presence of the air-vesicle and chalazae prevents the germ rising to the top and adhering to the membrane of the shell. The extreme care sometimes bestowed on eggs intended for incubation, however, is quite unnecessary. The yolk is so perfectly suspended that no injury can occur to it by any violence likely to be suffered by the egg, short of actual breakage. Eggs have been hatched in England that were laid in America, the vibration and shaking to which they have been submitted on the voyage not having injured the vitality of the delicate germ. Nor can a uniformity of temperature be considered requisite : no other eggs hatch so well as those laid by the hen in a nest hidden in some hedge or coppice ; these are necessarily exposed to great alternations of tem- perature prior to the hen’s becoming broody, — alternations arising from the dif- ferences of the heat of day and night, and from the hen warming up the whole batch on laying every additional egg. We believe that by keeping the eggs covered so as to prevent the loss of the internal moisture by evaporation we have done all that is requisite in ordinary cases. Should we be desirous of keeping eggs an unusual time, we think that the employment of air-tight jars perhaps offers the best mode of proceeding. Those with patent air-tight stoppers, sold by Messrs. Crook, of Carnaby Street, are eminently adapted for this purpose. With regard to the transport of eggs intended for hatching, there is no plan so THE POULTRY BOOK. 31 desirable as packing them in hay, in a basket or small hamper. The hay by its elasticity prevents any of the eggs being broken, and they may be conveyed hundreds or thousands of miles without injury. If packed in a box with bran, sawdust, chatf, or oats, as frequently adopted, the continued vibration to which they are subjected on the journey shakes the packing into smaller compass, and the eggs are liable to come in contact and be broken. CHAPTEK V. THE MANAQEMENT OF CHICKENS. I N rearing chickens, as in all other operations of the poultry yard, the nearer we can imitate nature the better. A hen that has stolen a nest invariably brings out a strong and healthy brood, although there is no poultry maid to remove the first hatched chicks, and place them in a basket by the side of the kitchen fire. We believe that all interference with fowls at the period of hatching is especially undesirable. Many hens resist any examination of the eggs, especially when their maternal instincts are excited to the utmost by the chirping of the chicken beneath them. Cochins, perhaps, may submit to have egg after egg pulled out and examined, but few other varieties will allow of any interference at this period. We are quite certain that more chickens are destroyed by the struggles of the hen, and by untimely assistance, than are saved by any aid that can he ren- dered at the period of hatching by the hand of man or woman either. Chickens require neither food nor drink on the day on which they are hatched ; in fact, both are injurious, as they interfere with the natural digestion of the yolk, which is absorbed into the bowels at the period of hatching, and constitutes the first food. If grits, oatmeal, &c,, are spread before the hen on the twenty-first day, she is induced to leave the nest, and the last-hatched chickens are unable to follow, and, being weakly, perish. Whereas, if undisturbed, the hen seldom leaves the nest on the twenty-first day, and on the twenty-second day the chicken will be found strong enough to follow her. The plan of cramming peppercorns or grains of barley down the throats of newly- hatched chickens is exceedingly injurious. The best food for newly-hatched chickens is two-thirds sweet coarse oatmeal and one-third barley meal, mixed into a crumbly paste with milk or water ; the chickens make surprising progress upon it ; they are also very fond of a little cold oatmeal porridge, and, by way of variety, they may sometimes have a few grits given to them. Milk is frequently used to mix the barley or oatmeal, but it soon becomes sour in summer, and is decidedly injurious if employed in that state ; no more food, there- fore, should be mixed with milk than can be eaten in a few hours. Sopped bread is by no means desirable : it does not appear to afford the necessary resistance to the natural grinding action of the gizzard, and consequently the chickens soon become weakly and affected with diarrhoea from its use. In order to satisfy the hunger of the hen, which is usually very great when she THE POULTRY BOOK. 33 leaves the nest, it is very desirable to give her as much corn as she can consume, when, having satiated her own appetite, and quenched her thirst, which at this time is considerable, she will brood over her callow young and keep them at rest whilst they are digesting the yolk that has been absorbed just before hatching. After the first few days some whole corn, such as small-tail wheat, or some barley, may he given to the young brood ; and disproportioned as the size of the grains may appear, it will be found that they will be greatly relished, and doubtless afford a wholesome exercise for the extraordinary grinding power of the gizzard. It is scarcely necessary to state that it is requisite that chicken should either , have a constant supply of food or be fed at very short intervals. The first food should be given at daybreak, and if the birds are hatched in the very early part of the year they must be fed in the after part of the day, by candle light, if rapid progress he desired. With regard to animal food, there is none equal to the natural supply of worms and insects obtained by the hen ; small worms, or a harrow full of mould con- taining an ants’ nest, may be given if the chicken are in a confined situation, and will be found far superior to boiled egg, chopped meat, or any more artificial substitute. Chopped curd, or custard made with fresh milk and egg, doubtless furnish the very best substitutes for the natural insect food. The plan frequently adopted by gamekeepers who are rearing pheasants, of hanging up a large piece of horse-flesh, in order that the young birds may have a plentiful supply of maggots, is by far too offensive to be employed near a dwell- ing. But it may be so far modified as to he employed in an innoxious manner, and with great advantage. If any dead animal he exposed for a few days during spring or summer, it will soon become a nidus for the eggs of the common blow-fly. In this state it may he buried about a foot deep in some dry corner of the poultry yard. Under these conditions the eggs of the fly hatch, the maggots grow to their full size, and then, preparatory to changing into pupae or chrysalises, work their way to the surface ; in this condition they are soon devoured by the fowls, and furnish an admirable supply of animal food for a clutch of chickens. Cooping, which is so frequently employed to restrain the wandering of hens with chicken, is not desirable. In many cases it is a necessary evil, but not the less an evil ; a hen, when cooped, has no power of scratching for insects and worms, which are the best of all possible food ; the chicken^are therefore confined strictly to the artificial diet with which they are supplied. Another objection to the employment of coops is that the hen does not so soon recover the effects of her confinement in sitting as when she is allowed her liberty and obtains green food to peck at. It is frequently said that when hens are not cooped they roam so far that the chickens become fagged, and that oftentimes they are left behind by the hen. If the hen and chicken are well fed, and at short intervals, this will not occur ; but should giving them their entire liberty be objectionable, the plan of enclosing a 34 THE POULTRY BOOK. small run with laths, wire-work, or net may be had recourse to. These wire-runs may be easily made so as to be movable, and the hens prevented flying over by stripping the ten flight- feathers of one wing, which will be found far more effective than cutting those of both wings. These small runs may advantageously be fur- nished with a common boarded coop, for shelter against sudden storms and rain. The remark is often made, that chickens reared in the country by cottagers are more vigorous and healthy than those bred in the most expensive poultry houses ; this is entirely owing to the more natural circumstances under which they are brought up. Fresh air, fresh grass, and fresh ground for the hens to scratch in, far more than counterbalance the advantage of expensive diet and superior lodging, if these latter are unaccompanied with the more necessary circumstances just described.' At the same time, when very early chicks are required artificial aids must necessarily be had recourse to. The hens in winter or early spring require housing ; a dry sanded floor in a sheltered out-house, or, still better, a corner of the poultry- woman’s kitchen, are conditions which must be had recourse to if early chickens are required for exhibition at the summer or autumn chicken shows, or for an early supply of table-fowl. majesty’s cochins, imported in 1843. CHAPTEE VI. COCHINS. T he conclusion of tlie Chinese war in 1843, when the northern ports, including Shanghae, were thrown open to European vessels, may he stated as being the period of the first introduction of these remarkable fowls into this country. The date usually assigned to their importation is frequently some few years later, and there are several claimants to be regarded as the first holders of this variety ; but the fact that a group of them belonging to her Majesty were, under the name of Cochin-China fowls, represented in the accompanying engraving from the Illustrated London News for December 23, 1843, carries the period of their existence in this country back to, at least, some months antecedent to that date. These, then recently imported, birds were described in the following paragraph : — Her Majesty’s collection of fowls is very considerable, occupying half-a-dozen very extensive yards, several small fields, and numerous feeding-houses, laying- sheds, hospitals, winter courts, &c. It is, however, in the new fowl-house that the more and curious birds are kept, and to these — as the common sorts are well known — we shall confine our attention. The Cochin-China fowls claim the first consideration. These extraordinary birds are of gigantic size, and in their pro- portions very nearly allied to the family of bustards, to which, in all probability, they are proximately related — in fact, they have already acquired the name of the ‘ ostrich fowl.’ In general colour they are of a rich glossy brown, tail black, and on the breast a horse- shoe marking of black ; the comb cleanly and neatly formed, with shallow serrations ; the wattles double. Two characters appear to be peculiar to them — one, the arrangement of the feathers on the back of the cock’s neck, which are turned upwards ; and the other, the form of the wing, which is jointed, to fold together, so that, on occasion, the bird may double up its posterior half and bring it forward between the anterior half and the body. The eggs are of a deep mahogany colour, and of a delicious flavour. These birds are very healthy, quiet, attached to home, and in every respect suited to the English climate. They are fed, like most of the other fowls, on a mixture of boiled rice, potatoes, and milk.” There may be traced perhaps to the author of this, the earliest account of these birds, many of the ridiculous errors respecting them that gained a ready credence with the public in the early days of what was then known as the Cochin mania. The suggestion that they were allied to the bustards, we need scarcely say, was entirely without foundation. The statement that the wattle was double evidently 38 THE POULTRY BOOK. took its rise from the largely developed ear-lobes of the birds, and the description of the power of doubling the wing obviously took its rise from the observation of specimens with twisted primary quill feathers — a defect, it is hardly necessary to inform the Cochin breeder, much more frequently found in that variety than in any other. The birds figured by the artist, and described in the para- graph quoted, were what would now be regarded as very bad, stilty, clean-legged partridge Cochins, the hens having well-pencilled plumage, and the cocks having brown breasts, with a horse-shoe or crescentic mark of black. Notwithstanding the introduction of these birds, however, Cochins remained comparatively unknown for some years. At the poultry show held at the Gardens of the Eoyal Zoological Society, Regent’s Park, in May, 1845, there were prizes especially offered for “ Malays and other Asiatic breeds but these brought to the exhibition no other Eastern variety than Malays ; and the celebrated stocks of Mr. Moody and Mr. Sturgeon were not obtained by them until the year 1847. Respecting the latter, Mr. Sturgeon gives the following details : — “ The history of my Cochins is a very absurd tale, and full of ill-luck, or perhaps carelessness — a term for which ill-luck is often substituted. I got them in 1847 from a ship in the West India Docks. A clerk we employed at that time happened to go on board, and, struck by the appearance of the birds, bought them on his own responsibility, and at what I, when I came to hear of it, denounced as a most extravagant price — some 6s. or 8s. each ! Judge of my terror, after my extra- vagance, when I found a younger brother had, immediately on their arrival, killed two out of the five, leaving me a cockerel and two pullets ; nor was my annoyance diminished on hearing him quietly remark that they were very young, fat, and heavy, and would never have got any better ! The cock shortly after died, and, beyond inquiring for another, which I succeeded in obtaining shortly after the original died, together with a number of hens which reached this country under peculiar circumstances, I personally took but little interest in them till the eve before their departure for Birmingham, 1850. Neither my brother nor myself, before we obtained these birds, had taken any particular interest in poultry, and why we came to prefer the light-coloured birds still remains a mystery to me : but so it was. I have often laughed at the dreadful passes my now famous breed has been reduced to, and the very narrow escapes it has had of utter extinction, — first the attack of my brother, already narrated ; then the death of the cock ; and, in the third year, the incursions of some mischievous greyhound puppies, who killed, one morning, five young birds, just as they were getting feathered, besides many more on different occasions. Our birds all came from Shanghae, and were feather-legged. It is to the cock of the second lot that I attribute our great success. I have had fifty others since, in four or five lots, but not a bird worthy of comparison with my old ones.” As in the case of many other varieties of fowls. Cochins are known popularly by a name to which they have no claim. Mr. Robert Fortune, who has passed many S ifl If 2’ C O) © 21 'i H :a B El • t t - THE POULTRY BOOK. years in various parts of China, says : — The man who first gave these fowls the name of ‘ Cochin-Chinas ’ has much to answer for. I firmly believe that what are called ‘ Cochin-Chinas ’ and ‘ Shanghaes ’ are one and the same. One thing is certain, the breed you have in this country as Cochin-Chinas are plentiful about Shanghae. They were discovered there after the war, and were frequently brought to this country, and taken to India, by captains of trading vessels. Was not this the date of their introduction to England ? And what grounds has any one for supposing the fowls ever saw Cochin-China ? ” It may be thought that this variety might have been earlier known, owing to our long-established commerce with Macao and Canton, hut Mr. Fortune says that it is a breed hut little known in those warmer parts of China, and that, in fact, the southern Chinese were as much struck with the size of the breed as we were.” He adds, “ The Shanghae breed seems to he more common about Shanghae than anywhere else in the north ; hut I found it over all the low country of that part of China. The southern breeds have been long well known to ship-captains and English residents ; hut there is nothing very marked in their character.” Having stated the date of introduction and the place from whence they were derived, Mr. Fortune informs us as follows respecting the characteristics and treatment of the birds as they occur at Shanghae itself. In the letter already quoted, he says, “ The Shanghae breed occurs both with feathered and unfeathered legs, but more frequently unfeathered. The most admired kinds there are the game-coloured ones. However, I am safe in saying that the Chinese do not attach so much importance as we do to purity of colour : large size and large eggs are what they most admire and prize. The young birds are most extraordinary-look- ing creatures. They may he frequently seen half-clad with feathers, and oftentimes have long tufts on their feet, making them seem to have several extra toes, when they are wet. The old gentlemen have, in Shanghae, as in this country, most abortive-looking tails, and they may be readily known all over the world by their * sweet voice.’ ‘‘ The Chinese are not particularly careful in managing their poultry. They feed them in the same way as our cottagers do in the country ; that is, the birds are allowed to get as much as they can for themselves, and I need scarcely tell you they are not very particular. When the Chinese housewife feeds them, she gene- rally gives them paddy ; that is, unhusked rice.” Although it is certain that the Shanghae fowl is frequently met with in its native district with unfeathered legs, even more frequently than with feathered or hooted legs, nevertheless, in our own country fashion has decided most imperatively in favour of the feather-legged birds, to which alone prizes are now awarded at our poultry shows. In accordance with the facts that these birds were imported from Shanghae, and comparatively unknown in Cochin-China, it has been thought by some writers desirable to endeavour to correct the popular but erroneous name of Cochins, and to substitute that of the port from whence they were originally obtained ; hut the 40 THE POULTRY BOOK. effort has not been crowned with success, and to the large majority of poultry breeders they are known only as Cochins. In the United States both names are employed ; those birds that are feather-legged being termed Shanghaes, whilst the clean-legged specimens are known as Cochins. Mr. Sturgeon, who was the first extensive breeder of Cochins in the form in which they are at present known, furnished the following account for the original edition of the Poultry Book. Although in some parts not in accordance with the taste of the present day, these opinions possess a historical value, and therefore we have thought it desirable to reproduce them. Perhaps the most decided objection that could be taken to Mr. Sturgeon’s opinion would be respecting the length of the back ; all Cochin breeders of the present time regard a short back as an essential requisite in first-class birds. A Cochin, to please me,” writes Mr. Sturgeon, ‘‘must have' a stout curved and yellow beak, with plenty of substance at the base, and the shorter the better. The outline of the head should seem to be round in the hens when looked at from the side, and when the eye catches the comb and wattles ; and I like just so much comb of a fine quality as will stand up, and give that appearance of roundness. In the cock the comb will be larger ; but the most careless observer will easily note the great difference of quality — some races showing a close and smooth texture, delicate as a lady’s hand, and others a considerable roughness. The eye should be red and full — it gives a nice brisk look to a sufficiently quiet bird, harmonizes better with the general colour, denotes more constitution, and is less liable to disease. In all cases of contracted pupil and blindness, the pearl or broken-eyed birds have been the sufferers. The neck cannot be too short, nor the body too long, deep, and broad ; nor the shank and tail too short. But why need I take up time here on points that are obvious to all, beyond observing on what I believe to be the true form and carriage of the body, which, both in the cock and hen, I like drooping forward, and with the hinder parts consequently raised ? A great depth from the base of the neck above, to the point of the breast-bone, with its weight of flesh, tends to produce this form, and to show to advantage the fluff and feathers peculiar to the Cochin. The length of the breast-bone is to be desired and looked to. With this form all will appreciate the neat head, short neck, and the broadness of the back, continued from across the wings to the tail ; and that redundant supply of feathers immediately before the tail which gives the broad, square look that dis- tinguishes the high-cast birds, and which makes their tails apparently so short. The small compact wing will accompany these qualities. On the back, before the tail, will be found a profusion of feathers, and that fluffiness about the thighs and the tail and hinder parts of the body that forms with the feathered legs one of the chief characteristics of the race. Too much importance cannot be attached to straight, well-boned, short shanks ; and if you want appearance, weight, and con- stitution, they must be wide apart. To my mind, this is a capital requisite. For colour, I prefer the light buffs; but I do not place colour first. It stands with me thus — form, size, colour ; and for these reasons ; — No bird can be THE POULTRY BOOK. 41 perfect if exception can be taken to its form (and our standard here is arbitrary) ; but unless a bird (I speak of matured specimens) has attained a certain weight, I should say it ought not to be eligible for a first prize. I do not mean that birds are to be judged by the scales, but that they ought to show the size and form that would ensure those weights in fair condition. Now, in colour there must be more latitude, and different persons will prefer other shades, do what you will. “ As to dark hackle, although I prefer to have but little, I do not dislike that little, provided it be not of a dead black, or painted on, if I may so express myself ; but if merely a tinge or stain of a darker hue, I would nearly as soon have it as not. I dislike very much a broken, mealy appearance, either in cock or hen, but more especially in the former, which I prefer of a light red, deepening on the saddle. The comb should be indented, but not too deeply ; and in both sexes the appearance of sprigs is very objectionable. ‘‘ In forming a standard for Cochins, we ought to insist on those points that are peculiarly theirs, and to discountenance those that in any way imply the possi- bility of an admixture with another breed. Take a stubby spriggy comb, a lengthy beak and head, a long neck, a long or clean shank, or a closely feathered body, and you see qualities that distinguish or are at least found in the Malay, and which should be condemned accordingly in the Cochins ; and more especially as all the opposites are found distinguishing the best specimens of that race. ‘‘In neither cock nor hen do I like to see the tail sticking up; it should form a nice agreeable line with the back, or be very slightly elevated, and terminate in nice soft drooping feathers in the cock ; the tail in the hen wearing a much shorter appearance from the dense mass of feathers around it. I object to a white ear-lobe, but I like a tinge of red on the back of the yellow legs, which should be stout, short, and well-feathered.” In preparing the present work for the press, the Editor has sought to avail himself of the experience of the most successful rearers of all the different varieties of poultry who have kindly responded to his request and placed their experience at his disposal. To Edward Hewitt, Esq., of Sparkbrook, Birmingham, so well known as one of the most experienced and able judges of the day, we are indebted for the following Characteristics of Bulf Cochins : — “ In size and weight the larger the better, if without coarseness. Sometimes the cocks attain the weight of thirteen pounds and a half ; but from eleven to twelve pounds are good average birds. The hens weigh from eight to ten pounds ; if they continue healthy and are well fed, they generally increase in weight until their third year. “ The carriage and form of the cock should be fine, noble, and very majestic ; the breast very broad, forming a straight line from the crop to the thighs ; the back short and wide; the tail only very slightly raised, compared with that of other fowls ; the wings exceedingly short, and held tightly to the sides ; the legs, thighs, and saddle unusually large in proportion to the rest of the body. The head small^ 42 THE POULTRY BOOK. and carried well up. The carriage of the hen similar to that of the cock in general character, but the head is carried much lower, and the neatness and fine expression of face is extremely pleasing in really high-bred specimens. “ The plumage in the cock is very soft, owl-like, and exceedingly downy, giving a peculiar softness to the general appearance. Cochins possess a great bulk of feathers, each one being wider across than in other fowls. In the hen the peculiar softness of the plumage is more marked even than in the cock, especially on the thighs and saddle. “ The neck-hackle of the cock is extremely full, and of a rich but light hay colour, spreading over the base of the wings. It is desirable that there should not he any markings whatever on the hackles. The hackle in the hen should he a distinct clear buff, without any markings whatever ; but a slightly pencilled hackle is far less objectionable than a clouded one. ** The saddle of the cock should be very full, and free from pencillings of any kind. Cockerels of the year will sometimes moult out perfectly clear at two years old, though imperfect as chickens. The saddle of the hen should be without any markings whatever ; the colour being a clear buff from the roots to the tips of the feathers. The tail of the cock is very short and compact, soft, and free from hard stiff feathers; if the principal feathers are bronzed in colour, it adds much to the appearance of the bird, but a black tail is also admissible. The tail- coverts are peculiarly brilliant, flexible, and fine. The hen’s tail is much less conspicuous than that of the male ; buff tails the most approved, although the colour generally approaches to black in the larger feathers. Wry tails, in either sex, are an abomination. “ The breast in both cock and hen should be clear buff, well furnished with feathers, each one of which is prone to run somewhat lighter in colour towards the tip ; but the more pure the self-colour throughout, the better. ‘‘ The upper wing-coverts and shoulder in the cock should be clear, but a little darker than the body generally ; in the hen, the same colour as the body. The lower wing-coverts of the cock approach to a clear deep-coloured bay. If the wings are light in their first year, the birds are apt to become grizzled with white after a few moultings, which is a great imperfection. A clear dark- winged cock always produces the best-coloured chickens. The lower wing-coverts in the hen are of the same colour as the body. ‘‘Both primary and secondary quills should be clear buff, without admixture of other colours. “The thighs of the cock are stronger than those of any other variety; exceed- ingly heavy in the feathering ; all the feathers sit very loosely, and are peculiarly downy, forming in part what is commonly called the fluff. The shafts of these feathers should be weak and flexible, contrasting with the firm stiff feathers pro- ducing the “Falcon-hock,” which is to be regarded as a defect. In the hen the fluffiness of the thighs is far more conspicuous than in the cocks. K. •V V > \ \ \ ) V » • r * -4 . ^ ^ <>. fu y - ■-■w.-t. © K H ra iV 33 ® i? C ® C SI H H E! IS H. THE POULTRY BOOK, 43 The legs and feet of both sexes should be perfectly yellow, well-feathered down the outside of the legs and on the outer and middle toes ; the feathers should be the same self-colour as the body, without any admixture of black or grey whatever. In very highly-conditioned birds, the inside of the legs and webs of the feet assume a decidedly pinky hue. If short upon the legs, the stronger in the bone the better. “ The comb in both cock and hen should be flat, evenly serrated, and stand perfectly erect on the head, without any inclination to either side ; any curvature whatever is a serious defect. The wattles of the cock should be thin, flne, without coarseness, and perfectly florid in colour. Those of the hen should be thin, fine, and delicate. “The ear-lobes of both cock and hen must be exceedingly well developed, very long, thin, and fine ; they frequently hang as low or even lower than the wattles ; any disposition to white is a decided defect, as they should be entirely florid in colour, and perlectly devoid of coarseness. In the hens the same traits of character exist, but on a smaller scale. “ The eye of the cock should be yellow-ochre coloured ; the bill also perfectly yellow. In the hen, the eyes are often a little darker than those of the cock, and are exceedingly expressive, mild, and docile in appearance.” It should be remarked that depth and shade of colour in Buff Cochins varies from rich deep buff to pale lemon ; all shades are admissible as exhibition birds, but it is imperatively necessary that they should match in the show pen. The variety termed Silver Buffs are of a very pale light silvery tint, almost approaching to that of the breed known as Silver Cinnamons, but wanting the well-defined coloured hackle and tail of that variety. The other varieties of Cochins will not require at our hands so lengthened a notice, inasmuch as their general characters are, or should be, precisely identical with those of the Buffs, differing only in the markings of the plumage. The Cinnamon Cochins, which are now always classed with the Buffs at the poultry shows, are characterized by the rich dark reddish cinnamon colour of the hackle and saddle feathers of the cock, the colours extending over the back and wings. The tail should be rich bronzy black, the side feathers edged with cinnamon, and the breast, thighs, and fluff the colour of wetted or dark cinnamon. In the hens the same wetted cinnamon colour prevails throughout the entire plumage. The Silver Cinnamons, if well marked, constitute an exceedingly beautiful variety. In the cocks the hackle and saddle and tail feathers are cinnamon, varying from a light to a rich bright tint, and slightly striped with white ; the thighs, breast, and fluff being a pale buff. In the hens the hackle is of a deep cinnamon, and the rest of the plumage of a very pale buff, which in many specimens is so light as to appear almost creamy white. The contrast of the light body with the dark hackle is exceedingly pleasing. The darker varieties of Cochins are distinguished and known as Partridge and Grouse Cochins. In these birds the cocks should have bright red hackles and saddles, with a well-defined black stripe down the middle of each feather ; the 44 THE POULTRY BOOK. back and wing bow of a dark rich red, with a wide lustrous greenish black bar across the wings. The quills should be rich bay on the outer webs, the secon- daries ending in black tips. The tail should be glossy black ; not unfrequently, however, some white appears at the base of the feathers ; this is always to be regarded as objectionable when found in a show pen, although not a positive dis- qualification to prize-taking. Fashion demands imperatively a black breast in a Partridge Cochin cock, mottled-breasted birds being disqualified, according to the Poultry Club “ Standard of Excellence,” in exhibition birds. The Partridge Cochins originally imported had brown breasts, resembling those of brown- red game cocks, and the hens much more closely resemble brown-red than black-red hens. The judges, however, demanded black breasts in the cocks ; consequently, such birds were bred by crossing a partridge-feathered cock with a pure black Cochin. Nevertheless, a reversion to the more natural colour occasion- ally takes place, and some of the best partridge cocks show the brown feather not unfrequently. In the Partridge hens the neck hackle feathers should be bright gold, each having a broad black stripe down the centre. The remainder of the plumage should be light brown, well and distinctly pencilled with dark brown. It is an important point that the pencilling should be well marked on the upper part of the breast. The shafts of the feathers should be creamy white, contrasting pleasingly with the darker colour of the webs of the feathers. In the grouse hens the ground colour is darker, and the shafts of the feathers do not offer that contrast to the other parts of the feathers. Black Cochins were largely exhibited some few years since, but seem almost to have disappeared from our poultry shows. They should possess all the character- istics of the other varieties as to form and size, and the plumage should be per- fectly black throughout ; but most of the birds formerly shown were coppery red or “ brassy ” on the hackle and wings ; consequently, this variety did not find any great favour with amateurs, especially as they did not generally breed true to colour. White Cochins are very beautiful birds, and are making steady progress in general estimation. For the following admirable description of the characteristics of this variety we are indebted to F. W. Zurhorst, Esq., of Donnybrook, one of the most successful breeders and exhibitors of these birds : — “ Let us look round the yard : there is my favourite hen. Notice her great depth, bringing her straight and pointed breastbone apparently close to the ground, sunk between two very short and widely- set shanks, covered to the end of the outer and middle toes with thickly-placed, laterally- spreading feathers ! My favourite has some sign of vulture-hock ; I know well that she ought not, but I also know that rare shank-feathering cannot be had without it ; and if I do not see it so accom- panied in the show pen I have my own idea as to what has become of it. Look at her fine broad back, where, two inches from the fall of the thick and ample neck-feathers, the rightly-named cushion begins to rise, softening, thickening, and THE POULTRY BOOK. 45 widening till it reaches the short, round, blunt tail-feathers. Notice that short and well-set neck, with its rich soft feathering ; the small head ; the bright hazel eye ; clear yellow bill, surmounted by the straight, fine-grained, and evenly- serrated comb, not 1. gh or thick, but just enough to set off, with her orange legs, that soft and pure white plumage which makes this hen the most attractive feature in my yard. *‘See, she has turned ; and now you see her thick and ample fluff, soft and white as swan’s down, and wider than herself, as she canters before us up the yard, thickly clothing her wide stern, and bulging out in heavy masses beyond her tightly clipped-up wings. If, as Mr. Weller asserted, ‘ vidth and visdom ’ go together, she must be sage indeed ! How genial her temper, how easily controlled her wan- derings — a yard-high fence keeps your white Cochin at home. And what glorious large pink eggs she keeps on laying ! Talk of Cochin eggs being small, why one of this hen’s eggs will make two of those of her coloured relatives — ay, and cheaper eating, too, for your white Cochin is a nice feeder, and will eat much less than her buff neighbour. “ So much for our favourite who lives ; now for her departed mate, who lives only in his two sons. Short of leg, too, was he; well-feathered were his shanks, straight and well-covered were his toes ; he, too, should have had no sign of vulture- hock, but soft and nicely rounded into the top of the yellow shank. Wide was his breast, and well filled out withal in its lower parts, making him look, as the sailors say, * a bit down by the head ; ’ his neck clothed with rich-falling hackle ; a strong curved yellow bill ; wide, firm, upright comb, springing from the nostrils and going from front to back almost in a semicircle, evenly serrated and finished with a plain round piece, which, though nearly touching the neck, was rounded under and just tucked nicely in to finish on the crown. His back was short, and rising to the glossy and straight- falling saddle hackle which covered the tips of his short and tightly clipped-up wings. For his tail — well, he ought not to have had any hard feathers in it, but nice soft, rolling plumes, making him look almost tailless. I know the winning pens at Birmingham never have tails or vulture- hocks either ; but my old friend had, though a compulsory moult might have made him also look soft-hocked and tailless. In back, loins, and fluff he was matched only by his sultana. His wattles were long, very red, and pendulous ; and his deaf ears might be similarly described. His glorious white colour was a thing to be remembered, though the summer sun made sad havoc with its purity, ‘‘White Cochins will not suit a city; but when a garden has to be protected and a bit of green can be given, commend me to my whites. They are handsome and massive to look at ; where they have a fair chance they will be snow white. For the table, killed under six months old, they carry plenty of meat, with a slight and most palatable gamey flavour. Both as old birds and chickens I have ever found them exceedingly hardy. They have not had as much written about them as the Brahmas, but I believe the strength in which they have of late appeared will get justice done them in the prize-lists.” 46 THE POULTRY BOOK. Cuckoo Cochins are occasionally exhibited : they are of a grey colour, each feather with transverse markings resembling those on the breast of the bird from which they derive their name. They are inferior in character to the other varieties, and are not likely to come into general estimation. The singular variety known as Silky Cochins, or sometimes as Emu fowls, is simply an accidental variation of plumage which occasionally occurs, and which may be perpetuated by careful breeding. The cause of the coarse fluffy appearance of these remarkable fowls is to be discovered in the fact that the barbs of the feathers, instead of being held together by a s-eries of hooked barbules (so as to constitute a plane surface, as occurs in all ordinary feathers), are perfectly distinct; and this occasions the loose, fibrous, silky appearance from which the fowl obtains its name. Silk Cochins are usually inferior in size to the ordinary varieties ; they are good layers and sitters, not differing in these respects from the other specimens of the breed from which they have evidently been derived. Having spoken at some length on the characters of Cochins, we have now to consider their general habits and value as a profitable fowl. To E. Hewitt, Esq., we are indebted for the following notes on this breed : — These fowls are of an extremely quiet and domestic disposition. A very low fence, of three or four feet high, quite prohibits their straying : hence their advan- tage where the range appropriated to them is scanty and confined. They are extraordinarily hardy, if not over-fed; the chickens are raised without any difficulty, and they are undoubtedly the very best layers of eggs in winter-time of any varieties with which I am as yet acquainted. If properly managed, this propensity may be so arranged as to yield very remunerative returns. The most lucrative plan I have yet tried is to obtain some strong and well-grown pullets that will commence laying about November : let these be comfortably housed at night, where they will be but little exposed to the vicissitudes of the weather, and be allowed to have access at pleasure into the same building during the daytime, of which they will avail themselves for protection in case of sudden storms. They should be liberally supplied with food, and have the advantage of a field-run, for they consume a far greater quantity of grass than any other kind of fowls, — a circumstance which lessens the expense of keeping them very considerably, — when they will then continue laying very freely until about the middle or end of the following March : if profit alone be the consideration of the owner, they, should all then be disposed of, for, if retained any longer, their keep will most undoubtedly lessen very considerably the profits that have already arisen. The cause of this is very easily explained. Every succeeding year of their lives their laying commences later in spring, being retarded by, and altogether dependent upon, the completion of their annual moult : indeed, I have known some of my old favourite hens that have not had their new feathering altogether restored until after the winter-laying pullets I have just described had ceased laying. It is well known how much more valuable eggs are during mid- winter than v«,-« " P:* ■jy II 1 u' -j -c 0 c li '.I r? c 0 (D 1':. • y-- • H ' ■ H •T / J! t ■|i^ :-.r |v fee- 1 . f ,is)rr. . b <5 j» ' (*W|v. li . ■-:■ t.C '4.;’: -./i ■‘r; li'' :* . f r IGHT BRAHMA COCKEREL. LIGHT BRAHMA PULLET. THE POULTRY BOOK. 71 the Cochins : at the present time, those possessing pea or flat triple combs are held in much higher estimation. The deaf- ear or ear-lobe is large and pendant in both sexes, the wattles comparatively small and well rounded. The characters of the breed, as above given, apply to both the lighter variety first introduced, and now universally known at our poultry shows, as Light Brahmas, and also to the darker, or, as they are frequently termed, the Pencilled birds; but the colour of these varieties is so distinct that they will require a separate description at our hands. The Light Brahmas are characterized by the general white colour of the body, breast, and thighs. The neck hackle should be marked with a distinct black stripe down the centre of each feather ; there is a tendency in the cocks to come light in the hackle — a defect which very greatly detracts from the beauty of the birds. The saddle feathers in the cock are also striped with black, those of the hen being white. The first ten flight feathers, or primaries as they are termed, are black ; but as the secondary quills, which alone are visible when the wing is closed, are white on the outer web, consequently the dark colour of the wing is not visible wLen folded. In the cock the tail is black, the tail coverts being beautifully glossed with green, the lower ones being margined with silver, as are the two highest tail feathers in the hen. The shanks in this variety should be brilliantly yellow, well clothed with white feathers slightly mottled with black. The contrast of colour afforded by the white plumage, delicately picked out with black, and the brilliant red of the face, comb, ear-lobes, and wattles, render these birds particularly attractive ; hence they are never without their admirers, and the Light Brahma class is always a striking one at the poultry exhibitions. The accompanying engravings represent very accurately the arrangement of the colours and markings on a light cockerel and pullet of the single-combed variety. The Dark or Pencilled Brahmas are very distinct in colour from the light variety. We will take the description of the cock in the first instance. The upper part of the body, including the neck hackle, back, and saddle, is silvery white striped with black ; the breast, under part of body, and thighs black, slightly mottled with white. The feathers that cover the bases of the quill feathers of the wings are of a metallic green black, and form a broad well-marked bar across the wings. The quill feathers of the wings, or flight feathers, are white on the outer and black on the inner webs. The secondary quills, those visible when the wing is closed, have a broad dark green black spot at the end of each feather. The tail is black, the coverts on either side being of a beautiful lustrous green black, the lesser feathers being edged with white. The shanks should be of a yellow colour, which sometimes partakes of a dusky shade, and they should be well clothed with dark feathers slightly mottled with white. The colour of the hens may be briefly described. The head is grey, the neck hackle silvery white, striped with black. The remainder of the plumage, says Mr. Teebay, should be dull white, minutely and distinctly pencilled throughout with 72 THE POULTRY BOOK. dark pencilling, so clos^y as almost to cover the ground colour ; the pencilling reaching well up the front of the breast. The dark or pencilled birds have steadily progressed in public favour since the date of their first introduction ; their gigantic size, great weight, hardihood, and prolificacy, and the ease with which they can be kept in confined ranges, all tend to render them esteemed by the public at large ; whilst the nobleness of their appearance and the truthfulness to which they breed to feather, cause them to he highly valued as the favourites of a vast number of the most enthusiastic of our poultry fanciers. Eespecting the value of Brahmas as profitable fowls, Mr. Teehay has favoured us with the following communication : — “ There is no variety so suitable for a wet, cold situation as this; they even appear to enjoy being out in a drizzling rain, searching for insect food round the edge of any small piece of water they meet with ; if they have an unlimited range they are great ramblers, remaining out later at night than any other variety that may be in the same run ; they are good layers, especially during the cold winter months ; they, how- ever, do not want to sit so often as the Cochins, and are far more easily cured of their hroodiness. When allowed to hatch, they cannot be surpassed as mothers, no fowls being more careful not to step on their chickens, brooding them better, or searching more diligently for insects for their food. ‘‘ Brahmas are good table-fowls, the pullets being remarkably full of white meat on the breast, and they lay on flesh very quickly when put up to fatten. The chickens grow with great rapidity, and are very easily reared. I have weighed a cockerel at seven months and two weeks old that weighed lOlbs. 4 oz., and have seen several cocks under two years old that weighed 151hs. each. At four or five years old these large cocks become so heavy that they are generally to be seen resting on their hocks or lying sideways on the ground, although at the same time in the best possible health; if in this state they are supplied liberally with soft food, tliey will gain weight very fast and make enormous birds. The average weight of the pullets at five months old is about 71bs. I may remark that weight is not a good criterion as to the size of Brahmas, for if taken from an open run and confined in a very small place and liberally fed, they lay on flesh so fast that they will occasionally add from one-fourth to one- third of their weight in three weeks, depending on the state of the fowl when put up. There is no variety of domestic fowls that breed more true to colour than the two kinds of Brahmas, if they are kept distinct, hut should there he the slightest intermixture of the two varieties, in the birds that are bred from, few of the pullets will he fit for exhibition, and there will be hut seldom two alike in colour or markings in the same brood. The pencilled birds that have the slightest mixture of the blood of the light variety will breed pullets light on the breast, with sandy coloured patches on the shoulders ; and even should they occasionally produce a pullet well pencilled during THE POULTRY BOOK. 73 the first year, she will most likely moult brown on the shoulders, and become quite unlike her original colours in her second season. A few of the cockerels so bred are pretty fair in colour, but they are always far more spotted with white on the breast than the true-bred pencilled birds ; hence by some persons they are pre- ferred, as they look gayer in colour to the eye, but if the fancier that admires these cocks once breeds from them he will never again choose another male bird for the beauty of his breast. “Light Brahmas that have the least mixture of the pencilled breed in them breed pullets with sandy buff-coloured backs and wings, some darker and some lighter, but seldom produce pullets clear white on the back. These pullets also moult much worse in colour in the second year ; they are very frequently much marked on the lower part of the back, many of the cockerels have cream-coloured hackles like those that are bred from a light Brahma hen and a buff Cochin cock : the birds from this latter cross, however, are so different in shape from the true Brahmas that they are easily known by any one who has tried the experiment, though •occasionally a cockerel is produced without creamy hackles and much like a true Light Brahma in colour.” Mr. P. Jones, one of the earliest admirers of Brahmas, thus sums up their value as profitable poultry : — “ The chief points of merit in both varieties of Brahmas consist, first of all, in their hardihood and rapid growth as chickens, cockerels at four months old frequently weighing over 51b., and early pullets sometimes laying at the same age. If required for culinary purposes, they will be found at this age to possess whiter, more tender, and juicier flesh than Cochins, — will also stand confinement in a small space equally well ; but if they have the advantage and opportunity of a run, will forage for themselves much better. In common with their first-cousins, they are most excellent winter layers, and do not age so soon ; some hens at four and five years old looking, after moulting, and in a good run, as fresh as two-year- olds.” In concluding our account of these birds we cannot do better than quote the following very fair description of their merits from the pen of one of their oldest admirers : — “ Brahmas,” writes Miss E. Watts, “ as good useful hardy fowls, are un- surpassed. They are good layers of good-sized eggs, good foragers (when they can have their liberty), and good sitters and mothers. The chickens fledge more kindly than the Cochins, grow fast, and are exceedingly hardy ; old and young take good care of themselves, and often recover from ailments which would carry off any of a less hardy sort. We know no other chickens which are so hardy as they, are and reared with so little trouble and loss. “We have no hesitation in pronouncing these the most useful fowls we have kept. They are very good for the table, putting on flesh readily, and being much more juicy and much better in form for this purpose than the generality of Cochins. They are decidedly smaller eaters than Cochins, and greater lovers of an extensive range, v^^hich they turn to account in foraging for themselves. Notwithstanding, H 74 THE POULTKY BOOK. however, their love of liberty, they bear confinement as well as any fowls. In a dingy, dirty, or smoky locality, Brahmas keep clean better than any other fowls which have white in the plumage. The hens sit less frequently than Cochins, and a week’s change of place will generally make them give up the fancy. Whether Brahmas form a distinct variety, or whether they are a made kind, commenced with a cross and established by careful breeding, is a question of little importance. The accusation has been brought against them that no one for a certainty knows their origin; and may we not say the same of all our best varieties of fowls, with only the difference of going a few years further back? Whatever may have been their origin, they are now distinct and true to their characteristics.” CHAPTER -Vin. MALAYS. T he precise origin of the Malay fowl, like that of all other varieties of our domesticated animals, is lost in the obscurity of the past. Whether, as generally suggested, it is a descendant of a supposed wild breed, the so-called Gallus giganteus of Temminck ; or whether, as is rendered far more probable by the researches of Mr. C. Darwin, it, like all the other domesticated Gallinaceous birds, is derived from a single wild species, the Gallus Bankiva, is a point more fitted for discussion in a strictly scientific treatise than in a practical Poultry Book ; and we must, therefore, refer those who wish to enter more fully into this matter, to the forthcoming work of Mr. Darwin on variation in animals. The Malay has been for many years the type of bird most frequently kept in a domesticated state in many parts of the East. The cocks emploj^ed in the cock- fights in India and the adjacent islands are not English Game, but a small breed of Malays that are sometimes shown at our poultry exhibitions under the title of ‘‘Indian game fowls.” For many years the stewards of the vessels trading to and from India have been in the habit of bringing home Malay fowls, and consequently good specimens may not unfrequently be purchased at the dealers* in the neighbourhood of the Docks at the east of London. Although never constituting large classes at our poultry shows, Malays have always had their admirers ; and previous to the introduction of Cochins and Brahmas, were of necessity had recourse to in all cases where it was required to throw size and weight into the ordinary poultry of the farm-yards by means of cross breeding. The imported birds are somewhat various in their markings, but by the careful selection of breeding stock the colours of our show-pens are rendered as fixed and definite as those of any other variety. The following account of their characteristics is mainly compiled from information with which we have been favoured by Mr. Hewitt, and by Mr, Charles Ballance, of Stanley House, Lower Clapton, formerly of Taunton, Somer- set, well known as a most successful breeder and exhibitor of this variety. As regards size, Malays may be regarded as worthy of their supposed descent from the Kulm fowl, or Gallus giganteus. The cocks should not weigh less than from nine to eleven and a half pounds, and, when full grown, should stand from two feet nine inches to three feet high, and be able to peck off an ordinary table H 2 76 THE POULTRY ROOK. •vvitli ease. The weight of the hens should not he less than seven and a half pounds, good specimens being even as heavy as ten pounds. In carriage and form, Malays are strikingly distinguished from all other varieties of domestic poultry. The cocks are exceedingly long in the neck and legs ; their carriage is particularly upright, the back being almost always at an angle of 45°, except when they are eating ; the wings are carried very high, and firmly closed. Malays are very bulky across the shoulders, and, from the closeness of the plumage, the fore part of the wing stands away from the body, as it does in the carrier pigeon. The body narrows very rapidly indeed towards the tail, which is very small, and droops in the cock so as nearly to form a straight line with the hack ; the thighs are long, strong, and well developed. The longer and stronger the legs the better, if length be combined with an easy gait in walking. The head is carried very high ; and from the short and very scanty nature of the hackle-feathers, the neck looks much longer than in any other variety of fowl. The form and carriage of the hen are generally similar to those of the cock ; but from the hackles being still shorter, the extreme prominency of the yungs is even more visible. The plumage in Malays is short and close, but exceedingly brilliant and glossy. Every feather, observes Mr. Hewitt, is peculiarly narrow, and possesses far less down towards the root than do the feathers ’of any other known variety; the plumage therefore, lies as closely as do scales upon each other ; and, consequently, should the bird be taken in hand, it always proves much more weighty than is anticipated. The extraordinary lustre of the entire plumage in well-bred and high-conditioned birds is remarkable. The head in the Malay is long and snaky, the brow projecting over the eye so as to give a peculiarly hard expression to the face. The eyes should be bright fiery red, as according best with the restless and vindictive expression of the face ; but pearl eyes are found in good specimens. The beak is very strong and hooked. The comb is very small, low, and flat, and is attached closely to the head, without any tendency to fall over to either side. It should be covered over with small warty prominences, and end abruptly over the eye, not projecting in a peak. Malays are remarkably characterized by the very slight development of wattles and ear-lobes ; but the skin of the face and upper part of the throat is red, and, from the scanty nature of the plumage, this redness becomes a marked feature of the breed. The countenance has been justly described as very skinny. In colour Malays vary considerably. The varieties generally exhibited partake of the colour of black and brown breasted red game. In these, the hackle and saddle in the cock should be dark glossy red ; the breast black, or black slightly mottled with brown. The back and shoulder coverts are deep rich maroon ; the bar across the wings wide, and well marked with a bright metallic or purplish green black tint. The flight- feathers or quills she aid be dark red, and the tail-feathers small, black, and glossy to an extreme degree, being resplendent with purple and green metallic reflections, as the light plays upon them in the movement of the bird. THE POULTRY BOOK. 77 The legs in both sexes should be characterized by strength and size ; in colour they should be brilliant yellow, and without a vestige of feathers appearing on the sides. The general colour of the plumage of the hens in this variety is reddish broAvn, verging into that of wetted cinnamon in the darker breeds. In the Pile Malays, now so seldom seen, the hackles in the cock are red and white ; the breasts white or mottled, and the general plumage of the hens white, mottled with chestnut red. The plumage of the White Malays is soon described : the face, comb, and naked skin of the throat should be bright red, the feet and legs bright yellow, and the feathers purely white. With regard to the general habits of Malays, Mr. Hewitt states : — “I am not aw^are of any variety of fowls so cruel, oppressive, and vindictive as Malays ; they are literally, when kept with other varieties, the tyrants of a poultry-yard. From their great strength, they are able to inflict severe injury on their opponents, frequently treading them down, and then actually tearing them to pieces. They, however, appear rather to rely on their superior physical strength than on their real courage and activity, for I have frequently known an agile, sharp-fighting Game-cock (not, perhaps, one-third their own Aveight) make them cower almost immediately, and run into the first corner that offered itself for temporary protection ; — hut, on the contrary, any want of self-possession manifested by their opponents is certain to be taken advantage of ; and Avith an irresolute cock they will continue fighting Avith the most pertinacious obstinacy. “ In confined premises they very frequently contract a most injurious habit of eating away each other’s plumage, which they continue to so great an extent as eventually to seriously affect the constitution of the fowls thus attacked ; constantly plucldng away the half-grown feathers, and sometimes eating large portions of the skin, occasioning serious inflammatory disease. The upper part of the neck, throat, second joint of wings, and the thighs, seem to he the points in their victims most alluring to birds that have contracted this truly depraved habit. I have proved that a more extended range, plenty of green food, and a little very fine bone-dust (mixed with their soft meat) Avill speedily correct this evil ; indeed, my own impression is that the habit is often acquired, when Malays are too closely confined, from a spirit of pure idleness, arising from listless inactivity. The birds at the onset eat feathers that, having been accidentally shed, were lying about in places where they were accustomed to stand to sun themselves. Sometimes when the evil practice has been too long persisted in, the plumage, when restored, is quite altered in colour (becoming a dirty grey, or even actually white), giving the bird a piebald appearance, which even several moults will not rectify ; for in such cases I have known this party-coloured feathering to continue for many years, even until the fowls died of natural decay. For this reason, the more expeditious the means used for prevention the better ; as fowls such as those just described, or those in a state of semi-nudity, are certain of non-success in the exhibition pen, howeA^er 78 THE POULTRY BOOK. perfect in all other traits of character. Malays are especially prone to quarrel among themselves if closely confined, for which reason they not unfrequently prove most troublesome when penned for purposes of exhibition ; indeed, there are but few among our poultry- show committees who cannot look back with feelings of horror to the torn and mangled state of some pens thus entrusted to their care, although previously to their confinement the fowls were the best of friends, and sent in the first instance quite uninjured. From this peculiarity, and the fact that few entries are generally made in the Malay classes, some poultry exhibitions have been held where they have been altogether excluded from competition. But it is greatly to be regretted that prizes should be withheld from a variety of fowls that, despite some failings, are certainly not without many truly good qualities, besides being a perfectly distinct variety. ^‘When full grown, Malays are unusually hardy fowls; and the quality of their eggs is very superior; they are, however, small in comparison to the size of the bird itself, and the extreme strength of the shell is remarkable. True-bred Malay chickens are very long in attaining their first feathers, from which cause they are somewhat easily chilled, and consequently are apt to become stunted and deformed, more particularly in the feet and legs. Although extremely long in the legs and thighs, these birds possess breasts, wings, and merry thoughts that surpass those of most fowls in the amount of flesh on them, and when the birds are killed at an early age the meat is of good flavour. But the chief advantage of the Malays is to be obtained by using them for cross-breeding with any other of our large varieties. The produce of the Malay and Grey Dorking is a most extraordinary table-fowl, carrying incredible quantities of flesh, principally in those parts most esteemed. The pullets of this cross lay far more freely than Malays, but the chickens (to maintain their gigantic proportions) must be confined strictly to the first cross. Chickens thus obtained feather quickly, are hardy, and very easily reared. The best cross is for the female parent to be the Dorking, as the body of the fowl thus bred is far larger, better covered with flesh, the colour of the skin is whiter, and the flavour superior. The cross-bred birds between the Malay and Cochin are not by any means so good for the table ; but excel the pure-bred Malays in the quantity of eggs they produce. There are many varieties of Malays, among which one of the most beautiful I have yet met with is the purely white. They possess all the characteristics of their darker-coloured associates ; but the striking contrast between their clear unsullied plumage, and intensely yellow beak and legs, brings them into very advan- tageous notice. I am told — although it is contrary to the general rule — that they are more easily reared than the dark-coloured ones. A most beautiful breed of Bed Piles is obtained by crossing the black-breasted red and the wdiite : their plumage is extraordinarily good, and by some amateurs they are highly esteemed. The bird called the Kulm fowl is simply a grey variety of Malay ; whilst the fowls that have frequently appeared of late at our poultry shows under the title of ‘ Indian ai ii iL ii S © (B 1*:, THE POULTRY BOOK. 79 Game,’ evidently possess all the principal characteristics of this class of poultry. Unless frequently crossed to obtain fresh blood, closely bred Malays quickly lose size so materially that, in a few generations only, they become but very little larger than common fowls. Even when thus degenerate, however, a couple of years of well planned and careful cross-breeding (with fowls of their own class) at once will raise the progeny to the original gigantic standard. They should be renewed frequently, for this reason, at farthest once in three years.” The subject of ^^in and in breeding” has always been one of great dispute between different rearers of live stock of all descriptions ; one party, like Mr. Hewitt, maintaining that it is fatal to hope for large size and constitutional vigour if it is persisted in ; their opponents, on the other hand, asserting that when you have obtained perfection, in and in breeding must be partially followed in order to preserve it. Mr. Ballance, one of the highest authorities on all points concerning Malays, has favoured us with his views on the matter. He states — There is one remark I should like to make for the benefit of amateurs, now that my oppor- tunities for exhibiting are likely to be few and far between. It has reference to what I believe has been the secret of the success I have experienced with Malays, both coloured and white, for a period of nearly thirty years. During the whole of this period I have never allowed the introduction of any fresh blood by crossing with any other strain of Malays, but have kept entirely to my own; and as I have succeeded in winning more prizes with Malays than any other fancier of these much-abused but most valuable birds, in all parts of the kingdom, I think my experience is not to be despised, as testifying to the fact that breeding in and in does not necessarily deteriorate the birds who may be subjected to this operation; but then all depends upon how the breeding in and in is managed. If a person has one yard only, and allows the produce to continue breeding without any discrimination, then the worst effects will follow, and the birds get small and weedy ; but my plan has been to keep about five or six distinct runs, and to rear about two to three hundred chickens each year, and select the best birds from each run for crossing to make up my yards the next season. I thus secure sufficient crossing to prevent deterioration, and by judiciously selecting about two dozen birds, the pick and choice of nearly three hundred, I have been able to produce each year specimens for -exhibition superior to their parents of the year preceding, and leaving all other competitors far in the distance. I believe the same management would apply and be found to answer with any other breed.” The Kev. A. G. Brooke, of Buyton-Eleven-Towns, a well-known and most suc- cessful exhibitor of this variety, has furnished us with the following valuable notes on the rearing and general management of these birds in ranges of limited extent. He writes : — About eight years ago I purchased a pen of light Malays ; with these I won the silver cup at the Bath and West of England Show, held at Barn- staple in 1859, and with the same birds the silver cup at Dorchester in 1860. The chickens bred from these birds were all light ; and finding that the judges at various shows passed them by in favour of dark ones, I disposed of them, and 80 THE POULTRY BOOK. afterwards fortunately obtained some imported birds (a cock and two bens) in tbe neighbourhood of the London Docks. With these and their chickens I had great success, and still continue to have the same strain. I have now for some years bred in and in, having been unable to procure another imported cock, nor have I found that by so doing they have very much decreased in size. Chickens hatched in March and April generally thrive remarkably v/ell ; but they require, perhaps, rather more care than other sorts, if the season be damp or cold, as they have a most noticeable paucity of feathers. Malays will bear confinement — mine have generally done so, and looked healthy and well. They certainly are disposed to be savage and irritable if kept long without food ; but for some time past I have managed to keep the peace by letting them have food and water constantly by them, in their houses. When thus treated, neither do they eat half so much. Malays are the only variety of poultry I have had for years, and experience has taught me that it is best not to keep more than a cock and two hens in one run, especially when intended for exhibition, as by this means they are thoroughly used to each other before being penned at shows. It is a great thing to keep them from excitement. My runs are so arranged that the birds cannot possibly see their neighbours. The runs should be kept sweet and clean, the soil frequently removed, and fresh earth substituted ; it is also necessary to let the birds have a heap of ashes in a corner protected from the rain. Their houses should be cleansed and lime-washed oftentimes during the year ; their perches should be very broad, and thickly bound round with carpet to keep their breasts from getting bare. The perch should not be very high, just room enough left to allow the cock to walk under it, and straw should be thickly laid for them to alight upon, as they fly to the ground with great force. I think they might easily be kept within bounds. My runs are all enclosed with the exception of one, where the birds are every day let out on a grass plot, the boundary being merely galvanized wire, a yard high; and they never attempt to fly over, though one great inducement to stay at home is no doubt their having corn, green meat, and water constantly by them. The food I find they like best is Indian corn and potatoes mashed up with meal. Meat, or bones to pick, should always be avoided. They require a pleirtiful supply of green food ; I have hundreds of cabbages and lettuces planted yearly for them, and it is astonishing how soon they ‘disappear. The lop comb I always look upon as a great mistake, having never seen it in imported birds. The eggs they lay are dark and rich ; and the chickens are plump and very good eating : the legs, on account of their length, are rather unsightly for table. A friend of mine last year crossed some Dorking hens with a Malay cock, and the chickens were remark- ably fine and heavy. During the past season I have had far more applications for pens of Malays than I have been able to supply ; and I sincerely hope not only to see the Malay classes at poultry shows better filled than they hitherto have been, but that those who have up to this time condemned them may be induced to give them a trial.” The remarks of these eminent authorities on this particular breed so nearly THE POULTRY BOOK. 81 exhaust the subject that little remains to he added respecting it. With regard to the breeding stock, Mr. Ballance states that his experience goes to prove that the male bird has the greatest influence over the colour of the chickens, and the female over the size — this latter character, however, being much dependent on the system of management and feeding adopted whilst the birds are in their earliest stages of chickenhood. Malays lay moderate-sized eggs, averaging about two and a half ounces each in weight. The shells usually are coloured — a pale chocolate. The size and colour, however, vary ; for pullets under a year old sometimes lay eggs equal in size to those of any description of duck, and some hens two and three years old lay eggs very little larger than those of a good-sized bantam. Some eggs are as white as a Spanish hen’s egg, and others vary from a light cream to a deep rich bufi’, and even to a brown. As a general rule, the light-brown birds are produced from the darkest eggs, and the dark-brown birds from the cream-coloured or paler eggs. Malay hens are moderately good layers, and exceedingly good sitters and mothers ; but from their irascible character they do not admit of being handled and shifted about during the period of hatching in the same manner as Cochins. Of the cross breeds of Malays, several have already been described. There re- mains, however, a breed known as the Pheasant Malay, which occasionally makes its appearance in the “any other variety” class at the poultry shows. These birds are small spangled-breasted fowls, probably obtained by crossing the Malays with a spangled breed like the Hamburghs. In their plumage they are sometimes especially beautiful ; but they want the definite characteristics of a very distinct variety, and consequently do not appear likely ever to attain to the honour of having a separate class at our shows. In the United States of America, a large variety of Malay was formerly held in much estimation, being known as the Chittagong — a name which, according to Mowbray’s Treatise, was formerly used in this country as synonymous with that of Malay. CHAPTER rX. THE COLOUEED DOEKINd FOWL. H aving treated of those breeds that, from their recent Oriental origin, may perhaps be appropriately termed Asiatic, we now come to the consideration of that breed of fowl which is pre-eminently one of the most marked of English varieties, namely, the Dorking. But we are met at the threshold of our subject with the question of its origin. In most of the books on poultry it is generally stated that the coloured Dorking is descended from the fowls brought here by the followers of Csesar and his legions, and described by the Latin author Columella, who, when treating of the poultry kept by the Romans, states — It is not advisable to buy any but such as are very prolific. They should be of a plumage very red or tawny, with black wings. Let the whole be of the same colour, or of a near approach to it. But if of any other colour, let white fowls be avoided, for they are tender and less robust ; neither is it easy to find specimens of them that are prolific. Let the breeding hens be of a choice colour, of robust body, square framed, large and broad breasted, large-headed, with small, erect, bright-red comb, and white ears ; and of those thus characterized let the largest be procured, and not with an equal number of claws. Those hens are reckoned of the purest breed which are five-clawed, but so placed that no cross spurs arise from the legs; for she that has this male-like appendage is rarely fruitful ; and when she does sit she breaks the eggs with her sharp claws. ‘‘ The cocks should be lustful, coloured like the hens, with the same number of claws, but taller ; proud of carriage ; combs erect and blood-red ; eyes brown or black ; beak short and hooked ; ears very large and very white ; wattles looking whiter from their shining, and hanging down like a beard ; the feathers of the neck or mane varying, but preferably from yellow to golden, and spreading down over the shoulders ; the breast broad and muscular ; the wings brawny, like arms ; the tail lofty, and composed of a double row of arching feathers, alike on each side : the thighs ample, and usually thickly clothed with coarse feathers ; legs sturdy, not long, but armed as it were with dangerous spears. Even when neither pre- pared for fighting nor for the triumph of victory, their temper should be shown to be highly generous, haughty, active, watchful, and given to crow often ; also not easily alarmed ; for sometimes it will be needful for them to repel attacks, and to protect their conjugal flock.” There are, however, many difficulties in the way of the supposition that our Dork- ings are descended from the Roman fowls. By far the most probable supposition is that the grey- coloured Dorkings are composite fowls, deriving, in all probability, THE POULTBY BOOK. 83 their size and aptitude to fatten from the large Surrey or Sussex fowl ; their fifth toe and rose-comh, when present, from the old white Dorking, which has been crossed with the four-toed Sussex or Surrey fowl, and has produced a breed superior in size and quality to almost any other as a table-fowl. This composite character of the breed is perhaps the reason why so much care is required to produce them true to colour, or even in many cases to comb. It is singular that the English table- fowl, the Dorking, and the French table-fowl, the Creve-coeur, should both be, as they evidently are, composite breeds, produced in a long series of years, during which time the object of the rearers has certainly been to obtain a first- class table-fowl by breeding from any bird whose size or form was likely to improve the original stock. Leaving the determination of the vexed question of the origin of the coloured Dorking to the consideration of poultry archseologists, we enter at once on the consideration of the characters of this breed. In all varieties of Dorkings size is a most important consideration, and in the coloured breed unquestionably the most important. The body in both sexes should be large, deep, and plump ; in the cock it should almost form a square when viewed from the side. The back and the breast should be very broad. The legs in all the varieties should be white in colour, stout in form, and perfectly free from feathers, and the cock should be spurred on the inside of the leg — not, as is occasionally seen, on the outer side. The feet must be five-toed, and the extra toe should be well separated from the others and turned upwards. The head should be proportionate to the size of the bird ; the wattles well developed. The comb in the Dorking varies considerably; it may be either single or rose. Single-combed cocks should have the comb erect and free from side sprigs ; but there is a great tendency in many good birds to have the combs lopping over to one side. In the rose-combed birds, the combs should be square in front, and ending in a raised peak behind, without any depression in the centre. The appearance of the Dorking cock is greatly improved by his possessing a large, well-formed tail, which should not droop, but be carried well over the back. In the classes for coloured Dorkings at the poultry shows, the exact marking as to colour is not regarded as a matter of moment, provided always the birds match in the pen. But of late years the breed known as Silver Greys have come into high estimation, as they conjoin many of the good qualities of the coloured breed with the beauty of plumage possessed by those birds that are regarded more especially as ornamental poultry. In this latter variety the colour of the plumage is important, as a single white feather in the breast or tail of the cock is held as a disqualification in a show-pen. It is necessary, therefore, to give the characteristics of this breed as distinct from those of the ordinary coloured or grey birds. In size, the Silver Greys rarely equal the coloured breeds. The form of the body, however, should be identically the same ; and the like remark also applies to the comb, wattles, feet, &c. 84 THE POULTRY BOOK. The distinguishing colours of the Silver Grey Dorking cock are, perfectly black breast, tail, and larger tail coverts ; the head, neck, hackle, hack, saddle, and wing bow a clear silvery white. Across the wings there should be a well-marked black bar, contrasting in a very striking and beautiful manner with the white outer web of the quill-feathers and the silvery white hackle and saddle. In the hens of this beautiful variety the breast is salmon-red, passing into grey towards the thighs. The neck is silvery white, striped with black ; the back silvery grey, with the white of the shafts of the feathers distinctly marked. The wings should also be of a silvery or slaty grey, and as free as possible from any tendency to redness. The tail should be dark grey, the inside being very nearly black. Having given the general description of the two chief varieties of the Dorking fowl, in accordance with the dicta laid down in that recognized authority, the “ Standard of Excellence,” we now pass on to the consideration of the general manage- ment and profitable characteristics of the breed. On these points we have again to express our obligations to Mr. Hewitt, who has furnished the following valuable remarks : — There is not a doubt that coloured Dorkings are decidedly the most useful of all fowls for general table purposes ; as not only is the flesh of extremely good quality, but it is produced in far greater abundance than in most varieties. Another very important point in the consideration of the Grey Dorkings is, that the greater proportion of the flesh will be found on those particular parts most generally esteemed — viz. the breast, wings, and merrythoughts ; hence they carve to especial advantage. They also grow rapidly, and are in good condition at almost any age, if at all freely supplied with food. As layers, many other fowls are better than Dorkings ; they do not thrive well without a good and extensive grass-run. The chicks are delicate youngsters to rear, particularly if the subsoil is not remark- ably dry and warm : this will at once account for their unvarying success on chalky soil. In consequence of their great weight, they frequently, when aged, become quite lame and distorted in the feet and toes, from injuries producing eventually corns and even abscesses : these are most difficult to cure, if of long standing ; but as a preventive, low perches are absolutely essential : they should never exceed two or three feet from the ground. Dorkings degenerate most rapidly in size and character from interbreeding ; and from this cause, fresh blood should be frequently introduced, or the most speedy and vexatious disappointments will certainly ensue. “ In the selection of birds for showing, pains should be taken to ensure uniformity of colour throughout the pen ; and monstrosities of conformation in the legs or feet must be scrupulously avoided. As these are frequent in otherwise good Dorking fowls, I will briefly point out a few I have met with. I have seen a pen faultless in other respects, in which a cock was placed with three hind toes on each foot ; on another occasion, a male with the spurs growing directly outside the legs ; whilst in a third I have known competing at various public exhibitions, the two back toes THE POULTRY BOOK. 85 were both situate midway up the leg (between the knee and foot) , although the toes themselves were perfect. Grossly enlarged toes or feet are decided imperfections, and should be avoided in competition, although sometimes present in particularly good stock-birds. The dark greys are generally the most weighty hens in the hand, but from being more closely feathered deceive the eye ; my own conviction re- specting them is that they are naturally the most hardy in constitution. Abundant plumage tells favourably on Dorkings for exhibition, adding greatly to their ‘ square- ness ’ of appearance and size at first sight ; but, to be fairly judged, Dorkings must be handled. These fowls should not have heavy clumsy heads, but neat compact combs, moderate in size, whether rose or single; wattles neither coarse — loose, nor flabby ; the combs should stand well on the top of the head — a lounging heavy comb looking very unsightly, although too often (by far) seen among our first-class competitors. Condition is really all-important with Grey Dorkings for exhibition ; unless that is tolerably good, few fowls look so very disadvantageously as they do, nor do any, more generally disappoint the antici- pations of their owners. If frequently competing, they mostly lose both health and weight very rapidly, as they endure close confinement but indifferently. In the present day, when weight is considered a great desideratum, many Dorkings have been irretrievably spoiled from over-feeding, so as to be quite unserviceable after- wards for general and useful brood stock. In this state of undue obesity they cannot breed well. It should not, therefore, be encouraged by parties who wish rather to increase their stock than to make idle boast of the attainment of great weights in isolated individuals. Mention is often carefully withheld of the comparatively numerous instances in which apoplexy has been induced by over-feeding, and the folly of the owners has been repaid by the sudden death of highly valued specimens. No doubt the extreme delicacy of constitution now so universally complained of among Dorking chickens whilst young, is mainly attributable to the weakened stamina of their progenitors; and in support of this opinion I have invariably found that the less artificially they are reared, and the more generally the parent fowls are allow^ed to take their own course, the more rude health has been displayed by the offspring, and the quantity surviving has been increased in due proportion. Much controversy has been maintained respecting the most approved confor- mation of the combs in Grey Dorkings as exhibition fowls ; nor have either the rose or single combed specimens lacked strenuous supporters. Being essentially, beyond all others, the fowl for the table, I willingly acknowledge I have not any prejudice whatever in favour of either variety as regards this particular feature ; and will confine myself altogether to my own individual experience as to a striking difference, at once perceivable, in the generality of cases that have been placed before me at our various public poultry shows. The rose-combed fowls almost invariably maintain a superiority for strength of build and massive proportions ; but unfortunately this has, in the generality of 86 THE POULTBY BOOK. cases, been combined with a uniform coarseness of character, that told fearfully against them on the prize-lists. Still, this serious drawback is not universally prevalent ; the rose-combed birds readily produce single ones, and vice versa ; but the desired character may be pretty closely perpetuated by carefully breeding for successive generations from either one of these varieties exclusively. For the reason before assigned, the rose-combed Grey Dorkings show to most advantage during their first year, compared with their condition when advanced in age. For the guidance of any inexperienced exhibitor, it is well to mention that the rule is strictly imperative that all the fowls in the same pen must be alike as to combs ; for unless this be so, however good in other respects, their defeat is certain and inevitable.” Some few years since, the exhibitors of coloured Dorkings were startled by the remarkable size and character of the birds of this variety bred by Mr. Douglas, at the Wolseley Aviaries. At the present time Mr. Douglas is in charge of the aviaries of the Duke of Newcastle at Clumber ; and we have lately visited that establishment in order to ascertain the method of management which formerly resulted in so great a measure of success. Mr. Douglas, who is universally recognized as one of the highest authorities on this breed, has kindly favoured us with the following notes on the characters and general management of this variety : — In selecting my brood stock, I look for massiveness in all quarters rather than for a neat head or short beak, choosing birds with strong backs, and long straight deep breast-bones ; considering Dorkings entirely as table-fowl, I think it is more important that they should have straight breasts than any other variety shown. Looking at Dorkings from this point, there ought to be as much difi’erence in point of shape between them and game-fowl, as there is betw^een a cart-horse, with his large head, deep loins, and capacious chest, and a race- horse, with fine neat frame and slender limbs. The colour in Dorkings, except in the silver grey variety, is not material ; but I have found the dark colour the most hardy and heaviest fleshed, having once had a cock of that colour weighing 14 Jib. at two years, and several hens 111b. each. With regard to the general characters of the brood stock, I will describe those of the two sexes separately, beginning with the male. The cocks may be either single or rose combed. The single comb should be erect ; but a slight lop at the upper part is not so great a drawback as in a Spanish ; therefore, if all other points are well developed, I consider it but a slight defect. The rose-combed cocks should have their combs well and firmly set on their heads, square in front, level in the spikes, and forming a peak or point at the back of the head. The head in the Dorking, though not coarse, should be large, to correspond with the size of the body. The wattles should be broad and fine, and neatly rounded on the lower side. The neck should be long, stout, and profusely hackled with long feathers, but there should not be any thickness commencing a few inches from the head and forming a sort of shoulder in about the middle of the hackle. The breast should be very THE POULTRY BOOK. 87 broad and full, with a long bone exceedingly deep in the keel, and extending well from the front towards the tail, so as to give space for development of flesh on the breast. The body cannot be too large and massive, with great length, depth, and width. The back should be broad, and the wings largely developed. I much prefer the thighs to be well developed, so that they may carry plenty of meat. The legs must be straight, stout, and free from feathers. The feet should be five-toed, the extra toe distinctly separated from the others ; the toes long, and well spread out ; tail large, well expanded, and carried uprightly ; the sickle-feathers and tail coverts long, broad, well arched ; carriage and appear- ance massive and grand. “ In the hen the beak should be stout — the comb, if single, well developed and falling over on one side ; if double or rose, firmly set on the head, not too large, square in front, inclining to a peak at the back of the head. The wattles should be fine, and rounded neatly at the lower edge ; head long and deep ; neck stout, and well set on the back ; the chest broad, with great depth from the top of the shoulder down to the point of the keel of the breast-bone, which should be straight and deep. The body ought to be large, almost forming a square when viewed from the side ; back broad and long. The wings should be large, but not so large, in comparison to the greater weight of body, as in many other breeds. The thighs may be long and well laid along side of body — consequently the birds do not stand in a stilty manner. This is a point in which I conceive many breeders make a mistake. A Dorking, in my opinion, should have a well- developed thigh ; but from its being set nearly straight with the body, it is not evident. The legs should be short, and of a length in proportion to the size and weight of the bird. The feet must be five-toed, the extra toe well developed and distinctly separated from the others. The carriage and appearance of Dorking hens should be matronly and dignified. Kespecting the management of breeding- stock, I think it very important not to move them away from their runs until after May, as the same Dorkings cannot be used for both breeding and showing at the same time. If such a plan is followed, the result is that poor weakly chickens only are produced, and not more than half the eggs hatch. Many persons think that Dorkings will not stand con- finement in a small place ; but I have bred some of my very largest and best birds in yards 30 feet long by 10 feet broad. When confined to runs of these dimensions, they certainly require to be kept in a state of great cleanliness, to \have a turf daily, and above all, plenty of clean water. They should also \e fed chiefly on soft food, which should be mixed stiff, and not watery, ^en thus confined, it will be found very advantageous to give them some swede tunips cut in two, when they will eat out the whole inside from the skin. In the \arly spring, swedes or mangolds, boiled and mixed quite dry with barley or oatmM^ form a capital food. In fact, Dorkings in a confined space must have some fresh ’^etable food of this sold;, and when they are running loose it makes a capital^t'ood for once a day all the winter through. In general I give this food 88 THE POULTRY BOOK. as tlie first meal in the morning, having had it boiled over night, and mashed in a pail with meal. By covering the pail with a sack, it keeps warm, and is a nice food for the fowls on a cold winter morning. They should have a small feed of harley-meal mixed into a crumbly paste with water, or a light feed of boiled Indian corn, at mid-day; some days soaked barley or wheat, or bruised oats, for a change ; but they should always have a feed of dry corn for the evening meal — either wheat, oats, or barley. Soft food soon passes out of the crop, and during a long winter’s night the fowls get cold and hungry, and are exceedingly liable to take cold, which is a sure forerunner of roup. But with care in housing and feeding, no one need fear roup. I have not had roup or gapes amongst my Dorkings for many years. By attending to these matters Dorkings may be kept in health on any soil. ‘‘Early hatched Dorking pullets will lay all the winter, although not quite so freely as some other breeds. Dorkings make good mothers in general, and lay from 35 to 50 eggs before wanting to sit. As mothers, they are very docile ; you may handle them as you please, and give them the chickens from other hens, which they will, take to at once. As Dorking chickens are extremely rapid in their growth, it is desirable to coop the mother for the first seven or eight weeks. During the first week I always coop the hen under a dry dusty shed ; by the end of that time the chickens get strong, and if dry weather sets in, they are fit to he cooped on the grass under the shelter of a hedge, or by the side of a plantation, where there are plenty of nice dry, dusty banks, and where they can get enough of morning sun ; but they should not be exposed to the mid-day sun in places where they can get no shelter. When I have had many chickens at one time, I have always been in the habit of making shelters for them by propping up some old hurdles on pegs about nine inches high, and then covering them with spruce or any other branches. On a sunny morning you may see these shelters covered with the chickens sunning themselves, but if a dog or hawk approaches they dart under the hen in a moment. A number of these hurdles placed about where chickens are being reared will afford them great protection from the cold winds as well as from the power of the sun. The coop with the hen should be moved daily about mid-day, and the chickens fed most liberally, if you wish to rear any fowls that are very good, and out of the common — such fowls as will sometimes sell at nine months old for the price of a cow — a fact I have often proved. My readers may ask how I raise them so as to become as valuable as I state. When young, I give my chickens good eggs and new milk made into a custard, which is given with every meal. The best oatmeal is used for their stock food ; sheep’s head and pluck, boiled chopped up, are given three times a week until the chicks are three weeks Bruised oats are thrown down just in the rough for them to peck at, and fed every hour from 5 o’clock in the morning to 7 o’clock at night. A nice dust}^ place is selected for the coops, and in the morning, before feeding, given them with a little sulphate of iron in it. It is wonderful what make when fed in this way. When seven weeks old, I begin to give / / / THE POULTRY BOOK. 89 such as split wheat and barley, leaving off the custard by degrees, adding more barley-meal and oatmeal ; being careful not to let the chickens out of the coops, if a strong dev/ is on the grass, until the sun is well up. This is easily managed by opening the coops and letting the chickens out to drink the very first thing in the morning, when-they will rush to the water; then by putting a little food in the coops you get them all in again ; then shut them up for a time till the grass is dry. When large-framed birds are desired, the frame must be produced whilst the chicks are with the hen ; size is only to be obtained by liberal feeding and great attention. In general I set from nine to eleven Dorldng eggs under a hen, but never more than the larger number. My largest and best fowls have alw’ays been those hatched about the end of April and first fortnight in May. I once showed a pen of chickens, hatched on the 7th of June, at the Birmingham Show, held the last day of November, and took the fourth prize with them. Even for shov/ stock I alv/ays continue breeding until the middle of June, as, even at that time of the season, you may hatch cockerels that will weigh 9 lbs. and pullets of 7j lbs. by the new year — weights that are not to be despised, as birds weighing considerably less have taken many prizes at the recent shows. Breeding for any particular colour in Dorkings cannot be taught by any hints : it must be learned in the breeder’s own yards, and he must know the strain of his birds before it can be done, and even then it takes years to breed to any particular colour. Weight may be got much easier than colour. “ In sending Dorkings to shows, it is most important not to over-feed them beforehand, or they will suffer much from being exhibited. They should be shown in their natural condition, taking care that their heads and combs are nicely washed with a sponge, and v/iped dry, and their legs and feet well washed with soap and warm water. I am surprised at White Dorking breeders remaining so stationary. No improvement has been effected for years in this breed, when it could be so easily managed by crossing with the heavy rose-combed Grey Dorking, and then breeding back to the white to regain the colour. Many breeders will say that to cross in fowl-breeding is to get impure breeds ; but I know that most breeds are all the better for a cross, although I do not say the first produce of the cross, but the second and third, being bred back again with the breed it is desired to improve.” The chapter on coloured Dorkings v/ould be incomplete without specific details respecting the best methods of fattening fowls for the table. The following practical directions on this subject are taken from a Treatise on Poultry Regarded as Agricultural Stock,” published by the Editor of this work in the Journal of the Bath and West of England Agricultural Society:— The chickens designed for being fattened .should be well and liberally fed from the earliest period. It is a mistake to imagine that they can be kept low when young, and got up to a great size by liberal feeding when put up to fatten. The fowls so treated are stunted in their growth, the bony framework becomes set or fixed, and they never afterwards attain a large size ; whereas with liberal feeding 1 90 THE POULTEY BOOK. they become fit for the fatting-coop at the age of about four months in summer, and from five or six in winter. It cannot be too strongly impressed upon those W’ho are desirous of obtaining chickens of first-rate quality, that fowls are only in perfection for the table before they have attained their complete development. The male birds should be put up when ‘‘ their tails begin to turn,” namely, just when the two long sickle-feathers or streamers begin to top the straight feathers of the tail ; and the pullets before they have laid. The house in which poultry are fattened should be free from draughts of cold air, and kept at a moderately warm and uniform temperature ; the roof, therefore, if of tiles, should be thickly lined with straw. Quietude being espe- cially desirable, the house should be so situated as not to be accessible to the fowls at liberty ; and it should be partially darkened, if possible. It is also important, in the highest degree, that it should be perfectly dry, as it is scarcely necessary to add, that a fowl suffering from cold and inflammation is not likely to fatten. The fatting coops should be two feet six or eight inches high in front, and about two feet deep, with a boarded roof sloping backwards ,* the back and ends should be closed, and the bottom made of flat bars with rounded edges, two inches wide at the top and narrower beneath, so as to prevent the dung sticking to the sides. These bars should run from end to end of the coop (not from back to front), and they should be two inches apart on the upper sides. The front of the coop should consist of rounded bars, three inches apart ; and two rods con- nected together below, and sliding through holes made in the roof, will be found more secure than a door. Before the front should run a ledge to support the feeding-troughs, which are best made by joining two pieces of wood at a right angle, and securing the ends by letting them into grooves in stout end-pieces. The fatting-coops should stand on legs to raise them a convenient height from the ground, so that the dung may be removed daily ; or each may have a shallow drawer underneath, wdiich is daily filled with fresh earth — an admirable plan, which we first saw used at the Clumber aviaries. The most scrupulous cleanliness must be observed, otherwise disease will be produced. The coops, therefore, should be lime-washed (with freshly slaked lime and water), and then thoroughly dried before a fresh batch of fowls is introduced. In cold weather, the front should be covered up with matting, or some other warm material, at night. The length of the coop must depend on the number of fowls that it is re- quired to contain ; but it is never advisable to place more than ten or a dozen together ; and if strange fowls are put up, care must be taken that they agree well together, as otherwise the constant excitement w^ould prevent their fatting. It occasionally happens, that fowls are infested with lice to such a degree that they become irritable, and refuse to fatten ; in these cases, a little of the flowers of brimstone dusted under the feathers, before cooping them, immediately expels the vermin. The fowls when first cooped had better be left some hours without food. By DORKING FOWLS, THS POULTEY BOOK. 93 this time they will have become very hungry, and will eat with avidity ; whereas, if food is placed before them on their first imprisonment, they often refuse it for some time. The best food for them is coarse oatmeal mixed with scalding milk or water : barley-meal is good, but not equal in its fattening properties to oatmeal ; this is evident from the fact that the latter contains 6 lbs. of fat in every hundred, the former only 2 lbs. The birds should be fed at regular intervals. The first meal should be given very early — at 5 o’clock in summer, at daybreak in winter ; the second at noon ; the last just before dusk. Discretion should be exercised in the quantity given. It should be fully as much as the fowls can eat, and no more. Should any be left from one meal to another, it should be thrown out to the other fowls, the trough scalded out, and fresh food given. Great care should be taken to prevent the troughs becoming sour. In order to do this they should frequently be scalded, and dried in the sun. As a variation in diet causes an increase of appetite, many feeders have a spare trough with a little barley in it placed before the coops. If it is considered desirable to use any animal fat, the hard trimmings of loins of mutton will be found most desirable. They should be chopped up and mixed with the meal before the scalding liquor is poured on ; or, still better, may be boiled in the liquor before it is poured over the meal. A supply of clean water and some coarse sand or fine gravel are necessary. Many persons omit the latter ; but as the due grinding action of the gizzard cannot go on without it, it is absolutely necessary to the proper digestion of the food. In places where the millers prepare the finest flour, usually known as pastry whites,” they have a very superior kind of fine middlings or thirds. This is not unfrequently sold, in London at least, under the name of coarse country flour. It is cheaper than the best oatmeal, and may be in part advantageously substituted for it. The most convenient mode of using it is to bake it until it becomes quite hot, v/hen, if cold water is poured on it, it becomes a crumbly mass. The common sharps or coarser middlings will not answer, as it contains too small a portion of nutriment, and purges the fowls. On this system of feeding, a fowl will become perfectly fatted in from a fort- night to three weeks at the outside. When fatted it should be immediately killed; for, not only is it unprofitable to keep it any longer, but it deteriorates very rapidly, losing weight and becoming hard and coarse in the flesh. Before being killed, the fowls should be kept for fifteen or sixteen hours without food or water. If this precaution is not taken (and it is unfortunately often neglected), the food in the crop and intestines ferments. When this is the case in summer, the fowl in a few hours turns green, and the value is much lessened. After being killed, the fowls should be allowed to become quite cold before they are packed for the market; and they should be sent without being drawn, as a fowl killed when empty of food and water keeps better untouched. The absurd plan of drawing the birds by cutting a long slit in the side, as is the custom in some parts of England, detracts considerably from the value of the bird in other places. If it be thought fit to follow the practice of cramming, which, however, we have 94 THE POULTRY BOOK. never found necessary, the oatmeal should be mixed rather stiff, and then rolled into crams about two inches long and as thick as a man’s little finger. Six or seven of these are then taken, dipped in milk or water, and placed in the back of the mouth of the fowl, which is held in the lap, the mouth being opened with the aid of the left hand. In this manner the birds should be fed three times a day, care being always taken to ascertain that the last meal has completely passed out of the crop before the next is given. Sometimes, in cramming, the food will become hardened in the crop. In this case some lukewarm water should be poured down the throat, and the mass loosened by gentle pressure with the fingers. We have not recommended the operation of making capons : by far the greater number of the fowls which are sold in London under that name, are not really birds that have undergone the operation of caponizing, but simply young cocks that have been fatted as recommended. The operation, moreover, as performed in England, is of the most barbarous and consequently frequently fatal character. The plan adopted is to cut across the belly between the end of the breast-bone and the vent ; the intestines and gizzard are then pushed aside, and by that means the testicles, which in birds lie in close contact with the back-bone in the im- mediate neighbourhood of the kidneys, are reached ; they are then pulled away from their attachments by the finger, and removed through the wound. It is needless to say that an operation so severe in its character is necessarily often fatal. In France the operation is performed in a much more skilful and scientific manner, and with so little pain and inconvenience to the birds, that they will feed immediately after its performance. The details of this operation were published in the “ Oiseaux de Basse Cour,” par Mdlle. Millet Kobinet, a treatise issued with the concurrence of the Minister of Agriculture. As the plan of proceeding is so much superior to that followed in our own country, we do not hesitate to insert a free translation of the chapter on Caponizing, although we must state that we do not recommend the operation, and have never performed it, except in the course of some physiological experiments ; but when we have done so, we have found that it is attended with little or almost no risk to the animal. ‘‘ The name of capon is given to young cocks which have been deprived of the faculty of reproduction. In this state they grow to a very large size, and fatten more readily : their flesh also is more delicate. “It is desirable to submit the cocks to the operation when they are about four months old, and it is very important to choose a time when the weather is some- wdiat cool, rather moist than dry, and especially to avoid performing the operation during the great heats of summer. “ The instrument employed in the operation should be very sharp ; a surgeon’s small operating-knife, termed a curved-pointed bistoury, is far better than an ordinary knife, as it makes a much neater wound, and so increases greatly the chances of healing ; or a curved-pointed penknife may be used. A stout needle THE POULTRY BOOK. 95 and waxed tliread are also requisite ; a small curved surgical needle will be found much more convenient in use than a common straight one. ‘‘It is necessary that there should be two persons to perform the operation. The assistant places the bird on its right side on the knees of the person who is about to operate, and who is seated in a chair of such a height as to make his thighs horizontal. The back of the bird is turned towards the operator, and the right leg and thigh held firmly along the body, the left being drawn back tovrards the tail, thus exposing the left flank, where the incision has to be made. After removing the feathers the sldn is raised up, just behind the last rib, with the point of the needle, so as to avoid wounding the intestines, and an incision along the edge of the last rib is made into the cavity of the body sufficiently large to admit of the introduction of the finger. If' any portion of the bowels escape from the wound it must be carefully returned. The forefinger is then introduced into the cavity, and directed behind the intestines towards the back, somewhat to the left side of the middle line of the body. “ If the proper position is gained (which is somewhat difficult to an inex- perienced operator, especially if the cock is of full size), the finger comes into contact with the left testicle, which in a young bird of four months is rather larger than a full-sized horse-bean. It is movable, and apt to slip under the finger, although adheiing to the spine ; when felt it is to be gently pulled away from its attachments with the finger and removed through the wound — an operation which requires considerable practice and facility to perform properly, as the testicle sometimes slips from under the finger before it is got out, and, gliding amongst the intestines, cannot be found again readily ; it may, however, remain in the body of the animal without much inconvenience, although it is better removed, as its presence is apt to excite inflammation. “ After removing the left testicle, the finger is again introduced, and the right one sought for and removed in a similar manner. It is readily discovered, as its situation is alongside of the former, a little to the right side of the body. After- wards the lips of the wound are brought together and kept in contact with two or three stitches with the waxed thread. No attempt should be made to sew up the wound vflth a continuous seam, but each stitch should be perfectly separate, and tied distinctly from the others. “ In making the stitches great care should be taken ; the skin should be raised up so as to avoid wounding the intestines with the needle, or including even the slightest portion of them in the thread — an accident that would almost inevitably be followed by the death of the animal. “ After the operation the bird had better be placed under a coop in a quiet situation, and supplied with drink and soft food, such as sopped bread. After a few hours it is best to give him his liberty, if he can be turned out in some quiet place removed from the poultry-yard, as, if attacked by the other cocks, the healing of the wound would be endangered. “ After the operation the bird should not be permitted to roost on a perch, as 96 THE POULTEY BOOK. the exertion of leaping up would unquestionably injure the wound; it should, therefore, at night be turned into a room where it is obliged to rest on the floor previously covered with some clean straw. For three or four days after the operation the bird should be fed on soft food ; after that time it may be set at liberty for a short period, until it has recovered entirely from the operation, when it should be put up to fatten. In France it is customary to cut off the combs of the capons. This is regarded as a distinguishing mark of the operation having been performed, and consequently the birds do not sell so freely if they are allowed to remain. ‘‘If the animal mopes about on the day follov/ing the operation, it is desirable to look at the wound, and, should it be inflamed, to bathe it with a little tepid water. If, however, the intestine has been wounded, there is no chance of re- covering. Some persons place oil and other applications on the wound ; but there is no doubt that they retard the healing process. As a general rule, it may be stated that if the operation has been skilfully performed it rarely fails of success.” It is a very singular fact that after giving the above specific and very correct details of the operation of caponizing, the author of the treatise denies the possi- bility of making what are termed “ poulardes,” that is, pullets deprived of their power of reproduction in order to induce them to fatten rapidly ; and states that the birds which are sold under that title are simply pullets fattened before they have commenced to lay. The operation is, however, much easier than the cor- responding one on the cocks. The pullet is to be placed in the same position on the lap of the operator, the left leg being drawn forwards so as to expose the left flank, in which a longitudinal incision is to be made close to the side bone ; this will bring to view the lower bowel, and alongside of it will be found the egg-passage or egg-pipe. If this is drawn to the orifice of the wound by a small hooked wire, and cut across — or, what is perhaps better, a very short piece of it removed — the development of the ovary or egg-producing organ is entirely prevented, and the birds fatten rapidly, attaining also a very large size. It is most important to perform the operation before the pullets have begun to lay. We would beg to impress most strongly the desirability of practising these operations in the first instance on dead birds of the same age, so that the operator may become acquainted with the situation and appearance of the parts concerned. By this means a greater amount of success will be attained in the first instance, and much unnecessary suffering saved to the animals. The operation of making capons and poulardes is, as we have shown, attended with considerable danger. The advantages gained are slight in comparison vfith the risk of losing the bird, and with the positive amount of unnecessary pain in- flicted on the animal. We would, therefore, by no means recommend its adoption, though, in accordance with our desire to make this work as perfect as possible as a poultry book, we have placed before our readers the most approved and scientific method of effecting it, as practised by the most intelligent and successful rearers of poultry for the great markets of Paris and other large cities in France. THE POULTRY BOOK. V 97 This chapter would not bo complete without a description of a variety of Coloured Dorkings that was formerly deservedly celebrated for its good qualities in an econo- mical point of view : we allude to the Cuckoo or Blue-mottled Dorking, so called from the resemblance of the bluish grey markings on its feathers to the transverse bars on the breast of the cuckoo. These birds are remarkable from having nearly similar markings in both sexes, allowance being made for the difference in the texture and form of the feathers. To Mr. Elgar, of Eeigate, one of the most ardent admirers of this variety, we are indebted for the following account of their merits: — ‘‘ There is also another variety of the Dorking which has of late years become scarce — the Blue-mottled, or, as called by some. Blue Shell, and by the fanciers Cuckoo Dorking, although this last name is not much known in this neighbourhood. These are larger than the White, and, in my opinion, can challenge any variety of table fowl for quality of flesh. I have heard it remarked by many old country- women, who have fattened fowls many years for market, both farmers’ Vives and cottagers’, that the Blue pullets are the best and earliest to fatten of all the coop. Some may object to this variety on account of the birds not reaching the great weights attained by those of the Dark Grey breed ; but in my opinion they quite compensate for this by their superior quality and beauty. These birds I consider to be one of the oldest breeds ; with care and moderate feeding they prove one of the most profitable varieties of the Dorking fowl, as they are not delicate in con- stitution, nor liable to disease, like the Dark Grey variety, when very large. The Blue-mottled or Cuckoo Dorkings are both double and single combed ; the single are rather the largest. There are a few double-combed Blues kept in the neigh- bourhood of Dorking ; but they are small, not any larger than the White variety, and are very frequently imperfect in the claws, either four on one foot and five on the other, or only four on each foot. Some of the Blue variety have yellow hackles, especially the cocks when old birds ; but I do not consider a good cock, even if old, should have any other than bluish grey hackle and wing feathers. Most of the Dorkings being reared for market, but few persons have hitherto paid much regard to colour, as they frequently have a black-breasted cock with grey hens, and, indeed, with every variety of colour.” Of the cross breeds of Dorkings, those with the Cochin and Malay have already been described ; it remains only to notice those produced by union with other varieties. Of these the Brahma cross is perhaps the most important. Many persons who desire to keep Dorkings for supplying their own table with first-class poultry object to the breed on account of the delicacy of the chicken and the difficulty of rearing them in large numbers. On such occasions it will be found very advisable to cross the Dorkings with the Brahmas. If a few heavy short-legged dark Brahma hens are allowed to run with the Dorkings, and their eggs hatched, they will be found to produce very hardy quick-growing chickens of great weight and unexceptionable quality as table fowl. It is hardly necessary to say that the cockerels should be killed off as soon as ready, but we should recommend a few of the E 98 THE POULTRY BOOK. pullets to be kept — those showing the nearest approach to the Dorking shape ; and if these are matched up with a heavy cock, they will produce chickens that will he three-fourths Dorking, and show very little trace of the Brahma origin, at least as far as their character as table fowl is concerned. This cross with one of the hardiest of all races gives great increase of stamina to the Dorldng fowl, and, where pure Dorkings are far too tender to be reared with advantage, may be depended on for affording a good supply of large-sized full-fleshed short-legged table fowl. At the same time, the colour of the two breeds harmonizes very well, and the critical eye of the owner and his friends is not annoyed by a particoloured collection of poultry, each bird looking unlike all the others. The only additional cross calling for any special notice, is that between the Dorking and the ordinary mongrels that constitute what are usually .termed Barn- door fowls. These may be vastly improved, and rendered much more valuable as market poultry, by the introduction of a good Dorking cock into the farm-yard ; in the follmving year (all the young cross-bred cocks having been fatted for the market), the most serviceable pullets of compact shape, and short on the legs, should alone be retained for stock, the old Dorking cock being exchanged for a fresh bird not related to the first. By following this plan for a third year, the chickens produced will be seven-eighths Dorkings ; and thus, at a very small expense and trouble, a farm-yard full of comparatively worthless unsaleable stock may be converted into really valuable marketable birds. The diseases to which Dorkings are peculiarly subject, as might be expected from the presence of the additional toe, are — the chronic inflammation of the foot known as bumble-foot, which is most readily prevented by broad low perches, and the absence of rough stones from the run ; and a tendency to lay soft eggs, arising from unnatural food or excitement. The treatment of both will be duly described in the chapter on the diseases of fowls. ;.f.lOHTON, BROTH rK3. If 'll 'J 'J IS •D t) '& ■j;<: 'J w D, rt . CHAPTER X. THE WHITE DORKING FOWL. The White Dorking appears to be a distinct variety from the Grey or Coloured, and therefore demands a separate chapter. The grounds for this opinion may he briefly stated. The size of the White Dorldng is much less than that of the Coloured, the cocks rarely reaching ten pounds, or the hens as much as seven or eight pounds, and the general form and carriage being distinct. The White Dorking is in all probability the original breed, and the Coloured a composite fowl produced by crossing it with the large Surrey or Sussex fowls. For the following account of this variety we are indebted to one of its greatest admirers, Mr. Clift, of Dorking, who writes : — ‘‘My individual reason for preferring the White to the Coloured Dorking, is, that though the white is certainly a somewhat smaller bird, it has the great advantage of a handsome plumage, a desideratum not to be overlooked by those who rear poultry as a source of pleasure, and not for a livelihood. “ The colour should be pure white, without any shade of yellow, or dark coloured feather of any description, about the body. When attention is directed to this single feature, few specimens, especially of the cocks, will pass muster; but still it is an essential point ; for as beauty is the only point in which the White Dorking is superior to the Grey or Speckled, so much more is it necessary that the feature which gives them this pre-eminence should be distinct and perfect. “ Both single and double combed birds may be pure bred, but it is now, I think, almost decided that this beautiful appendage should be double ; indeed, any person of taste, who has no knowledge whatever of poultry, would immediately pronounce for the double as being more graceful, and more in harmony with the general aj)pearance of the bird, than the single comb in the cock. The rose comb should be broad at the front near the beak, gradually passing over the back of the head in the form of a triangle, the point of which should be slightly curved upwards ; the whole of the surface should be evenly serrated, and not ragged and unequal ; the colour should be a bright red, indicating a healthy state and good condition of the bird. The same remarks will apply to the comb of the hen, only that it will always be found very much smaller than that of the male bird. “ The back should be broad, and should be almost straight from the neck to the root of the tail, which should be large and with a full round sweep of sickle- feathers in the cock ; the breast should be broad, full, and gracefully rounded— K 2 100 THE POULTRY BOOK. wlieuever a large bird is found with a concave back, a straight instead of a full breast, with large yellow legs, and a short instead of a flowing tail, you may strongly suspect a trace of Cochin blood; the legs should be white, of proportionate length, and a fair distance apart, to allow of a good broad breast ; each foot should have five claws, the fifth being as distinct as any of the rest. The attitude should be erect and bold, the bird lively in its motion and appearing full of spirit. In breeding white Dorkings, one thing is essential to success, namely, a dry soil; if this is present, and they receive an ordinary amount of care, they will be found very prolific, fast growers, and easy to rear ; they are small eaters, good layers, and, though not laying to the same extent as the Cochins, their eggs are finer and more delicate ; as mothers they are excellent, taking great care of the young- chickens, and not forsaking them at so early an age as the Cochins. Their supe- riority for the table is so well, known, that it will be unnecessary to enlarge on that point.” With reference to the White Dorking as an exhibition bird, Mr. Hewitt remarks : — ‘‘ It is quite indispensable that the whole of the plumage throughout should be perfectly white, without any admixture whatever. The cocks often show a light lemon-coloured tinge on the neck-hackles, shoulders, and saddle-feathers ; but it is decidedly objectionable in an exhibition bird. They ought not to com- pete with Grey Dorkings in one class for premiums at our poultry shows, as they are generally far inferior in size to the darker varieties ; nor can I call to mind a single instance in which (both varieties being good) the supremacy was ever yet awarded to the White ones. Separate classes to each kind are therefore advisable. “ As to the combs of White Dorkings, I am myself a decided advocate for the so-called rosy or double comb, as being the only correct one ; although I am perfectly aware I differ from some few highly respected poultry judges in this particular. I have taken much trouble to ascertain the descent of two different lots of the flat or single combed ones that have come under my observation ; and in both instances found them obtained by an intermixture with the White Gam(^, although still retaining the additional posterior toe. I do not for a moment say this is always their derivation ; but the decreased size of the so-called * Dorking toe ’ in most of our White Dorkings, as exhibited in the present day, combined with the general change in character and conformation to that of a much more sparely built fowl than the coloured variety, favours strongly the conclusion. This cross improves the constitution of the offspring, but quite destroys their general character as White Dorkings.” The other crosses of the White Dorking do not call for any particular remark : the delicacy during chickenhood which is usually alleged against them might perhaps be equally well obviated by crossing with the White Cochin, and then carefully breeding back again to the Dorking for several generations, avoiding all blood relationship. This cross breeding, which has been extensively carried out in the case of the Coloured Dorking, would increase the size and hardihood ; but THE POULTRY BOOK. 101 the peculiar carriage and the full chest would necessarily he altered; it is pos- sible, also, that the colour of chickens so produced would be very uncertain, as it in general happens that two White varieties when crossed throw slaty grey or other colours. The experiment, however, might readily be tried by a breeder of White Dorkings placing a White Cochin hen in his run, and then preserving year after year those pullets in which the desired characteristics were most distinctly shown, mating the successive generations with White Dorking cocks, not related to their progenitors ; or the size of the White Dorking might be increased by c'ldopting the mode suggested in the paper of Mr. Douglas, which forms part of the last chapter. CHAPTEK XI. THE SPANISH FOWL, The geographical names by wbicb the majority of the different breeds of onr domestic poultry are at present known to us are unquestionably erroneous. Cocbins were unknown in Cocbiii Cbina until introduced into that country from Sbangbae by tbe English. The so-called Polands are unknown in Poland. Spangled Hamburgbs are certainly of English origin ; and tbe breed known as Brahmas are unknown on tbe banks of tbe river Brahmapootra. But with Spanish tbe case appears somewhat different ; all along tbe Mediterranean, from Gibraltar to Syria, tbe countries that border on that vast inland sea, with its numerous islands, abound with fowls that bear so close a degree of resemblance to tbe Spanish race as may w^arrant our assigning them to one common stock. Tbe employment of tbe names used to indicate some of the varieties of this breed tend to point their common origin ; thus we have Andalusians, Anconas, and Minorcas, tbe names of wbicb point to a Mediterranean origin. Tbe quantity of poultry kept in these countries greatly exceeds anything we witness in England, even since public attention has been more generally given to this branch of agricultural economy. Purity of breed, however, is but little esteemed, and tbe miscellaneous collection of mongrels described by every Mediterranean traveller who has touched on this subject will probably long remain in tbe same heterogeneous state as it is at present. Nevertheless, with those who have examined with any care tbe natural history of this section of gallinaceous birds, little hesitation would be felt as to tbe extreme probability of a common descent. These breeds certainly are not likely to have bad their origin in tbe more northern parts of tbe European Continent ; since those who now keep them know to their cost bow apt they are to suffer in their combs and tbe fleshy excrescence on tbe face in weather wbicb other poultry braves with impunity. Their prolonged and excessive moult is also indicative of their original habitation having been under the mild temperature of those southern lands. The Spanish fowl throughout the wide range of the Mediterranean coasts is always found in a state more or less degenerate, in comparison with the beautiful birds that are now seen at our exhibitions. So little attention, indeed, has been given to preserve the breed pure in any part of what we may term its native districts, that the specimens recently imported from Spain and the adjacent countries have always been of a very indifferent description. On the THE POULTRY BOOK. 103 otlier hand, great attention has been paid to this breed in Holland, and many of the best birds recently imported have been introduced from thence. There can be little doubt that the Dutch originally obtained the breed from Spain during the Spanish occupation of the Low Countries, and that they have carefully bred them since in a state of purity, and increased the beauty of the breed by the process of very careful artificial selection.” In England they have long been favourites with poultry-keepers of all grades. Mr. Bond, of Leeds, well known as one of the most experienced 'poultry-fanciers, informs us that he has kept them for thirty years ; and his recollection carries him back to as good specimens in those days as any that are now seen. The vicinities of London, Islington and Spitalfields, were then their principal localities. Mr. Bond gives the following account of their characters as they were formerly bred by the London fanciers : — Male. — Head large ; beak of moderate size ; eyes very bright ; comb single, upright, very large, red as coral, and slightly serrated ; face and cheeks perfectly white, the white extending round the eye ; wattles long and pendulous ; neck of moderate length, but strong; body broad and close-feathered; wings of medium size ; rather long in the leg, which is of a bluish white colour ; tail a good plume ; plumage a glossy black, having a greenish shade in the sun. Female. — Head and beak neat, and of moderate size ; eyes bright ; comb single, very large, and pendulous ; face entirely white, the white extending round the eye ; neck of moderate length, neatly set on ; body broad ; wings of middle size ; legs almost white ; tail long and well squared ; plumage as in the male, but less brilliant. The most important general characteristics being the uniformly fine black plumage; immense comb in both sexes ; and the white face and ear-lobes, which increase with age, especially in the female. This description of Mr. Bond has been objected to on the score of slaty blue legs being now regarded as indispensable to success in the exhibition pen ; but it certainly appears that the London fanciers, some years since, required pale legs for their Spanish birds ; and a good story has been handed down of an enthusiastic amateur, whose bird was detected with its legs in poultices the day previous to its being exhibited, in order to effect the production of that much desired tint. In reference to the size of the skull, we find the extreme length of the cranium of a Spanish cock, that had taken many prizes, to be three inches and a half, the same as that of the skull of a Dorking cock that w^eighed ten pounds, and one quarter of an inch less than that of a Brahma cock, the largest skull that we ever saw. In general size, also, the skull of the Spanish almost equals that of the Dorking ; but in form there is a very remarkable distinction, as the Spanish skull has a large well-defined fiat surface, from the top of which the enormous comb distinguishing the variety takes its rise, and which strongly contrasts with the rounded forehead of both Brahma and Dorking. 104 THE POULTRY ROOK. The following characteristics of Spanish fowl are in accordance with those drawn up for the Poultry Club “ Standard of Excellence,” by Mr. Teebay, to whom belongs the credit of breeding some of the very best Spanish that have been shown for many years, and also with the description with which we have been specially favoured by Mr. Hewitt. The size of Spanish places them amongst the larger breeds The weight of the cock should not be less than seven pounds when in full condition ; but it is rarely found to exceed that weight, if it approaches perfection in other respects. A full- sized hen when about laying should not weigh less than six pounds. The carriage and form of the cock is very stately and upright ; the head well drawn back ; the breast round, full, and protuberant, and legs and thighs long and high in the bone for the size of the fowl ; the back sloping towards the tail. The hens are rather high on the legs, which gives them a somewhat slightly built appearance ; still they possess good breasts, and when taken in the hand should be weightier than they appear to the eye. The general characters of the plumage may be very briefly disposed of. In both sexes it must be purely black, with bright metallic green-black reflections, which are most evident on the saddle and tail plumes of the cock, and the more vivid in their lustre the higher the condition of the bird. The plumage of the hen precisely resembles that of the cock, except that the metallic lustre is more sober. The neck in both sexes is long ; that of the cock should be very well covered with lustrous hackle feathers, the ends of which come down over the shoulders. The cock’s tail should be very well developed, with large well-curved sickle- feathers. It must be held well up, neither drooping, like that of the Malay, nor carried over the back so as to give rise to the exceedingly objectionable appearance termed squirrel-tailed,” and it should be black to the very roots of the feathers. In the hen the tail is large ; it should be carried upright, but not over the back ; the two highest feathers are often slightly curved at the ends ; the tail is closed more tightly than in most fowls, and must be uniformly black. The legs should be blue, or dark leaden blue, the more unbroken in colour the better ; but not unfrequently the whitest-faced Spanish have a tendency to whiteness in the legs, which is now regarded as a disqualification in a show-pen. The comb is a most important feature in the Spanish fowl. Mr. Hewitt writes : — The comb of cock is very large ; the serrations should be regular and perfect throughout, not coarse in general appearance, distorted, or overgrown ; without any twisting or wrinkle, or tendency to fall over ; if thin towards the edge, it is prefer- able, being less likely to lop as the bird gets old ; when the points of the comb are dark, the bird is either in bad condition or frostbitten. In Spanish hens, the combs, says the same authority, should lap in front, and fall over sideways ; and in fine healthy birds the comb, from its peculiar position, will entirely cover one side of the face. In the ‘‘ Standard of Excellence ” the comb of the cock is described as bright red, large, single, stiff, erect, straight, free from twists in front and not falling over to either side at the back, deeply serrated, rising from the beak g j? ii n i[ s lEi THE POULTRY BOOK. 105 "betwixt the fore part of the nostrils, and extending in an arched form over the hack of the head, free from excrescences or side sprigs, and not of too great a thickness at the outside edges. That of the hen is described as being glossy, bright red, large, single, serrated, drooping over one side of the face, and free from side sprigs or duplications. The face of the cock, writes Mr. Teebay in the “ Standard,” must he pure opaque white, long and deep, the greater breadth of surface the better, providing it is smooth, free from wrinkles, and tlie sight not obstructed ; rising w^ell over the eye towards the comb in an arched form, extending towards the hack of the head, and also to the base of the beak, covering the cheeks and joining the ear-lobes and w^attles. The ear-lobes pure opaque white, very large and pendant, rather thin, smooth, w'ell expanded, and free from folds or wrinkles, extending well on each side of the neck, hanging down very low, not pointed, but regularly rounded in the lower part, and meeting in front, behind the w^attles. In the hen the face must be of the same character, white, smooth, free from wrinkles, with great breadth of surface ; it should rise well over the eye in an arched form, extend to the back of the head, forwards to the beak, cover the entire cheek and join the ear-lobe, which must be large, wdiite, pendant, as smooth as possible, and w^ell rounded on the lower edge. The eye in both sexes should he large and full, and the sight totally unobstructed by the growth of the white skin of the face, an evil to which the heaviest faced birds are very prone as they advance in age. The points that are regarded as disqualifications in a Spanish cock as an exhi- bition bird are — the comb falling over to one side, or twisted in front over the nostrils ; the face so developed as to obstruct the sight, or possessing a decided red mark above the eye ; the presence of any other colour in the plumage except black, or metallic green-black; and the legs being of any other colour except dark leaden blue, or blue. The chief disqualifications in the hen are — the presence of a double comb, or of the small and erect comb known as the prick comb ; a decided red mark over the eye ; plumage of any other colour except black, or metallic black ; and legs of any other colour except dark leaden blue, or blue ; — and in both sexes trimming or plucldng in any part wdiatever. The distinction between two very distinct strains of Spanish has been long recognized by the older metropolitan amateurs, but has been rarely, if ever, described in books. We have been favoured with the following notes on this subject, by one of the most experienced London breeders, Mr. C. H. Brown, who, in describing the birds imported from Holland, states — “ The Dutch birds are small and short- legged, although purer in face than the old English strain ; they are, in fact, so different in size, shape, comb, and general characteristics, that I almost consider them a different kind. Crossed with our breed, they have tended very greatly to the improvement in the face. In those birds termed by fanciers ‘ paper-faced ’ birds, the face is quite smooth : they are generally the smallest specimens, and are 106 THE POULTRY BOOK. derived, I think, from the Dutch breed. The larger, coarser strain of Spanish are the finer built birds, larger framed and longer limbed; they lay very fine eggs, much larger than those of the Dutch variety, and are knovvui amongst the London fanciers as ‘Warty-faced,’ ‘Cauliflower-faced,’ and ‘ Eough-faced ’ birds. In these the carunculated white excrescences break out in clusters beyond the surface of the face ; in old age, and often before, preventing the bird from seeing in front or behind, the eye being nearly buried, and the white above often falling over, so as almost to obscure the sight altogether. “ The Dutch-bred Spanish are much earlier than ours in showing the white face, and arrive at maturity much quicker. Young cocks of this sort will be quite white perhaps at eight months, and never improve afterwards ; while our own English breed would at that age be very inferior, but continue to improve each month up to two years old and upwards : the pullets are also subject to the same remark.” In his remarks on Spanish in general, Mr. Brown states, regarding the plumage, that “ the white tips occasionally seen on some of the feathers are no indication of impure blood, as the purest bred birds, and those hatched from raven-black parents, often have a few, and sometimes a large number, of speckled feathers. In old age, Spanish sometimes become pied, and, the following moult, change to pure white, the legs also changing colour. In Spanish cockerels of the first year the tail is scanty, but in the second season it assumes its very ample and beautifully arched form. The cock’s comb should be thick and self-supporting^at the base, thinner towards the edges, and perfectly erect ; when the bird is in motion, the wavy tremulous action of the extremity of a thin comb gives rise to a much more grace- ful appearance than when it is too short, thick, and stunted to sway with the movements of the head. “ In breeding Spanish, the chickens bred from the same parents differ much in quality ; but that the rose-combed, red-hackled, and brassy- v/inged birds that have been produced from settings of eggs sold for extraordinarily high prices, ever came from pure-bred birds, is an entire fabrication.” Mr. Hewitt furnishes the following notes on this breed: — “ Spanish fowls for ex- hibition must imperatively be quite free from any sprinklings of white or any other colour whatever throughout their entire plumage. They are rather prone to this defect (as is usual in all fowls whose feathers are naturally black). The white feathers are generally most apparent upon the head and upper part of the neck of the hens, and on the hinder portions of the thighs. Feathers that have been accidentally pulled out are sometimes reproduced thus sprinkled, or marked with wLite, yet at the natural moult return to their proper hue. The cocks are most apt to be faulty in the shoulders, and longer neck hackle feathers. “ All Spanish are good layers ; but the more perfect the general external cha- racter of the hen, as a rule, the finer eggs she produces. The chickens feather very slowly, especially if closely bred, sometimes as they grow up being all but destitute of plumage or even dowm ; in this stage they are most easily affected by sudden THE POULTRY BOOK. 107 changes of weather, and frequently droop away in a day or two, especially about the time of shooting their first tail-feathers : hence one great difficulty of rearing them. They require (in the northern and midland counties of the United Kingdom more especially) very high feeding whilst young, complete exclusion from all damp, and much general attention, if even tolerable success is hoped for and the stock is of high descent. The old fowls are much afflicted by being frostbitten in the combs and feet if the winter happens to be severe. The serrations on the edge of the combs are sometimes altogether destroyed from this cause alone, and the fowls spoiled for exhibition. Heavy weather tries their constitutions severely, and soon stops their productiveness. They are also long in recovering from their annual moulting. Still, of all fowls, they appear the most truly aristocratic, and on a good v/alk always look a most respectable addition to the live stock ; they very much like to steal their nests in out-of-the-way places ; but it is most unusual for them to sit afterwards, although isolated cases have taken place of their so doing, and both hatching successfully and proving good mothers ; still, it is decidedly the excep- tion to their natural propensities. “ When plucked for the table, though very good in point of the colour of the skin, they always appear high in the bone, the bridge of the breast being very deep (more particularly in the cockerels) ; hence they seem to the eye to carry much less flesh than they really possess. For this reason they do not stand high in favour with poulterers, who have to resell them ready for the spit. The flavour of the Spanish fowls is good, but not of extreme excellence ; the economical value chiefly arises from their great production of eggs, although this is mostly confined to the summer months only.” M]-. Crook, of Forest Hill, well known as an ardent admirer and successful exhibitor of this beautiful variety, has furnished us with the following very practical remarks on the breed : — “ Amongst all the different varieties of fowls there is not one more characteristic than the true Black Spanish ; the remarkable contrasts of colour in their plumage, face, and wattles, together with their perfect symmetry and stateliness of carriage, make this variety generally regarded as the aristocracy of the poultry yard. There is, however, one point in the modern breed in which they have greatly degenerated from their former standard, namely, in their size. ‘‘ The Spanish of thirty years ago were considered as the giants of the poultry yard, the cock at two years old frequently weighing from nine to ten pounds, and standing nearly as high as the tallest Malay fowl. In our present prize pens we have birds of very different weight, some of them being extremely small, and looking more like Spanish Bantams, whose proper place would be in the ‘New or any other Variety’ class; this deterioration has, no doubt, arisen from too close breeding in and in, and from the increase in size and purity of the face and ear-lobe being the main objects of the breeder, the bird being much more frequently regarded as a 108 THE POULTRY BOOK. fanc}^ toy than as a profitable fowl, valuable as a prolific layer of largo fine-flavoured eggs, or a good producer of abundant white meat for the table. “ The weight of a good-sized Spanish cock should not be below seven pounds, nor should its height, when standing erect, be less than twenty- two inches. The plumage must be glossy black, with metallic blue and greenish hues when seen in the sun; the breast, belly, and thighs, raven black if possible, or decided jet. “ The comb, which in the cock is one of the most important points, should be of a bright-red coral colour, perfectly firm and erect, not too large or tall, although larger than in any other variety, thick at the base, with crescent- shaped outline at top if possible, commencing in front close to the nostrils, gracefully extending to the back and almost touching the head or top of the neck. The front of the comb should be without twist, or thumb-mark as it is generally termed, the margin evenly serrated, and it should be smooth and fine in texture, and free from excrescences in any part. The w'attles should be equally red and fine in texture of long oval, pendulous form, neatly folding, and both of the same length. “ The face is now regarded as the most important point; it should be of pure whiteness, closely resembling finely dressed white kid, extending over the eye up to the base of the comb, showing as great a width at this point as possible, passing round behind the ear, and so producing a great width from this point to the com- mencement of the white in front of the eye ; continuing downwards as the ear-lobe, hanging as low as possible upon the neck, and meeting the red wattles in front. The space between the wattles on the throat should also be white. As the white face and ear-lobe are the most attractive features in the Spanish as show birds, there cannot be too great a quantity in superficial extent, nor can too great a degree of attention be given to produce it as smooth and free from ridges or folds as possible, more particularly over and under the eyes ; for if the birds are of the heavy warty-faced strain, the white, at two years old, will cause the cocks to become blind from the folds or ridges of white meeting and closing the eyes ; the trouble attending these blind birds is very great, the white having to be cut away, as otherwise the birds die of starvation, and long before that occurs they are perfectly useless as stock birds. ‘‘ The eyes should be clear and bright, of dark brown colour, and as full and prominent as possible consistent with a good extent of white. The neck in the Spanish is inclined to be long, but it should be strong towards the base, tapering very gracefully from the head down to the body. The breast and front of the neck should be full and protuberant, no other fowl having so prominent a breastbone. The back should be a good width, the body somewdiat tapering tow'ards the tail ; the wings full, but not as ample as those of Game or Dorking. Thighs neat and firm, inclined to be long ; in fact, many fine birds are almost what may be termed leggy, but an excess of shank must be avoided. The legs, firm and strong, vary in colour from leaden to blue-black, either being admissible, but the latter preferred. Tread of foot, dingy flesh-colour. THE POULTRY BOOK. 109 Tail erect and full, but not, as in some strains, tilting forward towards the head ; in all cases the tail should be well balanced, with bright metallic hues. “ The graceful carriage of the Spanish cock gives him a decided firmness of character, and it impresses the spectator with the idea that he is entitled to the appellation of The Don or Aristocrat of the poultry yard. “ The hen should average at least five and a half pounds in weight, and should stand about eighteen inches high. Her comb, when in condition, must be coral red, fine in texture, but not too thin ; a slight arching over the eye before it begins to droop over the face allows the bird to see on both sides, but if it be unusually thin it droops too closely to the face, and causes the hen to stoop awkwardly, as she can then only see with one eye, except when looking on the ground. Hens whose combs have this slight arching form breed cockerels with combs much less likely to fall over than those with the comb of a very thin drooping character. The wattles of the hen should he coral red, fine in texture, and neat in form. The face, as smooth as possible and purely white, should extend in a distinctly arched form up to the base of the comb, round behind the ear, and downwards, producing a neat lobe which cannot be too long. Neither cock nor hen having the slightest signs of redness in the face should ever be used for breeding. Breast full and prominent, body tapering towards the tail, legs blue-black or leaden, plumage as black as that of the cock, but possessing less metallic lustre ; tail full and square, carried with grace. Any signs of coloured feathers in either sex is a serious defect. Spanish fowls are active and graceful in all their movements, and appear with equal grace in the park, the lawn, the meadow, or in the enclosed aviary, and they are alike profitable in either position, provided a dry, warm, and sheltered situation is chosen ; when adult they are as hardy as any other variety, and will repay their keeper if properly cared for, kept perfectly dry, supplied with plenty of dry dusty earth and old lime rubbish, and an unlimited supply of green food : they appear to moult slowly and show signs of delicacy, but if generously fed they soon recover again, and begin to lay as early as most other fowls of the same age and in the same position. They are non-sitters, and lay larger eggs than any other kind. The chickens are slow in feathering, and from this cause alone they are generally more delicate than others when very young, consequently they require to be kept on dry ground and free from draughts. “ In showing these birds for competition some unprincipled persons are in the habit of trimming and dressing them in various ways ; if the white over the eyes is intercepted by feathers, they pull them out in order to produce the required arched appearance. Very frequently fine birds are slightly tinged with redness over the eye : this is frequently painted or whitewashed over. Some birds, if very late hatched, make small birds, and moult off early in the spring ; these birds if hatched about August or September, will have a full extent of face about July of the following year ; consequently the spring-hatched chickens stand but little chance in competi- tion with them until later in the season. The tail of these late-hatched birds is pulled and the spur shortened, to make them look like spring chickens. These 110 THE POULTRY BOOK. attempts result from the establislimeut of very early chicken- shows, the advantage of vdiich is open to much discussion. Sufficient attention is not always given by judges at shows as to the truth of the ages of young birds, as stated by the owners ; consequently the honest chickens are frequently beaten by late-hatched, trimmed up birds. The only thing necessary to be done before sending Spanish to shows is, first, give them as much soft food as they can eat, then clean the legs and feet, and carefully and smoothly wash the white face and comb, drying them afterwards with a very soft cloth ; if the operation causes the face to become red, placing them in a warm dark apartment for a short time will soon restore it to the original whiteness. Abundance of clean dry straw should be placed at the bottom of the basket, which, if of open wickerwork, should be lined with canvas, which has the manifold advantage of preventing the birds being exposed to draught and becoming roupy on their journey, of precluding the probability of their tails being pulled by some incon- siderate spectator, and of lessening the chances of the white face being injured by contact with the rough wickerwork of the basket.” With regard to the economical value of Spanish as productive fowls. Admiral Hornby states : — As for eggs, I reckoned last year that my Spanish hens laid six eggs a week from early in February to late in August (they moulted early). Between November and February they averaged perhaps three a w^eek. Their eggs are large and handsome, broad, but slightly rounded at each end ; one end, how- ever, is not so much more pointed than the other as in some fowls. As for weight — I am cautious in speaking — I know that last year, from February to August, I considered their average weight to be above oz. but under 4 oz. The largest eggs w^ere in May (when we had rain after a long drought), many of them weighing oz. ; but the average of those laid in December and January I should place at 2f oz. The eggs are, to my mind, very milky and good. I may add, however, that of the eggs of the best white-faced, I had frequent complaints of the tenderness of their shells, in spite of lime, calcined oyster- shells, soft food, &c. I attribute this to high feeding.” The colour of the Spanish egg is always clear white, with a smooth polished surface. Spanish pullets are commonly found to commence laying from five and a half to six months old, and they certainly may be described as good layers, except during their autumnal moult and during the severer winter months. Spanish hens rarely show any inclination to hatch their eggs ; even if they become broody, the desire to sit usually passes off in a few days, so that it is not desirable to sit them. Sometimes ^a hen steals a nest and hatches out a brood, in which case she generally proves a good mother ; but no practical poultry-keeper ever thinks of designedly employing them as sitters. In the selection of eggs for sitting, it was said by Columella, and has been repeated in recent publications, amongst others in Mr. Trotter’s treatise, in the twenty- seventh number of the Eoyal Agricultural Society’s Journal, that the sex of eggs is capable of being distinguished by their form and the internal position THE POULTRY BOOK. Ill of the air-cell at the larger end. If this assertion he founded on fact it would enable us to make such a selection of eggs for hatching as would present us with chickens of either sex according to our will. The instructions given by Columella direct us to “ select the round eggs, for they contain female birds, and reject the oblong-shaped, for they contain birds of the opposite sex.” Again : ‘‘By the position of the air-cell at the butt end of the egg, those may be selected which will produce the male sex; in these the air-cell is in the centre of the end. If the cell be a little on one side, the egg will produce a female chick. The position of the air-cell is easily discovered by holding the egg betv^een the eye and the light.” But, if the round egg, which, according to the first theory, should produce a pullet, have the air-cell in the centre of the end, it ought, according to the second, to produce a male chick ; while, on the other hand, the oblong- shaped egg may have the air-cell on one side, and therefore the inmate should be of the feminine gender. It is obvious that these tests are contradictory, and we have only to remember that as little, if any, variation is ever found in the shape of the eggs of' any one hen, it ought to follovr that the produce should invariably be of one sex, which is never the case ; we are, therefore, not inclined to believe in the opinion advocated by Columella and his followers. Eespecting these erroneous ideas that have been thus placed before the public, with regard to the possibility of judging beforehand of the sex of eggs, from their shape or the position of the air-vesicle, a slight acquaintance with the anatomy and physiology of the fowl would disprove the truth of the statement. The germ of the future bird is formed with the yolk in the ovary ; and as the latter passes along the egg-passage — a tube upwards of two feet in length — it merely receives in its progress the white, the two layers of membrane which enclose the air-cell between them, and lastly the shell, these being formed or secreted by different parts of the canal. It is evident that the air-cell is not formed until after the white and the inner of the two membranes is completed, and can there- fore'have no influence upon the germ. The shape of the egg, moreover, entirely depends on the shell, which is the last part formed ; and as the germ in the yolk is already completed it is exceedingly improbable that the one can have any con- nection whatever with the other. Perhaps the best reply to this absurd theory is that it has been repeatedly disproved by the most careful experiments. It will not be found desirable to hatch Spanish chickens at a very early period of the year, unless they are designed for exhibition at the Autumn Chicken Shows. The end of April is quite soon enough for them to make their appearance, and those birds that are not hatched till May will eventually be found to make the finest specimens. If produced too early in the year the young birds suffer from cold, as they are much longer in fledging than most other breeds. The young when first hatched are clothed in black down, marked with a certain proportion of white on the fore part of the body ; this, however, is followed by the same black plumage as the darker portion. During the growth of the feathers it is ex- ceedingly important that the birds should be well fed, for not only has the growth 112 THE POULTRY BOOK. of the body to be provided for, but the materials for the production of the feathers must also be supplied ; we should therefore strongly recommend the system of feeding found so advantageous in promoting the rapid growth of Dorkings, and described in the communication of Mr. Douglas in the chapter on that variety. With regard to the time of year that our earliest Spanish broods should make their appearance, we cannot do better than give the opinion of Mr. Lawrence, of Penzance, who has bred them largely and successfully : — ‘‘ I think the chicks hatch readily, and are easily reared, with proper attention to the season of the year selected for that purpose. I do not recommend Spanish eggs being put under hens earlier than the first week in April, on account of the unfeathered state of the chickens, for it is nearly ten weeks before they can be called perfectly fledged. They require more care for the fortnight following hatching than Cochins ; but after that time, I have found them to be as hardy and as easily reared as any other fowls at this season of the year. They call for no precautions as to subsequent management, beyond what falls to the lot of fowls in general.” These recommendations we find confirmed by the practice at Knowsley, where, when desiring to have early chickens, Admiral Hornby never places more than seven, or, at the most, nine eggs, under a hen during the months of February and March. He justly observes : — “ She cannot then properly cover more, nor gene- rate sufficient heat at that chilly season ; and when, as happens thus early in the year, ‘ scrattle ’ is not plentiful, what will keep five chickens is but a bare mouthful for ten.” Soft blue-black down, more or less marked with white on the face, throat, and breast, forms their early garb ; and when feathering begins, there is usually a longer interval than we wish between the casting off of the one covering and the assumption of the other. However immaterial this may be found in the warm sunshine of a Mediterranean climate, it is apt to prove a serious matter in the chilling blasts of our own island, and calls for nutritive food and warm housing. But with these precautions, which indeed would pay well for all poultry hatched very early in the season, the Spanish fowl is as likely to thrive, and answer our several purposes, as any other race — so far, we mean, as regards its vigour of constitution and endurance of our seasons when thus cared for. In the case of very early chickens, hatched during the winter months, it will be found necessary to feed them after they have retired to rest ; young chickens cannot be expected to thrive if constrained to go without food from four or five o’clock in the afternoon until seven o’clock the following morning ; if so long an interval as twelve to fifteen hours elapses between the last evening and the first morning meal, the crop is perfectly empty for several hours, and the young birds are hungry and exhausted for want of food. Spanish chickens grow rapidly — feathers usually begin to appear at about five weeks on the centre of the back and on each side of the breast ; if healthy, the fifth month should see them in full plumage. The cockerels acquire the white THE POULTRY BOOK. 113 face before the pullets, the latter rarely getting it in full perfection during the first year. But there is considerable uncertainty with regard to the time when this much-coveted point of excellence makes its appearance. Some chickens, which give little or no promise at first, afterwards display this feature in perfection, wdiile others originally more promising disappoint us at maturity. A red fleshy faced pullet never, under any circumstances, makes a good-faced hen. The blue-faced birds, on the contrary, always show the white face, more or less perfect, as they arrive at their full growth. Admiral Hornby, formerly a very extensive breeder of this variety, writes as follows respecting their general management : — I am not aware that the Spanish fowl is liable to any particular disease : it is hardy, and but little subject to the roup, that curse of the poultry-yard. I may add that I consider the Spanish fowl inferior to Cochins in the number of eggs they lay, but superior in the weight laid ; they are smaller consumers, they bear confinement as well ; are inferior as nurses and mothers, but superior as table fowl, their flesh being white and delicate, although cooks and poultry-dealers dislike their dark le^s. Like other fowl, they require frequent change of food, which is conducive to health in all fowls. If fed too high, I have found them subject to an eruption on the white ear-lobe, which is difiicult to cure. As regards food and feeding, I prefer soft to hard food ; but it is my practice to scatter a portion of the latter^ daily among straw, a practice which compels the fowls to scratch and look about for it, and prevents gobbling and repletion of the crop. Gravel or any coarse sand — the former in preference — is indispensable, and the range of a grass field is highly conducive to health ; raw meat is, in my opinion, objectionable, although many breeders give it. In winter, when w^orms and slugs are not to be had, and animal food is required, I prefer a little cooked meat or a bone for them to peck. Potatoes or meal, with milk, is capital food. I may add, that more chickens die from drinking dirty water than from any other cause. Old birds (hens much more so than cocks) sometimes suffer severely in the moult, and if cold weather should then come are a long while in getting over it ; but soft and hot food, as bread and milk, porridge, a little chopped meat, bread, and ale, with warm lodging, will pull them through.” Spanish are not so liable to fasciolas or gapes as many other varieties of fowl. In common, however, with other slow-feathering breeds, they occasionally suffer from cold and wet ; they seldom show any inclination to sit ; and this, combined with the circumstance of their being bad incubators, renders them unprofitable as a farmer’s breed ; otherwise their numerous large eggs would justly recommend them for that purpose. Although these birds have many points of merit beyond mere appearance, never- theless, considering the manner in which the rural homestead is generally managed, they can hardly be strongly recommended to the farmer. All persons agree in declaring the old birds to be hardy and vigorous in constitution; and with the precautions of warm and dry housing and good food they gener^illy get well through L 114 THE POULTRY BOOK. tlieir prolonged moult. These requisites, however, are by no means so generally afforded to the poultry in the farmer’s yard as they ought to be ; and unless these valuable birds receive more attention than is usually bestowed on Barn-door fowls w^e could not recommend their being purchased. On the other hand, when the poultry are properly housed and fed as they ought to be, we have no doubt of Spanish being kept with profit, especially in localities where large eggs are in demand. In such a case they will be a valuable addition to the poultry-yard. They submit readily to confinement, and with care they thrive within narrow limits. Very fair specimens are constantly seen in our London mews, which do well and furnish a very good supply of new-laid eggs. Mr. E. Bond, of Leeds, states — I have myself kept Spanish for many years, and though on the whole inclined to assign the palm to the Cochins, I have, nevertheless, no intention of giving up my Spanish. The latter are not so easily reared in this locality as the former, but I consider them less tender in bringing up than the Dorkings ; and when they have reached maturity I perceive no difference. They have done well with me here, and there is undoubtedly no variety, taken altogether, that presents a more striking appearance. Individually they are hand- some, both males and females ; and the lustrous black of tlieir plumage, so strongly " contrasting with the white cheek and coral comb, and the uniformity of the whole flock, render a good collection of these birds as agreeable a sight as the poultry-yard can well produce. ^‘As to their utility, that must depend upon the requirements of their owner. If he seeks for eggs, they are as good, if not better, than any other fowl he can keep. True, they do not lay so well in winter as the Cochins, but then their eggs are larger, and the desire of incubation does not occupy their time. Believing that they will lay as great a weight of eggs in the year as hens of any other breed, I should say that no other fowl is better suited to the wants of such farmers or cottagers as possess a good sale for eggs. If they live, as I do, near a large town, they have this additional advantage, that their flocks never look dirty or soiled. They are certainly good table fowls ; by some, indeed, they are considered as very superior for this purpose. V/ith regard to their consumption of food, I do not think that Spanish are at all extravagant in this respect : for anything that will keep ordinary fowls v/ill keep them when once they reach maturity. ^Mn their habits there is nothing peculiar requiring notice ; they are not, it is true, so quiet or so disinclined to roam as the Cochins ; but if well fed at home, they will not be found to stray far from their walk. Nor are they quarrelsome among themselves to a degree that is at all troublesome. As regards management, I need only say that what other good birds require will suffice for them. With all poultry, in my opinion, a good dry warm roost is half the battle ; and to keep the damp away, sand, dry earth, chaff, or anything that is at hand and will effect this object, should be spread upon the floor, and frequently changed. COLUMBIAN FOWL. BLACK AND WHITE SPANISH FOWL THE POULTRY BOOK. 119 These are all the precautions I employ, and they prove amply sufficient to keep my birds in health, vigour, and beauty.” In concluding the present chapter on the Spanish fowl, a few remarks may be made on the different cross-bred birds owing their parentage to this race. It is difficult to imagine any cross that would not destroy the noble and truly aristo- cratic appearance of these birds, and that without any counterbalancing advantage to be gained, for the long limbs of the Spanish would not fail to deteriorate the form of any other variety, unless, indeed, it be that of the Malay. In consequence of Cochin hens being frequently kept as foster-mothers for Spanish, crosses between a Spanish cock and Cochin hens are not unfrequent ; these mongrels are good layers of fair-sized eggs, and also good sitters, but the plumage varies in colour, nor can they be regarded as ornamental. Some cross-bred chickens between the White Spanish and White Cochin were remarkable as being of a uniform slaty grey, closely resembling the Andalusians in colour. Some suggestions were made some time back by Mr. Trotter in the Koyal Agricultural Society’s Journal, as to the improvement in the size of the eggs of the Silver Pencilled Hamburgh or Chitteprat by a cross with the Spanish ; but the fact was probably overlooked that a cross between two non-sitting varieties of poultry almost invariably produces a mongrel that becomes broody and sits with remarkable steadiness ; hence the value of such birds, viewed as mere machines for converting so much barley into eggs, would be greatly less than that of either of the pure breeds from which they were descended. The only disease which requires notice in this place is the frostbitten comb to which Spanish exposed in cold situations are not unfrequently subject. When this accident occurs, the comb becomes very dark-coloured and stiff : if the bird is, with a mistaken spirit of kindness, taken into a w^arm room, mortification inevitably takes place, and the entire or partial loss of the comb is the result ; if, on the contrary, the circulation is restored by rubbing the comb with snow, or, if that is not to be procured, with ice-cold water, until such time as the natural colour is restored, no harm results, provided the application is made before the bird has been suffering any lengthened period of time. The most important varieties of the Spanish breed are the Minorcas and the AndahisianSf to which may be added the White Spanishj the Anconas, and the Columbians. The Minorca foivl is very common in Devonshire and Cornwall, and other counties of the west of England, though by no means limited to that district. In the western parts of Cornwall especially, birds of this variety have long been valued as first-rate layers, and consequently they form the principal stock of many poultry-yards. The milder temperature of the south of England offers peculiar advantages for the successful management of these fowls, which, though for a long period accustomed to our climate, still manifest impatience of severe cold. In the Minorca fowls the white face so characteristic of the Black Spanish is absent, the ear-lobe alone being of that colour. But in both male and female 120 THE POULTRY BOOK. there is the same full development of comb and wattle, especially in the hens, some of which are inconvenienced in feeding by the large comb flapping over the eye and interfering with the action of the beak. They are also lower on the legs and of squarer build than the true Spanish. Minorcas are excellent layers, but very bad sitters, rarely if ever evincing any desire to incubate. As hardy and abundant egg-producers they are especially valuable. As table fowls, their more rounded form and shorter legs give them advantages over their aristocratic relations. The Ancona, now very rarely seen at our shows, is closely related to the Minorca, the difference being that it possesses a mottled or splashed plumage, the colours of which are very uncertain ; they are usually black and white, but specimens of a rich partridge- colour were formerly not unfrequent. The colours of the mottled Ancona are seldom clear ; and their appearance, therefore, is rarely calculated to obtain admiration. Under the title of the White Sioanish are included two varieties of the breed : one resulting from the action of some peculiar constitutional cause, which deter- mines the production of a partial or entire vdiite plumage at moulting time in a bird previously black ; occasionally, also, white Albino chickens will be bred from black parents, — but in breeding from both these varieties, the original colour is generally reproduced. A permanent breed of White Spanish was frequently exhibited some few years since ; but the frequent presence of an additional toe, and the red colour of the face, led to the suspicion of their being cross-bred birds ; and the want of that striking contrast between the jet-black plumage, the coral comb, and white face, which adds so remarkably to the ornamental appearance of the original bird, caused them to^have but few admirers. The Andalusians, however, have become established favourites with several breeders ; and a poultry exhibition seldom occurs in which good specimens do not make their appearance, and take honours in the class for extra varieties. One of the most successful exhibitors of this variety is Mr. Coles, of Fareham, Hants, to whom we are indebted for the following account of their characteristics : — In weight and size the Andalusians resemble the Spanish : the cocks weigh from six to seven pounds, the hens from five to six pounds. The carriage and form are stately and good, not differing from that of the Black Spanish. The general colour of the plumage varies from dark slate bordering on black, to a dove-colour, the hens being generally bluish grey. The legs and feet should be blue, and totally free from feathering. The comb in the cock should be very large, erect, single, and evenly serrated, that of the hen very large, single, and pendent. The wattles are well developed. The ear-lobe white in both sexes ; but the face, unlike that of the Spanish, is red. In addition to the above description, Mr. Coles has furnished us with the following account of the economical merits of his favourite breed : — I have THE POULTRY BOOK. 121 kept the Andalusian fowls for several years, and find they are the least trouble of any variety tried by me ; my runs are very limited, without grass-field or outlet ; and I have less sickness in this class than in Black Spanish. I obtained my first stock from Portsmouth, where they were landed from a Spanish trader in 1851. I consider them in all respects very superior for hardiness, and as layers. Coming to hand early, they no doubt would be a useful kind to breed as a table fowl, in the early part of the year. The hens usually commence laying in December, and continue with scarcely any omission until the following November, averaging four to five eggs each weekly. I have pullets, hatched early in March last, that com- menced laying in August, when little more than five months old. They are non- sitters; I have never had one instance of their wanting to hatch. I find the chickens very hardy, feathering early, and very precocious. I have had them cro v at six weeks old. I believe Andalusians to be a useful and beautiful variety, tha t only requires to be better known to be appreciated. I find them far wilder in their habits than Black Spanish, and also more pugnacious. As to feeding, my system is — corn in variety, night and morning; soft food in the middle of the day; meat once a week, with all the green food that can be procured from a large garden ; and I believe my birds are far healthier in their confined runs, than those of my neighbours having plenty of grass outlet. After fifteen years trial of them I find they still maintain their merits as a prolific and hardy breed ; they do not degen- erate, but maintain their characteristics without variation.” Mr. John Taylor, formerly one of the most enthusiastic amateurs of this variety, states in his description of them ; — The following are some of the points to which I attach most importance : comb large, erect, and evenly serrated ; cheek white ; legs bluish ; plumage bluish-grey or dove-colour, each feather being lightly margined with a darker tint. Hackles glossy, velvety, black, falling evenly on each side of the breast, in strong contrast to the colour of the latter ; tail full, carried very uprightly, with the sickle feathers well arched. The hens have the same colours, but their combs are pendent. “ Cocks will average in weight 71bs,, while the hens may be stated at about 5|-lbs. Pullets hatched in April commence laying in October, and continue throughout the winter. Two pullets and three hens averaged 120 eggs each in the year. In shape and colour they resemble those of the Black Spanish. The hens seldom show any desire to sit ; but when this does happen, they prove them- selves excellent mothers. The chickens, unlike the Black Spanish, are feathered early, are hardy and very precocious. As a table fowl, I have a very high opinion of their excellence.” We may gather from this statement of Mr. Taylor’s, that the Andalusian has a fair title to be considered as a permanent variety of the Spanish family. The rich slate-colour of their bodies is well contrasted with the deep black of their hackle and tail ; while in size and vigour of constitution, especially as chickens, they seem to be on at least equal terms with their black relations. The title of Columbian fowls was formerly given to a large black variety of M 122 THE POUr/IBY BOOK. poultry that was held in some repute from its magnificent size and hardihood. The name, like that of almost all other poultry, is a misnomer. Neither our ordi- nary fowls, nor any of those birds that are closely related to them and constitute the genus Gallus, are natives of the American continent. The denizens of the farmyard were introduced to the west after the discovery of America by Columbus. The origin of the so-called Columbian fowls is obviously to be traced to a cross between the Spanish and the Malay. The well- developed comb and wattles and the black plumage being derived from the first-named parent : the large size, great weight, and hardihood, from the latter. Columbians are stated, by those who have kept them, to be remarkably prolific, laying numerous eggs of large size, which produce rapidly growing and precocious chickens. Should any fancier deem the variety worth reproducing, we should recommend him to select a very large, well- developed Spanish cock, redness of face being quite immaterial, and to mate him to some large-sized Malay hens. By this arrangement, the desired form, colour, and size would be more readily obtained than by matching a Malay cock with Spanish hens, for it is an axiom in breeding that the external characters of form and colour are chiefly derived from the male parent, whilst size, constitution and vigour follow the female. Hence the comb, the dark plumage, the well-developed tail and prominent breast of the Spanish might be secured in conjunction with the heavy weight of the Malay. But whether or not the variety is worth the trouble of thus reproducing, we must leave to the taste or fancy of the breeder. In poultry, as in most other matters, the old maxim respecting individual taste, de gustihiis non est disputandum, is undeniable. Some men can see nothing but elegance and grace in the quaint outlines of a Cochin, whilst the aesthetic perceptions of others are gratified by the contemplation of the feathered crest of the Polish, and a third set regard a Frizzled fowl, with all its feathers turned the wrong way, as though it had been pulled through a hedge backwards, the very perfection of gallinaceous beauty. CHAPTER XII. THE GAME FOWL. G ame are pre-eminently the English fowl ; in no other country hut our own is the true-bred Game cock indigenous. Cock-fighting has been pursued from time immemorial in many parts of the world, and is now a national pastime in the East ; but the birds employed for the purpose are what would be termed in this country small varieties of the Malay, wanting altogether the exquisite beauty of form and vigorous grace that charac- terize the true English breed. In the well-known print of Col. Mordaunt’s celebrated Indian cock-fight the birds delineated are most of the Alalay stamp, larger, heavier, and much more clumsy in their form, gait, and movement than those of English descent. There cannot be a doubt that the superiority of the Game fowls bred in England has been entirely due to the practice of cock-fighting, which was extensively indulged in by all classes of society until the comparatively recent legal enact- ments, rendering its practice punishable with heavy pecuniary penalties. The practice of cock-fighting may be regarded as one which carries out, under man’s supervision, the principle of action which has been so ably described by Darwin as “the struggle for life.” Those cocks which have proved the strongest, most active, and courageous, and have stricken down their antagonists in the pit, have been preserved by man as the progenitors of their kind, this process of “selection” has been carried on for a long series of generations, and the ultimate result has been that the English ^Game fowl is unequalled in elegance of form, and is uni- versally regarded as the highest possible type of gallinaceous beauty. In this country so great has been the care taken of their purity of blood, that private stud books and tables of descent have been kept, and these carry back the unstained origin of many strains for more than a century. In describing the characteristics of the Game fowl, there is a generally recognized standard for form and figure, which must not be departed from, whatever variety of colour the birds may present. Consequently, these characters may be stated once for all, leaving merely the variations in plumage to be spoken of under the head of each sub-variety. In weight. Game fowls vary very considerably. In the days when they were bred almost exclusively for the cockpit, 4 lbs. 8 or 10 oz. for the cocks was the size aimed at by the breeders ; at the present time this limit is often passed, and some M 2 124 THE POULTRY BOOK. of our most successful exhibitors state that their birds reach 6 lbs. when two years old ; but beyond this weight the bar sinister may be looked for in their escutcheon, owing to an alliance with that bane of the English Game fowl, the Malay. The carriage and form of the Game cock are certainly more beautiful than that of any other variety of domestic fowl. The neck is long, strong, and gracefully curved ; the hackle short and very close ; the breast broad ; the back short, broad across the shoulders ; the whole body very firm and hard, with a perfectly straight breast and back, the latter tapering towards the tail ; the wings large and powerful, and carried closely pressed into the sides ; the thighs strong, muscular, and short, tightly clothed with feathers, and well set forward on the body, so as to be available for fighting ; the shanks rather long, strong hut not coarse, covered with fine scales, and of moderate length ; the feet flat and thin, the toes long and spreading, so as to give a good hold on the ground ; the hind toe must be set low down, so as to rest flatly on the ground, and not merely touch with the point, — a defect which is known as ‘‘ duck- footed,” and is regarded as a serious disquali- fication, as it renders the bird unsteady when pushed backwards by his opponent. The plumage is compact, hard, and mail-like to a remarkable degree, and possesses a brilliant glossiness that cannot be surpassed. The tail in the cock is rather long, the sickle feathers gracefully arched, not very broad, and carried closely together, the whole tail curved backwards and not brought forwards over the back, — a defect which causes the bird to be termed squirrel- tailed. The head in this variety is extremely beautiful, being thin and long, like that of a greyhound ; the beak massive at its root, strong and well curved ; the eye large, very full, and brilliant in lustre ; the ear-lobe and face of a bright scarlet, and the comb in undubbed birds single, erect, and thin. The spur, which is exceedingly dense and sharp, should be set low on the leg, its power as a weapon being thereby greatly increased ; it may be remarked that this offensive organ is often present in the softer sex. In the hen, the form, making due allowance for the difference of sex and alteration of plumage, resembles that of the cock. The head is neater, the face lean and thin. The small thin comb should be low in front, evenly serrated, and perfectly erect. The deaf ear and wattles should be small. The neck, from the absence of hackle feathers, looks longer and more slender than that of her mate. The tail feathers should be held closely together, and not spread out like a fan, as not unfrequently stated. The plumage should be so close that the form of the wing should be distinctly visible, the outline not being hidden by the feathers of the body. The varieties of Game are very numerous, as from the anxiety to avoid any deterioration in figure or courage, crosses between the principal breeds have been frequently resorted to, so that a number of sub-varieties present themselves to our notice, many of which are still further complicated by the use of names of merely provincial employment. ./..'i.^W, -' • ^ jkn^’ -.v.v^*^ , ’,, r > ' /^-t.'l!'. -^ . ->r':'\'-.r-; jp-'. ■..>? .' ■,>t ".'■'* V ■'■-^■- ’V ' ^ ■ , -t- ‘"■^ *■ ■■“ ■ ■ :' ^ '■ « .vw;^-:v .V V ' •■■ ■- ' r ‘ ‘i^»- ,-Pt- ^ - i • V '-fn ■ ' ' •> H i*-,^ *f -H^- ■■ '-t i A'^ i Iikl ■«» .^'t- v^- "^'‘ *^-.Vv .^14 i'.^ mm: :: : 'i'- ^v tMr.::- , id 'S « * LiiHiHTOW,BROS. -D £1 ii ;oi s. B i A D -ji =. 23 a IS .a s u‘ 3 2 ) THE POULTRY BOOK. 125 In place of endeavouring to give a description of eacli sub-variety, frequently perliaps of merely local celebrity, wo will follow the arrangement that is used at the principal poultry exhibitions, and describe the different breeds of Game fowls in the following order : — Black-breasted Beds, Brown-breasted Beds, Duckwings both yellow and white, with which are usually classed the Greys and Blues, Blacks (including the Brassy- winged), Whites, and Piles. In the Standard of Excellence,” published by the Poultry Club, the characters of Ginger-red and Birchen-yellow are also given ; and there are also several breeds of less notoriety, as the Henny-tailed, the Indian, &c. For the description of the most important of these varieties we are indebted to Mr. John Douglas, of the Clumber Aviaries. Writing of the Black-reds, he says : — At the present date, pure black-breasted red game are scarcer in England than was formerly the case. This arises from their having been so much crossed with brown-red, duckwing, and piles, that the pure colour has been nearly lost. The colour most frequently seen at the present time is a dull clay, or deep rusty red on the hackle, back, shoulders, and shoulder coverts. Instead of the beautiful orange-red, so much admired, the points of the hackle feathers are frequently of a red straw colour: these defects arise from injudicious crossing and want of sufficient knowledge respecting the production of colour. We must act upon the old maxim that ^like begets like,’ and breed with perseverance, from pure-feathered birds, in order to obtain the pure colours we desire. The most important points in the colour of a black-red cock are that the feathers of the head should be dark red, inclining to orange; the hackle clear orange-red to the very points of the feathers ; the back, shoulders, and shoulder coverts rich violet-red, the saddle orange-red, and the breast and tail rich black, perfectly free from white. In the different strains of black-reds the hackles frequently run off to a very light shade at the points of the feathers, especially if there is any duckwing blood in the strain ; whereas the birds that have a trace of the brown-red cross have a deep or dark red hackle, which, in consequence of a sameness of colour, does not contrast w^ell with the back and saddle, where a marked distinction ought to appear. If you breed from these deep reds, the pullets produced are of too dark a brown, and have the feathers of a dull light colour, instead of the beautiful golden brown, with a deep salmon breast, which should mark a pure black-red pullet. Black-red hens, to mate with pure-coloured cocks, must have light golden hackles striped with black, the colours being distinct and not running into each other ; the back and shoulder coverts must be light brown, slightly inclined to a shade of straw colour, perfectly free from mossing or pencilling; the breast clear salmon colour well up to the throat, but becoming ashy towards the lower part of the breast. “ Black-red hens, like all varieties of game, are good sitters and mothers, being very careful of their young; but they are rather savage towards other chickens, therefore it is desirable to coop them a good distance apart. I never set more 126 THE POULTRY BOOK. than eleven eggs under a game hen, and do not like to have any chickens hatched before the middle of April, but as many as I possibly can in May. I have never found early-hatched game chickens feather so well as those hatched at the end of April and during May. I have often seen chickens hatched in February commence to throw their feathers about September — not, however, in a regular moult, but gradually lose their plumage by degrees, without acquiring the good firm feather which is so necessary to success in the game classes. After they have hatched, I coop the hens with chickens until the latter are seven or eight weeks old, feeding them liberally with custard and oatmeal, in the same way as I recommended for rearing Dorkings. consider it exceedingly desirable to send out each cockerel and four or five pullets to a run directly on their leaving the hens, and prefer a cottage run if possible. When brought up at a cottage, chickens will always show boldest from the first year ; for being accustomed to the presence of society is beneficial to them, giving them boldness and confidence to be stared at in a crowded show. If I have not a sufficient number of walks or separate runs, I put all the cockerels together, dubbing them when about four months old, as runs turn up for them, not daring to dubb them and turn them down again amongst each other, or war to the death would occur to nearly all. The pullets I simply turn down in any of the home runs, picking out all those that are in the least inclined to run red or pencilled on the wing, or with light breasts, and killing them off for the table as wanted. Under the name of brown-breasted red game are included streaky-breasted, marble-breasted, and ginger-breasted red ; in fact, there are as many shades of colour admissible as there are days in a month : there is no other breed of game having so many variations in colour as brown-reds, owing to the fact that they are bred to a very great extent by men who rear birds for the pit and who care nothing whatever about shades of colour, therefore do not trouble themselves to mate their birds so as to breed true to feather, but match up blues, piles, duns, and brown and black reds indiscriminately ; therefore the blood of these various strains is so intermixed that it takes a length of time to produce anything like uniformity of colour, if any of these birds are bred from. ‘‘It is true that a few gentlemen exhibit birds almost all one colour : they are but few, and well do they know the trouble they have had to breed them up to an 3 dhing like the standard, and the large number of faulty-coloured birds they rear. Brown-reds have deteriorated to a great extent of late years. Some few years ago the managers of the Liverpool exhibition had to refuse entries for their ^100 gamecock sweepstakes two months before the show opened. At that time you could see as many as twenty or thirty brown-reds, every one of which almost seemed better as you looked at him than any of the others, and was really something strikingly beautiful to stand and admire ; but now you have to hunt a show to find more than one or two above ordinary merit. “ Another cause of the falling off of the brown-reds has been the increase in THE POULTRY BOOK, 127 the number of their admirers, and the high prices given for birds within the last few years ; consequently the breeders of these birds have had such a call for them that any birds bred by crossing the different strains, if at all near the mark for colour, have been hunted up and sold for high prices. The result of breeding from these fine-feathered cross-bred birds is to produce foul-feathered chickens; sometimes they are crow-winged with dark bodies, others are ginger or robin-breasted, and many other shades of brown-reds are produced, but all without the striking contrast that ought to be seen in the different parts of the plumage of a pure brown-red. “ The purest strain of brown-reds — I mean a strain that has not had any black, red, duckwing, blue, ginger or pile cross for many years — will still produce several shades of colour in one brood, showing that the breed may have been crossed at some period. The colours in brown-reds that I have found to come most certainly like the parents are a light streaky-breasted cock, with back and shoulder coverts dark crimson; saddle red maroon on centre, passing off to a dark lemon and straw; hackle red, with the middle of each feather dark. Hen with the body nearly black, but intermixed with grey on the wing ; the hackl-e bright brassy or golden. By breeding from dark- wing birds, and dull deep red cocks and coppery- hackled hens, you obtain hardy-looking fowls, but with no beauty of plumage, and very little distinction in colour ; but the ginger-breasted cock mated with light brown-red hens, with feathers streaked with gold, produce many chickens like their parents. The dark streaky-breasted cocks, if mated with light-coloured hens, some- times throw those clear-feathered, streaky-breasted cocks that are so much admired. The cross with a good feathered black-red cock and dark brown-red gold-hackle hen sometimes produces beautiful cockerels, but nothing will give so much satisfaction as the first named put together, if the birds happen to hit. ‘‘ The other colours of brown-reds are seldom shown, and as it is doubtful if they ever will become favourites, it is not necessary to describe them, especially as it is almost impossible to breed them true to any particular colour ; in fact they come anyhow, at random, and amongst some of the best broods they will make their appearance at times. “ In duckwing game the cocks, to be correct in colour, should have the hackle nearly clear white, with a very slight tinge of straw colour, without any decided yellow tinge or dark streak on the feather. It may be asked. Where are we to see such birds ? I can only say there have been such, and I am in hopes of seeing them again before many years. The saddle should be as nearly as possible the colour of the hackle ; the back a maroon straw ; the shoulder coverts a rich brass or copper maroon ; the breast and tail pure black. The hens, to match these cocks, should have their necks of a clear silver striped with black, the silver to go right up to the comb, but being a little darker above the eyes ; the back and shoulder coverts, a bluish grey shaft of feather, scarcely showing any dif- ference from the rest of the feather — any approach to red or pencilling is decidedly objectionable ; the breast salmon colour, of a nice rich shade. 128 THE POULTRY BOOK. “ To breed duckwing cocks of these colours, the hen herself must be bred from duckwings on both sides, or you will not get the bright colours desired. The cock employed must be a pure black-red, for if a cross-bred cock is selected you are certain to lose the black breast ; on the other hand, if you want to breed duckwing pullets, a good coloured duckwing cock may be put with pure black-red hens, but you get the finest coloured pullets from duckwing hens running with a duckwing cock, but in no instance did I ever know a good cock obtained in this way ; for by breeding from two silver-grey duckwings, you get marble-breasted, throstle- breasted, and mealy greys, and by breeding from half-bred duckwing you get dark maroon shoulders, and yellow hackles tinged with red, and mealy-winged hens with pale breasts. Crossing the half-breds of the different strains has at the present day nearly destroyed our beautiful silver duckwings. To get them again will take some time. Before concluding what I have to say about breeding duckwings, I may add that now and then it is desirable to cross with the hrown-red, which assists to give a hardness to the feather. The best piles are bred by crossing red and white game, but they may also be bred from a pile cock and pile hens. Some of the best and purest piles I ever saw were bred from a spangled cock and white hen. There is a breed of spangles sometimes seen at shows which can be traced back to a breed of tasselled spangles that the late Lord Lichfield had in Staffordshire twenty-five years back, and to •which many strains of reds throw back, even up to this day. “ With regard to breeding pure white or pure black game, I may state a strange fact, that if you cross a black with a white game you get birds of both breeds of the clearest colour.” In the foregoing communication from Mr. Douglas, the three chief varieties of game fowl, namely the black- reds, brown-reds, and duckwings, are so fully described as hardly to require any further account at our hands. One point, however, to which attention has not been drawm is the colour of the legs. It is hardly necessary to state that all the birds in a show-pen must match in this respect, or they would inevitably be passed over by the judges without even the chance of a commendation. The colours most desired vary in the different varieties ; thus, in the black-reds, the shanks may be either willow, olive, yellow, white, or blue, being most esteemed in the order in which they are named. In the brown and ginger reds, olive, bronzy black, or dark willow, are according to the “ Standard of Excellence ” the correct hues. The shanks of the yellow duckwings are given as willow, olive, or yellow ; those of the silver duckwings willow, olive, bronze, or blue. Piles are Game fowls whose plumage has a proportion of white for one of its component colours. They are very frequently heavy birds, and were formerly highly esteemed for practical purposes, and in many districts are still greatly valued. The cocks of all the various strains of Piles are red and white, or DUC'KV.’ING GAME FOWLS THE POULTKY BOOK. 131 yellow and wliitOj in one or other of the shades of those colours ; but the markings of each individual vary so greatly, that it is somev/hat difficult to describe their arrangement. The object of the breeders of show birds is to get the colours in the cocks as distinct and brilliant as possible. It is a singular circumstance that in breeding Piles from a black-red and a white, the red colour should remain almost un- changed, whilst the black becomes white; so much is this the case that, in the opinion of many Pile breeders, the most desired arrangement of colours for a Pile is that he should be red where a black-breasted red is red, and white where he is black. The Standard of Excellence,” however, departs somewhat from this rule, permitting the upper part of the breast of a Pile cock to be marbled with red. The same high authority describes the hens as being chestnut red and white, the tail being ex- clusively of the latter colour. The legs of Pile game should be yellow, willow, or white. White game require no lengthened description of the characteristics of the plumage : it should be pure and unsullied white in both sexes, the cock being as free from yellow tinge as possible. The colour of the legs varies ; most breeders prefer the yellow — some, however, adhering to the white. In the midland counties, where they have long been favourites, the white game are frequently termed Smocks.” Black game are birds of unquestionable purity, being formerly a celebrated fighting breed. Their plumage, in good specimens, is of an extraordinary degree of metallic brilliancy, resplendent with lustrous shades of green and purple. The legs should be dark olive or black. In brassy-winged game, the cocks have the wing-coverts of a bright golden yellow, the rest of the plumage being entirely of the beautiful raven black, charac- teristic of the pure black birds. The hens are of a uniform good black ; the wing- coverts being destitute of the peculiar colour of those of the cock. Blues and greys have usually a dull slate breast, with straw-coloured hackle and saddle ; the hens being wholly of the former colour. The Birchen yellow cock has a deep straw-coloured hackle and saddle, passing into a coppery colour on the back. The breast is cream colour, the feathers having a reddish-brown shaft, the tail black. The hens are extremely pretty, being of a general greyish colour, but the hackle feathers being margined with black, and those of the breast with creamy white. The cuckoo game, now almost, if not quite extinct, repeated the colours of the cuckoo dorking, each feather being banded with dark grey on a lighter ground. The Hennies, or Hen-Cocks, from their singular variation of plumage, demand a larger notice at our hands. The following account of the origin of one of these strains is from the pen of the present Editor, Mr. Tegetmeier, who writes : — The most important abnormal variation hitherto described in the covering of birds is the assumption of male plumage by females; this is common in the ordinary pheasant, and is always connected with diseased or abortive ovaries. The hens exhibiting this change are consequently always sterile. The late Mr. Yarrell 132 THE POULTRY BOOK. published an account of these cases, illustrated by drawings of dissections, in the Philosophical Transactions for 1827, and his ‘History of British Birds,’ vol. ii., page 319. The same change of plumage, arising from a similar cause, also occurs occasionally in the hen of the common domestic fowl {Gallus domesticns) , although a barren hen more commonly assumes merely the comb and wattles (?f the male without changing the appearance of the feathers. Some very well-marked specimens of this latter change were deposited by me in the museum of the Royal College of Surgeons two or three years since. The variation illustrated by the specimens exhibited by me to the members of the Zoological Society, March 26, 1861, is the converse of that which has been mentioned, it being the assump- tion of the female plumage by the adult male. “It is well known that there are certain breeds of domestic fowl the males of which are always more or less hen-feathered ; the most remarkable of these is the Sebright bantam. In this breed, however, the variation is hereditary, and the young cocks are as hen-feathered as their progenitors. Under the title of hen-cocks, certain game fowls acquired a high degree of notoriety for their prowess in the cock-pit. I have an engraving, representing a bird of this description that was formerly the property of George Edwards, the jockey who rode Phosphorus and Variation when they won the Derby and the Oaks. He is represented as trimmed for fighting, and is described as “Hector, a hen-cock.” The late Mr. Caldwell informed me that he perfectly remembered the bird, and that he was notorious as having won a Welsh main — the most trying test of courage and endurance to which a game cock can be subjected. The peculiarity of plumage was hereditary in this variety of fowls. “ The specimen that I exhibited to the society was bred by myself, and had never been out of my possession, consequently I was able to describe with great certainty the remarkable changes that it underwent ; and as I have been breeding from the strain some years, I can speak without doubt as to there being no cross of any description introduced. The cock, Avhose portrait in his hen-feathered condition was engraved from a photograph, was hatched in the spring of 1859, his parents being of the variety known as brov/n-breasted red game bantams. When seven months old he assumed the full male plumage at his autumnal moult, and I pre- served him as my best stock bird for the next season. “ During the year 1860 I bred some very good chickens from him. At the autumnal moult of that year, however, he lost all his cock-feathers ; those of the neck, of the saddle, and the streaming sickle feathers of the tail, alike disappeared, their places being supplied by feathers which, both in form and colour, were the exact counterpart of those of a hen of the same variety. This wonderful chamge was attended with slight increase of size, a great increase of combativeness, and certainly did not depend on any loss of generative pov/er, as in the early part of the next year I sent him with a couple of hens to a run removed from other fowls, and hatched several strong healthy broods from the eggs. “ Some of the cocks were full mnle-plumnge birds of very superior character; a THE POULTRY BOOK. 133 pen exhibited by Mr. Angel took the second prize at the Crystal Palace show that year. Others of the cocks subsequently bred from him were as hen-feathered as their parent, and retained their hen-like plumage after several moults. Nothing would have been easier than to have established a permanent breed or variety of hen-feathered brown-red game bantams, had it been considered desirable to do so. The old bird died in 1864, retaining his hen-feathered plumage till the last. His disposition did not at all accord with his feminine appearance : he was combative and courageous to an extreme degree, and as he possessed the sharpest natural spurs I ever felt, he was a dangerous opponent for cocks many times his weight. In fact, I had a great difficulty in getting a run for him, as he had a troublesome habit of blinding cocks five or six times his weight.” This description of the bird was originally published in the Field newspaper with the engraving inserted above, and elicited the following interesting commu- nication from one of the most experienced game-cock breeders, who, writing under the signature of “ Outright,” said “When the art of cock-fighting occupied the attention of country gentlemen and the sport had not become illegal, there might be seen in the yards of tenant farmers many beautiful specimens of the game-fowls of this country — the fine, glossy, black, brown, or streak-breasted red; the gorgeous yellow duckwing; the glittering and gaudy pile, with his wing blood-red, sometimes varying in colour, pied or spotted, and occasionally milk white ; the suspicious-looking smoky, or red dun ; the black tawny or polecat ; and, lastly, the hen-cock, in colour like the ordinary brown-breasted red hen, with short plumage and partridge hackle. These latter birds were never favourites in that celebrated arena for gallic combats, the Eoyal Pit, in Tufton Street, Westminster, and in 134 THE POULTRY BOOK. the great mains fought there by feeders of reputation and eminence, such as Gilliver, Potter, Walters, Nash, and Leicester, in which the birds belonging to Mr. Germaine, Lord Ongley, Lord Derby, and other gentlemen of note were to be found, hen-cocks rarely were weighed for the main, but were frequently fought in the byes. Generally speaking, hen-cocks were not of the figure and frame to make what was technically called fine match- cocks or big birds at their weight, but they very frequently carried a great deal of spur. One quality they had, which made it dangerous to bet against them — their exact resemblance to a hen. Unless the man who handled against the hen-cock was very careful to convince the bird which it was his province to set, that he was to fight a cock and not a hen (which could only be done by allowing a good deal of pecking to take place before the birds were delivered), the cock, when on the pit, would mistake the hen-cock for one of the fair sex, and proceed to put his wing down, and offer certain delicate attentions, in the middle of which he would receive his death-blow, or get the silver spur driven into his throat, and all chance of recovering his amatory mistake rendered hopeless. In the course of a somewhat long experience as a cock-fighter, I have seen this happen perhaps half a dozen times, “I had a pair of these birds (brother and sister, cock and hen) given to me by the late William Stradling, probably the best handler that ever went into a pit. I never could get a bird more than 3 lb. 10 oz. from them. The hen was small. The cock fought at 41b. while in my possession, and crippled a very fine cock (who, in all probability, otherwise would have made short work with him) by being mistaken for a hen, and getting the first blow. The only difference in the plumage of these two birds was in the length of the tail, which, in the male bird, was something longer than that of the hen, and exactly resembled the drawing of Mr. Tegetmeier’s specimen. I afterwards crossed the hen with a black-red of my own breeding ; the result was, that these chickens, which had the usual feather of the game-cock, were never more than tolerable, although the brood cock was of as good blood as any cock then bred. On the other hand, the only chicken which turned out to be a hen- cock proved to be a very good one, and fought a terrible battle as a stag, but lost by an accident.” The Indian game fowls that have been imported are coarse, heavy, ill- shaped birds, that have evidently been produced by crossing the true English game fowl with several of the smaller Malay native breeds ; they fight with courage and bull-dog like tenacity of purpose, but without the wondrous activity of the true breed. A very singular variety of game fowl, said to be of Indian origin, is described in the following communication from Mr. B. P. Brent, of Parkhurst, near Uckfield, who writes : — A cockerel and two hens were sent me by a friend in Germany, who informed me the breed was brought from India, that it was rare and much prized, a good cock fetching 3 or 4 Fredrick d’ors. My cockerel is a dark-breasted red, almost THE POULTRY BOOK. 135 black-breasted, — not a large bird, but of good game shape, with yellow legs. The strildng peculiarity of the breed consists in the number of spurs the cocks have on their shanks, — three, four, or five on each leg, the best cocks having ten spurs. My cockerel, although a young bird, shows the knobs of four spurs on each shank, one above the other, in a row, where the spurs usually grow. The hens are of the brown partridge colour usual in game fowls of the red breeds, with yellow legs — very neat little birds, sprightly and active. One of them commenced laying shortly before Christmas Day, and by the end of January had laid 26 eggs : the eggs are medium- sized and slightly tinted.” Little need be said as to the accommodation necessary for game fowls. A good grass run is essential, and we cannot advise their being kept by any who are unable to grant them this indulgence. They are impatient of restraint, and never appear in really good condition when debarred from the country exercise that seems required by their hardy constitutions. In the selection of breeding stock, whatever the variety preferred, the greatest care must be taken, in matching the proposed parents, as regards form, feather, and the colours of the beak and legs ; since an injudicious selection may injure the strain for years, and present unwelcome features even after generations have passed away. The male bird does not appear to influence the progeny to the same extent as the hen. Thus Mr. Brent has observed — “ In breeding them much depends on the purity of the hens, for a good game hen, with a dunghill cock, will breed good fighting birds ; but the best game cock, with a dunghill hen, will not breed a bird good for anything.” Eespecting the ages of the breeding stock, it is not desirable to mate old birds together ; a stag or last year’s bird, placed with hens of two or three years old, will be found to produce finer chickens than when an old cock is mated with last season’s hens ; at least such was the experience of the breeders for the cock-pit. Where great excellence is aimed at, we would not advise the companion- ship of more than four hens with the cock. The rule to avoid all relationship in your brood stock, if possible, was not constantly followed by the breeders of fighting birds. They made one exception, that of pairing a hen to her own son ; and provided both were superior birds, they found the result very satisfactory ; but they were cautious not to repeat the in-and-in breeding. In colour, the eggs of the game fowl vary from a dull white to fawn, but crosses with the Indian bird impart a still darker tint. The average weight of those laid by full-grown pullets is 2 oz., and 2-^ oz. might be considered as a fair weight for those of the full-grown hen. As sitters. Game hens have no superiors. Quiet on their eggs, regular in the hours for coming off and returning to their charge, and confident, from their fear- less disposition, of repressing the incursions of any intruder, they rarely fail to bring off good broods. Hatching accomplished, their merits appear in a still more conspicuous light. Ever on their guard, not even the shadow of a bird overhead, or the approach of man or beast, but finds them ready to do battle for their 136 THE POULTRY BOOK. offspring ; and numerous instances are on record where rats and other vermin have thus fallen before them. Their remarkable prowess in defending their young is strongly set forth in the following most interesting account with which we have been favoured by Mr. Hewitt: — “ Not a doubt presents itself to my own mind, that, viewed exclusively for their actual merits, unencumbered by the caprice of poultry fashion or individual prejudice. Game fowls are undoubtedly the most strikingly beautiful of any among the very numerous varieties of domestic poultry. Among any of the truly bred fowls of this variety, the superiority of gait and general contour strikes the eye of parties even the most indifferent and uninterested : and from this cause I have almost universally noticed that the avenues appropriated to the Game at our poultry shows, are those most commonly thronged by visitors. This fully proves how much a good display in these classes tends to the pecuniary success of such meetings. In situations where a free unlimited range can be tolerated, there is not a doubt that Game fowls will take care of themselves, and their progeny, more successfully than any other kind of poultry. Accidents of any kind where these advantages exist very rarely occur ; as of all poultry none are more vigilant in avoiding dangers, nor, again, so capable of repelling aggression ; and many are the instances that recall themselves to my memory of cases in which powerful adversaries have found a retreat suddenly forced upon them : or if persisting in their attacks, have at length been laid prostrate and powerless in the field despite of the superior strength that was relied on for ensuring a very different issue. I will simply refer to a couple of such incidents, where prowess alone carried the day, and also where the odds were vastly in favour of the assailant. ‘‘In a very rural part of Derbyshire, some ten or eleven years back, a Black- breasted Red Game cock (only a small bird, in weight about four pounds two or three ounces) was ‘ walked ’ with three or four good hens, one of which had some chickens running with her, about a fortnight old. These latter were enjoying themselves in rather an exposed situation to the windward of some heather. A kite (or, as there called, ‘ a gled ’) that was on wing outlooking for the first prey that might offer, espied them ; and without the slightest warning, dashed violently at one of the chicks that had strayed farther from its protector. The hen, however, instantly espied the coming danger, and flew, regardless altogether of self-preser- vation, to the rescue. This first effort of the dauntless mother certainly saved the chicken, and drew the attention of the kite more especially to herself. At this instant the cock, that was some twenty yards off, attracted by the outcries of his mate, went valiantly to the encounter, and on first meeting his unusual foe was unfortunately clutched by the wing with one or both feet of the kite, nor could the quickly-repeated efforts of the cock disengage itself. Although labouring under so material a disadvantage, he still fought on, and, as the result proved, successfully. It was in truth an up and down fight, sometimes the cock, at others the kite, appearing to have the advantage ; feathers flew around the combatants, and an eye- witness ran rapidly to the spot, in the hope to prevent the escape of the intruder. THE POULTRY BOOK. 137 No scryices whatever, on his part, v/ere required, as, before he reached them, victory had favoured our gallant hero. The kite had received a blow from the spur of the cock, — which, it should be borne in mind, v/as simply the natural one ; it had entirely destroyed the right eye, and bursting through the skull at the back of it, penetrated the brain, so that death ensued as instantaneously as by gunshot. It was only with difficulty the spur could be disengaged ; and the tenacious grasp of the kite was maintained even in death. The cock proved but triflingly injured by the mcdee ; and the fallen one, after being rudely preserved by some neighbouring taxidermist, still graces a private collection of the fauna of the United Kingdom. “ The second instance was not, as above, a casual occurrence, but premeditated by a couple of friends of mine, not only as a test of the dauntless valour of a Game hen, but to taach a useful and admonitory lesson to an intruder, whose fondness for chickens Imd added a somewhat extravagant item to the losses of a notorious poultry amateur, and that, too, among chickens of high merit and con- siderable pecuniary value. It seems a large cat had fcv many weeks been making daily incursions, and had succeeded not only in taking a chicken at every visit, but had likewise very seriously maltreated the old hens on three different occasions. They w^ere Cochins, and had become so alarmed by the frequent repetitions of these inroads as to scarcely make any attempt at protection for their chickens ; and consequently the cat had increased in audacity daily. It was under these depressing circumstances that a brother amateur volunteered ‘ a certain cure,’ if he w^ere allow^ed unrestrained liberty as to the means adopted ; a proviso most cheerfully permitted. Having cooped up all the chickens, and parent birds also, of the fowls that usually had sole possession of the yard, he produced a most beautiful Game hen and chickens, the latter not more than three or four days old ; the hen being armed with a pair of steel spurs, somewhat shorter than those used in the cockpit, but well suited for the purpose intended ; and being naturally a spurred hen, they were easily and firmly attached. The lot being placed at freedom in the yard, the hen, from all around being strange, was necessarily restless, and the chickens equally noisy. Grimalkin, with stealthy pace, w^as soon seen crouching along a wall about nine feet high ; the hen unfortunately at this moment had flown into the body of a covered cart, that prevented any possibility of her seeing the threatened danger. A spring from the top of the wall — or rather gliding dowm it some few feet, and then darting, as it were, from it midw^ay — placed puss in possession of the nearest chicken, and all the spectators thought certainly one ^"oungster w^as irretrievably forfeited to the experiment ; but the idea was erroneous : with a shriek the hen flew headlong at the enemy of her brood. Puss seemed but little concerned at her fury, as the impunity with which she had faced other hens seemed rather to inspire her with confidence, all but amounting to imperturbability. Perceiving the coming attack, the cat loosed the chicken from her mouth, but N 138 THE POULTRY BOOK. instantaneously placed one foot upon it, and with hair erect looked defiantly ; while a few deeply-drawn breathings at the window told how anxiously the lookers-on speculated as to the event. The Cochins — poor, heavy, domesticated dames — had always proved slow in their motions, and their efforts were easily avoided. Not so now : a blow the eye could scarcely follow, and a scream most dissimilar to the noise from anything feline, gave evidence the contest was not so very unequal as it appeared to be. Two or three other blows, in the most rapid succession possible, made retreat evidently the only way that remained to the cat of making the best of an unlucky speculation ; still, with an obduracy most remarkable, she once more seized the chicken with her mouth and sprang with it upon the wall. Nevertheless, bravery carried the day, — the hen proved close to her heels, and another double rap brought both antagonists headlong back again to the ground. The cat then loosed the chicken, bolted to another less exposed outlet, and the hen quickly commenced her muster-roll, which embraced the whole of her progeny, and none were injured, the hen herself escaping literally without a scratch ; although her artificial helps were besmeared with gore, — as was the scene of this extraordinary encounter. Some half year afterwards, I heard on inquiry that a longing, lingering look was frequently still indulged in by the aggressor, but always from afar, — and the promise of the owner of the Game hen has been fulfilled : the cure was a cer- tain one. No doubt one cause of Game fowls passing through such really trying ordeals scatheless and unharmed, is the extraordinary elasticity and invulnerability of their plumage as compared with that of other poultry. The more truly the birds are bred the more conspicuously by far will this characteristic show itself. I once saw a singular experiment tried on a feather plucked from the wing of a highly- bred two-year old Game cock, to prove the difference in its repulsiveness, compared to a similar feather taken from a grey dorking’s wing, and another from that of a Cochin. Tested by length, they were the same ; in circumference they differed widely. When measured by the tool used by dealers in iron wire, the Cochin was triflingly the thickest of the three ; the dorking feather stood second ; and the Game cock’s proved much less than either of the others. They w^ere alternately placed in a vice by the quill-end, each being protected from injury by a pair of hollow ^ clams,’ fitting round it closely to prevent the quill splitting from the unusual pressure, whilst the distance they projected was equal in all cases, causing an equality as to leverage ; — the ribbed or under part of the feather was placed uppermost, and weights applied to them very gradually. Suffice it to say, the resistance in the Game feather, before giving way, w^as equal to something more than that of the two others combined ! Its elasticity proved nearly equal to that of the same thickness of unannealed iron wire. “ Hardy as Game fowls are under natural conditions, none seem more impatient of confinement, or less benefit to their owner if deprived of freedom, country air, and excercise ; in such cases they speedily become sickly, and lose most of their THE POULTRY BOOK. 139 commanding characteristics. But even when this ill-judged treatment is combined with unnatural food, they struggle on protractedly before death relieves them, their constitution being unsurpassed by any fowls. With good range, their flesh undoubtedly is excellent, and to my palate the best-flavoured of all fowls. I willingly admit two trifling drawbacks, — viz., limited size, and generally an inclination to prove yellow in the skin. Yet, with these admitted, I still wish any sceptic to try for himself a Game pullet lulled shortly before commencing laying her first eggs, and I do not doubt his becoming a convert to my opinion ; whilst the carving-knife will prove my best witness, that they carry more flesh than any variety of fowls whatever, under natural and inexpensive feeding.” The newly-hatched chickens are exceedingly attractive in appearance ; those of the darker breeds are light brown, with a broad dark-brown stripe down the hack, and a narrower line over the eye. The duckwings, greys, and blues have propor- tionally paler hues, hut the stripe is rarely absent. The chickens feather rapidly, and with ordinary care and a liberal and varied diet, such as custard, chopped egg, with a portion of onions, chives, or leeks, bread- crumbs, grits, boiled oatmeal, wheat, and barley, with some new milk, in the earlier stages of their growth, are reared with less difficulty than those of other fowls. Nor are they subject to any maladies of chickenhood beyond what is common to poultry generally. The removal of the combs, ear-lobes, and wattles, of game cocks, or, as it is technically termed, dubbing, is objected to by some persons, being regarded by them as being as senseless a proceeding as docking the tail and ears of a horse. This objection, however, arises from their ignorance of the nature and disposition of these birds. Game and game bantams, if worthy of the name, and if possessing the proverbial comhativeness and courage of the race, ivill fight ; they are provided naturally with offensive and even deadly weapons, and their combats are in obe- dience to a law of nature which man can modify to a certain extent, but cannot altogether obviate. The object of these combats, when they occur in a state of nature, is one conducing to the well-being of the race. Into this matter, how- ever, we do not propose to enter at present. Our object is twofold : to prove the desirability of dubbing the birds, and to describe the manner in which the operation should be performed. Firstly, as to the desirability of dubbing ; no one who has ever kept these birds can doubt for a moment the advantage of the plan. Game cocks will fight until one becomes master of the situation. In these combats an undubbed bird is at fearful disad- vantage : his comb and gills offer an easy hold to his adversary’s beak, and as a cock always strikes where he holds, when once he has seized his foe he has him entirely in his power. Even supposing that the bird is not Idlled, the loss of blood suffered by an undubbed cock is much greater than that sustained by one that has been trimmed. Now for the operation ; — Cocks should not be dubbed till their combs have 140 THE POULTRY LOOET. acquired their full size and development, which occurs about the same time that the birds get their perfect male plumage. The bird should he held by an assistant, and as the comb offers a good hold, it should not he taken off until after the wattles are removed. The head being turned over and held by the comb, these should be cut away with a pair of sharp scissors, those which are made of a slightly curved form for trimming the feet of horses being by far the most convenient in use. The cut should commence at the hack, and come forward to the front of the head. During the operation, the wattle that is being cut off should not he pulled ; if it is, a jagged, irregular cut results. When the two are successively taken off as recommended, two long straight cuts are produced and a narrow strip of skin is left along the centre of the under jaw ; this strip it is most important to preserve, for if it be cut away the throat is hared at its under part, and a large portion becomes exposed ; this heals over with slowness, and an irregular, uneven surface is the result. Some persons prefer to dissect off the wattles with the points of the scissors in preference to removing them with one cut. After the removal of the wattles, the bird should he turned over, and the scissors placed at the hack of the comb, as close as possible to the head. They should then he closed and the comb cut away with one smooth, steady cut towards the point of the beak. Less than two minutes in skilful hands will finish the operation, and the cock will instantly proceed to eat as if nothing had happened ; in fact we have seen birds pick up and devour their own wattles immediately on being placed on the ground. It is neither necessary nor desirable to make any application to the wounds made by the operation of dubbing. When the scars, left by the removal of the wattles, have fallen off, the deaf ears, or ear-lobes, should be taken off ; this should also be done with a single clean cut of the sharp scissors, great care being taken to include as much of the ear- lobe as possible, without injuring the orifice of the ears. If these operations have been skilfully performed, there will he hut little trimming required afterwards, and as soon as the wounds are healed, the elegant snake-like head and neck of the animal are shown in their full beauty. A treatise on Game fowls could hardty he regarded as complete without some allusion to the practices which have rendered this breed so truly celebrated. Cock- fighting has been an institution that has been viewed with favour by a very large portion of the human race from time immemorial. At the present period its practice in Great Britain is illegal; although on what ground other and far crueller sports should he allowed and positively encouraged by all ranks from the prince to the peasant, and this suppressed, it would puzzle a casuist to explain. In all animals that associate together in flocks or herds, consisting of one male and several females, the males are provided with horns, spurs, or some other deadly weapons, by which the strongest male destroys or drives away the weaker, and so perpetuates the most vigorous and perfect race. These animals are all endowed with a great amount of comhativeness and courage, and fight, whenever THE POULTRY BOOK. 141 they come in contact with one another, with an instinct implanted in them hy a higher than human intelligence. It is frequently alleged against cock-fighters that they supplant the natural spurs by others of steel or silver. It should be remembered, however, that these, being more efficacious even than the natural weapons, render the combats only less prolonged. To any one who will view the question apart from prejudice, or the maudlin senti- mentality that is current at the present time, it must he obvious that a far greater amount of cruelty is evidenced in the setting a pacK oi hounds to pursue a fox for hours together, till the wretched animal sinks exhausted, and is, whilst still living, torn limb from limb — we beg pardon, ‘‘ broken up ” is the delicate ex- pression hy which this dismemberment is described. But, say the advocates of the chase, that sport is redeemed by the manly courage exercised hy the hare and foxhunter ; as though his risking his own neck could lessen one iota the suffering of the animal he is pursuing. Cocks fight willingly ; the hunted hare, the fox, the deer, the salmon struggling for hours on the hook, the vermin pining for days in a steel trap in order that the animals he naturally preys upon may he reared for sport, are all the unwilling victims of the superior force or intellect of man. Doubtless, however, such views as we have expressed will be, with many persons, unpopular at the present day — each individual, as Butler writes, compounds for cruelties “ He is inclined to, By damning those he has no mind to.” Beminding one of the lines of Somerville, the author of the poem of The . Chase,” who, being an advocate for hunting hares with harriers, writes : — “ Nor the timorous hai’e O’ermatch’d destroy, but leave that vile offence To the mean, murd’rous, coursing crew, intent On blood and spoil. 0 blast their hopes, just Heaven ! And all their painful drudgeries repay With disappointment and severe remorse.” The Chase, Book I. Let us not be misunderstood, we are not advocating the practice of cock-fighting, but merely denouncing the inconsistency of those who indulge in other sports attended with a far greater amount of suffering, and who regard themselves as severely virtuous because they denounce this one. We never fought a cock, or bred one for fighting ; that we have witnessed cock-fights we do not deny, and as our readers may like to read a description of a combat, we reproduce the following account of one witnessed by ourselves some few years since : — “ ^ ^ Young Green burst into the room. ‘ Tegg, my boy,’ said he, ‘ come along, here’s the chance you have been waiting for so long. Ewart, who has been up at the Poultry Show, says he has never seen a cock-fight, so Tait and two or three others, who have got some cocks left over from the main they fought on Tuesday, are going to show him what a cock-fight really is.’ U2 THE POULTRY BOOK. I need not tell you I did not Avait for a second invitation, as yon know I ana one of those fellows who like to add to my small stock of knowledge by seeing everything : so I jumped up, and in a minute or two found myself in a hack room over Holcomb’s shop, in the High-street. On going in, I found about twenty fellows there, all of the right sort ; I was not a little surprised to see the Mayor amongst them. He nodded to me, a-li said, ‘ This • is Nova Scotia, I believe, Mr. Tegg ; ’ and seeing that I did not instantly catch his meaning, he added, ‘ Such things, you know, are not allowed in England.’ afterwards heard that, though the head magistrate of the place, he was known to be very partial to cock-fighting ; and that he was once present at a main v/hen the police burst in, and being too fat and pudgy to slope off with the rest, he got into the large chimney, standing with one foot on each hob of the grate. The police saw and knew the boots, but of course they did not look up the chimney, as they could have no suspicion that his worshi|)’s legs were in them. “In the middle of Holcomb’s room was unrolled a piece of matting; and all the visitors stood round in a large ring, which was cleared for the setters and the birds. “ On some pegs were hung ten or a dozen white canvas bags, with the bottoms filled with straw, each holding a cock ready trimmed and heeled. “ It was a strange sight to me to see the ^ setter,’ Old Sam, take out one of his trimmed birds : it was a splendid red cock with a black breast ; the feathers around his throat were cut close, so that as he reached his serpent-like neck out of the bag it looked as fierce as that of a rattle-snake : his hard and horny beak was thick and massive at the roots ; and his eye large, fiery, and expressive of savage courage. His wing-feathers were trimmed to less than half their length, and his tail docked, so as to be of a triangular shape, like that of a nick- tailed horse. The spurs natural to his firm, bony shanks had been cut short, and their places supplied by steel heels nearly two inches in length ; each of these had a ring to go over the bottom of the natural spur, and was fastened to a piece of leather which was neatly but firmly secured to the leg by a waxed thread, so artistically tied as not to impede the free motion of the limb. “ The other ^ setter,’ young G-illingham, pulled out a red and white bird, which they called a ^ pile ; ’ this had been treated in the same manner, and was equally closely trimmed and heeled. As soon as the birds saw each other both uttered a chuckle of defiance, when, holding them near, the ^ setters ’ permitted them to strike at each other with their beaks. The object of the trimming was evident, it being to prevent the opposing bird getting a ready hold of his opponent by the feathers. “ After stimulating their courage by these means, the “ setters” stooped down and placed the birds on the floor opposite each other. They rushed forward, and for a few moments stood with their beaks close touching, raising their heads together, each one trying to get the advantage of the first cut. In an instant they THE POULTRY BOOK. 143 sprang together high up in the air, and for a moment nothing v\’’as to he seen but a confused mass of legs, v/ings, and feathers. As they rebounded from the force of the blow the result of the struggle was eyident. Gillingham’s bird had been hit ; the spur of the red cock had gone through the neck. ‘ He’s throated,’ cried out young Green ; ‘ two to one on the black- red.’ “ The ‘ setters ’ caught up their birds in an instant, and smoothing their rutiled plumage, again placed them on the mat. But the contrast was striking. Old Sam’s bird looked fiercer than ever, and was hard to hold. But Gillingham’s ‘pile’ stood unsteady, and though he rushed forward with the courage of desperation, the red cock sprang above him, and the steel heels were buried up to their hilts in the body of his prostrate foe. “ The second fight was over in a few seconds ; at the first fly the victor drove his spur through the centre of the back into the heart of his opponent, whose head sank, blood poured in a stream from his mouth, and he fell forward and died without a struggle. “ The third was a different sort of thing every way. Old Sam’s bird was a strong beautiful duckwing, Gillingham’s a Birchen grey. The advantage, at first, was altogether with the duckwing, which was a stronger bird, and longer in the reach of the neck, but the Birchen was of the highest courage, and fought without flinching ; at last, when nearly overpowered, he struck the duckwing in the head, and the blow deprived his opponent of sight, either wholly or partially. “ It was a cruel sight to see these noble birds, the stronger blinded, but still trying to seize his adversary with his beak and hold him, vdiilst he struck him down with his spurs ; the weaker, with his life ebbing rapidly away, but still fighting to the death against his blinded foe. . At last the duckwing caught him by the throat, and leaping into the air above, brought down the spurs with a stroke that no living bird could have withstood. “At this moment there was heard a loud and angry discussion, followed by a hurried knocldng at the door of the room. Instantly a vision of the court-house rose up to my mind, with a certain hard-featured clerical magistrate on the bench, and your friend Tegg and one or two others in the dock. This vision rapidly progressed, and a homily on the brutality of such sports, and the folly of fining men of wealth and position, was imagined by my fertile brain, the whole concluding with an idea of a sentence of two months at the county gaol, in grey fustian, and with hair dressed after the most approved Newgate cut. My imagination must have been very rapid, for in an instant the knocking was repeated, still louder than before. As I looked round, I could not help laughing at the blank visages of the gentlemen present. Old Sam, however, seemed to take it easy, but that was not to be wondered at : he knew what it was, as he was once in trouble about a bull-bait which took place at three o’clock one fine July morning on the Lancashire moors. “‘Try the window,’ said Tom Green. ‘It’s too high,’ said the pudgy Mayor; * besides, there’s certain to be some of them in the yard.’ — ‘ Open the door/ called 144 THE POULTRY BOOK. out a stentorian voice outside. ‘ Why, it’s only Jack Brown,’ said Green, when there was a general laugh, and, the door being unlocked, in rushed Brown. In consequence of the alarm, the duckwing cock was left standing by the body of his fallen foe. Brown looked at it, and, in a voice of anguish, cried out, ‘ You don’t mean to say that you’ve been and fought him ? Why, it’s Tom Challenger’s cock, and I shall have to pay five pounds for him.’ And so, sure enough, it was. Brown, it appeared, meant to exhibit at the poultry show a pen of duckwing game, and not thinking his own bird good enough to win, he wrote to Challenger, who has some of the best blood in England, for a bird. One w'as sent on approval, to be charged five pounds if he was kept. When Jack Brown got him, he liked his own better, as matching the hens; so left Challenger’s in his yard. Not knowing of this substitution, the getters-up of the fight had sent for Brown’s bird and got Challenger’s. So Jack has got to pay the money for him; and now he’s so knocked about that he’s not worth a crown. Everybody laughed when he heard this explanation except Jack, who said he should not have minded so much if he’d been present, as he should have backed Challenger’s cock for a ^ fiver.’ Of the two other battles, Gillingham’s side won the first; but in the last fight, his bird, after receiving a good deal of punishment, turned tail and lost the main. ‘‘ I dare say you will tell me that I qught to be ashamed of myself for going to such a demoralizing and brutalizing spectacle; but I think that there is something to be said for everything in this world, even for cock-fighting. “ On the general principle of common sense, let me ask 3^011, who are in the habit of eating veal that is half an hour in the process of slow killing, and of enjoying your hunted hare that has for fifty minutes been in an agony of mortal fear, until at last, exhausted and shrieking, with every fibre in its body quivering with intense excitement, and every air-cell in its lungs filled with blood and lymph, it sinks and receives a death-bite from hounds more merciful than their masters, — are you, I ask, the man to rail against allowing two gallant and noble animals to follow an impulse that has been implanted in them for a wise purpose, that you are too short-sighted or wilfully obtuse to see ? The natural instinct of gregarious animals is to fight, so that the stronger males should destroy the weaker and perpetuate the noblest race ; all, consequently, are provided (by Nature — ay, there’s the rub) with lethal weapons for this purpose. As I once heard asked, suppose you were to inquire of a game-cock, whether he Vv^ould rather have his cervical vertebrce dislocated by the hand of Betty the poultry maid, or take his chance of life in mortal combat with his gallant antagonist in the next farm-yard, can you doubt his answer ?” Being anxious that The Poultry Book should be deficient in no subjects connected with fowls, we applied to an experienced feeder for the pit for some information as to the mode in which the birds were fed to the high degree of condition that is necessary to their success in these combats. His reply is that THE POTJLTBY BOOK. 145 rules for training for tlie cock-pit cannot be written, as so much depends on tlio judgment of the feeders, { some of whom prefer shutting up the birds without food for some time, until they are hungry, then giving a mild dose of physic, such as a spoonful of coarse sugar, to reduce their weight, which others do by sparring Vvuth the spurs guarded by muffs. The birds ought not to be kept up more than a Aveek or eight days ; during this time they should be fed as early as five o’clock in the morning, again slightly at mid-day, and lastly at hve in the evening. Most feeders employ bread made of wheaten meal and eggs ; others of the old school prefer the best old barley, and hard-boiled egg chopped fine. During the feeding the pens must be kept scrupulously clean, the head of the bird sponged every morning Avith tepid Avater AAotli a little Avhite vinegar in it, and the feet daily cleaned with soap and hot water. The exact time to bring a bird to his highest condition and his best fighting Aveight are points that require long experience to determine, and cannot be imparted by any other means. o CHAPTER XIIT. PENCILLED HAMBUEGHS. approacliing the consideration of those varieties of poultry now known as Ham- burghs, w^e are entering upon a subject that has given rise to warmer contro- versy than almost any other within the whole range of poultry literature. At the present time, at the great majority of poultry exhibitions, classes are arranged and prizes offered for five varieties included under the general name of ITamburghs, namely. Gold and Silver pencilled Hamburghs, Gold and Silver spangled Ham- burghs, and Black Hamburghs. Erroneous as this nomenclature undoubtedly is, its general recognition is an established fact : it is employed at nine-tenths of our poultry shows, and understood by the great body of exhibitors and breeders. Such being the case, we are afraid that any attempt at alteration would be injurious in the extreme, and attended by almost inextricable confusion. The correctness of such a system of nomenclature is entirely another question. There is no doubt that these fowls had originally no title whatever to the name of Hamburghs, wdiich w^as in the first instance given to them by some gentlemen connected with the early Birmingham shows. It is true that the pencilled birds formerly were, and still are, imported in considerable numbers from Holland, under the names of Pencilled Butch, and Butch Every-day Layers; but the spangled birds appear to be exclusively English fowls, and are essentially distinct varieties, dif- fering in size, plumage, and in the formation of the skull, and lastly, the name of Hamburgh had previously been applied to one of the varieties of feather- crested fowl, now, with an equal absence of geographical correctness, known as Polish. A more unfortunate selection of a name could scarcely have been made ; but having come into general use, it would only render ‘‘confusion worse confounded ” to attempt to introduce any fresh alteration ; and of the old names which were super- seded, it is not too much to say that the majority of them were equally objectionable to those in present use. The only alteration which could be made without extreme confusion, would be that suggested some time since by a writer in the Field newspaper, namely, to sub- stitute the term “fowls,” for that of “ Hamburghs,” when the varieties w'ould be classified as the Gold and Silver pencilled fowls, and Gold and Silver spangled fowls. This would do away at once with the very objectionable and absurd name of Hamburgh, the no less erroneous one of Pheasant fowls, and a whole host of ill- understood provincialisms that are merely of local employment. But unfortunately there are serious objections to this proposal : in the first place, tw’’0 very distinct breeds, namely, the Lancashire Mooneys and the Yorkshire Pheasant fowls are included THE POULTEY BOOK. 147 under the name of S2:)angled Hamburglis, and the suggested alteration would leave the Black Hamhurghs without a name, as they could scarcely he termed Black fowls. The Pencilled and Spangled hirds^ although frequently described together, are so essentially different in characters that their consideration will he greatly facilitated by regarding each as a distinct variety, and devoting to them separate cha2:)ters. The Silver-pencilled birds may first claim our attention. It deserves our notice that tradition, our oldest naturalists, and even the names by which our fowls were originally called, all assign to them an Eastern origin ; even many of our modern names, — Bantam, Malay, Cochin, Chittagong, and Brahmapoutra, — point to a similar origin : nor is the fowl now under our consideration an exce^^tion, for its earliest describer, Aldrovandus, calls it the Gallina Turcica, or Turkish fowl. The white body, the black markings, the greenish-black tail, and the blue-tinged legs, are all characters which show that the old naturalist had before him specimens of the Silver-pencilled Hamburgh. Perhaps no variety of fowl ever rejoiced in more synonyms than this very pretty, and, in suitable situations, profitable breed ; they have been long termed Bolton Grays, from being extensively and successfully culti- vated in and about Bolton, in Lancashire ; Creoles, from the intermixture of the black and white in their plumage ; Creels, which is only a provincial mode of jmonouncing Creoles; Corals, because the numerous points of their polished, bright scarlet rose combs bear no distant resemblance to red coral ; Pencilled Dutch, because many are imported from Holland ; Dutch Every-day Layers and Everlastings, for the same reason, and their great 2)i’oductiveness as layers ; and Chitteprats, the derivation of which is not so obvious. Chitteface, according to Bailey the lexicographer, means a meagre child ; and Chitteprat, if intended to describe a diminutive hen, would not be misapplied to one of this variety. The general characters of Pencilled Hamhurghs may be thus stated : — They are birds of small size, compact and neat in form, sprightly and cheerful in carriage. In the j)lumage on the body of the hens, each feather (with the exce] 3 tion of those of the neck-hackle, which should be perfectly free from dark marks), is pencilled with several transverse bars of black on a clear ground, which is white in the silver, and a rich bay in the golden birds. These 2)encillings have given rise to the name of the variety. In the cocks, however, there is a general absence of these markings, the bii'ds being either white or bay. In both sexes the legs are blue, with fine bone. The comb is a rose, square in front and well-peaked behind ; the ear-lobe a well-defined white ; the face scarlet. For a detailed account of their characteristics we are indebted to Mr. B. P. Brent, a gentleman whose diligent researches into the history of many of the varieties of poultry entitle him to the thanks of all interested in the subject, and who has been known as a successful rearer of this breed for many years ; although it is but fair to state that he repu- diates most strongly the introduction of the term Hamburgh,” and regards their proper title as that of Pencilled Grays or Bays, or Pencilled Dutch Every-day Layers o 2 148 THE POULTRY BOOK. The characteristics of the Silyer-pencilled, as here given, are strictly in accordance with those laid down in the “ Standard of Excellence.” In weight and size Silver-pencilled Hamburghs are considerably below the general standard : the carriage of the cock is very erect ; the tail is well borne up, and the head occasionally thrown back so far that the neck often touches the tail ; the general form is exceedingly neat and elegant. In the hen the carriage is sprightly and active, but not so impudent as that of the cock ; both sexes are alike noisy and restless in their habits, neat and very pretty in their form. The neck-hackle in both sexes should be pure white ; pencilling with black, a very frequent fault in the hackle of the hens, being very objectionable. The saddle of the cock must be pure mealy white. The cock’s tail is black, the sickle and side siclde-feathers being glossed with green, and having a narrow white edging. In the hens the tail must be distinctly barred or pencilled with black. The breast and thighs of the cock are white, as are the upper wing-coverts or shoulder, but the lower wing-coverts are marked with black on the inner web, showing a line of dots across the wing, forming a bar. The secondary quills, or those flight-feathers which are alone visible when the wing is closed, are white on the outer web and blackish on the inner web, and have a rich green-glossed black spot at the end of each feather. In the hens the entire plumage of the body, namely, that of the breast, back, wings, and thighs, should have each feather dis- tinctly pencilled or marked across with transverse bars of black ; the more defined these are, the better, as there should be a perfect freedom from a mossy appearance, which is caused by the two colours running into one another. The legs and feet in both sexes should be of a clear leaden or slaty blue. The comb in the cock is evenly set on the head, square in front, well sprigged above with small even points, not hollowed on the upper surface, and terminating in a single flattened pike behind, which inclines slightly upwards. In the hen the comb is the same in form but very much smaller. The ear-lobe in both sexes must be a dead opaque white, free from red on the edge. Mr. Brent also states, ^‘By all means avoid the chestnut patch which is too frequently seen on the wing of the Silver-pencilled cock, who should have a suffi- cient depth of colour in the markings of the wings, and in the gray down at the roots of the feathers, or he will not breed darkly-marked hens ; for although the sickle feathers of a Golden cock may be bronzed all over without fear of spoiling him as a breeding bird, such an amount of silver on a Silver cock’s tail would, in the majority of cases, cause him to throw light hens. The tail of a Silver-pencilled pullet should be neatly barred in her first full-sized plumage ; but they generally become waved or grizzled after the second or third moult.” The same description applies generally to the characters of the Golden -pencilled birds, substituting the rich deep reddish bay as the ground-colour for the clear white silvery ground that characterises the Silver birds. As, however, there is a slight difference in the marking of the sickle feathers and tail coverts, we quote the following from the Standard : ” The sickle feathers of the cock, according to THE POULTRY BOOK. 149 tills high authority, should he of a rich hlack down the middle of the feather, the entire length edged with bronze, each bronze edge as near one fourth the width of the feather as possible ; the more distinct the two colours and free from running into each other the better ; and the entire plumage of the Golden-pencilled hens, with the exception of the neck-hackle, which is pure golden bay, must have a deep golden bay ground, free from either lacing or mossing ; each feather, including tail feathers, being distinctly pencilled across with rich black ; the pencilling not to follow the outline of the feather, but to go straight across on each side of the shaft. The two colours distinct, well defined, and not shading or running into each other. Mr. Brent remarks, As a Golden cock will breed good hens wnth much less depth of under-colour than the Silvers, the argument in favour of their having bars on the wings and black inner webs to the quill feathers is not so imperative ; and the sickle feathers of the Golden cock may be bronzed all over without so much lessening his value as a stock bird.” It is my opinion,” continues this writer, that the inner tail feathers of both Golden and Silver pencilled cocks should be a deep unspotted black ; that the tail-coverts, or, as they are commonly called, the sickle-feathers, should be of a deep glossy black, with green and purple reflections, and finely edged or laced in the Golden with coppery brown or bronze, and in the Silver with greyish white. I am aware that this opinion is adverse to that of some of our judges and ex- hibitors, and that they consider a wholly bronzed or silvered tail of much importance ; but such theory is not borne out by the experience of the practical breeder. Numbers of instances might be quoted to show the fallacy of the bronzy tails. How often is it noticeable in the show-pens that the cocks with the most silvered or bronzed tails are matched with the worst-marked hens. At a late show I noticed two pens of magnificently marked Silver hens, better than which I never remember seeing, with a card above them which informed the public that the hens only were sold, but the cocks were not purchased ; nor were the pens noticed by the judges. Why ? because they had black tails. The sickle feathers were only edged, as I contend they ought to be ; and, moreover, they had the bars on the wings, so difficult a point to be obtained in this breed. By bars I do not mean a double row of moons or spots, like those of the Pheasant-fowl, or so-called Spangled Hamburgh, but simply an irregular narrow black line across the wing, formed by small spots on the end of the first row of the wing- covert feathers. These covert feathers should be marked with black on the inner w^eb, wiiicli is hidden from view, the outer being clear, either red in the Golden or whitish in the Silver, with a narrow black spot at the point, which forms the bars. ‘‘ My reason for advocating the dark tail and bars on the wings is the necessity of a certain depth of under-colour in the cock ; for as the male parent influences the plumage of the female offspring, so, if the cock has not a sufficiently dark under- colour, he cannot, as a rule, produce dark, w-ell-marked pullets ; and it is therefore necessary that the cock should have a dark tail, and that the inner w^ebs of the 150 THE POULTRY BOOK. secondary wing feathers should he black, and the inner webb of the lower covert feathers should be barred with black. These I consider as the outward signs of a Pencilled cock being likely to produce good, w^ell-marked hens. I do not pretend that it is an infallible rule — exceptions may occur ; nevertheless, my experience shows that a cock with good depth of under-colour will, as a general rule produce much handsomer pullets, and in much greater abundance, than a light one with a light silver tail or white pinion feathers — a point which is too often disregarded by our judges and breeders of this truly beautiful and useful variety.” With regard to the effects of crossing the two Pencilled varieties, Mr. Brent states, — ‘‘ A Golden-pencilled cock coupled with a Silver-pencilled hen, I have always noticed to produce Golden-pencilled pullets, and Silver cockerels with a chestnut wung patch.” Pencilled Hamburghs of both varieties are scarcely to be surpassed in beauty by any of the other denizens of the poultry yard : the slight compact form of the hens ; their sprightly, active, cheerful carriage ; and the contrast of their ample scarlet combs and well-defined white ear-lobes, with their neatly barred plumage, render them exceedingly ornamental. Nor are they behind in profitable character- istics ; for being of roving habits, they range well, and provide themselves with a considerable portion of food ; in fact, in many situations, their powers of flight are so much exercised as to lead them to be an annoyance to neighbouring residents. But this, again, is not without its own special utility, for it renders their abstraction by any pilfering thief an act of very considerable difficulty; and if disturbed at night, they commence and continue such an outcry as can scarcely fail in arousing the sleeping vigilance of their owner. As layers. Pencilled Hamburghs, as may be judged from their synonym of Dutch Everlasting Layers, rank very high, although, as may be imagined from the size of the hens, the eggs are rather small. They are non- sitters ; not one in many hundred ever indicating the slightest desire to hatch. For the following excellent resume of their economical merits, we are again under obligations to Mr. Edward Hewitt, who states : — The Hamburghs are excellent layers, provided they have free liberty on an unrestricted grass-run ; they are most impatient of confinement, particularly the Pencilled varieties, and very susceptible of disease wherever over- population and limited space are unfortunately combined. They shift for them- selves better than any, excepting the Game, and are not, therefore, expensive as to keeping ; indeed, I believe (in comparison to the food consumed) none produce so large an amount of eggs, taking the whole year from end to end, whether we estimate by weight in the aggregate, or by numbers ; their chief production, how- ever, is during the milder months. The flesh of Hamburghs is very superior ; and they are always, as chickens, in fit condition for the spit, if only tolerably well fed, without any additional preparation. Being a small-boned fowl, they proved, when carved, to be much more fleshy than might be imagined at first- sight. They generally roost high, and in places difficult of access, if any possible chance of so doing presents itself ; combined with this, if disturbed during night- THE POULTRY BOOK. 151 time, they never cease screaming violently until destroyed outright ; hence, I have known many instances where midnight prowlers after hen-roosts have been at once detected, or luckily prevented absconding with their booty, the reiterated cries of alarm from their victims calling forth the immediate aid of the proprietor. In case, too, of attack from vermin, their agility generally preserves them from injury ; for on such occasions they will fly like pheasants, and readily take to trees or the highest buildings. For these simple reasons, it is very rarely any of these fowls are absent without leave. “I have, during my somewhat lengthened experience in poultry matters, met with a few isolated instances in which Hamburghs have incubated their own nest of eggs steadily, and afterwards manifested the most exemplary attention to their chickens. But such cases are very few, and quite opposed to general rule : it is also invariable, so far as my knowledge extends, that the nests of such hens have been stolen in some secret out-of-the-way place, and the numbers of eggs previously laid have held out unusual inducements to incubation. On one occasion, more par- ticularly, I well recollect a Golden-pencilled Hamburgh hen who laid away under the floor of a barn, to which, unknown to the owner, she had obtained a private mode of access : she laid all her eggs on the dry, somewhat chaffy ground, a hollow being made previously by her own exertions. Here, quite secluded from observation or even daylight, she hatched eighteen chickens, and brought them out herself ; and after-inspection by the owner proved that all the eggs had produced chickens, as the shells remaining tallied with the number of chickens produced. The hen succeeded in rearing sixteen of these youngsters. I also knew another case, in which from sixteen eggs laid away behind some old refuse timber, fourteen chickens were hatched, whilst the remaining two contained fully-formed chickens ; the exact number that were eventually reared I do not know, but am certain it proved the greater proportion. A circumstance connected with these instances of Hamburghs hatching their own young, though a digression, I consider well worthy of notice ; viz., in both cases referred to, the proprietors of the fowls mentioned had placed many sets of other eggs from the same hens under strange foster-mothers, a large proportion of which were unproductive, whilst the eggs in the stolen nests were all fruitful. I will not myself attempt to assign a cause for this marked difference in their fertility, but simply confine myself to the narration of the fact. In both instances these fowls were harassed by a continual and rigid daily search for eggs produced, and thus fretted, concealed their nests, most probably, simply to avoid molestation. I myself never yet knew any case whatever where a thoroughly well-bred Hamburgh hen commenced sitting openly. They will sometimes appear dull and broody for a day or two under such circumstances ; but the effort seems quite unnatural, and speedily passes away. It is but right to add, in the two first instances I have mentioned of successful rearing, both parents vs^ere perfectly well-bred ; and the offspring, thus strangely procured, afterwards took numerous first prizes at different poultry exliibitions. All the Hamburghs are somewhat prone to faulty combs, from either being 152 THE POULTRY BOOK, liollow in tlieir centre, or, wliat is a still more fatal disqualification for exliibition, the combs lop over, or fall to one side or other : this should be most especially avoided in selecting for the purposes of competition. Humpbacked Hamburghs are also by no means uncommon ; but whether for exhibition or for brood stock, they should never be retained, as such malformations are not only inadmissible for premiums, but also because this failing ofttimes proves hereditary for very many generations. The Hamburghs are extremely ornamental varieties of poultry, and form very striking additions when standing in groups near any homestead ; this, combined with their extraordinary production of eggs, the excellent quality of the flesh, together with the very small amount of general care they entail, causes them to be almost universal favourites. They are, however, somewhat troublesome and untiring pests when they happen to indulge in encroachments upon garden grounds, scarcely any natural fence being impervious to them ; and even continuous eject- ments will not frustrate their determination to persist in such encroachments. Still, all matters duly considered as to production and maintenance, I myself know no kind of fowls that will pay better than they do.” There is one drawback to the value of both Gold and Silver Pencilled Hamburghs, and that, it must be acknowledged, is a serious one. If hatched in the early spring of the year, say before May, they are difficult to rear, being very delicate during chickenhood, and suffering severely in cold wet weather; and the old birds are perhaps more subject to roup, if kept in damp, cold, unhealthy situations, than any variety of fowl, except, perhaps. Black Polish. Dryness in the poultry-yard, a sheltered run and good feeding, are the best preventives of this scourge of the poultry breeder. For the treatment, when it has unfortunately gained entrance into the stock, we must refer to the general chapter treating on Poultry Diseases. But it cannot be too strongly impressed on all poultry keepers that roup always commences with cold in the head ; a discharge takes place from the nostrils, the fowl affected shakes its head and throws off the discharge as long as it remains of a watery character ; when it becomes more glutinous and adhesive, the bird wipes it off on the feathers at the base of the wing, which in time become matted with the diseased secretion ; in a still more advanced stage the external openings of tha nostrils close, and the fowl breathes with difficulty, each expiration being ac- companied with a distension of the skin of the throat and under jaw. As the secretion can no longer be got rid of through the nostrils, it is forced by the pressure of the air, expired in breathing, through the lachrymal duct into the eye, and causes the frothy appearance of that organ unfortunately too well known to most poultry keepers. As the disease progresses the discharge accumulates in the nasal cavities, the face consequently swells, the bird becomes blind, and the diseased secretion particularly offensive. In the earlier stages, when roup is merely a simple cold, the disease can be cured by warm housing, and stimulating strengthening food, — peppered potatoes, cayenne, a little bread sopped in ale, etc. ; but in the later stages it is one of the THE POULTRY BOOK. 153 most intractable di^6ases ; from the peculiar structure of tlie nostrils in tlie fowl it is almost impossible to apply any lotion to tlie diseased surface, and outward applications to tlie face are obviously useless. In our own yards we at once sacrifice any roupy cliicken and bury tliem out of sight ; roup, in fact, should be treated by prevention ; like the cattle plague, it is much better to stamp it out than to trifle with it. If fowls are reared from healthy stock, not overcrowded, have a good range, are well fed, and have dry clean wholesome roosting houses, roup will not trouble the poultry breeder ; when it does occur he had much better look to the sanitary conditions of his poultry yard than endeavour to save the lives of a few sickly chickens that will never be worth the pains bestownd upon them. CHAPTER XIV, SPANGLED HAMBURGIIS. The same warm discussions wliicli liave arisen respecting the nomenclature of the birds described in the last chapter, have, even with increased intensity, prevailed respecting the varieties at present under consideration. Of their origin, it may he stated that little or nothing is knov/n ; and their history is simply this, that, under the names of Gold, Silver, and Black Pheasant fowls. Gold and Silver Mooneys, and Red Caps, they have been long and assiduously cultivated by the north of England breeders. For long periods of time have Pheasant-fowl clubs existed in several of the northern tovms, where single hens were exhibited for competition, the prizes being frequently such homely articles as copper tea-kettles, coal-scuttles, rocking-chairs, and other equally useful imple- ments of household utility. To the name of Hamburgh they have, as stated in our last chapter, not the slightest claim, it having been given to them at Birmingham, because of their fancied resemblance to the Pencilled Dutch. Still, as before stated, the name of Spangled Hamburghs has been generally received and under- stood ; and therefore, erroneous as it doubtless is, v/e avoid a greater confusion by retaining it. Although all Spangled Hamburghs have certain general characters in common, such as spangled or mooned plumage, rose or double combs, and blue legs, never- theless there are great differences in the different varieties, and there can be no doubt that several very distinct breeds, known as Gold and Silver Mooneys, and Gold and Silver Pheasant fowls, have been included under this title. These, as far as we are aware, have never been accurately described, nor, in fact, has their descrip- tion been even attempted by any one practically acquainted with the distinctions between them, and the results obtained by crossing the different varieties. One great reason why Spangled Hamburghs have not been as generally culti- vated in the south of England as in the north has doubtless been this ignorance respecting them. The caprice of the judges, or the custom of the time, has called for pens containing, not pure bred birds, but those consisting of Mooney hens and half-bred Pheasant cocks. The winning pens have been purchased by persons ignorant of this fact, and the purchasers have been disgusted with Spangled Hamburghs in consequence of their not being able to cull a single pen of show birds from ever so large a number of chickens reared from their purchased stock. Under these circumstances, we have the greatest pleasure in being able to place before our readers the following most valuable article on the different breeds THE POULTRY BOOK. 155 of Spangled Hamburghs, frona the pen of the very highest authority on the subject, Mr. Richard Teebay, of Fullwood, Preston, and, by his kindness, we are enabled to illustrate it by original drawings of the feathers of all the different varieties. The fowls included under the name of Golden-spangled Hamburghs are of two very distinct breeds. One variety has been bred and exhibited for a long series of years by the colliers, hand-loom weavers, and others in Lancashire. These men have long had their clubs and held their annual exhibitions, prizes being offered for pairs of hens and pairs of pullets, as well as for single hens and single pullets. These prizes were awarded in accordance with rules and points very similar to those laid down in the ‘ Standard of Excellence’ issued by the Poultry Club. The local name of this variety is that of Golden Mooneys, from the rich iridescent green-black spangles, on the end of the feathers, the ground-colour being a beautiful clear golden bay. “ The other variety was formerly bred in Yorkshire, the fowls being known by the local name of Golden Pheasants, from the similarity of their markings to those on the breast of the cock pheasant. “ Golden Mooneys, which I will first describe, are rather small birds, with neat heads, tight rose combs, small deaf-ears which are not pendant but quite close to the face, and which are very seldom pure white. The plumage of the mooney hens is exceedingly close and glossy, the ground-colour being a rich clear golden bay, each of the body feathers having a large round rich green-black moon or spangle on the end (Fig. 1) ; the neck should be striped with rich green-black ; the tail feathers black ; the forepart of the breast of the cock is often rich green-black, but lower down and on the sides the ground is beautifully clear golden bay, with very large distinct round rich moons, without the least mossing or lacing. The spangles on the true Golden Mooneys are large, round, very black, with beautiful gi*een reflections ; but they have often the fault of showing a little white on the end of the feather beyond the moon. ‘‘ Golden-pheasant fowls are heavier birds than the Golden Mooneys, with larger and looser rose combs, and large pendant deaf-ears, which are generally pure white ; their plumage is not so close and glossy as that of the mooneys. The bay ground-colour is often slightly mossed with brown ; the black spangles on the end of the body feathers are crescentic (Fig. 2), and not circular ; the neck is striped with black ; tail feathers black ; on the breast of the cock the black spots on the ends of the feathers generally run up the edges, somewhat like a bad, ill-defined lacing, and give the breast a very streaky appearance. The Yorkshire Golden-pheasant hens are seldom seen at shows, but they are better layers, hardier fowls, and much easier to rear than the true Golden Mooneys. Golden-mooney hens are very seldom seen exhibited with true-bred mooney cocks, as the latter are small, and it is rarely they have the whole surface of the deaf-ears white in colour ; and as a little red on the margin of the deaf-ear appears to be looked upon as a disqualification by some judges, however good the bird may be in other respects (this has been particularly noticeable at one of our largest 156 THE POULTEY BOOK. poultry shows, the deaf-car of the cock appearing to be the only point taken into consideration), it is now rare to see a true-bred mooney cock exhibited, but cross- bred cocks, betwixt the Yorkshire Golden-pheasant and the Golden Mooney, take the place of the true mooney cock in the pen with Golden-mooney hens, merely because the cross-bred bird generally has a large pure white deaf-ear ; yet the hens bred from the cross are quite worthless as exhibition birds, there seldom being two alike in depth of ground-colour ; the marking is always patchy, generally dark and much laced on the breast, and only very faintly marked on the lovv^er part of the back, very few having a good round spangle on any part whatever, and many are very much mossed and brown near the tail. Crossing the two breeds without spoiling the beauty of marking seen in the true mooney is quite impossible. ‘ ^ Golden-pheasants occasionally produce hen-feathered cocks, in which the saddle feathers are exactly like those on the hen’s back (Fig. 8), only the moons are larger. The tail of the hen-feathered cock is similar to, but larger than, that of the hen, the two first tail feathers being only about one inch longer than the others, and very slightly curved. There are no sickle feathers, the side-tail feathers being as straight as in the hen. Golden-mooneys do not produce hen-feathered cocks. ‘Mil the Silver-spangled Hamburghs, as in the Golden, two different varieties are included. The Lancashire Silver Mooneys, which were bred and e xh ibited in Lancashire by the old clubs, and the Yorkshire Silver-pheasant fowls. “The Silver-moon ey hens are much larger than the Silver-pheasant hens, yet the Silver-mooney cocks are smaller and shorter in the legs than the Silver-pheasant cocks. “The Silver Mooneys, like the Golden-pheasants, often breed perfectly hen- feathered cocks, with the whole plumage as beautifully aud regularly mooned as the hens. This never occurs in the true Silver-pheasant breed. All the tail feathers are beautifully mooned. These birds are often used to breed from, and are quite as prolific as full-tailed cocks. “ Silver Mooneys have rather large coarse heads, rose combs, dark faces, very close small deaf-ears, which are rarely pure white, but generally, in the hens, of a sort of leaden colour. The plumage of the hens is hard and close, ground-colour a beautiful silvery white, with a very large, round, rich green-black moon or spangle on the end of each of the body feathers. The hackle of the cock is silvery- white, and free from yellow shade; the ends of the longest feathers are tipped with rich black; the neck of the hen is silver striped with rich green-black, the moons on the greater and lesser wing coverts of both sexes forming two distinct rich black bars across the wing. The tail of the hen is silver on the outside, the feathers terminating with very large rich black moons ; the inside of the tail much darker than the outside. The tail in the cock is almost entirely black. “ The Yorkshire Silver-pheasants have neat heads, and rose combs, with large deaf-ears which are often pure white. The plumage has pure white ground, with a black spangle on the end of each of the body feathers ; the spangles are smaller, not so rich in colour; and seldom so round as in the mooney ; the haclde of the wmirr s It It. IS ^ 8 S' ij, H (B 11. IS ro El .a Et B Iff la ® m s» Ur THE POULTRY BOOK. 157 cocks is white, often tinged with yellow, the longest feathers slightly tipped with black. The neck of the hen is white, striped with black, the spangles on the greater and lesser wing coverts forming two distinct bars across the wing. The tail of both cock and hen white, ending with black spangles. ^‘In the true Silver-mooney hen the spangles are very rich and round; these hens are often seen at shows, but they are seldom exhibited with the true mooney cocks, the latter finding little favour on account of their stained deaf- ears and dark tail, and smaller and shorter build, yet it is quite impossible to breed good Mooney hens with any other than a true-bred Mooney cock. A large number of the clearest tailed Silver- spangled cocks are bred from Lancashire Silver-mooney cocks and rather light Yorkshire Silver-pheasant hens ; the cockerels from this cross frequently have very pure white deaf-ears and clear tails, but they are generally too light on the breast, particularly in the higher part. The pullets from the cross are quite worthless, being nearly always deficient in mooning on the shoulder coverts. Should a pullet by any chance appear amongst these cross breeds passable in marking, she always, at her first moult, becomes light on the shoulder and higher part of the back ; whereas the true-bred Silver-mooney hen will moult true all her life without the slightest deterioration in the marking of any part. I have now a Silver-mooney hen, seven years old, that has often been successfully exhibited and has moulted without the slightest perceptible difference in marking, except that the moons appear to increase slightly in size. The two hens formerly exhibited so successfully by Mr. Beldon, and afterwards by Mr. Wood of Kendal, are true Lancashire Mooneys, and though they have been so very frequently shown for at least six years as seldom to have been more than a few weeks at once at their own home, their marking is as near perfection as possible. The slightest impurity of blood, in either the Gold or Silver birds, always shows itself in the bar feathers of the wings, which become laced ; consequently a laced wing in adult birds is looked upon, both by the Yorkshire and Lancashire breeders, with perfect disgust. Chickens of the truest blood in their first year often show a little lacing on the bar feathers : this is generally the case in Golden-mooney pullets, but after their first adult moult, if there is no stain in the blood, their bar feathers are beautifully clear and free from that imperfection. Impurity of blood also shows itself in mossing and lacing, es- pecially on the feathers near the tail and breast, and in the Silver hens by clouded necks. ‘‘ The colour of the down at the base of the feathers varies very much in the different varieties. In the pure-bred Mooney the down is a rich black, much darker than in the Pheasant fowl, and extends farther up towards the middle of the feathers. Some of the silvers bred from Mooney cocks and Silver Pheasant hens, have pure white down on the bottom of the feathers, the down at the root of the cock’s tail is pure white, and there are not any spangles on the tips of the tail feathers ; these birds are often called clear-tailed cocks, on account of the 158 THE POULTKY BOOK. purity of the white in the tail; their legs are nearly always far too light, the slightest shade of blue only being visible in the front ; the back being white and flesh colour. All the four varieties are non-sitters ; the Golden-mooneys are the least prolific ; the others, where the place is not over- stocked with fowls, and they can have their liberty, lay an extraordinary qauntity of eggs, and are so fertile that every egg generally produces a chick. There is no trouble in attending them when hatching ; the chicks generally break the shell in nearly equal halves, and (unless the eggs were very old when set) within a few minutes of each other ; they are lively little things ; immediately after being hatched, almost as soon as they are dry, they will put out their little neat heads all round the hen. As compared with other chickens, they are restless, nearly always seeking for insects, requiring but little hand feeding, and if they have their liberty and a good grass run they are very quick in feathering and remarkably easy to rear ; but when confined in a yard, or at a place where there is a large number of chickens, they sometimes die off quickly in whole broods ; at other times they will remain pining about without growing for w^eeks and then recover. In their first feathers they are beautifully pencilled (Fig. 4), and are not spangled on any part whatever, until they get their second feathers, then it is the fancier anxiously scans the development of each feather, scrutinizing the shape of the spots most narrowly. The deaf-ear, also, at this time begins to show itself in a bare silver coloured spot ; should it be bright red, even at this early age, there is little hope of its ever becoming wholly white. They are truly the cottager’s fowls, and if allowed will often make their appear- ance in the house, where they become the tamest of pets, flying on the shoulder or hand of the person who feeds them; yet with strangers they are very shy and wild, especially if the owner or some one of his family is not present.” The Black Hamburgh, or Black Pheasant fowl, remains to be described. This variety is rising rapidly in public estimation, and there are no large shows where it does not make its appearance, even when no distinct prizes are offered for the breed, as they are frequent winners in the Variety Class. Black Hamburghs are larger than the spangled breeds : heavy cock birds will not unfrequently attain a weight of six or seven pounds. The general character of the plumage is strongly marked, it being a superb jet black, with an intense velvety-green spangle at the end of each feather. The tail in the cock is very long, full, and well developed ; of a deep hue, the outside flowing feathers being glossed with the richest green-black ; the breast of the cock is also of an intense black, with dark green spangles ; the lower wing-coverts, or what constitutes the bars in the lighter breeds, are of an in- tense, well-developed green, extremely beautiful ; the legs and feet blue ; the cock’s comb is largely developed and better shaped than in any other double-combed bird ; the wattles are large and round, but not particularly long ; the ear-lobe is white and round : very distinct from face, which is perfectly red. The hens are large, Fig. 1. Fig. 2. Fig. 5. Fig. 6. Fig. 7. Fig. 8. FEATHERS OP THE DIFFERENT BREEDS OP SPANGLED HAAIBURGHS. 1. Feather of I.ancashire Mooney lien. 2. Feather of Golden Pheasant Hen. 3. Feather of Silver Pheasant Hen. 4. Wing Feather of Silver Mooney Chicken. 5. Flackle of full-feathered Silver Mooney Cock. 6. Hackle of Hen-feathered Silver Mooney Cock. 7. Saddle Feather of full pluraaged Golden Phea.sant Cock. S. Saddle Feather of Hen-feathered Golden Pheasant Cock. Fig. 3. Fig. 4. THE POULTEY BOOK. 161 square, short on the legs, and heavy. They are generally rather wild; and as layers, not to he surpassed under any circumstances. In the previous descriptions of the Black Hamhurghs, or Pheasant Fowl, the existence of the green-black spangles at the end of each feather has been passed over without notice. But it is, in fact, the presence of these spangles that gives rise to the rich glossy appearance of the plumage; in a bright light the contrast between the jet black of the ground-colour and the iridescent green-black of the spangles is strikingly evident. As stated by Mr. Teebay, the Lancashire breeders have long had annual exhibitions of these fowls, the hens or pullets only being exhibited. As it is always interesting to trace the progress of any variety, we subjoin the table of points by which the Golden Mooneys were formerly judged at these local shows. The ignorance respecting these beautiful birds that prevailed in the south of England may be judged from the fact that, in the Poultry Book published by Messrs. Wingfield and Johnson, these characteristics were given as applicable to both sexes, and Mr. Harrison Weir’s drawing of Golden-pencilled Hamhurghs was described as being one of Golden- spangled birds. TABLE OF POINTS IN THE GOLDEN MOONEY HENS. POINTS. 1st. — C omb 2nd. — E ars 3rd. — N eck 4th. — B reast . 5th. — B ack 6th.— B ump 7th. — W ing , MARKS OF FEATHERS, ETC., CONSIDERED BEST. . Best double ; best square ; the most erect and best piked behind. . The largest and most white. . The best streaked with green-black in the middle of the feathers ; and best fringed with gold at the edges. , The largest moons ; best and brightest green-black, most free from being tipped with white or red at the end of the moon, and the clearest and best red from the moon to the bottom colour. . The largest moons ; best and brightest green-black, least tipped with v/hite or red at the edges of the moon, and the best and clearest red from the moon to the bottom colour. * The largest moons ; best and brightest green-black, least tipped with white or red at the edges of the moon, and the best and clearest red from the moon to the bottom colour. , This is divided into four parts : — 1st, Bow, Best and brightest green-black, and best and clearest red. — 2nd, Bars. To have two distinct bars, composed of the largest, clearest, brightest, and p 162 THE POULTRY BOOK. POINTS. MARKS OF FEATHERS, ETC., CONSIDERED BEST. best green-black moons, and the clearest and best red from the moon to the bottom colour. — 3rd, Flight. Tlie clearest and best red. — 4tli, The Lacing, or top of the icing, above the flight. Largest, clearest, brightest, and best green-black spots on the end of the feathers, and the best and clearest red from the spot to the bottom colour. 8th.— Tail • » . The brightest, darkest, and best green-black. To be full-feathered. 9th. — Legs . . . Best and clearest blue. 10th. — General appearance The best feathered hen. The black pheasants were also exhibited, and the following shows the points by which they were judged. TABLE OF POINTS IN THE BLACK-PHEASANT FOWL HENS. 1st. — C omb 2nd. — Ears 3rd. — Colour . 4th. — L egs 5th. — G eneral appearance Best double; best square; most erect; and best piked behind. Largest and purest white. The best and richest glossed green-black. Best and clearest blue. Best feathered hen. Spangled Hamburghs are usually regarded as birds exceedingly impatient of con- finement, and requiring a large and extensive grass-run : they fly, as has been justly remarked, like pheasants, and knovr not bounds. The following communi- cation from the Rev. A, G. Brooke, formerly a very successful exhibitor of Silver Spangles, will therefore be read with interest, proving, as it does, the possibility of keeping these active and roaming birds in perfect health and brilliant plumage in very close confinement. Mr. Brooke states : — My silver- spangled birds I always keep confined in places about twelve feet long and six feet wide, exclusive of the sleeping apartments, which are well ventilated, and have the floors eithei of asphalt, brick, or wood, raised a foot from the ground, and freshly sanded every morning. Their runs are also freshly sanded or gravelled once a week, and every morning swept clean, and then turned over with a spade, which prevents the ground becoming tainted. The fowls are not at all impatient of confinement, but appear very happy and comfortable, and thrive remarkably well. I never keep more than three birds in one yard — namely, a cock and two hens, — as I have always found the fewer, when confined, the better. I am very particular that their water pans should be kept particularly clean, and as regards their food, I vary it as much as possible, always taking care that they have some sort of food by them. In the morning I generally give them mashed potatoes or middlings and barley-meal ; and THE POULTRY BOOK. 163 in the afternoon, either barley or oats, with a most liberal supply of green-meat, such as cabbages or grass. Spangled Hamburghs are rather susceptible of cold ; but I generally find that a few mashed potatoes, with a little cayenne-pepper, always relieves them. I have kept them in the manner I have described for the last three years, and have never had a fowl ill with roup or any other disease. I believe that when thus confined, cleanliness and a liberal supply of food are most essential. I have kept many other breed of fowls, but have found that none of them would better bear confinement for any length of time. As regards the number of eggs laid by Spangled Hamburghs, I think it far exceeds that of any other variety. Mine average 220 a year from each hen — I am now writing of birds that are kept confined. To keep them free from vermin, it is essential that they should be supplied with a sand bath, which they use daily.” Little more remains to be said respecting the varieties of Spangled Ham- burghs; their elegance and utility are daily increasing the number of their admirers ; and they promise in a short time to be as highly appreciated in the south as they have long been in the north of England. In fact, until recently, they were scarcely known in the southern counties : and even as late as 1852, it was stated in Baily on Fowls,” that they were good mothers” — a very con- vincing proof of the prevailing ignorance respecting them. As egg-producers they are unquestionably unrivalled ; they commence laying at a very early age ; never require to sit ; rapidly get through their moult ; and, if well fed, lay steadily during winter, unless the weather is very severe. Spangled Hamburghs are not only larger but much hardier than the Pencilled birds, being infinitely less subject to roup. During chickenhood, however, they do not possess the hardihood of Cochins or Brahmas, and therefore it is not desirable to hatch them before April or May ; nor do they thrive so well as the Asiatics, if hatched at a late period of the year. Hamburghs are valued in accordance with the perfection of their peculiar and characteristic markings, rather than by size or weight. It follows from this circum- stance, that any cross-bred birds from any of the varieties must be of but very small value. The great merit of Hamburghs is as egg-producers, — a property which depends on their non-incubating habits : but cross-bred birds, as before stated, even if between two varieties that do not sit, are generally good mothers, and their broodiness necessarily interferes with their egg-producing powers. Never- theless, it is always interesting to trace the result of such alliances ; and we there- fore extract from the Field the letter of a correspondent detailing the results of some experiments in cross-breeding Pencilled and Spangled Hamburghs with other varieties. 1st. A cross between a Golden-pencilled Hamburgh cock and Spanish hen. — The chickens were not very large. Colour : the greater part of them bronze, and one or two black; legs black; single and rose-combs. Not very hardy; good layers ; small eggs. 2nd. Golden-pencilled Hamburgh hen and Golden- spangled Bearded Polish 164 THE POULTRY BOOIT. cock. — Chickens : cockerels about the size of barn-door fowls, red, with spangled breasts, beards, small top-knots, large white ear-lobes, blue legs ; pullets brown, with spangled breasts and necks, backs running into grizzle. Excellent layers, and good-sized eggs. “ 3rd. Silver- spangled Hamburgh cock and Brahma hen. — Chickens large, very handsome. Cockerels ; silver- spangled breasts and slightly spangled over the back, with flowing tails, rose-combs, large red ear-lobes, blue legs, feathered. Pullets : silver-spangled. They are the handsomest cross-bred fowls I have seen. “4th. Silver- spangled Hamburgh cock and Buff Cochin-China hen. — Two pullets : dark gray, running into a grizzle ; legs blue ; single combs. Inferior to the cross with Brahmas. “ 5th. Silver- spangled Hamburgh cock and White-faced Spanish hen. — Chickens : very hardy, short-legged, plump fowls ; single and rose-combs ; large white ear- lobes ; black legs ; neck silver-laced, and the remainder of the body dark gray.” It is singular that in the two instances of crossing with Spanish hens, the chickens produced by the Golden-pencilled Hamburgh cock partook of the delicacy of the sire ; whereas those from the Spangled Hamburgh cock and Spanish hen are described as very hardy. Before concluding this chapter on Spangled Hamburghs it is desirable to correct an erroneous impression that the breeds known as Gold and Silver Pheasant fowls originated in crosses with the wild pheasant. As this opinion is still held by many who are unacquainted with the fact that all such hybrids are sterile, we have much pleasure in inserting the following account of several of these birds from the pen of Mr. Hewitt, who writes : — “ As my desire is to prevent, as far as possible, any poultry amateur from incurring unnecessary trouble or expense at the commencement of his career, by the pursuit of objects that are either altogether unattainable or actually worthless if secured, perhaps a few hints as to hybrids between the pheasant and fowl will be esteemed interesting, as at one period I devoted considerable attention to the subject; and although these experiments were continued for some years, and necessarily entailed no slight expenditure, the results were, as a whole, the very reverse of satisfactory, for my hope was to procure a really beautiful as well as singular plumage. The common popular error that, even in the present day, fails not to delude numbers of unpractised poultry fanciers into the impression that the variety of the Golden- spangled Hamburgh known in the northern counties as the * Golden Pheasant,’ or ‘Pheasant Fowl,’ is the product of a ‘cross’ between the real pheasant of our woods and a hen of our common domestic fowl, I should have thought was a folly that had long since been exploded, being a position that no real naturalist could by possibility have ever entertained. Yet so it is : many parties are still found, not only dictatorially asserting it as an absolute fact, but likewise producing the common Spangled Plamburgh fowl as the fruit or invariable product of this unusual connection. Such individuals generally endeavour to Bupport their statement by an appeal to the regularity of the markings of the THE POULTRY BOOK. 1G5 birds produced ; and insist that the repetition of the cross at intervals is actually needful, to perpetuate this beautiful marking of feather. However dogmatically such an assertion may be enforced, it is, without doubt, the most egregious nonsense that was ever attempted to be palmed on the public; and evidently in not a few instances is practised on the unwary simply to secure a sale for birds at enhanced prices, and of course at sums far beyond their real value, as varieties of the domestic fowl. “ That the common wild pheasant will breed occasionally with the domestic fowl, and that too of almost any variety, I unhesitatingly admit ; but although I have for years made the closest investigation in all such cases as came under my notice, I never, most certainly, met with even one solitary, one isolated instance, where a hybrid was produced if the pheasant had been wild bred and still retained unlimited freedom. To obtain so unnatural a product, I have always found it altogether indispensable for the pheasant itself to have been previously hatched and reared beneath a common fowl. If afterwards restored to comparative liberty, I have then known the pheasant so released to still associate with the poultry, and actually produce hybrids with a domestic fowl ; but even in this case, the partiality has been confined to some particular favourite, and the pheasant has certainly not lavished his attentions equally on all. But even these instances are exceedingly rare ones ; and the half-bred offspring is only to be attained, as a rule, by close confinement of the pheasant with its allotted mate, either directly in an aviary, or some very restricted premises of a like nature. Here difficulties still surround the fancier who attempts their procreation, for but few of the eggs will usually prove fertilized; and that, too, however fond and salacious the pheasant may appear to be, or however carefully its owner may have guarded against the male bird’s access to females of its own race — for the introduction of even a single hen pheasant will commonly estrange all feelings of affection from the common fowls. The results desired are rendered far more probable, as may be supposed, by confining the attentions of the pheasant to one solitary female of the variety of domesticated poultry that may have been arranged. It is also certain, that pheasants are most capricious in their attachments, and that with some hens they will not associate under any circumstances whatever, though constantly abiding* with them in apparent good-fellowship. Again, not unfrequently, from some inexplicable cause or other, they seem to entertain the most determined aversion to the mate selected for them by their proprietor ; and certain it is that, in this case, no artifice will produce anything even approaching to reconciliation. In such an exigency, the old school axiom, that ‘ perseverance commands success,’ is thrown overboard altogether ; and the sooner a change takes place, the greater probability will there be of a successful issue. I will now very briefly describe the results obtained by crossing the cock pheasant with hens of the five following varieties, namely, Spanish, Game, Buff Bantam, Golden-spangled and Silver-spangled. All the five hybrids possessed the following general characteristics : — Extraordinary wildness ; heads altogether devoid of either comb, wattles, or deaf-ear ; tails very 166 THE POULTRY BOOK. closely approximating in general conformation to that of the pheasant, hut not so lengthy ; and the bodily size was far superior to that of the hen producing them. The colours of the plumage in all cases (one excepted) were likewise excessively darker than that of the variety of hen from which they were produced ; whilst their general contour, as a whole, inclined most entirely to that of the pheasant. — The hybrid produced between the pheasant and the Spanish hen was bred by Mr. Keeling, of Vauxhall, Birmingham, and proved, when adult, entirely black, but of a dull sooty hue ; the eyes were yellow. The weight of this bird was nearly seven pounds ; and it therefore, to the eye, presented an appearance nearly as large as that of the curassow. Around the eye, and more particularly on the face beneath it, the velvety character peculiar to the pheasant itself was well developed. In the hybrid produced from a black-breasted red game hen, the scapular feathers were marked with nearly as much regularity as in the male parent, as Vv^ere also those on the breast ; but the gTound colour was so extremely dark (resembling wetted cinnamon), that none of these markings were visible, unless a powerful light rested on the bird’s plumage. The neck was iridescent black, brightly glossed with green. This specimen possessed a perfectly plain face, feathered up closely to the eyelid ; the eyes being deep hazel. This bird, which was in my own possession, was very large, and weighed somewhat more than six and a half pounds. — The specimen resulting from the cross between the cock pheasant and a Buff Bantam was bred by the gamekeeper at Chirk Castle, Denbighshire. It was very nearly as dark-coloured as the one last described ; but in patches it was irregularly tortoise- shelled, and was really a handsome bird, in size fully equal to a Malay hen. Al- though the neck and head were dark as a pheasant’s, the face bore a strong resemblance to white Genoa velvet, a singularity which caused it to be greatly admired. The eyes were yellow. The offspring of the Golden- spangled Hamburgh hen and cock pheasant was a bird black in the ground-colour, the tips of the shoulder and crop feathers slightly laced with very deep brown ; the tail being slightly barred. The whole bird did not, at two years old, possess one single spangle, although the mother was a very perfect mooned bird. The hybrid was the property of a friend at Wolverhampton, who, on account of its indomitable wild- ness, objected to its being caught for the purpose of weighing; therefore, my description of size must be confined to the fact that it appeared fully twice as large as the mother hen. The last of these hybrids that I shall describe was produced from a really superior Silver- spangled Hamburgh hen. It was bred by Mr. Watson, of Birmingham, and was the most attractive in its plumage of any I ever yet met with. The ground-colour was silvery white, the markings of an irregular but most curious close pencilling, the wing-feathers and tail being deeply barred ; the face was flesh-colour, without even the vestige of feathers of any kind ; the eyes v/ere as purely white as those of a grey parrot. This gave the bird a somewhat sickly look (that was unpleasingly suggestive of poultry when long diseased, and the florid hues have left them pale and emaciated) ; still, the defect proved only an eyesore, for the hybrid was unquestionably in good condition, strong, and heart- THE POITLTHY BOOK. 167 well. It was fully twice the size of the pheasant. The pencillings of this bird showed at intervals a disposition to run into each other ; on the shoulders especially they mingled, until they actually formed a kind of general fretwork : I will particularly allude to the fact that not a single spangle was visible anywhere ; although, had any existed at all, they would have been very apparent, on account of the lightness of the ground-colour. All the markings were of a very deep black colour. From the five results just narrated (and I could easily allude to numerous other cases if I desired it), it will he seen that in no case was there to be found the ^ spangle’ or ^ moon’ so much dwelt on as the consequence of consan- guinity with the pheasant. Why such a fiction should he persisted in, I really cannot imagine ; except by attributing it to the misrepresentation employed to impose on the inexperienced or the credulous ; and my object in refuting this popular error is, if possible, to prevent it being again practised on the unwary. My own motive for attempting their production was entirely to investigate the production of the different markings and character of the birds. The markings were as variable as they could be, and the birds as pugnacious as it is possible to imagine ; and I never knew any instance where they did not destroy all the eggs to which they could gain access. As anticipated, they were always sterile, and unsociable. It should be borne in mind that the five instances specified vrere not cases wdiere only a single bird was produced from a hatch of eggs, for it generally happens that if a single egg proves fertilized, there are several others that are equally productive in the same nest; but I have purposely selected them as fitting illustrations. Oftentimes, however, very large numbers of eggs may be incubated before a solitary chicken is obtained. When once hatched, they are very easily reared, but manifest their peculiar and extreme pugnacity at a very early age, maintaining a constant war- fare, even when among themselves, — a feature that continues to their life’s end, whatever description of poultry may be appointed as their associates. This want of sociability renders them perpetual pests unless they enjoy exclusive possession of their habitation. Indeed, a gentleman who once accompanied me to inspect several of them that had been reared with great kindness and good usage, and still remained constantly under the eye of their owner, remarked — ‘ They seem as wild as hyenas.’ They are in truth always, if in health, roaming about in the most unsettled manner from morn until night closely approaches ; their cry is peculiar to themselves, and the frequency with which it is uttered is annoying, as it is plaintive, hoarse, and guttural. The greatly increased size and weight of these birds beyond that of their immediate progenitors is very striking to the eye at first sight, but is of no importance in a practical point of view, as any intermixture be- tween birds of distinct species, as pheasants and fowls, can never be extended beyond the first cross. At poultry exhibitions they invariably serve as a great attraction to visitors, and my opinion is, that such a position is the extreme limit of their utility.” It may perhaps be imagined by some of our readers, that we have allotted more space to the discussion of the characters of these hybrids than the subject deserves ; 168 THE POULTRY BOOK. but the belief in the possibility of obtaining a fertile cross breed between the pheasant and the domestic fowl is so prevalent, that we felt desirous of adducing a sufficient number of examples to set the question at rest ; more especially as, in a treatise on fowls published only a few years since, these hybrids were said to be fertile, not only with pure-bred fowls, but also inte7' se, and their progeny was traced through several generations. But we cannot discover any person except the writer who was cognizant of the experiments or saw the results that were said to have been obtained. PADUAN OB PATIVINIAN FOWLS. AFTEB ALDROVANDUS. CHAPTEPt XV. WIIITE-CRESTED BLACK POLISH FOWLS, NDER the title of Polish Fowls are included all those varieties characterized ^ by the possession of a very largely developed crest of feathers on the head. Their history can he traced hack as far as the time of Ulysses Aldrovandi, better known under his Latinized name of Aldrovandus, a Bolognese gentleman, who was born in 1527, and died in 1605. Aldrovandus devoted his time to the pursuit of natural history, and exhausted his resources in collecting specimens and in the payment of artists and engravers. During his life, he published three folio volumes on birds ; and, after his death, several on other departments of natural history were published at the expense of the Bolognese Senate. Aldrovandus describes and gives figures of several varieties of fowls, as the Crested, a white fowl vith a lark’s crest; the Dwarf (Pumilio), a small breed of various colours, also crested ; the Feather-legged ; the Turldsh, with a double comb, and well developed wattles ; the Persian, with short legs, and an enormous double comb ; the Frizzled Fowl ; the Woolly Fowl, analogous to the Silky Fowl of the present day ; the Paduan, or Patavinian breed : these he describes as follows : — There are kinds of galli- naceous birds, larger than ours, which are commonly called Patavinians. We present pictures of the male and the female. The cock is exceedingly beautiful, being richly decorated with five colours, viz. black, white, green, red, and ochre ; the body black, the neck covered with white feathers, and the wings and the tail partly black and partly green ; the tail of the same hue, but the roots of the feathers vBiitish, and some of the flight-feathers also white. The eyes are surrounded by red circles, the comb is very small, the bill and feet yellow, and the head is adorned with a beautiful crest. In the hen there is no white, except the white pellicle at the opening of the ears. She is altogether of a greenish-black colour, with yellow feet, and a very small comb, slightly tinged with red.” The figures given in the old folio of Aldrovandus are of great size ; but, on a smaller scale, they are correctly reproduced in the opposite plate. In the time of Aldrovandus there were no poultry- shovv^s, and consequently birds v^ere often matched together irrespective of colour and form : we must not, therefore, be surprised that in the hen there are not any wattles, but merely a fulness of the neck feathers, tending towards a beard ; the cock, on the contrary, is v/ell wattled, and has abun- dance of siclde-feathers, or tail-coverts, though the tail itself is very short, which perhaps may be accounted for by the circumstance that he was probably a cockerel, being without even a trace of spurs on the legs. Q 2 172 THE POULTRY BOOK. There can be but little doubt that these birds were the progenitors of the present breeds known as Polands or Polish fowls ; under which title are included, in our present nomenclature, those varieties of fowls characterized by the possession of a very largely developed crest of feathers. Of the origin of the Polish fowls, little or nothing is known : they are not unfre- quently stated to be the descendants of the great fowl of St. Jago ; but as there are more than twenty places in different quarters of the globe termed St. Jago, the infor- mation is not of a very satisfactory character. With the kingdom of Poland, it is certain they have no connection whatever ; whence, then, it may be asked, is the origin of the title by which they are so generally known ? By some writers this name has been declared to be a recent innovation ; but the White-crested Black have been known by it to the London dealers for at least half a century ; and in the earliest editions of ‘^Mowbray on Domestic Poultry,” they are termed Polands. The most satisfactory solution to the question is that offered by the late Dr. Horner, who wrote as follows : In scientific nomenclature, it has ever been the practice to designate new genera, species, or varieties, from certain resemblances to other well-known or familiar things, or from certain striking features ; so has it been, I conceive, with the Polish fowl. “ Its remarkably elevated, rounded, and prominent skull-cap, or poll, could not escape the observation of the older naturalists. Again, the large crest of feathers, or top-knot, is another attribute which must have bespoken consideration in any name to be given to this variety of fovd. The term j)oll is not unfrequently used to designate the feathers, hair, or even wool, on the head of an animal ; so that whether we look at the unique anatomical conformation of the bird’s head, or at its more ostensible bunch of feathers, it must have commanded attention. Its head or looll was its peculiarity — i,e. the bird with the remarkable head or poll ; hence Pollish or Polish fowl. It is quite evident that this bird has nothing to do with the country of Poland; and the disease of the hair. Plica polojiica, offers no analogy, as in this disease the hair is closely matted to the head; and is usually also thin or spare in quantity, very different to the full, erect, and flowing top-knot of the Polish fowl.” Presuming this derivation to be correct, the superiority of the term Polish over that of Polands is obvious, without taking into consideration the grammatical inac- curacy of the latter title. There are certain characteristics common to the whole group of Polish fowls, which may be alluded to before entering upon a consideration of the different varieties. The most important is the possession of the feathered crest, which in the cocks is composed of long pointed feathers, closely resembling those of the hackle ; and, in the hens, of feathers of the ordinary character, rounded at the ex- tremity. The crest in both sexes arises from a globular tuber, situated on the fore- part of the skull : an intimate connection exists between the size of this swelling and that of the crest. In all cases where the swelling is not largely developed, there cannot exist a good crest ; and as this tuber is formed before birth, it is easy THE POULTRY BOOK. 17a to solsct tliosG cliickens that will be well crested, immediately on their emerging from the shell. Perhaps the most extraordinary circumstance connected with this swelling is, that it contains by far the greater part of the brain — being, in fact, a protuberance of the frontal or forehead hone ; even in old fowls, however, this tuber rarely becomes entirely bony, hut consists in great part of membrane : hence there is no protection for the brain beyond the feathers of the crest and the integuments; so that a slight blow on the head, that v/ould not affect an ordinary bird in the least,, will destroy a Polish fowl. The peculiar structure of the skull of these crested fowls, was noticed as long since as 1656, being described by Peter Borelli, in his Histor. et Observat. rarior.,” page 154, and formed the subject of a chapter by the celebrated Blu- menbach, v/ho, in his work entitled Be Anomalis et Yitiosis Quibusdam Nisus Formativi Aberrationibus Commentatio. Gottingae 1813,” writes : — “ Those forces which act on the configuration of bones, may be observed in that aberration of the formative nisus by which the primitive stock of animals de- generates into constant and hereditary varieties. As a sample of these, I may mention the remarkable variety of domestic poultry which are distinguished by a thickly feathered crest on the head and by a ball-like protuberance of the forehead connected with it. After having subjected to the dissecting knife, and carefully compared with each other, numerous heads of this variety at different ages, I think I have discovered that the principal cause of the wonderful change of form is to be found in the tight transverse construction of the integuments of the head. By this, the region of the skull beneath is hindered to such a degree from its normal increase, that the brain itself is tightly constricted, so that being pressed in front and raised upward, it, as it were, inflates the fore part of the skull into a bony ball; the occipital part of it, on account of the smaller increase of the cerebellum, appears more depressed ; the skull itself, however, thus wonderfully inflated, becomes thinner than is usual in other poultry. “It is well known, moreover, that this serious alteration of form in the brain exerts an influence on the intellectual faculties of these fowls ; they are almost always, though in various degrees, stupid, and, as it were, without intelligence. “ What w'e have observed above concerning the aberrations of the formative nisus, namely, that it occurs less frequently in animals of the male sex than in females, is confirmed by the examples of this variety of poultry distinguished by the protuberance on the head ; for of this deformity very slight traces indeed are found in the cocks, and those but seldom. “It is surprising that Pallas should have thought it probable that this variety of poultry, affected with the ball-like formation on the forehead, has been pro- duced by a cross of the Numidian Meleagris with the common poultry : this opinion, not to mention other things plainly contrary to it, is easily refuted on careful dissection, by a comparison of the horned head of that bird with the skulls of the crested poultry. For in the Meleagris that small conical and com- 174 THE POULTRY BOOK. pressed bony off-growtb which rests on the frontal part of the head, is plainly solid, and has not the least connection with the cavity of the skull.” Blumenhach was evidently not intimately acquainted with this singular variety of fowls, as he makes several erroneous statements respecting their instincts and habits, and states that the abnormal formation is confined to the female sex. Some years since, the Editor, Mr. Tegetmeier, paid much attention to this very remark- able aberration, and, having made a large number of preparations of the crania of both sexes at different ages, read a paper on the subject before the members of the Zoological Society, which was illustrated hy engravings, and published in the Proceedings of the Society. The following cuts represent very faithfully this strange formation. The first figure shows the entire skull of a Golden- spangled Polish hen, the second that of a Silver-spangled Polish cock, which has been divided by a vertical longitudinal section : — rig, 1, Skull of a Ci’ested Hen, showing the spherical tuberosity supporting the crest and the deficiency of the intermaxillary bones supporting the nostrils. ’ Fig. 2. Section of the skull of a Crested Cock, showing the shape of the cavity containing the brain. By referring to these engravings, it will be seen that the tuberosity, which is situated on the fore part of the skull, is formed of bone, but that there are several apertures, which in the living animal are closed in by membrane. On looking at the section, it may be noticed that the anterior part of the brain is entirely contained in this tuberosity, so that this important organ is really of an hourglass shape. This peculiarity in its form does not, however, as Blumenhach THE POULTEY BOOK. 175 stated, . appear to affect the instinct or intelligence of the birds, as they do not differ in these respects from other non-sitting varieties of domestic poultry. The formation is connected in some very mysterious manner with the size of the crest of feathers which ornaments the head of the Polish fowls : whenever there is a large crest there is a large tuberosity, and vice versa — indeed, it appears impossible for one to exist without the other. The young when first hatched show the prominence most distinctly, each little chick running about with a head that looks as if half a marble had been thrust under the skin of the skull ; and by the size of the tuberosity, even at this early age, the birds can be selected that will have the best developed crests. Before the recent investigations of Mr. Tegetmeier and Mr. K. Palmer Williams, of Dublin, so little was known about these birds that Blumenhach’s errors remained uncorrected ; and in the museum of the Koyal College of Surgeons there was a skull described in the catalogue as the result of disease, whereas the peculiarity is the natural formation in every variety of largely crested fowl, and may be found in the Spangled Polish, both gold and silver ; in the White, and in the White-crested Black, although the latter is evidently a very distinct breed. Another marked peculiarity in the skulls of the Polish fowls is the deficiency in the hones of the upper mandible. These hones (the intermaxillary) in most fowls are arched upwards, and give due support to the membrane of the nostrils ; in all the heavily crested birds, however, they are more or less deficient, as shown in the figures of the Polish skulls on the previous page. The nostrils consequently are flattened and scarcely so freely open as in other varieties. The comb of the crested birds also assumes a peculiar character ; it consists of two horns, forming a kind of crescent, as shown in the coloured engraving of the Crevecoeurs. In good specimens of Polish, the comb is so very small as to he almost wanting, but, however minute, the two-horned character is almost always visible on close inspection, unless, indeed, as not unfrequently occurs, its entire extinction has been effected by artificial aid. The Polish fowls, as a class, are constituted of several well marked and very distinct varieties. Among the best known are the White-crested Black, the Gold and the Silver Spangled, the Pure White, the Pure Black, the Blue, and the Buff spangled with white, without including in the group those nearly related crested breeds, known as Sultans, Houdans, Crevecoeurs, &c., &c. The White-crested Black are better known throughout England than the other varieties. We will, therefore, take them first on our list. Eespecting this breed, Mr. P. Jones, one of the oldest Polish fanciers, writes as follows : — They are not a hardy or prolific fowl, except under very favourable circum- stances with regard to locality, temperature, sun, &c. ; they will not do well in damp, low-lying situations ; but I believe that in a dry atmosphere, with dry, sandy or chalky soil, and plenty of room, they may be reared very successfully and with profit. With regard to their appearance, there can be no denying their claims to personal beauty ; in fact, I think few sights so pretty as about a dozen well-matched 176 THE POULTRY BOOK. perfect specimens in good condition on a smooth lawn or well-kept run ; hut, on the contrary, nothing can look more deplorable than to see them in had condition, with their crests saturated with mud and water, tails drooping, and heads between their shoulders, and snuffling and sneezing with roup, to which disease there are few fowls more liable, and few more difficult to cure. I have known apparently sound healthy birds from a good dry run in the south of England, put into an ordinarily good yard near London, all stricken down in twenty-four hours, one half dying in a week, while the survivors presented the pitiable spectacle I have just described. But I do not wish to discourage my readers from keeping this beautiful variety. To those who live in suitable localities they will give both pleasure and profit, the hens being good layers and non-incubators — these being, indeed, the attributes of all the Polish varieties. The cock should be about 51b. or 61b. in weight, with a bold and graceful carriage, the neck slightly arched back towards the tail ; body round, short, and plump, and with rather short leaden blue or black legs ; the colour of a uniform deep black throughout, with iridescent tints on the neck, tail, and saddle feathers ; the sickle-feathers should be quite free from grizzling with white ; the crest should be large, full, and regular, well filled on the crown or centre of the head, and each feather of a clear pure white ; in front, immediately over the beak, there are sure to be a few black feathers, but of course the fewer and smaller the better ; there should be no appearance of comb, but full, well- developed wattles of a brilliant red ; the ear-lobes should be moderate in size and white in colour. The hens should be about 41b. to 51b., the body somewhat similar in form to that of the cock, but rather more compact ; the crest very full and globular, without any black feathers intermixed, and the fewer the better in front ; but we should never be deceived by any bird which may be shown without them, as, if not pre- sent, they have been removed.’’ The following remarks on the breed are from the pen of Mr. Hewitt, who formerly was in the possession of superior specimens of this variety : — There are few descriptions of poultry, if any, that are more truly ornamental than the Black Polish ; the extreme contrast between the colours of the body feathers and those of the crests rendering them not only a very conspicuous but univer- sally admired breed, even among those individuals who are not exactly to be classed among poultry amateurs. But, in justice, I must record my opinion in their favour, as really useful as well as ornamental fowl. They are non-sitters, and interminable layers, always providing, however, the locality suits them. The subsoil for them (to ensure complete success) must be dry, and the situation of their run not exposed to cold damp raw biting winds. If not possessed already of these natural advantages of locality, then I would very strongly advise any amateur to select some more hardy Idnd of poultry, or he may involuntarily subject himself to much trial of temper and unnecessary vexation. If once they should happen to become diseased. White-crested Black Polish are assuredly the most difficult of any description of fowls to restore to health, by any medical THE POULTRY BOOK. 177 appliances with which I am acquainted. There is little doubt in my mind that this is greatly induced by the large quantity of moisture the top-knots will retain during drizzling hazy weather. The feathers of the crests are placed in a position rather to hold than repel damp ; and from retaining it for some hours, the cold and moisture combined of course superinduce disease — more particularly as regards colds in the eyes, and in the head generally. For this reason, Polish of all kinds require shelter that is always available in cases of sudden rains, even more particularly than other breeds of poultry. If, however, w^ell provided with this accommodation, and likewise enjoying a dry warm Vv^alk, there is not any variety that I think more remunerative, so far as the production of a large number of eggs is considered ; it is worthy of especial note, also, that the eggs produced are of a superior quality for the table. As it may possibly prevent the like misfortune to some others, who are now commencing their, poultry career as amateurs, I will briefly mention a circumstance that cost me some loss at the onset of my fancy for Polish. In those cases where the crests are fully developed, it is perfectly impossible for the birds to see any approach from behind, and, consequently, Polish are naturally very timid of coming danger, probably from feeling their inability to avoid it : it was, doubtless, from these causes that in some instances, when I suddenly caught or rather quickly picked up the birds, they have instantaneously died in my hands from apoplexy, without any real injury from external pressure. A slight shudder and indistinct gurgling noise were the only accompaniment of their sudden decease. This disaster seemed to be particularly common among those chickens that, hitherto enjoying an unlimited wild run, had, for increased safety from thieves, been removed to close quarters. After its un- pleasant repetition (and that generally in the cases of my very best birds) I never took them into hand without first speaking to them ; and from that hour I never lost another specimen by the cause complained of. ‘‘In no class of fowls has trimming been so universally carried out at our poultry-shows as in Black Polish ; indeed the difficulty is generally to find a pen in which the crests have been left as naturally growm. This arises from the fact that the less black they show around the top-knots the better ; and hence some owners are so daring as to actually remove all such feathers as they deem objection- able. Wherever so gross a case of tampering has fallen under my notice, I have considered it my duty to disqualify the birds immediately ; although it seems to have been a deception that, beyond all others, has been countenanced by some of our poultry judges. I do not myself endorse the opinion that trimming in one class is less objectionable than in others ; indeed, I hope that the practice will not be longer indulged in, as on close inspection it is generally discoverable, and most undoubtedly, in fairness to the conscientious exhibitor, it ought to be discoun- tenanced. “ Having for some years paid extreme attention to the culture of this elegant variety, I will just mention the results of my experience. In the first place, the crests are, without doubt, their most prominent characteristics ; and to breed them 178 THE POULTRY BOOK. well-formed and extremely large is a great desideratum. I repeatedly proved that a first-rate crested cock, though mated to a hen with a somewhat indifferent top- knot, produced far better chickens than where the selection was reversed ; I would therefore strongly enjoin the greatest care in the well-advised selection of the male. In reference to hatching, the eggs must be incubated by some other hen. In the choice of this foster-mother, I would state that large hens are very objec- tionable, as Black Polish chickens seem even more susceptible of injury than those of other descriptions. Cochin hens are very apt to leave their chickens before they are five or six weeks old ; and as this happens to be a period of peculiar fatality to broods of young Polish, they should not be employed as their foster- mothers. No hens will, it is certain, prove more vigilant, successful, and enduring mothers than game hens. As young Polish are apt to droop away suddenly, I will relate the treatment I found most beneficial. I gave them full feed of crushed hemp-seed, chopped cheese, and maggots from stale flesh — the latter well scoured for some days in bran or sand, to cleanse them from impurities : it proved a very easy remedy and successful mode of treatment.” The circumstance that White-crested Black Polish require a dry sandy run, and warm sheltered situation, is proved by the fact that several of our most successful exhibitors reside on the dry sandy soil of the New Forest. From the White-crested Black Polish, as from the Black Spanish and all other black-plumaged fowls, are occasionally produced perfectly white birds, with light eyes and the other features which have obtained for such productions the name of ‘‘Albinos.” They are both slight in frame and delicate in constitution; and we cannot recommend the attempt to breed from them, their produce being of a most unsatisfactory description, both as regards form and colour. They are, it should be remembered, perfectly distinct from the Bearded White Polish. CHAPTEB XYT. SPANGLED AND WHITE POLISH FOWLS. "VTO sooner do v/e quit tlie White -crested Black Polish than the question of the relative superiority of the bearded or wattled birds immediately presents itself, as all the other varieties of Polish occasionally exhibit birds with and without the heard. The beardless birds, however, have of late years gone entirely out of favour, and, as we think, deservedly so, as they are inferior in all the characteristics of Polish to the bearded varieties. Mr. Baker, of Chelsea, states, that ‘‘having been lately in the south of France, where the Polish are much prized and infinitely superior to any we have in this country, I was enabled to make further inquiries as to the relative purity of the bearded and unbearded varieties, both Gold and Silver Spangled, and was then fully confirmed in my opinion as to the superiority of the former. I perfectly recollect that, some twenty years ago, there was a club of Polish fanciers at Bingolane, where the well-developed beard was considered of as much consequence as a good crest.” In the bearded Polish, immediately below the cheek, and covering the front of the throat, is a collection of elongated feathers, regularly imbricated and of trian- gular farm ; the broadest part, or base, is uppermost, extending in a line, as whiskers, below the eyes. These feathers, from the base to the point below, should occupy a space of about two inches. In the unbearded birds, the neck is compara- tively slender, and destitute of the voluminous hackle that encircles that of the bearded varieties : the wattles are large, and the ear-lobe, from the absence of the ruff, more apparent. The skull, too, is less rounded, and, as a consequence, the crest less perfect, especially in the Gold-spangled, which, as it has been well said, appear to be waiting for some lucky accident to give to them good top-knots. The principal features of the Polish family — the protuberant breast, arched tail, and rounded body — are common to the varieties now under consideration and the White-crested Black; but the latter are shorter on the leg and of less weight than the spangled birds. Of the spangled birds the Silvers may first claim our attention ; and here we gladly avail ourselves of the assistance of Mr. P. Jones, of Fulham, a most experi- enced breeder and successful exhibitor of this beautiful variety. “ The weight of a spangled cock should not be under six pounds — from that to seven and a half pounds is large enough ; but a tall large bird shows advanta- geously, not only in the poultry-yard, but in a show-pen. The size of the hen is 180 THE POULTRY BOOK. not very important in Polish; from four to five and a half pounds is a good average .Vv eight. ‘‘ The carriage of the cock is hold and erect to an extreme degree ; the breast is thrown well forward, the head and tail carried well up; the wings rather low, so as to show the bars and the lacing; the general form of the body is round and plump, the keel of the breastbone well covered with flesh ; body short ; the neck moderate in length and gracefully arched. In the hens the form of the body is round and compact ; the head and tail carried well up. The plumage of the cock is ample and flowing, and should be well and evenly marked ; the feathers of the crest, neck, and saddle long, but abundant and strong in the shaft ; the fluff on the abdomen should be very short ; the ground colour of the plumage must be of the purest clear white, and markings of intense metallic black. In the hen the plumage is rather close and compact on the back ; the fluff short, but ample. Clearness of ground colour, and intensity of black in the mark- ings, are very important. “The neck-hackle in the cock is very abundant; formed of long and strong feathers, which are white at the base, edged and tipped with black, the hackle should come w^ell forward to the front of the neck, and on to the shoulders — the more free from a straw or yellow tinge the better. In the hen the haclde is full, but rather short, making the neck appear thick; each feather should be well marked with a dark black spangle. “ The saddle of the cock should flow well round the tail and rump, and hang well down ; that portion behind the thighs is frequently white, but in perfect birds all the saddle-feathers are beautifully tipped with black. In the hen the saddle feathers are rather long towards the tail, each one being boldly spangled. “ The cock’s tail should be long, ample, and flowing ; with well arched centre sickle-feathers, abundantly furnished with beautifully marked tail covert-feathers. No variety of domesticated poultry has a finer or handsomer tail, when fully deve- loped. The sickle-feathers should be purely white, each being tipped with a large black spot. The tail in the hen is somewhat large ; each feather should have a clear white ground, ending in a large lustrous black spangle. This is a great desideratum. “ The breast, in both sexes, should be well and evenly spangled from the throat to the thighs, with moon-shaped black markings on the purest white ground. The breasts of the cocks have generally a tendency to be too dark, and are sometimes quite black in the upper part. “ The shoulder of the cock should be a little lighter than the general average of colour — this, to my mind, is a great improvement ; but it should be lightly spangled or spotted. That of the hen, though well spangled, is somewhat liable to get short of colouring after the second year. “ The feathers forming the wing coverts or bars in both sexes must, to constitute good birds, be well and boldly spangled, so as to constitute two transverse bars, united by delicate lacing; this is an important and necessary condition, and s ^ THE POULTRY BOOK. 181 must be insisted on. The bars in the hen are the same as in the cock, but are less bold and defined. “ The secondary quills should have a clear white ground, with a large green- black spangle at the end of each feather. The thighs of the Spangled Polish are long, and should be well spangled to the hock. The legs and feet blue, fine in bone, with neat scales, and the toes rather long. The crest, which is the most striking characteristic of the Polish breed, is long in the best cocks, very large and full, extending regularly all round, and hiding the head and part of neck ; it should have no vacancy in centre ; each feather of the crest should be black at base, white for some distance in the centre, and, finally, if tipped with black it is perfect. The crest of the hen should be very large, ample, and compact, forming a globular mass of feathers, regular in shape ; each feather well and evenly marked, with a white eye in the centre. After a year or two most hens get a few white feathers in the crest, but the less they are in number the better. In neither sex should there be any perceptible comb or wattles, but in place of the latter a large, triangular- shaped, black or spangled beard. ^‘The ear-lobe in Spangled Polish should be small and white ; the face hardly seen, being covered with feathers and hidden by crest. The colour of the eye should be dark, that of the beak blue, to match the legs and feet.” In addition to these characteristics of the breed, Mr. Jones has kindly favoured us with the following remarks : — There is, perhaps, scarcely any breed of domestic poultry about which there exists, amongst amateurs, such a diversity of opinion as to what should constitute a perfect bird, as in the case of Silver Polish. Some breeders say they should be spangled ; others, again, hold that they were originally a laced fowl. Some maintain that they should be bearded ; others that they should be beardless, and furnished with wattles like their relatives the White -crested Black. Again, it used to be urged that the hens should have white crests : now a white crest is regarded as a disqualification. With reference to the first question, whether the birds should be spangled or laced, it will not be denied that many of the best birds which have been exhibited at our leading shows, have had a tendency to lacing ; that is to say, the spangle, as it is called, instead of being confined to the end of the feather, has had more the shape of an elongated crescent, the horns running up the edges of the feather. This is more particularly to be observed on the breast and back of the hens ; but in some of the cocks this lacing has been equally well defined on the breast. It is a remarkable fact that from the same parents are sometimes produced both laced and spangled chickens. The question of beards or wattles has now pretty well resolved itself into beards, and the larger the better. I confess my predilection is in favour of the beard, — as it appears much more in character with the general attributes of the bird, one of which is abundant plumage in every part. With regard to tails, I like a clear tail in the hen ; and, however anomalous 182 THE POULTRY BOOK, it may appear, I do not object to have tlie feathers beautifully and slightly mossed or mottled in the cock, with a good and well-defined blotch at the tip : if the mossing, however, is heavy, the beauty and distinctness of the spangled tip is lost. As to their merits as a useful as well as ornamental variety, I may say that, having kept them somewhat successfully (as the prize lists of most of the leading shows some few years back will bear witness) for several years, and having attended to them entirely myself, I can speak with the greatest confidence on the subject. “ That they may be kept and bred in very small and confined places, I knov/; but I also know they do much better if they have the advantage of an extended run : but in this latter case they require a great deal of attention, as the crests are apt to become clogged with wet and mud, which in smaller places, from the necessity for constant cleanliness, is to a great extent avoided. In some situations I have had whole clutches of chickens reared year after year without the loss of a single bird, except by accident ; while at others, and even at home, I have some- times lost whole broods at about six weeks old : the first had to shift almost for themselves, while the others had every care bestowed on them. From the moment of hatching to six or eight weeks old, nothing can be hardier ; but from that age up to five or six months, I have found them difficult to rear at home, although, as I stated before, I have had from country runs eight and ten from a brood four months old, all healthy plump birds. As table chickens, I prefer them for their great delicacy. As layers during the spring and summer months, I believe they are second to none ; and the eggs being of a good average size, would certainly stand the test of weight, in the aggregate, with almost any other variety. I have had them laying from January to October, and being non- sitters, the in- dividual produce during that time is considerable. They are more easily kept within bounds by a fence of moderate height than many other varieties, par- ticularly if the bottom part of the fence, to the height of about eighteen inches, be quite close ; because, although they undoubtedly have the full use of their wings, yet their upward range of vision being circumscribed by the overhanging crest, and the close bottom to the fence preventing their seeing beyond in that direction, they are fain to content themselves where they are. I believe them to be naturally of a contented disposition, and form attachments to their feeders more rapidly than any other variety. I have had a cock which would at any hour of the night fly from his perch by candle-light at my call, and feed from my hand; in fact, almost every Polish fowl I ever had would feed from my hand during the day. As adult birds, I do not find them more liable to disease than others. As exliibition fovds my experience certainly proves they will stand the wear and tear of travelling and excitement of the show-room — as well as their unavoidable attendant, long absti- nence — at any rate quite as well as any other variety ; and if I were to say bettor, I do not think I should be wide of the mark. To sum up — and making every allowance for my own peculiar taste — I believe they stand at the top of the THE POULTRY BOOK. 183 list of fancy poultry ; combining, as they do, with their universally acknowledged beauty, so many of the points of excellence found in those varieties which are bred more for utility than ornament.” With regard to the disputed question as to whether these birds should be really spangled, as their name implies, or laced, we cannot but agree with Mr. Jones that some of the best birds that have been exhibited have been of the latter description. Most amateurs and judges, however, declare strongly in favour of spangling in preference to lacing, and this opinion is supported by the high authority, of the Standard of Excellence.” That good birds of this variety existed many years since, may be gathered from the following communication from Mr. Hewitt : — Spangled Polish certainly did exist, bred as truly to feather as any other variety of fowls, within the space of some twenty-five years. About that time I had opportunities of closely inspecting them, as they were kept within a few doors of the house in which I then resided. From this circumstance I can speak v/ith the most entire confidence of the exactness of the following brief description. In size they very closely resembled those to which we now give the designation of Spangled Polish ; but they differed in the extraordinary intensity of the blue colour of the legs ; the spurs in the adult males were of ivory whiteness, and had a tendency to turn up, until they nearly touched the knee-joints. Of combs they had not even the rudiment ; and the wattles were only slightly developed. The ear-lobes were florid, tinged with white about their centres. The ground colour of the plumage was white, the whole of the feather being clear, without any lineal markings, and simply tipped with an iridescent black spangle. In the hens this marking was nearly circular, and without the slightest vestige of wdiite beyond it. In the cocks, particularly the old ones, the crests flowed freely on all sides, and eventually became an impediment to their feeding, unless the corn was placed in a trough. The feathers in their crests, being naturally of a similar conformation to those of the neck-hackle, showed a fringe of white beyond the black spot towards the tip. The tails of both sexes were clear, spangled at the extremity, as in the Silver- spangled Hamburghs ; the side tail-coverts of the cock being spangled also : adding greatly to the beauty of the bird. On the saddle of the hens, where the feathers closely overlapped, the distinctness of the spots gave way to a somewhat increased depth of colour, that was really objectionable ; still, any of these feathers, examined separately, proved to be equally correctly spangled. The wings were simply double ‘ barred,’ by the close position of the spangles ; but no sign of side- lacings was perceptible. The lesser flight-feathers were v/ell marked at the ex- tremities only. The first imported parent birds, that came originally from Lisbon, were Silvers ; but in the course of a few generations they sported several Golden chickens, but always marked as their predecessors. These were purposely mated for two successive years, without any possibility whatever of access to their lighter-coloured relatives ; yet, strange to say, they never bred any but Silver chickens, and those without the least impurity of the ground colour. These spangled birds proved themselves most abundant layers and non-sitters, and 184 THE POULTIIY BOOK. iipparently enjoyed mncli liardier constitutions tlian any of our present varieties of Polisli. Having given the most perfect description I now can from recollection, I cannot conclude without bearing testimony to their superlative beauty. I have striven to obtain some of this strain, hut I found, on inquiry, to my great chagrin, that the poultry had passed into other hands. The new owners were no fanciers, and to improve them they had for many years crossed them with the Game ; and I was consequently nonsuited.” The Golden- spangled Polish differ so slightly from the Silvers, that a detailed description of their characteristics is not required ; as, after making due allowance for the difference in ground colour, the same remarks will, v/ith scarcely any variation, apply to both varieties. The late Dr. Plorner, of Hull, who was long known as one of the most diligent and successful amateurs of this variety, kindly favoured us with the following remarks on the breed : — ‘‘As to carriage (I write of the Golden, which I keep), it is nearly as bumptious as that of the Bantam ; the breast being very protuberant, the tail very full and flowing, and well arched upon the back. “As to comb, there should not he any, not even a spike. I do allow a very small patch of red comb-like structure, the size of a small split pea, lying close like skin, at the root of the bill ; but no spikes. The feathers of the top-knot are not simply red, for the lower part is black, the extension of the black up the feather differing a little in different birds ; but always should be there. In a properly marked hen, the top-knot should be spangled like the rest of the body, and not black. How, as to white feathers in the top-knots of cocks, and hens also, they are always present in birds two years old and upwards ; they are commonly absent till the birds are a year old, but they will surely come, in greater or less number, with the autumnal moult. Their presence must not be considered a fault. Possibly, as a matter of taste, some would like them without white ; whilst others certainly prefer them with white feathers. “As to the tail in the cock, it is generally black, bordered with chestnut, as are the sickle-feathers ; but the smaller side wavy feathers are like those of the body, rich chestnut, edged with iridescent black. The tail of the hen is chestnut, tipped with black. The cock’s tail is often grizzled with white, and the hen’s often speclded and scratchy with black : such markings are, of course, to be regarded as imperfections. “ The crest of the cock must not be flattened at the top, as in such cases the feathers are too thin and long ; nor should it divide down the middle like a girl’s hair. It must, as far as possible, preserve a rounded globular form, which it will do if the feathers are plentiful and not too long. I may just further add, that the Polish is a spangled bird ; and hence I consider lacing (except on the wings) as an imperfection. I strongly object to lacing on the breast of cocks — not an uncommon thing to see ; lacing on the backs of hens, that is, on the saddle and rump, is also wrong — the feathers should be spangled.” LEIGHTON, BROTHERS- ® D X XJ = 3 U-' i\ X? E Ii is ID IP © X 1 3 It THE POULTRY BOOK. 185 Tlie White Polish differ essentially, as we have already observed, from the occasional white specimens produced from the White-crested Black with wattles, and are a distinct and recognized variety ; their chickens, both in colour, vigour, and all other respects, bearing an exact resemblance to the parents. They are un- Questionably derived from the bearded spangled birds, inferior specimens distinctly showing faint smudgy spangles on the feathers of the breast, &c. ; which, however, are totally absent in really first-class birds. They have not been so frequently seen of late years at the poultry- shows as their beauty and economical merits render desirable. White Polish possess all the characteristics of the family in the highest possible degree, the crests in good specimens are very large and perfect ; and our experience leads us to regard them as hardier and more easily reared on a clayey soil than either the Golden or Silver Spangled. Black-bearded Polish are occasionally seen at our poultry-shows, but can hardly be regarded as an established variety. The Editor’s own experience leads him to regard them as an occasional production from the White birds — at least his own White occasionally produced Black ; but he is unable to state what the characteris- tics of the chickens bred from the Black would be, as he has never attempted to rear any. The Blue or Grey Polish are also the frequent produce of the White Polish, which they resemble in all characteristics except colour ; as might be expected from their accidental origin, they cannot be depended upon to produce chickens closely resembling the parents, but occasionally throw cuckoo, white, or speclded produce. The Cuckoo Polish, resembling in markings the Cuckoo Dorkings, are another occasional variation from the bearded breeds ; but they have not been received with much favour at the hands of the public. Buff Polish — or Chamois Polish, as they are sometimes called, though for what reason it would be very difficult to explain — are exceedingly pretty when truly marked and well crested. To be perfect, these birds should resemble the Golden- spangled, with these important differences, — namely, that the feathers should be spangled with white instead of black, and that the ground colour should be a delicate buff in the hens, with a greater degree of depth and richness of colour in the cocks. From these birds having only recently come into notice, they have not been bred up to this high standard of merit ; but those that approach to it are exceedingly ornamental, and evidently would amply repay the trouble of a few years’ careful selection and breeding. It is a singular circumstance that when a variation of colour takes place in the plumage of birds, the change from black to white appears to be much more easily effected than from any other colour to white. Thus, when black-red and white Game fowls are crossed. Piles are produced, in which the black dis- appears, but the red of the saddle and hackle remains. By crossing a Golden- spangled and White Polish, these Spangled Buff or Chamois Polish are produced, B 186 THE POULTRY BOOK. in which the black spangle of the Golden bird is changed into the white spangle of the Buff, the ground colour remaining almost unchanged. The Black-crested White Polish may next claim our consideration, as there is abundant evidence to prove that such a breed formerly existed. Mr. R. Palmer Williams, of Dublin, a gentleman who has paid great attention to the history of the different varieties of crested fowls, has favoured us with the following remarks on these birds : — The breed, up to about thirty years ago, was to be had in some parts of Ireland, as I have been informed by friends who knew it well and described it as a very superior one ; they were extinguished, I may say, in consequence of a famine and there being no Poultry Societies in those days. A few years after this time, I heard of the breed, and tried to procure it ; and having heard that it was to be had at Bordeaux, I went specially for it, but was informed that there, as well as at Paris, the breed had been, but was not then, to be met with ; so that it would appear that about the same time it vanished everywhere. From time to time I picked up birds from which I thought to have recovered the breed : and had I had the fine specimens of Crested White fowl now to be obtained, I think the breed might have been recovered. The last of those I had, a hen, is now in the museum of the Dublin Natural History Society. Her crest is black, and a few of the haclde-feathers black. The parties who last had the Black-crested White in Ireland were the descendants of the French Huguenots at Portaiiington and Maryborough, which would lead me to expect the breed came from France, if not from Holland.” Mr. B. P. Brent also states respecting them : — The last good specimen I saw was in the year 1854, at St. Omer in France; it was a hen, and belonged to a boat-builder, who lived by the canal. She was of large size, so that the Malays in the same yard appeared small in comparison ; her colour was white, with a large black top-knot, some few of the feathers of which were, however, tipped with white : her bill and feet were dark slate-colour, shape very plump and round. Her owner described her as an excellent layer, the eggs being also of large size. He had endeavoured to get others of the same breed, especially a cock, but hitherto without success, although they were said to exist in Brittany.” The Editor of the present edition of the “Poultry Book,” Mr. Tegetmeier, endeavoured for a series of years to reproduce this breed by crossing the different varieties of Polish — having as his foundation a white hen that showed a tendency to dark in the crest. The experiments v/ere only partially successful : there was no difficulty in producing white chickens with black crests ; but white feathers made their appearance in the crests the first autumn, and increased in number at every subsequent moult ; so that after a few seasons the birds lost all beauty of appearance. Still it may be regretted that the experiment' was not continuously persevered with, as doubtless it Vvould have required but a few more years of careful selection to have resuscitated one of the most beautiful of all the orna- mental breeds. THE POULTRY BOOS. 187 The results of crossing Polish with other varieties are described in the previous or following chapters. Respecting the interbreeding of the Golden, Silver, and Black varieties, Dr. Horner states : When the Golden or Silver Spangled are crossed with each other, cock with hen, or hen with cock, I found that the chickens in both cases were purely marked — Le, they w^ere well defined Silver, or otherwise Golden, Spangled. But when the Golden- spangled and the Beardless Black, with white crest, are thus united, the chickens partake of the colour of both parents in various degrees.” inE SERAI TA-OOK, OR SULTAN FOWLS CHAPTEK XVII. SULTAN FOWLS. T he Sultans, or Feather-footed White Polish, are a very elegant and pleasing variety : they were first imported into this country from Turkey, by Miss Watts of Hampstead ; their exceedingly ornamental appearance has gained them many admirers, and they are now established favourites at our shows. The following description of them was published by the lady above-mentioned : — “ The Serai- Tdook, or Foiuls of the Sultan , — This is the last Polish fowl introduced among us : they partake of the character of Polish in their chief characteristics, in compactness of form and good laying qualities. They were sent to us by a friend living at Constantinople, in January, 1854. A year before, we had sent him some Cochin-China fowls, with which he was very much pleased ; and when his son soon after came to England, he said he could send from Turkey some fowls with which we should he pleased. Scraps of information about muffs, and divers beauties and decorations, arrived before the fowls, and led to expecta- tions of something much prettier than the pretty Ptarmigan, in which we had always noticed a certain uncertainty in tuft and comb. ‘‘In January they arrived in a steamer chiefly manned by Turks. The voyage had been long and rough ; and poor fowls so rolled over and glued into one mass with filth were never seen. Months afterwards, with the aid of one of the first fanciers in the country, we spent an hour in trying to ascertain whether the feathers of the cock were white or striped, and almost concluded that the last was the true state of the case, although they had been described by our friend as ‘ bellissimi galli bianchi.* THE POULTRY BOOK. 189 We at once saw enough to make us very unwilling to be entirely dependent for the breed on the one sad-looking gentleman, with his tuft heavy with dirt, dirt for a mantle, and his long clogged tail hanging round on one side ; and we wrote directly for another importation, especially for a cock, and to ask the name they had at home. In answer to the first request, we found that good fowls of the kind are difficult to get there ; our friend has ever since been trying to get us two or three more, but cannot succeed either in Constantinople or other parts of Turkey : the first he can meet with will be sent. With regard to the name, he told us they are called Serai-Taook. Serai, as is known by every reader of Eastern lore, is the name of the Sultan’s palace ; Taook is Turkish for fowl ; the simplest translation of this is, ^ Sultan’s fowls,’ or ‘ fowls of the Sultan ; ’ a name which has the double advantage of being the nearest to be found to that by which they have been known in their own country, and of designating the country from which they came. Time very soon restored the fowls to perfect health and partial cleanliness ; but it was not until after the moulting season that they showed themselves as the * bellissimi galli bianchi ’ described by our Constantinople friend. ‘‘ They rather resemble our White Polish, but with more abundant furnishing, and shorter legs, which are vulture-hocked and feathered to the toes. In general habits they are brisk and happy-tempered ; but not kept in as easily as Cochins. They are very good layers ; their eggs are large and white ; they are non-sitters and small eaters. A grass run with them will remain green long- after the crop would have been cleared by either Brahmas or Cochins ; and with scattered food they soon become satisfied, and walk away. ^‘In size, Sultans are smaller than the generality of Polish, the cocks weigh- ing from four to five pounds ; the hens being in proportion. In form they are very plump, full-crested, short-legged, and compact ; the plumage pure and un- sullied white throughout, and very abundant ; their tails are ample, and carried erect ; their thighs are short, and furnished with feathers which project beyond the joint, or, as it is termed, are vulture-hocked. Their legs are short, white, and profusely feathered to the feet, which are five-toed. The comb consists of two small spikes, situated at the base of a full-sized globular Polish crest ; the wattles are rudimentary, both sexes being amply bearded. No fowls are more abundantly decorated — full tail, abundant furnishing, boots, vulture hocks, beards, whiskers, and full round Polish crests. Good birds of this variety possess the peculiar structure of the skull that has already been described as characterizing the- Polish breeds.” At the present time, the most successful breeder and exhibitor of this very pretty variety is Mr. F. W. Zurhorst, of Donnybrook, to whom we are indebted for the following account of their characteristics and habits ; — A Sultan cock should have a full round crest, not branching out on either side, like too many of our modern Polish, and leaving an open space in the centre, but formed of closely set, silky, arched feathers, not concealing the eyes, but leaving them unobscured. The small red wattles ought to be smooth, but are generally a 190 THE POULTRY BOOK. little wrinlded and shrivelled. The comb is small and spiky, though in some of the pure-bred specimens it becomes occasionally large, coarse, and branched. Both sexes have the neck full and arched : that of the cock is clothed with a full ample hackle. The tail is furnished with abundant sickle feathers, the throat is fully muffled, the breast plump, the body square and compact ; the legs closely feathered, and furnished with those accessory plumes which constitute what is known as vulture hocks. “ The legs, as old age approaches, are apt to get red, swollen, and inflamed, a fact that I attribute to the peculiarity of the spur growing in a curved form round the leg, the point generally growing in, and producing, in old age, considerable irritation. My old birds are all so, and the pure-bred young ones inherit this peculiarity. I have also noticed it in those specimens I have seen at shows, which looked like the pure strain. Sultans are abundant layers of moderate-sized eggs. As adults they are as hardy as any birds I know, with the exception of the tendency to cold, to which all crested birds are subject if unsheltered during rainy weather ; but the chickens, from their rapid and early feathering, are difficult to rear, evidently suffering severely from the extra strain on their young constitutions. Sultans are small feeders : from their quick, lively, and eccentric ways, they make most interesting pets. In my own individual opinion they are unquestionably an original and pure breed, entirely distinct from any other crested breed I am acquainted with ; the fifth toe and other characteristic peculiarities being transmitted in pure specimens with the greatest certainty. ‘‘ They have evidently been largely crossed with other varieties, thus producing the spurious breed formerly known as Ptarmigans; the small flat fajling crest, exposed red face, absence of muffling, and slight shank-feathering, being abun- dant proofs of a deteriorating cross. At the same time, I believe that an infusion of fresh blood is much wanted; and I thought myself singularly fortunate v/hen a friend described minutely a white-crested bird which a lady had had given her by the captain of a vessel from the Mediterranean, requesting to know the name of the breed. Evidently Sultan, I thought ; and without much delay a negotiation for an exchange was entered into, which resulted in my receiving an exact counterpart of the old hens I had — direct descendants of the birds first imported by Miss Watts — and fully confirming her interesting account of the original introduction of the breed into this country. I have since bred many birds, and some of my finest specimens, from the hen in question. From what I see at the shows, I cannot but think pure Sultans are very scarce, and that many of the fowls so called are the result of modern attempts at their manufacture. I believe I have said all I have to say respecting this variety, with the exception that, like most crested birds, they are non-sitters. THE POULTKY BOOK. 191 ‘‘ I trust that others, besides myself, will exert themselves to keep the pure breed in existence ; for they are cheerful, lively, and prolific birds, an ornament to any aviary, and easily kept in confinement.” A few years since, some very inferior specimens of Feather-legged White Polish were imported, and, under the name of Ptarmigan fowls, were exhibited at several of the poultry- shows. They attracted considerable attention at the time of their introduction ; but were so inferior in size of crest and in character of comb to the Sultans, that the latter have thrown them completely into the shade. The Rumpless Polish, or Ghondooks, must be included amongst the varieties of crested fowls. These very remarkable birds were first introduced by Mr. Higgs, of Southampton, who exhibited a pen of Black Ghondooks, some few years since, when, from their extraordinary conformation, they attracted great attention. They v/ere small Polish, with crests not fully developed, bearded, vulture-hocked, feather- legged, and perfectly rumpless, being totally destitute of that portion of the backbone which forms the framework of the tail. Their carriage was peculiarly upright and striking; and altogether they were very remarkable fowls. Some purely white Ghondooks were subsequently imported, and passed into the posses- sion of the Editor. By carefully crossing these birds with other crested fowls, the size of their crests was much improved, without losing their peculiar charac- teristics ; and in this mode a variety of well-crested Rumpless Polish was established some years since, when the White variety was very successfully exhibited by Mr. Tegetmeier, and the Black by Miss Bush, of Clifton. But little more remains to be said on the subject of any of the numerous varieties of Polish. Their general management when chickens has already been alluded to in the articles of Messrs. Hewitt and Jones ; one precaution, however, may be suggested, viz. the desirability of removing the pipes or tubes of membrane which surround the feathers of the crest, when the latter have obtained their full length. In all the other feathers of the body this is accomplished by the fowl itself : but it is obvious the beak cannot be applied to the crest. By gently compressing each pipe between the thumb and finger nail, it is broken and removed, and the feather at once expands to its full dimen- sions. Care must be taken not to interfere with the feathers which have not attained their full growth, as they are, when immature, easily pulled out, to the serious injury of the crest. The sexes of Polish are difficult to distinguish at an early age ; the first indica- tion to be relied on consists in the form of the feathers of the crest. These are much more pointed in the cockerels than in the young pullets, and, to a practised eye, afford a ready means of distinction. As to their diseases, in damp situations they are liable to a chronic cold, apt to degenerate into roup ; and they are, if too closely bred, liable to tuberculous diseases and deformity of the spine, causing what is usually termed humpback. In these weakly bred specimens one hip is very liable to be higher than the other, and the birds also show a great tendency to become wry-tailed; consequently it is important not to interbreed closely, as 192 THE POULTRY BOOK. either of these defects amounts to a total disqualification in the exhibition pen, and, moreover, they possess the serious disadvantage of being hereditary. Polish, unless supplied with a sand-bath, are subject to be infested with vermin, which, however, may be readily destroyed by dusting flour of sulphur under the feathers ; a common flour-dredger, or pepper-castor, being employed for the purpose. CHAPTER XVIII. THE FRENCH BREEDS : HOUDANS, CREVECCEURS, LA FLECHE, LA BRESSE, GUELDRES, ETC. rpHE rearing of poultry for the table has long been regarded as one of the staple industries of the French people. As a rule their market fowls are far superior to those of England, and are produced in much larger numbers. At the present time, we are importing no less than six millions of eggs per week from France, and purchasing them at a cheaper rate than they can be produced in our own country. These circumstances render it most desirable that we should ascertain what the conditions are under which our neighbours surpass us in profitable poultry-keeping. Attention has recently been directed to poultry-keeping in France by the publi- cation in this country of an account of a horse-feeding poultry establishment near Paris. This ridiculous hoax would not have been worth notice had it not been reproduced and commented upon by persons from whom better judgment might have been expected. The account was reprinted in many of our first-class periodicals — such as the Gardener's Chronicle, the Mark Lane Express, the various agricultural journals, &c. So high an authority as Mr. Cuthbert S. Johnston, F.R.S., published the following article respecting it, in the Mark Lane Express, Mr. Johnston states : — ■ ‘^With care and good management, no branch of domestic industry is more profitable than rearing poultry. But then we must carefully attend to the pre- cautions essential to secure success. Thus, many persons have supposed that what is profitable on a small scale might be made still more so when merely carried on to a larger extent ; but repeated experiments in this and other countries have proved this to be a mistake. The secret of the matter is, that hens cannot thrive and lay without a considerable quantity of animal food. Where but a limited number of fowls are kept about the farm-yard, the natural supply of insects is sufficient to meet this demand ; but when attempts have been made to extend the business beyond the source of supply, they have not prospered. It will be seen from the following interesting account, that M. de Sora, in France, has adopted a method that has proved completely successful, by affording an artificial supply of this essential portion of their food. The French practical philosophers certainly know how to make the most of things. Thus M. de Sora has the power of making hens lay every day in the year by feeding them on horseflesh. The fact that hens do not lay eggs 194 THE POULTRY BOOK. in winter as well as in summer is well known, and the simple reason appears to he that they do not get the supply of meat which they obtain in the warm season from worms and insects. M. de Sora was aware of these facts, and living at the time upon a dilapidated estate a few miles from Paris, the land having been bequeathed to him a few years previously, he set himself earnestly to the task of constructing a henery which should he productive twelve months in the year. He soon ascertained that a certain quantity of raw mincemeat, given regularly vath other food, produced the desired result ; and commencing v/ith only some 300 fowls, he found that they averaged the first year some twenty- five dozen eggs in the 3G5 clays. The past season he has wintered, thus far, about 100,000 hens, and a fair proportion of male birds, with a close approxi- mation to the same results. During the spring, summer, and autumn, they have the range of the estate, hut always under surveillance. In winter their apartments are kept at an agreeable temperature ; and although they have mincemeat rations the year round, yet the quantity is much increased during the cold v/eather. They have free access to pure water, gravel, and sand, and their combs are always red. To supply this great consumption of meat, M. de Sora has availed himself of the superannuated and damaged horses which can always he gathered from the stables of Paris and the suburbs. The horses are talcen to an abattoir owned by M. de Sora, and there neatly and scientifically slaughtered. The blood is saved clean and unmixed with offal. This is sold for the purposes of the arts, at a remunerative price. The skin goes to the tanner; the head, hoofs, shanks, &c., to the glue-maker and Prussian-blue manu- facturer ; the large bones make a cheap substitute for ivory with the button- maker; while the remainder of the osseous structure is manufactured into ivory black, or used in the shape of bone-dust for agricultural purposes. Even the marrow is preserved ; and much of the now fashionable and highly-perfumed lip-salve and j^omade was once enclosed in the leg-bones of old horses. Uses are also found for the entrails ; and, in fact, no portion of the beast is wasted. ‘‘ The flesh is carefully dissected off the bones, and being cut into suitable pro- portions, it is run through a series of revolving knives, the apparatus being similar to a sausage machine of immense size, and is delivered in the shape of a homo- geneous mass of mincemeat, highly seasoned, into casks, which are immediately headed up, and conveyed per railroad to the egg-plantation of M. de Sora. “ The consumption of horses for this purpose by M. de Sora has been at the rate of twenty-two per day for the last twelvemonths, and so economical are all his arrangements, that he is enabled to make a profit on the cost of the animals by the sale of the extraneous substances enumerated above — thus furnishing to himself the mincemeat for much less than nothing delivered at his henery. It has been ascertained that a slight addition of salt and ground pepper to the mass is beneficial to the fowls ; yet M. de Sora does not depend upon these conditions alone to prevent putrefaction, hut has his store-rooms so contrived as to be kept at a temperature just removed from the freezing-point through the year, so that THE POULTRY COOK. 195 the mincemeat never becomes sour or offensive. The fowls eat it with avidity ; they are ever in good condition, and they lay an egg almost daily in all weathers and in all seasons. The sheds, offices, and other buildings are built around a quadrangle, enclosing about twenty acres — the general feeding ground. This latter is subdivided by fences of open paling, so that only a limited number of fowls are allowed to herd together; and these are ranged into different apartments, according to their age, no bird being allowed to exceed the duration of four years of life. At the end of the fourth year they are placed in the fattening-coops for about three weeks, fed entirely on crushed grain, and then sent alive to the city of Paris. As one item alone in this immense business, it may be mentioned that in the months of September, October, and November last, M. de Sora sent nearly 1,000 dozens of capons to the metropolis. He never allo^vs a hen to sit. The breeding- rooms are w^armed by steam, and the heat is kept up with remarkable uniformity to that evolved by the fowl during the process of incubation, which is knowm to then mark higher on the thermometer than at any other period. A series of shelves, one above the other, form the nests, while blankets are spread over the eggs to exclude any accidental light. The hatched chicks are removed to the nursery every morning, and fresh eggs laid in to supply the place of empty shells. A constant succession of chickens is thus ensured, and, moreover, the feathers are free from vermin. M. de Sora permits the males and females to mingle freely at all seasons, and after a fair trial of all the various breeds, has cleared his establishment of every Shanghai and Cochin-China, breeding only from the old-fashioned barn-yard chanticleers. He contends that the extra size of the body and eggs pertaining to these foreign breeds can only be produced and sus- tained by extra food, while for capon-raising the flesh is neither so delicate nor juicy as that of the native breed. The manure produced in this French esta- blishment is no small item, and since it forms the very best fertilizer for many descriptions of plants, it is eagerly sought for at very high prices by the market- gardeners in the vicinity. The proprietor estimates the 3 ncld of this j’oar at about 100 cords. [A cord of wood in England is equal to 128 cubic feet.] He employs nearly 100 persons in different departments ; three -fourths of whom, however, arc females. The sale of eggs during the past winter has averaged about 40,000 dozen per week, at the rate of six dozen for four francs. “ These details are well worthy of our serious attention. That the demand for poultry and eggs in this country far exceeds the native supply is evinced by the large amount of poultry and foreign eggs annually supplied to us. In 1802, 235,230,800 eggs were imported. It does indeed seem probable that in certain of our localities, where animal food unfit for human consumption can be procured at a reasonable rate, we might profitably imitate the great establishments cf M. de Sora. Has the effect of giving a considerable portion of fish in the food of poultry been ascertained? Why not devote the spoilt meat of London, and other populous places, which is now largely condemned as unfit for human food, to a s 2 196 THE POULTBY BOOK. properly-regulated establishment of this kind? Thus would the poultry-yard restore to us, in the shape of wholesome food, what is now so often condemned by the inspector to the fire ; and, moreover, if once a demand for the poultry-yard arose in this way, the temptation to consign spoilt meat to London would be diminished — the risk, now so dangerous to its owner and the consumer, avoided.” Mr. Johnston says these details are worthy of our serious consideration. It is difiicult to imagine how such a ridiculous statement could have received any consideration whatever without the absurdity of the hoax being at once ap- parent ; and yet, to our own knowledge, it was generally credited, and persons made journeys from the United States, and even from Australia, expressly to learn the details of the mode of working adopted at this supposititious establish- ment. To any person having even a very slight practical acquaintance with poultry matters, such a statement as that the 300 fowls averaged the first year some twenty-five dozen, or 300 eggs, in the 365 days,” carries its own refutation. When we take into consideration the fact that a certain portion of the fowls must have been cocks, and that time must have been lost during the periods at which the hens were brooding and recovering from their annual moult, it is evident that during a considerable portion of the year the hens of these three hundred fowls must have laid two eggs a day each to make up this fabulous average. Again, the statement that the fowls are fattened for the market at the end of the fourth year, is one that could never have been repro- duced by any person having any knowledge of the subject. A fowl of four years of age is beyond any ordinary power of mastication. The most convincing proof of the non-existence of this establishment is contained in the following extract from Mr. Geyelin’s pamphlet on poultry-keeping. Mr. Geyelin was formerly the manager of the National Poultry Company’s establishment at Bromley, Kent, and, in company with two of the directors, took a journey in search of M. de Sora’s establishment, the result of which we give in his own words. In his report to the Company he states — The primary object of the journey was to ascertain everything connected with poultry-breeding in France which might assist in promoting the success of our undertaking ; also to inquire into the truth of numerous assertions in the public papers that there existed in the vicinity of Paris most extensive Gallinocultural establishments, which by their particular system of artificial incubation, rearing, and feeding poultry on horseflesh, realized, in one instance — viz., in that of M. de Sora — upwards of ^40,000 per annum. I need scarcely say that, after the most searching investigation within a radius of forty miles of Paris, my opinion has been fully confirmed that such establishments do not nor can possibly exist ; moreover, I can now firmly assert that there is not one establishment in existence within fifty miles of Paris where poultry-breeding is carried on otherwise than on the old farm system ; in fact, as you will perceive hereafter, I have spared neither time nor expense in this inquiry ; yet, although I have been unable to trace any- THE POULTRY BOOK. 197 thing like a system in poultry-breeding in France at all approaching to that we are about to carry out, it cannot be denied that I have obtained very valuable infor- mation, which will no doubt prove of great advantage to our Company ; moreover, I observed such startling novelties connected with poultry-breeding in France, that I deemed it to the interest of our Society that at least two of the Directors should come there also, to enable them to corroborate this report, which otheiwise might have borne the appearance of exaggeration in many respects, and perhaps have still left a doubt in the minds of many persons whether I really made all possible inquiries into the truth of the reported existence of Grallinocultural establishments in France. ^‘1 will now briefly relate the steps I have taken to inquire into this matter. At the Jardin des Plantes of Paris, which corresponds to our Zoological Society in Eegent’s Park, also at the Acclimatation Society in the Bois de Boulogne, where the various breeds of poultry form an important object, the existence of any such Gallinocultural establishments in France was totally unknown, and they observed very justly that if any such really were to exist they would be the first to know of it. Next I called three consecutive market days at the wholesale poultry market, La Vallee, Paris, where ail the poultry, dead or alive, forwarded from the various parts of France, is sold by auction, from 5 till 9 o’clock in the morning. Several agents and poulterers made inquiries for me of poultry merchants from the different parts of France, but with the same result. I made further inquiries at the dead poultry market at the Halles Centrales, also of a number of fancy poultry dealers, but all to no purpose. A few days later, on calling again at the Jardin d’Acclimatation, Monsieur A. Geoffroy St. Hilaire, the director, told me that a friend of his had informed him that such an establishment really did exist at Mouy, near Beauvais in Picardie ; and he gave me his card, and the following in writing, adding, however, that he did not believe in it, and that he should feel obliged by my communicating to him the result of my investigation : — ‘ On m’a affirme qu’il existe a Mouy pres de Beauvais un grand etablissement de Gallinoculture — M. de Sora, si toutefois mes renseignements sent exacts, entre- tiendrait a Mouy (12,000) douze mille volailles, avec lesquels il approvisionne les marches de Paris.’ ^‘1 then at once telegraphed the following: — ^ De Sora, Mouy (expres), Beauvais, Avez vous un etablissement de Gallinoculture? Keponse payee bureau restant. ^ Geyelin.’ At the same time I posted a letter to the same effect and asking permission to visit the establishment. The reply to the telegram was — not knoivn ; the letter as yet has not been returned. But to make the inquiry triply sure, I started myself for Mouy ; arrived at Keil Junction, I was informed that such an establish- ment really did exist at Mouy, and within half a mile of the railway station ; which news delighted me — to know that my journey was not like a wild goose chase. Therefore, on arriving at Mouy, I proceeded at once to the poultry establish- 198 THE POULTRY BOOK. ment; but not to that of M. de Sora, whose name is not even known to any person in that neighbourhood, but of M. Manoury, eleveur a Angy pres Mouy, to whom I briefly related the object of my call. I was received with every courtesy, and informed that he knew of no such name as M. de Sora, nor of any establish- ment of the kind, but that he devoted his time to rearing some 5,000 head of poultry per annum ; he neither fed them on horseflesh nor supplied the markets of Paris ; that he sold none but pure breeds, and those to gentlemen and fancy poultry dealers.” This extract may be considered as satisfactorily disposing of the question as to the existence or non-existence of M. de Sora’s establishment, Mr. Geyelin’s journey, however, was not without interest from other points of view. He describes in particular the manner in which turkeys are employed in France as foster parents for chicken. This plan has been introduced with some consider- able degree of success into this country ; and we have since seen a large number of chickens carefully protected by turkey cocks, confined under coops. Mr. Geyelin writes : — “ Amongst some places I visited, in company with two of your shareholders, may be mentioned the farm of Madame La Marquise de la Briffe, Chateau du Neuville, Gambais, near Houdan, where we observed twelve turkeys hatching at the same time ; here, also, we witnessed the rearing and fattening, which will be alluded to hereafter. In another place, that of M. Auche, of Gambais, a hatcher by trade, we observed some sixty turkeys hatching at the same time ; and we were informed that during winter and early spring he had sometimes upwards of one hundred hatching at the same time, and that each turkey continued hatching for at least three months. At the farm of M. Louis Mary, at St. Julien de Faucon, near Lizieux, in Calvados, I saw a turkey that was then sitting that had been so upwards of six months, and, considering it rather cruel, the hatcher, to prove the contrary, took her off the nest and put her in the meadow, and also removed the eggs ; the turkey, however, to my surprise, returned immediately to her nest and called in a most plaintive voice for her eggs. Then some eggs were placed in a corner of a box, which she instantly drew under her with her beak, and seemed quite delighted. Moreover, I was informed that it was of great economical advantage to employ turkeys to hatch, as they eat very little and get very fat in their state of confinement, and therefore fit for the market any day. “ The hatching-room is kept dark, and at an even temperature in summer and winter. In this room a number of boxes, two feet long, one foot wide, and one foot six inches deep, are ranged along the walls. These boxes are covered in with lattice or wire -work, and serve for turkeys to hatch any kind of eggs. Similar boxes, but of smaller dimensions, are provided for broody fowls. The bed of the boxes is formed of heather, straw, hay, or cocoa-fibres ; and the number of eggs for turkeys to hatch is two dozen, and one dozen for hens. At any time of the year, turkeys, whether broody or not, are taught to hatch in THE POULTRY BOOK, 199 the following manner : — Some addled eggs are emptied, then filled with plaster of Paris, then placed into a nest ; after which a turkey is fetched from the yard and placed on the eggs, and covered over with lattice. For the first forty-eight hours she will endeavour to get out of her confinement, but soon becomes reconciled to it, when fresh eggs are substituted for those of plaster of Paris : the hens will continue to hatch, without intermission, from three to six months, and even longer ; the chickens being withdrawn as ^oon as hatched, and fresh eggs substituted. After the third day the eggs are examined, and the clear eggs withdrawn, — which are then sold in the market for new-laid ; but, as they may be soiled or discoloured from having been sat upon, they clean them with water and silver-sand to restore their original whiteness. The turkeys are taken off their nest once a day to feed and to remove their excrements from the nest ; but after a while they cease self-feeding, when it is necessary to cram them, and give them some water once a day. “ In some parts of France, where poultry-breeding is carried on as a trade, they seldom allow a hen to lead the chickens after being hatched, as the hen is more valuable for laying eggs ; but they entrust this office either to capons or turkeys, who are said to be far better protectors to the chickens than hens. They require, however, a certain amount of schooling preparatory to being entrusted with their charge, which consists in this : When a turkey has been hatching for some months and shows a disposition to leave off, a glassful of wine is given her in the evening, and a number of chickens are substituted for the eggs ; on waking in the morning she kindly takes to them, and leads them about, strutting amidst a troop of seventy to one hundred chickens with a dignity of a drum-major. When, how- ever, a troop leader is required that has not been hatching, such as a capon or a turkey, then it is usual to pluck some of their feathers from the breasts, and to give them a glass of wine, and whilst in a state of inebriation to place some chickens under them ; on getting sober the next morning they feel that some sudden change has come over them, and as the denuded part is kept warm by the chickens they take also kindly to them. ‘‘ In conclusion, I feel in justice bound to say, that these artificial living pro- tectors are most efficient to shelter chickens in the day-time ; and in the evening they are placed with their charge in a shallow box filled with hay, from which they do not move till the door of the room is opened next morning. I must not omit to mention that the chickens are not entrusted to the mother or a leader before they are a week old, and then only in fine weather.” The importance of poultry-keeping as a branch of rural economy in France did not need the absurd exaggeration of the De Sora hoax to call attention to the subject. In this country we have, perhaps, been too much in the habit of looking at poultry from a fancy point of view. If we set aside the awards in our Dorking classes, the prizes at the various poultry-shows have always been bestowed in accordance with the value of the fowls as ornamental, rather than as profitable 200 THE POULTRY BOOK, poultry. Prizes have rarely been offered for fowls simply as table poultry. It is therefore with much pleasure that we call attention to the following account of the show of fat poultry at Paris, which was instituted by the Minister of Agriculture, and held in December, 1864, in the salons in the Palais de V Industrie at Paris. The exhibition was a great success ; there were more than five hundred contributors, and between two and three thousand specimens of poultry, including fowls, turkeys, geese, and ducks, all killed, and ready for ^ cooking. Nineteen departments were represented. The arrangements were admirable ; sloping tables were placed around, and double stands of the same kind in the centre of each room. These were covered with blue paper, upon which the poultry was laid out with ample space on all sides, the various lots, each consisting of four specimens, being sepa- rated by fillets of wood, painted red, so that every article exhibited could be seen perfectly. On the walls were neatly-painted devices, containing the names of the classes and localities in which they were produced. The first day was devoted to making the necessary arrangements ; the second, till one o’clock, to the decisions of the jury, after which the public were admitted at a charge of half a franc ; and the third to the exhibition and sale of the articles. The jury was composed of Count Leopold le Hon, president, representative in the Corps Legislatif of the district La Bresse (in Burgundy), famous for its poultry ; two inspectors-general of agri- culture ; four farmers, and four dealers in poultry. The sum of 4,000 francs was devoted to prizes, besides medals in gold, silver, and bronze. The grand prize consisted of a large gold medal and 1,000 francs. The awards were marked by means of oval cast-iron tablets, painted blue, with the raised letters picked out in gold colour. The fowls were divided into five classes — birds of the races of La Bresse, of La Fleche, of Houdan, of Normandy (better known in England as Crevecoeurs), and all other varieties. Medals and prizes in money were given in all the classes, both for capons and poulardes. The Bresse fowls were by far the most numerous, 600 lots being exhibited against 200 Houdans, 200 Normans, or Crevecoeurs, and 150 La Eleche. Gold, silver, and a number of bronze medals and honourable mentions were awarded in each class, and the grand pria; d'honneur was awarded to M. Gorgondet, of Treffort, in the department of the Aix, for four pullets of the race of La Bresse. The other classes consisted of turkeys, ducks, geese, pigeons, Guinea fowls, and other poultry. The fowls of La Bresse were not so remarkable for size as for smallness of bone and plumpness ; the manner in which they are prepared for market is quite artistic. Some of the geese were very good — truly gigantic ; but the turkeys would not have borne comparison with those of Leadenhall market. The sale was very brisk, and the names of almost every celebrated gastronomic establishment in Paris were to be seen on tickets in all directions. Forty and fifty francs were asked and easily obtained for prize geese and turkeys ; and fowls that had obtained medals were marked in the morning after the exhibition as high, if not higher, than thirty- six francs each. The proceedings did not terminate with the award of the prizes ; for at the LEIGHTON, Lli')TIli:nS. la ® lU ID il H 3- f. . ^ -•Jpj‘V ', ^.. '7^ C""' -tt-; «7*’;^lic-i'ih.-’’-fr . . •tvV 'i>J <■< '■;!> • s;, > 'nc. j" ^ ■ . N.' \- i'- ': '. M. '^ru,, .V.'"'-- Si.,. !i ' r<;' '*4 •*'^' ■ Ai‘. ' ■'•••. ? 5, ■ '(<'* ‘I . -‘ij,- 1 1 iV* ■■'' i"’- ’ I’J..' V. .'« Hi- •■ / •t 1 * if'} ■: V .*f>- ■; 'H .;; VV ■■ ■■'V'- 'i I'.i •.,J ;’ rr- TURKEYS. CHAPTER XXV. THE TUBKEY. ^ I ^HE origin of tlio Turkey of our farm yards is, like that of many other of our domestic animals, a matter of very considerable uncertainty. If there is one fact more clearly ascertained respecting the Turkey than another, it is that it is certainly not descended from the common wild American species, as is generally stated by the compilers of the greater number of our works on poultry. The different wild species of the genus Meleagris, Imown to naturalists, are only three in number : — the Wild American Turkey, common to Canada and the United States, M. Americana ; the Mexican species, M, Mexicana ; and the Ocellated Turkey of Honduras, M. Ocellata ; and in addition, we have the tame bird, M. Gallopavo. As the wild American species is so generally regarded as the origin of the domestic breed, it is desirable to describe it somewhat in detail ; we therefore quote the following from the report of the American Department of Agriculture for 1864, in which Mr. Elliot states : — When full grown, the male will measure four feet in length and nearly five feet in the stretch of its wings. The naked skin of the head and neck is blue, with the wattles red, as are also the legs. The feathers of the neck and body generally are a coppery bronze, changing in some lights to a greenish or purplish shade, and margined with an opaque line of velvet black. The back and rump are also black, and tipped with a light chestnut. Near the end is a band of black, broadest on the outer feathers, and narrowing as it approaches the central ones. Between the bars on the feathers is a confused sprinkling of black. Neither upon the tail nor its coverts is there any white, and this is one of the means by which the wild bird can always be distinguished from the domesticated. From the centre of the breast hangs a long, coarse, hairy tuft, sometimes not found in the other sex. The female differs principally from the male in being smaller in size, less brilliant in colouring, and in the absence of the spur, and the fleshy process at the base of the bill.” A well-known sportsman and traveller. Captain Flack, writing in the Field under the signature of ‘‘ The Ranger,” gives the following graphic account of the habits of this species A A 266 THE POULTKY BOOK. The best Game bird of America, and, at the same time, the largest and the wildest, is the wild Turkey {Meleagris Americana). There are four distinct species of turkeys known. The first is the American bird, once abundant throughout the Atlantic States, but now rarely found east of the Mississippi, except in the Southern States. In Florida, Alabama, Mississippi, and Louisiana, there are yet a great many left, and probably they will find security in the tangled forests and canebrakes of those states, for many years to come ; but west of the Mississippi, in Arkansas and Texas, they are, except here and there, as plentiful as they ever were. The second is the Mexican, M. Mexicana ; it is found upon the high table lands of Mexico, and throughout the Eocky Mountain district. It is reported to differ materially from the first in many points ; but as I have never seen the bird, I can personally give no opinion. The third — the Ocellated Turkey, M. Ocellata, of Central America — has the plumage of his neck, breast, and body almost as gaudy as a peacock’s tail : its fine metallic tints flash with green, with purple, and gold in the sunshine. The fourth and last is the tame species M. Gallopavo ; and most likely this — as is supposed to be the case with nearly all our domesticated animals — has been tame for ages. Doubtless the original of domestic cattle, sheep, horses, camels, pigs, fowls, ducks, and, in all probability, turkeys, have existed tame as long as domestic man ; and if, as has been stated, the Spaniards found a tame breed of turkeys possessed by the inhabitants both in Mexico and the West Indian Islands, it would go fa£to prove that the domestic turkey is a distinct species ; for though thousands of wild turkeys have been hatched under barn-door fowls, they have invariably strayed off the following spring to their wild kindred in the forests, with whom they have remained, and ail attempts to retain the wild turkey as a barn-yard fowl have completely failed. The wild turkey cock is never seen fairly but in the forest. The war-horse, described by Job, and the sorriest hack on Hampstead-heath, when his Sunday troubles are over, would present scarcely a greater contrast than does the wild bird to the tame ; nothing alive shov/s more points of health and purity of blood than does this fine bird. His clean game head is fully four feet from the ground, and his bright hazel eyes are full of intelligence and suspicion, so different from the dull expression of the tame bird. His great breadth of shoulder, deep chest, and clean, firm step, must strike the most superficial observer. The general tints of the ‘ gobbler ’ — for he is a far handsomer bird than the hen, and generally twice the latter’s size — are purple, and a deep, rich brown, with various shades of gold and violet colours gleaming upon his close-lying plumage, as the sunlight plays upon their surface. The head and neck, where bare of feathers, are of a darker blue than in the tame variety, whilst the tuft, resembling horse hair, which hangs from the breast, often measures, in full-grown males, nearly a foot. I have one by me which measures eleven inches ; the turkey upon which it grew, and which I killed, weighed thirty pounds. I have heard of others weighing greater weights than this, and some are even stated to have reached forty pounds ; but I have never seen them, though I do not dispute that such have been killed. THE POULTRY BOOK. 267 the weather is mild and warm towards the end of February, the forests, just before day and at daybreak, are filled with the gobblings of the cocks, and the responsive duckings of the hens ; and this continues through March and April. By the close of the latter month the clucking has almost entirely ceased, as the hens are upon their nests, which they keep carefully concealed from the gobblers. These latter, at this time,'worn out with their amorous duties and battles with their rivals, are nearly mute; and now, having nothing to fight about, and being weak and thin, wander about by themselves through the summer, too worthless for powder and shot. So poor are they, that they have given rise to an Indian proverb, ‘ As poor as a turkey in summier.’ The hen generally makes her nest some two or three hundred yards from the edge of the forest in the prairie, and never very far from water, to v/hich, being a thirsty bird, she makes about three visits a day — in the morning, at noon, and in the evening. Prairie sloughs, which run out some distance from the main timber into the prairies, and which have some little timber upon them, are favourite nest- ing places, as she can steal from the forest, under the shelter of the straggling timber, undetected by the gobblers, gain her nest on the prairie, and sit in peace ; as the gobblers at this time, poverty-stricken and ashamed of themselves, seek the thickest parts of the woods to hide in, and rarely then venture into the open. But, poor or fat, whenever the cock finds a nest he breaks it up, and he never neglects to break the skulls of all the young chicks he comes across. The chicks when hatched are very small, and covered with a more hairy covering than the down which young tame turkeys have. If the season be a dry one they thrive very fast, as insect food is abundant ; but whenever it is a wet season the young ones ^ fare but middling,’ as they are particularly tender, and are easily killed by damp and chilly weather. Upon the dryness of the season, therefore, the turkey-hunter builds his hopes of the plentifulness of his game. ‘‘By October the young birds have become nearly full-grov/n, and able to take care of themselves; the hens have’ recovered the flesh which they had lost by sit- ting, whilst leading their young in pursuit of the myriads of grasshoppers which swarm on a southern prairie during the summer ; and the gobblers having picked up their good condition by feeding upon wild grapes, blackberries, mulberries, nuts, grubs, and the thousand-and-one treasures scattered in the forest, and so, ail feeling strong and fat, they gradually join their forces and form ‘ gangs,’ as the back- woodsmen call them, often consisting of a hundred individuals or more in each gang. From this ‘ gathering of the clans,’ October is named the ‘ Turkey month’ by the Indians, “ At this season the turkeys wander over a great extent of country in search of ‘ mast,’ remaining in one place only so long as the acorns, pecan nuts, and other food remains plentiful ; and VvFen that is exhausted they move on in search of more, rarely rising unless they have a river to cross, or are flushed by a hunter’s dog, or by wolves, foxes, wild cats, &c. When the river to be crossed is a very wide one, such as the Mississippi, they often spend a day or two upon its A A 2 268 THE POULTRY BOOK. banks, as tlioiigli considering tlic difficulties of the attempt. During this time the males strut backwards and forwards, their ‘ fans ’ expanded, their wings sweeping the ground, and their throats rolling out gobble after gobble in quick succession, as though trying to inspire the hens and young birds with courage for the undertaking. Finally, when the courage of all has been wound up to the proper pitch, the whole flock flies up into the tops of the highest trees, where they sit a short time longer, stretching their necks out towards the bank they desire to gain, as though estimating the distance to be crossed, as well as gathering breath for the prolonged flight. At last, seemingly at a given signal, all take wing ; but in their progress across there is always a descent, and few except the strongest ever land much beyond the bank, the younger and feebler often falling into the water, — not always to perish, for they can swim a little ; but many frequently gain the bank, exhausted and bedraggled, only to fall a prey to some wolves or wild cats, who, warned by the two or three days gobbling on the opposite bank, are on the look-out for ^ wrecks.’ Very often the backwoods- squatter also profits by the •flight, for, having heard the noise, he prepares to secure a few to lard down in a barrel for future consumption at his wigwam. Judging, from former flights, where the ^ gang ’ will make his side of the stream, he lies concealed, and when the flight does take place, he takes advantage of the birds’ necessities, and secures ‘ a right smart chance of ’em.’ ‘‘ From October to Februai’y the turkeys remain in larger or smaller companies together, when, as before stated, the preparations for breeding commence. “ The wild turkey, as an object of pursuit, is the shyest and most wary of all game ; even where they are plentiful and rarely hunted, the person who pursues them must have some knowledge of the bird and its habits to hope for success ; where they are scarce and have been much hunted, they become inconceivably wild and suspicious, and only the veteran hunter then can kill them ; young half or three-quarters grown birds are more easily killed.” In addition to those killed by the gun, a great many turkeys are caught in traps of various kinds. A common one is made of young trees four or five inches in diameter. Tv/o are laid on the ground parallel to each other, and at a distance of about ten feet apart. Two others are then laid across the ends of these, and at right angles to them. This is continued until the trap is about four feet high. The top is covered with similar pieces of wood, and heavy logs are laid on top of these, to render the whole structure steady. A trench is then made under one side of the trap, about eighteen inches in width and depth. The trench opens into the trap slantingly, and pretty abruptly. It gradually rises until it obtains the level of the surrounding ground. Over the portion of the trench that is within the pen a lot of sticks are placed, so as to make a kind of bridge a foot in breadth. A quantity of Indian corn is then placed in the trap, as well as in the trench. A few grains are dropped every step or so for a considerable distance from the trap. A flock of turkeys coming up, follow this train of corn, and searching for the grains of corn, are gradually led into the trench, where they find THE POULTRY BOOR. 269 a good quantity, and from that into the trap. Hero they find still more, and they fall to work like a parcel of gluttons and gorge themselves. When they .are full they raise up their heads, and, seeing into what kind of a place they have been led, try to make their egress. They endeavour to force their way out of the side and top of the pen, hut never for a moment think of looking downwards, or trying to escape by the passage through which they entered. They therefore remain there until the owner of the trap arrives and secures his booty. Professor Spencer Baird, one of the highest scientific authorities on ornithological subjects, in his great work on the birds of North America, states distinctly that the wild turkey of Eastern North America differs in several points, both in structure and manners, from the domesticated birds : the latter possess a largo dewlap, extending from the base of the lower jaw to the large caruncles on the lower part of the neck. ‘‘The domestic turkey, even those showing the closest rosemhlance to the wild birds, may always ho distinguished by a whitish tip to the tail, and by the tail coverts being edged with whitish, which is never seen in the wild bird. ‘‘ Again, the wild turkey is stated never to have been so domesticated as to breed in confinement, notwithstanding the repeated efforts made to accomplish this result ; again, the difference of the colour of the flesh in the two birds is considerable, that of the wild bird being much darker. ‘‘ On the whole, it is exceedingly probable that the two breeds are specifically distinct.” Professor Baird supports the following hypothesis That, in addition to the three well-known species of Meleagris, namely M, Ocellata, from Central America ; M. Americana, the wild American species ; and M. Mexicana, the Mexican species, there originally existed a distinct breed, the original of our domesticated breed ; that this was indigenous to the West India Islands, and was transplanted as tamed to Mexico, and from thence taken to Europe in 1520 ; and that ultimately the wild original was exterminated by the natives, and no longer exists in the wild state. This hypothesis will explain the fact of our nowhere meeting with any wild turkeys of the present day, closely resembling the domestic breed.” This conclusion appears, at least, to possess a high degree of probability ; never- theless, some of our distinguished naturalists have entertained a different opinion. Thus, Mr. Gould, in a communication made to the Zoological Society in 1856, respecting the existence of the Mexican species, which had not previously been described, states : — - In the lapse of time the origin of several of the animals which man has subjected to his dominion, and which are of the greatest service to his necessities, or his pleasures, has become involved in obscurity. As instances, we may point among quadrupeds to the camel, the horse, and the dog ; and among birds, to the various poultry birds, water-fowls, and pigeons, all of which were derived from 270 THE POULTRY BOOK. the Old World. The productions of the New World have not yielded such ready obedience to his sway, since only one of its birds has been domesticated, the Turkey ; but a like bite, if I mistake not, has attended the origin of this accimsition, which, although the breed has not been known to us more than 300 years, is equally wrapped in obscurity. ‘ So involved,’ says Mr. Martin, ‘ is the early history of the Turkey, and so ignorant the writers of the sixteenth and seventeenth centuries a 23 pear to have been about it, that they have regarded it as a bird known to the ancients, namely the Guinea fowl or Pintado, a mistake which was not cleared up until the middle of the eighteenth century.’ “ The a 2 )pellation of Turkey, which the bird bears in our country, arose, according to Willoughb}^, from a sup 2 )Osition that it came originally from the country so called. Mexico was first discovered by Grijalva in 1518. Oviedo speaks of the Turkey as a kind of peacock abounding in New Spain, which had already, in 1526, been transported in a domestic state to the islands and the Spanish Main, where it was kept by the Christian colonists. It is reported to have been introduced into England in 1524, and is enumerated as among the dainties of the table in 1541. In 1573, it had become the customary Christmas fare of the farmer. Every author who has written on the subject, since the days of Linnaeus, has considered it to be derived from the well-known wild Turkey of North America ; but on account of the great differences which are met with among our domestic Turkeys, and the circumstance of the wild Turkeys recently imi^orted from North America not readily associating or pairing with them, I have for some years past entertained a contrary opinion. ‘‘ In Canada and the United States the Turkey is partially migratory, visiting those countries, during the summer, for the purpose of breeding; and although some writers state that it is a native of Mexico, I can hardly think it likely that it ranges very far south in the latter country, for from the southern boundary of Canada to Mexico is nearly 2,000 miles, and it is unlikely, I think, that a bird of the cold regions of Canada should also be indigenous to the hotter country of Mexico, whence, and not from North America, the Turkey was originally introduced into Europe by the Spaniards, early in the sixteenth century. Believing the Mexican to be distinct from the North American species, it becomes necessary that one of them should receive a new name ; and a question then arises to which of the two should it be given. My opinion is, that it will be better to call the i)resent one Mexicana, after the country of which it is a native. For size, this new Turkey exceeds that of the largest specimens of the North American species ; but it has shorter legs, a considerably larger and more Jbroadly expanded tail, conspicuously toned with brown and black, and terminated with wdiite; the tail coverts are very profusely developed, largely tipped with white, and bounded, posteriorly, with a narrow line of black, their basal portions being rich metallic bronze. “ The same arrangement of colouring also j)revails on the feathers of the lower part of the flanks ; and on the under tail coverts, where it is particularly fine. THE POULTRY BOOK, 271 The centre of the back is black, with green, purplish, and red reflections ; the back of the neck, upper part of the hack and shoulders, are in some light bronzy, in others the colour of fire ; the greater Yv^ing coverts are uniform bronzy brown, forming a conspicuous band across the v»dng ; all the primaries are crossed by mottled bars of blackish brown and white, freckled with brown ; all the under surface is fiery copper, intensely brilliant in certain lights, and becoming darker towards the flanks. Total length 4 feet 4 inches ; bill 2|- inches, wing 21f inches, tail 16 inches, and, when spread, about 24 inches across ; tarsi 6| inches. In the report of an expedition down theTuni and Colorado Rivers by Captain L. Sitgreaves, lately published in America, the following passage occurs in refer- ence to Wild Turkeys : — ‘ They are also found in New Mexico, in the neighbourhood of the copper- mines. I am told by our officers that those found there are of enormous size. Mr. Lerouse, our guide, informed me that the Turkeys of the Gila River were different from those found east of the Rio Grande, and that they have much white about them.’ These are doubtless identical with the bird under consideration.” Having given the opinions of these two eminent ornithologists in their own words, it may be expected that we should state which opinion we regard as the more probable. We think the balance of probability is in favour of that proposed by Professor Spencer Baird, and are therefore inclined to favour the hypothesis which regards the original of our domestic Turkey as no longer existing in a wild state. The remaining wild species, the Honduras or Ocellated Turkey, is a native of Guatemala, the province of Peten and Yucatan. The extraordinary brilliancy of its plumage renders it almost equal in beauty of colouring to the Impeyan pheasant, which scarcely surpasses it in the metallic lustre of the feathers. In size it is nearly equal to the common Turkey. At the base of the upper mandible of the bill is a long fleshy caruncle, capable of contraction and dilatation as the bird is excited or tranquil. The head and part of the neck are naked, and of similar livid colour, but without those caruncles or fleshy tubercles on the lower part which are so charac- teristic of the common species. On the breast, the tuft of coarse hair that forms so characteristic a feature in the common Turkey is absent. The feathers of the upper part of the body are mostly of a brilliant bronzed green, terminated by two bands ; the first black, and that next the tip of a golden bronze colour. Lower down the back the colours become more vivid, and are tinted with emerald green, rich blue, or red, according as the light falls upon them. On the tail the bars or bands become broader, and even more brilliant, making each feather appear as if eyed or ocellated ; and from the arrangement of the tail coverts there appear four rows of these brilliant metallic eyes. The upper wing coverts are a rich bright chestnut, which strongly contrasts with the white of the feathers of the lower part of the wing. The entire plumage may be described as far more brilliant, varied, and beautiful Tni3 roTJLTRY BOOK. 27‘i than that of any other Turkey. The ^general appearance of the bird differs widely from that of the domestic species, as is evident from the subjoined very accurate engraving from the pencil of Mr. Wood. HONDURAS TURKEY, MELEAGRTS OC'EIJ.ATA. Wo need hardly state that this lovely species, which, could it but be naturalized, would be so great an ornament to our poultry yards, has no claim to be considered as the origin of our domestic species ; and we can only fall back upon the hypotheses of Mr. Gould or Professor Baird. Having thus fully discussed the vexed question of the origin of the Turkey, wo now come to the management of the animal as a domestic fowl. Of all the authors who have written on this bird, Mr. Trotter, v/ho, some few years since, published an essay in the Journal of the Royal Agricultural Society, is by far the most sensible and practical writer that has come under our notice. The inform- ation he imparts is evidently the result of his own experience, and we have much pleasure in quoting his remarks on the subject, which are as follows : — There is a great difference of opinion respecting the age when turkeys are in their prime, and how long they continue profitable. I consider the cock to be at his prime at three years, and the hen at two years old ; whether they should bo continued to bo bred from after these ages depends on the discretion of the owner. Some cocks are famous for being the sires of a healthy offspring, and so are some THE POULTRY BOOE. 273 Lens for being good sitters and nurses. To dispose of such, before symptoms of declining constitution are displayed in the health and number of the chicks, would display a want of judgment. One fecundation is sufficient to render fertile all the eggs which are of one laying. This has been strongly denied by some ; but the fact is undoubted, for in this district many people keep hens only, and have to send them to some neigh- bour’s cock : the hen is sent once only, yet it is known that nothing more is generally required to ensure the fertility of all the eggs of that laying. “ The number of hens running to one cock should not exceed fifteen, and the majority of breeders allow even a smaller number. Some hen-turkeys lay every day; others lay two days in succession, and miss the third ; while others lay only every other day. The turkey-cock, in a state of nature, is ever seeking to destroy the eggs of the hen ; and she, to elude him, seeks some secluded place in which to make her nest. In a domestic state, they in a great measure still retain the same pro- pensities ; it is therefore necessary to examine the hens every morning during the laying season, and keep in those that have to lay that day. If the hens be allowed to seek nests for themselves, the eggs arc very frequently destroyed by magpies, rats, weasels, &c., or are lost. “ The number of eggs laid by the turkey at one time varies from twelve to twenty — most generally sixteen or seventeen ; a number quite sufficient to be securely covered. The eggs should be taken from the nest every day as soon as convenient, and placed in a vessel containing bran, or some other bad conductor of heat. I have not tried crushed charcoal, but should think it would answer very well. ‘‘ The desire a turkey displays to sit is known by her remaining on the nest. It is not desirable that she should have the eggs immediately given to her ; it is best to test her constancy for two or three days ; at the end of which, should she prove true, they must be given to her — care being taken to have the eggs, if they be not all her own, as near as possible of the same age. To accomplish this, the eggs should have the date on which they were laid marked on them with a pencil. The management should be such as to prevent other hens from laying in the nests occupied by those sitting : but as ‘ accidents occur in the best regulated families,’ the eggs with which the turkey or other fowl is set should be marked to distinguish them from those which may afterwards be laid. This is best accom- plished by surrounding them with a ring of ink marked with a pen. This method of marking is preferable to writing on one end, as it enables the owner to distin- guish at a glance the egg which has been added since the commencement of the sitting. “ Some people recommend the sitting of two turkeys at the same time, so as to be able to give both broods to one hen, that the other may again be at liberty to commence laying, and of course a second brood is got much sooner. So closely does the turkey-hen sit during the time of incubation, that very 274 THE rOULTRY BOOK. frequently she has to be forced off the nest. This must bo daily attended to ; otherwise, from want of food, she will get much reduced. I need not insist on the necessity of abundant feeding. The turkey is rather an absent bird, and so much does she enjoy herself wdien from her nest, that she often forgets to return to it in due time. The poultry-keeper must see to this, and never allow her to remain off more than twenty minutes, unless the weather be very fine, when she may have the indulgence of a few extra minutes. I do not admit the desirability of any further interference. No one save the person in charge should be allowed to come near the hen whilst she is sitting. “ Many writers on poultry have stated that the turkey-chick leaves the shell on the thirty-first day of incubation. This does not agree with my experience, as I have not found thirty- one days necessary. On referring to my note book I find that one of my turkeys had twelve eggs given to her on Monday, May 7, 1849. On Sunday morning, June 3, eleven fine strong chicks were found beneath her; the weather during the time was very warm, which would, of course, have the effect of bringing the chicks out a little sooner. Nevertheless, I cannot agree with those who state that the time of incubation of the turkey is thirty-one days : instances of such a long time must be very rare indeed, and I should look on them as omens of bad success. The number of eggs laid by the turkey I have named was few ; but I must state that she was of a second brood, hatched the previous year, and consequently was very young. This fact proves the fallacy of the assertion that the females of a second brood should not be allov/ed to sit. Should some of the turkey-chicks be slower in freeing themselves from the shell than others, they should be left undisturbed under the hen, wdien they will do much better than if they or the chicks already hatched are removed. I wish to point out the impropriety of interference ; as the result will, in almost every instance, be in favour of allowing nature to have her sway. Many recommend the removal of the chicks from the nest as they come out — I highly disapprove of the plan ; however, some people are so anxious to know the issue, that no argu- ment is sufficient to induce them to ^ let well be well : ’ such, therefore, may remove the chicks and put them in some warm place, as the mother, from being so much disturbed, is apt, at this critical juncture, to trample them to death. “ The turkey-chicks should not have food forced on them, at least not in the manner some do, by forcing them to swallow it. A drop of milk or water is of great service to them, and should be given by dipping the finger into the liquid and then putting the drop on to the beak; this is better than dipping the beak into the milk or water, as it prevents the chicks from getting wet — a thing to be scrupulously avoided. The turkey-chick is much more stupid than that of the fowl : the latter soon pecks with facility. On this account it is very recommendable to have two or three of them in every brood of the former ; so that they, by force of example, learn to peck much sooner. This is accomplished by placing two or three fowl’s eggs beneath the turkey at the end of the seventh day of incubation. The food I THE POULTRY BOOK. 275 have found answer best consists of equal portions of oatmeal and the crumbs of white bread, mixed with a little boiling water, a light-boiled egg, and a con- siderable quantity of the leaves of the dandelion chopped small. This mixture should be given very frequently, in small quantities, on a clean floor. The reason why I have recommended the leaves of the dandelion before parsley, nettles, &c., is conclusive. A person I had in my service (with abilities and acquirements far beyond her sphere), had observed that turkeys, when running about, always devoured with avidity the leaves of this plant ; and she accordingly determined to try the experiment of mixing it with the food for the turkey- chicks ; and such was her success, that during the whole time (five years) she was with us she never lost one chick ; and, moreover, when they w^ere disposed of, they were not only equal but superior to all others in the market. She was most assiduous in her duties, never allowing them to be exposed to a single drop of rain if it were possible to prevent it, until she was pretty certain they were old enough to bear it. About twice a week she gave them buttermilk to drink (always giving it them in very shallow vessels) ; at other times she gave them water. She also fed them partly on curds, than which nothing can be better: they should be made fresh every day. She gradually discontinued the use of oatmeal and the crumbs, by substituting for them, at first, a small quantity of barley meal, and increasing it until the chicks were eight or nine weeks old, at which age the oatmeal w^as left off. When a week old, the chopped eggs w^ere discontinued, A boiled potato, moderately warm, should occasionally be given. Undoubtedly the greatest obstacle to the profitable rearing of turkeys in our climate is dampness. It is, therefore, of tjie utmost importance to have the house in which they are kept thoroughly dry — never allow them to go out when it rains, or when there is any dew. These rules must be strictly enforced until the chicks are nine or ten weeks old, at which age their backs will be found sufficiently w^ell covered with feathers to withstand a shower of rain : still at this age they should not be too much exposed. Intense sunshine should all this time be guarded against. “ Some turkey cocks trample the chicks to death, while others are proud of their offspring ; it is therefore necessary to watch the movements of the cock when first introduced to his family ; and should a want of paternal affection be displayed, he must be punished, as he justly deserves, v/ith confinement or banishment. I have v/aited until I have knov/n the opposite propensities displayed by different turkey cocks in a state of domestication, before I have taken into consideration the situation of the hatching nests. Should the turkey cock not be ill-disposed, then the nests may be made in tlie turkey-house, while he is allowed to roost in it as usual ; but should his character not be of the best sort, then he must be either excluded from the house, or the nests must be made in some other situation. With regard to the arrangement of the house appropriated to the turkeys, so much depends on the general construction of the farm buildings, that it is very difficult to give an opinion suitable to all circumstances. Should 276 'fHE POULTRY BOOK. the turkey-hoiisG not ho perfectly free from dampness, then it will be best to have the nests in that apartment of the fowl-house occupied by the breeding fowls ; but should the turkey-house be all that can be desired, then I would either advise the exclusion of the cock, or the dividing of the house into two parts, similar to the fowl-house. I must here repeat my conviction of the necessity of having the hatching nests in the apartment in which are the laying nests. Turkeys should be so fed as to be ever ready for the spit. This is my practice, and I always procure the best prices in the market — not for them only, but for all sorts of poultry ; it would be useless to say more. However, I should remark that many people, after harvest, turn the turkeys into the adjoining stubble fields, where they pick up a great deal which would be wasted. From the position of our farm-buildings we have not been able to do this, and therefore cannot give a decided opinion on the practice.” Having given these practical directions on the management of turkeys, as fol- lowed in England, from the pen of so good an authority, we wish, in contrast to the English method of rearing and feeding, to insert the following, on the continental methods, from an account communicated to the Imperial Society of Acclimatisation by M. Le Hocteur Sacc, who writes “ For the hatching, I use willow baskets, the bottoms of which are covered with stra^v, moss, or heath. On which I lay a bed of hay carefully crushed, so that tho nest shall not bo too deep, which exposes the eggs to the risk of being broken by rolling against each other, and hinders the bird from v/arming them equally. Alongside of the baskets, within reach of the hatchers, are two troughs, the one full of oats, tho other of water; and every twenty-four hours the turkey is lifted off her eggs that she may roll in the dust to get rid of the vermin. In five or six minutes the indefatigable sitter returns to her eggs, which, according to the surrounding temperature, are hatched from the 27th to the 30th day. I have always seen them hatched in the course of the 28th, because I kept my hatchers in a very warm and dry room. This hatching place is in general much the best in our temperate and humid regions ; but when the summer is scorching it dries the eggs too much, and causes the chicks to remain glued to the shell ; an inconvenience to bo obviated by slightly sprinkling the eggs with water whenever tho turkey leaves the nest. The hatching place should be sheltered from draughts, from noise, and direct and powerful light. ‘‘As soon as the chicks appear, the fowls are no longer touched; but, twenty- four hours after, I place alongside of the nest some handfuls of very fine hay, on which I set the mother, losing no time in giving her her chicks, which one after the other are slipped under her. “During the first eight days the little ones are fed on eggs boiled hard and minced ; during the second, I add to this bread-crumbs chopped with nettles, parsley, and onions. During the third week I keep back the eggs, and only con- tinue tho bread and the vegetables ; then instead of the bread I give moistened meal, boiled peas, and above all, millet, of which young turkeys are very fond. THE POULTRY ROOK. 277 When the birds are sickly they are easily cured by making them svv allow a pej^percorn, their hills being carefully opened to avoid hurting them. Some authors advise the letting out of these birds when the weather is fine; but when following this advice, I have lost so many that I have given it up altogether. I have since left them in their garrets till they had put forth the red, which occurs in from six weeks to two months, taking care to give them as much air as possible ; and from that time I have not lost one. During the crisis of putting forth the red — that is, the red protuberances of the head and neck — I again give the little turkeys stimulating food, consisting of bread minced with onions and nettles or parsley. When this is past, the turkeys are as robust as previously they were delicate, and stand all weather ; now is the time to let them out to the open country, where they feed themselves on all sorts of herbs and insects, of v/hich they are so fond that in Switzerland they are made to folloAV the plough for the purpose of destroying the turned-up larval of cockchafers. ‘‘In order to fatten them, I have only to shut them up in a court for two or three weeks, feeding them on meal soaked in water, boiled potatoes, and .maize, avoiding oleaginous seeds, because these communicate their oily flavour to the flesh of the birds.” To these directions of Mr. Trotter and Dr. Sacc, we would only add a strong recommendation to our readers to employ that admirable ombination of egg and milk, recommended by Mr. Douglas in the chapter on Coloured Dorkings (page 88). Animal food is required by young turkeys that are prevented from ranging, and there is no form in which it can be given at all approaching in nutritive value and easy digestibility to the custard prepared as dmected. Wo speak from personal experience, and can positively aflirm that it is the most successful artificial food ever devised for young gallinaceous birds, deprived of a free range and natural insect food. The varieties of the Turkey are — the Norfolk or Black, and the Cambridge, the colours of which vary very much, the prevailing hues being grey or bronze, the latter varying from a light copper-colour to a very dark tint, v/hich is generally preferred. Many of these dark birds are exhibited as American or cross-bred American turkeys, under the idea that they are the pure or half-bred wild North American species ; but, as wo have previously demonstrated, this statement has no foundation in fact. The White are very elegant, and though the most tender of all to rear, are not so in anything like the same degree as the white peafowl. It is well known that most birds, wild as well as tame, occasionally produce perfectly white individuals of more delicate constitution than their parents. There can be no doubt that the selection and pairing of such is . the way in which the breed of white turkeys has been established and kept up. However, with all care, they will now and then “cry back,” and produce speckled or pied birds; and so show a tendency to return to their normal plumage. It is remarkable that in specimens 278 THE POULTRY BOOK. wilicii are snow-white, the tuft on the breast remains black, looking in the hens like a tail of ermine, and showing as a great ornament. The head and caruncles on the neck of the male arc, when excited, of the same blue-white and red hues as seen in the darker bird. Thus the creature, with small portions of black, blue, and scarlet, relieving his snowy and trembling flakes of plumage, is truly beautiful ; and some keep them in spite of the disadvantages attending them. One advantage ^they possess over the darker breeds is, that their fluff or the soft-plumed feathers of the thighs are valued by the plumasiers, and realize a fair price in the ornamental feather market. The weight of the first class turkeys exhibited for competition at the principal shows, may be estimated from one example. At the Birmingham poultry show, held in December, 1865, the weight of the first prize pair of old birds was 47 lb. ; those which received the second prize weighed 46 lb. ; and those taking the third prize, 45 lb. Of the young turkeys the first prize pair weighed 40 lb., the second 36 lb., and the third 35 J lb. All these birds were of the Cambridge variety ; the superior size of the birds of this breed renders them almost always successful, wdien they come into competition with the black or vdiite varieties. In the show-pen the chief points looked for in turkeys are size and symmetry ; crooked backs, breasts, or legs, or deformity in any part, being held as disqualifi- cations. The birds in the same pen must match in colour, which should be rich and bright, showing the high condition and vigorous health necessary to success in competing for prizes at an exhibition. CHAPTEK XXYI. THE PEAFOWL. ri'^HE Peafowls, wliicli are all natives of India, China, Java, and the Philippines, form a very well marked group of birds, knov/n to ornithologists as constituting the genus Pavo. These fowls are distinguished from the other gallinaceous birds by having the head ornamented with an erect crest of feathers of a peculiar struc- ture. The space around the eye is naked ; the true tail of moderate length, com- prised of eighteen feathers ; the feathers of the hack and upper tail coverts are of great length, and beautifully ocellated. The tarsi or shanks are long and spurred in the male. It is usually stated that but two species are knovm, — the common peacock, Pavo cristatus, and the Javan species, Pavo muticus. But Dr. Sclater has recently described, under the name of the black-winged peafowl, Pavo nigripennis, a third which seems perfectly distinct from the two former. The common Peafov/1, Pavo cristatus, has been known from the earliest periods ; we are informed that the navy of Solomon brought to him every three years peacocks from Tarshish, 1 Kings X. 22. Peafowls were known to the Greeks, and largely bred by the Komans, The bird in its wild state is a native of the peninsula of India, the Himalayan mountains, up to a height of several thousand feet, the jungles in the salt range of the Punjauh, and the island of Ceylon. Jerdon, in his admi- rable work, thus describes it : — “ Male with the head, neck, and breast rich purple, with gold and green reflec- tions ; hack green, the feathers scale-like, with coppery edges ; the wings vAth the inner coverts, including the shoulder, white, striated with black ; the middle coverts deep blue ; the primaries and tail chesnut ; abdomen and vent black ; the train chiefly green, beautifully ocellated ; the thigh coverts yellowish grey ; head with a crest of about twenty-four feathers, only webbed at the tip, and green with blue and gold reflections. Bill horny brown ; orbits naked whitish ; the irides of dark brown ; legs horny brown. Length to the end of the true tail, to 4 feet ; wing 18 inches ; tail 24 ; the long train sometimes measures 4J feet, and even more. The female or Peahen is chesnut 'hiwn, the upper plumage light hair-brown, with faint wavings, increased on the upper tail-coverts ; quills brown ; some of the wing -coverts mottled dusky and whitish ; tail deep brown with whitish tips ; chin 280 THE POULTRY BOOK. and throat white ; breast as the neck ; abdomen white, with the lower parts and under tail-coverts brown. “ Length 38 to 40 inches; wing 16 ; tail 14. The crest is shorter and duller in its tint than in the male. “ The Peafowl is too well known to require a more ample description. It inhabits the whole of India Proper, being replaced in Assam and the countries to the East by another species. It frequents forests, and jungly places, more especially delighting in hilly and mountainous districts ; and, in the more open and level country, wooded ravines and river banks are its never-failing resort. It comes forth to the open glades and fields to feed in the morning and evening, retiring to the jungles for shelter during the heat of the day, and roosting at night on high trees. It ascends the Neilgherry and other mountain regions in Southern India, to 6,000 feet or so of elevation, but it does not ascend the Himalayas, at all events in Sikim, beyond 2,000 feet. In many parts of the country it is almost domesticated, entering villages and roosting on the huts ; and it is venerated by the natives in many districts. Many Hindoo temples have large flocks of them ; indeed, shooting it is forbidden in some Hindoo states. The Peafowl breeds, according to the locality, from April till October, generally in Southern India towards the close of the rains, laying from 4 to 8 or 9 eggs in some sequestered spot. The Peacock during the courting season raises his tail vertically, and with it of course the lengthened train, spreading it out and strutting about to captivate the hen birds ; and he has the power of clattering the feathers in a most curious manner. “ It is a beautiful sight to come suddenly on twenty or thirty Peafowl, the males displaying their gorgeous trains, and strutting about in all the pomp of pride before the gratified females. The train of course increases in length for many years at each successive moult, but it appears to be shed very irregularly. Though it cannot be said to be a favourite game with sportsmen in India, few can resist a shot at a fine peacock whirring past when hunting for small game : yet pea-chicks are well worth a morning’s shikar for the table, and a plump young peahen, if kept for two or three days, is really excellent. An old peacock is only fit to make soup of. A bird merely winged will often escape by the fleetness of its running. They generally roost on particular trees, and by going early or late to this place, they can readily be shot. Peafowl are easily caught in snares, common hair-nooses, and are generally brought in alive, for sale in numbers, in those districts where they abound. In confinement they will destroy snakes and other reptiles, and in their wild state feed much on various insects and grubs, also on flower buds and young shoots, as well as on grain.” The naturalist who published a series of admirable articles on the Game birds of India in The Field, under the nom-de-'plume of ‘‘ Ornithognomon,” thus graphically described the habits of these birds in their wild state : — In the months of December and January the temperature in the forests of THE POULTRY BOOK. 2S1 Central India, especially in the valleys, is very low, the cold, from sudden evapora- tion, being intense at sunrise. The peafowl in the forests may be observed at such times still roosting, long after the sun has risen above the horizon. As the mist rises off the valleys, and gathering into little clouds, goes rolling up the hill-sides till lost in the ethereal blue, the peafowl descend from their perches on some huge seemul or saul tree, and threading their way in silence through the under- wood, emerge* into the fields, and make sad havoc with the chunna, oorid (both vetches), wheat, or rice. When sated they retire into the neighbouring thin jungle, and there preen themselves, and dry their bedewed plumage in the sun. The cock stands on a mound, or a fallen trunk, and sends forth his well-known cry, ^pehau?^ — pehau?i,’ which is soon answered from other parts of the forest. The hens ramble about, or lie down dusting their plumage ; and so they pass the early hours while the air is still cool, and hundreds of little birds are flitting and chirruping about the scarlet blossoms of the ^ polas ’ or the ‘ seemul.’ As the sun rises and the dewy sparkle on the foliage dries up, the air becomes hot and still, the feathered songsters vanish into shady nooks, and our friends the peafowl depart silently into the coolest depths of the forest, to some little sandy stream canopied by verdant boughs, or to thick beds of reeds and grass, or dense thorny brakes overshadowed by mossy rocks, where, though the sun blaze over the open country, the green shades are cool, and the silence of repose unbroken, though the shrill cry of the cicada may be heard ringing faintly through the wood. There are spots in these saul forests which, for luxurious coolness during the sultriest weather, rival the most elaborately devised recesses of the Alhambra, or the tink- ling fountains and rose bowers of Isphahan — the paradise of the old Persian — and the wilder denizens of the woods show no small discernment in selecting them. Many a delightful dreamy hour I have passed in some such delicious spot, watch- ing the little crystal streamlet at my feet, lazily scanning the endless variety of unknown plants, flowers, ferns, fungi, and mosses scattered around, or following the movements of some honeysucker, as the tiny feathered jewel, emboldened by the silence, displayed his brilliant plumage scarce a yard from my admiring eyes. In such lovely retreats one might cheat the hot hours of noon, and rob them of their discomfort ; but, alas ! these are the spots where lurks malaria, and, more- over, where one may be very apt to intrude on the privacy of some misanthropic tiger ! The fact that where peafowl abound tigers are very likely to be met with is well knovm to Indian sportsmen, and is confidently believed by the natives themselves. These birds cease to congregate soon after the crops are off the ground. The pairing season is in the early part of the hot weather. The peacock has then assumed his full train, that is, the longest or last rows of his upper tail coverts, which he displays of a morning, strutting about before his wives. These strange gestures, which the natives gravely denominate the peacock’s nautch, or dance, are very similar to those of a turkey cock, and accompanied by an occasional odd shiver of the quills, produced apparently by a convulsive jerk of the abdomen. B B 282 THE POULTRY BOOK. These are all blandishments^ we are told, to allure the female, and doubtless have a most fascinating effect. “ The hen lays in Central India during June and July. The eggs, amounting sometimes to eight or ten, are laid on the hare ground, generally under a thicket, in the deepest and most secluded part of the jungle ; they are of a dull brownish Avhite, about 2J inches in length, and in breadth. The chicks rnn about as soon as hatched. They are at first covered with down, and in ahoryk a week begin to assume their first feathers, which are of a dull dark brown above and paler below, in both sexes, the sides of the head whitish, with a dark hand through the eye. The cock remains for a year or eighteen months of the same colour as the hen, and does not assume the long tail coverts till the third year ; these fall off when moulting in the rains, and the new coverts remain short till about November or December, when the last rows elongate rapidly. ‘‘Peafowl, as may be seen amongst those reared with our poultry, are omni- vorous — insects, worms, reptiles, flesh, fish, are as readily devoured as grain. In a farmyard they are mischievous in killing and devouring chickens, and, though reared from the egg in confinement, they rarely become thoroughly domesticated, but ramble farther and farther as they grow. They are vicious birds, and show their tameness by attacking infirm persons and children.” The Burman or Javan Peacock, Pavo muticus, which is often erroneously termed the Japan Peacock, is a native of the Burmese and Malay countries, as far north- wards as Aracan and Sumatra, and is abundant all over Java. “ It is,” writes Ornithognomon, “ a finer and larger species than the preceding. The dimensions of a cock bird killed by me in the Tenasserim provinces, were as follows — Entire length from bill to the tip of the longest upper tail covert, 7 ft. 3 in. ; the coverts exceeded the tail itself by 3 ft. 3in. ; wing, 1 ft. 3i in. ; spread of the wings, 5 ft. 9 in.; bill, Ifin. ; tarsus, 5in. ; middle toe, 3in. “ The neck is more bulky than in the Bengal or common peacock, and the plumage on it laminated, or scale-like. In other respects, the form resembles that of the common species, except in the crest, which is long and narrow, standing vertically on the upper part of the occiput, and composed of narrow feathers, scantily webbed basally, and ending in oblong blades. Each of the Jong flowing upper tail coverts ends in an ocellum, or eye, coloured similarly to those in the train of the ordinary peacock ; but the longest or last of these coverts have the terminal portion emarginate, or crescent- shaped, as if the ocellum had been cut out. The lateral or outermost of these coverts are more thickly webbed and curved inwards, so as to bend over the adjoining ones ; they terminate in points, without ocelli. “ It would occupy too much space to describe with accuracy the colours of this splendid bird. It differs from the common peacock chiefly in the following particulars. The bare skin of the face is a livid smalt blue from the bill round the eye ; but below and behind this the skin is orpiment yellow, with a patch of black hairs over the ear. The crest, the feathered part of the head, and the entire neck THE POULTRY BOOK. 288 are glossy bottle-green, each feather based steel blue. As these increase in size towards the lower part of the neck, they assume marginally more and more a coppery golden hue, with their centres and extreme edges lovely resplendent blue- green. The breast rich blue-green, the feathers scale-like, and margined with gold and copper ; rest of the lower parts dark blue-green, dulled with blackish ; entire back a rich coppery brown colour, with darker shades and transverse line, and bars of green and whitish brown. Towards the upper tail coverts these marks grow more defined and regular, till the coverts themselves become altogether rich green, blazing in lights with gold and copper, and regularly barred with whity brown ; the tail is deep olivaceous brown, indistinctly barred paler ; scapulars, as back ; all the wing coverts velvety sepia, but everywhere glowing with rich green and Prussian blue ; tertial and secondary quills black, with a shine of blue ; primaries ruddy buff colour. In the breeding dress, the upper tail coverts are replaced ])y feathers similar to those in the train of the common peacock, but there is more of the bronze tinge in these plumes of the Burman bird. “ The female differs from the cock bird much as in the Bengal species. “ The green or Burman peacock inhabits the countries along the eastern margin of the Bay of Bengal, Arakan, Burma, Tenasserim, Siam, and so on towards the south, throughout Malayana to Java, &c. The northerly and southerly limits of its habitat I do not know. As Jerdon does not include it in his birds of India, it is probable that it does not extend into Chittagong. “•The habits of the Favo muticns are so similar to those of its congener as scarcely to admit of separate description ; but I should say it was a still more strictly sylvan or forest-haunting bird. Cultivation does not appear to entice it far from its leafy fastnesses, as it does with the Bengal species ; and it is in consequence more secluded, wilder, and difficult of approach, besides being far less numerous. I have never seen more than three or four of the Burman peafowl together, whereas the Bengal species unite in flocks of 30, 40, or 50. It haunts the thickest jungle, whether on level ground or on the sides of small hills, and is frequently found in the masses of elephant grass which so commonly skirt the smaller brackish creeks and nullas of Arakan. A specimen with a full train is seldom seen, except in the beginning of the rains, which is the season of courtship. About August they moult, drop their long ocellated tail coverts, and assume the simpler green-barred ones. The train appears again in the succeeding March or April ; but the moulting of this bird appears to be irregular, and I have seen cock birds with fine flowing trains in January and February. The hen incubates in the rains, but at uncertain periods ; the young just hatched have been brought to me at Moulmein at different times, from August till January. The eggs cannot be distinguished from those of the Bengal bird. “The Burmese and Talaings, who never keep or tame wild animals, do not attemj)t to domesticate the peacock, but will now and then bring them into Moulmein for sale. The chicks resemble those of the Bengal species, and are difficult to ]-ear. 284 THE POULTRY BOOK. They either fly off as soon as fully fledged, or pine away if kept shut up. Occasion- ally one will attach itself to the compound or poultry-yard for a year or two, but the bird is not a pleasant pet. If rendered at all familiar, it becomes impudent and vicious ; attacking elderly gentlemen or ladies suddenly and treacherously by the rear, flying at and severely buffeting and pecking children, lapdogs, &c., and sometimes wantonly destroying young poultry. The cry or call of the Burman peacock is somewhat harsher than that of the Bengal species.” Hybrids between these two species are not rare in India. Since the time of Linnaeus only these two species have been generally recognized, but at a meeting of the Zoological Society, Dr. Sclater called attention to a third distinct species, in some respects intermediate between the other two, and which, though long since brought into Europe, and often bred in our menageries, seems in some mysterious manner to have escaped the notice of naturalists, and to have been left unprovided with a specific name. This bird is the black-shouldered peacock of Latham’s General History,” vol. viii. p. 114,* where its differences from the true Pavo cristatus are accurately pointed out. In the black-winged peacock the metallic green of the back, which forms the centre of the train, when extended, is of a more golden hue than in the common species Pavo cristatus. The whole of the secondaries, scapulars, and wing-coverts are black, with narrow edges of green, which become bluish towards the carpal joint ; in this particular it resembles the Javan peacock, and is very distinct from the Pavo cristatus, or common species, in which all these feathers are cream coloured crossed with black markings. Again, the thighs of the black-winged peacock are black, as in the Javan species, whereas in the common breed they are always of a pale drab. The female of the black-winged species is of a much lighter colouring than the common peahen, being almost entirely of a pale cream colour, mottled with dark colouring above, and is readily recognizable at first sight. In this respect the black-winged is not intermediate between the two other species, since the female of the Javan is much more like the male. Dr. Sclater asks what is the black- winged peacock : is if a domestic variety, a hybrid, or a wild species ? He concludes that it is not a domestic variety, because the diflerences are constant and descend to the progeny, and are not of the kind induced by domestication. Temminck considered the black- shouldered as the true wild species, and our common breed a variety of it ; but there are many facts against this view. The common wild species of Hindostan is undoubtedly the common Pavo cristatus, and the black-winged is unknown in that country. It cannot be a hybrid, because the hybrids bred between the Javan and the common species have very different characters altogether. More- over, the birds are perfectly fertile, and their characters fixed. If, therefore, it is not a variety or a hybrid, it must be a distinct species, and probably occupies a distinct geographical position. Dr. Sclater is inclined to regard it as a distinct species, and proposes for it the name of Pavo Nigripennis : at the same time ■ \ ‘5 7 ^ fa :i:.. ■ *T''. A'-.--' [ ' *■ ...'■■ S ' i' - ''^' . '■■ ■ . I-' • . .I-’.,/’- - ‘ . V t' # 1 I THE POULTRY LOOK. 285 lie expresses his doubt by asking, ‘‘ Can the bird be the Malayan form of the common species?” In a domestic state we are more intimately acquainted with the habits of the common species than with those of the Javan and black- winged birds. Kemarkable changes and variations have been produced and perpetuated, by the influence of domestication, on the colour of the plumage of the Peacock. Thus pied and purely white varieties are by no means uncommon — with some persons they are favourites — but they certainly are wanting in the gorgeous beauty of the natural birds. In a state of nature the Peacock is polygamous, and in domestication one cock may be mated with three or four hens. The Peahen makes her nest on the ground, laying usually five or six eggs before sitting. The period of incubation is thirty days. In wet weather the chicks are tender, and should be reared with as much care as pheasants or turkeys. The best food for them is custard, ants’ eggs, meal worms, oatmeal and milk, etc. As they progress, they may be fed on small wheat, barley, or any grain. Mr. Hewitt has kindly furnished the following notes on the habits of these birds in a domestic state : — “ The habits of these birds are naturally wild and unsociable, whilst their love of an unlimited range makes them difficult of restraint. If they are removed to fresh premises, a very considerable time usually elapses before they appear reconciled to their new home. ‘‘ This, in my opinion, arises in a great degree from the extended range that is generally allotted to them ; as in several instances within my knowledge, peafowls have been domesticated so completely, as to become quite as sociable as any other variety of poultry. In all such cases, however, they were hatched by a common hen. “ A friend of mine has a rather extensive flock of that beautiful species the Javan Peafowl, the domesticity of which is worth mentioning. They breed very freely, and prove equally hardy to rear as the common kind. At breakfast-time each day, they invariably attend at the glass-doors of the breakfast-room ; here they patiently await any remnants from the morning meal their proprietor thinks well to apportion them. If no notice is taken of them, they will trumpet, and beat the glass with their bills, to attract the attention of the inmates. “ I once possessed a male of the common species. It had been reared by a Sebright Bantam hen from an egg found in a field of mowing-grass, at the time of cutting. He had no companions but Sebrights, many of which were of great value ; yet I never knew even a solitary instance of his injuring one of them. ‘‘During the number of years this bird was in my possession, even the small Sebright chickens were perfectly safe with him, when they too were only a few days old ; but I believe this peculiarity arose from the fact of his never having ever seen a female of his own species. “ If Peafowls are indifferently attended to, their propensity to stroll away is 286 THE POULTEY BOOK, greater than that of any poultry with which I am acquainted, except aquatic birds. At moulting- time their determination to preserve the most rigid seclusion is a peculiarity that I have not seen noticed by any previous writer. At such times they will hide themselves anywhere, and appear to suffer constitutionally more than other descriptions of poultry. After the wonderfully rapid reproduction of the principal train feathers and general plumage, their friendliness returns. “ In general Peafowls are very troublesome among young poultry of every other Idnd, and cause considerable loss by their obstinate persecution of them, especially during the first few days of their existence. Peafowls are positive gourmands ; they rarely refuse anything at all eatable, and are consequently very destructive in gardens. If the weather be not windy, the tops of the highest of buildings are their favourite sunning places, and they will reach them with a degree of ease that few parties would credit. As to their value on the table, I can confidently recommend young peafowls as most excellent. Their flesh very closely resembles that of the pheasant, and when in good condition, they certainly carry a far more abundant supply, in proportion to the weight of bone, than many other table-birds. If the soil is not a per- fectly dry one, the young poults are very prone to cramp and bronchitis; but, on the contrary, if the surface is not retentive of moisture, the chicks grow very rapidly and are reared freely, requiring but little care after the first week or ten days.” A very experienced amateur of Peafowls thus describes their habits and manage- ment : — The peahen . will return to the same nest year after year if she is not disturbed. I have one ten or twelve years old, who has often done so ; and the old lady is every year the happy mother of healthy chicks. Some of the peahens are accustomed to lay under a laurel or other evergreen, and others prefer an open meadow — spite of rain or scorching sun. In the latter case I always direct the mowers to leave a square patch of long grass ; for I have known instances of the hen forsaking her eggs if disturbed. They are fond mothers, and never cast off their young till the following spring. It is worse than waste of time to put peafowl eggs under a common hen for hatching. Peachicks cling to the mothers until February. Nature would not prolong this maternal fondness unless it were essential for the well-doing of the chicks. Like other poultry, they would begin to take care of themselves if they were not later in coming to maturity. They are years longer than many other birds in attaining their mature plumage and growth. The young peafowl is at three years old only as a cockerel of one year with other poultry. Hens which turn off their broods after a few months cannot rear peachicks, which would pine and die for want of the parental care throughout the wintry months. “ At pairing time a change comes over the v.diole Peafowl race. The hen beats THE POULTRY BOOK. 287 r4,v»ray her brood ; and peacocks wliicli may have been friends for months are obliged to own the governor'in-chief, who, taldng advantage of his high position, chases each unlucky bird that approaches him. I never, however, sa^v two pea- cocks fight. “ The hen, when leaving her nest during incubation, utters a loud, shrill, peculiar scream, which cannot be mistaken. It is well, then, to have in readiness a pan of water and a ball of barley-meal. After she has eaten a little she will suddenly run back to her eggs. I have bred a great many ; and although mine have liberty to range over many acres, they never avail themselves of it, but delight to be near home, and to come to the accustomed window early every morning to be fed. At evening they again assemble ; and, after their evening meal, each goes to his tree, and stays, in all weathers, until it is time to take wing and descend in the morning. The peahen must have her nest in a place which is secret and safe from the molestation of the cock; she sits twenty-eight days.” THE GUINEA FOWL. CHAPTER XXVII. THE GUINEA FOWL. T he Guinea fowls, of wliicli there are eight distinct species at present known to naturalists, are all natives of the African continent, or 'of the adjacent Island of Madagascar. They constitute the genus Numida, of which the West African wild species, N. Meleagris, is generally regarded as the origin of our domestic breed. This bird is found wild in Western Africa, extending from the Gambia southwards, through Ashantee to the Gaboon ; it is also said to exist in the Cape de Verd Islands. Naturalists, however, incline to the belief that the East African, or, as it is generally termed, the Abyssinian Guinea fowl, N. ptiloryncha, found in Kordossan, Abyssinia, and Sennaar, is more likely to he the one to which we are indebted for this addition to our comparatively meagre stock of domesticated animals. As the Guinea fowl was well known to the Romans, and bore a high value at the public and private feasts at the time when the luxury of the empire was at its greatest height, this idea is exceedingly probable. The Romans held comparatively little intercourse with South Western Africa, hut were so situated as to receive birds from the eastern part of the continent through Eg^-pt, with which country they had constant intercourse. THE rOULTHY BOOK. 289 Of the habits of these two species in their wild state on the African continent, hut little is known ; but the Guinea-fowl was introduced into the warm and genial climate of Jamaica, which closely resembles its own, nearly 200 years since ; there it soon became wild, and was described as wild game 150 years ago. We may therefore avail ourselves of Mr. Gosse’s description of its habits in that island, as being nearly identical with those of the birds in their native habitats. ‘‘ The Guinea-fowl,” writes the author of the Birds of Jamaica, makes itself too familiar to the settlers by its depredations in the provision grounds. “ In the cooler months of the year, they come in numerous coveys from the woods, and scattering themselves in the grounds at early dawn, scratch up the yams and cocoes. A large hole is dug by their vigorous feet in a very short time, and the tubers exposed, which are then pecked away, so as to be almost destroyed, and quite spoiled. ‘^^A little later, when the planting season begins, they do still greater damage by digging up and devouring the seed-yams and cocoe-heads, thus frustrating the hopes of the husbandman in the bud. The corn is no sooner put into the ground than it is scratched out ; and the peas are not only dug up by them, but shelled in the pod. The sweet potato, however, as I am informed, escapes their ravages, being invariably rejected by them. To protect the growing provisions, some of the negro peasants have recourse to scarecrows, and others endeavour to capture the birds by a common rat-gin set in their way. It must, however, be quite concealed, or it may as well be at home ; it is therefore sunk in the ground, and lightly covered with earth and leaves. A springe is useless, unless the cord be blackened and discoloured, so as to resemble the dry trailing stem of some creeper, for they are birds of extreme caution and suspicion. It is hence extremely difficult to shoot them, their fears being readily alarmed, and their fleetness soon carrying them beyond the reach of pursuit. But the aid of a dog, even a common cur, greatly diminishes the difficulty. Pursuit by an animal whose speed exceeds their own, seems to paralyze them ; they instantly betake themselves to a tree, whence they may be shot down vath facility, as their whole senses appear to be concentrated on one object — the barking cur beneath, regarding whom with attentive eyes and outstretched neck, they dare not quit their position of defence. Flight cannot be protracted by them, nor is it trusted to as a means of escape, save to the extent of gaining the eleva- tion of a tree ; the body is too heavy, the wings too short and hollow, and the sternal apparatus too weak, for flight to be any other than a painful and laborious performance. “The Guinea-fowl is sometimes caught by the following stratagem: — A small quantity of corn is steeped for a night in proof rum, and is then placed in a shallow vessel, with a little fresh rum, and the water expressed from a bitter cassava, grated : this is deposited within an enclosed ground, to which the depredators resort. A small quantity of the grated cassava is then strewn over it, c G 290 THE POULTRY BOOK. and it is left. The fowls eat the medicated food eagerly, and are soon found reeling about intoxicated, unable to escape, and content with thrusting their head into a corner. Frequently a large part of the flock are found dead from this cause. Though savoury, and in high request for the table, the Guinea-fowl sometimes acquires an insufferably rank odour, from feeding on the fetid Petiveria alliacea, and is then uneatable. “ The eggs are deposited in the midst of a dense tussock of grass, to the amount of a dozen or more. It is said that occasionally the number is greatly higher, and that they are laid stratum super stratum, with leaves between. If this is true, probably more than one hen participates in the maternity. The wild bird’s egg measures 1-^q by IJ of an inch, and weighs six drachms one scruple.” Martin gives the following very correct account of their habits : — The common Guinea-fowl, the Gallina di Numidia of the Italians, PouU de Guinee and Peintade of the French, Pintado of the Spanish, and Perlhuhn of the Germans, frequents the open glades and borders of forests, the banks of rivers, and other localities where grain, seeds, berries, insects, &c., offer an abundant supply of food. It is gregarious in its habits, associating in considerable flocks, which wander about during the day, and collect together on the approach of evening. They roost in clusters on the branches of trees or large bushes, ever and anon uttering their harsh grating cry, till they settle fairly for the night. The Guinea-fowl does not trust much to its wings as a means of escape from danger ; indeed, it is not without some difficulty that these birds can be forced to take to flight, and then they wing their way only to a short distance, when they alight, and trust to their swiftness of foot. They run with very great celerity, are shy and wary, and seek refuge amongst the dense underwood, threading the mazes of their covert with wonderful address. The female incubates in some concealed spot on the ground. It appears likely that the ancient Greeks and Komans were well acquainted with the Guinea-fowl, yet it is not easy to trace out its history. In fact, strange as it may seem that a bird noticed by Aristotle, Clytus, Pliny, Varro, and Columella, should not, ages since, have pervaded Europe, it was not until after we had received the turkey, that the Guinea-fowl became naturalized in Western Europe. Its name does not occur amongst the list of birds appointed to be served up at the famous feast of Archbishop Neville, in the reign of Edward the Fourth. It does not appear in the Duke of Northumberland’s Household Book (1512), nor is it alluded to in the Household Book of Henry the Eighth. Hence we must pardon Belon and Aldrovandus for considering the turkey as the Meleagris of the ancients, as it seems that they did not know the Guinea-fowl. From ancient times, through the middle ages, and to a comparatively recent period, all trace of this bird is lost. This bird is, indeed, so common in America and several of the West India islands, that some have thought it to be indigenous there ; but in an old work {Ohserv. sur les Cotes de VAsie) we are informed that, in the year 1508, or about that time. THE POULTRY BOOK. 291 numbers of these birds were carried into America by the vessels which traded in slaves ; but that the Spaniards, instead of attempting to tame them or render them domestic, turned them at large into the wild savannahs, where they have increased in such numbers that they appear to be native. They are seen in vast flocks, and are called by the Spaniards and French maroon pintades — maroo7i, or more properly, in modern French, marron, meaning fugitive or emancipated. ‘‘ The Guinea-fowl is kept in India, but, according to Colonel Sykes, is to be seen only in a domestic state, and is bred . almost exclusively by European gentlemen. It thrives, he adds, as well as in his native country. In England, the Guinea-fowl is less generally kept than the turkey, nor does it appear to abound in France. In the colder latitudes of Europe this bird is very rare, and is seldom, if ever, to be seen in Sweden, Norway, or Northern Kussia. It is not noticed by Linnsous in his Fauna Suecica, though he was well acquainted with the species. Like all the gallinaceous birds, the Guinea-fowl is esteemed for its flesh and its eggs, which, though smaller than those of the common fowl, are very excellent and numerous, the hen commencing to lay in the month of May, and continuing during the entire summer. After the pheasant season, young birds of the year are, on the table, by no means unworthy substitutes for that highly-prized game. Such birds are acceptable in the London market, and fetch a fair price. The Guinea-fowl is of a wild, shy, rambling disposition ; and domesticated as it is, it pertinaciously retains its original habits, and is impatient of restraint. It loves to wander along hedgerows, over meadows, through clover or cornfields, and amidst copses and shrubberies ; hence these birds require careful watching, for the hens will lay in secret places, and will sometimes absent themselves entirely from the farmyard until they return with a young brood around them. So ingeniously will they conceal themselves and their nest, so cautiously leave it and return to it, as to elude the searching glance of boys well used to bird-nesting ; but it may always be found from the watchful presence of the cock while the hen is laying. There is one disadvantage in this, the bird will sit at a late period, and bring forth her brood when the season begins to be too cold for the tender chickens. Thq best plan is, to contrive that the hens shall lay in a quiet, secluded place, and to give about twenty of the earliest eggs to a common hen ready to receive them, who will perform the duties of incubation with steadiness. In this way a brood in May or June may be easily obtained. The young must receive the same treatment as those of the turkey, and equal care. They require a mixture of boiled vegetables, with custard, curds, farinaceous food, as grits, barleymeal, &c. ; they should be induced to eat as often and as much as they will. In a short time they begin to search for insects and their larvic ; and with a little addition to such fare as this, and what vegetable matters they pick up, will keep themselves in good condition, without cramming or over-feeding. For a week or two before being killed for the table, they should have a liberal allowance of grain and meal. c c 2 292 THE POULTRY BOOK. The period of incubation is twenty-six to twenty-eight days. Though they are not unprofitable birds, as they are capable of procuring almost entirely their own living, they are rejected by many on account both of their wandering habits, which give trouble, and their disagreeable voice, resembling the noise of a wheel turning on an ungreased axletree. The males, when pugnacious, though spurless, are capable of inflicting considerable injury on other poultry with their stout hard beaks. Like their wild progenitors, domestic Guinea-fowls prefer roosting in the open air to entering a fowl-house; they generally choose the lower branches of some tree, or those of large thick bushes, and there congregate together in close array ; before going to roost they utter frequent calls to each other, and when one mounts the others follow in rotation ; they retire early, before the common fowl or the peafowl. The Guinea-fowl is not so large a bird as it appears, its loose full plumage making it seem larger than it is — it does not, when plucked, weigh more than a common fowl. The male and the female very much resemble each other; the male, however, has the casque higher, and the wattles are of a bluish red ; the wattles in the female are smaller, and red.” A very practical and experienced correspondent states : — “ On visiting some of the large poultry-yards of this country, I have been struck at the general absence of Guinea-fowls. Their noise, difficulty in rearing the young, an instinctive desire to prowl away for nidification, coupled with a tendency, as is supposed, to scratch and destroy garden produce, appear to be the chief obstacles to their being favourites in England. I kept and reared hundreds of these beautiful birds in India for several years. Admitting, which I do, that their clamour is most annoying, especially when any strange animal approaches, or the hens are deprived of their mates, I do not assent to their being so mischievous or destitute of profit as many are disposed to do. The chief difficulty in rearing them in England appears to proceed from our humid climate; wet in any way, whether from the dewy grass or rain from clouds, causing the legs to become cramped or paralytic, which often terminates fatally. I conceive this might be obviated by the construction of a temporary outhouse, with its floor covered with dry gravel, and roof thoroughly waterproof ; but the golden rule to preserve the young, is to feed them frequently during the day at intervals of two or three hours. Owing to the rapid growth of their feathers, their strength is severely taxed ; and, unless a continual supply of food be administered, they will die of atrophy and starvation. Guinea-fowls may do occasional harm to gardens, but ample compensation is made in the destruction of those insects which cause much greater injury. I have often inspected their crops, and found them to be full of insects, the most noxious known to gardeners. These birds in India generally commence laying after the monsoon, although they will do so at all seasons ; and to secure the hens from the mongoose, as well as their eggs from snakes, or being damaged by the sun’s heat. THE POULTRY BOOK. 293 I had the whole flock shut up about 10 a.m. till 5 p.m., when numbers of eggs would he found scattered about the floor of the room. It was observed that, as ducks laid their eggs at early morn, so the Guinea-fowls deposited theirs, as a rule, towards evening. Whether the same process obtains here, I do not know ; ducks, I believe, do lay at an early hour. It appears to me that, during this season of laying, and in order to obtain a good supply of eggs, the plan of confining the birds to the poultry-house daily might meet with equal success here, the great fecundity amply repaying for the little trouble the owners had taken. “ Guinea-fowls, by a little coaxing and regular feeding with the other poultry, may be rendered almost as tame as the latter, and to perch at night with them in the same house. Although its instinct leads it to roost on high trees, my birds were obliged to be secured in this way, or they would readily have fallen a prey to the wild cat of India. The male bird can be distinguished from the hen by its larger size and shrill noise, quite unlike that of the latter, which alone cries ‘ Come back ! come back ! ’ He, also, whilst feeding, or in company with others, often assumes a peculiar, restless, pugnacious attitude ; not so the hen. Served up with good bread sauce and gravy during the spring of the year, the gallina is quite equal, if not superior, to the pheasant for the table.” — J. C. These writers so nearly exhaust the practical part of our subject, that but little more remains to be said respecting the treatment of Guinea-fowls. Those who wish to commence keeping these birds will do well to procure sittings of eggs from one, or still better, from two different stocks, so as to lessen the chance of close interbreeding, and to hatch them under common hens; by so doing they will establish a flock with far less trouble than by buying mature birds, whose restless, roving disposition renders it difficult to attach to a new locality. The eggs are most advantageously hatched under some small variety of fowl, such as the Game or Game Bantam. The chicks when first hatched are exceed- ingly elegant, being covered with striped down, which is set off by the red colour of the legs and beaks, and they are rendered still more attractive by their extreme activity. In rearing young Guinea-fowls, great care should be taken to feed them at very brief intervals of time, as they suffer much from even a short deprivation of food. No diet will be found more advantageous than the egg and milk prepared in in the form of custard, as recommended in the chapter on coloured Dorkings (page 88) . This should form a part of every meal for the first month, along with oatmeal mixed with milk and grits : and as the young broods grow up, small tail wheat, boiled vegetables, and potato may be added to their dieting. If a few nests of ants’ eggs can be obtained, they will be found superior to other food. Complaints are often made respecting the large number of unprolific eggs that are laid by the Guinea-hens. This sometimes arises from the want of a due proportion of cocks and hens. In a wild state it is most probable that these birds pair, inasmuch as in the case of all auimals that are gregarious, living in flocks consisting of- one male to several females, the males are furnished with offensive 294 THE POULTRY BOOK. weapons, such as spurs or horns, with which the stronger attack and destroy or drive away the weaker ; hut the Guinea-fowl, like the partridge, is destitute of spurs, and therefore probably is naturally monogamous. But whatever may be their habits when roaming wild in the tropical forests of Africa or in the Islands of the West Indies, in the artificial state of domestication their instincts and habits are greatly changed, and the experience of the best breeders tends to show that two hens to one cock is a more advantageous and profitable arrangement than keeping the two sexes in equal numbers. The cocks may be readily distinguished from the hens by their shrill cry, which is quite unlike the constantly-reiterated “comeback,” “ come back,” of the hens, and also by a difference in the position of the wattles, which in the males are attached to the lower mandible in such a manner as to show the flat side or face forward ; and, moreover, they are larger than those of the females. Domestication has not effected any very marked changes in the size or general structure of these birds ; some few alterations in colour, however, make their appear- ance from time to time, and have been propagated by careful breeding. In some varieties, the white spots on the feathers are almost entirely absent ; in others, the position of the two colours is reversed, the spots being dark, and the general ground colour white. A third variety is perfectly white in the plumage ; and a fourth, which may be produced by crossing the white and dark breeds, is pied more or less regularly with white and dark. Cross bred birds between the Guinea-fowl and common fowl are rare ; when pro- duced they are true hybrids, being perfectly sterile, and incapable of reproduction amongst themselves, or with either of the species from which they were derived. It is a singular proof of the proneness of the older naturalists to theorize rather than to observe, that no less a celebrated writer than Pallas erroneously attributed the singular formation of the skulls of the crested Polish fowls to a cross between the common hen and the Guinea-fowl. It is needless to say, such a theory has not the slightest foundation in fact, being disproved by the absolute sterility of the hybrid between the two species, and also by anatomical research ; the casque or helmet of the Guinea-fowl is a mere bony growth, whereas the tuber on the head of the Polish fowl is part of the cavity of the skull, and contains a large portion of the brain. There is one point connected with the Guinea-fowl that still claims our notice, namely, the efforts that have been made to naturalize it as a wild bird in this country. In the South of England, in warm, dry localities. Guinea-fowls can be acclimatised with the greatest ease, by merely removing the eggs from the nest of a pheasant and substituting those of the Guinea-fowl, when the eggs will be duly hatched out, and the young Guinea-fowl follow the foster-parent. Beared in this manner, they become very wild and shy, partaking of all the characters of true fercB natures. If left undisturbed during the following season they paiiq and breed with freedom, provided the locality be suitable ; but wherever they have been thus THE POULTRY BOOK. 295 introduced into this country, it has been found necessary subsequently to extirpate the entire race, as by their continued persecution they drive away the pheasants and other feathered game from the covers in which they are reared. The experiment has also been tried of introducing them into some of the more barren moors in Ireland ; hut, as might have been expected, the young birds were found to he so extremely impatient of cold and dampness, that it was not attended with success. CHAPTER XXVIII. DUCKS. TTTITH regard to the origin of the numerous varieties of our domesticated ducks, ^ * a similar amount of rash assertion and ignorant assumption prevails as in the cases of the supposed origin of the other species of domestic poultry. Naturalists who have paid the greatest degree of attention to the origin and variation of our domestic animals, have no doubt on the subject, referring all the varieties, even those most abnormal in form and colour, to the common Wild duck or Mallard. Mr. Darwin, whose researches into the variation of species have been carried on with great labour through a long series of years, has favoured us with his opinion on the subject. He states : — “ With respect to the origin of the domestic duck, I have considered the case well, and am convinced that all the breeds, including the Black Labrador and Penguin ducks, are the descendants of the common Wild duck.” Such being the case, it is desirable to investigate to some extent the natural history and habits of the wild original, and this is more especially necessary, as the plumage of the so-called Rouen duck must accord precisely with that of the wild bird. For these two reasons, we have quoted from the most practical and exact of all the writers on British Ornithology, the much-lamented Macgillivray, the following admirable account of the general characters, habits, and plumage of the wild birds. In the fifth volume of his most valuable treatise on British Birds, Mac- gillivray writes : — THE POULTBY BOOK. 297 “ The common Wild duck, or Mallard, if not the most elegantly formed, is certainly one of the most beautifully-coloured species of its family. The plumage is dense and elastic, on the head and upper neck short and splendent, the feathers of the forehead stiffish ; of the cheeks and throat short, linear, slightly rounded ; of the rest of the neck shortish, and very soft ; on its lower anterior part, large, firm, glossy ; on the rest of the lower parts full and blended ; on the upper parts firmer. The wings are of moderate length, acute ; the primaries narrow and tapering, the second quill longest, the first scarcely a quarter of an inch shorter ; the secondaries a little incurvate, obliquely rounded ; the inner elongated, very broad, acuminate. The tail is short, much rounded, of sixteen broad, acuminate feathers, and four medial, incumbent, recurvate, reduplicate. The bill is greenish-yellow, darker towards the end, with the unguis deep brown, the lower mandible reddish-yellow, brown at the end. The iris brown. The feet reddish-orange, the membranes pale reddish-brown, the claws deep reddish-brown. The forehead is blackish-green, the head and upper neck vivid deep green, changing to deep violet. On the middle of the neck is a ring of white, not quite complete behind. The lower neck and a small part of the breast are very deep chestnut or purplish- brown. The anterior part of the back is yellowish-brown tinged with grey ; the scapulars grey, very minutely barred with brown ; the hind part of the back browmish- black, the rump deep green, as are the four recurved feathers of the tail, the rest being brownish-grey, broadly edged with white. The wing coverts are brownish-grey, as are the primary quills and coverts. The secondary coverts, excepting the inner, are white in the middle, with a terminal band of velvet black. About ten of the secondary quills have their outer webs brilliant deep green, changing to purplish-blue, with a black bar at the end, succeeded by white. The outer edges of the inner secondaries deep purplish-brown, the rest grey, minutely undulated with darker. The breast, sides, abdomen, and tibial feathers are greyish- white, very minutely undulated with dark- grey ; the feathers under the tail black, glossed with blue ; the axillars and lower wing coverts white. Length to end of tail, 24 inches ; extent of wings, 35 ; wing from flexure, 11 ; tail, ; bill along the ridge, 2 -^ ; along the edge of lower mandible, 2 -^^ ; its height at the base, 1 ; greatest breadth, 1 ; tarsus, 1^ ; first toe, -^- 2 “ ; its claw, second toe, 1-^-2 i claw, ; third toe, 2 ; its claw, > fourth toe, 1-^^ ; its claw, q^ 2 "* The female is considerably smaller, and very differently coloured. The bill is greenish-grey, darker towards the base ; the plumage of the upper parts dusky- brown ; the feathers edged with pale reddish-brown ; the throat whitish ; the lower parts yellowish-grey, faintly streaked and spotted with brown ; the speculum as in the male ; the middle tail-feathers straight. Length to the end of tail, 20 inches ; extent of wings, 32. “ The females renew their plumage annually in autumn, as do the males. But the latter undergo a singular change in summer, which is thus described by Mr. "VYaterton : — ^ iVbout the 24th of May the breast and back of the drake exhibit the first 298 THE POULTEY BOOK. appearance of a change of colour. In a few days after, this the curled feathers above the tail drop out, and grey feathers begin to appear amongst the lovely green plumage which surrounds the eyes. Every succeeding day now brings marks of rapid change. ‘‘ ‘ By the 23rd of June scarcely one green feather is to be seen on the head and neck of the bird. By the 6th of July every feather of the former brilliant plumage has disappeared, and the male has received a garb like that of the female, though of a somewhat darker tint. In the early part of August this new plumage begins to drop off gradually, and by the 10th of October the drake will appear again in all his rich magnificence of dress, than which scarcely anything throughout the whole wide field of nature can be seen more lovely, or better arranged to charm the eye of man. ‘‘ ‘ I enclosed two male birds in a coop, from the middle of May to the middle of October, and saw them every day during the whole of their captivity. Perhaps the moulting in other individuals may vary a trifle with regard to time. Thus we may say that once every year, for a very short period, the drake goes, as it were, into an eclipse, so that, from the early part of the month of July to about the first week in August, neither in the poultry-yards of civilized man, nor through the vast expanse of nature’s wildest range, can there be found a drake in that plumage which, at all other seasons of the year, is so remarkably splendid and diversified.’ “ The Mallard, which is one of our truly indigenous ducks, occurs in variable numbers in all parts of the country, being more abundant in marshy and thinly-peopled districts than in such as are dry and well cultivated. It is almost needless to remark that the great improvements in agriculture that have taken place within the last 50 years, and especially the vast extension of draining, have banished it from many tracts where it was formerly very plentiful. Still it is by no means rare in any large section of the country, and in very many districts quite common. In winter, it for the most part removes from the higher grounds to the hollows and level tracts, and in frosty weather betakes itself to the shores of estuaries, and even of the open sea. In the Cromarty and Beauly firths, great numbers occur along the shores during the winter and spring, and at night especially, frequent the muddy parts, where they feed on worms and molliisca. Around Edinburgh are numerous open ditches and some brooks, to which they resort at night, from October to April, when tfiey may be started in great numbers by a person searching their haunts by moonlight. A friend of mine has often shot them on such occasions, and I have myself seen them thus engaged. It being by touch more than by sight that the Mallard obtains its food : the night appears to be as favourable for this purpose as the day, and is chiefly used in populous districts, while in the wilder parts it feeds at least as much as by day. Marshy places, the margins of lakes, pools, and rivers, as well as brooks, rills, and ditches, are its principal places of resort at all seasons ^ It walks with ease, even runs with considerable speed, swims, and on occasion THE POULTRY BOOK. 299 dives, although not in search of food. Seeds of gramineae and other plants, fleshy and fibrous roots, worms, mollusca, insects, small reptiles, and fishes, are the principal objects of its search. In shallow water, it reaches the bottom with its bill, keeping the hind part of the body erect by a continued motion of the feet. On the water it sits rather lightly, with the tail considerably inclined upwards ; when searching under the surface it keeps the tail flat on the water, and when puddling at the bottom with its hind part up, it directs the tail backward. The male emits a low and rather soft cry, between a croak and a murmur, and the female a louder and clearer jabber. Both on being alarmed, and especially in flying off, quack ; but the quack of the female is much louder. When feeding, they are silent ; but when satiated they often amuse themselves with various jabberings, swim about, approach each other, move their heads backward and forward, * duck ’ in the water, throwing it over their backs, shoot along its surface, half flying, half running, and, in short, are quite playful when in good humour. “ On being surprised or alarmed, whether on shore or on the water, they spring up at once with a bound, rise obliquely to a considerable height, and fly off with speed, their hard-quilled wings whistling against the air. When in full flight, their velocity is very great, being probably a hundred miles in the hour. Like other ducks, they impel themselves by quickly repeated flaps, without sailings or undulations. “ In March they pair, and soon after disperse and select a breeding-place. The nest, bulky, and rudely constructed of flags, sedges, grasses, and other plants, is placed on the ground in the midst of a marsh, or among reeds or rushes, some- times in a meadow, or even among heath, but always near the water. Instances are recorded of its being built in the fork of a tree, and a duck has been knovvui to occupy the deserted nest of a crow. The eggs, from five to ten, are pale dull-green, or greenish-white, two inches and a quarter in length, an inch and nine-twelfths in breadth. When incubation commences, the male takes his leave, though he keeps in the neighbourhood, and joining others, undergoes his annual moult. The female sits very closely, and, rather than leave her charge, will often allow a person to approach quite near. “ One day, while searching in the marsh at the head of Duddingston Loch for some plants, I was suddenly arrested by observing among my feet some living creature of considerable size. Perceiving it to be a duck, I instantly, perhaps in- stinctively, pounced upon it ; but thinking the eight eggs a sufficient prize, I threw the poor bird into the air, when she flew off in silence. Frequently in leaving the nest she covers it rudely with straws and feathers, probably for the purpose of concealing the eggs. The young are hatched in four weeks, and, being- covered with stiffish down, and quite alert, accompany their mother to the water, where they swim and dive as expertly as if they had been born in it. The mother shows the greatest attention to them, protects them from birds, feigns lameness to withdraw intruders from them, and leading about from place to place, secures for 300 THE POULTRY BOOK. them a proper supply of food. Sometimes the young birds are destroyed by pike, or fall a prey to rapacious birds. They are extremely active, and elude pursuit by diving and remaining under the water, with nothing but the bill above. I once came upon a whole brood of half-grown ducklings in a ditch, when in a moment they all disappeared under the water, and, although I searched everywhere for them, did not succeed in tracing a single individual. When the young are well grown, and the female replumed, the male commonly joins the flock, and they continue together. Several flocks often unite, but gene- rally these birds are not very gregarious. Being highly and justly esteemed as food. Mallard are shot in great numbers, and are plentiful in our markets. Although they are of a more elegant form, and much more active than the domestic ducks, the latter often resemble them so closely in colour, as hardly to be distin- guishable. Once, in the Outer Hebrides, when journeying across a moor, I met with a pair in a small lake overhung by a rock, from which I could easily have shot them, had I not supposed them to be tame ducks that had strayed to a distance from the huts, some of which were about half a mile distant. The young obtained from eggs hatched by domestic fowls generally make their escape. This species is found in all the northern and temperate parts' of the old con- tinent, and is equally met with in America as far south as the Gulf of Mexico. ‘‘Although great numbers resort to the Arctic regions to breed, multitudes remain in all the temperate districts. “Whether any immigration from the north takes place with us in autumn is not apparent. During winter the species is found in the most northern parts of Scotland, as well as in the most southern of England. It is common in Ireland, where, although great numbers immigrate every winter, the species breeds throughout the island. “ Mr. Burnett, of Kemnay, has favoured me with the following note respecting Mallard, as observed in his neighbourhood : — “ ‘ It is very plentiful in all our marshes and wet moors. It is to be seen on the Don, but not often, and only in certain spots, in the winter, particularly in time of hard frost. It feeds at night only, when it dives, but never so by day. In spring its principal food is frogs and their spawn, to obtain which it resorts to the marshes, where these animals most abound, and wherever wild ducks are numerous, are to be seen the mangled remains of these reptiles. They are also destructive to corn in the neighbourhood of their haunts, to which in general they are steadily attached. They breed in the month of April, mostly in marshy spots and bushy ponds. I have got a nest in a dry spot among furze, far from any water. The eggs are carefully concealed and covered up when the bird is off them. The attach- ment of this species to its young is very great. When a person approaches them, the parents go up to him, put themselves in his way, flutter on the ground before him, and run to induce him to follow. On visiting the pond at the north mill of Kintone last summer, I saw several broods, the parents all acting their parts THE POULTRY BOOK. 301 most admirably to draw me from the spot. The males, however, I have never seen thus employed. “ I once observed nine very young ducklings in a moss-pot, and was amused to see how they kept together, always in the middle of the water. Numbers of the young, or flappers, are taken, mostly by dogs, in the end of July and in August. The males do not assume the female plumage until well on in June, and have their own bright dress again by the beginning of November. Wild ducks occasionally breed with the tame, the crosses showing a disposition to take wing. The young may be brought up, but are not to be trusted unless with tame ones, when they will keep at home. The crossed birds thus produced are said to have a fine flavour, and to be very readily fattened.’ ” Mr. St. John, in his “Wild Sports of the Highlands,” has a very pleasant chapter on Wild Ducks, in which he says : — “ I have frequently caught and brought home young wild ducks. If confined in a yard or elsewhere for a week or two with tame birds, they strike up a companionship which keeps them from wandering when set at liberty. Some few years back I brought home three young wild ducks ; two of them turned out to be drakes. I sent away my tame drakes, and in consequence, the next season, had a large family of half-bred and wholly wild ducks, as the tame and wild bred together quite freely. The wild ducks which have been caught are the tamest of all ; throwing off all their natural shyness, they follow their feeder, and will eat corn out of the hand of any person with whom they are acquainted. The half-bred birds are sometimes pinioned, as they are inclined to fly away for the purpose of making their nests at a distance : at other times, they never attempt to leave the field in front of the house. These birds conceal their eggs with great care, and I have often been amused at the trouble the poor duck is put to in collecting dead leaves and straw to cover her eggs, when they are laid in a well-kept flower-bed. I often have a handful of straw laid on the grass at a convenient distance from the nest, which the old bird soon carries off and makes use of. The drakes, though they take no portion of the nesting labours, appear to keep a careful watch near at hand during the time the duck is sitting. The half-breeds have a peculiarity in common with the wild duck, which is, that they always pair, each drake taking charge of only one duck; not, as is the case with the tame ducks, taking to himself a dozen wives. The young, too, when first hatched, have a great deal of the shyness of wild ducks, showing itself in a propensity to run off and hide in any hole or corner that is handy. “ With regard to the larder, the half- wild ducks are an improvement on both the tame and wild, being superior to either in delicacy and flavour ; their active and neat appearance, too, make them a much more ornamental object (as they walk about in search of worms on the lawn or field) than a waddling, corpulent, barnyard duck.” The young are at first covered with close stiffish down, of a greyish-yellow colour, variegated with dusky on the upper parts. The downy covering continues 302 THE POULTRY BOOK. for a month or more, when the first plumage is gradually perfected. The young are exceedingly active, dive expertly, hide themselves when alarmed under banks, in holes, or among reeds or other rank herbage, and seem to feed more on insects, slugs, and other small animals, than on vegetable substances. A curious anecdote of a brood of wild ducks, told by his keeper, is thus related by Mr. St. John : — He found in some very rough marly ground, which was formerly a peat-moss, eight young ducks nearly full grown, prisoners, as it were, in one of the old peat- holes. They had evidently tumbled in some time before, and had managed to subsist on the insects, &c., that it contained, or that fell into it. From the manner in which they had undermined the banks of their watery prison, the birds must have been in it for some weeks. The sides were perpendicular, but there were small resting-places under the bank which prevented them being drov/ned. The size of the place they were in was about eight feet square, and in this small space they had not only grown up, but thrived, being fully as large and heavy as any other young ducks of the same age.” In from eight to ten weeks after they are hatched, the young are able to fly. The young, when fledged, resemble the female in colouring, and the young male assumes the full plumage of its sex at the end of its first autumn. Our domestic ducks are the offspring of the wild Mallard, greatly degenerated as to activity and beauty of form, but improved in bulk, and a susceptibility to fatten. Tame ducks lose their native delicacy of feeling, and instead of pairing for life, or at least for a season, become unprincipled socialists, every drake taking as many wives as he can get. In connection with the subject of Wild Ducks, Mr. Edward Hewitt has supplied us with the following notes on their capture : — No doubt many readers of the Poultry Book will peruse with considerable interest two different ways of effecting this purpose, that I have frequently seen successfully practised, although I readily acknowledge neither the one means nor the other that I shall mention betoken much of the spirit of the legitimate sports- man, but when the extreme difficulty of getting even a single shot at these wary birds is considered, perhaps the pot-hunting character of the means pursued will be overlooked. Be this as it may, I will briefly detail them. To ascertain the most favourite haunts of wild ducks is a matter of but little difficulty. This proved, the place should be baited for a few successive days, to encourage them to flock fearlessly and in number’s, and a little corn will not be ill bestowed. I have known even a single couple unmolested and enjoying the certainty of finding food joined during one short week by others, until fifteen or twenty composed the flock. “ The first plan is by short lines, with a common fish-hook attached, the bait a small piece of the lungs of any animal ; the ‘ lights ’ of a single rabbit will prove sufficient for twenty baits. As the bait itself will cause the hook to float, it is taken on the water, and then, the line being strong enough, the capture is certain. THE POULTRY BOOK. 303 It does not do to fasten these lines to the hank, or the birds still at liberty become so alarmed at the struggles of those that are hooked, that they will leave the spot, and be shy for long periods afterwards, and it is not a solitary capture or two that is intended. Previously, to baiting the hooks, a few strong stakes should be driven into the bottom of the shallow part of the ford, the tops being about a foot or so below the surface. The lines should be long enough to give a little freedom to the bird when gulping the bait, and the end opposite the hook is to be attached to a weight, such as a piece of brick, which is placed on the top of the stake, and the instant the bird is hooked, and consequently gives the slightest pull, the weight, being suddenly upset, drags the unfortunate captive under water, to be seen no more, until removed by the party who placed the temptation before it. ‘‘On a long rail supported at the ends by two uprights, I have known a dozen such weights placed, and seven wild ducks caught during one night only. The second plan is singularly effective, and even less troublesome than the former one to put into operation, as a boat is not required. “ In this case traps, similar to rat-traps, are the means employed; the shallows should be previously supplied with not only a few ears of corn left swimming about on the surface, but some dozen heads or so should be attached to stones by pieces of string, so as to lie pretty close to the bottom, andj they should be dropped in at intervals. After the interval of a few days, the traps, each baited with a single ear of corn only, firmly tied to the trigger, may be gently lowered to the bottom of the water, which for this purpose ought to average from fifteen to eighteen inches deep, and as these birds feed chiefly at nightfall and early dawn, the preparations for catching them are best completed by midday, and the traps left to take their own chance until the following morning. The ducks are generally caught midway along the head, are always quite dead, and mostly are altogether hidden from view by the water. “From the peculiar character of their plumage, although apparently much wetted on their first removal, if hung up half an hour in the free air, they quickly dry, as the moisture is quite superficial. “Among the advantages of these plans, the obvious ones are the following: — They both act without any noise whatever, nor does anything seen by the uncaught birds lead them to suspect danger. The entrapped ones seem merely to dive, the remainder still feed closely to them, and as unconcernedly as hereto- fore ; and, moreover, the birds thus caught will keep good a very long time, having sustained no bruises whatever.” Having given at length the history of the wild original of our domesticated breeds, it is now necessary to speak of the different varieties in detail. Of these, the most important are so-called Eouen or Roan duck, the White Aylesbury, the Call or Decoy duck, the Labrador, Buenos Ayres or East India duck, the Cayuga duck, the Penguin duck, the tufted or crested duck, and the hooked-bill duck. 304 THE POULTRY BOOK. THE ROUEN, OR ROAN DUCK. The so-called Eouen cluck does not require a lengthened description at our hands, it being simply a variety of the common domesticated Mallard, increased in size by abundant feeding and the careful selection of breeding stock. The breed obviously did not come from the locality from whence it takes its most common name, which is probably a corruption or mispronunciation of the term Koan duck. In fact, like all other geographical titles of our varieties of poultry, the word is a misnomer, and one which, if the alteration were not liable to lead to still greater confusion, it would be very desirable to abolish. Writing on this subject, a correspondent, Mr. E. G. Jones, states, I have been a breeder of Kouens for some years, and take much interest in their history, but could never discover that Kouen was especially famous for this breed of birds. On the contrary, from inquiries made of poultry fanciers and others who have visited that locality, I have found that these birds were not reared there as a domestic fowl, nor did they abound in a wild state in that district. As to the application of the term, it is most probable that it is merely a cor- ruption of the word Koan, or ‘ Grey duck,’ and the animal is not without some claim to the cognomen. As to the origin of the breed, there can be little doubt that it has been bred from the Mallard, enlarged and improved by care and good feeding, and corresponds precisely with it in every respect in the details and marking of the plumage. The markings found also in the wild species are considered as the criteria of perfection by poultry fanciers and judges, in the* present day, which proves much more than any facts I might advance. In support of this latter statement, I may state that I myself have bred from the ‘ Mallard drake ’ and ‘ Kouen duck,’ and the produce was true in the marking, and full sized after the third cross.” Mr. Hewitt, writing of the points of merit in these birds, states, I am confi- dent that the Kouens are the most profitable of the duck tribe. They are more lethargic, and consequently more speedily fed than any others ; they lay great numbers of large eggs, the average weight of which should be three and a half ounces, always above three ounces. The colour of the egg is a blue-green, the shell being considerably thicker than in the eggs of the Aylesbury breed. The flesh is of the highest possible flavour, and in first-rate specimens is abun- dant in quality. I have frequently known young drakes of only nine or ten weeks old to weigh when killed twelve pounds the pair, and in some instances even more than this. As regards the consumption of food, I have not found them to require more than the other varieties. In colour, the plumage should closely approximate to that of the common wild duck. The eyes, however, are deeply sunk in the head, and these ducks especially have, even when young, the appearance of old birds, the abdominal protuberance being, as in the case of the Toulouse geese, developed at a very early age. This enlargement of the lower part of the body in over-fat specimens causes it to rest upon the ground, not unfrequently to the destruction of the feathers. wiEin'i^is THE POULTRY BOOK. 305 The appearance of over fat birds is certainly ungainly, but the observer cannot fail to be struck with the size of good specimens of the family. Rouen ducks are as hardy as any other kind, and they rarely evince any disposition to wander from the neighbourhood of the homestead ; so dull and lethargic are they, that they are liable to be picked up by any pilferer, and even if one bird is taken, the others will scarcely move away ; they appear to care less for exercise on the water than any other variety.” In weight, Rouens approach that of any of the other varieties. At the Birmingham show of 1866, the weights of the three prize pairs were re- spectively nineteen, eighteen and a half, and seventeen and a quarter pounds. The exact points required in the exhibition-pen are so fully detailed in the Standard of Excellence,” which is reprinted in the Appendix, that no further details are necessary. . THE AYLESBURY DUCK. The characteristics of this valuable variety are soon described. Great size, imma- culate purity of white plumage, a large broad pale flesh-coloured bill, which should be free from dark marks or stains, constitute the most strongly-marked features of the breed. In weight, Aylesburys are generally somewhat superior to the Rouens. Of late years, by careful selection of brood stock, great improvements have been effected in the size of this breed; formerly, twelve pounds per pair was thought a good, and sixteen pounds an extreme, vveight ; but at the last Birmingham show the first prize pair weighed eighteen pounds, and the birds had probably lost a pound during their journey from home. Aylesburys are, if well fed, prolific la^^ers of fine eggs, the shells of those laid by the best strains being of a clear white. As sitters, Aylesburys are better mothers than Rouens, not being so unwieldy in their actions. Those intended for brood stock should not be fed to the extent that is requisite in the show-pen, many of the exhibition birds being so fat as to have the abdominal muscles stretched to such a degree that the birds are “ down behind.” The inexperienced breeder should be cautious in purchasing such birds, as they are generally perfectly useless for stock purposes, the drakes and ducks being alike sterile. In order to exhibit these birds in the state of repletion seen at our shows, they are kept away from water, fed most liberally on boiled meal or grain, and confined in a dark room, so as to maintain the delicate flesh-colour of the bills. The feeding of all varieties of ducks is best managed by putting the grain into a pan of water. In this way it is taken more readily, not any portion is wasted by being trampled in the mud, and the birds are maintained in better health and in finer condition by not having to devour the food soiled by the manure of the yard. As the Aylesburys are the variety most generally selected for the supply of the London markets, the following extract from an article by Mr. Tegetmeier, on poultry regarded as agricultural stock, may not be without interest : — D D 306 THE POULTRY BOOK. In suitable localities, no kind of poultry are more remunerative than ducks, whether regarded as egg-producers, or as furnishing young birds for the markets. “ The variety that is most remunerative is undoubtedly the large White Aylesbury. Their great weight, extreme prolificacy, and the rapidity with which the young ducldings attain a size fit for the table, render them superior to any other breed. The true Aylesbury are distinguished by their great size. The weight of the three prize pens (each containing a drake and one duck) at the Birmingham Show in 1866 was, the first prize pair, eighteen, and the second and third, sixteen and a half pounds each. If these birds are fed liberally, and kept in a house which is pro- vided with fresh straw, and cleaned daily, they will lay during the coldest weather, when the eggs should be placed under hens. For this early hatching of ducklings. Cochins are particularly advantageous, as they sit well, and cover a large number of eggs. The ducklings when hatched should be fed most abundantly with slaked oatmeal, and afterwards with oats thrown into a pan of clean water. Their appetites are voracious ; but their growth is remarkably rapid, and under this system of management they are fit for the market in less than two months. Those birds intended to be killed should be prevented from swimming ; but those that are to be retained for stock should have free access to water. “The profit of rearing young ducks for the London markets is very consider- able. In some districts near the metropolis the labourers endeavour to get early clutches of ducklings, and rear them by hand in their cottages, and near Aylesbury great numbers are raised by persons who follow that occupation exclu- sively. The prices realized in the market by early ducklings, of necessity varies with the supply, but I have loiown them produce 8s. to 10s. each for several weeks together. “ One precaution should be taken in order to obtain all the eggs laid by the old ducks, namely, to shut them up during the night. It is generally at this time that they lay ; and by adopting this precaution the whole of their eggs are secured ; otherwise many are lost, as the ducks, until shortly before becoming broody, are careless layers, often dropping their eggs in the water, where they sink, and remain until putrid.” THE BUENOS AYRES, EAST INDIA, OR LABRADOR DUCK. If any circumstance were required to show the absurdity of geographical names for varieties of domestic animals, it would be found in the three titles given to this pretty little black variety of the Mallard. The bird is certainly not known in Labrador, nor is it common in the East Indies. The Zoological Society first received these birds from Buenos Ayres ; but when we bear in mind the fact that sailing vessels are continually conveying birds from one port to another, the fact does not prove that they originated in that locality, nor is the knowledge of the place from whence they were obtained of any consequence, as they are obviously merely artifi- cially perpetuated variations which do not exist in a wild state. Mr. Hewitt, who THE POULTRY BOOK. 307 lias had great experience with water-fowl, has favoured us with the following notes on the management and characters of the variety : — These birds are of exceedingly hardy constitution, and will hear severity of weather without any injury. They are, however, very prone to attempt to leave their habitation before any extreme change of weather, such as approaching storms or excessive frost. At these times their restlessness not unfrequently induces them to take wing, and sometimes, joining flocks of wild fowls, they fall a prey to persons shooting wild birds at the approach of nightfall. I know many broods of Buenos Ayres that, in winter-time, frequently absent themselves for many days together, and ramble to distant extensive waters, but eventually return in safety to their owners. “During these excursions they always become very wild, and it is with extreme difficulty any one can manage to approach them ; yet singularly, when they are per- mitted to return home again without injury or accident, they seem but little altered in their dispositions, and will retire to their usual haunts, as though no such freak had been indulged in. They are naturally somewhat shy at all times, but of course this trait of character is much modified by the treatment they receive from their owners. I have even known them fly to feeding-marshes, five or six miles from their owner’s house, early in the morning, and return towards the time the poultry generally received their evening meal of corn, staying until morning. But much seems dependent on whether or no there are any wild ducks in the neighbour- hood to entice them to such wayward practices, for certainly there are now many instances in which flocks of the Buenos Ayres ducks prove equally attached to the homestead as any other description of tame ducks. “ The flavour of their flesh is very superior, and assimilates very closely to that of the Mallard. I have oftentimes known them placed on table as wild duck without the deception being discovered by considerable numbers of guests, and who afterwards, on being informed, could scarcely believe they had been thus imposed upon. Buenos Ayres ducks lay well, and the eggs are of good quality ; at the commencement of the laying season, the shells of the eggs are of a sooty hue ; gradually however, the eggs assume a more natural colour, until the last produced are but little different in appearance to those of the common wild duck. By very long domestication, these birds attain an increased size, and, although not permitted access to any common ducks, they even then willshow a tendency to sport triflingly in colour, and even occasionally to mottle a little with white around the eyelids, or in scattered feathers here and there along the breast. Such birds are of course inadmissible in the exhibition-room. “ Their plumage should be wholly black, glossed all over vv^ith a peculiarly lustrous though very dark green shade ; the legs are sooty black, as are the beaks of the females ; those of the drakes assume rather a dark yellowish green colour on the upper mandible ; the feathers on the head and neck of the males are far more glossy than those of their mates. The smallest and most neatly built among the Buenos Ayres are the most admired.” 30B THE POULTRY BOOK. THE CAYUGA, OR LARGE AMERICAN BLACK DUCK. Under tlie title of the Cayuga, or Big Black duck, a large variety is known in the United States, which would be a desirable addition to our poultry-yards. Mr. C. N. Bement, a well-known transatlantic writer on poultry subjects, thus describes it in an article in the ^‘American Country Gentleman : ” — This bird derives its name from the lake on which it is supposed to have been first discovered. Of its origin, little is now known ; it was quite common some fifty years ago in the barn-yards in the vicinity of Boston, &c. ‘ In the year 1812,’ says Dr. Bachman, in a note addressed to Mr. Audubon, ‘ I saw in Duchess county, in the State of New York, at the house of a miller, a fine flock of ducks, to the number of at least thirty, wdiich, from their peculiar appearance, struck me as different from any I had before seen among the different varieties of the tame duck. On inquiry, I was informed that three years before a pair of these ducks had been captured in the mill-pond. They were kept in the poultry-yard, and it was said were easily tamed. One joint of the wing was taken off to prevent their flying away. In the following spring they were suffered to go into the pond, and they returned daily to the house to be fed. They built their nests on the edge of the pond, and reared large broods. The family of the miller used them occasionally as food, and considered them equal in flavour to the common duck, and they were easily raised. The old males were more beautiful than any I have examined since, and as yet, domestication has produced no variety in their plumage.’ ‘ The young of this species,’ — the Wild Black duck — says Audubon, ‘grow with remarkable rapidity, and, like the Mallard, of which they seem to be only a variety, acquire the full beauty of their spring plumage before the season of reproduction commences. * ^ ^ In the early part of autumn the young afford delicious eating — in our opinion, very much superior to the famous and more celebrated canvass-back duck.’ ‘‘ ‘ It is admitted,’ says another writer, ‘ that our Cayuga ducks originally sprung from the Wild Black duck ; however altered they may now appear in bulk, colour, or habits, the essential habits remain the same ; no disinclination to breed with each other is evinced between them, and the offspring are as prolific as their mutual parents. The general tone of their plumage is closely repeated in all specimens.’ ‘^Of the origin of the Cayuga duck, I cannot give anything reliable. This duck has been bred in the country so long, that all trace of the origin is lost. Tradition says they are descended from a sort of wild ducks that stop in Cayuga Lake and Seneca Biver, on their passage North and South, fall and spring ; yet from hunters I have never been able to obtain or hear of any closely resembling them, either in weights or feathers. Yet they are called the ‘ Big Black duck,’ ^ Cayuga,’ or ‘ Lake duck.’ “ The Black Cayuga duck in perfection, is black with a white collar on the neck, or white flecks on the neck and breast — rarely black without white, and as the THE POULTRY BOOK. 309 white seems inclined to increase, we usually select them nearly or quite black for breeding. The duck has a faint green tint on the head, neck and wings. The drakes usually show more white markings than ducks, and the green tint on head and neck is more strongly marked. They differ from the East Indian and Buenos Ayres ducks very materially ; they are much larger, longer in body, and shorter in leg, better feeders, but are not so intense in colour ; indeed, beside the East Indian, the Cayuga looks brown. “When well fed, the duck begins to lay about April, and usually gives an egg every day until eighty or ninety are laid, when she will make her nest and sit, if allowed ; if not, will generally lay a litter in September . “ The Cayuga ducks are hardy, of good size, and for the table are superior to other ducks ; the flesh quite dark and high flavoured. If well fed, they become very fat ; can be readily made so fat they cannot raise themselves from the ground by their wings, a foot wide board keeping my ducks from my little trout-pond. My flock last year weighed : drakes 9 pounds, ducks 8 pounds, or 17 pounds the pair ; these are extreme weights, and only to be reached by careful feeding ; 12 to 14 pounds the pair would be a good average. I once had a small flock that averaged at six months, 16 pounds the pair, but they had been forced to their utmost, and never gained weight after six months. The Cayuga duck is very quiet in its habits ; they are rarely able to rise from the ground, a fence one foot high will turn them ; they are not disposed to wander from home ; they commence laying about the last of March, and lay fifty to ninety eggs, when they wish to sit, which they do well, but they are careless mothers ; they cross readily with other ducks, and produce is certain.” If it were considered desirable to establish a breed of large black ducks in this country, it would hardly be requisite to send across the Atlantic for the variety. By mating large Buenos Ayres drakes with heavy Rouen ducks, such a breed might readily be produced, and, by careful selection of brood stock for a few gene- rations, would become firmly established. CALL DUCKS. The title of Call ducks is given to two small varieties of the domestic duck, that bear the same relation to the full-sized birds that Bantams do to ordinary fowls. They are known as the grey and the white Call ; they both differ from ordinary breeds in their very small size ; for show birds, the smaller the better. The shape of the head is also distinct ; they are most esteemed when possessing a full round forehead, with a broad short bill. In colour, the grey Call should be an exact counterpart of the Rouen and wild breeds, not only in plumage but also in legs, feet and bill. The white Call should be clothed in feathers of pure and unsullied white ; the bill, however, is not flesh-coloured, as that of the Aylesbury, but a bright clear unspotted yellow, any other colour being regarded as disqualifying the birds from success in a severe competition. Call ducks, as their name implies, are remarkable for their loud and continuous 310 THE POULTRY BOOK. GREY CALL LUCKS, quacking, in a shrill high note, which can be heard a great distance, and which renders them admirable as decoy ducks to allure the wild species to their destruction. As fancy water-fowl on ornamental pieces of water, both varieties are very attractive. THE PENGUIN DUCK. This very extraordinary-looking duck is characterized by an extreme shortness of the femora, the thigh or upper hones of the legs ; hence their feet are not brought, as in other ducks, under the middle of the body, at an equal distance from the head and tail, but are placed much farther behind. In consequence of this peculiarity of structure, the duck, in order to bring the centre of gravity over the point of support, is obliged to assume an erect attitude, like that of the Penguin, or other diving birds whose feet are placed in the same position. Beyond this quaint peculiarity, the Penguin duck has no speciality to call for particular observation, or to distinguish it from the ordinary species, of which it is evidently only an accidental variation, perpetuated by the care of man. The colours of the Penguin duck are varied, and the bird breeds freely with any of the common varieties. THE HOOKED-BILLED DUCK. The Hooked-billed duck is another accidental variation which has been propagated by man. It is characterized by the bill being turned downwards, instead of being straight, as in the other varieties. In Holland this variety was formerly not unfrequent, and was frequently delineated by the old Dutch masters. In colour and size, the Hooked-billed ducks varied very considerably. THE POULTRY BOOK. 311 THE TUFTED, OR CRESTED DUCK. This is another variation which has been perpetuated and even increased by the care and selection exercised by man. It is characterized by a large tuft of feathers on the top of the skull, very like that of a Polish hen. In some cases this globular crest attains a large size, and renders the birds very remarkable objects. In the skulls of some specimens that we have examined after death, we have noticed a deficiency of the bones of the forehead, their place being supplied by a cartilaginous thickening of the membranes under the base of the crest. THE FARM-YARD DUCK Calls for no special description at our hands. In size, early maturity, and aptitude to fatten, the mongrel races that are found in too many localities are far inferior to the Aylesbury or Eouen breeds, whether regarded as profitable for the table or market, or viewed as ornamental and elegant water-fowl. Before concluding this long list of the varieties of the domesticated duck, we may call attention to another variation that not unfrequently occurs, namely, the absence of the web or membrane between the toes ; this also is hereditary, but it is not generally perpetuated by the owners, as the ducks have not the power of swimming with vigour. We mention it merely to notice a very common error concerning its production, namely, that the birds so varied are the result of a union between the common fowl and the duck : it should be needless to insist on the absurdity of such a belief, which has no foundation whatever in fact. SEBASTOPOL GEESE. CHAPTER XXIX. GEESE. T he origin of the domestic goose is generally referred by naturalists to the well known wild species the Grey-lag goose, the Anser ferus. Mr. Yarrell, in his ‘‘History of British Birds,” writing of the Grey-lag, states, — “This species is considered to he the origin from whence our valuable domestic race is derived ; to show the aptitude of the wild bird to this purpose I may mention that the Zoological Society possessed a wild Grey-lag gander that had never associated with other species of wild geese kept on the same water with him, hut that paired with a domestic goose, selected from exhibiting in her plumage the marks which belong to, 'and distinguish, the true Grey-lag. The goose laid a sitting of eggs, the offspring from which were prolific.” At the exhibition of THE POULTRY BOOK. 313 domestic poultry and water-fowl lield in the Gardens of the Zoological Society, Eegent’s Park, at the end of May, 1845, there was a fine specimen of Grey-lag goose sent from India by Mr. Blyth to Mr. Bartlett, who exhibited the bird. In the next coop was a fine pair of domestic geese : it was most obvious that these domestic geese were derived from the Grey-lag goose. The pinky flesh colour of the beak and the white nail ; the distribution of the markings of the plumage generally ; the large blue grey space on the anterior portion of the wing ; the flesh colour of both the legs and feet, and the voice, were alike in both. The half-bred geese, previously referred to as bred by the Society, w’^ere also exactly similar. “The Cancliclus Anser of Lucretius, which, by its cackling, excited the attention of the guard and saved the Roman Capitol, was perhaps of the same race as those we possess at the present time, as it is very likely that after the Romans had established themselves in this country, they would introduce many of their own domesticated animals.” Mr. Yarrell goes on to say that he is unable to answer the question as to the origin of a white goose from a grey species ; but this is really no argument against the theory which regards the Grey-lag as the origin of our tame birds, inasmuch as all animals vary in colour by domestication, and there is no difficulty in perpetuating any colour that may have been thus produced by careful and discriminating selection of breeding stock. As those naturalists who have paid the greatest amount of attention to this group of animals regard the Grey-lag as the origin of our domestic breeds, it is desirable that we should enter into a consideration of the habits of the wild original. Writing of the Grey-lag {Anser ferns), Macgillivray states : — “Whatever may have been the case formerly, when it was said to be very abundant, and permanently resident in England, this species is not now of common occurrence in any part of Britain, and does not remain to breed with us. In Ireland it is of occasional but rare occurrence in winter. Not being able to distinguish it, at a distance, from the Bean, and Short-billed or Pink-footed geese, I can say nothing respecting its peculiar habits, and, for the same reason, even those which are common to it and them, cannot be spoken of with certainty. However, this much may be said : — It makes its appearance in various parts of the country towards the beginning of winter, and departs in the end of April. It resorts, not to marshy places only, but to open pastures and cultivated fields ; its food consisting of the root-stems of aquatic grasses, young corn, clover, and other green herbage. Being very shy and vigilant, it is not easily shot ; and when feeding in the fields, on the alarm being given by one individual, they all erect their necks, run forward, and, uttering their loud grating cries, spring into the air. Their flight is rather heavy and sedate ; when they are proceeding to a distance, performed at a great height, the birds on such occasions advancing in a line, or in two lines forming an acute angle. The flesh of this species is savoury, E E 314 THE POULTRY BOOK. having a higher flavour than that of the tame goose ; but it is not as often seen in our markets as the Bean goose. By the older writers, this species was confounded with the Bean goose and the Pink-footed goose. The three are so very similar in plumage, that, until one has compared specimens of them, it is not easy to determine them separately. The present may, however, be known by its much larger bill, which is flesh-coloured, with its unguis whitish. “ The common domestic goose appears to be the civilized oftspring of the Grey goose, to which, in bulk and proportion, it bears the same relations as other tame animals do to their prototypes : as a short-horned ox to a Devonshire ox, or a domestic drake to a mallard.” The Grey-lag goose is widely distributed over the globe. Even in Northern India it is a common winter species. Jerdon, in his admirable work, thus describes the family and the species under notice : — “ The family of Anserinae, the true geese, have a large heavy body, with a tolerably long neck and a small head. The wings are long and powerful. They live in flocks, breeding for the most part in the polar regions, and migrating in winter to more genial climes ; when flying, they maintain regular long lines, and emit loud clanging calls. In consequence of the forward position of the legs, they walk well on land. They feed entirely on vegetables, grazing on grass and young corn, their stout short bills being well suited to biting off the shoots ; and they spend the heat of the day on sand-banks in rivers or the centre of large lakes. They make large nests of grass, &c., on the ground in marshy places, and lay several whitish eggs. The first down of the nestlings is mottled. The common wild goose, or Grey-lag goose of England, is a common winter , visitant to the north of India, extending its migrations to Central India, but is rarely seen farther south. It is sometimes met with in small parties of from four to twenty ; occasionally in vast flocks, which feed on young corn, grass, &c., and during the heat of the day rest on some sand-bank in the large rivers, or in the middle of a tank. This goose is a very wary bird, approached with difiiculty when feeding, but may be occasionally stalked when feeding on the bank of a river or tank : I have often killed it from a boat. The flesh is excellent. In the wild state, it breeds in Northern Europe and Asia, making a large nest among the rushes, and laying from eight to twelve whitish eggs. “ The Chinese or Knobbed goose, the Anser cycjnoldes, was considered by Cuvier to belong to the swans, but is strictly a goose with sixteen cervical vertebra). It is domesticated in China, and breeds readily with the common goose. Bl}^!! con- siders the common goose of India to be a hybrid between this and Anser cinereusA The allied species of the genus Anser, namely the Bean, the Pink-footed and the AYhite-fronted geese, though frequently stated to be in part the progenitors of our domestic variety, do not appear to cross readily with the common species. THE POULTRY BOOK. 315 or Grey-lag. Writing of the Amev pliwulcoym, or Pink-footed goose, Mr. Yarrell states that — ‘'Little is known of the particular habits of this species in a wild state, but Temminck mentions that three specimens, kept in a domestic state, with others of the Grey, the Bean, and the White-fronted species, did not associate with either of them, but kept by themselves. The same habit has been observed of this species in two instances in this country. “ The Zoological Society have had a male for several years, which has never associated with any of those of the various other species with Avhich it has been confined. “ The Ornithological Society had a female, which, during the summer of 1840, would not associate with any of the various species kept with her in St. James’s Park, yet she laid eight eggs, and began to sit ; from which, of course, there were no proceeds.” Leaving the question of the origin of the domestic goose, we now come to the consideration of the different domesticated varieties of this bird. The most marked are the large white goose, generally termed the Embden goose ; the large grey goose, or Toulouse ; the common mottled grey and white, or saddle-back goose ; and lastly, the curled-feathered, or Sebastopol goose. The common grey or white goose has no distinguishing features to call for special notice ; it is inferior in size and capability of early maturity to the improved breeds, such as the Embden or Toulouse. Eespecting the relative advantages of these two breeds, it is difficult to speak positively, — each have their admirers and advocates. Mr. Hewitt writes : — “ In geese I must claim pre-eminence for the Embden or white variety. I have traced the best specimens of this kind through several owners, and found that the originals (in these instances) came from Holland. One of their great advantages is this, that all the feathers being perfectly white, their value, where many are kept, is far greater in the market than is ever the case with coloured or mixed feathers. In weight, too, these birds have an advantage even over the Toulouse. In instituting comparisons between the white and coloured geese, I have noticed that the pendent abdominal pouch of the Toulouse tells sadly against it when dressed, and would undoubtedly be prejudicial to its sale, in accordance with the current opinion of such an appendage being indicative of advanced age ; though, in the Toulouse, it is as apparent in the living gull of six months old, as it would be in the Embden variety at thrice as many years. The quality of the flesh is about equal in flavour in either kind ; but the Embden is the earliest layer, and frequently rears two broods in one season, the young ones proving as hardy as any with which I am acquainted. The Embden goose has prominent blue eyes, is remarkably strong in the neck, and the feathers, from near the shoulder to the head, are far more curled than is seen in other birds. “ All white aquatic poultry are considered to dress, id est, ‘ pluck’ of a clearer and better appearance, than the parti-coloured or dark-feathered birds, more E E 2 316 THE POULTRY BOOK. especially whilst young. This arises from the patches where the dark feathers grew, showing even after being carefully plucked, more particularly if the plumage at the time they are killed happens to be immature. Although when roasted no difference is perceptible, yet a clear- skinned bird always commands the most ready sale at the poulterer’s.” In weight, these two celebrated varieties run very close together. The diligent and careful attention that has been paid of late years to the improvement of poultry, has resulted in a great increase in the size and weight of geese. At the last March show, 1866, the heaviest pair exhibited were the old Grey geese, the first prize pair of which weighed 59 J lbs; the first prize old white geese being 57^ lbs. A few years since, the rearing of a pair of geese, of any age or variety, that would weigh over half a hundred-weight, would have been regarded as a feat of impossible attainment ; this limit has now been surpassed, and we have no more to believe that the oie plus ultra has been reached. The first prize young birds of the year, at the same show, weighed between 42 lbs. and 43 lbs., in both the white and grey classes. Among the most singular variations of plumage occurring in the domestic geese, may be mentioned that found in the so-called Sebastopol geese, figured at the commencement of this chapter. These geese were first exhibited by Mr. Harvey D. Bayly, in 1860, and were delineated and described in the Illustrated London News, of Sept. 8. The following was the account that was published respecting them on their first introduction : — Amongst the geese there were two curious specimens from Sebastopol, exhi- bited by Mr. T. H. D. Bayly. These birds are somewhat smaller than those of this country at a mature size, but they are of the purest white and the most perfect form, whilst the more conspicuous portion of their plumage is of a curly nature, affording a very striking contrast to the feathers of the ordinary English goose. The feathers on the back are curved and frilled upwards ; the secondary feathers of the wings are elongated and twisted, also the tail coverts. These geese were sent to Mr. Bayly by John Harvey, Esq., who had been cruising in the Black Sea. Their weight is 11 lbs. each. They are of precisely the same habits as our English geese.” The great peculiarity in these geese consists in the extreme elongation of the feathers of the back (scapulars and tail coverts). The shafts of these long feathers split down their entire length, and then become twisted, so as to give rise to the peculiar curled appearance shown in the wood-cut. Since their first introduction these geese have propagated very freely, and are now constantly to be seen in the various poultry shows. As combining the ornamental and the useful, these quaint birds have few superiors. The different varieties of geese must not be passed over without allusion to a very distinct species — the Chinese, also known as the Hong-kong, Knob-fronted, and occasionally as Spanish geese. These birds are so distinct in their form and habits, that Cuvier arranged them with the swans, and gave the species the THE POULTRY BOOK. 317 scientific name of Cygnus anseroides. Though now usually regarded as true geese, their close alliance to the swans is indicated by the specific name of Anser cygnoides. Of these birds two distinct varieties are known, one is pure white, with bright-yellow bills and feet. The coloured variety, which is more common, is remarkable for the modest arrangement of colour in the plumage, and is strongly characterized by a dark stripe down the back of the neck, a peculiarity which, in a lesser degree, characterizes the hybrids between it and the common species. As layers, Chinese geese are greatly superior to the common species, usually laying more than thirty eggs before wanting to sit : they commence in the very cold weather, and lay two, and sometimes even three, batches of eggs in the year. They are good grazers, but obtain a larger proportion of their food from streams than the common birds. Nevertheless, they have their drawbacks : they are often accused of keeping up an incessant screaming clang, which is said to be continued throughout the night. That their voice has a disagreeable metallic resonance, is perfectly true, but it is uttered so seldom as to be quite unobjectionable. It is never to be heard during the night, and seldom in the day, except when they are frightened, or come home hungry. In the first case, it may be regarded as advantageous, as it may be regarded as a cry for assistance, or a warning that the owner’s property is in danger ; and in the second, their mouths are soon closed by a handful of oats or barley. They are very domesticated, keeping near home, and returning constantly in the afternoon ; but if they are not shut up a little before dark, they are apt to take to the river or any adjacent water, and, spite of all coaxing and remonstrance, persist in spending the night out of doors. This propensity is (in a place where they may meet with more admirers than their owner) somewhat of an objection ; but it is the only fault that can be alleged against them. As table birds, they are of very superior quality. They breed freely with the common goose, and what is very remarkable, the hybrids so produced are perfectly fertile if mated with either the Chinese or common geese ; but there is some doubt whether they are fertile, inter se, that is, if mated with each other, so as to perpetuate the true cross. The experiment has been tried with birds of the same brood, but the only way in which it can be satisfactorily performed, is by pairing two half-bred birds not related. The plan of feeding that it is best to adopt with these and other aquatic birds having an extensive range, is as follows : — In the morning early they should be let out, when they immediately proceed to the river or the water, and feed for an hour or two, they then come out, dress their feathers, and graze, afterwards they return to the river, and wander about until the afternoon, when they return, and should be rewarded for their attachment to home by a little corn. At dusk they should be shut up, about two handfuls of oats or barley being allowed to each bird. This is best placed in a large pan of water, in the house where they are enclosed. 318 TPIE POULTRY BOOK. One great advantage of the Chinese geese, over common breeds, is the early l^eriod at which they lay, often commencing in January or February. In this case, four or five of their eggs may at once he placed under a Cochin or Dorking hen, and the owner will be rewarded with young geese fit for the table at a period when his neighbours are looking forward for the hatching of their goslings. A^'ith regard to the profitable management of geese as farming stock, the most sensible and practical directions that we have met with are those published by Mr. Trotter in his essay in the ‘Mournal of the Royal Agricultural Society.” These remarks we gladly transcribe. “ The management of geese is attended with less trouble than any other poultry (of course we mean in situations adapted for them) ; their food is of the very coarsest kind ; I hesitate not, therefore, to affirm, that the profit arising from them is immense. e must, in the first place, attempt to set aside the prejudice which both ancient and modern writers have displayed against those which are parti-coloured. In the neighbourhood surrounding us large numbers are reared every year; we therefore have many opportunities of judging of the various qualities of the different colours to warrant us to come to conclusions without following in the path of compilers. I would as soon breed from a parti-coloured goose as from one ail of the same colour. We had a grey and white goose which, for successive seasons, had two broods ; the first never falling short of twelve (a number not one goose in twenty produces), and generally five, six, or seven, the second brood. ‘‘ Geese are kept not for the production of eggs for sale, but for the purpose of hatching; the number of geese to one gander should not, therefore, exceed four. It is said, and strongly insisted on, if the goose be not in water when receiving proofs of the attachment of her male companion, that the eggs will not be fertile. We cannot speak to this, never having tried the experiment of keeping them from the water; however, it is received as a fact, and some go so far as to drive the goose to the water with her mate as soon as she leaves the nest. The goose commences to lay in February, or March, and continues until she has from eight to fourteen eggs. Some writers assert that, by removing the eggs from the nest as fast as they are laid, she may be induced to lay as far as fifty, if highly fed. This appears to me very marvellous, for I never succeed in getting more than twelve or thirteen from one goose. The eggs are removed as soon as the goose leaves the nest ; and I think it impossible for geese to be better fed than ours. The approach of the laying season is known by the goose picking up and throwing about her straws or small sticks, or by picldng lime off walls. As soon as this is observed, a nest should be provided for her in the same house in which she has to sit. Every morning she must be examined ; when she has to lay she must be kept in, and, if possible, compelled to lay in the nest provided for her : having once laid in it, she will seldom seek any other. THE POULTRY BOOK. 319 “ When the goose is inclined to hatch she remains on the nest. During the first two or three days she seldom sits steadily ; the eggs should not therefore he given to her until the third day. The time of incubation is about twenty-nine days. With geese, as with all poultry, during the time they are sitting the less they are interfered with the better. When the goose leaves her nest, care must be taken to supply a sufficient quantity of food and water, and that she does not remain too long from her eggs — say fifteen minutes. “ Goslings, being much hardier than the young of any other poultry, do not require so much caution in assisting such as make slow progress out of the shell. ‘‘ If the weather be fine, the goslings should be turned out into a sheltered situation the first day after being hatched ; however, at this season the weather is not always so charming, and I may mention that we had a brood that came out a few years ago during a time when the ground was thickly covered with snow. The snow remained on the ground a fortnight, during which time it was essential to keep the goslings in the house. Grass being an indispensable part of the food of goslings, w^e were necessitated to procure for them pieces of turf. For the first few days goslings should have porridge, potatoes boiled, and given when moderately warm, bread-crumbs, or curds ; and should not have liberty to swum in w^ater; this restriction should be gradually dispensed with. When seven or eight days old no further care is necessary (unless in bad weather), beyond giving them food. I cannot agree with those who say that ‘ the rankest, coarsest grasses constitute the goose’s delicacy.’ Turn geese into a pasture of various qualities of grass, and they will soon show to which they give preference. I am not assuming, but wuite from having observed that they are fondest of the sweetest grasses. I have also observed them ^ w^aggling ’ through long grass, and drawing the heads of the grass through their bills, in order to procure the seed. The manner they turn their heads to one side to do this is very amusing. How coarse soever grass may be, geese will eat it, but to keep them well they must have an allowance once a day of something more substantial. A mixture of boiled potatoes will answer the purpose ; but by comparing the prices of these wdth the prices of oats, and by taking the nutritious properties of both into considera- tion, we shall find that the latter are, at present prices (1850), considerably cheaper. “ It is the custom in some parts to take a portion of the feathers off the geese two or three times a year — a custom I strongly condemn : for, no later than last year, a party of whom I purchased a flock took advantage before delivering them of robbing them of a great part of their feathers ; the consequence of Vvdiich was the loss of the most of them. I admit a small quantity may be taken off with little or no injury ; but then so few people can be trusted to do the work, that it is undoubtedly the best policy to let the feathers hang as they grow.” 320 THE POULTRY BOOK. We may supplement this judicious advice by the following, which Mr. Austin Williams, of Reading, formerly a very successful exhibitor of geese, has forwarded to us on their incubation, and on the management of the goslings : — ‘‘ The period of incubation,” writes Mr. Williams, ^4s about thirty days; hut should the goose not sit close, it may extend one or two days over that period. I have generally found geese leave their home when sitting once a day, until within a day or so of hatching, when they are seldom disposed to quit their charge. At such times they should always he fed. It is certainly desirable that the sitting goose should have easy access to water, for a bath not only keeps her in health, hut materially assists the process of hatching. For the last few days, I make a rule of placing food and water by the side of the old bird. As soon as the goslings become dry after hatching, I give them each a pellet of barley-meal, with milk to drink, since I think that they are thus strengthened. I then place the old goose with her goslings under a coop on a grass plat, the latter having sufficient room to pass between the bars, and pick the herbage, a privilege which they almost immediately avail themselves of. Barley-meal mixed to a crumbling consistency with water, and bruised oats, form their food until they gain strength, when the oats are given whole. My reason for giving them soft food is, that the gosling derives greater benefit from its being more easy of digestion. Some of my largest white goslings, hatched in the spring, will weigh in August from 131bs. to 161bs. each.” In one point, geese differ widely from any other species of domesticated poultry, namely, in their extreme longevity. On this subject Mr. Hewitt writes : — Perhaps there is scarcely any description of poultry that can boast of the extraordinary age of the goose, combined with continued productiveness. In poultry-breeding, we continually find, in other instances, that age brings with it decreased powers of production, and, at length, such birds cease breeding alto- gether. I could mention several instances of geese attaining twenty, or five- and-twenty years of age, and still, year by year, both laying and sitting as abundantly and as early as in former seasons. This remark, however, applies especially to birds which have during the whole period enjoyed free and unlimited range. I am aware of the existence of an old goose that has attained an age of nearly forty years, and that has never failed during that period to raise one or two good broods annually. She does not show any apparent mark of extreme old age, grazing freely as heretofore, and being very attentive to her offspring. ‘‘ Ganders, on the other hand, as far as my knowledge extends, never maintain their productiveness ; and, generally speaking, they become, at the age of a few years only, perfect pests to all the weaker inhabitants of the farm, are easily irritated, especially if they have been teased, and really dangerous to young children, from the extreme violence and unexpected nature of their attacks. For these reasons, they are very rarely retained sufficiently long to prove the length of time they would continue of utility to their owners ; but I am informed by THE POULTRY BOOK. 321 many of my country acquaintances, it is not by any means advisable to retain them for many seasons, as the offspring prove less hardy and far more degenerate, than where the old gander has been exchanged for a younger bird. My con- victions tend therefore to the belief that aged geese are undoubtedly the best mothers, sitting more closely ; and that afterwards they tend their goslings more efficiently than the younger and less experienced of their species ; and, as a general rule also, the goslings when hatched are finer than those produced from the one-year old female, and also, whilst growing, feather with greater rapidity.” CHAPTER XXX. THE DISEASES OF POULTRY. r.Y THE EDITOR. In a work like the present, not intended for the professional reader, it will be found more convenient for the purpose of reference, to arrange the diseases of poultry under the headings of the organs that are affected, than in any more strictly scientific order. In accordance, therefore, with this plan, they will be treated of in the following sections : — 1. Diseases of the Brain and Nervous System ; 2, Diseases of the Digestive Organs ; 3. Diseases of the Lungs and Air Passages ; 4. Diseases of the Egg Organs ; 5. Diseases of the Limbs ; G. Diseases of the Skin ; 7. Fractures of the Bones. DISEASES OF THE BRAIN AND NERVOUS SYSTEM. APOPLEXY. Symptoms. — The symptoms of apoplexy are plain and decisive, — a fowl, apparently in the most robust health, falls down suddenly, and is found either dead or without sensation, or the power of motion. These symptoms are occasioned by the rupture of a vessel of the brain, and the consequent effusion of blood, which, by its pressure, produces the evil. Causes. — Apoplexy is almost invariably caused by a full habit of body ; it is therefore frequent in overfed birds, and is most common among laying hens, which are sometimes found dead on the nest, — the expulsive efforts required in laying being the immediate cause of the attack. Unnatural and over- stimulating food, as greaves, hemp, and a large proportion of pea or bean meal, greatly predisposes to the disease. Treatment. — In this disease much maybe done in the way of prevention, little towards cure in an actual attack ; the only hope consists in an instant and copious bleeding by opening a vein with a sharp-pointed penknife, or, still better, a lancet. The largest of the veins seen on the under side of the wing should be selected, and opened in a longitudinal direction, not cut across ; and so long as the thumb is pressed on the vein, at any point between the opening and the body, the blood will be found to flow freely. If the bird recovers, it should be kept quiet, and fed on light food for some time after the operation. THE POULTRY BOOK. 323 VERTIGO. Symptoms . — Fowls affected with this disease may be observed to run round in a circle, or to flutter about with but partial control over their muscular actions. Causes . — The affection is one evidently caused by an undue determination of blood to the head, and is dependent on a full-blooded state of the system, usually the result of over-feeding. Treatment. — I have always found that holding the head under a stream of cold water for a short time immediately arrests the disease ; and a dose of any aperient, such as calomel, jalap, or castor oil, removes the tendency to the complaint. PARALYSIS. Symptoms . — An inability to move some of the limbs. In fowls, the legs usually are affected, and are totally destitute of the power of motion. Care must be taken not to confound this disease with leg-weakness, which will be described under the head of Diseases of the Limbs, and which requires a totally different mode of treatment. Causes . — Paralysis usually depends on some affection of the spinal cord, and is another result of over-stimulating diet. Treatment . — Nothing can be done by way of cure ; the cases may be regarded as hopeless, or nearly so. DISEASES OF THE DIGESTIVE OHGANS. CROP-BOUND. Symptoms . — The crop or membranous dilatation of the gullet, whose office it is to receive the food as it is swallowed, and to retain it until sufficiently softened by maceration, is sometimes so overcharged, that it is unable to expel its contents into the stomach. From the emptiness of the latter organ the bird feels hungry, and by continuing to eat adds to the mischief, until at last, by the contraction of the crop and the swelling of the grain, a hardened mass is formed, weighing in some cases nearly a pound, and, by the enormous protuberance it causes, giving evident indications of its presence. Sometimes the disease is occasioned by a single object being swallowed, whose size is too large to permit it to pass into the stomach. In this case it serves as a nucleus for other matters, and a mass is formed around it. I have now lying before me a piece of bone, one and a half inch long by three-quarters of an inch broad, which was embedded in a mass of horse-hair, oat-husk, and other vegetable fibres, the whole forming an egg-shaped solid, two and a half inches in the long, and one and a quarter inch in the short, diameter. This caused the death of the Dorking in whose crop it was found. Treatment . — The treatment of this disorder is very simple. With a sharp pen- knife an incision must be made through the skin and upper part of the crop ; the hardened mass loosened by some blunt-pointed instrument, and removed. If it has 324 THE POULTRY BOOK. remained many days, and is very offensive, the crop may then he washed out by pouring in some warm water. The incision, if -small, may he left; but if large, a stitch or two is advisable. The bird should be fed on soft food for a day or two, and will rapidly recover. INFLAMMATION OF THE FORE STOMACH, OR PROVENTRICULUS. Symptoms . — When a fowl mopes and refuses to eat, without any apparent cause, or selects only soft food, rejecting corn or grain, and, gradually pining, becomes excessively thin, inflammation of the fore stomach may be suspected. Causes. — Over-stimulating food, such as an excess of animal diet, greaves, spiced poultry meal, &c., necessarily make a greater call upon the digestive organs than more simple and wholesome diet. The stomach (or proventriculus of comparative anatomists), which is situated between the crop and the gizzard, secretes the gastric juice, in which the food is macerated previous to its passing on into the latter organ, to be ground by the triturating action of its powerful muscles. The amount of gastric juice must therefore be in proportion to the digestibility of the food ; and hence, under the use of unnatural food, the organ is overworked, and stimulated to such an extent as to become inflamed. The secretion of gastric juice then ceases ; the food is not digested, and consequently distends the stomach to an enormous degree ; so that, although not naturally larger than half the finger, I have seen it four or five times the size of the gizzard. Treatment . — The prevention of this disease, by the use of wholesome and natural diet, is easy : the cure in advanced cases very uncertain. The only treatment to be relied on would be the immediate employment of a plain dietary, consisting of cooked soft food, so as to make the least possible call on the digestive organs ; and if to this regimen an occasional grain of calomel, at intervals of several days, be added, all is done that can be likely to benefit the patient. DIARRHOEA. Symptoms . — The symptoms of diarrhoea, or looseness, are so evident as to render description unnecessary. Causes . — A too scanty supply of grain, which necessitates an excess of green food, or an unwholesome dietary of any description, are the usual causes of this complaint. Treatment . — The treatment is simple : five grains of powdered chalk, the same quantity of rhubarb, and three of cayenne pepper, may be administered ; and if the relaxation is not speedily checked, a grain of opium, and one of powdered ipecacuanha, may be given every four or six hours. DISEASES OF THE LUNGS AND AIR-PASSAGES. CATARRH. Symptoms . — The symptoms of a cold, or catarrh, in fowls, are identical with those so familiar in the human subject — namely, a watery or adhesive THE POULTRY BOOK. 325 discharge from the nostrils, and a slight swelling of the eyelids ; in worse cases the face is swollen at the sides, and the disease appears to pass on into true roup. Causes . — The cause is exposure to cold and dampness, such as a long con- tinuance of cold wet weather, or sleeping in roosting-places open to the north or east. Treatment . — In simple cases, removal to a dry warm situation, and a supply of food rather more nutritious and stimulating than usual, soon effect a cure. I have found a little mashed boiled potato, well dusted with common pepper, very advantageous. In severe cases, the disease so closely resembles roup, that it may be treated in the same manner. BRONCHITIS. Symptoms . — If the cold, to use a popular mode of expression, settles on the lungs, instead of affecting the head, the symptoms are somewhat different ; there is rattling in the throat, from the accumulation of mucus, which the fowl coughs up and expectorates at intervals. Treatmeiit . — Kemoval to a drier habitation is sufficient in almost all cases to effect a cure. ROUP. Symptoms . — The symptoms of roup are at first identical with those of a severe catarrh ; the discharge from the nostril, however, soon loses its transparent character, becoming more or less opaque, and of a very peculiar and offensive odour ; froth appears in the inner corner of the eye ; the lids swell ; and in severe cases the eye-ball is entirely concealed ; the nostrils are closed by the discharge drying around them, and the eyelids are agglutinated together ; the diseased secretion accumulates within to a great extent, consequently the sides of the face swell to an extreme degree, and the bird, unable to see or feed itself, suffers from great depression, and sinks rapidly. Koup is essentially a disease of the lining membrane of the nasal cavities. This being inflamed, becomes swollen, and secretes the discharge before mentioned. These two circumstances combined tend to close up the small external aperture of the nostrils : as fowls habitually breathe through the nose, the mouth being kept closed, it follows that there is even in the early stages some difficulty of breathing, and a distension of the loose skin below the under-jaw may be often noticed. The frothy matter appearing at the corner of the eye results from the same cause ; the air, stopped in its passage through the nose, passes up the tear duct, leading from the eye to the nose, and produces the appearance of bubbles in the corner of the eye. In very severe cases the cavity of the nose becomes filled with the diseased secretion, which cannot escape, owing to the small size and closure of the nostril, and then the face swells considerably. With respect to the communication of this disease, my experiments prove that 326 THE POULTRY BOOK. it is exceedingly contagious. It is, I am inclined to think, frequently communicated by fowls drinking out of the same vessel, as the discharge from the nostrils of the sick bird contaminates the water as it drinks. Treatment , — Warm dry lodging, and stimulating nutritious food, are the first essentials to recovery; in addition, the frequent removal of the dried discharge from around the eyes and nose, by warm bathing, must not be omitted. In the way of internal medicine, I find that nearly equal numbers recover under various modes of treatment. I have tried the following remedies — namely, iodine in tincture, mercurial ointment, and nitrate of silver, all applied externally to the sides of the face, without any advantage. Internally I have given calomel, sulphur, citrate of iron, calomel and opium, cayenne pepper, and sulphate of copper, without any very well-marked or decided improvement. The direct application of some remedial agent to the diseased membrane, promises the best result ; but here we are met by the difficulty as to the application, for the nostrils are closed up, and it is nearly impracticable to pass anything through them. A very small bent tube can, however, be readily passed into the cavity of the nose through the slit in the roof of the mouth ; and I have tried the effect of injecting a few drops of a dilute solution (10 grains to the ounce of water) of sulphate of copper, with very favourable results. The injecting tube is readily passed into each nostril, if inserted into the anterior part of the slit seen in the roof of the mouth, and directed outwards at right angles to the slit. In very severe chronic cases, when there has been much swelling of the face, I have opened the side of the face, and removed the diseased secretion in a solid form. In general I should say, kill a roupy fowl at once, unless it is valuable, as the risk of its contaminating the whole yard is great. At all events, let it be instantly removed from the run. GAPES. Symptoms and Causes . — The name is sufficiently expressive as to the symptoms of this disease, which is occasioned by the occurrence of a parasite {Sclerostoma syngamus) in the trachea or windpipe. This disease is so important, as causing the destruction of a large number of chickens, pheasants, and other gallinaceous birds, that I have much pleasure in inserting the following abstract of a valuable communication made by Dr. Spencer Cobbold, to the Linnsean Society, on its history and treatment. Dr. Cobbold writes : — “ This parasite has been found and recorded as occurring in the trachea of the following birds, namely, the turkey, domestic cock, pheasant, partridge, common duck, lapwing, black stork, magpie, hooded crow, green woodpecker, starling, and swift. I do not doubt that this list might be very much extended if ornithologists would favour us with their experience in the matter. In view of adding something to our knowledge of its structure, and, more particularly, in the hope of directing THE POULTRY ROOK. 327 general attention to the mode of checking its ravages, I have ventured to make it the subject of a special communication. “ My attention was recently directed to a small, diseased, almost featherless chicken, which I at once recognized as suffering from the (japca. The bird belonged to a brood consisting of eleven individuals, all of which were between six and seven weeks old. The ten healthy birds had individually attained a consider- able size, an average example weighing 9| ounces ; but the infested chicken had only acquired a weight of 4 ounces, in consequence of tlie deteriorating influences of impeded respiration. The strange habits of the chicken \vere also in keeping with its physical peculiarities. It held itself entirely aloof from the other members of the brood ; and, as if to make up for its defective assimilating powers, tried to add to its substance by greedily devouring everything which came in its way, thus consuming fully two or three times as much as any other member of the brood. The only interruption to its constant eating during the day arose from the act of gaping, which took place at irregular intervals, sometimes as often as once every minute. The extension of the neck, and consequent elongation of the trachea, seems to have the effect of separating or unfolding the knot of enclosed parasites — sufficiently, at least, to allow of a certain degree of expiration and inspiration, “ Having obtained possession of the fowl, I operated upon it in the following manner : A very small portion of carded wool having been dipped in chloroform and placed in front of the bird’s nostrils, it was soon rendered perfectly insensible. The skin of the neck was then divided, and the trachea slit up to the extent of about a quarter of an inch ; and, introducing one prong of a pair of common dissect- ing forceps, I removed seven Sclerostomata. Six of these parasites were united in pairs, the odd worm being a female from which the mate had in all likelihood been rudely torn during the withdrawal of the forceps ; and, if so, it escaped my observation. After I had closed the external wound in the skin with a single thread, the bird was permitted to wake out of its artificial sleep ; and, notwith- standing that it had parted with a drop or two of blood, it soon recovered its legs, and ran about the table as vigorously as ever. Moreover, as if this were not enough to satisfy me as to its almost instantaneous cure, in a very few minutes afterwards it demolished the contents of a saucer partly filled with bread previously steeped in milk. An occasional gape was caused by an accumulation of frothy mucus within the injured trachea ; but this obstruction the bird soon got rid of by a few shakes of the head, attended with sneezing. The only subsequent incon- venience to the bird arose from emphysematous distention of the cellular tissue of the head and neck. This was on two or three occasions relieved by a slight puncture of the extremely thin integument, the emphysema ceasing to form after the external wound had healed. This chicken was well fed, and rapidly attained the size of an ordinary full-grown pullet. I have since caused it to be killed ; and on dissecting the neck, although there was no scar externally, a distinct cicatrix indicates the site of the operation on the trachea — the divided 328 THE POULTRY BOOK. cartilaginous rings, six in number, being united only by a thin layer of connective tissue. EXPLANATION Fig. 1. Sclerostoma syngamus, male and female. Natural size. Fig. 2. Upper part of the same, showing more especially the six-lobed circular lip of the female, and the mode of union. Enlarged. Fig. 3. Lower end of the body of the female, with its mucronate caudal appendage. Enlarged. OF WOOD-CUT. Fig. 4. Lower end of the body of the male, showing the cup-shaped bursa, hard rays, lateral muscles, digestive tube, and round tail. Magnified 30 diameters. Fig. 5. Mature egg. Magnified 220 diameters. Fig. 6. Egg, with contained embryo. Magnified 220 diameters. ‘‘ Keverting now to the worms extracted from the trachea, I observe, in the first place, that the females have an average length of fths of an inch, the males scarcely exceeding |-th of an inch. In both sexes the bodies are tolerably uniform in breadth throughout; and that of the female measures l-35th, whilst the transverse diameter of the male is only from l-60th to l-50th of an inch. The heads are relatively even more disproportionate. In the fresh state the mouth of the female was seen to be furnished with six prominent chitinous lips (fig. 2). In both sexes the surface of the body is quite smooth, but the female displays a series of spirally-arranged lines, which at first sight convey the idea of a natural twisting of the body ; this, however, is more apparent than real, being likewise more marked in some individuals than in others. The body of the female, towards the tail, exhibits a decided tendency to fold upon itself; and in one example this feature was very significant (fig. 3). The lower part of the body preserves a tolerably uniform thickness almost to the extremity, where it is sud- denly constricted to form a short narrow mucronate pointed tail, scarcely visible, to the naked eye. Employing a pocket-lens, it is easy to observe through the trans- parent integument the spacious digestive canal, surrounded on all sides by sinuous THE POULTRY BOOK. 329 foldings of the ovarium, tuba, and uterus — the vagina terminating laterally at a point corresponding with the line of the upper fourth of the body. Here the male is usually found rigidly affixed by means of a strong membranous sucker, v/hich proceeds from the lower end of its body. This cup-shaped appendage is formed out of a folded extension of the skin which thus envelopes the centrally enclosed and rounded tail (fig. 4). The eggs of Sclerostoma syngainus are comparatively large, measuring, longitudinally, as much as the l-250th of an inch (fig. 5). Many of the ova contain fully- formed embryos; and in the centre of the lower third of the body of one of them I distinctly perceived an undulating canal, in’obahly constituting the as yet imperfectly formed intestinal tube. By wdiatever mode the young make their exit from the shell, it is manifest that prior to their expulsion they are sufficiently developed to undertake an active migration. Their next habitation may occur within the body of certain insect larvae or even small land mollusks ; hut I think it more likely that they either enter the substance of vegetable matters or bury themselves in the soil at a short distance from the surface.” Treatment. — The plan formerly adopted, of giving remedies internally to remove the worms, is not a good one, as the medicine has to be absorbed, pass into the blood, and act powerfully upon the body of the fowl before its purpose can be accomplished : its direct application to the worms is therefore preferable. This is readily secured by stripping the vane from a small quill feather, except half an inch at its extremity ; this should then he dipped in spirits of turpentine ; and the chicken being securely held by an assistant, the feather so prepared is passed neatly down through the small opening of the windpipe, which is readily seen at the base of the tongue. The turpentine at once kills the parasites, and its application excites a fit of coughing, during which they are expelled : this mode of application requires some- manual dexterity, and at times the irritation proves fatal. I have therefore suggested the shutting up of the chicken in a box, with some shavings dipped in spirits of turpentine, when the vapour arising from the extended surface produces in most, cases an equally beneficial result. In very urgent cases, the opening of the windpipe, as adopted by Dr. Cobbold, may be advantageously had recourse to ; but this method is evidently only necessary when the disease has so far advanced that immediate suffocation becomes in- evitable ; or it may be resorted to when other methods have failed. In the most- far-gone cases, instant relief will follow this operation, since the trachea may with certainty be cleared of all obstructions. As Dr. Cobbold observes, the most essential thing in view of putting a check upon the future prevalence of the disease, is the total destruction of the imrasites after their removal. If the worms be merely killed and thrown away (say upon the ground), it is scarcely likely that the mature eggs will have sustained any injury. Decomposition having set in, the young embryos will sooner or later F F 330 THE POULTRY BOOK. escape, migrate in the soil or elsewhere, and ultimately find their way into the air-passages of certain birds in the same manner as their parents did before them. The worms, after removal, ought to be burnt, and the clead bodies of any chickens, young partridges, or other birds infested with these parasites, should be treated in the same manner, if we wish to prevent the spread of the disease. PIP. Symptoms . — The occurrence of a dry horny scale upon the tongue is generally regarded as characteristic of this disease, which, however, is by some confounded with gapes. The dry scaly tongue is, however, only a symptom caused by some other disease, which forces the fowl (which habitually breathes through the nostrils) to respire through the mouth ; in this case the constant current of air dries the tongue, which becomes hard at the point, and assumes a very horny character. Thus, in any inflammatory affection of the windpipe, in gapes, catarrh, or roup, when the nostrils are closed by the discharge, the pip, as it is termed, makes its appearance. It should be regarded, however, as a symptom only, and not as the disease itself. Treatment . — The treatment varies with the cause ; if the scale of hardened membrane is loose, it should be removed. The absurd plan of ni 2 iping off the end of the tongue in chickens is still j)ractised in some jiarts of the country : it is almost needless to say that it is alike useless and barbarous. CONSUMPTION. Symptoms. — Consumption, which is caused by the presence of scrofulous tubercles in the lungs, may almost always be induced in chickens by confining them in cold dark unhealthy places : I have also found tubercles in the liver and other organs of the body. The symptoms of consumption are not strongly marked in the early stages; in the more advanced state there is wasting, cough, and expectoration of matter. Treatme7it . — It is fortunate that consumption can always be prevented by wholesome, abundant diet, and good housing, for in advanced stages it is quite incurable ; where it is suspected to be commencing, cod-liver oil may be given, mixed with barley-meal; but as the disease is hereditary, a fowl so jireserved would be worse than useless as a stock bird. DISEASES OF THE EGG ORGANS. The egg organs in the fowl consist of the ovary, situated on the fore part of the left kidney, and the oviduct, or egg-passage, leading from it to the outlet. The ovary in its inactive state consists of minute vesicles, the germs of future eggs. In its active condition these enlarge in regular succession, until each has attained the size of the natural yolk, when it is seized by the open funnel-shaped extremity THE POULTRY BOOK. 331 of tlie egg-passage, and as it passes along lias successively secreted around it the white, with its twisted herds, which serve to maintain the yolk in a proper position in the shell ; the membranes lining the shell ; and, lastly, the shell itself ; the white being necessarily formed at the upper part, the membrane at the middle section, and the shell at the lower part of the oviduct or egg-passage. The ovary is not often subject to disease, except in old hens past laying, in which it sometimes degenerates ; and it not unfrequently happens that the hen so affected is healthy in all other respects, and is only known to he diseased by her not laying, and frequent crowing : sometimes, as in the case of barren hen pheasants, she assumes the plumage of the male bird. INFLAMMATION AND PROTRUSION OF THE EGG-PASSAGE. — SOFT EGGS. Symptoms . — The symptoms of this complaint vary with the part of the oviduct affected. As the disorder occurs in laying hens, we are enabled to trace the seat of the complaint by the state of the extruded egg. If the lower part is unduly excited, the egg is expelled before the shell has been secreted, and a soft- skinned egg results. If the inflammation extends to the middle portion, the membrane is either misshapen or incomplete ; and if the whole tube is inflamed, the yolks are dropped without any covering whatever. The laying of soft eggs arises from several causes; and if all cases are treated alike, such an empirical method will certainly not be followed by success. The shell of the egg consists almost entirely of carbonate of lime, the same material which, in a different form, produces chalk, marble, limestone, and the shells of such animals as oysters, &c. The requisite quantity required for the formation of the eggshell must be obtained in or with the food, otherwise soft eggs result. When unshelled eggs arise from a deficiency of calcareous matter, the remedy is evident ; a quantity of old mortarr ubbish, or oyster- shells heated to redness and then broken up, readily supply the material required. Another cause of soft eggs is the excitement of the fowl from being driven about, or being worried in any manner. Heavy fowls, such as Creve Coeurs or Dorkings, &c., that are not so active as the smaller varieties of poultry, suffer much from being driven, frequently laying soft eggs afterwards. The remedy in this case is sufficiently simple, being merely rest. Inflammation of the oviduct, or egg-passage, is a third cause, and in this case the eggs produced are usually irregular in form, or very imperfect. When the inflammation is very severe, the yolks may be expelled, as they are received from the ovary, without any white or membrane ; at other times the white may be expelled with the yolks, or the eggs may be imperfectly or irregularly enclosed in membrane. The treatment of inflammation of the egg-passage is sufficiently simple. The object is to lower the inflammatory action ; and this is best done by the use of a remedy which I proposed some years since, namely, one grain of calomel and one- twelfth of a giain of tartar emetic, given in barley-meal. 332 THE POULTKY BOOK. After its administration the hen generally ceases to lay for two or three days, and then resumes in a healthy manner ; but if necessary, a second dose may be given. It is almost needless to say that inflammation of the egg-passage is shown by general feverishness ; the feathers (especially those over the back) are puffed out, and the hen mopes about, and strains to discharge the contents of the passage. I believe this inflammation to be often produced by over- stimulating or unwholesome food. I once gave my Dorkings some greaves, and the result was that every one laid soft eggs ; and the disorder ceased, without the use of medicine, on a return to natural food. Protrusion of the lower end of the egg-passage not unfrequently occurs in hens that are laying. It is sometimes caused by a disparity of size betv/een the egg and the passage, and at other times seems connected with a general relaxation of the system. When protrusion occurs, the plan recommended is immediately to check the laying by the medicine above mentioned, and put the bird on a diet which contains no egg-forming materials, such as rice and potatoes ; and after a few days the parts usually regain their natural position. If, however, another egg is formed, it usually happens ‘that the efforts to expel it so much increase the mischief that the bird dies. The disease is not unfrequently the precursor of apoplexy; if a soft egg, as frequently happens, is broken in the passage, the collapsed membrane, from its irregular form, is not readily expelled, and the efforts to get rid of it lead to the rupture of a vessel in the brain ; at other times, the canal being closed, additional yolks accumulate above, causing a tumour, which is eventually fatal, and which is rapidly enlarged by the continued secretion of the oviduct. I have seen tumours upwards of a pound in weight produced in this manner. DISEASES OF THE LIMBS. LEG-WEAKNESS. Symptoms . — This disease usually occurs in young birds, and more frequently in cockerels than pullets. The bird affected is, more or less, unable to support itself, and sinks down on the hocks after standing for a short time, or in bad cases is even unable to rise on the feet. In other respects the health is good, The appetite being at first, before the bird is injured by want of exercise, very good, and the comb red. Causes . — The cause of this troublesome complaint, which frequently attacks the finest and heaviest birds, is, merely a rapid increase of weight, which is out of proportion to the muscular development ; it consequently is often present in the weightiest birds, and in cockerels more frequently than in pullets ; it is rarer in old birds, and is most common in the heaviest varieties. Cochins being more especially subject to it. . Constitutional weakness may, of course, produce it without any rapid growth. THE POULTKY BOOK. 333 Treatment . — Local applications are perfectly useless ; but the most rapid improvement follows from the administration of from three to eight grains of citrate of iron daih;, and a due supply of nutritious food, care being taken to select such sub Jtances as are flesh-producing, and not fattening — wheat, barley, and a due 'iupply of worms, or, in default, a little chopped meat, being preferable to rice or Indian corn. RHEUMATISM AND CRAMP. Spnptoins . — These diseases, though differing in their nature, arise so constantly from the same cause, and are so readily removed by the same treatment, that I have placed them together. A disinclination and inability to move the limbs, evidently not arising from mere weakness, or a permanently cramped condition of the toes, are sufficiently characteristic. Causes . — Both disorders are caused by exposure to cold and wet, and the tendency to them may be much counteracted by preventing the fowls, during their earliest chickenhood, from running among wet grass early in the morning. Treatment . — Good food, and a warm dry habitation, are generally effectual. When chickens are hatched at such times as January and February, it must not be expected that any treatment can counteract perfectly the unnatural circumstances under which they are placed. If exposed, they suffer from cold ; and if confined in close rooms, the want of fresh air, natural green and insect food, produce unfortunate results. Bheumatism is not unfrequently followed by inflammation of the heart, a disease which in the fowl is seldom suspected until so far advanced as to be necessarily fatal. GOUT. Symptoms. — Swelling of the feet, attended with a great degree of heat. Treatment. — We have seen several cases of this disease in Cochins, and have been successful in some cases in removing it by employing calomel, one grain at night, and three drops of wdne of colchicum twice a day, care being taken as to warmth, diet, &c. BUMBLE FOOT. Symptoms . — Dorkings are more especially subject to this disease. It com- mences by a small wart-like body on the ball of the foot. This enlarges, and at last ulcerates, producing so much mischief that the bird becomes lame and useless. Causes . — The cause seems to be some slight injury from pressure on sharp stones; this sets up a low inflammatory action on the thick skin of the foot, which is followed by the formation of the swelling. The disease does not originate in the tendons, nor even in the dense fascial covering, but in the cutis. Treatment. — From the low state of vitality in the feet of birds, and the 334 THE POULTRY BOOK. inability to rest them when diseased, there is little hope of successful treatment in advanced cases. In early cases we have removed the corn-like tumours, and cauterized the part with nitrate of silver with success ; hut the adoption of lov/ broad perches, which prevent the bird coming with violence to the ground on its descent, is the best remedy, inasmuch as prevention is in all cases better than cure. DISEASES OF THE SKIN. BALDNESS AND WHITE COMB. SymjJtoms . — White comb is a hard and scurfy condition of that organ, to which the fowls kept in the confined stable-yards of large towns, and other unhealthy localities, or fed on bad food, are liable ; in advanced cases the feathers fall off, leaving the head perfectly bare. Causes . — Unnatural food, the want of fresh vegetables, and overcrowding in dark habitations, are the causes of these complaints. Treatment . — A return to natural diet is indispensable to success ; and if to this important requisite is added the administration of a five-grain Plummer’s pill every other night -for a week, immediate benefit will result. At the same time, it must be borne in mind, that the plumage will often not reappear until next moulting time. LICE. The symptoms and causes of these pests require no particular consideration. After trying many substances, we are convinced that the employment of flowers of brimstone, thoroughly dusted into the roots of the feathers, and spread over the entire skin, is, if used twice or thrice, at intervals of a few days, a certain remedy. FRACTURES OF THE BONES. Fractures of the bones of the body are less likely to occur in birds than in other animals, inasmuch as the framework is more completely united together, and is protected from injury by the feathers. In cases where fracture of the ribs or other bones may be suspected, there would be great difficulty in determining the nature of the injury, and I do not think anything more could be done than keeping the bird quiet until recovery. In cases of broken wings, the quill feathers would prevent any recourse being had to the ordinary method of bandaging. The plan I have pursued is, to tie, carefully, the ends of some of the quills together in their natural position, with the wing closed ; this prevents motion of the broken ends of the bones ; and by keeping the bird in an empty place, where there are no perches for it to attempt to fly upon, every chance of recovery is afforded. Fracture of the fleshy part of the leg would be less manageable, and I can hardly recommend any bandaging that would be readily applied. The most common THE POULTRY BOOK. 335 fracture in fowls is^tliat of the tarsus, or scaly part of the leg. This is usually treated by wrapping a slip of rag round the injured limb, and tying it with thread — a very imperfect plan, as motion of the broken hones is not prevented, and which is therefore frequently unsuccessful in its results. I always employ a modifi- cation of what is known to surgeons as a gum splint. The white of an egg is well beaten up with a fork, and spread upon a strip of thick, soft brown paper, as wide as can he smoothly wrapped around the broken limb. The fowl is held by an assistant, the leg slightly stretched, so as to bring the ends of the bones in a straight line, the moistened paper wrapped smoothly round several times, and secured by two or three turns of thread ; and, lastly, to prevent the parts being moved before the paper has become dry and stiff, a thin splint of wood, such as is used for lighting pipes, bound with thread on each side : the wood may he removed the following day, as it then adds to the w^eight. The stiff paper forms a bandage which prevents all motion, and so places the limb in the best possible condition for union to take place. APPENDIX THE STANDARD OF EXCELLENCE IN EXHIBITION BIRDS. Reprinted from the Original Work, by permission of “ The Poultry Club,” with the addition of French Breeds, &o. The points of excellence in the various breeds, as laid down by the compilers of ‘‘ The Standard of Excellence,” have been so generally agreed upon by the exhibitors and judges, that it has been thought most desirable to reproduce that work in the present volume. The Editor and Publisher of The Poultry Book have to acknowledge the great obligation they are under to the Members and Stewards of the Club for the permission which has been accorded to them. Whilst they are most happy to aid in extending a knowledge of this most useful compilation, they cannot but feel that the value of The Poultry Book to all exhibitors and breeders has been greatly enhanced by the republication of the “ Standard ” in its pages. COCHINS. GENERAL SHAPE. THE COCK. Comh — Single, fine, rather small, perfectly straight and upright, with well-defined serrations, and quite free from side-sprigs. Beale — Curved, stout at the base and tapering to the point. //cad— Small for the size of the bird and carried rather forward. Eye — Very bright and clear. Deaf-ear — Large and pendent. Wattles — Large, well rounded on the lower edge. Neele — Hackle very full and abundant, the lower part reaching well on to the back, so as to produce a gradual slant from near the head to the middle of the back. Bade — Broad, with a gentle rise from the middle to the tail ; saddle feathers very abundant. Wings — Very small ; the primaries doubled well under the secondaries, so as to be quite out of sight when the wing is closed. Tail — Very small; the curved feathers numerous, broad, glossy, and soft ; the whole tail forming a small hunch, carried rather horizontally than upright. Breast — Deep, broad, and full. Thighs — Very large and strong ; jilentifully covered with perfectly soft feathers, which on the lower part should be curved inward round the hock, so as nearly to hide the joint from view ; Falcon or Vulture hocks, that is, those with hard, stiff feathers project- ing in a straight line beyond the joint, are objection- able, but not a disqualification. Very abundant and soft, covering the hind parts, and standing out about the thighs. Legs — Rather short ; very thick and bony, wide apart, well feathered on the outside to the toes. Toes — Straight and strong ; the outer and middle toes being well feathered. Carriage—l^oi so upright as other breeds, with a con- tented, intelligent appearance. THE HEN. Comh — Single, very small, fine, low in front, erect and perfectly straight ; with small, well-defined serrations. Beale — Small, curved, and tapering. Head — Very small, neat, and taper. Eye — Very bright and clear. Deaf-ear — Rather large. Wattles — Small, neatly rounded on the lower edge. Neele — Short ; carried forward, the lower part very full and broad ; the feathers reaching well on to the back. Bade — Broad, with abundance of soft feathei'S rising fi’om the middle of the back to the tail. Wings — Very small ; primaries doubled well under the secondaries, so as to be quite out of sight when the wing is closed ; bow of the wings neatly covered by the breast feathers, and the points sunk well into the fluff. Tail — Very short and small ; carried horizontally, and almost hidden in soft feathers. Breast — Broad and full ; carried low. Thighs — Large ; abundantly covered with soft fluffy feathers ; curving inward round the hock, so as to nearly hide the joint from vdew ; Vulture or FaJeen hocks are objectionable, but not a disqualification. Fluff — Very soft and abundant, covering the hind parts and standing out about the thighs, giving the bird a very deep and broad appearance behind Short, thick, and bony ; standing wide apart ; and well feathered on the outside to the toes. Toes — Strong and straight, the outer and middle toes well feathered. Carriage — Low, with a contented intelligent appearance. BUFF COCHINS. COLOUR OP COCK. Comh, Face, Deaf-ear, and TFa^fes— Brilliant red. Head — Rich, clear buff. lladele. Bade, Wings, and Saddle— Weh, deep, golden buff : the more uniform and even in colour the better ; quite free from mealiness on the wing. G G 338 APPENDIX. Breast, Thighs, and Fluff— Vniiona clear, deep buff ; as free from mottling or shading as possible. Ta?7— Rich, dark chestnut, or bronzy chestnut mixed with black. Dark chestnut preferable. Legs — Bright yellow ; feathers clear, deep buff. COLOUK OP HEN. Comb, Face, JDeaf-ear, and Wattles — Brilliant red. Plumage — Uniform clear, deep buff throughout ; the more uniformly clear and free from mottling or shading the better. A clear hackle preferred, but a slight marking at the end of the feathers of the neck not a disqualification. Legs — Bright yellow, with feathers same colour as body feathers. _____ LEMON COCHINS. COLOUR OP COCK. 'Comb, Face, Deaf- ear, and TUa!5i5^es— Brilliant red. Head — Lemon, or light orange buff. Hackle, Back, Wings, and Saddle— W-ch, light orange buff ; the more uniformly clear and even in colour the better, as free as possible from mealy tinge on the wings. Breast, Thighs, and Fluff — Clear, uniform lemon buff. Tail — Rich chestnut. Legs — Bright yellow ; feathers lemon buff. COLOUR OP HEN. Comb, Face, Deaf -ear, and Wattles — Brilliant red. Plumage — Clear, lemon buff ; uniform and even in colour throughout, and perfectly free from being mottled or shaded in any part. Legs — Bright yellow, v/ith feathers same colour as body feathers. In Buff and Lemon Cochins the colours may be either as above, or intermediate betwixt the two ; but the colours must be even and as free from mottling or shad- ing as possible. The birds must also match in the pen. SILVER BUFF COCHINS. COLOUR OP COCK. Comb, Face, Deaf -ear, and Wattles — Brilliant red. Head — Light, silvery buff. Hackle — Rich, gold colour. Back, Shoulder Coverts, and TlVnp's— Bright, silvery buff ; the more even and uniform in colour the better. Saddle — Rich, gold colour. Breast, Thighs, and Fluff— Q\qox, light silvery buff. Light chestnut; a slight mixture of white not very objectionable, though not desirable. Legs— Bright yellow, with silvery buff feathers. COLOUR OP HEN. Comb, Face, Deaf -ear, and Wattles — Brilliant red. Hackle— WCa, gold 'olour. Remainder of the Plumage— G\&aY, light, silvery buff'; the more even and uniform in colour the better. Legs — Bright yellow, with feathers same colour as body feathers. SILVER CINNAMON COCHINS. COLOUR OP COCK. Comb, Face, Deaf -ear, and Wattles — Brilliant red. Head — Pale light cinnamon. Hackle — Cinnamon, or rich bright cinnamon, slightly striped with white. Back, Shoulders, and Wings — Pale buff, or rich bright cinnamon, mixed with white. Saddle — Light cinnamon, or rich bright cinnamon, slightly striped with white. Breast, Thighs, and Fluff — Pale buff. Tail — Rich light cinnamon, or rich bright cinnamon, mixed with white. Bright yellow, with feathers of a pale buff colour. COLOUR OP HEN. Comb, Face, Deaf-ear, and TUa«Zes— Brilliant red. Hackle — Rich deep cinnamon or chocolate. Remainder of the Plumage — Pale buff ; the more uniform and even in colour the better. Ze/ 7 S— Bright yellow; feathers same colour as body feathers. CINNAMON COCHINS. COLOUR OP COCK. Comb, Face, Deaf-ear, and Wattles — Brilliant red. Head, Hackle, Back, Wings, and Saddle — Rich dark reddish cinnamon ; the more uniform and even in colour the better. Breast, Thighs, and Fluff — The colour of wetted cin- namon. Tail — Rich bronzy black, the lesser coverts edged with very dark reddish cinnamon. Legs — Bright yellow, with feathers colour of the breast feathers. COLOUR OP HEN. Comb, Face, Deaf-ear, and Wattles — Brilliant red. Plumage — The colour of wetted cinnamon or deep cho- colate throughout ; the more uniform in colour and free from being mottled the better. Legs — Bright yellow, with feathers same colour as body feathers. Value of Points in Buff, Lemon, Silver Buff, Silver Cinnamon and Cinnamon Cochins. Size ....... 3 Colour ....... 4 Head and Comb . . . . .1 Carriage of Wings . . . . .1 Legs 1 Fluff 1 General Symmetry ..... 2 Condition ...... 2 15 Disqualifications in Buff, Lemon, Silver Buff, Silver Cinnamon and Cinnamon Cochins. Birds not matching in the pen, or with primaiy wing feathers, twisted or turned outside the wing, twisted combs, crooked backs, birds without feathers on the legs, or legs of any other colour than yellow. GROUSE OR PARTRIDGE COCHINS. COLOUR OP COCK. Comb, Face, Deaf-ear, and Wattles — Rich brilliant red. Head — Rich red. Hackle — Rich bright red, with a rich black stripe down the middle of each feather. Back and Shoulder Coverts — Rich dark red. Wing Bow — Rich dark red. ,, Greater and Lesser Coverts — Metallic greenish black, forming a wide bar across the wings. ,, Primary Quills — Bay on outside web, dark on inside web. ,, Secondary Quills — Rich bay on the outside web, black on the inner web, with a metallic black end to each feather. Saddle — Rich bright red, with a black stripe down the middle of each feather. APPENDIX. 3B9 Breast, Vnderpart of Body, and Thbjlis — Rich deep black. Tail — Glossy black (white at the base of the feathers objectionable, but not a disqualification). Legs — Dusky yellow, with black feathers. GROUSE COCHINS. 1 COLOUR OP HEN. Coml), Face, Deaf -ear, and Wattles — Brilliant red. 7/eac? — Rich brown. Neck — Rich reddish gold colour, with a broad black stripe down the middle of the feathers. Remainder of the Plumage — Rich brown distinctly pencilled with darker brown ; the pencilling reach- ing well up the front of the breast, and following the outline of the feathers. Legs — Dusky yellow, with feathers same colour as body feathers. PARTRIDGE COCHINS. COLOUR OF HEN. Comb, Face, Deaf -ear, and Wattles — Brilliant red. Neck — Bright gold colour on the edge of the feathers, with a broad black stripe down the middle. Remainder of the Plumage— In foi brown distinctly pencilled with dark brown ; the pencilling to reach well up the front of the breast. The shaft of the feathers on the back, shoulder coverts, bow of the wing, and sides, creamy white. Legs — Dusky yellow, with brown feathers. •* Points in Grouse and Partridge Cochins. Size 3 Black Breast, Thighs, Fluff, an( feathers in the Cock . Breast of the Hen. Distinctly pe up the front Colour of the remaining plumage Head and Comb Carriage of Wings . Legs ..... Fluff Symmetry .... Condition .... Disqualifications in Grouse or Partridge Cochins. Birds not matching in the pen — cocks with mottled breasts, hens with pale buff or clay breasts without pencilling, twisted combs, flight feathers turned outside the wing, crooked backs ; absence of feathers on the legs. WHITE COCHINS. COLOUR OP COCK AND HEN. Comb, Face, Deaf-ear, and Wattles — Brilliant red. Plumage — Pure white throughout. The cock as free from yellow tinge as possible. Legs — Bright yellow. BLACK COCHINS. COLOUR OP COCK AND HEN. Comb, Face, Deaf-ear, and Wattles — Brilliant red. PZamar/e— Perfectly black throughout. The cock as free from coppery red or brassy colour as possible. Zc^s— Dark, with yellow tinge and black feathers. Points in White or Black Cochins Size ... Colour of Plumage — Purity of white in the whites, and richness of black in the blacks Head and Comb Carriage of Wings Legs Fluff . Symmetry Condition 4 1 1 1 1 2 2 15 Disqualifications in White or Black Cochins. Twisted combs, crooked backs, flight feathers turned outside the wing. Birds not feathered on the ^ legs, scales on the legs of the whites either green or willow. BHAHMAS. GENERAL SHAPE. THE COCK. Beak — Very strong, taper, and well curved. rjornb—Yea, small, low in front and firm on the head without falling over to either side, distinctly divided . so as to have the appearance of three small combs joined together in the lower part and back, uhe largest in the middle, each part slightly and evenly serrated. //■eaeZ -Small and slender. Eye — Prominent and bright. Deaf-ear — Large and pendent. Wattles — Small, well rounded on the lower edge. ]^eck — Long, neatly curved, slender near the head, the juncture very distinct, hackle full and abundant, flowing well over the shoulders. Breast— Nery full, broad, and round ; carried well Pacl;-^Short, broad, flat betwixt the shoulders, saddle feathers very abundant. Wings — Small ; the primaries doubled well under the secondaries, the points covered by the saddle feathers. Tail— ; carried very upright, the higher feathers spreading out laterally. Tail Coverts— Brodid, very abundant, soft, and curved over the tail. , , j Thighs— Yevj large and strong ; abundantly covered with very soft fluffy feathers, curving inward round the hock so as to hide the joint from view Vulture hocks are objectionable, but not a disqualification. Eluif—Yerj abundant and soft, covering the hind parts, and standing out about the thighs, giving the bird a very broad and deep appearance behind. Xeqs— Rather short, strong, and bony ; standing well apart, very abundantly feathered down the outside to the end of the toes. y^gg—Straight and strong ; the outer and middle toe being abundantly feathered. Carriage— Yei'j upright and strutting. THE HEN. Beak-Strong, curved, and taper. ^ Comb—Yeo, very small and low, placed in front of the head, and having the appearance of three very small serrated combs pressed together, the largest in the middle. Head—SmaW and slender. Eye — Prominent and bright. Deaf -eat — Large and pendent. Wattles- Small, rounded on the lower edge. Wee/j— Rather short, neatly curved, slender near the head, the juncture very distinct, full and broad in 0 0 2 340 ' APPENDIX. the lower part ; the feathers reaching well ou to the shoulders. Breast — Very deep, round, broad, and i:.rominent. Bach —Broad and short ; the feathers of the neck reaching to betwixt the shoulders, and abundance of soft, broad feathers rising to the tail. — Small ; the bow covered by the breast feathers, the primar'es doubled well under the secondaries, the points of the Avings clipiied well into the abundance of soft feathers and flufiP. 7a//— Small ; very upright, almost buried in the soft rump featheis. T/tif/hs — Strong and well covered with very soft feathers, curving round the hock so as to hide the joint from view ; Vulture hocks are objectionable, but not a disqualification, Fhif — Very abundant and soft, standing out about the hind part and thighs, giving the bird a very broad and deep appearance behind. Bcf/s — Short, very strong, wide apart, abundantly feathered on the outside to the toes. Toes — Sti’aight and strong, the outer and middle toe being well feathered. Carriage — Low in comparison to the cock. PENCILLED BRAHMAS. COLOUR OF COCK. Comh, Face, Beaf-ear, and TFa///cs— Bright red. Head — White. Nech, Hachle — Silvery white, striped with black. Breast, Underpart of Body and Thighs — Black, slightly mottled with white. Bach and Shoidder Coverts — Silvery white. Saddle — Silvery white, striped with black. Wing Boio — Silvery white. ,, Greater and Lesser 0'ora‘/s— Metallic green black, forming a Avide well-defined bar across the Aving, ,, Secondaries — White on the outside Aveb, black on the inside web, large green black spot on the end of the feather. ,, Primaries — Narrow edging of Avhite on the out- side web, black on the inside web. Tail — Black. Tail Coverts— WiQh. green black, lesser coverts edged Avith white. Legs — Scales yellow, feathers black, mottled with white. COLOUR OF HEN. Comh, Face, Beaf-ear, and Wattles — Rich bright red. Head — Grey. Nech — Silvery white, striped with black. Remainder of the Plumage — Dull Avhite, minutely and distinctly pencilled throughout with dark pencilling, so close as almost to cover the ground colour, the pencilling reaching well up the front of the breast. Legs — Scales yelloAv, Avfith a dusky shade. LIGHT BRAHMAS. COLOUR OF COCK. Comb, Face, Beaf-ear, and Wattles — Rich bright red. Head — White. Nech — White with a distinct black stripe doAvn the centre of the feather. Breast, Underpart of Body, and Thighs — White. Bach and Shoulder Coverts — White. Saddle — White, striped with black. Wing Boxo and Coverts — White. , , Prima vies — black . ,, Secondaries — White on outside web, black on in- side web. Tad — Black. Toil Coverts — Glossy green black; lesser coverts silvered on the edge. Legs — Scales bright yellow ; feathers Avhite, slightly mottled with black. COLOUR OP HEN. Comb, Face, Beaf-ear, and Wattles — Bright red. //me/— White. Nech — White, distinctly striped down the middle of each feather with rich black. Breast and Bach — White. Wing — White, the primaries alone being black. Tail — Black, the two highest or deck-feathers edged with white. Thighs and Fluf — White. Legs — Bright rich yelloAV ; feathers Avhite, slightly mottled Avith black. Points in Brahmas. Size 3 Colour ....... 4 Head and Comb . . , ... 1 Wings. Primaries Avell tucked under secondaries . . . . .1 Legs, and featherings of ditto . . .1 Fluff 1 Symmetry ...... 2 Condition .... . . 2 5 Disqualifications. Birds not matching in the pen, combs not uniform in the pen, or falling over to one side, crooked backs, legs not feathered to the toes, or of any other colour except yellow, or dusky yellow. MALAYS. GENERAL SHAPE. THE COCK. Beah — Vei'y strong and curved. Comb — Small, placed quite in front of the head, low and flat, covered over Avith very small warty inden- tions. Head — Long, flat on the top, projecting over the eyes. Aye— Bright, sunk beneath a projecting eyebroAv, the eyelids pearled round the edge. Face — Very naked and skinny, with a harsh cruel expression. lFa///es — Very small, mere folds of the naked skin of the throat. Throat — Very skinny, and quite destitute of feathers. Nech — Very long, slightly curved, rapidly slanting from the head ; the hackle very hard, short, and scanty, particulo.rly in the lower part. BacL — Very long, slightly curved, and rapidly slanting from the shoulders to the tail, the shoulder coverts and saddle feathers very short and hard. Body — Long and round, the feathers on the lower part very short, giving the bird a cut-out appearance. Wings — Very strong, projecting out prominently from the body even when closed. Breast — ^Very deep. Tail — Small, drooping, sickle and tail coverts slightly curved. (The neck, back, and tail forming three slight nearly equal curves.) Thighs— N qvy long, round, strong and upright, the feathers very hard, short, and close, the hock joint being bare. Legs — Very long, strong, round, straight and clean, perfectly free from feathers. Toes — Very long, straight, strong, and powerful. Plumage — Very hard, short, close and glossy. Carriage— \QYy upright, and tall. APPENDIX. 341 THE HEN. Beah — Very strong and curved. i Comb — Very small, low, and flat, placed on tlie front of the head, covered over with small warty indentions. Head— hong, very snaky, and flat on the top. Eije — Bright, sunk beneath a projecting eyebrow, eye- lids pearled round the edge. Face — Very naked and skinny, with a cruel expression. Wattles — Mere folds of the naked skin and throat. Throat — Quite naked and very skinny. Neele — Very long, rapidly slanting from the head; neck feathers very hard, short, and close, particularly in the lower part. Bach — Long, rapidly slanting to the tail, shoulder coverts very short. Body — Long and round, narrow at the insertion of the tail. Breast — Very deep. Wings — Very strong, projecting very prominently from the body when closed. Tail — Small, and carried upright. Thighs — Very long, strong, and upright ; feathers very close and short, the hock joint being nearly naked. Legs — Very long, clean, straight, round and strong. Toes — Long, powerful, straight, and strong. Plumage — Very short, hard, close and glossy. Carriage — Very upright. COLOUR OP MALAY COCK. Beak — Yellow. Comb, Face, and naked skin of the Throat — Rich bright red. Eyes — Bright fiery red. Head and Neck — Rich glossy dark red. Back and Shoulder Coverts — Glossy reddish maroon. Breast — Black, slightly mottled with reddish brown. Wing Bow — Glossy reddish maroon. ,, Coverts — Rich metallic greenish or bluish black, forming a wide bar across the wing. Wing flights — Rich dark red. Saddle — Rich glossy dark red. Tail — Rich green black. I'highs — Rich black, slightly mottled with reddish brown. Legs — Bright rich yellow. COLOUR OF MALAY HEN. Beak — Yellow. Comb, Face, and Throat — Bright red. Eyes — Bright fiery red. Head — Reddish brown. Neck — Rich glossy reddish brown. Bade and Shoulder Coverts — Rich glossy reddish brown or cinnamon. By’east and Thighs — Reddish brown or cinnamon. Wings — Rich glossy reddish brown or cinnamon. Tail — Rich dark reddish broAvn. Legs — Bright rich yellow. WHITE MALAYS. Comb, Face, and naked skin on the Throat — Bright red. Beak — Bright rich yellow. Plumage— hvive white throughout. Legs — Bright rich yellow, yellowish willow permissible. Points in Malays. Height ....... 3 Shortness, hardness, and closeness of plu- mage ....... 3 Head 1 Colour 3 Symmetry . . . . . .3 Condition ...... 2 15 Disqualifications in Malays. Birds not matching in the pen ; in the dark birds legs of any other colour except yellow. DORKINGS. GENERAL SHAPE. THE COCK. Beak — Rather short and stout. Comb — Either single or rose ; if single, erect, straight, serrated, free from side-sprigs ; if rose-combed, square in front, straight on the head, without hollow in the middle, large peak behind, inclining very slightly upwards. Head — Neat. Wattles — Broad, stout, rounded on the lower edge. Neck —Yery taper and well hackled. Breast — Very deep, broad and fidl. Breast-bone long. Body — Large, deep, compact, and jjlurap, the back, belly, breast, and behind, almost forming a square. Back — Very broad. Wings — Large. Tail — Very large, expanded, feathers broad and carried well up. Sickle Feathers and Tail Coverts — Long, broad, sound and well arched. Thighs — Short, stout, and straight. Legs — Straight, short, stout, clean, and perfectly free from feathers, spurred on the inside. Feet — Five-toed, the extra or supernumerary toe AA'ell developed, distinctly separated from the others, and pointing upwards. Carriage and Appearance — Noble, bulky, and grand. THE HEN. Beak — Rather short. Comb — If single, to be well developed, and falling over one side of the face ; if rose, square in front, straight on the head, peak behind, inclining slightly up- wards. Wattles — Broad, rounded on the loAver edge. Head — Neat. Neck — Short and taper. Breast — Very deep, broad, and full. Body— havge, compact, plump, and deep. Back — Broad. Wings — Large. Tail — Large, expanded, the feathers broad. Thighs — Short and stout. Short, straight, thick, and strong. Feet — Five-toed, the extra toe well developed, distinctly separated from the others and inclining upwards. Carriage and Appearance — Bulky. SILVER GREY DORKINGS. COLOUR OF COCK. Head and Neck Hackle — Clear white. Comb, Face, and Wattles — Bright red. Breast, Underpart of Body, and Thighs — Rich glossy black. Back and Shoulder Coverts — Silvery white. Saddle — Clear white. Wing Bow — Silvery white. ,, Coverts — Metallic green black, forming a wide bar across the wing. ,, Primaries — White on the out.side edge of tho outer web, black on the inside web. ,, Secondaries — Clear white on the outside w’eb, black on the inside web, and also on the end of the feather. Xa^7— Rich black. Sickle Feathers — Rich metallic green black. 342 APPENDIX. Tail Coverts — Rich metallic green black, the lesser ones silvered on the edge. Legs — White, with a flesh-coloured tinge betwixt the scales. COLOUR or HEN. i/eac^ — Silvery or ashy grey. Corah, Face, and Wattles — Bright red. Neck — Silvery white, striped with black. Breast — Salmon red, shading off to grey towards the thighs. Back and Shoidder Coverts — Silvery or slaty grey, free from dark bars or mai’ks across the feathers, shaft of feathers white. Wing Bov) — Silvery or slaty grey, shaft of feathers white. Any tendency to red on the wings is highly objectionable. Coverts and Flights— grey. Tail— 'Dark grey, inside approaching black. Thighs — Ashy grey. Legs — White, with a flesh-coloured tinge betwixt the scales. Points in Silver Grey Dorkings. Size ....... 3 Colour ....... 3 Head and Comb . . . . .2 Legs, Feet, and Toes . . . . 2 Symmetry ...... 3 Condition ...... 2 15 Disqualifications . Birds without the fifth toe, or with crooked backs, wry tails, combs not uniform in the pen, white in cock’s breast or tail, legs of any colour except white. COLOURED DORKINGS. The colour in these not material, providing the birds match in the pen. Points in Coloured Dorkmgs. Size ........ 5 Head and Comb . . . . .2 Legs, Feet, and Toes .... 2 Symmetry ...... 4 Condition . . .... 2 15 Disqualifications. Birds without the fifth toe, or with crooked backs, wry tails, combs not matching in the pen, legs of any other colour except white. WHITE DORKINGS. Conib, Face, and Wattles — Rich red. The whole of the plumage in both cock and hen pure white, the more free from yellov/- tinge the better. Legs — White. Points in White Dorkings. Size ....... 4 Purity of White Plumage . . .2 Head and Comb . . , , .2 Legs, Feet, and Toes . ... 2 Symmetry .... . . 3 Condition ...... 2 15 Disqualifications, Birds without the fifth toe, or "with crooked backs or wry tails, combs not uniform in the pen, coloured feathers in any part of the plumage. SPANISH. GENERAL SHAPE. THE COCK. Beak — Dark horn colour, rather long and stout. Comb — Bright red, large, single, stiff, erect, straight, free from twists in front or falling over to either side at the back, deeply serrated, rising from the beak betwixt the fore part of the nostrils, and extending in an arched form over the back of the head, free from excrescences or side-sprigs, and not of too great thickness at the edge. Head — Long, broad, and deep-sided. Eyes — Large, the sight perfectly free, and not ob- structed by the white. Face — Pure opaque white, long and deep, the greater breadth of surface the better, providing it is smooth, free from wrinkles, and the sight not obstructed, ris- ing well over the eye towards the comb in an arched form, extending towards the back of the head, and also to the base of the beak, covering the cheeks, and joining the ear-lobes and wattles. Ear-lobes — Pure opaque white, very large and pendent, rather thin, smooth, well expanded and free from folds or wrinkles, extending well on each side of the neck, hanging down very low, not pointed, but regularly rounded in the lower part, and meeting in front, be- hind the wattles. Wattles — Bright red ; very long, thin, ribbon-like, and pendulous 5 the inside of the upper part, and skin betwixt, white. Neck — Long, well hackled. Breast — Round, full, and prominent. Back — Slanting down to the tail. Body — Wedge-shaped, narrowing to the tail. Wings — Large, carried well up to the body. Tail — Large, expanded and rather upright, but not carried over the back, or squirrel-tailed. Sickle Feathers — Large and well curved. Thighs — Long and slender. Legs — Long, dark leaden blue, or blue. Plumage — Rich glossy black, having a metallic green lustre on the hackle, back, wings, saddle, tail coverts, and sickle feathers. Carriage — Upright and striking. Disqualifications in Spanish Cocks. Comb — Falling over to one side, or twisted in front over the nostrils. Face — So puffy as to obstruct the sight ; decided red mark above the eye. Plumage — Of any other colour except black, or metallic green black. Legs — Of any other colour except dark leaden blue, or blue. THE HEN. Beak — Dark horn colour, long. Comb — Glossy bright red, large, single, serrated, droop- ing over to one side of the face, free from side-sprigs or duplicature. Head — Long and deep. Eye — Large. Face — Pure opaque white, smooth and free from wrinkles, with great breadth of surface, rising well over the eye in an arched form, extending well towards the back of the head, and also to the beak, covering the cheek, and joining the ear-lobes and wattles. Ear-lobe — Pure opaque white, large, pendent, smooth, well expanded, free from wrinkles, regularly rounded on the lower edge. Wattles — Bright red, thin, pendent, and rounded on the lower edge. Neck— Don^ and graceful. Breast — Round and full. Back — Slanting down to the tail. APPENDIX. 343 Wings — Ample, carried close up to the body. Tail — Large, carried rather upright, but not over the back, the two highest feathers slightly curved, espe- cially in pullets. Thighs — Long and slender. Legs — Long, dark leaden blue, or blue. Plumage — Black, with a rich metallic lustre on the back and wings. Carriage — Upright, movement quick. Disqualifications in Spanish Hens. Duplicature of comb, comb small and erect (prick- combed) ; decided red mark over the eye 5 plumage of any other colour except black, or metallic black ; legs of any other colour except dark leaden blue, or blue ; birds that are trimmed in any part whatever. Points in Spanish Fowl. Comb 2 Face 3 Ear-lobe . . • • • • -3 Purity of White, Face and Ear-lobe . 2 Symmetry . . .... 3 Condition of Plumage ... .2 GAME. GENERAL SHAPE. THE COCK. Strong, curved, very stout at the base. Comb — In a chicken that has not been dubbed, single, small and thin, low in front, serrated, erect, and straight ; in older birds, neatly dubbed, smooth, and free from warty appearances, small feathers or ridges on the edges. Head — Long, thin, and taper, very strong at the junc- ture with the neck. Eyes — Large, bright, and prominent, perfectly alike in colour, with a quick, fearless expression. Face and Throat — Lean and thin. Neck — Rather long and neatly arched, hackle short and very close. Bach — Rather short, flat, broad across the shoulders and narrowing to the tail. Breast — Broad, round, and full. Stern — Slender and very neat, saddle feathers very short and close. Wings — Strong, long, and very powerful ; the butts and shoulder part slightly raised, as if for a sudden spring, the remainder of the wings not drooping, but carried neatly and compactly to the sides, passing over the upper part of the thighs, the points resting under the saddle feathers. Tail — Rather long, the feathers very sound and not too broad, carried well together, and not spread out, scattered or loose. Sickle Feathers and Tail Coverts — Perfectly sound, narrow, hard, and wiry, not hanging loosely, well carried and neatly curved 5 the whole of the tail going backwards and not upright over the back, or squirrel -tailed. Thighs — Round, stout, hard, and firm, rather short in proportion to the shank, placed well up towards the shoulders, and covered with very close short feathers, so as to have a velvety appearance. Legs — Rather long, sti’ong, bony, clean, standing well and evenly apart ; the spurs set on low ; the scales close and smooth. Feet — Broad, flat, and thin ; toes long, spreading, and straight, well furnished with strong nails, with the hind toe set low on the foot, standing well backwards and flat on the ground, ]iot merely touching with the point of the toe, or duck-footed. Plumage — Close, sleek, and glossy, body feathers short, hard, and firm, quills very strong. Body in hand—Yerj muscular, and firm, not soft or hollow on the sides, perfectly straight in the breast and back, and quite even in the hip bones. Carriage — Upright, active and quick. THE HEN. Beak— hong, slightly curved, sharp at the point, and stout at the base. Single, small, and thin, low in front, evenly serrated, perfectly erect and straight. Head — Long, slender, very neat and taper. Bright, large, and prominent, perfectly alike in colour, with a quick and fiery expression. Face — Lean and thin. Deaf^ear—YovY small, and close to the face. Wattles — Small, thin, and neatly rounded on the edge. Throat — Neat, the feathers very short and close. Neck — Long, feathers very short, giving the neck a slender and very graceful appearance. Moderate in length, perfectly flat and broad across the shoulders, and narrowing to the tail. Wings— hong and powerful, the butts and shoulders carried rather high, so as to cause a perfectly flat back, the points not drooping, but carried compactly to the sides. Tail — Moderate in length, not carried over the back, but extending backwards ; the feathers not scattered or spread out, but held neatly together. Breast — Broad, round, and prominent. Thighs — Stout, round, and neat, the feathers short and very close. Legs— hong, very bony, clean, and taper, the scales narrow, smooth, close, and neat. Feet — Broad, flat, and thin ; toes spreading, long ana straight, well furnished with strong nails, the hind toe set low on the foot, standing Avell backwards, and not duck-footed. Plumage — Very close, sleek, and glossy ; body feathers short, hard, and firm, quills strong. Carriage — Rather upright, very neat, quick, and active. BLACK-BREASTED RED GAME. COLOUR OP COCK. Head — Very rich dark red. Comb, Face, and Jaivs — Very bright red. Eyes — Bright, clear, deep bay. Neck Hackle — Rich red, free from black or dark stripes. Back, Shoulder, and Shoulder Coverts — Rich dark red. Wing Butts — Black. ,, Bow — Rich dark red, perfectly free from black feathers. ,, Greater and Lesser Coverts — Metallic green black, forming a wide bar across the wing, perfectly even, well defined, and not irregular on the edges. ,, Primaries — Bay on the outside web, black on the inside. ,, Secondaries — Rich clear bright bay on the out- side web, black on the inside web, with a rich metallic green black spot on the end of the feather. Saddle — Rich red. Tail — Rich black. Sickle Feathers and Tail Coverts — Very rich metalli: green black. Breast, Underpart of Body and Thighs — Rich black, perfectly free from any admixture of red or other colour. 344 APPENDIX. Lc(j $ — Either willow, olive, yellow, v/hite, or blue. The colours preferred in the order in which they are jiamed. COLOUR OP HEN. II Cod — Brown. Comh, Face, Deaf -ear, and Wattles — Very bright red. Nech — Light brownish yellow, striped with black. Bach and Shoulder Coverts — Brown. Wing, Bow, Shoulder, and Coverts — Same colour as back, perfectly free from red. ,, Primaries and Secondaries — Brown. Tail — Dark brown, approaching black. Breast — Deep salmon, shading off to ashy browm towards the thighs. Thighs — Ashy brown. Legs — To match those of the cock. BROWN RED GAME. COLOUR OF COCK. Head — Very dark red. Comb, Face, and Jaws — Bright red or dark purple ^ (gipsy-faced). Eyes — Dark brown or black. Nech Hachle — Dark red, shaft of feather black. Bach and Shoidder Coverts — Dark cri son red. Saddle — Dark red, shaft of feathers black. Wing, Butts — Wack or very dark dusky brown. ,, Shoulder and Bow — Dark crimson red. , , Coverts — Rich glossy black. ,, Primaries — Dusky black. , , Secondaries — Black, with a metallic lustre towards the end of the feathers. Tail — Black. S icicle Feathers and Tail Coverts — Rich glossy black. Breast — Reddish brown streaked with black, shaft of feather black ; the ground colour becoming darker as it approaches the lower part and thighs. Thighs — Dusky black. Legs — Olive bronzy black, or dark willow. COLOUR OP HEN. Head — Dark dusky brown, approaching a dusky black. Comb, Face, Deaf-ear, and Wattles — Bright red or dark purple. Eyes — Very dark brown or black. Nech — Coppery yellow, striped with black. Remainder of the Plumage — Very dark brown, ap- proaching to black. Legs — To match those of the cock. GINGER RED GAME. COLOUR OF COCK. Head — Red. Face and Jaws — Reddish purple. Eyes — Brown. Nech Hachle — Rich clear red. Bach, Shoidder Coverts, and Bow of the Wings — Rich red. Vling — Primaries and secondaries browuiish red. Saddle — Rich clear red. Black. Sichle Feathers and Tail Coverts — Rich black, the lesser coverts edged with red. Breast — Ginger red, becoming darker as it approaches the thighs. Thighs — Dusky red. Leys — Olive, bronzy black, or dark willow, COLOUR OP HEN, Head — Yellowish brown. Comh, Face, Deaf-ear, and Wattles — Purple. Eyes — Brown, perfectly alike in colour. Nech — Golden yellow, striped with black. Breast — Higher part towards the throat yellowish brown, shaft and a narrow margin of the feathers a much lighter shade. ,, Lower part and sides, dark dusky brown, with a narrow margin of the feathers of a golden ginger shade. Remainder of the Plumage — Yellowish brown, with a narrow margin of the feathers of a golden ginger shade. Legs — Same colour as those of the cock. YELLOW DUCK-WING GAME. COLOUR OF COCK. Head — Straw-coloured yellow. Comb, Face, and Jaws — Bright red. Nech Hachle — Clear, straw colour, free from black. Bach, Shoulder Coverts, and Boio of the Wing — Rich, uniform, bright copper or maroon ; the more even, clear, and unmixed "in colour the better. Wing Butts — Black. ,, Greater and Lesser Coverts — Steel blue, or metallic black, forming a wide bar across the wing. , , Primaries — Straw white on the outside web, dark on the inside web. ,, Secondaries — White on the outside web, black on the inside, and on the end of the feathers. Siddlc — Clear straw colour. Breast, Underpart of Body, and Thighs — Rich black. Tail — Black, SicMe Feathers and Tail Coverts — Rich metallic green black. Legs — Willow, ye]low,_or olive. COLOUR OF HEN. Head — Grey. Comb, Face, Deaf-ear, and Wattles — Bright rod. Nech — White, striped with black. Breast — Salmon red, shading off to ashy grey towards the thighs. Bach and Shoulder Coverts — Bluish or slaty grey, shaft of feather white. Wing, Shoidder, and Bow — Slaty or bluish grey, shaft of feather white. Red or brown on the wing vei'y objectionable. Wing Coverts and Flight — Slaty or bluish grey. Tail — Dark grey, the inside approaching black. Thighs — Ashy grey. Legs — To match those of the cock. SILVER DUCK-WING GAME. COLOUR OP COCK, Head — Silvery white. Face, Jaws, and Comh — Bright red. Nech — Hackle clear white, without any mixture of black or other colour. Breast, Underparts of Body, and Thighs — Black. Bach and Shoulder Coverts — Silvery white. Saddle — Clear white. Wing Butts — Black. ,, Bow — Silvery white. ,, Coverts — Steel blue, forming a wide bar across the wing. ,, Primaries — White on the outside web, dark on the inside web. ,, Secondaries — Clear white on the outside web, black on the inside web, and on the end of the feathers. Tail—Wiack. Sichle Feathers and Tail Coverts — Metallic green black ; the lesser tail coverts slightly edged with white. Legs — Willow, olive, bronze, or blue. APPENDIX. 345 COLOUR OF HEN. Ileaa Silvery grey. Comb, Face, l)eaf-ear, and Wattles — Bright red. A'ec/;— Silver, .striped with black. Breast — Salmon. Back and Shoulder Coverts — Silvery or ashy grey, shaft of feather whife. Wing Boto — Ashy grey, shaft of feather white. Eed or brown on the wing very objectionable. ,, Flight and Coverts — Grey. Tail — Dark grey, approaching black. Thighs — Ashy grey. Legs — To match those of the cock. BIRCHEN YELLOW GAME. COLOUR OP COCK. Head — Dark straw colour. Face and lEo^< As— Either red or purple. Neck — Hackle, deep straw colour, striped with reddish brown. Breast — Reddish brown, shaft and narrow margin of the feathers cream colour. Back and Shoulder Coverts — Rich coppery straw, marked with reddish brown. Saddle — Deep straw, striped with reddish brown. Wing Butts — Dull black. ,, Bow — Rich dark coppery straw, slightly marked with reddish brown. ,, Coverts — Cream colour, mottled with reddish brown and tipped with chocolate. ,, Flight — Reddish brown. if'aiZ— Black. Sickles — Bronzy black. Tail Coverts — Bronzy black, the lesser with a narrow margin of cream colour. Legs — Bronzy black, olive, willow, or yellow. COLOUR OP HEN. Head — Dark grey. Comb, Face, Deaf-ear, and TEaWAs— Either red or purple. Neck — Grey, striped with dull black. Breast — Greyish brown, shaft and margin of feather creamy white. Back and Shoulder Coverts — Greyish brown ; shaft of feather dull creamy white. Wing Bov) ~ Greyish brown, shaft of feather dull creamy white. ,, Coverts — Greyish brown. ,, Flights — Dark grey. Tail — Dark greyish brown. Thighs — Greyish brown. Legs — To match those of the cock. PILE GAME. COLOUR OF COCK. Head — Deep chestnut red. Comb, d:c . — Rich bright red. Neck Hackle and Saddle — Light chestnut red on the outside of the web of the feather ; the middle of each feather white towards the end. Breast — Higher part marbled red and white, lower part white, or entirely white. Back, Shoulder Coverts, and Boio of the Wings — Rich, uniform red. Greater and Lesser Wing Coverts — White, edged with red. Wing Secondaries — White on the outside web, red on the inside web, with a rich red spot on the end of thefeather. ,, Primaries— Nlhiie. Thighs — White. Tail — White. Legs — Yellow, willow, or white. [ COLOUR OF HEN. Comb, Face, Deaf-ear, and Wattles — Bright red. Neck — Chestnut and white. Breast — Chestnut red on the front part, mottled with white on the lower part. Thighs and Tail — White. Itemainder of the White, mottled with light chestnut red. Legs — To match those of the cock. WHITE GAME. Comb, Face, Deaf-ear, and Wattles — Very bright red. The whole of the idumage clear white. The cock’ plumage as free from yellow tinge as possible. Ijegs — Yellow or white. BLACK GAME. Comb, tCr. — Bright red. The whole of the plumage glossy black, with a metallic lustre on cock’s hackle, back, saddle, wings, and tail. Legs — Bronzy black, dark olive, or leaden black. Points in Game. Shape of Head and Neck . . .2 Body and Wings . .... 2 Tail 2 Thighs, Legs, and Toes . . . .2 Colour of Plumage . . . . .3 Symmetry, Handling . . . .2 Condition, and Hardness of Plumage . 2 15 Disqualifications. Colour of legs, or plumage, not matching in the pen ; crooked backs or breasts ; adult cocks not dubbed. HAMBURGHS. GENERAL SHAPE. THE COCK. Beak — Medium. Comb — Double, not so large as to overhang the eyes or beak, square in front, fitting close and straight on the head without inclining to either side, no hollow in the centre, xiniform on each side, the top covered over with small points, with a peak behind, inclining very slightly upwards. Head — Rather short and small. Eye — Full and quick. Deaf-ear — Not pendent, but fitting close to the face, flat, of medium size, round, and even on the surface. TFa^As— Broad, thin, and well rounded on the lower edge. AAc^•— Taper, the higher part carried well over the back, hackle full, the lower part flowing well on to the shoulders. Breast — Round, full, and prominent, carried well forward . Pach— Short, well furnished with saddle feathers. Wings — Ample, points carried rather low. Tail — Full, expanded, sickle feathers well curved. Thighs — Short and neat. Legs — Slender, rather short, very neat, and taper. Plumage — Rich and glossy. Carriage — Upright and strutting, graceful, quick, and restless. THE HEN. Beak — Rather small. Comb — Same shape as that of cock, but very much less ; smaller in the pencilled than in the spangled varieties. 346 APPENDIX. Head — Small and very neat. Eye — Full and very quick. Deaf-ear — Small, flat, rounded in tlie lower part, fitting close to the face, and not pendent. ^Yattl€s — Small and thin, rounded on the lower edge. Nech — Taper and very graceful. Breast — Broad, plump, and carried forward. Bach — Rather short, but not so much so in appearance as in the cock. Winys — Ample, carried very neatly to the body. Tail — Full, expanded, and well carried. Thighs — Short and neat. Legs — Very slender, neat, and taper. Plumage — Close and glossy. Carriage— Graceful, quick, and restless. GOLDEN PENCILLED HAMBURGHS. COLOUR OP COCK. Conib, Face, and Wattles— Yiick red. Deaf-ear — Pure opaque white, free from red on the edge. Head and Hachle~-Q\Qa.v reddish bay. Bach, Saddle, Bow of the Wing, Shoxdder and Wing Coverts — Rich deep reddish bay. Flight — Reddish bay on the outside web, black on the inside web. Secondaries — Reddish bay on the outside web, the inside web pencilled across with broad black marks, each feather ending with a rich black spot. Breast and Thighs — Reddish bay. Black. Sichle Feathers and Tail Coverts — Rich black down the middle of the feather, the entire length edged with bronze, each bronze edge as near one-fourth the width of the feather as possible ; the more distinct th6 two colours the better. Legs — Slaty blue. COLOUR OP HEN. Comb, Face, and Wattles — Rflch red. Deaf-ear — Pure ojoaque white, free from red on the edge. Head and Nech — Clear deep golden bay. Remainder of the Plumage — Clear deep golden bay, free from either lacing or mossing : each feather (including tail feathers) distinctly pencilled across with rich black ; the pencilling not to follow the outline of the feather, but to go straight across on each side of the shaft. The two colours distinct, well defined, and not shading into each other. Jjegs — Slaty blue. SILVER PENCILLED HAMBURGHS. The same standard will apply to the Silver Pencilled Hamburghs, substituting a clear silvery white ground for a golden one. The silver cock as free as possible from yellow tinge. PENCILLED HAMBURGHS. Points in Cocks. Comb ....... 3 Deaf-ear . . . . . . 2 Colour of Plumage, except tail, sickle feathers, and tail coverts . . .3 Colour of Tail, Sickle Feathers, and Tail coverts ...... 3 Symmetry . ..... 2 Condition ...... 2 15 , Points in Hens. 1 Comb . 2 Deaf-ear . . . ' . . .2 Purity of Colour in Head and Neck . 3 Purity of Ground Colour, and accurate and distinct Pencilling in every jmrt, except head and neck . . • . .4 Symmetry ...... 2 Condition ...... 2 15 Disqualifications. Hen-feathered cocks, crooked backs, wry tails, combs single or falling over to one side, red deaf-ears, shanks of any other colour except blue. GOLDEN-SPANGLED HAMBURGHS. COLOUR OP COCK. Comb, Face, and Wattles — Rich bright red. Deaf-ear — Opaque white. Head — Deep reddish bay. Hachle — Rich deep golden bay, each feather striped down the centre with rich green black, each colour well defined, and not clouded. Breast, Underpart of Body, and Thighs — Golden bay, free from mossing, streaking, or lacing, each feather ending with a round, large, rich black moon or spangle, the moons increasing in size in proportion to the size of the feather. Bach and Shoulder Coverts — Rich deep reddish bay, distinctly spangled with rich metallic black, the texture of the feather giving the spangle a starry or rayed appearance. Saddle — Rich reddish golden bay, each feather striped down the centre with rich metallic green black. Wing Bow — Rich reddish golden bay, distinctly spangled with black. ,, ^ars- The greater and lesser wing coverts clear reddish golden bay, free from lacing, each feather ending with a large round green-black spangle, forming two distinct parallel green black bars across the wing. ,, Primaries — Bay, ending with a black spot. ,, Secondaries — Rich golden bay, each feather end- ing with a rich green-black spot. Tail — Black. Sichle Feathers and Tail Coverts — Rich green black. Legs — Slaty blue. COLOUR OP HEN. Comb, Face, and Wattles — Rich bright red. Deaf-ear — Opaque white. Head — Golden bay, distinctly tipped with black. Nech — Golden bay, each feather distinctly striped down the centre with rich green black, the colours distinct and not clouded. Breast, Underpart of Body, and Thighs — Clear golden bay, free from mossing or lacing, each feather ending with a distinct large, round, rich green-black moon or spangle, the moons increasing in size in proportion to the size of the feather. Bach, Shoulder Coverts, and Rump — Rich clear golden bay, free from mossing or lacing, each feather ending with a distinct large, round, rich green-black spangle. Wing Bow — Rich clear golden bay, each feather ending with a distinct round rich green-black spangle. ,, Greater and lesser wing coverts rich clear golden bay, free from lacing, each feather end- ing with a large, round, rich, green-black spangle, forming two distinct parallel green black bars across the wings. ,, Primaries — Golden bay, each feather ending with a black spangle. ,, Secondaries — Golden bay, each feather ending with a rich green-black half-moon or crescent- APPENDIX. 347 shaped spangle, termed by the Lancashire fanciers, “lacing on the top of the wing above the flight.” Tail — Black. Tail Coverts — Golden bay, free from mossing or lacing, each feather ending with a rich green-black spangle. Legs — Slaty blue. Hens in a pen to match as nearly as possible in size of markings and depth of colour. SILVER-SPANGLED HAMBURGHS. COLOUR OP COCK. Corrib, Face, and Wattles — Rich bright red. Deaf-ear — Opaque white. Head — Silvery white. Silvery white, free from yellow tinge, the longest feathers ending with a small black spangle. Breast, Underpart of Body, and Thighs — Clear sil- very white, free from lacing or mossing, each feather ending with a distinct large, round, rich black moon or spangle, the moons increasing in size in proportion to the size of the feather. Bach and Shoulder Coverts — Pure white, free from yellow tinge, distinctly spangled with black, the texture of the feather giving the spangle a starry or rayed appearance. Saddle — Silvery white, free from yellow, the largest feathers ending with a small black spangle. Wing Bovo — Pure white, distinctly spangled with black spangles. ,, Bars — The greater and lesser wing coverts clear silvery white, free from lacing, each feather ending in a large green-black moon or spangle, forming two distinct parallel black bars across the wing. ,, Primaries — Pure white, each feather ending with a distinct black spangle. ,, Secondaries -Ware white, each feather ending in a half-moon shaped green-black spot. Tail — White on the outside, each feather ending in a large black spangle. Sickle Feathers and, Tail Coverts— White, each feather ending with a rich green-black spangle. Slaty blue. COLOUR OP HEN. Corrib, Face, and Wattles— Kieh bright red. Deaf-ear — Opaque white. Head — Silvery white, distinctly spangled with small black spangles. Neele — Clear silvery white, each feather distinctly striped towards the end with rich black, each colour well defined and not clouded. Breast, Underpart of Body, and Thighs — Clear silvery white, free from lacing or mossing, each feather end- ing with a distinct large, round, black moon or spangle, the moons increasing in size in proportion to the size of the feather. Bach, Shoulder Coverts, and Rump — Clear silvery white, free from mossing or lacing, each feather ending with a distinct large, round rich green -black moon or spangle. Wing Bow — Clear silvery white, each feather end- ing with a distinct round, rich green-black spangle. ,, Bars — Greater and lesser Aving coverts clear silvery white, free from lacing or mossing, each feather ending with a large round green- black spangle, forming two distinct parallel black bars across the wing. ,, Primaries — White, each feather ending with a distinct black spangle. ,, Secondaries — Clear silvery white, each feather ending with a large half -moon shaped green- black spangle, termed by the Lancashire fanciers “lacing on the top of the wing.” Tail — White on the outside, each feather ending with a larc e round black spangle. Tail Coverts — Clear silvery white, free from mossing or lacing, each feather ending with a distinct large, round, green-black spangle. Legs — Slaty blue. Hens in a pen to match as nearly as possible in size of markings and depth of colour, &c. Points in Spangled Hamburgh Cocks. Comb 2 Deaf-ear . . . . . .2 Colours and Marking of Head, Hackle, Back, Saddle, and Tail . . .3 Breast, Underparts of Body and Thighs . 2 Wings and Bars . . . . .2 Symmetry ...... 2 Condition ...... 2 15 Points in Spangled Hamburgh Hens. Combs ....... 2 Deaf-ear ...... 2 Neck most distinctly and evenly striped . 1 Remainder of Plumage (except tail in Golden) clearness of ground colour, evenness and distinctness of spangling, with rich large round spangles . . 4 Bars ....... 2 Symmetry ...... 2 Condition . . . . . .2 15 Disqualifications. Hen-feathered cocks, crooked backs, wry tails, combs single, or falling over to one side, red deaf-ears, birds without distinct bars across the wing. Legs of any other colour except blue. BLACK HAMBURGHS. Comb, Face, and Wattles — Rich bright red ; the face perfectly free from white. Deaf-ear — Pure opaque white ; round and small, fitting close to the face ; not pendent. Plumage — -Very rich glossy green black. Legs — Blue or dark leaden blue. Points in Black Hamburghs. Comb, Head, and Face . . . .3 Deaf-ear 2 Plumage . . . . . .4 Shape 4 Condition ...... 2 15 Disqualifications. Combs falling over to one side, or so large as to obstruct the sight, red deaf-ears, crooked backs, wry tails, or legs of any colour except blue or dark leaden blue. POLISH. GENERAL SHAPE. THE COCK. Crest — Composed of feathers similar in texture to the hackle, very large, round, close, and well fitted on the crown of the head, falling backwards, and rather lower on the sides than over the beak, but not so low on the sides as to prevent the bird from seeing. 348 APPENDIX. i/cacZ— With round protuberance on the top, concealed by the large crest. ’ Eye — Large, full, and bright. Deaf -ear — Small, even on the surface, rounded on the lower edge. Wattles — In the unbearded varieties, thin, and pen- dulous ; in the bearded varieties, none — the under- side of the beak and throat being covered with a full, close, muffy beard. iVec^— Medium in length, slightly and neatly curving over the back and well hackled. Breast — Deep, full, round, and carried prominently forward. Perfectly straight, wide betwixt the shoulders, and tapering to the tail ; hip-bones even. Wings — Ample. Tail — Large, rather erect, expanded, and well adorned with sickle feathers. Thighs — Short in the white-crested black, rather long in the spangled varieties. Legs — Rather short in the white-crested blacks, long in the spangled varieties. Carriage — Erect. THE HEN. Crest — Very large, round, straight on the head, not in- clining to either side, the surface close, firm, and even. Head — Round, the protuberance concealed by the crest. Eye — Large, full, and bright. i>eor/- ear— Small, even on the surface, and rounded on the lower edge. Wattles — In the unbearded varieties, small and thin ; in the bearded varieties, none — the throat and under- side of the beak being covered with a full close beard. Wrcl'— Rather short and taper. Breast — Very full, round, and pi-ominent. Back — Straight, the hip-bones even. Wings — Ample. Tail — Large, expanded, and broad at the end. Thighs — Short in the white-crested black, rather long in the spangled varieties. ■ Legs — Clean, neat, and taper ; short in the white- crested blacks, rather long in the spangled varieties. Carriage — Rather upright. WHITE-CRESTED BLACK POLISH. COLOUR. Crest — Pure white ; the less black in front the better. Deaf -ear — Pure opaque white. Remainder of the Plumage — Uniformly rich glossy black. Lecjs — Leaden blue, or black. Points in White-crested Black Polish. Size of Crest ...... 3 Shape of Crest ..... 3 Crest of the purest white, and most free from black ...... 2 Deaf-ear ...... 1 Richest black Plumage , . . .2 Symmetry . . . . . . 2 Condition and General Appearance . . 2 15 Disqualifications. Crooked backs, wry tails, white feathers in any part except the crest, legs of any other colour except dark leaden blue, or blue. GOLDEN-SPANGLED POLISH. COLOUR OP COCK. Crest — Golden bay, laced with black ; in adults, white feathers may appear. Hackle and Saddle — Golden bay, the end of each fea- ther la,ced with black. Breast — Clear golden bay, free from mossing, each feather ending with a round rich black spangle, the spangle increasing in size in proportion to the size of the feather. Back^ Shoulder Coverts, and Bow of the Wing — Rich golden bay, spangled with black, the texture of the feather giving the spangle a rayed appearance. Zlars— Greater and lesser wing coverts, golden bay, each feather laced on the edge with black, and ending with a large black spangle, forming two distinct black bars across the wing. Primaries — Bay, ending with a black spot. Secondaries — Golden bay, with a distinct crescent- shaped green- black mark on the end of each feather. Thighs — Bay, spangled with black. Rich golden bay, each feather ending with a rich black spot. Sickle Feathers — Rich golden bay, ending with a rich black spangle. Tail Coverts — Rich golden bay, edged with rich black, and ending with a rich black spangle. Legs — Blue. COLOUR OP HEN. Crest — Golden bay, each feather laced with black ; in adults, white feathers may appear. Neck — Golden bay, laced with black. Breast, Underparts of Body, and Thighs — Clear golden bay (free from mossing), each feather ending Avith a distinct round, rich, black spangle, the spangle increasing in size in proportion to the size of the feather. Back and Shoulder Coverts — Golden bay, each feather ending with a distinct round black spangle. Wing Bow — Golden bay, each feather ending with a crescent-shaped black spangle. Wing Coverts — Golden bay, each feather, laced or edged with black, and ending with a large black spangle, forming two distinct black bars across the wing. Primaries — Bay, each feather ending with a black spot. Secondaries — Golden bay, each feather ending with a crescent-shaped black mark. Tail — Bay, each feather ending with a large black spangle. Legs—WwQ. SILVER-SPANGLED POLISH. Colour and Marking the same as in Golden, substituting Silvery White Ground for Golden Bay. Points in Spangled Polish. Size of Crest 3 Shape of do. . . . . . .3 Colour of do. . . . . .1 Plumage accurately marked according to the foregoing rules .... 2 Purity of Ground Colour . . .1 Bars . . ..... 1 Symmetry ...... 2 Condition ...... 2 5 Disqualifications. Crooked backs, wry tails, legs of any other colour except blue. APPENDIX. 349 SULTANS. THE COCK. Crest — Composed of hackle feathers, full, and arched over the eyes, and round head, full in centre, and falling softly and evenly round at back, not straight and stiff as in Polish ; the front free from feathers falling forward, and neatly arched at both sides, Beale — Brilliant white, tinged with red at base, very curved, and with broad cavernous nostrils. Comb — Invisible, or two small spikes, brilliantly red. Mufflmfj — Thick and close round the throat, meeting the crest, and covering the face. Ejie — Bright, wivacious, and intelligent. — Small and rather shrivelled. Neele — Rather short, carried well back, very arched, and very thickly hackled. Breast — Beep, full, I'ound, and carried well forward. Body — Very square, deep, and carried low. Straight, and rather broad, Winys — Ample, and carried down, 'Bail — Large, erect, and well sickled. Thighs — Very short and well feathered. Legs — Very short, feathered to the toes, v/ith full, long vulture hocks. Toes — Straight, five in number. Colour of Plumage — Brilliantly white throughout. Carriage — Rather low, brisk, and vivacious. THE HEN. Crest — Full, round, close, and globular. Bye — Bright and intelligent. Muffling — Very thick and close round the throat, going well back, covering the face, and meeting the crest, Beale — Curved, clear, transparent white. iVec/c— Short, fully arched, and very thickly feathered, carried well back. Breast — Full, deep, and prominent. Batle — Straight and broad. Body — Very square, and carried low and forward. Wings — Full, and carried low. Tail — Large, erect, and well expanded. Thighs — Very short and well feathered. Legs — Very short, feathered to the toes, with full, large vulture hocks. Toes — Five in number. Colour of Plumage — Brilliantly white throughout. Carriage — Low, forward, brisk, and lively. Points. “Crest 4 Muffling ...... 3 Shape 3 Leg-feathering . . . . .3 Condition ...... 2 15 Disqualifications. Any colour but white in the plumage, crooked crest, bare red face, or absence of muffling, deficiency of leg- feathering, or absence of vulture hocks, beak any colour but white, deformity of any kind. HOUDANS. THE COCK. Crest — Composed of hackle feathers, full, and well arched, falling back, and right and left of comb, clear of the eye, rather than over it. Comb — Well developed, large, red, and branching, broad at base, well indented,.^looking like a mass of coral with antler-like branches, inclining rather backward into the crest. Beak — Curved, with nostrils wide and cavernous, as in Polish, dark horn colour. Eye — Large, full, bright, and lively ; colour various. Wattles — Thin, rather long, neatly rounded, and bright red. Muffling or Beard — Full and thick under beak, and reaching well back in a curve to the back of eye. Face — Red; the less seen the better. Breast — Deep, full, and plump. Back — Wide and straight. Wings — Moderate, and carried well up. Tail — Moderate, eregt, and Avell sickled. Thighs — The shorter the better. Legs — Fine in bone, white shaded. Toes — Five in number, the fifth curved upwards at back. Colour — Broken black and white, as evenly broken as possible, free from coloured feathers, which, however, though objectionable, are not a disqualification. Carriage — Lively, brisk, Avell set up, and spirited. THE KEN. Crest — Large, compact, and even, as in Polish. Comb — Small, branching, and coral-like. Eye — Full and bright. Wattles — Small, red, and neatly rounded. Muffling — Full, forming a thick beard reaching back to the eye. Neck — Rather short, full feathered, and arclied. Breast — Full and deep. Back — Wide and straight. Wings — Moderate, and carried closely to body. Tail — Moderate, and fan-like, carried well up. Thighs — Short. Legs—YmQ in bone, white, or shaded in colour. Toes — Five in number, the hind or fifth claw curved upwards. Colour — As in cock. Carriage — Brisk, and rather upright. Points. Size . ...... 4 Crest ....... 4 Symmetry ...... 2 Plumage ...... 2 Condition ...... 2 Five Claws 1 15 Disqualifications. Absence of crest. Deformity of any kind. Main colour or ground colour other than black and white. CEEVE C(SURS. THE COCK. Crest — As in the Polish cock, but perfectly black ; white feathers a defect, but not a disqualification. Head-^K?, in Polish cock. Comb — Brilliant red, two-horned in shape, but free from tynes, slightly sprigged at base, of good size, show- ing w'ell in front of the crest. Full, bright, and very vivacious. Deaf -ears — Small and nearly concealed. Face — Red, well muffled. Wattles — Moderately pendulous, and evenly rounded, brilliant red. Close and thick, running to back of eye in a handsome curve. Beak — Black, with horn-coloured tip, strong and well curved, with highly arched broad nostrils, as in Polish. Neck — Moderate in length, thickly hackled, well arched, and carried a little back. Breast — Broad and full, carried well forward. Back — Wide, perfectly straight, and free from deformity. Body — Long and square. Wings — Closely set, and well clipped up. Tail — Full and ample, well sickled, and carried rather erect. Thighs — Rather short, well set in body. 350 APPENDIX. Leg& — Black or slate ; the shorter the better, rather fine in the bone. Free from feathers. Carriage — Upright, smart, vivacious, and watchful. Colour — Brilliant black. Red or straw feathers in the hackle or saddle undesirable, but not a disqualification. THE HEN. Crest — Full and globular, as in the Polish black ; white feathers objectionable, but not a disqualification. Head — As in Polish. Eye — Full and bright. Deaf-ears — Small, hidden by muffling. Muffling — Thick and full, extending well back to crest, and forming a thick beard under the beak. Very small and neatly rounded. Neck — Thick and arched. Breast — Full, plump, and carried well forward. Body — Square, and carried low. Back — Straight and broad. Wings — Well clipped up. Tail — Large and well expanded. Thighs — Short, and well set into body. Legs — Short as possible, free from feathers, rather small in bone, slate or black in colour. Carriage — Upright and vivacious. Colour — Brilliant black; a brown tinge very unde- sirable. Points in Creve Coeurs. Size ....... 4 Crest ....... 3 Shape and Symmetry .... 2 Colour ....... 3 Condition ...... 2 Comb ....... 1 15 Disqualifications in Creve Coeurs. — Deformity of any kind. Coloured feathers elsewhere than in crest, neck, or saddle, feathered legs, and shanks of any other colour than black or slate. LA FLECHE. THE COCK. Beak — Black, strong, and curved ; nostrils, Avide and cavernous, as in Polish, with small spot or knob of bright red flesh at junction of nostril with beak. Comb — Branching and antler-like, like two horns pointed straight up, brilliant red. Ear-lobes — Large, and as white as possible. Head — Long. A'?/e— Bright, large, and AA’-atchful. Face — Red, and rather bare. Wattles — Red, long, and pendulous, well rounded. Neck — Long, rather curved, and upright ; hackle thick, but rather short. Back — Very long and broad, slanting towards the tail. Wings — Long, and well clipped in. Breast — Broad, and rather full. Tail — Rather small, and carried low. Thighs — Strong, long, and well set into body. Legs — Long, strong, and black or slate in colour. Toes — Four. Plumage — Close and hard, brilliant metallic black. Carriage — Very upright, dignified, and watchful. THE HEN. Beak — Black, strong, and curved; nostrils arched, broad, and cavernous. Comb — Double-spiked and branching, standing well up, or the branches inclining a little forward, small. Head — Long. Eye — Bright and watchful. Face — Red, and rather bare. Deaf-ear — Small and white. Wattles — Red, small, and neatly rounded. Neck — Long and straight. Back — Broad and tapering towards the tail. Body — Wide and deep. Breast — Very broad. Wings— harge, and well clipped up. Tail — Small in proportion, but well expanded, and carried upright. Thighs — Long, and well set into body. Legs — Long, well boned, black or slaty in colour. Brilliant metallic black, close and hard. Carriage — Upright, dignified, and watchful. Points. Size . . . . . . .5 Comb ....... 3 Shape 3 Condition ...... 3 Deaf-ear . . . . . . 1 15 Disqualifications. — Plumage any colour but black, presence of crest, feathered legs, deformity of any kind, legs any colour but black or dark. BANTAMS. GAME BANTAMS. GENERAL SHAPE AND COLOUR. The same as ‘in the corresponding varieties of Game Fowls. Points in Game Bantams. Smallness of Size . Colour ..... Shape of Head and Neck ,, Body and Wings ,, Tail ,, Thighs, Legs, and Toes Condition .... 2 3 2 2 2 2 2 15 Disqualifications. — Cocks above 24 oz. or hens above 20 oz. ; adult cocks undubbed, colour of legs not uniform in the pen, birds not matching in the pen. SEBRIGHT BANTAMS. GENERAL SHAPE — THE COCK. Comb — Double, square in front, fitting close and straight on the head, the top covered with small points, Avith a peak behind turning slightly upwards. Head — Small, round in front, carried well back towards the tail. Beak — Short, slightly curved. Eye — Full. Wattles — Broad, rounded on the lower edge. Deaf-ear — Flat. Neck — Neat and taper, quite free from hackle feathers. Prms^— Round, full, and carried prominently foi’Avard. Back — Very short, perfectly free from saddle feathers. Wings — Ample, the points carried very low, almost touching the ground. Tail — Square, similar to the hen, free from sickle or curved feathers, the feathers broadest towards the end. Tail Coverts — Straight, round at the end and lying close to the sides of the tail. Thighs — Very short. Legs — Short, slender, and very taper. Plumage — Close, perfectly hen-feathered. Carriage — Very upright and strutting. THE HEN. Very similar to the cock. Tire comb and wattles much smaller, and the head neater. COLOUR OF GOLD-LACED SEBRIGHTS. Head, Face, and Wattles — Rich red. Deaf- ear — W hite . APPENDIX. 351 Plumage-Rich golden yellow, every featlier laced with rich black, that is, having a narrow, even, well- defined rich black edge all round the feathers ; the two colours distinct, and not shading into each other, the lacing of the same width on the sides as on the Legs — Slaty blue. [ends of the feathers. COLOUR OF SILVER-LACED SEBRIGHTS. Similar to the golden, subtsituting silvery white for the golden yellow ground colour. Points in Sebrights. Plumage most evenly and distinctly laced throughout . . . . .4 Pnrity of Ground Colour in Silver, and richness and clearness of Ground Colour in Golden ...... 2 Comb . ...... 2 Tail 1 Smallness ...... 2 Symmetry ...... 2 Condition and General Appearance . . 2 COLOUR OF WHITE BANTAMS. ComT), Faee, and Wattles — Rich scarlet red. Beak — White. Deaf -ear — Pure white. Plumage — Pure white, as free from yellow tinge as possible. Legs — White, with a slight pink tinge on the back, and betwixt the scales. Points in Black or White Bantams. Purity of White or Richness of Black . 3 Smallness ...... 3 Symmetry ...... 3 Comb . . . . " . .2 Deaf-ear ...... 2 Condition and General Appearance . . 2 Disqualifications. 15 Cocks more than 20 oz. , or hens more than 1 8 oz. Legs of black bantams not black or dark leaden blue. Legs of white bantams of any other colour except white. Disqualifications. 15 Cocks weighing more than 20 oz. ; hens more than 1 8 oz. Cocks having either hackle, saddle, or sickle feathers. Legs of any colour except slate blue. BLACK AND WHITE BANTAMS. GENERAL SHAPE — THE COCK. Comh — Double, square in front, close and straight on the head, the top covered with small points, with a peak behind, turning slightly upwards. //meZ— Small, round, and carried well back towards the tail. Beak — Short, slightly curved. Eye — Prominent. Deaf-ear — Flat and even on the surface. Wattles — Broad and thin, rounded on the lower edge. Neck — Very taper, curving well back, so as to bring the back of the head towards the tail ; hackle full and long, flowing well over the shoulders. Breast — Round, and carried prominently forward. Back — Very short, saddle feathers long. Wmgs — Ample, the points drooping so as nearly to touch the ground, the secondaries slightly expanded. Tail — Full, expanded, well adorned with long curving sickle feathers, carried well up towards the back of Thighs — Short. [the head. Legs — Short, clean, and taper. Carriage — Very upriglit, proud, and strutting. THE HEN, Comh — Same shape as that of cock, but very much smaller. Head — Small, round, and neat. Beak — Small. Eye — Full and quick, Deaf-ear — Flat, and even on the surface. Wattles — Small. Neck — Short and taper, carried well back. Breast— and prominent. Back — Short. Wings — Ample, points drooping. Tail — Full, expanded, carried rather upright. Thighs — Short, Legs — Short, clean and taper. Carriage — Upright and strutting. COLOUR OF BLACK BANTAMS, Comh, Face, and Wattles — Rich bright red. Beak — Dark horn colour, or black. Deaf-ear — Pure white. Plumage — Rich black throughout. Legs — Black, or very dark leaden blue. TURKEYS. Head and Face — Very bright and rich in colour. Ayes— Bright and clear. Body —hong and deep. TF/viys — Powei’ful, and well carried. Breast — Broad, very long, and perfectly straight. YA/yAs — Muscular, straight, and strong. Legs — Very strong, and perfectly straight. Plumage — Sound, hard, and glossy. Colour — Rich, the birds matching in the jien. Points. Size 6 Symmetry ...... 4 Richness of Colour, and Matching in the Pen 3 Condition . . . . . .2' 15 Disqualifications. — Crooked breasts, backs, or legs, or deformity in any part, DUCKS. AYLESBURY. GENERAL SHAPE AND COLOUR. Bill — Long and broad ; when viewed sideways, nearly straight from the top of the head to the tip of the bill ; of a delicate pale flesh colour, perfectly free from black or dark marks. Head — Long and fine. Neck — Long, slender, and gi'acefully curved. Body — Long and deep. Back — Long and broad. Wings — Strong, carried well up, and not drooping. Tail — Feathers stiff and hard, with hard curled feathers in the drake. Thighs — Short, Legs — Short and strong ; bright light orange colour. Plumage — Pure v/hite thi’oughout. Points in Aylesbury Ducks. Purity of Colour and Shape of Bill Size ..... Symmetry .... Purity of Colour in Plumage , Condition .... Disqualificatiens. Birds so fat as to be down behind, bills deep yellow, or marked with black, plumage of any colour except white. . 3 . 4 . 3 . 3 . 2 15 352 APPENDIX. ROUEN DUCKS. BLACK EAST INDIAN. GENERAL SHAPE AND COLOUR — THE DRAKE. Bill — Long, broad, and ratlier wider at the tij) than at the base ; when viewed sideways, nearly straight from the crown of the head to the tip of the bill ; the longer the better. Colour, greenish yellow, without any other colour except the black bean at the tip. Head — Long and fine ; rich lustrous green. A//e— Dark hazel. Nech — Long, slender, and neatly curved ; colour, the same lustrous green as the head, with a distinct white ring on the lower part not quite meeting at the back. Breast — Broad and deep ; the front part very rich purplish brown, or claret colour ; free from grey feathers, the claret colour extending as far as possible towards the legs. Bach — Long ; higher part ashy grey mixed with green, becoming a rich, lustrous green on the lower part and rump. Shoulder Coverts — Grey, finely streaked with waving brown lines. Wings — Greyish brown, mixed with green, with a broad ribbon mark of rich purple, with metallic reflections of blue and green, and edged with white ; the two colours quite distinct. ,, Flight Feathers — Dark, dusky brown, quite free from white. U nderpartof Body and Sides — Beautiful grey, becoming lighter grey near the vent, and ending in solid black under the tail. 2'ail — Feathers hard and stiff ; dark ashy brown, the outer web in old birds edged with white. Tail Coverts — Curled feathers hard and well curled ; black, with very rich purple reflections. Legs and Feet — Orange, with a tinge of brown. THE DUCK. Bill — Broad, long, and somewhat flat ; brownish orange, with a dark blotch on the upper part. Head — Long and fine ; deep brown, with two light pale brown stripes on each side from the bill past the eye. Nech — Long, slender, and neatly curved ; light brown, pencilled with darker brown, and quite free from the least appearance of a white ring. Breast, Underpart of Body and Sides — Greyish brown, each feather marked distinctly with a rich dark brown pencilling. Bach — Long ; light brown, richly marked with green. Wings — Greyish brown, mixed with green, with a broad riband mark of rich purple, edged with white, the two colours distinct. ,, Flight Feathers — Brown, perfectly free from white. Tail Coverts — Brown, beautifully pencilled with broad distinct pencilling of dark greenish brown. Tail — Light brown, with distinct broad wavy pencilling of dark greenish brown. Legs — Orange, or brown and orange. Points in Rouen Ducks. Shape and Colour of Bill . . .3 Size ....... 4 Colour of Plumage . . . .3 Symmetry 3 Condition . . . . . .2 15 Disqualifications. Bills clear yellow, dark green, blue or lead colour; any white in the flight feathers of either sex ; birds so fat as to be down behind. GENERAL SHAPE AND COLOUR. Shape — The entire form remarkably slender, neat, and graceful. Size — The smaller the better. Plumage — Rich lustrous black, Avith a brilliant velvety green tint throughout ; perfectly free from white or l)rown feathers on any part whatever. Bill of the Brake — Very dark yellowish green, Avithout spot or blemish. Bill of the Buck — Very dark. Legs — Dark. Points in Black East Indian Ducks. Bill Symmetry, Neatness, and Elegance of Form Richness of Plumage .... Smallness of Size ..... Condition ...... 2 3 4 4 Disqualifications. White in any part of the plumage. CALL DUCKS. 15 Shape — The entire form very short ; round and coin - pact, with very full, round, high forehead, and short broad bill. Size — The smaller the better. Colour — In the grey variety, — bill, legs, and plumage the same as in the Rouen. ,, In the white variety, — bill bright, clear, un- spotted yellow. Plumage pure Avhite. Legs — Bright orange. Points in Call Ducks. Smallness of Size ... . . 5 Bill and Stop of the Forehead . . 2 Symmetry and Compactness of Shape . 3 Colour of Plumage . . . .3 Condition ...... 2 15 Disqualifications in Grey Call Ducks. White ring on the neck of the duck ; white flight feathers in either sex. Disqualifications in White Call Ducks. Coloured feathers in any part of the plumage ; bills of any colour except yelloAv. GEESE. TOULOUSE. Carriage — Tall and erect ; bodies nearly touching the ground. (7o?oi«’ — Breast and body, light grey ; back, dark grey ; neck, darker grey than back ; wings and belly, shading off to white, though but little Avdiite visible. Bill—VcdQ flesh colour. Legs and Feet — Deep orange, inclined to red. EMBDEN. Uniformly pure white. Bill — Flesh colour-. Legs and Feet — Orange. Points in Geese. Size and Weight . 6 Symmetry . 4 Colour .... . 3 Condition . 2 15 INDEX. A. PACiS Aldrovandus on Paduan fowls . . . .171 ,, on Silk fowls .... 2*21 Andalusians . . . . . . .120 Apoplexy in fowls . . . . . .322 Audubon on the Cayuga duck . . . .308 Aylesbury ducks ...... 305 L. Baird, Professor Spencer, on tlie wild turkey . 269 Ballance, Mr, Charles, on Malays . . 75, 79 Bantams . . . . . . .240 ,, black 247 ,, Cochin or Pekin .... 251 ,, feather-legged ..... 249 ,, Game ...... 248 ,, Gold and Silver-laced . . . 241 ,, Japanese. . . . . . 252 ,, Nankin ...... 253 ,, Sebright ...... 241 ,, white 247 Barn-door fowls ...... 235 Barn-yard duck . . . . , .311 Begum Pilly gaguzes 239 Bement, Mr. C., on Cayuga duck . . . 308 Birchen Game . . . . . . .131 Black -red Game . . , . , .125 Blumenbach on the skulls of crested fowls . . 173 Bolton Greys 147 Bond, Mr., on Spanish fowls . . . 103,114 Borelli on the skulls of crested fowls . . .173 Brahmas ... .... 55 ,, characteristics of dark and light . G6 ,, history of intx’oduction into England , 55 , , value as table fowls . . . .72 Breed, definition of a pui’e breed . . .64 Breeding in-and-in . . . . , .79 Brent, Mr. B. P., on many-simrred Game fowls . 72 ,, on pencilled Hamburghs . 147 Broken bones in fowls ..... 334 Bronchitis in fowls ...... 325 Brook, Rev. A. G., on the management of Ham- burghs . . . .163 ,, on Malays . . . .79 PA OR Brown, Mr. C,, on Spanish fowls . . .105 Brown-red Game , . . . . .126 Buenos Ayres ducks ..... 306 Bumble foot in fowls ..... 333 Burnham, Mr. G. P., on the origin of Brahmas . 55 C. Call-ducks .309 Caponizing ...... 94 Caprikukullo ...... 226 Cayuga or large black ducks 308 Chalybeate for fowls .... 16 Chamois Polish fowls .... 185 Chickens, management of , 32, 88 Chittagongs ...... 81 Chitteprats ...... 147 Clift, Mr., on white Dorkings . 99 Cobbold, Dr. Spencer, on the cause of gapes 326 Cochins ...... 37 Cochin Bantams ..... 251 Cochins, black ...... 44 , , buff, Mr. Hewitt, on the characteristics of 41 ,, cross-bred, as table fowls 50 ,, grouse- coloured .... 43 ,, first introduction’ into England 37 , , partridge . . . . : 43 , , silver-cinnamon . . . . 43 , , value as market and table fowls . 48 ,, white. ..... 44 Cock-fighting ...... 140 Cold in fowls ...... 324 Coles, Mr,, on Andalusians 120 Columbian fowls ..... 121 Columella on Roman fowls 82 Consumption in fowls .... 330 Coops for fatting ..... 90 Coq a Duvet ...... 223 n Negre 223 ,, ii plumes frisees 226 ,, wallikikilli .... 230 Corals ....... 147 Cramming as practised in France 212 Cramming fowls ..... 93 Cramp in fowls ..... 333 II H 354 INDEX, PAGE Creels or Creoles .... 147 Crevecoeui's ..... . 200, , 217 Crested duck .... 311 Crook, Mr., on Spanisli fowls . 107 Crop-bound fowls .... 323 Custard for chickens 88 D. Darwin, Mr. C., on the origin of the domestic duck 296 ,, on the origin of the domestic fowl 256 Diandioea in fowls .... 324 Diseases of poultry .... 322 Dorkings, coloured .... 82 ,, cuckoo .... 97 ,, silver-grey 83 ,, white .... 99 Douglas, Mr. J., on breeding Dorkings 86 ,, ,, Game fowls 125 Dubbing Game fowls 139 Ducks ...... 297 Duckwing Game .... 127 Dumpies ...... 233 E. Early broods, to obtain ■ 19 Earth as a deodorizer in poultry houses 9 East Indian ducks .... 306 Egg organs, diseases of . . . 330 Eggs, best mode of packing for travelling 31 ,, modes of preserving . 30 ,, sex of, not to be distinguished 111 ,, sterile, to distinguish 21 , , structure and development of 25 Elgar, Mr., on cuckoo Dorkings . 97 Emu fowls ..... 225 Every-day layers .... 147 F. Fattening-coops .... 90 ,, fowls, methods followed in England . 90 ,, methods followed in France . 211,215 Feather-leggfed Bantams . . 249 Feeding, general pi’inciples of . . 11 Flack, Capt., on the wild turkey . 265 Fountain, best mode of constructing . . 15 French fowls ..... . 193 Frizzled fowls ..... . 226 G. Gallus ^neus ..... . 257 ,, Bankiva . . ... . 257 ,, ferrugineus .... . 257 , , furcatus .... . 257 ,, giganteus .... 73, 236, 257 ,, Lanatus .... . 223 ,, Morio ..... . 223 ,, Sonneratii .... . 257 ,, Stanley! .... . 257 ,, Temminckii .... . 257 PAGE Game Bantams ..... 248 ,, fowls ...... 123 ,, fowls, many-spurred 135 Gapes ....... 326 Geese ....... 312 ,, Chinese . ... . 316 ,, Grey-lag . 314 ,, Sebastopol . . . . . 316 Geyelin, Mr., exposure of the de Sora Noax . 196 ,, on French poultry breeding . 191 , 211 Ghondooks ...... 191 Gould, Mr., on the Mexican turkey . 289 Gout in fowls ...... 333 Gi’ain, value of different kinds as food 12 Grigs, described by Willoughby . 240 Guelders ...... 219 Guinea-fowls ...... 288 H. Hamburghs, black ..... 158 ,, pencilled .... 146 ,, spangled .... 154 Hen-cocks ...... 131 Hen-feathered Pheasant fowl 156 Henny Game fowls ..... 131 Hewitt, Mr. E,, on black and white Bantams 247 ,, Buenos Ayres ducksi . 307 , , characteristics of buff Cochins . 41, 46 ,, characteristics of Dorkings. . 84 ,, on Dumpies .... . 233 , , on courage of Game fowds . 136 ,, on Frizzled fowls 229 , , on hybrids between jpheasants and fowls 164 , , on Malays .... . 75 ,, on Pea-fowls .... 285 ,, on pencilled Hamburghs . 150 ,, on Polish fowls 177, , 183 ,, on the Eouen duck . 304 ,, on rumj)]ess fowls 231 , , on characteristics of Sebright Bantams 241 ,, on Silk fowls .... . 222 , , on Spanish fowls 104, 106 ,, on the capture of wild ducks 301 ,, on white geese 315, 320 Hooked-billed duck t 310 Horner, Dr. F.R., on Polish fowls 172, 184 ,, on the origin of the Sebright Bantam 241 ,, on the sounds in incubated eggs 27 Hornby, Admiral, on Spanish fowls . no. 113 Horse-flesb as food for fowls 194 Houdans ...... 203, 217 Hybrids between pheasants and fowls 164 I. In-and-in breeding ..... 79 Incubators ...... 22 India, domestic fowls of . 236 Indian Game fowls . . 73 Inflammation of stomach in fowls 324 INDEX. J. Japanese Bantams .... . . PAGE 252 Jerdon, Mr., description of wild Pea-fowl . 279 , , on the wild goose . 314 Johnson and Wingfield’s, Messrs., errors respect- ing jungle fowls , . . • • 255 Johnston, Mr. C. S., on horse-fed poultry 193 Jones, Mr. P,, on the value of Brahmas 73 * ,, on Polish fowls . . 175, 178 Jungle fowls ..... 255 K. Ivulm fowl ..... 236 L. Labrador ducks .... 306 La Bresse fowls .... . 213 La Fleche fowls .... . 211, 218 Lavergne, M. de, on the value of poultry in France 201 Layard, Mr. E, L., on frizzled fowls . . 226 ,, on rumpless fowls. 230 Leg-weakness in fowls’ 332 Lice in fowls ..... 334 M. Macgillivray on the wild duck . 296 ,, on the wild goose . 313 Maggots for chickens 33 Malays ...... 75 Manx fowls ..... 220 Martin, Mr. W, C, L., description of the Guinea- fowl ...... 290 Meleagris Americana 265 ,, Gallopavo 265 ,, Mexicana . 265,^269 ,, Ocellata .... . 265 , 271 Millet Robinet, Mdlle., on caponizing 94 , , on fattening 211 Minorcas ...... 119 Mooneys ...... 154 N. Numida meleagris .... 288 ,, ptiloryncha .... . 288 0 .*^ 355 PAGE Perclies, form and arrangement of . . . 2, 6 Pencilled Hamburglis . . . . .146 Pheasant Malays . . . . . .81 Pheasant fowls 154 Pile Game 128 Pip in fowls 830 Polish fowls 171 ,, black-crested white . . . .186 ,, rumpless. ..... 191 ,, spangled . . . . . .178 ,, white ...... 185 Poulardes ....... 96 Poultry houses . . . . . 1, 4, 5, 8 R. Red-caps 234 Restorative for chicken . . . . .16 Rheumatism in fowls ..... 333 Roan ducks ....... 304 Rouen ducks 304 Roup . ....... 325 Rumpless fowls ...... 230 S. Sacc, M. le Docteur, on management of turkeys . 276 Sclater, Dr. P. L., on the black-winged Pea-fowls . 284 Sclerostoma syngamus . . . . 326, 328 Scrofula in fowls ...... 330 Sebastopol geese 316 Sebright Bantams . . . . . .241 Serai Taook 188 Sex of eggs, impossibility of distinguishing the . Ill Shanghae, fowls at . . . . . .39 Shanghaes, see Cochins ..... Silk fowls . 221 Silky Cochins ....... 225 Sitting hens, management of . . . .17 . Soft eggs, causes of . . . . . . 331 Sora, M. de, fictitious account of establishment . 193 Spangled Hamburgh s 154 Spanish fowls ....... 102 ,, white 120 St. John, Mr,, on the wild duck . . .301 Sturgeon, Mr., description of Cochins . 38, 40 Sultan fowls . . . . . . .188 Surrey fowls . . . , . . .83 Sussex fowls 83 Origin of domesticated varieties “ Ornithognomon ” on wild jungle fowls ,, on wild Pea-fowls P. Paralysis in fowls .... Paris fat poultry show Pavo cristatus ..... ,, muticus ..... , , nigi-ipennis .... Pea-fowl ..... Pekin Bantams . . ‘ Penguin ducks .... 255 257 280 . 323 . 200 . 279 279, 282 279, 284 . 279 . 251 . 310 T. Taylor, Mi*. J., on Andalusians .... 121 Teebay, Mr. R., on Brahmas . . . 66, 72 ,, on Mooneys and Pheasant fowls . 155 Tegetmeier, Mr. W. B., on the characteristics of a pure breed , . . . .64 ,, on fattening Dorkings ... 89 ,, on hen-feathered Game cocks . .131 ,, description of a cock-fight . . 141 ,, on skulls of crested fowls . . .174 ,, on feeding Aylesbury ducks . . 306 ,, on the origin of the Sebright Bantam 241 ,, the diseases of fowls . . . 322 356 INDEX. Temminck on Silk fowls ..... l-AGE 222 Willoughby on frizzled fowls PAGE . 226 Trotter, Mr., on the management of turkeys 272 , , on Silk fowls . . 221 , , on the management of geese . 318 ,, on Bantams . . 240 Turkey, the ....... 265 White comb in fowls • . 334 V. Vertigo in fowls 323 Y. Yarrell on the origin of the domestic goose 312, 315 W. Waterton, Mr. C,, on the change of plumage in Z. the wild drake ...... 297 j Zurhorst, Mr. F. W., characteristics of white Cochins 44 "Watts, Miss. E,, on the merits of Brahmas . 73 j ,> on Sultans 189 ,, on Sultan fowls . . .188 ,, on the French breeds o fowls . . 217 Woodfall and Kinder, Printers, Milfor Lane, Strand, W.C. ■' f '■ ■r ' ?■ M^m