,illustration3 ,,black ,,spanish4 ,,profitable ,,poultry2 ,,their ,,management ,,in ,,health ,,and ,,disease4 ,,by ,w4 ,b4 ,,tegetmeier1 ,,author ,,of ,a ,,series ,,of ,,papers ,,on ,,the ,,diseases ,,of ,,poultry1 ,,in 8,,the ,,cottage ,,gardener10 8,,the ,,poultry ,,book10 c41 c4 ,,with ,,illustrations ,,by ,,harrison ,,weir4 ,,new ,,edition ,,greatly ,,enlarged4 ,,london3 ,,darton ,,and ,,co41 ,,holborn ,,hill4 #ahed4 ,,preface4 ,in issuing this edition the ,author begs leave to tender his sincere thanks1 firstly1 to the public whose rapid purchase of an unusually large impression has enabled him to issue the present greatly enlarged1 and1 he hopes he may add1 improved edition2 secondly1 to his brother amateurs to whom he is indebted for so many suggestions and so much valuable assistance2 thirdly1 to his reviewers1 all of whom have spoken so favourably of his efforts to impart sound practical common sense1 in place of the gross absurdities1 which1 it is not too much to say1 previously disfigured all the low-priced poultry works2 to the distinguished naturalist who did him the honour to give a lengthened review of the work in ,fraser's ,magazine 7,dec4 #ahec71 he gladly takes this opportunity of expressing his thanks1 as he is personally unknown4 ,the present is distinguished from the last edition by the extension of such parts as were previously meagre2 a table of the constituents of food has been added1 which it is hoped may prove useful2 a longer account of several varieties has been given1 and the chapter on diseases has been considerably enlarged1 and several new remedies indicated4 ,willesden1 ,midsummer1 #ahed4 99 99 99 99 99 ,,preface ,,to ,,the ,,first ,,edition4 ,the object of this little work is purely practical2 its aim is to place in the hands of persons who may not have had much experience1 a book which should contain all that is most essential to be known respecting the housing1 feeding1 breeding1 and treatment of fowls2 and to this has been added such information as the experience of the author has enabled him to give respecting the most profitable varieties viewed as agricultural stock4 ,august1 #ahec4 ,,profitable ,,poultry1 c4 c4 ,,the ,,fowl ,,house4 ,the singular fact that our common domestic fowls are destitute of any particular ,english name1 points at once to their foreign origin2 and1 although in the course of many generations1 they have become greatly inured to the rigors of our climate1 they still retain so far their original constitution as to require the protection of habitation during1 at least1 a great part of the year4 ,one of the most important requisites in a fowl house is absolute dryness1 nothing being more fatal to poultry than damp2 on clayey soil1 or in moist situations1 dryness must be secured1 either by drainage or by raising the floor several inches above the surface of the ground2 in cold situations especially1 the aspect of the house is also of some importance2 if practicable1 the windows and other openings should face the south1 as this secures a greater degree of warmth during the winter1 an advantage which is also obtained by having the roof ceiled4 ,the perches on which the fowls roost should be low1 especially for the larger varieties1 as otherwise the violence with which they descend causes lameness1 and not unfrequently fracture of the breast bone2 in order to prevent the breast bones becoming crooked 7a circumstance which greatly injures their appearance1 and consequently their value as table birds71 the perches should be much larger than ordinary2 a split fir pole1 three inches across on the flat side1 which should be turned downwards1 will be found advantageous1 and a height of not more than three or four feet is desirable1 as it enables the fowls to be readily caught after they have gone to roost1 and prevents lameness2 for ,cochins it is even necessary that the perches should be much lower2 their height should certainly not exceed one foot from the ground1 otherwise1 from the imperfect powers of flight possessed by these birds1 the evils alluded to are very apt to occur4 ,heavy birds of this variety are sometimes subject to inflammatory tenderness of the feet2 to prevent as much as possible the tendency to this disease1 it is advantageous in these cases to lay some straight straw lengthway along the top of the perches1 binding it in its place with string4 ,the ground below the perches should be strewed with sand1 gravel1 or ashes1 to a considerable depth1 so that the dung may be removed without soiling the floor4 ,this should be done every morning early1 and the house thrown open during the day1 so as to be thoroughly purified4 ,it seldom happens that fowl houses are so built1 as to require any distinct contrivance for ventilation2 in cases1 however1 where the door and window are air-tight1 means should be afforded for a proper supply of fresh air2 there should be an opening at or near the bottom1 and another at the top1 these should be covered with pieces of perforated zinc1 to prevent any direct draught of cold air1 which is very injurious4 ,cleanliness is also a consideration of the highest importance in a fowl house2 if ashes or sand are used1 as recommended1 and the dung removed daily1 this is readily secured2 and in order to prevent as far as possible the annoyance of vermin1 the house should be lime-washed once or twice a year1 and the birds also be provided with a box full of dry dust or ashes to bathe in4 ,the difference between the health of fowls thus cleanly and warmly housed1 and that of those compelled to roost in a dark1 damp1 dirty habitation is very great2 these latter never becoming in good condition4 ,so injurious is damp and cold1 that ,i have known instances in which all the inhabitants of a poultry house have been attacked with violent catarrh terminating in roup1 from an east window having been left open on a cold wet night2 and it has been found by experiment1 that scrofula may always be produced in chickens by confining them in damp1 cold1 and dark habitations4 ,i have found that exceedingly economical and efficient poultry-houses may be built against any wall that is conveniently situated1 the sides and front being boarded1 and the roof formed of inch deal boards1 laid closely edge to edge1 up and down the slope1 and projecting over the sides and front so as to throw off the rain2 the top should be covered with thin cheap calico tightly strained1 and1 by brushing this over with a good coating of coal-tar1 it is cemented to the roof1 which is thus rendered water-tight4 ,the patent ,asphalte felt forms a cheap and warm roofing1 but it also requires to be tarred over1 in order to resist the weather4 ,if the poultry-house is tiled1 the downward current of cold air in winter1 may be prevented by lining the roof with straw supported by laths nailed to the rafters2 and in other cases ,i have found that stout brown paper1 oiled or painted1 and tacked smoothly to the under side of the rafters1 has been very efficient in increasing the warmth of the house1 and consequently the production of eggs in winter4 ,,feeding4 ,there is1 perhaps1 no subject on which a greater diversity of opinion exists among poultry keepers1 than respecting the relative value of the different substances used as food4 ,this difference of opinion arises from the general ignorance that prevails with regard to the true principles of feeding4 ,it cannot be too strongly impressed on all feeders of stock that the food eaten has to serve several distinct purposes when taken into the body4 ,one portion is consumed in supporting the natural warmth of the animal2 another set of substances supplies the nourishment required for the growth of the body1 and replaces the daily wasting that occurs2 a third yields the materials from which the bones are formed2 and a fourth supplies the fat which is stored up in the bodies of animals2 we may1 therefore1 speak of the following classes of foods3-- #ast4 ,warmth-giving ,food4--,as starch1 which forms almost the entire bulk of rice1 and the solid portion of potatoes2 gum1 sugar1 c4 #bnd4 ,flesh-forming ,food4--,as gluten1 c41 which exists in large proportion in wheat1 oatmeal1 peas1 beans1 middlings and sharps1 and in somewhat smaller quantity in barley1 ,indian corn1 c4 #crd4 ,bone-making ,food4--,which is found in larger proportion in the bran1 or outer part of the grain1 than in the inner parts4 #dth4 ,fat-forming ,food4--,consisting of fatty or oily substances2 these occur1 to a considerable extent1 in ,indian corn 7the yellow variety71 oatmeal1 middlings1 bran1 c4 ,all experiments that have been made tend to prove that each of these kinds of food is unable to serve the purposes of the others2 thus1 to give an example1 neither warmth-giving nor fat-forming substances are capable of adding to the flesh of a growing animal1 nor can flesh-forming food increase the quantity of fat4 ,in a mere elementary work1 like the present1 it is impossible to go into this subject at any great length4 ,those who desire the facts on which these statements are grounded are referred to the works of ,johnston1 ,liebig1 and other eminent agriculturists and agricultural chemists4 ,we must take the principles as granted1 and apply them to an examination of the different substances usually employed in poultry feeding4 ,,grain forms the staple food of poultry1 the varieties used being generally either barley1 oats1 wheat1 ,indian corn1 or rice4 ,barley is perhaps more frequently used than any other grain2 it is better relished by fowls than oats1 and its first cost is considerably below that of wheat4 ,it contains from ten to eleven pounds of flesh-forming1 sixty of starchy substances1 and two to three of oil or fat in every hundred4 ,oats are not taken so freely as barley1 which is apparently owing to the large proportion of husk they contain1 which lessens their value as poultry food2 but when used in the form of grits or oatmeal they are eaten with great avidity1 and in this state furnish one of the most wholesome and nutritious varieties of food1 containing eighteen of flesh-forming1 sixty-three of starchy substances1 and six pounds of fatty materials in every hundred4 ,no grain contains a larger proportion of flesh-forming substances than oatmeal--it is1 therefore1 the one best adapted to growing animals1 and ,i have found that chicken make much more rapid progress when it forms the chief portion of their food than when fed on any other substances4 ,cochin1 and ,spanish chicken especially1 show its good effects by the rapidity with which they feather when fed with it4 ,wheat1 contrary to the popular opinion1 is not more nutritious than oatmeal2 it contains about twelve pounds of flesh-forming nutriment1 seventy of starchy1 and two to four of oil1 in every hundred4 ,its cost operates considerably against its employment1 although it is extensively used by some breeders of choice poultry1 with whom expense of feeding is a secondary consideration4 ,indian ,corn is remarkable for the large proportion of oil contained in the yellow varieties1 which averages eight pounds in every hundred2 its capability of putting on flesh is not greater than that of barley1 as it contains only eleven per cent4 of flesh-giving food1 and sixty-six of starchy matters4 ,cochins seem remarkably fond of it1 but ,i have found that it is refused by ,dorkings and ,spanish1 when they are able to obtain other grain4 ,rice is the least nutritious of all grains1 and therefore the worst that can be given to growing animals4 ,in the husked state in which it is usually found in this country1 it contains scarcely any fat1 or bone-making materials1 and only seven per cent4 of flesh-forming food1 7less than half the quantity contained in oatmeal17 being almost entirely composed of starch4 ,boiled rice is a useful variation in the food of fowls1 and is much relished1 but as the main support of growing chicken it is very objectionable4 ,buckwheat ,flour is about equal in nutritive properties to that of wheat1 but the large proportion of husk that the unground seeds contain1 must be taken into account in estimating its money value2 it is commonly supposed to cause a greatly increased production of eggs1 but its chemical composition does not shew any superiority over many other varieties of food4 ,dhoora1 or ,indian millet1 a small grain largely cultivated in the east1 is employed by some poultry keepers2 it is much relished by fowls2 the nutritious properties of the flour are very similar to those of wheat1 and as it contains very little husk1 it may be regarded as a valuable addition to the poultry dietary4 ,malt ,dust1 ,malt ,culm1 and ,cummins1 are names given to the small sprouts of the barley which are broken off in the process of malting1 and form a coarse fibrous powder4 ,malt dust contains from two to three times as large a proportion of flesh-forming food as wheat1 and in this respect far surpasses any of the substances ordinarily used as poultry food2 its value not being generally known1 it is frequently used as manure2 mixed with soft food1 it is much relished by fowls1 and as it may be obtained at a remarkably cheap rate1 its employment is very advantageous4 ,bran1 ,pollard or ,randan1 and ,middlings or ,sharps1 particularly the latter1 ,i regard as most valuable additions to the food of poultry4 ,in the first place they are economical--and they contain a very high proportion 7eighteen per cent47 of flesh-forming substances1 and a very considerable quantity of oil 7six per cent47 ,another circumstance which adapts them to the use of chicken is the large proportion of bone-making materials they contain4 ,many poultry feeders are in the habit of preparing the grain before use2 some simply soak the barley or other corn1 by placing it in water the previous evening1 this lessens the time it has to remain in the crop1 before passing on into the gizzard2 others boil their corn1 a proceeding which has the advantage of rendering it more digestible1 as it effects an important change in the starchy part of the grain4 ,rice1 especially1 should always be boiled before use1 and it should be cooked in such a mode as to allow the grains to remain separate1 which may be easily managed by boiling it in a large quantity of water1 to which a small piece of fat1 as lard or dripping1 has previously been added4 ,the experience of all experimental agriculturists is in favour of cooked food for live stock of all descriptions3 from the change effected in the starch it is more nutritious1 and is more rapidly digested2 hence1 there is less work for the stomach and digestive organs to perform1 and therefore they are less liable to become diseased4 ,from considerable experience in its employment1 ,i can strongly recommend the following cooked food1 as being exceedingly well adapted to supply all the substances requisite to support a healthy and vigorous existence4 ,a quantity of middlings1 with or without half its bulk of barley-meal1 or a corresponding proportion of malt-dust1 is placed in a coarse red ware pan1 and baked for about an hour in a side oven1 or until the mixture is thoroughly heated throughout2 water is then poured in1 and the whole stirred together until it becomes a crumbly mass2 if too much water is added1 the mixture becomes cloggy1 a defect which is easily remedied by stirring in a little dry meal4 ,the advantage of this method is that the food is prepared with scarcely any trouble1 and there is no fear of its being burnt as in boiling4 ,sometimes the barley meal is omitted1 and the baked middlings mixed with rice which has been previously boiled4 ,this mixture forms the stock food of my old fowls1 a liberal supply of grain being given during the day4 ,i have found that since its adoption they cost less in food1 and that they are in equally good or even in better condition than when fed on an unlimited supply of grain alone4 ,should the convenience for baking not exist1 it will be found more desirable to scald the middlings and meal with boiling water than to mix them with cold4 ,if grain of any kind is broken or crushed1 it should only be done shortly before use1 unless it is thoroughly kiln dried2 for when this is not done1 the grain1 from the moisture it contains1 soon becomes musty1 sour1 and unwholesome4 ,inferior samples of grain contain so large a proportion of husk that they are not desirable1 and if regarded with reference to their nutritious properties the best will be found the cheapest4 ,potatoes1 when plentiful and free from disease1 may be advantageously substituted for rice1 which they closely resemble1 in containing a large amount of starch2 there is less waste in their use1 if steamed1 than when boiled4 ,peas1 ,beans1 and ,lentils1 either whole or ground1 are much used by many feeders2 they contain a larger amount of flesh-forming food than grain--on the average about twenty-four per cent41 whilst the quantity of fat is very small1 not usually more than two in every hundred2 but they are not easily digested1 and are too stimulating to be regarded as a wholesome diet4 ,i have traced many cases of disease1 such as white comb in ,cochins1 inflammation of the stomach and egg passage1 c41 c41 to their employment4 ,hemp ,seed is frequently given to cause the increased production of eggs1 an effect which it can only produce at the sacrifice of the health of the fowls4 ,hemp is used in ,india as a most powerful medicine2 the evil effects of the seeds on caged birds are known to all bird keepers4 ,i regard it as one of the most injurious substances given to fowls4 ,fresh ,green ,vegetables form an indispensable addition to the food of poultry4 ,those having a free range in the country supply themselves with this kind of food2 when they are kept in other situations they should be supplied daily with turf1 cabbage1 lettuce1 or turnip leaves1 and in the absence of these substances1 as on shipboard1 a little moistened corn1 allowed to sprout1 will be found very advantageous4 ,cooked ,vegetables1 such as parsnips1 carrots1 turnips1 c41 are much relished1 particularly the former2 they form an useful and wholesome variation in the diet4 ,animal ,food4--,the most advantageous animal food for fowls1 and on which they make the most rapid and healthy progress1 consists in the worms1 snails and insects that they obtain naturally when unconfined2 ,i do not think that there is any other kind of food which conduces so much to their healthy condition2 where it cannot be obtained1 a small quantity of fresh meat 7either raw or cooked7 may be chopped small and given to them2 it is1 however1 but a poor substitute for the natural insect food4 ,the maggots of the flesh fly1 obtained by hanging up some meat to putrefy1 are often employed1 but ,i doubt very much1 whether1 in wholesomeness1 they are at all equal to worms1 and the plan is objectionable from the offensive odour of the putrefying meat2 if it is thought desirable to employ maggots the best mode is to allow the animal substance to remain exposed to the air until thoroughly fly-blown1 if it is then buried eighteen inches deep1 the maggots remain under ground until they attain their full size1 when they work their way towards the surface1 before changing into the perfect insects2 the fowls soon discover their approach1 and by scratching obtain a plentiful supply2 the maggots by working their way through the soil are cleansed from any adhering putridity1 and the search for the gradual supply affords amusement for the fowls2 even employed in this way1 however1 ,i do not think flesh maggots so desirable as worms4 ,tallow ,chandler's ,greaves1 which are left on melting the fat from the stale scraps of the butchers1 and the putrid accumulation of the marine store shop1 are strongly recommended by some persons as causing an increased quantity of eggs4 ,animal substances which have once been in a state of putrefaction cannot by any subsequent process be formed into healthy food1 and ,i can state from experience that greaves are exceedingly injurious to laying hens4 ,even dogs1 when fed upon greaves1 become offensive1 mangy1 and out of condition2 their effect upon fowls cannot be less injurious4 ,it will not1 ,i trust1 be thought that the subject of food has been treated at an undue length1 for ,i am confident that by far the greater number of diseases that occur in fowls arise from improper feeding4 ,i have1 therefore1 arranged the following ,table1 in order to render the comparison of the relative value of the different substances more easily made4 ,,table ,showing the number of pounds of different substances contained in every #ajjlbs4 of grain1 c41 c4 ,when a 7--7 is used it signifies that the quantity has not been exactly ascertained4 ,column ,key ,b - ,water4 ,c - ,flesh-forming ,food 7,gluten1 c47 ,d - ,fat or ,oil4 ,e - ,warmth-giving ,food 7,starch1 c47 ,f - ,husk and ,fibre4 ,g - ,bonemaking ,substances4 c41 c4 ---------------------------------------- --------------------- ,every #ajj lbs4 of ,b ,c ,d ,e ,f ,g ---------------------------------------- --------------------- lb4 lb4 lb4 lb4 lb4 lb4 ,wheat contains #ab #ab #c #gj #a #b ,bran1 ,middlings1 c4 0 #ad #ah #f #ec -- #e ,oats1 with husk 0 #i #ae #f #dg #bj #b ,oatmeal 0 #i #ah #f #fc #b #b ,barley 0 #aa #aa #b #fj #ad #b ,malt ,dust 0 #f #cj -- -- -- #h ,indian ,corn 0 #aj #aa #h #ff #e #a ,rice1 husked 0 -- #g -- #hj -- a trace ,dhoors 0 #ab #aa -- #gj #d #b ,buckwheat 0 -- #aa -- -- -- -- ,peas1 c4 ,beans 0 #ae #be #b #dh #h #b ,tares ,lentils ,potato 0 #ge #b a trace #ai #c ---------------------------------------- --------------------- ,my position in connection with the ,cottage ,gardener1 has given me the opportunity of examining more dead and diseased fowls than perhaps ever fell to the lot of one individual2 and1 as the most certain result of my experience1 ,i can state that more than one half the cases that come under my care1 or that are examined by me after death1 are caused by errors in feeding4 ,inflammation of the digestive stomach 7which is situated between the crop and the gizzard71 caused by the use of peas1 beans1 hemp seed1 or by the endeavour to force fowls forward for exhibition1 or to make them up for the sale room1 is a most frequent result4 ,apoplexy from over-feeding1 especially in laying hens1 and paralysis from the same cause1 are frequent4 ,inflammation of the egg passage is a common1 and unless timely treated1 another fatal complaint1 generally taking its rise in over-stimulating food2 and leg weakness1 from the weight increasing faster than the strength1 is common in ,cochins4 ,illustration ,water4--,a daily supply of fresh clean water is indispensable to the health of fowls4 ,many diseases are caused by their drinking from stagnant ditches and the impure and filthy drainings of manure heaps1 c4 ,a cheap fountain1 the best that ,i have ever seen1 inasmuch as it is capable of being cleansed internally1 may be made out of any wide-mouth earthenware jar and common glazed flower-pot saucer2 by boring a small hole in the jar1 an inch or an inch and a half from the edge1 then filling it with water1 putting the saucer on the top1 bottom upwards1 and quickly turning them both together upside down1 when the water will be found to flow into the saucer to the height of the hole in the jar4 ,,breeding4 ,much variety of opinion prevails respecting the best mode of constructing the nests for laying and sitting hens4 ,in this1 as in all other cases1 the nearer we can imitate nature the better2 ,i object to the rows of pigeon-holes so frequently employed1 as the close crowding of the fowls harbours vermin1 and renders it difficult to thoroughly clean the nests after the eggs are hatched1 and believe it will be found more conducive to health and comfort if the nests are quite distinct from each other1 and are so formed that they can be entirely removed after the chicken are hatched4 ,the plan that ,i have found to answer best is to use shallow baskets or boxes1 which can be partially filled with sifted coal ashes1 road drift1 sand1 or any similar material2 on this a little short straw is placed1 and the hen hollows out a slight concavity1 which prevents the eggs rolling from under her1 and in this way a very good imitation of a natural nest is obtained4 ,the ashes do not harbour vermin1 and ,i have found that eggs hatch much better than in those nests made solely of straw4 ,care should be taken so nearly to fill the basket or box that the hen can leave without having to spring up from the eggs1 and can return without jumping down upon them1 otherwise there is great risk of their being broken4 ,should the hen be particularly fearful1 a board placed in a slanting position over the basket with the upper end leaning against the wall1 will afford all the privacy required4 ,it is desirable that hens should be allowed to sit where they have been previously laying1 as there is usually much trouble1 except in the case of ,cochins1 in inducing a hen to sit steadily in a new nest4 ,hens evince a strong desire to lay where there are other eggs1 hence nest eggs are usually employed2 they are frequently made of chalk1 but from the hardness of the material they are apt to break the new laid egg2 soft white wood1 turned into the required shape1 makes the best that ,i have seen1 as it does not break the eggs or lose its shape1 and is capable of being easily washed1 if soiled4 ,natural eggs are not desirable for nest eggs1 as they are very apt to break when they become stale1 and so render the nest exceedingly foul4 ,when a hen becomes broody1 which is shewn by her remaining on the nest a longer time than usual1 and by the peculiar clucking noise she makes1 it is desirable to give her three or four nest eggs to sit on1 to test her steadiness for a day or two1 and if she is found to sit well the eggs for hatching may be placed in the nest1 either when she leaves it to feed1 or by lifting her off in the evening2 if a broody hen is removed from the nest during the day she usually flies back1 at the great risk of breaking the eggs1 whereas1 if lifted off after dark1 she generally remains quietly on the ground and allows the requisite number of eggs to be put into the nest1 when she may be lifted back again4 ,the fresher the eggs that are used for hatching the better4 ,if practicable1 it is desirable that they should not have been laid more than a fortnight2 although they will hatch after a much longer time1 if carefully protected from the drying influence of the air and light1 and from too high or too low a temperature1 in bran or some similar material4 ,eggs intended for hatching1 should be kept with the large end upwards1 otherwise they should be moved occasionally to prevent the yolk adhering to the upper side2 the lid of the box containing them should be closed1 in order to protect them from the light1 and from the rapid changes of temperature1 and the whole should1 especially in summer1 be kept in a cool place4 ,when sittings of eggs are forwarded by railway or other public conveyance1 it is customary to pack them tightly in bran1 with considerable spaces between them1 others recommend oats to be used2 my own experience is most decidedly in favour of hay1 or soft straw1 which1 by its elasticity prevents all shaking1 and enables the eggs to be forwarded any distance without injury4 ,this season1 ,i forwarded two sittings of eggs to the far north of ,england1 one packed most carefully in bran1 the other in hay2 of the first not one egg hatched1 whilst every one of the second produced a chick2 and a sitting that ,i received this season1 which was similarly packed1 every egg was fertile1 although the basket had travelled from the north by coach1 rail1 and carrier4 ,the number of eggs placed under a hen usually varies from ten to fifteen2 no fixed rule can be given--so much depends on the season of the year1 the size of the eggs1 and that of the hen4 ,if the eggs are cooled during the sitting1 which necessarily happens if they are so numerous that the outer ones are covered merely by the feathers1 and not by the body of the hen1 the chicken will be weakly or deformed2 and as the hen constantly shifts their position by pulling those outside into the centre1 and so forcing out the others1 all become chilled in their turn1 and a weakly brood is the result4 ,a hen when sitting1 separates the feathers to so great an extent1 that the eggs1 if they are not in too great number1 are in contact with the naked skin of the breast1 and such a quantity should only be given1 as can be covered in that manner4 ,i am quite confident that a larger number of chicken can be ensured by sitting a moderate than a large number of eggs1 and as to their health and vigour there is no comparison4 ,in those varieties which lay large eggs1 such as ,dorkings1 ,i never give a hen more than thirteen eggs1 and usually a smaller number2 in winter1 ,i would not exceed eight or nine4 ,in the case of ,cochins1 where the eggs are small and the hens large1 a greater number may be given4 ,with regard to the age of the parents1 ,i believe that it is not so desirable to breed from hens in their first as in the second or third years2 the chicken of first year fowls1 are more leggy1 smaller1 and less hardy and vigorous than those that are produced by more mature parents4 ,when young birds are employed1 it is desirable to mate pullets with cocks two or three years old1 and cockerels with old hens4 ,some persons even carry their objection so far1 as not to allow young birds to hatch the eggs of older birds1 being under the impression they do not sit with sufficient steadiness4 ,this is certainly not true as regards ,dorkings and ,cochins1 for ,i have found pullets of eight months age1 exemplary sitters and nurses2 and at the time of writing this in ,july1 ,i have two ,dorkings of fourteen months age1 which are running about with their third broods1 having hatched in ,january1 ,may1 and ,july4 ,to ensure healthy and large-sized chicken it is absolutely necessary that there should not be any relationship between the parents2 breeding 8in and in10 as it is termed1 is well known by all rearers of stock to produce diseased and weakly offspring1 hence it is indispensable that there should be an introduction of fresh male birds every two or three years4 ,in farm-yards where there are large numbers of poultry1 it will be found by far the most desirable plan to keep separately a cock with from four to six of the best hens1 and to hatch their eggs alone4 ,by this means the chicken are all certain of coming from the best birds1 and a much smaller number of cocks may be kept with the main stock of hens than would otherwise be desirable4 ,the practice of allowing the hens to run with several cocks is calculated to deteriorate the breed materially1 should therefore a larger number of eggs be required for hatching1 than furnished by a cock and four or six hens1 another set should be separated4 ,in all cases1 over crowding must be carefully guarded against1 especially where poultry are kept in a confined situation1 for if the ground becomes tainted1 the inevitable result is that disease breaks out1 and that the chicken1 being less able to withstand its influence than older birds1 die off rapidly1 in spite of good food1 warm housing1 and every attention that can possibly be paid to them4 ,many persons are in the habit of lifting off the sitting hens in order to feed them1 ,i believe that all such interference is uncalled for and injurious2 the less a hen is disturbed whilst hatching the better--when hungry and thirsty she will leave the nest1 and should be then fed most liberally4 ,whole corn ,i think the best for hatching hens1 as it remains longer in the crop and so satisfies hunger for a greater length of time4 ,in addition to food and water the hens should always be provided with a heap of dry ashes1 to roll in1 to enable them to free themselves from vermin4 ,on the twentieth day some of the chicken usually begin to chip the shell1 and1 generally speaking1 they are all hatched on the twenty-first1 that is on the same day three weeks that the eggs are placed under the hen4 ,the practice of removing the first hatched and placing them in flannel by the fire side1 is followed by many1 but ,i do not see any possible advantage that can arise from so doing2 it is impossible to give the exact temperature of the mother1 and a degree of heat higher or lower must necessarily be disadvantageous2 the only interference that ,i think desirable1 is to remove1 if it can be readily accomplished1 the empty shells1 otherwise the unhatched eggs are apt to slip into them1 and the chicken1 although furnished with power to break through one shell are unable to force their way through two4 ,the addled eggs 7which are readily distinguished by giving them the slightest possible shake1 when the moving of the liquid contents is felt7 may also be removed so as to give more room to the live birds4 ,i am aware that these recommendations to leave natural operations to nature are contrary to what are frequently found in books1 but ,i am merely writing the results of my own experience1 and ,i have always found the more the hatching hens are meddled with1 the worse the result4 ,it is a notorious fact that when a hen steals a nest in some copse or place where she can remain unmolested1 she almost invariably brings forth a more numerous and stronger brood than when she sits in the hen-house4 ,the chicken require neither food nor drink on the day on which they are hatched2 in fact1 both are injurious1 as they interfere with the natural digestion of the yolk1 which is absorbed into the bowels at the period of hatching1 and constitutes the first food4 ,if grits1 oatmeal1 c41 are spread before the hen on the twenty-first day1 she is induced to leave the nest1 and the last hatched chicken1 which are not perhaps yet dried1 are unable to follow1 and being weakly1 perish2 or unhatched eggs may be left4 ,if undisturbed1 the hen seldom leaves the nest on the twenty-first day1 and on the twenty-second the chicken will be found strong enough to follow her1 and any unhatched eggs may be destroyed1 for those chicken that are not then able to follow her will seldom be found to repay the trouble that may be taken with them4 ,the plan of cramming peppercorns and other spices down the throats of chicken is cruel in the extreme1 and moreover1 exceedingly injurious4 ,i have found the best food to be two-thirds sweet coarse oatmeal and one-third barley meal1 mixed into a crumbly paste with water2 this is very much relished1 and the chicken make surprising progress upon it1 they are also very fond of a little cold oatmeal porridge1 and1 by way of variety1 ,i sometimes give them a few scalded grits dusted over with a little barley meal to cause them to separate4 ,milk is frequently used to mix the barley or oatmeal1 but from the extent to which it is then exposed to the air it soon becomes sour in summer1 and is decidedly injurious if employed in that state2 no more food1 therefore1 should be mixed with milk than can be eaten in a couple of hours4 ,sopped bread is by no means desirable1 the chicken become weakly and affected with diarrha from its use1 in fact it has not that degree of solidity which is requisite to afford an opportunity for the exercise of the natural grinding action of the gizzard4 ,a little chopped onion1 or1 still better1 some finely shred green onion tops mixed with the food is highly advantageous1 and1 in the opinion of many persons1 lessens very much the susceptibility to roup4 ,with regard to animal food there is none equal to the natural supply of worms and insects obtained by the hen2 small worms1 or a barrow full of mould1 containing an ant's nest1 may be given if the chicken are in a confined situation1 and will be found far superior to boiled egg1 chopped meat1 or any more artificial substitute4 ,curds are frequently used1 and1 ,i believe1 furnish the best substitute for the natural insect food1 but ,i have had no experience in their use1 as ,i have never kept1 nor even think it desirable to keep fowls1 or at all events to rear chicken1 in situations where their natural food is unattainable4 ,it is requisite that chicken should either have a constant supply of food or be fed at very short intervals--even every hour is not too often1 if practicable4 ,cooping1 which is so frequently employed to restrain the wandering of hens with chicken1 ,i regard as exceedingly objectionable4 ,in many cases ,i admit it to be a necessary evil1 but not the less an evil2 a hen when cooped has no power of scratching for insects and worms 7the best of all possible food71 the chicken are therefore confined strictly to the artificial diet with which they are supplied4 ,whatever also may be the difference in the temperature of the day or change of weather1 she cannot alter her position1 or seek shelter from cold1 wind1 or wet2 the ground under the coop becomes foul unless the latter is moved frequently1 and 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 at4 ,it is frequently said that when hens are not cooped they roam so far that the chicken become fagged1 and that oftentimes they are left behind by the hen4 ,i believe that if the hen and chicken are well fed1 and at short intervals1 this will not occur2 but should giving them their entire liberty be objectionable1 the plan of enclosing a small run with laths1 wire-work1 or netting1 may be had recourse to4 ,these contrivances may be either moveable or fixed2 in the latter case the ground in the run may be turned up with the spade or fork occasionally1 so as to give the hens fresh soil to scratch in4 ,many persons say they cannot confine their fowls in this manner1 as they fly over2 a little attention to the habits of the birds would enable them to prevent this inconvenience4 ,fowls never fly over any boundary1 but always on to it1 preparatory to descending on the other side1 and if the top is constructed in such a manner that they cannot rest upon it1 they evince a great disinclination to attempt the passage4 ,the plan ,i adopt is to have five or six feet laths of a greater or less degree of stoutness as required1 nailed three inches apart to two horizontal rails1 the lower near the ground1 the upper being eight inches below the tops of the laths1 which are pointed4 ,i have found that this fence is sufficient to confine ,dorking1 ,spanish1 and even ,hamburghs1 but then the fowls have always an unlimited supply of every variety of food2 and when ,i receive a bird ,i usually lighten one wing by running the scissors down each side of the ten primary quill feathers1 which is a much better plan than cutting the shafts across1 as in the latter case the bird is much disfigured4 ,in accordance with my suggestion1 ,messrs4 ,greening1 of ,church ,gates1 ,manchester1 have manufactured some of their patent fencing on the same plan1 namely1 spiked at the top and chicken proof below1 as shewn in the cut2 from experience ,i can recommend it as most efficient1 and from its great strength and durability it is much more economical than the ordinary hexagonal pattern in common use4 ,illustration ,during summer it is not requisite to remove the hen and chicken from these runs at night1 but a little house made of a few boards nailed together1 so as to resemble a dog-kennel1 made water-tight1 is necessary for shelter4 ,some of the most successful breeders of ,cochins have their grounds thus partitioned out and furnished with rude huts1 boarded at the sides and covered on the top with some of the patent asphalte felt now so much used for roofing4 ,this1 if properly tarred1 is perfectly waterproof1 and being a bad conductor of heat1 is warm in winter and cool in summer4 ,the common open circular wicker coop ,i regard as an exceedingly useful article in a poultry-yard1 but not for the purpose to which it is generally applied1 of keeping the hens in1 but1 on the contrary1 for keeping them out4 ,i have found it very convenient for feeding chicken under2 the oatmeal1 grits1 and other expensive food used for the young birds is apt to be devoured by those of advanced growth1 an evil which is readily prevented by placing it under a large coop which admits the younger chicken1 and enables them to feed undisturbed by the others4 ,the remark is often made1 that chicken reared in the country by cottagers are more vigorous and healthy than those bred in the most expensive poultry houses2 this ,i believe to be entirely owing to the more natural circumstances under which they are brought up4 ,fresh air1 fresh grass1 and fresh ground for the hens to scratch in1 far more than counterbalance the advantage of expensive diet and superior lodging1 if these latter are unaccompanied with the more necessary circumstances just described4 ,the plans here recommended ,i found to be more than ordinarily successful during the most unfavourable chicken seasons1 even on the cold clay soil in the neighbourhood of ,london1 and ,i have there severely tested their perfect efficiency with regard to ,cochins1 ,dorkings1 ,spanish1 and ,hamburghs4 ,in cases where fowls are bred in and in to preserve peculiar markings1 or where1 so to speak1 a very artificial variety has been produced1 great delicacy necessarily results2 this1 for example1 is the case in the ,sebright ,bantam1 and hardiness cannot be expected in such breeds2 as well might the breeder of ,king ,charles' spaniels or ,italian greyhounds expect similar success to that of the rearer of the ,scotch terrier or sheep dog4 ,when chicken are hatched in the winter1 or early spring months1 either for competition in the chicken classes at the summer poultry shows1 or for table use1 some slight modification of these proceedings is requisite4 ,i have tried enclosed rooms1 both heated by stoves and fire-places and without1 but have never found them answer1 and am confident that even in winter chicken do better in an open shed than in any other situation2 the shed1 however1 must face the south1 and be warmly and closely sheltered from the north and east4 ,the hens must be placed in coops1 where all the sun can reach them2 and there should be a little run of a few feet1 enclosed by laths1 wire-work or netting1 for the hen and chicken to exercise in4 ,the common triangular wooden coop is a very useful one for early chicken2 but it should have a false bottom1 to keep them off the cold ground1 and this should be made to slide in and out1 so as to be readily removed and cleaned4 ,the coops1 at night1 should be warmly covered up with sacking or matting1 and plenty of short hay or soft straw placed in the interior4 ,the most successful breeder of early ,cochins in the year #ahec1 reared all his birds in a shed thus arranged2 but1 instead of coops1 he employed snugly built brick boxes1 with abundance of short straw for the hen and chicken to sleep in2 and in front of each box was a little alley or run1 enclosed by laths1 for an exercise ground1--the run not extending in front of the shed1 so that it was not subject to be damped by the rain or dew4 ,another precaution necessary to be taken with early chicken1 even after they have attained some size1 is to avoid letting them run in the grass whilst it is wet with dew1 otherwise they are very apt to get chilled1 and die with cramp4 ,when hens are cooped care must be taken to supply them with gravel and a little mortar rubbish1 or broken oyster shells1--the first being required for the digestion of the food1 the second to furnish the materials of the bones of the growing chicken4 ,as ,i have elsewhere stated1 the rearing of early chicken is always attended with risk and trouble1 and extraordinary success must not be expected2 it should only therefore be attempted under favourable circumstances2 and unless chicken are bred for the summer poultry shows1 or for early table use1 for which purpose they fetch a high price in the market1 it is not a desirable proceeding2 for the best and finest birds1 that alone should be kept for stock1 are those hatched in ,april and ,may1 as they attain their full size without having their growth once checked by cold4 ,chicken1 on the contrary1 which are hatched at a late period of the year1 have their growth checked by the colds of winter1 and consequently never make large birds2 hence the practice of hatching ,bantams in autumn to prevent their attaining a large size1 an object which is only accomplished by a sacrifice of constitutional strength and hardihood4 ,,profitable ,,varieties4 ,in a work of this extent it is impossible to do more than allude to several of the least important varieties of the domestic fowl1 and this is of less moment as the general directions given with regard to feeding1 breeding1 c41 apply1 with very slight variations1 to all the different breeds4 ,illustration3 ,,cochin ,,china ,,hen4 ,,cochins ,,or ,,shanghaes4--,cochins are perhaps the most popular fowl at the present time1 and1 in the opinion of many1 deservedly take the first place on account of their good qualities as profitable stock1 no less than from the estimation in which they are held as fancy fowls4 ,so extensively have they been diffused over the entire length and breadth of the land1 that a lengthened description of their peculiarities is scarcely requisite4 ,their large size1 peculiar crow1 small wings1 rudimentary tail1 and the extraordinary development of the fluffy feathers of the thighs and under parts of the body are familiar to all2 these remarkable characteristics are carried to an extreme degree in the bird shown in the engraving1 which is a representation of an imported hen1 formerly the property of ,mr4 ,andrews4 ,in purchasing ,cochins for stock1 care should be taken to obtain birds of good quality1 as breeding from second and third-rate fowls will be found exceedingly undesirable4 ,as regards size1 the cocks should weigh at least #ajlbs41 the hens #hlbs41 when full grown2 they should be short on the legs1 which should be yellow and well feathered down to the tips of the outer toes1 which should only be four in number on each foot4 ,the tail feathers should1 in both sexes1 be very small1 and almost hidden by the dense mass of saddle feathers covering the back1 and the fluff should be well developed4 ,with regard to colour1 at present the fashion is entirely in favour of the light buff birds1 which1 to command the highest prices1 must even be destitute of dark markings on the neck hackle2 or any slaty tinge in the downy under portions of the fluff1 or of the body feathers4 ,the rage for light buff birds ,i regard as an undue prejudice1 and believe the darker breeds will be found quite as valuable for farming stock2 in fact1 the extreme prices which are commanded by the lightest birds are simply owing to the difficulty of breeding them perfectly free from dark colour2 and am confident that it has had a very injurious effect upon the breed2 for size and form have been sacrificed in the endeavour to rear birds of the desired colour1 and in too many instances a set of small leggy almond shaped hens have taken the place of heavy square-built short-legged birds of a darker colour4 ,the white birds1 though exceedingly ornamental1 are scarcely equal in character to the coloured varieties1 and the black have hitherto been only produced by crossing a buff with a white1 and1 as might be expected from such an origin1 their progeny are very uncertain in their colour4 ,putting aside the value of ,cochins as fancy fowls1 their chief importance as profitable poultry depends on the immense supply of winter eggs yielded by the pullets of the year4 ,this1 ,i am confident1 will eventually be found their strongest recommendation2 for table birds1 their length of leg1 small breast1 and game-like flavour1 are objectionable1 and the colour of their skin renders them very unfit for being used as boiled fowls4 ,the attempt to breed pure ,cochins with a fuller breast ,i believe to be perfectly futile1 their wings are so small in size that they never fly1 and the muscles which move the wings and form the entire mass of flesh on the breast1 are consequently of small size also2 it would be as reasonable to expect the muscles of a blacksmith in the arms of a draper1 as the plumpness of a ,dorking on the breast of a ,cochin4 ,the hens are extremely good sitters1 their large size enabling them to cover a great number of eggs1 and their docility1 and the readiness with which they sit in any situation in which they may be placed when broody1 being also great recommendations4 ,i have found that the eggs hatch remarkably well1 and that the chicken are equally1 if not more hardy than those of other fowl4 ,in speaking of their good qualities1 their contentedness in a comparatively small space1 their attachment to home1 and the ease with which they are confined by a three feet fence1 must not be omitted4 ,their chocolate coloured eggs1 though small1 are of good flavour1 but they have not yet been sufficiently introduced into the markets to state how they are appreciated by the public at large4 ,with regard to their laying twice in one day1 such an event happens by far too rarely to be taken into consideration when speaking of their economical value1 and when it does occur no egg is laid on the following day4 ,the great drawback to ,cochins1 as farmers' fowls1 is the large quantity of food they require1 which1 notwithstanding all that has been said to the contrary by their exclusive admirers1 is considerably greater than that consumed by other varieties1 and their disposition leads them to remain at home instead of seeking for worms and other food in the fields2 in fact1 the old birds seem not to care for the large earth worms1 which are so greedily devoured by all other fowls4 ,,brahma ,,pootras4--,in the first edition of this book ,i inserted the description1 from actual observation1 of a pair of these birds that had been sent to this country from the ,united ,states1 by ,dr4 ,bennett1 who claimed to be the original holder of the variety1 and ,i left the question as to their being a distinct breed an open one2 since that article was published a more extended experience and the opportunity of making anatomical examinations of very many specimens1 have led me to form a decided opinion respecting their origin and true character4 ,all the ,brahmas that have come under my notice1 and ,i have made a point of seeing as many as possible1 have been of either one or the other of the three following varieties1 namely3-- #a4 ,grey ,cochins4 #b4 ,cross-bred ,cochin and ,dorking4 #c4 ,cross-bred ,cochin and ,malay1 or ,chittagong4 ,that the best of these birds are nothing more than grey ,cochins1 is proved by the fact that they have been frequently imported from ,shanghae with the buff birds1 ever since the latter have been introduced1 and ,i know personally that the descendants of ,grey ,cochins1 which were thus introduced into this country before the name of ,brahma was ever heard of1 have taken prizes as ,brahma ,pootras2 the circumstance that those presented to the ,royal ,aviary were sent over from ,america as ,grey ,shanghaes would alone be sufficient to settle the question4 ,as to the name which has been given to these birds1 there is not one tittle of evidence to prove that they ever came from the region of the ,brahma ,pootra river1 which1 in the lower part of its course1 is within one hundred and fifty miles of ,calcutta1 running through territory which has long been in the possession of the ,british2 further from its mouth it flows through the country of ,assam1 to which some years since the ,east ,india ,company sent two most observant naturalists to report on the natural history of the region1 and had any such remarkable fowls existed it is scarcely credible that they could have escaped observation4 ,a further and even more conclusive proof1 if one were needed1 may be found in their anatomical peculiarities2 it is a fact1 universally recognized by comparative anatomists1 that the distinguishing characters of nearly allied animals are more strongly marked in the bones of the skull than in any other part of the body2 if the skull of a ,cochin be examined there will be found in the frontal bone1 exactly under the base of the comb1 a deep narrow groove running from before backwards1 this remarkable structure is peculiar to these birds1 being found in no other variety whatever1 and is as strongly marked in the first named variety of so called ,brahmas as in the ,buff ,cochins4 ,when it was found that grey birds were realising large sums1 every mode of raising them was put in practice2 single grey ,cochins were mated with buff1 and the progeny1 when of the desired colour1 were sold as ,brahmas2 in other cases ,buff ,cochins were paired with light ,dorking hens1 and many of the selected chicken found their way to the sale room4 ,under my own eye last season many of these birds were so manufactured2 during the autumn1 after the breeding for stock purposes was over1 a ,buff ,cochin cock was allowed to run with some ,dorking hens1 the eggs of the lightest hen were hatched1 and the ,chicken were all greys1 some were clear-legged1 some white-legged1 others five-toed2 but several had well-feathered yellow legs with four toes1 and these were undistinguishable from a large number of the birds sold as ,brahmas4 ,on examination ,i found the frontal groove strongly marked1 although1 as might be expected1 in a rather less degree than in a pure bred ,cochin4 ,the birds originating in the ,malay or ,chittagong cross have been chiefly imported from ,america1 ,i cannot therefore give the particulars of their manufacture1 but the long snaky neck1 the upright gait1 and the peculiar carriage of the head1 render other evidence unnecessary1 ,these birds also have the characteristic frontal groove4 ,after what has been stated1 it will scarcely be expected that any lengthened description of these birds should be given4 ,the best are simply ,cochins1 and as silver pencilled ,shanghaes or ,brahma ,pootras1 they were originally avowedly exhibited at the ,london shows4 ,the ,mongrels have every variety of form and almost of colour2 from the most celebrated yards are shewn clear legs and feathered legs2 yellow legs1 and white legs2 pea combs and single combs2 white birds1 grey birds1 and even black birds1 all pure ,brahmas66 ,one person writes that they roam over acres1 another authority states that they are more domesticated than ,cochins2 on the one hand1 you hear of their laying eggs as large as those of turkeys1 and on the other of their being of the average ,cochin size2 one day they are said to crow like their buff relations1 and the next we hear that their voices are much more mellifluous4 ,my opinion of their merits and demerits may be stated in a few words2 of the half breeds ,i will only say that they are worthless for stock purposes1 as they do not breed true to any particular character2 of the true grey ,cochin ,i may state1 as far as my experience goes1 that they are generally leggy compared with the best bred buffs1 and that in many of them there is a remarkable tendency 7especially in the hens7 to accumulate internal abdominal fat1 or in other words to 8go down behind0 a state of things generally terminating in irregularity of the egg organs1 which running on into inflammation is frequently fatal2 at the same time1 however1 ,i have no doubt but that by careful breeding for a season or two they may be produced in every respect equal to the buff birds2 ,dr4 ,w4 ,c4 ,gwynne1 who has reared them longer than any other amateur in this country1 states his conviction that the genuine strain are a very good variety of grey ,cochin1 without the slightest cross3 this verdict respecting them1 coming as it does from one of the greatest admirers and most successful rearers of ,brahmas1 will1 ,i have not the slightest doubt1 be eventually universally acquiesced in2 with regard to their hardihood as chicken1 ,i may state that the most successful rearer of ,cochins in the year #ahec1 to whose plans ,i have already alluded1 and who spared no expense in getting first rate stock1 informs me that he has reared ,brahmas and ,cochins in the same brood1 and that he has not found the former by any means the hardier variety4 ,,dorkings4--,to those who rear chickens for the table there are no fowls so well adapted as the coloured ,dorkings2 though not remarkable as layers1 as sitters and nurses they cannot be surpassed2 whilst their large size1 plump breasts1 short legs1 and delicate white flesh1 render them the most desirable table birds4 ,illustration3 ,,speckled ,,dorkings4 ,latterly much attention has been paid to this variety1 and the result has been that great improvements in their size and good qualities have been effected4 ,the engraving represents one of the old birds1 of whom it has been truly said1 8,their qualities surpass their charms40 ,in the improved kinds the head is smaller1 the under part of the breast fuller1 and the carriage of the bird more elegant1 the body being more compact2 the feathers are also firmer1 and ,i have found along with this latter character that the birds are hardier and less subject to diseases of the egg organs4 ,dorkings vary very much in colour1 and there is some difficulty in breeding them true to any marking4 ,my own opinion is decidedly in favour of the dark birds1 both as to appearance and hardiness1 and ,i think there are no more noble fowls than a heavy1 broad-chested1 dark ,dorking cock and a compact short-legged hen4 ,dorkings are bred with both single and double1 or rose combs1 but the former are generally preferred1 on the score of appearance4 ,in purchasing ,dorkings for stock1 broad compact bodies and short white legs1 with five toes on each foot1 should be regarded as indispensable2 the weight of these birds varies very considerably2 in the pens which have taken prizes at the recent poultry shows the cocks have usually weighed about ten1 and the hens eight pounds1 but these weights are beyond the average1 and such birds are not generally to be obtained4 ,the white ,dorkings1 although exceedingly ornamental1 are not of equal value in an economical point of view1 being much smaller in size1 and narrower and longer in the body2 they are almost invariably bred with a rose or double comb1 and are obviously a distinct variety from the coloured ,dorking1 the latter having evidently derived its size1 aptitude to fatten1 and other profitable characteristics from the large ,surrey fowl1 which differs only from what is now known as the colored ,dorking1 in the absence of the fifth toe4 ,the great drawback to the value of this most useful breed is in the delicacy of the chicken2 in spite of every care they too often exhibit the evil effects of a constitutional delicacy when about three weeks old1 when their wings droop1 and they die without any evident cause1 whilst other birds hatched at the same time1 and under the same treatment1 are running about full of health and vigour4 ,there is a very erroneous opinion1 in many parts of the country1 that ,dorkings can only be successfully reared in ,kent or ,surrey2 the absurdity of this statement is evident from the fact that the best ,dorkings1 those that have carried off the first prizes at the various poultry shows1 have not1 with few exceptions1 been natives of ,surrey4 ,the opinion has evidently arisen from their delicacy when chicken1 and the fact that persons at a distance have often obtained a stock of ,dorkings1 and then without any introduction of fresh blood1 they have continued breeding 8in and in0 until the breed has degenerated1 not only in size1 but in constitutional vigour2 there is however no doubt but that on the dry chalky soil of ,kent and ,surrey they are more likely to do well than in any situation where the ground is wet or clayey4 ,dorkings do not bear confinement well1 requiring a good range2 to attain a large size1 and make good table birds1 they must be liberally fed at every period of their lives1 hence1 and from the fact that they do not forage for themselves as well as the smaller varieties1 they are not the best fowls for the cottager1 especially as their egg producing powers are not remarkable4 ,i have found that pullets hatched in ,april and ,may usually1 if well fed1 begin to lay about ,christmas1 and there is no difficulty in hatching in the beginning of ,february1 although there is always some uncertainty about rearing the chicken in cold weather2 but ,i have found that by cooping the hens in a shed open to the south they have done much better than in an enclosed room4 ,to produce the fat fowls1 that are seen in greater perfection in the ,london markets than elsewhere1 and which are generally termed 7although they are not7 capons1 ,dorkings are cooped for fatting at the age of three to four months in summer and five to six in winter1 being fed with oatmeal1 mixed with water or milk2 this must be given fresh three times a day1 the first meal being early in the morning2 and1 in addition1 the birds should be supplied with whole corn 7either dry or boiled71 gravel1 clean water1 and a turf or green meat2 the most scrupulous cleanliness as to troughs1 coops1 c41 being observed4 ,by these means a fowl1 if previously well fed1 will be fat enough for any useful purpose in a fortnight to three weeks2 should they be required very fat1 some mutton suet2 or1 what is equally good1 the parings of the loins of mutton1 may be chopped up with the food4 ,the unnatural process of cramming is frequently recommended1 but ,i have never found it necessary4 ,it should be borne in mind that a fowl cannot be kept in the greatest degree of fatness for any length of time1 as the over repletion soon causes internal disease4 ,the houses must be dry1 quiet1 dark1 and warm1 and the fatting coops carefully kept from draught1 and warmly covered at night during cold weather4 ,,spanish4--,the true ,spanish fowls1 known by their uniform black colour1 burnished with resplendant tints of green1 the great development of comb and wattle1 and the peculiar white face1 which should be free from any other colour1 are magnificent birds4 ,regarded as profitable poultry1 their strong recommendation consists in the number and very large size of the eggs laid by them4 ,the hens seldom attempt to hatch1 and are bad sitters and nurses2 their eggs should consequently be hatched by other varieties4 ,the chicken are slow in feathering1 but ,i have not found them so delicate as is sometimes stated1 it is not however desirable to hatch them very early in the season1 as they run about for a long time with naked necks and wings2 and there is a remarkable difference in the fowls of the same brood1 some being far superior in size and qualities to the remainder4 ,in purchasing ,spanish1 blue legs1 the entire absence of white or colored feathers in the plumage1 and a large white face1 with a very large high comb1 which should be erect in the cock1 though pendant in the hens1 should be insisted upon4 ,although the flesh is of good quality1 yet1 from the want of size1 the length and darkness of the legs1 the ,spanish is not equal to the ,dorking for the table1 and from the long period of their moulting1 the laying in winter is considerably interfered with2 nevertheless1 the large size and number of their eggs renders them most profitable1 and their handsome carriage and striking contrast of colour in the comb1 face1 and plumage recommend them to all2 they are perhaps better adapted for a town fowl than any other variety1 as when full grown they seem to suffer less from confinement to a small run2 not unfrequently exceedingly good specimens may be seen in the stable yards of ,london4 ,the price of very good white faced ,spanish always ranges high1 notwithstanding that they have been largely bred in this country for many years2 this arises from the extreme uncertainty in the character of the chicken1 for even when produced from eggs laid by first rate stock red faced birds constantly make their appearance1 and these1 though equally useful as layers1 are of no value as stock birds2 it may be remarked1 that those cockerels and pullets are most promising that exhibit a long bluish skinny face1 as this generally changes into pure white4 ,in the ,west of ,england1 a variety of the ,spanish known as ,minorcas are much esteemed as profitable layers4 ,they differ from their more aristocratic relatives in possessing a white ear lobe merely1 the face being red1 and in a somewhat more compact and less leggy form4 ,illustration3 ,,black ,,breasted ,,red ,,game4 ,,game ,,fowl4--,this variety1 formerly so extensively reared for the cock-pit1 is still bred by many on account of its beauty and utility4 ,the game cock is distinguished by a long head with a strong massive beak1 and a single upright comb2 the chest is prominent and fleshy1 the whole body muscular1 the carriage bold and erect1 and the feathers particularly close and firm2 the hens are remarkable for their neat appearance1 and are characterized by a large erect fan-shaped tail4 ,in colour this breed varies greatly1 amongst the most esteemed strains are those known as the black breasted reds1 the brown breasted reds or gingers1 the various piles1 a term applied to such as have a proportion of white in the plumage1 duckwings1 blues or grays1 and white and black4 ,game fowl fly well1 and a good grass run is absolutely essential to their well being2 the hens usually lay about five and twenty buff colored eggs before wanting to sit1 and are unsurpassed as mothers and nurses2 both sexes are good foragers1 supplying themselves with a great portion of their food4 ,as table fowls they are small1 though plump1 the quality of the flesh being very superior4 ,the pugnacious disposition of the cockerels is much against them in a profitable point of view1 and it is desirable to cut off their combs and wattles at the age of five or six months1 otherwise1 from fighting1 much suffering and loss of blood ensues1 this operation is usually performed with a pair of sharp scissors1 and the application of a little green vitriol dissolved in water will be found immediately to check the effusion of blood4 ,,hamburgh ,,fowls4--,there are two very distinct varieties of these birds1 the spangled and the pencilled2 where fowls are kept mainly for the production of eggs1 no breeds are so advantageous2 and as they are comparatively unknown in many parts of the country1 ,i have entered rather fully into their description4 ,i am indebted to an amateur1 an extensive breeder of the spangled variety1 for the following account of their merits4 8,gold and ,silver ,spangled ,hamburghs4--,these very beautiful varieties have not hitherto attracted the attention which their intrinsic merits so justly deserve4 ,indeed1 except in the northern counties1 they have been until lately almost unknown4 8,i will endeavour1 as briefly as possible1 to put before my readers1 firstly1 the origin1 habits1 and economical merits1 and1 lastly1 the desired points of beauty of these dandies 7par excellence7 of the poultry yard4 8,firstly as to their history and origin--,unlike the pencilled ,hamburghs1 which are imported wholesale from ,holland1 the spangled birds are never so obtained1 and although similar in some of their habits1 they are infinitely more hardy than their pencilled rivals1 suffer less from cold1 lay better in winter1 and are far less subject to roup2 they also attain to a considerably greater weight and size4 ,i am myself rather inclined to consider them1 as they have for years undoubtedly been1 natives of our northern counties1 more especially ,yorkshire and ,lancashire1 although they are said to be common in ,russia and the northern countries of ,europe4 ,the ,spangled ,hamburghs1 or ,pheasant ,fowls1 as the north country breeders call them1 are1 in my judgment1 the best and most regular layers ,i can recommend2 but in this respect the gold and silver varieties somewhat differ4 ,i have generally found that the pullets of the former variety commence laying at about six months old1 and1 if the season is moderately warm1 they continue to lay about nine eggs a fortnight1 until their moulting time the following year--,i should say that on an average they lay about #bjj eggs per annum4 ,they are everlasting layers1 in the strictest sense of the word1 never sitting1 and recommencing their labours of production about two months from the commencement of their moult4 ,their eggs are of a fair size1 of a very light pinky brown colour1 and excellent flavour4 ,indeed1 in the latter quality the eggs of the ,hamburgh fowls generally are not to be surpassed4 8,it is the birds of silver variety1 however1 which ,i regard and recommend as perfect miracles of egg-producing constancy4 ,they commence laying1 if in good health and with a good run 7an essential to the well-doing of both the varieties71 at five months old1 and generally lay at least six days out of the seven1 until the moulting season arrives--in all probably some #bej eggs4 ,they very quickly get their new plumage--and in six weeks recommence their labours with the same praiseworthy diligence1 until another season passed warns them that moulting time is again at hand4 ,after the second year ,i do not consider it advisable to keep them for laying purposes1 although ,i think the best chicken are bred from them after that period with a young yearling cock4 8,like their golden relations they never sit1 and rarely evince the slightest desire to undertake the task of incubation4 ,i feel quite confident that no fowl produces so much egg stuff with so small an amount of food4 ,give them a good run1 a clean1 dry1 warm house at night1 and one quarter of the food you bestow upon ,cochins1 and you will have no further trouble with them4 ,they feather early and quickly1 and may safely be hatched early in ,april4 8,i must not1 however1 omit to state one drawback which there is to the keeping my spangled pets--they fly like pheasants1 and know not bounds4 ,they are great enemies to flowers1 fruit1 vegetables1 indeed1 anything they can lay hold of2 and although capable of being made as tame as any other fowls1 in their instincts they seem almost more like game than domesticated poultry4 ,however1 as a balance to this1 there is no fowl so capable of taking care of itself1 of finding its own food1 of avoiding danger1 and of repaying its owner handsomely for the slight care it demands at his or her hands4 ,indeed1 ,i cannot recommend to a beginner in poultry-keeping a more beautiful and interesting1 or a more profitable selection4 8,there is much difference of opinion about the desired points of beauty in these birds4 ,for the exact requirements in the north country shows ,i must refer my readers to the ,rules of the ,yorkshire ,societies1 and ,i will therefore confine myself to a brief and general description of what ,i consider requisite for perfection in these birds1 and firstly as to the golden variety2 although1 with the exception of a few observations which ,i shall make about the cocks1 the same points are almost requisite in both varieties4 8,in the cocks1 the comb should be flat1 rose1 stretching far back on the head1 and ending in a pike--at least an inch and a quarter in width1 and as square in shape as possible2 the ear lobe white2 the neck hackle in the golden variety1 of which ,i am now speaking1 black fringed with gold2 the back1 breast1 and legs1 regularly spangled1 and the larger and brighter green black the spangles the better2 the saddle feathers small and spangled2 the tail long1 full1 and of a brilliant green black2 the legs light grey blue2 toe nails white4 ,the same description applies to the hens1 who should have a flat rose comb1 not lopping1 but upright2 the ground colour of the plumage should be a rich red gold or burnt sienna colour4 ,one great point of beauty also1 both in the cocks and hens1 is that the wing should be regularly laced1 as in the spangled ,polands4 ,the great difficulty in breeding the cocks is the tendency they have to come with black breasts and red backs--and for show such birds are valueless1 although it is said more likely to throw good pullets than the spangled breasted birds which are sometimes termed hen-feathered4 ,the silver spangled cock should not be hen-feathered1 the hackle1 and saddle feathers should be white1 the latter very long1 the tail spangled black and white1 the breast regularly spangled up to the throat1 and in colour the clearest white for the ground1 and the brightest green black for the spangles is requisite4 ,the lacing of the wing in this variety is quite a sine qu non1 both in the cocks and hens2 and in the latter the tail should be clear white1 with three or four large circular spangles upon it1 but no other dark markings whatever4 ,the neck1 back1 breast1 rump1 and legs1 should be regularly spangled1 and there should be a total absence of patchiness in the markings4 ,in both varieties great distinctness of colour is requisite1 and from the delicacy of the plumage the slightest approach to breeding in and in is sure to make the produce utterly valueless4 ,in conclusion1 the carriage of the cocks should be lofty and upright with the breast thrown forward like the ,polands2 the weight of the male birds from #elb4 to #flb41 of the hens from #dlb4 to #elb41 or a little more40 ,there is1 in addition to the gold and silver spangled1 a third variety of these fowls1 in which the whole plumage is of a glossy green black1 the other characters being similar to those above described2 these are termed ,black ,pheasant ,fowls in the north of ,england4 ,the term pheasant fowl1 as applied to the spangled ,hamburgh1 takes its origin from the crescentic moon shaped markings1 which resemble those of that bird2 and the term ,moonies is also sometimes applied to them from the same cause4 ,pencilled ,hamburghs4--,this variety is also of two colours1 golden and silver1 the hens in both should have the feathers of the body distinctly pencilled or marked across with several separate bars of black1 the hackle in both sexes should be perfectly free from dark marks1 the comb a piked rose1 the ear lobe white1 and the legs blue as in the spangled ,hamburghs1 the tail should be very large and black or bronzed4 ,the cocks do not show these pencillings1 but are white or brown in the silver or golden birds respectively4 ,the birds are of a compact form1 and very graceful sprightly carriage4 ,they do not sit1 but lay exceedingly well1 hence one of their common names1 that of ,dutch every day layers1 they are also known in different parts of the country as ,chitteprats1 ,creoles1 or ,corals2 ,bolton bays and grays2 and in some parts of ,yorkshire by the erroneous name of ,corsican fowls4 ,large numbers are imported from ,holland1 but the birds bred in this country are much superior in size1 retaining1 however1 their profitable characteristics4 ,,poland ,,fowls4--,poland fowls are characterized by the presence of a large top-knot1 which1 in the cocks1 is composed of feathers resembling those of the hackle1 and in the hens forms a dense globular tuft2 a very small crescent shaped comb is usually present1 rising like two small horns from the arched and dilated nostrils4 ,several varieties of colour exist2 in the black birds there should be an entire absence of white except in the top-knot1 in which the less black the better1 the chest should be very prominent an fleshy1 the legs dark1 the wattles large and pendulous4 ,the spangled ,polands1 both gold and silver1 are rather larger and less compact2 and in addition to the crest1 many possess a large tufted beard4 ,other varieties1 as buff1 white1 c41 also exist1 but they are less frequent4 ,polands are very good layers1 but do not sit2 as table birds they are not surpassed by any variety in quality and plumpness1 although their small size is against them as a market fowl1 and their delicacy as chicken is also a considerable drawback2 from the latter circumstance1 they will scarcely be found entitled to rank as profitable poultry1 except on dry1 sandy1 or chalky soil1 and in warm1 sheltered situations4 ,,malay ,,fowls4--,malays are large leggy fowls1 with a very upright carriage1 small tail and clear legs1 their heads and necks are long and snaky1 and distinguished by a small warty comb2 the hens are fair layers and remarkably good sitters and nurses4 ,malays are of almost every variety of colour1 black1 white1 grey1 c41 though the most common tint is a cinnamon brown4 ,they are not as largely bred as formerly1 for as egg producers they are not very profitable1 and their large limbs are against their use as table fowls4 ,what is termed the ,pheasant ,malay originates in a bad cross between the ,malay and spangled ,hamburgh1 in which the good qualities of both breeds are sacrificed4 ,,bantams1 ,,silk ,,fowls1 ,,frizzled ,,and ,,rumpless ,,fowls1 c41 c41 can hardly be regarded as profitable poultry1 but come under the description of fancy fowls4 ,as paying stock1 my opinion is in favour of one or other of the following varieties3-- ,for market fowls for table use1 the coloured ,dorking is unequalled4 ,for the production of eggs1 ,hamburghs where there is a free range2 ,cochins and ,spanish where there is less space2 the first being the best winter layers1 the latter yielding the largest eggs4 ,many persons recommend cross breeding fowls for the purpose of improving upon certain varieties2 it is difficult to see by what cross the qualities of ,dorkings1 as table fowls1 can be improved2 or the superior laying properties of ,hamburghs1 ,spanish1 and ,cochins1 increased4 ,to improve the hardihood of ,dorkings some very experienced persons have recommended crossing a ,malay cock with ,dorking hens2 in this case care must be taken to kill all the cross-bred chicken1 as1 if bred from again1 a set of variable1 worthless mongrels are the result4 ,i have myself1 however1 never seen any cross-bred fowls equal for the table to the pure ,dorking4 ,for home consumption1 yielding numerous eggs1 and large size chicken1 ,cochins are very valuable2 their hardihood1 docility1 and matronly habits1 enable a greater number to be reared from the same number of hens1 than can be obtained from any other variety2 but as poultry for the market they are of little value4 ,in conclusion1 ,i would strongly recommend persons who are at present breeding from common fowls1 not to attempt to improve them by the introduction of one or two good male birds into the yard1 but to obtain a good stock either by the purchase of birds or eggs1 and to breed from them alone1 avoiding of course all intermarriage between blood relations4 ,,diseases4 ,the diseases of poultry may perhaps be more conveniently arranged under the heads of the different parts that are affected than in any more strictly scientific order4 ,we may therefore describe them as affecting the ,skin1 ,lungs and ,air ,passages1 ,digestive ,system1 ,egg ,organs1 ,brain1 and the ,organs of ,motion4 ,,skin ,,diseases4--,when fowls are kept on unnatural food1 and in closely confined1 dirty situations1 they are very liable to lose the feathers of the head and neck from a chronic disease of the skin4 ,this complaint may be constantly seen in the fowls in the mews and stableyards in ,london1 where it arises from the dirty1 dark roosting places1 and absence of fresh vegetable and insect food4 ,of course a radical cure is out of the question1 unless the unnatural circumstances producing the disease are removed2 if this is done1 and a five-grain ,plummer's pill given on two or three occasions1 at intervals of three days1 the disease is speedily removed1 but the feathers will not be replaced until the next moulting season4 ,in ,cochins which have been highly fed1 particularly if peas and greaves have formed part of their food1 a somewhat similar disease is often seen2 and1 as it commences with whiteness of the comb1 it is frequently termed 8white comb40 ,the treatment in severe cases is similar to that previously described2 but mild attacks are said to yield to the application of turmeric mixed with cocoa-nut oil in the proportion of one part of the former to eight of the latter4 ,moulting1 being a natural action1 cannot be regarded as a disease1 but it frequently is much delayed1 and the birds evidently suffer in such cases2 it is therefore desirable1 when fowls are not moulting favourably1 to treat them as invalids1 giving them food which is more nourishing than usual1 such as a little chopped meat1 either raw or cooked1 keeping them in a warm and sheltered habitation1 c4 ,lice often infest fowls to an extreme degree1 and cause a great amount of irritation2 this inconvenience may be prevented by giving them dry ashes to scuffle in1 and keeping the houses clean and well lime-washed4 ,when they are very abundant1 flour of brimstone dusted under the feathers will be found a certain remedy2 it is conveniently used if tied up in a piece of coarse muslin1 or powdered from a flour dredger1 or if more convenient1 a pound or two may be added to the dust bath4 ,,diseases ,,of ,,the ,,lungs ,,and ,,air ,,passages4--,roup is the most serious disease occurring in the poultry yard1 not only on account of its affecting large numbers at one time1 but also from the fact that it is not easily subdued by medical treatment2 great confusion and difference of opinion have occurred from several distinct diseases having been confounded under this name4 ,true roup commences with a sticky discharge from the nostrils1 at first clear1 but afterwards thick and of a very peculiar and offensive smell1 the nostrils become partially or entirely closed1 and there is consequently some slight difficulty of breathing1 and a distention of the loose skin of the under jaw may be noticed2 froth frequently appears at the inner corner of the eye1 the lids swell1 and in severe cases the sides of the face swell greatly1 the fowl becoming blind2 from the discharge being wiped on the feathers of the side and under the wing1 they become matted together2 and in addition to these symptoms there is extreme thirst4 ,roup is essentially a disease of the membrane lining the nose1 similar in this respect to glanders in horses2 ,i believe it to be highly contagious1 and unless a roupy fowl is very valuable would recommend its being at once killed4 ,i think the disease is often communicated by the discharge from the nostrils running into the water out of which the fowls drink4 ,as to treatment1 a roupy fowl should at once be removed from the yard1 placed in a warm dry room1 the nostrils and eyes sponged with warm water1 and a solution of ten grains of blue vitriol to an ounce of water dropped into the nostrils1 either from the front or through the slit in the roof of the mouth1 warm stimulating food1 as meal or bread and ale1 and a little pepper should be given4 ,remedies given internally seem to have but very little effect on the disease1 but ,i think ,i have seen more benefit from half a grain of blue vitriol given once a day in meal than from any other medicine4 ,croup1 from the similarity of its name is often confounded with ,roup1 from which1 however1 it is perfectly distinct1 being inflammation of the wind-pipe1 the symptoms are a difficulty of breathing and a rattling or peculiar noise in the throat1 this1 in some cases1 is even musical2 sometimes thick glairy mucus is coughed up1 but there is never any swelling of the face or discharge from the nostrils1 the disease is most frequent in damp weather1 and yields readily to warm dry housing1 and one-twelfth of a grain of tartar emetic4 ,inflammation of the lungs is known by a difficulty of breathing1 but without the noise of croup1 the same treatment with tartar emetic is advisable4 ,consumption1 arising from the presence of scrofulous matter in the lungs1 is produced by cold1 damp1 bad food1 and is also inherited from parents2 this disease being hereditary1 it is worse than useless to attempt to cure fowls that are affected1 as the chicken are certain to be tainted with the disease4 ,pip is the name given to a dry horny scale which appears on the tongue1 in all those diseases in which the fowl becomes feverish2 it is only a symptom of internal fever and not a disease itself1 the remedy is to remove the real disease causing it4 ,gapes in chicken is caused by peculiar parasitic worms adhering to the inside of the windpipe2 they are readily removed by stripping a small quill of its side feather1 except an inch of the end1 dipping it in spirits of turpentine1 and inserting it in the wind-pipe2 but as this remedy often excites fatal inflammation1 ,i have suggested fumigation with the vapour of turpentine1 by shutting the chicken up in a box1 with some shavings moistened with the spirit1 as long as they can withstand the action of the vapour1 and the remedy has been found very successful4 ,,diseases ,,of ,,the ,,digestive ,,organs are simple in their treatment4 ,a fowl sometimes becomes crop-bound from overdistending that organ2 warm water poured down the throat frequently loosens the mass2 but1 if necessary1 a perpendicular incision may be made at the upper part of the swelling sufficiently large to extract the swollen food1 and it will be found to close again without the slightest difficulty2 the fowl should1 however1 be kept on soft food for several days afterwards4 ,inflammation of the stomach1 which is situated between the crop and the gizzard1 is a very frequent cause of death in highly fed fowls--they mope1 refuse to eat1 pine away1 and die2 there is no cure for the disease1 but it is readily prevented by the use of natural food--peas1 greaves1 hemp seed1 being rigorously excluded4 ,in ,diarrha1 five grains of chalk1 two grains of cayenne1 and five grains of powdered rhubarb may be given1 and if the discharge is not speedily checked1 a grain of opium and the same quantity of ipecacuanha may be administered every four or six hours4 ,,diseases ,,of ,,the ,,egg ,,organs4--,the most important disease of these organs is inflammation of the egg passage1 shewn by the laying of soft or imperfect eggs2 this complaint is readily remedied by giving one grain of calomel and one-twelfth of a grain of tartar emetic1 made into a pill with meal2 sometimes soft eggs arise from a deficiency of lime1 in which case1 a little old mortar rubbish remedies the defect4 ,the calomel and tartar emetic1 which ,i first recommended for this disease in the ,cottage ,gardener1 has been frequently given in other diseases1 such as inflammation of the stomach1 c41 and ,i need scarcely say with the effect of aggravating the evil very materially2 there is no universal poultry medicine4 ,disease of the ovary1 or organ in which the yolks are formed1 is not unfrequent1 when the comb and wattles become like those of the cock1 and the hen crows frequently2 such birds are generally but erroneously termed hen-cocks1 they must not be confounded with the hen-feathered cocks spoken of in the article on ,hamburghs4 ,,diseases ,,of ,,the ,,limbs4--,cramp in young chicken from exposure to cold and damp is very fatal to early hatches1 it can be prevented only by warmth and dryness4 ,leg weakness1 which is most frequent in rapidly growing chicken and young birds1 particularly ,cochins1 arises from a disproportion between the weight and strength of the animal1 the bird in consequence1 sinks down upon its hocks2 ,i have found four or five grains of citrate of iron given daily in meal successful in every case in which ,i have employed it4 ,inflammation of the feet1 closely resembling gout1 ,i have seen in many cases1 particularly in ,cochins2 the feet become very hot and swell4 ,one grain of calomel at night and three drops of colchicum wine twice a day1 ,i have found afford considerable relief4 ,the bumble foot of ,dorkings1 is a swelling occurring in the ball of the foot1 not attended with heat1 but followed by ulceration and a diseased growth4 ,i have found that it may1 to a great degree1 be prevented by having the perches broad and low1 not above four feet in height1 as the disease is evidently set up in many cases1 and increased in all1 by the violence with which the heavy birds descend to the ground2 from the low vitality of the parts affected1 ,i have found that no treatment is attended with any beneficial results4 ,broken wings are best treated by tying the points of the quill feathers together in a natural position and keeping the bird in an empty place1 where there is no perch to tempt it to fly4 ,broken legs may be bandaged round by strips of stout brown paper soaked in white of egg well beaten up with a fork1 the leg should be kept steady by two splints of wood until the paper has become dry1 when it will be found sufficiently firm to remain secure if wound round with a turn or two of thread4 ,,diseases ,,of ,,the ,,brain are not unfrequent in overfed fowls1 apoplexy being the most frequent4 ,the birds affected fall suddenly from their perches and are found dead4 ,little can be done in the way of cure2 much in the way of prevention1 by abstaining from unnatural food2 in an actual attack1 if the bird is seen before death1 it may be bled by opening the vein on the under side of the wing1 but the chances of recovery are but small4 ,paralysis also arises from the same cause4 ,in vertigo1 which depends on an undue determination of blood to the brain1 the fowls run round and round or stagger about2 letting a stream of cold water on the head immediately relieves1 this should be followed by a grain of calomel or ten of jalap1 in severe cases it may be necessary to open a vein4 ,in most of the older poultry books certain nostrums1 as rue and butter1 are constantly recommended2 rue is a violent irritating stimulant1 and ,i am not aware of any disease affecting fowls in which its use is at all likely to be productive of good effects4 ,king1 ,printer1 #fc1 ,queen ,street1 ,cheapside4 ,transcriber's ,note3 ,words and phrases in italics are surrounded by underscores1 like this4 ,inconsistent hyphenation was not changed4 ,two misspelled words were corrected4 ,one excess comma was removed4 ,one final stop missing at the end of an abbreviation was added4 ,a column key was added to the table beginning on line #daa4