POULTRY: A PRACTICAL GUIDE TO THE CHOICE, BREEDING, REARING AND MANAGEMENT OF FOWLS TEXT

Produced by Chris Curnow and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) Transcriber's Note. Hyphenation has been standardised. ================================== [Illustration: White Dorking Cock. Coloured Dorkings. Duck-winged and Black-breasted Red Game.] POULTRY A Practical Guide TO THE CHOICE, BREEDING, REARING, AND MANAGEMENT OF ALL DESCRIPTIONS OF FOWLS, TURKEYS, GUINEA-FOWLS, DUCKS, AND GEESE, FOR PROFIT AND EXHIBITION. BY HUGH PIPER, AUTHOR OF "PIGEONS: THEIR VARIETIES, MANAGEMENT, BREEDING, AND DISEASES." ILLUSTRATED WITH EIGHT COLOURED PLATES. Fourth Edition. LONDON: GROOMBRIDGE & SONS. MDCCCLXXVII. LONDON: BARRETT, SONS AND CO., PRINTERS, SEETHING LANE. PREFACE. This work is intended as a practical guide to those about to commence Poultry keeping, and to provide those who already have experience on the subject with the most trustworthy information compiled from the best authorities of all ages, and the most recent improvements in Poultry Breeding and Management. The Author believes that he has presented his readers with a greater amount of valuable information and practical directions on the various points treated than will be found in most similar works. The book is not the result of the Author's own experience solely, and he acknowledges the assistance he has received from other authorities. Among those whom he has consulted he desires specially to acknowledge his obligations to Mr. Tegetmeier, whose "Poultry Book" (published by Messrs. Routledge & Sons, London) contains his especial knowledge of the Diseases of Poultry; and to Mr. L. Wright, whose excellent and practical Treatise, entitled "The Practical Poultry Keeper" (published by Messrs. Cassell, Petter & Galpin, London), cannot be too highly commended. CONTENTS. GENERAL MANAGEMENT. PAGE CHAPTER I.--INTRODUCTION 1 Neglect of Poultry-breeding--Profit of Poultry-keeping--Value to the Farmer--Poultry Shows--Cottage Poultry. CHAPTER II.--THE FOWL-HOUSE 6 Size of the House--Brick and Wood--Cheap Houses--The Roof--Ventilation--Light--Warmth--The Flooring--Perches--Movable Frame--Roosts for Cochin-Chinas and Brahma-Pootras--Nests for laying--Cleanliness--Fowls' Dung--Doors and Entrance-holes--Lime-washing--Fumigating--Raising Chickens under Glass. CHAPTER III.--THE FOWL-YARD 18 Soil--Situation--Covered Run--Pulverised Earth for deodorising--Diet for confined Fowls--Height of Wall, &c.--Preventing Fowls from flying--The Dust-heap--Material for Shells--Gravel--The Gizzard--The Grass Run. CHAPTER IV.--FOOD 27 Table of relative constituents and qualities of Food--Barley--Wheat--Oats--Meal--Refuse Corn--Boiling Grain--Indian Corn, or Maize--Buckwheat--Peas, Beans and Tares--Rice--Hempseed--Linseed--Potatoes--Roots--Soft Food--Variety of Food--Quantity--Mode of Feeding--Number of Meals--Grass and Vegetables--Insects--Worms--Snails and Slugs--Animal Food--Water--Fountains. CHAPTER V.--EGGS 40 Eggs all the Year round--Warmth essential to laying--Forcing Eggs--Soft Shells--Shape and Colour of Eggs--The Air-bag--Preserving Eggs--Keeping and Choosing Eggs for setting--Sex of Eggs--Packing Setting-eggs for travelling. CHAPTER VI.--THE SITTING HEN 48 Evil of restraining a Hen from sitting--Checking the Desire--A separate House and Run--Nests for sitting in--Damping Eggs--Filling for Nests--Choosing their own Nests--Choosing a Hen for sitting--Number and Age of Eggs--Food and Exercise--Absence from the Nest--Examining the Eggs--Setting two Hens on the same day--Time of Incubation--The "tapping" sound--Breaking the Shell--Emerging from the Shell--Assisting the Chicken--Artificial Mothers--Artificial Incubation. CHAPTER VII.--REARING AND FATTENING FOWLS 63 The Chicken's first Food--Cooping the Brood--Basket and Wooden Coops--Feeding Chickens--Age for Fattening--Barn-door Fattening--Fattening-Houses--Fattening-Coops--Food--"Cramming"-- Capons and Poulardes--Killing Poultry--Plucking and packing Fowls--Preserving Feathers. CHAPTER VIII.--STOCK, BREEDING, AND CROSSING 75 Well-bred Fowls--Choice of Breed--Signs of Age--Breeding in-and-in--Number of Hens to one Cock--Choice of a Cock--To prevent Cocks from fighting--Choice of a Hen--Improved Breeds--Origin of Breeds--Crossing--Choice of Breeding Stock--Keeping a Breed pure. CHAPTER IX.--POULTRY SHOWS 83 The first Show--The first Birmingham Show--Influence of Shows--Exhibition Rules--Hatching for Summer and Winter Shows--Weight--Exhibition Fowls sitting--Matching Fowls--Imparting lustre to the Plumage--Washing Fowls--Hampers--Travelling--Treatment on Return--Washing the Hampers and Linings--Exhibition Points--Technical Terms. BREEDS. CHAPTER X.--COCHIN-CHINAS, OR SHANGHAES 93 CHAPTER XI.--BRAHMA-POOTRAS 101 CHAPTER XII.--MALAYS 105 CHAPTER XIII.--GAME 108 CHAPTER XIV.--DORKINGS 112 CHAPTER XV.--SPANISH 115 CHAPTER XVI.--HAMBURGS 118 CHAPTER XVII.--POLANDS 121 CHAPTER XVIII.--BANTAMS 124 CHAPTER XIX.--FRENCH AND VARIOUS 128 CHAPTER XX.--TURKEYS 132 CHAPTER XXI.--GUINEA-FOWLS 139 CHAPTER XXII.--DUCKS 142 CHAPTER XXIII.--GEESE 147 CHAPTER XXIV.--DISEASES 150 LIST OF PLATES. PAGE PLATE I.--Facing the Title-page. White Dorking Cock--Coloured Dorkings--Duck-winged and Black-breasted Red Game. PLATE II. 93 White and Buff Cochin-China--Malay Cock--Light and Dark Brahma-Pootras. PLATE III. 115 Golden-pencilled and Silver-spangled Hamburgs--Black Spanish. PLATE IV. 121 White-crested Black Polish--Golden and Silver-spangled Polish. PLATE V. 124 White and Black Bantams--Gold and Silver-laced or Sebright Bantams--Game Bantams. PLATE VI. 128 French: Houdans--La Fleche Cock--Creve-Coeur Hen. PLATE VII. 132 Turkey--Guinea-Fowls. PLATE VIII. 142 Toulouse Goose--Rouen Ducks--Aylesbury Ducks. PROFITABLE AND ORNAMENTAL POULTRY. CHAPTER I. INTRODUCTION. Until of late years the breeding of poultry has been almost generally neglected in Great Britain. Any kind of mongrel fowl would do for a farmer's stock, although he fully appreciated the importance of breeding in respect of his cattle and pigs, and the value of improved seeds. Had he thought at all upon the subject, it must have occurred to him that poultry might be improved by breeding from select specimens as much as any other kind of live stock. The French produce a very much greater number of fowls and far finer ones for market than we do. In France, Bonington Mowbray observes, "poultry forms an important part of the live stock of the farmer, and the poultry-yards supply more animal food to the great mass of the community than the butchers' shops"; while in Egypt, and some other countries of the East, from time immemorial, vast numbers of chickens have been hatched in ovens by artificial heat to supply the demand for poultry; but in Great Britain poultry-keeping has been generally neglected, eggs are dear, and all kinds of poultry so great a luxury that the lower classes and a large number of the middle seldom, if ever, taste it, except perhaps once a year in the form of a Christmas goose, while hundreds of thousands cannot afford even this. It is computed that a million of eggs are eaten daily in London and its suburbs alone; yet this vast number only gives one egg to every three mouths. "It is a national waste," says Mr. Edwards, "importing eggs by the hundreds of millions, and poultry by tens of thousands, when we are feeding our cattle upon corn, and grudging it to our poultry; although the return made from the former, it is generally admitted, is not five per cent. beyond the value of the corn consumed, whereas an immense percentage can be realised by feeding poultry." A writer in the _Times_, of February 1, 1853, states that, while it will take five years to fatten an ox to the weight of sixty stone, which will produce a profit of L30, the same sum may be realised in five months by feeding an equal weight of poultry for the table. Although fowls are so commonly kept, the proportion to the population is still very small, and the number of those who rear and manage them profitably still smaller, chiefly because most people keep them without system or order, and have not given the slightest attention to the subject. Nevertheless, it costs no more trouble and much less expense to keep fowls successfully and profitably, for neglected fowls are always falling sick, or getting into mischief and causing annoyance, and often expense and loss. "A man," says Mr. Edwards, "who expects a good return of flesh and eggs from fowls insufficiently fed and cared for, is like a miller expecting to get meal from a neglected mill, to which he does not supply grain." The antiquated idea that fowls on a farm did mischief to the crops has been proved to be false; for if the grain is sown as deeply as it should be, they cannot reach it by scratching; and, besides, they greatly prefer worms and insects. Mr. Mechi says, "commend me to poultry as the farmer's best friend," and considers the value of fowls, in destroying the vast number of worms, grubs, flies, beetles, insects, larvae, &c., which they devour, as incalculable; and the same may be said as to their destruction of the seeds of weeds. They also consume large quantities of kitchen and table refuse, which is generally otherwise wasted, and often allowed to decay and become a source of disease, or at least of impurity. The enormous prices paid at the poultry shows of 1852 and 1853 for fancy fowls gave a new impulse to poultry-keeping; and many persons who formerly thought the management of poultry beneath their attention, now superintend their yards. Mrs. Ferguson Blair, now the Hon. Mrs. Arbuthnot, the authoress of the "Henwife," whose experience may be judged by the fact that she gained in four years upwards of 460 prizes in England and Scotland, and personally superintended the management of forty separate yards, in which above 1,000 chickens were hatched annually, says:-- "I began to breed poultry for amusement only, then for exhibition, and lastly, was glad to take the trouble to make it pay, and do not like my poultry-yard less because it is not a loss. It is impossible to imagine any occupation more suited to a lady, living in the country, than that of poultry rearing. If she has any superfluous affection to bestow, let it be on her chicken-kind and it will be returned cent. per cent. Are you a lover of nature? come with me and view, with delighted gaze, her chosen dyes. Are you a utilitarian? rejoice in such an increase of the people's food. Are you a philanthropist? be grateful that yours has been the privilege to afford a _possible_ pleasure to the poor man, to whom so many are _impossible_. Such we often find fond of poultry--no mean judges of it, and frequently successful in exhibition. A poor man's pleasure in victory is, at least, as great as that of his richer brother. Let him, then, have the field whereon to fight for it. Encourage village poultry-shows, not only by your patronage, but also by your presence. A taste for such may save many from dissipation and much evil; no man can win poultry honours and haunt the taproom too." For those who desire to encourage a taste for poultry keeping in young people, and their humbler neighbours, we would recommend our smaller work on the subject as a suitable present.[1] "It becomes," says Miss Harriet Martineau, "an interesting wonder every year why the rural cottagers of the United Kingdom do not rear fowls almost universally, seeing how little the cost would be and how great the demand. We import many millions of eggs annually. Why should we import any? Wherever there is a cottage family living on potatoes or better fare, and grass growing anywhere near them, it would be worth while to nail up a little penthouse, and make nests of clean straw, and go in for a speculation in eggs and chickens. Seeds, worms, and insects go a great way in feeding poultry in such places; and then there are the small and refuse potatoes from the heap, and the outside cabbage leaves, and the scraps of all sorts. Very small purchases of broken rice (which is extremely cheap), inferior grain, and mixed meal, would do all else that is necessary. There would be probably larger losses from vermin than in better guarded places; but these could be well afforded as a mere deduction from considerable gains. It is understood that the keeping of poultry is largely on the increase in the country generally, and even among cottagers; but the prevailing idea is of competition as to races and specimens for the poultry-yard, rather than of meeting the demand for eggs and fowls for the table." With the exception of prizes for Dorkings, which are chiefly bred for market, our poultry-shows have always looked upon fowls as if they were merely ornamental birds, and have framed their standards of excellence accordingly, and not with any regard to the production of profitable poultry, which is much to be regretted. Martin Doyle, the cottage economist of Ireland, in his "Hints to Small Holders," observes that "a few cocks and hens, if they be prevented from scratching in the garden, are a useful and appropriate stock about a cottage, the warmth of which causes them to lay eggs in winter--no trifling advantage to the children when milk is scarce. The French, who are extremely fond of eggs, and contrive to have them in great abundance, feed the fowls so well on curds and buckwheat, and keep them so warm, that they have plenty of eggs even in winter. Now, in our country (Ireland), especially in a gentleman's fowl yard, there is not an egg to be had in cold weather; but the warmth of the poor man's cabin insures him an egg even in the most ungenial season." Such fowls obtain fresh air, fresh grass, and fresh ground to scratch in, and prosper in spite of the most miserable, puny, mongrel stock, deteriorating year after year from breeding in and in, without the introduction of fresh blood even of the same indifferent description. Many an honest cottager might keep himself and family from the parish by the aid of a small stock of poultry, if some kind poultry-keeper would present him with two or three good fowls to begin with, for the cottager has seldom capital even for so small a purchase. Considerable profit may be made by the sale of eggs for hatching and surplus stock, if the breeds kept are good, and the stock known to be pure and vigorous. The "Henwife" says: "You may reduce your expenses by selling eggs for setting, at a remunerative price. No one should be ashamed to own what he is not ashamed to do; therefore, boldly announce your superfluous eggs for sale, at such a price as you think the public will pay for them." This is now done extensively by breeders of rank and eminence, especially through the London _Field_ and agricultural papers. But, "beware of sending such eggs to market. Every one would be set, and you might find yourself beaten by your own stock, very likely in your own local show, and at small cost to the exhibitor." The great secret of success in keeping fowls profitably is to hatch chiefly in March and April; encourage the pullets by proper feeding to lay at the age of six months; and fatten and dispose of them when about nineteen months old, just before their first adult moult; and never to allow a cockerel to exceed the age of fourteen weeks before it is fattened and disposed of. CHAPTER II. THE FOWL-HOUSE. In this work we shall consider the accommodation and requisites for keeping fowls successfully on a moderate scale, and the reader must adapt them to his own premises, circumstances, and requirements. Everywhere there must be some alterations, omissions, or compromises. We shall state the essentials for their proper accommodation, and describe the mode of constructing houses, sheds, and arranging runs, and the reader must then form his plan according to his own wishes, resources, and the capabilities of the place. The climate of Great Britain being so very variable in itself, and differing in its temperature so much in different parts, no one manner or material for building the fowl-house can be recommended for all cases. Plans for poultry establishments on large scales for the hatching, rearing, and fattening of fowls, turkeys, ducks, and geese, are given in our smaller work on Poultry, referred to on page 3. The best aspects for the fowl-house are south and south-east, and sloping ground is preferable to flat. "It is only of late years," says Mr. Baily, "poultry-houses have been much thought of. In large farmyards, where there are cart-houses, calf-pens, pig-styes, cattle-sheds, shelter under the eaves of barns, and numerous other roosting-places, not omitting the trees in the immediate vicinity, they are little required--fowls will generally do better by choosing for themselves; and it is beyond a doubt healthier for them to be spread about in this manner, than to be confined to one place. But a love of order, on the one hand, and a dread of thieves or foxes on the other, will sometimes make it desirable to have a proper poultry-house." Each family of fowls should, if possible, have a house and run; and if they are kept as breeding stock, and the breeds are to be preserved pure, this is essential. And where many kinds are kept, the various houses must be adapted to the peculiarities of the different breeds, in order to do justice to them all, and to attain success in each. The size of the house and the extent of the yard or run should be proportioned to the number of fowls kept; but it is better for the house to be too small than too large, particularly in winter, for the mutual imparting of animal heat. It is found by experience that when fowls are crowded into a small space, their desire for laying continues even in winter; and there is no fear of engendering disease by crowding if the house is properly ventilated, and thoroughly cleansed every day. Mr. Baily kept for years a cock and four hens in a portable wooden house six