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

golden brownish-yellow plumage, each feather being bordered with a lacing of black; the tail square like that of the hen, without sickle feathers, and carried well over the back, each feather being tipped with black, a rose-comb pointed at the back, the wings drooping to the ground, neither saddle nor neck hackles, clean lead-coloured legs and feet, and white ear-lobes; and the hen should correspond exactly with him, but be much smaller. The Silver-laced birds have exactly the same points except in the ground feathering, which should be silvery, and the nearer the shade approaches to white the more beautiful will be the bird. Their carriage should resemble that of a good Fantail pigeon. The BLACK BANTAMS should be uniform in colour, with well-developed white ear-lobes, rose-combs, full hackles, sickled and flowing tail, and deep slate-coloured legs. The WHITE BANTAMS should have white legs and beak. Both should be of tiny size. The NANKIN, or COMMON YELLOW BANTAM, is probably the nearest approach to the original type of the family--the "Bankiva fowl." The cock "has a large proportion of red and dark chestnut on the body, with a full black tail; while the hen is a pale orange yellow, with a tail tipped with black, and the hackle lightly pencilled with the same colour, and clean legs. Combs vary, but the rose is decidedly preferable. True-bred specimens of these birds being by no means common, considerable deviations from the above description may consequently be expected in birds passing under this appellation." The BOOTED BANTAMS have their legs plumed to the toes, not on one side only like Cochin-Chinas, but completely on both, with stiff, long feathers, which brush the ground. The most beautiful specimens are of a pure white. "Feathered-legged Bantams," says Mr. Baily, "may be of any colour; the old-fashioned birds were very small, falcon-hocked, and feathered, with long quill feathers to the extremity of the toe. Many of them were bearded. They are now very scarce; indeed, till exhibitions brought them again into notice, these beautiful specimens of their tribe were all neglected and fast passing away. Nothing but the Sebright was cultivated; but now we bid fair to revive the pets of our ancestors in all their beauty." The PEKIN, or COCHIN BANTAMS, were taken from the Summer Palace at Pekin during the Chinese war, and brought to this country. They exactly resemble the Buff Cochins in all respects except size. They are very tame. The JAPANESE BANTAM is a recent importation, and differs from most of the other varieties in having a very large single comb. It has very short well-feathered legs, and the colour varies. Some are quite white, some have pure white bodies, with glossy, jet-black tails, others are mottled and buff. They throw the tail up and the head back till they nearly meet, as in the Fantailed pigeon. They are said to be the constant companions of man in their native country, and have a droll and good-natured expression. All the Bantam cocks are very pugnacious, and though the hens are good mothers to their own chickens, they will attack any stranger with fury. They are good layers of small but exquisitely-flavoured eggs. But no breed produces so great a proportion of unfertile eggs. June is the best month for hatching, as the chickens are delicate. They feather more quickly than most breeds, and are apt to die at that period through the great drain upon the system in producing feathers. When fully feathered they are quite hardy. The hens are excellent mothers. The chickens require a little more animal food than other fowls, and extra attention for a week or two in keeping them dry. Bantams are very useful in a garden, eating many slugs and insects, and doing little damage. CHAPTER XIX. FRENCH AND VARIOUS. The French breeds are remarkable for great weight and excellent quality of flesh, with a very small proportion of bones and offal; their breeders having paid great attention to those important, substantial, and commercial points instead of devoting almost exclusive attention to colour and other fancy points as we have done. As a rule they are all non-sitters, or sit but rarely. [Illustration: Houdans. La Fleche, cock. Creve-Coeur, hen. FRENCH.] The CREVE-COEUR has been known the longest and most generally. This breed is said to derive its name from a village so called in Normandy, whence its origin can be distinctly traced; but others fancifully say, from the resemblance of its peculiar comb to a broken heart. It is scarce, and pure-bred birds are difficult to procure. The Creve-Coeur is a fine large bird, black in plumage, or nearly so, with short, clean black legs, square body, deep chest, and a large and extraordinary crest or comb, which is thus described by M. Jacque: "Various, but always forming two horns, sometimes parallel, straight, and fleshy; sometimes joined at the base, slightly notched, pointed, and separating at their extremities; sometimes adding to this latter description interior ramifications like the horns of a young stag. The comb, shaped like horns, gives the Creve-Coeur the appearance of a devil." It is bearded, and has a top-knot or crest behind the comb. They are very quiet, walk slowly, scratch but little, do not fly, are very tame, ramble but little, and prefer seeking their food on the dunghill in the poultry-yard to wandering afar off. They are the most contented of all breeds in confinement, and will thrive in a limited space. They are tame, tractable fowls, but inclined to roup and similar diseases in our climate, and therefore prosper most on a dry, light soil, and can scarcely have too much sun. They are excellent layers of very large white eggs. The chickens grow so fast, and are so inclined to fatten, that they may be put up at from ten to twelve weeks of age, and well fattened in fifteen days. The Creve-Coeur is a splendid table bird, both for the quantity and quality of its flesh. The hen is heavy in proportion to the cock, weighing eight and a half pounds against his nine and a half, and the pullets always outweigh the cockerels. LA FLECHE is thus described by M. Jacque: "A strong, firm body, well placed on its legs, and long muscular feet, appearing less than it really is, because the feathers are close; every muscular part well developed; black plumage. The La Fleche is the tallest of all French cocks; it has many points of resemblance with the Spanish, from which I believe it to be descended by crossing with the Creve-Coeur. Others believe that it is connected with the Breda, which it does, in fact, resemble, in some particulars. It has white, loose, and transparent skin; short, juicy, and delicate flesh, which puts on fat easily." "The comb is transversal, double, forming two horns bending forward, united at their base, divided at their summits, sometimes even and pointed, sometimes having ramifications on the inner sides. A little double 'combling' protrudes from the upper part of the nostrils, and although hardly as large as a pea, this combling, which surmounts the sort of rising formed by the protrusion of the nostrils, contributes to the singular aspect of the head. This measured prominence of the comb seems to add to the characteristic depression of the beak, and gives the bird a likeness to a rhinoceros." The plumage is jet black, with a very rich metallic lustre; large ear-lobe of pure white; bright red face, unusually free from feathers; and bright lead-coloured legs, with hard, firm scales. They are very handsome, showy, large, and lively birds, more inclined to wander than the Creve-Coeur, and hardier when full grown; but their chickens are even more delicate in wet weather, and should not be hatched before May. They are easily reared, and grow quickly. They are excellent layers of very large white eggs, but do not lay well in winter, unless under very favourable circumstances, and resemble the Spanish in the size and number of their eggs, and the time and duration of laying. Their flesh is excellent, juicy, and resembles that of the Game fowl, and the skin white and transparent, but the legs are dark. This breed is larger and has more style than the Creve-Coeur, and is better adapted to our climate; but the fowls lack constitution, particularly the cocks, and are very liable to leg weakness and disease of the knee-joint, and when they get out of condition seldom recover. They are found in the north of France, but are not common even there. The HOUDAN has the size, deep compact body, short legs, and fifth toe of the Dorking. They are generally white, some having black spots as large as a shilling, are bearded, and should have good top-knots of black and white feathers, falling backwards like a lark's crest; and the remarkable comb is thus described by M. Jacque: "Triple, transversal in the direction of the beak, composed of two flattened spikes, of long and rectangular form, opening from right to left, like two leaves of a book; thick, fleshy, and variegated at the edges. A third spike grows between these two, having somewhat the shape of an irregular strawberry, and the size of a long nut. Another, quite detached from the others, about the size of a pea, should show between the nostrils, above the beak." Mr. F. H. Schroeder, of the National Poultry Company, considered that this surpassed all the French breeds, combining the size, shape, and quality of flesh of the Dorking with earlier maturity; prolific laying of good-sized eggs, which are nearly always fertile, and on this point the opposite of the Dorking; and early and rapid feathering in the chickens, which are, notwithstanding, hardier than any breeds except the Cochin and Brahma. They are very hardy, never sick, and will thrive in a small space. They are smaller than the Creve-Coeur or La Fleche, but well shaped and plump; and for combining size and quality of flesh with quantity and size of eggs nothing can surpass them. SCOTCH DUMPIES, GO LAIGHS, BAKIES, or CREEPERS, are almost extinct; but they are profitable fowls, and ought to be more common, as they are very hardy, productive layers of fine large eggs, and their flesh is white and of excellent quality. They should have large, heavy bodies; short, white, clean legs, not above an inch and a half or two inches in length. The plumage is a mixture of black or brown, and white. They are good layers of fine large eggs. They cannot be surpassed as sitters and mothers, and are much valued by gamekeepers for hatching the eggs of pheasants. The cocks should weigh six or seven and the hen five or six pounds. The SILKY fowl is so called from its plumage, which is snowy white, being all discomposed and loose, and of a silky appearance, resembling spun glass. The comb and wattles are purple; the bones and the periosteum, or membrane covering the bones, black, and the skin blue or purple; but the flesh, however, is white and tender, and superior to that of most breeds. It is a good layer of small, round, and excellent eggs. The cock generally weighs less than three, and the hen less than two, pounds. It comes from Japan and China, and generally thrives in our climate. The chickens are easily reared if not hatched before April nor later than June. They are capital foster mothers for partridges, and other small and tender game. The RUMPKIN, or RUMPLESS fowl, a Persian breed, not only lacks the tail-feathers but the tail itself. It is hardy, of moderate size, and varies in colour, but is generally black or brown, and from the absence of tail appears rounder than other fowls. The hens are good layers, but the eggs are often unfertile. They are good sitters and mothers, and the flesh is of fair quality. The FRIESLAND, so named from confounding the term "frizzled" with Friesland, is remarkable from having all the feathers, except those of the wings and tail, frizzled, or curled up the wrong way. It is small, very delicate, and a shower drenches it to the skin. BARN-DOOR fowl are a mongrel race, compounded by chance, usually of the Game, Dorking, and Polish breeds. CHAPTER XX. TURKEYS. Turkeys are not considered profitable except on light, dry soils, which is said to be the cause of their success in Norfolk. They prosper, however, in Ireland; but although the air there is moist, the soil is dry, except in the boggy districts. Miss Watts believes that "any place in which turkeys are properly reared and fed may compete with Norfolk. Very fine birds may be seen in Surrey, and other places near London." The general opinion of the best judges is, that they can barely be made to repay the cost of their food, which is doubtless owing to the usual great mortality among the chicks, which loss outbalances all profit; but others make them yield a fair profit, simply because, from good situation and judicious management, they rear all, or nearly all, the chicks. A single brood may be reared with ease on a small farm or private establishment without much extra expense, where sufficient attention can be devoted to them; but to make them profitable they should be bred on a large scale, and receive exclusive attention. They should have a large shed or house, with a boarded floor, to themselves. [Illustration: Turkey and Guinea-fowls.] Turkeys must have space, for they are birds of rambling habits, and only fitted for the farmyard, or extensive runs, delighting to wander in the fields in quest of insects, on which, with green herbage, berries, beech-mast, and various seeds, they greedily feed. The troop will ramble about all day, returning to roost in the evening, when they should have a good supply of grain; and another should be given in the morning, which will not only induce them to return home regularly every night, but keep them in good store condition, so that they can at any time be speedily fattened. Peas, vetches, tares, and most sorts of pulse, are almost poisonous to them. Their feeding-place must be separate from the other poultry, or they will gobble up more than their share. Turkeys will rarely roost in a fowl-house, and should have a very high open shed, the perches being placed as high as possible. They are extremely hardy, roosting, if allowed, on the highest trees in the severest weather. But this should be prevented, as their feet are apt to become frost-bitten in severe weather. The chickens are as delicate. Wet is fatal to them, and the very slightest shower even in warm weather will frequently destroy half a brood. The breeding birds should be carefully selected, any malformation almost invariably proving itself hereditary. The cock is at maturity when a year old, but not in his prime till he has attained his third year, and is entering upon his fourth, and he continues in vigour for three or four years more. He should be vigorous, broad-breasted, clean-legged, with ample wings, well-developed tail, bright eyes, and the carunculated skin of the neck full and rapid in its changes of colour. The largest possible hen should be chosen, the size of the brood depending far more upon the female than the male. One visit to the male is sufficient to render all the eggs fertile, and the number of hens may be unlimited, but to obtain fine birds, twelve or fifteen hens to one cock is the best proportion. The hen breeds in the spring following that in which she was hatched, but is not in her prime till two or three years old, and continues for two or three years in full vigour. The hen generally commences laying about the middle of March, but sometimes earlier. When from her uttering a peculiar cry and prying about in quest of a secret spot for sitting, it is evident that she is ready to lay, she should be confined in the shed, barn, or other place where the nest has been prepared for her, and let out when she has laid an egg. The nest should be made of straw and dried leaves, in a large wicker basket, in a quiet secluded place, and an egg or nest-egg of chalk should be placed in it to induce her to adopt it. Turkeys like to choose their own laying-places, and keep to them though their eggs are removed daily, provided a nest-egg is left there. They will wander to a distance in search of a secluded spot for laying, and pay their visits to the nest so cleverly that sometimes they keep it a secret and hatch a brood there, which, however, does not generally prove a strong or large one as in the case of ordinary fowls. When a hen has chosen a safe, quiet, and sheltered place for her nest, it is best to give her more eggs when she shows a desire to sit, and let her stay there. The hen generally lays from fifteen to twenty eggs, sometimes fewer and often many more. As soon as seven are produced, they should be placed under a good common hen, a Cochin is the best, and the remainder can be put under her when she wants to sit. The best hatching period is from the end of March to May, and none should be hatched later than June. The broody hens may be placed on their eggs in any quiet place, as they are patient, constant sitters, and will not leave their eggs wherever they may be put. A hen may be allowed from nine to fifteen eggs, according to her size. During the time the hen is sitting she requires constant attention. She must occasionally be taken off the nest to feed, and regularly supplied with fresh water; otherwise she will continue to sit without leaving for food, till completely exhausted. In general, do not let the cock go near the sitting hen, or he will destroy the eggs or chicks; but some behave well, and may be left at large with safety. She should not be disturbed or visited by any one but the person she is accustomed to be fed by, and the eggs should not be touched unnecessarily. The chickens break the shell from the twenty-sixth to the twenty-ninth day, but sometimes as late as the thirty-first. Let them remain in the nest for twenty-four hours, but remove the shells, and next morning place the hen under a roomy coop or crate, on boards, in a warm outhouse. Keep her and her brood cooped up for two months, moving the coop every fine day into a dry grass field, but keep them in an outhouse in cold or wet weather. The chicks having a great tendency to diarrhoea, the very best food for the first week is hard-boiled eggs, chopped small, mixed with minced dandelion, and when that cannot be had, with boiled nettles. They may then have boiled egg, bread-crumbs, and barley-meal for a fortnight, when the egg may be replaced by boiled potato, and small grain may soon be added. Do not force them to eat, but give them a little food on the tip of your finger, and they will soon learn to pick it out of the trough. A little hempseed, suet, onion-tops, green mustard, and nettle-tops, chopped very fine, should be mixed with their food. Curds are excellent food, and easily prepared by mixing powdered alum with milk slightly warmed, in the proportion of one teaspoonful of alum to four quarts of milk, and, when curdled, separating the curds from the whey. They should be squeezed very dry, and must always be given in a soft state. Water should be given but sparingly, and never allowed to stand by them, but when they have had sufficient it should be taken or thrown away. The water must be put in pans so contrived or placed that they cannot wet themselves. (_See_ page 38.) Fresh milk is apt to disagree with the young chicks, and is not necessary. If a chick shows weakness, or has taken cold, give it some carraway seeds. In their wild state the turkey rears only one brood in a season, and it is not advisable to induce the domesticated bird by any expedients to hatch a second, for it would be not only detrimental to her, but the brood would be hatched late in the season, and very difficult to rear, while those reared would not be strong, healthy birds. The coop should be like that used for common fowls, but two feet broad, and higher, being about three feet high in front and one foot at the