Poultry Part 4

The practice of fattening fowls in coops, if carried to a moderate extent, is not objectionable, and may be necessary in many cases. The coop may be three feet high, two feet wide, and four feet long, which will accommodate six or eight birds, according to their size; or it may be constructed in compartments, each being about nine inches by eighteen, and about eighteen inches high. The floor should not consist of board, but be formed of bars two inches wide, and placed two inches apart. The bars should be laid from side to side, and not from the back to the front of the coop. They should be two inches wide at the upper part, with slanting or rounded sides, so as to prevent the dung from sticking to them instead of falling straight between. The front should be made of rails three inches apart. The house in which the coops are placed should be properly ventilated, but free from cold draughts, and kept of an even temperature, which should be moderately warm. The fronts of the coops should be covered with matting or other kind of protection in cold weather. The coop should be placed about two inches from the ground, and a shallow tray filled with fresh dry earth should be placed underneath to catch the droppings, and renewed every day.

When fowls are put up to fat they should not have any food given to them for some hours, and they will take it then more eagerly than if pressed upon them when first put into the coop. But little grain should be given to fowls during the time they are fattening in coops; indeed the chief secret of success consists in supplying them with the most fattening food without stint, in such a form that their digestive mills shall find no difficulty in grinding it. Buckwheat-meal is the best food for fattening; and to its use the French, in a great measure, owe the splendid condition of the fowls they send to market. If it cannot be had, the best subst.i.tute is an equal mixture of maize-meal and barley-meal. The meal may be mixed with skim milk if available. Oatmeal and barley-meal alternately, mixed with milk, and occasionally with a little dripping, is good fattening food. Milk is most excellent for all young poultry. A little chopped green food should be given daily, to keep their bowels in a proper state.

The feeding-troughs, which must be kept clean by frequent scouring, should be placed before the fowls at regular times, and when they have eaten sufficient it is best to remove them, and place a little gravel within reach to a.s.sist digestion. Each fowl should have as much food as it will eat at one time, but none should be left to become sour. A little barley may, however, be scattered within their reach. A good supply of clean water must be always within their reach. If a bird appears to be troubled with vermin, some powdered sulphur, well rubbed into the roots of the feathers, will give immediate relief. The coops should be thoroughly lime-washed after the fowls are removed, and well dried before fresh birds are put up in them.

It is a common practice to fatten poultry in coops by a process called "cramming," by which they are loaded with greasy fat in a very short time. But it is evident that such overtaxing of the fowls' digestive powers, want of exercise and fresh air, confinement in a small s.p.a.ce, and partial deprivation of light, without which nothing living, either animal or vegetable, can flourish, cannot produce healthy or wholesome flesh. "Indeed," as Mowbray observes, "it seems contrary to reason, that fowls fed upon such greasy, impure mixtures can possibly produce flesh or fat so firm, delicate, high-flavoured, or nourishing, as those fattened upon more simple and substantial food; as for example, meal and milk, and perhaps either treacle or sugar. With respect to grease of any kind, its chief effect must be to render the flesh loose and of a coa.r.s.e flavour. Neither can any advantage be gained, except perhaps a commercial one, by very quick feeding; for real excellence cannot be obtained but by waiting nature's time, and using the best food. Besides all this, I have been very unsuccessful in my few attempts to fatten fowls by cramming; they seem to loathe the crams, to pine, and to lose the flesh they were put up with, instead of acquiring flesh; and when crammed fowls do succeed, they must necessarily, in the height of their fat, be in a state of disease." Mr. Muirhead, poulterer to Her Majesty in Scotland, says: "With regard to _cramming_, I may say that it is _wholly_ unnecessary, provided the fowls have abundance of the best food at regular intervals, fresh air, and a free run; in confinement fowls may gain fat, but they lose flesh. None but those who have had experience can form any idea how both qualities can be obtained in a natural way. I have seen fowls reared at Inchmartine (which had never been shut up, or had food forced upon them), equal, if not superior, to the finest Surrey fowl, or those fattened by myself for the Royal table."

If "cramming" is practised it should be done in the following manner: The feeder, usually a female, should take the fowl carefully out of the fatting-coop by placing both her hands gently under its breast, then sit down with the bird upon her lap, its rump under her left arm, open its mouth with the finger and thumb of the left hand, take the pellet with the right, dip it well into water, milk, or pot liquor, shake the superfluous moisture from it, put it into the mouth, "cram" it gently into the gullet with her forefinger, then close the beak and gently a.s.sist it down into the crop with the forefinger and thumb, without breaking the pellet, and taking great care not to pinch the throat. When the fowl has been "crammed" it should be carefully carried back to its coop, both hands being placed under its breast as before. Chickens should be "crammed" regularly every twelve hours. The "cramming" should commence with a few pellets, and the number be gradually increased at each meal until it amounts to about fifteen. But always before you begin to feed gently feel the fowl's crop to ascertain that the preceding meal has been digested, and if you find it to contain food, let the bird wait until it is all digested, and give it fewer pellets at the next meal. If the "crams" should become hardened in the crop, some lukewarm water must be given to the bird, or poured down its throat if disinclined to drink, and the crop be gently pressed with the fingers until the hardened ma.s.s has become loosened so that the gizzard can grind it.

The food chiefly used in France for "cramming" fowls is buckwheat-meal bolted very fine and mixed with milk. It should be prepared in the following manner: Pour the milk, which should be lukewarm in winter, into a hole made in the heap of meal, mixing it up with a wooden spoon a little at a time as long as the meal will take up the milk, and make it into the consistency of dough, keep kneading it until it will not stick to the hands, then divide it into pieces twice as large as an egg, which form into rolls generally about as thick as a small finger, but more or less thick according to the size of the fowls to be fed, and divide the rolls into pellets about two and a half inches in length by a slanting cut, which leaves pointed ends, that are easier to "cram" the fowls with than if they were square. The pellets should be rolled up as dry as possible.

The operation of caponising as performed in England is barbarous, extremely painful, and dangerous. In France it is performed in a much more scientific and skilful manner. But the small advantage gained by this unnatural operation is more than counterbalanced by the unnecessary pain inflicted on the bird, and the great risk of losing it. Capons never moult, and lose their previously strong, shrill voice. In warm, dry countries they grow to a large size, and soon fatten, but do not succeed well in our moist, cold climate. They are not common in this country, and most of the fowls sold in the London markets as capons are merely young c.o.c.kerels well crammed. If capons are kept they should have a separate house, for the other fowls will not allow those even of their own family to occupy the same roosting-perch with them. The hens not only show them indifference, but decided aversion. Hen chickens, deprived of their reproductive organs in order to fatten them sooner, are common in France, where they are styled poulardes.

Fattening ought to be completed in from ten to twenty days. When fowls are once fattened up they should be killed, for they cannot be kept fat, but begin to lose flesh and become feverish, which renders their flesh red and unsaleable, and frequently causes their death.

Great cruelty is often ignorantly inflicted by poulterers, higglers, and others, in "twisting the necks" of poultry. An easy mode of killing a fowl is to give the bird a very sharp blow with a small but heavy blunt stick, such as a child's bat or wooden sword, at the back of the neck, about the second or third joint from the head, which will, if properly done, sever the spine and cause death very speedily. But the knife is the most merciful means; the bird being first hung up by the legs, the mouth must be opened wide, and a long, narrow, sharp-pointed knife, like a long penknife, which instrument is made for the purpose, should be thrust firmly through the back part of the roof of the mouth up into the brain, which will cause almost instant death. Another mode of killing is to pluck a few feathers from the side of the head, just below the ear, and make a deep incision there. Some say that fowls should not be bled to death like turkeys and geese, as, from the loss of blood, the flesh becomes dry and insipid. But when great whiteness of flesh is desired, the fowl should be hung up by its legs immediately after being killed, and if it has been killed without the flow of blood, an incision should be made in the neck so that it may bleed freely.

Fowls that have been kept without food and water for twelve hours before being killed will keep much better than if they had been recently fed, as the food is apt to ferment in the crop and bowels, which often causes the fowl to turn green in a few hours in warm weather. If empty they should not be drawn, and they will keep much better. Fowls are easiest plucked at once, while warm; they should afterwards be scalded by dipping them for a moment in boiling water, which will give a plump appearance to any good fowl. Fowls should not be packed for market before they are quite cold. Old fowls should not be roasted, but boiled, and they will then prove tolerably good eating.

The feathers are valuable and should be preserved, which is very easily managed. "Strip the plumage," says Mr. Wright, "from the quills of the larger feathers, and mix with the small ones, putting the whole loosely in paper bags, which should be hung up in the kitchen, or some other warm place, for a few days to dry. Then let the bags be baked three or four times for half an hour each time, in a cool oven, drying for two days between each baking, and the process will be completed. Less trouble than this will do, and is often made to suffice; but the feathers are inferior in crispness to those so treated, and may occasionally become offensive."

CHAPTER VIII.

STOCK, BREEDING, AND CROSSING.

Keep only good, healthy, vigorous, well-bred fowls, whether you keep them to produce eggs or chickens, or both. The ill-bred mongrel fowls which are so commonly kept, are the most voracious, and consume larger quant.i.ties of food, without turning it to any account; while well-bred fowls eat less, and quickly convert that into fat, flesh, and eggs.

"Large, well-bred fowls," says Mr. Edwards, "do not consume more food than ravenous, mongrel breeds. It is the same with fowls as with other stock. I have at this moment two store pigs, one highly bred, the other a rough, ill-bred animal. They have, since they left their mothers, been fed together and upon the same food. The former, I am confident (from observation), ate considerably less than the latter, which was particularly ravenous. The former pig, however, is in excellent condition, kind, and in a measure fat; whereas the latter looks hard, starved, and thin, and I am sure she will require one-third more food to make bacon of."

For the amateur who is content with eggs and chickens, and does not long for prize cups, excellent birds possessing nearly all the best characteristics of their breeds, but rendered imperfect by a few blemishes, may be purchased at a small cost, and will be as good layers or chicken-producers, and answer his purpose as well as the most expensive that can be bought.

The choice of breed must depend upon the object for which the fowls are kept, whether chiefly for eggs or to produce chickens, or for both; the climate, soil, and situation; the s.p.a.ce that can be allotted to them; and the amount of attention that can be devoted to their care. If fowls are to be bred for exhibition, you must be guided by your own taste, pocket, and resources, as well as by the suitability of the situation for the particular breed desired. The advantages, disadvantages, and peculiarities of the various breeds will be described under their respective heads.

In commencing poultry-keeping buy only young and healthy birds. No one sign is infallible to the inexperienced. In general, however, the legs of a young hen look delicate and smooth, her comb and wattles are soft and fresh, and her general outline, even in good condition (unless when fattened for the table), rather light and graceful; whilst an old one will have rather hard, h.o.r.n.y-looking shanks; her comb and wattles look somewhat harder, drier, and more "scurfy," and her figure is well filled out. But any of these signs may be deceptive, and the beginner should use his own powers of observation, and try and catch the "old look,"

which he will soon learn to know.

All authorities agree that a c.o.c.k is in his prime at two years of age, though some birds show every sign of full vigour when only four months old. It is agreed by nearly all the greatest authorities that the ages of the c.o.c.ks and hens should be different; however, good birds may be bred from parents of the same age, but they should not be less than a year old. The strongest chickens are obtained from two-year old hens by a c.o.c.kerel of about a year old; but such broods contain a disproportion of c.o.c.ks, and, therefore, most poultry-keepers prefer to breed from well-grown pullets of not less than nine months with a c.o.c.k of two years of age. The c.o.c.k should not be related to the hens. It is, therefore, not advisable to purchase him from the same breeder of whom you procure the hens. Do not let him be the parent of chickens from pullets that are his own offspring. Breeding in-and-in causes degeneracy in fowls as in all other animals. Some birds retain all their fire and energy until five or even six years of age, but they are beyond their prime after the third, or at the latest their fourth year; and should be replaced by younger birds of the same breed, but from a different stock.

Poultry-breeders differ with respect to the proper number of hens that should be allowed to one c.o.c.k. Columella, who wrote upon poultry about two thousand years ago, advised twelve hens to one c.o.c.k, but stated that "our ancestors did use to give but five hens." Stepha.n.u.s gave the same number as Columella. Bradley, and the authors of the "Complete Farmer,"

and the article upon the subject in "Rees's Cyclopaedia," give seven or eight; and those who breed game-c.o.c.ks are particular in limiting the number of hens to four or five for one c.o.c.k, in order to obtain strong chickens. If fine, strong chickens be desired for fattening or breeding, there should not be more than five or six hens to one c.o.c.k; but if the supply of eggs is the chief consideration, ten or twelve may be allowed; indeed, if eggs are the sole object, he can be dispensed with altogether, and his food saved, as hens lay, if there be any difference, rather better without one.

The russet red is the most hardy colour, white the most delicate, and black the most prolific. General directions for the choice of fowls, as to size, shape, and colour, cannot be applicable to all breeds, which must necessarily vary upon these points. But in all breeds the c.o.c.k should, as M. Parmentier says, "carry his head high, have a quick, animated look, a strong, shrill voice (except in the Cochins, which have a fuller tone), a fine red comb, shining as if varnished, large wattles of the same colour, strong wings, muscular thighs, thick legs furnished with strong spurs, the claws rather bent and sharply pointed. He ought also to be free in his motions, to crow frequently, and to scratch the ground often in search of worms, not so much for himself, as to treat his hens. He ought, withal, to be brisk, spirited, ardent, and ready in caressing the hens, quick in defending them, attentive in soliciting them to eat, in keeping them together, and in a.s.sembling them at night."

To prevent c.o.c.ks from fighting, old Mascall, following Columella, says: "Now, to slacke that heate of jealousie, ye shall slitte two pieces of thicke leather, and put them on his legges, and those will hang over his feete, which will correct the vehement heate of jealousie within him"; and M. Parmentier observes that "such a bit of leather will cause the most turbulent c.o.c.k to become as quiet as a man who is fettered at the feet, hands, and neck."

The hen should be of good const.i.tution and temper, and, if required to sit, large in the body and wide in the wings, so as to cover many eggs and shelter many chickens, but short in the legs, or she could not sit well. M. Parmentier advises the rejection of savage, quarrelsome, or peevish hens, as such are seldom favourites with the c.o.c.ks, scarcely ever lay, and do not hatch well; also all above four or five years of age, those that are too fat to lay, and those whose combs and claws are rough, which are signs that they have ceased to lay. Hens should not be kept over their third year unless very good or choice. Hens are not uncommon with the plumage and spurs of the c.o.c.k, and which imitate, though badly, his full-toned crow. In such fowls the power of producing eggs is invariably lost from internal disease, as has been fully demonstrated by Mr. Yarrell in the "Philosophical Transactions" for 1827, and in the "Proceedings of the Zoological Society" for 1831. Such birds should be fattened and killed as soon as observed.

By careful study of the characteristics of the various breeds, breeding from select specimens, and judicious crossing, great size may be attained, maturity early developed, facility in putting on flesh encouraged, hardiness of const.i.tution and strength gained, and the inclination to sit or the faculty of laying increased.

Sir John Sebright, speaking of breeding cattle, says: "Animals may be said to be improved when any desired quality has been increased by art beyond what that quality was in the same breed in a state of nature. The swiftness of the racehorse, the propensity to fatten in cattle, and to produce fine wool in sheep, are improvements which have been made in particular varieties in the species to which these animals belong. What has been produced by art must be continued by the same means, for the most improved breeds will soon return to a state of nature, or perhaps defects will arise which did not exist when the breed was in its natural state, unless the greatest attention is paid to the selection of the individuals who are to breed together."

The exact origin of the common domestic fowl and its numerous varieties is unknown. It is doubtless derived from one or more of the wild or jungle fowls of India. Some naturalists are of opinion that it is derived from the common jungle fowl known as the _Gallus Bankiva_ of Temminck, or _Gallus Ferrugineus_ of Gmelin, which very closely resembles the variety known as Black-breasted Red Game, except that the tail of the c.o.c.k is more depressed; while others consider it to have been produced by the crossing of that species with one or more others, as the Malay gigantic fowl, known as the _Gallus giganteus_ of Temminck, Sonnerat's Jungle Fowl, _Gallus sonneratii_, and probably some other species. At what period or by what people it was reclaimed is not known, but it was probably first domesticated in India. The writers of antiquity speak of it as a bird long domesticated and widely spread in their days. Very likely there are many species unknown to us in Sumatra, Java, and the rich woods of Borneo.

The process by which the various breeds have been produced "is simple and easily understood," says Mr. Wright. "Even in the wild state the original breed will show some amount of variation in colour, form, and size; whilst in domestication the tendency to change, as every one knows, is very much increased. By breeding from birds which show any marked feature, stock is obtained of which a portion will possess that feature in an _increased degree_; and by again selecting the best specimens, the special points sought may be developed to almost any degree required. A good example of such a process of development may be seen in the 'white face' so conspicuous in the Spanish breed. White ears will be observed occasionally in all fowls; even in such breeds as Cochins or Brahmas, where white ear-lobes are considered almost fatal blemishes; they continually occur, and by selecting only white-eared specimens to breed from, they might be speedily fixed in any variety as one of the characteristics. A large pendent white ear-lobe once firmly established, traces of the white _face_ will now and then be found, and by a similar method is capable of development and fixture; whilst any colour of plumage or of leg may be obtained and established in the same way. The original amount of character required is _very_ slight; a single hen-tailed c.o.c.k will be enough to give that characteristic to a whole breed. Any peculiarity of _const.i.tution_, such as constant laying, or frequent incubation, may be developed and perpetuated in a similar manner, all that is necessary being care and time. That such has been the method employed in the formation of the more distinct races of our poultry, is proved by the fact that a continuance of the same careful selection is needful to perpetuate them in perfection. If the very best examples of a breed are selected as the starting-point, and the produce is bred from indiscriminately for many generations, the distinctive points, whatever they are, rapidly decline, and there is also a more or less gradual but sure return to the primitive wild type, in size and even colour of the plumage. The purest black or white originally, rapidly becomes first marked with, and ultimately changed into, the original red or brown, whilst the other features simultaneously disappear. If, however, the process of artificial selection be carried too far, and with reference _only to one_ prominent point, any breed is almost sure to suffer in the other qualities which have been neglected, and this has been the case with the very breed already mentioned--the white-faced Spanish. We know from old fanciers that this breed was formerly considered hardy, and even in winter rarely failed to afford a constant supply of its unequalled large white eggs. But of late years attention has been so _exclusively_ directed to the 'white-face,' that whilst this feature has been developed and perfected to a degree never before known, the breed has become one of the most delicate of all, and the laying qualities of at least many strains have greatly fallen off.

It would be difficult to avoid such evil results if it were not for a valuable compensating principle, which admits of _crossing_. That principle is, that any desired point possessed in perfection by a foreign breed, may be introduced by crossing into a strain it is desired to improve, and every other characteristic of the cross be, by selection, afterwards bred out again. Or one or more of these additional characteristics may be also retained, and thus a _new variety_ be established, as many have been within the last few years."

Size may be imparted to the Dorking by crossing it with the Cochin, and the disposition to feather on the legs bred out again by judicious selection; and the const.i.tution may be strengthened by crossing with the Game breed. Game fowls that have deteriorated in size, strength, and fierceness, by a long course of breeding in-and-in, may have all these qualities restored by crossing with the fierce, powerful, and gigantic Malay, and his peculiarities may be afterwards bred out. The size of the eggs of the Hamburg might very probably be increased without decreasing, or with very slightly decreasing, the number of eggs, by crossing with a Houdan c.o.c.k; and the size would also be increased for the table. The French breeds, Creve-Coeur, Houdan, and La Fleche, gain in size and hardiness by being crossed with the Brahma c.o.c.k. The cross between a Houdan c.o.c.k and a Brahma hen "produces," says the "Henwife," "the finest possible chickens for market, but not to breed from. Pure Brahmas and Houdans alone must be kept for that purpose; I have always found the second cross worthless."

In crossing, the c.o.c.kerels will more or less resemble the male, and the pullets the hen. "Long experience," says Mr. Wright, "has ascertained that the male bird has most influence upon the colour of the progeny, and also upon the comb, and what may be called the 'fancy points,' of any breed generally; whilst the form, size, and useful qualities are princ.i.p.ally derived from the hen."

Breed only from the strongest and healthiest fowls. In the breeding of poultry it is a rule, as in all other cases of organised life, that the best-shaped be used for the purpose of propagation. If a c.o.c.k and hen have both the same defect, however trifling it may be, they should never be allowed to breed together, for the object is to improve the breed, not to deteriorate it, even in the slightest degree. Hens should never be allowed to a.s.sociate with a c.o.c.k of a different breed if you wish to keep the breed pure, and if you desire superior birds, not even with an inferior male of their own variety. "No time," says Mr. Baily, "has ever been fixed as necessary to elapse before hens that have been running with c.o.c.ks of divers breeds, and afterwards been placed with their legitimate partners, can be depended upon to produce purely-bred chickens; I am disposed to think at least two months. Time of year may have much to do with it. In the winter the escape of a hen from one run to the other, or the intrusion of a c.o.c.k, is of little moment; but it may be serious in the spring, and destroy the hopes of a season." Many poultry-keepers separate the c.o.c.ks and hens after the breeding season, considering that stronger chickens will be thereby obtained the next season. Where there is a separate house and run for the sitting hen this can be conveniently done when that compartment is vacant. In order to preserve a breed perfectly pure, it will be necessary, where there is not a large stock of the race, to breed from birds sprung from the same parents, but the blood should be crossed every year by procuring one or more fowls of the same breed from a distance, or by the exchange of eggs with some neighbouring stock, of colour and qualities as nearly allied as possible with the original breed.

CHAPTER IX.

POULTRY SHOWS.

A few years ago poultry shows were unknown. In 1846, the first was held in the Gardens of the Zoological Society, in the Regent's Park; Mr.

Baily being the sole judge. It was a very fair beginning, but did not succeed, and it was not till the Cochin-China breed was introduced into this country, and the first Birmingham show was held, that these exhibitions became successful.

In 1849, "the first poultry show that was ever held in 'the good old town of Birmingham,' was beset with all the untried difficulties of such a scheme, when without the experiences of the present day, then altogether unavailable, a few spirited individuals carried to a successful issue an event that has now proved the foster-parent of the many others of similar character that abound in almost every princ.i.p.al town of the United Kingdom. It is quite essential, that I may be clearly understood, to preface my narrative by a.s.suring fanciers that in those former days poultry amateurs were by no means as general as at the present time; few and far between were their locations; and though even then, among the few who felt interest in fowls, emulation existed, generally speaking, the keeping of poultry was regarded as 'a useless hobby,' 'a mere individual caprice,' 'an idle whim from which no good result could by possibility accrue'; nay, sometimes it was hinted, 'What a pity they have not something better to employ them during leisure hours!' and they were styled 'enthusiasts.' But have not the records of every age proved that enthusiasts are invariably the pioneers of improvement? And time, too, substantiated the verity of this rule in reference to our subject; for, among other proofs, it brought incontestable evidence that the raising of poultry was by no means the unremunerative folly idlers supposed it to be, and hesitated not rashly to declaim it; likewise, that it simply required to be fairly brought under public notice, to prove its general utility, and to induce the acknowledgment of how strangely so important a source of emolument had been hitherto neglected and overlooked."

At the Birmingham Show of 1852, about five thousand fowls were exhibited, and the specimens sold during the four days of the show amounted to nearly two thousand pounds, notwithstanding the high prices affixed to the pens, and that many were placed at enormous prices amounting to a prohibition, the owners not wishing to sell them. The Birmingham shows now generally comprise from one to two thousand pens of fowls and water-fowls, arranged in nearly one hundred cla.s.ses; besides an equal proportion of pigeons. This show is the finest and most important, but there are many others of very high character and great extent. Poultry is also now exhibited to a considerable extent at agricultural meetings.

Any one may see the wonderful improvement that has been made in poultry-breeding by visiting the next Birmingham or other first-cla.s.s show, and comparing the fowls there exhibited with those of his earliest recollections, and with those mongrels and impure breeds which may still be seen in too many farmyards. Points that were said to be impossible of attainment have been obtained with comparative ease by perserverance and skill, and the worst birds of a show are now often superior to the chief prize fowls of former days. Indeed, "a modern prize bird," says the "Henwife," "almost merits the character which a Parisian waiter gave of a melon, when asked to p.r.o.nounce whether it was a fruit or a vegetable, 'Gentlemen,' said he, 'a melon is neither; it is a work of art.'"

Such shows must have great influence on the improvement of the breeds and the general management of poultry, though like all other prize exhibitions they have certain disadvantages. "We cannot but think," says Mr. Wright, "that our poultry shows have, to some extent, by the character of the judging, hindered the improvement of many breeds. It will be readily admitted in _theory_ that a breed of fowls becomes more and more valuable as its capacity of producing eggs is increased, and the quant.i.ty and quality of its flesh are improved, with a small amount of bone and offal in proportion. But, if we except the Dorking, which certainly is judged to some extent as a table fowl, all this is _totally_ lost sight of both by breeders and judges, and attention is fixed exclusively upon colour, comb, face, and other equally fancy 'points.' Beauty and utility might be _both_ secured. The French have taught us a lesson of some value in this respect. Within a comparatively recent period they have produced, by crossing and selection, four new varieties, which, although inferior in some points to others of older standing, are all eminently valuable as table fowls; and which in one particular are superior to any English variety, not even excepting the Dorking--we mean the very small proportion of bone and offal. This is really useful and scientific breeding, brought to bear upon _one_ definite object, and we do trust the result will prove suggestive with regard to others equally valuable. We should be afraid to say how much might be done if English breeders would bring _their_ perseverance and experience to bear in a similar direction. Agricultural Societies in particular might be expected in _their_ exhibitions to show some interest in the improvement of poultry regarded as _useful stock_, and to them especially we commend the matter."

The rules and regulations relating to exhibitions vary at different shows, and may be obtained by applying to the secretary. Notices of exhibitions are advertised in the local papers, and in the _Field_ and other London papers of an agricultural character.

In breeding birds for exhibition the number of hens to one c.o.c.k should not exceed four or five, but if only two or three hens of the breed are possessed, the proper number of his harem should be made up by the addition of hens of another breed, those being chosen whose eggs are easily known from the others.

If it is intended to rear the chickens for exhibition at the June, July, or August shows, the earlier they are hatched the better, and therefore a sitting should be made in January, if you have a young, healthy hen broody. Set her on the ground in a warm, sheltered, and quiet place, perfectly secure from rain, or from any flow of snow water.

Feed her well, and keep water and small quant.i.ties of food constantly within her reach, so that she may not be tempted to leave the nest in search of food; for the eggs soon chill in winter. Mix the best oatmeal with hot water, and give it to her warm twice a day. A few grains of hempseed as a stimulant may be given in the middle of the day. The great difficulty to overcome in rearing early chickens is to sustain their vital powers during the very long winter nights, when they are for so many hours without food, the only subst.i.tute for which is warmth, and this can only be well got from the hen. Consequently a young Cochin-China with plenty of "fluff" will provide most warmth. The hen should not be set on more than five, or at most seven eggs; for if she has more, although she may sufficiently cover the chickens while very small, she will not be able to do so when they grow larger, and the outer ones will be chilled unless they manage to push themselves into the inside places, and then the displaced chickens being warm are sure to get more chilled than the others; and so the greater number of the brood, even if they survive, will probably be weakly, puny things, through the greedy desire to rear so many, while if she hatch but five chickens she will probably rear four. The hen should be cooped until the chickens are at least ten weeks old, and covered up at night with matting, sacking, or a piece of carpet.

Give them plenty of curd, chopped egg, and oatmeal, mixed with new milk.

Stiff oatmeal porridge is the best stock food. Some onion tops minced fine will be an excellent addition if they can be had. They should have some milk to drink. Feed the hen well. The best warmth the chickens can have is that of their mother, and the best warmth for her is generated by generous, but proper, food, and a good supply of it. Early chickens rearing for show should be fed twice after dark, say at eight and eleven o'clock, and again at seven in the morning, so that they will not be without food for more than eight hours. The hen should be fed at the same times, and she will become accustomed to it, and call the chickens to feed; it will also generate more warmth in her for their benefit.

Yolk of egg beaten up and given to drink is most strengthening for weakly chickens; or it may be mixed with their oatmeal. The tender breeds should not be hatched till April or May, unless in a mild climate, or with exceptional advantages.

For winter exhibition, March and April hatched birds are preferable to those hatched earlier. Not more than seven eggs should be set, for a hen cannot scratch up insects and worms and find peculiar herbage for more than six chickens. If the chickens have not a good gra.s.s run, they must be supplied with abundance of green food.

They should not be allowed to roost before they are three months old, and the perches must be sufficiently large. Mr. Wright recommends a bed of clean, dry ashes, an inch deep, for those that leave the hen before the proper age for roosting, and does not allow his chickens, even while with the hen, to bed upon straw, considering the ashes to be much cleaner and also warmer.