Poultry on an ordinary Farm. 531 



for tliree weeks, and if 30U have more than required they may be 

 sold at a good price. But ordinary eggs should be sold only 

 when dear, and pi^eserved when cheap, in the following manner : — 

 If there are many, procure a tub that will contain, say 40 gallons, 

 which place in a cellar or other cool room, and put therein one 

 bushel of quicklime, 2 lbs. of common salt, and \ lb, of cream of 

 tartar, then add 30 gallons of cold water, and stir round a few 

 times to mix the ingredients ; afterwards leave until the follow- 

 ing morning, when again stir up all well together. It should 

 then be of such a consistency that an e^^ will float on the sur- 

 face. Another vessel of convenient size must now be provided, 

 in which the eggs are to be preserved, packing them close 

 together with narrow end downwards (which should be done 

 daily, after a commencement is made, as the fresher the eggs are 

 the better), adding as much of the prepared liquor as will just 

 cover the eggs ; this must be done day by day until the vessel is 

 filled within three inches of the top, then fill up the vessel with 

 the liquor, and in a few days a crust of icelike appearance will 

 be formed over the vessel, so as to keep it perfectly air-tight. 

 Eggs (if fresh) preserved thus will keep as long as required, and 

 for all cooking purposes will answer as well as the freshest, from 

 which they can scarcely be distinguished. Having practised 

 the system for years, I will guarantee it to have the desired effect, 

 if properly carried out. Where labour is a consideration, eggs 

 may be managed so as to pay better than rearing young fowls, as 

 far less time and attention is required with laying hens ; but the 

 non-sitting varieties should generally be kept, though sitters will 

 be required to produce early chickens, which must furnish the 

 fresh eggs for the breakfast-table during the winter-months. 



COXCLUSION. 



No given rule can be laid down as regards the keeping 

 and profitable extension of poultry on an ordinary farm, as so 

 much depends entirely upon the conveniences and attendance — 

 whether the latter can be performed by a member of the farmer's 

 own family, whose time is not otherwise profitably employed, or 

 whether it can be had at a reasonable rate ; if not, a large number 

 will have to be kept to produce a profit, after paying for special 

 attendance ; but if poultry of all descriptions are kept in large 

 numbers on too small a space, the ground becomes tainted, and 

 disease and death make their appearance amongst them. Poultry 

 in some hands flourish and pay wonderfully well, whilst in others 

 it is just the reverse ; all depends upon the care, skill, and atten- 

 tion bestowed in the management thereof. 



For the satisfaction of the reader I will state the produce 



