POUGHKEEPSIE 



6302 



POULTRY 



Poughkeepsie. City of New 

 York, U.S.A., the co. seat of 

 Dutchess co. It stands on the E. 

 bank of the Hudson river, 75 m. 

 N. of New York City, and is served 

 by the New York Central and 

 Hudson River Rly. and by a steam 

 ferry. The Hudson river is here 

 crossed by a handsome cantilever 

 bridge almost 7,000 ft. long. 

 Poughkeepsie is the seat of Vassar 

 College, and contains the Adriance 

 Memorial Library and several 

 educational and benevolent insti- 

 tutions. The manufactures include 

 iron and steel goods, and boots 

 and shoes. Settled by the Dutch 

 in 1698, Poughkeepsie became the 

 capital of the state in 1778, and 

 received a city charter in 1854. 

 Pop. 35,000. Pron. P'k-ippsy. 



Pouillet, CLAUDE SERVAIS 

 MATHIAS (1791-1868). French 

 physicist. Born at Cusance, he 

 was educated at the Ecole Normale, 

 Paris. He became director of the 

 Conservatoire des Arts et Metiers in 

 1831, resigning in 1849 to make a 

 special study of physics. He is 

 famous for his invention of the 

 tangent and sine galvanometers 

 and of a type of pyrheliometer, and 

 for the research work he carried out 

 in many branches of physics. He 

 died June 15, 1868. 



Poulaines OR POLEYNS. Long 

 pointed shoes worn in the 14th 

 and 15th centuries, also termed 

 Crackowes. It is assumed that 

 they gained this latter name from 

 Cracow and the former from 

 Poland, whence, apparently, the 

 fashion came. See Boots and Shoes. 

 Poulett. Family name of Earl 

 Poulett. It is a variant of the name 

 Paulet (q.v. ). 



Poulters' Company, THE. 

 London city livery company. 

 Existing as a voluntary associa- 

 tion in the mid- 

 dle of the 14th 

 century, it was 

 first incorporated 

 by charter, Feb. 

 23, 1504. The 

 office of the com- 

 pany, which lost 

 its hall and other 

 Poulters' Com- property in the 

 panyarms Great Fire of 

 1666, is at 19, Great Winchester 

 Street, B.C. 



Poultice (Lat. puls, gen. pultis, 

 pap). Soft, warm or hot compo- 

 sition of bread, linseed meal, etc. 

 It is used as an external applica- 

 tion for the relief of pain and 

 inflammation. Fomentations made 

 by wringing layers of flannel out in 

 hot water are equally serviceable 

 and more easy to apply. 



Poult on, EDWARD BACNALL 

 (b. 1856). British scientist. Born 

 at Reading, Jan. 27, 1856, he was 



educated at Jesus College, Oxford, 

 where he took high honours in 

 natural science. In 1877 he was 

 made demonstrator in comparative 

 anatomy at the university museum 

 and, 1880-89, he was lecturer at 

 Jesus and Keble Colleges. In 1893 

 he was made Hope professor of 

 zoology at Oxford. Elected F.R.S., 

 he was president of the Linnean 

 and Entomological Societies. His 

 son, R. W. Poulton-Palmer, was a 

 noted Rugby football player at 

 Rugby and Oxford. He inherited 



the wealth of his uncle, G. W. 

 Palmer, M.P., and was killed in the 

 Great War in May, 1915. 



Poulton-le-Fylde. Market 

 town and urban dist. of Lancashire, 

 England. It stands on the river 

 Wyre, 3 m. from Blackpool, and is 

 served by the L. & N. W. andL. & Y. 

 Rlys. It has an interesting church, 

 S. Chad's, and a market cross, 

 near which are preserved the stocks 

 and whipping-post. At one time 

 Poulton was a seaport. Market 

 day, Mon. Pop. 2,400. 



POULTRY AND POULTRY KEEPING 



J. T. Brown, F.Z.S., Editor of The Encyclopaedia of Poultry 



The Encyclopedia contains entries on the various breeds of fowls, e.g. 

 Dorking ; Orpington, etc. See also Bird ; Fowl, with their col. plates 



Poultry (old Fr. pouletrie, cf. 

 Eng. pullet) is the general term for 

 domesticated fowls, ducks, geese, 

 and turkeys. Poultry farming may 

 be defined as the culture of poultry 

 for profit derived from eggs, 

 chicken, or table bird production, 

 as distinct from their production 

 as a side-line or for exhibition 

 purposes. A poultry farm may 

 range from five to five hundred 

 acres, and the stock may consist of 

 fowls, ducks, geese, and turkeys in 

 their relative proportions or, in the 

 case of a duck farm, of ducks only. 



The individual qualifications for 

 poultry farming necessitate a 

 natural aptitude for the work and 

 previous experience with poultry, 

 preferably on a farm as a pupil, 

 or a course of training at an 

 agricultural college. In addition, 

 thorough knowledge is necessary 

 not only of fowls and their ailments, 

 but of foodstuffs and their constitu- 

 ents, of mating, artificial incuba- 

 tion, rearing, fattening, trussing, 

 shaping, and preparing for market. 



Locality and the nature of the 

 soil are important factors. In the 

 British Isles, however, there are 

 few localities in which soil and 

 situation are entirely unfavourable 

 to poultry production. The land 

 should be situated at a fairly high 

 altitude, and should be undulating 

 and well drained naturally and 

 artificially, with a slight slope to 

 the S.E., S., or S.W. Lack of 

 natural drainage and exposure to 

 cold winds are the two great 

 objections to flat land. The soil 

 should preferably be light loam on 

 a gravel subsoil, or one most nearly 

 approaching it. Hills, woods, or 

 belts of trees on the N. and E. are 

 an advantage, as they afford shelter 

 and break the force of the cold 

 winds from those quarters ; but 

 hills on the S. and W. are great 

 objections, for they deprive the 

 site of most of the direct rays of the 

 sun in autumn and winter, when 

 sunlight is most needed for the 

 fowls and their houses. 



An abundant and unfailing 

 water supply is essential. Prox- 

 imity to post and telegraph offices 

 and a station on a main line is 

 advantageous, and the farm should 

 also be within short train distance 

 of a good-sized town, since railway 

 rates for produce are a heavy item 

 of expenditure. The proximity of a 

 large seaside resort, preferably one 

 which has a winter season, is to be 

 recommended. 



But, however favourably a 

 poultry farm is located, the poultry 

 farmer stands a poor chance of 

 success> unless his farm is equipped 

 with up-to-date houses and appli- 

 ances. This part of the business 

 has been greatly simplified of recent 

 years. Many of the big manufac- 

 turers of poultry appliances are 

 practical poultry farmers them- 

 selves, and are in a position to ad- 

 vise the beginner, as well as to sup- 

 ply him with everything he needs. 



Stocking a poultry farm is a 

 much more complicated business, 

 and no one ought to attempt it who 

 has not been previously well 

 informed, or had opportunities of 

 studying utility poultry at close 

 quarters. The utility breeds of 

 poultry may be roughly divided 

 into three classes : general purpose 

 breeds that combine table with fair 

 laying qualities, laying breeds, and 

 table breeds. In the first named 

 class are Langshans, Orpingtons, 

 Plymouth Rocks, Rhode Island 

 Reds, and Wyandottes ; in the 

 second, Leghorns, Minorcas, Anda- 

 lusians, and Anconas ; and in the 

 third, Dorkings, Indian Game; and 

 some of the French varieties or 

 crosses of these with other breeds. 

 The general purpose fowls are the 

 best all-round fowls, as they 

 possess the qualities of both the 

 laying and table classes ; they do 

 not lay as many eggs as the laying 

 breeds, but they make better 

 table fowls and are excellent 

 winter layers. 



The laying or lion-sitting class 

 excels in egg production. These 



