72 WYANDOTTES. 



dirty between the scales, it may be necessary to use a nail or old 

 tooth brush to cleanse them. When the feathers are perfectly free 

 of soap, take a can of lukewarm water, with a little bluing in it 

 to give it color, and pour it over the bird, drain and dry as quickly 

 as possible, using a towel and then the brush, to smooth and arrange 

 the feathers; turning the bird all the while around to the open fire 

 or open grate of the stove, so that it will dry quickly. It must not, 

 however, be too close to the fire, as it might crisp or curl the feath- 

 ers. The bluing can be dispensed with when there is no white fowl 

 to be washed. 



The hand and brush must finish the work; the legs and head 

 briskly rubbed with a little alcohol, and, while the bird is still damp, 

 give it a little brandy or whiskey in a teaspoonful of water, to revive 

 and prevent it taking cold. As the bird dries and fluffs out, gradu- 

 ally draw away from the fire; leave the birds all night in a warm 

 kitchen, but, when dry, feed them some stimulating food. Bathe 

 the legs next day with a mixture of alcohol and olive oil, as it will 

 freshen, brighten and keep the skin from cracking. 



Next day place them in their own preparing pen, with several 

 inches of cut rye straw, into which scatter wheat for them to scratch 

 and get agreeable exercise; let them rest one or two days before 

 their journey, lest they take cold on sudden exposure. Hard feath- 

 ered and parti-colored breeds do not need as much washing as White 

 Wyandottes, White Plymouth Rocks and White Cochins. Both the 

 washing room and sleeping apartment need agreeable warmth to 

 avoid risk of taking cold during and after the operation. When the 

 plumage is dry, a second brushing and combing of the feathers may 

 be necessary. 



Of course, it is understood that the birds intended for exhibi- 

 tion should be fed on certain kinds of food for several weeks to get 

 them in proper condition. A mess of barley and buckwheat for 

 breakfast; vegetables, boiled rice and milk, with a handful of brown 

 sugar stirred in, or corn meal pudding and milk for dinner; a hand- 

 ful of hemp seed and sunflower seed for three or four hens or cock- 

 erels in the afternoon, and late in the evening a supper of sound 

 wheat and corn. 



