FARM ANIMALS. 31 



FEEDING AND GENERAL, CARE OF POULTRY. 



By Prof. Wm. P. Wheeler, of N. Y. (Geneva) Experiment Station. 



Of the kinds of land birds and of water fowls under do- 

 mestication the common "barnyard" fowls, of one general 

 type, but of countless individual variations, and their thor- 

 oughbred varieties, are those usually thought of when the 

 subject of poultry is mentioned, and these are the fowls of 

 most general practical interest. It is remarkable that the 

 common fowl, although so widely bred, and for so long, in 

 Europe and America has no distinctive English name. 



Ducks, turkeys, and geese constitute greater or smaller 

 portions of the market poultry according to the particular 

 locality and season, but the common fowl, besides produc- 

 ing most of the table poultry, is almost alone called upon 

 for the egg supply. 



The relative prices of eggs and market poultry, the 

 proximity of markets, as well as the prices of foods, deter- 

 mine the relative profit in keeping larger or smaller breeds, 

 even with eggs as the special object. The meat value of 

 every fowl is of consideration sooner or later, and while 

 the smaller hens will produce eggs cheaper, the greater 

 net profit from hatching to market per hen may be with 

 the larger breed. 



Most of the thoroughbred varieties have their character- 

 istics fairly established, so that it is better business policy 

 to employ them rather than the uncertain mongrels, which, 

 besides their unknown capabilities, are not less likely to 

 suffer from long and careless inbreeding. The fancier who 

 is fitted by judgment and experience to inbreed his stock 

 closely will know how far he can go with safety; but one 

 who finds it necessary to inquire about the advisability of 

 inbreeding had better not attempt any. 



Among the breeds that lay white-shelled eggs. Ham- 

 burgs, when of vigorous ancestry, probably are the most 

 prolific. They certainly are exceptional layers, although 

 the size of the egg is small. The Hamburg varieties pos- 

 sess in unusual degree the thoroughbred characteristics. 

 Occasional complaints have been made in recent years con- 

 cerning their stamina. 



