Book VII. FEEDING POULTRY. 1039 



arrived when they are to associate with the young poultry, as nearly of their own age 

 and size as possible, since the larger are apt to overrun and drive from their food the 

 younger brood. 



6705. Hatching hy artificial heat is an Egyptian practice, mentioned by Diodorus 

 and Aristotle, and was brought into notice about the middle of the eighteenth century, 

 by Reaumur in his ^* Art de /aire eclore ^-c. des Oiseaux domestiques." The requisite 

 degree of heat is 90 degrees, which is supplied by fire, steam, or fermentible substances ; 

 after hatching, the birds are placed in a cage, in which is placed a lamb-skin sus- 

 pended from the roof of a box, and enclosed by a curtain of green baize; or, according 

 to Parmentier, they may be placed under a capon, who after being prepared for receiv- 

 ing pleasure from feeling the chickens under its belly, by depriving it of the greater part 

 of the feathers and excoriation, is to be confined with them in the same coop, and after 

 being fed together for a day or two, it is said the capon will become an excellent nursing 

 mother. Excepting as matter of curiosity, however, it is not at present worth while 

 either to hatch or rear chickens artificially in this country. Whether Reaumur's mode 

 of hatching be adopted, or Mrs. D'Oy ley's of depriving hens of their chickens as soon 

 as hatched, and thus causing one hen to hatch five or six broods in succession, the human 

 attention required, and the risk of failure are so great, that the surest modes, under all 

 the present circumstances, are such as are natural. Where it is tried for experiment or 

 curiosity, the heat of tan or dung is more likely to prove steady, than that from smoke, 

 air, or steam. An enclosure in the middle of a broad vinery or hot-house might serve 

 at once to hatch and rear early chickens ; and such a mode of rearing, at least in the 

 winter season, certainly deserves the attention of those who are curious in having this 

 luxury in February and March. 



6706. The products of the cock and hen are eggs, feathers, and the carcase. 



6707. Eggs become desiccated, and, in consequence, lose great part of their substance and nutritive 

 quality, by keeping, and every body knows the value of a fresh-laid egg. They will retain their moisture 

 and goodness, however, three or four months, or more, if the pores of the shell be closed and rendered 

 impervious to the air, by some unctuous application. We generally anoint them with mutton suet 

 melted, and set them on end, wedged close together, in bran, stratum super stratum, the containing box 

 being closely covered. Laid upon the side, the yolk will adhere to the shell. They thus come into use, 

 at the end of a considerable period of time, in a state almost equal to new-laid eggs, for consumption, but 

 ought not to be trusted for incubation, excepting in the case of the imported eggs of rare birds. 



6708. The largest eggs -wWi viG\^ two ounces and a half, those of the Chittagong hen, perhaps, three 

 ounces. To promote fecundity and great laying in the hen, nothing more is necessary than the best corn 

 and fair water ; malted or sprouted barley has occasionally a good effect, whilst the hens are kept on 

 solid corn ; but if continued too long they are apt to scour. Cordial horse-ball is good to promote laying 

 in the cold season, and also toast and ale, as every hen-wife well knows. It must be noted, that nothing is 

 more necessary towards success in the particular of obtaimng plenty of eggs, than a good attendance of 

 cocks, especially in the cold season ; and it is also especially to be observed, that a cock whilst moulting 

 is generally useless. Buffon says, a hen well fed and attended will produce upwards of one hundred and 

 fifty eggs in a year, besides two broods of chickens. Mowbray observed, that a hen generally cackled 

 three or four days previously to laying ; and that some half-bred game hens began to lay as soon as their 

 chickens were three weeks old ; the consequence of high keep and good attendance of the cocks. 



6709. Feathers or down intended for use, should be plucked as soon as possible after the bird is dead, 

 and before it is cold, otherwise they are defective in that elasticity which is their most valuable property^ 

 and are liable to decay. The bird should, beside, be in good health, and not moulting, for the feathers to 

 be in perfection : and being plucked, and a sufficient number collected, the sooner they are dried upon 

 the oven, the better, since they are else apt to heat and stick together. 



6710. Where hens are kept more than a year they are sometimes plucked towards the end of the 

 spring season for the sake of their feathers This operation, where it takes place, ought to be performed 

 in the most tender and careful manner, and the birds housed afterwards for a time sufficient to enable 

 them to endure the air : but the practice is cruel, and we trust it is not likely to come into general use. 



6711 . Feeding and fattening the carcase. Fowls will become fat on the common run 

 of the farm-yard, where they thrive upon the offals of the stable, and other refuse, with 

 perhaps some small regular daily feeds; but at threshing time, they become particularly 

 fat, and are thence styled barn-door-fowls, probably the most delicate and high flavored 

 of all others, both from their full allowance of the finest corn, and the constant health 

 in which they are kept, by living in a natural state, and having the full enjoyment of 

 air and exercise. They are also confined during a certain number of weeks, in coops, 

 those fowls which are soonest ready being drawn as wanted. It is a common practice 

 with some house-wives, to coop their barn-door fowls for a week or two, under the no- 

 tion of improving them for the table, and increasing their fat ; a practice which, however, 

 seldom succeeds, since the fowls generally pine for their loss of lil)erty, and sHghting their 

 food, lose instead of gaining additional flesh. Such a period, in fact, is too short for them 

 to become accustomed to confinement. 



6712. Feeding-houses, should be warm and airy, with earth floors well raised, and ca- 

 pacious enough to accommodate twenty or thirty fowls ; the floor slightly littered down, 

 and the litter often changed. Sandy gravel and a little lime rubbish should be placed in 

 different places, and often changed. A sufl^cient number of troughs, for both water and 

 food, should be placed around, that the stock may feed with as little interruption as pos- 

 sible from each other, and perches in the same proportion should be furnished for those 

 birds which are inclined to perch, which few of them will desire, after they have begun 

 to fatten, but which helps to keep them easy and contented until that period. In this 



