CONTENTS. 



CHAPTER IX. 



Origin and appellation of (he turkey — Price in the sixteenth 

 century — Description — Battles and courtship of the cock 

 — Laying and hatching of the hen — Eggs — Nests — Period 

 of incubation — Chicks ; mode of management and food — 

 Poults; and their treatment — Rearing and buying — 

 Grown turkeys ; and French manner of feeding — Flesh of 

 the cock and hen — Weight and age — Cramming, p. 194 



CHAPTER X. 



Origin of the Guinea-bird — Introduction into this country — 

 Price — Description — Habits — Modes of keeping them out 



of gardens — Difficulty of discovering their nests Eggs 



— Flesh — Pheasants, and their domestication — Partridges 

 — Finding of a brood — Pea- fowls — Beauty of the cock — 

 Origin — Ancient use and mode of dressing — Value as 

 food — Italian saying 220 



CHAPTER XI. 



Aquatic birds — The swan : its beauty and habits — Domesti- 

 cation — Wild geese — The domestic goose; description and 

 terms of designation — Michaelmas-day — Choice of breed 

 — A lag — Laying ; nests ; and hatching — Gulls — Goslings 

 — Treatment — Fattening of green geese — Stubble and 

 Michaelmas geese 236 



CHAPTER XII. 



Feeding and fattening of full-grown geese — Cooping — 

 Weight— Cobbetfs plan — quality at diflerent stages of 



