Guinea-Fowls. 141 



a brood, frequently at a late period, when the weather is 

 too cold for the chickens. As the Guinea-fowl seldom 

 shows much disposition to incubate if kept under restraint, 

 and frequently sits too late in the season to rear a brood in 

 this country, it is a general practice to place her eggs 

 under a common fowl Game and Bantams are the best 

 for the purpose. About twenty of the earliest eggs 

 should be set in May. The Guinea-hen will hatch another 

 brood when she feels inclined. They sit for twenty-six to 

 twenty-nine or thirty days. When she sits in due season 

 she generally rears a large brood, twenty not being an 

 unusual number. 



The chickens are very tender, and should not be 

 hatched too early in spring, as a cold March wind is 

 generally fatal to them. They must be treated like those 

 of the turkey, and as carefully. They should be fed 

 almost immediately, within six hours of being hatched, 

 abundantly, and often ; and they require more animal 

 food than other chickens. Egg boiled hard, chopped very 

 fine, and mixed with oatmeal, is the best food. They 

 will die if kept without food for three or four hours ; 

 and should have a constant supply near them until they 

 are allowed to have full liberty and forage for themselves. 

 They will soon pick up insects, &c., and will keep them- 

 selves in good condition with a little extra food. They 

 are very strong on their legs, and those hatched under 

 .common hens may be allowed to range with her at the 

 nd of six weeks, and be fed on the same food and at the 

 same times as other chickens. 



The Guinea-fowl may be considered as somewhat interme- 

 diate between the pheasant and turkey. After the pheasant 

 season, young birds that have been hatched the same year 

 are excellent substitutes for that fine game, and fetch a fail- 

 price. They should never be fattened, but have a good 

 supply of grain and meal for a week or two before being 

 killed. The flesh of the young bird is very delicate, juicy, 

 and well-flavoured, but the old birds, even of the second 

 year, are dry, tough, and tasteless. 



