Vlll CONTENTS. 



CHAPTER VIH. 



Various Substances used in fattening Chickens. Confinement. 

 Fattening-coop. No Gravel. Sugar and Molasses. Indian 

 Meal. Animal Food. Fish. Objections to its Use P. Ill 



CHAPTER IX. 



Caponization. Its Origin. The Instruments. Operating-table. 

 Precautions. The Operation. Change in Habits. In- 

 creased Size and Value. Operation on the Female . .115 



CHAPTER X. 



Diseases of Fowls. -Gapes. Chip. Purging. Costiveness. 

 Distention of the Crop. Inflammation of the Oil-bag. Roup. 

 Lice. Amputation of the Wing 126 



CHAPTER XL 



Ordinary Food of Fowls. A frequent Change necessary. Esti- 

 mate of (he comparative Value of Eggs and Chickens. Hints 

 to Writers on this Subject. Determination of the Age of 

 Fowls exposed in the Markets. Value of the Poultry m the 

 United States 138 



CHAPTER XII. 



The Duck. Domesticated Species. Mallard. Muscovy. 

 Wood Duck. Best Mode of fattening them. Canvass-back 

 Duck. Attempts to domesticate it 148 



CHAPTER XIII. 



The Goose. Domesticated Species. Common Goose. Large 

 Bremen Breed. Wild Goose. Mongrels. Chinese. The 

 Brant. Plucking Live Geese as practised in England Rem- 

 edy proposed. Extensive Pastures required. The Swan 153 



CHAPTER XIV. 



The Turkey. Its Origin. Food in Summer chiefly Insects. 

 Treatment of the Young. To be guarded against Wet. 

 Mongrels. Caponizing. The Christmas and Thanksgiving 

 Turkey 164 



CHAPTER XV. 



The Peacock. Merely Ornamental. Guinea Fowl. Pigeons. 

 Dovecote. Squabs and Squeakers. The Pheasant. The 

 Curassow. Conclusion . 172 



