No. 151.] 131 



The fowls were Dorking. I obtained the stock from Mr. L. H. 

 Allen, of Black Rock. They were imported by his brother, Mr. A. 

 B. Allen, of this city. These fowls are larger than tnedium size, 

 rery fine in their bodies, small boned, and their flesh considered a 

 great delicacy. Their plumage is beautifully variegated. I have no 

 black or white fowls. They have flesh coLred legs and generally 

 five toes, although this is not a tertain characteristic, f have none 

 with a top knot, with black or yellow legs. They are good layers, 

 steady setters, and the best of nurses for their broods. These fowls are 

 the Capon fowl, of England, and where known, are more highly 

 valued than any other breed. 



In keeping fowls, I have found that it is best to feed them well 

 both summer and winter. They should have animal food, as well as 

 grain, during the winter months. 1 have used the scraps left after 

 pressing out the tallow of beef fat, with much advantage. It will 

 keep all winter, and if left where the fowls can get it, they will 

 show their fondness for it by picking at it almost constantly. They 

 should have a dry roosting place, which should be frequently white- 

 washed, and the floor covered constantly with some earth combined 

 with plaster of Paris, or charcoal dust, which will preserve all their 

 manure and fix those gases which always arise from its decomposi- 

 tion, and which frequently causes disease and inflammation of the 

 eyes. 



Rye. There was nothing peculiar in the soil, seed, or mode of 

 culture of the rye. The only reason I can give for its quality was, 

 that the land had be°n well manured for two yeais previously for other 

 crops. The manure employed, was a compost of muck and lime, 

 applied liberally in the spring for a crop of oats. The next season 

 it was again manured on its poorest portions, with compost; planted in 

 corn, which was manured in the hill with a variety of highly concen- 

 trated composts and some guano. The corn was cut up in September 

 and removed from the field, and the rye was sown about the second week 

 of October In harvesting the crop, it was cut early while much of 

 the grain was still in the milk, which prevented it from shaking out 

 before threshing, besides improving its quality and appearance. 



With much respect, yours, &c., 



HENRY A. FIELD. 



T. B. Wakeman. 



