1. 



A N D G A R D E N E R ' S J O U R N A L 



ti 



;r8, but, generally epeakint;, they arc too apt to 

 e their eggs to get cool; and thiF, Ity checlving the 

 ilxuioii, at once destroys the unlioni chick. By 

 Eccalcohion process, this chance of loss ie entirely 

 Jed. If the egg be a freeh good egg, it niiist give 

 ita chick; nothing can keep it from being hatched. 

 ! oven or case, as we have said, is a large oblong 

 projecting from the wall. It is to be divided int;> 

 it compartments, like the floors of a house, and each 

 ised to view by means of n glass door. To satisfy 

 curiosity, the door of one of the conipartmcnt^ was 

 wn open, and on looking in we perceive that the 

 rior is a sort of shallow box lined with cloth, heated 

 1 slcam-pipcs, and the bottom c ivercd with eggs ly- 

 at an easy djstr.nce from each other. A jug of 

 placed among the eggs, for the purpose of sup- 

 ng the air of the box with a necessary degree of 

 sture. Thus, each cjmparment or box is a distinct 

 nwith its own eggs, and in each the eggs are at a 

 .icular stage of adv.-mcoment. In one box they may 

 ■at newly put in, and in another they may be in the 

 of being hntchod. The meaning of having eight 

 es is to insure a batch of chicko every two or three 

 3. Ench box holds from two to three hundred eggs, 

 •le whole upwards of two thousand, 

 in egg requires from twenty to twenty-three days to 

 ;h, according to its quality and other eiicumstances: 

 exact time is allowed to be twenty-one days; but 

 his the variistyofeggs, that a batch Will require three 

 8 in entirely chipping. The progressive series of 

 nomena during incubation, ns exhibited in the bro- 

 cggs on the table of the room, are exceedingly in- 

 ;3;ing, particularly that in which the heart is seen 

 inning to beat on the surface of the yolk, and are as 

 )ws: I quote from a pamphlet handed to visitors; — 

 'let. day. In a few hours after exposure to the prop- 

 emperaturc the mieroccope discovers that a humid 

 .ler has formed within the lincamenls of the embiTo: 

 at the expiration.of twelve or fourteen hours, this 

 ,ter bears some resemblance to the shape of a little 

 d; a number of new vesicles also suddenly appear, 

 mentary of different parts of the future body of the 

 ;k; those fust formed, and most easily distinguisha- 

 may afterwards he recognized as assuming the 

 pe of the vertebral bones of the back. — 2d day. The 

 a begin to make their appearance about the thir- 

 li hour, and additional veEsois, elooeiy joined togeth- 

 indicate the situation of the naval. The brain and 

 lal marrow, some rudiments of the winps a id prin- 

 i! muscles, became observable. The foruiatinn of 

 heart is also evidently procectling. — 3d day. At the 

 imencement of the thud day the beating of the heart 

 l)erceptible, although no blood is visible; a few 

 irs, however, elapse, and two vesicles, containing 

 id, make their appearance; one forming the left 

 itricle, the other the great artery. The auricle of the 

 ;rl is next seen, and in the whole of those, pulsation 

 svidcnt. — -4th day. The wings now assume a more 

 ined shape, and the increased size of the head ren- 

 8 the globules, containing the brain, the beak and the 

 nt and hind part of the head distinctly visible. — 5th , 

 r. On the 5th day the liver makes its appearance, 

 1- both auricles, now plainly seen, approach nearer 

 ; heart than they were bsfjro. That beautiful pheno- 

 •na, the circulation of the bloDd, is evident. — 6th day. 

 le lungs and stomach are diotinguishable, and the full 

 ah oi' blood from the heart distinctly apparent. — 7lh 

 C. During this day, the intestines, veins, and upper 

 indible, become visible, and the brain begins to as- 

 me a con6t;tu:nt form. — Sth day. The beak, for the 

 3t time, opens, and the formation of iiesh commences 

 on the bre.isl. — 9th day. The deposition of matter, 

 •ming the rihg, takes place, and the gall-bladder is 

 rccptible. — hhh day. The matter forming the skull 

 w b ;c.)me3 cartilaginous, and the protrusion of feath- 

 9 evidsnt. — r2th day. The orbits of sight are now 

 parent, and the ribs are perfected. — 13th day. The 

 leen gradually approaches to its proper position in the 

 •tlumen. — 14th day. The lungs become inclosed 

 ithin the breast. — 15th, 16lh and 17th days. During 

 eee d.iys the inlhiity of phenomena in this wonder- 

 l piece of vital niechaniBm, elaborate it into a more per- 

 cl form, and it presents an appearance closely ap- 

 oaching a mature state. The yolk of the egg, how- 

 rcr, from which it derives its nourishment, is still out- 

 the body. — 18th day. On the 18th day, the out- 

 ard and audible sign of developed life is apparent, by 

 ic faint piping ol the chick being, for the iirst time, 

 card. — J9th, 20th, and ilet days. Continually increa- 

 ng in size and strength, the remainder of the yolk 

 radualty becomes inclosed within its body: then, with 

 ucommon power for so small and frail a being, it lib- 

 rates itself from its prison in a peculiar and curious 

 nenner, by repeated elli)rte made with its bill, s.cond- 

 <l by muscular exertion with its limbs, and emerges 

 nto a new existence. 



The position of the chicken in the shell is such as to 

 occupy the least possible 6;)ace. The hcail, which is 

 large and heavy in proportion to the rcot of the body, is 

 placed in front of the belly with its beak under the right 

 wing; the feet are gathered u\> like a bird trussed for 

 the spit; yet in this singular manner, and apparent un- 

 co-.iifortable position, it is by no means cramped or eon- 

 lined, but performsall the necessary motions and efibrts 

 required for its liberation, with the most perfect ease- 

 and that consunnnate skill wiiich instinetrendersalmost 

 infallible. The chicken, at the time it breaks the shell, 

 ie heavier than the whole egg was at first." 



The superintcndant of the oven po'itely exhibited a 

 compartment in which the eggs were chijiping. Some 

 had ehipi)ed the day before, others that day, and some 

 woulil not be chipped till the moiTow; in a few cases 

 we obeerued the beak of the chick boring its way throu'di 

 the shell, and getting itself emancipated. When the 

 little creatures are ushered into the world, they are not 

 immediately removed out of the oven, but are allowed 

 to remain for a few hours until they become dry; they 

 are then removed and put into the glass. case, on the ta- 

 ble at the end of the room. This case is very shallow, 

 and the glass cover can be easily pushed aside to permit 

 the superintendent handling them if required. They 

 aie here for the tirst time fjd, though not for twenty- 

 four hours after bemg hatched; the mateiial scattered 

 among them is small bruised grits, or particles little lar- 

 ger than meal; these they eagerly pick up without any 

 teaching, their instinctive desire for food being a suffi- 

 cient monitor. After the brood has been kept in the 

 glass-case, (which is partially open) for tv.-o or three 

 days, and been thns gradually accustomed to the atmos- 

 phere, they are removed to one of the divisions in the 

 railed enclosure on the floor. Here hundreds arc seen 

 running about, utteringpeepy crie3, picking up grits or 

 othcrwiso amusing themselves, all being apparently in 

 as Hvely and thriving a condition as if trotting about in 

 a barn-yard. At six in the evening they are put to bed 

 for the night in a coop! these coops are wooden boxes, 

 lined with aflannel curtain in front, to seclude andkeep 

 the inmates ns warm and comfortable ns if under the 



Owing of a mother. At six or seven in the morning 

 they are again allowed to come forth into their court- 

 yard, which being strewed with sand, and provided 

 with food and water, afl'ords them all the advantage of 

 a run in an open ground. 



1 made ?o'.ne inqurics respecting the failures in hatch- 

 ing, and deaths, and received the following informa- 

 tion: — The eggs are usually purchased from Leaden- 

 hall market, and, con.seqtiently, not being nhogethcr 

 fresh, or otherwise suitable, one half them fail in hatch- 

 ing. Once hatched, they are safe, for not more than 

 one dies out of filty which are brought into existence. 

 It good and snitrible eggs could bs procured nt all sea- 

 sons, the failures in hatching would bo comparatively 

 trifling. Bad eggs therefore, arc the weak point in the 

 establishment, and I should recommend the proprietor 

 to complete his arrangements, by adding an egg-layin" 

 department to those which he has for hatching. This 

 might be done by keeping a regular poultry-yard, eith- 

 er in connexion with the place or in the countiy. The 

 apparatus for hatching is capable of producing forty 

 thousand chickens in a year, and, making allowance for 

 failures, the actual product cannot fall short of half 

 of that number. When three wecke oM, as I was in- 

 formed, the chickens are taken to market, and sold for 

 a shilling each. Thus, we would suppose, theEccnleo- 

 bipn turns out nt least a thousimd pounds worth of 

 chickeus annually — no bad revenue, it will be said, af- 

 tcr paying expenses, but not greater than the ingenious 

 contriver and proprfctor, Mr. ■VV'iUituu BiickitoU de- 

 servua. 



This thing, trifling as ic mny appear to some, is 

 highly deserving of public attention. Attempts to 

 hatch eggs in ovens are of old date, but have never suc- 

 ceeded on a permanent or large scale in this country. 

 In Egypt the practice has been more succcesful; yet 

 even there, with the advantages of a suoerior climate, 

 one in five of the hatched birds dies, and many are de- 

 formed, doubtless from the unequal application of the 

 heaf. It has only been by the Eccaleobion, as far as I 

 can leain, that the birds have been brought out with 

 certainty, or been reared successfully after being hatch- 

 ed: every bird is perfect and will grow to its fidl size. 

 The distinguished characteristic o_f this invention is 

 exact regulation of temperature afti^ifferent stages of 

 advancement, for eggs, as is well kilBwn, develop heat 

 naturally in the cotirse of hatching, and coitsequently 

 theartilicianl heat requires to be judiciously diminish- 

 ed as the natural heat increases. By employiiiig steam 

 or hot- water pipes, the temperature is not only capable 

 of being exactly regulated, but is diftused generally 

 and equably throughout the oven, and acts upon all 

 sides of the egg alike. Hence, the eggs in the Eccnl- 



I eobion require no handhng or turning during the nro- 



cess — there is no fear of their being roasted on one sids 

 or cooled on the other. Providi^d a'l is fair and above 

 board, ns the proprietor of the Ecenl. obion describes, or 

 the superintcndams inform the visitors, there can be 

 no difliculty in multiplying cgg-Lutcking and ckicken- 

 renring cstabliKhmcnts all over the country. Poultry 

 is at present a dear article, on nccount of the very lim- 

 ited and imperfect manner of its production; but this 

 need not be the ease any longer. There is nothing to 

 prevent every town in the kingdom having its cUicken 

 manidnctory as well ns any otlcr branch of busineee. 

 Wherever there are estnblisknients with etenm-engincg 

 having a rcdundnnry of steam, it would be the easiest 

 thing in the world to erect a liiwl producing apparatus 

 in connection with the works. And if this did not in 

 some degree improve the resources of the coimtry, 

 nn<l the condition of the people, I do not know what 

 would. 



To any one who keeps hens or can keep them, we 

 recommend the following connnunieation as worthy an 

 attentive perutal. It contains much valuable matter in 

 a few words. Many complain that their hens do not 

 lay in the winter, and the cause is apparent on taking 

 a proper view of the subject, and the evil is very easily 

 remedied. The hens want lime to form the shell, 

 gravel to assist in digesting their food, and they need 

 in the winter, food similar to that which they choose 

 when they run at large in the worm season, and hnv9 

 the privilege of making choice of their food. — Ediitr 

 Yankee Farmer. 



ON KEEPING HENS. 



Mr. Editor — Will you hnve the goodness to insert 

 the following in your paper for the benefit of those who 

 are partial to eggs and poultry. Income of four hen» 

 iVom March 15lh, 1839, to July 12th, being a little 

 short of four months — number of eggs three hundred 

 and one ; n brood of ten chickens reared and weaned 

 when 34.day3 old, and the mother of the chickens 

 commenced laying on the 35lh day. I would give you 

 an account of the income of my fowls for one year, 

 had I not met with the nrisfortune of losing one of 

 them, and shortly alter I sold another, which reduced 

 my number to two. I have now added to the number, 

 and intend to give you the income from six hens the 

 ensuing year. 



My mode of feeding my fowls is simply this. Hav- 

 ing plenty of grain by them at all times, say barley, 

 buckwheat, oats and corn — I keep lime, sand and bones 

 pounded fine, and ashes, by them in winter, and green 

 cabbages cut fine ; they require some green vegetables 

 when they cannot have access to grass. In regard to 

 the expense of keeping my fowls, I do not know, but 

 I should think it would not exceed $1,50 for the above 

 time, ns I let them have their liberty. 



Yours, &e. T. J. 



Che lsea, Nob. 26, 1839. 



Fro7n the Farmers^ Mtt^razine, 



Ncvr Way of PreveEf iag Smut in Wheat. 



Sir — The subject of smut in wheat having often 

 occupied the attention of scientific men, and also the 

 growers of wheat in general, as to its cause and pre- 

 veirtive, I therefore send you the result of seven crops 

 on the land I now occupy. In the year of 1833, 1834 

 and 1835, my wheat was always infected more or less 

 with smut, although brine and lime was used in the 

 usual way. I resolved in the autumn of 1835, to use 

 brine and lime onhalf my seed wheat, and blue vitriol 

 on the other half. The consequence was, that I had 

 smut where the brined lime was used, and very little 

 indeed where the vitriol was applied. I, therefore, de- 

 termined to use vitriol in future ; I have done so, and 

 the result has been, that in my crop of )S38, I could 

 not discover more than six smut cars, and in this pres- 

 ent crop, I have not been able to see one, although I 

 have made diligent search ; my managing man has 

 seen three eniut ears, only, and this is near 90 statute 

 acres of various sons of wheat, viz : Whittington, 

 Brown's chevalier, Taunton velvet hull, yellow Lam- 

 mas and Tclnvera. I cannot boast of superior cro]w, 

 for the country does not warrant it, hut any respectable 

 farmer that mav be desirous of seeing my wheat now 

 in field or in the barn, any time during the year, may 

 do so. Youre, respectfully, 



GEORGE DYER. 

 Old Place Farm, East Hants, Aug. 3. 



A great lie, soys Crabbe, is like a big fif-h on dry 

 land, it may fret, and fling, and malie a frightful both- 

 er, but it can't bite you. You have only to let it lie 

 still, and it will die quietly of itself. 



An Irishman who had blistered his fingers by en- 

 deavoring to draw on n pair of boots, exclaimed, " By 

 Si. Patrick, I believe I shall never get them on untiU 

 wear them a day or two." 



