DIFFICCLTIES IN POUTER BUEEDING. 151 



nndei'stood that such length as is desired can only bo main- 

 tained by great strength, and the diflBculty is much increased 

 by the desire for slimness of girth, a strong large bird tending 

 to be coarse. Again, the extreme length of limb naturally 

 tends to make- the legs weak as the young bird grows ; and 

 probably some of the finest limbs ever bred have never been 

 reared so as to be able to stand. The only means of over- 

 coming these difficulties we must now briefly point out. The 

 first is constant infusion of new blood, which in Pouters 

 cannot be dispensed with, unless the breeder has a very wide 

 stock ; and, for reasons just stated, this should occasionally be 

 given in the shape of coai'se, heavily-feathered birds, but always 

 looking for a good length of shank. The vulture-hocks need 

 shortening during the breeding season. A second means is to 

 rear each promising bird singly under a pair of proved hearty 

 feeders, such as large Dragoons or Antwerps. And lastly, great 

 benefit will be found from giving each bird every morning and 

 evening a bolus, made of oatmeal and bone-dust, mixed up with 

 a few drops of Pai-rish's compound syrup of phosphate of iron, 

 or what is equally good, simple syrup of hypophosphite of lime. 

 As the birds grow they should have plenty of exercise in a 

 good aviary. 



Pouters need careful training to show to advantage. They 

 should always be accustomed to be taken up and talked to, so 

 as to lose all fear; but as soon as they are nearly through moult, 

 those to be exhibited are regularly drilled. Each bird is placed in 

 a high pen with a block in the centre of its floor, and so arranged 

 that a cock and hen may be suddenly allov/ed to see each other. 

 Every time the owner visits them, which must be often, he 

 calls to them with the peculiar Pouter call,* and perhaps also 



* This is Tariously described, and, indeed, different individuals do not use 

 precisely the same. Some pronounce it hua, hurt ; others hee-he, hee-he ; and 

 others hoo-ie, hoci-4e. We have heard it surmised that a celebrated Scotch 

 fancier derives his name from traditional connection with Pouter breeding ; 

 and a well-known writer certainly spells the call as huie, huie. 



