144 FIBST LESSONS IN POULTRY KEEPING. 



Most birds respoml quiokly to firm and kind handlin<r, and learn to lilie it, but occasionally 

 one is found that is very intractalile. Unless such a specimen is of remarkable quality it is 

 not worth while to fit or show it. 



If the birds have been given special care for some months to bring them naturally into show 

 conditions, the work at this stage will not go much beyond training to make them gentle, to 

 have them " coop broke," as it is called. But in the case of white fowls it is desirable that they 

 should be washed, and if birds are to show to advantage with well washed birds they also must 

 be well washed. The novice who leaves washing until just before the show Is very likely to 

 make a mess of it. The better way is to begin to practice, not necessarily on the birds to be 

 exhibited, (any white fowl will do), long before the show, and be familiar with and somewhat 

 skillful in the process before you try it in the final preparation of an exhibition specimen. 

 Take a bright warm day In the fall, when the bird can be dried in the sun, for the first attempt, 

 ami when the general warm atmosphere makes it less likely that the washed bird will catch 

 cold in being thoroughly dried off. 



Suggestions From Experts. 



Supplementing these general instructions, I quote from three of the best articles on preparing 

 fowls for exhibition that have been published in this paper. 



Mr. A. C. Smith, in an article on preparing birds for exhibition, says: — 



" As it is impossible in this climate to allow birds to run in the fields during those months 

 when shows are mostly held, we must imitate those conditions, and supply what nature fur- 

 nishes when they are at range In some model pasture. While many poultrymen supply some 

 of these things, there are few who realize the importance of fresh air and exercise. These are 

 prime essentials to good health, and they are about all that is required to make a good coat, 

 except wholesome food. To neglect giving the birds plenty of exercise, or even forcing them 

 to exercise if necessary. Is to abandon our greatest help In conditioning fowls. Fresh air is a 

 subject that has been discussed but little If at all by the poultry press in connection with the 

 condition of exhibition fowls. The necessity of a good supply of this abundant and inexpen- 

 sive article Is most emphatically urged upon all poultry keepers. It will affect the coat both as 

 to hardness of feather and lustre. The reader has but to experiment for a few days with a 

 well ventilated hen house and a poorly ventilated one to see the effect upon the fowls. Keep 

 the windows closed, or nearly closed, both day and night, and watch your birds as to hardness 

 of feather, lustre, and color of head parts, and then try a little judicious ventilation, and note 

 the difference In the tone and appearance of your birds. Such an experiment may be confined 

 to your own house instead of being carried to the poultry house. Close your sleeping room 

 up tight all night, and your own feelings in the morning will demonstrate the necessity of a 

 supply of pure air for the fowls at all times. 



" Green food is another essential which birds crave, and it should be supplied in good quan- 

 tity. This leads us to the subject of feeding fowls that are being prepared for exhibition. 

 All foods should be sweet and wholesome. Fowls are not swine, and will not thrive upon the 

 care usually accorded that much abused race of animals. Good judgment must be used as to 

 the amount of food. Too much food means too much flesh, and fowls too lazy to take the 

 needed amount of exercise. 



" To get the required amount of exercise in confined quarters, a litter of leaves, coarse hay, 

 or rye straw should be placed upon the ground to the depth of four or five inches. A few oats 

 should be scattered in this as soon as the birds are fairly off the roost in the morning, if it is 

 during the short days of winter. Then as soon as the mash can be prepared the birds should 

 receive about two heaping teaspoonfuls each. This small quantity warms them up and sets the 

 machinery of their digestive organs to work, but Is not enough to destroy their appetite for 

 more. This mash should be made of ground oats and corn meal, or corn meal, flour middlings, 

 and bran, or acme feed. The proportions should be governed by the quality of the goods. A 

 mash that Is so light in substance that it does not cling together is not rich enough ; neither is a 

 tough, dough mass what Is desired. This mash should be seasoned lightly with salt, but no 



