THE CAMPINES 



for them and the French merchant sells them for 25 

 centimes (five cents) and pays 6 francs per 100 kilo 

 ($1.20 for 22 lbs.) 



When all the eggs are well packed the large hampers 

 are loaded on the big wagons and start on their jour- 

 ney over the road to Lille in France. One of the big 

 wagons can be seen in the center of the group. The 

 picture was taken just before it pulled out for its journey. 



The picture at the bottom is a good sample of the 

 dog and pony carts in which the small farmers of that 

 district bring their poultry and eggs to market. In this 

 country dogs are looked upon as rather expensive 

 property, mostly because here the dogs are kept more 

 for sport than work. In Belgium and Holland, dogs 

 perform many kinds of work throughout the day — 

 transporting good sized loads of garden truck from the 

 fields. The big churning wheels are also worked by 

 the dogs and when it comes to market day three dogs 

 pull a cart that would make a load for a good sized 

 pony. They faithfully watch- the cart in the market 

 place. We saw hundreds of these dogs hitched to carts 

 in the markets of cities in Belgium and Holland and 

 never saw one unruly or that tried to leave his post. 

 However, I imagine that they are not honored to work 

 in the market team until so well trained that they can 

 be thoroughly trusted. 



Mr. Vander Snickt's description of the Campine 

 egg is worthy of considerable study. He said: "It must 

 be round at both ends. The yolk is one-fourth larger in 

 the egg that is round at both ends, than when one end 

 is elongated or pointed. 



"The egg should be white with matted surface— not 

 shining. 



"The shell must be resistant and strong. 



"An important quality of the egg is the skin under 

 the shell — it should be so resistant that if the shell be- 

 comes cracked the white cannot run out. 



"The white of the egg must be very glutinous and 

 keep well together around the yolk for making poached 

 eggs. 



"Enveloping the yolk also is a thin skin. This must 

 be strong to contain the yolk when subjected to rough 

 handling when shipped. 



"The yolk must be rich in orange color and good 

 flavor. 



"Good taste results when the hens are running on 

 humid pastures where there are many insects and rich, 

 tender grasses — although when the hens are eating many 

 beetles the eggs are of bad flavor. The best flavor comes 

 to eggs when hens run on low pasture land. 



"Iron, insects, and green food give color to the yolk. 



"In small eggs, the eggs are much cheaper in pro- 

 portion than the size warrants. 



The two extra grammes of the large eggs of 

 Audenarde, bring a much larger proportionate price 

 than eggs in other Belgian markets when eggs are not 

 quite so large are ofiered in competition with them." 



We saw in England grade — 14, 16, 20 and 24 eggs 

 for a shilling. In this the lesson of the large egg is 

 forcefully taught. 



Campines for Pleasure and Profit 



Some Thonghts on the Advantages of Ponltry Rearing Over the Professions and Other Business — The Anthor 

 Now^ Devotes His Entire Time to Campines — Took Up Campines First and After Com- 

 paring Them Side by Side With Other Breeds Prefers Them 



By I>r. J. H. Prudhoniine, Tliurinont, Maryland 



JUST a word about myself. I wish to say that I 

 gave up my business in Baltimore City, Mary- 

 land, to come out here to Thurmont, at the root 

 of the beautiful Blue Ridge Mountains, high, dry and 

 healthful, 60 miles from Baltimore, primarily to raise 

 chickens and to get away from the din and clatter of 

 the city with its surfeit of humans, to get out with na- 

 ture, therefore, secondarily, for the benefit of us all, my 

 children in particular, of whom we have lour. There 

 is nothing in God's great world so good as pure moun- 

 tain air, rich in the life giving property of ozone, ana 

 also pure, crystal, sparkling waters. We have been 

 here now, going on five years, the city with its glamour 

 has no attractions for us. This is why we are here at 

 Thurmont. 



Now, about the chickens. Well, when I was in the 

 city I got the chicken fever, had it in my bones. I 

 longed for the country, "back to the land," "back to 

 nature." I studied poultry culture about a year before, 

 finally making up my mind to make a change. In the 

 course of time we landed at Thurmont. 



In studying the different breeds of chickens none ap- 

 pealed to me so much as the Campines. I thought they 

 were a remarkably beautiful fowl, with characteristics all 

 their ovi'n and different from most all other breeds. I 



thought them unique; then too they are great layers; 

 a medium sized fowl, with a splendid breast devel- 

 opment, small eaters, great rangers— it was the Cam- 

 pine for mine from the start. But, I was not 

 satisfied with all that was said in favor of Cam- 

 pines, so like all novices, I took on other breeds 

 . for experimental purposes and for comparison, so I 

 have bred White and Barred Rocks, R. I. Reds, Black 

 Minorcas, Houdans; had an experience with Anconas, 

 bred White Leghorns and also the White, Fawn and 

 White, and Penciled Runner Ducks. Truly, I must say, 

 after these years with the different breeds side by side, 

 I am still partial to my first love— Campines for mine 

 for ever more. 



Now, kind reader, why is it, do you think, I took 

 up poultry culture? Quite a descent from professional 

 work, I suppose in your mind you must say: I don't 

 find it so. I place poultry raising on par with the pro- 

 fessions. You know poultry rearing in its different 

 branches is today one of the great businesses of the 

 country, amounting to nearly one billion dollars. Space 

 forbids, or I would like to tell you of the opportunities 

 and the advantages poultry offers over the professions, 

 such as medicine, dentistry, the law, over manufacturmg, 

 merchandising, general farming, over stock raising and 



