THE DOMESTIC FOWL. 103 



tine. In proportion to the quantity of albumen, the 

 egg boils hard. 



The white of the egg is found to be a very feeble 

 conduotor of heat, retarding its escape and present- 

 ing its entrance to the yolk ; a contrivance of Provi- 

 dential Wisdom, not only to prevent speedy fermenta- 

 tion and corruption, out as Dr. Paris remarks, to avert 

 the fatal chills which might oocur in hatching, when 

 the mother hen leaves her eggs from time to time in 

 search of food. Eels, tench, and other fish, which can 

 live long out of water, secrete a similar viscid sub- 

 stance on the surface of their bodies, furnished to them, 

 no doubt, for a similar purpose. 



BREEDING-. 



The breeding of the common fowl, with a view to 

 improvement, like that of our domestic quadrupeds, 

 may be said to be founded on nature's established 

 law, that "like begets like." This, however, is only 

 true in part, for there is a constant tendency to change 

 arising from a variety of causes ; such as living in a 

 different climate, or on a different kind of food. The 

 management to which they are subject has, also, its 

 influence. While these may be looked upon as the 

 chief causes in operation, that produce this change, 

 they are the means, at the same time, in connection 

 with other causes, which are used to effect an im- 

 provement. 



In order to perpetuate or improve an animal, there ' 

 aie two modes advocated and pursued by practical 

 breeders. One is commonly called the " in-and-in sys- 

 tem," and the other that of " crossing." As a general 

 rule, the first-named system has a tendency, after a 

 time, to deteriorate the breed, unless the utmost care 

 is observed in selecting such animals as will be likely 

 to unite in the offspring the qualities sought. From 

 their progeny, again, must be selected only such ani- 

 mals as more completely exhibit those qualities, 



