Belgian Poultry Industry. 



The excess of these imports amounted to 32 millions in 1892, 

 to 42 millions in 1893, to 31 millions in 1894, to 41 millions 

 in 1895, to 37 millions in 1896, and to 19 millions in 1897. 

 If the two triennial periods, 1892-4 and 1895-7, be compared 

 in this connection, it is found that while the imports of eggs 

 for home consumption increased by 56 per cent, the exports 

 of Belgian eggs increased by 90 per cent. 



An interesting account of the progress which has been made 

 in Belgium during recent years in the development of 

 poultry breeding and rearing, and of the technical instruc- 

 tion on the subject, is contained in a recent report by the 

 United States Consul at Ghent. This report also contains 

 a description of several local varieties of fowls to which little 

 attention was formerly given, but which are gradually 

 becoming better known and popular in Belgium. The 

 Consul states that a reaction has taken place as regards the 

 Italian varieties which, about fifteen years ago, were intro- 

 duced throughout the country with a view to obtaining a 

 supply of eggs during the winter. It has been found 

 that the Italian birds are of a wilder nature than the 

 native fowls, that they frequently introduce diphtheria into 

 the farmyard, that they become " worn out " in Belgium 

 in two years, and that their meat, moreover, is tough. 



There are more than twenty poultry societies in Belgium, 

 and their object is mainly to improve the native breeds and 

 increase their production. This is accomplished by the free 

 distribution to the members of eggs for hatching, the organi- 

 sation of shows, co-operative sales, and technical instruction. 

 The Department of Agriculture also provides lectures to 

 every "group" of poultry-breeders who express a desire 

 for instruction, and it is remarked that the coops are much 

 -bettei kept than formerly, that much greater care is given to 

 the nests, and that the food is much better prepared. Thus 

 maize, formerly almost exclusively used as food at all seasons, 

 is being replaced by a more varied diet, according to the 

 time of year and its products — cooked potatoes mixed with 

 grain and milk, served tepid in winter, buckwheat, barley, 

 wheat, oats, and occasionally, in summer, hemp seed. 



The fowls have also much improved as layers, and the 



