Notes  on  Continental  Poultry-keeping . 
193 
called  ‘ Le  Poulailler.’  There  is  also  another  good  work  on 
the  subject  by  Mdlle.  Millet-Robinet.  In  the  special  official 
report  of  the  National  Society  of  Agriculture  for  1879  it  is 
stated  that  ‘ the  raising  of  fowls  has  made  great  progress.  The 
poultry  yard,  a mere  accessory  before  1861,  has  become  an 
important  factor  in  many  of  the  farms  during  the  last  few  years.’ 
“ The  following  particulars  of  a poultry  yard  near  Angers, 
attached  to  the  Chateau  de  Varennes,  belonging  to  an  English 
gentleman  famed  for  his  kindness  and  hospitality,  may  not  be 
without  interest.  The  yard  is  a gravel  yard  50  X 35  yards, 
faces  south,  and  is  a veritable  sun-trap.  The  poultry  are  kept 
specially  for  the  use  of  the  chateau,  and  are  all  crossbred  French 
and  English.  The  stock  consists  of  about  180  laying  hens  and 
12  cocks,  with  perhaps  20  ducks  and  10  turkeys  in  addition. 
In  1879,  13,341  eggs  were  laid,*  while  40  adult  cocks  and  hens, 
97  ducks,  25  turkeys,  and  171  chickens  were  killed  for  the 
table.  The  yard  has  the  great  disadvantage  of  having  no  grass 
run  attached  to  it,  but  it  is  re-gravelled  three  times  a year.  It 
has  been  in  use  for  three  years.  The  food  for  the  poultry  is 
simply  unlimited  wheaten  bran,  mixed  with  kitchen  water. 
The  tatting  fowls  have  in  addition  oats,  buckwheat  meal,  and 
middlings.  The  whole  is  under  the  management  of  a capital 
Scotchwoman,  and  the  results  seem  to  speak  for  themselves.” 
In  his  well-known  ‘Poultry  book  ’ | Mr.  Tegetmeier  thus 
transcribes,  from  a report  by  Mr.  Geyelin,  the  way  in  which 
turkeys  are  taught  to  hatch  fowls’  eggs  : — “ At  any  time  of  the 
year,  turkeys,  whether  broody  or  not,  are  taught  to  hatch  in  the 
following  manner  : Some  addled  eggs  are  emptied,  then  filled 
with  plaster  of  Paris,  then  placed  into  a nest ; after  which  a 
turkey  is  fetched  from  the  yard  and  placed  on  the  eggs,  and 
covered  over  with  lattice.  For  the  first  forty-eight  hours  she 
will  endeavour  to  get  out  of  her  confinement,  but  soon  becomes 
reconciled  to  it,  when  fresh  eggs  are  substituted  for  those  of 
plaster  of  Paris : the  hens  will  continue  to  hatch,  without  inter- 
mission, from  three  to  six  months,  and  even  longer ; the 
chickens  being  withdrawn  as  soon  as  hatched,  and  fresh  eggs 
substituted.  After  the  third  day  the  eggs  are  examined,  and 
the  clear  eggs  withdrawn,  which  are  then  sold  in  the  market 
for  new-laid  ; but  as  they  may  be  soiled  or  discoloured  from 
having  been  sat  upon,  they  clean  them  with  water  and  silver 
sand  to  restore  their  original  whiteness.  The  turkeys  are 
taken  off  their  nest  once  a day  to  feed  and  to  remove  their 
* An  average  of  74  per  laying  hen. — H.  M.  J. 
t Published  by  Eoutledge  and  Sons,  and  illustrated  by  Harrison  Weir. 
VOL.  XIX. — S.  8.  O 
