40 
The Illustrated Book of Poultry . 
pointed scale, provided for that purpose by the Creator on the end of its beak, and which in about 
two days after falls off. The tapping of the chick in a lively egg can often be felt whilst holding it 
in the hand ; but the old notion that the constant tapping sound heard during the last two days 
proceeds from these blows, has been shown to be erroneous. Dr. Horner, in a paper read to the 
British Association, and given by Mr. Tegetmeier in his “ Poultry Book,” details experiments which 
clearly prove that the sounds in question arise entirely from respiratory action, and that the actual 
fracture arises from much more violent and spasmodic efforts made every five or six minutes. At 
length one of these blows results in a star-like crack ; this quickly becomes a tiny hole ; and as the 
chick works round, a line is gradually chipped, cutting off about one-third of the shell at the large 
end, in the manner shown in Fig. 22. At length a vigorous stretch thrusts the two sections 
asunder, and the chick is free. When newly hatched it is wet all over, and each tuft of down 
is enclosed in a very thin membranous sheath ; but as the chick dries with the warmth of the 
hen, and the down expands, these split and fall off ; and the little creature assumes that beautiful 
furry appearance so indescribably fascinating to young amateurs. After hatching, the two halves 
of the egg-shell are always found packed away one within the other, in the manner shown by 
Fig. 23, so as to occupy the least possible space within the nest. 
We may now pass on to the practical business of the poultry-yard. Whatever number 
of poultry be kept, it is important that the eggs should be regularly collected at least every day ; 
and if rearing chickens form any part of the plan of operations, the owner or his servant should 
learn to recognise the egg of every individual hen of value. This can always be done by 
watching the birds as opportunity offers, for a few days ; every egg in a pen, or generally so, having 
some individual character in colour, shape, or size, by which it may be known from others. So 
true is this that even in large yards of prize poultry the superintendent knows the eggs of all his 
best birds ; and even in the case of common fowls, by setting only from the finest and the best 
layers, great improvement may be made in the yard in the course of a few years. Hens of the 
better laying breeds, properly managed, should layabout 150 eggs per annum. Individuals will 
do much more than this, and have been known to exceed even 300 ; but some will hardly come up 
to it, and we speak of what can be done with a whole stock , if properly chosen and looked after. 
We have often known Hamburghs do more, when very favourably circumstanced, even on an 
average ; but not any other breed, save in individual cases. We believe, however, this average 
might be exceeded by selecting stock for some time only from the best layers. Even the best- 
laying breeds are bred by fanciers chiefly for their conventional standard of “ points and, as 
the best birds by this standard are very seldom the best layers, the laying powers are not 
developed as they might be ; but by setting eggs only from the most productive birds, and 
continuing the process steadily, wonderful results might be obtained. Indeed, as individual hens 
