OOZE’S RURAL NEW-YORKER. 
JAN .17 
THE DERBY FOWL, 
My attention was lately called to an arti¬ 
cle in the; Poultry Bulletin by Mr. Champion, 
in which he* takes exception to some of my 
statements in the Rural New-Yorker re¬ 
specting the Earl Derby (lame fowl. I hud 
not seen his article in the July number when 
I wrote t!io article referred toby him. Hav¬ 
ing since read both of Ids articles, I must say 
that i do greatly differ from him in many 
respects ps to the. characteristics of this 
fowl. The Earl Derby (lame fowl was al¬ 
ways known as a Black-breasted red, but 
differing from other Black-breasted reds in 
color of beak, legs and feet, which were not 
white, but flesh-color; and the inside of the 
legs was marked by red or blood-colored 
streaks running down to the feet. The beak 
and toe nails showed flesh-colored streaks. 
Mrs. Watts, who knew the fowl well, and 
a person of high authority, says:— u The cel¬ 
ebrated Derby strains were black-breasted 
reds.” ill describing its points she says 
“that the head of this race is iiuo, taperiug 
from the point of the beak, which is strong 
and thick where it joins the head. The neck 
is long and somewhat curved, and tho bone, 
of the neck well developed—a great merit; 
but tho hackle is apt to be a little too fine, 
which is deceptive, and can be known only 
by handling. Tho body is broad in front and 
tapering behind, short in the back and strong 
across the loins. The thighs are strong and 
short; the shank longer in proportion, strong 
and clean made. The foot spreads full and 
stands firmly on tho ground.” 
I should like to know where, friend Cham¬ 
pion gets his authority for asserting that the 
Derby mostly walks with his foc.v out. The 
firmness and closeness of his plumage makes 
him look smaller than you will find by bund¬ 
ling him. Ills wings arc large, almost cover¬ 
ing his thighs. The defect in tho Derby is 
that his thigh is a little too long, tho shank u 
little too short, and his wings a little too 
tucked up. The length of the leg is light, 
but the relative, length of the thigh and 
shank might be better. These peculiar and 
characteristic faults are not common to the 
modern Derby. I am somewhat in doubt, 
from friend Champion's description of this 
fowl, whether he lias ever had the good for¬ 
tune of handling a genuine Derby, or observ¬ 
ing the plumage of utiy of the ancient race, 
which I hold is now extinct. Tho anciont 
bird had a bright red face, cool black breast 
and thighs; hackle and saddle feathers light 
orange red; back intense brown-red—what 
a painter would term “dragon’s blood;” 
lesser wing coverts, maroon; greater wing 
coverts, marked at, the extremity with steel 
blue, forming a bar across the wings ; pri¬ 
mary wing feathers bay; tail iridescent 
black. The lit tle pale gray fluff at the root 
of the tail was only a mark of high condi¬ 
tion. “A white feather in the cock is said 
to be a fault, but it is ono—if it be one—” 
says Mrs. Watts, “often shown in the Der¬ 
by strain.” The Rev. Mr. Dixon, M. A., in 
his “Ornamental and Domestic Poultry,” 
and the "Earl’s Game Keeper," Thomas 
Roscoe, say that “tho Earl Derby are black- 
breasted reds, and do not differ from other 
birds of the kind except in being a select 
family.” 
I hope this settles the question of their be¬ 
ing black - breasted reds. Mr. Champion 
says ho has been breeding what he supposes 
to be the pure Derby, and that t he stock 
was sent to this country by Fowler & 
Cooper and other breeders, “or a peculiar 
strain, called Darbys.” This is only begging 
the question. Will these gentlemen inform 
us where the stock came from, and of whom 
they procured it I 1 am informed by my 
agent in England that it cannot be found, 
and that there is none such on the young 
Earl’s estate; that the cockers cannot find 
them, and that all fowls of the present day, 
white legged, arc “soft.” I have had a min¬ 
ute description cf tho present fowls at 
Knowsely, and learn that 1 shall have the 
good fortune of seeing some from the Earl’s 
yards, when 1 shall be able to give you a 
full description ol' the modern Derby. 
I hope Mr. Champion will be a little more 
particular in quoting me, since the overlook¬ 
ing that little word “or” and substituting 
the word “and” alters my meaning very 
materially. 1 did not say “ ignorant and de¬ 
signing breeders,” but “ignorant or design¬ 
ing breeders,’’ &c. 1 should not like it to be 
understood that 1 classed ignorant breeders 
with designing breeders. A person may be 
honest in his ignorance; the other knows the 
truth, hut designedly suppresses it, I have 
yet to learn the fact that either llie ancient 
or modern Derby fowls are any more noted 
for their gameness than many other game 
fowls. The elder Earl was a great sports¬ 
man, and in his younger days took great in- ! 
terest in game fowls and in the sports of the 
pit, which, in those days, was not considered 
so discreditable as to rob a bank, defraud 
the Government, or run away with trust I 
monies. The largest sum ever fought for in 
England was 1,000 guineas a batt le, a nd 5,000 
ginueag the main. It was between that cel¬ 
ebrated feeder, Joseph Gilliver, and the 
Earl’s feeder, PomiL it wu(s fought at 
Lincoln, and the Earl lost flvo out of seven 
battles, Rhowing conclusively that they were 
no better fighters than other game fowls. A 
superstitious notion, lwill call it, has existed 
in this country for years, that the Derby 
strain of fowls had more game blood and 
were in every respect superior to any other 
game fowl in England in those days ; and 
that notion still seems to obtain among a 
class of persons who have but Tittle acquain¬ 
tance with the history of this fowl. It is the 
superior feeding and training of the bird that 
has brought it to such perfection, and im¬ 
parted to it much of its game qualities. A 
professed cook feeder and trainer in those 
days, (about the year 1830 aud prior thereto,) 
was a much greater personage than we have 
any idea of now. Old Joseph Gilliver, the 
most celebrated cock feeder England ever 
produced, would not have changed his honors 
for “ these of the hero of a hundred battles.” 
It will not do for Mr. Champion to give his 
opinion that the k'ud of Dei by fowl lie has 
described in Ids July and September articles j 
have been obtained from the Earl’s estate ' 
lately. Let us have (be facts. Opinions ore 
nothing compared with fact*. Mr. Dear 
writes me that, all the fowls now running 
upon the Karl’s yards are either willow or 
olive colored legs, anil in symmetry, style 
and plumage differ considerably from the 
ancient bird. I have not the slightest doubt 
that Mi 1 . Champion is honest in his eonvio- I 
tion, and asserts what he believes to be the 
fact; but I think the source of his informa¬ 
tion not very correct. 
Greenville, N. J. Isaac Van Winkle. 
HOW TO PLUCK POULTRY. 
I have known persons on market day- to 
g > out and kill twi Ive or fifteen fowls, and 
to bring them into a room where there 
would be half-a-dozen women and boys pull¬ 
ing a few feathers at a time, between thumb 
and forefinger, to prevent tearing them. 
Now, for the benefit of such, 1 give our plan: 
Hang the fowl by the fuel by a small cord; 
then with a small knife give one cut across 
the upper jaw, opposite the corners of the 
mouth; after the blood has stopped running 
a stream, place the point of tho knife In the 
groove in the upper part of the mouth, run 
the blade up into the back part of the head, 
which will cause a quivering and twitching 
of the muscles. Now is your time, for every 
feather yields as if by magic, and there is no 
danger of tearing the most tender chic k. 
Before lie attempts to flap, you can have 
him as bare as the day lie came out ol' the 
egg.— Journal of Horticulture. 
—-- 
HENS IN TROUBLE. 
I would like, to ask, through the Rural 
N kw-Yorker, What ails the hens ? They 
seem as well as usual ono moment; the next 
act much as though they were choking— 
make a very distressing noise, louder when 
they draw their breath in. Some of them 
make u very loud noise when first taken, 
and live but a short time. Others are uot as 
bad, and live some days. Wo hare killed 
them when first taken and opened them; 
also opened others that have died with the 
disease. But we have discovered nothing 
: unusual in either case. They are kept in a 
warm, clean hen-house, a yard in warm 
weather, and fed on com, mostly. If you or 
any of the readers of the Rural can give 
me any information as to cause and cure, it 
will he thankfully received by B. F. N., 
South Corinth , Maine.• 
• ---*--*-*- 
POULTRY NOTES. . 
I - 
A Lady Poulterer's Success.— Miss Annie 
Kirk of Bethel, Pa., kept in 1S73 eighty 
fowls, Cochins and Brahmas, from winch she 
cleared $330 net. She fed from seven to ten 
bushels of corn per week to the old fowls, 
j and cracked com to the young chickens. 
Wheat for Turkeys.—Is wheat healthful 
food for turkeys 4 Have seen it asserted that 
j it is not. Am feeding wheat screenings and 
should like some one who has had experience 
to answer.—W. F. Ik, Xenia, 0. 
To Produce High-Colored Canaries.—An 
English firm noted for the fine color of their 
lairds attribute it entirely to feeding them 
egg biscuit and cayenne pepper. 
CROP RESUME FOR LONG ISLAND. 
The season just closed has been so peculiar 
and its effects upon our farm crops so dis¬ 
tinctly marked, that it may not be unprofit¬ 
able to take n retrospective view, and ascer¬ 
tain, if possible, whether we are, on the 
whole, better or worse off for the prolonged 
drouth of the parliwr half of the summer, 
and the exceeding wetness of the latter. To 
bo exact, from the 7th of May until the 27th 
of July there was not a half inch of rain fell 
at. any one time; nor would I greatly err in 
Buying that the total rainfall between these 
dates would not exceed au inch. Upon the 
latter date there was rain enough to wet , 
cultivat ed soil to the depth of three or four I 
inches; hut during the next three weeks it 
became almost us dry as ever, with only oe- 1 
easionally sprinkling showers. On tho 14th 
of August the long drouth was really termi¬ 
nated by a soaking rain, and since that day 1 
we have complained of no lack of moisture. 
In order now to arrive at the exact effects 
of this anomalous season upon tho prosperity 
of farmers, it will be necessary to take into 
consideration both the yield of the crops, us 
increased or diminished by it, and the price 
ol' those crops as affected by the variation in 
their yield. This is a somewhat complex 
problem, but an interesting one. Commenc¬ 
ing with oats, >\ hich are tho first sown of 
our field crops, we find that in many cases 
they were sown so late, owing to tho back¬ 
wardness of the season, that they did not 
get out of the ground until after the last of 
the abundant spring rains. Consequently 
their whole growth was made without rain, 
und the toil at the critical period when they 
were heading and the grain forming waB of 
the consistency of a sun-dried brick. Of 
course there were not wanting croakers who 
predicted the absoluto failure of the oat 
crop without the longed-for rain—which did 
not come. Necessarily this crop suffered 
most from the drouth, and in a large propor¬ 
tion of the fields the straw was so short that 
they could not be cut by reapers, and were 
cradled by hand. The average yield was 
about half of a full crop (with us 240 bush¬ 
els from eight acres). In the lowest and 
deepest, portion of some fields they grew to a 
full size: but dry knolls produced so attenu¬ 
ated an article that it needed a fine-toothed 
comb to secure it. 
Of winter grain the yield was, i judge, 
rather below the. average; but this I attri¬ 
bute to it* having been winter-killed during 
the severe weather of that season rather 
than to the drouth. Indeed, sc* far advanced 
was the. wheat crop, and so copious were 
the spring rains at the time this crop most 
needed rain, that I am inclined to estimate 
the damage done it at no greater amount 
than a shortening of the straw. But when, 
as now, tho average yield of wheat is con¬ 
siderably less than twenty bushels per acre, 
it ceutaluly looks as if it were badly man¬ 
aged or intrinsically unprofitable. The price 
of wheat seems likely to be considerably 
higher than for some years back, but from 
causes entirely unconnected with the char¬ 
acter of the season as to oats, the price will 
be above that of last season, owing to the 
short crop, hut not by any means enough 
higher to make up for the diminished yield. 
This is an important factor in the problem 
we are considering, as it is doubtless the only 
one of our staple crops, except corn, on 
which we shall realize less than the average 
profit per acre. 
The hay crop was, of course, much short¬ 
ened by the dry weather of May aad June, 
especially on old fields that had been cut for 
several years previous. Yet the yield of 
clover fields on good soils was fully up to the 
average, and I do not think the crop, as a 
whole, was shortened more, than one-third. 
Prices will stand fully up to last season’s fig¬ 
ures, and it seems probable that as much 
money will be realized from this crop as if 
it had been a full one. 
Of corn we must say that it is a wonder 
that it did so well. Planted after the ground \ 
had become dry in many instances, it germi¬ 
nated and grew finely for weeks without any 1 
rain, attaining its full bight and setting for 
ears, which were partially filled before the; 
rains came to its rescue. It would even 
seem possible, in View of this season's expe¬ 
rience, to raise a fail* crop of corn on deep 
and well-worked soil without a particle of 
rain, though that U an experiment wlfich 
\vo arc not anxious to try. More late rains 
started tho stalks into a new* growth, and 
brought the yield of corn fodder on ordinary 
soils up to the average; but the ears were 
too far advanced to receive much benefit. 
The yield of grain is about one-fourth less 
than a full crop, and that is a dead loss, as 
we have no reason to imagine that our short 
crop here in tho East will make a cent a 
bushel difference in the price of com, wlfich, 
with us, depends entirely upon tho value of 
what we import from the overflowing and 
inexhaustible granaries of the West. 
\Ye come finally to the last of our staples— 
potatoes, which, with a large portion of our 
fanners is, par excellence., the money crop. 
The comparatively small area of early pota¬ 
toes planted gave rather less than an aver¬ 
age yield, but sold for much more than un 
average price, while the late ones were stim¬ 
ulated by the fall rains into n most luxuriant 
growth, and have yielded nearly double the 
average product—seldom less t han 200 bush¬ 
els per acre, and sometimes, even in the case 
of the Peach Blow, going ns high as 300. 
Prices are certainly low, but there is little 
doubt that much larger amounts will be 
realized on this crop than over before, added 
to which we have, too, to much more than 
ever before of such vegetablesas cauliflower, 
cabbage axul turnip®, that 1 risk but little in 
saying, that the cash receipts of our farmers 
for their products will be a® great or greater 
than ever before, notwithstanding the terri¬ 
ble drouth, which almost seemed to threat¬ 
en a famine at mid-summer, XX. 
Suffolk Co., Long Island. 
-- 
RAISING AND CURING SOWED CORN 
FOR FODDER. 
Before tho Elmira, N. Y., Farmers’ Club, 
John Bridgman riald, what I have learned is to 
al>andon all attempts to euro sowed corn for 
winter fodder, for it will invariably spoil if 
♦Lawn in the barn or stacked, or treated 
otherwise than left in tho field. In tho last 
fall I drew in a lot which seemed to be en¬ 
tirely dry and safe to store, but my expecta¬ 
tions were again disappointed—all is com¬ 
pletely spoiled. 
Mr. Lewis Fitch said :—With what ex¬ 
perience 1 have had in fanning, 1 have been 
led to believe sowed corn un unprofitable 
crop because of the difficulty in euring, but 
my later experience has given mo more fa¬ 
vorable opinions of its value, and I have 
learned something about its management. 
In the past season I raised about eight acres, 
and of this perhaps three acres were drawn 
to my residence, where 1 uu> now' using it 
for the daily feed of horses and cattle, and it 
is free from mold—perfectly cured. This, 
together with a great portion of the whole 
was cut early and set up in small stouts, but 
there was another portion that 1 had cut by 
a mowing macnine and dried on the ground. 
That is inferior in quality, but I managed to 
save it well by mixing it with dry straw in 
the barn. The cattle not only eat it clean, 
but they eat the straw, too, which seems to 
have absorbed some of the juices of the 
stalks, and thus made a double saving. 
Mr. W. S. Carr said he was told by an 
eminent farmer that it was a good practice 
to sow oats with the corn, that they might 
serve as au absorbent, and so aid (Hiring—the 
oats of course always ripening first. 
W, A. Armstrong said, with such a growth 
as Mr. Bridgman obtains, oats would be im¬ 
possible. Not even weeds can grow. The 
corn has complete possession, so that when 
it comes off the ground it is us clean as if 
every weed had been picked off by the 
thumb and fingers. 
President Hoffman asked, Does not the 
excessive fertility of his soil account for his 
trouble in curing the com ? The stalks, be¬ 
cause of that richness, are larger and more 
juicy, and of course more difficult to dry. 
Mr. PITCH—That is a fault, without doubt. 
•‘.I turned a sod lust season, and sowed three 
■ •or four bushels of corn to the acre without 
!i manure. And then, 1 would caution all 
\against the use of Western seed—ours is big 
•.♦enough. 
-- 
COMPTON’S SURPRISE POTATO. 
I WAS one of the verdant onus who, with 
Mr. Nash, sent $3 for one pound of Comp¬ 
ton’s Surprise potato. I received six small 
potatoes and planted three of them May 20. 
1 hoed them twice, and during the first week 
in October 1 dug lbs. of fine-looking 
potatoes. As the proof of the pudding is the 
eating of it, l*can certify that they are a 
first-class eating potato, and I think the fu- 
i ture will prove (even to Mr. Nash) that they 
} are a first-class potato to yield. At all events, 
,1 think I will give them ono more trial. 
1 Black River, Jeff. C’o., N. Y. E. E. Gravis. 
--- 
Extra Karev Vermont Potato.—J. M. 
j Sheer asks for the experience of those who 
4 have grown this potato—productiveness, &e. 
