THE PEA-FOWL 
73 
made of bread, milk, and hard-boiled eggs chopped small; afterwards with 
a mash of boiled potatoes, or other vegetables, and bran; then a little soft 
barley; gradually giving them stronger food, until they are able to take the 
same diet as their full-grown companions. As to breeding or fattening tur¬ 
keys on a large scale, that is quite beyond the province of our young friends, 
and must be left to those who make the poultry-yard a source of income and 
profit rather than amusement. 
THE PEA-FOWL. 
The peacock and hen are two of the most beautiful of our domesticated 
birds. Though long naturalized in America, it is of Eastern origin, occurring 
in the greatest profusion in the neighborhood of the Ganges, and in the ex¬ 
tensive plains of India. They were brought from India into Greece, about 
the time of Alexander. They are too well known to need description, but 
occasionally the peacock has the whole of the plumage of a green white 
color, the eyes of the train not excepted. There is also a variety or mixed 
breed between the common and the white variety, in which every different 
proportion of color between the two is minutely observed. 
Peacocks are granivorous like other birds, and they may be fed in the 
same manner as common fowls. Their age extends to twenty years, and at 
three the tail of the cock is quite complete. 
THE PINTADO, OR GUINEA-FOWL. 
This has been said to unite the character and properties of the pheasant 
and the turkey. It is an active, restless, and courageous bird, and will 
even attack the turkey, although so much above its size. Guinea-fowls 
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