1850. 
THE CULTIVATOR. 
227 
the mow or stack, and from the leaves and heads 
being saved, and the* whole being cured in the most 
perfect manner, it is much relished by all animals. 
When used, it is best to pass it through the cutting 
machine, as it can be fed with much less waste 
when cut up, than when distributed to stock in a 
long state. 
The cut herewith given represents a machine for 
spreading hay—or what is called in England a hay- 
spreader. It has been used in that country for se¬ 
veral years, and we presume would be highly useful 
in many sections here. It consists chiefly of a 
frame and wheels, resembling alow, one-horse cart; 
between the wheels, a set of horizontal rakes are 
made to revolve rapidly, their motion being in a di¬ 
rection opposite to that of the wheels. This motion 
is given from the wheels, through cog wheels, to 
the axle on which these rakes turn. It is obvious 
that the wheels must be attached to the frame, with¬ 
out any axle passing between them, as that would 
interfere with the motion of the rakes, the axle of 
which is nearly a foot higher than the hubs of the 
wheel. The teeth of these rakes, by their rapid 
motion, strike the hay in the swath, lift it upwards, 
and scatter it behind the machine. 
The rakes consist of light pieces of timber, five 
and a-half feet long, (so as to spread two swaths 
at once,) to which are attached the iron teeth, 
which are spikes seven inches long, fastened loosely 
so as to swing freely, and to fall back when they 
strike stones or other obstructions. Centrifugal 
force keeps them straight at other times. In long- 
hay, a very thin, broad cylinder, incasing the frame 
work which supports the rakes, is necessary to pre¬ 
vent clogging. As the hay frequently winds upon 
the hubs of the wheels, a covering upon them like 
the mud-protector of a carriage, would be of value. 
®1)e Rmeroer. 
Poultry and Poultry Books. 
The American Poultry-Yard ; comprising the origin, history 
and description of the different Breeds of Poultry; with complete 
directions for their breeding, crossing, rearing, fattening, and pre¬ 
paration for market; including specific directions for Caponising 
Fowls, and for the treatment of the principal diseases to which 
they are subject; drawn from authentic sources and personal ob¬ 
servation; illustrated with numerous engravings. By D. J. 
Browne. New-York: 1850. 
The above title informs us that the contents of 
the book are “ drawn from authentic sources, 
and personal observation;” a statement which 
some persons may not dispute, though many rea¬ 
ders would doubtless have been gratified if some 
marks or directions had been given, which should 
have indicated the particular parts to be credit¬ 
ed to each of the sources named. True, Mr. 
Browne informs us, in his prefatory address, that— 
“ In order that he may not be accused of the re¬ 
proach [?] of ‘strutting in borrowed plumes,’ he 
has the candor to confess that he has made a free 
use of the labors of Pliny, Columella, Cuba, Aldro- 
vandi, Mascall, Reatimur, Mowbray, Parmentier, 
Flourens, W. B. Dickson, J. J. Nolan, W. C. L. 
Martin, and Rev. E. S. Dixon, without giving them, 
in numerous instances, such credit as the punctili¬ 
ous critic would seem to demand.” 
From this imposing array of ancient and modern 
authors, the reader will doubtless be deeply impres¬ 
sed with the vastness of Mr. Browne’s researches, 
and the immense labor he has incurred in thus em¬ 
bodying the knowledge of ages, on the subject of 
poultry. In the “free use” which he has made of 
the writings of these authors, he says he has some¬ 
times had occasion to “change the language,” in 
order to 11 Americanize the subject,” &c., though 
he still claims as original, “much of the matter and 
several of the illustrations.” If, under these cir¬ 
cumstances, confusion has ensued in regard to the 
rightful ownership of “ plumes,” it has been owing 
to the difficulty of recognition-—the heterogeneous 
mixture of feathers rendering it impracticable to 
say, in all cases, to what bird they belonged. 
In his arrangement of varieties, Mr. Browne 
takes the serrated upright comb as the typical dis¬ 
tinction of the genus, and as the Spanish fowl has 
this feature more developed than any other breed, 
he selects that as the general representative, pla¬ 
cing it at the head of the list. Next to this he pla¬ 
ces the Dorking fowl. Let it be borne in mind that 
the basis of this arrangement, is the “ serrated up¬ 
right comb,” and upon this basis, he ranks the 
Dorking fowl next to that taken as the type! The 
consistency of this can be judged of by those ac¬ 
quainted with the latter variety. Certainly, there 
are few breeds which have less affinity with the 
Spanish than the Dorking, in regard to the comb. 
Even Mr. Browne himself tells us that the Dorkings 
have “ single, double, or large, flat, rose-like 
combs.” The stock of Mr. L. F. Allen, which is 
referred to by Mr. Browne, has very large rose 
combs, in many instances, and so have many of the 
best Dorkings in this country, whether imported or 
bred here. Even the figures which Mr. Browne 
gives of the breed, show the double comb. 
In Mr. Browne’s account of the Dorking fowl, we 
have an example of what is probably meant by 
“change of language to Americanize the subject.” 
In Mr. Martin’s work, before referred to, is a des¬ 
cription of this variety, as he had found it in a visit 
personally made to Dorking. The following ex¬ 
tracts, placed in juxtaposition, show with how lit¬ 
tle “change of language” Mr. Browne was in this 
instance, enabled to “Americanize his subject:” 
Extract from Mr. Martin. 
“ Daring a recent visit of some 
weeks to Dorking, though we vi¬ 
sited the market regularly,and ex¬ 
plored the country round, on one 
or two occasions only did we 
meet with pure white birds. In all 
however, more or less white pre¬ 
vailed ; but the cloudings and 
markings of the plumage were 
unlimited. Many were, as we 
observed, marked with bands or 
bars of ashy gray, running into 
each other at their paler margins. 
Some had the hackles of the neck 
white with a tinge of yellow, and 
the body of a darker or brownish 
red color, intermixed irregularly 
with white.” 
Extract from Mr. Browne. 
“During all my rambles, in 
various parts of the country, on¬ 
ly on one or two occasions did I 
meet with pure white birds. In 
all, however, as far as my know¬ 
ledge extended,when pure-blood¬ 
ed, more or less white prevailed ; 
but the cloudings and markings 
of the plumage were unlimited. 
Many were marked with bands 
or bars of ashy gray, running in¬ 
to each other at their paler mar¬ 
gins. Some had the hackles of 
the neck white with a tinge of 
a darker or brownish red, inter¬ 
mixed irregularly with white.” 
The attempt to prove the great antiquity of the 
Dorking breed, whether white or “ speckled,” by 
reference to Pliny and Columella, will probably 
pass current with some, but the fallacy of the rea¬ 
soning will be at once detected by those who have 
much acquaintance with the subject. The idea 
seems to be adhered to that the five-toed fowls des¬ 
cribed by those writers, must have been Dorkings, 
merely because tliey had five toes. Hence Mr. 
Browne calls the Dorkings a “race.” He says-— 
“ This race has the peculiarity in having a supernu¬ 
merary toe on each foot.” But the extra toe is no 
distinction of “race,” nor is it peculiar to the Dor¬ 
kings. It is not unfrequently seen among some of 
the smallest Bantams, and is occasionally met with 
among the crested, or Polish varieties of fowls. E. 
S. Dixon, in the late edition of his work, states that 
it frequently appears in the Cochin-China, from 
which he infers the near affinity of the Dorking 
with that fowl. It is a freak which is not referable 
