305 
THE CULTIVATOR. 
1852. 
Varieties of Poultry, and their Management. 
Eds. Cultivator— In response to my notice in the last 
Cultivator, I have received several applications for infor¬ 
mation on the subject of poultry, and shall accept your 
very polite invitation to reply through the Cultivator. 
John Giles, Esq., of Providence, one of the most 
skillful breeders of fowls, and proprietor of one of the 
largest and most splendid collections of ornamental poul¬ 
try in this country, (for a brief notice of the collection 
see Cultivator, page 53 of the current volume,) has sent 
me a communication containing several questions, on top¬ 
ics which, in my opinion, are of general interest. I 
therefore propose in the present article, to offer a few 
very hastily written suggestions, in reply to those inqui¬ 
ries. 
The gentleman inquires first—-What is the best breed 
for profit ? The profit on poultry may arise either from 
its sale, or its use as an article of domestic consumption. 
It is presumed the question refers to the former, and the 
true answer appears to be, that as the cost of rearing the 
different varieties, aside from the first cost of the stock, 
differs but little, the most profitable fowls to sell are 
those for which there is the greatest demand; not neces¬ 
sarily those which are intrinsically the best, but those for 
which fashion calls. That real utility has as little control 
of fashion on this subject, as in other matters of taste, is 
apparent from the fact that so many different varieties 
have each in its turn, held the highest place in public es¬ 
timation. Indeed, almost every breed known has had 
its day of popularity. It is but a few years since the na¬ 
tive fowls were the best, and almost only fowls we 
had 5 then came several European varieties—first in order 
of time, the Poland, then the Dorking, Creole and Span¬ 
ish, held each its brief reign, and after those then came 
marching (they never walk,) on the ponderous birds of 
Asia, in unnumbered varieties. Three years since, the 
most profitable fowls to sell were the Cochin China and 
Shanghaes; now the public taste demands nothing less 
than the gigantic Chittagongs. This fowl is no more dif- 
cult to raise; is the largest known variety; not yet com¬ 
mon, and commands a higher price than any other fowl. 
As evidence of my sincerity, I add that I have, myself, 
disposed of all other fowls, and am raising this noble va¬ 
riety alone. 
I am asked secondly— Which breed is best for the ta¬ 
ble and laying? These two qualities are, in my judg¬ 
ment, inconsistent and antagonistic; they may, and often 
do, co-exist in a good degree, but it is too much to expect 
the same fowls to excel in both. Some fowls are so good 
layers, that they will lay almost constantly during all the 
season of the year, when they might be expected to gain 
flesh. The aggregate loss to the fowl is five or six times 
its own entire weight , and it follows, almost as a matter of 
course, that good, that is superior layers, grow poor. 
On the other hand, if fowls are kept for the table merely, 
the less they lay the better, as it is well known that 
those are best for this use, which are prevented by art 
from laying at all. The quality of fowls is. strongly in¬ 
fluenced by constitutional temperament. In some the 
brain and nervous system predominate, and such fowls 
will be more intelligent, active, uneasy, roving, and, (I 
beg their pardon,) more mischievous than others. These 
fowls are of the nervous temperament, and would proba¬ 
bly be better to lay than to acquire flesh or fat. This 
description applies to the Game, Poland, Bolton Grey/ 
Spanish, &c. In other fowls we observe such an organi¬ 
zation as is connected with the lymphatic temperament. 
In these the alimentary system predominates. The or¬ 
gans of digestion, secretion, absorption and assimulation, 
act undisturbed by brain or nerves, and fowls of this class 
may be expected to feed well, keep quiet, sleep undis¬ 
turbed, grow rapidly, and at last come to the table with 
large, plump forms, tender and juicy flesh, and a flavor 
that would tempt an epicure. This description, will per¬ 
haps, cover the Dorking, Shanghaes, Cochin China, 
Chittagong, &c. It is admitted, that these fowls have in 
some instances produced very large numbers of eggs— 
still, it is probably true, that where eggs alone are the 
object, thej r can be produced at less cost from the small 
fowls. For the table there is nothing to compare with 
the large Asiatic fowls, and of all these, the very best in 
my opinion, is the pure Chittagong. 
A third question proposed tome is— Which is the most 
ornamental, ivith laying qualities combined? This is 
very much a matter of fancy, and degustibus non dispu- 
tandem. Of the large fowls, the most showy is the Chit¬ 
tagong. As a general remark, the European varieties 
are the most beautiful in form and color. Of these, the 
Spanish has a fine form, and the Dorking a still better. 
The former of these is admired for its shining black col¬ 
or, and glowing ornaments of the head; the latter as a 
fowl without fault, having all good qualities, yet none in 
the highest degree. The beautiful game fowl is too well 
known to need any description here. Among small 
fowls, there is nothing prettier than the Speckled Ham¬ 
burgh. It is well formed, somewhat resembling the wild 
pigeon. Its color is beautiful, and its whole appearance 
indicates refinement, sprightly activity, and purity of 
blood. 
A fourth question is —What fowls are most hardy and 
easy to raise ? I answer, the common or native fowls. 
All other fowls, so far as I am acquainted, require a lit¬ 
tle care, but the natives are so many living witnesses that 
they can live without any. Great improvement has been 
made in poultry, undoubtedly, but those only can take 
advantage of it who are willing to give some thought and 
labor to the subject. All such persons may take their 
choice of varieties, and will find no insurmountable diffi¬ 
culty in raising any breed they may select. 
My correspondent inquires further—Is there any sure 
cure for the roup ? I am sorry to say that in my opin¬ 
ion, there is not. I do not think the nature of the dis¬ 
ease is known, or even its cause. Its treatment has, as 
yet, been entirely empirical. The disease has commonly 
been charged to neglect and exposure to cold and water; 
but this is not true, for the disease is by no means con- 
fined to the flocks of the careless. Fowls bred in the city 
are more exposed to the disease, and those in close con¬ 
finement still more so. There is somewhere a viola¬ 
tion of some law of their physical organization. A chick¬ 
en is a compound of certain chemical elements, each of 
which is essential to the existence of the animal, and all 
of which are derived from its food. It is my opinion 
