C O L U M B A. 
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vide for themfeives through the greater part of the year, 
they mult be fed in hard weather; and alfo towards the 
end of June, which is (tiled by the hulbandmen, benting 
-time, from the grafs called bent, the feed of which is then 
ripe, and is alniolt the only food the pigeons can get at, 
as the peal'e are not fufliciently mature. At this feafon 
pigeons in general have many young ones, and as the feed 
of the bent-grafs is not cherilhing, it is necelfary to fup- 
ply them with food during the time it lalts, which is while 
the pulfe ripens; and as extreme hard frofts are feldom 
of long continuance, the keeping of pigeons in the coun¬ 
try turns to good account. Pigeons ufually take reft at 
noon, and as it agrees with them, they ftiould not be dif- 
turbedmornings and evenings are the belt times for 
giving them their food ; they Ihould be plentifully fup- 
plied with water, kept free from vermin, and the pigeon- 
houfe frequently ftrewed with gravel. 
The method of fupplying the young with food from 
the crop, in birds of the pigeon kind, differs from all 
others. The pigeon has the larged crop of any bird of 
its fize, and which is alfo quite peculiar to the kind. In 
two that were diffefted, it was found, that upon blowdng 
the air into the windpipe, it diftended the crop or gullet 
to an enormous fize. Hence the power thefe birds have 
of (welling the crop with air; and thofe called powters 
and croppers diftend it in fuch a manner, that the bird’s 
bread frequently appears larger than the body. The ne- 
ceflity for this mechanifni in thefe fpecies is pretty clear : 
pigeons live entirely upon grain and water, thefe being 
mixed together in the crop, are digelted in proportion as 
the bird lays in its provilion. Young pigeons are very 
ravenous, which neceflitates the old ones to lay in a more 
plentiful fupply than ordinary, and to give it a fart of 
half maceration in the crop, to fit it for their tender fto- 
machs. The numerous glands, affifted by air, and the 
heat of the bird’s body, form the necelfary apparatus for 
fecreting a milky fluid ; but as the food macerates, it alfo 
dwells, and the crop is confiderably dilated. If the crop 
was filled with folid fubftances, the bird could not con¬ 
tract it; but it is obvious the bird has the power to com- 
prefs its crop at pleafure, and by difeharging the air, can 
drive the food out alfo, which is forced up the gullet with 
great eafe. The young ufually receive this tribute of af- 
feftion from the parent’s crop three times a-day. The 
male for the molt part feeds the young female, and the 
old female performs the fame office for the young male. 
While the young are weak, the old ones fupply them with 
food macerated fuitably to their tender age; but, as they 
gain ftrength, the parents give it lefs preparation, and 
at lad drive them out, when a craving appetite obliges 
them to fliift for themlelves ; for, when pigeons have 
plenty of food, they do not wait for the total difmifiion 
of their young ; it being a common tiling to lee young 
ones fledged, and eggs hatching, at the fame time, and in 
the fame neft. 
Though the conftancy of the turtle-dove-is proverbial, 
the pigeon of the dove-houfe is not fo faithful; and, 
having become fubjeCt to man, puts on incontinence 
among its other domeitic qualities. Two males are often 
feen quarrelling for the lame miftrefs; and, when the 
female encourages the freedoms of a new gallant, her 
old companion Ihews vifible marks of his difpleafure, 
quits her company, or if he approaches, it is only to 
chaftiie her. Many inftances have been known, when 
two males, being diffatisfied with their refpeflive mates, 
have thought fit to make an exchange, and have lived 
in peace and friendfhip with the new objects of their 
choice. 
Pigeons are very quick of hearing, have a fharp fight, 
and when pnrfued by the hawk or kite, and obliged to 
exert themfeives, are exceedingly fwift in flight. It is 
the nature of pigeons to love company and alfemble in 
flocks, to bill in their courtlbip, and to have a plaintive 
note. M. Duhamel aflsres, “ that pigeons do not feed 
upon the green corn, and that their bills have not ftrength 
enough to fearcli for its feeds in the earth ; but only to 
pick up the fcattered grains, which would be parched by 
the heat of the fun, or become the prey of other animals.” 
He further adds, “ that from the time of the fprouting 
of the corn, pigeons live chiefly upon the leeds of wild 
uncultivated plants, and therefore confiderably leflen the 
quantity of weeds that would otherwife encumber the 
ground ; as is manifeftly evident from a juft eftimate of 
the quantity of grain neceffary to feed all the pigeons of 
a well-ftocked dove-houfe.” They are, however, ex¬ 
tremely voracious where opportunity is allowed them 5 
infomuch that an acre fowed with peafe, and the wet wea¬ 
ther preventing their being harrowed in, almoft every pea 
was taken away in half a day’s time by a flock cf pigeons. 
It is to be oblerved, that where the flock falls,-they foon 
lilt themfeives, and carry to their young, then return 
again where they firfl rofe, and fo proceed regularly over 
a whole piece of ground. This gave the hint to deep 
peafe in an infufion of coculus indicus, or fome other ftu- 
pifyingdrug; which, when thus prepared, and thrown 
where pigeons are oblerved to ufe, they will devour them 
greedily, until, becoming quickly intoxicated, they lie 
motionlefs on the ground, and may be picked up in great 
numbers. But of this the pigeon in a fhoi t time recovers. 
Various are the difputes concerning the longevity of 
pigeons, for it is difficult to know how to diftinguilh their 
age, though they feldom live more than eight years, and 
continue prolific for the firft four only ; after which they 
only encumber the-houfe, and deprive the breeder of the 
advantage he might reap by others that are younger. In 
order to fatten young pigeons for the table in winter, 
take them before they can fly, when they are flout birds, 
and pull the largeft quill feathers out of their wings, which 
will confine them to their neft, and the fubftance of the 
nourilliment they receive, not being diffufed for want of 
exercife, foon fattens them. Farmers, for their own fakes, 
ftiould be careful that the pigeon-houfe is kept clean, and 
the dung preferved; it being the fined manure in the 
world, and claims precedence of the dung of all other 
animals. It is endued with a nitrous quality, and is of 
a very hot nature, which makes it an excellent foil for 
cold, moift, damp, grounds. In manuring land, it is fre¬ 
quently fown in the fame manner as grain, alfo harrowed 
in with it. It is of a nature peculiarly fuited to hop- 
grounds. Tanners make ufe of it in preparing upper- 
leathers : and it is of fervice in medicine. 
Many and various are the means made ufe of by breeders 
of pigeons to prevent their ftraying from home, or being 
enticed away by the arts of others: but as it would be 
needlefs to infert more than is necelfary, we fhall confine 
ourfelves to the molt approved and uleful methods now 
in praftice. 1. Lay near the pigeon-houfe a barrow full 
of ioam, reduce it to the confidence of pap, by mixing 
with it water, but brine is better; add to this a gallon 
and a half of the coarfeft fand, a peck of bay-falt, and a 
little faltpetre. If the loam is beat up with water, it will 
require more fait than when brine is ufed for that pur¬ 
pose. If it is a good Tandy loam, lefs fand will do. Where 
loam cannot be procured, clav will anfwer the purpofe, 
but then much more fand will be wanted. The pigeons 
will be fo fond of this little bank, as not eafily to defert 
it. 2. Take the head and feet of a goat, boil them till 
the flefli parts from the bone; take this fieflt and boil it 
again in the fame liquor, till the whole is reduced to a 
jelly; then put in fome clean potters’earth, kneading the 
whole together to the confidence of dough, which make 
into final! loaves, and dry them in the fun or oven, but 
be careful they are not burnt; when they are dry, place 
them in the mod convenient parts of the pigeon-houfe, 
when the pigeons will foon peck at it, and, liking the 
tafte, will not leave it but with regret. Some make ufe 
of a goat's head boiled in urine, with a mixture of fait, 
cummin, and hwnp. Others make a repalt of millet, fried 
