282 QUEENSLAND AGRICULTURAL JOURNAL. [1 Sepr., 1899. 
FEATHER-EATING. j 
Many of our poultry farmers are troubled with birds that have contracted the 
habit of feather plucking and eating. This habit may be caused in a number of 
different ways, but one of the principal causes will be found in the want of 
exercise of your birds. You will hardly ever see a bird that has unlimited 
freedom contract this habit, and, on the other hand, birds that are kept in small 
and close pens will nearly always learn this habit. When once learnt, it isa 
very difficult matter to stop them. One of the best cures I have found is to 
place straw in the bottom of the pen to the depth of 5 or 6 inches, and then 
scatter the grain on the straw, so that the fowls have to scratch and search for 
their food, thereby giving them plenty of exercise. Feather-plucking is also 
caused by feeding your birds on soft food, which is sticky and adheres to the 
feathers, and the other birds start pecking at this food, and take the feathers as 
well. In moulting time this habit is often observable. The young feathers 
are full of blood ; and if a hen happens to get a taste of the blood from them, 
she will keep on, and often nearly strip the other bird. If the feather-eater isa 
valuable bird, you can stop her from it by paring the top of the beak, so that the 
soft portion of it projects over the outside and horny part. ‘This will keep them 
all right for a time, but the beak soon grows, and the same process has to be 
repeated. Another very good and also safe plan is to get a piece of soft 
leather, about 4-inch square. Place this in the hen’s mouth, and bring the ends 
over the top of the beak. Fasten the two ends together by a piece of light and 
strong cord or fine wire, which should be passed through the nostrils, and, when 
tied, will keep the leather in its place, and effectually prevent the hen from 
feather-plucking, and still allow her to eat her food without inconvenience. 
When birds are kept in confinement, it is imperative that they should always be 
provided with plenty of water, as the want of water, and also of green food, will 
often cause birds to contract this disagreeable habit of feather-eating.— Scottish 
Harmer. : 
CLASSIFICATION OF POULTRY. 
By R. EDISON, 
Pourrry may be defined into three classes, viz. :— 
1. Poultry for table. 
2. Poultry for egg production. 
3. Poultry for exhibition. 
Taking them in the above order, a few hints on what are the best poultry 
for table use may be acceptable to readers of the Journal. 
An Indian Game rooster crossed with a Dorking hen is as near as possible 
an ideal table bird. The breast is immense, and the meat of splendid flavour. 
A Pile Game crossed with the Dorking is also recommended, and the English 
Game —Langshan is known to be a splendid cross. Of course it is necessary to 
select good healthy specimens of the various breeds, and remember you are 
breeding for the table, and not for the show. 
Now a few words on the best poultry for ege production. From my own 
experience, and from frequent trials made by those who have to rely on eggs for 
a portion of their livelihood, it may safely be stated that the best layers are— 
1. Minoreas. 
2. White Leghorns. 
3. Brown Leghorns. 
4, Andalusians. 
The Leghorns or Andalusians would lay a few more eggs in the year, but 
the extra weight of the Minorca eges justify me in placing them first in the list. 
For table and eggs combined, I should select the Orpington for those who wish 
to keep only one variety. 
