32 
Preparing Fowls for Show. 
There are two chief points in preparing 
a bird for the show-room—First, quiet- 
Good ad- 
vice in this respect, is that given by R. H- 
Crosby, in the ‘American Poultry Journ- 
al. He says, in respect of the above two 
qualities: — 
By quietness is meant birds that are 
easily handled, and will not be scared 
nearly to death when in a coop. ‘The 
fancier can train his birds for the show 
just esa horse is trained for a race. 
Starting, say, a month before the show, 
the birds that are to be exhibited should 
be handled as much as p ssible, so as to 
get them good and tame. If the show 
specimens are placed in a coop at night, 
and fedin the morning before letting them 
out, they willsoon become used to the 
-coop. While shut up, they should be 
* taken out’ of the coop and handled, just as 
a judge would handle them ata show. A 
short cane should be kept handy, and the 
bird taught to pose when touched with 
it. Ifthis treatment is kept up your 
birds will show up far better than your 
neighbours’ birds that have not had such 
-good preparation. 
ness; and second, cleanliness. 
While your birds are showing themselves - 
off to the best advantage, your friends’ 
untrained birds are huddled up in the fat 
end of coup, and are afraid to stand up 
‘for inspection. Thus it will be seen that 
much isto be gained by training your 
birds for the show, for even if your birds 
are not quite as good as the other fellow’s 
your specimens will show up far better 
than the other party’s scared-to-death 
birds. Anyone who has ever visited a 
-show knows that the above is perfectly 
true, and while some birds were looking 
their best, some others would be fvund 
huddled up in the back end of the 
coop. 
In the second place, your birds must 
be clean from beak to toe, and most birds 
are the better for a good washing. Of 
~ .course, if your birds are not white, and 
the plumage looks good and clean, then 
it is not advisable to wash them unless 
you understand the job from start to 
THE AUSTRALIAN GARDENER. 
January 1, 1909 
finish, for the writer remembers the mess 
he made of the first birds he attempted to 
wash. But most all white birds are 
better for a thorough washing. To 
successfully wash a bird, you will want 
three tubs. In tub No.1 place clear 
warm water; in the second, warm water 
with a quantity of soap dissolved in it and 
made into suds, and tub No. 3, containing: 
warm water with a little bluing added 
An assistant is necessary, for one person 
Now 
bring in your birds (you should borrow 
the kitchen for the job), and provide a 
light coop for them. Catch a bird, and> 
while your assistant holds it in the water 
of tub No. 1, you should thoroughly wet 
all feathers. Be sure and haye all the 
plumage well soaked. Now, squeeze out 
as much water as you can, and then place 
in tub No, 2. 
commences. 
cannot manage alone very well. 
And now the real work 
Take a bunch of feathers in 
one hand, and thoroughly wash them with 
the other. Don’t be’ afraid of hurting the 
feathers, for a wet feather will stand a lo 
of rubbing. A tooth-brush should be 
used to clean the legs and feet, being sure 
to get all the dirt out of the cracks and 
corners. The water should be pressed 
out of the feathers as much as possible, 
and the bird is putin No 1 tub again, and 
all the soapy water rinsed out of the 
plumage. Now place your bird in the 
third tub, and be sure and get the blue 
water thoroughly into the feathers. Pres *® 
out as nearly dry as possible, and giv® 
the bird a toss up in the air to get tho 
feathers loosened up, and then place in 
the coop to dry. Be sure you get the 
head and feet perfectly clean. Befor® 
sending or taking your birds to the 
show, rub up their legs with a soft cloth 
to wh ch a little vaseline has been applied , 
The comb and the wattles should be 
treated in the same manner. If you 
don’t wash the plumage, be sure and clean 
head and feet, for a bird with dirty legs 
and feet is not a nice specimen for a judge 
to handle, and he will give preference to 
the clean bird every time. In conclusion 
I wish to say that I trust these few lines 
will be of some use to a new hand at the 
game. 
Cold Storage of Eggs. 
The following advice and hints were 
given by Mr. A. D. Cairns, manager of 
the Western Australian Government re- 
frigerating works, in a paper read by him 
at a agricultural conference held at 
Perth. Speaking of the cold storage of 
eggs, Mr Cairns said:—‘To the poultry 
man we would say, send in your eggs 
clean and fresh, and see that they are not 
laid in the sun. Also see that the hex is 
not ascavenger and that she does not drink 
sewage. A duck or hen hasnointernal eco- 
nomy to turnsoap into savoury omelet, and 
damp, wet straw for nesting has a very 
enduring flavour. It is possible that a 
lime-washed box isahelp to the cold- 
storage man, Last year chilled eggs 
were auctioned when eight months old 
for 2/ per dozen. The esg buyer is 
naturally a gentleman who has doubts: 
We must respect these doubts. If you 
sell chilled eggs as new laid, it iga matter 
for your own conscience 3 ‘falsification’ ig 
what the Commerce Act would call it. 
The man who has them for breakfast may 
think this, but inadequately expresses hig 
feelings. Adelaide eggs often keep better 
than local eggs. Whether it is the feed, 
breed, water, or sea voyage we hope to 
form some definite idea ot _ before next 
conference, but the stored flavour of the 
egg, inseparable from the business, is no 
drawback to healthy stomachs Cold- 
stored eggs are not for invalids or persons 
with debilated livers,’ 
SE 
Poultry Brevities. 
Be enterprising. 
Don’t be full of fads and fancies. 
It is backbone you want, not wishbone. 
Get rid of all the surplus old stock at 
once, 
Too heavy feeding of green bone or 
fresh meat will cause worms, 
Poultry for profit must be studied from 
a practical standpoint, just as any other 
stock on the farm. A hen is not a large 
creature, but the poultry industry is. 
large. . 
