Moubray on breeding, rearing and fattening all kinds of poultry, cows, swine, and other domestic animals

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Section I. General View Of The Various Species

Unper the term Domestic Poultry, are generally understood — the Chicken or Fowl, Turkey, Duck, Goose, Pea and Guinea Fowl; to which, perhaps, may be added the Swan. The wild varieties of the above species, of the duck moré especially, are the objects of pursuit to the sportsman, and to those inhabitants of the _ sea coasts, and of the vicinities of lakes and rivers, where wild fowl are taken in decoys for narket.

CUSTOMS, ’:'.*

Tn Britain, where a greater quantity of butcher’s-meat is consumed than probably in any other art of the world, poultry ha ever be n deemed a luxury, and consequently not reared im such considerable quantiti:s as in France,

10 CUSTOMS.

Egypt, and some other countries, where it is used more as a necessary article of food, than asa delicacy for the sick, or a luxury for the table. In France, pouitry forms an important part of the live stock of the farmer, and it has been said of that country, the poultry yards supply a much greater quantity of food to the gentleman, the wealthy tradesman, and the substantial farmer, than the shambles do; and it is well known, that in Egypt, it has been from ~ time immemorial, a considerable branch of rural economy, to raise domestic poultry for sale, hatched in ovens by artificial heat. The warmer climates are far more favorable than ours for the purpose of raising poultry, and the same rule necessarily holds with respect to this country, ‘where the warmest and dryest soils are best adapted to this production, more especially of the chicken and the turkey.

Mr Wakefield, a spirited farmer near Liverpool, say the Compilers of ‘ The Complete Grazier, keeps a large stock of poultry in the same inclosure, with singular success. He has ‘nearly an acre inclosed with a close slab fence, about seven feet high: the top of the fence everywhere sharp pointed like pickets; though, perhaps, this is not necessary. Within this inclosure are put up slight small sheds, well secured

QUALITIES OF FLESH. il from rain, however, for the different kinds of ° poultry, and it is supplied with a small stream — of water. The poultry are regularly fed three times a day with boiled potatoes, which is their only food, except what grass may grow within the inclosure.

The dung of the poultry, which is exceedingly fertilizing, is carefully saved for use, and the turf of the inclosure is occasionally pared off for mixing with composts.

It would seem that, in the vicinity of large towns particularly, keeping poultry in this style might be made a profitable employment.

Section II. ? , Qualities Of The Flesh Of Poultry

Gallinaceous Fowls, or Chickens. — In the opinion of physicians, both ancient and modern, the flesh of the chicken at three months old, is the most delicate and easy to digest of all other animal food ; thence best adapted to the stomachs of invalids, or the constitutionally weak, being the least alkalescent of all animal food, free from irritation, and affording a mild and in-

12 ~- THE CAPON.

noxious chyle. Age makes a striking difference in the flesh of fowls, since, after the age of one year, it becomes tougher and more insoluble. The cock, indeed, at that age, is only used for making soup, while the pullet is still excellent, although a more substantial viand than the chicken. While young, the cock and hen are equally delicate.

The flesh of birds differs in quality according to the food on which they live. Such as feed on grain and berries afford, in general, good nourishment. A young hen or chicken is tender and delicate food, and extremely well adapted where the digestive powers are weak. But of all tame fowls the capon is most nutritious.

The Capon, or castrated cock, has ever been esteemed one of the greatest» delicacies, preserving the flavor and tenderness of the chicken, with the juicy maturity of age, the flesh yielding a rich and good chyle, and without any tendency to inflammation. Capons, however, are usually crammed, and made excessively fat, perhaps to the verge of disease, in which state their flesh is neither so delicately flavored, nor probably so wholesome as when more naturally fed. Indeed, the flesh of the barn-door fowl, or that fed ina state of nature, and at liberty to

- 4 TURKEY — GUINEA FOWLS. is ie take exercise, is universally acknowledged to excel in genuine richness of flavor. There is’. probably greater variety of size, figure and appearance in the chicken than in any other spe- - cies of fowl, and also considerable variety of quality, which will be pointed out under their different heads.

The Turkey. — The flesh of the turkey is somewhat more dense of fibre, and more alkalescent and substantial than that of the chicken, but it is reckoned nourishing and restorative. Age produces a similar effect as in the chicken, whence the turkey after a certain period, is good for little, except stewed.

Guinea fowls are not so white of flesh as the common, but more inclined to the pheasant color; in quality, short and savory, like the flesh of the pheasant, and easy of digestion. In fact, the guinea fowl is reckoned by many a good substitute for the pheasant. ‘They are very prolific, and their eggs nourishing and good. These fowls are in season for the table when game is going out; namely, from February to June; pea fowls also are used in the same season. With our immense powers of production, we are yet an importing country, to a vast extent, of the necessaries of life. A few years since, upwards of the weight of twelve tons in

14 THE PEACOCK — BUSTARDturkeys and-other poultry were imported from France within ten days. |

The Peacock, however, has long ceased to form a common dish for the table in this country, and probably, from its coarseness and ill color, - when it did, the motive was rather show than “use; but pea-hens and pea-chicks still retain their place at fashionable tables.

Bustards. — The Bustard is the largest land bird of Europe, the cock generally weighing from twentyfive to twentyseven pounds: The neck a foot long, the legs a foot and a half. It flies with some little difficulty. The head and neck of the cock ash colored; the back barred transversely with black and a bright rust color.’ The greater quill feathers black, the belly white ; the tail, consisting of twenty feathers, marked with broad black bars: it has three thick toes before and none behind. ‘There are upwards of half a dozen species of this bird, two or three of which (African) are crested. The little Bustard, differs only in size, not being larger than a pheasant. They were known to the ancients in Africa, and in Greece and Syria ; are supposed to live about fifteen years; are gregarious, and pair in spring, laying only two eggs, nearly of the size of a goose-egg, of a pale olive brown, marked with spots of a darker

THE AQUATIC. SPECIES. 15 hue. They sit about five weeks, and the young ones run, like partridges, as soon as delivered from the shell. The cocks will fight until one is killed or falls. Their flesh has ever been held most delicious, and I suppose they are fed upor the same food as the turkey.

Perhaps it might be conferring a benefit to the United States, if some enterprising patriot would import a few pairs of this bird. Our author asserts in another place; “‘ To those who aim at variety and novelty in this line, the Bustard appears peculiarly an object for propagation and increase; since the flesh is of unrivalled excellence, and it is probable this fowl] will render great weight of flesh for the food consumed.”

THE AQUATIC SPECIES.

The Duck. — The flesh of the duck of a savory and somewhat stimulant nature, is said to afford a preferable nourishment to that of the goose, being not so gross, and more easily digested: and that of the wild duck is reckoned

still! more easy of digestion than the tame, although more ‘savory. |

The Goose. —The whole anserine or goose tribe, of which there is a great variety, are held ‘to afford a food highly stimulant, of a strong flavor and viscous quality, and of a putresecnt

16 THE SWAN.

tendency. The flesh of the tame goose is more tender than that of the wild, but generally it is a diet best adapted to good stomachs and powerful digestion, and should be sparingly used by the sedentary and weak, or by persons subject to cutaneous diseases.

The fat, or grease, of the goose, is more subtile, penetrating, and resolvent, than the lard of swine, and is an excellent article to be reserved

- for domestic use, in various cases. Sportsmen of the old school held the opinion, extraordinary as it may now seem, that when a kennel of ; hounds show symptoms of rabies, or madness, the best prophylactic remedy, is to keep a considerable flock of geese in it, for a length of time; and the late Dr James, exceedingly attached to dogs, inclined to give a degree of credit to this presumed remedy, which, if real, must consist 11 the saline and | enetrative qualities of the anserine excrement: the danger, however, of exposing the geese to the possibility of infection, ought certainly not to be overlooked.

The Swan. — The Cygnet, or young swan, only, is reckoned eatable, and that after a peculiar prep» ation, although in old time, the swan formed a dish of embellishment and show at great feasts. Swan fat possesses probably much

VARIETIES, 17 the same qualities as that of the goose above described, but is supposed somewhat more mild and emollient. Many curative virtues were attributed by the ancients to the swan’s skin, but modern practice only sanctions its use as a defence against rheumatic affections; in fact, the only worth of the very few wild swans which reach a market, consist in their skms.

SECTION If.

GALLINACEOUS FOWLS.

DESCRIPTION AND MANAGEMENT.

We have no history so ancient as the domes- _ tication of the common cock and hen. The cock was supposed to be of Persian origin, but the species has been since propagated and introduced into general use, throughout the whole world, from east to west, from the burning climate of India to the frozen zone. Although fowls used for the table are by nature granivorous, yet all the various species, the goose perhaps excepted, are carnivorous likewise, and great devourers of fish.

is ! GAME.

The principal varieties in use, of the common species of fowls are —dung-hill fowls — Game — Dorking — Poland — Bantam — Chittagong, or Holey Peageit and. their endless sub-varieties. ‘

The common Dung-hill fowl needs no ie . scription -—of middling size, every variety of color, and to be found in every part of the country.

' GAME VARIETY.

Game fowls are too well known to require a particular description. Their plumage, particularly the red, is most beautiful and rich; their size somewhat below the common, and their symmetry and delicacy of limbs to be compared with those of the race-horse and the deer, or, in more strict analogy, with the wild species of their own genus. ‘The ancients kept game cocks for the same purpose as the moderns, and there is a game breed at present existing in India ; but I have not hitherto obtained any information as to the origin of our game breed, which has been established for many centuries in this country. Their flesh is of the most beautiful white, and superior to that of all other breeds of domestic fowls, for richness and delicacy of flavor; but the extreme difficulty of rearing the chickens,

DORKING. 19 from their natural pugnacity of disposition, which shows itself at the earliest possible period, deters most breeders, excepting those who breed for the cock-pit. I have many times had whole broods, scarcely feathered, stone-blind from fighting, to the very smallest individuals; the rival couples moping in corners, and renewing their battles on obtaining the first ray of light. On this account few can be reared, and as this disposition, to a certain degree, prevails in the half breed, it prevents crossing with the game cock, otherwise a great improvement. The game eggs are smaller than common, finely shaped and extremely delicate.

The Game cock has long been a bird of cruel sport in some parts of this country, as well as in Great Britain. But the taste for this amusement, as well as that for boxing and other barbarous pastimes, is happily on the decline in the United States, and in Great Britain. Indeed, we believe it was never much practised in New England.

The Dorking fowl, so called from a town in the county of Surrey, {Eng.] is the largest variety of the species. Its shape is handsome, body long and capacious, legs short with two claws on each foot; eggs large and lays abundantly ; color of the flesh inclining to yellowish

20 EVERY DAY HEN.

or ivory. Both hens and cocks often made into capons.

Lhe Poland fowl was originally imported from Holland. The color shining black, with white tops on the head of both cock and hen ; head flat, surmounted by a fleshy protuberance, out of which spring the crown feathers. Their form plump and deep, legs short with five claws, lay abundantly, are less inclined to set than any other breed ; they fatten quickly, and are more juicy and rich than the Dorking. This is one of the most useful varieties.

Every day hen is a sub-variety of the Poland Fowl, of Dutch origin ; they are of smaller size,

‘and said to lay eggs in great abundance. Their tops are large, and should be periodically clipped near the eyes, or they grow into the eyes of the fowls and nearly blind them, rendering them very subject to alarm, and to be driven away. This is particularly necessary. in wet weather.

From October 25th to the 25th of the following September, five Poland hens of this sub-variety laid 503 eggs, one of them only sitting within the time. Their eggs are not so: large as those of the common hen, nor equally substantial and nutritious.

Bantam, a small Indian breed, valued chiefly for its grotesque figure and delicate flesh.

a

CHITTAGONG — SPANISH COCK. Qi

There has been lately obtained a variety of

_ Bantams, extremely small, and as smooth legged as a game fowl. From their size and. delicacy they are very convenient, as they’ may always be used as substitutes for chickens, when small ones are not otherwise to be had. They are also particularly useful for sitting upon the eggs of partridges and pheasants, being good nurses as well as good layers.

There is a South American variety, which will roost in trees. ‘They are very beautiful,

_ spotted like a partridge and streaked ; the eggs~

* be j small and colored, like those of the pheasant ;

both the flesh and eggs are fine flavored and delicate.

‘The Chittagong, or Malay hen, is an Indian breed, and the largest variety of the species. They arein color, striated yellow and dark brown, long necked, serpent-headed, and high upon the leg; their flesh dark, coarse, and chiefly adapted to soup. They are good layers and being well fed produce the largest of hen’s eggs, and of the most substantial nutriment. But their legs are too long to be steady sitters.

, The improved Spanish cock and hen is a cross between the Dorking and the Spanish

_ breed. It isa large bird, with black plumage, white and delicate flesh, the largest eggs of any British variety, and is well adapted for capons.

Q9 BREEDING CHICKENS.

The foregoing, according to our author, are the principal breeds of the Gallus species, which are known in Great Britain. We are not able to say what are the varieties of this useful bird, which have been introduced into this .country, but we have observed considerable differences in their forms and habits. Some kinds have a greater propensity to ramble than others ; and some are more apt to dig up seeds and injure vegetables in gardens, &c. than other varieties of the same species.

Section IV. On Breeding And Rearing Chickens — The Necessary Yards And Buildings

Tue warmest and dryest soils are best adapted to the breeding and rearing of gallinaceous fowls, more particularly chickens ; thence the greatest success, attended with the least trouble, may be expected on such, and far greater precaution and expense will be required on those of an opposite description. Of these last, the wet . and boggy are the most injurious, since, however ill affected fowls are by cold, they endure it still

BREEDING CHICKENS. Q3 better than moisture, whence they are found to succeed well upon dry land, even in the severe climates of the north. Land proper for sheep is generally also well adapted to the successful keeping of poultry.

But as the rearing of poultry may be necessary upon soils and in situations of every description, made ground is sometimes indispensable. No considerable stock can be kept, far less can any profit be made by it, upon an unfavorable soil, without attention to needful artificial local conveniences. .

Whether or not the poultry be suffered to range at large, and particularly to take the benefit of the farm-yard, a separate and well-fenced yard or court must be pitched upon. The foundation should be laid with chalk, or bricklayer’s rubbish, the surface to consist of sandy gravel, con- . siderable plots of it being sown with common trefoil, or wild clover, with a mixture of burnet, spurry, or star-grass,* which last two species are

*Spurry (Spergula arvensis) is indigenous in Flanders. Loudon says it is cultivated on the poorest soils. It is so quick of growth and short of duration, that it is ofien made to take an intermediate place between the harvest and the spring sowing, without any strict adherence to the regularity of succession. It‘is sown sometimes in the spring, but generally in autumn, after harvesting the corncrops. One light ploughing is sufficient ; and as the grain is very small

24 BREEDING CHICKENS.

particularly salubrious to poultry. The surface must be so.sloped and drained as to avoid all stagnant moisture, most destructive to young chickens. The fences must be lofty, well secured at the bottom, that the smallest chicken cannot find a passage through, and the whole yard perfectly sheltered, from the northwest to the southeast. Various beds, or heaps of sifted ashes, or very dry sand, should be always ready, in which the hens may exercise that. propensity, so delightful and salutary to them, of rolling or bathing themselves. This is effectual in cleansing their feathers and skin from vermin and impurities, promotes the cuticular excretion, and jt is but very lightly covered. About twentyfour pounds of seed to the acre is the usual quantity. Its growth is so rapid, that in five or six weeks it acquires its full height, which seldom exceeds twelve or fourteen inches. The crop is of course a light one, but is considered of great value

both as supplying a certain quintum of provender at very little cost, and as being the best food for milch cows, to improve the quality of the butter. It lasts till frost sets in, and is usually fed off by milch cows tethered on it, but is sometimes cut and carried to the stalls.

Where spurry is sown in the spring the crop is occasionally made into hay ; but from the watery nature of the plant it shrinks very much in bulk, and upon the whole is much more advantageously consumed in the other manner. It is indigenous in Flanders; and except when cultivated, is looked on as a weed, as in Great Britain.

BREEDING CHICKENS. 25.

is materially ores a in preserving their health.

-» The poultry-houses within the court, if there be a choice, should have a southern aspect, at. any rate, should be well defended from.cold winds and the blowing in of rain or sleet. If the number of the stock be considerable, the houses had far better be small and detached, both for health and safety’s sake, and especially they should be absolutely impenetrable to vermin of every description. Should these houses abut upon a stable, brew-house, or any conductor of -warmth, it will be so much. the more comforta- | ‘ble and salutary to the poultry.

The form and conveniences of the bic houses are these — the bottom or floor should consist of well-rammed chalk or earth, similar to the court-yard, that its surface being smooth, may present no impediment to being swept perfectly clean. For health’s sake, the roof. should be lofty ; the perches will be then more out of the reach of vermin, should any accidentally break in: and there should only be one long and level range of perches, because, when these are placed one above another, the fowls dung upon each other : convenient steps driven into the wall render easy the ascent of the poultry to their perches; but care must be taken

26 BOXES.

that the mistake be not made of placing these steps immediately one over the other, but in ‘such wise, that they can jump from one to the - other. 3 .

Boxes, of which every carpenter knows the form, are to be arranged round the walls, and it is proper to have a sufficient number, the hens being apt to dispute possession, and sit one upon another ; the steps will lead equally to these as to the perches. The board, or step at the entrance, to be of sufficient height to prevent the eggs from rolling out. Provision of a few railed doors may be made, for occasional use, to be hung before the entrance, in order to prevent. other hens from intruding to lay thew eggs upon - those which sit, a habit to which some are much addicted, and by which a brood is often injured. The common deep square boxes, uncovered at top, are extremely improper, because that form obliges the hen to jump down upon her eggs ; whereas for safety, she should descend upon them from a very small height, or nm a manner walk in upon them. The same objection lies against hampers, with the additional one of the wicker-work admitting the cold, in. variable weather, in winter or early spring sittings. It ought to be noted likewise, that many breeders prefer to have all their nests upon the ground,

TURKEYS, ETC. 27 on account of the danger of chickens falling from those which are placed above. In this respect, persons will be best guiced by their own experience.

Turkeys, being roosting fowls, may be kept ia the yard of which we speak, either in a separate house, or their boxes, for laying or sitting, may be placed on the ground of the common houses; which last method perhaps, is objectionable, since turkeys and common fowls might not roost quietly together. In the common way, indeed, poultry of aif kinds, are associated in a common’ house, the cocks and hens aloft, and the ducks, geese, and turkeys upon the ground-floor. Or, upon an extensive scale, all the domestic poultry may be contained within the inclosure, the circular form for which would be most comprehensive and advantageous, including a piece of water, with laying-houses upon its banks, for aquatic fowls, and dovecotes for breeding pigeons. Some shutters may open to the morning sun, for air, and particularly for the benefit of the sitting hens.

Loudon says, ‘The peultry-yard in most cases may be a very small enclosure, as the poultry of common farmeries should be allowed | to range over the straw-yards and most parts of

Og _ POULTRY-HOUSES... - - the premises, to pick up what cannot be got at by the swine.

‘But when the business of raising poultry is carried on toa considerable extent, Loudon observes, that ‘“ ‘The situation of the poultry-house should be dry, and exposed either to the east or, southeast, so as to enjoy the sun’s rays. as soon as lie appears above the horizon. Though in many cases all the commoner sorts of poultry are lodged in the same apartment, yet to be able to bestow on each species its proper, treatment, they ought to be separated by divisions, and enter by separate doors. Apartments for aquatic fowls may be made in part under those of the gallinaceous tribes, and the peacock often prefers roosting on a tree, or on the roof of high buildings, when it forms an excellent watch bird to the poultry yard or farmery.

Where a complete set of poultry-houses are intended, a situation should be fixed on near or close to the farmery, and with ample space around for the fowls to disperse over in the day time, and one or more ponds for the aquatic. sorts. A space thirty feet by fifty feet may be made choice of for the buildings and yard ; the building may be ranged along the north side, and the three, other sides inclosed with a trellis or wire fence, from six.to eight feet in height, and

POULTRY-HOUSES. * ‘Oe € : subdivided with similar fences, according to the number of apartments. The hen-house (a) and turkey-house (5) may have.their roosts (¢ c) in part over the low houses for ducks (d ) and geese, (f, g, h,) and besides these there may be other apartments for hatching, or newly hatched broods, for fattening; to serve as an hospital, or for retaining, boiling, and otherwise preparing food; killing poultry, and other purposes. | A flue may pass through the whole for moist or very severe weather ; and the windows ought to have outside shutters both for excluding excessive heat and excessive cold, In every apartment there ought to be a window opposite to the door, in order to’ create a thorough draught, when both are opened, and also.a valve in the roof, to admit the escape of the hottest and lighest air. Every door ought to have a small opening at the bottom for the admission of the fowls, when the door is shut. The elevation should be in a simple style, and there may be a pigeonry over the central building.

30 POULTRY-HOUSES. * The furniture or fixtures of poultry-houses are very few ; the roost is sometimes a mere floor or loft, to which the birds fly up or ascend by a ladder; at other times it is nothing more than the coupling timbers of the roof, or a series of cross battens or rods, rising in gradation from the floor to the roof. The battens should be placed at such a distance horizontally that the birds, when roosting, may not incommode each other by their droppings. For this purpose they should be a foot apart for hens, and eighteen inches apart for turkeys. The slope of the roost may be about 45 degrees, and the lower part should lift up by hinges in order to admit a person to remove the dung. No flying is requisite in.case of such a roost, as the birds ascend and descend by steps. See plate in which (a 6)

ere spars for the poultry to set on, (¢ c) ranges of boxes for nests, (d) the roof, (e) the door which should be nearly as high as the ceiling»

BREEDING, ETC. 3b

Aa

for ventilation, and should have a small opening ' with a shutterat the bottom, which, where there is no danger from dogs or foxes, may be left open at all times, to permit. the poultry to go in and out at pleasure, and especally for their early egress during summer. The spars on which the clawed birds are to roost, should, not be round and smooth, but roundish and roughish like branch ef a tree. |

Section V. ©hoice And Treatment Of Breeding Stock

Ir should be a general rule to breed from. young stock; a two year old cock, or stag, and pullets in their second year. Pullets in their first year, if early birds, will indeed, prcbably, lay as many eggs as ever after, but the eggs are small, and such young hens are unsteady sitters. Hens are in their prime at three years of age, and decline after five, whence generally, it is not, advantageous to keep them beyond that period, with the exception of those of capital qualifications. Hens with a large comb, or which crow like the cock, are gene-

32 AGE — THE COCK. ; *

rally deemed inferior ;. but I -have had hens wit!s large rose combs, and also crowers, which were upon an equality with the rest of the stock. Yellow-legged fowls are often of a tender constitution, and always inferior in the quality of their flesh, which is of a loose ahha texture and ordinary flavor.

It is said to be a matter pare to success in breeding fowls that the males and females from which the breed is reared should not be taken from the same sitting of eggs, in other words, there should be no near relationship subsisting between the parents. It is as important to cross the breeds of fowls as of other animals, especially if they are intended for stock to breed from.

The health of fowls is observable in the fresh and florid color of the comb, and the brightness and dryness of the eyes, the nostrils being free from any discharge, and the plumage of a healthy gloss. The most useful cock is generally a “bold, active, and savage bird, cruel and destruc-. tive in his fits of passion, if not well watched, to his hens, and even to his own offspring. Hens above the common size of their respective varieties, are by no means preferable either as layers or sitters. The indications of old age are paleness of the comb and gills, dulness of color,