Golden-pencilled and Silver-spangled Hamburgs. Black Spanish
This splendid breed was originally imported from Spain, and is characterised by its peculiar white face, which in the cock should extend from the comb downwards, including the entire face, and meet beneath in a white cravat, hidden by the wattles; and in the hen should be equally striking. The plumage is perfectly black, with brilliant metallic lustre, reflecting rich green and purple tints. The tail should resemble a sickle in the cock, and be square in the hen. The comb should be of a bright red, large, and high, upright in the cock, but pendent in the hen; the legs blue, clean, and long, and the bearing proud and gallant.
With care they will thrive in a very small space, and are perhaps better adapted for town than any other variety. They are tolerably hardy when grown, but suffer much from cold and wet. Their combs and wattles are liable to be injured by severe cold, from which these fowls should be carefully protected. If frost-bitten, the parts should be rubbed with snow or cold water, and the birds must not be taken into a warm room until recovered.
The Spanish are excellent layers, producing five or six eggs weekly from February to August, and two or three weekly from November to February, and also laying earlier than any other breed except the Brahma, the pullets beginning to lay before they are six months old. Although the hens are only of an average size, and but moderate eaters, their eggs are larger than those of any other breed, averaging 3½ ounces, and some weighing 4½ ounces, each. The shells are very thin and white, and the largest eggs are laid in the spring.
The flesh is excellent, but the body is small compared tothat of the Dorking. They very seldom show any inclination to sit, and if they hatch a brood are bad nurses. The chickens are very delicate, and are best hatched at the end of April and during May. They do not feather till almost three-parts grown, and require a steady mother that will keep with them till they are safely feathered, and therefore the eggs should be set under a Dorking hen, because that breed remains longer with the chicks than any other. They almost always have white feathers in the flight of the wings, but these become black.
"In purchasing Spanish fowls," says an excellent authority, "blue legs, the entire absence of white or coloured feathers in the plumage, and a large white face, with a very large, high comb, which should be erect in the cock, though pendent in the hen, should be insisted on." Legginess is a fault that breeders must be careful to avoid.
The cockerels show the white face earlier than the pullets, and a blue, shrivelly appearance in the face of the chickens is a better sign of future whiteness than a red fleshiness. Pullets are rarely fully white-faced till above a year old. "The white face," says an excellent authority, "should always extend well around the eye, and up to the point of junction with the comb, though a line of short black feathers is there frequently seen to intrude its undesired presence. It is certainly objectionable, and the less of it the better; but any attempt to remove or disguise this eyesore should be followed by immediate disqualification." Some exhibitors of Spanish shave the down of the edges of the white-face, in order to make it smooth and larger. This disgraceful practice is not allowed at the Birmingham Show.
"One test of condition," says Mr. Baily, "more particularly of the pullets, is the state of the comb, which will be red, soft, and developed, just in proportion to the condition of the bird. While moulting—and they are almost naked during this process—the comb entirely shrivels up."
The White-facedWhite Spanishis thought to be merely a sport of the White-faced Black Spanish. But, whatever their origin may have been, they possess every indication ofcommon blood with their Black relatives, and their claims to appear by their side in the exhibition room are as good as those of the White Cochins and the White Polish. The plumage is uniformly white, but in all other respects they resemble the Black breed. From the absence of contrast of colour shown in the face, comb, and plumage of the Black Spanish, the White variety is far less striking in appearance.
TheAndalusianare so called from having been brought from the Spanish province of Andalusia. This breed is of a bluish grey, sometimes slightly laced with a darker shade, but having the neck hackles and tail feathers of a glossy black, with red face and white ears. The chickens are very hardy, and feather well, and earlier than the Spanish.
TheMinorcais so called from having been imported from that island, and is a larger and more compactly-formed breed, resembling the Spanish in its general characteristics; black, with metallic lustre, but with red face, and having only the ear-lobes white; showing even a larger comb, and with shorter legs. They are better as table fowls than the Spanish, but the Andalusian are superior to either. The Minorca is the best layer of all the Spanish breeds, its chickens are tolerably hardy, and it is altogether far superior to the White-faced breed.
Anconais a provincial term applied to black and white mottled, or "cuckoo," which on all other points resemble Minorcas, but are smaller.
The "Black Rot," to which Spanish fowls are subject, is a blackening of the comb, swelling of the legs and feet, and general wasting of the system; and can only be cured in the earlier stages by frequent purgings with castor oil, combined with warm nourishing food, and strong ale, or other stimulants, given freely. They are also subject to a peculiar kind of swelled face, which first appears like a small knob under the skin, and increases till it has covered one side of the face. It is considered to be incurable.
This breed is medium-sized, and should have a brilliant red, finely-serrated rose-comb, terminating in a spike at the back, taper blue legs, ample tail, exact markings, a well-developed white deaf-ear, and a quick, spirited bearing. They are classed in three varieties, the Pencilled, Spangled, and Black varieties, with the sub-varieties of Gold and Silver in the two former.
The Pencilled Hamburg is of two ground colours, gold and silver, that is, of a brown yellow or white, and very minutely marked. The hens of both colours should have the body clearly pencilled across with several bars of black. The hackle in both sexes should be free from dark marks. In the Golden-pencilled variety the cock should be of one uniform red all over his body without any pencilling whatever, and his tail copper colour; but many first-class birds have pure black tails and the sickle feathers should be shaded with a rich bronze or copper. In the Silver-pencilled variety the cock is often nearly white, with yellowish wing-coverts, and a brown or chestnut patch on the flight feathers of his wing. The tail should be black and the sickle feathers tinged with a reddish white.
The Speckled or Spangled Hamburg, also called Pheasant Fowl, from the false idea that the pheasant was one of its parents, is of two kinds, the Golden-speckled and Silver-speckled, according to their ground colour, the marking taking the form of a spot upon each feather. They have very full double and firmly fixed combs, the point at the end turning upwards, a dark rim round the eyes, blue legs, and mixed hackle. They were also called Moss Fowls, and Mooneys, the latter probably because the end of every feather should have a black rim on the yellow orwhite ground. In the Golden-spangled some judges prefer cocks with a pure black breast, but others desire them spangled.
"One chief cause of discussion," says Miss Watts, "relating to the Hamburg, regarded the markings on the cocks. The Yorkshire breed, which had been a favourite in that county for many years, produced henny cocks—i.e.cocks with plumage resembling that of a hen. The feathers of the hackle were not narrow and elongated like those of cocks generally, but were short and rounded like those of the hen; the saddle-feathers were the same, and the tail, instead of being graced with fine flowing sickle feathers, was merely square like that of a hen. The Lancashire Mooneys, on the contrary, produce cocks with as fine flowing plumage as need grace any chanticleer in the land, and tails with sickle-feathers twenty-two inches long, fine flowing saddle-feathers, and abundant hackle. The hen-tail cocks had the markings, as well as the form, of the hen; the long feathers of the others cannot, from their form, have these markings. On this question party-spirit ran high: York and Lancaster, Cavalier and Roundhead, were small discussions compared with it; but the hen-cocks were beaten, and we now seldom hear of them. A mixture of the two breeds has been tried; but by it valuable qualities and purity of race have been sacrificed."
The Black Hamburg is of a beautiful black with a metallic lustre, and is a noble-looking bird, the cocks often weighing seven pounds. There is little doubt that it was produced by crossing with the Spanish, which blood shows itself in the white face, which is often half apparent, and in the darker legs. But it is well established as a distinct variety, and good birds breed true to colour and points. The cocks' combs are larger, and the hens' legs shorter, than the other varieties.
Bolton Bays and Greys, Chitteprats, Turkish, and Creoles or Corals, Pencilled Dutch fowls, and Dutch every-day layers, are but incorrect names for the Hamburgs, with which they are identical.
The Hamburgs do not attain to their full beauty untilthree years old. "As a general rule," says Mr. Baily, "no true bred Hamburg fowl has top-knot, single comb, white legs, any approach to feather on the legs, white tail, or spotted hackle." The white ear-lobe being so characteristic a feature in all the Hamburgs, becomes most important in judging their merits. Weight is not considered, but still the Pencilled cock should not weigh less than four and a half pounds, nor the hen than three and a half; and the Spangled cock five pounds and the hen four.
The Hamburgs are most prolific layers naturally, without over-stimulating feeding, surpassing all others in the number of their eggs, and deserve their popular name of "everlasting layers." Their eggs are white, and do not weigh more than 1½ ounce to 1¾ ounce each; and the hens are known to average 240 eggs yearly. Not being large eaters, they are very profitable fowls to keep. The eggs of the Golden-spangled are the largest, and it is the hardiest variety, but the Pencilled lay more. The Black variety produces large eggs, and lays a greater number than any known breed.
They very seldom show any desire to sit except when they have a free woodland range, for even if free it must be wild to induce any desire to perpetuate the species, and they never sit if confined to a yard. The chickens should not be hatched earlier than May, but in the South of England they will do very well if hatched by a Cochin-China hen at the beginning of March. They are small birds for table, but of excellent quality.
Hamburgs do not bear confinement well, and will not thrive without a good run; a grass field is the best. Being small and light, even a ten-feet fence will not keep them within a small run. They may indeed be kept in a shed, but the number must be very few in proportion to its size, and they must be kept dry and scrupulously clean. They are excellent guards in the country, for if disturbed in their roosting-place they will make a great noise. The breed has improved in this country, and British bred fowls are much stronger than the imported birds.
White-crested Black. Golden and Silver-spangled.POLISH.
This breed might with good reason be divided into more families, but it is usual to rank as Polands all fowls with their chief distinguishing characteristic, a full, large, round, compact tuft on the head. The breed "is quite unknown in Poland, and takes its name," says Mr. Dickson, "from some resemblance having been fancied between its tufted crest and the square-spreading crown of the feathered caps worn by the Polish soldiers." It is much esteemed in Egypt, and equally abundant at the Cape of Good Hope, where their legs are feathered. Some travellers assert that the Mexican poultry are crested, and that what are called Poland fowls are natives of either Mexico or South America; but others believe that they are natives of the East, and that they, as well as all the other fowls on the Continent of America, have been introduced from the Old World.
The Golden-spangled and Silver-spangled are the most beautiful varieties, the first being of a gold colour and the second white, both spangled with black. The more uniform the colour of the tuft is with that of the bird, the higher it is valued.
The Black Poland is of a deep velvety black; has a large, white, round tuft, and should not have a comb, but many have a little comb in the form of two small points before the tuft. The tuft to be perfect should be entirely white, but it is rare to meet with one without a slight bordering of black, or partly black, feathers round the front.
There are also Yellow, laced with white, Buff or Chamois, spangled with white, Blue, Grey, Black, and White mottled. All the sub-varieties should be of medium size, neat compact form, plump, full-breasted, and have lead-coloured legs and ample tails.
The top-knot of the cock should be composed of straight feathers, growing from the centre of the crown, and falling over outside, but not so much as to intercept the sight, and form a circular crest. That of the hen should be formed of feathers growing out and turning in at the extremity, so as to resemble a cauliflower, and it should be even, firm, and as nearly round as possible. Large, uneven top-knots composed of loose feathers do not equal smaller but firm and well-shaped crests. The white ear-lobe is essential in all the varieties.
"Beards" in Polands were formerly not admired. Among the early birds brought from the continent, not one in a hundred was bearded, and those that were so were often rejected, and it was a question of dispute whether the pure bird should have them or not. Bearded birds at shows were the exceptions, but an unbearded pen of Polands is now seldom or ever seen.
There was formerly a breed of White, with black top-knots, but that is lost, although it seems to have been not only the most ornamental, but the largest and most valuable of all the Polish varieties. The last specimen known was seen by Mr. Brent at St. Omer in 1854, and it is possible that the breed may still exist in France or Ireland.
TheSerai Ta-ook, orFowl of the Sultan, is the latest Polish fowl introduced into this country. They were imported in 1854 by Miss Watts, who says: "With regard to the name, Serai is the name of the Sultan's palace; Tä-ook is Turkish for fowl; the simplest translation of this is, Sultan's fowls, or fowls of the Sultan; a name which has the double advantage of being the nearest to be found to that by which they have been known in their own country, and of designating the country from which they came. In general habits they are brisk and happy-tempered, but not kept in as easily as Cochin-Chinas. They are very good layers; their eggs are large and white; they are non-sitters, and small eaters. A grass run with them will remain green long after the crop would have been cleared by eitherBrahmas or Cochins, and with scattered food they soon become satisfied and walk away. They are the size of our English Poland fowls. Their plumage is white and flowing; they have a full-sized compact Poland tuft on the head, are muffed, have a good flowing tail, short well-feathered legs, and five toes upon each foot. The comb is merely two little points, and the wattles very small. We have never seen fowls more fully decorated—full tail, abundant furnishing, in hackle almost touching the ground, boots, vulture-hocks, beards, whiskers, and full round Poland crests. Their colour is pure white."
They are prolific layers during spring and summer. Their eggs are white, and weigh from 2 ounces to 2¼ ounces each, the Spangled varieties producing the largest. They rarely sit, and generally leave their eggs after five or six days, and are not good mothers. The chickens require great care for six weeks. They should never be hatched by heavy hens, as the prominence in the skull which supports the top-knot is never completely covered with bone, and very sensible to injury. Like the Game breed they improve in feather for several years. Polands never thrive on a wet or cold soil, and are more affected by bad weather than any other breed; the top-knots being very liable to be saturated with wet. They are easily fattened, and their flesh is white, juicy, and rich-flavoured, but they are not sufficiently large for the market.
Mr. Hewitt cautions breeders against attempting to seize birds suddenly, as the crest obscures their sight, and, being taken by surprise, they are frequently so frightened as to die in the hand. They should, therefore, always be spoken to, or their attention otherwise attracted before being touched.
Of this breed one kind is Game, and resembles the Game fowl, except in size; another is feathered to the very toes, the feathers on the tarsi, or beam of the leg, being long and stiff, and often brushing the ground. They are peculiarly fancy fowls. There are several varieties, the White, Black, Nankin, Partridge, Booted or Feather-legged, Game, and the Golden-laced and Silver-laced, or Sebright Bantam. All should be very small, varying from fourteen to twenty ounces in the hen, and from sixteen to twenty-four in the cock. The head should be narrow; beak curved; forehead rounded; eyes bright; back short; body round and full; breast very prominent; legs short and clean, except in the Booted variety; wings depressed; and the carriage unusually erect, the back of the neck and the tail feathers almost touching; and the whole bearing graceful, bold, and proud.
Black. Sebright's Gold and Silver-laced. White. Game.BANTAMS.
"The Javanese jungle-fowl" (Gallus Bankiva), says Mr. W. C. L. Martin, "the Ayam-utan of the Malays, is a native of Java; but either a variety or a distinct species of larger size, yet very similar in colouring, is found in continental India. The Javanese, or Bankiva jungle-fowl, is about the size of an ordinary Bantam, and in plumage resembles the black-breasted red Game-bird of our country, with, a steel-blue mark across the wings. The comb is high, its edge is deeply serrated, and the wattles are rather large. The hackle feathers of the neck and rump are long and of a glossy golden orange; the shoulders are chestnut red, the greater wing-coverts deep steel-blue, the quill feathers brownish black, edged with pale, reddish yellow, or sandy red. The tail is of a black colour, with metallic reflections of green and blue. The under parts are blackthe naked space round the eyes, the comb, and wattles are scarlet. The hen closely resembles a brown hen of the Game breed, except in being very much smaller. That this bird, or its continental ally, is one of the sources—perhaps the main source—of our domestic race, cannot be doubted. It inter-breeds freely with our common poultry, and the progeny is fertile. Most beautiful cross-breeds between the Bankiva jungle-fowl and Bantam may be seen in the gardens of the Zoological Society."
"That the Bankiva jungle-fowl of Java, or its larger continental variety, if it be not a distinct species (and of which Sir W. Jardine states that he has seen several specimens), is one of the sources of our domestic breeds, cannot, we think, be for a moment doubted. It would be difficult to discover any difference between a clean-limbed, black-breasted red Bantam-cock, and a cock Bankiva jungle-fowl. Indeed, the very term Bantam goes far to prove their specific identity. Bantam is a town or city at the bottom of a bay on the northern coast of Java; it was first visited by the Portuguese in 1511, at which time a great trade was carried on by the town with Arabia, Hindostan, and China, chiefly in pepper. Subsequently it fell into the hands of the Dutch, and was at one time the great rendezvous for European shipping. It is now a place of comparative insignificance. From this it would seem that the jungle-fowls domesticated and sold to the Europeans at Bantam continued to be designated by the name of the place where they were obtained, and in process of time the name was appropriated to all our dwarfish breeds."
Game Bantams are exact miniatures of real Game fowls, in Black-breasted red, Duck-wing, and other varieties. The cocks must not have the strut of the Bantam, but the bold, martial bearing of the Game cock. Their wings should be carried closely, and their feathers be hard and close. The Duck-wing cock's lower wing-coverts should be marked with blue, forming a bar across each wing.
TheSebright, orGold and Silver-laced Bantam, is a breed with clean legs, and of most elegantly spangled plumage, which was bred and has been brought to greatperfection by Sir John Sebright, after whom they are named. The attitude of the cock is singularly bold and proud, the head being often thrown so much back as to meet the tail feathers, which are simple like those of a hen, the ordinary sickle-like feathers being abbreviated and broad. The Gold-laced Sebright Bantams should have golden brownish-yellow plumage, each feather being bordered with a lacing of black; the tail square like that of the hen, without sickle feathers, and carried well over the back, each feather being tipped with black, a rose-comb pointed at the back, the wings drooping to the ground, neither saddle nor neck hackles, clean lead-coloured legs and feet, and white ear-lobes; and the hen should correspond exactly with him, but be much smaller. The Silver-laced birds have exactly the same points except in the ground feathering, which should be silvery, and the nearer the shade approaches to white the more beautiful will be the bird. Their carriage should resemble that of a good Fantail pigeon.
TheBlack Bantamsshould be uniform in colour, with well-developed white ear-lobes, rose-combs, full hackles, sickled and flowing tail, and deep slate-coloured legs. TheWhite Bantamsshould have white legs and beak. Both should be of tiny size.
TheNankin, orCommon Yellow Bantam, is probably the nearest approach to the original type of the family—the "Bankiva fowl." The cock "has a large proportion of red and dark chestnut on the body, with a full black tail; while the hen is a pale orange yellow, with a tail tipped with black, and the hackle lightly pencilled with the same colour, and clean legs. Combs vary, but the rose is decidedly preferable. True-bred specimens of these birds being by no means common, considerable deviations from the above description may consequently be expected in birds passing under this appellation."
TheBooted Bantamshave their legs plumed to the toes, not on one side only like Cochin-Chinas, but completely on both, with stiff, long feathers, which brush the ground. The most beautiful specimens are of a pure white."Feathered-legged Bantams," says Mr. Baily, "may be of any colour; the old-fashioned birds were very small, falcon-hocked, and feathered, with long quill feathers to the extremity of the toe. Many of them were bearded. They are now very scarce; indeed, till exhibitions brought them again into notice, these beautiful specimens of their tribe were all neglected and fast passing away. Nothing but the Sebright was cultivated; but now we bid fair to revive the pets of our ancestors in all their beauty."
ThePekin, orCochin Bantams, were taken from the Summer Palace at Pekin during the Chinese war, and brought to this country. They exactly resemble the Buff Cochins in all respects except size. They are very tame.
TheJapanese Bantamis a recent importation, and differs from most of the other varieties in having a very large single comb. It has very short well-feathered legs, and the colour varies. Some are quite white, some have pure white bodies, with glossy, jet-black tails, others are mottled and buff. They throw the tail up and the head back till they nearly meet, as in the Fantailed pigeon. They are said to be the constant companions of man in their native country, and have a droll and good-natured expression.
All the Bantam cocks are very pugnacious, and though the hens are good mothers to their own chickens, they will attack any stranger with fury. They are good layers of small but exquisitely-flavoured eggs. But no breed produces so great a proportion of unfertile eggs. June is the best month for hatching, as the chickens are delicate. They feather more quickly than most breeds, and are apt to die at that period through the great drain upon the system in producing feathers. When fully feathered they are quite hardy. The hens are excellent mothers. The chickens require a little more animal food than other fowls, and extra attention for a week or two in keeping them dry. Bantams are very useful in a garden, eating many slugs and insects, and doing little damage.
The French breeds are remarkable for great weight and excellent quality of flesh, with a very small proportion of bones and offal; their breeders having paid great attention to those important, substantial, and commercial points instead of devoting almost exclusive attention to colour and other fancy points as we have done. As a rule they are all non-sitters, or sit but rarely.
Houdans. La Flêche, cock. Crêvecoeur, hen.FRENCH.
TheCrêve-Cœurhas been known the longest and most generally. This breed is said to derive its name from a village so called in Normandy, whence its origin can be distinctly traced; but others fancifully say, from the resemblance of its peculiar comb to a broken heart. It is scarce, and pure-bred birds are difficult to procure. The Crêve-Cœur is a fine large bird, black in plumage, or nearly so, with short, clean black legs, square body, deep chest, and a large and extraordinary crest or comb, which is thus described by M. Jacque: "Various, but always forming two horns, sometimes parallel, straight, and fleshy; sometimes joined at the base, slightly notched, pointed, and separating at their extremities; sometimes adding to this latter description interior ramifications like the horns of a young stag. The comb, shaped like horns, gives the Crêve-Cœur the appearance of a devil." It is bearded, and has a top-knot or crest behind the comb. They are very quiet, walk slowly, scratch but little, do not fly, are very tame, ramble but little, and prefer seeking their food on the dunghill in the poultry-yard to wandering afar off. They are the most contented of all breeds in confinement, and will thrive in a limited space. They are tame, tractable fowls, but inclined to roup and similar diseases in our climate, and therefore prosper most on a dry, light soil,and can scarcely have too much sun. They are excellent layers of very large white eggs.
The chickens grow so fast, and are so inclined to fatten, that they may be put up at from ten to twelve weeks of age, and well fattened in fifteen days. The Crêve-Cœur is a splendid table bird, both for the quantity and quality of its flesh. The hen is heavy in proportion to the cock, weighing eight and a half pounds against his nine and a half, and the pullets always outweigh the cockerels.
La Flêcheis thus described by M. Jacque: "A strong, firm body, well placed on its legs, and long muscular feet, appearing less than it really is, because the feathers are close; every muscular part well developed; black plumage. The La Flêche is the tallest of all French cocks; it has many points of resemblance with the Spanish, from which I believe it to be descended by crossing with the Crêve-Cœur. Others believe that it is connected with the Brêda, which it does, in fact, resemble, in some particulars. It has white, loose, and transparent skin; short, juicy, and delicate flesh, which puts on fat easily."
"The comb is transversal, double, forming two horns bending forward, united at their base, divided at their summits, sometimes even and pointed, sometimes having ramifications on the inner sides. A little double 'combling' protrudes from the upper part of the nostrils, and although hardly as large as a pea, this combling, which surmounts the sort of rising formed by the protrusion of the nostrils, contributes to the singular aspect of the head. This measured prominence of the comb seems to add to the characteristic depression of the beak, and gives the bird a likeness to a rhinoceros." The plumage is jet black, with a very rich metallic lustre; large ear-lobe of pure white; bright red face, unusually free from feathers; and bright lead-coloured legs, with hard, firm scales. They are very handsome, showy, large, and lively birds, more inclined to wander than the Crêve-Cœur, and hardier when full grown; but their chickens are even more delicate in wet weather, and should not be hatched before May. Theyare easily reared, and grow quickly. They are excellent layers of very large white eggs, but do not lay well in winter, unless under very favourable circumstances, and resemble the Spanish in the size and number of their eggs, and the time and duration of laying. Their flesh is excellent, juicy, and resembles that of the Game fowl, and the skin white and transparent, but the legs are dark. This breed is larger and has more style than the Crêve-Cœur, and is better adapted to our climate; but the fowls lack constitution, particularly the cocks, and are very liable to leg weakness and disease of the knee-joint, and when they get out of condition seldom recover. They are found in the north of France, but are not common even there.
TheHoudanhas the size, deep compact body, short legs, and fifth toe of the Dorking. They are generally white, some having black spots as large as a shilling, are bearded, and should have good top-knots of black and white feathers, falling backwards like a lark's crest; and the remarkable comb is thus described by M. Jacque: "Triple, transversal in the direction of the beak, composed of two flattened spikes, of long and rectangular form, opening from right to left, like two leaves of a book; thick, fleshy, and variegated at the edges. A third spike grows between these two, having somewhat the shape of an irregular strawberry, and the size of a long nut. Another, quite detached from the others, about the size of a pea, should show between the nostrils, above the beak."
Mr. F. H. Schröder, of the National Poultry Company, considered that this surpassed all the French breeds, combining the size, shape, and quality of flesh of the Dorking with earlier maturity; prolific laying of good-sized eggs, which are nearly always fertile, and on this point the opposite of the Dorking; and early and rapid feathering in the chickens, which are, notwithstanding, hardier than any breeds except the Cochin and Brahma. They are very hardy, never sick, and will thrive in a small space. They are smaller than the Crêve-Cœur or La Flêche, but well shaped and plump; and for combining size and quality of flesh with quantity and size of eggs nothing can surpass them.
Scotch Dumpies,Go Laighs,Bakies, orCreepers, are almost extinct; but they are profitable fowls, and ought to be more common, as they are very hardy, productive layers of fine large eggs, and their flesh is white and of excellent quality. They should have large, heavy bodies; short, white, clean legs, not above an inch and a half or two inches in length. The plumage is a mixture of black or brown, and white. They are good layers of fine large eggs. They cannot be surpassed as sitters and mothers, and are much valued by gamekeepers for hatching the eggs of pheasants. The cocks should weigh six or seven and the hen five or six pounds.
TheSilkyfowl is so called from its plumage, which is snowy white, being all discomposed and loose, and of a silky appearance, resembling spun glass. The comb and wattles are purple; the bones and the periosteum, or membrane covering the bones, black, and the skin blue or purple; but the flesh, however, is white and tender, and superior to that of most breeds. It is a good layer of small, round, and excellent eggs. The cock generally weighs less than three, and the hen less than two, pounds. It comes from Japan and China, and generally thrives in our climate. The chickens are easily reared if not hatched before April nor later than June. They are capital foster mothers for partridges, and other small and tender game.
TheRumpkin, orRumplessfowl, a Persian breed, not only lacks the tail-feathers but the tail itself. It is hardy, of moderate size, and varies in colour, but is generally black or brown, and from the absence of tail appears rounder than other fowls. The hens are good layers, but the eggs are often unfertile. They are good sitters and mothers, and the flesh is of fair quality.
TheFriesland, so named from confounding the term "frizzled" with Friesland, is remarkable from having all the feathers, except those of the wings and tail, frizzled, or curled up the wrong way. It is small, very delicate, and a shower drenches it to the skin.
Barn-doorfowl are a mongrel race, compounded by chance, usually of the Game, Dorking, and Polish breeds.
Turkeys are not considered profitable except on light, dry soils, which is said to be the cause of their success in Norfolk. They prosper, however, in Ireland; but although the air there is moist, the soil is dry, except in the boggy districts. Miss Watts believes that "any place in which turkeys are properly reared and fed may compete with Norfolk. Very fine birds may be seen in Surrey, and other places near London." The general opinion of the best judges is, that they can barely be made to repay the cost of their food, which is doubtless owing to the usual great mortality among the chicks, which loss outbalances all profit; but others make them yield a fair profit, simply because, from good situation and judicious management, they rear all, or nearly all, the chicks. A single brood may be reared with ease on a small farm or private establishment without much extra expense, where sufficient attention can be devoted to them; but to make them profitable they should be bred on a large scale, and receive exclusive attention. They should have a large shed or house, with a boarded floor, to themselves.
Turkey and Guinea-fowls.
Turkeys must have space, for they are birds of rambling habits, and only fitted for the farmyard, or extensive runs, delighting to wander in the fields in quest of insects, on which, with green herbage, berries, beech-mast, and various seeds, they greedily feed. The troop will ramble about all day, returning to roost in the evening, when they should have a good supply of grain; and another should be given in the morning, which will not only induce them to return home regularly every night, but keep them in good store condition, so that they can at any time be speedily fattened. Peas, vetches, tares, and most sorts of pulse, are almostpoisonous to them. Their feeding-place must be separate from the other poultry, or they will gobble up more than their share. Turkeys will rarely roost in a fowl-house, and should have a very high open shed, the perches being placed as high as possible. They are extremely hardy, roosting, if allowed, on the highest trees in the severest weather. But this should be prevented, as their feet are apt to become frost-bitten in severe weather. The chickens are as delicate. Wet is fatal to them, and the very slightest shower even in warm weather will frequently destroy half a brood.
The breeding birds should be carefully selected, any malformation almost invariably proving itself hereditary. The cock is at maturity when a year old, but not in his prime till he has attained his third year, and is entering upon his fourth, and he continues in vigour for three or four years more. He should be vigorous, broad-breasted, clean-legged, with ample wings, well-developed tail, bright eyes, and the carunculated skin of the neck full and rapid in its changes of colour. The largest possible hen should be chosen, the size of the brood depending far more upon the female than the male. One visit to the male is sufficient to render all the eggs fertile, and the number of hens may be unlimited, but to obtain fine birds, twelve or fifteen hens to one cock is the best proportion. The hen breeds in the spring following that in which she was hatched, but is not in her prime till two or three years old, and continues for two or three years in full vigour.
The hen generally commences laying about the middle of March, but sometimes earlier. When from her uttering a peculiar cry and prying about in quest of a secret spot for sitting, it is evident that she is ready to lay, she should be confined in the shed, barn, or other place where the nest has been prepared for her, and let out when she has laid an egg. The nest should be made of straw and dried leaves, in a large wicker basket, in a quiet secluded place, and an egg or nest-egg of chalk should be placed in it to induce her to adopt it. Turkeys like to choose their own laying-places, and keep to them though their eggs areremoved daily, provided a nest-egg is left there. They will wander to a distance in search of a secluded spot for laying, and pay their visits to the nest so cleverly that sometimes they keep it a secret and hatch a brood there, which, however, does not generally prove a strong or large one as in the case of ordinary fowls. When a hen has chosen a safe, quiet, and sheltered place for her nest, it is best to give her more eggs when she shows a desire to sit, and let her stay there. The hen generally lays from fifteen to twenty eggs, sometimes fewer and often many more. As soon as seven are produced, they should be placed under a good common hen, a Cochin is the best, and the remainder can be put under her when she wants to sit. The best hatching period is from the end of March to May, and none should be hatched later than June. The broody hens may be placed on their eggs in any quiet place, as they are patient, constant sitters, and will not leave their eggs wherever they may be put. A hen may be allowed from nine to fifteen eggs, according to her size. During the time the hen is sitting she requires constant attention. She must occasionally be taken off the nest to feed, and regularly supplied with fresh water; otherwise she will continue to sit without leaving for food, till completely exhausted. In general, do not let the cock go near the sitting hen, or he will destroy the eggs or chicks; but some behave well, and may be left at large with safety. She should not be disturbed or visited by any one but the person she is accustomed to be fed by, and the eggs should not be touched unnecessarily.
The chickens break the shell from the twenty-sixth to the twenty-ninth day, but sometimes as late as the thirty-first. Let them remain in the nest for twenty-four hours, but remove the shells, and next morning place the hen under a roomy coop or crate, on boards, in a warm outhouse. Keep her and her brood cooped up for two months, moving the coop every fine day into a dry grass field, but keep them in an outhouse in cold or wet weather. The chicks having a great tendency to diarrhœa, the very best food for the first week is hard-boiled eggs, chopped small,mixed with minced dandelion, and when that cannot be had, with boiled nettles. They may then have boiled egg, bread-crumbs, and barley-meal for a fortnight, when the egg may be replaced by boiled potato, and small grain may soon be added. Do not force them to eat, but give them a little food on the tip of your finger, and they will soon learn to pick it out of the trough. A little hempseed, suet, onion-tops, green mustard, and nettle-tops, chopped very fine, should be mixed with their food. Curds are excellent food, and easily prepared by mixing powdered alum with milk slightly warmed, in the proportion of one teaspoonful of alum to four quarts of milk, and, when curdled, separating the curds from the whey. They should be squeezed very dry, and must always be given in a soft state. Water should be given but sparingly, and never allowed to stand by them, but when they have had sufficient it should be taken or thrown away. The water must be put in pans so contrived or placed that they cannot wet themselves. (Seepage 38.) Fresh milk is apt to disagree with the young chicks, and is not necessary. If a chick shows weakness, or has taken cold, give it some carraway seeds.
In their wild state the turkey rears only one brood in a season, and it is not advisable to induce the domesticated bird by any expedients to hatch a second, for it would be not only detrimental to her, but the brood would be hatched late in the season, and very difficult to rear, while those reared would not be strong, healthy birds.
The coop should be like that used for common fowls, but two feet broad, and higher, being about three feet high in front and one foot at the back; this greater slant of the roof being made in order to confine her movements, as otherwise she would move about too much, and trample upon her brood. When they have grown larger they must have a larger coop, made of open bars wide enough apart for them to go in and out, but too close to let in fowls to eat their delicate food, and the hen must be placed under it with them. A large empty crate, such as is used to contain crockery-ware, will make a good coop for large poults; but if one cannot be had, a coop may be made of laths orrails, with the bars four inches apart; it should be about five feet long, four feet broad, and three feet high.
Keep her cooped for two months, moving the coop every fine, dry day into a grass field, but on cold or wet days keep them in the outhouse. If she is allowed her liberty before they are well grown and strong, she will wander away with them through the long grass, hedges, and ditches, over highway, common, and meadow, mile after mile, losing them on the road, and straying on with the greatest complacency, and perfectly satisfied so long as she has one or two following her, and never once turning her head to see how her panting chicks are getting on, nor troubled when they squat down tired out, and implore her plaintively to come back; and all this arises from sheer heedlessness, and not from want of affection, for she will fight for her brood as valiantly as any pheasant will for hers. When full grown they should never be allowed to roam with her while there is heavy dew or white frost on the grass, but be kept in till the fields and hedgerows are dry. They will pick up many seeds and insects while wandering about in the fields with her, but must be fed by hand three or four times a day at regular intervals.
They cease to be chicks or chickens, and are called turkey-poults when the male and female distinctive characteristics are fairly established, the carunculated skin and comb of the cock being developed, which is called "shooting the red," or "putting out the red," and begins when they are eight or ten weeks old. It is the most critical period of their lives—much more so than moulting, and during the process their food must be increased in quantity, and made more nourishing by the addition of boiled egg-yolks, bread crumbled in ale, wheaten flour, bruised hempseed, and the like, and they must be well housed at night. When this process is completed they will be hardy, and able to take care of themselves; but till they are fully fledged it will be advisable to keep them from rain and cold, and not to try their hardness too suddenly.
Vegetables, as chopped nettles, turnip-tops, cabbage sprouts, onions, docks, and the like, boiled down and wellmixed with barley-meal, oatmeal, or wheaten flour, and curds, if they can be afforded, form excellent food for the young poults; also steamed potatoes, boiled carrots, turnips, and the like. With this diet may be given buckwheat, barley, oats, beans, and sunflower seeds.
When they are old enough to be sent to the stubble and fields, they are placed in charge of a boy or girl of from twelve to fifteen years old, who can easily manage one hundred poults. They are driven with a long bean stick, and the duties of the turkey-herd is to keep the cocks from fighting, to lead them to every place where there are acorns, beech-mast, corn, wild fruit, insects, or other food to be picked up. He must not allow them to get fatigued with too long rambles, as they are not fully grown, and must shelter them from the burning sun, and hasten them home on the approach of rain. The best times for these rambles are from eight to ten in the morning, when the dew is off the grass, and from four till seven in the evening, before it begins to fall.
Turkeys are crammed for the London markets. The process of fattening may commence when they are six months old, as they require a longer time to become fit for the market than fowls. The large birds which are seen at Christmas are usually males of the preceding year, and about twenty months old. All experienced breeders repudiate "cramming." To obtain fine birds the chickens must be fed abundantly from their birth until they are sent to market, and while they are being fattened they should be sent to the fields and stubble for a shorter time daily, and their food must be increased in quantity and improved in quality. Early hatched, well fed young Norfolk cocks will frequently weigh twenty-three pounds by Christmas of the same year, and two-year-old birds will sometimes attain to twenty pounds. When two or more years old they are called "stags."
The domesticated turkey can scarcely be said to be divided into distinct breeds like the common fowl, the several varieties being distinguished by colour only, but identical in their form and habits. They vary considerablyin colour—some being of a bronzed black, others of a coppery tint, of a delicate fawn colour, or buff, and some of pure white. The dark coloured birds are generally considered the most hardy, and are usually the largest. The chief varieties are the Cambridge, Norfolk, Irish, American, and French.
The Cambridge combines enormous size, a tendency to fatten speedily, and first-rate flavour. The tortoiseshell character of its plumage gives the adult birds a very prepossessing appearance around the homestead, and a striking character in the exhibition room. The colours may vary from pale to dark grey, with a deep metallic brown tint, and light legs. The legs should be stout and long.
The Norfolk breed is more compact and smaller-boned, and produces a large quantity of meat of delicate whiteness and excellent quality. The cocks are almost as heavy as the Cambridge breed, but the hens are smaller and more compact. The Norfolk should be jet, not blue black, and free from any other colour, being uniform throughout, including the legs and feet.
All the birds in a pen must be uniform.
The American wild turkey has become naturalised in this country, but being of a very wandering disposition is best adapted to be kept in parks and on large tracts of wild land. It is slender in shape, but of good size, with uniform metallic bronze plumage, the flight feathers being barred with white, and the tail alternately with white, rich dark brown, and black, and with bright pink legs. The wattles are smaller than in the other breeds, and of a bluish tinge. They are very hardy, but more spiteful than others, and are said to be also more prolific. Crosses often take place in America between the wild and tame races, and are highly valued both for their appearance and for the table. Eggs of the wild turkey have also often been taken from their nests, and hatched under the domesticated hen. The flavour of the flesh of the American breed is peculiar and exceedingly good, but they do not attain a large size.
The Guinea-fowl, Gallina, or Pintado (Numida meleagris), is the true meleagris of the ancients, a term generically applied by Belon, Aldrovandus, and Gesner to the turkey, and now retained, although the error is acknowledged, in order to prevent confusion. It is a native of Africa, where it is extensively distributed. They associate in large flocks and frequent open glades, the borders of forests, and banks of rivers, which offer abundant supplies of grain, berries, and insects, in quest of which they wander during the day, and collect together at evening, and roost in clusters on the branches of trees or shrubs. Several other wild species are known, some of which are remarkable for their beauty; but the common Guinea-fowl is the only one domesticated in Europe. The Guinea-fowl is about twenty-two inches long, and from standing high on its legs, and having loose, full plumage, appears to be larger than it really is, for when plucked it does not weigh more than an ordinary Dorking. It is very plump and well-proportioned. The Guinea-fowl is not bred so much as the turkey in England or France, is very rare in the northern parts of Europe, and in India is bred almost exclusively by Europeans, although it thrives as well there as in its native country. It "is turbulent and restless," says Mr. Dickson, "continually moving from place to place, and domineering over the whole poultry-yard, boldly attacking even the fiercest turkey cock, and keeping all in alarm by its petulant pugnacity"; and the males, although without spurs, can inflict serious injury on other poultry with their short, hard beaks. The Guinea-fowls make very little use of their wings, and if forced to take to flight, fly but a shortdistance, then alight, and trust to their rapid mode of running, and their dexterity in threading the mazes of brushwood and dense herbage, for security. They are shy, wary, and alert.
It is not much kept, its habits being wandering, and requiring an extensive range, but as it picks up nearly all its food, and is very prolific, it may be made very profitable in certain localities. The whole management of both the young and the old may be precisely the same as that of turkeys, in hatching, feeding, and fattening. This "species," says Mr. Dickson, "differs from all other poultry, in its being difficult to distinguish the cock from the hen, the chief difference being in the colour of the wattles, which are more of a red hue in the cock, and more tinged with blue in the hen. The cock has also a more stately strut."
They mate in pairs, and therefore an equal number of cocks and hens must be kept, or the eggs will prove unfertile. To obtain stock, some of their eggs must be procured, and placed under a common hen; for if old birds are bought, they will wander away for miles in search of their old home, and never return. They should be fed regularly, and must always have one meal at night, or they will scarcely ever roost at home. They will not sleep in the fowl-house, but prefer roosting in the lower branches of a tree, or on a thick bush, and retire early. They make a peculiar, harsh, querulous noise, which is oft-repeated, and not agreeable. The hens are prolific layers, beginning in May, and continuing during the whole summer. Their eggs are small, but of excellent flavour, of a pale yellowish red, finely dotted with a darker tint, and remarkable for the hardness of the shell. The hen usually lays on a dry bank, in secret places; and a hedgerow a quarter of a mile off is quite as likely to contain her nest as any situation nearer her home. She is very shy, and, if the eggs are taken from her nest, will desert it, and find another; a few should, therefore, always be left, and it should never be visited when she is in sight. But she often contrives to elude all watching, and hatcha brood, frequently at a late period, when the weather is too cold for the chickens. As the Guinea-fowl seldom shows much disposition to incubate if kept under restraint, and frequently sits too late in the season to rear a brood in this country, it is a general practice to place her eggs under a common fowl—Game and Bantams are the best for the purpose. About twenty of the earliest eggs should be set in May. The Guinea-hen will hatch another brood when she feels inclined. They sit for twenty-six to twenty-nine or thirty days. When she sits in due season she generally rears a large brood, twenty not being an unusual number.
The chickens are very tender, and should not be hatched too early in spring, as a cold March wind is generally fatal to them. They must be treated like those of the turkey, and as carefully. They should be fed almost immediately, within six hours of being hatched, abundantly, and often; and they require more animal food than other chickens. Egg boiled hard, chopped very fine, and mixed with oatmeal, is the best food. They will die if kept without food for three or four hours; and should have a constant supply near them until they are allowed to have full liberty and forage for themselves. They will soon pick up insects, &c., and will keep themselves in good condition with a little extra food. They are very strong on their legs, and those hatched under common hens may be allowed to range with her at the end of six weeks, and be fed on the same food and at the same times as other chickens.
The Guinea-fowl may be considered as somewhat intermediate between the pheasant and turkey. After the pheasant season, young birds that have been hatched the same year are excellent substitutes for that fine game, and fetch a fair price. They should never be fattened, but have a good supply of grain and meal for a week or two before being killed. The flesh of the young bird is very delicate, juicy, and well-flavoured, but the old birds, even of the second year, are dry, tough, and tasteless.
Ducks will not pay if all their food has to be bought, except it is purchased wholesale, and they are reared for town markets, for their appetites are voracious, and they do not graze like geese. They may be kept in a limited space, but more profitably and conveniently where they have the run of a paddock, orchard, kitchen garden, flat common, green lane, or farmyard, with ditches and water. They will return at night, and come to the call of the feeder. Nothing comes amiss to them—green vegetables, especially when boiled, all kinds of meal made into porridge, all kinds of grain, bread, oatcake, the refuse and offal of the kitchen, worms, slugs, snails, insects and their larvæ, are devoured eagerly. Where many fowls are kept, a few ducks may be added profitably, for they may be fed very nearly on what the hens refuse.
Ducks require water to swim in, but "it is a mistake," says Mr. Baily, "to imagine that ducks require a great deal of water. They may be kept where there is but very little, and only want a pond or tank just deep enough to swim in. The early Aylesbury ducklings that realise such large prices in the London market have hardly ever had a swim; and in rearing ducks, where size is a desideratum, they will grow faster and become larger when kept in pens, farmyards, or in pastures, than where they are at and in the water all day." Where a large number of geese and ducks are kept, water on a sufficient scale, and easily accessible, should be in the neighbourhood.