Sheep, Swine, and Poultry Part 29

Repeated experiments, however, have established that pebbles are not at all necessary to the trituration of the hardest kinds of substances which can be introduced into their stomachs; and, of course, the usual food of fowls can be bruised without their aid. They do, however, serve a useful auxiliary purpose. When put in motion by the muscles, they are capable of producing some effects upon the contents of the stomach; thus a.s.sisting to grind down the grain, and separating its parts, the digestive fluid, or gastric juice, comes more readily in contact with it.

VARIETIES OF FOOD. Fowls about a poultry-yard can usually pick up a portion of their subsistence, and, under favorable circ.u.mstances, the largest portion. When so situated, the keeping of poultry pays decidedly the best. The support even of poultry not designed for fattening should not, however, be made to depend entirely upon such precarious resources.

Fowls should be fed with punctuality, faithfulness, and discretion.

They are fond of all sorts of grain--such as Indian corn, wheat, oats, rye, buckwheat, barley, millet, etc.; but their particular preferences are not so likely to guide in the selection of their food, as the consideration of what is most economical, and easiest to be procured on the part of their owner. They will readily eat most kinds of vegetables in their green state, both cooked and raw. They likewise manifest an inclination for animal food--such as blood, fish, and flesh--whether raw or otherwise; and seem by no means averse to feeding on their own species. Insects, worms, and snails they will take with avidity.

It is usual to give to domestic fowls a quant.i.ty of grain once, at least, daily; but, commonly, in less quant.i.ty than they would consume, if unrestricted. They feed with great voracity; but their apparent greediness is not the criterion by which the possibility of satisfying them is to be judged. Moderate quant.i.ties of food will suffice; and the amount consumed will usually be proportioned to the size of the individuals. Whatever is cheapest, at any given time, may be given, without regard to any other considerations. Different circ.u.mstances and different seasons may occasion a variation in their appet.i.te; but a gill of grain is, generally speaking, about the usual daily portion. Some very voracious fowls, of the largest size, will need the allowance of a third of a pint each day.

_Wheat_ is the most nutritive of cereal grains--with, perhaps, the exception of rice--as an article of human food. It is, therefore, natural to suppose that it is the best for fowls; and the avidity with which they eat it would induce the conclusion that they would eat more of this than of any other grain. Yet it appears that when fowls have as much wheat as they can consume, they will eat about a fourth part less than of oats, barley, or buckwheat; the largest quant.i.ty of wheat eaten by a fowl in one day being, according to several experiments, about three-sixteenths of a pint. The difference in bulk is, however, compensated by the difference in weight, these three-sixteenths of wheat weighing more than one-fourth of a pint of oats. The difference in weight is not, in every instance, the reason why a fowl is satisfied with a larger or smaller measure of one sort than another. _Rye_ weighs less than wheat; but still a fowl will be satisfied with half the quant.i.ty of this grain. _Indian corn_ ranks intermediately between wheat and rye; five-fourths of a pint of Indian corn with fowls being found, by experiment, equal to six-fourths of wheat, and three-fourths of rye.

In estimating the quant.i.ty of grain daily consumed by the common fowl, it is wise to use data a little above than below the average. It may, therefore, safely be said that a fowl of the common size, having free access to as much as can be eaten through the day, will consume, day by day, of oats, buckwheat, or barley, one-fourth of a pint; of wheat, three-sixteenths; of Indian corn, five thirty-seconds; and of rye, three thirty-seconds.

It has been conclusively settled, by experiments inst.i.tuted to that end, that there is the best economy in feeding poultry with _boiled_ grain rather than with dry, in every case where Indian corn, barley, and wheat can be procured. The expense of fuel, and the additional trouble incident to the process of cooking, are inconsiderable in comparison with the advantages derived. Where oats, buckwheat, or rye are used, boiling is useless, when profit is concerned.

BRAN. It is an erroneous notion that money can be saved by feeding bran to fowls; since, then, so little of the farina of the grain remains in it, that the nourishment derived from its use is hardly worth mentioning. When boiled, as it always must be, its bulk is but slightly increased. Two measures of dry bran, mixed with water, are equal to but three-fifths of a measure of dry barley.

MILLET. This is recommended as excellent food for young chickens. Fowls always prefer it raw; though, as its bulk is increased one-half by boiling, it is doubtless more economical to feed it cooked.

RICE. Fowls are especially fond of this food, although they soon lose their relish for it when allowed to have it at their discretion. It should always be boiled; but its expense puts it out of the question as a daily diet. When used continuously, it should always be mixed with some substance containing less nutritive matter, in order that the appet.i.te may not be cloyed by it.

POTATOES. These are very nutritious, and are usually acceptable to fowls, when properly prepared. When raw, or in a cold state, they appear to dislike them; they should, therefore, be boiled and given when moderately hot; when very hot, it is said that fowls will injure themselves by eating them, and burning their mouths. They should also be broken into pieces of convenient size; otherwise, they will be avoided.

Occasionally raw pieces of potato will be devoured; but fowls cannot be said to be fond of the root in this state. The same remark applies to most other roots, especially to _carrots_ and _parsnips_; these should always be prepared, in order to be wholesome and palatable. Fowls should never be confined to a root diet, in any case; but such food should be mingled or alternated with a sufficient quant.i.ty of grain.

GREEN FOOD. Indulgence in this kind of diet is absolutely necessary to the health of fowls, and is also advantageous in an economical point of view. The more delicate kinds of green vegetables are eaten with the utmost avidity; all succulent weeds, gra.s.s, and the leaves of trees and shrubs will also be consumed. If hens have green plots to graze in during the day, the expense of their keeping will be reduced one-half.

All the refuse of the kitchen, of a vegetable nature, should be freely thrown into the poultry-yard.

Green food, however, will not answer for an exclusive diet. Experiment has shown that fowls fed with this food alone for a few days together exhibit severe symptoms of relaxation of the bowels; and, after the lapse of eight or nine days, their combs become pale and livid, which is the same indication of disease in them that paleness of the lips is in the human species.

EARTH-WORMS. These are regarded as delicacies by the inhabitants of the poultry-yard; and the individual who is fortunate enough to capture one is often forced to undergo a severe ordeal in order to retain his captive. Earth-worms are more plentiful in moist land, such as pastures, etc., than in that which is cultivated; in gardens, also, they exist in vast numbers. When it is desirable to take worms in quant.i.ties, it is only necessary to thrust a stake or three-p.r.o.nged fork into the ground, to the depth of about a foot, and to move it suddenly backward and forward, in order to shake the soil all around; the worms are instinctively terrified by any motion in the ground, and, when disturbed, hasten to the surface.

It is advisable to store worms, on account of the trouble and difficulty of making frequent collections. They may be placed in casks, filled one-third full with earth, in quant.i.ties at least equal in bulk to the earth. The earth should be sprinkled occasionally, to prevent it from becoming too dry. Care should, however, be exercised that the earth does not become too moist; since, in such an event, the worms will perish. In rainy weather, the casks should be protected with a covering.

ANIMAL FOOD. Fowls readily eat both fish and flesh meat, and have no reluctance to feeding even on their own kind, picking much more faithfully than quadrupeds. Blood of any kind is esteemed by them a delicacy; and fish, even when salted, is devoured with a relish. They seem to be indifferent whether animal food is given to them in a cooked or raw state; though, if any preference can be detected, it is for the latter. They are sometimes so greedy that they will attack each other in order to taste the blood which flows from the wounds so inflicted; and it is quite common for them, in the moulting season, to gratify themselves by picking at the sprouting feathers on their own bodies and those of their companions. They appear to be partial to suet and fat; but they should not be allowed to devour these substances in large quant.i.ties, on account of their tendency to render them inconveniently fat.

It is highly advantageous to fowls to allow them a reasonable quant.i.ty of animal food for their diet, which should be fed to them in small pieces, both for safety and convenience. Bones and meat may be boiled; and the liquor, when mixed with bran or meal, is healthy, and not expensive.

INSECTS. Fowls have a decided liking to flies, beetles, gra.s.shoppers, and crickets; and grubs, caterpillars, and maggots are held by them in equal esteem. It is difficult, however, to supply the poultry-yard with this species of food in sufficient quant.i.ty; but enough may be provided, probably, to serve as luxuries. Some recommend that pailfuls of blood should be thrown on dunghills, where fowls are allowed to run, for the purpose of enticing flies to deposit their eggs; which, when hatched, produce swarms of maggots for the fowls. With the same view, any sort of garbage or offal may be thrown out, if the dunghill is so situated--as it always should be--that its exhalations will not prove an annoyance.

LAYING.

The ordinary productiveness of a single individual of the family of domestic fowls is astonis.h.i.+ng. While few hens are capable of hatching more than fifteen eggs, and are incapable usually of sitting more than twice in the year, frequent instances have occurred of hens laying three hundred eggs annually, while two hundred is the average number. Some hens are accustomed to lay at longer intervals than others. The habit of one variety is to lay once in three days only; others will lay every other day; and some produce an egg daily. The productiveness of hens depends, undoubtedly, upon circ.u.mstances, to a great degree. Climate has a great influence in this respect; and their lodging and food, as well as the care bestowed upon them, have more or less effect in promoting or obstructing their fecundity.

[Ill.u.s.tration: ON THE WATCH.]

There seems to be, naturally, two periods of the year in which fowls lay--early in the spring, and in the summer; and this fact would seem to indicate that, if they were left to themselves, like wild birds, they would bring forth two broods in a year. The laying continues, with few interruptions, till the close of summer, when the natural process of moulting causes them to cease. This annual process commences about August, and continues through the three following months. The const.i.tutional effect attending the beginning, continuance, and consequences of this period--a very critical one in the case of all feathered animals--prevents them from laying, until its very close, when the entire coat of new feathers replaces the old, the was.h.i.+ng of the nutritive juices, yielded by the blood for the express purpose of promoting this growth, is a great drain upon the system; and the const.i.tutional forces, which would otherwise a.s.sist in forming the egg, are rendered inoperative. The approach of cold weather, also, at the close of the moulting period, contributes to the same result. As the season of moulting is every year later, the older the hen is, the later in the spring she will begin to lay. As pullets, on the contrary, do not moult the first year, they commence laying sooner than the elder hens; and it is possible, by judicious and careful management, so to arrange, in a collection of poultry tolerably numerous, as to have eggs throughout the year. It is a singular fact that pullets hatched very late in autumn, and therefore of stunted growth, will lay nearly as early as those hatched in spring. The checking of their growth seems to have a tendency to produce eggs; of course, very tiny ones at first.

When a hen is near to the time of laying, her comb and wattles change from their previous dull hue to a bright red, while the eye becomes more bright, the gait more spirited, and she occasionally cackles for three or four days. These signs rarely prove false; and when the time comes that she desires to lay, she appears very restless, going backward and forward, visiting every nook and corner, cackling meanwhile, as if displeased because she cannot suit herself with a convenient nest. Not having looked out for one previously, she rarely succeeds in pleasing herself till the moment comes when she can no longer tarry, when she is compelled to choose one of the boxes or baskets provided for this purpose in the poultry-house, where she settles herself in silence and lays.

In some instances, a hen will make choice of a particular nest in which to lay, and when she finds, upon desiring to lay, that this is pre-occupied by another hen, she will wait till it is vacated; but, in other cases, hens will go into any nest which they find, preferring, for the most part, those having the greatest number of eggs. The process of laying is, most probably, rather painful, though the hen does not indicate this by her cries; but the instant she has done she leaves the nest, and utters her joy by peculiarly loud notes, which are re-echoed by the c.o.c.k, as well as by some of the other hens. Some hens, however, leave the nest in silence, after laying.

It seems ever to have been an object of great importance, in an economical point of view, to secure the laying of hens during those parts of the year when, if left to themselves, they are indisposed to deposit their eggs. For this purpose many methods have been devised, the most of which embrace an increase of rich and stimulating food. Some recommend shutting hens up in a warm place during winter, and giving them boiled potatoes, turnips, carrots, and parsnips. Others a.s.sign as the reason for their not laying in winter, in some climates, that the earth is covered with snow, so that they can find no ground, or other calcareous matter, to form the sh.e.l.ls; and advise, therefore, that bones of meat or poultry should be pounded and given to them, either mixed with their food, or by itself, which they will greedily eat. Upon the whole, it would seem that the most feasible means of obtaining fresh eggs during the winter is to have young hens--pullets hatched only the previous spring being the best--to use extreme liberality in feeding, and to cautiously abstain from over-stocking the poultry-yard.

As serviceable _food_ to increase laying, sc.r.a.ps of animal food, given two or three times a week, answer admirably; the best mode of doing so is throwing down a bullock's liver, leaving it with them, and permitting them to pick it at will; this is better raw than boiled. Lights, or guts, or any other animal refuse, will be found to answer the same purpose; but these substances require, or, at all events, are better for, boiling. Cayenne pepper--in fact all descriptions of pepper, but especially cayenne pepper in pods--is a favorite food with fowls; and, being a powerful stimulant, it promotes laying.

An abundant supply of lime, in some form, should not be omitted; either chopped bones, old mortar, or a lump of chalky marl. The sh.e.l.l of every egg used in the house should be roughly crushed and thrown down to the hens, which will greedily eat them. A green, living turf will be of service, both for its gra.s.s and the insects it may contain. A dusting-place, wherein to get rid of vermin, is indispensable. A daily hot meal of potatoes, boiled as carefully as for the family table, then chopped, and sprinkled or mixed with bran, will be comfortable and stimulating. After every meal of the household, the bones and other sc.r.a.ps should be collected and thrown out.

As to _the number of eggs_, the varieties which possess the greatest fecundity are the Shanghaes, Guelderlands, Dorkings, Polish, and Spanish. The Poland and Spanish lay the largest eggs; the Dorkings, eggs of good size; while the Game and the smaller kinds produce only small eggs. Those eggs which have the brightest yolks are the finest flavored; and this is usually the case with the smaller kinds. The large eggs of the larger varieties often have yolks of a pale color, and are inferior in flavor.

PRESERVATION OF EGGS.

Eggs, after being laid, lose daily, by transpiration, a portion of the matter which they contain, notwithstanding the compact texture of their sh.e.l.l, and of the close tissue of the flexible membranes lining the sh.e.l.l, and enveloping the white. When an egg is fresh, it is full, without any vacancy; and this is a matter of common observation, whether it be broken raw, or when it is either soft or hard-boiled. In all stale eggs, on the contrary, there is uniformly more or less vacancy, proportioned to the loss they have sustained by transpiration; hence, in order to judge of the freshness of an egg, it is usual to hold it up to the light, when the transparency of the sh.e.l.l makes it appear whether or not there is any vacancy in the upper portion, as well as whether the yolk and white are mingled and muddy, by the rotting and bursting of their enveloping membranes.

The transpiration of eggs, besides, is proportional to the temperature in which they are placed, cold r.e.t.a.r.ding and heat promoting the process; hence, by keeping fresh-lain eggs in a cool cellar, or, better still, in an ice-house, they will transpire less, and be preserved for a longer period sound, than if they are kept in a warm place, or exposed to the sun's light, which has also a good effect in promoting the exhalation of moisture. As, therefore, fermentation and putridity can only take place by communication with the air at a moderate temperature, such connection must be excluded by closing the pores of the sh.e.l.l.

It is an indispensable condition of the material used for this purpose, that it shall be incapable of being dissolved by the moisture transpired from the interior. Spirits of wine varnish, made with lac, answers the requirement; this is not very expensive, but is rather an uncommon article in country places, where eggs are most abundantly produced.

A better material is a mixture of mutton and beef suet, which should be melted together over a slow fire, and strained through a linen cloth into an earthen pan. The chief advantage in the use of this is, that the eggs rubbed over with it will boil as quickly as if nothing had been done to them, the fat melting off as soon as they touch the water. The transpiration is as effectually stopped by the thinnest layer of fat as by a thick coating, provided that no sensible vestige be left on the surface of the sh.e.l.l. All sorts of fat, grease, or oil are well adapted to this purpose; by means of b.u.t.ter, hog's lard, olive oil, and similar substances, eggs maybe preserved for nine months as fresh as the day upon which they were laid.

Another method is, to dip each egg into melted pork-lard, rubbing it into the sh.e.l.l with the finger, and pack them in old fig-drums, or b.u.t.ter firkins, setting every egg upright, with the small end downward.

Or, the eggs may be packed in the same way in an upright earthen pan; then cut some rough sheep's tallow, procured the same day that the animal is killed, into small pieces, and melt it down; strain it from the sc.r.a.ps, and pour it while warm, not hot, over the eggs in the jar till they are completely covered. When all is cold and firm, set the vessel in a cool, dry place till the contents are wanted.

Eggs will also keep well when preserved in salt, by arranging them in a barrel, first a layer of salt, then a layer of eggs, alternately. This can, however, also act mechanically, like bran or saw-dust, so long as the salt continues dry; for, in that case, the chlorine, which is the antiseptic principle of the salt, is not evolved. When the salt, however, becomes damp, its preservative principle will be brought into action, and may penetrate through the pores of the sh.e.l.l.

Immersing eggs in vitriol, or sulphuric acid, is likewise a very effectual means of preserving them; the sulphuric acid acts chemically upon the carbonate of lime in the sh.e.l.l, by setting free the carbonic acid gas, while it unites with the lime, and forms sulphate of lime, or plaster of Paris. Another method is, to mix together a bushel of quick-lime, two pounds of salt, and eight ounces of cream of tartar, adding a sufficient quant.i.ty of water, so that eggs may be plunged into the paint. When a paste is made of this consistence, the eggs are put into it, and may be kept fresh, it is said, for two years.

Another method of preserving eggs a long while fresh, depends upon a very different principle. Eggs that have not been rendered reproductive by the c.o.c.k have been found to continue very uncorrupted. In order, therefore, to have eggs keep fresh from spring to the middle or even to the end of Winter, it is only necessary to deprive the hens of all communication with the c.o.c.ks, for at least a month before the eggs are put away.

It ought not to be overlooked, in this connection, that eggs not only spoil by the transpiration of their moisture and the putrid fermentation of their contents, in consequence of air penetrating through the pores of the sh.e.l.l, but also by being moved about and jostled, when carried to a distance by sea or land. Any kind of rough motion, indeed, ruptures the membranes which keep the white, the yolk, and the germ of the chicken in their appropriate places; and, upon these being mixed, putrefaction is promoted.

CHOICE OF EGGS FOR SETTING.

Eggs for hatching should be as fresh as possible; if laid the very same day, so much the better. This is not always possible when a particular stock is required; but, if a numerous and healthy brood is all that is wanted, the most recent eggs should be selected. Eggs may be kept for this purpose in either of the ways first mentioned; or they may be placed on their points in a box, in a cool, dry place; the temperature about sixty or sixty-five, Fahrenheit; the bottom of the box should be covered with a layer of wheat bran, then a layer of eggs put in, and covered with bran; and so on, alternating. In this mode, evaporation is prevented, and the eggs are almost as certain to hatch out, at the end of six weeks, or even two months, as when they were laid.

It is difficult to fix the exact term during which the vitality of an egg remains unextinguished; as it, unquestionably, varies from the very first, according to the vigor of the parents of the inclosed germ, and fades away gradually till the final moment of non-existence. The chickens in stale eggs have not sufficient strength to extricate themselves from the sh.e.l.l; if a.s.sisted, the yolk is found to be partially absorbed into the abdomen, or not at all; they are too faint to stand; the muscles of the neck are unable to lift their heads, much less to peck; and although they may sometimes be saved by extreme care, their usual fate is to be trampled to death by the mother, if they do not expire almost as soon as they begin to draw their breath.

Thick-sh.e.l.led eggs, like those of geese, Guinea fowls, etc., will retain life longer than thin-sh.e.l.led ones, as those of hens and ducks. When choice eggs are expected to be laid, it is more prudent to have the hen which is to sit upon them wait for them, than to keep other eggs waiting for her. A good sitter may be amused for two or three weeks with a few addle-eggs, and so be ready to take charge of those of value immediately upon their arrival.

As to the choice of eggs for hatching, such should be taken, of course, as are believed to have been rendered productive. Those of medium size--the average size that the hen lays--are most apt to fulfil this requirement. A very fair judgment may be formed of eggs from their specific gravity; such as do not sink to the bottom in a bowl of tepid water should be rejected.

The old-time notion, that small, round eggs produce females, and long, pointed ones males--originally applied, by the ancients, to eating rather than hatching purposes--may be considered exploded. The hen that lays one round egg, continues to lay all her eggs round; and the hen that lays one oblong, lays all oblong. According to this theory, then, one hen would be the perpetual mother of c.o.c.ks, and another the perpetual producer of pullets; which is absurd, as daily experience proves.

The same fate has been meted out to that other venerable test of s.e.x, the position of the air-bag at the blunt end of the sh.e.l.l. "If the vacancy is a little on one side, it will produce a hen; if it is exactly in the centre, a c.o.c.k." Upon this a.s.sumption, the c.o.c.k should be a very rare bird; since there are very few eggs indeed in which the air bottle is exactly concentric with the axis of the egg. In many breeds, on the contrary, the c.o.c.kerels bear a proportion of at least one-third, and sometimes two-thirds, especially in those hatched during winter, or in unfavorable seasons; the immediate cause, doubtless, being that the eggs producing a more robust s.e.x possess a stronger vitality.

Nor are these two alleged tests--the shape of the egg, and the position of the air-tube--consistent with each other; for, if the round egg produces a pullet, and an egg with the air-bag a little on one side does the same, then all round eggs should have the air bag in that position, or one test contradicts the other; and the same argument applies to the long or oval egg. The examination of a few eggs by the light of a candle will satisfy any one that the position of the air-bag differs as much in a long egg as it does in a round.

There are, indeed, no known means of determining beforehand the s.e.x of fowl; except, perhaps, that c.o.c.ks may be more likely to issue from large eggs, and hens from small ones. As, however, the egg of each hen may be recognized, the means are accessible of propagating from those parents whose race it is judged most desirable to continue.