care with sulphur prevented lice.

Keeping out of

little cayenne in the food if looseness appeared, saved them.

wet grass saved from gapes, and cholera too, no doubt. The coal ashes made

the dust-bath, and her care in changing the ashes often and keeping only about

thirty in one place or yard, as she calls her diflterent enclosures, kept them in a

thriving and healthy condition. Notice, too, that Guinea hens are the specific,

positive thing against hawks, (see their value also below in gardens, as devour-

—

ers of bugs and all insects therein.

Chicken Cholera, Successful Remedies. —It has become a wellBettled fact that if chickens have warm and dry, but well-ventilated houses, of

a size to correspond with the number kept, with their dust-baths, are properly

fed, and have free access to pure water daily, with ordinary care, they will

hardly ever have cholera, or other diseases.

Then if it begins, see in which of

these points you have failed, and correct it at once.

I.

And

It has also been found that onions chopped and put into the food once

a day for several days, then once a week, and also ground ginger, a little (I

should say as freely as they would eat it) in their meal at their next feeding,

every day or two will cure cholera; then I claim they will prevent it, if fed

occasionally, when it is known to be prevalent in a neighborhood.

A writer

" Raw onions and a very little ginger against the world for curing

cholera, if the disease has not been allowed to run too far," and adds, " too

much whole corn we have found injurious ; it should be in meal, and only

says

:

given once in three or four days in hot weather

IL Common red pepper, or Cayenne, one' tea-spoonful in a quart of

milk, or a quart of meal, says Mrs. J. E. Duvall, of Jamestown, Pa,, "is the

way I cured mine. " I know the Cayenne and the ginger are both valuable in

cholera, or looseness of the bowels, of persons, why not with these smaller

poultry fancier (one who has a special liking

animals ? It must so prove.

for raising poultry) " cures chicken cholera by feeding, every other day, for

two weeks, bran mash, in which he puts a liberal dose of common red pepper.

One old biddy," he says, " was determined to die, crouched in an out-of-the-

A

way spot.

But I sought her out, gave her a whole pepper, in doses, one hour

apart, kept her in a warm place, and she, in a few days, gave

me notice she

could take care of herself."

" Hog's lard," another one claims, " cold, in doses of one level tableIII.

spoonful to a fowl, and if not better, repeated in twenty-four hoiurs, is a tried

and true remedy, and will cure if anything in creation will cure."

IV. Alum and copperas is also claimed to be a well-tested remedy for

chicken cholera, given in the following manner: "At the first symptoms,"

(drooping and looseness) "dissolve, for each gallon of drinking water, one teas^^oonful of each, and put in and at the same time give daily, in the soft feed,

;

s. little sharp

sand at the rate of one tea-spoonful to each fowl.

In severe

:

DR. CHASE'S RECIPES.

762

cases, give at once,

by hand, mixed in a little dough, a piece of alon and copand also mix a tea-spoonful of sand with a little

peras, each the size of a pea,

meal and water, for the fowl.

Continue the medicated water, and sanded

feed, until all signs of the disease disappear."

A

2. Chicken Cholera, an "Infallible Remedy."— correspondent

of the Blade, I believe, says

"I have found a mixture of two ounces, each, of red pepper, alum, resin,

and sulphur to be an infallible remedy for this scourge. Last summer I lost

more than fifty common fowls from cholera, my Buff Cochins not being

affected.

I chanced to see the above mixture recommended, and tried it, mixing one table-spoonful in three pints of scalded corn meal, and, though several

fowls were in the last stages of the disease, they recovered, and I have not lost

a chicken since.

In severe cases I would advise giving one-third of a teaspoonful in a meal-pellet to each fowl every day till well.

Put a small lump

of alum, say the size of a hickory nut, in their drinking water."

Remarks. This receipt calls for resin (rosin) as one of the ingredients but

—

;

from my knowledge of the nature of rosin and copperas, I should much prefer

copperas in the place of the rosin, and with the copperas I should have no

The writer says "Alum the size of a hickory nut, in their

fears at all.

drinking water." This amount, or one tea-spoonful powdered, would be the

right quantity for one quart, or enough for one'dozen fowls, and then I'd also

put in the same of copperas, or, preferably the tonic below, as there directed.

If " Cochins "do not take this disease, they are correspondingly more valuable

:

than other breeds.

—

VI. Rue for Cholera. From the New York Sun. It says ;

" Get a few cents' worth of garden rue at your nearest druggist's and

break up fine and mix with chopped vegetables, meat, and cooked corn meal.

Put a pinch of the rue leaves in the food every day, until there are no further

signs of the cholera. Every poultry keeper should have a bed of rue in his

garden to use whenever it is needed. Five cents' worth of rue seed will produce plants enough for a neighborhood, and they will grow almost any"

where.

Remarks. With this disease, as with every other, in animals, as well as in

persons, begin with the remedy you determine upon as the best, or the one you

will try, "with the first symptoms," and you will have but little trouble, and

—

less loss.

—

Tonic for Poultry. The sulphate of iron, copperas, has often been

recommended by poultry men as a valuable tonic for fowls of all kinds,

especially valuable in the "moulting season," besides occasionally in summer,

but more often in cold winter weather. Many formulas, or receipts, have

been given for it, but I like the one best given by the Southern Farmer, being

always ready to use when needed, as it is all given in ones, and will, therefore,

be easily remembered, as follows

" In one one gallon of warm water dissolve one pound of sulphate of iron

(copperas) and then add one ounce of sulphuric acid. Put the mixture into a

To one quart of drinking water

jug, from which it may be used as needed.

It gives the water a rusty appearance

add one tea-spoonful of the solution

:

and a pungent taste

"

DOMESTIC ANIMALS.

—It

763

a disinfectant, keeping the drinking vessels free from

from whicli it has been recently

claimed, that cholera of persons arises.

Once a week, or so, then, let more of

it be put into the drinking vessels, and scrubbed around with an old broom,

then nicely rinsed and turned up to the sun and dried, after the fowls have

had their morning drink and gone upon their daily excursion for grasshoppers

Hemarki.

is

living bacteria or mites, of living animals,

and other pickings.

I.

Gapes in Poultry.— Cause and Successful Remedies.

I.

Cause. — Although this disease is believed to be contagious and epidemic,

i. e.

one catches it from another, and is liable to affect a whole neighborhood,

yet it is claimed to originate from foul water, exposures to wet, and a want of

nourishing food. Then look out that none of these are allowed, and avoid

gapes.

heart,

The gapes are caused by the presence of worms or maggots in the

and trachea, or windpipe, which makes them gape, or, perhaps, more

correctly speaking, to gasp for breath.

—

II.

Remedies. Camphor spirits, 1 or 2 tea-spoonfuls to 1 qt. of their

drinking water at the commencement may prove all that is needed but if any

become bad, a bit of camphor gum the size of a grain of wheat, for a chick,

;

and of a small pea for an older fowl, put into the throat and retained there

But a tea-spoonful of camphor spirits should also be put into each quart of their drinking water.

III.

Tobacco. Smoking them by putting the lot into a box, or boxes,

with a pan of live coals in it, upon which sprinkle fine cut tobacco, covering

up the box and smoking them till drunk. Says B. L. Scott in the Blade, "I

until swallowed, is claimed to be a "sure cure."

—

will warrant every chicken."

Salt Butter has cured bad cases, giving in the morning while they

it readily.

If too sick to eat put some down, the

Giving two or

first time, the next morning they will eat it of themselves.

three times will generally be^ sufficient. This, with pepper, is recommended

IV.

are hungry they will eat

below.

V.

Black Pepper.— A Mrs. M. D. Bush, of Saline, Mich., informs the

Detroit Post and Tribune:

" Obtaining the grain pepper and grinding it, one

tea-spoonful is mixed in a half tea-spoonful of Indian meal with a little water.

Open the chicken's mouth, drop in one pill of it per day till cured. One dose

Have seen no lice at all."

will usually cure them, if given when first taken.

Remarks.

— Seeing " no

lice at all," shows she took good care

of her chick-

ens.

Another writer says that two or three grains of ground black pepper in a

may be fresh made, but I prefer it salted as for table), two

or three times a day for a week cures gapes.

I have no doubt they will eat it

readily, as I know they are fond of the stimulating taste of cayenne; why not

then of the black? I believe the cayenne to be the better of the two for this

disease.

Many writers speak very highly of giving the camphor pills and

putting it in their drinking water, one next below of brimstone as a prevenlittle fresh butter (it

tive ; why should not the use of the tonic, given in cholera above, be also

a

:

I>R'

764

preventive of gapes?

CEASE'S RECIPES.

I believe it will be if given twice a week in the water

with other proper care.

2.

Gapes in Chickens.— Certain Preventive.—A correspondent

of the Germantown Telegraph, who lost 70 chickens the year before now says

"That fresh water daily with a lump of roll brimstone kept in it will be fomid

a certain preventive."

Remarks. From my knowledge of the value of sulphur in diphtheria, I

I have great faith in it as a preventive in gapes, as both diseases are supposed

I

to arise from living parasites in the throat, and sulphur is death to them.

should prefer, however, to sprinkle in flour of sulphur along the drinking

A tea-spoonful

trough, to ensure a better distribution of it in aU the water.

to a quart would be sufficient, and the water stirred before the chickens come

And if allowed free access to it, I have no doubt, they would pick at

to it.

the sulphur and eat considerable of it. Why not, by the way, mix this

amount of sulphur in a quart of their food, made by wetting up corn and oatmeal ground together, whenever there is gapes about, especially in wet

I know, from the nature of

weather, if they have to be allowed to run out.

(See also sulphur in roup, below.) And this mixed feed twice

it, it will pay.

a week, is all the corn, or corn-meal poultry ought to have In summer, as corn

or corn-meal alone is too heating a food for warm weather. Other grains

named previously, with scraps of meat, cooked vegetables, etc., should make

—

the summer food.

1.

Roup

in

Boiled carrots are especially valuable.

Poultry— Description of Successful Treatment,

Boup Pills, etc.— I will first give an item from the London (Ont.) Free Press,

because it gives the description of it, its cause, treatment, and the roup pills,

which can be used in the powder form if preferred, by mixing it in the feed of

corn and oat-meal mash, saving the trouble of catching each fowl and'forcing

a pill down its throat. It says:

"Whenever you have a northeast storm, with damp, chilly, disagreeable

weather, look out for the roup. Roup is to the fowls what heavy colds are to

human individuals, and as we may have cold in the head, cold in the bowels,

sore throat, and other disturbances from cold, the term roup covers them all.

Roup in some forms is contagious, while in other shapes it may exist in a flock

without affecting any but those of weak constitutions. The first thing to do

with the affected fowl is to clean out the nostrils, and every breeder should

have on hand a small syringe, which should be put to use early. Roup, when

malignant, makes known its presence by a peculiar, disagreeable odor. The

sick fowl looks drospy, and a slight pressure on the nostrils causes a discharge,

which is very offensive in smell."

Of Roup Treatment: " Make a solution of copperas water, and with

I.

the syringe inject some of it into the nostrils, and also down the throat, [I

would use the tonic, of full strength, for this purpose; having the acid in it

makes it better than without.] If the bird is no better in a few hours, try a

severer remedy, which is the injection of a mixture of coal oil and carbolic

'

'

Add 10 drops of carbolic acid to 1 table-spoonful of coal oil, and force a

acid.

small quantity into each nostril. This will cure when all other remedies fail.

]S^ight and morning give the roup pills or powder, either in the food or by

forcing it down the throat. Add some, also, to the food of those that are

well."

DOMESTIC ANIMALS.

II.

765

Roup Pills — "How to make Roup Pills," the Free Press continues,

" is what most persons desire to know. The basis of all roup pills or powders

This is combined with tonics and cathartics. Here is the

is asafetida.

method, and by which a large quantity may be made at a small cost. Take 1

tea-spoonful each of tincture of muriate of iron, red pepper, ginger, saffron,

chlorate of potash, salt, and powdered rhubarb mix them intimately.

After

thoroughly mixing add 3 table-spoonfuls of hypo-sulphate of soda, and mix

Then incorporate this with 1 oz. of asafetida, working it

together well.

together until the whole is completely mingled, occasionally softening it, whenever necessary, with castor-oil. This can be made into pills or dry powder.

It is of the same composition as many of the roup pills, which are sold at 50

cents a box."

;

Remarks.

—Unless fowls are bad, mixing this in the powder form into the

feed will be the least trouble, mixing in enough so each fowl would get what

would make a common sized pill.

nostrils, as in No. I.

If the tonic is used to inject a little into tho

above, only a little, say }^ tea-spoonful would be

and

enough

might do if reduced half with

water. The mouth, throat, eyes and nostrils, if much stuck up with the discharge, should be washed out clean with warm water, then sponged with the

reduced tonic water, just above named, and for the eyes it might be reduced

with two or three times as much water as of the tonic. I should prefer this to

The following with sulphur, or

the carbolic acid and kerosene, or coal oil.

the next one after, with aconite, may be preferred.

to inject into the throats at one time ;

it

2.

Cure for Roup, -with Sulphur.— An agricultural writer says:

'Last fall I had two roosters affected the first one was almost choked to

when

death

I found him, a hard, cheesy substance having formed in the windpipe.

I had saved the lives of others by taking it out with the point of a

In this case I took a piece of writing paper, made a funnel the size

scissors.

of a child's finger, opened the beak and another person blew a half tea-spoonful

of sulphur down his throat.

put him out, I supposed, to die, but he did

not, and after the third dose he could crow as loudly as ever."

'

;

We

Remarks.

— Sulphur has cured hundreds of cases of diphtheria of children,

why not cure roup in fowls?

3.

It undoubtedly did,

and will, again.

Roup— Otire -with Aconite, from the Canada Poultry

Chronicle.

The Chronicle says:

"When the fowl is attacked with the characteristic cough of this malady,

or has tenacious mucus about the beak with difficulty of breathing, I place it

in a wicker coop, in a quiet shed, and put before it a drinking fountain containing about a gill (4 ozs.) of water, with which I have mixed one drop of

In every instance during three years, this treatment has

tincture of aconite.

had an effect almost marvelous; for upon visiting the patient an hour or two

afterwards, I have found that the symptoms have vanished. The attack for a

day or two is liable to return, yet eacli time in a lighter form, but, continuing

the aconite water has in no instance with us failed completely to remove the

ailment in about forty-eight hours."

Remarks.

—If so bad when found, that they will not drink, pour a tea spoon-

ful of the aconite water down the throat, occasionally, once in an

hour or two,

until they can drink it.

Scabby Legs of Poultry. —Mix equal parts of lard and kerosene oil

Into a paste, with sulphur, and rub upon the legs daily until the scabs come

'

:

DR. CHASE'S RECIPES.

766

ofiE

;

then rub on a little sweet oil, or a little lard or fresh butter "will do ab

well.

—

Egg-Eating Hens— Simple, but Certain Remedy For. Make an

opening into the large end of an egg and let out the contents, beat it up and

mix into it enough strong mustard to re-fill it, and paste on a bit of cloth to

keep it in then place it where the egg -eaters can see and get at it. They will

" go for it " at once, and as quickly go away. It is too much for them. And

as they take it for granted that all eggs are alike, they give up the habit. I

cannot see why it would not be as good for egg-eating dogs as for hens.

:

POULTRY.—The Average of Different Breeds as Layers.—

Table, with Remarks upon Best Setters and Mothers, "Winter

Layers, etc.— Experiments have shown the following to be about the

average laying capacity of the different breeds, yearly, and the weight of egg8

to the pound

No. Eggs No. Per

Year.

per lb.

Breeds.

Light Brahmas and

Partridge Cochins. )

»

)

Dark Brahmas

Black, White and

)

Buff Cochins

)

'

"

Plymouth Rocks

Houdans

La Fleche

130

8

n

130

8

150

150

150

8

7

115

Breeds.

No. Eggs

per lb.

No. Per

Year.

Creve Coeurs

Black Spanish

Leghorns

8

7

140

140

160

150

125

135

130

Hamburghs

Polish

Uominiques

Games

Bantams

8

9

9

9

9

16

90

Remarks.—Thus it is seen that the Leghorns average more eggs generally

than any other breed, but in our cold northern winters their combs and wattles

They sometimes do

freeze unless they have a warm house and good care.

better than the above average given— remember than the table refers only to a

general average. But I see a report in the Blade, from J. Bechtol, Polk City,

Iowa, stating that he had bought a " rooster and a pullet of the Leghorns, she

beginning to lay February 28, 1882, and up to July 30—153 days— he had

146 eggs, kept in a yard twenty by forty feet only."

Next to them come the Plymouth Rocks, Houdans, and the Hamburgs.

While I was stopping in Eaton Rapids, Mich., for some weeks, two or three

years ago, I saw a gentleman receiving at the express office, a number of

Speckled Hamburgs, and in talking with him I found he had proved them

They are quite a hardy breed, too. One writer speaks of

excellent layers.

the old " Bolton Grays" as being much like the Silver Pencilled Hamburgs,

but beating them as layers, quite often producing 200 eggs a year. Thus,

aside from the old Bolton Grays, which may not now be obtainable, this

Acworth, N. H., to the Boston Cultivator, says that

writer, J. G. McKeon, of

' in his experience no variety of fowls equal the Hamburgs as layers, being

small eaters, and wonderfully prolific, but on account of their small size, not

DOMESTIC ANIMALS.

recommended for their flesh."

767

The Plymouth Rocks and Brahmas are espe-

cially recommended as winter layers

;

but it

is also

claimed that well-lighted

and warm quarters, with a variety of food, corn at night, a hot or warm mush

made of the mixed meal, or best ground feed for hens, with cooked potatoes

and cooked carrots in the morning, are especially valuable as egg-producing

food, with chopped meat at least once a week, and vegetables mixed with the

mixed meal, or oatmeal, made up as the " boarding-house hash," the noon feed

to be of mixed grains, is excellent as a winter plan of feeding when eggs in

large quantities are expected. I would add to the "hash" once or twice a

week, a tea-spoonful of powdered Cayenne to every quart of the mixture,

when, with all this care, I guarantee a " fair show" of eggs all winter.

It

will be noted in the first item given under the head of poultry that of the large

breeds Mr. Leland considers, for general purposes, none will be found superior

to the Brahmas. The Buff Cochins, it is thought, make the best setters and

mothers, of all the others.

Let people, then, supply themselves with the

breed that is best for what they wish to do for eggs, the best layers ; lor

chickens to sell, some of the large breeds that mature the quickest, etc., and

give care accordingly.

I will give, however, the following item from the New England Farmer,

upon the question of the best breed for farmers and families of the villages

who only desire to keep one kind, for home use, home sales, etc. although I

think them equally valuable for shipping, if any one should desire at any time

—

;

to do so.

This item will also confirm, in its statements, several observations

made in other places upon this subject.

Best Breed of Fo-wls for Fanners and Families in ToTvns.

One breed is enough for the farm, or for villagers, keeping only for home use.

What is wanted is a good sized hen, a good layer, a good mother, a non-setter,

Plymouth

Rocks are conceded to combine in a greater degree than any others. The

White Leghorns will beat them in the number of eggs and the Cochins and

Brahmas as a table fowl exclusively; but the last named being great consumers of food, lose their prestige, or superiority. But let it be remembered,

whether on the farm, or in the village, it is care and attention to cleanliness,

food, and all other details of management which give their proper returns in

eggs and merit.

Best Ground Feed for Hens. Cornmeal, oatmeal and middlings,

each 50 lbs., bran, 10 lbs., bone meal, 3 ozs., cayenne, 1 oz.; mix evenly

(not inclined or determined to set,) and a fine table fowl, which the

;

—

together for use.

— If you can afford

it, put milk on the fire till it wheys, and is

no milk, water, the same; add 1 tea-spoonful of salt for a

dozen fowls, and stir in of the mixed meal, to make a stiff batter, and bake

four hours. Crumble to feed. This meal can be fed dry, or as any other meal,

for much feeding and if you have no milk to spare, it makes a feed nearly

equal, to boil meat scraps to a soup, adding potato parings and other vegetables, as for a common soup, then thickening with the meal and baking as

mentioned, for at least one feed daily, Poultry Journal.

Directions.

scalding hot,

if

;

DR. CEASE'S RECIPES.

768

Poultry Maxims, or Short Statements of Important Facts.—

1.

Give hens constant access to lime, of which to make shells, and always

give them access to gravel.

2.

A fresh egg has a lime-like surface, old ones become glossy and

smooth.

3.

Charcoal in pieces the size of a pea, or burned corn once a week ia

valuable for all poultry.

4.

If eggs are expected, give a

warm feed every morning of mashed

vegetables so moist as to allow thickening with middlings, or corn, oats, wheat,

and buckwheat ground together in equal quantities buckwheat alone, or the

mixed small grains, buckwheat being one of them, for the noon feed, and

Once a week putting a tea-spoonful

cracked corn, or whole kernels at night.

of cayenne into the morning feed, for 1 dozen fowls, and once a week, black

pepper, twice as much, in its place, which not only increases the production of

eggs, but wards off disease.

5.

Meat, chopped, and fed once a week induces laying, and poultry,

young or old, are very fond of warm dish-water in winter, with a little cora

meal, or mixed meal in it; and are also very fond of oatmeal gruel; and all

;

the better if it can be made of milk, or at least half milk. It promotes warmth

and makes flesh but better with water only, than none.

6.

Wheat, oats, and barley boiled together, promotes laying, or either

two of them; buckwheat is good with them, but does not want boiling more

;

than half as long.

7.

Feed only what will be eaten up clean and at once, else they

become too fat and quit laying; while in summer, any of the mixed or mashed

feeds not eaten up, soon sours, and invites disease.

Fine gravel, or coarse sawdust are as essential to the thriving of poulThey will not keep healthy without them.

Early chickens must be fed by lamp-light at night, if expected to

9.

mature quickly. They will soon learn to enjoy it and four times by daylight, the last of these at early dark, the final at bed-time, if for an early

8.

try as good and varied food.

;

market,

10.

ing

;

Pullets generally begin to lay eggs in about eight months from hatch-

then those hatched in March or April, if properly cared for, will be the

more certain to make excellent winter layers.

11.

Gather eggs twice daily in summer, and three times in winter.

Young Chickens—Best Food For—How Often to Feed, Etc.—

The following well-written and sensible instructions are from "Fanny Field,"

in the Ohio Farmer.

She says:

" The first meal, which should not be given until the chicks are at least

twelve hours old, is hard-boiled egg, crumbled fine, or stale wheat bread

crumbs, moistened with milk. We make it a rule to feed nothing the first

week except the egg, bread crumbs and curds. When a week old we begin on

cooked oat meal, boiled potatoes, cooked rice, etc. Cooked corn meal may be

fed the second week, but we think they do better without any corn meal until

the third or fourth week ; then we give almost any cooked food, adding a

DOMESTIC ANIMALS.

769

when the egg is dropped from the bill of fare, unless insects

are plenty.

As soon as they are old enough to swallow the grains, give cracked

Two or three times a week mix a

corn, cracked oats, wheat, etc., at night.

a table-spoonful to 1 pt. of feed. Season the

little bone meal with the feed

food slightly with salt and pepper. Give milk to drink if you can get it. Feed

Feed all they will eat up clean, but do not

often five or si.x times a day.

Sour, sloppy food is responsible for a good

leave any food around to sour.

deal of mortality among the infant chicken population,"

little cooked meat

—

—

— The " bone meal " referred to here

and

is undoubtedly good

which has been finely ground and put up

for sale, the best substitute is to bum bones till white, then pound and pulverize

them in an iron mortar as finely as practicable, will do very well, and is

Remarks.

;

if it cannot be obtained at the stores,

I

especially important until the chickens are allowed to take the range of the

fields.

Fattening Poultry for Market—Best Pood for. Etc.— American, French and. English Plans, Etc. " No fowl," says the American

A.griculturist, " over two years old, should be kept in the poultry yard, except

it be an extra good mother or a finely-feathered bird, desirable for breeding

—

such may be kept till 10 years old, or as long as useful. All other hens or

roosters should be fattened for market at the end of the second year." They

should be confined in a room or shed that can be closed and made quite dark,

if you wish the greatest speed in fattening

the floor to be covered with two or

three inches of sifted coal ashes, dry sand, dry earth, or dry straw best in the

order named. The food should be given four times a day, and pure water

always before them.

The Americans think buckwheat meal, mixed with skimmed milk

1.

into a thick mush, with a tea-spoonful of salt to enough for 1 doz. fowls, ia

the best food for fattening and that two weeks should do it, if the room is

dark and cool. Then ship at once to market.

2.

The French claim that no meal for fattening should be made from

grain less than one year old, and that the water used in mixing should have

suet added to it, at the rate of

oz. to each 2 qts. of meal

and a small

quantity of coarse gravel also added to aid the digestion and no food to be

given within twelve hours of the time the fowl is to be killed. They also feed

largely of the Belgian yellow carrot, boiled or stewed, and mashed, claiming a

very rich and peculiar flavor is imparted to the flesh by its use. All carrots

that I ever saw are yellow, but the Belgian may be peculiarly so, and may be

richer in flavor than our common kinds, still I think they will " fill the bill."

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3.

The English have a great liking for the flesh of the Dorking fowls, and

prepare them for the London market by shutting up in a dark room, the same

as the Americans and French do; but they feed a mixture of suet, 1 lb.,

and give milk as their

chopped fine; sugar,

lb. with each 4 lbs. of meal

drink five or six times dail)', and claim a gain of 2 lbs. a week and with

young turkeys, that even 3 lbs. a week is often gained. Thus turkeys might

be brought up to about 40 lbs. for the New York market, where, of this weight

at Christmas time, I see some of the papers claim they are worth $1 a pound.

Bear in mind, however, that in all cases their droppings must De often removed

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43

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770

CHASE'S RECIPES.

and the floor covering also renewed if the same room is continuously used.

Best to rake over the floor covering daily.

Dressing Poultry for the Market, the Best "Way.—There arc

two ways of dressing poultry for market— dry picked and scalded. Fowls

dressed in the former way in all cases bring the highest prices. It should be

the aim of every farmer, in disposing of his poultry, to ship it in as gcod condition as possible, in order to catch the eye of the butcher or grocer, and secure

a ready sale.

Greater skill

is

required to dry -pick than most people imagine,

in order that the "bird "may look

plump and handsome.

To do this work

properly, or with any degree of satisfaction, the fowls should be plucked when

warm— that is, immediately after they are killed— as, if allowed to get cold be-

Commence by plucking the wing

and tail feathers, then the back, from head to tail. Pluck the feathers from

the " craw " crossways stomach and breast feathers should be plucked downward—that is, from the legs to the head. In dressing poultry by this method

you get a double advantage of those dressed by the hot-water process, as you

can save all the feathers, being careful to keep separate all the tail and wing

feathers and where many are dressed, the sale of feathers amounts to quite

an item of profit. Dressing poultry by the scalding process is by no means a

fore stripping, you are apt to tear the flesh.

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good and profitable one, as it depreciates the value of the birds, they looking

anything but dainty, and do what you will, they will never look enticing to the

buyer moreover, you lose the value of the feathers.

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Remarks. Allow me to say here, I think it best to wait long enough after

killing, to allow the fowl to become a little cooled, as if the feathers are

plucked too soon, as anyone can tell by trying, there will be a little blood settle into the orifices, from which the feathers are pulled, and thus make them a

little spotted, if done too soon.

This is of importance to observe. If they are

a knife much like a screw-driver, the

killed as the French do it, they having

end being the sharpest, the legs held by another person, the mouth opened, the

fowl being on its back, the knife is put just back of the " roof of the mouth,"

and pressed in to separate the vertebrae, or bones of the neck, which kills them

quickly and then hang up by the legs till done bleeding, the feathers may

then be removed at once and this hanging up by the legs, to bleed, should be

done, if the head is cut off in the old way.