Poultry / A Practical Guide to the Choice, Breeding, Rearing, and Management of all Descriptions of Fowls, Turkeys, Guinea-fowls, Ducks, and Geese, for Profit and Exhibition.

White Dorking Cock. Coloured Dorkings. Duck-winged and Black-breasted Red Game.



This work is intended as a practical guide to those about to commence Poultry keeping, and to provide those who already have experience on the subject with the most trustworthy information compiled from the best authorities of all ages, and the most recent improvements in Poultry Breeding and Management. The Author believes that he has presented his readers with a greater amount of valuable information and practical directions on the various points treated than will be found in most similar works. The book is not the result of the Author's own experience solely, and he acknowledges the assistance he has received from other authorities. Among those whom he has consulted he desires specially to acknowledge his obligations to Mr. Tegetmeier, whose Poultry Book (published by Messrs. Routledge & Sons, London) contains his especial knowledge of the Diseases of Poultry; and to Mr. L. Wright, whose excellent and practical Treatise, entitled The Practical Poultry Keeper (published by Messrs. Cassell, Petter & Galpin, London), cannot be too highly commended.




Until of late years the breeding of poultry has been almost generally neglected in Great Britain. Any kind of mongrel fowl would do for a farmer's stock, although he fully appreciated the importance of breeding in respect of his cattle and pigs, and the value of improved seeds. Had he thought at all upon the subject, it must have occurred to him that poultry might be improved by breeding from select specimens as much as any other kind of live stock. The French produce a very much greater number of fowls and far finer ones for market than we do. In France, Bonington Mowbray observes, poultry forms an important part of the live stock of the farmer, and the poultry-yards supply more animal food to the great mass of the community than the butchers' shops ; while in Egypt, and some other countries of the East, from time immemorial, vast numbers of chickens have been hatched in ovens by artificial heat to supply the demand for poultry; but in Great Britain poultry-keeping has been generally neglected, eggs are dear, and all kinds of poultry so great a luxury that the lower classes and a large number of the middle seldom, if ever, taste it, except perhaps once a year in the form of a Christmas goose, while hundreds of thousands cannot afford even this. It is computed that a million of eggs are eaten daily in London and its suburbs alone; yet this vast number only gives one egg to every three mouths. It is a national waste, says Mr. Edwards, importing eggs by the hundreds of millions, and poultry by tens of thousands, when we are feeding our cattle upon corn, and grudging it to our poultry; although the return made from the former, it is generally admitted, is not five per cent. beyond the value of the corn consumed, whereas an immense percentage can be realised by feeding poultry. A writer in the Times , of February 1, 1853, states that, while it will take five years to fatten an ox to the weight of sixty stone, which will produce a profit of £30, the same sum may be realised in five months by feeding an equal weight of poultry for the table.