175. As to fatting turkeys, the best way is, never to let them be poor. Cramming is a nasty thing, and quite unnecessary. Barley-meal, mixed with skim-milk, given to them, fresh and fresh, will make them fat in a short time, either in a coop, in a house, or running about. Boiled carrots and Swedish turnips will help, and it is a change of sweet food. In France they sometimes pick turkeys alive, to make them tender; of which I shall only say, that the man that can do this, or order it to be done, ought to be skinned alive himself.
FOWLS.
176. These are kept for two objects; their flesh and their eggs. As to rearing them, every thing said about rearing turkeys is applicable here. They are best fatted, too, in the same manner. But, as to laying-hens, there are some means to be used to secure the use of them in winter. They ought not to be old hens. Pullets, that is, birds hatched in the foregoing spring, are, perhaps, the best. At any rate, let them not be more than two years old. They should be kept in a warm place, and not let out, even in the day-time, in wet weather; for one good sound wetting will keep them back for a fortnight. The dry cold, even in the severest cold, if dry, is less injurious than even a little wet in winter-time. If the feathers get wet, in our climate, in winter, or in short days, they do not get dry for a long time; and this it is that spoils and kills many of our fowls.
177. The French, who are great egg-eaters, take singular pains as to the food of laying-hens in winter. They let them out very little, even in their fine climate, and give them very stimulating food; barley boiled, and given them warm; curds, buck-wheat, (which, I believe, is the best thing of all except curds;) parsley and other herbs chopped fine; leeks chopped in the same way; also apples and pears chopped very fine; oats and wheat cribbled; and sometimes they give them hemp-seed, and the seed of nettles; or dried nettles, harvested in summer, and boiled in the winter. Some give them ordinary food, and, once a day, toasted bread sopped in wine. White cabbages chopped up are very good in winter for all sorts of poultry.
178. This is taking a great deal of pains; but the produce is also great and very valuable in winter; for, as to preserved eggs, they are things to run from and not after. All this supposes, however, a proper hen-house, about which we, in England, take very little pains. The vermin, that is to say, the lice, that poultry breed, are the greatest annoyance. And as our wet climate furnishes them, for a great part of the year, with no dust by which to get rid of these vermin, we should be very careful about cleanliness in the hen-houses. Many a hen, when sitting, is compelled to quit her nest to get rid of the lice. They torment the young chickens. And, in short, are a great injury. The fowl-house should, therefore, be very often cleaned out; and sand, or fresh earth, should be thrown on the floor. The nest should not be on shelves, or on any-thing fixed; but little flat baskets, something like those that the gardeners have in the markets in London, and which they call sieves, should be placed against the sides of the house upon pieces of wood nailed up for the purpose. By this means the nests are kept perfectly clean, because the baskets are, when necessary, taken down, the hay thrown out, and the baskets washed; which cannot be done, if the nest be made in any-thing forming a part of the building. Besides this, the roosts ought to be cleaned every week, and the hay changed in the nests of laying-hens. It is good to fumigate the house frequently by burning dry herbs, juniper wood, cedar wood, or with brimstone; for nothing stands so much in need of cleanliness as a fowl-house, in order to have fine fowls and plenty of eggs.
179. The ailments of fowls are numerous, but they would seldom be seen, if the proper care were taken. It is useless to talk of remedies in a case where you have complete power to prevent the evil. If well fed, and kept perfectly clean, fowls will seldom be sick; and, as to old age, they never ought to be kept more than a couple or three years; for they get to be good for little as layers, and no teeth can face them as food.
180. It is, perhaps, seldom that fowls can be kept conveniently about a cottage; but when they can, three, four, or half a dozen hens to lay in winter, when the wife is at home the greater part of the time, are worth attention. They would require but little room, might be bought in November and sold in April, and six of them, with proper care, might be made to clear every week the price of a gallon of flour. If the labour were great, I should not think of it; but it is none; and I am for neglecting nothing in the way of pains in order to ensure a hot dinner every day in winter, when the man comes home from work. As to the fatting of fowls, information can be of no use to those who live in a cottage all their lives; but it may be of some use to those who are born in cottages, and go to have the care of poultry at richer persons’ houses. Fowls should be put to fat about a fortnight before they are wanted to be killed. The best food is barley-meal wetted with milk, but not wetted too much. They should have clear water to drink, and it should be frequently changed. Crammed fowls are very nasty things: but “barn-door” fowls, as they are called, are sometimes a great deal more nasty. Barn-door would, indeed, do exceedingly well; but it unfortunately happens that the stable is generally pretty near to the barn. And now let any gentleman who talks about sweet barn-door fowls, have one caught in the yard, where the stable is also. Let him have it brought in, killed, and the craw taken out and cut open. Then let him take a ball of horse-dung from the stable-door; and let his nose tell him how very small is the difference between the smell of the horse-dung, and the smell of the craw of his fowl. In short, roast the fowl, and then pull aside the skin at the neck, put your nose to the place, and you will almost think that you are at the stable door. Hence the necessity of taking them away from the barn-door a fortnight, at least, before they are killed. We know very well that ducks that have been fed upon fish, either wild ducks, or tame ducks, will scent a whole room, and drive out of it all those who have not pretty good constitutions. It must be so. Solomon says that all flesh is grass; and those who know any-thing about beef, know the difference between the effect of the grass in Herefordshire and Lincolnshire, and the effect of turnips and oil cake. In America they always take the fowls from the farm-yard, and shut them up a fortnight or three weeks before they be killed. One thing, however, about fowls ought always to be borne in mind. They are never good for any-thing when they have attained their full growth, unless they be capons or poullards. If the poulets be old enough to have little eggs in them, they are not worth one farthing; and as to the cocks of the same age, they are fit for nothing but to make soup for soldiers on their march, and they ought to be taken for that purpose.
PIGEONS.
181. A few of these may be kept about any cottage, for they are kept even in towns by labourers and artizans. They cause but little trouble. They take care of their own young ones; and they do not scratch, or do any other mischief in gardens. They want feeding with tares, peas, or small beans; and buck-wheat is very good for them. To begin keeping them, they must not have flown at large before you get them. You must keep them for two or three days, shut into the place which is to be their home; and then they may be let out, and will never leave you, as long as they can get proper food, and are undisturbed by vermin, or unannoyed exceedingly by lice.
182. The common dove-house pigeons are the best to keep. They breed oftenest, and feed their young ones best. They begin to breed at about nine months old, and if well kept, they will give you eight or nine pair in the year. Any little place, a shelf in the cow shed; a board or two under the eaves of the house; or, in short, any place under cover, even on the ground floor, they will sit and hatch and breed up their young ones in.