120
The Complete Indian
applies to clucking hens, which arc often fetched in from
the bazaar in order to set eggs. The best laying boxes are
earthen pans, half filled with clean dry sand. If you intend
to raise chickens, get an incubator without delay. It is, to
begin with, an amusement; secondl}', an immense saving of
bother and expense. Hearsom’s Chamjiion is very successful ;
one to hatch twenty-five eggs costs <£4, 7s. 6d., delivered on
board ship in London. It is no trouble, and with a little
supervision the bearer will look after it perfectly. But even
if you do not have an incubator, by all means get a foster-
mother. This is a contrivance also of Hearsom’s, Regent
Street, London, for I’earing chickens without the aid of a
hen. It consists of a chamber warmed by hot water kept
at an even temperature by a small kerosene lamp, a glass-
protected run for damp weather, and a wire run beyond.
One for twenty-five chickens costs £4, 5s. jificked free on
docks. In India, where, owing to the climate, very little
heat is required, this will be found large enough for fifty
chicks if an extra wire run is added. A jiamphlet detailing
the method of using is sent with each machine; or, if further
information is required, send to the same address for the
‘^Problem Solved,” a brochure costing Is. Endless are the
tragedies from which these two admirable inventions, incu-
bator and foster-mother, will save you. The sweeper will
never come to report, Avith a lurking delight, that the cluck-
ing hen which Avith in finite trouble he had produced at i/onr
honour’s command, having laid an egg, now manifests no desire to
sit longer” \ nor Avill he appear Avith a dismal little tassel of
fluH’y dead chicklings in his hands to inform you, still Avith
that fiendish undercurrent of joy, that the hen, “having doubt-
less taken fright, became unaware of the chicks, and trampled on
them, God knows whij ! ”
With a foster-mother you are gladdened every day Avilh
jAercejAtible groAvth ; and one of the authors can testify
that out of about 700 chickens put into the foster-mother,
not ten have died before they Avere eaten ! They Avere all
killed.
The food of young chickens is not such an elaborate affair
as the orthodox foAvl-man makes out. They require nothing
for tAventy-four hours ; after that a crumbly omelette made
from the Avhitc, yolk, and shell of an egg, all beaten up, and
I2I
Housekeeper and Cook
fried Avitli a little drip2dng, then rubbed up with parched
wheat and bread crumbs, is the best possible food. After
forty-eight hours the little creatures may have free run of
the foster-mother, and will eat anything and everything.
The stajde, however, should still be parched, or raw, wheat
ground to groats, mixed with boiled rice, chojAped onions,
and curd made of the skim milk. Ihe remains of the
curry minced and mixed with the rice causes flutterings
of eagerness; so Avill chojAped cress. In fact, young chicks,
being always hungry, should always be in jirocess of being
fed ; and as they will eat anything and everything, the
chicken fancier will find it a good plan to have all the table
scraps set aside after every meal for the foster-mother. Do
not, however, give them whole grain, or they will gorge
themselves on it, and very probably die of indigestion. It
is false economy to stint groAving chickens, the great object
being to get them ready for the table as soon as possible.✪ Fattening Plan for Chickens
Page 82 · 2 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Complete Indian
applies to clucking hens, which arc often fetched in from the bazaar in order to set eggs. The best laying boxes are earthen pans, half filled with clean dry sand. If you intend to raise chickens, get an incubator without delay. It is, to begin with, an amusement; secondl}', an immense saving of bother and expense. Hearsom’s Chamjiion is very successful ; one to hatch twenty-five eggs costs <£4, 7s. 6d., delivered on board ship in London. It is no trouble, and with a little supervision the bearer will look after it perfectly. But even if you do not have an incubator, by all means get a fostermother. This is a contrivance also of Hearsom’s, Regent Street, London, for I’earing chickens without the aid of a hen. It consists of a chamber warmed by hot water kept at an even temperature by a small kerosene lamp, a glassprotected run for damp weather, and a wire run beyond. One for twenty-five chickens costs £4, 5s. packed free on docks. In India, where, owing to the climate, very little heat is required, this will be found large enough for fifty chicks if an extra wire run is added. A jiamphlet detailing the method of using is sent with each machine; or, if further information is required, send to the same address for the ‘^Problem Solved,” a brochure costing Is. Endless are the tragedies from which these two admirable inventions, incubator and foster-mother, will save you. The sweeper will never come to report, Avith a lurking delight, that the clucking hen which with infinite finite trouble he had produced at your honour’s command, having laid an egg, now manifests no desire to sit longer” \ nor Avill he appear Avith a dismal little tassel of fluH’y dead chicklings in his hands to inform you, still Avith that fiendish undercurrent of joy, that the hen, “having doubtless taken fright, became unaware of the chicks, and trampled on them, God knows whij ! ”
With a foster-mother you are gladdened every day Avilh perceptible groAvth ; and one of the authors can testify that out of about 700 chickens put into the foster-mother, not ten have died before they Avere eaten ! They Avere all killed.
The food of young chickens is not such an elaborate affair as the orthodox foAvl-man makes out. They require nothing for tAventy-four hours ; after that a crumbly omelette made from the Avhitc, yolk, and shell of an egg, all beaten up, and
Housekeeper and Cook
fried Avitli a little dripping, then rubbed up with parched wheat and bread crumbs, is the best possible food. After forty-eight hours the little creatures may have free run of the foster-mother, and will eat anything and everything. The stajde, however, should still be parched, or raw, wheat ground to groats, mixed with boiled rice, chojAped onions, and curd made of the skim milk. Ihe remains of the curry minced and mixed with the rice causes flutterings of eagerness; so Avill chopped cress. In fact, young chicks, being always hungry, should always be in process of being fed ; and as they will eat anything and everything, the chicken fancier will find it a good plan to have all the table scraps set aside after every meal for the foster-mother. Do not, however, give them whole grain, or they will gorge themselves on it, and very probably die of indigestion. It is false economy to stint groAving chickens, the great object being to get them ready for the table as soon as possible.
Records on this page
Fattening Plan for ChickensYoung Chicken Feed