At the age of five or six months, cull
out the most promising pullets and cockerels, and pair them
for testing and recording pedigree and prolificness as before.
By mating the produce of the original birds from A and B with
the produce of those from C and D, finally the four stocks will
become blended in one. Proceed in this manner a number of
years, and when in the course of time a very extra prolific and
vigorous hen has been found, which reached full size and com-
menced laying early, and whose ancestry have excelled in the
same respects for several generations, as shown by the book^
then from her eggs cocks are raised from which to breed to
replenish the main stock of layers at the itenirant stations.
POULTRY. «67
These cocks are put In the large breedmg yards, each with a
flock of ten hens, and no further accounts are kept of the pro-
lificness of individuals.
After new stock is introduced to the experimental yards, as
must be done yearly, care is taken for a series of years to avoid
breeding akin, and as purchases will be made from fanciers,
who to fix the conventional points have most likely bred close
and impaired strength, crossing will immediately give a decided
increase of vigor. Towards the last, however, when sufficient
stamina has been gained, and the stations are to be stocked,
close breeding is resorted to. This is to increase the yield of
eggs.
Jn the breeding and experimental yards, the fowls must be
fed and managed in every respect with the greatest care. Over-
fattening is to be deprecated above all other things, and may
be avoided by burying all the grain to make the birds exercise
by scratching. The supply of grain should be moderate ; meat
should be given very often in very small quantities, and the
allowance of fresh vegetables should be ample. Free range
would be very desirable for all the breeders, but, as it is im-
practicable, scrupulous care must be taken to furnish artifi-
cially natural conditions. Though the birds of the laying class
in the experimental yards are rated according to their prolific-
ness, yet the test is merely a relative one, for they are not forced
to profuse laying by stimulating food.
Food. — The food of hens may consist of different kinds oi
grain, either broken, ground or cooked; roots, and, especially,
boiled potatoes, are nutritious and economical; green herbage,
as clover and many of the grains; chickweed, lettuce, cabbage,
etc. will supply them with much of their food, if fresh and
tender. Though not absolutely essential to them, yet nothing
contributes so much to their laying, as unsalted, animal food.
This is a natural aliment, as is shown by the avidity with which
chey pounce on every fly, insect or earth worm which comes
within their reach. It would not, of course, pay to supply them
with valuable meat, but the blood and offal of the slaughter
houses, refuse meat of all kinds, and, especially, the scraps or
crackings to be had at the melter's shops, after soaking for a
few hours in warm water, is one of the best and most economi-
268 ^ POULTRY.
Page 186
Presented as published in 1883. 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
At the age of five or six months, cull out the most promising pullets and cockerels, and pair them for testing and recording pedigree and prolificness as before. By mating the produce of the original birds from A and B with the produce of those from C and D, finally the four stocks will become blended in one. Proceed in this manner a number of years, and when in the course of time a very extra prolific and vigorous hen has been found, which reached full size and commenced laying early, and whose ancestry have excelled in the same respects for several generations, as shown by the book, then from her eggs cocks are raised from which to breed to replenish the main stock of layers at the itinerant stations.
POULTRY. «67
These cocks are put in the large breeding yards, each with a flock of ten hens, and no further accounts are kept of the prolificness of individuals.
After new stock is introduced to the experimental yards, as must be done yearly, care is taken for a series of years to avoid breeding akin, and as purchases will be made from fanciers, who to fix the conventional points have most likely bred close and impaired strength, crossing will immediately give a decided increase of vigor. Towards the last, however, when sufficient stamina has been gained, and the stations are to be stocked, close breeding is resorted to. This is to increase the yield of
eggs.
Jn the breeding and experimental yards, the fowls must be fed and managed in every respect with the greatest care. Overfattening is to be deprecated above all other things, and may be avoided by burying all the grain to make the birds exercise by scratching. The supply of grain should be moderate ; meat should be given very often in very small quantities, and the allowance of fresh vegetables should be ample. Free range would be very desirable for all the breeders, but, as it is impracticable, scrupulous care must be taken to furnish artificially natural conditions. Though the birds of the laying class in the experimental yards are rated according to their prolificness, yet the test is merely a relative one, for they are not forced to profuse laying by stimulating food.
Food. — The food of hens may consist of different kinds oi grain, either broken, ground or cooked; roots, and, especially, boiled potatoes, are nutritious and economical; green herbage, as clover and many of the grains; chickweed, lettuce, cabbage, etc. will supply them with much of their food, if fresh and tender. Though not absolutely essential to them, yet nothing contributes so much to their laying, as unsalted, animal food. This is a natural aliment, as is shown by the avidity with which chey pounce on every fly, insect or earth worm which comes within their reach. It would not, of course, pay to supply them with valuable meat, but the blood and offal of the slaughter houses, refuse meat of all kinds, and, especially, the scraps or crackings to be had at the melter's shops, after soaking for a few hours in warm water, is one of the best and most economi-