Part 32

At first, a few crumbs of bread should be offered; for some hours, the little ones will be in no hurry to eat; but, when they do commence, they should be supplied constantly and abundantly with chopped egg, shreds of meat and fat, curd, boiled rice mixed with cress, lettuce, and the green of onions; melted mutton-suet poured over barley-meal, and cut up when cold, as also bullock's liver boiled and minced, are excellent things. Young turkeys do not like to have their food minced much smaller than they can swallow it, preferring to make a meal at three or four mouthfuls, rather than to trouble themselves with the incessant pecking and scratching in which chickens so much delight. Pepper will be found particularly useful in feeding them; as, indeed, all stimulating vegetables, such as horse-radish, and the like.

Young turkeys are sometimes attacked by _fasciolæ_, or worms in the trachea; but not so often as chickens. Cramp is the most fatal to them, particularly in bad weather. A few pieces of board laid under and about the coop are useful; sometimes rubbing the leg with spirit will bring back the circulation.

The time when the hen may be allowed full liberty with her brood depends most upon the season, the situation, etc. Some think that if the young are thriving, the sooner the old ones are out with them the better, after the first ten days or so. A safer rule may be fixed at the season, called "shooting the red," when young turkeys approach the size of a partridge, or before the granular, fleshy excrescences on the head and neck begin to appear; soon after, the whole plumage, particularly the tail-feathers, shoot into rapid growth, and liberal nourishment is imperatively required. If let loose at this time, they will obtain much foraging, and still be thankful for all that is given to them. Caraway-seeds, as a tonic, are beneficial, if added to plenty of barley, boiled potatoes, chopped vegetables, and refuse meat. At this time the turkeys, naturally enough, begin to be troublesome and voracious; they have to grow from the size of a lark to twelve or fourteen pounds, in eight or nine months. One great merit in old birds is, that in situations where nuts, acorns, and mast are to be had, they will lead off their brood to these, and all of them will abstain, comparatively, from ravaging other crops.

REARING OF DUCKLINGS. The best mode of rearing the young of ducks depends very much upon the situation in which they are hatched. It is customary to dip their feet in water as soon as they are hatched, and then to clip the down on their tails close with a pair of scissors, to prevent their becoming drabbled and water-logged; and before their introduction to the pond, which should not be until a day or two after hatching, it is thought advisable by many to let them have a private swim or two in a small pan of water, that they may try their strength and practice their webbed feet before venturing upon a larger space.

For the first month, the confinement of the mother under a coop is better than too much liberty. Their first food may be boiled eggs, nettles, and a little barley; all kinds of sapped food, cornmeal and water mixed thin, worms, etc., suit them; they will also greedily eat cabbages or other greens, mixed with boiled bran; and this mess, with the addition of pepper, forms a valuable dietetic. In a few days, they require no care, being perfectly able to shift for themselves; but at any age they are the most helpless of the inhabitants of the poultry-yard, having no weapons with which to defend themselves from vermin, or animals of prey, and their awkward, waddling gait precluding their seeking safety in flight. The old duck is not so brave in defence of her brood as the hen; but she will, nevertheless, display at times much spirit. The young seldom die of any disease, and with proper precaution there will be no trouble in raising almost as many ducklings as are hatched. They come early to maturity, being nearly full-grown and in fine eating order at three months old; far excelling, in this respect, all other poultry, except geese.

None are more successful in rearing ducklings than those who keep them, for the first period of their existence, in pens two or three yards square, and cram them night and morning with long, dried pellets of flour and water, or egg and flour, until they are judged old enough to be turned out with their mother to forage for themselves. They are cheerful, harmless, good-natured, cleanly creatures, carefully washing themselves, and arranging their dress, before commencing their meals; and the healthy heartiness of their appetite is amusing, rather than disgusting.

REARING OF GOSLINGS. For the first three or four days, goslings must be kept warm and dry, and fed on barley-meal, or oatmeal, mixed with milk, if easily procurable; if not, with water. They will begin to grow in about a week. For a week or two, they should not be turned out until late in the morning, and should always be taken in early in the evening. Their great enemy is the cramp, which can be kept off by making them sleep on dry straw. A little boiled rice, daily, assists their growth; with corn, of course, as soon as they can eat it. When goslings are first allowed to go at large with their mother, every plant of hemlock which grows within their range should be pulled up, as they are very apt to eat it, and it generally proves fatal. Nightshade is equally pernicious to them; and they have been known to be poisoned by eating sprigs of yew-tree.

The young of _Bremen geese_, when first hatched, are of a very delicate and tender constitution. It is best to let them remain in the breeding-box in which they are hatched for twenty-four hours after they leave the shell. This should, however, be regulated by the weather; since, if it is fair and warm, they may be let out an hour or two in the middle of the day, when they will wet their little bills and nibble at the grass. They ought not to be out in the rain at any time during the first month; and both geese and goslings should be shut up in the boxes at night, during the same period, as a protection against rats and vermin. A very shallow pool, dug in the yard, with a bucket or two of water thrown into it, to suit the temporary purpose of bathing, is sufficient during that period. If well fed on grain from the time they are hatched, twenty-five pounds weight can be secured, at seven or eight months old. By feeding them till four days old, and then literally turning them out to grass, an average weight of from seventeen to eighteen pounds each has been attained, at that age after the feathers are cleanly picked off.

CAPONIZING.

Capons have ever been esteemed among the greatest delicacies of the table; and are made by the extirpation of the reproductive organs in male fowls. If a cock, when young, is emasculated, a remarkable change takes place in him. His natural fierceness is calmed; he becomes placid and peaceful; his pugnacity has deserted him; he no longer seeks the company of the hens; he loses his previous strong, shrill voice; he grows to a far larger size than he would otherwise have done, having nothing to interfere with the main business of his life--to eat, drink, sleep, and get fat as speedily as possible; his flesh is peculiarly white, firm and succulent; and even the fat is perfectly destitute of rankness. The capon may, also, by a little management be converted into an admirable nurse. Some assert that caponized cocks are never afterward subject to the natural process of moulting; but this is denied by others.

The art has been practised from the earliest antiquity, in Greece, India, and China, for the purpose of improving the flesh of birds for the table, in tenderness, juiciness, and flavor. It is extensively performed in the great poultry-breeding districts of England; but in this country it is by no means so generally practised as would naturally be expected.

The instruments most approved by skilful operators consist of two five or seven-pound weights for confining the fowl; a scalpel, for cutting open the thin skin enveloping the testicles; a silver retractor, for stretching open the wound sufficiently wide for operating within; a pair of spring forceps--with a sharp, cutting edge, resembling that of a chisel, having a level half an inch in its greatest width--for making the incision, and securing the thin membrane; a spoon-shaped instrument, with a sharp hook at one end, for pushing and removing the testicles, adjusting the loop, and assisting in tearing open the tender covering; and a double silver canula, for containing the two ends of horse-hair, or fibre, constituting the loop. The expense of these instruments is in the neighborhood of six dollars. A cheap penknife may be used instead of the scalpel; and the other instruments may be obtained of a cheaper construction--the whole not costing more than half the above-named amount.

The cockerel intended for capons should be of the largest breeds, as the Dorking, Cochin China, or the Great Malay. They may be operated upon at any time after they are a month old; the age of from two to three months is considered preferable. If possible, it should be done before July; as capons made later never prove so fine.

The fowl should be confined to a table or board, by laying him with the left side downward, the wings drawn behind the rump, the legs extended backward, with the upper one farthest drawn out, and the head and neck left perfectly free. The feathers are next to be plucked from the right side, near the hip-joint, on a line with, and between the joint of the shoulder. The space uncovered may be from an inch to an inch and a half in diameter, according to the size of the bird. After drawing off the skin from the part, backward--so that, when left to itself after the operation is completed, it will cover the wound in the flesh--make an incision with the bevel-edged knife, at the end of the forceps, between the last two ribs, commencing about an inch from the back-bone, and extending it obliquely downward, from an inch to an inch and a half, cutting just deep enough to separate the ribs, taking due care not to wound the intestines.

Next, adjust and apply the retractor by means of the small thumb-screw, and stretch the wound sufficiently wide apart to afford room for an examination of the organs to be removed. Then, with the scalpel, or a sharp penknife, carefully cut open the skin, or membrane, covering the intestines, which, if not sufficiently drawn up, in consequence of the previous confinement, may be pushed forward toward the breast-bone, by means of the bowl of the spoon-shaped instrument, or--what would answer equally well--with the handle of a tea-spoon.

As the testicles are exposed to view, they will be found connected with the back and sides by a thin membrane, or skin, passing over them. This covering must then be seized with the forceps, and torn open with the sharp-pointed hook at the small end of the spoon-shaped instrument; after which the bowl of the spoon must be introduced, with the left hand, under the lower or left testicle, which is, generally, a little nearer to the rump than the right one. Then take the double canula, adjust the hair-loop, and, with the right hand, pass the loop over the small hooked end of the spoon, running it down under the bowl of the spoon containing the testicle, so as to bring the loop to act upon the parts which connect the testicle to the back. By drawing the ends of the hair-loop backward and forward, and at the same time pushing the lower end of the tube, or canula, toward the rump of the fowl, the cord or fastening of the testicle is severed.

A similar process is then to be repeated with the uppermost or right testicle; after which, any remains of the testicles, together with the blood at or around the bottom of the wound, must be scooped out with the bowl of the spoon. The left testicle is first cut out, in order to prevent the blood which may issue from covering the one remaining, and so rendering it more difficult to be seen. The operation, if skilfully done, occupies but a few moments; when the skin of the fowl should be drawn over the wound with the retractor, and the wound covered with the feathers that were plucked off at the commencement.

In some fowls, the fore part of the thigh covers the two hindmost ribs; in which case, care must be taken to draw the fleshy part of the thigh well back, to prevent it from being cut; since, otherwise, the operation might lame the fowl, or even cause its death.

For loops, nothing answers better than the fibre of a cocoa-nut husk, which is rough, and readily separates the testicles by sawing. The next best substance is the hair of a horse's mane or tail.

After the operation, the bird may be placed in a warm house, where there are no perches; since if such appliances are present, the newly-made capon will very probably injure himself in his attempts to perch. For about a week, the food should be soft, meal porridge, and that in small quantities, alternated with bread steeped in milk; he may be given as much pure water as he will drink, it being best to use it in a tepid state, or at least with the chill taken off. At the end of a week, or ten days, at most, the fowl, if previously of a sound, vigorous constitution, will be all right, and may be turned out with the others.

The usual method, in France, of making _poulardes_, or hen-capons, as they are sometimes improperly designated, is to extirpate the egg-cluster, or _ovarium_, in the same manner as the testicles are extracted from the cockerel; but it is quite sufficient merely to cut across the oviduct, or egg-tube, with a sharp knife. Otherwise, they may be treated in the same manner as the capons. Capons are fattened in precisely the same manner as other fowls.

FATTENING AND SLAUGHTERING.

Fat is not a necessary part of any animal body, being the form which superabundant nourishment assumes, which would, if needed, be converted into muscles and other solids. It is contained in certain membranous receptacles provided for it, distributed over the body, and it is turned to use whenever the supply of nourishment is defective, which should be provided by the stomach, and other great organs. In such emergencies it is taken up, in the animal economy, by the absorbents; if the latter, from any cause, act feebly, the health suffers. When, however, nourishment is taken into the system in greater quantities than is necessary for ordinary purposes, the absorbent vessels take it up; and the fat thus made is generally healthy, provided there is a good digestion.

A common method of fattening fowl is to give them the run of a farm-yard, where they thrive upon the offal of the stable and other refuse, with perhaps some small regular daily feeds; but at threshing-time, they become fat, and are styled _barn-door fowls_, probably the most delicate and high-flavored of all, both from their full allowance of the finest grain, and the constant health in which they are kept, by living in the natural state, and having the full enjoyment of air and exercise; or, they are confined in coops during a certain number of weeks, those fowls which are soonest ready being taken as wanted.

Fowls may also be fattened to the highest pitch, and yet preserved in a healthy state--their flesh being equal in quality to that of the barn-door fowl--when confined in feeding-houses. These should be at once warm and airy, with earth floors, well-raised, and sufficiently capacious to accommodate well the number desired. The floor may be slightly littered down, the litter being often changed; and the greatest cleanliness should be observed. Sandy gravel should be placed in several different layers, and often changed. A sufficient number of troughs, for both water and food, should be placed around, that the fowls may feed with as little interruption as possible from each other; and perches in the same proportion should be furnished for those which are inclined to avail themselves of them; though the number will be few, after they have begun to fatten. This arrangement, however, assists in keeping them quiet and contented until that period. Insects and animal food forming a part of the natural diet of poultry, they are medicinal to them in a weakly state, and the want of such food may sometimes impede their thriving.

The least nutritious articles of food, so far as it can be done conveniently, should be fed out first; afterward, those that are more nutritive. Fattening fowls should be kept quiet, and suffered to take no more exercise than is necessary for their health; since more exercise than this calls for an expenditure of food which does not avail any thing in the process of fattening. They should be fed regularly with suitable food, and that properly prepared; and as much should be given them as they are able to convert into flesh and fat, without waste. The larger the quantity of food which a fattening animal can be made to consume daily, with a good appetite, or which it can digest thoroughly, the greater will be the amount of flesh and fat gained, in proportion to the whole quantity of food consumed.

Substances in which the nutriment is much concentrated should be fed with care. There is danger, especially when the bird is first put to feed, that more may be eaten at once than the digestive organs can manage. Meal of Indian corn is highly nutritive; and, when properly fed, causes fowls to fatten faster than almost any other food. They will not, however, bear to be kept exclusively on this article for a great length of time. Meal made from the heaviest varieties of corn, especially that made from the hard, flinty kinds grown in the Northern and Eastern States, is quite too strong for fowls to be full-fed upon. Attention should also be paid to the bulk of the food given; since sufficient bulk is necessary to effect a proper distending of the stomach, as a necessary condition of healthy digestion.

One simple mode of fattening, which is adopted by many, is the following: Shut the fowls up where they can get no gravel; keep corn by them all the time, and also give them dough enough once a day; for drink, give them skimmed milk; with this feed, they will fatten in ten days; if kept longer, they should have some gravel, or they will fall away.

Oats ground into meal, and mixed with a little molasses and water, barley-meal with sweet milk, and boiled oats, mixed with meat, are all excellent for fattening poultry--reference being had to time, expense, and quality of flesh.

In _fattening ducks_, it must be remembered that their flesh will be found to partake, to a great extent, of the flavor of the food on which they have been fattened; and as they are naturally quite indiscriminate feeders, care should be taken, for at least a week or so before killing, to confine them to select food. Boiled potatoes are very good feeding, and are still better if a little grain is mixed with them; Indian meal is both economical and nutritive, but should be used sparingly at first. Some recommend butcher's offal; but, although ducks may be fattened on such food to an unusual weight, and thus be profitable for the market, their flesh will be rendered rank and gross, and not at all fit for the table.

To _fatten geese_, it is necessary to give them a little corn daily, with the addition of some raw Swedish turnips, carrots, mangel-wurtzel leaves, lucerne, tares, cabbage leaves, and lettuces. Barley-meal and water is recommended by some; but full-grown geese that have never been habituated to the mixture when young, will occasionally refuse to eat it. Cooked potatoes, in small quantities, do no harm; and, apart from the consideration of expense, steeped wheat would produce a first-rate delicacy.

Those who can only afford to bring up one or two, should confine them in a crib or some such place, about the beginning of July, and feed them as directed, giving them a daily supply of clean water for drink. If from a dozen to twenty are kept, a large pen of from fifteen to twenty feet square should be made, well covered with straw on the bottom, and a covered house in a corner for protection against the sun and rain, when required; since exposure to either of these is not good. It will be observed that, about noon, if geese are at liberty, they will seek some shady spot, to avoid the influence of the sun; and when confined in small places, they have not sufficient space for flapping their wings, and drying themselves after being wet, nor have they room for moving about so as to keep themselves warm. There should be three troughs in the crib: one for dry oats; another for vegetables, which ought always to be cut down; and a third for clean water, of which they must always have a plentiful supply. The riper the cabbages and lettuces are with which they are supplied the better.

SLAUGHTERING AND DRESSING. Both ducks and geese should be led out to the pond a few hours before being slaughtered, where they will neatly purify and arrange their feathers. The common mode of slaughtering the latter--bleeding them from the internal parts of the throat--is needlessly slow and cruel.

Fowls for cooking, that are to be sent to a distance, or to be kept any time before being served, should be plucked, drawn, and dressed immediately after being killed. The feathers strip off much more easily and cleanly while the bird is yet warm. When large numbers are to be slaughtered and prepared in a short time, the process is expedited by scalding the bird in boiling water, when the feathers drop off almost at once. Fowls thus treated are, however, generally thought inferior in flavor, and are more likely to acquire a taint in close, warm weather, than such as are plucked and dressed dry.

In dressing, all bruises or rupturing of the skin should be avoided. A coarse, half-worn cloth, that is pervious to the air, like a wire sieve, and perfectly dry and clean, forms the best wrapper. The color of yellow-skinned turkeys--equally well-flavored, by the way--is improved for appearance at market by wrapping them for twelve or twenty-four hours in cloths soaked in cold salt and water, frequently changed. For the same purpose, the loose fat is first laid in warm salt and water, and afterward in milk and water for two or three hours. Some dust with flour, inside and out, any fowls that are to be carried far or to hang many days before being cooked.

The oldest and toughest fowls, which are often pronounced unfit for eating, thrown away, and wasted, may be made into a savory and nutritious dish by jointing, after the bird is plucked and drawn, as for a pie; it should not be skinned. Stew it five hours in a close saucepan, with salt, mace, onions, or any other flavoring ingredients desired. When tender, turn it out into a deep dish, so that the meat may be entirely covered with the liquor. Let it stand thus in its own jelly for a day or two; it may then be served in the shape of a curry, a hash, or a pie, and will be found to furnish an agreeable repast.

Old geese, killed in the autumn, after they have recovered from moulting, and before they have begun to think about the breeding time, make excellent meat, if cut into small portions, stewed slowly five or six hours with savory condiments, and made into pie the next day. By roasting and broiling, the large quantity of nutriment contained in the bones and cartilages is lost, and what might easily be made tender has to be swallowed tough. Young geese, as well as the old, are, also, often salted and boiled.

POULTRY-HOUSES.