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 / by Hugh Piper.

  • Piper, Hugh
Date:
1880
Catalogue details

Licence: Public Domain Mark

Credit: 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 / by Hugh Piper. Source: Wellcome Collection.

    11/208
    CONTENTS OO^S^OO GENERAL MANAGEMENT. PAGE CHAPTER I.—Introduction ... ... .TT ... 1 Neglect of Poultry-breeding—Profit of Poultry-keeping—Value to the Farmer—Poultry Shows—Cottage Poultry. CHAPTER II.—The Fowl-House ... ... ... ... 6 Size of the House—Brick and Wood—Cheap Houses—The Roof —Ventilation—Light —Warmth—The Flooring—Perches—Mov- able Frame—Roosts for Cochin-Chinas and Brahma-Pootras—Nests for laying—Cleanliness—Fowls’ Dung—Doors and Entrance-holes —Lime-washing—Fumigating—Raising Chickens under Glass. CHAPTER III.—The Fowl-Yard ... ... 18 Soil—Situation—Covered Run—Pulverised Earth for deodorising —Diet for confined Fowls—Height of Wall, &c.—Preventing Fowls from flying—The Dust-heap—Material for Shells—Gravel —The Gizzard—The Grass Run. CHAPTER IV.—Food ... ... ... ... ... 27 Table of relative constituents and qualities of Food—Barley— Wheat—Oats—Meal—Refuse Corn—Boiling Grain—Indian Corn, or Maize—Buckwheat—Peas, Beans and Tares—Rice—Hempseed —Linseed—Potatoes—Roots—Soft Food—Variety of Food— Quantity—Mode of Feeding—Number of Meals—Grass and Vegetables—Insects—Worms—Snails and Slugs—Animal Food— Water—Fountains.
    digitised image 1
    digitised image 2
    digitised image 3