The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1873-09-04
HOW, .FoWLs-ARE MADE TO

One of our eoteHporaries lately
recommended farmers to be more
economical TO buy no more broad
cloth for themselves, no more silks
for their wives, noamore ribbons for
their daughters. We join in recon-
mending economy; but by economy
wemean good management-the ma
king the most Of what we have--not
partrmony, the denying ourselves
the comforts or elegancies of life.
The department in which, we ven
lure to say with all due submission,
more economy might be exercised,
or, in other words, better manage
ment might be displayed, : is the
breeding and rearing Of fowls; and,
with this object in view, we subjoin
some advice from a book publishe
in London a short time ago. 1t is
entitled: "How the French Make
Fowls Pay" and is an answer to the
question how France, the land of
omlettes and fricassees, could export
to England every year sac hundred
miItlo'e Of eggs, and Thousands of
tons OF poultry. sy-r t.s ny J.. ........g
The secret Of the success of the
French lies in early Matching, good
feeding, and early killing, and a good
choice of stock.
For table purposes the Brahmas,
or Brahmas crossed with Dorkings,
are recommended; for egg-laying none
can in quantity or quality surpass
the Hamburg. The French Hcu-
daas possess the desirable merit Of
fattening quickly; the Spanish are
good summer layers; the Cochins
and brahmas good winter layers.
For general purposes the three breeds
to be commended are Brahmas, Hou-
daas and Hamburgs. N
We think that less depends on
the breeds chosento stock the fowl
house than on the treatment the
fowls reeve. One great object to
be nept in view is to have eggs in
winter, v hen the price is high. To
promote winter-laying morning and
evening meal of grain should be
given. Buckwheat is very good;
it contains a deal Of spirit, and is
Therefore stimulating; the. midday
meal should be Of cooked vegetable
and animal food One of the most
successful egg-raisers we ever knew
used to stir up all his fowls and
give them hot meal the last thing
before he went to bed. To insure
winter laying the hens must not only
be kept well fed, they must be kept
warm. Liberal feeding will be lost
labor unless the fowls are we'll hous-
ed; extra warmth both inwardly and
outwardly is required in winter to
make I'D for the carbon which then
goes to supply the frame with heat;
therefore, while in spring and sum-
mer the hens can DC all wed to run
round and forage for themselves, in
winter warmth and stimulating food
must be supplied.
Always keep the stock young, and
hatch early. Pullets hatched in
March or early in April, If well fed,
will begin to lay in six months, and
lay on all through the winter if well
housed. A pullet from beginning to
lay should give 1870 eggs in the next
twelve months; before moulting time
she ought to be fattened for fort
night, and will weigh in the market
d pounds. Never keep old fowls;
they eat as much as young ones, do
not lay as well, and are a great deal
tougher. The earlier chickens are
Matched the better they will thrive;
they get over their moult in warm
weather, and have the summer to
mature them. The male fowls should
be killed at tour months; they do not
improve in winter, and at nine
months old will not pay for their
keep.-Lnter- Ocean.
A