Essex County herald. [volume] (Guildhall, Vt.) 1873-1964, 1878-04-12
FARM, GARDEN AND HOUSEHOLD.
Technical Terms Used by Poultry Breeders,

IeCuulCAh UHe0 uy fOultfy breeders,
There are very many persons who are
familiar with poultry, their general ap-
pearance, and common habits, and vet
wholly unacquainted with the recently
introduced terms as applied to fowls;
words the meaning of which, thus used,
is Greek even to those well informed on
general subjects. For the benefit of
those who may desire to obtain the
knowledge, 1 subjoin glossary of tech
nical terms, derived from the best au-
thorities:
Beard-A bunch of feathers under the
throat of some breeds of chickens, such
as Houdans or Polish. There are many
phrases, such as breed. brood, hrooding,
carriage, etc., that even the least un-
learned will understand. We often hear
of "litter of chickens" or similar ex-
pressions. Litter, as applied to poultry,
is inelegant and in bad taste. We hear
of a litter of pigs, litter of kittens, ETC.,
but litter of chicks is entirely out of
keeping. Carunculated-Oovered with
small feshy protuberances, as on the
head and neck of turkey cock. Chick
"A newly-hatched fowl. Chicken-This
word applies indefinitely to any age un-
der one year old. Clutch-This term is
applied both to the batch of eggs sat
upon by fowl, and to the brood of
chickens Matched therefrom.
Cockerel-A young cock. A cockerel
does not truly become o cock until
eighteen months of age, although he is
generally thus termed at the age of one
year. Not until year and half old
does he get his final moult, and attain
to the full glory of plumage and size.
Cockerels have many deficiencies that
disappear when they emerge into full
grown, full-plumed cocks. Then they
may become exhibition birds, with some
trimming, and yet be poor birds to breed
from. 1t does not always follow that a
bird is suitable for breeding purposes
simply because he or she has won q
prize, Many imperfections that pre-
sented themselves in the chicken may
grow out, but the offspring of such birds
generally repeats the discrepancy. I'm
perfect plumage may grow out or be
plucked, and other points be con-
cealed by covering of flesh. Exhibition
birds do not always become so without
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in this respect as well as others.
Comb-The feshy protuberance grow
ing on the top of the fowls head. Con-
dition-The state of the fowl as regards
health and beauty of plumage. Crest
A crown or tuft of feathers on the head !;
of the same significance as top-knot.
Crop-The receptacle in which the fowls
food is stored before passing into the
gizzard for digestion. Cushion-1'he
mass of feathers over o hen, covering
the tail-chiefy developed in Cochins.
Dubbing-Cutting off the comb, wattles
and ear lobes, SO as to leave the head
smooth and clean. Ear lobes- The folds
of bare skin hanging just below the ears,
by many called deaf ears. They vary in
color, being red, white, blue, and cream
colored. Face The bare skin around
the eye. Fights-The primary feathers
of the wings use1 in flying, but tucked
under the wings out of sight when at
rest. Fluf-Soft, downy feathers about
the thighs, chiefly developed in Asiat-
les.
urnished-When q cockerel has OBJ
tanned his full tail, comb, ,ihackles, etc. he
is said to be furnished. Gills-This term
is often applied to the wattles. Hackles-
The peculiar, narrow, long feathers@"on
the necks of fowls. Henny or Hen
Notwithstanding a hen, from the
absence of hackles and sickle feathers,
and in plumage generally. Hock-The
joint between the thigh and shank. Keel
"A word sometimes used to denote the
breast bone. Leg-In living fowl, this
is the scaly part, usually denominated
the shank. In dressed bird, the term
refers to the joint above. Leg Feathers
Feathers growing on the outer sides
of the shanks in many of the Asiatics.
Mossy-Confused or indistinct markings
in the plumage.
Pea Comb-A triple comb resembling
three small combs in one, the middle
being the highest. Pencilling-Small
markings or stripes over feather.
These may run straight across, as in the
Hamburgs, or in a crescent form, as in
Partridge Cochins. Poult-A young
turkey. Primaries-The flight feathers
of the wings, hidden when the wing is
closed, being tucked under the visible
wing, which is composed Of the "sec-
ondary" feathers. Usually the prima-
ries contain the deepest color belonging
to the fowl, except the tail, and grert
Importance is attached to their color by
breeders. A cockerel or pullet of some
breeds should never show white quill,
or white shaft to quill, to become
perfect breeding birds.-GB., in COu,a.
try Gentleman.
Recipes.
SPIoED SWEET POTATOES. Boil one
dozen small potatoes till they are done,
but not too soft peel and slice them
and sprinkle over them teacupful ol
sugar and tablespoonful of ground al.
spice. Now put into frying pan a
tablespoonful of lard, and as soon as il
is hot, lay in the potatoes and fry them.
When the potatoes are taken up, put a
little water, sugar and spice in the par
and make gravy to pour over the DO.
tatoes. You will find this dish generally
liked.
BEEF SoUP.-Take four pounds ot
fresh beef, or what is better and more
economical, nice beef shank or sour
bone" /; put it into four or five quarts O.
water; salt it and let it boil slowly five
or six hours skim we'll half an hour
before you wish to take it up put in 6
cup partly full of rice, small quantity
of potatoes, carrots, onions and celery
cut in small pieces.
ENGLISH PLUM PUDDING. a.-Take {
measure each of sugar, -four, finely
chopped suet, mixed raisins, currant
and citron; stir we'll together and wet i,
with new milk just enough to "stick
it well together. Season it with CHINA
mon, Cutmeg and cloves, and don't for
get teaspoonful of salt tie in we'll
Toured bag and keep it boiling we'll TO,
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