POULTRY KEEPING AS AN INDUSTRY.|1891-08-29|Weekly Mail

POULTRY KEEPING AS AN INDUSTRY.

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I ALL RIGHTS BESERVIID.] POULTRY KEEPING AS AN INDUSTRY. BY EDWARD BROWN, F.L.S., Editor of the- "Fanciers Gazette." XVIII.-DUCK KEEPING FOR PROFIT. Whilst there are many varieties of ducks, the greater number are purely ornamental, and not more than four can be named which are to be recommended for practical purposes. Of these, one is not suitable, except for cross- ing, namely, the Cayuga, and the other three, that is, Aylesburys, Rouens, and Pekins, are all that a breeder for profit has offered for his choice. Each of these have individual qualities which make them very valuable. These qualities may be described as follows —For early maturity, Aylesburys for great size and later development, Rouens; and for egg production, Pekins. AYLRSBURY DucKs. The name is derived from the fact that this duck is chiefly bred in the" ale of Aylesbury, where it is supposed some quality in the soil is specially suitable to them. This is, un- doubtedly, so, but it has also been abundantly proved that other places can produce as fine fcirds as this district of Buokinghamshire. No finer dock can be found than the Aylesbury, more especially as it matures with wonderful rapidity, for we have often killed ducklings weighing four pounds at eight weeks old and under. It is pure white in plumage, an excel- lent layer, and very hardy, with great rich- ness of flesh. It is heavy in body and short in leg, the appearance being that of a boat, supported midway, or, perhaps, a little behind the centre; the bill is long, and in the best specimens of a delicate flesh-colour; the legs are of a deep orange, and the only difference between the drake and duck is that the former has two curled feathers in its tail, and is rather larger; drakes will reach 101b. and ducks 8flb. when fully matured. 2 ROUEN DUCKS. The name here given is a misnomer, and it is now accepted as a corruption of Hoan or of "Rowan," the latter term being used for fields kept up until after Michaelmas, in order that the corn may sprout for the stock. 1st plumage Rouens are almost identical with tlJe Mallard or wild duck, and the drake Aoxts all that richness of oolouring found in Its wild progenitor during winter; for in summer both adopt a more homely garb. The Rouen grows to the largest size of any dock found in domestication, but for that reason it cannot be matured with equal rapidity to the Aylesbury. It is, therefore, more suitable for fattening in time for winter consumption. Specimens have been seen at Birmingham Show weighing 221b. 4oz. the couple. It is an excellent layer, has very fine flesh, and is extremely hardy. PEKIN DUCKS. This variety is of Chinese origin, and has rendered service in giving a needful stamina to the varieties we had when it was first introduced. Whilst of itself it has no quality equal to those of the Aylesbury and Kouen, save that it is a somewhat better layer, it is very valuable indeed for crossing purposes, and the progeny mature more rapidly than will pure-bred Aylesburys, and grow to a larger size it is herein its value consists. It is white, with a canary tinge in colour, has a deep orange bill and legs, and is readily dis- tinguished from the English duck, in that its legs are placed well back, giving it a some- what penguin appearance. It matures fairly well, but never attains the size of those varieties already named, though in ap- pearance it may do so, as it is very profusely feathered. CAYUGA DUCKS. This is a black duck, smaller than two of those referred to before, though it attains greater weight than does the Pekin. Its chief value is for crossing, as it gives a gamey flavour to the flesh which is greatly relished. A cross between Pekins and Cayugas pro- duces a bird nearer allied to the wild duck in flesh than any other we know of reared in captivity. The orosaes we recommend are either Pekin or Cayuga with the Aylesbury or Rouen. EARLY BREEDING. One of the most important matters in con- nection with duck-keeping is the seouring of the best prices by having ducklings placed on the market early in the season. In order to do this they must be bred early, but with many duck-keepers the diffioulty is to obtain eggs in late autumn and early winter. if ducks, as other fowls, are allowed to breed when they like, if the stook ducks are themselves late hatched, if they are fed oarelessly, the probabilities are that eggs will not begin to appear before March, when it is altogether too late to hatch ducklings if we are to get good prices for the birds. Therefore, those who desire to be successful in the production of ducklings for spring marketing should proceed to work in the autumn. That the business is a profi- table one cannot be doubted. It is estimated that about L40,000 is annually paid to the duckers of the Aylesbury District for duck- lings, and as ducks can be reared at small oost, are very hardy, and will thrive almost anywhere if they have a reasonable share of attention, and that 6s. to 10s. per couple are not uncommon prices in the great towns of Britain, there is a large margin of profit to the producer. The first point to be regarded is selection of the stock birds, which is of great impor- tance, not only with regard :to breed, though, that is a most necessary consideration, but also as to age and time of hatching. For early ducklings there is nothing better than the Aylesbury, as a pure breed, for it is a rapid grower and fattener; but it is sur- passed by a cross between the Aylesbury and Pekin, using a Pekin drake to Aylesbury ducks. One feeder in the South of Ireland informed us some time ago that he could obtain birds of this cross two pounds heavier at the same age than were pure-bred Aylesburys. It is better to obtain the ducks good and from an undoubted source, so that they may be pure. They should be large, well- grown, and early hatched, because for ■ securing spring ducklings it is necessary to use ducks of the year, or the eggs will not be laid early enough therefore duclis hatched about March should be chosen. To them should be mated drakes of the previous year, and the doing so will, in some degree, counteract breeding from immature stock on the one side. Too early breeding is a great mistake when the produc- tion of stock or even laying fowls is concerned: bat when the produce are to be killed for table no harm is done, and it is the only way to obtain what is required. Whether ducks are selected from amongst the preaent stock or purchase it is most important that they be well-grown, large-framed, and healthy. Any not coming up to these requirements should be rejeoted. The birds so chosen need not be mated until the end of October or beginning of November, and in this way, if the supply 1)f eggs comes as expeoted, one or two broods may be hatched before Christmas, I,y time a large number of eggs should be under- going the process of incubation. Hatching may be either under hens or by means of au incubator; but as to this we will speak anon. The treatment of ducks when mated is of great importance, for all preparations will be useless unless there is a supply of eggs. Food given must be good and plentiful, but cer- tainly not of a fattening nature, or the ovaries will become so clogged with fat that .9 the birds will be unable to produce eggs; hence Indian corn should not on any account be used, except in very small quantities, be- cause of its fattening quality. The staple food should be barley meal mixed with about half its bulk of thirds or pollard, if the barley meal be good and floury, but if it be of com- moner. quality then so much of the thirds need not be used. To this may be added a little oatmeal, but very little is necessary, as it is too expensive for this purpose, and in order to obtain a supply of early eggs it is absolutely necessary to give meat in some form or other. Butchers' offal, liver, and scraps are all good, if well boiled, chopped fine, and mixed with the meat. But where these are not available, or in too limited quantities, there is nothing better than tallow greaves, or scrap-cake, as it is called in some places, being rich in the elements required. This should be broken up and boiled or simmered for a couple of hours, until it is quite soft, when it and the liquor in which it has been boiled should be mixed with the meal. Another excellent plan is to make a contract with hotels for taking all their waste scraps, and this can generally be done on satis- factory terms. Whatever is used in this way is better boiled and then mixed with the meal: but it is important to warn against the use of diseased meat, which ought never to be em- ployed. Some duck-raisers give boiled horse- flesh to their birds, and, if sound, nothing can be better; but so many horses obtained in this way are diseased that it is necessary to utter a warning against their use. Of course, meat given must not be too abundant, or the desired end will be missed, as the birds will become too fat; but if fed judioiously meat will give that necessary stimulus to the egg-organs that is needed in winter, and supply elements required for a constant supply of eggs. Before mixing the meal there should be added a small quantity of seasoning, and for this purpose the best article we know is called Aromatic Compound for Poultry, sold in small tins. The meal should be well and thoroughly mixed, adding as much boiling water as is required to make it into a crumbly mass, for on no considera- tion must it be given sloppy. It is better to feed from troughs, as this prevents waste of food, and what is left can be removed when the birds are satisfied. Stock ducks ought to be fed twice a day-first, as early as possible in the morning and secondly, about an hour before they retire for the evening; the former should always be as soon after daylight as can be. It is an excellent plan to throw a handful or two of oats into the, water in which the birds swim or bathe goring the day. "J With regard to this question o^ j^ater, we are firmly of opinion that, in order to succeed in breeding ducks, it is necessary to have water in which the stock can swim. Without this the young birds will never be strong or healthy, but it is not difficult to make a duck-pond if there be an insufficient supply of water naturally. There can also be no question but that ducks which have a good pond do not cost nearly so much to keep as do those which have not this privilege. This can be seen by the time which ducks spend in scouring the bottom of their tank or pond, where they find worms galore and other im- portant elements in their natural food. When they are seen with their heads in the water and tails uppermost they are engaged in this work. Of course, it is well known that many ducklings are bred whose parents have no water except perhaps a shallow tub; but the best birds are not to be produced in this way, and we strongly recommend a pond for the breeding stock. NEXT WEEK—GEI'SE,

TIME EFFECTS MANY SURPRISES,I

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TIME EFFECTS MANY SURPRISES, I fBy "FLANEUR".] It is better to have French and English sailors eating roast beef and plum pudding together than outting and shooting one another down. The Portsmouth rejoicinge ought to show France that England has no desire but to live on friendly terms with her. The world, in any case, will act on Captain Cuttle's advice—"make a note of it." There is no use blinking the fact that the French lower olasses, whose heads have all been turned by the Cronstadt boom, are angry at the fleet being allowed to visit the Solent. Now, these were the classes that always spoke gratefully of English aid to them after the German War, while remembering they were British financiers who only would lend Gam- betta a loan in 1870. This change in the whirligig is curious. In no class of society is there any enthusiasm over the visit. It balances, however, one debt, with full intereat —the unlimited andi studied attentions of the French to Queen Victoria during her spring trips to their sunny health resorts. The popular classes in France have got it into their heads that, with Hussia on their side, they are invincible. They do not reflect that the resistance they would have to en- counter, in case of unprovoked aggression, would be formidable. They are rather the peoples, than the governments, which make wars now-a-days, and the former nourish themselves on their national passions; and, if prince's have their ambitions, peoples have their covetousnesses and injustices. England, like America, does well to keep out of conti- nental combinations; but neither could be expected to view complacently their interests compromised by a triple or dual alliance. So long as a nation is strong, it will be feared and respected, for nations never love, save number one. There are four blocks on the road ,to the Millennium; Germany declines to restore Alsace; the Sultan to present Constantinople to the Czar; the English to retire from Egypt in favour even of France, and the French to evacuate Tunisia for the Italians. To these might be added the craving of Spain for Morocco, and the longi! g of Bulgaria to be independent. If the Franco-Russian alliance could crack these nuts, without cracking skulls, the "Mar- seillaise" and the "Russian Hymn," would become the doxologies of the universe.

BAPTISM IN THE SEA.

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Courft^'vf Scalks. Canisters. Mills, Machinery deserititio a"<* Shop Fittings of every street Bristol. »'»i»oiis.2l and 22, Narrow^Whw- BRILLIANT FICTION. Exceptional Programme For "Weekly Mail" Readers. On SEPTEMBER 5th will be commenced in the Weekly Mail a NEW AND POWERFUL STORY, ,) ENTITLED "CHILDREN OF DARK- NESS:" A ROMANCE OF MINING LIFE. By J. MONK FOSTER, Author of "A Pit Brow Lassie," Queen of the Factory," H Blaves of Fate," 'c., .) THIS EXCITING ROMANCE OF COLLIERY LIFE COMMENCES IN THE WEEKLY MAIL" OF SEPTEMBER 5tb GRAND NEW SERIES. AN OCTAVE OF SHORT STORIES, By FAMOUS NOVELISTS, HAS BEEN SPECIALLY SECURED FOR PUBLI- CATION IN THE COLUMNS OF THE "WEEKLY MAIL," COMMENCING SEPTEMBER 12th. EACH STORY WILL BE COMPLETE IN TWO ISSUES. Lover3 of Fiction of the Highest Ordt-r will be gratified to hear that the Editor of the Weekly Mail has arranged to publish a unique SERlEb OF TWO INSTALMENT STORIES, as follows: MY TWO WIVES, By GEORGE R. SIMS. Author of DRAMAS OF LIFE, &c. THE DOVER EXPRESS. By FLORENCE WARDEN, Author of THE HOUSE ON THE MARSH," &c. MAISIE BOWMAN'S FATE By GRANT ALLEN, Author of THE TENTS OF SHEM," &c. THE OTHER AND If A SHADOW STORY, V By RICHARD DOWLING, Author of It FATArJ BONDS." &c. A BITTER CUP, A LOVE STORY. By MABEL COLLINS, Author of II PRETTIEST WOMAN IN WARSAW," ke. WIDGERY'S FLIGHT, By JAMES GREENWOOD, Author of "STRANGE STORIES," &c, THROUGH THE GAP: AN ADVENTURE, By HUME NISBET, Author of BAIL UP": An Australian Story A MODERN GIRL'S STORY, By JULIAN HAWTHORNE, Author of AN AMERICAN MONTE CRISTO." THE FOREGOING ARE DEEPLY INTERESTING STORIES. The opening Novelette by Mr. G. R. SIMS-a favourite and successful writer—possesses a very original plot. It describes the return of au Englishman from the Colonies, after an absence of some years, during which time he has lived incognita, amafsed a fortune, and married a wife. He visits the family burial plut, and finds there set forth the date of his own death and interment. This extraordinary discovery leads to an inquiry. He had been married before, but supposed his former wife was dead. She, however, turned up after he left the country, placed the inscription on the tomb, and married a wealthy suitor. There are other circumstances in the case which further complicate matters, and the reader will be gratified at the satisfactory manner in which the plot is worked out to a pleasant conclusion. The remaining Stories of the Series are various in character, and are Dramatic, Romantic, or Sensational, as the case may be. THE OCTAVE SERIES OF SHORT STORIES COMMENCES PUBLICATION IN THE "WEEKLY MAIL ON SEP 1 EMBER 12 til. I

POULTRY.

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POULTRY. (By "Gwenynen Gwynedd.") At this season of the year poultry is very good, especially fowls. The chickens hatched in the spring have grown to a reasonable size, and display, when cooked, a nice, plump breast, and are, at the same time, tender and delicate. It is well to become acquainted with various different methods of preparing fowls. There is always a constant demand for them for the table, and new styles of cooking and serving are frequently being introduced, and form a change from the ordinary roast or boiled ohicken. In hot weather especially these delightful articles of food are very welcome, and much more tempting to the appetite than butcher's meat. Cold chicken, too, is very nice, and always popular with children and young people, and it also admits of being re-dressed and made into many dainty dishes. Chicken is one of the first things allowed to an invalid when he begins to take any kind of solid food after an illness. Chicken broth is frequently given to infants, whilst for elderly people it is more easily digested than stronger meats. At suppers ohicken always forms one of the staple dishes, and it is a good plan on these occasions to have the chickens neatly cut into joints so as to save so much oarving. Sometimes after they are cut up they are put together again and tied with a piece of ooloured ribbon, which is easily loosened when the ohicken is helped. The usual accompaniment to cold chicken is cold ham or tongue, whilst nicely fried and rolled bacon is the general garnish for roast or boil fowl. An old fowl makes excellent stock for soup, and is likewise very good in a dish to which the name of "Friar's Chicken has been given. For this I give a recipe, as well as for other ways of dressing fowls. It occasionally happens when travel- ling, or on the unexpected arrival of guests at home, that chickens have to be killed and at onoe dressed. In that case they should be treated as follows- a manner in which those who have travelled in out-of-the-way parts of the Tyrol have, probably, often par- taken, and have there enjoyed a hastily-killed fowl on their arrival and demand for dinner at some quiet little hotel:- To DRESS A RkCENTI.Y-HILLED FOWL. Cut it in quarters; beat up an egg or two with a little grated nutmeg, pepper and salt, some parsley minced fine, and some crumbs of bread mix well together, and cover the pieces of the fowl with this batter; broil them, or fry them, in hot dripping in a pan of a light brown colour; thicken a little gravy with some flour; put a large spoon- ful of catsup to it; lay the hied fowl in a dish garnished with slices of lemon and fried sippets; serve the sauce in a boat. FJBIAB'S CHICKRN. Make a stock from a knuckle of veal; then take an old fowl and stew it in the itgck, eimmering gently for three or four hours; when boiling take the yolks of three eggs and put into it, and also some parsley chopped small. The fowl should be quite tender. PISH PASH. Put a whole fowl with some rice and water iuto a Bath milk saucepan, with a few peppercorns and a little salt, and then put the Bath saucepan into a large saucepan, and let it boil slowly till the rice is quite tender and the fowl well stewed have some gravy of a knuckle of veal and add to it before it is taken up. CHICKEN PANADA. Take an uncooked chicken; skin it; cut up all the flesh into small pieces put them into a jar, and tie it down with a piece of paper; put the jar into a saucepan of boiling water; put the lid on the "aucepan and let it boil for two hours; meanwhile take the bones of the chicken and put into a stew- pan with a pint of water and let it cook for the same time as the rest; then strain off the liquor; take the saucepan off the fire; take out the pieces of chicken; pound them up in a mortar with a little of the liquor; then strain it, and warm a little in a teacup as require J. CrtOQUM IDE POULET. Mince up some chicken; make some sauce with loz. of butter, ioz. of flour, one gill of milk, pepper and salt; mix all together, and put away to get cold; shape them; break an egg; dip them in it, then into some vermicelli or bread crumb; have some fat or clarified dripping ready; frizzle them, and then frizzle some parsley lay them on prper when you take them out.

HOUSEHOLD NOTES AND REPLIES.

NOTES.

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NOTES. MILDEW. Buttermilk will take out mildew stains. OILCLOTH. Oilcloth should never have soap used upon them, as the lye will destroy the colours and the finish. They are greatly benefited and last much longer if a thin coat of varnish is applied once a year. To USE STALE BREAD. A nice way to use stale bread is to fry it, simply dipping it in oold water before putting it in the buttered fry-pan. It will brown nicely, and is liked by many as well as if dipped in beaten eggs. The latter makes a nice change in the bill of fare. FISH. Fish should always be perfectly fresh when cooked. To select fresh ones, observe the eyes; if they have a bright, life-like appear- ance the fish is fresh; if, on the contrary, the eyes are sunken and dark-coloured and have lost their brilliancy they are certainly stale Some judge by the redness of the gills, but these are sometimes coloured to deceive customers. KEEP YOUR PIECES OF LEMON. Never throw away pieces of lemon after they have been squeezed with the lemon squeezer. They will come in handy for re- moving stains from the hands and from else- where. Dipped in salt they will scour copper kettles nicely, and remove stains from brass work. Thpy will take stains and dirt and odour from pans and kettles as nothing else will. The odour of fish and onions can thus be removed easily STEWED APPLES. The "Encyclopaedia of Praotical Cookery" gives the following very useful piece of in- struction :—It is usual to make a mash of apples when stewing them; but this destroys the great beauty they display wheu boiled nearly transparent and yet served whole. They are, in this latter state, capable of un- limited, manipulation in the way of ornamen- tation. Some care is necessary in the seleo- tion of apples for stewing to avoid those which "fall" easily. The cores must be removed before peeling, and the apples then put into sufficient water and sugar to oover them. A little spinaoh-green is recommended to give them a nice colour. When the apples are transparent but not yet broken, they may be lifted out carefully with a strainer and placed on a glass dish. The oentrea may be filled with red jelly, and the topa masked with apricot or orange marmalade. The street water they were boiled in should be reduced by simmering until it is quite syrupy; it may then be coloured with a little coobineall flavoured with lemon, and poured round in the dish.

--. REPLIES.

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REPLIES. BREAD PUDDING (Reply to "BESS.") Cut thin slices of bread and butter, and put them in a pie-dish. Between each layflff sprinkle a few currants and sugar. Pour oq a custard made with a pint of milk and tw:<1 eggs. Soak a while, then bake. BAKED FRUIT PUDDING. (Reply to J. D.") Make a stiff batter of one quart of milk, two eggs, 6oz. of sugar, and as much flottff as you require, and into it stir half a dozen apples-peeled and sliced. Pour into » greased pie-dish and bake. Serve very ho, with a good sauce. PLAIN CAKES. (Reply to « ECONOMY.") ■ Try either of these — Dough CaJce.—Two lbs. of dougb, lIb. of of moist sugar, lIb. of butter, quarter of < pint of warm miik. Mix well and bake for tvfd houra. Spice Cake.-Three-quarters lb. of floor# half a teaspoonful of mixed spice, 4loz. drfg* ping, one teaspoonful of baking powder, suiEr cient milk to moisten. To any cake with which dripping is used instead of butter, add a small pinch of ground ginger. TOMATO AND APPLE JELLY. (Reply to JUNO.") Slice a pound of apples into a pint of waters add a few strips of lemon peel, bring them (ø the boil, then simmer very gently until re- duced to half a pint. Train without pressaft throng a hair sieve till next day; then Put the liquor into a stewpan with half a polind of loaf sugar, allow it to dissolve, then bring it to the boil and skim it; simmer for half* an-hour, then add a teacupful of tomato purOO and three sheets of dissolved gelatine, remove to cool, and pour into a fancy mould. BUTTERMILK CAKES. (lleply to M. A. To") To one pound of sifted flour add two te spoonfuls of dissolved carbonate of ammonis add as much buttermilk as will make it into a stiff dough, roll it out and cut into caked any shape you like. Bake in a moderately hot oven. Another way is: Mix about 40 grains of carbonate of soda with a spoonful of castor sugar, and rub these well into rathef more than one pound of sifted flour; add A little salt, mix all well together, and add 0 much buttermilk as will make it into a stitf dough: roll it out rather thick, and form it into cakes, and put these at once into a welto. heated oven. All oakes made of butternut should be put immediately into a well-heatfld oven, otherwise they will be sodden and oif wholesome. PLAIN SODA SCONE. (Reply to CAERDYDD.") Weigh out lilb. of good flour, and put it in a baking-dish; 2 lay on the baking-board. heaped teaspoonful of carbonate of soda, aD<* the same of cream of tartar; with the of a knife bruise out all the lumps and vaiS thoroughly; strew this over the floor, addEoff half a teaspoonful of salt, and with the hanti stir it up until mixed, then pour in as muolk butter-milk as will make it into a dough; turn this on the board, and wor* slightly till just smooth enough and firJØ enough to handle; roll it out in circular sh48 to aboat the thickness of half or tlrr"" quarters of an inch, and then with a s knife, dipped in flour, cut the whole lttW equal quarters; Jay on a hot girdle, and ooeC slowly till done on the other side, then to*C| and cook the upper side also; when lay one above the other and roll them up in clean towel to 000I. COLLEGE PUDDING. (Reply to WELSH LASSIE.") Half a pound cake (stale), two eggs, 2oz. currants, loz. of peel, loz. of sugar, one PiLis of milk. Grease well some teacups, into each some of the currants, and a little candied peel. Cut up the cake small square pieces, and fill the cups them. Do not press the pieces in, but pV them in loosely. Beat in a basin the and sugar, and poar into them the milk- up the teaoups with the milk and eggs. the oups in a saucepan, and pour round JJ* muoh boiling water as will come half way W the teaoups. Grease a sheet of paper and PISO it over to the oups. A llow the water to boil ft* an hour, then turn the puddings out on a dish. If liked, pour round a sauce follows:—One lemon, one pint of boilirf water, one teaspoonful of arrowroot, fio!II' drops of cochineal, one ounce of sugar. p the rind from the lemon, place it in • ,anC^» pan with the boiling water, and boil gently ten minutes. Plaoe the arro-vrroot a basin, and moisten it with a little water. Pour over through a strainer boiling water, stir well together, and add cochineal. Return all to the saucepan, a. boil for three minutes. Add the lemon and sugar, and pour the sauce round paddgins.

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