TO MANAGE YOUNG CHICKENS.

The chickens first hatched, are to be taken from the hen, lest she be

tempted to leave her task unfinished. They may be secured in a basket

of wool or soft hay, and kept in a moderate heat, if the weather be

cold, near the fire. They will require no food for 24 hours, should

it be necessary to keep them so long from the hen. The whole brood

being hatched, place the hen under a coop abroad, upon a dry spot,

and, if possible, not within reach of another hen, since the chickens

will mix, and the hens are apt to destroy those which do not belong

to them. Nor should they be placed near young fowls, which are likely

to crush them, being always eager for their small meat.

The first food should be split grits, afterwards tail wheat, all

watery food, soaked bread, or potatoes, being improper. Eggs boiled

hard, or curd chopped small, is very suitable as first food. Their

water should be pure and often renewed, and there are pans made in

such forms, that the chickens may drink without getting into the

water, which, by wetting their feet and feathers, numbs and injures

them; a bason in the middle of a pan of water, will answer the end;

the water running round it. There is no necessity for cooping the

brood beyond two or three days, but they may be confined as occasion

requires, or suffered to range, as they are much benefited by the

foraging of the hen. They should not be let out too early in the

morning, whilst the dew lies upon the ground, nor be suffered to

range over wet grass, which is a common and fatal cause of disease

in fowls. Another caution requisite is to guard them against

unfavourable changes of the weather, particularly if rainy. Nearly

all the diseases of fowls arise from cold moisture.

For the period of the chickens quitting the hen, there is no general

rule; when she begins to roost, if sufficiently forward, they will

follow her; if otherwise, they should be secured in a proper place,

till the time arrives when they are to associate with the other young

poultry, since the larger are sure to overrun and drive from their

food the younger broods.

The complete servant Being a practical guide to the peculiar duties and business of all descriptions of servants, from the housekeeper to the servant of all-work, and from the land steward to the foot-boy. With useful receipts and tables · 第 601 / 934 题