Poultry Notes

Thomas Hofttliwóod. a s -n-u-'ssfu] h, eeder of fiHiuu luwls, rivcs tlic folli-wing na h proper food tbr yoillig eliickeiis: One tgsr, with tho shell, bonten hito quart ot raw o;itiH'M, auct wet up witli new ujilk. Feed them froiu tuur to six titila h day, tumordiug tu usr. Luttucn, onioi to])s, or frcsh giuss cbopped fine, ghouli be ííivun thm once a day. The followiog rules fur thu inanajíeinent of ctiickens, frum tlie American l'oiillry (jiizelte, are worthy of study hy lliose wlio litve j iist engagfd in the business of rearing fowls: 1. Keop ywuig cliiekens {in a warm, dry coap. 2. The ooop should be cleaned out and dry earth throvvn in every day. .'. Let the chickeúb out at'ter the inorninu; sun bita removed the wet from the sriss. 4. Feed them snitable food and frequently. ó. Keep pure water where they can get it easily. 6. Keep them away froui decaying fruit and vegeta bles, and stagnant pools. Eggs. - A good egg ia maïe up of ten parta fhell, sixty parts white, and thirty parta yolk. Tho white of an egg oontains eighty-six per cent. of water, the yolk flfty-two per cent. The average weight of an egg is two ouncea. Cold in tue Throat.- This disease is nanifest in fowls by a noise as if some mbstanoè had stuck in the throat ahlegm is present in the throat. The 'ollowing remedy is highly recominend(d : A tablespoonful of water containing wo drcps of tiucture of aconite. given wo or three times ei day, ind plenty of resi water to drink.