mon,
particularly in London.

BANTAMS.

This breed is small, but very beautiful. It came originally from India.
They are frequently feathered to the toes; but booted legs are not
exclusively peculiar to Bantams, for Bantam fanciers, with Sir John
Sebright at their head, prefer those which have clean bright legs
without any feathers. The full-bred Bantam-cock should not weigh more
than a pound. He should have a rose comb, a well-feathered tail, and a
proud lively carriage. The Nankeen coloured and the black are the
greatest favourites. The Nankeen bird should have his feathers edged
with black, his wings bordered with purple, his tail-feathers black, his
hackles slightly studded with purple, and his breast black, with white
edges to the feathers. The hen should be small, clean-legged, and match
in plumage with the cock. For young persons, Bantams are the best kinds
of fowls to be kept, as they make but little dirt, and are very gentle
and pretty.

CHOICE OF STOCK.

In commencing fowl-keeping, it is important to choose young and healthy
sorts. There should be a two year old cock, and pullets in their first
year. In choosing them, we should note that the comb is red and healthy,
the eyes bright and dry, and the nostrils free from any moisture. The
indications of old age or sickness are paleness of the comb and gills,
dulness of colour, a sort of stiffness in the down and feathers,
increased length of talons, loose and prominent scales on the legs.

There should be from four to six hens to one cock, the latter being the
extreme number; and the conduct of the cock towards the hens should be
watched, for if he should be of a sulky, selfish, persecuting and
domineering disposition, the hens will be unhappy, and he ought to have
his neck wrung, as a just reward for selfishness and tyranny.

FOOD AND FEEDING.

Fowls must be well fed, but they should not have too much. Over-feeding
is as bad for fowls as for men. They ought not to be fed with stale or
bad corn, but of the best, and now and then with a little buck-wheat;
with cabbage, mangold-wurzel leaves, and parsley, which should be
chopped fine. Where they are likely to be stinted for insect food, small
pieces of meat chopped up should occasionally be added to their food.

On the floor of the fowl-house, a little sand should be occasionally
spread, and sandy gravel should be placed in the corners. The small
sharp stones found in gravel are absolutely necessary to