Are the most numerous and profitable, and the most generally useful of the feathered tribe. The hen is peculiarly an egg-producing bird. She has the same predisposition for laying, that the cow has for secreting milk. Some breeds are better adapted for this object than others: but in all that have ever come within our notice, the proper food and circumstances are alone wanting, to produce a reasonable quantity of eggs. The _egg_ consists of three distinct parts; the shell, the white, and the yolk. A good-sized egg will weigh 1,000 grains, of which about 107 are shell, 604 are white, and 289 are yolk. Of the shell, 97 per cent. is carbonate of lime, 1 per cent. phosphate of lime and magnesia, and 2 per cent. albumen. The white consists of 12 per cent. of albumen, 2.7 of mucus, 0.3 of salts, and 85 of water. The yolk has about 17.4 per cent. of albumen, 28.6 of yellow oil, 54 of water, with a trace of sulphur and phosphorus. The foregoing are the constituents of eggs, which have been formed when the bird has free access to the various articles which constitute her natural food. But they vary with circumstances. When full-fed and denied all access to lime, she will form an egg without the shell, and deliver it enclosed in the membrane or sack which always surrounds the white, when covered by the shell. When scantily fed, they will frequently lay; but from a deficiency of nutriment, the egg will be meager and watery, and possess but a small portion of the nutritious qualities peculiar to them. To produce the largest number of good eggs, several conditions are important; and they must especially have an abundance of the right kind of food. This is the most readily obtained in part from animal food. In warm weather, when they have a free range, they can generally supply their wants in the abundance of insects, earth-worms, and other animal matters within their reach. The large proportion of albumen contained in their eggs, requires that much of their food should be highly nitrogenized, and when they cannot procure this in animal matter, it must be given in grains containing it. If to the usual qualities of hens, a breed of peculiar elegance, of graceful form, and beautiful plumage, be added, together with entire adaptation to the economical purposes required, good layers and good carcass, we have a combination of utility, luxury, and taste in this bird, which should commend them as general favorites. They can everywhere be kept with advantage, except in dense cities. A hen that costs a shilling or two, if provided with a suitable range, will consume 30 or 40 cents worth of food, and produce from 80 to 150 eggs per annum, worth three or four times the cost of feed and attention. The Food