NATURAL HISTORY OF DOMESTIC FOWLS 372 (52) The Guinea Fowl 378 (58) The Pea Fowl 381 (61) The Turkey 386 (66) The Wild Turkey 386 (66) The Domestic Turkey 391 (71) The Duck 394 (74) The Wild Duck 396 (76) The Domestic Duck 398 (78) The Goose 402 (82) The Wild Goose 402 (82) The Domestic Goose 404 (84) The Bernacle Goose 407 (87) The Bremen Goose 409 (89) The Brent Goose 410 (90) The China Goose 411 (91) The White China 413 (93) The Egyptian Goose 414 (94) The Java Goose 415 (95) The Toulouse Goose 415 (95) The White-fronted Goose 416 (96) The Anatomy of the Egg 417 (97) BREEDING AND MANAGEMENT 421 (101) BREEDING 421 (101) High Breeding 422 (102) Selection of Stock 429 (109) Feeding 432 (112) Bran 435 (115) Millet 436 (116) Rice 436 (116) Potatoes 436 (116) Green Food 437 (117) Earth-Worms 437 (117) Animal Food 438 (118) Insects 439 (119) Laying 439 (119) Preservation of Eggs 443 (123) Choice of Eggs for Setting 446 (126) Incubation 449 (129) Incubation of Turkeys 453 (133) Incubation of Geese 454 (134) Rearing of the Young 455 (135) Rearing of Guinea Fowls 458 (138) Rearing of Turkeys 459 (139) Rearing of Ducklings 461 (141) Rearing of Goslings 463 (143) Caponizing 464 (144) Fattening and Slaughtering 468 (148) Slaughtering and Dressing 472 (152) Poultry-Houses 474 (154)