also giue them a little Triacle with ale or beare moreouer agaynste Vermine that deuoures poultrie and egs in the henhouse in the night the auncyents did counsell to strew and set poses of rew in the open holes or dore and likewise they councell to cast of Bryne all about on the walles and sides of the henne-house the dores and windows and to embroy or annoynt the walles and the dores and windowes of the henhouse with the gall of a Cat dog or Foxe ¶ Of sitting hennes that rise in weat and raynie dayes Cap. 22. WHen as your hennes do sit after they haue sate a day or two yea three days or more somtimes not rising to eate then hungar will constrayne them to rise and when they go abroade to seeke their meat and water if the day be then weat ye shal not suffer thē to go abrode and weat their feete for when as they returne vnto their neaste and touch their warme egges with their weat feete the egges thereby maye soone chill and thereby come to small proofe therefore in weat tymes and raynie dayes let not your hennes that fit goe abrode to seeke their meate but set meate and water by them so long as it is weate abrode so shal their egges come to good otherwise they shal be in daunger of chilling by hir weat feete and therby come to naught as those egges whiche doe chill whereas the henne in seeking meate abroade is long absent from her neaste in meane tyme they coole and for those hens that will breake their egs and eate them ye shall make a neast egge and playster him all ouer with whytes of Egges beaten with plaister and chalke and layde thereon and dride in the ayre and when it is harde it will be like the shell of an Eg and make that the neast egge ye maye make neaste Egges of plaister and chalke and vse them as is before declared ¶ What time to carue yong Cock chickins Cap. 23. TO cut yong Cockrels to make them Capons the time thereof is best to cut or carue them soone after their dam haue left them or whē they cry or pule no more after her as when they begin to crow and waxe hote to treade the pullets The gelding or caruing of them is to take away in thē the hote desire they haue to treade the pullets and to make them chaste wherein there is two manner of wayes which is not onelye to loose their stones but also when their spores is seard with a hote yron and so consumed Then after if any spur doe swell or rancle yee shal couer it with potters earth or clay til it be hole This way is more difficult and yet vsed among the Greekes at Delose The common waye of cutting or caruing is not to be dispraysed and is moste knowne as this waye they take them in the morning commonly the signe being good and on the wane of the Moone and layes the cock in hir lappe vpon his back in trussing vp his legges by his sides thē the caruer pluckes firste awaye the Feathers aboue the vent and takes vp the vpper skinne with the poynt of the Needle and slits it ouertwart an inche long and then takes vp the vnder thin skinne nexte the guts and slits that likewise then the Earuer annoyntes her forefinger of her righte hande with Oyle or butter puts it gently to the raines of the cocke on the lefte side and with her finger brings forth the stone Then she annoyntes the forefinger of her left hande and puts it vnto the stone on the right side of the Cocke and with her finger bringes it forth so done she placeth the guts and sowes the skinne vp agayne with a threede and then annoyntes that place with some freshe butter and lets him go but if the day then be colde or weate keepe them in the house warme for a day or two after their Caruing but if it be fayre let them go abrode and when they are a yeare and a halfe old there is no more disposition or rankenesse in them then ye may choose and take the moste fairest and greatest Capon to gouerne and leade your Chickins although there is not so great stoutnesse in him as in a cock ¶ Against the inflaming of the eyes and the hawe Cap. 24. AGaynst the inflaming of the eyes in poultrie ye shall boyle in water sothernewood and wheaten bread and therwith bath their eyes also ye maye bathe them with the distilled Water of pourcelayne and Womans milke or with the iuice of Pourceleine mixte with a little hony or the iuice of Sheapheardes purce mixte with Womans milke And agaynst the hawe in the eye ye must rubbe the eye with bole Armoniac Comyn and honey beaten all well together as much of the one as the other and so lay it too or if yee haue the practise to lift it vp warilye and lightly with the poynt of a needle and so take it away also the iuice of ground iuie with the Berries or leaues stampte with water or wine is better and plaister wise lay it too and remoue it once in 24. hours and it will helpe ¶ Cramming and fatting of Capons Cap. 25. WHen as ye take vppe your Capons to make them fatte ye muste prepare of wheaten meale or barlye meale mixte with two partes of branne Then ye shall heate ale or beare but ale is the better or luke warme Worte and therewith temper your meale and branne Some do put therevnto fresh hogs greace or of sheepe or oyle Oliue and when it is all tempered together they take a small peece and make and roll it betwixt their handes of two inches long or more and smal at both the endes like this figure then they dippe it in milke ale or oyle and giue a Capon so many thereof as ye shall thinke good to a great Capon xx roles to the other as ye shall see cause thus ye muste feede them twise a daye at morning and euening and so yee shall make them fatte in a moneth or lesse but alwayes ye muste see that their meate is digested before yee giue them any more for some be of a slow digestion and if ye giue meate vpon meat they will loath it Againe they doe fatte Capons in some countreis as in Mauce and in Britaine as they saye when they woulde fatte them they siele vppe their eyes as they doe other byrdes and so giues them meate to eate as Corne halfe sodde and then made in paste and so into pellets like that other or made in small morsels and feedes them therwith and so they are made sault in sixe or ten dayes at the most but ye must keepe thē from Vermine and filing themselues with their owne dongue ¶ Meate for hennes and other poultrie and where and when to feede them Cap. 26. THe best meate and feeding for youre hennes is brused Barlye or Fetches or brused pease likewise of wheate calde Millet or the wheate panicke
hennes to laye breed in Also ye must put in each nest a nest egge which will cause the hennes to laye therin the sooner ye must so place your perches acrosse that your hennes may come and flye easily vnto their nests from tyme to tyme and ye muste alwayes see that your henhouse be kept cleane for when it lyeth foule it will cause the poulâ—ry to forsake the house to seeke abroad some other cleaner place to roost in for it it not good for them to roost where muche of their dung is because it will cleaue vnto their feete whiche will cause them to haue the goute in their feet for this cause they cutte theyr perches square for them 〈◊〉 roost on for if they be round they canâ—ot so well sit thereon These perches being made square they make two holes in â—he walles of each side of the henne house and puts the perches therein so that they â—e not in height from the floure two foot and the one to bee set as farre from the other so that the poultrye shall not stryue one with the other for theyr places and after this sâ—rte is the best waye to make a â—heune house for your poultry to rooste in Also ye shall make some place in they re corte to haue alwaies redy water for theÌ„ when they haue sedde It is not good to haue water for them but in one place to drinke in and that the water be kept alwaies cleane for if the water be foule and salt it wil make theÌ„ haue the rye or rume and it will increase also the pippe on their tungs Therefore ye must not keepe them from water whiche water would be sette in vessels after this manner Some prepare troughes of leade to put their water meat in but it is most certain those that are made of wood or burnt earth are most wholesome and best for them the whiche vessels for water ought to bee couered aboue the one halfe of the vessell whereas the water is therein to haue holes halfe a foote asunder wherein the poultry may put their heads drinke when they haue eaten for if ye couer not their water they will sone marre it with theyr feet Some do make vessels with holes in the couer aboue whiche waye is not so good for the poultry when they are aboue theron they will dung into it whiche will defile and marre theyr water And see that no lathes or holes be broken and that theyr perches be straight and euen set for them to sit on Also in some places assoone as the poultry is gone forth in the morning they do clense the henhouse once or twyse aweeke and puts theire dung aparte for to helpe the garden and also medowes theyr pennes â— nests must be often refreshed with cleane strawe and the henne house windowes or dore ought to bee shut vppe assoone as the sunne is downe and opened againe in the morning with the rising of the sun Their troughes also in winter twise a day to be â—lensed thrise a day in sommer so that alwayes theire water maye be freshe and â—leane It shall be good also to caste some â—â—esh straw often beside the Dunghill and also before the henhouse whereas the pullets do vse to scrape and to mixe it with some sand ashes or duste to giue them a pleasure to scrape to baske them in the sunne which they will doo to clense their fethers and looke ye cast farre from your bouse your pomes of fruite or wyne when as ye streyne them for the eating thereof doth coole your hennes do let them from laying Also let there be no bright yron set vp in the henhouse for the brightnesse thereof will make them to gaze thereat so feare them that they will go nye to forsake the house ye must see also to auoyde the danger of Owles Cats Foxes Wesils and Polecats with such lyke which will nightly deuoure all that they maye come by and likewyse on the daye wyth Buzardes and Puttockes Kites Pyes Crowes whiche often destroyeth theire egges abroad and also in their henhouses if places therin be open they will also deuoure yong Chickens Duclings Goslinges vnder theire dammes or if theire dammes be not nigh them or for lacke of good tendaunce Also whereas the henne oft times wil depart from hir chickens sodaine loseth one as to fly on walles or pales or such like ye shal therfore clippe the endes of her great fethers of one of her wings and not once to suffer them to enter into your garden for if they catche once your Garden when they are yong by long custome being there brought vp they will commonly after loue the same place where they are so brought vp in by that meanes ye shall haue your Garden spilt it will hinder them from laying as for the Cockes and Capons it is thought good not to shorteÌ„ or clippe their wings therefore yee must vse to binde or sette thornes or lay bushes of thorne on your walles toppes of pales or lowe hedges or else with lath nailde to the toppes of your pale postes and then put thorow your laths pacthred brest high of a Cock from the toppes of your pales that will let theÌ„ from comming in for the pacthred will hit them on the brestes when they would light on the toppe of the pale and so it will put them downe againe And see also to other of your poultry if they vse to fly or mount on walles or houses to cutte their wings for feare of loosing of them and to vse for their meate and drinke as is fore mentioned ¶ Signes in a good Cocke Cap. 3. STephanus Saith the signes in a good Cocke are these his body large deepe withall well and right irested his combe iagged and redde his eyes round great gray or whitishe his byll crooked wyth some red and yellow or after an azure colour his beard or chekes of the colour of roses drawing towardes a white and red his necke fethers faire and long of a golden colour somwhat changing his legges blacke and well stalled great and shorte his clawes short strong his hinder claw wrincled and sharpe his taile fayre and straight great and heauy Also Columella sayth it is not good to keepe a cocke if he be not stout hot and knauishe and to be of the same coloure as the hennes are in hauing as many clawes But in his body to be more hier raised his combe to be hye and red as blood and straight withall his eyes blacke or azure colour his beke short and crooked with a gray crest shyning like red on white and all his fethers from the head to the brest to be of a changeable colour varying like gold or yellow his brest large and bigge his muskels on his wings bigge like ones armes with long wings his taile faire long with two rankes of crooked rising fethers and to be oft crowing
troughes with some wine and water mixte and so let them haue it daylye for a space or to giue them of Barlye halfe sodde and mixt with tares or the grayne calde millet Wheate Hennes doe commonlye seace laying about the third of Nouember whē the colde beginnes to come and then feeding on blackbriers elder other fruite but for being troubled ye might choose of the fairest hennes for to lay egges all the Winter as well as at other times which order is ye must nourish them with tosted bread and then soked ale or small Wine mixte with some water Some doe take of Water and milke and sokes the tostes therein from the euening to the morning and so giues it them on the morrowe to their breakefast and at night they giue them some otes or barlye and for the tyme ye must not let them be troden of the cock and after the firste laying also lette them be kepte from the Cocke and so they will long continue good and when your hens are past three yeres it shall be best to sell or to eate them for after those yeres they will hardly lay but waxe barren therefore it shall be good to change them for youger hennes if ye can againe some do marke the places of those hennes which are giuē to lay mute or make no noyse those hens must not bee lette go abrode to seeke their neastes for else ye shall haue small profite of them but only to bath them in the sun when the day is faire and thē to fee them had in againe If a henne be troden of a crow as some be she either dieth or waxeth barren or prospereth not after ¶ Chickens of a later broode Cap. 11. THose Chickens that come of a later brood some good huswiues doth hold opynion that they will be better layers then those that come in the spring the other saith they are best for that purpose if they may bee norished and well fed in the first wynter but yet by your leaue they wil be more tender in cold times then the other that are bred in the spring because they are all winter brought vppe in the house wherefore they are calde house chickens but those hennes that brings vppe their chickens abroad and neuer comes in the house all sommer are the best and they will bee muche fayrer and harder to lyue then the other brought vp in the house also more profitable if she can keepe them from spoyling till they be great How to feed Chickens from the damme Cap. 12. TO feed nourishe Chickens from the damme ye must vse to giue them meat thrise a day in the morning noone and at night and also to giue fresh water and alwaies sette by their meate so shall yee alwaies keepe them fayre and from the pippe for when they haue eaten any meat they will desire to drinke therevnto and if they haue not alwayes freshe water by them they will seeke drinke of the next puddle and foule water they find and that will soone breed in them the pippe by the which it causeth a mortall poysō in them and it will make them droope and hang their wings at length dye thereof And yee must clense out all the tares and darnell from the barley and other meate ye giue them and so feed them with the foresaide meate till they waxe more stronger ye must also perfume them with penneriall and rosemary and to perfume your other poultrie ye shall take Isope Linseed or flaxe and burne it and hold the heads of your poultrie with their mouths open ouer the said fume this will preserue them also from the pippe ¶ The pippe and the cause to helpe also Cap. 13. AL Poultrie are subiect to the pyppe on the tongue which will grow on the end thereof like a thin scale and it will let them to feed One occasion there is when they lacke drinke or else when they haue dronke trobled or filthy water or haue eaten of filthy and stinking meate out of the chanell donghill or other durtye place whereas lyes the garbage of some filthy fleshe or such like or any euyll sauoure will breed the pippe Therefore if ye fume your poultrie sometimes with Sauine Bayes Rosemarye or Gynnsper it wyll saue them from the pippe Also they saye the pippe will be a hard scale on the tip of their tongues to helpe the same some takes it of with his naile and some do steepe a cloue of Garlicke in oile oliue wherwith they chafe rub his bill they do make thē to eate of stauesaker among their meat also Dioscorides saith the beries leaues of Priuet to bee giuen them will preserue both Cockes and capons from the pippe againe some doe vse to giue them Garlike cut in peeces with butter and giuen them when the pippe is take of then with your mouth to spurt a little Ale Wine or Beare into their mouthes Againe other some doe raise the pippe softely with their nayle or the point of a Knife so takes it off gently and wash it then with ale or beare and so let him go or to rubbe it with salte and Vinigere or laye thereto of beaten Garlic whiche is counted good agaynste the pippe agayne others doe keepe the pippe whē it is taken off giues it him to drink with ale or beare and they saye it will helpe wherof they haue a prouerbe which sayth if he eate not the pippe the pip will eate him and also to saue them from the piype some doe put into their throtes the blades of Garlick stieped in warme oyle and doe sprinckle their billes with mens brine warme and then holdes them close together along time after so that by the bitternesse of the vrine makes thē to caste the pippe and fleame at their nose Wilde grapes mixte with other meate is good for them or beaten and stampte and so giuen to drinke with water These are good remedies for poultrie that are sieldome sicke if fleame haue already take their eyes they will not then eate then must ye slit their iawes to cause the matter to come forth that is gathered vnder their eyes then rubbe it with a little beaton salt and parcelie this greefe breedes commonlye when they abyde much colde weate and hunger or in sommer when they drinke of a standing puddle or foule water as is before sayde agayne Chickins when they waxe olde are subiect to haue the Rie in their heade and eyes catarres rumes and distillations at their nostrils thorowe the colde and numnesse of their feete and to drinke the water of yse or frosen water or too much colde taken thorow the faulte of the henhouse being to open in the night or sitting abrode on Trees or vnder the eaues of houses when it raynes and suche extreame colde causes them to be more founded in their feete which in some poultrie breedes the goute specially in tender byrdes as yong Turquies and suche and
well their yong and some doth bynde their legges for if they breake them as some suppose it will bee painefull and thereby they will waxe Ieane wherein they say it is not best to fat them and againe to binde their legges they will strugle and so torment themselues that will hinder also their fatting therefore to breake their legges theire paine is no more but for two or three days at the must and it taketh away all hope of going out or flying abrode Also to feede Pegions take the seâ—mme that comes of seething bryne and the offall of dregges of the bryne tubbe then take lome drye and put them togeather worke it like a morter then put thereto olde chamber lye and so make thereof Loues and lay them in your douehouse on a boorde and the pegions will gladlye feede thereon and so shall ye haue them loue the douehouse the better also if ye mixe it with Comen seede wilde tares or cockle seede it wil be the better and they will haue a more loue vnto the house ¶ How to perfume your Douehouse to cause them to breede and to loue it Cap. 61. STephanus sayth if ye often perfume your douehouse with Genoper or Rosemary and sometimes with a little frankensence or with some Lauender these will make them to loue the Douehouse more then any other and those Doues which ye haue made tame when they doe begin to breede yee must then giue them libertie and cast along by the wals small grain or seedes or where they vse to bathe them and so they will bring manye other vnto them beside your twentie payre that ye firste put in that within fortie days ye maye haue two or three times so manye more for they breede three times in a yere and the good breeders foure times a yere and there is no great care for them but to keepe your douehouse cleane and clense the neastes of the olde and yong to keepe them from fleas and lyde and other Verinine more needefull in Sommer then in winter ¶ Pegions seeking their meate farre are raueners of corne Cap. 62. COlumella sayth Pegions are greate raueners and farre fliars to seeke meat commonly foure or sixe miles sometimes ten myles yea some doe suppose they will seeke fortie miles and come agayne at nighte which thing I scantly credite yet surelye they are strong and swifte fowle of flighte and wil continue long in the ayre agayne some doe say put a payre of doues in a house and let them lacke no meat nor water and they will deuoure a quarter of wheate and a Tonne of water in one yeare therefore they are calde rauening byrdes deuourers of Corne and reapers in fieldes viziters of reekes glenars of sheaues and theeues in Barnes notwithstanding if ye will not so mayntayne your douehouse ye must let flie the first breede as is afore sayde in Marche and Aprll because that thorow many occasioÌ„s in a yere many kill your olde doues and by that meanes your Douehouse is replenished agayne ¶ To draw Pegions to your Douehouse Cap. 63. SOme doe teache take and rost a spayde bitche take forth her guts and fill her belly with Commine seede mixte with baye sault and when she is well and drye rosted let her be colde then lay her in the midst of your Douehouse on a hye boorde and ye shall see the Doues will eate of her gladly and so manye other Doues that smelles them whiche haue eaten thereof they will come to the Douehouse wyth them Agayne to make a paste or stimie matter to cause Pegions to resorte to your Douehouse which is Take so much as ye thinke good of a gumme whiche the Italians cal Sorgo or Meige which groweth as hie as Parsenippes or Commine and it beareth a bigger seede boyle of the sayde gumme in Commine water and when it hath sodde and is flimie like buck lie ye shall put therto a quantity of Commine and some honye and then giue it a boyle or two more and stir it alwayes for burning too Take of this being all hote and annoynt the holes of your Douehouse therewith so that the pegions in going in and out may rubbe their feete and legges thereon which sent will dure for certayne dayes after and so many other as do smell the same will followe them to the house and after they will not depart froÌ„ thence also to laye in your Douehouse the stalkes of Lauender cutte a shaftment long the Doues will gather them to build theire neastes and thereby will smell thereof which will cause other Doues so manye as do smel them come to their douehouse and for the like some to take of sand stones which is a soft greete and boyles of them in brine to soke and then layes them on a table in the Douehouse and the Pegions will feede thereon some pours on the said stones the scumme that comes of boylde brine which the Doues will like well other doe vse to laye on a boorde of faulte stones which the Pegions will feede on and it wil cause them not to seeke farre abroade others do vse to soke of soft bricks in bryne and then layes them on a boorde in the douehouse and Pegions will feede theron al these are thought good to train doues to the house ¶ The nature and profite of wood pegions Culuers and rough footed doues Cap. 64. COlumella sayth the Wood Pegion is soone perceiued from other doues they are not so fruitefull to lay as hennes and yet more profitable for they will haue yong viii times a yere and if the females be gnod nourses the young will not bee leane and if they be faire leane or barrain ye may fatte them like hennes and sell them in like manner ye may fat Woodeculuers but they are more rauenars and eaters then the other and verye harde to make tame if they be olde they loue soked bread in wine and that will soone fat them but ye must not forget to lay of grauell for them to baske in the Woodeuluer loues in winter to eat of yuie berries and they lone to breede on low Trees will haue but two yong at once The rough footed Doue as some iudge comes of the wylde kynd and yet they are to be made as tame as hennes they are great eaters and are very hote of nature they lay and bring forth yong viii or ten times a yeare if they be well fedde They wil neuer haue passing two yong at once or one alone and as soone as the henne hath hatched she will suffer to be toden agayne of the Cock they are louing birdes one to another and the Cock will sitte on the egs while the henne feedeth abroade and hee will feede the henne in sitting as the Rookes doe and also he will feede the yong pegions ¶ Howe to take Owles that haunt your Douchouses Cap. 65. OUles that haunt your Douehouse by night they destroy many Doues both olde and yong To take them some do
Water like the other fowle aforesayde the yong greene Plouer is easter to make tame and they vse to kepe theÌ„ in gardens to kill worines and giues them wormes and water but then beware the Rite and the Catte thus muche for the Plouers ¶ Of the Bitter and Curlew Cap. 80. THe Bitter is a strange kinde of fowle and liues commonlye in Fennes and in morish heathes they are euill to bee made tame Their fleshe is pleasaunte to eate and are kept for banquets they are fed with raw liuers of beasts such lyke they are yrefull and will strike sodaynlye at a mans face and stand lurking in a corner like the hearn they feare the sight oâ— a mans face and those that doe fat them they doe cram them with raw fleshe cutt in small peeces which they will cast it vâ— agayne Therfore when ye cramme then ye must put a double threede ouer his bilâ— to posse his nostrils and thorow his nostrils put a small sticke or quill and that will keepe the threed vp and let him from casting vppe his meate agayne if that were not he woulde cast it vppe incontinent The Curlew is a fowle that feeds commonlye in moyste groundes and heathes their flesh is plesant to eat they feed commonly on wormes and such and they fat them with wheate and fayre water other feeding I know not what is best for them Thus much for the Bitter the Curlew ¶ Of Blackburdes and Thrustles Ca. 81. THe Blackbyrde is a dayntie fleshe to eate they are more charable to keepe then many others they that shall keepe them in cages being taken old brought from other countreies they are hardly saued to be transported also if ye put the old to be fed in cages some therof wil sodainâ—y die of enuy and feare when they are taken of the Fowler and put to fatte therefore the best remedye is ye shall take of came Blackbyrds and put vnto the wild and wheÌ„ they are accustomed to be serust the wylde in seeing the tame feede they will feede also and so forget their anger and libertie and thus ye may best bring the wilde to be tame and to receiue theyr meate with the other Also their cages must be made toward the South with pearches of woode set in the walles to sit and proyne when they haue eaten and ye must not set their pearches aboue a mans heighth that in standing on the ground they may touch them ye shall not feede them where their Pearches are for keeping their meat more clener without their dongue and for their meate some do vse to feede them with dry figges and barlye Flowar beaten togeather and giue them thereof so they may leaue some also sometimes they chewe it in their mouthes and so giues it vnto theÌ„ but where as many are it is not quite cost to feede them and other some are of opinion to feede and giue them of diuers kinds of meate is good for feare if they should be weary of one meate as sometimes tâ— giue them wormes antes wheate hard egges and soked breade in water and thâ— seedes of wylde tares or Charuel seedes or wylde Oliues or yuie berryes and wylde Apples for when they are in the Woodes they eate of all these but in their Cages it will trouble them and yet cause them to prouoke appetite whiche is necessarye for the more they eate the sooner they will be fatte and ye shall fill also their vessels with mill wheate whiche is the cheefest meate for their delight the other doe serue but as sauce of pleasure their drinke ought to be cleare water and often chaunged and thus ye may fatte the blackebyrde so may ye nourishe and fatte the Thrustle and Fieldfare other byrdes there is whiche are not so necessarye to be fed nor yet so profitable Thus I leaue for the gouerning and fatting of Blackbyrdes and Thrustles with all the gouernment of poultrie and Fowle aforesayde ¶ To make white byrdes come of anye egges Cap. 82. TAke your egges of what byrd ye wil and lay them two dayes long in honye and then put them agayn in the neast and let them be sat on and ye shall haue them whyte ¶ To make hens of the colour of your egges ye set her Cap. 83. YE shall take some Egges of a broode henne and coloure them with what colour ye will and put them to the henne and ye shall see the Chickens to be of the same colour ye coloured the egges ¶ For Geese Cap. 84. IF yee sette a Goose where as shee caâ— come by no water to bathe her wheâ— she riseth her egges then will not prospeâ— nor come to any perfection Also when goose haue satte her time and cannot wâ— breake and vnclose her egges yee shaâ— burne the stalkes and leaues dride of colewortes before her neast and perfume her neast therewith and soone after they shall vnclose and hatche likewise if ye haue diuers broode Geese and but one Gander some Ganders will loue but one or two Geese and hate the rest therefore it shall be good to haue mo Ganders then one to serue their Goslings for when the Goose leades and goes afore her yong the crowe will take some behynde hir and therefore ye shall see the Gander come behynde his goslinges and thereby saues manye from the Crowes and Rites ¶ To make hennes lay TO cause hennes to laye al the winter take the croppes of nettles when they are readye to seede then drie them and mix them with bran and hempeseede and so giue it your hennes a morninges and they will lay yee may also giue them the seedes of Cowmake a weede amongest â—orne so calde in Turnars Herball whiche will also cause them to lay ¶ For breeding Capons ANd those that woulde breede manye Capons ye must not then haue anye Cock that is vsed to fighte for then hee will alway beate your Capons and not suffer them to be at rest but hunt kill them at length Finis The table of all the principall matters in this Booke following by Alphabet A. AGaynste the pippe Cap. 13 B. Bytters how to make fat 80. Blackbyrdes how to nourish 81. Bozardes that haunt douehouses 67. C. Capons how to fat 25. Catarre or rewme in poultrie 14. Caruing of poultrie 31. Caruing yong chickens 23. Chickens newly hatched 7. Chickens of a later broode 11. Chickens fed from the Dam. 12. Cocking of a Douehouse 68. Culuers and their nature 64 Curlewes how to feede 80. D. Dongue of Pegions profitable 69 Ducks profitable for the husband 41 Ducks vvild to nourish 42 Ducks and their nature 42. E. Egges to keepe long 8. Egges how to gather and saue 9 Egges vvithout a Cock 9. Egs to make vvhite byrdes 82. Egs to haue all the vvinter 10. Eyes enflamed of poultrie 24. F. Fatting of Capons 25. Feeding great Chickens 28. Feeding yong poullets 29. Feeding of poultrie 26 Fieldfares how to feede 82 Fethers of geese vvhich are best 40. Fezants how to fat 77 Fezantes and their nature 76. â—luxe in poultrie to helpe 18. G. Ganders vvhite are the best 36. Geese and their gouernment 33. Geese and places fit for them 34 Geese vvhat pasture best 35. Geese al white are the best 36. Geese yong how to fat 37. Geese yong to fat 38. Geese how many to one gander 39. Goslinges how to feede 37. Godwits how to nourish 78. Goulles how to nourish and fat 74. H. Haw in the eyes of poultrie 24 Henhouse to order and make 1. Hens with their good properties 4. Hens vvhen best to set them 5. Hens yong to set 6. Hens how many meete for a cock 15 Hens that vse to hatche abrode 16. Hennes that sit and rise in weate vveather 22. Heunes of the colour of the egges yâ— set her 63. Hens how to make fat 27. Hearns to nourish and to fat 71. K. Knots how to feede 78. L. Lice varmine in poultrie 20 Letting forth poultry a mornings 30 M. Meete when to feede poultrie 2â— O. Ordring Poultrie a mornings 3â— Owles that haunt a Douehouse 6â— P. Partridge how to nourish 7â— Perfuming the douehouse 6â— Pegions to draw to the douehous â—â— PegioÌ„s with profit place for theÌ„ â—â— Pegions to replenish your house 58 Pegeons and best breeders 58 Pegions to feede and maintaine 59 Pegions that fly abroad to feede 60 Pegions that seeke their meate farre 62. Pegions and their nature 64. Peacockes and the goodnes of theire fleshe 52. Pehens their nature in laying 52. Pechickes hatching and feeding 53. Pehens and their sicknes 54. Pegins dong good for trees 69. Pippe the cause and remedy 13. Plouers how to nourishe 79. Polecats that haunt doue houses 66. Puets how to fatte 75. Q. Quailes how to nourishe 73. R. Rough footed doues to kepe 64. S. Sheldrakes to nourishe 41. â—â—gnes in a good Cock â—â— Stares that molest doues in their noses 6â— Stynts how to nourish 78. Stopping the flux in poultrie 1â— Swans nature and feeding 5â— Swans how to nourish and feede 5â— T. Teales how to nourish 4â— Threstles to fat 8â— Things good in keeping poultry 32. Turquie hens and their profite 4â— Turquies to nourish 45. Turquie cocks best treaders 46. Turquy heÌ„s in hatchiÌ„g their yoÌ„g 47. Turquy hens the order feding 48. Turquie chickeÌ„s how to nourish 48. Turquies the common feeding 49. Turtle doues to nourishe 70. W. VVezels that haunt a douehouse 66. FINIS