This book contains a detailed guide on poultry, originally intended as a practical resource suited to the use and application of the wives of the farmers of Georgia. This text was not intended for the fancier, nor for those who peruse the business on a large scale, but as a guide to those with an interest in selecting and preparing poultry for culinary purposes. The information contained here is timeless, and will be as much use to modern readers as it was at the time of its original publication. Full of helpful tips, the chapters of this book include: Classification and Description of Breeds, Malays, Dorkings, Hamburgs, The French Breeds, Barn-Yard Fowls, Bantams, General Management of the Flock, Food Values of Different Materials, Diseases, Cholera, Bumble Foot and Club Foot, The Pip, etcetera. This text was originally published in 1883, and we are proud to be republishing it now complete with a new introduction on the subject.