Before quitting the subject of fowls, we must describe a few of the various classes of bantams, Who can have failed to observe the proud strut of the bantam cock, surrounded by his diminutive train of hens; he looks like a Turk in his seraglio. To have a perfect breed of them, they cannot be too diminutive, although by some persons they are looked upon as useless, from the fact that there is not very much to eat on a fowl which, at the largest, would not much exceed one pound in weight; their flesh is rich and delicate, and their eggs, though small, are truly delicious. How tempting to one recovering from illness experience only can tell; when a large egg would have caused nausea and disgust, the little bantam egg, from its size alone, amuses and tempts the appetite.

The prettiest class of all is the Sebright bantam, raised and produced by the late Sir John Sebright. They are of two sorts, the gold-laced and the silver-laced. The former have, as their name indicates, a pure golden colour; the latter, a white, approaching French white. Each feather is as distinctly marked, or at least should be, with a lacing or edging of black, as if the painter had been called upon to exercise his art and add to the already beautiful appearance of the bird. The bantam cock (pure) throws his head back with such apparent pride in himself and disdain of others, that his little head, surmounted by a rose comb, nearly touches his squarely-cut tail. The wings also, instead of being firmly fixed to the body as in other descriptions of poultry, hang loosely, in a sort of jaunty manner, until they nearly touch the ground. They have blue legs. One can scarcely see them for their wings. They are very pugnacious, and have a lion's spirit in a very small body. The convenience of keeping bantams is that where there is little space you may find room for a few, and tending them, and breeding them (it is a little difficult to do so), may tend to amuse and pass away many an hour which might otherwise prove wearisome and full of ennui.

The Game bantam, as its name indicates, is the game fowl in miniature. Take the black-breasted red, a minikin fowl, with all the pure points of the Derby breed - black breast, a purple band across the wing, its plumage hard and crisp, close-fitting and glossy, making the little game bantam look really smaller than he is.

Black and white bantams, as their name also indicates, should be black and white, and, like all bantams, should be as diminutive as possible in size, with double combs and full tails.

The White bantam, or feather-legged bantam, is now extremely rare. This bird was the pet of our ancestors in days gone by. These bantams should be very small, falcon-backed, and feathered with long quill feathers to the extremity of the toe, thus differing from Cochins, that are only feathered on one side of the leg.

Fowls are subject to various diseases, and almost all they suffer from may be attributed either to improper feeding or want of cleanliness, both as to their houses, their runs, or their water, and in some measure to our variable climate. Fowls in pens, even kept scrupulously clean, are subject to attacks of apoplexy, and a fine bird may be thus lost, as no premonitory symptoms show themselves to allow of any treatment whatever, even if their possessor be a most skilful adept in the management of poultry. We have often known a fine healthy bird drop dead from his perch. It may probably arise from over-feeding, and not being able to take the exercise birds in their natural state do in searching for food, inflammation of the brain sets in, and they are dead in an instant. Be careful, then, in feeding, not to overdo it, but feed merely in proportion to the exercise the fowls have the opportunity of taking.

Many chickens are lost from what is called the pip. This disease is not where it appears to be, but in a derangement of the alimentary canal. Pip is easily discovered by the appearance of the tongue, which is much thickened, as is also the palate, which causes a difficulty in breathing, and makes them gasp as if choking. You find them unable to eat, their feathers become ruffled, the fowl pines, and at last dies. The remedy which has generally proved successful is to place the chick in a warm place; give it clean wholesome food of bread and milk, fresh vegetables chopped small, with some boiled potatoes mixed with oatmeal, all blended well together, and plenty of pure water. A little castor oil (always a safe medicine) may be given; and if a tooth-wash, composed of borax, myrrh, and water, be at hand, dilute some and apply it to the tongue and palate, but on no account remove the thickness with the nail, or in any forcible manner. With care and attention to this treatment you may save, in almost every instance, your chicken from death consequent on the attacks of pip.

Gapes are very fatal to the generality of poultry; and although not generally known, this disease arises from the presence of a worm in the windpipe. The symptoms are easily discernible. The voice is completely altered, the eyes appear full of water, you observe a running at the nose, they have no relish for their food, mope about, and at last die. We have tried several remedies, and in most cases with success. The first thing to be done is to remove those affected from the remainder of the stock; place them in a dry, warm room, and, taking each bird separately, puff tobacco smoke down its throat. This causes expectoration, and in many instances causes the worms to be dislodged. A little Scotch snuff may also be thrust down the throat. Others have used salt as a remedy. A little sulphur should be put into the water; and even with their meal a little powdered sulphur and ginger has often proved beneficial. We have also tried gin, or, if not at hand, a little spirits of turpentine, mixed with their food, and made into pills.

Where poultry are improperly fed, or if the fowl-house be not properly ventilated, or if the house and run be not kept scrupulously clean, and if attention be not paid to giving a good supply of ground mortar and ashes, gapes will prove the cause of a very swift decrease in your stock of poultry.

Fowls are also subject to inflammation of the lungs, and if you can cure them of it you must be cautious of breeding from them; for although with care you might bring the fowl into an apparently healthy state, it would prove useless as a breeder and unfit for food. Fowls suffer as much from moulting as from any complaint they are subject to, as may be imagined from its causing an entire change (gradually though) of their plumage. During this change you can expect no eggs; and while the process is completing itself they must be kept warm, a generous diet given them, and above all things clean water; a rusty piece of iron should be placed in it. Pills made of cayenne-pepper and meal should be given them in addition to their food; it will throw a warmth into their system. Should they appear to suffer much, as chickens frequently do, a little chopped meat and parched corn may be given with advantage as part of their food.

With these few remarks we here close what we have to say as far as regards fowls, being well assured that a strict attention being paid to the simple rules laid down as to feeding and cleanliness, will insure the poultry-keeper a reward which will well repay him for any trouble or expense he may have experienced or incurred.