strengthening Food for them.

There is another thing relating to Fowls of this kind well worthy
observation; and that is, of Capons being made to bring up a Brood of
Chickens like a Hen, clucking of'em, brooding them, and leading them to
their Meat, with as much Care and Tenderness as their Dams would do. To
bring this about, _Jo. Baptista Porta_, in _lib. 4. Mag. Nat._ prescribes
to make a Capon very tame and familiar, so as to take Meat out of one's
Hand; then about Evening-time pluck the Feathers off his Breast, and rub
the bare Skin with Nettles, and then put the Chickens to him, which will
presently run under his Breast and Belly; the Chickens then rubbing his
Breast gently with their Heads, perhaps allay the slinging and itching
occasioned by the Nettles, or perhaps they may contribute to warm that part
where the Feathers are away: however, the bare part must be rubb'd with
Nettles three or four Nights successively, till he begins to love and
delight in the Chickens.

When a Capon is once accustomed to this Service, he will not casuly leave
it off; but as soon as he has brought up one Brood of Chickens, we may put
another to him, and when they are fit to shift for themselves, we may give
him the Care of a third.

The sorts of the House Pullen, or common Poultry, are many; but as the use
of them for the Table is the same, I shall only take notice of such as are
of the large Dunghill kind, or of the _Hamburgh_ sort, of the Game kind,
and of the small _Dutch_ kind; which last is admired by some for the
fineness of their Flesh, and for being great Layers, especially in the
Winter: But it is certain that the larger sort sell the best at Market, and
lay the largest Eggs, and therefore should be the most cultivated about a
Farm. As for the Game Breed, some fancy that their Flesh is more white and