Poultry

A million eggs are eaten in London every day—and still, there is only one for every three mouths. Hugh Piper opens with a pointed question: why is Britain importing food its own neglected poultry yards could help provide?

In nineteenth-century Britain, poultry is often treated as an afterthought: fowls scratch where they please, eggs are dear, and a Christmas goose is a rare luxury. Piper argues that careful breeding and management can turn fowls, turkeys, ducks, and geese into valuable stock—feeding families, making use of kitchen scraps, and clearing fields of insects. His practical guide takes on the waste of keeping birds without knowledge or system, and shows how even a modest yard might yield a return. What could a well-managed poultry yard bring to the farm—and the cottage table?

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