Fattemng-CGops. (;9 



ratlier incline to roost in the straw, and the liberty of 

 perching has a tendency to accelerate the period when they 

 wish for rest/' 



The practice of fattening fowls in coops, if carried to a 

 moderate extent, is not objectionable, and may be neces- 

 sary in many cases. The coop may be three feet high, two 

 feet wide, and four feet long, which will accommodate six 

 or eight birds, according to their size ; or it may be con- 

 structed in compartments, each being about nine inches by 

 eighteen, and about eighteen inches high. The floor should 

 not consist of board, but be formed of bars two inches 

 wide, and placed two inches apart. The bars should be 

 laid from side to side, and not from the back to the front 

 of the coop. They should be two inches wide at the upper 

 part, with slanting or rounded sides, so as to prevent the dung 

 from stickino' to them instead of fallinof straio-ht between. 

 The front should be made of rails three inches apart. The 

 house in which the coops are placed should be properly 

 ventilated, but free from cold draughts, and kept of an 

 even temperature, which should be moderately Avarm. The 

 fronts of the coops should be covered with matting or 

 other kind of protection in cold weather. The coop should 

 be placed about two inches from the ground, and a shallow 

 tray tilled with fresh dry earth should be placed nnderneath 

 to catch the droppings, and renewed every day. 



When fowls are put up to fat they should not have any 

 food given to them for some hours, and they will take it 

 then more eagerly than if pressed upon them when first 

 ]Hit into the coop. But little grain should be given to 

 fowls during the time they are fattening in coops ; indeed 

 the chief secret of success consists in supplying them with 

 the most fattening food without stint, in such a form that 

 their digestive mills shall find no difficulty in grinding it. 

 Buckwheat-meal is the best food for fattening ; and to its 

 use the French, in a great measure, owe the splendid con- 

 dition of the foAvls they send to market. If it cannot be 

 had, the best substitute is an equal mixture of maize-meal 

 and barley-meal. The meal may be mixed with skim 

 milk if available. Oatmeal and barley-meal alternately, 



