Feedhif^-^ Modes, 129 



*to 



SECTION X. 



On feeding and Jattening Chickens. 



The points for consideration on this 

 brancii of the subject are — the local conve- 

 niences, the modes^ common or extraordi- 

 nary, the variety and quahty of the food, 

 and the length of time necessary for com- 

 pletion of the object. 



The well-known common methods are, 

 to give fowls the rmi of the farm-yard, 

 where they thrive upon the offals of the 

 stable, and other refuse, with perhaps some 

 small regular daily feeds, but particularly 

 at thrashing time, they become fat, and are 

 thence styled barn-door fowls, proba- 

 bly the most delicate and high flavoured of 

 all others^ both from their full allowance 

 of the finest corn, and the constant hCwV.th 



gS 



