Sussca: Feeding. ' 14o 



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grease, sugar, pot liquor and milk : or 

 ground oats, treacle, and suet, sheep's 

 ])Iucks, &c. The fowls are kept very 

 warm, and crammed morning and night. 

 The pot-liquor is mixed with a few hand- 

 fulls of oatmeal and boiled, with which the 

 meal is kneaded into crams or rolls of a 

 proper size. The fowls are put into the 

 koop, two or three days before they are 

 crammed, which is continued for a fort- 

 night, and they arc then sold to the higglers. 

 Those fowls, full-grown, weigh seven 

 pounds each, the average w^eight five 

 pounds, but there are instances of indivi- 

 duals double the weight. They were sold 

 at the time of the survev, at four to five 

 shillings each. Mr. Turner, of North 

 Chappel, a tenant of Lord Egremont, 

 crams two hundred fowls per annum. Many 

 fat capons are fed in this manner ; good 

 ones always look pale and waste away ; 

 great art and attention is requisite to cut 

 them, and numbers ar6 destroyed in the 

 operation. The Sussex breed are too long 

 in tlie body to be cut widi much success, 



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