168 PROGRESSIVE POULTRY CULTURE 



that are uniformly of one pattern and that of the best 

 size and shape for the purpose. 



After good breeding has laid the right foundation, 

 expert incubating and brooding should provide chicks 

 which, by proper feeding and skilful management de- 

 velop thriftily. There should be no halting in growth. 



Broilers are to be marketed while l>lump and tender, 

 before there comes a reaction from the forced feeding in 

 constricted quarters, and previous to the plentiful preva- 

 lence of pin feathers. 



Cockerels intended for marketing as\ roasters should 

 be caponized at about three months old. (See Chap- 

 ter V.) 



Roasters should be finished by one month of fatten- 

 ing in coops or small yards. 



The autumn season is best suited to successful fat- 

 tening of fowls. 



The cramming method gives the birds a finish which 

 can not be excelled. The cockerels or capons are con- 

 fined in airy, slatted coops and fed the first week all 

 they will eat from troughs. For the following taree 

 weeks the birds are crammed by hand or by machine 

 with a fattening ration. 



The weight of a chicken is thus increased from twen- 

 ty-five to fifty per cent, and the quality of the flesh is 

 immensely improved. 



THE CRAMMING PROCESS. 



Quiet quarters somewhat secluded and not too 

 bright, are favorable for fattening. 



To avoid loss of nutriment by exercise the birds are 

 closely confined. 



The fattening coops are made of slats one-half inch 

 thick and one and one-half inches wide. The slats on 

 the sides, ends and top are placed two inches apart, 

 while those on the bottom are separated by three-fourtns 

 of an inch spaces. The Canadian fattening coop is made 

 six and one-half feet in length, sixteen inches from front 

 to back and eighteen inches high. This style has two 



