200 AGRICULTURE 



"picked up," plucked and trussed, split open 

 and broiled like a mackerel. They are very 

 delicious if nicely cooked and served hot, as 

 they possess much more flavour than the 

 mature chicken. They are just a step be 

 yond the "Petits Poussin" stage and the or 

 "Petits dinary birds used for table. Petits Poussin are 

 three-week old chicks, which are reared in 

 enormous numbers, especially around Paris, 

 for the supply of the restaurants, where they 

 obtain a ready sale. There is a certain demand 

 for these also in London, but unless reared in 

 great numbers, for which special plant has 

 of course to be erected, the prices are not 

 good enough to make it a popular branch 

 of poultry keeping in England. 



The poultry houses made by the Anglo- 

 American Company appeal to the public for 

 their utility. Fig. 3 is a cheap match- 

 boarded house, easy to make at home. The 

 perches run across and form handles by 

 which it can be moved. Fig. 4 shows a 

 portable Scratching Shed House. Scratching 



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