HOW TO KAISE CHICKENS WITH PROFIT. 559 



put in cages, each compartment about 9 x 18 inches, and a foot and 

 a half high. The bottom should be of bars about two inches apart, 

 rounded off, the sides and top of board, the birds being placed so 

 they cannot see each other. A tray under the cage should be filled 

 with fresh dry earth every day to receive the drippings. The cage 

 should be thoroughly whitewashed every time fresh occupants are 

 put in. The fowls should be fed constantly during the two weeks. 



What and How to Feed The food should be admin- 

 istered by having a little shelf in front of each pen or coop to hold 

 the food and water tins. Give water once a day and food three 

 times a day. Darken each coop after feeding by hanging a cloth 

 over it for half the time between feeding; this ensures quiet and 

 thorough digestion. Do not allow food to remain and sour, but 

 give each bird as much as it will eat at one time. Buckwheat meal 

 is the best food for fattening, the best substitutes being Indian 

 meal and barley meal. A little minced green food each day will 

 keep the bowels in order. The fattening process will be completed 

 in from two to three weeks. 



It must be borne in mind that the object is chiefly to add fat. 

 The flesh and growth must have been arrived at before putting up 

 for fattening. 



Pulverized Bones for Fowls Burn the bones white, 

 when they can be easily pulverized. Then mix with corn or oatmeal, 

 and feed once a day. Place them where the fowls can have access 

 to them easily. 



To Fatten Turkeys Mix finely pulverized charcoal with 

 their feed, and turkeys will fatten more rapidly and their flesh will 

 be superior in tenderness. Mashed potatoes and meal are good arti- 

 cles to feed turkeys, and to mix the pulverized coal with. 



To Fatten Fowls in a Short Time Mix together 



f round rice well scalded with milk, and add some coarse sugar, 

 eed them with this, but not too much at once. 



The Prime Secret of Profitable Poultry Raising- is 



in getting the birds ready for the table at the earliest possible 

 moment, and not letting them live a day afterwards. Every day 

 after sufficient fat has been acquired the birds become feverish and 

 waste away. There must be prompt killing as soon as the fowls are 

 ready. 



To Produce Extra Fat If extra weight and fat are 

 wanted, the fowl should be crammed during the last ten days of 

 fattening, but not before. Roll moistened meal into pellets an inch 

 and a half long, and the size of the finger. Moisten in water and 

 put into the bird's throat. There will be no difficulty in swallow- 

 ing ana tne quantity must be learned by experience. Chickens 

 must be fasted at least twelve hours before they are killed. 



