HIGH-PRICED SPECIALTIES 



to one of grain. A little salt is added two or three 

 times a week. The writer feeds no more than one 

 ounce of salt to one hundred birds, and should the birds 

 show signs of feather-pulling, the salt may be slightly 

 increased. 



" If there is any secret for fattening chickens it is 

 in the method of feeding. When the birds are first 

 put in the crates or shut in the pens to be fattened, 

 they should not be fed anything for the first twenty- 

 four hours, or until such time as their appetite be- 

 comes keen. During the first week they should not be 

 fed more than one-half of what they would ordinarily 

 eat. The writer usually begins by feeding one dozen 

 chickens not more than eight to twelve ounces of 

 grain mixed with about twice as much milk. After 

 the first week the ration is gradually increased until 

 the appetite is fully satisfied. Should the feeder fully 

 satisfy the appetite of the chickens during the first 

 three or four days, or even the first week they are in 

 the crate, in all probability the birds will do very 

 poorly. A feeder with good judgment at no time will 

 over-feed his birds. He should feed all they will eat 

 after the first week." 



Squabs are becoming more and more valued 

 as a table delicacy, and the margin of profit to 

 the grower is very good. The keep of a pair 

 of old birds will cost about a dollar and a half a 

 year, and a well-managed flock will raise, on an 

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