CHAPTER XXIV. 

 FATTENING, KILLING, AND DRESSING. 



Fattening. — The operation of fattening as practiced is distinctly 

 a method of ripening, to have the bird's flesh in the best possible 

 condition for human consumption. The condition, when attained, 

 may be perceived both externally and internally; externally, in 

 the plumpness of the fowl and the color of the skin; internally, 

 by the presence of enough oily or fatty tissue to make it delicious 

 eating. There is always a demand for dressed poultry, whether 

 good or poor. There is, however, rarely a time when the inferior 

 product brings more than a very low price, and this often means 

 loss. Birds of high quality, especially prepared for market, always 

 yield a profit. 



In fattening poultry, two things are especially desirable : First, 

 that the feed used should be designed for the production of 

 fatty tissue, and hence should contain a liberal amount of heat- and 

 energy-forming materials; second, the conditions under which 

 the birds to be fattened are kept should be such as to utilize as 

 little as possible of this material for energy, which condition takes 

 place when birds are allowed considerable exercise. The term 

 fattening does not imply the laying on of an excessive amount of 

 fat or oil, but it does mean the addition of some fat with as much 

 flesh as can be obtained. Certain amounts of fat ripen the flesh 

 and make it softer and more palatable; in other words, fat replaces 

 water in the body tissues. When cooked the fat melts and softens 

 the flesh, whereas when lean meat is cooked, containing consider- 

 able water, the water evaporates and leaves the meat dry and 

 hard. Careful attention to methods of increasing the quality of 

 market poultry, as it is at present produced and marketed on 

 American farms, will be productive of a greater increased selling 

 price and materially more profits. 



Special Fattening Processes. — There are three distinct ways 

 of finishing birds previous to killing. A choice depends upon the 

 age of the bird and the quality of flesh desired. These methods 

 are : Flock or pen fattening, crate fattening, and cramming. 



Flock or Pen Fattening. — This is the common method of fat- 

 tening cockerels and fowls, although old hens usually do not 



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