MANAGEMENT OP FOWLS. 79 



more likely to acquire a taint in close warm weather, than 

 8uck as are plucked and trussed dry. The Norfolk poulterers, 

 especially those in the neighbourhoods of Norwich and Great 

 Yarmouth, may, in this art, challenge the whole world for 

 skill and neatness. All bruises or rupturing of the skin should 

 be avoided. A coarse half-worn cloth, that is pervious to the 

 air, like a wire safe, and perfectly dry and clean, forms the 

 best wrapper. The colour of yellow-skinned Turkeys, which, 

 however, are equally well flavoured, is improved for appearance 

 at market by wrapping them twelve or twenty-four hours in 

 cloths soaked in cold salt and water, frequently changed. For 

 the same purpose the loose fat is laid first in warm salt and 

 water, afterwards in milk and water for two or three hours. 

 The Essex mode is to dust with flour, both inside and out, 

 any fowls that have to travel far, or hang many days in the 

 larder. 



To those who desire to keep only a few Fowls for the sake 

 of fresh eggs, etc. etc., and who are quite limited as to space, 

 the following remarks of one of Mr. Dixon's correspondents, 

 will prove interesting. He says " There is one thing I 

 think necessary to impress upon those who keep Fowls in a 

 confined place, which is cleanliness. The droppings in their 

 roosting place should be taken up every morning, and a hand- 

 ful of dry ashes strewed under their perches. I have only a 

 confined yard in which to keep my Fowls. The plan I adopt 

 is to give them every day plenty of fresh cabbage leaves, and 

 once or twice a week I have some onions chopped up for them, 

 of which, after a time, they become very fond. I let them 

 have a plentiful supply of burnt oyster shells. I put the 

 shells into the fire until they are red hot, and well burnt. I 

 then break them into small pieces with the fingers, but not 

 into powder. I am satisfied that this is much better for them 

 than crude lime ; they eat great quantities of it. Their other 

 food consists of the best barley and oats, and to compensate 



