198 Farm Poultry 



Cramming. The English and French resort to 

 the system of forced feeding, known as cramming, 

 for the production of the choicest poultry for the 

 London and Paris markets. The English learned 

 this process from the French, and now carry it 

 on to a large extent in some parts of southern Eng- 

 land. The Heathfield district in Sussex County, 



FIG. 63. An English method of arranging coops, where cramming is practised. 



England, is noted for the large quantities of poul- 

 try that are fattened for the London markets 

 by this process. Young birds four or five months 

 old are placed in coops, which are raised about 

 three feet from the ground. These coops have 

 slat sides and bottoms and are protected from 

 the weather by a roof. Each coop is large enough 

 to hold comfortably four or five birds. (See Fig. 

 63.) For the first ten days after placing the fowls 



