176 THE POULTRY-BOOK. 



CHAPTER IX. 



FATTENING OF FOWLS. 



IT is a prime requisite in fowls brought to the table that they 

 should be suitably fat, and the lean bird is neglected in the 

 market and refused by the epicure. But unless some attention 

 is paid by breeders to making their fowls fat, it will be found 

 to be extensively true, that when left to themselves they will 

 be rarely fitted for the purposes for which they are designed. 

 The great desideratum seems to be to produce fowls which 

 shall at once be healthy and likewise fat. Over-feeding is a 

 sure cause of disease, and similar effects follow when the unfor- 

 tunate fowls are too long and too closely confined. It may be 

 well, therefore, to give some brief description of the nature of 

 the substance called fat, and of what the process of fattening 

 consists. 



Fat is not a necessary part of any animal body. It is the 

 form which superabundant nourishment assumes, which would, 

 if needed, be converted into muscles and other solids. It is 

 contained in certain membraneous receptacles provided for it, 

 distributed over the body, and it is turned to use whenever the 

 supply of nourishment is defective which should be provided 

 by the stomach, and other great organs. It is in such emer- 

 gencies, in the animal economy, taken up by the absorbents. 

 If the absorbents, from any cause, act feebly, the health suffers. 

 When, however, nourishment is taken into the system in greater 

 quantities than is necessary for ordinary purposes, the absorbent 

 vessels take it up. The fat thus made is generally healthy, 

 provided there is a good digestion. 



Nothing would seem to be plainer than the best manner of 

 fattening poultry. To feed fowls with regularity, and plenti- 

 fully on the best food, is the obvious mode. But experience 



