FATTENING OF FOWLS. 183 



object ; irregularly fed and cleaned, until they are so stenched 

 and poisoned in their own excrement, that their flesh actually 

 smells and tastes of it when smoking upon the table. 



All practical and practicable plans have their peculiar advan- 

 tages ; among others, that of leaving poultry to forage and shift 

 for themselves ; but where a steady and regular profit is required 

 from them, the best method, whether for domestic use or sale, 

 is constant high keep from the beginning, whence they will not 

 only be always ready for the table with very little extra atten- 

 tion, but their flesh will be superior in juiciness and rich flavor 

 to those which are fattened from a low and emaciated state. 

 Fed in this mode, the spring pullets are particularly fine, at 

 the same time most nourishing and restorative food." 



Paine Windgate, in the Maine Farmer, says his experience 

 tells him that the following process is the best mode of fatten- 

 ing hens. Shut them up where they can get no gravel. Keep 

 corn by them all the time, and also give them dough enough 

 once a day. For drink, give them skimmed milk. With this 

 feed, they will fatten in ten days. If they are kept over ten 

 days, they should have some gravel, or they will fall away. 



A writer in one of our agricultural papers recommends the 

 following : Oats ground into meal and mixed with a little 

 molasses and water, barley-meal with sweet milk, and boiled 

 oats mixed with meat, are all excellent for fattening poultry, 

 reference being had to time, expense, and quality of flesh. 



The following practical suggestions should be attentively 

 considered, and will, if followed, be productive of desirable 

 results. 



The least nutritious articles, so far as it can be done conven- 

 iently should be fed out first ; afterwards, those that are more 

 nutritive. Fattening fowls should be kept quiet, and suffered 

 to take no more exercise than is necessary for their health. 

 All e-xercise, more than this, calls for an expenditure of food, 



