METHODS OF FEEDING 



275 



ing, feeding three times a day. Enough milk should be 

 used to make the mash into a thin gruel and no water given 

 to drink. No beef scrap or green feed will then be needed. 



FATTENING OR FLESHENING FOWLS 



Special feeding before 

 marketing greatly im- 

 proves the quality of 

 poultry. Unf attened 

 poultry respond very 

 readily to feeding. The 

 period of fattening is 

 about two weeks. In the 

 case of beef animals it 

 requires months of feed- 

 ing to put them in condi- 

 tion for the best mar- 

 kets. The same evolu- 

 tion is accomplished for 

 the fowl in two weeks. 



In spite of the ease 

 and rapidity with which 

 the finishing or fleshen- 

 ing process is done, the 

 great bulk of the poultry 

 that goes to market 

 lacks this finish. In re- 

 cent years the fattening of farm poultry has been under- 

 taken by the meat packers. The fowls are collected in large 

 numbers and sent to feeding stations where, under proper 

 conditions, great improvement is made in the quality of the 

 chickens. 



The objects of fattening may be stated to be, first, to add 

 additional weight, and, second, to improve the quality of 



A GOOD ROASTER 



8 1-3 months old, weighing 1024 Ibs. Fed 

 on farm of Geo. H. Hyslop, Deslar, Ohio. 



