276 POULTRY BREEDING AND MANAGEMENT 



the flesh. The profit in feeding comes as much from the 

 improved quality of the meat as from the additional flesh 

 put on. Fattening is especially desirable for young 

 cockerels that have had free range on the farm. They 

 have good frame and constitution, and when confined and 

 properly fed put on flesh rapidly and economically. The 

 farmer might well secure the benefit of the extra weight 

 and the consumer the extra quality. The skillful feeder 

 feeds for both quality and weight. The fowl that is simply 

 fat has the fat distributed over the intestines and under 

 the skin and when cooked this fat will run out into the pan. 

 With the fowl properly fattened the fat will be distributed 

 in small globules throughout the fibres of the flesh and when 

 cooked the flavor of the meat will be retained and the meat 

 will be more tender. The consumers in purchasing fowls 

 at so much per pound are paying for bones as well as meat, 

 and they prefer the fattened fowl at a higher price because 

 they get more edible meat in each pound purchased. Proper 

 fattening increases the proportion of meat to bones, and 

 this is the special benefit of fattening. 



Methods of Fattening. There are three methods fol- 

 lowed in fattening. First, pen fattening; the fowls are 

 confined in small pens or yards. Second, crate fattening; 

 by this method specially made crates or feeding batteries 

 are used. Third, cramming ; in the last stage of the fatten- 

 ing period a cramming machine is used. 



The first method is largely used on the farm where the 

 business does not receive special attention. The second 

 method is used at the large packing-house stations and by 

 others making a special business of marketing fowls of 

 extra quality. The cramming method is not very generally 

 used in this country. In England and France great num- 

 bers of chickens are "crammed." 



In egg production one of the essential factors is exercise 



