METHODS OF FEEDING 



277 



for the hen, while non-exercise is just as essential in fat- 

 tening. The good laying hen must have vigor and this is 

 associated with hard muscles. Proper fattening means a 

 softening of the 

 muscles to pro- 

 duce a flesh that 

 when cooked is 

 tender, and this 

 is produced only 

 by restricting or 

 preventing exer- 

 cise. In fatten- 

 ing it is not the 

 object to secure 

 vigor in the 

 chicken ; rather 

 it is the initial 

 process leading 



to loss of vigor. FEEDING BATTERY FOR FATTENING 

 The fattening 



process could not continue long beyond the two weeks fat- 

 tening period without the fowl showing decided loss in 

 vigor. 



Another essential in fattening is that soft foods must be 

 fed altogether. Lack of exercise interferes with the proper 

 digestion of whole or hard grains. The grain is ground 

 finely and mixed with water or milk to about the con- 

 sistency of cream, or thin enough so that it will drip from 

 a spoon. No water is given to drink. 



Cost of Fattening.* The cost of feed consumed by 

 498,681 chickens at four large packing-houses in the middle 

 "West in 1912 was as follows : 



'Bulletin 21, U. S. Department of Agriculture. 



