68 SUSSEX FEEDING PRICES. 



oats are used, and in that county, I think, oats are 

 in higher repute for fattening than elsewhere, many 

 large hogs being there fattened with them. The 

 Sussex men making the highest pretensions as poul- 

 try-feeders, I shall give them the precedence in quo- 

 tation. In the Report for that county, the Rev. Ar- 

 thur Young says, " North Chappel, Kinsford, &c. 

 are famous for their fowls. They are fattened there 

 to a size and perfection unknown elsewhere. The 

 food given them is ground oats made into gruel, 

 mixed with hog's grease, sugar, pot-liquor, and 

 milk: or ground oats, treacle, and suet, sheep's 

 plucks, &c. The fowls are kept very warm, and 

 crammed morning and night. The pot-liquor is 

 mixed with a few handfuls of oatmeal and boiled, 

 with which the meal is kneaded into crams or rolls 

 of a proper size. The fowls are put into the coop, 

 two or three days before they are crammed, which 

 is continued for a fortnight, and they are then sold 

 to the higglers. Those fowls, full grown, weigh 

 seven pounds each, the average weight five pounds, 

 but there are instances of individuals double the 

 weight. They were sold at the time of the Survey, 

 at four to five shillings each. Mr. Turner, of North 

 Chappel, a tenant of Lord Egremont, crams two 

 hundred fowls per annum. Many fat capons are fed 

 in this manner ; good ones always look pale and waste 

 away ; great art and attention is requisite to cut them, 

 and numbers are destroyed in the operation. The 

 Sussex breed are too long in the body to be cut with 

 much success, which is done at three quarters old." 

 Thus far Mr. Young but what can possibly be 



