CHAPTER XXIV. 

 FATTENING, KILLING, AND DRESSING. 



Fattening. The operation of fattening is distinctly a finish- 

 ing or ripening process, to have the bird's flesh in the best possible 

 condition for human consumption. The condition, when attained, 

 may be perceived both externally and internally; externally, in 

 the plumpness of the fowl and the color of the skin; internally, 

 by the presence of enough oily or fatty tissue to make it delicious 

 eating. There is always a demand for dressed poultry, whether 

 good or poor. There is, however, rarely a time when the inferior 

 product brings more than a very low price, and this often means 

 loss. Birds of high quality, especially prepared for market, always 

 yield a profit. 



When only a few birds are to be killed, it is doubtful whether 

 extensive preparations for fattening will be found profitable; 

 but when large numbers are marketed every year, a close study 

 of the relation between weight, cost, and selling price will demon- 

 strate to the poultryman the profit to be derived from systematic 

 and careful fattening. These terms are used to describe dressed 

 poultry : Thin, plump, and fat. Plump birds are by far in greatest 

 demand at the highest prices. There is very little sale for exces- 

 sively fat birds of any type. Thin birds are produced in great 

 numbers on the general farms of the country, and are disposed of 

 with no attempt to put them in condition. Such birds are not 

 attractive when dressed and displayed, hence not in general de- 

 mand, yet they are usually disposed of in large numbers at low 

 prices to a trade that cannot afford to pay higher prices for a 

 better product. Thin birds have a shrunken, knotted appearance 

 and prominent bones; when cooked, unless very young birds, the 

 flesh is tough and dry for want fc of fat. A large percentage of 

 poultry marketed in America is unfinished and of inferior grade. 



Special Fattening Processes. There are three distinct ways 

 of finishing birds previous to killing. A choice depends upon the 

 age of the bird and the quality of flesh desired. These methods 

 are : Flock or pen fattening, crate fattening, and cramming. 



Flock or Pen Fattening. This is the common method of fat- 

 tening cockerels and fowls, although old hens usually do not 



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