190 



THE AMERICAN POULTERER'S COMPANION. 



always succeeded best, according to our experi- 

 ence. The floor may be slightly littered down, 

 the litter often changed, and the greatest clean- 

 liness should be observed. Sandy gravel should 

 be placed in several different layers, and often 

 changed. A sufficient number of troughs, for 

 the water and food, should be placed around, 

 that the stock may feed with as little interrup- 

 tion as possible from each other, and perches in 

 the same proportion should be furnished for 

 those birds which are inclined to perch, which 

 few of them will desire, after they have begun 

 to fatten, but which helps to keep them easy 

 and contented until that period. In this mode, 

 fowls may be fattened to the highest pitch, and 

 yet preserved in a healthy state, their flesh be- 

 ing equal in quality to that of the barn-door fowl. 



It has always been a favorite maxim among 

 feeders, that the privation of light, by inclining 

 fowls to a constant state of repose, excepting 

 when moved by the appetite for food, promotes 

 and accelerates obesity. It may probably be so, 

 although not promotive of health ; but as it is 

 no question that a state of obesity obtained in 

 this way can not be a state of health, a real 

 question arises whether the flesh of animals 

 so fed can equal in flavor, nutriment, and solu- 

 bility that of the same species fed in a natural 

 way? 



Insects and animal food also form a part of 

 the natural diet of poultry, are medicinal to 

 them in a weakly state, and the want of such 

 food may sometimes impede their thriving. 



The London chicken butchers, as they are 

 termed, are said to be, of all others, the most 



dexterous and expeditious feeders, putting up a 

 coop of fowls and making them thoroughly fat 

 within the space of a fortnight, using much 

 grease, and that, perhaps, not of the most deli- 

 cate kind, in the food. "In this way," says 

 Mowbray, "I have no boast to make, having 

 always found it necessary to allow a consider- 

 able number of weeks for the purpose of making 

 fowls fat in coops. In the common way, this 

 business is often badly managed, fowls being 

 huddled together in a small coop, tearing each 

 other to pieces, instead of enjoying that repose 

 which alone can insure the wished-for object ; 

 irregularly fed and cleaned, until they are so 

 stenched and poisoned in their own excrement, 

 that their flesh actually smells and tastes of it 

 when smoking upon the table." 



Another plan is to confine them in a dark 

 place and cram them with a paste made of bar- 

 ley-meal, mutton suet, molasses, or coarse su- 

 gar, pot-liquor, and milk ; and they are found 

 completely fat in two weeks. It is, however, 

 really a barbarous and filthy practice, and, thank 

 Heaven, in this country we have no overgrown 

 epicures to demand or render the practice prof- 

 itable, supposing it attainable. 



To conclude : as barn-door fowls are consid- 

 ered superior in flavor to all others, the nearest 

 approach to this manner of fattening we con- 

 sider the best. The plan of confining a week 

 or two, for the purpose of giving them extra 

 food, does not improve them. The first week 

 or two they pine and lose flesh. Five or six 

 weeks are necessary in this way to make them 

 fat. 



