A COMMERCIAL POINT OF VIEW. 33 



state, mashed boiled potatoes, and rice ; minced boiled 

 meat mixed into a paste with the liquor from the meat, 

 and seasoned with salt, pepper, finely powdered oyster 

 shells, or a little chalk, forms a genial condiment. The 

 broken victuals from hotels, large establishments, &c., 

 can also be used with great advantage for the food of 

 poultry. 



Powdered charcoal, oxide of iron, and flour of sulphur, 

 mixed alternately at certain intervals with their food, will 

 keep them in perfect health. 



THE FOOD FOR THE FATTENING STOCK. 



* 



As they are still more closely confined, they require a 

 poultaceous diet of a highly fattening nature and of easy 

 digestion. When once poultry is penned up for fattening 

 the diet ought not to be varied. 



There are three different ways adopted in feeding poul- 

 try for fattening : 



i st. A free feeding, consisting of supplying a fowl with 

 food and water ad libitum. This takes much longer 

 time, is more expensive, and less satisfactory in the 

 flesh. 



zd. Forced dry feeding, which consists of cramming 

 the fowl with pills of poultaceous food twice or three 

 times a day, and giving water ad libitum. 



3d. Forced liquid feeding consists of reducing the 

 poultaceous food to a liquid state with milk and water, 

 then to pour it down the fowl's gullet, by means of a fun- 

 nel, three times a da#, and not to supply them with any 

 water. 



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