112 FATTENING FOWLS. 



ground oats made into gruel, and mixed up 

 with lard, pot-liquor, and milk, is literally 

 crammed down their throats. This filthy 

 and disgusting practice I hope will never be 

 introduced among us. 



There are one or two considerations which 

 should always be attended to in the process 

 of fattening. It must be done in the short- 

 est possible time, in order to save time, la- 

 bour, and expense. To effect this, the 

 chickens should be kept quiet, and not al- 

 lowed to annoy each other. This is done 

 by having a long coop, divided by partitions 

 into spaces just large enough each to hold a 

 single chicken ; the bottom should be of 

 narrow laths or rounded sticks, in order to 

 allow the droppings to escape, and the coop 

 moved to a fresh spot every day or two. 

 This coop should have a large and deep 

 trough before it for the food, and a small 

 partition in it for water. They should be 

 fed regularly three times a day. These 

 coops should be under cover, and, if possi^ 

 ble, in some close chamber. With steamed 

 potatoes alone, given in this way three or 



