Chapter XVI. 



FATTENING AND MARKBTING CHICKBNvS. 



Well-fattened and cleanly dressed poultry is half sold. 

 The market is never overstocked with strictly fresh eggs. 



—Tim. 



It is a waste of time and food to sell auy but well- 

 fed, well-conditioued aud well-dressed poultry. Sound 

 yellow corn is the best grain for fattening purposes. 

 The more of it fowls can be induced to eat and digest, 

 the quicker they will fatten. Whatever else is fur- 

 nished should be given as a condiment to aid in the 

 assimilation of the corn. Two of the three meals of 

 fattening fowls should consist of corn meal mixed 

 with milk and seasoned with salt. For the noon meal 

 whole corn and wheat with a little vegetable food of 

 some kind and a little meat ma}- be given for a change. 

 Clean water, plenty of sharp, gritty gravel and a box 

 of granulated charcoal should be kept before them at 

 all times. Food should not be permitted to lie before 

 them but they should have at each meal all they will 

 eat up clean, and ever}^ bird should have a chance and 

 time to get his portion. Fowls will continue to im- 

 prove just as long as they continue to eat with a relish. 

 How long this will be depends much upon the skill of 

 the feeder. From ten to fourteen days is the time 

 usually allowed for fattening chickens. It is diflicult 

 to carry on the process longer in coops, but in small 

 yards and under skilful hands it may be prolonged for a 



