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CHAPTER VIT. 



FATTENING AND KILLING, 



Chickens for the table, of the larger breeds, if the broods have been properly fed and cared for, 

 will be quite large enough to kill at three to four months old. By large " enough," we mean that 

 they will be from three to four pounds' live weight, which is considerably larger than the generality 

 of spring chickens, of which we have weighed various average specimens as sold, and found many 

 not more than two pounds and a half So far, therefore, as mere size is concerned, they might be 

 killed even youngar, and in some parts of F"rance chickens of about two pounds each are sent to 

 market at about eight weeks old ; but to our own fancy the flesli of such very young birds is too 

 tender, or scarcely firm enough for good eating. We know persons, however, who differ in opinion 

 upon this point ; and by breeding crosses which have the property of early maturity, such as that 

 between the Houdan cock and half-bred Brahma-Dorking hen, it is quite easy to send ver\- good 

 chickens to market at ten weeks old. So young as this they do not require fattening at all, and 

 even if they did the process would be almost impossible, as well as cruel, as the active temperament 

 common to all animal infancy would rebel against the confinement, and cause deterioration rather 

 than improvement. If they have as much food as they will eat, properly given, chickens up to 

 three months old are almost always plump, more, so than they appear a month or two later, and 

 should be killed just as they are, after a night's fasting. Even older chickens are, in our opinion, 

 often better in their natural condition. We have killed Brahma cockerels four months old which 

 weighed over six pounds, and have been told repeatedly that they exceeded in quality any which 

 could be purchased in the ordinary way ; and Dorkings or Brahma-Dorkings would appear even 

 more plump at a similar age. In certain localities, however, fatted fowls or chickens will alone 

 realise the best prices, and are in demand, and thus in many cases fatting is necessary for the sake 

 of commanding the market. During the Epsom week many of the fatted fowls sent up to furnish 

 the hampers of the racegoers realise nine to ten shillings each, or e\'en more ; hence the best 

 processes of fattening occupy an important place in poultry economics. 



The old plan of fatting fowls was to put from eight to a dozen in a coop with an open front, 

 feeding them regularl}- three times a day. By employing a railed or barred floor, so that all 

 the dung can fall through, very good results may be obtained in this way, though either of the 

 processes of cramming are nou- considered quicker ai^d more economical, as compared with what 

 we may call the natural plan. The coop must be ahanged so as to be perfectly dry and free 

 from draught, and should have a canvas cover to draw down and keep the inmates in darkness. 

 Only fowls which have run together must be penned up in one coop, or their disagreements will 

 prevent any increase of weight. Before conimencing, the coop should be whitewashed and the 

 bottom bars cleaned, to prevent anno}'ance from vermin ; and when put in the chickens should 

 be left for several hours without any food at all. This is essential, and the neglect of it is why 

 many amateurs in their first attempts in fatting their surplus, completely fail ; as the birds being 

 naturally fretful at their confinement refuse to eat hcartih-, and rather pins away ; whereas by well 

 fasting them before any food is given, the)- begin to feed at once. Thq quantity must be measured 

 by the appetite, and none on any account left, but c!:'an fresh food .given ns m\'rli as c-aw be eaten 



