182 POULTRY BREEDING 
creased until when on full feed they are literally stuffed 
every four hours, full feed being reached in about 10 days 
from the time the process begins. 
The feed is cooked and is locally known as “noodles,” 
this feed being composed of 2 parts ground and sifted 
oats or barley, sifted cornmeal 1 part, and wheat flour 1 
part. These are well mixed with warm water into a stiff 
dough, which is then worked into ‘‘noodles” about the size 
and shape of the small pork sausages that butchers sell 
under the name of pig sausages. Usually the dough is 
run through a sausage mill to form the rolls, being 
clipped into the proper lengths by a pair of sheep shears 
as it comes from the mill. With the fingers the ends are 
molded into a dull point. This makes noodles 3” in length 
and about 1” in diameter. Some feeders bake these 
noodles and others boil them. Boiling is the favorite 
practice. They are put into a wire basket the shape of a 
wash boiler made from the kind of screen wire that ash 
sifters are made of, and this is set inside a wash boiler, 
being supported so the bottom of the basket is above the 
bottom of the boiler. This prevents them from burning. 
The noodles when thoroughly cooked rise to the surface. 
The basket is then lifted out and plunged into cold water, 
which prevents the noodles from sticking together. When 
so treated they may be heaped into a basket without 
danger of their sticking together and becoming jammed 
out of shape. To facilitate feeding there is a small pen 
in the corner of the goose yard into which a goose is 
driven. The feeder sits on a low stool, at the entrance 
of the yard, thus keeping the goose confined. A basket 
of noodles and a pail of water are ready at his side. The 
mouth of the goose is opened and a noodle dropped in 
water is slipped in. The goose will readily swallow 
