CHAPTER XXIV. 
FATTENING, KILLING, AND DRESSING. 
Fattening.—The operation of fattening as practiced is distinctly 
a method of ripening, to have the bird’s flesh in the best possible 
condition for human consumption. The condition, when attained, 
may be perceived both externally and internally; externally, in 
the plumpness of the fowl and the color of the skin; internally, 
by the presence of enough oily or fatty tissue to make it delicious 
eating. There is always a demand for dressed poultry, whether 
good or poor. There is, however, rarely a time when the inferior 
product brings more than a very low price, and this often means 
loss. Birds of high quality, especially prepared for market, always 
yield a profit. , 
In fattening poultry, two things are especially desirable: First,. 
that the feed used should be designed for the production of 
fatty tissue, and hence should contain a liberal amount of heat- and 
energy-forming materials; second, the conditions under which 
the birds to be fattened are kept should be such as to utilize as 
little as possible of this materia] for energy, which condition takes 
place when birds are allowed considerable exercise. The term 
fattening does not imply the laying on of an excessive amount of 
fat or oil, but it does mean the addition of some fat with as much 
flesh as can be obtained. Certain amounts of fat ripen the flesh 
and make it softer and more palatable; in other words, fat replaces 
water in the body tissues. When cooked the fat melts and softens 
the flesh, whereas when lean meat is cooked, containing consider- 
able water, the water evaporates and leaves the meat dry and 
hard. Careful attention to methods of increasing the quality of 
market poultry, as it is at present produced and marketed on 
American farms, will be productive of a greater increased selling 
price and materially more profits. 
Special Fattening Processes—There are three distinct ways 
of finishing birds previous to killing. A choice depends upon the 
age of the bird and the quality of flesh desired. These methods 
are: Flock or pen fattening, crate fattening, and cramming. 
Flock or Pen Fattening.—This is the common method of fat- 
tening cockerels and fowls, although old hens usually do riot 
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