46 A POULTRY COMPENDIUM. 



little or no exercise, now are demanded. Separate the 

 sexes, putting the cocks into one pen, the pullets into 

 another. Be careful to put together only such fowls as 

 are accustomed to run in company, to prevent quarrel- 

 ing. Peace must reign or fat will not be a willing sub- 

 ject. Have your place so warm that some of the food 

 which the fowl eats need not go as fuel to warm its 

 quarters. This does not mean that the place should be 

 hot. Let the place be dry, and for a part of the time, 

 at least, dark. Corn meal, milk, buckwheat, barley, and 

 a few potatoes are the staple articles of food, which 

 should be cobked and fed warm. 



There are two systems of artificial fattening, called 

 cramming, in vogue in France and elsewhere — solid and 

 Hquid. The fowls are shut up separately in coops eight 

 inches wide, the sexes kept apart, fowls of the same 

 degree of fatness kept near each other, and everything 

 kept scrupulously clean. 



In solid cramming the food is made into rolls about 

 two inches long, which, after soaking in milk or water, 

 are thrust down the throat. 



In liquid cramming the food is mixed to a semi-fluid 

 consistence, and is put down the throats of the fowls by 

 the aid of a funnel. 



Elaborate machines have been invented for carrying 

 into effect both solid and liquid cramming, and these 

 systems are practiced largely abroad, and to some extent 

 in this country. For profit, large establishments are nec- 

 essary, and the reader who wishes to adopt either system 

 of cramming is advised to consult works specially treat- 

 ing of this subject. 



