THE ART OF POULTRY FATTENING 81 



farms does ver)' well, especially when tlic American 

 breeds predominate. The}' should be cooped when 

 between, three and four months old with the framework 

 nearly grown. 



The cockerels should be taken before they crow. 

 It is a slow and u.ncertain task to undertake to fatten 

 matured males profitaJjly, and with matured females 

 there will be some of them that will begin laying 

 instead of taking on flesh, especially if in good flesh 

 when put in. There is nothing difficult or uncertain 

 in the business. It is simply one of turning feed into 

 meat. It requires good judgment and a knowledge of 

 the requirements and habits of the bird or animal we 

 undertake to fatten, and a little experience teaches us 

 how to get the greatest gain in the shortest time. The 

 markets are ready for the product as soon as finished, 

 and prices are always such as justify the attempt to 

 produce meat of this quality. 



AETIFIOIAL POULTRY FATTENING 

 By W. H. Allen, Jr., Massachusetts 



The market requirements in regard to dressed 

 poultry are more exacting to-day than ever before. 

 This is not only true with poultry, but the same con- 

 ditions exist with cattle, sheep and hogs. A well-fleshed 

 product not only weighs more, but brings more per 

 pound, and in the case of poultry, the difference some- 

 times amounts to ten cents per pound. It is possible 

 in a lot of chickens to have some that are in very good 

 flesh, but how to have them all well fleshed and able 

 to command the top price, is something that has been 

 sought for a long time. 



Increased Use of Machines — That fattening by 

 cramming fulfills this purpose must be readily acknowl- 

 edged by the large number of cramming machines in 

 use to-day. There is a party in Ohio who uses twelve 



