LESSONS FEOil FOUEIGN EXPERTS 93 



into the crop by running his thumb and finger down 

 the outside of tlie gullet. The second plan varies 

 somewhat. The operator sits upon a stool, with a lot 

 of paste and a bowl of milk or whey before him. The 

 bird is placed upon his knees, its legs held firmly by 

 them, the left hand holding the wangs, and he places 

 a small quantity of food, after dipping it in the milk, 

 into its mouth, allowing it to sw^allow in the usual 

 manner, there being no actual cramming. Both of 

 these methods are very simple. In some instances a 

 combination of these two methods is adopted. The 

 birds are kept in cages, to which are fitted troughs. 



Fig. 14 — FUNNEL FOE CEAMMING 



After each meal the attendant goes round, feels the 

 crop of each fowl, and crams a few of the pellets when 

 it is thought necessary to do so. 



Cramming by funnel is largely carried on in south- 

 ern Normandy. In this case the food is made into liquid 

 form about the consistency of cream. A specially made 

 funnel, the nozzle of which is carefully turned to 

 prevent injury to the bird's throat, is inserted into the 



