LESSONS FIfOM FOUEXGN EXPERTS 



95 



finger into it to hold down the tongue, quickly inserts 

 the end of tlie tube, and, holding the nock perfectly 

 straight at its full length, pushes it down four or five 

 inches, according to the size of the bird. At this 

 moment the heel of tlie right foot, which np to this 

 time has been resting on the treadle, is depressed and 

 forces the contents of the cylinder into the crop until 

 it is sufficiently charged. When the crop is full enough, 

 the tube is withdrawn, care being taken to relieve the 

 pressure on the treadle for a second or two before taking 



Eig. 15 FKENCII FATTENING AND KILLING SHEDS 



the tube out, otherwise a small c|uantity of the food 

 will continue to flow after the tube is removed. The 

 quantity of the food can be regulated to a nicety, and 

 the great thing is to cease pressure the moment 

 sufficient has been placed in the crop. 



The most important point in connection witli 

 fattening poultry is to give the food regularly, and if 

 there is any remaining in the crop from the pre^dous 

 meal not to give any at all. Several of the French 

 cramming machines are for liquid food, and attached 

 to them is a piece of India rubber tubing, fitted with 

 a spring tap or nozzle, so that the birds can be fed 



