LKSSOXS FliOJr FOKKKJX KXPEUTS lUl 



the stove ere entering so that the Ijirds are kept in an 

 even temperature. Treated in such a way, many 

 chickens are ready for killing at six weeks old, while 

 all meet their fate ere they attain two months. At 

 this latter age many weigh three pounds each, and the 

 prices per pound vary from twent3'-two to thirty cents, 

 according to the season. They are killed on the spot 

 and dispatched in various ways. The German pjarcels 

 post being cheap tends to develop business. In summer 

 ice is used for packing. In 1890 9000 chicks were 

 reared in this manner, in addition to 1000 sold alive 

 at two to three days old. Several hundred fat fowls 

 of four or five months were sold, iDut these were reared 

 outside and fattened in cages, on the French plan, 

 accommodations being provided for 300 birds in 

 another building. 



Below the pens, which are made in sets of six, is 

 a long board similar to that employed in canary cages, 

 kept covered with earth, and the droppings fall upon 

 this tray through the bars at the back of the floor, the 

 latter being solid only half way in. The cages are 

 simple in construction, having a sliding bar in front, 

 and stand upon short legs. The food trough runs the 

 whole length af each set of six. The cages are six feet 

 long, one foot six inches deep and one foot nine inches 

 high, divided into six compartments. The tray is 

 three inches deep and slides easily in and out, the legs 

 being carried six inches below the pen proper. 



Foods Used — In Belgium finely ground liuckwheat 

 is universall}'" used, and this gives very good results. 

 In France buckwheat meal and fine barley meal are 

 used very largely, both of which are very good, but hy 

 reason of the greater amount of lime in oats they 

 certainly are the best. 



With meal should be mixed sour skirrunilk, butter- 

 milk or whey free from curds. In Sussex, England, 



