lui 



I'OULTEY FEEDIiVG AND FATTENING 



fifteen minutes before feeding tlie)' keep up a contin- 

 "iKjus crofl'ing. Two minutes after tlie feeding not ,-1 

 sound can Ije lieard in tlie cliicken department. 



Tlie food comprises a variety of grains ground very 

 iine, cooked and fed moist. Tliese stall-fed fowls are 

 becoming ver}' popular at high prices wherever offered. 

 Experiments are being made with the machine poultry 

 feeders as used in Europe, and an American tj"pe of 

 tlie macliinc has been invented. But at present nearly 

 all the fowls are pen fattened. The plan may easily be 

 followed by small producers, the essentials lieing quiet 

 and darkness except at feeding time, and plenty of soft 

 food in variety, witlr regular feeding. 



Profjress in Canada — At the new chicken fattening 

 stations in Canada the methods practiced are those Irv 

 which the Ijest grade of poultry is pi'epared for the 



Fiff. IS — FKAME OF CANADIAN FATTENING CR/VTE 



English market, the ol)ject being to fit Canadian 

 poiiltry to bring the highest prices when exported, but 

 tlie product is in demand in its liome market also, at 

 advanced prices. The chickens are bought from farmers 

 at the weight of three to tliree and one-half pounds live 

 weight, choosing the lireeds likclv to fatten well, and 

 with white or light yellow legs, paying for these thirty- 

 five to sixty cents per pair. 



