146 



PODLTHY FEEDING AKD FATTENING 



a da}', commonl}' -with all the ground maize or wheat 

 flour paste t])ey can be made to eat. When they have 

 become \'ei'y fat, usually at the end of aljout three 

 weeks, they are killed and the livers removed. 



The livers, whicli are perhaps no more abnormal 

 than the flesh of an overfat hog, commonly appear in 



Fig. 3-1 — KILLING DEI'AIiTMENT OF AN ENGLISH DUCK 

 FARM 



our markets in jars or tins in three distinct forms : 

 Foie fjnis au naturel . pate cle foic gras (by far the most 

 popular), and puree do foie gras. The foie gras au 

 nature! is simply tlie liver preserved without any 

 dressing. The pates are made of large pieces of the 

 liver, cooked and dressed with truffles and other con- 



