150 Profitable Poultry Keeping. 



which a little oatmeal maybe mixed. If the weather is un- 

 favourable, they must be confined in an outhouse, and plen- 

 tifully supplied with nice green grass turfs and water. . . . 

 The most critical time for young geese is about midsummer ; 

 if it is very dry weather, and the pasturage and water is not 

 plentiful, it is then desirable to give them a few oats night 

 and morning to assist nature over this peculiar juncture, 

 and help them on until the stubbles are ready for them, 

 and when those are cleared they will be in nice condition for 

 fattening, which is best done by making them up in lots of 

 ten or fifteen in number, according to the size of the place, 

 supplying them with plenty of water and an unlimited 

 quantity of oats for three weeks, giving them a clean bed of 

 straw when required ; they will then be ready for the market. 

 The day previous to killing, turn them on to the pond for the 

 purpose of washing their feathers, and supply a clean bed of 

 straw in the feeding-house before their return ; but take 

 away all food and water, and let them fast until killed the 

 next day, when they must be dressed for the market. There 

 is not the slightest doubt geese pay well where there are 

 conveniences for keeping them, but they must be well man- 

 aged,, and kept out of the mowing grass and cornfields, or 

 they will soon do damage to the amount of double their 

 profit." 



The same plan, as is here described for fattening, may be 

 adopted equally by those who only rear the birds, as by those 

 who breed them also ; goslings can be bought about August 

 and September at low prices, and will fatten up very rapidly, 

 if fed in the way described. There is only one thing we 

 need add to what has been already said, and that is, geese 

 must never be put in compartments alone when fattening, as 

 is done with ordinary fowls, for in that case they would fret 

 and lose flesh, instead of gain it. 



Turkeys have the name of being very delicate and difficult 



