Fattening. 227 



food given should consist of indian, barleymeal, oatmeal, or 

 buckwheat meal, all fresh and sweet, and mixed with skim- 

 milk. Any of these meals may be given separately, but the 

 better plan is to have a mixture made of equal parts of each, 

 to which a little fat, such as lard, or dripping from meat, is 

 added just before the milk. It is wise to boil the milk first, 

 and mix the food stiff, but not too pasty — crumbly moist ,- s 

 the best definition we can give of it. This should be suppliad 

 to the birds warm, and when they appear satisfied what is left 

 in the troughs should be taken, made into finger-pieces shaped 

 like a bolus, and after dipping these in milk one or two may 

 be put down the throat of each fowl, or, if the crop of any one 

 is found to be unfilled, as many as will fill it up. There are 

 some poultry fatteners who do not allow the birds to eat 

 anything naturally, but cram them entirely in the way 

 described. This is, however, unnecessary, and entails more 

 labour than the plan we have recommended, without any 

 corresponding advantage. Two or three pounds can be added 

 to the weight of a large chicken in about three weeks by 

 this method, and the- flesh will be of the finest colour and 

 texture, more succulent, and in every way superior to that 

 of the fowls ordinarily purchased in the poulterers' shops. A 

 demand for such birds will soon grow up, and the prices 

 obtained will repay all the trouble and labour expended. 

 "We know instances where orders cannot be half supplied — 

 orders from private families, and at very good prices indeed, 

 and a little effort would secure the same result in most 

 places. 



Another system of fattening in France, is by means of cir- 

 cular and revolving cages, some consisting of over two hun- 

 dred compartments, and with these are cramming machines. 

 The cage revolves upon a centre pivot, and the birds are 

 fastened into the -compartments by straps fastened to their 

 legs. The cramming apparatus is charged with liquid food, 



