INTIWDVGTION. IT; 



Paris markets, ^vhich are but examples of others, we 

 find that those fowls which command the best prices 

 and are in the greatest demand, have been fatted or fed 

 up. It may be well, however, to discount objections 

 by stating that the term " fatted " is not a good word 

 to describe the system. We do not mean that the 

 fowls should be covered with a large quantity of oily 

 fat, but really that the flesh carried upon the body 

 shall be increased in quantity, and softened, or, to use 

 a better term, ripened. 



The difference between a well-fed table fowl and one 

 which has not been subjected to this process is evident, 

 and especially to those who have inquired into the 

 system. If we take the prices realised by fowls, we 

 find that those coming from districts where the fatten- 

 ing system is in vogue, are much higher than when 

 sent in a lean condition, and in accordance with the 

 completeness of the process so are the results attained. 

 For instance, in the spring of the year the wholesale 

 value of fowls of the ordinary type will range from 

 2s. 6d. to 4s. 6d. each, whereas well fed Surrey birds 

 will bring from 6s. 6d. to 7s., and even more, per 

 specimen. There can be no doubt that there is an 

 abundance of room for the best qualities. Competition 

 is greatest in every branch of industry amongst the 

 ordinary classes, while those which are first-rate in 

 quality will readily sell, and at greatly enhanced prices. 

 Many figures could be given as to returns obtained in 

 this way both at home and abroad, and it is not too 

 much to say that those who produce the best can 

 almost always find a market for . their produce at 

 remunerative prices, 



