POULTRY FATTENING IN RNQLAND. 



65 



I suppose some genius in days gone by discovered at 

 once the method of grinding the oats very fine, husks 

 and all, and the value of this meal for poultry fatten- 

 ing. Certainly the results are excellent, and it is used 

 universally. So great is the demand that millers in 

 the Frant district of Kent lay themselves out specially 

 for it. There is no reason why ground oats should 

 not be prepared 

 elsewhere, and in 

 fact many years 

 ago, when living in 

 the North of Eng- 

 land, I used to 

 have, oats specially 

 ground for poultry. 

 It is only neces- 

 sary that the stones 

 shall be sharp and 

 run very low. 

 With the ground 

 oats is used an ad- 

 mixture -of fat and 

 milk, the fat being 

 increased in quan- 

 tity as the process 

 goes on. Mr. Oliver, of Heathfleld, sometimes pays 

 as much as £20 for milk in one week during the 

 busy season. We have not heard of the adoption 

 of other foods, though in one or two cases we believe 

 that Indian meal has been added to the ground 

 oats. In this connection it may be . mentioned that 

 the Lancashire duck fattener, to whom reference will 



Fig. 9.- 



SUSSBX COLLECTOK WITH CaGE 



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