38 POULTRY FATTENING. 



the food, below which is a pump cylinder. In this 

 operates a piston rod worked by a foot lever. Prom 

 the cylinder is a nozzle, covered with indiarubber 

 tubing. The food is made semi-liquid, say, rather 

 thicker than the consistency of cream, and is placed in 

 the reservoir. The method of operating is as follows : 

 Take the tube in the right hand, the bird's head in the 

 left, the bu-d itself being held under the left arm ; then, 

 vvith the assistance of the finger and thumb of the right 

 hand, open the bird's mouth, and slip the forefinger 

 of the left hand into it, to hold down .the tongue ; 

 quickly insert the end of the tube, and push it down 

 four or five inches (according to the size of the bird) ; 

 at this moment depress the heel of the right foot 

 (which up to this time had been resting on the 

 treadle), and force the contents of the cylinder into 

 the bird's crop. If the crop be full enough, the tube 

 may now be withdrawn, taking care, however, to 

 relieve the pressure on the treadle for a second or two 

 before taking the tube out, otherwise a small quantity 

 of the food will continue to flow after the tube is 

 removed. It may be mentioned that the' quahtity of 

 food can be regulated to a nicety, and the great point 

 is to cease the moment sufficient has been placed in 

 the crop. A most important point in connection with 

 the fattening of poultry is to give the food regularly, 

 and if there is any remaining in the crop from the 

 previous meal not to feed at all. 



As showing what can be done by the system of 

 fattening, I give some figures kindly supplied to me 

 by Mr, 0. E. Rrooke, Past-Master of the Poulters' 

 Company of London, showing the increase of weight 



