72 POULTRY FATTENING. 



hours, the blood is drained from the body and the 

 fowls plucked immediately. The meat is then drawn 

 by the hands forward to the breast, and the legs tied 

 back to keep it in place. The bird, whilst still warm, 

 is dipped in cold water, .and thus becomes stiff, but it 

 is an improvement to wrap the body in linen cloths 

 dipped in milk or water. 



The above indicates the methods adopted for pro- 

 ducing the best fable fowls, and whilst entailing 

 trouble and care, brings its own reward, for the speci- 

 mens so produced command good prices. 



In South Lincolnshire, Essex, and County Wexford, 

 the cramming system has hitherto been practically 

 unknown, and the birds sent out from these districts 

 would be greatly improved by its adoption. It is sur- 

 prising, but nevertheless a fact, that many poultry 

 feeders there knew nothing until recently of the Sussex 

 methods ; had they inquired why their fowls only 

 occupied a second or third-rate position in the London 

 markets this knowledge would have been obtained. 

 We are glad to know, however, that one result of lec- 

 tures organised by County Councils has been to spread 

 information upon this point, and, further, that in some 

 few cases cramming machines are coming into use. 

 Probably when their value is appreciated they will be 

 more generally adopted. Almost any fowl can be im- 

 proved for table purposes by fattening, in proof of 

 which statement it is only necessary to again mention 

 that large numbers of Irish lean fowls are brought 

 into the Heathfield district every year for fattening, 

 local supplies being insufficient to meet the demand. 



