76 PO UL TRY FA T TUNING. 



benefits accrue from the fattening system are retained 

 by the producer, who, almost without exception, grows 

 the food he gives to the fowls from first to last. To do 

 this, however, needs skill in fattening, and that must 

 be conceded to farmers' wives in the poultry districts. 

 For first-class capons and poulardes fifteen to twenty 

 francs are easily obtained, and I have seen the higher 

 figure paid both at Bourg (Ain) and Le Mans (La 

 Sarthe). 



Whilst it may be true that some dealers lay them- 

 selves out for the production of the best specimens — 

 and as an instance of this I have visited at Le Mans 

 an establishment turning out about 2,500 per annum, 

 some of which are sent as far as Eussia, and all realise 

 high prices, the British Consul there informing me that 

 he cannot buy a really well-fatted bird for less than 

 25 francs — it is evident that the more moderate-priced 

 fowls are largely produced in this way; Live birds 

 are bought in the various markets of the district, 

 some in lean condition, and are fed-up for aboiit three 

 weeks in cages holding about half a dozen, not very 

 dissimilar to those found in Sussex, but more generally 

 are half-fatted, the final process only needing about 

 a week. In the La Bresse district I have inspected 

 several of these places, at the largest of which they 

 market from 2,000 to 4,000 per week, the greater 

 number from, October to February, all of which 

 are sent to Nice, Mentone, and the Eiviera. But, it 

 must be noted, they do not attempt to cater for the 

 higher branches of the trade, as the prices range from 

 fom- to eight francs per bird wholesale, according to 

 size and quality. For live specimens prices vaiy from 



