104 POULTRY FATTENING. 



the wings being sewn, and a needle stuck right 

 through the body — in fact, trussed more like a 

 pheasant than a chicken. It is usual to place a 

 vine-leaf inside the body, the acid of which improves 

 the flavour. 



In connection with petits poussins, I also inter- 

 viewed the well-known firm of John Bailey and Son, 

 of Mount Street, Grosvenor Square, who sell large 

 quantities of these birds, all of which are obtained 

 from Sussex, and Mr. Bailey believes that pure 

 Dorkings are decidedly the best. He does not think 

 that the age can be definitely stated, although about 

 a month is generally the best time for killing. When 

 they are ready for killing they are petits poussins, 

 whatever the age may be. In other respects the 

 information given by this gentleman was identical 

 with that recorded above. 



It may be contended, as in fact it already has been, 

 that there is a great waste in killing chickens at so 

 early an age, but this we fail to see. The trade in 

 petits poussins does not interfere with any other, 

 and is an addition altogether, whilst if the birds 

 are destined to die we do not see that it matters 

 much whether they are killed at one month or three 

 months old. The trade in these chickens can never be 

 expected to assume very large proportions, but it may 

 be, at any rate, one which will grow much greater 

 than at present, and for those who have the necessary 

 skill in early rearing, it will give an excellent return 

 for labour and food employed. It can easily be seen 

 that Is. 6d. to 2s. for a chicken a month or five weeks 

 old affords an excellent margin of profit, and even 



