H'ATTBNINa GBBSE. 125 



goose should now be laid upon a stone or marble slab, 

 and if the dressing has been done shortly after killing, 

 it will be necessary to allow it to stiffen and cool before 

 packing for market. To improve the colour of the 

 flesh it is a good plan to wrap it in a cloth which has 

 been dipped in milk, and afterwards wrung nearly 

 dry. Geese, and in fact every kind of poultry, ought 

 to be killed at least twenty-four hours before they are 

 packed to go away, and great care should be exercised 

 in the latter operation, in order to prevent bruises or 

 disfigurement of any sort. In following the above 

 directions, the giblets must not be overlooked. These 

 delicacies should be put on one side, together with the 

 liver and gizzard, and sent along with the goose to the 

 poulterers." 



The following account of the method of fattening 

 geese in Prance is translated from the work of Madame 

 Millet-Eobinet, and will prove interesting to English 

 readers : — 



" The goose is of all fowls that which fattens the 

 best and most easily. It is not necessary to fatten 

 geese later than in Noveniber, because when the 

 breeding season arrives they do not fatten weU. One 

 should begin in August. Before actually commencing 

 the process it is necessary to prepare them by good 

 food, so that they may be well fleshed. To do this, 

 on returning from the fields they should be given some 

 cheap grain, such as buckwheat, oats or maize, and 

 make them dabble in water, to which has been added 

 a little ordinary flour or pollard. Growing beetroots 

 prepare them well for fattening, and are an inexpensive 

 food. One then puts the geese into the stubble fields, 



