FATTENING TURKEYS AND OVINEA-FOWLS. 181 



five weeks before Christmas— begins the iinal stage of 

 the process. The turkeys are put up to fatten in a 

 drj', comfortable shed, which must be large enough for 

 the number of birds to be accommodated. Then tlie 

 northern and eastern sides of this shed should be well 

 closed in, but the southern and western sides may be 

 wire netted, thus affording the inmates plenty of fresh 

 air. Broad perches are provided, and must not be 

 more than 3 feet above the ground. Pood and 

 water are placed in troughs conveniently situated, and 

 away from the perches. When put up to fatten the 

 turkeys are given all the food they will eat. The 

 morning feed consists of barley-meal and wheat-meal. 

 Some farmers who are very particular and have good 

 customers mix the meals with milk, and give milk to 

 drink instead of water, an inexpensive addition if skim 

 milk is used, and one which considerably improves 

 the flesh. Although not much used, there can be no 

 doubt that the addition of a little pure fat to the soft 

 food is highly beneficial, softening the flesh. Cooked 

 potatoes can also be added to soft food with advantage, 

 and this applies to all fowls put up for fattening. The 

 afternoon feed consists of whole barley, oats, and a 

 little maize, and these are more easily digested if 

 steamed or soaked in hot water. When fully satisfied 

 all food should be removed, and the troughs emptied, 

 both morning and evening, and washed after the morn- 

 ing meal of soft food. In every case there must be a 

 plentiful supply of coarse grit and sand available to the 

 fowls, and a little slaked lime or old mortar will be an 

 improvement. Without grit the turkeys cannot pos- 

 sibly digest their food properly, and without effective 



