132 POULTRY FATTENING. 



digestion flesh production will never be complete. 

 Should any of the turkeys fight, the culprit or culprits 

 must be removed. Turkeys can be crammed by 

 machines as are fowls. 



Madame Millet-Eobinet, to whom reference has 

 previously been made, thus describes the system 

 of fattening turkeys in France. With all her recom- 

 mendations we do not agree, but the information is 

 of interest : — 



"When the young birds become adults, that is to 

 say are from six to seven months old, according to the 

 season, which greatly influences their growth, one 

 may fatten them advantageously. If one has a large 

 flock of them, they should not all be put up to fatten 

 at once, unless one wishes to send them all to market 

 or nearly all together, which can only be done if in the 

 neighbourhood of a large market where one is always 

 able to sell whatever is sent. In all other cases, if 

 one does not intend to send to market, but simply to 

 fatten a few tm-keys for private consumption, they 

 should be marked on the foot by a piece of red thread 

 tied round, in order to show those which are to be 

 fattened. 



"To indicate the different stages attained, it is 

 necessary to add to the mark on the feet a few marks 

 made with scissors on the feathers of the tail. 



" The food to be given to turkeys is not the same 

 during the whole time of fattening. 



" During the first stage one must be content with 

 giving them food on their return from the fields, for 

 turkeys will not fatten in captivity, liberty is essential 

 to them. They should be given waste grains of all 



