134 POVLTBY FATTENING. 



the stomach by pressing gently with the first finger 

 and thumb along the neck of the turkey ; and no part 

 of the last paton must be left in the neck or crop of 

 the bird; this can be told by pressing gently along 

 the neck. As each fowl is crammed it is placed in a 

 little run, so that there can be no mistake and no 

 turkey can be crammed twice. 



"Mode of fatteniiig in Provence. In Provence and 

 Flanders they give turkeys for fattening, besides 

 ordinary food, nuts with their shells on. They com- 

 mence by placing one in the beak, and press it with 

 the thumb and first finger into the stomach. The 

 next day they made them swallow two, then three, 

 even to forty. They digest this food, but it gives their 

 flesh a disagreeable and oily flavour. I do not hesitate 

 to proscribe this practice. 



" After the last week, that is, to say after four or five 

 weeks' fattening, turkeys should be perfectly fat." 



The method of killing turkeys in Norfolk is, they 

 are hung up by the legs, the wings being crossed to 

 prevent struggling. Next they are given a sharp blow 

 on the back of the head with a stout piece of wood, 

 thus rendering them insensible. The knife is then 

 inserted through the roof of the mouth, so as to pierce 

 the brain. The majority are roughly plucked, all 

 except the head, neck, and pinions. It is important 

 to remember starving for several hours before the 

 birds are killed. 



GUINEA-FOWLS. 



After the game season is over, in the early part of 

 the year, there is a fair demand for guinea-fowls, or 



