440 POULTRY PRODUCTION 



and tlius save considerable tronble in locating the nests. 

 Each goose prefers her own nest, and an ample number 

 should be provided. 



Feeding Goslings. — Goslings should be fed carefully for the 

 first week or ten days, after which time they will secure most 

 of their fcetl if allowed tlie run of a good pasture. The 

 rations fed by different raisers vary in composition, but all 

 are agreed in feeding only a mash. This may consist of 

 corn meal, to which is added 10 per cent meat scrap or 6 

 parts corn meal, G parts shorts, and 1 part meat scrap. 

 Either of these rations should be moistened to a crumbling 

 consistency witli milk or water. The amount of feed neces- 

 sary, howe\er, will be ciuite limited if the birds have good 

 pasture. 



Noodled Geese. — A new industry that is developing in some 

 sections, notably about \\'atertown. Wis., is tlie production 

 of noodled geese. By this, reference is made to the method 

 of fattening by means of "noodles." 



The noodles, which comprise practically the entire ration, 

 are made as follows:^ They consist of different mixtures, 

 largely low-grade flour, corn meal, sifted barley meal, and 

 oat meal. This is mixed into a stiff batter with milk or water 

 and run through an old-fashioned sausage press. As it comes 

 from the ])ress it is cut up into links two to three inches long 

 with a pair of shears. These links constitute the noodles, 

 which are then rolled in a good grade of flour, care being 

 taken to round the ends a little. 



The noodles are then put into a double boiler and so 

 arranged that tliey are held in a woven wire basket so that 

 they cannot come in contact with the bottom of the boiler. 

 They are then boiled until they rise to the top. As soon as 

 this occurs they are immediately immersed in cold water, 

 which ])revents them from sticking together and renders 

 them capable of being handled without danger of breaking. 



As many as are needed for feeding are dropped into a 

 pail of warm water, wliich softens the outside of the noodle 

 sufficiently to make it easy for the goose to swallow. 



' For this uifornialioii the author is indebted to Prof. J. G. Halpin, of 

 the University of Wisconsin. 



