POULTRY FEEDS AND FEEDING 



stands i>^ inches above the bottom of the boiler. Dip 

 the noodles in cold water and roll in flour to keep them 

 from sticking together. Pour hot water over the noodles 

 just before they are fed to make them slippery and keep 

 them warm. 



The number of noodles fed depends on the size and 

 condition of the bird and the judgment of the feeder. 

 The noodles are put into the mouth, one at a time, and 

 worked down with the hand on the outside of the neck. 

 If any feed can be felt, no noodles are given at the next 

 feeding time; otherwise the bird will go off its feed. 

 Keep plenty of drinking water before the geese. The 

 young ganders are used for this special fattening, and 

 any older ganders or geese to be disposed of. A parti- 

 tion extending half-way across the pen is used to keep 

 the geese separate as they are fed. The pen is kept dark 

 and the geese disturbed as little as possible. 



One man can feed from 50 to 100 geese by this method, 

 but it involves lots of work and long hours, the first feed 

 being given at 5 in the morning and the last at about 1 1 

 in the evening. A high price must be obtained for geese 

 thus fed to make this kind of fattening profitable. 

 Noodlings will give a gain of from 6 to 10 pounds, while 

 a price of from 10 to 15 cents a pound above that paid 

 for geese not specially fattened is often received. 



FEEDING TURKEYS 



Turkeys for breeders should be fed sparingly and need 

 to be kept on free range where they will pick up most 



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