2S6 MAKING POULTRY PAY 



if water, only a few drops from the finger tips. Their 

 first feed should be bread crumbs, moistened with 

 boiled sweet milk, and mashed up fine with a hard- 

 boiled egg. After that for the first week feed boiled 

 oatmeal, stale bread, potatoes, corn meal and bran 

 moistened with milk, or scalded meal and shorts. 

 Then add cracked corn and wheat. When three days 

 old feed all the green food that they will eat, young 

 sprouting rye, clover, purslane, onion tops, etc. Have 

 plenty of water for drinking purposes near them, but 

 in a vessel which they cannot get into, as they should 

 be kept as dry as possible. They should be fed often, 

 but not more than they will eat at one feeding. They 

 .should be kept clean, as they eat so greedily that they 

 will devour droppings or anything, and filth is fatal 

 to them. They need care for the first two or three 

 weeks, after which they will look out for themselves. 



A good pen in which they can be kept during this 

 lime is made of four boards one to two feet wide and 

 ten to fifteen feet long, nailed together at the comers. 

 This can be moved about from place to place over 

 patches of young rye or tender grass, for a few young 

 goslings will soon eat a place very clean of green 

 food. They should always be housed at night, and 

 have shade accessible during the day, as intense heat 

 ■or dampness is fatal to them. When young they 

 should not be allowed to run on the grass until the 

 ■dew is off. 



Kill by severing the artery in the neck with a 

 small, sharp knife, or by giving a sharp blow on the 

 head. Let them bleed hanging up for about five 

 minutes. Then plunge into boiling water for about 

 twelve seconds, wrap in a cloth and let steam for five 

 minutes. Pick immediately, beginning at the head, 

 and the down will come oflF very easily. Care should 

 'be exercised in plucking young goslings, as the skin is 



