WATERFOWL 257 



often very tender and tears readily. Green goslings,, 

 as young goslings are called, should not be drawn for 

 market. After picking place in ice cold water for aa 

 hour to plump them. 



In eight weeks geese can be made to weigh eight 

 pounds, and at the end of three months from fifteen 

 to eighteen pounds, depending on the breed. Some 

 large varieties will weigh twenty pounds the first 

 season. When they are from eight to ten weeks old 

 they can be sold to those who make a business of fat- 

 tening them for market, or may be fattened at home,, 

 when they will bring much more. The fatter they are 

 the better price they will bring, especially in Jewish 

 quarters, as the Jews make extensive use of goose fat.- 

 The best market for them is in June or early July. 

 If not sold then, keep them and fatten for Christmas. 

 Pen them three or four weeks before selling them, first 

 putting them into water to clean their feathers, and 

 then into a pen with clean straw. Feed scalded meal 

 in a crumbly state with about one-fifth part meat 

 scraps, or give cracked corn with water, or a little 

 corn and always plenty of grass. They should be 

 given all the food they will eat. Keep them quiet, for 

 if excited or disturbed they will not fatten. Young 

 geese are ready for market when the tips of the wings. 

 reach the tail. — [E. I. Cole. 



PICKING LIVE GEESE 



Geese should not be picked till after the laying 

 season is over, as picking retards laying, and if done 

 in cool weather subjects them to sickness. Ganders are- 

 first picked about April, and every seven or eight 

 weeks thereafter. In plucking a goose, draw a stock- 

 ing over its head, or you are apt to be bitten. Da 

 not pick the feathers that cover the wing butts, as 



