DUCKS AND GEESE 



Prejudice Against Roast Goose. There exists on 

 the part of some persons a prejudice against goose 

 on the grounds that it is too greasy a dish. When 

 improperly cooked, goose will prove to be too greasy 

 to suit many fastidious palates but this condition is 

 not so much the fault of the fowl as it is of the meth- 

 od of preparation and cooking. When dressed if the 

 goose shows a large amount of abdominal fat, as it 

 usually does and should, a large part of this should 

 be removed. This fat when tried out is highly es- 

 teemed by many cooks and by other persons is treas- 

 ured as an efficacious treatment for croup in chil- 

 dren. Also while the goose is roasting, a part of the 

 fat as it cooks out of the carcass should be removed. 

 Treated in this way one need have no fear that the 

 roast goose will prove too greasy but instead one 

 will be pleasanty surprised at the rich taste which 

 the roast goose possesses. 



Methods of Fattening Geese for Market. Many 

 geese are sent to market without any special treat- 

 ment or effort to fatten them, being taken right off 

 pasture in such condition as they happen to be or at 

 best with only a half-hearted attempt to fatten them 

 by feeding a little corn or some other grain for a 

 short period. When a real effort is made to fatten 

 geese for the market it is generally done in one of 

 three ways. First is pen fattening which is the 

 method best adapted to small lots of geese on the 

 average farm. Second is by noodling which is only 

 attempted in sections where the goose raisers are 



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