FATTENING AND MARKETING GEESE 



on feed they are noodled only 3 times a day this 

 being gradually increased to 5 times. The feeder 

 sits on a box or stool in a corner of the pen, grasps 

 each goose in turn holding it between his legs to 

 keep it from struggling as he stuffs it with noodles. 

 The goose is handled by its neck, never by its legs 

 which are easily injured, and is held with its back 

 toward the feeder. The feeder usually wears gloves 

 to protect his hands from the severe bites which the 

 birds will inflict. The feeder must also handle the 

 birds as carefully as possible, especially as killing 

 time approaches for the flesh bruises easily and the 

 discolored patches spoil the appearance of the 

 dressed goose. 



The feeder at the start usually gives each goose 

 from 3 to 5 noodles, gradually increasing this to 6 

 or 7 noodles if the birds will stand it, the number of 

 noodles fed depending upon the size and condition 

 of each bird, the feeder being obliged to use his 

 judgment in this matter. In general if any feed can 

 be felt in the craw, no noodles are given until the 

 next feeding time. Failure to observe this is likely 

 to cause the bird to go oflf feed. If any geese are 

 noticed which are off feed they should be taken out 

 and marketed. 



The noodles are made of scalded com meal, 

 ground oats, ground barley and ground wheat or 

 wheat flour, using equal parts of each. This mate- 

 rial is thoroughly mixed and salted as one would 

 bread and is then put through a sausage stuffer. The 



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