350 COMMERCIAL POULTRY RAISING 



deposit of oily fat in^ layers under the skin, and in masses in the 

 abdominal cavity, which is not particularly desirable inasmuch 

 as it does not really constitute edible meat. In fowls that are 

 properly fattened this excess weight is distributed in tiny globules 

 of fat throughout all the body tissues, where it belongs; conse- 

 quently in cooking this fat is not wasted, but renders the tissues 

 soft and juicy. 



The average American farmer is very careful to see that his 

 steers and hogs are properly fattened before sending them to 

 market, but to the poultry he pays little or no attention. It is 

 difficult to find any excuse for this indifference, because a pound 

 of grain can be converted into more poultry meat of greater value 

 and in less time than through any four-footed medium. 



Fattening Feeds. — Common sense dictates that if fowls are 

 confined in small pens and kept quiet they will fatten much 

 quicker than if allowed their liberty. The flesh of a chicken on 

 unlimited range is tough and stringy, no matter how young the 

 bird may be. Ground barley or oats, with one-third corn meal, 

 thoroughly moistened with skim milk, makes a splendid growing 

 and fattening food. 



Cramming is practised by experts who wish to produce fowls 

 of the highest quality table meat, and while it gives excellent 

 results, the crate fattening method is almost as good, and will 

 answer the purpose of the average poultry raiser. In the long 

 run the crate method is probably the most profitable. See Fig. 

 227. It is practised very extensively in England, and in recent 

 years many of the large American packing houses have specialized 

 in it. 



Rations. — The Ontario Agricultural College conducted a series 

 of experiments in fattening poultry, and found that a mixture of 

 two parts corn meal, two parts ground buckwheat and one part 

 pearl oat dust, with an equal weight of skim milk, gave excellent 

 results at a cost of three and a half cents per pound for the weight 

 gained. Oats and skim milk made the gain cost slightly over five 

 cents per pound. 



Another good fattening ration is made up of 100 pounds of 



