LESSONS FKOJI POUEIGN EXl'ERTS 



95 



finger into it to liold down the tongue, quickly inserts 

 the end of the tube, and, holding the neck perfectly 

 straight at its full length, pushes it down four or five 

 inches, according to the size of the bird. At this 

 moment the heel of the right foot, which up to this 

 time has been resting on the treadle, is depressed and 

 forces the contents of the cylinder into the crop until 

 it is sufficiently charged. When the crop is full enough, 

 the tube is withdrawn, care being taken to relieve the 

 pressure on the treadle for a second or two before taking 



Fig. 15 PEBNCH FATTENING AND KILLING SHEDS 



the tube out, otherwise a small quantity of the food 

 will continue to fiow after the tube is removed. The 

 quantity of the food can be regulated to a nicety, and 

 the great thing is to cease pressure the moment 

 sufficient has been placed in the crop. 



The most important point in connection witli 

 fattening poultry is to give the food regularly, and if 

 there is any remaining in the crop from the previous 

 meal not to give any at all. Several of the French 

 cramming machines are for liquid food, and attached 

 to them is a piece of india rubber tubing, fitted with 

 a spring tap or nozzle, so that the birds can be fed 



