100 POULTKY I'EEDIXfi AND FATTENING 



grossly fattened specimens which are so objectionable 

 will be produced. None whatever is mixed with the food 

 whilst the fowls are being fed from the troughs, but 

 when put onto the crammer, a quarter of an ounce 

 should be allowed ;''or each bird per day, or a table- 

 spoonful for four fowls, gradually increasing it to 

 double that quantity. Fat may be bought in barrels 

 for this purpose ready for use, but in most of the 

 larger towns butchers' scraps can be purchased at a 

 cheap rate, and should be clarified and stored ready for 

 use when required. It must, of course, be melted and 

 thoroughly mixed with the meal and milk. It is some- 

 times found, especially during hot weather, necessary 

 to keep the blood cool. A little flowers of sulphur is 

 useful to this end, but some of the fatters boil nettles, 

 and, after chopping, mix in the same manner. 



Fowls should be fed twice each day, and at regular 

 times. The exact hours will vary in accordance with 

 the season of the year. In summer six o'clock in the 

 morning and six o'clock in the evening will be the most 

 suitable, but in winter eight in the morning and four in 

 the afternoon will be better. In this case the evening 

 meal should be fuller than the morning. 



Routine of a German Plant — Twenty-four hours 

 after the chicks are hatched they are moved into cages. 

 The cages are simple, having straight lattice fronts, 

 which vary in space between bars according to the age 

 of the birds. Sliding doors facilitate cleaning, and the 

 cages vary in size, for as twenty birds are kept together 

 they need more space as. they grow. Out of these cages 

 they never go. Before them is a constant supply of 

 food, made of maize meal and buckwheat meal mixed 

 with milk, for several cows are kept on the farm. A 

 little phosphate of lime is given for bone and feather 

 formation. Each room is warmed, and yet there is a 

 constant supply of fresh air, but it must pass around 



