lU-± rOULTHY FEEDING AND FATTENING 



fifteen mimites before feeding they keep up a contin- 

 iious crowing. Two minutes after the feeding not a 

 sound can be heard in the chicken department. 



The food comprises a variety of grains ground very 

 fine, cooked and fed moist. These stall-fed fowls are 

 becoming very popular at high prices wherever offered. 

 Experiments are being made with the machine poultry 

 feeders as used in Europe, and an American type of 

 the machine has been invented. But at present nearly 

 all the fowls are pen fattened. The plan may easily be 

 followed by small producers, the essentials being quiet 

 and darkness except at feeding time, and plenty of soft 

 food in variety, with regular feeding. 



Progress in Canada — At the new chicken fattening' 

 stations in Canada the methods practiced are those by 

 which the best grade of poultry is prepared for the 



Fig. 18 FRAME OP CANADIAN FATTENING CEATE 



E..glish market, the object being to fit Canadian 

 poiJtry to bring the highest prices when exported, but 

 the product is in demand in its home market also, at 

 advanced prices. The chickens are bought from farmers 

 at the weight of three to tliree and one-half pounds live 

 weight, choosing the breeds likely to fatten well, anfl 

 with white or lif;ht yoUow legs, paying for these thirty- 

 five to sixty Ciii.tr; per pair. 



