FATTENING THE COCKERELS 



101 



ercise, has been exploited very vigorously in poultry and farm 

 papers during the past two or three years, and, when the 

 proper equipment is at hand and the work is done by a skilled 

 poultryman, it is satisfactory. For general use the method 

 is not so successful as the pen method. In a test involving 

 the two methods made recently at the Central Experimental 

 Farm, located at Ottawa and maintained by the Canadian 

 Department of Agriculture, it was demonstrated that the 



Fattening: Crates, Where Soft-Meated Roasting CViicl^ens are "Fin- 

 ishfed" tor Marlset. 



pen-fattened birds put on flesh more rapidly and at less ex- 

 pense than the crate-fattened specimens. This, too, wheij 

 the work was in the hand's of acknowledged experts in thi$ 

 particular branch of the poultry business. 

 The Fattening Foods. 



The makeup of the fattening ration depends considerably 

 upon the demands of the market in wiiich cockerels are to be 

 sold. Most markets in the United States prefer yellow 



