FINISHING POULTRY FOR THE TABLE 303 



of, and that in the interval they should be kept more closely con- 

 fined and fed almost entirely on corn in the form most appropriate 

 to the circumstances and to the kind of poultry to be fattened. 

 The objection to corn as a fattening food in countries where white 

 fat and skin are desired does not apply in this country, where yel- 

 lowi fat and skin are preferred. On the South Shore soft-roaster 

 plants, where most of the chickens grown are destined for market, 

 the practice is (after weaning) to keep a fattening ration before them 

 at all times, yet at the same time to allow them all the range that 

 they want. The ranges used are heavily stocked, but the birds used, 

 being naturally inclined to put on fat, and being full fed, do not 

 go far in search of food. With every opportunity to exercise, they 

 take only enough to keep them in condition, carry at any age 

 more fat than most well-conditioned chickens, and, as they com- 

 plete their growth, become as fat, without other special treatment, 

 as any American trade requires. 



Where the principal thing is to grow good stock birds, and only 

 a part of the poultry is to be finished at one time, the birds to be 

 finished should be penned up for from ten days to four or five 

 weeks, according to their condition and the demand to be met. 



Broilers to be killed at from two to two and one half pounds 

 should be taken at about one pound weight (if the chickens have 

 been on range) and put into small yards or indoor pens. They 

 should not be too closely crowded, — one bird to about every 5 feet 

 of yard room or from 2I to 3 feet of inside room. The feed at 

 first should be the growing ration they have had, all they will eat. 

 Gradually the proportions of corn and meat elements should be 

 increased, until, in the last week before they are to be killed, the 

 most fattening rations mentioned may be given. 



Fryers may be handled in the same way, being taken from the 

 range at from one to one and one half pounds below the weight at 



1 Europeans accustomed to (and preferring) white skin and fat in their poultry 

 consider yellow fat strong and not so fine in flavor. Some American writers, 

 assuming that the European taste is more highly cultivated, echo this opinion. 

 American consumers generally prefer the yellow fowls. Custom and prejudice give 

 rise to the preference. Imagination and occasional instances that fit the theory 

 confirm both ideas. It is no more possible for a blindfold person to know whether 

 the chicken that he is eating has yellow or white skin than whether the eggs in his 

 pudding had white or brown shells. 



