360 POULTllY CULTURE 



further soften the flesh, whereas in lean fowls the water evapo- 

 rates and leaves the meat dryer and harder. 



Old hens will fatten better in the spring than in late sum- 

 mer or fall. This is due to the fact that as the year goes on 

 the hen has less vitality due to heavy laying, molting, and the 

 hot weather. 



Fattening Establishments. — ^There are many establishments 

 for fattening poultry. Their capacity varies from 20,000 to 

 30,000 and even more. Most profitable fattening is with 

 broilers weighing 1 to 2 pounds. The fattening rooms are 

 well ventilated. The birds are fed morning and evening. The 

 ration consists of mash with twice its quantity by weight of 

 milk. Many establishments use the condensed buttermilk. 

 The birds are usually fed about fourteen days. Those going off 

 feed are slaughtered as soon as noted. 



The crates are placed in tiers. The stacks are from three 

 to five high. These crates are about the size of live poultry 

 shipping crates, and in fact some fattening establishments 

 use the shipping crates. The fronts are slatted so the birds 

 can be fed from a trough located just outside the crate. 

 Each coop has a netting bottom and is provided with four legs 

 located at the corners. Under the crate is a metal pan to 

 catch the droppings. These pans are cleaned each day. In 

 many cases these crates are made movable and as fast as one 

 lot is disposed of the crate is dipped in a boiling solution of 

 some Standardized Coal Tar Disinfectant Dip. This thor- 

 oughly disinfects the crate and prevents spread of contagious 

 diseases, especially the troublesome roup. 



While fattening methods may be by trough, hand, funnel, 

 and cramming machine, yet the method practised by American 

 feeders is by trough. 



In hand cramming the food is mixed into a thick paste and 

 formed into pellets or boluses about ^^ inch long and J^ inch 

 thick. The operator aft(>i- preparing the boluses grasps the 

 bird and holds it firmly between his body and left arm, opens 

 the mouth with the thumb of his left hand, dips the bolus into 

 a vessel of whey or milk, inserts it into the mouth, passes it 

 down the throat with his finger, and then carries the food into 



