136 Money in Broilers and Squabs. 



In fattening goslings during the warm weather of summer, pro- 

 visions should be made for as much air as possible. 



A pen for fattening 50 geese should be 40 feet or rnore square, 

 and should be bare of green crops and provided with shelter from 

 the sun. 



Goslings, while being fattened, should be kept as quiet as pos- 

 sible. They should not be disturbed by the presence of strangers 

 or dogs. 



Decayed stumps, or pieces of partially rotted wood, are greedily 

 eaten by geese when fattening, and a moderate supply seems to do 

 them good. 



White flint corn or white cornmeal is prized by some who be- 

 lieve that it produces a whiter flesh or fat which gives the bird a 

 more desirable appearance. 



No shelter from rain is required in the fattening pen during 

 the summer or fall weather, and geese are almost never fattened for 

 market during the winter. 



It is better to have two pails, each half full of water, in the fat- 

 tening pen than one filled to the top. Goslings can then only get 

 water for drinking which is all that is desired. 



A quick way to fatten geese is to put a few in a darkened pen 

 and feed a pound of oats per day to each one. They fatten in two 

 weeks. 



The fattening of green geese should begin when the flight 

 feathers of the wing have grown sufficiently to reach the tail. 



It is difficult to fatten mongrels properly until the cool weather 

 of Fall when they fatten readily, about the same course being pur- 

 sued as in the fattening of other goslings. 



Goslings hatched in July and kept until January or February, 

 and then fattened and put on the market, will be classed by the 

 dealers as old geese, and bring a very inferior price. 



Several hundreds may be fattened in a pen together, provided 

 it is sufficiently large for them, and that proper care is exercised in 

 distributing the food and water so that all can share alike. 



Geese intended for market are usually fattened and killed not 

 later than the middle of November, at which time the dealers put 

 large quantities in cold storage for the winter and spring trade. 



Care should be taken that the scalded food is always sweet, 

 and does not stand long enough to become sour and unwholesome. 

 It should be scalded just long enough before wanted for feeding to 

 become entirely cooled. 



One large dealer writes that when real cold weather arrives 

 the flesh and muscles of both sexes rapidly harden and become 

 tough, so that, when kept into the winter and then killed, they do 

 not give satisfaction to the consumer. 



When penned for fattening, goslings may be fed for one or two 

 days quite moderately, in a way to prepare them for the regular fat- 

 tening ration. During this time they can have a little green fot-d, 

 and such grain food as they have been accustomed to. 



Since the almost universal use of cold storage, some dealers are 

 having even their mongrel geese for the Christmas trade fattened 



