AMERICAN HOMES AND GARDENS 



September, 19 13 



f mtlirg, f rt 



G. D. TILLEY 



Naturalist 



Beautiful Swans, Fancy 

 Pheasants, Peafowl, Cranes, 

 Storks, Ornamental Ducks and 

 Geese, Flamingoes, Game and 

 Cage Birds. 



"Everything in the bird line from a 

 Canary to an Ostrich" 



I am the oldest established and largest exclusive 

 dealer in land and water birds in America and have 

 on hand the most extensive Stock in the United States. 

 G. D. TILLEY Box A, Darien, Conn. 



A SAFE COMPANION 

 For Your Children or For Yourself 



A Necessity for your Country Home 



A GOOD DOG 



Write to the advertisers in our columns for information 

 about the dogs they handle. If they do not advertise 

 what you want, write " Poultry, Pet and Live Stock De- 

 partment, American Homes and Gardens. ' 



TAMA MINORCA 

 EGGS are 

 Y 3 larger 



P 



than the so-called large first-class egg* 

 in the New York market — they are infer- 

 tile and are produced under modern 

 sanitary conditions and shipped in 

 sealed packages practically the hour laid. 



YAMA FARMS 



Napanoch New York 



laara^sEHsaHHi 



We Wish to Call Attention 



to the fact that we are in a position to 

 render competent services in every 

 branch of patent or trade-mark work. 

 Our staff is composed of mechanical, 

 electrical and chemical experts, thor- 

 oughly trained to prepare and prose- 

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We also have associates throughout 

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MUNN & COMPANY 



Patent Attorneys 



36 1 Broadway New York, N. Y, 



and 

 625 F Street, N. W. Washington, D. C 



and alfalfa, have a tendency to give sim- 

 ilar results. Wheat, oats and milk, on the 

 other hand, cause the flesh to become light 

 in color. With these facts in mind, the 

 amateur will know in a general way how 

 to feed his table birds in order to have them 

 meet his fancy. 



In many sections people hke white- 

 skinned poultry, while in other parts of 

 the country yellow skins are preferred. 

 New Englanders have very pronounced 

 views on the subject and may be found 

 picking out yellow-skinned chickens as care- 

 fully as they select brown eggs. Of course, 

 it is all a provincial notion, albeit one that 

 is firmly intrenched. It is interesting to note 

 that birds with yellow shanks are usually 

 sought, whether the skins be yellow or 

 white. Across the water certain breeds 

 with dark legs are specially prized for table 

 purposes. It seems curious enough that the 

 color of the legs, which are to be cut off 

 and thrown away, should influence the ac- 

 ceptance or rejection of a bird. 



To get back to our fattening chickens, it 

 may be said that the pens should be placed 

 where there will be no lack of fresh air 

 and where the occupants will be contented. 

 It is of no use trying to fatten fowls which 

 are in a restless state of mind. They must 

 be kept quiet. It has been found on com- 

 mercial duck farms that when the ducks 

 are frightened they actually lose in weight, 

 which is one reason why visitors are often 

 not looked upon with favor. 



It is well to have grit where the birds 

 can get at it at any time and to give them a 

 little charcoal twice a week. Of course the 

 fattening pens must be kept clean, and this 

 is facilitated by giving the feed in a trough 

 outside, but where it can be reached through 

 upright bars. Amateurs who have simply 

 taken the first chicken they could get their 

 hands on when they have desired a poultry 

 dinner will be surprised at the superior qual- 

 ity of birds specially fattened for two weeks. 

 And the extra cost is very little when 

 ground grain is used, often much less than 

 the value of the extra weight. Hens do 

 not gain in weight as much as chickens, but 

 the quality is much improved by the use of 

 the fattening feed. 



The birds being properly conditioned, the 

 next step is to fit them for the table. It 

 is true that the subject of killing and dress- 

 ing poultry is not a pleasant one, yet it has 

 to receive the attention of practically every- 

 body who has a flock of utility birds. 

 Chickens should never be killed until their 

 crops are empty, so it is well to pen them 

 up the night before the day set for execu- 

 tion. Also, they should be kept twenty-four 

 hours before they go to the oven. Even 

 young chickens are pretty likely to be tough 

 unless allowed to hang for a time. Some- 

 times matters of this kind are learned only 

 by experience. Not long ago a neighbor 

 of the writer, fresh from the city, selected 

 a fine seven-months' cockerel from his little 

 flock and ordered it prepared for the Sun- 

 day dinner. What could be more tempting 

 to a ministerial guest? The bird would 

 have made a perfect roast, but the cook 

 carefully boiled it until it was so tough that 

 nobody could eat it. 



In the big fattening houses the poultry 

 is invariably dry picked, for it will keep 

 much better than when scalded. Then it is 

 wrapped in parafine paper and placed at 

 once in cold storage. Scalded birds may 

 look a little plumper, if they are thrown 

 into cold water after the feathers are off, 

 but they will not reach a distant market in 

 as good condition, for the water helps to 

 hasten deterioration, as well as robbing the 

 fowl of much of its flavor. 



On the home plant, the scalding plan 



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21 Farrar Street, Lynn, Mass. 



/ 



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NEW YORK CITY KEWANEE .ILL. 



•«•-■ ™~ffjf rumps kinds 



CYLINDERS, ETC. 

 Hay Unloading Tools 



Barn Door Hangers 

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