1904.] Poultry Rearing and Fattening. 



263 



times sufficient capital in hand to carry on the business for four 

 or five weeks. 



The fattening is carried out on lines almost similar to those 

 followed in Sussex, Kent, and Surrey. That is to say, there are 

 two sets of coops — one outdoor and the other indoor. The out- 

 door coops are fixed against a wall at a height of about 4 ft. 

 from the ground, and are made of deal boards fitting closely at 

 the back and top, and of deal laths 2 in. wide and nailed 2 in. apart 

 to form the bottom and front. They are 18 in. wide and 



Outdoor Fattening Coops. 



18 in. high, and the length of the whole range is about 100 ft. 

 This set of coops accommodates about two hundred fowls, which 

 are confined in lots of six, the range of coops being divided into 

 3 ft. lengths to hold each lot of six birds. The front of the range is 

 fitted with sliding doors, and along the entire length there runs a 

 small V-shaped trough, from which the fowls are fed. The fowls 

 are confined in the outdoor coops when they arrive from the farms, 

 and are kept there during the first period of fattening, which 

 usually lasts about ten days. Then they are moved to the 

 indoor coops. The latter are situated within a large airy shed, 



