1906.] 



Poultry Fattening. 



81 



straight. The birds should be small-boned, with white skins 

 and legs. 



The best breeds for table are Dorkings, Sussex, Old English 

 Game, Langshans, Orpingtons, Plymouth Rocks, and Wyan- 

 dottes. The best cross-breeds are Old English Game — Dorking; 

 Indian Game — Dorking; Faverolle — Buff Orpington ; and Indian 

 Game — Buff Orpington. 



The Heathfield fatteners prefer the old Sussex breed, and 

 next to that Brahma or Plymouth Rock crosses. Strangely 

 enough, they do not like the Indian Game — Dorking crosses, 

 although such birds often scale up to 10 lb. and more. Old 

 English Game — Dorkings reach 7 to 8 lb. ; Langshans, 10 lb. ; 

 Orpingtons, 7 lb. and over ; Plymouth Rocks and Wyandottes, 

 7 to 8 lb. These, however, are special birds that have been 

 well crammed. The Faverolle is a bird greatly favoured by 

 the French, and it makes a capital table bird if crossed with 

 the Buff Orpington. No chickens come so early to maturity. 

 They are usually ready for the fattening pens long before pure 

 Buffs would be, and they have good breasts. 



It has been said that the non-sitters or layers, such as the 

 Leghorns, make the poorest table birds ; but if they are crossed, 

 say with a Houdan, a fair bird for the home table can be pro- 

 duced. The Orpingtons, Plymouth Rocks, and Wyandottes are 

 fair layers and fair table birds. 



Superlative excellence both for laying and for table use cannot 

 be expected in one and the same bird, so it is best to keep 

 special breeds for table purposes if they are intended to be sent 

 to market. 



Cost of Fatteni}ig. — The cost of fattening will of course vary. 

 A farmer who has his own milk, &c., will fatten cheaper than 

 the man who has to buy everything. It is estimated, however, 

 that the cost of fattening a bird for three weeks is about 5^. 

 for food alone. 



Cecil L. Byrne. 



II 



