368 



Poultry Feeding. 



rough fat should be melted down and stirred into the mixture 

 while both are hot. 



24. — 3 parts oatmeal or Sussex ground oats. 



1 part maize meal. 



1 fine wheat meal (not floui). 



25. — 2 parts Sussex ground oats. 



2 „ barley meal. 



1 part mashed potatoes. 



26. — 2 parts oatmeal or ground oats. 



1 part maize meal. 



2 parts fine wheat meal (not flour). 



27. — 2 parts buckwheat meal. 



2 maize meal. 

 1 part barley meal. 



28. — 2 parts oatmeal. 



1 part maize meal. 



I buckwheat meal. 



1 ,, mashed potatoes. 



29. — 1 part (sifted) barley meal. 



3 parts oatmeal. 



2 maize meal. 



The combination of fat and milk will very greatly improve 

 the quality of the meat. 



The quantity required will be from 4 to 5^ oz. of food 

 per bird per day, divided into three equal portions. 



Pea meal is not good at this period as it is rather apt to 

 harden the meat. 



Birds should not be penned for longer than three weeks, but 

 the exact number of days varies a great deal, as no two birds 

 put on weight at the same rate ; usually from 14 to 17 days 

 will be found sufficient. Some experience is necessary to 

 determine the proper time to kill a bird, and this can only 

 be learned by practice. 



No birds should be penned up for fattening unless they are 

 in good condition, as this method of feeding is undoubtedly a 

 great strain on the birds' constitutions. 



Ducks, geese, and turkeys can not be shut up in the same 

 manner. 



Both ducks and geese should be penned up in small runs oft 

 the grass and fed as advised earlier in this article., (Page 360.) 

 If their food be mixed with milk for the last two weeks their 

 flesh will become whiter. For the first , day or two they may 

 be given a small quantity of well-boiled cabbage, chopped fine, 



