i9io.] 



Poultry Fattening Centres. 



31 



possible by any other process. In the matter of railway 

 charges, a fattening centre worked upon co-operative lines 

 would naturally be in a better position than a small user; 

 although it must be remembered that the consignments would 

 require to be frequent rather than large, as the quality of the 

 meal deteriorates by storing. Sussex ground oats can, how- 

 ever, be produced elsewhere than in Sussex, and with a good 

 local demand a miller might be inclined to set up the neces- 

 sary stones. The peculiar dressing of the stones requires, 

 however, special skill, and is a slow and, consequently, ex- 

 pensive process. It would not, therefore, be sufficiently re- 

 munerative, from the miller's point of view, if the demand 

 were relatively small. 



One great drawback to the establishment of additional 

 fattening centres appears, therefore, to consist in the fact 

 that in many cases more or less inferior feeding-stuffs would 

 have to be employed, or carriage added to already high- 

 priced meals. 



Cost of Carriage. — Another reason why fattening is not 

 more largely undertaken by individual producers is the lack 

 of railway facilities and the high cost of carriage, the charges 

 being in so many cases out of all proportion to the value of 

 the produce. This difficulty would be to some extent re- 

 moved by combining a number of lots in one consignment 

 and by regularity of output. Railway companies are usually 

 willing to meet representatives from organisations of traders 

 if some definite guarantee can be given. 



Labour. — The employment of skilled labour is essential, 

 and although higher wages have to be paid, it is only by 

 employing such men that the cost of production is minimised, 

 and the maximum returns secured. Apart from proficiency 

 in the mere mechanical work of cramming, a considerable 

 part of a fattener's skill consists in the knowledge of con- 

 ditions of "ripeness" in the individual fowl. The difference 

 between the amateur and the professional is shown more 

 particularly in this detail than in any other — the former has 

 one rule (of time) for all, whereas the latter recognises the 

 fact that fowls show individuality in fattening capacity. It 

 is remunerative to feed some beyond the usual period, and 

 it is wasteful to keep others in the coops for the normal 



