On the Rearing and Management of Poultry. 



199 



My reason for deviating fron^i the usual method of giving 

 directions for fattening at the end of the chapter on each variety 

 is this, that there is so much similarity in the process of fattening 

 that an unnecessary repetition would have been inevitable. 



The quantity of food required to keep a standing stock of 

 poultry (by this I mean all sorts not preparing for the market) 

 depends vastly on circumstances. Where they have plenty of grass 

 and a free range over a farm-yard, comparatively little " hand 

 feeding" is required. They pick up in the yards and sheds 

 occupied by cattle, pigs, &c., a great deal which would not only 

 be wasted, but which would, if allowed to remain amongst the 

 litter, be a perfect nuisance in the field. These should have a 

 daily allowance during summer of oats, or barley, or other small 

 grain, in the proportion of a handful to every four fowls or a 

 gallon to one hundred. In winter they should have twice the 

 quantity ; the keeper must of course take the state of the weather 

 into consideration. 



Turkeys consume about twice as much as fowls. 



Ducks should almost provide for themselves in the ditches, &c. 

 I have almost forgot to state that there should, in winter, be a 

 liberal supply of vegetables prepared in the manner recom- 

 mended in the last chapter. They should also be indulged at 

 times with a liver, given in such a quantity as they can consume 

 in a day. It is taken for granted that all kitchen refuse will be 

 given to them. 



Many writers assert, that when fowls are so very highly fed 

 they acquire fat to such an extent as to make them useless 

 as layers, while on the other hand they say that the ^oose, if 

 highly fed, may be induced to lay as many as 50 eggs. How are 

 these two different statements to be reconciled with each other ? 

 For our part we believe them speculative. Fowls, and in fact 

 all poultry, require an abundant supply of food. I am not an 

 advocate of extreme proceedings, knowing that in all things a 

 medium course leads to the happiest results. I look upon the 

 fatness of the hen as I look upon the fatness of the cow — the 

 effect and not the cause of non-laying and of non-milking. 

 Regularity in the time of feeding is of the utmost importance. 



Fattening. — Men of science tell us that it is utterly impossible 

 to move one single muscle without a corresponding waste of the 

 body taking place, and that an idea cannot enter into the brain 

 without a corresponding change in the composition, and that 

 warmth or heat is equivalent to a certain unknown amount of 

 food. Need we therefore be surprised at fmding the cock — the 

 sprightly cock — shut up in a small coop to prevent muscular 

 exertion, in darkness to prevent excitement, kept warm t 

 economize food? all this that the poor bird may be loaded with 



