194  Notes  on  Continental  Poultry - keepin rj . 
excrements  from  the  nest,  but  after  a while  they  cease  self- 
feeding, when  it  is  necessary  to  cram  them,  and  to  give  them 
some  water  once  a day.” 
Mr.  Tegetmeier’s  book  contains  a great  amount  of  valuable 
information  on  poultry-keeping  in  France,  and  especially  with 
regard  to  the  characteristics  of  the  chief  breeds  and  the  prepara- 
tion of  poultry  for  the  table  ; but  on  these  points  I must  refer 
the  amateur  to  the  book  itself. 
The  following  statement  from  my  Report  on  the  North  of 
France  to  the  Royal  Commission  on  Agriculture  is  fairly  indi- 
cative of  the  manner  in  which  the  capons  and  poulards  are  fed 
in  the  district  of  Le  Mans  : — 
“ The  breed  of  poultry  called  La  Fleche  is  considered  by 
many  competent  judges  the  very  best  for  the  table  ; it  is  said 
that  a fat  capon  will  weigh  up  to  13  lbs.,  and  a ‘ poularde  ’ up 
to  9 lbs.,  at  the  age  of  eight  months.  Fattening  commences 
when  the  birds  are  four  to  five  months  old  ; they  are  kept  in  a 
dark  place,  but  are  fed  in  the  light  twice  a day,  early  in  the 
morning  and  again  in  the  afternoon.  The  food  consists  of  a 
thick  paste  made  into  a bolus,  about  2-g-  inches  long  and  about  a 
third  of  an  inch  in  diameter,  and  composed  of  buckwheat-meal 
one-half,  barley  one-third,  and  oats  one-sixth.  Before  being 
given  this  food  the  fowls  have  a little  water  or  milk,  and  then 
manage  to  take  a dozen  or  more  of  these  boluses.  One  person 
can  cram  from  80  to  100  fowls  in  a day,  and  the  fattening 
process  occupies  about  six  weeks.” 
Every  one  who  has  visited  the  annual  “ Concours  d’animaux 
Gras  ” at  Paris  must  have  been  struck  at  the  display  of  dead 
poultry.  In  previous  papers  I have  enlarged  upon  the  clever 
manner  in  which  French  people  turn  their  products  to  the  best 
advantage,  and  they  are  encouraged  to  exhibit  the  results  of 
their  skill  by  the  offer  of  prizes  by  the  Government  at  the 
various  “ Concours.”  It  ought  to  be  worth  consideration  by 
the  Smithfield  Club  whether  a small  sum  offered  as  Prizes  for 
the  best  trussed  specimens  of  Poultry  would  not  be  a departure 
from  ordinary  practice  that  would  be  justified  by  its  success. 
In  the  meantime  I ought  to  mention  that  Mr.  Tegetmeier  has 
of  late  years  devoted  much  attention  to  the  subject  of  “ table 
fowls  ” in  England,  and  by  his  lectures  and  writings  has  done 
a great  deal  to  instruct  poultry -keepers  about  it. 
I have  thus  described  a well-known  establishment  where 
poultry  of  pure  breeds  and  fancy  strains  are  bred  and  reared 
for  sale  to  amateurs  : — 
“ The  very  remarkable  poultry  establishment  of  M.  Lemoine, 
at  Crosne,  near  Montgeron,  deserves  more  than  a passing  notice, 
