The Poultry of the Farm. 
Ill 
strong enough, the chicken can be allowed to run out, bj simply 
moving the feeder a few inches from the coop. Where there is 
a covered shed, coops may cheaply be formed from old boxes ; 
but if expense is not of primary consideration, excellent coops 
and appliances may be obtained from many firms (see annexed 
illustrations). 
The coops should be frequently moved. 
Feeding young chicken should begin in the early morning 
and be carried on at regular intervals during: the day. Bread 
soaked in milk I find as good as anything, then a few groats 
and meal, chopped meat and potatoes ; soon they enjoy wheat, 
and there is nothing better for them. When stronger, maize is 
liked ; it suits them well, and is not portable enough for the 
sparrows. If not too numerous, the broods should enjoy as 
much liberty as possible : the luxury of scratching up worms 
and insects will be of great benefit. If fed as I have described, 
with regularity and discretion and not turned sick by a super- 
abundance, chicken, especially Dorkings, are soon fit for the 
market. 
The French are great poultry keepers as well as cooks : they 
fatten by " cramming ;" they caponize ; both operations to mj 
mind being needless and cruel : anyhow, I do not regard such 
operations as likely to pay the farmer or cottager, though they 
may be worth the consideration of any one who buys up chicken 
and makes a business of fattening. I prefer to catch up the 
chicken as they become fit, and then to call in the services of 
the higgler, or else to send them to market ; one or two shots at 
the London market may not answer. The ups must be taken 
with the downs. Therefore I would advise the cottager to avoid 
the mere speculation of sending a small lot so far. Those who 
send regularly, usually employ a respectable salesman, who does 
the best he can for his employer, and in this way he often as 
successfully deals with hens which find their way to him about 
Christmas as with plump chicken at other times. To avoid 
trouble, the fowls can be sent to market in large flat baskets, but 
otherwise they must be killed, plucked, and got ready. 
Killing. — 1 may be excused for now condemning strongly the 
practice of hanging up several fowls by their legs head down- 
wards, cutting their throats, and leaving them to die at their 
leisure. After a consideration of the matter all round, I am 
disposed to think that the best method to be adopted by 
practised hands, is to strike the bird on the head and imme- 
diately to cut its throat, by passing a knife down and cutting 
upwards towards the roof of the mouth ; the stunning blow 
prevents blood-sucking, and so prolonged suffering, whilst the 
fowl bleeds freely, and if its wings are crossed, the feathers are 
