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CHAPTER VII. 
FATTENING AND KILLING. 
Chickens for the table, of the larger breeds, if the broods have been properly fed and cared for, 
will be quite large enough to kill at three to four months old. By large “enough,” we mean that 
they will be from three to four pounds’ live weight, which is considerably larger than the generality 
of spring chickens, of which we have weighed various average specimens as sold, and found many 
not more than two pounds and a half. So far, therefore, as mere size is concerned, they might be 
killed even younger, and in some parts of France chickens of about two pounds each are sent to 
market at about eight weeks old ; but to our own fancy the flesh of such very young birds is too 
tender, or scarcely firm enough for good eating. We know persons, however, who differ in opinion 
upon this point ; and by breeding crosses which have the property of early maturity, such as that 
between the Houdan cock and half-bred Brahma-Dorking hen, it is quite easy to send very good 
chickens to market at ten weeks old. So young as this they do not require fattening at all, and 
even if they did the process would be almost impossible, as well as cruel, as the active temperament 
common to all animal infancy would rebel against the confinement, and cause deterioration rather 
than improvement. If they have as much food as they will eat, properly given, chickens up to 
three months old are almost always plump, more so than they appear a month or two later, and 
should be killed just as they are, after a night’s fasting. Even older chickens are, in our opinion, 
often better in their natural condition. We have killed Brahma cockerels four months old which 
weighed over six pounds, and have been told repeatedly that they exceeded in quality any which 
could be purchased in the ordinary way ; and Dorkings or Brahma-Dorkings would appear even 
more plump at a similar age. In certain localities, however, fatted fowls or chickens will alone 
realise the best prices, and are in demand, and thus in many cases fatting is necessary for the sake 
of commanding the market. During the Epsom week some of the fatted fowls sent up to furnish 
the hampers of the racegoers realise nine to ten shillings each, or even more ; hence the best 
processes of fattening occupy an important place in poultry economics. 
The old plan of fatting fowls was to put from eight to a dozen in a coop with an open front, 
feeding them regularly three times a day. By employing a railed or barred floor, so that ail 
the dung can fall through, very good results may be obtained in this way, though either of the 
processes of cramming are now considered quicker and more economical, as compared with what 
we may call the natural plan. The coop must be arranged so as to be perfectly dry and free 
from draught, and should have a canvas cover to draw down and keep the inmates in darkness, 
Only fowls which have run together must be penned up in one coop, or their disagreements will 
prevent any increase of weight. Before commencing, the coop should be whitewashed and the 
bottom bars cleaned, to prevent annoyance from vermin ; and when put in the chickens should 
be left for several hours without any food at all. This is essential, and the neglect of it is why 
many amateurs in their first attempts in fatting their surplus, completely fail ; as the birds being 
naturally fretful at their confinement refuse to eat heartily, and rather pine away ; whereas by well 
fasting them before any food is given, they begin to feed at once. The quantity must be measured 
by the appetite, and none on any account left, but clean fresh food given as much as can be eater 
