47 
It is recommended that after the eggs have been sat upon for twenty- 
five days, that they be taken from the nest and placed for about one 
minute in water heated to a temperature of 104°. Thirty days are 
required for incubation. After the eggs have hatched leave the hen 
and goslings in the nest for twenty-four hours; after the young have 
become thoroughly dry remove hen and brood and pen them in a large, 
roomy coop for four or five days. When the goslings have reached this 
age—four or five days—they are perfectly able to take care of them¬ 
selves. The hen should then be taken from the goslings, which should 
be allowed freedom to roam at will, but they should always be cooped 
up at night. 
FEEDING AND DRESSING FOR MARKET. 
The first feed for goslings is grass, fed on sod; a small allowance of 
corn meal, slightly moistened, is also given them. Sand and charcoal 
are sometimes mixed with the corn meal. They are fed on the above 
food three times a day for a couple of days, when they are given a ration 
composed of equal 
parts by measure, 
bran, middlings, 
and steamed cut 
clover or cooked 
vegetables. This 
feed is giveu them 
morning, noon, and 
night, until they 
are 8 weeks old, 
when they are pen¬ 
ned to be fattened 
for market at 10 
weeks old. 
To fatten young geese, place them in a pen, not too large, so that they 
will not exercise too much, and feed three times a day all they will eat 
up clean of the following: Corn meal mixed to a dry crumbly state, 
and beef scraps amounting to 20 per cent of the bulk of the corn meal. 
While fattening young geese they should be kept as quiet as possible; 
no excitement whatever should disturb them. When feeding approach 
them quietly, and do not irritate them in the least or they will not fatten, 
but will u throw out” or grow another crop of feathers. At 10 weeks 
of age, or when the tips of the wings reach the tail, they are ready for 
market and should weigh between 8 and 10 pounds. 
When young goslings are to be dressed for market they are killed by 
cutting them in the roof of the mouth, severing the artery, or by stun¬ 
ning them by hitting them a sharp, quick blow on the head. The 
picker uses a box in front of him about the height of the knees, hold¬ 
ing the bird with the left hand and clasping the feet and wings together; 
h© places the head of the bird against the box and holds it in place 
Fig. 37.—Embden and African cross. 
