Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1871-04-13
FARM, GARDEN AND HOUSEHOLD.
How TO Fatten Poultry.

How 60 Fatten Poultry.
The mode of fattening fowls prac
ticed generally In France is given il
the following translation, taken from
f, the Journal d. Agriculture
! The rest nourishment for fatteninG
poultry is oat meal or fresh barley
soaked IN milk or warm water One
ought to give shut mp fowls three meals
day; the first at daybreak, the second
at noon, the third at the time they are
going to roost. There is no advantage
in giving them more than they can eat
after they cease eating, the remainder
should be picked up and given to Other
fowls, for If it is allowed to remain i,
will become sour, and therefore no
longer fit for them. The vessel in
v'';ch they are fed should be cleansed
thoroughly every day, with warm wa
ter. In addition to their food, they
should be supplied with an abundance oI
fresh water daily; also, some gravel,
for without the latter the action of the
gizzard becomes more or less inactive,
thereby impairing digestion. A little
green grass, or chopped cabbage, OF
even turnIp will not be bad. In order
to excite the appetite of the fowls, their
diet should be varied by giving little
grain occasionally; some allow grain
to remain in the feed vessels all the
time. A little mutton suet mixed with
their meal will aid very much in pro
ducing the desired fatness. By this
method fowls can be fattened perfectly
in two or three weeks, and as soon as
fattened sufficiently should be sold or
killed, for If one tries to keep them in
this state for long time, and continues
to feed them in the above manner, they
will be seized with inflammation One
should cease from feeding them from
twelve to fifteen hours before killing.
In places where Indian meal is cheap,
one can substitute it in place of oat
meal with very good results.
Economy In Farm Management.
Most of the fortunes that are made
in this world are made by saving and
by judicious expenditure by first get
ting money, and then making such use
OF 1T that 1T shall keep constantly in
creasing. Those men are, as q class,
the most successful in amassing large
fortunes who have no idle capital. As
fast as money comes into their posses
sion they find means for so investing it
that it shall, in turn, help to enlarge
the general fund. In proportion as
they allow it to remain idle do they
lose all opportunity to add to their
store. If they launch it in losing ven
lures they are still worse oa, for it takes
the income of other money to make up
the loss on this.
In farming the same general prinei-
pie holds true. The farm, the live
stock, the crops, the implements, and
the labor, represent not so much the
capital as the opportunities of the
farmer, and they will yield return not
on the capital as in proportion to his
knowledge and skill in their manage
ment.
Furthermore, there is in every item
of his establishment a tendency to
waste and deterioration that demands
his constant vigilance. Weeds, rust,
decay, disease, the escape of ammonia,
the teaching of manure heaps, destruc-
tion of food, the deterioration of the
soil. and the ravages of insects these
are the never-ceasing sources of loss
against which he should wage con-
slant warfare, and which will surely
conquer him unless he conquers them.
There is no use in manuring lands to
grow weeds; in buying tools torust out
under stone wall; in erecting build
ings t. rot away for want of paint and
care; in buying animals and leaving
them to the unhindered action of dis
ease; in accumulating manure to fill
the air with its exhalations and the
brooks with it's teachings; in raising
forage to floor barnyard with; in
buying land to yearly lose its strength
and virtue; in growing crops to feed
unheeded insects. Yet more than one
of these defects may be seen in almost
unrestrained operation on every farm
in the country, and the extent to which
they lower the average success of our
farmers is greater than would be be-
heved.-Dc&z's Farm Journal.