Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1881-12-09
Fattening Chickens for Market.

Large numbers of chickens are reared
and sold in all town and city markets
throughout the country, but it is sur
prising to see how many are very in
ferior in quality and size. 1t is the ex-
ception, not the rule, to be able to buy
large, tender, well-fattened chicken.
Yet there is an ever-increasing demand
for such. Chickens always sell well,
and an improvement in quality would
greatly improve the demand. Fowls,
like everything else, will not pay unless
care is exercised in their management;
but if well attended they are very
profitable. A good breed should be
secured. At the age of four months
chickens-if of large breed-should
be grown enough for the table, and if
they have been well fed and come of
for market the birds should be penned
up for a fortnight or three weees, which
ought to add at least two pounds to
their weight. For a limited number of
chickens il will be sufficient to provide
a number OF simply-constructed pens,
each of which should measure nine by
eighteen inches, by eighteen inches in
height The bottom should be made of
narrow Stats placed about two inches
apart; these Stats should have rounded
tops The partitions, tops and back
must be of boards and should be so made
that the birds cannot see each other.
These pens ought to be placed about
two inches from the ground, in par
TALLY darkened place, free from
draught. Fresh, dry earth should be
placed each day beneath the coops to
catch the droppings, which should be
cleaned out aaily. Cleanliness must be
the rule, or the best result will not be
had. AS soon rs an occupant of pen
is removed for market, its pen should
be whitewashel all over the inside and
allowed to get quite dry before another
is introduced. This will prevent
trouble from insect vermin; but shoald
trouble be experienced from them, q
little powdered sulphur rubbed we'll in
to the roots of the feathers will give I'M
mediate relief. In front of each apart
ment should be a ledge three inches
wide, on which to place the food and
water tins. The latter must be replen-
ished once and the former three times
each day. Care should be taken to
keep both clean and sweet. After each
meal the pens must be darkened for
ha!f the time until the next by hanging
cloth over the front. This cloth is
best tackled along the top, when il can
be conveniently hung over or folded
back as required. Two hours of dark
ness ensures a thorough digestion, but
it is not desirable, rs most do, to keep
the birds thus the whole time till the
next meal, The chickens will have a
better appetite by the plan we recon-
mend.
The best food for fattening is buck
wheat meal, when it can be obtained.
1t is to the use of this grain the French
owe in great measure the splendid
fowls they market. Ii it cannot be pro-
cured, the best substitute is an equal
mixture OF barley and corn meal. Each
bird should have as much as it win eat
at time, but no food left to become
sour. A little barley may, however, be
scattered along the ledge. The meal
may be mixed with SKIM milk if con-
venient. A little chopped green food
should be fed daily to keep their bow
els in proper order In three weeks the
process should be completed. Fat only
is added by penning chicken; the lean
flesh must be made before, and unless
IL has attained the proper standard in
this respect, it is useless to attempt to
fatten it, hence the Importance or high
feeding from the time of Matching. The
secret OF rearing chickens prottably is
to get them ready for the table at the
earliest possible period, and not to let
them live a single day after. Every
such day is loss, as they cannot be
kept fat. Once up to the mark, il moi
killed. they get feverish and begin to
waste away. If extra weight and fat
are wanted. the birds may be cramn,el
during the last ten days OF the fattening
period, but not before. The meal is 10
be rolled up the thickness of finger,
then cut into pieces an inch and hall
long; each piece must be dipped in
water before 1t is put in the birds
throat, when there will be no difficulty
in swallowing. For home use nothing
is equal to those never fattened at all.
II we'll led there will be plenty of good
meat. In any case let the chicken be
tasted twelve hours before II is killed.
---%armers' Adpoca'e,