The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1888-12-21

Announcer means OF IaCtenlHS IOWlS III
France is by means Of revolving cage
or table divided into compartments. In
the cut-a reproduction from Poultry
Yards shown one Of these examining
machines, which is described as follows:
Each fowl is fastened by small chain
and clasp around one leg, allowing slight
motion. AS the heads Of the birds are
all turned outward, they are easy Of ac-
cess by the operator, who may stand in
one position, the table turning. The
neck of each bird is grasped in turn by
the left hand of the operator, the beak
forced open, the nozzle Of a flexible tube
carefully inserted, and then, by press
ing on a pedal, a portion of prepared
food, enough to fill the crop, is injected.
Thus the machine works till all have re-
ceived portion, or, in other words, have
been completely stuffed. This process is
repeated three times a day. Chickens
are fattened in about two weeks. In
some respects this method is superior to
any other for attaining the object. All
agree that confinement is necessary. By
this arrangement the excrements fall
down through the center of the machine;
the birds are not compelled to wallow in
their own filth They may breathe pure
air and take their food without effort.
Each bird gets his full ration, and
when that has passed along he gets
another. No stronger bird can fight him
away or stir up combativeness and thus
hinder digestion. The machine is oper-
ated with ease, and the time employed in
feeding a great number is greatly re-
duced, and it is said that the meat pro-
duced by this method is very superior in
tenderness and juiciness.
Many think the above process cruel
one, but Beale, high English authority in
such matters, says that he has watched
the process repeatedly, and can vollch
for the TACT that the birds are always
eager for their turn to come.
Keeping Onions Through Winter.
At the north, where the onions are
stored for winter use, the crop is pulled
when about three-fourths of the plants
have turned yellow, shriveled and dried
the neck sufficiently to topple over. As
q rule the onions are allowed to remain
spread fortnight or more to dry before
being stored. At the south, the crop
being wanted for an early market and
use, the onions are pulled, as
these successfully indicate maturity by
toppling over, and are left on the ground
a day or two, or removed at once and
the necks cut off with sharp knife, an
inch or SO from the bulb, when they are
carefully packed in bushel crates and
shipped.
The essentials for the preservation of
onions are dryness, ventilation, GOODNESS
and freedom from frost, or if frozen
hey must not be permitted to thaw out
md freeze again. A popular method of
keeping onions is to spread straw to the
lepth of one foot or eighteen inches, &C
,ording to climate, upon the barn floor,
,caffold or garnet; upon this spread the
onions six to ten inches deep, and cover
With two feet of straw. If in good con-
ltion and sufficient depth of covering is
1sed, they will keep in fine condition
ill May.
a cool. dry cellar of some outbuilding,
barn or carriage house will be found ex-
,ellent for keeping onions, if it has win
lows for ventilation. The cellar Of
dwelling house is usually too warm.