Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1889-05-30
STuFFING LIVE HENS.
A Process by which Any Flavor May B
Impaired to Fowls Neat.

Impaired To Fowf= Meat
The curious and enviOus competitors
OF a Massachusetts Avenue produce
dealer may now turn in and advertise
that they have the fattest and most de-
lieious poultry hat the American
ket affords. They have discovered the
secret which has heretofore enabled
their competitor 70 ~monopolize these
claims. And so has the reporter who
has often remarked the fat and over-
grown appearance Of the fowls which
lazily strut in the dealers side yard or
aforn the frontispiece Of his place OF
business.
Twice daily the fowls are driven into
= shed on the premises. From this
they always emerge stuffed until their
hides will hardly hold them Now, a
hen j. much like G monkey. in that 1t
has a false and true stomach. A mon
xey will eat voraeiouslv for hours. fill
ing up a pauneh in his neck. At his
leisure be draws from this sack and
mastieates his food A hen will i'll her
craw. and when that i reasonably well
done she is satisfied Monkeys never
get enough to eat. but a chicken viii
often leave a portion Of its food ua-
touched The secret of f~atteniny
chickens is to induce them 10 eat more
than they want This Is not done by
Offering extra Inducements in the way
Of superior viands. 1t is done scien-
tifically By force
In the shed in question Is a coutriv-
ance that might be taken for an in
fernal machine. a patent ba~Ilot-box or
an automatic eoru-sheller. But il i
none OF these. II Is n ehicxeu-feetier.
An unsuspecting fowl is driven on a
trap-door- The level floor folds up
n ~incioses her. except at the top \
device not unlike n baseball mask
swoops down and completes her i'm
prisonment An operator then comes
forward. puts the hen in q strait
jacket that stretches the gallinaceous
neck and holds the head erect. mouth
open. beak pointed toward the ceiling.
Then a spring of automatic action Is
touched 1t sets in motion n light me-
talic arm acting as a lever. Starting
from n box overhead. it descends to
the open beak Of the fowl. drops in 4
email quantity of prepared food and
forces il down into the throat This
operation Is repeated until the hen Is
.'choek full" An apparatus may aIso
be attached By which liquid food may
be put into the bird. Stuftiug stupe
ies a bird. but it does not interfere
with the workings OF its digestive ap-
paratus.
Birds fatteled By the stuffing proc
ess." said the manager Of this ap-
paratus. may actually be made to
order. We a vary the food So a to
produce the desired favor. The foods
are prepared to suit the demands Of
u patrons By fattening a bird in
ten days Or less it Is made very tender.
a. all the new flesh Is the product Of
rich. clean food. and Is not toughened
by age or exercise
DO you ear to say that you can
control the question of the quality OF
the birds flesh"
Certainly. that is the glory of this
method We can impart a dainty pork
favor, mingle the extract of bustard
with the delicious dream Of quail on
toast. throw a touch Of mint or celery
into the meat. or initiate the deIica-
cies OF reed-birds. canvas-back ducks
or frog-hams. Besides. we can make
the meat black or white according as
We want to represent delicate white
flesh or the dark meats of wild fowl.
OF course prepared chicken like this
Is worth more in the pea-green market
than the ordinary barn-yard chanti-
cleer- We can also feed turkeys and
ducks to good advantage. but We have
had the best results with chickens.--
indianapolis News.