River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1889-06-06
STUFFING LIVE HENS.
A Process by Which Any Ftasor Nav BE
Impaired to Fowls Meat.

A Process by Which Any Fiasor May BE
Impaired to Fowls 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-
licious poultry that the American mar
ket affords. They have discovered the
secret which has heretofore enabled
their competitor to 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
adorn the frontispiece of his place OF
business.
Twice daily the fowls are driven into
a shed on the premises. From this
they always emerge stuffed until their
hides will hardly hold them. Now, o
hen is much like monkey, in that it
has false and true stomach. A mon
key will eat voraciously for hours, fill
ing up a paunch in his neck. At his
leisure he draws from this sack and
masticates his food A hen will fill her
craw, and when that is reasonably well
done she is satisfied. Monkeys nevef
get enough to eat, but a chicken will
often leave a portion of its food un.
touched. The secret Of fattening
chickens is to induce them TO eat rore
than they want This is not done by
Offering extra inducements in the way
Of superior viands. II is done seien.
tifically by force.
In the shed in question is a contriv.
ance that might be taken for an in.
fernal machine, a patent ballut-box or
an automatic corn-sheller. But it is
none of these. It is a chicken-feedeF.
An transporting fowl is driven on q
trap-door. The level acor folds up
and incloses he:, except at the top. 4
device NO: unlike a baseball mask
swoops down and completes her i'm.
pris0nment An operator then comes
forward. puts the hen in a strait
j,4cket 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 light me.
talic arm acting as lever. Stirring
from a box overhead, 1t descends TO
the open beak Of the fowl, drops in a
,mall quantity of prepared food and
forces it down into the throat This
operation is repeated until the hen is
''chock full" An apparatus may also
be attached by which liquid food may
be put into the bird. Stuffing stupe-
fies a bird, but it does not interfere
with the workings of its digestive APP
paratus.
birds fattened by the stuffing proc
ess," said the manager of this ap.
paratus, ''maY actually be made to
order. We can vary the food so as to
produce the desired flavor. The foods
are prepared to quit the demands oil
our patrons. BY fattening a bird In
ten days or less it is made very ter der,
as all the new flesh is the product oil
rich, clean food, and is not toughened
by age or exercise.
do you mean TO say that you car
control the question of the quality Of
the birds flesh"
Certainly. that is the glory of this
method. We can impart dainty pork
flavor, mingle the extract of bustard
with the delicious dream of quail on
toast. throw touch Of mint or celery
into the meat. or initiate the delica-
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-greeu 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. -
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