Arizona republican., 1895-02-19
FED BY MACHINERY.
An Expe ditious Method of Fatten-
ing Fowls for Market.
a French Process bv Which Chickens and
Ducks Are Speedily Brought to
High State OF Perfection for
the Table.

and rearing chickens are IN practical
operation, says the Baltimore Sun, and
where the ''stufing" process of feeding
known for many years in France as en-
graissement, is used in fattening both
chickens and ducks for the market.
About five thousand chickens and as
many ducks are annually fattened by
this process at this place. The owner
of this establishment is an American
who has spent many years of his life
abroad, especially in France, and he
has made thorough study of the meth
DDS followed in the land where gastron-
U1y has been reduced to science and
where the inner man is more assidu-
ously considered than anything else in
e-world. And it is because years of
experimenting in France have proved
tat poultry fed by the process de ZEN
graissement are more toothsome and
less expensive to the grower than poul-
try fattened by the ordinary processes
Of nature that he has established this
place in Baltimore county upon an al
most French basis. Incubators are
now by no means the curiosities they
were a few years ago, when the public
paid an admission fee for the privilege
Of seeing one in operation. Many
farmers have improved upon the old !
time more or less careless methods of
raising chicks or ducklings, but there |
IS no other place in Maryland where
the "stufing' process is in vogue with all
its modern, humane and economical ap-
planes. The process is based upon the
simple principle that fowl will grow
fat most rapidly when it is given the
maximum of food and allowed the min
mum of exercise. Fowls fed by '9'en- |
gTsissement" are not only given all the
food they can eat but all they can hold,
and they are not given any exercise.
When the work of feeding fowls in
this manner is being put in practice
which is not the case at this season of |
TIE year-the interior of the feeding
house is an interesting place. 1t looks
Exc large prison on small scale, |
with tier upon tier of tiny cells reach
mp from the floor to the ceiling. In !
eacl # these cells is bird being pre-
pared for market. Its quarters are |
rather combining, for it hasn't room to !
turn around in and scarcely room to |
rise to it's feet Running along in front !
Of these cages, which fit their occu-
pants as if they had been made to order,
Is trolley track, high up near the cell
ing, and from this is suspended the |
feeding apparatus proper. 1t may, by
means of weights, be put atany height,
and may be moved along the trolley |
tack from one end of the building to !
de other, thus enabling the feeder to |
put his machine in front of any cell he |
may wish,
The feed, in the form of soft mush, is
put in q reservoir holding gallon or
more. From the bottom of the reser-
voir the food runs through a rubber
Tube into another receptacle, the ca
pacity OF which is regulated by screw,
according to the extent of the meal |
60 be given to the fowls at that special |
feeding. From the second receptacle |
rrotrudes tin tube about four inches
long and as thick as lead pencil, and |
this tube is thrust down the fowls
throat and into the craw. This done
Che pressure Of lever empties the con
tents of the receptacle into the fowl |
and it settles down to rest, digest and !
grow fat until meal time comes again. |
The fowls do not take kindly to this
method of feeding at first, but after
tay or two of it they seem to relish its
novelty and luxury, and begin to crow
and cackle in anticipation as soon as
the feeding apparatus is brought into
use.
L'engraissement has been practiced
u France for many years. Before the
improved appliances were invented the
operation was carried on in several
ways. One of these, called engraisse
mont aux patons, consisted of insert
ing little cakes of dough into the
fowls mouth, and forcing them down
with the finger In another case,
engraissement dlentonnair, the food,
II liquid form, was poured into the
bird through funnel. A third meth
Of. still more primitive, called gavage
g. La bouche, consisted in the feeders
filing his mouth with the food and
blowing it down the fowls throat. AS
coon after the Matching as they are
ahie to determine, the sexes are sep
arated, and when they are three and
dne-haf months old they are put in the
cpens Of plenty" Fowls thus treated
have been known to double in weight
during their confinement in the pens
their meat is far tenderer and sweeter
than that of fowls raised in the ordi-
aary manners, and is devoid of all OBJ
fectionable stringiness. They are, the
owner Of the Baltimore county estab-
iishment AYERS, more suitable for table
purposes than capons, and do not have
to be fed and cared for more than