The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1904-03-26
ODD Industry of "eeese-gtufang.
c. H. Tercinski in Leslie's Weekly.

O00 4h0OSSAJ "a ~OCoO SWUNG
C. II. Tercinski in Leslies Weekly.
The raising. stufing, and shipping Of geese
has become quite large industry IN the ylcln-
ity of WATERFOWL, Wisconsin, and about 30.
600 pounds of stuffed geese and about 3d., 900
pounds of stall-fed geese are shipped annually
from there to all parts of this country. The
demand for stuffed geese Is increasing all the
time, and the shippers of this class of poultry
claim it isnet possible to fill all their orders
less these are placed early in the fall The geese
have to undergo the stufing process to pro
duee abnormally large livers. History tells
us that Duke George of SaxOny, being dIsSat-
isfed with some Of the political movements IN
Germany, went 70 Alsace IN 1864 and became
afterward Governor of Strasburg. The duke
being a great gourmand, his chef attempted
TO satisfy the desires os his master for original
dishes, and at last was successful in producing
a masterpiece of his culinary ART, the alter
ward famous Strasburger GaeuselebeT Paste
ten, made of the liyers of geese and served in
a delicious gravy. Ii Is not known whether
the original paSteten we're made of hTeTs of
stuffed geese or not, but il has been demon
straied that the size of the liver Is more than
doubled by the stufing process, and ever since
the geese have had to suffer TO satisfy the de
sires Of the gourmandS.
But very few people indeed have any idea
how much constant care and uutiring effort
are required to bring the fowls to the market
in the perfect condition Of the WATERFOWL
stuffed geese. As early AS April the eggs of
the largest breed Of geese are carefully select
ed and Matched out by hens, as the geese are
not considered sure aud reliable bstchers-
The young geese are allowed to roam about
on the farm for a time, and then they are sgain
again carefully selected. and those found good
sound condition are put IN stalls or Enclosures
10 facilitate the stulfing and 20 deprive them
of all chances to exercise BY running about
Some farmers place each goose 10 q separate
stall Just about wide enough for the goose 70
stand in, but not wide enough to turn around.
while others put Ave or SIX il larger stalls
Instead of being fed with grain, etc, the geese
are from now on stuffed with the so called
noodles, F" made Of wheat -four, ground corr.
aud grouad oats. This mixture Is boiled down
in water to a solid mass and shaped Ia noodles
about the size and shape Of an ordinary Frank
furter sausage
In stufing the goose the feeder holds II be.
tween his knees and forces ths noodles down
into its throat. bat each noodle must FIRST be
dipped into warm water to mske il more slip
perry. During the first week eight noodles are
thus given three times day, and during the
second week the same number are given iuur
times every day. From then on the Stuting
has to be done every three or four hours,
night and day, and each time six or seven
noodles are forced down. The geese have by
this time accumulated so much fat and the
liver has expanded TO such properties that
they have TO be watched continuously. as some
are liable to choke aud thus prove total loss.
The entire household IS called u--on. and
every man, woman, or child has 10 take turns
and sit up and attend 70 the geese. At last
when ready for market, the geese are killed
and the feathers on breast aud belly must be
picked Immediately, while the bodies are
warm, otherwise the very tender skin would
be torn or damaged, 0nd It's would allow the
thick layer Of the precious goose fat to oOze
out. The wings and back parts Of the fowl
can be picked more easily, aud are first dipped
into hot water to facilitate the process. After
they are thoroughly picked, the heads, wings.
and legs are tied toge' her on the back aud the
birds hung up in cold place aud allowed 70
freeze solid.
Prepared in this way they are very appetite
ing looking. Their size is enormous. In weight
they range from twenty 10 twenty. sight pounds
each, some extra large ones weighing from
thirty four TO thirty six pounds. The liyers
are generally very large, covering an ordinary
soup plate, and some weigh over three and
half pounds. They are the principal object,
but the goose has, on account of the stuihng
process, also accumulated an immense amount
Of very desirable and high priced goose fat,
which can be found IN many household dur
ing the cold winter months. The skin, with
some of the fat and particles Of meat attached
to il, is cut into small squares, seasoned with
pepper and salt, and fried very crisp. The
squares are called geese crackers lgaeuse
griebchen), and many people consider them
q delieacy and are very fond Of them.
The meat of the stuffed goose does not lose
It's delicious favor, but a Stalled goose,
roasted nice and brown and crisp, IS more de-
sirable for table purposes, and the old German
saying, a well roasted goose is hne GIFT
from our Lord has never been disputed.
The stall-fed geese are simply fed well, pro
vided with plenty Of water, and kept in more
commodious stalls for several weeks before
they are killed. They weigh from ten to
twenty pounds. The hvers of these geese are
much smaller, although occasionally one may
fnd larger liver in a stall fed goose, but the
favor is the same, and it makes delicious
dish. A considerable quantity Of goose fat
can also be secured from these geese, and the
housewife can lay in q supply Of II. Ii is a
favorite with q great msny persons, either
spread on bread when cold or used for frying
purposes The fat is also used great deal,
especially by German mothers, in cases OF
severe cold or attacks Of Group, and is then
rubbed on the threats and chests of children.
All geese before being shipped are each
carefully wrapped up in paper and packed 10
barrels, and the first shipments -re usually
made about December 18th, according TO the
conditions of the weather OF late some far.
mers have commenced to double their output,
and begin to stuff the second lot as soon as
the first lot is brought to market. So about
three weeks later each is able to bring another
lot of fifty to eighty 10 towR, which nets quite
a neat sum. Besides the geese, large amount
of smoked geese breasts and legs are shipped
from WATERFOWL. They are smoked over a
very slow fire, packed in small bags or paper.
and when sliced thin make an elegant lunch
con- Although the German government about
ten years ago forbade the stufing of geese as
brutal, it is still being practiced privately in
Germany, but the geese are rot openly brought
on the market as they are in this country.