Watertown weekly leader. [volume] (Watertown, Jefferson County, Wis.) 1906-1908, 1908-04-17
{. |. PAFFENBACH
ON STUFFED GEESE
ARTICLE APPEARED RECENTLY
IN THE POULTRY"
Figures Given to Show the Great
Profit in the InduStry-The
Manner of Fdttening For Mar
ket is Also EXpldined-Fdme
Has Spread Throughout Union.

in looking over the March number
of Poultry, published at Peotone,
ILL.,. We find an interesting article on
Watertown Stuffed Gouse Industry, !"
written by E. l.. Ptaffenbach of this
city. The article is as follows:
81 have read many interesting ar
ticles regarding poultry culture and
since | never read anything about
stuffed geese il induced me to pen
these lines.
g" Stuffed Geese, what are they
Stuffed geese ale geese which have
been fattened, the weight of goose
being from eighteen to thirty pounds.
Farmers living in this section
have quite an industry raising and
stuffing geese. One farmer sold
twenty-three stuffed geese and receiv-
ed the sum of $1O5. 90 for same; an
other sold twenty of these geese
which weighed 292 pounds and receiv-
ed $117,00 for them. One man sold
fifty-five stuffed geese, the weight of
the ffty-fve geese was 1929 pounds.
and received the sum OF $272. So. One
farmer living in this county brought
100 stuffed geese to a local commits
sion merchant the average weight of
goose was twenty-five pounds al
though some weighed more One ex-
ceptlonally large goose weighed thir-
tythree pounds, this party received for
the 100 stuffed geese $537.24 this
MAKES the average cost OF one Of these
geese about SIS. 81 az which is considered
a fair prize. The above mentioned
prices are some of last years. 1907.
although some years more money has
been paid.
''The question how are these stuffed
geese produced, no doubt may be asked
by some of our readers. These geese
are Matched from an egg and raised
same as ordinary geese however they
are well taken care of. In the begin
ming of November the geese are
psnned up SO that they cannot roam
about great deal. Here the geese
are we'll fed with food which fattens,
fresh water Is kept before them all
the time. About two weeks later,
which is four weeks before market
time, the geese are confined to very
small pens where they can hardly
move about. The stufHng season IS
now to begin which varies from three
to four weeks. Under favorable con-
ditions four weeks of stuffing gives
the best results. Great care must be
exercised at this period or the goose
may suffocate and die. The stuffing
is first begun at intervals of every six
hours. During the last week this is
kept up every three hours both day
and night. turns being taken by men,
bers of the family. During the last
ten days the goose becomes heavy and
in consequence of the stuffing exercise,
the liver becomes very large. The
liver exceeds the weight of one and
one-half pounds. The work of stuffing
is done by hand, strips of baked food
being pushed down the throat of the
fowl. In doing this each fowl is tax
en- separately and given as much food
as the person deems sufficient. This
food or noodles as they are called,
are usually prepared of corn meal, rye
-four and wheat mixed into dough
then cut into strips and rolled to a
noodle shape and baked. When time
comes to feed, these baked noodles are
moistened in water and forced down
the throat of the goose with the index
finger.
CATER about four weeks of stufing,
about the middle Of December, they
are derssed and brought to local COM
mission merchants which buy same
and ship. them to all parts of the
Union, most, however, are shipped
to the east.
"These stuffed geese have very lit |
tie lean meat most of the carcass be- |
ing converted into fat, this tat is used
in place of hogs lard. The liver is d
dainty edible. The skin is toasted and
there are different ways of preparing
different parts of stuffed geese
'.The fame of Watertown stuffed
geese has widely spread and is known
in all parts OF the Union.'