Imperial Valley press., 1913-03-10

to Temperatures of 100 degrees they
begin 10 hatch. When they become
| cool again the germ dies and decay
begins. This decay is but a micro
scopic spot at first which cannot be
seen by the naked eye, nor tasted by
the most delicate taste, but it is there
and il grows larger the longer the eggs
are kept, until very often by the time
the egg reaches the city market there
is wee well defined dark spot around
The dead germ and the egg is con-
demned, whereas if il had not been
fertile 1t would have kept in good
condition for weeks before decay sci III.
All poultry should he well fattened
before II Is sent to market. The red
son why poultry prices are not higher
than they are is because the fowls are
sent to market just as they are picked
up on farms and much the larger part
of them are not in condition to bring
the highest price. When fowls gel to
The city market they are sorted as to
fatneSS and the best are sold at nearly
twice The price of the poorer one
While the very poorest or sold at prices
that make the production of such poul-
try losing business. Here again the
country merchant must make an av-
eragc price based on what he will get
for the best, the medium quality and
the poorest. This is wrong in him be
cause he does an injury to those who
fit their fowls for market and pays
the most careless Il higher price thaa
the stuff is worth. Here again a pr-
Vate market may be worked up if Il
little pains are taken TO find customers.
No one who has never tried it can
understand what an Improvement
we'll fattened fowl is over one that
has been fattencd in The usual way.
The method | am about to described
may be used i'll fattening either old
or young fowls. and ii works to per-
feciion. II does not require any clab-
crate arrangements. but the fowls
turned out are tender in flesh, fat.
sweet and good enough for a king"
Conline The fowls to he fatteled to
a rather small yard, Just large enough
to give them room to walk about in,
but not large enough to cause them to |
take much exercise Feed them rather
srariu9Iy for day or two. just giving |
them enough to hold them right SO |
they will get sharp appetites. Give |
them plenty Of water all the time and |
nave box of grit where they can get |
at il. If medicated charcoal can he |
procured. put a box of that in the |
yard. also rhcn begin giving the |
fowls cracked corn and no other grain, !
except il may he a few handfuls of
wheat or feed of huckWheat twice a |
Week Watch the fowls closely and
feed a. much as they will eat clean
III the time. Continue this for ten days
and then begin to watch for failing ap-
,rtitrs. # the fowls eat we'll keep
hem on feed for two weeks and by
hat time they will be fatted to a fin
eh and the fat will be distributed in
lie tibers Of Tie flesh i'll such way
hat the meat will be very tender when
looked.
Another way is to shut the fowls in
rates four or five in crate, each crate
'tlHZ VI a SIZE W dllpN tllC lpNIo ~
iand up and move about very little.
hey are then fed with a mixture of
urn meal and wheat middlings mixed [
With milk to 4 batter just thick enough
. drop on Of a wooden spoon. The
atter is fed in troughs and the fowls
re fed three times dey. This is 4
"stiy and rather tedious way unless a
irgr number are to he fattened. This
,elhod j. better adapted 10 large fat
cning houses where the fowls ara
ought fattened and sold and another
It bought and put into the same crates,
bus using the equipment over and over
gain.