Milford chronicle., 1916-09-01

man with his horse.
t favorable attention and create a demand as th
> In order 20 do this the poutryman must frs
learn to dry-pick and also resort to fattenng be
fore allowing his product TO be offered for sale
This latter not only gives the birds much better
appearance, but increases the price per bird, due
70 its weight. The slogan in the poultry business
should be, Get all you can out of the business.
fattening fowls before selling, as the customer
gets the benefit and would rather pay for the ad-
ditional weight than get poor bony fowls that are
unappetzing to look at.
! Most every breeder of fowls has at some stage
| Of the year surplus fowls to dispose Of even
/ though he does not make a business of raising
/ birds for meat or market purposes. These should
| be disposed Of Just as soon as possible, for two
] reasons: First to convert all such fowls into
ready cash, rather than to spend money on them
for feed. And. secondly to make more room for
the development Of the better specimens that are
to be retained for breeding purposes.
An excellent ration for fattening poultry prior
to sending the same to market will be found in
the following: one part cornmeal, one part oat
flour. one part barley meal and one part beef scrap
mixed with eight rarts milk (either skim or but
ter milk) This mixture will make a feed that is
sloppy enough to be poured.
COntine the birds that are to be sent to market
in breeding crate. the bottom Of which should
be made Of lats which allows the droppings to 20
through and clear the crate; in which case the
birds do not become mussed up.
Have the crate sufficiently large enough for the |
birds confined but not large enough for them to
get any amount of exercise. The crate containing
the birds should be placed in some place where il
will be protected from the weather, but under no l
consideration. place the Grated birds inside Of a /
house Under a shed or tree where they will in /
no way be moested by other fowls. is an excellent
place for them while being fattened
Prior to coping, or rather Grating the fowls to
be fattened for market. withheld all food for a per-
iod Of twenty four hours, after which the food
mentioned above may be placed before them.
This food should always be fed in troughs and
placed on the outside Of the crate and the birds
allowed to partake of it through the Slated sides
Don't expect to complete the operation of fat
tening in few days as it usually takes from two
to three weeks TO put sufficient flesh on them TO
pay for the trouble. During this time the Grated
birds should have little or no water to drink The
milk contained in the fattening food will serve to
quench the thirst of the fowls and means much
more to the value of each bird than does water
This method Of fatteninR fowls for market will
almost invariably increase their weight 50 per
cent. and in many instances has been known to
touch the IS per cent. mark
When turning surplus fowls into ready cash
this increased weight means much to the breeder
especially as the cost to put on so much extra
weight is but a trife.
The form OF fattenng as here given can be done
from five to seven cents per pound. while it is dis
posed of at a far greater price This method also
makes the meat whittier in appearance more Juicy.
and extremely more palatable than that attained
N other ways.