Poultry For Home And Market

In niy , asninption nothing can excel in the poultry line a chicl 4 months oíd i luit has always been fed in the yard, bat never fut tened at all. Ifafowlof the age I inention has been properly fed from the sbell there will be plenty of good, juicy, sweet meet, vrith but litüe of the fat, which, so far as my observation extends, few iL any really like. I nevcr eat it, and ilon't want it on my chickens. saya a correspondent of the New York World, who adds: When proöt is the object in view, I however. and the birds are designed for market, it is better to pen theiu np for a I fortnight and add tü their weight by feeding thetn in cónfinement on fatteuing rations. When it can be obtained p enough to justify its use the best food for fattening is buckwheat meal. It is used by the Frenen poulterere, and 1 can say trom experienee that they are justitieel in preferring it when the obis to lay on fat. A very good substitute t'or buckwheat meal aud a ration ïiueh oftener used is anl even mixturo irnmeal and barley meal. Win Ie 1 do not pen up chickens to fatten tlu-m for my own coneomption, 1 always pen them for twelve hours previons to killing, to insure their fasting that length of time. I kill my fowls by thrusting tlif blade of a penknife thyough the back part of the roof of the inouth up into the brain. This causes instant death, and is less repulsivo than eliopping off the liead or wringing the neck. Hang the bird up by the legs; be sure the knife blade is sharp and pointel and the operarion of killing is an one. Having liad a limited experience with e, 1 can't write much on the branch oultry they represent. I have no, however, that geese willbearsudclan fattening hss well than will chickMy besi results were attained by ctmfining the birds gradually and at last ciiliicly in a partially darkened. place feeding the sanie food as is usually giyen to chickens. Each producer who gopws poultry for city markets ought to inform himself of the demanda of that spgeial interest and dress his poultry in ordauce with these demanda. Here are some words of advice sent out to patröns by a Chicago coinmission firrn, wliich contain some practical pointe of general interest: Keep the fowls without food for twenty-four hotirs previous to killing. fiill crops injure the appearance and are liable to sour, and when this does occur correspondingly lower prioes must be accepted. Kill by bleeding in the inouth or opening the veins of the ueck. Hang by the feet uutil properly bied. Leave head and feet on and do not remove inl erop. Scalded cliickpns,sell best to home rade and dry piekeo l": to shippèfs, so that eitheï of dressing will do if done ■rly. For scalded chickens lile wai be as near boiling point as ble without boiling. Pii ,'"; ■,,.,' ■' "'■;'" - ■ ' : "' uown t wo or tnxee tiQies. It the head is inimersed it turns the color of the comb and gives the eyes a ennken appearance, which leads buyers to think the fowl has been sick. The feathers and pin fealln.rs shouldthen be removed )inniediately,'t-i-y cleanly, and without breaking the skin; then "plunii)" by dipping ten seconïs in water nearlyor quite boiling and tnen immediately into cold water. Hang in ,■ cool place until tlie animal heat is entirely out. ïo dry piek chickeZ)s properly the work should be done while the chickens are bleeding. L)o not waát and let the bodies ge.t cold. Dry picking ia much more easily done while the bodies are warm, Be careful and do not break or tear the skin.