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Before entering into a description of the process of artificially feeding chickens, it will be necessary to understand properly the term "fattening." The process is an ancient one. Pliny recorded the fact that the inhabitants of Delos engaged in it, and the luxurious Romans fed and fattened poultry. The same process was followed in Italy 2,000 years ago. Fattening poultry is a very important industry in England, France and Belgium. In many places, whole families follow poultry fattening as a business. The word "fattening," as used in this connection, is a misnomer. It implies fat or grease, whereas the results aimed at in chicken feeding are directly opposite. In the case of the goose, an abundance of fat or oil is the prime object to be attained. The food necessary to produce this is of a highly carbonaceous, or fat-producing nature; what is termed a very wide ration, has this particular effect. The basis of this feed is corn, which has a special tendency to deposit its fat or oil around the internal organs, as well as in lavers under the skin. If the feeding be prolonged a sufficient length of time, it produces an abnormal growth of the liver. This is not desired in chicken-fattening. Layers of fat should not be seen under the skin. The poultry producers and middle men are awakening to the possibilities in poultry raising, and many new methods of fattening are being tried. There are two ways of feeding, one by machine, and the other from a trough. The only difference in them is that in the latter, the birds, if left to their own inclination, will not consume half as much as they are able to digest and assimilate, and therefore do not take on flesh so rapidly. The machine feeding is a very complete operation, and one that a 15-year-old boy, or a woman, can conduct successfully. The birds are cooped, five in a compartment, 20x30 inches in dimensions, there being a row of 50, or more, of these coops, with V-shaped slats for the bottom, and slat or wire fronts, with doors. If the chickens are to be fed from troughs, these are hung in front, and after morning and night feeding, are removed and cleansed. In machine feeding, the feeder begins the night before by taking a sufficient quantity of sour milk, or buttermilk, and stirring into it what is known as grenadier meal., until it reaches the consistency of thick cream. This is left to stand over night in order to start a slight fermention, when a diastase is formed that greatly aids digestion. In the morning the feeder, with a helper to hand him the birds, begins work. As the bird is handed to him he places it under his right elbow, to hold the legs and wings firm, and then opens the mandibles, at the same time depressing the tongue with one finger, to prevent injury, he inserts the tube into the bird's throat. Then, drawing the neck straight, he slides the bird on the tube until, with his right hand on the crop, he feels the end of the tube touch his thumb. He then places his foot on the treadle and gives a slight pressure, when the crop is filled. The quantity is regulated by the age, adaptability and condition of the bird,—one gill being an average for a three-pound bird. This feeding operation is perfectly harmless, and does not cause the birds the slightest pain or inconvenience. On the contrary, they soon learn to look forward to feeding time, the same as if at liberty on the farm, where they all assemble at the usual hour, at the customary feeding place. This feeding process is repeated morning and night for 21 days, when, after 24 hours' fasting, the bird is killed and dressed for market. The profits the fattener can expect to make are easily figured and are based on existing conditions. A three-pound bird, as it comes from the farm in August or September, usually sells for from 25 to 30 cents in the West, say 30 cents. This bird carries about six ounces of bone, and 18 ounces of offal, and after cooking, has 13 ounces of edible meat. Special feeding for 21 days at a cost of eight cents for feed, turns it out a five-and-a-half-pound bird, and now it carries 40 ounces of edible meat. If sold at the same price per pound paid for the common carcass, it would bring 35 cents, or quite a handsome profit on a three weeks' investment. There is no occasion, however, for selling it at any such price. There is an abundance of discriminating buyers who will gladly pay a good advance for fancy stock. In any event, the buyer is willing to pay as much per ounce of edible meat in the finished bird as in the thin one, if not more. In that case he should pay 92 cents for the bird. He would then be getting precisely as much for his outlay as in buying the thin bird. This rule applies to all farm animals. The first question the butcher asks is how will the animal dress? What is the percentage of meat to offal? Where this is not considered, economy is not practiced. IRON AND STEEL MANUFACTURING |