HOW TO FATTEN FOWLS.
he following hints on this subject are taken from the Poultry Journal : —"What a different taste a fine, nicely and quickly fattened fowl has, when served on the table, compared with one which has been forced to scratch for all its living, and then be consigned to the spit in anything but a fine condition for food. Farmers realise the importance of fattening quickly when feeding beeves for butchers, yet many do not seem to realise the fact that what holds good with that kind of meat is equally true when applied to fowls. Tenderness and juiciness are results of fattening quickly, while mere ordinary flavor and want of tenderness result from letting fowls run until wanted for use on the table/ To enable one to fatten fowls quickly it is absolutely necessary to give such food as will accomplish the purpose best, and to this end we unhesitatingly recommend plenty of milk, in any state from fresh to thick. This should be in connection with grain diet, for one counteracts any possible deleterious influence of the other. If kept in a darkened place and feed unsparingly on milk, with grain food in proper proportions, you will soon have something choice to set upon your table to your friends, as well as to your family. When milk is used for feed no water is required for fattening foivls."
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Bibliographic details
Daily Telegraph (Napier), Issue 3265, 19 December 1881, Page 4
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232HOW TO FATTEN FOWLS. Daily Telegraph (Napier), Issue 3265, 19 December 1881, Page 4
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