Jasper County Democrat, Volume 15, Number 17, Rensselaer, Jasper County, 1 June 1912 — POULTRY [ARTICLE+ILLUSTRATION]

POULTRY

CRATE TO FATTEN POULTRY Work Should Be Done Four Weeks Before Killed to Get Right Proportion of Fat and Lean. Fowls should be fattened at least four weeks before they are killed, not to make them as fat as possible, but to give them the right proportion of fat and lean to make the fowls fat and juicy when cooked. The fattening-crate shown herewith is 6 feet long, 16 inches wide, 18 inches high and divided into three equal

sized compartments, each holding from four to six birds, as the case may be. Jno slats ,or laths are 114 inches wide, placed one and a half inches apart at the ends, sides and tops of the crate, but those in front are placed vertically two inches apart. Ihe floor of the crate is made of slats laid' lengthwise, one inch apart, leaving a one-inch space on either side between the first lath and the sides of the crate. The crate should stand on short legs or trestles, to •allow convenience in cleaning. The trough is made the-full length of the crate and should be three or four inches deep. It is supported at either end on notched boards, in order that it may be taken away when the coops are cleaned.

Never leave the feed before the chickens more than 15 minutes, and feed very little at the start, gradually increasing the ainount until the end of the week they are getting all they can eat three times a day. Some rations for fattening are given below: Equal parts by weight of finely ground corn, oats and shorts, mixed with sour skimmed milk. Same ration, except substitute ground barley for the corn. Finely ground oats mixed with skimmed milk. Equal parts of finely ground oats, corn and low-grade flour. If beefscraps are used, 15 per cent, is the best propoition.

Crate for Fattening Poultry.