Rensselaer Union, Volume 9, Number 42, Rensselaer, Jasper County, 5 July 1877 — How to Fatten Chickens. [ARTICLE]

How to Fatten Chickens.

It is hopeless to attempt to fatten chickens while they are at liberty. ! They must be put in a proper coop; and this, like most other poultry appurtenances, need not be expensive. To fatten twelve fowls, a coop must lie three feet long, eightteen inches high, made entirely of bars. No part of it solid—neither top, side nor bottom. Discretion must be used according to the size of the chickens put in. They do not want room; indeed, the closer they are the better —provided they can all stand up at the same time. Care should be taken to put such as have been accustomed to be together, or they will fight. If one is quarrelsome, it is better to remove it at once; as, like other bad examples, it finds imitators. A diseased chicken should not be put up. The feed should be ground oats, and may be either put in a trough or on a flat board running along the front of the coop. It may be mixed with water and milk; the latter is better. It should be well slaked, forming a pulp as loose as can be, provided it does not fall off the board- Tliey must be well fed three or four times a day—the first time as soon after daybreak as possible or convenient, and then at intervals of four hours. Each meal should be as much and no more than they can eat up clean. When they have done feeding, the board should be wiped, and some gravel may be spread. It causes thenl to feed and thrive. After a fortnight of this treatment, you will have good fat fowls. If, however, there are but four to six to fatten, they must not have so much room as though there were twelve. Nothing is easier than to allot them the proper space; it is only necessary to have two or three pieces of wood to pass between the bars and form a partition This may also serve when fowls are put up at different degrees ot fatness. This requires attention or fowls will not keep fat and healthy. As soon as the fowl is sufficiently fattened it must be killed, otherwise it will still get fat, but it will lose flesh. If fowls are intended for the market, of course they are or may lie all fattened at once; but if for home consumtion, it is better to put them up at intervals as will suit the time when they are required for table. When the time arrives for killing, whether they are meant for market or otherwise, they should be fasted, without food or water. for twelve oi: fifteen hours. This enables them to be kept some time after being killed, even in hot weather. —London Cottaoe Gardener. •»