The Poultry Yard.

Otago Witness, Issue 1340, 4 August 1877, Page 18

The Poultry Yard.

FATTENING AND KILLING FOWLS. | Although the manner of fattening poultry may seem easy, yet there is, nevertheless, a right and wrong way, a long and a short mode, of accomplishing the object desired. Never let poultry forage or shift for themselves for at least ten days before killing, for they are apt to range in the barnyards and pick up food, which permeates all through the bird, its flesh frequently becoming co

,- tainted' that it is unfit to be eaten. The best method for steady and regular profit or for domestic use, is to keep them constantly in high feed from the beginning, with plenty of clean, cool water ; then they are always ready for the table, with but very little extra attention, their flesh will be juicier and richer in flavour than those fattened from a low and emaciated state, always commanding quick sale at the highest price in the market— a healthful, nourishing, and restorative food. ! Some cram their poultry before killing, to make it appear heavy. This is a most injudicious plan, as it shows at a glance the dishonest intention of the shipper to benefit himself and swindle others in his poor effort to obtain the price of poultry for corn. The undigested food enters into fermentation, and putrefaction takes place, injuring their sale a great deal more than is gained in weight. Fowls should always be allowed to remain in their coops at least 24 hours previous to being killed, without food ; then they will keep longer, and present a better appearance. The best food for fattening fowls, old or young, is barley,. meal, or mixed with equal quantities of corn meal, and fed warm (a small quantity of iron in their dunking water is recommended), which will make flesh, faster and. more solid, giving it a fine golden colour'after being dressed. Good food is positive economy.

The best mode for killing poultry,, as it" causes instant death without pain or disfigurement, is to suspend the birds, by tying their legs firmly to a pole or heavy, wire across the killing-room, a convenient distance from the floor, and opening the fowl's beak, and with a sharp-pointed and' narrow-bladed knife make an incision at the back of the roof, which will divide the vertebrae, and cause immediate death. Dry-pluck the feathers and pin-feathers all off, neat; and clean, while warm, without breaking the skin ; then plunge it into a kettle of very hot water, holding it, there only long enough for the bird to' " plump," then hang it vp — turkeys .'and 1 chickens by the legs, aud ducks and geese by the heads. Do not remove the entrails, head, or feet. This mode gives the poultry a nice buttery, goldencolourthat' attracts the eye of the epicure. — Poultry Journal. ■ •- i