Poultry Feeding And Fattening - Including Preparation For Market, Special Finishing Methods As Practiced By American And Foreign Experts, Handling Broilers, Capons, Waterfowl Etc.

This antique book contains a detailed guide on the feeding and fattening of poultry, including information on preparation for market, special finishing methods, handling broilers, capons, waterfowl, etcetera. The subject is approached largely from the side of the best practice and experience, although the underlying science of feeding has been explained as fully as possible. The chapters of this book include: Thrifty Growth, Expert Chicken Feeding, Broiler Raising, Nutrition for Layers, Special Foods, To Finish and Dress Capons, The Art of Poultry Fattening, Lessons from Foreign Experts, American Fattening Methods, At Killing Time, Preparing for Market, Marketing Turkeys and Waterfowl, etcetera. This text was originally published in 1919, and is proudly republished now complete with a new introduction on keeping poultry.