July, 1879.
THE WEST SHORE.
V 1 TTPVIVP '',nv. n
From a letter in the Live Stotl Journal, giving
account! of methodi of fattening poultry in
Kurope, we take the following extract:
In France two principal methods of fattening
are omployod, via: with solid or semi-fluid food;
tho latter being now preferred, at least fur tin
iahing ofT with. In either system, as carriod
on )y the best feeders, each liird is penned in a
compartment narrow enough to keep it from
turning round, and tho bottom of which is of
en bars, to allow of all offensive matter falling
through. It is also necessary to keep together
fowls at the same stage of fattening, and uot to
have fowls of different sexes near each other;
for though they may only hear each other's
voices, it is found to retard fattening. Under
the coops it is usual to have a floor of dry earth,
which is frequently raked clean.
Madame Millet Kobinot (it is remarkable how
much is done by women in this business in
France), states that the best food for solid cram
ming is buckwheat flour mixed with sweet milk
into a dough. This is rolled the sin of a linger,
and out into pellota two inches and a half long,
llitrley or oatmeal are not found so good, anil
my own opinion is that much of the transparent
whiteness of French poultry is due rather to the
use of buckwheat than any peculiarity of race.
In cramming, the operator dips each pellet 111
water before administering it, and pushes it
down with the enil ot the linger. At tirst only
two or three pellets are given, but this is
rapidly increased to 12 or 13. Hut here is an
important point in all cramming of poultry.
The birds must of course lie in perfect health,
tirst, or they will only get ill with the oontina
ment. They should then be fasted some hours
before any food is given at all, so as to take
their tirst moal with a good appetite, which
kent up hy the tirst scanty rations. After that
the crop is felt at each meal. If any is left, 1
meal must l missed, and less given next time
for one atom too muah retards the jirocesi
seriously, or may mako the bird "go alto
nether. Two meals er day are given in this
in. tie i.l, 12 hours apart; and the time, again,
must lie exactly kept, for if either fed before or
after, the owl sutlers by (retting or indigestion
It is chiefly in these apparently small details Kug
lish operators fail. The process is complete in
13 to 23 days; occasionally it can tie carnoil 01
for .'01, but when the desired point is one
reached, the fowl goes back and rapidly dcterse
rates, or may even die, consequently, it requires
good Judgment to preswrv every advantage.
Semi-fluid food is mixed about aa thick as
very thick arrowroot Mr. Isu-quc Bays that
barley meal with the bran sifted out will an
awar for this, and it ia mixed with equal parts
of milk and water. If more milk is used, the
fowls torn siok in a few days. Home breeders
add a little maixa meal and a portion of lard;
other, susin. emuloy a portion of nee meal.
The original method of giving this fowl was to
place a tin funnel down the bird's throat, into
which the food wss poured from a spoon; bat
large feeders now employ machine, which hold
the pap In a Urge cylinder, and foro it out
through a fUxibl tab by th prsur of a pi,
ton. Fowls rrammed with semi liquid (ik1 are
fed three times a day, or trtry eight hours,
such food hewn more ouickly digested. The
process is also quicker tl.au the ..th. r, Isw
fowls raqoirtBg over 20 day. iWauline and
quiet are of the alawat inpoTteaos; bat above
ail studs that ooaaUat watch oa th slate of
th hards alraa.lv alluded to. Th fowls rarely
struggle af tar th tint two or three maaU, bet
OB th contrary, loo 01 eagcriy lor wnr
'- Haasax. where fattening is camel
on to oerhau it k-raaleet periartaMM ragarJ
KiwUntt tha chicken are generally reared oa
whiU cU ground tlaa, ao-leuidia guwl onBdiUoa
to fatter. By thaw Utter they an asoatljr fin
latusd off with tha earn food mixed with milk
into a thick graai, and danaa la las weeks
uuiy, ourtciioo Willi a utile luiely uhopix i mm-
ton suet, ah a nun mey are only ten twice
lay, ami wheu not crammed hy machine, this
food is given in clean trougba. The most sue
cosslul feeders, Mr. r. t rook once told me,
refer sheds, the wall of which are msdu of
aggota or thick brushwood, which keep off the
Iraft, but give shuiiilsiice of (roll sir.
It cannot lie loo often repeated, however, that
the success of French (eiders chi.tlv depends on
constant oliaervation and earelul adjustment of
tho food to what the bird at its stage then Mill
Iwar. A pellet or a sponnlol t much st ouce
iiipnir digestive power; lule loo little, though
not so injurious, loses time. All this supposes
a certain amnutit of "natural gift," keen otieer-
vation, and long o , and it has lieen
perfected in France by generations of practice.
THF. Al'STKIAN 8 Y ST KM OF Mll.UNU.
(From I'aor. Kirs's its worsen Milling I
High milling or, aa it ia also called, Vienna,
Austrian, Hungarian, Prague, or Saxony mill
ing ia that method of grinding wheat which,
by a gradual reduction of the grains of wheat,
aims at producing the largest quantity of mid
Hinge, which, being cleauud, regrouud, and
again cleaned, etc., and consequently grsdually
reduced, is Anally manufactured Into flour. This
system of grinding, which originated in Vienna,
produces the most lieatitiful and tin' whitest,
and geuerally the linest kinds of flour, 111 pro
portioiistely larger quanlitie. In the Austrian
system of grinding, the stones are placed at such
listauce from each other that the first time
the grain passes through them it is only slightly
rubbed and broken. In this oierstion Hie
beard and parta of th cuticle Would lie nibbed
off, if this was not done before by the bulling
undone This operstimi is called ending.
ISi.itnnl. or. in esse the stones grind uioro
arselv (llochiclirotcu), inasmuch as in tin
eosrse griiiiluig Hie grain is ornseii along inn
entire length of the furrows, so tlist the pro
duce therefrom ia mixed with flour, branny ar
tide, and germ that have been sorsped oil
The product ra seiwrated by sieves, and the
result is dark tl-or, oor bran, ami coarse mid
dliiiu. The latler product is passed through
stones t he . d more closely together, ami IS sub
jeeted to the Hi at grinding, that is to say, it is
further broken, and we obtain parte In, isrying
in site, flour, iIhhM (which is analogous to II. .01 1.
middlings, and a still career commodity , ,, d
senior. After this product hsa ised through
the sieves, the different sorts are graded ae. onl
tllll to their Sle. eoliseollelitly Sll those lirsllll)
particles, which are of equal llneness with the
Hour mingle aim me nour, sw ims 01 aim
same sia as the uncalled '"', with the ifaW,
etc. It i scarcely uoaslbl to separate from the
flour the iqiisll) line branny particle; this ia
don, however, a tar aa toe 11, Minings
are roii.nrued. hi mealia of mi l l
as far aa the
arad, by means
if mi Idlings
dunst
iuritiers.
Th question now is, of which psrU of the
grain of wheat doe the svral products
sist' Th flour ..blamed from the first grind
ing (Hehrotrnl will be betUr, In other words,
will contaU fewer branny particle than that
obtained by the operatioa orWArov abort
dee. ril-.l, but It will nevertheless contain a
graat number, Basing that the alone esercssa a
breaking a tioa upon the grain, and mors or Uas
red u or a ths cuticle,
sod line middlings r mostly composed
of small fragments of th Hoar sulislaae, and
in the prist of breaking fall from the inner a
well aa from th laarmot part of tha graia.
and become polluted by the edniiilor of braasv
tele of ssiaal B II Hire, are rata
oartlcle ol .
by th middlings parilter w obtain para mi l
diiaga, which ia aeoc of being deovad
from to laaemw-t pari of tha ,
roc sfJ.o 1 Ksrngnsw!. or. I nam
used for making the ducat flouts, Aiiasiigmehle
siul Auaaiigricae.
the coarser middlings 1 Aullo autigcn). and
the atllt costs. 1 acArof, are (tegmenta which, th
larger they are, the more certain are thty to b
iciltid Willi iMulioiia ol the layer of gluten, ol
the skin uf the germ and the gram, and are,
consequently, of a much darker color than pure
middling. The Marat middlings ami the coarser
'no sre lull through the purifying machine, m
winch they are gradually reduced. II during
the preliminary grinding tllocliechruteu) germ
get loosened from Hie gram, they get knocked
11 s... . i.illy during the Ural grinding, and ar
riv in prosirtioii to their use, fur the most
pait uninjured, among the coarse mldd.'ngs, to
which they imparl, by tdeir yellow miior, a
snccklcd, yellow appearance, I lie product of
the pielimmary grinding is separated, and III
middlings and liner middlings purillssl.
It is exceedingly difficult, nay, even Iiiiik.
idle, to giv e to noii practical men any thing like
a clear idea of the natnr and apiaaaranc of the
various milling products either by description
or illustration. I he only way In which he can
I.e. iuc acquainted with them Is hy seeing th. m
ill a well conducted mill, where high nulling Is
practiced.
The lust rough grinding I followed by a
second, the second hy third, and lb third by a
fourth, but the uiiniUir of theae la not In all
mills alike. We muat not imagine, however,
that in these successive divisions or breaking up
of th gram, thai 111 the preliminary grinding
lltnohacbmtcnl the grain la broken In two, and
by tho Hist gi Hiding (Scliroten), II la broken into
four pieces, ale. , on the contrary, the division
when the stone are rightly placed, la so mans
aged thst st each successive nwrthin th v
oral parte gradually ban their s.ly he.lr.01a or
spin r.cal aiia , and t IBM a lsmlli(erous form.
In Id lust, second ami tlnrd rough grinding,
the greater irl of the gram Is consefuenUy re
I I to 111 i 1 and middlings, and the material
which undergoes fourth grinding ha become en
Ur triturated that no coarse onddlinga can h
got from It, but only dual timed with itiiinerous
partn I. a of outer husk Along a lib Iheae We
obtain ll iur at wall a coarae and ho husk
There sr.. a. aly particles ciinstsllng ol gluten,
and the culinl uf the germ and the grain, to
which a p in i til. Ic iiiimliei 1 f ataroh cells ml-
In I. Ill in. 1.1 mills tins.- scaly pslln la a are
called stripes, 111 feel those remaining after tha
fourth and tilth grinding, Bwsls fnt and af.
ler once mure grinding Mori afr); The tins
and coarse roughs are in many nulla ground In.
ci ther, in others seiiaratoly. Tha Mater go
alao by ths name of i Hy ground roughs
slid ground o.;. ih. we understand thoe scaly
pella, who h, b) their repealed aaaag through
the aloiira, are freed from the jsarlleJta est lUar
adhering bi them, which aerve aa fodder for
cattle and homes, and are distinguished by Ih
gei.or! 11.011. of bran.
Txt Tttanl Aath rssull of numsroas trials
male by the r ijs.au re of reeawlly eitraetaal
lerib I., ths eipsaure of ssrn.ua suUtane, M.
Maui. I . outss I" the e. in luauiti thai if sru.ua
d sutwtaaees are injurious In tbsir at
lion on the lih, others in still larger number
prut, in tin u habilual employmml, quite in
,,11,1.11.. I 1. -,s, ,1 ais r quired to lk"
grtsat precautions MM ting 1 itm; acid, laaaia,
chloride of din siul antimony, pen h lor id id
iron, sulphate ol eopier slid slum, as may 1
linn I" employ with complete safely are
an I - sr unlit aOstia, rlMgar, anrroia s-ih
ehlond of plah, alcohol, tnvturs of heaaoin,
taaaaat of anal. Uae'urs of quinlaa aad saa da
rohsgo. Tola .... whether uaed la .hewing or
smoking, I " not injure lb t.. II. I. , I li.sir
dsolncatn,n
Sun ruata yasra of age t atul b. La lb
grand . haute! rt or lorn of life, a critic d pernsl
far awaataha kaniaaily, mm nun dylag at
thai g. "' "' 'hat at any other. Ulg
ao.xt.,,U aswl sioUot death aafcU A Ilk etIU-
they an
eal period for fataiaiaa haauuily It V ytar.