The American Poultry Yard Comprising the Origin History And Description of Th
The American Poultry Yard Comprising the Origin History And Description of Th
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207 any form is apt to render the flesh insjpid, and woolly, or, as it is termed, " chickeny. " As the duck is both a voracious feeder and fond of liberty, it will fatten very well when allowed to roam about, provided it has abundance of food ; but it ex- pedites the process of fattening, to have recourse to coops, quiet, and darkness.
In Lower Normandy, where great numbers of ducks are reared and fattened, the poulterer prepares a paste with the flour of buckwheat, made into gobbets, with whic...h they are crammed thrice a-day, for eight or ten days, when, though not full fat, they are sufficiently marketable to bring a remunerating price.
In Languedoc, when ducks have been rendered tol- erably fat by being at large, they are cooped up by eights or tens in a dark place, whence thpy are taken out morning and evening to be crammed. This is done by a girl, who crosses their wings on her knees, opens their bill with her left hand, while with her right she stuffs them with boiled maize. Many ducks are suffocated by the operation, and killed outright, but their flesh is not the worse for the table, provided that they be immediately bled.
What to read after The American Poultry Yard Comprising the Origin History And Description of Th?
You can find similar books in the "Read Also" column, or choose other free books by D J Daniel Jay Browne to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
207 any form is apt to render the flesh insjpid, and woolly, or, as it is termed, " chickeny. " As the duck is both a voracious feeder and fond of liberty, it will fatten very well when allowed to roam about, provided it has abundance of food ; but it ex- pedites the process of fattening, to have recourse to coops, quiet, and darkness.
In Lower Normandy, where great numbers of ducks are reared and fattened, the poulterer prepares a paste with the flour of buckwheat, made into gobbets, with whic...h they are crammed thrice a-day, for eight or ten days, when, though not full fat, they are sufficiently marketable to bring a remunerating price.
In Languedoc, when ducks have been rendered tol- erably fat by being at large, they are cooped up by eights or tens in a dark place, whence thpy are taken out morning and evening to be crammed. This is done by a girl, who crosses their wings on her knees, opens their bill with her left hand, while with her right she stuffs them with boiled maize. Many ducks are suffocated by the operation, and killed outright, but their flesh is not the worse for the table, provided that they be immediately bled.
What to read after The American Poultry Yard Comprising the Origin History And Description of Th?
You can find similar books in the "Read Also" column, or choose other free books by D J Daniel Jay Browne to read onlineMoreLess
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