should be disturbed only at feeding
time. The first feed is given at 5 o'clock in the morning and five feeds
are given daily at about 4 hour intervals, the last feed coming at 11 p.
m. However, when the geese are first put on feed they are noodled only
3 times a day this being gradually increased to 5 times. The feeder sits
on a box or stool in a corner of the pen, grasps each goose in turn
holding it between his legs to keep it from struggling as he stuffs it
with noodles. The goose is handled by its neck, never by its legs which
are easily injured, and is held with its back toward the feeder. The
feeder usually wears gloves to protect his hands from the severe bites
which the birds will inflict. The feeder must also handle the birds as
carefully as possible, especially as killing time approaches for the
flesh bruises easily and the discolored patches spoil the appearance of
the dressed goose.
The feeder at the start usually gives each goose from 3 to 5 noodles,
gradually increasing this to 6 or 7 noodles if the birds will stand it,
the number of noodles fed depending upon the size and condition of each
bird, the feeder being obliged to use his judgment in this matter. In
general if any feed can be felt in the craw, no noodles are given until
the next feeding time. Failure to observe this is likely to cause the
bird to go off feed. If any geese are noticed which are off feed they
should be taken out and marketed.
The noodles are made of scalded corn meal, ground oats, ground barley
and ground wheat or wheat flour, using equal parts of each. This
material is thoroughly mixed and salted as one would bread and is then
put through a sausage stuffer. The product as it comes from the stuffer
is cut into noodles about 2-1/2 or 3 inches long and these are boiled for
10 or 15 minutes or until they float. A wash boiler with a wire rack
forming a false bottom about 1-1/2 inches above the boiler bottom is used
for this purpose. When cooked the noodles are dipped in cold water and
then rolled in flour to keep them from sticking together. A supply of
noodles is made which will last for 2 or 3 days' feeding.
Just before feeding, hot water is poured over the noodles to make them
warm and slippery. The mouth of the goose is forced open and the noodles
are put in, one at a time, and worked down by using the fingers on the
outside of the neck. As each goose is fed it is placed on the other side
of the partition until all in the pen have been fed. It is important
that pl