e corn meal is generally used,
hominy may take its place. After the geese are started on the fattening
ration, this must be given throughout the fattening period. Changing to
some other feed will throw the geese off feed and cause a loss.
_Feeding._ When the mixed feed is ready it is shoveled into boxes or
barrels on a low wagon and driven to the fattening lots where it is
shoveled into the troughs for the geese. Ordinary V-shaped troughs are
favored instead of flat troughs as the latter afford hiding places for
rats which may cause damage in addition to the feed which they eat by
frightening the geese.
Geese are easily frightened and must therefore be handled rather
carefully and gently as a severe fright will interfere with the gains
they will make. Some fatteners provide electric lights where the geese
rest at night so that they can see and will not be so likely to become
frightened.
When the geese are ready to be killed they are driven up to the killing
house and into a pen where they may be easily caught. Each goose as
caught is examined to see whether it is in condition for killing. If it
is not it is put back with a later lot for additional fattening. Good
condition in a goose is judged by its weight when handled and also by
the condition of its breast and the fat on its back. A good place to
test geese for fat is on the side of the body just below the point where
the wing joins the body. If fat can be seized between the thumb and
finger at that point, the goose is in good condition.
_Dry Picking._ All fattened geese for the Boston market are dry picked.
The goose is held between the knees of the picker with the wings held
fast against the sides of the body. The head is grasped by the left
hand, the mouth forced open and the veins in the back of the throat just
beyond the skull severed with a sharp knife for the purpose of bleeding
the bird. If the bird is to be stuck, which is not always done, the
point of the knife is then plunged through the roof of the mouth to the
brain. The legs are then seized in the left hand, together with the ends
of the wings to prevent the goose from struggling and the goose is
struck once or twice sharply on the back of the head with a club held in
the right hand. This is for the purpose of stunning the bird. The geese
may also be bled by sticking the knife through the neck from the outside
just below the head.
The picker then takes his seat beside the feather box, holding the goose
on his lap with the head held be