of food into the craw is not practiced. In three weeks a good goose will increase four or five pounds in weight and this increase brings the goose up from an ordinary bird in good condition to one which is properly fed for the market. The killing of geese is practiced in practically the same manner as that which is described for slaughtering fowls. A goose is a bird of large vitality and dies hard as is the case with most fowls. The feathers should be taken off the body clean, as they are valuable for commercial purposes. Any pin feathers should be cut with a sharp knife so as to make the bird look as clean as possible when brought to the market. The carcass of the goose should not be packed to send to market until it is entirely cold and in this country, especially, where the distances are great, it is advisable to send it packed in ice or in a cold storage car. The average weight of a goose about nine months old thus prepared for the market is about fourteen pounds and the flesh is certain to be more palatable at this age when fattened in the manner above described. =Domesticated Pigeon= (_Columba livia_).--In the last few years the production of domesticated pigeons has been extensively practiced in this country, and especially the production of young pigeons which are known as squabs. They are rapidly taking the place of game birds at the hotels and restaurants of the country. The conditions of production, preparation, etc., are the same as those for the ordinary domesticated fowl. There are many varieties of the bird grown; some, as the carrier, for special purposes. The other principal varieties are barbs, fantails, jacobins, runts, trumpeters, tumblers, and turbits. =Turkey= (_Meleagris americana_).--In general the statement which has been made regarding the production of fowls or chickens may be applied also to the production of turkeys. No further comment, therefore, is to be made under that head. The old-fashioned method of securing turkeys grown under natural conditions has, to a great extent, given way to the production of turkeys on a large scale and under scientific conditions. Turkeys, as a rule, are not eaten young, but practically full-grown. In this country the turkey is a dish which is particularly affected for festive occasions such as Thanksgiving and Christmas, though they are eaten largely throughout the whole year. The market, however, for turkeys is particularly a November and December market and the large introduction of turkeys in the market is so timed as to furnish them in proper condition for consumption during those two months.