_The Cramming Machine._--Various forms of machines are employed for introducing the food into the craw. The tube carrying the food is introduced into the esophagus of the bird in a manner to avoid any pain and the apparatus is so adjusted that with a single movement of the machine, usually operated by the foot, the proper amount of food is injected. The birds should be arranged according to size so that all of a certain size may have exactly the same quantity of food administered. The operator would thus be saved the difficulty of guessing the different sizes. The arrangement of the coups and the kind of the cramming machine vary greatly. In the beginning of artificial feeding the birds should not be pushed to their full capacity. An increasing quantity of food should be given up to the end of the first week or ten days before the full maximum dose is administered. In general it is found best to take the bird out of the coup for feeding, holding it under the arm so that the neck can be made perfectly straight and gently inserting the flexible tube which carries the food and thus with the single movement of a lever, filling the craw. The use of the machine, however, is found to be advantageous from a point of economy although it is claimed that the cramming of birds by means of a funnel has been found very efficacious. With a good machine an expert operator can feed about 250 birds in an hour. An important point in the fattening is that the food should be given regularly. =Slaughtering Fowls for the Market.=--It is important that a uniform and proper method be used for killing fowls intended for the market. There are two methods in common vogue, namely, by bleeding and by dislocation of the neck. The method of killing is important in order that the proper method of dressing for the market may be secured. A fowl which is offered for sale ought to be attractively dressed and any brutal or defacing method of slaughter makes it impossible afterwards to render the fowl attractive to the customer. In killing by the dislocation of the neck the operator takes the bird by the thigh and top of the wing in the left hand and the head in the right and then draws it steadily until dislocation takes place. The skin remains unbroken and no bruised effect is produced but all the blood in the body drains into the neck and remains there. This method is one especially practiced in England (Journal, Board of Agriculture, 1904-5, page 306). Where the bird is very large, as is the case with turkeys, it may require the full strength of a man in order to produce the dislocation in the manner mentioned. In this case it is often necessary to first hang the bird up by the leg to secure the best results.