The feeding-troughs, which must be kept clean by frequent scouring, should be placed before the fowls at regular times, and when they have eaten sufficient it is best to remove them, and place a little gravel within reach to assist digestion. Each fowl should have as much food as it will eat at one time, but none should be left to become sour. A little barley may, however, be scattered within their reach. A good supply of clean water must be always within their reach. If a bird appears to be troubled with vermin, some powdered sulphur, well rubbed into the roots of the feathers, will give immediate relief. The coops should be thoroughly lime-washed after the fowls are removed, and well dried before fresh birds are put up in them. It is a common practice to fatten poultry in coops by a process called "cramming," by which they are loaded with greasy fat in a very short time. But it is evident that such overtaxing of the fowls' digestive powers, want of exercise and fresh air, confinement in a small space, and partial deprivation of light, without which nothing living, either animal or vegetable, can flourish, cannot produce healthy or wholesome flesh. "Indeed," as Mowbray observes, "it seems contrary to reason, that fowls fed upon such greasy, impure mixtures can possibly produce flesh or fat so firm, delicate, high-flavoured, or nourishing, as those fattened upon more simple and substantial food; as for example, meal and milk, and perhaps either treacle or sugar. With respect to grease of any kind, its chief effect must be to render the flesh loose and of a coarse flavour. Neither can any advantage be gained, except perhaps a commercial one, by very quick feeding; for real excellence cannot be obtained but by waiting nature's time, and using the best food. Besides all this, I have been very unsuccessful in my few attempts to fatten fowls by cramming; they seem to loathe the crams, to pine, and to lose the flesh they were put up with, instead of acquiring flesh; and when crammed fowls do succeed, they must necessarily, in the height of their fat, be in a state of disease." Mr. Muirhead, poulterer to Her Majesty in Scotland, says: "With regard to _cramming_, I may say that it is _wholly_ unnecessary, provided the fowls have abundance of the best food at regular intervals, fresh air, and a free run; in confinement fowls may gain fat, but they lose flesh. None but those who have had experience can form any idea how both qualities can be obtained in a natural way. I have seen fowls reared at Inchmartine (which had never been shut up, or had food forced upon them), equal, if not superior, to the finest Surrey fowl, or those fattened by myself for the Royal table."