Show Finishing Poultry for Market larket Difficult T sk I fowls for tor mark t is Is not fully comprehended by the I It Is practically nn an art and one must most be guarded largely larely by by previous condItions In Uie cise where birds have been confined to a yard the entire season they may be penned In a small enclosure en- en closure and finIshed up for market marlet In Inn n n about ten d days YS simply by feeding them hem nil all they can cad eat cat But when fowls have had unlimIted range It is best not to shut them up and begin bein stuffing them from the start Such a cour course e Is often attended by consIderable loss Fattening must be bedone bedone done gradually A favorite fattening mixture Is made us as follows C Corn m meal three parts ground oats one part bran one part crude tallow one part nil parts by weIght The entire mess should be scalded and given for tor the first three meals ot of the day with all the corn and wheat the fowls will consume at nIght Sweet potatoes are also excellent for fatten fatten- Ing They should be cooked nod and thickened thickened thick thick- ened with cornmeal They will put more flesh on n a hen In the shortest time than any an other food known |