The rearing of geese might be more an object of attention to our small
farmers and labourers in the vicinity of bogs and mountain tracts than it
is.
The general season for the consumption of fat geese is from Michaelmas to
Christmas, and the high prices paid for them in the English markets--to
which they can be so rapidly conveyed from many parts of Ireland--appear
to offer sufficient temptation to the speculator who has the capital and
accommodation necessary for fattening them.
A well-organized system of feeding this hardy and nutritious species of
poultry, in favourable localities, would give a considerable impulse to
the rearing of them, and consequently promote the comforts of many poor
Irish families, who under existing circumstances do not find it worth
while to rear them except in very small numbers.
I am led to offer a few suggestions on this subject from having
ascertained that in the Fens of Lincolnshire, notwithstanding a great
decrease there in the breeding of geese from extensive drainage, one
individual, Mr Clarke of Boston, fattens every year, between Michaelmas
and Christmas, the prodigious number of seven thousand geese, and that
another dealer at Spalding prepares for the poultry butcher nearly as
many: these they purchase in lots from the farmers’ wives.
Perhaps a few details of the Lincolnshire practice may be acceptable to
some of the readers of this Journal:--
The farmers in the Fens keep breeding stocks proportioned to the extent
of suitable land which they can command; and in order to insure the
fertility of the eggs, they allow one gander to three geese, which is a
higher proportion of males than is deemed necessary elsewhere. The number
of goslings in each brood averages about ten, which, allowing for all
casualties, is a considerable produce.
There have been extraordinary instances of individual fecundity, on
which, however, it would be as absurd for any goose-breeder to calculate,
as it is proverbially unwise to reckon chickens before they are hatched;
and this fruitfulness is only attainable by constant feeding with
stimulating food through the preceding winter.
A goose has been known to lay seventy eggs within twelve months,
twenty-six in the spring, before the time of incubation, and (after
bringing out seventeen goslings) the remainder by the end of the year.
The white variety is preferred to the grey or party-coloured, as the
birds of this colour feed more kindly, and their feathers are worth three
shillings a stone more than the others: the quality of the land, however,
on which the breeding stock is to be maintained, decides this matter,
generally strong land being necessary for the support of the white or
larger kind. Under all circumstances a white gander is preferred, in
order to have a large progeny. It has been remarked, but I know not if
with reason, that ganders are more frequently white than the females.
To state all the particulars of hatching and rearing would be
superfluous, and mere repetition of what is contained in the various
works on poultry. I shall merely state some of the peculiarities of the
practice in the county of Lincoln.
When the young geese are brought up at different periods by the great
dealers, they are put into pens together, according to their age, size,
and condition, and fed on steamed potatoes and ground oats, in the ratio
of one measure of oats to three of potatoes. By unremitting care as to
cleanliness, pure water, and constant feeding, these geese are fattened
in about three weeks, at an average cost of one penny per day each.
The _cramming_ system, either by the fingers or the forcing pump,
described by French writers, with the accompanying barbarities of
blinding, nailing the feet to the floor, or confinement in perforated
casks or earthen pots (as is said to be the case sometimes in Poland),
are happily unknown in Lincolnshire, and I may add throughout England,
with one exception--the nailing of the feet to boards. The unequivocal
proofs of this may occasionally, but very rarely, be seen in the geese
brought into the London markets: these, however, may possibly be imported
ones, though I fear they are not so.
The Lincolnshire dealers do not give any of those rich greasy pellets
of barley meal and hot liquor, which always spoil the flavour, to their
geese, as they well know that oats is the best feeding for them; barley,
besides being more expensive, renders the flesh loose and insipid, and
rather _chickeny_ in flavour.
Every point of economy on this subject is matter of great moment, on the
vast scale pursued by Mr Clarke, who pays seven hundred pounds a-year
for the mere conveyance of his birds to the London market; a fact which
gives a tolerable notion of the great extent of capital employed in this
business, the extent of which is scarcely conceivable by my agricultural
countrymen.
Little cost, however, is incurred by those who breed the geese, as the
stock are left to provide for themselves, except in the laying season,
and in feeding the goslings until they are old enough to eat grass or
feed on the stubbles. I have no doubt, however, that the cramp would be
less frequently experienced, if solid food were added to the grass, when
the geese are turned out to graze, although Mr Clarke attributes the
cramp, as well as gout and fever, to too close confinement alone. This
opinion does not correspond with my far more limited observation, which
leads me to believe that the cramp attacks goslings most frequently when
they are at large, and left to shift for themselves on green food alone,
and that of the poorest kind. I should think it good economy to give
them, and the old stagers too, all spare garden vegetables, for loss of
condition is prejudicial to them as well as to other animals. Mr Cobbett
used to fatten his young geese, from June to October, on Swedish turnips,
carrots, white cabbages, or lettuces, with some corn.
Swedish turnips no doubt will answer very well, but not so well as
farinaceous potatoes, when immediate profit is the object. The experience
of such an extensive dealer as Mr Clarke is worth volumes of theory
and conjecture as to the mode of feeding, and he decides in favour of
potatoes and oats.
The treatment for cramp and fever in Lincolnshire is bleeding--I know not
if it be hazarded in gout--but as it is not successful in the cases of
cramp in one instance out of twenty, it may be pronounced inefficacious.
I have had occasion lately to remark in this Journal on the general
disinclination in England to the barbarous custom of plucking geese
alive. In Lincolnshire, however, they do so with the breeding stock three
times in the year, beginning at midsummer, and repeating the operation
twice afterwards, at intervals of six weeks between the operations.
The practice is defended on the plea, that if the feathers be matured,
the geese are better for it, while it is of course admitted that the
birds must be injured more or less--according to the handling by the
pluckers--if the feathers be not ripe. But as birds do not moult three
times in the year, I do not understand how it should be correctly said
that the feathers _can_ be ripe on these three occasions. How does nature
suggest the propriety of stripping the feathers so often? Where great
numbers are kept, the loss by allowing the feathers to drop on the ground
would be serious, and on this account alone can even one stripping be
justified.
In proof of the general opinion that the goose is extremely long-lived,
we have many recorded facts; among them the following:--“In 1824 there
was a goose living in the possession of Mr Hewson of Glenham, near
Market Rasen, Lincolnshire, which was then upwards of a century old. It
had been throughout that term in the constant possession of Mr Hewson’s
forefathers and himself, and on quitting his farm he would not suffer
it to be sold with his other stock, but made a present of it to the
in-coming tenant, that the venerable fowl might terminate its career on
the spot where its useful life had been spent such a length of days.”
The taste which has long prevailed among gourmands for the liver of a
goose, and has led to the enormous cruelties exercised in order to cause
its enlargement by rendering the bird diseased in that organ through high
and forced feeding in a warm temperature and close confinement, is well
known; but I doubt if many are aware of the influence of _charcoal_ in
producing an unnatural state of the liver.
I had read of charcoal being put into a trough of water to sweeten it for
geese when cooped up; but from a passage in a recent work by Liebig it
would appear that the charcoal acts not as a sweetener of the water, but
in another way on the constitution of the goose.
I am tempted to give the extract from its novelty:--“The production of
flesh and fat may be artificially increased: all domestic animals, for
example, contain much fat. We give food to animals which increases the
activity of certain organs, and is itself capable of being transformed
into fat. We add to the quantity of food, or we lessen the progress
of respiration and perspiration by preventing motion. The conditions
necessary to effect this purpose in birds are different from those in
quadrupeds; and it is well known that charcoal powder produces such an
excessive growth in the liver of a goose as at length causes the death of
the animal.”
We are much inferior to the English in the art of preparing poultry for
the market; and this is the more to be regretted in the instance of
geese, especially as we can supply potatoes--which I have shown to be
the chief material of their fattening food--at half their cost in many
parts of England. This advantage alone ought to render the friends of our
agricultural poor earnest in promoting the rearing and fattening of geese
in localities favourable for the purpose.