This book contains classic material dating back to the 1900s and before. The content has been carefully selected for its interest and relevance to a modern audience. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, "Fattening Poultry" contains information on nutrition and rationing. It is intended to illustrate the main aspects of fattening poultry and serves as a guide for anyone wishing to obtain a general knowledge of the subject and understand the field in its historical context. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.