The Goose. — There are many varieties of the goose. Main
enumerates twenty-two, most of which are wild; and the tame
are again variously subdivided. 1 he common white and gray
fire the most numerous ai-id profit^^ilc, Th*^ whH^ Brein^il (i
272 . POULTRY.
much larger, often weighing over twenty pounds net. It is of
a beautiful snowy plumage, is domestic, and reared without
difficulty, though not as prolific and hardy as the former. The
China goose is smaller than the gray, and one of the most
beautiful of the family, possessing much of the gracefulness
and general appearance of the swan. There are three varieties
of these in the United States; the small brown, with black bill
and legs; the larger gray, with black bill and reddish legs; and
the pure white, with orange bill and legs. It is prolific and
tolerably hardy, but has thus far not been a successful rival
with the first. The Guinea or African goose is the largest of
the species. It is a majestic and graceful bird, and very
ornamental to water scenery. Several other varieties are
domesticated in the United States. The finest goslings we
have ever reared or seen were a cross from the China gander
and common gray goose. They are very hardy and easy to
raise.
Breeding. — Geese pair frequently at one year old, and
rear their young; but with some kinds, especially of the wild,
this is deferred till two and sometimes three. They require a
warm, dry place for their nests, and when undisturbed they
will sit steadily, and if their eggs have not been previously
chilled or addled, they will generally hatch them all, if kept on
the nest. To insure this, it is sometimes necessary to with-
draw the first hatched, to prevent the old ones wandering
before all are out. They should be kept in a warm, sheltered
place till two or three weeks old, if the weather be cold or
unsettled. The best food for the goslings is barley or oats, or
Indian meal boiled, and bread. Milk is also good for them.
They require green food, and are fond of lettuce, young clover,
and fresh, tender grass, and after a few weeks, if they have a
free range on'this, they will forage for themselves. Geese are
not a profitable bird to raise, except in places where they can
procure their own subsistence, or at least during the greater
part of the year. This they are enabled to do wherever there
are extensive commons of unpastured lands, or where there are
streams or ponds, lakes or marshes, with shoal, sedgy banks.
In these they will live and fatten throughout the year, if
unobstructed by ice and snow.
POULTRY. 273
They may be fattened on all kinds of grain and edible
roots, but it is more economical to give them their food
cooked. The well-fattened gosling affords one of the most
savory dishes for the table. Geese live to a great age. They
have been known to exceed forty years. When allowed a free
range on good food and clean water, they will seldom get
diseased. When well fed, they yield nearly a pound of good
feathers in a season, at three or four pluckings, and the largest
varieties even exceed this. But plucking is a cruel business,
and should not be done closely, and only between the months
of May and October. Goslings intended for eating should
not be plucked at all until fatted and killed
Page 190
Presented as published in 1883. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The Goose. — There are many varieties of the goose. Main enumerates twenty-two, most of which are wild; and the tame are again variously subdivided. 1 he common white and gray are the most numerous and profitable. The white Brémont
much larger, often weighing over twenty pounds net. It is of a beautiful snowy plumage, is domestic, and reared without difficulty, though not as prolific and hardy as the former. The China goose is smaller than the gray, and one of the most beautiful of the family, possessing much of the gracefulness and general appearance of the swan. There are three varieties of these in the United States; the small brown, with black bill and legs; the larger gray, with black bill and reddish legs; and the pure white, with orange bill and legs. It is prolific and tolerably hardy, but has thus far not been a successful rival with the first. The Guinea or African goose is the largest of the species. It is a majestic and graceful bird, and very ornamental to water scenery. Several other varieties are domesticated in the United States. The finest goslings we have ever reared or seen were a cross from the China gander and common gray goose. They are very hardy and easy to raise.
Breeding. — Geese pair frequently at one year old, and rear their young; but with some kinds, especially of the wild, this is deferred till two and sometimes three. They require a warm, dry place for their nests, and when undisturbed they will sit steadily, and if their eggs have not been previously chilled or addled, they will generally hatch them all, if kept on the nest. To insure this, it is sometimes necessary to withdraw the first hatched, to prevent the old ones wandering before all are out. They should be kept in a warm, sheltered place till two or three weeks old, if the weather be cold or unsettled. The best food for the goslings is barley or oats, or Indian meal boiled, and bread. Milk is also good for them. They require green food, and are fond of lettuce, young clover, and fresh, tender grass, and after a few weeks, if they have a free range on'this, they will forage for themselves. Geese are not a profitable bird to raise, except in places where they can procure their own subsistence, or at least during the greater part of the year. This they are enabled to do wherever there are extensive commons of unpastured lands, or where there are streams or ponds, lakes or marshes, with shoal, sedgy banks. In these they will live and fatten throughout the year, if unobstructed by ice and snow.
They may be fattened on all kinds of grain and edible roots, but it is more economical to give them their food cooked. The well-fattened gosling affords one of the most savory dishes for the table. Geese live to a great age. They have been known to exceed forty years. When allowed a free range on good food and clean water, they will seldom get diseased. When well fed, they yield nearly a pound of good feathers in a season, at three or four pluckings, and the largest varieties even exceed this. But plucking is a cruel business, and should not be done closely, and only between the months of May and October. Goslings intended for eating should not be plucked at all until fatted and killed