This section is from the book "The Balance Of Nature And Modern Conditions Of Cultivation", by George Abbey. Also available from Amazon: The Balance Of Nature And Modern Conditions Of Cultivation.
The turkey appears to have come originally from America, and is now a well-known denizen of our farmyards. Where given plenty of grass-run turkeys are not so given to invade gardens as fowls, though when they do the havoc they commit is appalling. In a grass orchard a brood of young turkeys are valuable in destroying ground pests, also aerial, that come within reach, and no harm is done provided the mother be shifted betimes, and not left in one place till the grass be ruined: besides, it is necessary that the coop be moved a short distance every day for the health of the young turkeys, and also that they may "till" and clear of pests the area adequate to their requirements without inflicting damage. In many rearing-places the coops, particularly on poultry-rearing grounds, are so closely disposed and so infrequently moved, that the grass is practically destroyed in places, and the whole left so patchy and uneven and withal so foul that only breaking up and relaying is feasible. To "sweeten" the ground after fowl-rearing a dressing of lime is usually applied, with the result of a great evolution of ammonia and a very luxuriant growth of grass that, like "fatweed, rots itself." A better result is had from a dressing of basic slag, 1 ton per acre, 14 lb. per rod (30¼ square yards), and, on light land, immediately followed with 5 cwt. of kainit per acre, 3½ lb. per rod.
Goose (Anser ferus). The common or Gray-leg goose, at one time common enough in the fenny districts of England, remaining there all the year round, is now rare in this country, but its domestication has induced numerous varieties, and greatly added to the fecundity of the bird. When the wild goose was domesticated is uncertain, but the liver of a fat goose, which is often larger than all the other viscera, was a dish in so great reputation among the epicures of Rome that Pliny thought it deserved a serious discussion as to whom the honour of inventing so excellent a dish was due. They fed their geese on figs to improve their relish, and were not ignorant that they fattened sooner in a dark room. The celebrated pates de foie gras of Strasburg are made of goose livers, which are brought to a state of abnormal enlargement by keeping the birds in an apartment with a high temperature.
Everybody knows that Lincolnshire is famous for its breeding of geese, that goose-down and feathers are in great esteem for cushions, beds, etc., and the flesh highly prized.