 | John Lawrence - 1816 - 284 σελίδες
...the variety and quality of the food, and the length of time necessary for completion of the object. The well-known common methods are, to give fowls the...refuse, with perhaps some small regular daily feeds, but 'particularly at thrashing time, they become fat, and are thence styled BARN DOOII FOWLS, probably... | |
 | John Lawrence - 1822 - 336 σελίδες
...the variety and quality of the food, and the length of time necessary for completion of the object. The well-known common methods are, to give fowls the...refuse, with perhaps some small regular daily feeds, but particularly at thrashing time, they become fat, and are thence styled BARN-DOOR FOWLS, probably the... | |
 | John Lawrence - 1830 - 410 σελίδες
...the variety and quality of the FOOD, and the length of TIME necessary for completion of the object. The well-known common methods are, to give fowls the...with perhaps some small regular daily feeds ; but at thrashing time, they become fat, and are thence styled BARN-DOOR FOWLS, probably the most delicate... | |
 | John Lawrence - 1832 - 274 σελίδες
...the variety and quality of the FOOD, and the length of TIME necessary for completion of the object. The well-known common methods are, to give fowls the...with perhaps some small regular daily feeds ; but at thrashing time, they become fat, and are thence styled BARN-DOOR FOWLS, probably the most delicate... | |
 | 1835 - 526 σελίδες
...variety and quality of the food, and the length of time necessary for the completion of the object. The well-known common methods are, to give fowls the run of the farm yard, where they thrive upon the offals of the stable, and other refuse, with perhaps some small... | |
 | John Lawrence - 1837 - 464 σελίδες
...well-known common methods are, to givefowls the run of the farm-yard, where they thrive upon the ofl'als of the stable, and other refuse, with perhaps some small regular daily feeds ; but at threshing time, they become fat, and are thence styled barn-door fowls, probably the most delicate... | |
 | John Lawrence - 1842 - 486 σελίδες
...the variety and quality of the FOOD, and the length of TIME necessary for completion of the object. The well-known common methods are, to give fowls the run of the farm -yard, where they thrive upon the offals of the stable, and other refuse, with perhaps some small... | |
 | Thomas Webster - 1845 - 598 σελίδες
...of the barn-door, white, or English breed, is of a middle size, and will become fat upon the usual run of the farmyard, where they thrive upon the offals...refuse, with perhaps some small regular daily feeds. At threshing-time they become particularly fat, and both from the full allowance of corn and the constant... | |
 | Caleb N. Bement - 1852 - 396 σελίδες
...the variety and quality of the food; and the length of time necessary for completion of the object. The well-known common methods are to give fowls the...and other refuse, with perhaps some small regular feeds ; but at threshing time they become fat, and are probably the most delicate and high-flavored... | |
 | Thomas Webster, Mrs. William Parkes - 1852 - 1298 σελίδες
...name of the barndoor, white, or English breed, is of a middle size, and will become fat upon the usual run of the farmyard, where they thrive upon the offals...refuse, with perhaps some small regular daily feeds. At threshing-time they become particularly fat, and both from ' A wood-cut of Bonnemaln's apparatus... | |
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TIME necessary for completion of the object. The well-known common methods are, to give fowls the run of the farm-yard, where they thrive upon the offals of the stable, and other refuse, with perhaps some small regular daily feeds ; but at... 
