Annotations - MRL Freshel, "The Golden Rule Cook Book" (1908)

machine-stuffing method

“In early times cottagers crammed a few fowls with pellets of meal dipped in milk, but this method is now quite superseded by machine cramming, a rubber tube from the machine being introduced into the crop of each fowl, and a stroke of the foot on a pedal squeezing out a ration of thin, almost creamy, paste, composed of the ground oats, fat and sour skim-milk, a food which puts on flesh fast and makes it white and delicate.” Poultry and Poultry Farming Encyclopedia.