Abstract With the gradual development of the poultry industry there has resulted an increasing need for more knowledge concerning efficient methods of preparing poultry flesh for human consumption. Under existing conditions of food production it is imperative that every effort be made to produce stock of such good quality that there will be a minimum of waste. During recent years, however, so much attention has been given to the question of breeding for egg production, that it is quite possible that the best intesests of the fattening industry have been sacrificed to some extent at least. However impotant may be the matter of developing heavy laying strains there will always be a high proportion of chickens other than those used for breeding purposes and for which it is necessary to develop the most efficient means in preparing for market. Fattening is a finishing process designed to prepare chickens for human consumption . . .