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Maps, platas, charts, ate, may ba filmad at diffarant raduction ratios. Thosa too larga to ba antiraiy includad in ona axposura ara filmad baginning in tha uppar laft hand cornar, laft to right and top to bonom, as many framas as raquirad. Tha following diagrams illustrata tha mathod: Laa cartas, planchaa, tablaaux, ate. pauvant itra film*s A daa taux da reduction diffirants. Lorsqua la documant ast trop grand pour itra raproduit an un saul clich*. il ast film* * partir da I'angla sup*riaur gaucha, da gaucha * droita. at da haut wx bas, an pranant la nombra d'imagas n*cassaira. Las diagrammaa suivants illustrant la m*thod*. 1 2 3 1 2 3 4 5 6 MICTOCOPV »fSOlUTION TEST CHART ANSI and ISO TEST CHART No 2' 1.0 I.I ^ Hi 1:25 i 1.4 1^ 2.2 2.0 LI 1.6 jS ^ APPLIED irvMGE Inc Dominion of Canada DEF^ARTMENT OF AGRICULTURE Dominion Experimental F'arms POULTRY DIVISION PREPARING POULTRY PRODUCE FOR MARKET BY F. C. ELFORD Dominion Poultry Husbandman. BULLETIN No. 88 Published I)v .lutt.ority of lion Martin Rirrfi.i , Minin.Tof Agrinjltiire, Ottawa Ont 2032—1 ■ ,*;. ' V Dominion of Canada DEPARTMENT OF AGRICULTURE Dominion Experimental Farms POULTRY DIVISION PREPARING POULTRY PRODUCE FOR MARKET F. C. ELFORD Dominion Poultry Husbandman. BULLETIN No. 88 Pttbibhad by authority o( Hon. Mabiim Buukll, Minister of Agriculture, Ottawa, Ont. 2032—1 Ottawa, April 11, 1916. The Honourable The Minister of Agriculture, Ottawa. Sir.— I have the honour to submit herewith for your approval, the manu- script of Bulletin No. 88 of the Regular Series, entitl^ Preparing Pou try Produce for Market," and prepared by the Dommion Poultry Husbandman, ^' It is, I "think, a generally admitted fact that there is much room for improve- ment in this direction, along such lines as the guaranteemg of the frrahness of eiKs. the packing of them in attractive cartons, the proper fattemng, tailing and dressing of poultry, etc., etc. All the above subjects have been studied v»y closely in our Poultry Division at Ottawa and on our Branch Experimental Farms and Stations and this bulletin contains the results of this work and a description of the methods used in their attainment. ^ *• j The subject treated of is one arousing great attention at the present Ume ana, in view of the many demands for inforraaUon thereon, I would recommend the issuing of a large edition of this bulletin at an eariy date. I have the honour to be, sir. Your obedient servant, J, H. GRISDALE, Director, Dominion Experimental Farms. >t B'W HOW ro KIl.l /■>( WNni Muu. w iNTAer. POULTKV PIViSION. Thx Sbal. The exact aise of the teal ia H' x H' and fito over the box at ahown on page 17. Sizes of box required for various weights of chickens— twelve (12) in each box}- Weight of chickens (lb.) 2|to3 3 to3i 3ito4 4 to 41 4lto5| Inside measurement in inches. 19* X ISJ X 4 21 X 16 X 4 23 X 16i X 4 24 X 17} X 4 26J X 18 X 5 15 The boxes should all be lined with parchment paper, and for fancy quality each bird may be wrapped in the paper before being placed in the box. Too much care in this matter cannot be taken, as it not only adds to the appearance, but helps to keep the birds fresh. The carton system is being introduced with dressed poultry and in some cases a small pasteboard box is used for special trade. A carton 6 inches high, 6 inches wide, and 11 inches long will hold a five or sbc-pound roaster or two broilers. If the birds are wrapped nicely in parchment paper, they open satisfactorily at the end of the journey. The poultry packages, the same as egg packages, should be marked with the producer s name and the brand, if he has one. It is also well to include in the outside marking, the grade of the contents, the number and the weight. OlBSSBD POULTIT CaSBS. Various size*, the tops miMing. BREEDING STOCK AND HATCHING EGGS. Probably no two persons agree as to the best package for shipping eggs for hatching. There are a number pf different styles on the marke' which are more or less satisfactory and, should persons be shipping lai^ quant /ies, it might pay them to procure some of these, or, if it is preferred, ordinary s mg baskets with the eggs wrapped in soft paper or excelsior aind the basket • -ered over with cotton, and plainly marked "eggs" will answer very well. In all shipments mark very plainly the address of the consignee so that there can be no mistake in the delivery. Also note from whom the shipment is made and if prepaid have the "prepaid" notice conspicuously placed. When breeding stock is to be shipped, see that the consignee is notified as to just when the birds will leave, what route they will take and approximately the time they will reach their destination. Have coops well and neatly made, not too heavy, but sufficiently strong to stand the journey. If the birds are going any distance, provide a cup in each coop into which water may be conveniently poured by the express man, and in plain view put a note asking him to keep water m the cup. If feed will be required on the trip provide this in a small, neat cotton •ack tied to the crate, and give instructions as to the feeding of the birds. 16 With hatching eggs the Hune care should be taken in notifying the consignee when the eggs should arrive. Pack them securely, and be sure that tm only from the breed that is desired are included in the package. Nothing » mora \ Breeding Egg Packages. Egg fob Hatching Wkapfek. The same paper as is used for New Laid Egg*, but it ihould be larger, 10* s 10* it a tuiuble size. annoying to the buyer than to find, when the hatching eggs for which he has paid a good price are incubated, that he has several chicks in the lot of a different colour from those which he purchased, and still this often happens when the shipper is careless in his packing. 17 . MARKETING. DISTUBUTB THE PRODUCE OVES THE TWELVE MONTHS. 1-^11* ^\ '°*** "' **** market poultry is sold in about two months in th« fall of the yeaur. As a result prices rapidly decline when farmers are ready to sell. This cannot be wondered at, because when more poultry comes mto the city than can be consumed as it arrives, it is necessary to put it into storage. Cold storage, unfortunately, adds to the cost which must be paid either by the producer or the consumer and moreover, produce once stored is not appreciated as is the fresh quality, so that poultry sold when it is not necessary to go into cold storage will bring a higher comparative price to the producer for these two reasons. Again the remedy for this toQa certain degree is in the hands of the producer. He should endeavour to distribute his produce over more of the twelve months than he does. To do this requires different methods of handling his poultry than he has practised in the past, but such a change of methods will mean more money for the seUer at a less cost for productior and better s& Jsfaction to the con- sumer. For mstance, instead of keepbg the spring chicks all summer long and marketing them in the fall, some of them at least might be marketed throughout the season as broilers. Broilers bring two or three times as much per pound in May and wly June as they would bring as roasters in the fall. If, therefore, cockerels that were large enough to be marketed at this time of the year were K)ld they would command, in most cases, as much per bird as they would brine If kept until fall, and the cost of production would be materially lessened. The same obtains with hens. Hens diat have completed their second laying winter and have passed through the breeding season should be marketed as soon as the breeding season is over rather than be kept until the fall. Hens in June bring trom 50 to 100 per cent more than they do in October and, if marketed in June- or July, do not come into competition with the cockerels which are marketed as roasters in October and November. The reason that old hens bring from 5 to 8 cents a pound m the fall is because people do not want them when they can get chickens, but. if the hens are marketed in the spring when there are no fresh roasters, the demand is good and the prices in proportion to the demand. BXOILERS. Broilera ai« chickens weighing under 2J pounds. Sometimes those that weigh IMS ttan 1 J pounds to the pair are called ^squab broilers." The best way to feed broilOT is to give a palatable mash in a clean yard, mix the mash with milk It po^bli, give some green feed and keep everything clean and the chicks free trom uce. f^'J'-'i *!. When convenient, blewlJng'^and dry plucking are advised before selling, though, if the weather is warm and local killing facilities not good, it may pay to FOWL. Hens that have passed their second laying season if well fleshed make ex- ^"f"* **f**°^' „." ^fy ^^^^ * '^'^ ^ *en days in the fattening crate so much the better. In seUing them much depends upon the market to which you sh'p. In many of the larger aties the Jewish -ade 's considerable, they take laree quantitiw of hens but they want them , ; and alive. For other markets it is usually the best to kill before selling. Usually any female that has laid is classed by the buyers as fowl. DUCKS. J iT*l*t.'*"* ?**y *^ ^^ °^ °**'" ^^ °' poultry, especially ducks. Green duclcs. that is, ducks that have just completed their first coat of feathers should be marketed at that time rather than be kept until fall. I n an experiment* • NoTE.—See Experimental Farm Annual Report 1914-15, vol. II, page 966. A Heap of Nice Tlrkey>. The«! turkeys were reared on J-atre yards at the Central Experimental Farm. The average weiuht was 16 lb. dressed. A Paii IMF Sevbn Months' Turkrys. This pair part of those above. One of these weighed ovw 19 ll» 19 conducted at the Central Experimental Farm with 65 young ducks, it was found that when sold as green ducks, at 10* weeks of age, they brought on the local market about 200 per cent more than it cost to feed them, or in other words they cost for feed «20 and at lOJ weeks of age they brought $60. Similar ducks that *"*? f^tJ^ V ^"^ "^"^ ^'^ ^^ ^^'^^^ ^^ usually sold did not pay for the cost or teed. Large produce dealers claim that they cannot eet a sufficient quantity of green ducks and are advising people to sell their ducks at 10 to 11 weeks rather than keep them until they are matured iir .. c ■ Ready roa the Ovim. Well nnuhed before killing and properly prepared after. GEESE AND TURKEYS. Geese and turkcyH are not raised in such quantities that they glut the market materially but. in geese especially, it may not be long until they^Vbe »W ^n a. are ducks and will bring a larger margin to the producer. Kas usually'bSn considered that turkeys were only fit to eat when matured, but atXfiwvSS ^tnenmenta! Farm th^ year sexxfa! turke>-s weighing 3 or 4 pound. ^ch%S* £.„ ^k"** ^^^HJ'^u- «he consumers reported that the f)esh was so mudTbJS than the matured bird that there is no saying what might be done with mwi turkeys if they could be raised in quantities. * *" *'**" ao CAPONS. In order to lengthen the period of marketing, the question of capons is being considered more and more every year. A caponized or de-sexed cockerel net only produces much more palatable flesh than a cockerel, but it has this added advantiu(e that it is ready to market when practically nothing else in the fresh chidwn line is available ; at a time when the broilers, green ducln, hens and roast- ers have all been marketed, and nothing but cold storage stuff is procurable. For those who can keep their birds for ten months the capons will help to lengthen the season and as consumers are willing to pay more ror the superior product, caponized cockerels and probably caponized turkeys will find a place among the high-priced delicacies. WHICH HENS TO MARKET. There are some who want a limited number of eggs throughout the summer months, but do not want to keep all their hens through the warm weather. The question arises as to which hens should they kill off and w'^ich keep. To help answer this question, an experiment was tried to determine tich hens would lay best during the summer months, also if there is any relation between winter and summer laying; that is, will a hen that lays well during the winter be more likely to lay more or less during the summer than the hen Uiat fails to lay during the winter months ? It has been claimed time and again that it does not make any difference when a pullet starts to lay; that she will lay just as many eggs whether she starts in November or April. Our records show that the pullet that does not start to lay until near spring never catches up to her sister that begins in November or December. In this country the winters are so long that if a pullet does not lay until spring she has little more than six months to make up her number, which is a handicap she can never overtake. To help in solving the questions referred to, we divided the pullets and hens into three groups — those that started to lay in November, those that started in January, and those that started in February. Taking the three groups, we ob- tained the following average yield for the brat two months of laying, and the four summer months, June, July, August, and September: Birds starting in November laid in November and December an averture of 14. 8 eggs, and for the four summer months averaged per bird, 32. 8 ens. The January birds for Jan- uary and February averued 14 -5, and for the tour summer months an average of 30-1 was obtained, "nie February birds for February and March avera^ 21-75 eggs, and for the four summer months averaged 27 • 5 eggs. So that taking the groups of birds that started to lay in the three different months — November January, and February — their rates as summer layers were 32-8, 30- 1, and 27-5 which indicates that the earlier the bird begins to lay after November 1 the more eggs will be laid, not only in the ^ear but also in the four summer months, and therefore it is from hens that lay in the winter that we may expect eggs during the summer. It is also generally conceded that the bird that lays late in the fall, that is, that does not moult till near winter, is the heavy layer, and when killing in the fall is practised it is not a good plan to kill those hens that are not fully feathered, as they are usually the best layers. DISTANCE FROM UAEKBT. It is a good plan to be near your market. This, however, is a relative term and does not always mean near in the sense of distance. Soim people 100 mile* from the market arc realiy nearer than others within a few miles in that it does not cost as much to deliver and the produce arrives in better shape. 21 Distance from market should be comadered not in mUes, but in time, con- dition, and txpexuK m getting produce from the farm to the market. Two miles u "H?^"*^ *'?™ ™* farmer to the raih-oad sUtion may be a greater distance than 200 miles from the raihY>ad station to the consumer. One can be miles distant yet dose aiough. In the country, land it cheap, help is reasonable, feed jan be bought at first cost, and there is always the additional advantage of hand- Ung the produce of one's neighbours. Many farmm who consider themselves out of reach of the best markets may ** ?^*^ .">*" "ey *"»''• In such cases a little co-operation may make their position ideal. CONSiniER PAYS HIGHBST PRICES. TTie nearer die producer can come to the consumer (that is the fewer middle- men there are) Uie higher will be his prices, but the greater will be the labour and e^iense of marketmg. The best paying customers— those who are willing to pay five to twenty cents per dozen above the highest retail prices— are the private families who want the best of everything and who are willing to pay for it. More attMtion must be given to this class, however, and all producers are not so situated that they can cater to it. Next to the family trade comes the fiotel or rntaurant ttade, which also requires a producer close enough that produce can be shipped or delivered frequently at not too high a cost. After the hotel trade, probably the next highest prices are paid by the retail store. There are good retailers in larL. .owns that are looking for the person who will furnish eggs regu- larly each weeV ^he jjear round at several cents per dozen above the retail store PP"/. ^™* ^ es m aties frequently are willing to pay considerably above the highest wholesale pnce for the right kind of eggs, delivered with regularity throughout the year. The only time, however, to get this or any of the other trades mentioned so far, is during the time of scarcity, not when eggs are plentiful, and It must be remembered that in these private or retail trades theft will be a surplus of eggs in the spring that may have to be sold elsewhere. The wholesale trade has received and probably always will receive the bulk of shipments. As a rule this trade will purchase any quality and quantity, though now most of them claim to be paying according to quaUty. It is to this iwket that most producers will cater, but some who are more careful in their gwluction "^ ^° ^ better wtuated nrny take on the more discriminating PROTECT AND ADVERHSB YOURSELF. Where the producer is convenient enough to a good market such as a city or a laree hotel, more rare should be taken in getting the eggs directly on the consumer's table, and in such cases it is generally advisable to use the dozen egg cartons. Grade the eggs according to colour and size, and if they can be shipped the day they are laid so much the better. It is also a good plan for such a market to make * •pedal^r of guaranteed strictly fresh, non-fertile eggs and to say so on the outside of the carton. In case this guarantee is print^, it is just as well to • vll?^ tf"**,?" ? P««"tion sute that the eggs are guaranteed if the seal IS unbroken. ShouW there be any likelihood of the eggs being held in the con- sumer B hands any length of time before being eaten, itis advisable to state that tne eggs are guaranteed if eaten before a certain date, and in catering to such a class of custimiers the producer should candle all his eggs, for even strictly new- teid, non-fertile eggs may have a blood spot, and one such egg opened on the breakfast ubie will often condemn the source of supply. 22 Date Poultry, pounds Eggs, dozen Mr Received from pounds poultry. dozen eggs. Rsceived by A ate FOR PRIVATE DELIVERY. VVhere eRs or poultry are delivered and a receipt for their deUvery i« neccMary. the above iormu convenient. The top edge U gummed and ttuck to the paiwa. Bd^TtS perforat^ line the name and amount is written and the consignee sign* at the bottom. AU belowthe ov- foration ■• retained by the raewenger. «• "« ueiow lue per- ♦u ""?« P™d"«?" that is specializing in this new-laid egg trade and markeU through the retailer should advertise himself instead of the middleman who may handle the goods, and for this purpose it is well to have the name or brand prom, mently but attractively placed on all the packages. "^ Of course, every producer is not so situated that he can cater to the hishest class trade, nor is every producer qualified for taking care of such a trade It means stnct attention to detail, absolute honesty and ability to send a suted amount at stated intervals. Because of this Utter fact such producers should not contract to supply every week more tgga than they have at their lowest production season, and usually during the season of high production there will be quantities of «^g8 that wilj have to be disposed of in other ways. It will, Uierefore, be advisable, espeaaljy for producen so situated, to endeavour to have as large a proportion of thor eggs produced during the slack season as pos- sible; this will necessitate early pullett for the late fall and early winter sudX of eggs. ft"/ PRIVATE DBUVBHY EXPENSIVE. As a rule, the poultry producer cannot afford to deliver every week to mivate customers even though his place of business be dose by. There may be an exceo- tion to this m the case of the poultry man being in the milk business where the eggs can be delivered at the same time as the milk. But to make a trip for the TOle purpose of delivering a few dozen eggs is too expensive to be conaiderad. bending shipmenta by express and parcel post will be found to be less ecoenrfve and as a rule, more satisfactory. i«=««irc. 23 EXTRA PRICE ALL PROFIT. The extra price per dozen which is paid for extra quality ia ahnost clear gain. There is a fair profit in producing eggs at the regular market prices. The largest profit must come from superior marketing and from special market advantages in selling eggs and stock. A difference of only a few cents per dozen makes a large mcrease in the income when several hundred fowls are kept. For example one man who has 100 laying hens from which he gets ten dozen eggs each a year, may take the wholesale price or he may send them to one of the other markets and get a premium of five cents up per dozen. Five cents on each dozen means fifty cents per hen or fifty dollars per year on the flock, which is practically clear gam, the result of good business methods, neat packages, uniformly good quality and honest dealings. PRIVATE TRADE REQUIRES TIME AND TACT. Working up a first-class private trade requires time and tact. "The best advertisement is a satisfied customer." Trade grows by one satisfied customer recommending your product to another. Farmers who can reach guests at sum- mer resorts, and those who live in communities where summer boarders are taken on the farms have a good opportunity to secure summer customers for eggs. Frequently summer hotels, restaurants, hospitals and, in some cases, large retail driers, will pay nearly or quite as much as private families. The wholesale trade on the other hand is easier to get and easier to serve, in fact it may be taken as a general rule that the nearer you come to the consumer the greater tact and business knowledge are required and the greater the profit. HOW TO nx THE YEARLY PRICE. , In catering to a private restaurant or hotel trade, much misunderstanding may be avoidwl by fixing the pnce for the year. There are different ways of doing this. Chie can agree upon a stated price per dozen throughout the year and the number of eggs to be delivered each week. Sometimes the latter clause is i"*??^*" *^" *? iiisure fairness, and not to leave either party the temptation to take advantage of the other. This might be done by a dishonest producer who could sell eggs to outside parties when he ccald get more for them than his con- tract pnce, or to the dishonest buyer who would purchase elsewhere when he could get eggs for less than his contract price. Another plan is to decide upon a certain increase over the prevailing market price; for example a figure eoual to 10 to 50 per cent above the highest market quotation each week. This sliding scale proves satisfactory and there is not the incentive to either party breaking faith. A third plan that is sometimes adopted is to fix a price per dozen for each month, varying the pnce a few cents, according to the demand which usually obtains at that particular season. A sample scale of prices on this basis and one which was paid to a certain poultry man in 1914 catering to Montreal private families, is: 30 cents per dozen for April, May. June. July; 40 cents per dozen for August and September: 45 cents per dozen for October and NovemGer; 50 cents per dozen for December and January ; 40 cents per dozen for February and March By this system there is an incentive for the customer to eat more eggs when ther^ are lots of them and the pnce low, and to find iess fault if he shoGW not get wS full supply when they are scarce and the price high. * CONSUUER SETTLES BREAKAGE CLAIMS. In ofdcf to adjust claims for breakage with the express companies, it will be found more saUsfactory to have the consumer pay the express charged. The consumer will then hold the express company responsible for rough handling. 24 The one who is on the spot and finds the eggs broken can deal direct with the man who dehvered them much more easily and satisfactorily than through a third party living at a distance. With strong, convenient, conspicuously stencilled crates, the breakage should not be serious and, if possible, avoid shipping to pomts where the eggs must be handled by two express companies, as each com- pany lays tJie blame on the other. DRESSED OR LIVE POULTRY. Practically all the suggestions that have been given concerning eggs will apply to poultry, live or dressed. The marketing of poultry, especially dressed poultry, has materially im- proved in Canada during the past few years, but there is a good deal yet to be done before conditions are ideal. Far too large a percentage of market poultry IS shipped off the farm in a thin condition. It is the last pound or two on the carcass that makes the profit; this is also the cheapest weight to produce on the whole frame and is the part of the bird that increases the selling price anywhere from 25 to 100 per cent. Market poultry whether sold live or dressed should always be specially prepared, and for this purpose the feeding crate is a great advantage. Fbkdikg Cratb. CRATE FEEDING. VALUE OF THE SYSTEM. No poultry intended for eating should be marketed without being fleshed. The easiest way to do this is by crate feeding, the advantages of which are recog- nized by the dealer and the consumer, in that better prices are offered for the product. The work enUiled is less than in any other system, and it is the last few weeks of feeding that pay the farmer best. Cockerels especially should be crate fed before marketing. It will also pay to finish the pullets and hens the same when they are sold for eating purposes Two weeks may be sufficient time to crate feed females, but cockerels may be fed for three or even four weeks to advantage. 25 TREAT FOR LICE. I .^^o"5,.P"tt»ng birds into the crate they should be treated for lice Drv H.S„? f K. r^' " '?*?*^ ^''^ operation should be repeated ona or tw^ce during the feeding period. The crate should be kept deanlnd disbfwtedb^ hv dl^nw"."*? °' «r^y'"8-, Lf^ feeding establi^men^dkinfSrthJ^t^ by dipping them into vats of whitewash, Zenoleum oi other disinfectant! HOW TO MAKE A CRATE. • u ^^u- '?**?"'."? ""^^es in general use are 6 feet long, 16 inches wide and 20 Z^^±r:t '"^"^•"ents. Each crate is divid^ by tw? tight'^^eS partitwns into three compartments, and each compartment holds four chidrenf The frame pieces are 2 inches wide by seven^ighths inch thick. This Sme fs _. Fkeding Battery and Cooukg Rack. 26 the other, the door will have to be placed in front of the crate and a pan or board placed under all but the bottom tier to catch droppinKS. Crates may be made from old packing boxes, but a properly made crate will be found much more satisfactory. FEEDING BATTERIES. Large commercial plants have discarded feeding crates as described above and in place of them use "feeding batteries." These are large cages, usually on castors or small wheels. They are divided into flats and compartments. They are built in various sizes to hold from 60 to 100 or more birds. MOST SUITABLE BIRDS. Medium-sized birds belonging to the general-purpose breeds give best results in the crates. Large coarse specimens of any variety are unsatisfactory, and, as a rule, the light breeds are not profitable feeders. Leghorns make good broilers, but poor roasters, and are too nervous to take to crate feeding. Frequent experiments have shown the relative values of the American and Mediterranean classes for this purpose. In one experiment two representative crates of chickens were selected out of a lot of several hundred feeders. One of the crates held fifteen pure-bred Barred Plymouth Rock cockerels. The other held fifteen Leghorn cockereb. The thirty were from four to six months old when they were weighed in the crates. Both lots were fed for four weelm, in which time the Leg- horns made a gain of eight pounds and the Rocks made a gain of thirty-eight pounds. The average gain of the Leghorns was about one half-pound. One pound of gain on the Leghorns cost four times as much as one pound of gain on the Rocks. Pracacally all of the gain the Leghorns mar^.e was during the first two weeks, while th-? Rocks gained right up to the last of the feeding penod. Had the Leghorns been killed at the end of the two weeks, the increase which they made would have cost less but even then the tncrraaed weight wouM have cost double what increase of the Rocks amounted to. MOST SUITABLE WEIGHTS. Cockerels of the general purpose varieties give best results when put into the crates at from four to five pounds weight. Smaller birds when crated fail to flesh as they should. They either cannot stand the forced feeding and confine- ment and therefore lose their appetite or they put the feed 'nto growth of bone instead of flesh. Birds heavier than this do fairly well, bu. the cheapest gains are usually made when they are put into the crates weighing le&i than five pounds, or before they are five months of age. STRONG CONSTITUTION ESSENTIAL. If the best results are to be obtained in crate feeding, the birds must have strong constitutions. To expect a bird to thrive and put on flesh m die feeding crate is about the same as to expect a pullet to give eggs during the winter season. Without a strong constitution results cannot be obtained in either case. One of the first things for the feede to know is how to pick out the bird with a stro-g constitution. Briefly, it is th bird that in the flock appears lively, a bird which at the slightest commotion is awake with his head up looking for trouble. He may often be seen fighting; in fact, a good fighter is rarely wiuiout a good constitution. If he has learned how to crow, he crows often and lustily. If he is picked up and examined more closely it will be found that his head is well coloured, comb, watdes, etc., are bright and of a fair size only. His beak is short, slightly curved and strong at the base. His eye is bright, large and full. His neck is short and gracefully joined to a strong pair of shoulders. His back is wide, and the width is carriod well toward the tail, where there is no pinched 27 *^^; ,?" ^^Yt ■? °y°"«' '*''"'y <1««P «°d wide, the top and bottom lines beinir stands on two strong, but not coarse legs, straight and weU set. There is m absence of coarseness throughout the bird, and that snakyTSo^-Uke apS^« K °T P?!^ ^y ^* '^f^ ^^ »*•« "t'o^K constitution. Such a KS^" have the abihty to eat heartily and to put on flesh for weeks. Lara^, JpsSSdtae specimens are not desirable Medium^rized. fairly long bodied. W^lpurtSSf THB FEEDING. r_. T*** *'?8inning of the feeding period islmost important. If tiie birds have l'^ •? thar crops they should n^ss a meal on being Vut in the crates and th^ eed should be ^i sparingly for several days. To feed biSl SfSy will eft £^;IrJr "^K "f r ^i°'i^'* ***'" ^^- '^'^ ^^""^ bee° accJstomid to V ^if f"- ^o'newhat limited feed, and die change to cramped Quarters and unlimited feed is more than the healtiiiest can stand and m a^ult th^ W« their appetite and get tiiinner instead of fatter. " «»« as a result they lose eat wdffor'th?fi™fyLT'"P*^ "^^ ^"^'"f 'l*^^ complained that the birds ^irri ^ t T ^^ ^*^'. *•"*"•. '" ^P't« o^ a» *at can be done, J. y refuse toeat. and leave die crates tiiinner than when they went in. This is the fauh ^ Sfo? Te K4V* "^^ ir^'- ^ * ™> '* » be'iter to leave tiie birds Su teed lor the first 24 hours after entering the crates. Those that have heen ^hi^^ a distance however are pretty well sterved when receS id thiy may b^ fcd S^Ts^-nS;^ ""'* "* ^''" ***"* ^* ^«^ ^°^ ^"^ «"t ^° or ^IS'^d^ys^ bem™!l*.S ^i'"!** ^ *«''!?' ^* ^'"'' ^^^'y ''""«n'. never satisfied, until tiiey S^ ito!?.i° ^^ ''°"^"5^ quarters After tiiat as much feed a^ tiiey wl take, two or three times a day. shou d be given. After each feed hnw*v«ir *ll trough should be cleaned. If the weather is warm i?may teS;iLwrto* % water to drink, and a little grit always should be allowed several tim^aweek^^ NUMBER OF HEALS PER DAY. Whether two or three meals should be riven deoendq nnnn riV/....,,.*,.,^.. During the long days, or when artificial light S uil She n^t fSs riven^t dijigrK^o^^aruMiSis^re^uh^^ ""^ '"•"*' ^^"^ "^ «*•" p'-*y °' HOW LONG TO FEED. the hM. ?.l!f?K.°' ^'u *1 "^^^ '•?*•?« ''''°"'<* t)e continued depends upon Asa£iT^\?^^\u ^"^ ^'^'' r" '*^-Tl ^^'"K '°n?er than otiiS,. rts a ruie it takes at least three weeks to change the texture of t3ie flesh Then. b^Lk^n'iutiJsTrs^*'* T'-' "ne"'.'"^ than'JeTdaU Tht shou'S DejaKen out just as soon as it is noticed that they are not eatinr well nther h^^lekT^^d J^v ^f"* f ?iii'^ '^f ^' ^"^^'^ '"-de durii? h^g,^; rla^ T^» /k 1 "'^"y P"^^*"" t° ^^ "° '»"««• than this time. Large feeders :!>r/aVf^tra^hXrtim: S^^l^^ ^'^ «- - - twef^^ay^ln^ Gualili'S Jhi fl!Ilif • 'k **"•' '^"'^ °" * ""'' d'«t ""-y be called "milk-fed," but the SSks^ Itt ouhe ^Tm°*'?'^ • " ^^°°^ " V^t °f birds so fed for thr^e or fou? weelcs. It IS quite possible tiiat in order to make it pay, a better price would have 28 to be received for birds that have the longer feeding period, but they are worth it. Feeders who cater to an extra fancy market have to feed three or four weeks at least to get the quality. The time is coming when consumers will demand the better quality produced by the long feeding, and will gladly pay for it. UIXING TBB KATION. Various rations may be fed to birds in the crate. Never, however, should whole grain be given. All feed should be ground just as fine as possible. A mixture of grains gives the best results in that the biids do not tire of a variety as soon as they do of one feed. Their feed should all be given in a wet state, mixed to the consistency of porridge, so that it can be poured from • pail or dipped out with a flat ladle or shingle. The best mixing material is buttermilk. Skim milk comes next. Better results will be obtained v hen the milk IS sour and mixed one feed ahead. A little salt added to the mash makes it more palatable, and the chickens will eat more of it. Com, oats, barley, buck- wheat, whMt, etc., all can be used to advantage, but should be ground just as fine as possible and the coarser hulls removed. If the milk is not procurable and water hM to be used for mixing, 5 to 10 per cent of animal foods, such as beef scrap or blood meal, might be added to the grain mixture. Srup made from boil- ing jjeef heads can be used in this connection, but none of these gives as good results as the milk, and they are advised only when the milk is not to be had. MILK VERY IMPORTANT. In the production of flesh of the best quality, milk is of prime importance. The birds are not only fond of feed mixed with milk, but can take more of it, and will stand heavy feeding for a longer time if milk is used for mixing. Milk gives a white or bleached colour that some American markets do not like; but there is no doubt that the white flesh as it becomes better known will be more appreciated. OATS. Where the white flesh is not objected to, oats, finely ground, are often used as the principal feed. Oats add to the whiteness and produce a flesh with the globules of fat evenly distributed throughout the tissue. This being the case, oatfed flesh will not waste in the oven as much as flesh that has been produced from feeds rich in fat, such as Indian com. INDIAN CORN. This IS a very popular feed, the price in most cases is reasonable, it is palat- able, and It produces the weight. If the yellow com is fed, the flesh is a rich yellow colour which many markets prefer; but when com is fed alone it does not pro- duce as good quality flesh as when it is mixed with oats. The com-fed flesh is really more fat than flesh, and in roasting will shrink more than the oat-fed product. BUCKWHEAT. Buckwheat is very palatable and a good fattener. If fed alone, or when it is the diief ingredient of the ration, the tendency is for the flesh to become more or IMS flabby, and the bird when dressed lacks the lustre and finish that crate-fed birds should have. 29 An experiment in feeding wild buckwheat acreenings to birds in the crates ™T±^*^ *' .the Byerimental Farm, at Ottawa, and it was found XtXy r^. pSS^^wG"?') * ''"'P°*- ^^ Experimental Farm Report for SHORTS AND MIDDUNCS. theylLVe"S'i?S°t^;j?5°"'"*^"«^'^- When fed in larger quantities BRAN. tnn m!.?t."fi°i!i?"'*'" f°^<^^te feeding. It is laxative in chaiacter. and contains too much fibre to amount of fat. BEE? TAIX'^W. h« £.t^Ilil^*'"l*?*"'^ during the last four or five days of the feeding period. It It nr^.^^°tK?* *? "nprove the quality of the flesh. This, however, is doubtful. thi^iS.^^ *H!^^*** ^^V*?** h^^^ ^"i""** °"* *^« <=a«=a8S' but owing to its cost, ite ui '^' '^ *^°"''*^"' '^'"^' '""'y ^**^*" ''^^^ discontinued COOKED FEEDS. Cooked feeds, as a rule, should not be fed. they are not as economical as those fed raw. Experiments have shown that HAVE IT PALATABLE. ««ui"k'Pi!""f fu"?°5 for crate-feeding one of the first things to consider is the SJt S^^i%f h*^*l£?;. ^i^"" ^"'^^ ^° "°* ""^^ i^' *^«^ ^" "°t ^' enough to put on tiie flesh. Next to this comes the composition of the feeds and their cost. S mS.° "" '^ * '^'^ °°* *^*' '^" P"^"** "«»'' ^»»>°"t ««^i KILLING. DierJ'lhe°h«!!!"**tl? Of Wiling poulmr for the market is to bleed and then to pierce the brain. The bat method of bleeding is to cut the jugular vein within ^™°"i'lJ"u"^*^u? ^* "lustration. (See Frontispiece.) After tihe cut S h1^! !l?i?# 'S "f!l^? freely the brain should be pienid To do this the SiiV4'»«i'i£sint?itsfbS?em^ar^^^^^^ «, Jl " * P°** P'*" *° ''^^^ the bird by the feet before killing, and a small pail, or cup as shown on next page, with a sharp hook which may be attached We beak is suitable for catching the bk)od. «"""-"=" ro me PLUCKING. i. »JaSS^'' ?IT°*"" ^vl* ^Vi^?" ?" *?* ^"^^ " P'«"«d and while the blood Jpjf thTru"cL.fIteng"'o1'tJe\1;u?^^ '^"^^ ~"* ^'^ ^" '»*'-"'^ '^nrely 30 COOLING. In Canada, water cooling is not encouraged, as the dry cooled birds keep longer and look better. To cool they may be placed in a shaping boaid which gives the bird a compact appearance or they may be hung by the legs in a cooling The Bleejing and Plucking. A bird attached to a hanger after sticking ready to be plucked. The cup to catch the blood has a little hook that fastens to the beak of the bird after the brain is pierced. If the hanger is not available a stout string with an iron nut tied several inches from the lower end answers very well. rack, which is now the most common method, especially in large killing estab- lishments. Be sure that the animal heat has left the birds before they are packed for shipment. 31 PACKING. u'-j ^?if P^^l »■ v«T important. The most popular is the size for one dozen birds though, other packages holding more or 1^ are often u1^ What^ oitirdv'fM (iMlij!' "P"* IH '"■*'' °" " " »!°"»' impwsibta to have them of .w'htf^ ''■;"''' .>» ""'ke'i.very plainly with the destination, tie number of the bird, and net weight, the classification and grade, and it is X a VnS plan to put on each package the shipper's name and SdreU " """° ' K"^