Show How Table Poultry May Be Improved ved in i Much Served In America Ameika Is Inferior Residents of United States Says Expert as a Rule Careless Careless Careless Care- Care less of Meat Served for Consumption Consumption Con Con- in Their Homes 1 DESIRABLE CHICKEN HAS HASI I DEFINITE MARKINGS Should Be Plump and Well Fattened Fattened Fattened Fat Fat- With Surplus Well Distributed Distributed Dis- Dis Skin Smooth and No Mo Indications of Disease J There is a surprising variation v in tho quality of table poultry found on the tho open market A small proportion of it is very fine filie too much of it iL is decidedly inferior American tables should be supplied with Ii h better poultry ns is well weH as more moze of if it Professor sol Si St on churns churn's S 'S 8 current contribution contains full directions for imS im im- S pro prong poing ng the quality of table stock stockS stockby S li by fu quick rk fattening or finishing These c hints arc are of interest alike r f to n the market poultry farmer and 5 I the I lieS he h back lCk yard poultry man who tlc desires dc lo to produce the thc finest S chickens chicken for family u uc tice e. e The flie drawing h by IV Mr I Graham S shows hows lio s choice Jj exhibition specimens S of Ie l Pile lile Game Bantams Bantam This his is i nil nn unusually attractive c variety 1 difficult I to produce in c exhibition ex cx- 5 S quality S BY PROF FREDERIC H H. ht t WI 11 It Iv lo- lot t Iu t com eurn- ball pany 1 of us who were cro so I MA MANY as ns s to spend our early years on a I farm remember the thc chicken pies that marked the occasional visit of or tho the I minister The arrival of the g 00 good 1 dom dom- I was yas always the signal for Momo member of or tho the family amily to make mako a raid raidS S on fl th tho flock of or poultry and secure the victim for or the feast that was as to foll fol- fol l v. v Usually there was no selection the he first firt chicken caught servInG as pl as s. s S 1 b. b After tic t cx execution b by wringing Iho n neck elc or chopping oft off the head the thc feathers were remo e removed l b by tho simple method o of scalding and the tho carcass turned ned d over o to the cook cool Such details aa IS pr preliminary fattening and cooling were v dispensed with and young chick chick- n or elderly fowl made a i most speedy trip from the yard to the cook stove sto They tasted mighty might good tool too But It must be confessed that man many o of them tiem closel closely related to the were comedIans comedIan's comedians comedian's com corn edian's edlan's aeroplane chicken de described a ns aR consisting largely of ot wings an and 1 works with very cry little meat l STOCK A a n. rule Americans pa pay too little attention to t the lc quality of or their table I poultry Chickens o of tho the aeroplane t type pc seem scent to be he largely largel In the majority major major- It ity which In is greatly to be regretted Thc They resemble a we grown well properly finished specimen about as much ranch as a beef beet shank r resembles a loin cut But while tho tio proportion of or loin cuts cannot cannot cannot can can- not bo be Increased tho the proportion of oC well fattened tender chickens can be I If will only adopt certain methods method tho tim complete success o of which has been boen repeatedly demons demon demon- s It cannot bo doubted that an Improvement Im- Im pro provement In quality would result Inan inan In an m Increased consumption an and 1 greater reater demand for tor table poultry to tho the benefit bene belie fit It alike of ot pro producer and consumer Well grown carefully finished chickens chickens chickens chick chick- ens aro are greatly g to be preferred to tho skinny bony kind and sinco they e c ca carry car car- rO rry r- r ry O more meat in proportion to tho the amount o of waste they RIO arc actually cheaper even a at t a a. somewhat ha t SOlen greater tel cost per pcr pound A desirable market possesses poses pos pos- es es certain physical characteristics which aro not difficult to understand The Tho common comman practice of at marketing poultry with heads and logs less loft lert on the carcass makes the selection of r good specimens much ca caller caier ler than thon would bo be tho the ase case If Ie these Were ere ero re re- re rn moved oved CA CAN TELL AGE Ago Age and se sex may be determined 1 b by byan byan an examination of ot the tho head hoad legs s and feet reet Tho The head of ot a n malo hn has a 3 large comb and wattles and 1 Id 5 coarser than the head of a n female The male also 1813 has spurs on the shanks varying In size with tho the ago age of or tho the Individual On young oung birds tho spurs are arc short and rounded while tho the old cocks have hn long long- heavy spurs Old hens occasionally occasionally occasion occasion- all ally show considerable spur development development develop develop- ment but In such cases these ar are arc thinner than those thoo of ot tho the males and andare andare are easily distinguished I The Tho skin of or young young stock Is usually smooth and fine fino Tho The skin on I the shanks Is also aleo smooth and soft soU The Tho bones bone are aro pliable as s tho they have havo not yet reached readied the firm con condition that I II conies romes later In life Tho The cas easy wa way to I determine this i Is to feel fecI of oC the tile back bad point of oC the keel or breast bone Fallow Follow Follow Fol Fol- low backward ward along alons the tho edgo o of the keel bone until tho point can be roll foil through tho the thin covering of oC the skin and flesh Then press downward If Tf the tho bone Is soft and yielding It In Indicates Indicates In- In that the bird Is a young oung one Otherwise tho the specimen has passed the days o of Its youth A first class market chicken possesses possesses pos pos- these qualifications It should be plump and well fat fat- The fhe fat should 1 be evenly enl distributed dis dis- 1 and not deposited 1 In a a. huge lump on the tile abdomen Tho The skin should bo smooth and fine lne free from tears tear bruises and pInfeathers There should be no evidence that the bird was diseased diseased dis dis- ea eased d a condition which Is oft often n disclosed disclosed dis dis- closed l hy by y an nn examination of df the tho eyes and nostrils Neither Elther should It be discolored dis dis- colored e especially about the abdom- abdom ln region and above o the crop as this tills indicates imperfect cooling The File crop I should 1 be empty en entirely tI reI free Creo from j I food rood of ot ever every description The Tue breast should be broad bron 1 and full of oC plump I meaty meat appearance indicating plenty of oC the desirable white meat Small Small- boned chickens are more desirable than those with coarse heavy y bonos bones as the tue proportion of waste Is much smaller FASHION T IN COLOR COTOR Though the color of t tho the skin does docs not necessarily Indicate quality there thero Is fashion In this American markets demand birds with yellow skin while J England r. r land and France prefer those with skin However er If It the carcass ss I Is rj right ht ht otherwise It Is probable that tho tile skin color makes little difference rue Tho I production of the tho finest table poultry be begins In the breeding p pan n. n 1 lie he physical characteristics tho proper r type are aro Inherited by iy tho tile chicks and this can In large c measure be regulated by th the proper selection of or the breed d- d Cl ers es The file still stilly raw-boned raw type tye of at chicken never ne develops elopH Into prime market stock But nut chickens of or an any kind aro arc Improved e 1 h by special fattening and it itI I ays to tn o gl all table stock the necessary nece- nece sary finishing before sending It to the tue block Not only Is the quality much better helter but there thero is a largo large an and 1 rapid increase In weight As a result the Iho number Humber of or pounds Is greater an and 1 the thc price per er poun pound higher so tho the process Is aiMs ver very materially to ta tho value of ef I. I T i C Ci i S t-i t 4 A 4 i t A r t. t ff L l lb p l V 1 i I I fr 7 If c 3 e I. I I t b b. i t r 5 I I p j J s HED KED PILE GAME BANT BANTAMS IK A S This is one of the handsomest varieties of the Jig ig family of or Game Bantam They are re l. l mid arid white in color of 1 plumage an have legs und beak benk bantams are very cry small The females weigh ci ounces hardly than a pound anti the males two rillie tire nrc cry popular especially ll lith young young fanciers and andI I those hose whose arl is limited hut smaIL quarters lit HUlL feed they CUll call he be anti reared successfully successfully suc suc- in almost any back yar yard Tins This is ono ne variety of the Game which were originated in England many years ago Thc Thc-r have been een brought rought to o a high state tae of perfection in ill iii that flint country and many of its best specimens specimens mens have ha been imported to America First class 8 specimens may be he found in iu almost o cr every poultry y exhibition every chicken so prepared Every en producer producer pro pro- ducer o of market marlet poultry might w wull Wll ll adopt some somo plan of special 1111 every or one who grows rows chickens for forthe forthe forthe the home table should also see to t t I that hit the thO quality Is the tIe cr very best L I N 31 jn n I There are aro several e methods of oC fatten fatten- ingin use Pen len feeding ce lm crate feeding and machine feeding o or 01 cramming as asIt asIt asIt It Is usual usually called The Tho best results from Crom the fattening process are secured when the birds are well developed elope but still sun making growth The They should be In perfect health active and vigorous and of or the compact typo which makes the most desirable carcass Stock that has had the advantage nd of ot a wide range for somo samo time be before Core the fattening process I Is begun Invariably makes greater gains an and 1 for a 0 longer period of ot time than that reared In confinement Of course this is duo to the fact tact that the free Cree range ranse specimens arc are as a rule much moro more vigorous than the others This vigor Itar Is 19 most essential as the weaklings will soon break blenk down when subjected to continuous hea heavy fee feeding ing- ing Pen fattening Is the simplest an and 1 easiest method but It produces Yer very good results It never can turn turnout turnout turnout out chickens comparable with thos those fattened lJ by tho the other methods method named In pen ien fattening the chickens arc sorted into oven lots lats and arc are confined In comparatively small quarters for tor or a period o of ten days dars to four out out- weeks DurIng During During Dur Dur- ing this time the they are kept leapt clean and comfortable are arc prevented from taking much exercise and aro are fed ted heavily on ona ona a n. fattening ration Tho feed consists consist largely of or corn In some Rome form and a a. I moderate amount oC animal food Water Yater and grit are arc pr I provided e 1 in abundance n The effect of QC this treatment Is II soon Joon manifested Th The birds eat cat heavily of or orthe the forming fat food and inco they arc are kept kepi Inactive the they Ia 10 lay on fat at n a rapid rate role The Tile process I is continued I until profitable gains ains arc are no longer long made From the thc standpoint 1 of or I ho consumer pen cn fattening ila ha hag one serious fault ault Much of or the tle r fat t I Is deposited in imi thick layers on the time Intestines and and th the ab ah- LI- LI domen On the tho other hand crato crate fattening fat fat- caus causes s the fat tnt to be distributed through tho time fibres of ot the flesh making It particularly particular tender an and 1 delicious Crate fattening requires moro more Judgment judgment Judg judg- ment meat on tho the part o of the feeder foeder and ond necessitates moro more work In caring for tor fora torn a n given number numbe- of birds The latter aro arc placed In small well ventilated 1 coops coops or or crates whore crates whore they are confined without opportunity for tor exercise exer exer- cise ciso until the fattening process Is completed These crates are arc usually built about as follows CRATE TE MAKING II Six feet long 18 Inches high and the same samo In width Cross partitions divide them into three compartments o of equal size The ends and aid partitions are arc boarded 1 up solid usually with Inch half-Inch stock Tho The top tol back hack and bottom are made mado o of thin strips about 1 11 Inches wide running the time full length of or the time crate These These- are nailed nalle 1 on about two Inches apart excepting on tho the bottom where Inch 3 spaces are left Tho Time droppings drop drop- pings fall through these In some sonic cases the time bottom Is made of ar heavy wire netting netting net net- ting with inch half-inch mesh On tho time front of each compartment tho slats are aro nailed upright with sufficient space apace between them to permit the tho birds to put lUt their ads he-ads through to tp get their food Somo Some of or the time slats are arc aTlan arranged etl fn rn the time form of or a a sliding siding or swinging door through which the thc birds are passed cd l. l The hc feeding n trough is made In Inthe inthe the thc usual V shape about three Inches in depth When In position It extends the time full length of or the crate outside an and 1 slightly above tho floor Ioor levE level It Is Iii supported h by pieces of or board nailed on the tho ends of or tho the crate projecting a 0 sufficient sufficient suf sut distance In front and notched to ta tofit tofit fit tit the time lower angle le of oC tho the trough For convenience tho crate is 18 elevated elevated ele ele- on l legs gs Where man many birds are arc fattened at once the top of ot each crate Is made of solid boards boardl and they are then placed place 1 two or more tiers high with Just sufficient between them to 10 permit cleaning Four or five lve birds are placed In each compartment according to their elzo size and weight Poultry grit is supplied 1 twice a week an and 1 fresh water twice dally daily The Tho food consists exclusively eh of at soft mash preferably mixed 1 with sour O milk mille or buttermilk The feeder alms to Induce the birds to cat heavily II every particle the they can use to advantage antage but endeavors to avoid overfeeding and consequent di digestIve digestive di- di troubles Tho The food Is supplied at regular Intervals and the time birds permitted permitted per per- 1 to eat cat their fill but the feedIng feeding feeding feed feed- ing trough Is removed 1 after each meal Un Under no na condition Is food left before tho the birds During the first week the foo food 1 Is given I three times per day Thereafter twice dally daily Is the rule allowing longer Intervals between the meals in order to Insure better belter appetites As 5 soon as any lual shows signs of ot Indigestion indigestion tion it I IB removed from tho the crate and dressed If It In proper condition Other Other- wise wire a liberal dose domie of or salts alts is administered admin and the bird given on I a grass run to permit it to ta recover reco Forced feeding CeNlIn or cramming differs from crate crato feeding ee only In tho time manner mannel mannelIn In which the time too food 1 Is 11 given el 1 Instead of oC permitting the tho chickens to cat eat the thc soft sort mash naturally natural this timis Is passed diro di- di ro cc Into Inlo the tho crop by means of ot a n. cramming machine There are several t pe per of cramming machines In use but the they aro arc much alike Each has a a. reservoir reser to hold the feed eed a a. long feedIng feedIng feed- feed in Ing tube and a n. treadle opera operating tinS tinS' a 3 plunger which forces the too food 1 through the tube Into lute the tho crop FEED TWICE DAILY |