OCR Text |
Show MARKET POULTRY. Points That Mutt Be, Considered II Good Prices Are to Be Had. It Is very difficult to find n good market for well mntured and nicely dressed poultry, but tho poor and 111 conditioned atuff goes slow and at tho same time helps to drag down tho prices of alt first-class stock. In passing pass-ing tho largo city markets I havo often oft-en wondored whoro all this poorly prepared poultry comes from and whoro It went to. Thoro Is ono thing certain, tho ono who produces It loses money on It If his feed cost hlm any-thing any-thing at all, for nt tho present prices for grnln no farmor can nfford to grow a chicken up nnd sell It nt tho prices this class brings on tho market. Thoro is no profit in trying to fatten a chicken chick-en or fowl that has onco been stunted, stunt-ed, for It will require as much corn to fatten this ono as It would to fatten two thrifty birds, nnd In tho end It will ho tough nnd stringy. More careful attontlon should bo glvon to tho dressing, packing nnd shipping of poultry by fnrmers than Is generally glvon. Uniformity Is ono great thing with market poultry, and gonorally tho most salable is tho mo-dlum-slzcd birds having a plump and shapely body. Corn meal moistened with milk Is an appotlzlng and fattonlng food for tho first meal of tho day, says the National Na-tional Fruit Orowor. Groen stuff, wheat or buckwheat at noon, and all tho cracked corn thoy will cnt nt night. Grit nnd charcoal should bo within roach of thorn nil tho tlmo and clenn wator put In tho coops twlco dally. Sea that their quarters aro always al-ways kept properly cleaned. If cooped In a comfortablo placo and properly fed, ten days should mako thorn In marketablo condition. |