90 EXPERlMElsfTAL FARMS 



6-7 EDWARD VII., A. 1907 



by leading grocers for the strictly fresh article. And this, despite the fact that tho 

 past winter of 1905-06 was unusually mild. Prices remained high until the beginning 

 of March, when they declined owing to the arrival of fresh laid eggs from the country. 

 The following values were obtained by our poultry division for strictly new laid eggs 

 during the months named. These prices were the same as paid to producers by the lead- 

 ing family grocery stores of the city, viz. : — 



August, 1905 20 cents per dozen. 



September, 1905 25 " 



October, 1905 30 " 



November, 1905 35 " 



December, 1905 50 " 



Jamiary, 1906 50 " 



February, 1906 40 " 



March, 1906 25 " 



At the close of the last named month the eggs were sold for hatching at $1 per 

 setting and their disposal for eating purposes ceased to a very great extent. 



WHAT EXPERIENCE HAS SHOWN. 



Experience has clearly shown that extra care and attention are necessary before 

 the strictly new laid and well flavoured egg, or, plump chicken of proper type can be 

 placed in the hands of the purchaser. It is well that farmers and other producers 

 should realize that, neither ' select ' eggs nor ' superior quality of poultry,' can be pro- 

 duced by the hap-hazard methods which were so prevalent in past years and are yet 

 too common in many parts of the country. 



That farmers and other egg producers are conforming in greater numbers, to 

 these more exacting requirements, is indicated by the increasing demand for informa- 

 tion in regard to them. The nature of these requirements and how to meet them 

 are fully outlined in report of this department for last year, 1905, to which the reader 

 is referred. Experience has also taught that to have winter eggs of freshness and 

 fine flavour, they should be — 



1. ISTon-fertilized. 



2. Laid by well and cleanly fed hens. 



3. After being laid they should be immediately placed in a cool sweet smelling 

 cellar, or, cupboard. 



4. They should reach the consumer as soon after being laid as possible. Certainly 

 within one week or ten days. 



now THE FINER QUALITY OF POULTRY ISIAY BE HAD. 



To have the better quality of poultry the following conditions should be conformed 

 with : — 



1. The chickens should be of Plymouth Eock, Wyandotte. Orpington, or Dorking 

 type. 



2. The aim should be to have the frame of the birds as small-boned as possible, 

 so that the weight of the chickens, when sold, will be in flesh rather than bone. This 

 may be accomplished by breeding from the best market tjT)es only. 



3. In order to have chickens in the most desirable condition, at the earliest age, it 

 is requisite that they be well cared for and regularly fed from their earliest age. 



Experience of many years has shown that if chickens are well looked after and of 

 the proper type described, that very little, if any, fleshing by crate, or other means, is 

 required to have them in acceptable condition at 3J, 4 or 5 months o^ age. 



