228 EXPERIMENTAL FARMS 



9-10 EDWARD VI!., A. 1910 



It is plain that tlie first correspondent, who appreciates the necessity of a certain 

 amount of previous knowledge, is more likely to succeed than the second, who has 

 purchased one hundred birds without knowing how to properly manage them. 



The question of how or where a knowledge of poultry-keeping can be acquired is 

 frequently asked. It may be gained in the following ways : — 



A. By beginning with a few birds, of an approved type, and learning slowly but 

 surely from experience, aided by the practical instruction supplied by the Poultry 

 Division of the Experimental Farms' System and by the agricultural press. 



B. By attending a course of poultry-keeping at one of the agricultural colleges. 



C. By serving an apprenticeship at a paying poultry plant. 



The farmer beginning poultry-keeping has a decided advantage over others, for 

 he has been more or less accustomed to poultry on the farm from his earliest years, 

 and probably has a certain knowledge of their management. He should find both A 

 and B easy and congenial methods. To judge from letters received from such, what 

 they most need is to learn the great difference there is — from an economic stand- 

 point — ^between: the pure-bred bird and the nondescript, with latest and best methods 

 of poultry housing and management. These details have been described in reports of 

 this division for some years past, and are taken up to a certain extent in the follow- 

 ing pages. Too many farmers think that good results may be obtained from any kind 

 of fowl, with little or no care. Specialists, however, fully realize the necessity of 

 having pure-bred stock and of caring for them in the best possible way. But who are 

 the specialists, and wherein do they differ from the farmer? 



As a rule specialists reside near enough to the city to have ready access to the 

 best paying customers there. Specialists are to be found in all classes of the com- 

 munity; some are clerks, others mechanics and not a few storekeepers. All are expert 

 in obtaining eggs in winter and many in rearing chickens of the most approved market 

 types. In winter they sell their eggs and in the summer or the fall a superior quality 

 of poultry, at the highest prices, because their eggs are strictly new-laid and their 

 poultry carefully killed and plucked, thus presenting an inviting appearance. Many 

 specialists take prizes at different fall and winter shows throughout the Dominion for 

 the best-dressed specimens of poultry. In many instances they buy birds from farmers, 

 fatten them for a short time and win prizes with them. It will at once be evident 

 that the specialist, as described, enters into lively competition with the farmer, who, 

 in too many eases, instead of following the example of his rival, sells his eggs or 

 chickens for a price frequently much below that paid to the former. A well-known 

 specialist, who resides near the city limits, informed the writer that during the past 

 two winters he had had no difficulty in obtaining 60 cents per dozen for new-laid eggs 

 during the short period when very high prices prevailed. ' In fact,' he said, ' many 

 people came to me and were glad to get the eggs at that high price, because they knew 

 they could be relied on as being strictly new-laid.' In too many cases the farmer 

 saves up his eggs until he has enough to make it worth while to take them to market. 

 This practice prevents his receiving the highest price. By the time enough are saved 

 most of the eggs are stale. Storekeepers and private purchasers suspect such to be the 

 case and value them accordingly. 



On several occasions during the past winter of 1908-9, 50 cents per dozen was paid 

 on the markets of this city for strictly new-laid eggs. In the case of poultry, the most 

 carefully killed, plucked and dressed birds were in the best demand. Some one may 

 say that it is not easy for the purchaser to distinguish new-laid from stale eggs. But 

 the market buyer of to-day is much more expert in detecting the difference between 

 the stale and the fresh, than was the buyer of past years when new-laid eggs in winter 

 were comparatively unknown and a superior quality of poultry a scarce article. 



The advantage in cost of production is with the farmer. — But the farmer has a 

 distinct advantage over the specialist, for he has his grain, straw and roots at cost. 

 All these the specialist has to buy. In addition, farmers situated near cities have 



