212 EXPERIMENTAL FARMS 



2-3 EDWARD VII., A. 1903 



number. It is a matter ot congratulation that we have the desirable models furnished by 

 several rather than by one variety, for it renders their production so much easier. How 

 then may the desirable types be produced 1 



HOW THE BEST TYPES MAY BE PRODUCED. 



This should not be a matter of difficulty. Selection of the best types of the differ- 

 ent varieties and breeding from them only, will eventually bring the early chickens of 

 shape, size, quality and in numbers wanted. Skilful and careful crossing of breeds, 

 with the aim of producing layers and flesh formers combined, resulted in Plymouth 

 Rocks, Wyandottes and Orpingtons, with their many subsequent varieties, which as 

 utiHty fowls are hard to better. And what has been already so successfully achieved 

 can surely be repeated in the production of the early chickens of acceptable type. 



WHAT A PURCHASER FOR EXPORT SAYS. 



It may possibly be remarked that much is being said about the three months old 

 chicken for export, while our home market also calls for the early and superior quality 

 which cannot be had in quantity nearly sufficient to fill the demand. Some differences 

 in the two mai'kets are noted in a subsequent page. The following letter from Dr. 

 Boultbee, manager of the Canadian Produce Company of Toronto, purchasers for export, 

 on the most acceptable chicken for the English market will be read with interest. This 

 gentleman who has spent some time in London, Eng., studying the different phases of 

 that market, is well qualified to express an opinion. He writes as follows : — 



Canadian Produce Co., 



ToEONTO, December 3, 1902.^ 



Dear Sir. • . . . I am afi-aid that I have said all I can, and aU I 



know about export chickens many times, but I might say again that the three-pound 

 bird, which means the same thing as the three months old bird, is what is wanted. In 

 fact we can sell a dozen chickens weighing from 30 to 40 lbs. per dozen, to one of all 

 the other sizes, and the preference is given to small and young birds of large breeds, 

 rather than to the same weight but mature birds of smaller breeds. The call is, more 

 than ever however, for quality. Everything else may go and is really of very small 

 importance in comparison with this point. However, I am glad to say that the 

 improvement in the quality is marvellous. As regards methods of fattening special 

 attention should be given to processes which improve the colour, and put on a fair 

 amount of fat without robbing the breast of its lean meat. We receive many birds 

 with every evidence of earnest endeavour to fatten, and every evidence of same as 

 regards quantity of fat, but the birds are actually thinner than normal. I attribute 

 this to carrying on the process too long. Careful experiments should be made to find 

 the exact point trom which the birds go back, and I think for the average farmer 

 partial confinement, not in o jops, and good feeding, the most practical method. — Alfred 

 Boultbee. 



As to the time required to fatten, by crating the birds, frequent experiments have 

 shown that three weeks should suffice to finish the bird, in the most acceptable form. 

 In some cases it is quite possible to shorten the time by a few days. Much depends 

 upon the breed of chickens, their age, and the condition they are in, when received from 

 the farmer, or dealer. Experience has also shown that a ci'ated chicken if not a hearty 

 eater, will not likely be a rapid flesh maker. If the special feeding is carried on longer 

 than three weeks, the bird is likely to remain stationary and if continued over a month 

 is likely to lose weight, or, go back. This is shown in a marked manner in the results, 

 given in following pages from the experimental fattening of chickens. 



