REl'ORT OF TEE POULTRY MAXAGER 285 



SESSIONAL PAPER No. 16 



home and abroad, for better things and more of them. The most suitable product re^ 

 ceivcs the highest value. 



SOME FEATURES OF THE EGG .CsD POULTRY M.UiKET. 



The markets of to-day may be described as follows : — 



1. — A winter market with a gi'owing demand for sti'ictly new laid eggs for which 

 high prices are paid more readily than heretofore. An article of guaranteed freshness, 

 however, is required. A farmers wife in the neighbourhood of the city writes on the 

 10th of November last (1904) ' that Mr. IT. Gatehouse, poultry and game dealer, 806 

 Dorcliester street, Montreal, has written offering me 40 cents per dozen, for new laid 

 eggs, but, they must not be more than 4 days old. His former limit was 10 days.'' 

 This shows a more exacting dercwnd. It illustrates the trend of the market. 



2. — A summer market imperatively calling for strictly new laid eggs with unim- 

 paired flavour. They must also be of inviting appearance. The well-kno'mi firm of 

 poirveyors, Messrs. Bate & Son, Sparks street, Ottawa, paid as high, during midsum- 

 mer la^st, as 25 cents per dozen to those frorD whom they could get eggs guaranteed 

 strictly new laid. A member of the firm explained to tlie writer that these eggs werv3 

 for customers ' who would take no other kind.' He added, ' and I will give now 

 (August) 25 cents per dozen for such guaranteed strictly new laid eggs.' 



3. — An Early Summer and Later Months Market for chickens of good size, cor- 

 rect tji)e and in good condition, for which fairly remunerative prices are paid. The 

 demand by the purchasing houses of Toronto heretofore has been for early 3^ to 4 

 months of age chickens for export. As to whether it will pay best to kill and dress 

 those chickens for sale on a local or near city market, or to sell them alive, is a 

 feature of the business requiring careful study. So far results go to show that, if the 

 chicks are early and of requisite type aiid condition, it is best to sell them alive t» 

 one of the large purchasing firms for expert. Mrs. Joseph Yuill writes ' that last 

 spring she sold her first lot of early hatched chickens to the Canadian Produce Com- 

 pany of Toronto at 20 cents per lb. live weight.' But she must have had exceptional 

 facilities for rearing the chictens at such an early season. It is to be remembered 

 that these early chickens cannot be had except by artificial means, as pointed out in 

 reports of previous years. 



A strhcing feature. 



The new and striking feature of the above situation is the enhanced price paid 

 for guaranteed strictly new laid eggs in the summer months, and the effect it may 

 have on the raising of chidiens. It is in the summer months that chickens are hatched 

 on tlie great majority of farms. The question occurs if the eggs are consumed where 

 are. the chickens to come from ?' 



The teasonable conclusion is that whatever branch of the business pays the pro- 

 ducer best i.5 the one he is most likely to prosecute. Apart from the inducement offered 

 by the high prices of last summer, it does seam as if the production of eggs during 

 the summer would conunend itself to the fanner, at any rate, as it is likely to be 

 attended with the lease trouble to him at a time of year when he is busiest. Looking 

 at egg production by the farmer in winter the following is taken from departmental 

 report of last year (1903) p. 245 : ' Observation, has shown that there is a greater 

 likelihood of a larger and tthotc immediate supply of new laid eggs in winter from th«j 

 farm, than of the superior quality of market poultry in later months. For the reason 

 that so many farmers have raoi-e time in winter to care for their laying stock (and 

 which attention is absolutely necessary) than they have in spring and early summer 

 to devote to the hatching and rearing of chickens.' So it would seem that from both 

 summer and winter standpoints the production of eggs is likely to be attended with the 

 least difiBculty to the farmer. We have also a skilled poultry authority, Mr. Boyer, 



