236 EXPEIililEXTlL FAEMS 



4-5 EDWARD VI 1„ A. 1905 



giving the following advice to an inquirer in a recent number of the American Poultry 

 Journal to ' confine himself to the production of eggs as being the most profitable.' It 

 is not likely, however, that a dearth of chickens will immediately follow, and it is quite 

 jiGssible that the high prices of summer and autunui eggs of the past two seasons may 

 not be permanent. But it is a significant phase of the situation and one that th':; 

 student of events is bound to take cognizance of. 



WHY SUMMER EGGS HAVE BEEN SO IIIGn. 



It is an interesting phase and remarkable instance of the rapidity with which 

 poultry keeping is taking place to find summer egg prices which have usually been 

 10 and 12 cents per dozen, attaining such values as 18, 20 and 25 cents for the same 

 number. Eggs of the cheaper varieties were certainly to be had at the same time, 

 Taut the increasing demand was for the better article. To the oft-repeated query, 

 ' Why should new-laid eggs be so high at this season ?' the reply was almost invari- 

 ably given by the dealers, 'Because they are hard to get,' which was doubtless true, 

 but it is not the only reason. 



A more likely one .is that consumers of the better class have found out, or, are 

 being fast educated to the great difference there is between the clean looking, new- 

 laid egg, with the delicious flavour it should always have, and the comparatively stale 

 article. It is fast being realized that flavour and appearance can only come from 

 carefully-fed and cleanly-kept fowls. Certainly in both appearance and flavour are 

 the first quality eggs preferable to those laid by hens which have access to filthy sub- 

 stances, dirty water, &c., and deposit their eggs in unclean and ill-smelling nests. 



Another reason may be that the more exacting demand for such carefully-selected 

 eggs has resulted in city dealers buying from only reliable persons, who can be 

 depended upon to send only what is wanted. These producers must be near the city 

 market, or railway shipping point. A new laid egg stales quickly and shipments must 

 necessarily be made frequently and in small quantities, in order to permit of the 

 choice article being placed, as fast as possible, in the hands of the consumer. And 

 the wideawake city purveyor finds out the number of hens the producer has, for he 

 knows that no one with a few hens can save up eggs to make a large shipment without 

 having the greater number of them in a stale condition. It is all important then that 

 the producer should realize the value of and be guided by the following points : — 



1. An egg, as soon — after it is laid— as possible should find its way to the con- 

 sumer. 



2. After being taken from the nest, the egg should be kept in a cool, sweet-smell- 

 ing cellar or cupboard, and the flavour so preserved from contamination. 



3. The nests in which the eggs are laid should be clean and free from odours, 



4. The food of the fowls should be pure and wholesome. 



5. It should be a strict rule to have no male bird with the hens which lay eggs 

 for market. The eggs will so be unfertilized, which is desirable. 



G. For breeding purp^oses in spring time select a suitable number of the best- 

 shaped, best-laying and largest hens, and mate with them a male bird of good type 

 and undoubted worth. These should be kept in separate quarters. When all the eggs 

 desired for hatching purposes have been secured, the male bird should be disposed of 

 and the hens kept in the breeding pen for two weeks longer before being allowed to 

 run with the others. The above plan will do away with the necessity of having 

 several male birds running promiscuously with tlie laying-hens in order ' to have 

 eggs for hatching.' 



THE MOULTIXG SEASON. 



Another cause which to a certain extent may be affecting the usual summer supply 

 of eggs, is the practice, becoming rapidly more common, of having fowls moult in 



