POULTRY MANAGEMENT. 



LECTURE LXXXVII. 



THE POULTRY INDUSTRY AND ITS RELATION 

 TO THE FARM. 



Although the poultry industry is now a large one, we can 

 see no reason why it should not in a short time very materi- 

 ally increase its present output both in meat and eggs. 



A little more thought on our part put into the care and 

 management of our fowls and a greater attention to the mar- 

 ket demands are the main factors that will operate to make of 

 the poultry industry one of the most productive in connection 

 with our farm operations. The thin, blue colored, bony car- 

 casses that hang on hooks in front of grocery and meat market 

 windows are not inviting nor are they conducive to making a 

 market for the meat products of the poultry flock. What we 

 should do is to find out the type of fowl that will produce a 

 plump breasted, well fattened chicken with a minimum of 

 bones, neck and waste matter a chicken that will mature 

 early and furnish the largest percentage of nutritious and 

 palatable meat with the smallest percentage of offal. Boilers, 

 roasters and broilers of this sort properly killed, prepared and 

 put on the market will sell readily and will create a demand 

 for more of the same sort. 



In the production of eggs, too, there is great room for im- 

 provement. A proper understanding of the markets as well 

 as an understanding of the breeds and their care and manage- 

 ment for the best production of eggs at different seasons of 

 the year is imperative in order to derive the maximum returns 

 from this end of the poultry business. Clean, fresh eggs 

 always command the highest price on the market. Brown 

 eggs on some markets are worth from 3 to 5 cents more than 

 white ones. Eggs uniform in size and color are more attract- 

 ive and bring better returns to the producer. Winter eggs are 

 always in great demand and bring high prices. 



