FARM ANIMALS 317 



that with better methods of preparing fowls for 

 market the profit made from them would be much 

 greater. Skill and experience in this respect count 

 for as much as in any other line of animal industry. 

 It requires but little thought to realize that the 

 consumer will naturally select fowls which present 

 the best and most sanitary appearance on the 

 market. Other things being equal he will pay 

 higher for such fowls. The dealer understands 

 this fact well and will therefore be willing to pay 

 a little higher price to the farmer. Any reason- 

 able amount of time and expense in improving 

 the appearance of poultry intended for sale is 

 profitably spent. In handling eggs the neatness 

 and effectiveness of the package have a great deal 

 to do with the price received. Eggs should be 

 properly graded according to size and in some 

 markets according to color. Thus in Boston eggs 

 are commonly classified as extra, first and ordinary, 

 the highest price being obtained for brown eggs. 

 Before killing fowls for market they should be 

 kept without food long enough to make sure that 

 the crop is entirely empty. This is contrary to 

 the practice of many poultry raisers who appar- 

 ently want to obtain meat prices for cheap foods 

 in the crop. Such food, however, rapidly fer- 

 ments and adds an uncanny appearance to the fowls. 

 The best way to kill fowls is to make a deep cut 

 through the blood vessels in the neck at the junction 

 of the neck and skull. For this purpose the knife 

 should be inserted through the mouth. A slightly, 

 higher price is paid for dry picked fowls than for 

 those which are scalded before picking, but the 

 work of dry picking is, of course, somewhat more 

 tedious than after scalding. If fowls are to be 

 picked dry the work must be done immediately 



