190 AMERICAN SQUAB CULTURE 



most particular customers, even though the price is to be small, 

 after which it can be readily raised to what it ought to be. 



Another good method is to inquire ahead of any prospective 

 dinners or banquets to be served publicly or privately, and ar- 

 range for squabs as a part of the menu, even though the ar- 

 rangement is to be made at a sacrifice in price. The principal 

 thing is to get the people to eating squabs at some price, and then 

 it is only a short time until they will be paying fair prices. 



It is folly for one to believe that he can start in the squab 

 business and find a ready market for his product, without some 

 pioneer and educational work. This is where many beginners 

 meet their first discouragement. With the start they do not 

 raise enough squabs to justify them to ship to an established 

 market in the city, so they try to peddle them around to local 

 markets, hotels and restaurants, and, to their disappointment, 

 are either offered a very small price, or no price at all. Then 

 there is another phase to the question and that is, where there 

 is already an established demand at a good price, buyers will 

 take advantage of beginners by offering him a very small price 

 for his product, and often will state very positively that it is 

 all squabs are worth. It is a bad practice, therefore, to wait 

 until you have squabs to sell before looking out for a market, 

 and it is better to distribute them around to private families 

 and, thereby create a demand, than it is to try and peddle them 

 out to small hotels or markets. 



Many physicians would recommend squabs for their patients, 

 if they knew where they could be secured; thereby another line 

 of trade, can be supplied. It is often necessary, however, to edu- 

 cate the physician to the real merits and value of squab meat, 

 the same as other inexperienced people. The average doctor in 

 the country believes that a squab is a small, dark meated fowl 

 that weighs about one-half pound. To convince him otherwise, 

 it is only necessary to serve him with a real squab. 



Good, well fattened squabs will readily bring from private 

 trade from 30 to 60 cents each, according to weight, and the 

 education of the customer and his ability to pay. Ten pounds 

 to the dozen squabs after dressed would bring from 50 to 60 

 cents each at private trade. The same squabs served at the 

 best hotels and cafes in the cities bring from $1.00 to $1.50 each 

 at retail. 



