CHAPTER XIV. 

 Marketing Poultry Products. 



The professional poultryman, who keeps in close touch with his market, 

 knows its peculiar requirements and the problems that each season brings. 

 The man with only a few hens as a side issue, raising say 50 or 100 

 chickens, is seldom so well informed on market matters, and may make 

 mistakes that cut his profits in two. He may have sold through a careful 

 dealer, who has told him how to dress and pack, or through a commission 

 man of a type that takes whatever comes, and sells for what it will bring, 

 without giving the shipper any tangible suggestions that might help majce 

 his offerings more salable. 



The first requisite in shipping poultry to a large market is to have 

 something worth selling, and the next is to know a commission man who 

 is worthy of selling it. Such a man is found only through experience, 

 either one's own or a neighbor's, and when found he is worth sticking to. 

 He will appreciate this, and in 10 years more money will have been made 

 tnan by scattering the ship- 

 ments about. {:',t:; -";:-:': "v" ". " ~'_ " 



In sections having a Hebrew ^-- 



population the^e is a steady ^ ^. -,, — -v-^^ ^ z--sr::--y:^ — r-. - ^ -;■ v 



demand for live poultry, which "^^ ' " 



must be slaughtered under Fig. 38. CRATE OF LIVE POULTRY. 



supervision of their official 



butchers. The trade is heaviest at seasons commonly known as Jewish 

 holidays, movable feasts. The exact dates for any year may be learned 

 from dealers in live poultry. The principal feasts are the Hebrew Npw 

 Years, Feast of Tabernacles, Feast of Laws, and Passover. In New York 

 the receiving stations are centralized, and from these distribution is made 

 to butchers. Fig. 38 shows a crate of live poultry, and Fig. 39 a lot 

 of crates as piled on a wagon in West Washington market ready to be 

 carted to the East Side Jewish sections where Kosher meat is sold. 

 Fig. 40 shows a typical retail shop. The cuts of rooster and animal's 

 head in the window indicate that officially prepared meats are on sale there. 

 In the basement door the artist has inserted a scene familiar betore the 

 recent regulations forbidding the exposure of meats on the street. The 

 market woman is dissecting a fowl for a fricassee while the customer 

 waits. This work is now done under cover. 



Broilers are received in market live and dressed, the latter dry-packed 



