220 THE BEGINNER IN POULTRY 



" the one " business where brains count more than 

 muscle. 



But, here's a point of great difficulty: each " expert " 

 who would persuade the public that he only knows the 

 one way in which poultry can be made to pay, differs 

 from all others, as a matter of course, with regard to 

 the essentials. How shall the lamblike public sort out 

 the one public benefactor from the scores of public 

 fleecers? It certainly follows that, if there be only one 

 right way, all the rest who claim exclusive paths to suc- 

 cess are preying upon the public. They must be ! 



Despite Mr. Hastings's final pronunciamento, here 

 comes the system " expert," and, not content with say- 

 ing that location is but a small factor, he insists that, in 

 considering possibilities of success, he can tell better 

 when he knows the person than when he knows the 

 place only. In this, most workers would agree with 

 him. It is wholly clear that he considers the handler 

 of the plant the most uncertain factor, and that he be- 

 lieves that this handler is likely to be the chief source of 

 losses, when these occur. This is a hard saying for the 

 average inquirer to assimilate without rancor or unbelief. 



But, I wonder if the average person who goes into 

 poultry raising expects as this man affirms is neces- 

 sary to work as hard as would be necessary if employed 

 by another ! " The work of raising the chickens to per- 

 fection should be the first one to master," says this keen 

 business man. Is it likely that the average inquirer 

 will do this? How many have you known who could 

 raise chickens " to perfection " ? 



A prolific source of disappointment lies in the lack 

 of skill in making the income from the fowls cover the 



