A. H. BARBER CREAMERY SUPPLY CO., CHICAGO, ILL. 



TO DETERMINE BUYING PRICE OF LIVE POULTRY TO CLEAR 1 CENT 

 PER POUND PROFIT, GIVEN DRESSED OFFER DELIVERED: 



25 birds, 2V&c per head. 



Dressing cost, 100 Ibs $0.625 



Express or Freight, 100 Ibs 1.00 



Ice (Barrel Pack), 100 Ibs 25 



Package (Barrel), 100 Ibs .20 



Fixed Expense (office, etc.), 100 Ibs 50 



Divide by Dressed Yield 85 $2.575 



Dressed Expense $3.03 



Take Ic less offer $13.00 



Subtract Dressed Expense 3.03 



Cost, Dressed Buy $ 9.97 



Multiply by per cent yield 



Cost of Live Buy $ 8.47 



This example does not cover box-packed or milk-fed stock. To cover any 

 individual case, add or subtract costs or yields as apply. 



The buying price resulting in the foregoing, with expenses added as listed, 

 should show a profit of 1 cent per pound on a 14-cent, dressed, delivered offer. 

 It works the same with any price. 



POULTRY BOX MEASUREMENTS. 



The National Poultry, Butter & Egg Association, recommend standard sizes 

 for each size-grade of dressed poultry, and material of White Wood or White 

 Tupelo, nailed not tongued or grooved. 



They advise the standardization of poultry boxes of the following dimen- 

 sions: 



Dry-Picked Broilers, One Layer, Breast Up. 



Length Width Depth Ends E.T.B. 



15 Ibs. under. 



16 @ 20 Ibs... 

 20(3)24 Ibs.... 

 25@30 Ibs... 



Dry-Picked Chickens, One Layer, Breast Up. 



31 @36 Ibs.... 19 17 6 % % 



Dry-Picked Chickens, Two Layers, on Sides. 



31 @ 36 Ibs 16 14 7 V 2 5-16 



Dry-P'cked Chickens, One Layer, on Sides. 



37@42 Ibs.... 29 17 3V 2 % % 



Dry-Picked Chickens, Two Layers, on Sides. 



37 @ 42 Ibs IT 15 7 % % 



43(3)48 Ibs.... 18 16 7% % % 



49 (ft) 58 Ibs 18V 2 16 7% % % 



5Q Ibs. & over. 18V 2 18 8V 2 % % 



(Outside cleats on last three.) 



Dry-Picked Fowl, Two Layers, on Sides. 



31 @36 Ibs.... 151/2 131/2 



37 (ft) 45 Ibs 16 14 7i/ 2 % % 



46^)54 Ibs.... 161/2 15 8 % % 



55 @ 66 Ibs 17 16 8V 2 % % 



68 Ibs. & over. 18 17 9 % % 

 (Outside cleats on last three.) 



Dry-Picked Ducks, Two Layers (O. S. Cleats). 



42 (a) 52 Ibs 20 13i/ 2 7i/ 2 % 5-16 



53 @ 62 Ibs.... 23 14 8 % % 



60 Ibs. & over. 24 14% 8% % % 



Dry-Picked Geese, Two Layers (O. S. Cleats). 



All weights ... 28 19 12 % % 



Dry-Picked Turkeys (Outside Cleats). 

 Y. toms, 11 Ibs. 



and under... 26 22 12 % y 2 



Y. toms, over 



11 Ibs 27 25 12y 2 % ya 



Hens, 11 Ibs. 



and under... 22 20 10y 2 % % 



Hens, over 11 



11 Ibs 24 20 11^ % ^ 



Scalded Broilers, Breast Up. 



15 Ibs.. under. 14 13 3y 2 % % 



17 (3j21 Ibs.... 16 16 4 % % 



22(0)24 Ibs 16 16 4 % % 



26@31 Ibs.... 18 16 4i/ 2 % % 



Scalded Fryers, Breast up. 



32@36 Ibs.... 18 17 5 % % 



Scalded Roasters, Two Layers, on Sides. 



37 (ft) 42 Ibs.... 17 15 7 % % 



43(3)46 Ibs 171/2 15 1% % % 



47@54 Ibs.... 18y 2 17 8 % % 



55 Ibs. & over. 20 18 8 % % 



(Last three with outside cleats.) 



Scalded Fowl, Two Layers. 



31 (a). 36 Ibs 14i/ 2 13% 7 % % 



37(3345 Ibs.... 16 14i/ 2 7y 2 % % 



46 @ 54 Ibs 17 15 8 % % 



55 @ 66 Ibs 18 16 8% % % 



67 Ibs. & over. 18 17 9 % % 

 (Outside cleats on last three.) 



