i 9 4 PO UL TR r - CRAFT. 



poultry want it on Saturday (for Sunday), but not nearly all want it every 

 Saturday and occasionally they like to vary things by using poultry in the 

 middle of the week. A few customers will take poultry regularly twice a 

 week the year round. A good arrangement is to deliver eggs on Friday, at 

 the same time taking orders for poultry for both Saturday and Tuesday 

 delivery ; make a special delivery of poultry on Saturday ; and on Tuesday 

 a regular delivery, covering the entire route, of eggs and poultry. 



Eggs may be packed in large shipping cases, and counted out as wanted, or 

 put up in small pasteboard boxes made specially for this trade, and often used 

 also by grocers. 



Poultry should be dressed the day before delivering. When cool it should 

 be weighed, and a small tag with weight marked on it attached to each carcass. 

 Each order may be separately wrapped in paper, or a covered box can be used 

 for carrying poultry in the wagon, and the fowls delivered unwrapped. (This 

 is the better way, for customers generally like to see their poultry when 

 delivered, and it is easier to keep a damp cloth in the box, and if carcasses are 

 at all soiled wipe them clean as taken out than to handle them done up in 

 paper). 



Fowls should be killed only on order : except that it is a good plan to have 

 a few extra for possible new customers or for increased orders. Orders should 

 be for so many fowls of definite weights, and fowls that will make these 

 weights should be selected for killing. A fowl shrinks, according to size, 

 about one-fourth to one-half, (or a little over), pound in dressing. 



Carcasses should be cooled as thoroughly as if for shipment, that if properly 

 kept the meat may be at its best when used. It is coming to be better under- 

 stood that fresh killed poultry lacks the flavor and delicacy of properly 

 ripened poultry, and it is to the producer's interest to have the stuff at its 

 best when eaten. 



All goods should be sold for cash on delivery, or cash on presentation of 

 monthly bills. A poultryman cannot afford to do a credit business. 



Selling the Inferior Stock. The poultry product is never entirely 

 uniform in quality ; there is always some that cannot be sold to the best trade. 

 The producer should aim to get proportionately as good a price for his poorer 

 stock as for his good stock. He cannot afford to let it go for less than the 

 best price obtainable. Paradoxical as the statement may seem, it is none the 

 less true that, while a first class family trade must be built up by selling to 

 that trade only good stock, no small part of the poultryman's profit depends 

 on his success in selling his poorer stock. It is often said that anyone at all 

 can sell good goods, but selling poor goods tests a salesman. 



To dispose of all his product to best advantage, the producer, while cater- 

 ing specially to the best trade, must establish a sort of complementary trade 

 that will take his inferior stock. This trade, by itself, would not be desirable 

 or profitable, but as accessory to the other, it is worth a great many dollars 

 in the course of a year. It does not injure the better trade in the least as 



