BRIEF REVIEW OF FOREIGN POULTRY KEEPING 37 



of help and instruction through government aid. Her poultry 

 industry is rapidly coming to the front, especially the production 

 and immediate marketing of eggs. In methods of fattening and 

 finishing birds for markets she has yet much -to learn. Ireland 

 is a country of small farms, especially suited for this work. 



In France conditions are entirely different. The industry is 

 almost universal and has been so for hundreds of years. The 

 Ministry of Agriculture lends its powerful influence, and each year 

 large shows are held under its supervision. These include all 

 classes of poultry as well as eggs and dressed poultry. France 



FIG. 27. An English scene of intensive poultry keeping, with small, elevated, unit houses. 

 (Photo by Edward Brown.) 



not only supplies her own needs but exports large amounts to 

 England. It is estimated that the value of poultry and eggs pro- 

 duced yearly in France is over $76,000,000, which is nearly double 

 the amount produced in the British Isles, and above one-fourth 

 the value of the poultry products in the United States for the 

 year 1900. Poultry keeping is made a part of all farm operations. 

 It is especially used in combination with vineyards, where it helps 

 to keep insects in check. Fowls are always allowed free range, 

 except during the season when the fruit is ripening, and the best 

 birds are produced on the same areas where the best grapes are 

 produced. The French fowls are known the world over for qual- 

 ity of flesh and size of egg. 



