SUPPLEMENT 



119 



Jan. 30, 1904 5.00 and 6.00 a dozen 



Feb. 20, 1904 4.50 a doze 



Mar. 12, 1904 5.00 and 5.50 a dozen 



Apr. 30, 1904 4.00 and 4.50 a dozen 



May 28, 1904 3.00 and 4.00 a dozan 



June 11, 1904 3.00 and 4.00 a dozen 



July 23, 1904 3.50 and 4.00 a dozen 



Aug. 13, 1904 3.50 and 4.00 a dozen 



Aug. 20, 1904 3.50 and 4.00 a dozen 



Sept. 10, 1904 3.50 and 4.00 a dozen 



Oct. 8, 1904 3.00 and 4.00 a dozen 



Nov. 5, 1904 3.00, 3.50 and 4.00 a dozen 



Dec. 31, 1904 4.50 and 5.00 a dozen 



Jan. 7, 1905 4.50 and 5.00 a dozen 



Mar. 25, 1905 4.50 and 5.00 a dozen 



Apr. 1, 1905 4.00 and 4.50 a dozen 



May 27, 1905 3.50 and 4.00 a dozen 



June 3, 1905 3.50 and 4.00 a dozen 



July 8, 1905 3.00 and 3.50 a dozen 



Aug. 12, 1905 4.50 a dozen 



Sept. 23, 1905 3.00 and 3.50 a dozen 



Oct. 21, 1905 3.00 and 4.00 a dozen 



Dec. 16, 1905 3.00 and 4.00 a dozen 



Jan. 20, 1906 4.00 a dozen 



Mar. 31, 1906 4.25 and 4.75 a dozen 



Apr. 7, 1906 4.00 and 5.00 a dozen 



May 26, 1906 3.50 a dozen 



June 16, 1906 3.50 and 4.00 a dozen 



July 28, 1906 3.50 a dozen 



Aug. 22, 1906 3.50 a dozen 



Oct. 20, 1906 3.50 a dozen 



Jan. 5, 1907 5.00 a dozen 



It will be noticed, in the above table of 

 prices, that although the supply of squabs 

 has greatly increased during the past five 

 years, the demand for squabs created by 

 our advertising has more than kept pace 

 with it. Prices at this writing (Jan. 15, 

 1907) are as high or higher than we have 

 ever known them. 



BUSINESS MANAGEMENT. Not a few 

 breeders raise squabs by the hundred and 

 are successful in every detail of the man- 

 agement of their plant except selling the . 

 product. Some beginners seem to think 

 they will be perfectly helpless without 

 the co-operation of some dealer. 



It is a shame to raise fine squabs and 

 then sell them to some commission man 

 or other dealer who immediately resells 

 them, in most cases for double what he 

 pay you for them. It is the steady 

 practice of the dealers in Chicago, for in- 

 stance, to pay from $2 to $3 per dozen and 

 resell them for $3 to $6 per dozen. If you 

 don't believe this is true, drop your role 

 of a squab seller and go into these mar- 

 kets to buy and you will see how much 

 profit is being made off your goods. 



The squab dealers and commission men 

 do not advertise for customers. The 

 squabs are just as salable in your hands 

 as in theirs. Many people would prefer 

 to buy of the producer, being surer of a 

 fresher and more satisfactory product. 



If you are producing squabs, by all 

 means sell them to the consumer and get 

 the price which the middleman is getting. 

 It is essential, however, if you are going 

 to do this, that you make it known in 



some way that you have got squabs to 

 sell. Think of the rich people, the well- 

 to-do people, the good diners around you 

 or nearest you, and figure out for yourself 

 a way of getting to them the information 

 that you are selling something which they 

 want and will buy steadily. Perhaps a 

 neatly printed circular sent by mail will 

 do it. Or an advertisement in the news- 

 paper in your territory which will pro- 

 duce results. Or you might pick out two 

 or three likely families and make them a 

 present of a squab or two to get them 

 started. 



The products of the plants of hundreds 

 of our small customers are spoken for 

 ahead of capacity all the time by a 

 neighborhood trade, and this is what you 

 you should aim at. This is the way the 

 finest butter and eggs and poultry are 

 sold, and also squabs, and the plants 

 of our customers who are selling squabs 

 direct to the consumer are paying bet- 

 ter than the plants of other customers 

 whose product is marketed with poor 

 judgment. 



Don't be too fast to sell to a hotel. 

 Some farmers and breeders get the idea 

 that if only they can find a hotel to take 

 all their goods, their fortune is made. 

 In every city there are one or more first- 

 class hotels which want the best of every- 

 thing and pay accordingly. On the other 

 hand, there are many hotels which do 

 not care for the best. For example, few 

 hotels care for the best ducks, because 

 a single dinner order is half a duck, and 

 half of the big first-class, expensive ducks 

 is more than a diner wants, so the hotel 

 keeper of course prevents waste by buying 

 a small duck. Same 'with squabs. The 

 hotel buyers are sharp bargainers, and if 

 they think that their trade will be satis- 

 fied with a seven or eight-pound squab, 

 they will take such a bird rather than pay 

 more for a ten or twelve-pound squab. The 

 average squab breeder, like the average 

 farmer and gardener, is content to sell 

 to the middleman, and if you make the 

 acquaintance of a good one, of course you 

 avoid some bother, yet it has been our 

 experience that it is just as easy to sell 

 squabs to the consumer as to anybody else, 

 in fact, after you have got started with 

 him he will come after you and pay you 

 a great deal more than anybody else, still 

 he is paying just what he always has 

 paid, and he is better satisfied. Squabs 

 are phenomenal sellers and it is well to 

 take advantage of this condition, which 

 is not always true of poultry. 



MR. McGREW CALLS. The following 

 is from the pen of Mr. T. F. McGrew, 

 associate editor of the Feather, poultry 

 editor of the Country Gentleman, also a 

 widely-quoted writer for the government's 

 bureau of animal industry, and a lecturer 

 for the New York State Board of Agri- 

 culture. He is one of the best known 

 judges of poultry and pigeons in the 

 United States. The visit to our our farm of 



