FOWLS, TABLE AND MARKET. 193 



is a great difference in breeds and crosses as already indi- 

 cated. Feeding may force them into laying, which would 

 reduce the profit of fattening them probably to nothing, be- 

 sides offering another source of profit, which it might be 

 worth while not to neglect. Still many would fatten rapidly 

 and never think of family cares and responsibilities. The 

 time to begin feeding is as soon as they are in full plumage, 

 unless it is desired to let them assort themselves into early 

 layers and those which will not lay early. Those selected 

 for fattening are best confined in warm houses about Christ- 

 mas time, or after other fowls are marketed ; say, before the 

 middle of January. Thus they will be fit for market about 

 the time that game is outlawed, and when prices of poultry 

 are at the highest. 



In the market they may be distinguished from old hens 

 not only by the softness of the legs and feet, and the tender- 

 ness of the point of the breast-bone, but by their undeveloped 

 combs and gills, or wattles; hence it is important to dress 

 them with the heads on, and to ship them in the nicest and 

 most perfect manner. 



In conclusion, allow me to say : Use good blood and 

 make the most of it ; and to repeat, use full-blooded cocks to 

 grade up common stock until the full-blooded or thorough- 

 bred characteristics are established, and then take a rather 

 violent cross for a fresh start. I believe that this is the best 

 way to improve the common fowls of the State, and that 

 there is as great or greater profit in raising fowls for market 

 as in any other employment of the New England farmer. It 

 is, and will probably continue to be, a small matter as con- 

 cerns each farmstead, but of immense importance in the ag- 

 gregate. After a flock of fowls reaches the number of three 

 hundred to five hundred, the danger from contagious dis- 

 eases increases at a fearful ratio, and so, as it were, by com- 

 mon consent, flocks are kept small. 



I must really ask pardon for the imperfect manner in 

 which I have presented this subject, which certainly is im- 

 portant as having obvious practical relations to the profit 

 and experience of every f[u*m, and I hope that some of the 

 hints given may be of service in securing better poultry 

 either for your own tables or for the market. 



