No 4.] MODERN POULTRY CULTURE. 97 



We were told by Professor Alvord at a meeting in 

 Rochester, N. H., last week, of what the government was do- 

 ing to promote the market for American butter in England. 

 It would seem that Secretary Wilson was doing a very wise 

 thing. Should not steps also be taken to secure more of the 

 foreign market for eggs ? There may be no such congestion 

 of poultry products to make this very necessary, but it will 

 be easier to win the foreign trade now, while this country 

 leads all others in its methods of poultry production, and 

 when grain is high, than later. 



Eggs from Iowa, Kansas, Missouri and Illinois can be 

 put on the English market just as well as butter from those 

 States, if fresh when collected and prepared for shipment. 

 French eggs reach English cities in better condition than 

 those produced in the interior of the home country, while 

 eggs from Australia have been sold in London as high as 

 fresh eggs from France. It is said that eggs from the 

 United States have sold in England next in price to those 

 from France, while Russian eggs have sold for less than 

 those from Germany and Belgium.. 



The State of Massachusetts imports millions of dollars' 

 worth of eggs from other States. Why is it that farmers all 

 over the State do not produce the home supply ? It is the 

 same in Rhode Island. A large part of the eggs consumed 

 come from without the State. We do not, perhaps, want to 

 sell our eggs for what western eggs bring, but we are not 

 obliged to do so. We can deliver them when fresh. If of 

 the highest quality, they also ought to bring an extra price. 



The eastern farmer can surely make money on poultry, 

 even in competition with the product raised where grain is 

 cheap. What is the best way to do it? We all know there 

 has been a great improvement made in methods ; still, 

 people think there is very little to it until they have taken it 

 up as a business, then, after a few years, they change their 

 opinion, and realize they must know it thoroughly to suc- 

 ceed. Those who undertake to teach how to do it are gen- 

 erally fanciers and pure-bred breeders, who have stock they 

 want to sell, rather than poultry farmers, and the advice 

 given is not always disinterested. Even editors do not like 

 to publish the faults of the different breeds, as it offends 



