98 BOARD OF AGRICULTURE. [Pub. Doc. 



their advertisers or subscribers who admire them. The 

 public really has hard work to get at the facts. The inex- 

 perienced have to try half a dozen breeds to learn which are 

 most suitable, and then may not know. Thousands repeat 

 the same experiments. This would be needless if the 

 reliable experiences of a few were made public. A great 

 expense would thus be saved the country. 



There is a large number of poultry papers. The methods 

 taught in most of them are adapted to the fancier rather than 

 to the poultry farmer, A few have lately come out on other 

 lines, however, and accomplished much good. Too many of 

 the agricultural papers have simply echoed the teachings of 

 the fanciers' papers, but they are now looking more after the 

 poultry farmei's' interest. 



As with market gardening, boot manufacturing and other 

 lines of business, the specialist and large producer is getting 

 a grip on the business ; but there is a chance for the small 

 operator, and especially for the farmer. 



The more complicated the poultry specialist makes his 

 business, the more skill it requires and the greater his 

 chances of failure. The risks are greater, as well as the 

 profits. He uses breeds adapted to a special purpose, build- 

 ings planned to save labor, secure sanitary conditions and 

 best protect his stock, follows the best methods of feeding, 

 and, above all, has a defined plan to be adhered to and carried 

 out in every detail. He is thus enabled to secure at a slight 

 cost the very best product, even when there is a great 

 scarcity, and when it will bring him the very highest price. 



There are all sorts of breeds, and perhaps each has some 

 particular special quality that is desirable. Each season they 

 are being improved, and new information gained as to the 

 best and cheapest methods of management. Therefore the 

 up-to-date man must constantly study the problem. There 

 is a demand for one-and-one-half-pound broilers in certain 

 cities. There are breeds specially suited for their produc- 

 tion. Years ago, practical men thought these were of no 

 account. The fancier kept them for his pleasure, and dis- 

 tributed them, and thus preserved them ; but the practical 

 poultryman took no stock in that breed, — now they make 

 practical use of them. 



