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thing with a shell on it goes. They both come to town and bring their 

 product to the local poultry dealer at the same time. The poultry 

 dealer knows there is a vast difference in the worth of the two prod- 

 ucts, but he also knows they are two highly respected farmers of that 

 community, and he dares not make a difference in price and is forced 

 to pay B less than his are really worth in order to save him from loss 

 on A's. While we are educating the poultry raisers how to raise 

 poultry, and lots of it, let us not forget the all-important question of 

 getting it on the market in a condition which is productive of the 

 greatest profit. 



FATTENING FOR MARKET. 



The following rations are recommended as good fattening foods 

 for market poultry : 



Cornell University Experiment Station : 



Fattening mash. 



Thirty pounds beef scraps. 



One hundred pounds corn meal. 



One hundred pounds oat flour. 



One hundred pounds ground buckwheat. 



Mixed witli s;sur milk. 



A good coop in which to fatten poultry. 



Guelph, Ont., Experiment Station : 

 For yellow flesh : 



Kivc parts corn meal. 



Four parts middlings. 



One part ground oats. 



One part animal meal. 



Mixed with milk. 

 For white flesh : 



Two parts corn meal. 



Two parts ground buckwheat. 



