CHAPTER XXXIII 



FATTENING KILLING MARKETING 



THERE is still much education necessary along the 

 line of poultry products. The majority of people 

 think all market poultry is alike and, aside from the 

 age of the fowl, there is no difference in the eating 

 quality of such products placed on the market. 

 This is due to the fact that they have never had an 

 opportunity to judge the difference between a chicken 

 raised on farm range and one which has been 

 brought up in reasonably close confinement and pos- 

 sibly fattened before being shipped to the market. 



The people in New England and the eastern states 

 are better posted along these lines, because the poul- 

 try raisers there have educated the public on the 

 subject. Western poultry raisers wonder why these 

 easterners get better prices than they do for their 

 market poultry and eggs. The answer is, they 

 furnish the quality, which entitles them to top-notch 

 prices. In other words, quality fixes the prevailing 

 prices. 



Poultry raised on unlimited range becomes muscu- 

 lar. The greater the range the dryer and tougher the 

 flesh, whereas the same kind of poultry raised in 

 confinement and forced with easily digested food 

 will have tender, fine grained flesh and good flavor. 



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