June, 1926] 



CAN WE PRODUCE MORE OF WHAT WE EAT? 



35 



A study of this table indicates that in the case of large cities in apple 

 regions most of the apples are supplied locally, but that in the case of 

 smaller cities away from apple production centers a large per cent is 

 shipped in. 



POULTRY AND EGGS 

 Chickens 



A little more than half of the purchases of chickens by retail stores, 

 camps and hotels were shipped in. Of the 969,800 pounds shipped in, 

 about 41 per cent represents summer hotel purchases. In district 6, as 

 shown in Table XIV, about two-thirds of the purchases were from local 

 farmers. To what e.xtent the shipments in are due to lower price or to 

 lack of local suppHes cannot be answered from the data obtained. There 

 are indications, however, that more or less storage fowl comes to us at a 

 lower price. Commercial poultrymen, who are catering largely to the 



egg market, have few fowl to sell especially during late fall months when 

 demand is especially good ; consequently large amounts of western dressed 

 fowl are shipped in. 



The production of poultry in New Hampshire, however, no doubt ex- 

 ceeds the consumption within the state. A large number of broilers are 

 shipped to Boston and New York every spring. Large quantities of fowl 

 are also shipped to outside markets, especially in the spring and summer. 



The poultryman is not supplying the local demand largely because the 

 special broiler business and fresh egg business pay better. 



Turkeys 



About 14,000 pounds of turkey were purchased, as shown in Table 

 XIV, from local farmers. This is about 5 per cent of the total purchases. 

 A few cities near the Vermont line bought considerable amounts of tur- 

 keys from local farmers, but in the rest of the state the local supply was 

 insignificant. Farmers are not meeting this demand largely because 

 years ago heavy losses were incurred by disease, and since then the chicken 



