June, 1926] CAN WE PRODUCE MORE OF WHAT WE EAT? 41 



production, and any increase in production for the White ]\Iountain 

 hotel market is Ukely to be in this part of the district. 



It is evident from even a hasty survey of the situation that the in- 

 dividuals who attempt to supply this market must have considerable 

 business ability as well as special skill in market gardening. Planting 

 dates for each vegetable must be carefully worked out in order to supply 

 the market with the least surplus. The truck farm organization and 

 acreage of each crop must also be considered with relation to the amount 

 and time of labor demands. 



Poultry 



Local farmers furnish only a small part of the poultry and eggs pur- 

 chased by summer hotels in the White ^Mountain area, as shown in Table 

 XVI. In 1925 the hotels in district 2 purchased 54,720 pounds of poultry, 

 no turke}' and 1,450 cases of eggs from local farmers, compared to 260,422 

 pounds of poultry, 36,000 pounds of turkey and 7,070 cases of eggs pur- 

 chased from others. 



The purchases of poultry from other than local farmers, according to 



The trend of weekly purchases of poultry from other than local farmers 

 in the White Mountain district is shown in Figure 18. The estimated 

 amounts of these weekly purchases are shown in Table XVI. Purchases 

 of eggs would probably follow the same weekly trend, as in the case of 

 vegetables. The hotels must purchase from a source where the supply is 

 dependable. They have not been able to depend on the local farmers to 

 supply this demand and have, therefore, shipped in most of it from Boston. 

 Many of the hotels use from 5,000 to 10,000 pounds of poultry per season. 

 They want dressed instead of live poultry, because it is much easier to 

 handle and less expensive under their conditions. 



Although this large demand is for only a limited period of two months 

 per season, it may be entirel}^ possible for commercial poultrymen to 

 meet the situation either by shipments from poultry centers in southern 

 New Hampshire or by men located within the district. The first would 

 be a marketing problem in the establishment of a centralized agency to 

 gather, ship and dress, and deliver poultry as needed. The second would 

 require a production program of establishing well-organized poultry 

 farms near the hotels. Both methods are worthy of study. 



PROBLEMS OF MARKETING 



If the New Hampshire farmer is to supply a larger per cent of the prod- 

 ucts consumed in the state, or even to hold the present market in the face 



