146 VALUE OF POULTRY. 



terer, and the marketman ; the two latter 

 are, however, often united. We have al- 

 ready seen, by the published statements, that 

 in some instances the profits are actually 

 over one hundred per cent., and under the 

 best management this may be doubled. It is 

 probable that an equal attention to both prod- 

 ucts simultaneously will be found most ad- 

 vantageous. Those who have carefully at- 

 tended to this subject will confer a lasting 

 favour upon the community by publishing 

 the results of their experience. To render 

 this more extensively useful, their statements 

 should include, 1. The number of cocks and 

 hens, and a description of the breed ; 2. 

 The circumstances under which they are 

 kept, and the nature of their food ; 3. The 

 cost of food and attendance ; 4. Nett value 

 of eggs and chickens, 



We conclude this part of our subject by a 

 few brief hints to those who purchase poul- 

 try in the markets. When fowls are expo- 

 sed for sale with their legs cut off, it may 

 be presumed that they are old, and adapted 

 only for broth. Some judgment of the age 



