The Essentials of Poultry Raising li 



July, and most of the young fowls for market are raised in the 

 months from April to September. Some means of preserving 

 a part of this food from the season of plenty to the season of 

 scarcity is essential. To meet this need, large storage build- 

 ings have been constructed of brick or cement and have been 

 provided with rooms that are kept at the proper temperature 

 for preserving eggs or dressed poultry for several months. 



10. Eggs in Car Lots. Buyers of large quantities of eggs in 

 large cities ship eggs in car lots. These cars hold 400 (or more) 

 thirty-dozen cases of eggs. The cars are refrigerated, with ice 

 compartments at each end of the car which are kept filled 

 with ice. The cars are shipped to the large northern cities, 

 such as New York and Boston. A string of cars containing 

 eggs and dressfed poultry is constantly going from the West to 

 the East over the regular railway routes. Thus there are local 

 commission merchants who buy eggs from the producer in 

 dozen lots, larger city commission merchants who buy only in 

 thirty-dozen case lots, and still larger dealers who buy eggs 

 only in car lots. 



11. Turkey Production. In many of the middle western states 

 large numbers of turkeys are raised. In some places, espe- 

 cially in Texas, they are driven to market on foot. Turkeys 

 are raised principally for holiday dinners, especially Thanks- 

 giving and Christmas. 



12. Duck Production. In many places large numbers of ducks, 

 principally of the White Pekin variety, are raised for broilers. 

 This is a very profitable venture on Long Island, where over 

 one and a half million ducks are raised every year for the 

 Jewish trade of New York city. 



13. Capon Production. Capons are produced quite extensively 

 in many sections. The soft "roasters" of the south shore of 

 Massachusetts and the Philadelphia capons, produced by the 

 farmers of New Jersey, have become especially well known. 



14. The Magnitude of the Poultry Industry. In 1912 the 



