A GUIDE FOR KEEPERS OF POULTRY 141 
ming the edges of both upper and lower mandible of the 
beak, cutting away the translucent, sharp edges until 
they are flat, cutting the hook on the end oi the beak flat 
also. The lower mandible of a hen shuts into the upper 
one so when she takes hold of a feather to pluck it out 
she grips it so tightly that a short kink is made in it. 
This gives her purchase enough to pull the feather out. 
If the edges of the mandibles are trimmed flat they will 
not quite touch at the point and further back there will 
be only a flat surface. She cannot get a grip on the 
feather that will hold to pull it out and soon she abandons 
trying to do so. It will not be long until the mandibles 
grow out again, but by that time the vice will have been 
forgotten. 
FEATHERS, USES OF.—Large quantities of the 
hackle and saddle feathers of the red and black breeds, 
such as the Brown Leghorns, Partridge Cochins and 
-breeds of similar color, are used by fishermen in making 
flies for luring game fish. Millinery supply houses use 
numbers of the same kind of feathers, as well as pure 
white and pure black hackle and saddle feathers in mak- 
ing wings, aigrettes and other ornaments for women’s 
hats. The soft feathers are also used in making boas 
and feather trimming for garments. Feathers carefully 
dried and packed in bags bring from 60 cents per pound 
for pure white goose feathers down to 20 cents for white 
chicken feathers. This shows that it is worth while to 
save the feathers from poultry eaten at home. 
FEED AND PROFITS.—The most costly feed is not 
always the most profitable. It is entirely possible to feed 
such costly feeds that the very best results will mean 
loss. It is not absolutely necessary to use any certain 
brand of feed. Grains are largely interchangeable, and 
