BRIEF REVIEW OF FOREIGN POULTRY KEEPING 37 
of help and instruction through government aid. Her poultry 
industry is rapidly coming to the front, especially the production 
and immediate marketing of eggs. In methods of fattening and 
finishing birds for markets she has yet much to learn. Ireland 
is a country of small farms, especially suited for this work. 
In France conditions are entirely different. The industry is 
almost universal and has been so for hundreds of years. The 
Ministry of Agriculture lends its powerful influence, and each year 
large shows are held under its supervision. These include all 
classes of poultry as well as eggs and dressed poultry. France 
Fic. 27.—An English scene of intensive poultry keeping, with small, elevated, unit houses. 
(Photo by Edward Brown.) 
not only supplies her own needs but exports large amounts to 
England. It is estimated that the value of poultry and eggs pro- 
duced yearly in France is over $76,000,000, which is nearly double 
the amount produced in the British Isles, and above one-fourth 
the value of the poultry products in the United States for the 
year 1900.. Poultry keeping is made a part of all farm operations. 
It is especially used in combination with vineyards, where it helps 
to keep insects in check. Fowls are always allowed free range, 
except during the season when the fruit is ripening, and the best 
birds are produced on the same areas where the best grapes are 
produced. The French fowls are known the world over for qual- 
ity of flesh and size of egg. 
