'. i rOULTRY FEEDIXO :.'.\D FATTEXIKG 



would be almost Tinstilaljle in European markets. The 

 American jiooplc "witli their reckless extravagance are 

 willing to iiaj high prices for sncli poultry because it is 

 the plumpest and best looking the markets afford, and 

 when the meat is separated from the grease in trussing 

 and cooking we are left but little edible portion, and 

 tliat not of the best quality, deluding ourselves with the 

 l)elief that we are eating a delicious morsel simply 

 because we jiaid a high price for it. 



Ko such extravagance is tolerated in anj' other 

 countr}- ; poultry to many there is a luxury rajcly 

 afforded. Under such conditions we can readily under- 

 stan<l why a io^^i must lie finished for market with the 

 largest possible percentage attainable of edible portion 

 as compared to bones and offal ; furthermore, the texture 

 of the skin, shape, appearance and firmness of flesh to 

 the touch, and entire absence of layers of fat in the 

 dressed bird, and the white, juicy, finely flavored 

 qualities when cooked are the points of excellence. In 

 order to attain this a system of feeding for specific 

 results became necessary. Instead of turning the Ihrds 

 loose to range at will and shoveling out corn to them, 

 they confine them, limiting the exercise to small coops, 

 and feed them on material that produces these results. 

 The method of feeding vaxies in manner and material 

 in different countries. 



Tlie most successful and profitable poultry finishing 

 locality perhaps in the world is Le I\Ia.ns in I^o:-- 

 mandjr. It is not uncommon for choice s])ecimens to 

 sell for twenty and twenty-five francs (four to fi\"o 

 dollars) in the Pai'is markets and not over six pounds 

 in weight. Such prices, however, are not obtainable 

 outside of France, where their system of cooking and 

 serving is so different from ours, making it possible for 

 one fowl to serve three times as many ])ersons as in any 

 otlier counti'v. 



