CHAPTER XIII 

 FINISH AXD SHAPING 



TPIE farms of the land need to produce not only 

 more poultry, but Ijetter poultry. ^J'hink for a 

 moment where the l)ulk of the meat on a fowl is 

 placed. It is on the breast and tlie tliighs. 

 There is practically no meat elsewhere. Tlien how 

 foolish to go on breeding 3'ear after year from Ijirds that 

 are flat in breast and scant in thighs. 



The illustration. Figure 3(5, ''Breast and Thigh 

 Development/' shows a side view of the a\erage fowl 



Fig. 36 — BREAST AND THIC.II DETELOPMEXT 



in the market. The breast flesh ought to go out to 

 the dotted line, then there would Ije twice as much of 

 the white meat, and it Avould cost no more to bring 

 the bird to maturity. The middle figure of the same 

 illustration shows a cross section of the average market 

 fowl, the dotted sections showing the breast meat. Breed 

 a round, wide-breasted bird and the breast meat would 

 come out to the dotted lines and double the amount 

 produced. Look carefully to the shape of the lireeding 

 stock and select birds that are built to carry a large 

 amount of breast and thigh meat. 



The best market fowls carry the white meat not 

 only on the Ijreast proper as at h in the third figure 

 of the illustration, but also well liack between the legs 

 at a. Much of the market poultry fails to be thick- 



