I.IO 



POl'LTIiY FEEDING AND FATTENING 



moated at tliis poiut, a. and this is a vital defect. The 

 pure l)rcd Wyandottes, Pl^ymouth Eoeks and Rhode 

 Ishmd Reds are especially noted for carrying a gener- 

 ous quantity of white meat not only upon tlie hreast, 

 but also well l)ack between the legs, and this is one 

 of the reasons for the market popularity of these 

 two breeds. 



There is no reason to suppose that any of the 

 breeds used for market poultry in Europe are at all 

 superior to the standard American general purpose 

 breeds. In fact, some of the foreign breeds liave dark 

 legs, lilue meat and otlicr peculiarities that would make 

 tliem unpojmlar in American markets. The excellence 



Fig. HT — siiArED SUSSEX fowls 

 (Breast upwaj'd and lireast downward) 



of the best grades of foreign poultry is due to care and 

 artistic finish during the whole p)roccss from feeding 

 pen to ]narket. Willi tlie same care and tlie use of 

 file various sjiecial ])rocesses, American grown poultry 

 is found aide to compete in foreign markets, securing 

 nearly or (|uite as high prices. 



The ai)]>earance of some English dressed poultry 

 (turkeys, ducks, etc.) at tlie cuttle chib sliow, Smitlifield, 

 England, is well lirouglit out in Fugure .'57. The chief 



