138 POULTRY FATTENING. 



is at once to depreciate the return obtained by pro- 

 ducers and enhance the cost to consumers unduly, 

 then we have a serious state of things. In practice 

 we know that better prices can be obtained from sales- 

 men and dealers than others, more especially by those 

 who have good produce to sell. Complaints are chiefly 

 rife amongst those who send forward mediocre or poor 

 qualities of any produce. We are bound, therefore, to 

 recognise that it is to " the trade ' ' we must look for 

 help in this direction, and it is to the interest of that 

 body to help forward a movement in the success of 

 which they are so keenly interested. 



Varied systems of marketing are to be met with 

 in different parts of the country, and it is desirable 

 to recognise this fact. Of course, where fattening 

 establishments are in operation, and nearly all the 

 fowls of the district pass through them, the owners 

 understand what is needed, and prepare the fowls in 

 accordance with market requirements. This gives 

 them a decided advantage, as purchasers get what 

 they want, and in the form which suits them best. 

 We do not suggest that improvement should not be 

 attempted ; that would be folly. But advance should 

 be on lines that wiU propitiate rather than offend 

 prejudice, and it is well to note that it is not so 

 much what we like, but what our ultimate customers 

 prefer and for which they are willing to pay. I am 

 firmly convinced that whilst keeping the right breeds 

 or crosses of poultry, and proper fattening of the 

 fowls, are the first points to be kept in view, so that 

 we may improve our home table poultry of all kinds, 

 equally necessary is it that the birds shall be killed by 



