BROILERS AND ROASTERS. 55 



ment and equipment are according to the individual ideas 

 and needs of the proprietor, and so one rarely finds the 

 similarity in them that is found in buildings in which poul- 

 try is kept. 



32. Poultry Killing and Packing Room. — Unless 

 the product is to be sold alive there should be a small 

 building or a room set apart to be used for killing, dress- 

 ing, cooling and packing poultry for shipment. From the 

 general practice in large poultry producing sections as well 

 as from what I learn from market poultrymen in many 

 places, I think that producers near the large markets gen- 

 erally find it more to their advantage to sell their poultry 

 alive than to dress it themselves. That point, however, is 

 one that each should decide for himself after having looked 

 into it thoroughly, and of course, added the cost per pound 

 to him of marketing his own poultry to the price he can 

 obtain for it alive. In many places not having such divi- 

 sion of labor in the handling of market poultry from the 

 breeding stock to the table, and such careful grading of 

 table poultry according to quality as is found in the local- 

 ities adjacent to the best markets, it is undoubtedly better 

 for the grower to dress his own poultry. In that case it is 

 economy to have a special place for this work, and to have 

 its few simple appointments conveniently arranged. As 

 these will be referred to in the chapter devoted to market- 

 ing, nothing more specific need be said of them here. 



33. Miscellaneous Appliances. — The really neces- 

 sary small furnishings for the broiler or roaster plant are 

 few in number, inexpensive ; some of them can be made at 

 home at almost nominal cost, and cheap articles that will 

 answer the purpose are always procurable. If one wishes 



