38 



POULTRY PRODUCTION 



exigencies of the business to take up the work of fattening 

 and finishing the poultry before kilhng it. 



Fig. 8 



Egg-breaking room at a Western packing-house. Eggs are broken out 

 for freezing. See egg cliurns at the right Tlie dr^-ing of <-'ggs in this 

 country lias largely been <li.si;')jitinue(.l, owing to the fact (hat .\ineriean 

 capital has found it more profitable to f.lr\' the cheaper Cliinese eggs in 

 that countr>^ and ship them to America, (^'ourtesj- of SejvTnour Packing 

 Company.) 



The Distributer.— As inthcated in Figure li, jioultry pro- 

 ducts may reach the consumer f)y \'arious routes. In a very 

 small proportion of cases the producer deals witli the con- 

 sumer direct, and is also a distributer. In an increasing, 

 though still small, number of cases, the local buyer is a 

 merchant who retails the products at the place of produc- 

 tion. In the great majority of cases, however, both eggs 

 and poultry retich the consumer by a more circuitous route. 

 After the products have been concentrated in the hands of 

 the wholesale buyers, including the packers, they may 

 be turned over to a commission merchant or broker, who 

 ilisj)oses of them to the jobber in ciiiite large fpiantities. 

 The jobljer in turn distributes tlietn among the various retail- 

 ing agencies, which include the retail markets, bakeries, con- 



