SUCCESS WITH POULTRY 



strain, thus starting neck and neck with the breeder who 

 created the strain. A beginner even in this case is at a dis. 

 advantage, but he stands a fair chance of success, and 

 progress is possible to him, where he mixes the blood of 

 two or more strains a set-back is almost certain to occur. 

 There is a good deal to learn about poultry, especially the art 

 of breeding to standard requirements with marked success. 

 Buy, therefore, with intelligence, not haphazardly, and 

 it is the part of wisdom to decide on some breeder with an 

 established reputation both as to the quality of his stock and 

 his -reliability as a man, then enlist his interest on your be- 

 half, invite his advice until you are confident you know, 

 of your own knowledge, what you should do. Do not be in 

 a hurry to ' ' go it alone. ' ' You will find sooner or later that 

 men and women have grown old in t^ poultry business and 

 still do jiot know it all. Be resolved, therefore, to be a 

 good listener. Be patient, stick to it like grim death, and 









-A Fair of Imperial Fekin DucIeb. 



put into your work all the heart and all the brains at your 

 ftommaud. Eemember that some of the brightjest men and 

 women the Almighty has created in this generation are 

 breeding standard poultry and doing their level best to show 

 you a clean pair of heels. Remember that birds of your 

 breeding, produced for exhibition- purposes, must come into 

 competition with those produced by. men who have had 

 years of experience, by men of bright intellect, men of un- 

 limited capital, men who breed to win and because they 

 love the beautiful and excellent in fowls, not alone because 

 of the money value in them. There is a sportsman side to 

 this branch of the business that is legitimate and fascinat- 

 ing. 'While there is not much danger of any leading branch 

 of the poultry business being overdone for many years to 

 tome, we believe we are safe in saying that the only branch 

 of it which cannot and never will be overdone is that of 

 producing standard specimens. Berfection is no dpubt 

 unattainable, but it will be sought to the end, and the men 

 and women who are able to produce fowls lapproaching 

 nearest to perfection will bo well rewarded. 



FOULTBY AND EOOS FOB MABKET. 



Probably four out of every five persons who think seri- 

 ously of embarking in the poultry business approach it from 

 what may be called the practical or market side. Their first 

 idea is to raise hundreds of thousands of chickens for the 

 common market, and we regret to say that as a rule they 

 do not look carefully enough into the subject before invest- 

 ing their capital, and as a direct result many failures are 

 recorded. We know of no business wherein a man who is 

 apt with figures and given to figuring can make untold 

 wealth easier or quicker than in producing poultry for mar- 

 ket — on paper. We remember that the first time we got the 

 fever it took one side of a sixteen-foot board for us to fig- 

 ure out the profits we were to make from a broiler plant that 

 was to have a capacity of 8,000 broilers per season. We were 

 not daft — simply figuring. 



There is money in poultry for market, we would almost 

 say plenty of it, but it depends on the man. It 

 was Napoleon who said: "Men are nothing; a 

 man is everything." This is true in the poultry 

 business as well as in war or statesmanship. But 

 the men who achieved success are not extraord- 

 inary men. They are simply good American cit- 

 izens who mean business and attend carefully 

 to their own knitting. They are firm believers 

 in the two old sayings, "What is worth doing 

 at all is worth doing well," and, "If you would 

 be well served, serve ygurself. " 



r To all those whocontemplate raising poul- 

 try and eggs for market, let us say that a good 

 market is of first importance. You should know 

 what market you are to supply and what that 

 I market demands before you spend a dollar or 

 take the first step toward going into the busi- 

 ness. What you will want to do is to get into 

 a Dosition to furnish exactly what your market 

 demands, what it prizes most highly and will 

 pay a premium on. Desirable goods always sen 

 the easiest, and you will want to join with your 

 market men in catering to' this invariable rule. 

 A great secret of success is to send to market 

 just what that market wants, delivering it there 

 in the most attractive form possible, so as to 

 attract favorable attention and command the 

 highest prices. Not one poultryman in twenty 

 gives particular attention to this important mat- 

 ter, but this simply means that the opportunity is all 

 the greater for the twentieth one who has the good 

 judgment to do so. As illustrating this point, we direct the 

 readers' attention to the plan followed successfully by many 

 poultrymen who take care in dressing and packing their poul- 

 try and putting up their eggs in attractive style, having eggs 

 of each color separately packed. This receives a premium 

 above market price. A premium of five cents per dozen on 

 strictly fresh eggs is all profit, and a premium of three to 

 five cents per pound on neatly dressed fowls that are uniform 

 in shape, color and size, is also practically clear profit. In- 

 asmuch as this clear profl,t amounts from 10 to 20 per cent 

 of the gross receipts, here alone is margin enough to make 

 a success of the business when rightly conducted. Permit 

 us to emphasize the fact in the mind of the reader that 

 these pointers can be made to be worth hundreds, of dollars 

 to hisa if he will but heed them. 



BEWAKE OF WOBTHLESS ADVICE. 

 We want to inject a wc?d -of—warning just here. Nearly 

 every man you piest" Tias been, is, wants to be a poultry 



