80 



SUCCESS WITH POULTRY 



34. A chick should weigh a pound when five weeks old 

 — the average is a pound at six weeks old. It should be 

 ready for market when eight weeks old. To fatten for mar- 

 ket give plenty of wheat and cracked corn. » 



35. The White or Brown Iieghorn male, crossed on 

 Brahma, Ooe'hin, Wyandotte, Langshan, Dorking, or Ply- 

 mouth Rook hens, or grades, make excellent broilers. The 

 Houdan crosses on large hens produce fine broilers. The 

 Wyandotte and Plymouth Rock males are also excellent. 

 The best results in hatching is when the Leghorn male is 

 used. 



36. Hatching should begin in October and end in April 



or May, but may really begin at any time. The best prices 

 are obtained in April and May. 



37. It costs five cents in food to raise one pound of 

 chick. The cost of eggs, labor, buildings, etc., is extra. The 

 heaviest cost is in the eggs (which are high in winter) as 

 they often fail to hatch. 



38. Hens are better than pullets for producisg broilers. 

 The males should not be less than twelve . months old. 



39. * Eggs from hens that are fat, molting hens, imma- 

 ture pullets, or from hens in the yard with cooks having 

 frosted combs, chilled eggs, or very small eggs, will not give 

 good results. 



MARKETING POULTRY PRODUCTS 



Suppiying-Fresh Poultry Throughout the Year to Private or Wholesale Customers — How to 



Reach This Trade — Dressing and Shipping Stock. 



James B. Eioe, in Bulletin No. 20, issued by College of Agriculture, of Cornell University, Ithioa, N. Y. 



ALABGrE part of the profits in poultry keeping de- 

 pends on the marketing of the products. The 

 poultryman must be a good salesman as well as 

 well as a good raiser of poultry. Either he 

 must have .good markets to begin with or know how to 

 make them. High-priced trade is not found "ready-made," 

 nor can it be made "to order" by others, and transferred. 

 The poultryman must make it himself. To build up a high-, 

 class trade requires time, skUl, tact and high-grade Drod- 

 ucts that somebody wants and that most people will not 

 take the trouble to .supply. Such a trade is worth work- 

 ing for. The easiest money to be made in the poultry busi- 

 ness, or in any other business, is the margin o fprofit re- 

 ceived for extra quality put up in an attractive package, de- 

 livered at the right time to the right market. This bulletin 

 aims to discuss a few of the principles involved in the mar- 

 keting of poultry products. ' 



Solicit the trade of the rich consumer — the nearer the 

 producer can come to the consumer in selling his products 

 the higher will be his prices and the greater will be tha 

 labor and expense^ of marketing, but it pays. The highest 

 prices can be obtained and the largest profits are made in 

 supplying a retail trade. This is also one of the most' sat- 

 isfactory trades to cater to and is easy to get. There are 

 hundreds of families in every large town that are looking 

 for the person who will furnish e^gs regularly each week- 

 the year round at a cent or two cents per dozen or more, 

 above the retail store price. The stores in large towns and 

 cities are frequently willing to pay several cents a dozen 

 above the highest wholesale price for the right kind of 

 eggs, delivered with regularity throughout . the year. But 

 the best paying customers, whether retail or wholesale — 

 those who are willing to pay five to ten cents per dozen 

 above the highest wholesale quotation — are hard to secure. 

 Such trade should ' be the ultimate goal to be sought by 

 all commercial egg producers, must first be educated up to 

 York city is about twenty-one cents per dozen. A certain 

 highest market price. 



Extra Price is Clear Gain. 

 There is a fair profit, but no more, in producing eggs 

 at the regular market prices. The largest profits must 

 come from superior marketing and from special market ad- 

 vantages in selling eggs and stock. A difference of only 



a few cents per dozen makes a large increase in the in- 

 come when several hundred fowls are kept. For example: 

 the average highest market price per year for eggs in New 

 York city is about twnty-one cents per dozen. A certain 

 poultryman who has one thousand hens sold his eggs last 

 year for an average of seven cents per dozen above the 

 highest market. 



Assuming that he sold from each fowl ten dozen eggs 

 per year, which is a fair but not a high average, w© find 

 that at seven cents per dozen he received seventy cents per 

 hen over and above what he would have received if he had 

 sold the eggs at the highest wholesale quotation. Therefore 

 from his one , thousand hens he received the very comforta- 

 ble sum of $700. This was all elear-eut profit, due entirely 

 to good business methods, neat crates, careful grading of 

 eggs, cleanliness, quality of products and regularity of ship- 

 ment throughout the year. Is this worth trying fori 



The average market price of eggs, unlike most other 

 farm products does not vary materially for the same months 

 one year from the other. The highest prices for eggs occur 

 in December and January., The striking lesson in the study 

 ef prices is the remarkable uniformity in the price of eggs 

 for any mouth during each of the seven years.. Thus the 

 poultryman knows in advance, with practical certainty, what 

 he will receive for his eggs month by month during the year. 

 This is a great advantage in growing and marketing any 

 product. In this respect the poultryman has an advantage 

 over the growers of apples, potatoes, hops, cheese, pork and 

 most other farm products. 



When the weather is coldest the price of eggs is high- 

 est and when the weather is warmest the price of eggs is 

 lowest. In other words, eggs are always high in winter be- 

 cause they are scarce, and always cheap in summer be- 

 cause they are plenty. This gives us the hint that if we 

 would' succeed in commercial egg-production we must strive 

 to overcome the winter conditions which retard egg-pro- 

 duction and thus secure eggs when they will bring the high- 

 est price. 



Working Up a Large, First-Class Private Tra4e. 



It is an almost universal experience in poultry-ralBing 



that "the best advertisement is a satisfied customer." 



Trade grows by one satisfied customer recommending you 



to another. Poultrymen who" can reach the rich guests at 



