62 POULTRY SECRETS REVEALED. 



Get your hatches off early. Push the young stock hard. Broilers 

 weighing from a pound and a half to two pounds command high prices 

 early in the season, while late hatched broilers are often a drug in 

 the market. Hens should be fattened and sold— if you run an egg farm 

 — in their second year, before they begin to moult. Roasters, as a 

 rule, should be confined to the larger breeds, and may be grown 

 at a profit only where food is cheap. 



Egg farming may be very profitable — or it may be a financial 

 graveyard. The secret of avoiding the latter is to satisfy the public. 

 If white eggs are wanted, give them white eggs. If they — with equal 

 foolishness — demand brown eggs, then the eggs must be brown. 



But whether white or brown, the eggs must be fresh, clean, and 

 graded to size-up evenly. And the larger these fresh and clean eggs 

 are, the better prices they will bring. 



Eggs should be neatly packed in cartons holding one dozen each. 

 These cartons, or boxes, should be labeled, with some catchy name 

 for your farm, or yards, and sold under a dated guarantee. A typical 

 label would read like this : 



H El 



HIGHLAND FARM, 



John Doe, Proprietor, 



Roeville, N. Y. 



STRICTLY FRESH EGGS. 

 GUARANTEED. 



The eggs in this carton were laid 19. . . . 



B a 



