l6 MAKING POULTRY PAY 



thousand head will make $2000 — just the income that 

 I want." And that is just where he is making a great 

 mistake. In the first place, no one man, not even an 

 expert, can properly take care of 1000 hens. Conse- 

 quently, he will have to hire labor. To keep down the 

 expense he will naturally hire a cheap, inexperienced 

 man. This man's ignorance of the business, coupled 

 with the lack of practical knowledge on the part of the 

 owner, will soon be the origin of a multitude of mis- 

 takes and final failure. The cheap man will be a dear 

 one. 



If an expert is employed, it will be necessary to 

 divide that $2000 profit with him, and as this would 

 mean that the hired man was getting as much money 

 as the owner, and did not have the risks to run, it 

 would not be long before the arrangement would be 

 cut short, and the owner, who by this time probably has 

 had a little experience, is now at that stage when he 

 thinks himself fully capable of doing the work him- 

 self "just as good as this costly man" — and in less than 

 a year the plant is for sale. In the second place poul- 

 try in large numbers do not receive the proper care. 

 In small lots they are divided up into families in sep- 

 arate runs. The successful poulterers seldom run more 

 than fifteen head in a flock. There is no crowding in 

 consequence, the condition of the stock is noticed each 

 day and the little details of the business are not neg- 

 lected. All these matters go to making success. 



On a large farm it is utterly impossible to give 

 it that attention and the result is mistakes after mis- 

 takes will happen, disease will get a foothold, and loss 

 instead of gain will be the outcome. This is not 

 hastily written. It comes from years of experience and 

 close observation. Right here in Hammonton, N. J., 

 where poultry farms sprung up right and left, where 

 the gigantic broiler boom started, where attempts at 



