228 JtAKING POULTRY PAY 



one and one-half inches wide. For turkeys and geese, 

 the inside measurement should be forty-six inches long, 

 twenty-eight inches wide and twenty-two inches high. 

 For all smaller fowl they should be inside forty-six 

 inches long, twenty-six inches wide and sixteen inches 

 high. No crate, at any time, should have in it over 

 lOO pounds poultry, large or small. Water and feed 

 them regularly and keep them out of rain and sun, and 

 you will thereby not only treat them as you would like 

 to be treated, but bring them to the purchaser in the 

 best possible condition. 



Old hens usually bring the best prices in the early 

 fall and winter, but old roosters do not pay for the 

 labor and cost of sending them to market. In selling 

 off the stock in the fall send only the small stock and 

 the fat hens that do not lay. Old hens sell as well as 

 pullets. The main point is to have them fat, as that 

 covers all other defects, provided they are healthy. 

 Never send a sick fowl to market; it may die on the 

 way and serve to depress prices by casting suspicion 

 on all the others. When the weather is settled cold, 

 the fowls may be shipped alive or dressed. Hens that 

 are only one or two years old are termed old hens 

 when they are really young and in their prime. 



To dispose of surplus stock, when prices are verv 

 low, all join hands and have a killing day. Put a large 

 pot on the stove, kill and dre.-^s th; birds, put them into 

 the pot and boil till tender. Have glass jars or tin 

 cans ready and fill with chicken pouring the juice on 

 top, cover with fat or melted butter and seal while hot. 

 It will keep through the year and can then be pre- 

 pared in man}- different wa}s for the table. It makes a 

 convenient dish for unexpected company. 



