APPENDIX G 



371 



FRESH SQUABS DISPLAC- 

 ING COLD STORAGE, by 

 Harry U. Bell. Despite the 

 fact that Washington City may 

 be classed as a poor squab mar- 

 ket, the demand for fresh-ldlled 

 squabs is far in excess of the 

 supply. 



The bulk of the squabs han- 

 dled during the winter season is 

 the product of the cold-storage 

 plant. These are bought up 

 during the summer, wherever 

 they can be obtained, the source 

 of supply being from persons 

 with smalllofts of birds, or they 

 are shipped from surrounding 

 country places. The supply of 

 cold-storage squabs has to be 

 very short before they will pay 

 as much as $3.50 or $4 a dozen. 



The recent investigation of 

 the cold storage has done a great 

 deal towards helpin g squab 

 breeding in this vicinity. The 

 squab-eating public is now 

 clamoring for a better class of 

 goods, and is willing to take 

 them from breeders, knowing 

 that they are the fresh-killed 

 product. Having had to pay a 

 goodly little sum for cold-stor- 

 age squabs they are equally 

 willing to pay for the fresh 

 product. 



No one starting into the 

 squab breeding business in this 

 vicinity need fear for his mar- 

 ket. It is waiting for him. If 

 he produces good squabs and lets a few people 

 know it, it will be but a very short while before 

 he will have as much trade as he can handle. 



GRAIN WEIGHTS, by W. H. Cunningham, 



Below are given the weights of various products 

 in their raw state, the figures indicating pounds 

 per bushel: Wheat, 60; corn (shelled), 56; corn 

 (on. the cob), 70; rye, b^; barley, 48; buckwheat 

 (in Pennsylvania), 50 ; buckwheat (in Ken- 

 tucky), 52; buckwheat (in Massachusetts), 48; 

 oats (in Illinois and Masiachusetts), 32; oats 

 (in Ohio), 33; oats (in Kent^icky), 33 1-3; oats 

 (in Maine and Pennsylvania), 30; flaxseed, 56; 

 hempseed, 48; broomcom si ^d, 52; sorghum 

 seed, 40. 



When a pigeon gets out of fix, it fasts some- 

 times three or four days and later comes around 

 O. K. Don't worry about a bird's not eating. 

 It knows its own business and is taking its only 

 treatment, fasting. I have noticed this so 

 much among the birds, especially with young- 

 sters, I am earnestly entreating all pigeon 

 friends to let the pigeons do the " doctoring " 

 and let the owners of the birds give attention 

 to feed, water and care of squabhouse, and 

 Nature, the great doctor of all animal life, wilt 

 take care of the pigeon's ailments. — M. C. 

 Martin, Kansas. 



WHITE HOMER AND PEN OF COLORED HOMERS. 



GROWTH OF AN IDEA. Ten years ago 



the word "squab" was practically unknown. 

 Today it is on the lips of every one not only as 

 an article of food, but in slang, which is a true 

 test of popularity. For example, at the great 

 American preparatory schools, the freshmen 

 are now dubbed "squabs," meaning the soft, 

 tender, inexperienced youth, of both sexes. In 

 the West, a " squab " is a tenderfoot. In the 

 theatres, a " squab " is a young chorus girl of 

 eighteen years or under. A "broiler" is a 

 chorus girl between nineteen and twenty-one. 

 " Squab parties " are gatherings of children. 



Fried spring chicken, roast turkey, duck, or 

 beef are all good eating, but not as good as 

 roast squab for my taste. It is the choice of all 

 other meat for me. One of my customers, who 

 is a hunter, just recently told me: " If I were 

 served with young roast quail one meal and 

 squab another I could not tell which was 

 which." — W. B. Glotfelty, Pennsylvania. 



I am very much impressed with the squab 

 business here in St. Louis, and think there is 

 no better market to be had. I get $4 per 

 dozen for nine pounds and $4,50 for ten pounds. 

 I pay no attention to markets. — F. L. Mc- 

 Donaldj Missouri. 



