APPENDIX G 



373 



HOW A HOTEL MANA- 

 GER PUSHES SQUABS, by 

 John Hill. We pay seven dol- 

 lars a dozen for the Idnd of 

 squabs we serve. Just at pres- 

 ent we have enough, but I 

 would be very glad to know 

 the names and addresses of 

 some breeders of fine squabs. 

 We cook them in any way our 

 patrons want them, but put 

 them on the bill of fare merely 

 as squabs. I rather prefer them 

 roasted, to any other way of 

 cooking them. 



I ran the advertisements of 

 our hotel in the New York 

 Times and Brooklyn Ea^le to 

 stimulate the night-dinner trade. 

 The night following my pub- 

 Hshed talk about squabs, the 

 sale was forty -two orders. Our 

 average number of orders per 

 night for squabs had been six 

 or seven. That advertisement 

 was read and it brought the 

 business. 



I have been engaged in rais- 

 ing pigeons for eight years, and 

 as r am employed in the city, 

 the only time I have to attend 

 to my birds is in the morning 

 and afternoon, after returning 

 home. During my experience 

 I have bred various pigeons, 

 but have finally settled down 

 to Homers for first choice and 

 Cameaux for second choice. 

 My Homer squabs weigh from 

 twelve to fourteen ounces each, 

 and Carneaux squabs from fif- 

 teen to seventeen ounces each, 

 and I have also crossed the 

 Carneau and the Homer, and squabs from this 

 cross weigh from fourteen to sixteen ounces 

 each. I recently purchased ten acres of ground 

 near the city and it is my intention to convert 

 this entire place into a squab plant early next 

 spring. — T. P. Meyer, Texas. 



I am getting from $2.75 to S4.50 per dozen 

 for live squabs from the commission men in 

 Cincinnati. I have not started to sell to the 

 hotels yet. My best squabs weigh over ten 

 pounds to the dozen. We grow wheat, corn, 

 sunflower, kaffir com on our farm. We save 

 much money on feed bills. Com and wheat 

 are the staple articles of feed and every other 

 day I mix com, wheat, kaffir corn, sunflower 

 seed, Canada peas, hempseed. Most of the 

 time I feed mixed com, wheat and Canada peas, 

 the rest every other day. I think the first 

 thing a beginner should leam is to ventilate 

 the pigeon house. They must have pure air 

 to breathe. Don't ventilate so that the wind 

 will strike on birds. I store grain in barrels 

 covered with tin, so rats can't eat. — George S. 

 Beyer, Indiana. 



WHITE AXD COLORED HOMERS. 



One thing I have learned about the care of 

 pigeons: first and most important is plenty of 

 clean, fresh drinking water, one fountain in the 

 fly and one in the loft so when the old birds feed 

 the squabs they can get water without flying 

 outside for it. Second, that all grain or seed 

 should be free from dust of any kind, and musty 

 grain should not be fed under any circum- 

 stances. I think most of the pigeon men here 

 feed a little different than in most places. My 

 main feed is wild brown mustard seed. I have 

 fed it with good results for three years. I will 

 give my way of feeding: One and one-half 

 quarts wheat in morning. From three to four 

 quarts mustard seed at noon. One and one- 

 half to two quarts Egyptian com at night, with 

 a feed of peas and rice once a week each. In 

 each loft is a feeder containing grit, charcoal 

 and sea-shells, in each fly a piece of mineral 

 salt. One reason I feed more mustard seed is 

 that it is a cheaper feed than anything else. 

 It costs here SI. 25 per one hundred pounds; 

 white wheat is about $1.60 and Egyptian com 

 S1.75 to $2 per hundred.— Riley C. Clark, 

 California. 



