APPENDIX G 



379 



MINE EAT LOCUST LEAVES, PEPPER- 

 GRASS, by George Jackson. I bought 

 thirteen pairs of the best Plymouth Rock 

 Homers in May, 1909, and now, eleven months 

 later, I have two hundred birds. Every one 

 that comes along admires them. I have a 

 friend who gives me boxes, which I break up 

 and make use of in building. So in this way I 

 do not have to buy much lumber. 



We have an offer here (Kentucky) for squabs 

 weighing eight ounces at $3 per dozen, and as 

 ours weigh from twelve to sixteen ounces I 

 think I could get at least $5 for my squabs. 



I feed seven different kinds of grain, but my 

 young^ birds do not like the Canada peas. I 

 feed rice and locust leaves sometimes, and as 

 soon as peppergrass grows I will give them that. 



RICH SQUAB OPENINGS IN CALI- 

 FORNIA, by M. W. Donaldson. Nowhere 



outside the city of New York is the demand for 

 squabs so strong as in the cities of Oakland 

 and San Francisco , California , with their 

 combined population of approximately 700,000 

 (census just completed). While Oakland boasts 

 of her hotels, grills, clubs and sanitariums, 

 where squabs find a ready market, San Fran- 

 cisco's three leading hotels alone could con- 

 sume all the squabs produced in California 

 today, and then run short on orders for this 

 delicious luxury. One dollar per pound can 

 be obtained for the right kind of squabs in the 

 Oakland or San Francisco markets when offered 

 to the right kind of trade. As the game laws 

 of oiu- state are becoming more stringent each 

 year, and prices correspondingly higher for 

 the inadequate supply of wild game brought 

 in, also likewise for young poultry, the only 

 substitute for the squab, there must soon be 

 found by the caterer a means of taking care 

 of his menu along the lines of wild game, and 

 the only logical solution appears solely in 

 the squab. There certainly is a field here for 

 many who might care to invest in this lucrative 

 industry. San Francisco is a most cosmopoli- 

 tan city and right up to date. Califomians 

 are not afraid to spend their money. They 

 want the best money will buy and they get 

 it, regardless of what it may cost. If they 

 should call for squab on toast, they would 

 not hesitate at $2.50 to ask for it. It's the 

 same in all other lines of trade in CaUfornia. 

 The people here demand the best and they 

 certainly have it. Squabs will soon be in- 

 cluded, and the best that can be produced, 

 both in size as well as in flavor. The man 

 that gets in first on this market with a modem 

 squab plant will have the easiest and the 

 surest sailing, but nevertheless, stire. Such 

 are the possibilities for the producer of squabs 

 (for the rich man's stomach) near the Oakland 

 and San Francisco markets of California. 



About October of last year I bought from 

 your firm nine pairs No. 1 Plymouth Rock 

 Homers. At the present time (June 12), 

 I have about eighty-five birds all in first-class 

 shape, besides about twenty killed for the 

 table. — ^A. E. Buchanan, British Columbia. 



NEW ORLEANS WAITING FOR GOOD 

 SQUABS, by K. J. Braud, I am raising 

 squabs for pleasure and for my own table use. 

 I received my birds exactly nine months ago, 

 twelve pairs of Plymouth Rock Extra Homers, 

 for which I paid $30. I have raised in that 

 time twenty-four pairs of breeders, some of 

 them larger than the parents, and have used 

 for our table seven dozen squabs, and now have 

 ten pairs of young ones in the nests, making a 

 total of 146 birds. This is not remarkable, but 

 'in view of the fact that I had never had any 

 experience in the business I consider it highly 

 satisfactory, at least to me. I have never_lost 

 a single large bird, having all the original birds, 

 and a finer lot I think it impossible to find. I 

 have six pairs of my young ones working, three 

 of which have hatched young squabs, and the 

 other three are setting. 



Taking things generally, I am highly pleased 

 so far. I derive a great deal of pleasure, and 

 besides quite a delicacy for our table. I have 

 no doubt in my mind that squab-raising can 

 be made profitable here in Louisiana as well 

 as anywhere else. I feed my birds along the 

 hnes set in the National Standard Squab Book, 

 and I feel that any one following those direc- 

 tions can hardly fail if they give them the 

 proper attention. 



It appears to me that a good market could 

 be created in New Orleans for squabs if the 

 proper energy and push were behind the 

 business. 



MUST SAY I PREFER SQUABS TO 

 CHICKENS, by Albert F. Neblung. I will 

 tell you why I am going to raise squabs and 

 not chickens. I have been raising both for 

 some time and have wanted to sell my chickens, 

 and have found a buyer at last, and have sold 

 out all I had, also sold all my pigeons, because 

 they were not what I wanted. Now to get 

 a start with the best there is in the line of 

 squab breeders. I could clean my squab 

 coop in two hours, then they would be all 

 right for one week without need of cleaning, 

 but the chickens needed about two hoiu-s' 

 work each morning to keep away lice, then it 

 was never right. The chickens were always 

 wild and would fly as if I were going to loll 

 them all, but the pigeons would mind their 

 business, be tame, sit on my hand, and eat out 

 of it. I'd like to see a chicken do that. Then 

 I set an incubator with 108 eggs and hatched 

 fifty-four chickens. The first week I lost 

 fifteen, the second week, fourteen, the next 

 two weeks eleven. Out of the fifty-four I 

 had fourteen left. That is the way chickens 

 do with you. But when pigeons lay, you 

 will have two squabs. You don't have to 

 feed them or watch the heat in the incubator 

 or brooder. Well, to cut a long story short, 

 chickens eat about twice as much as pigeons. 

 About the same with work, if not more. Me 

 for pigeons! I will have some good Cameaux 

 or Homers. I have room for about one 

 hundred pairs, but will not start with that 

 number. 



