via INTKODUCTION 



is treated in detail. The chapters on fattening and 

 preparing for market are intended to be very complete 

 on a subject scantily covered in other books. 



Few realize how much room exists for improve- 

 ment in the line of feeding and fattening for 

 market. The best foreign methods have already gained 

 a foothold in America and the resulting product was 

 an immediate success in the market. The feeding 

 machine, shaping board and other special appliances 

 will soon be in more common use by those who travel 

 with the van of poultry progress. 



American meat buyers are the most lavish in the 

 world. Having once learned the taste of the best 

 poultry, not that which is thin and scrawny or has been 

 covered with grease in the so-called fattening process, 

 but fowls made to take on more flesh, softened and 

 ripened, then carefully dressed, fitted and shaped for 

 market by all the various arts that can make good 

 poultry attractive to the eye; after once sampling such 

 poultry the liberal, well-to-do buyer will be content with 

 nothing inferior. In fact, with the well-known high 

 standard of the American food buying public, it is hard 

 to explain why the perfecting of poultry meat has failed 

 to keep pace with that of similar products. 



A¥ith the instruction given in this volume there is 

 no reason why the intelligent poultryman should not 

 learn after due experience to breed successfully and also 

 turn out a product as good as the best, and suitable for 

 the most fastidious trade. 



