I'k rOULl'KY PEEDIXG AXD FATTENING 



would be almost unsalable in European markets. The 

 American people with their reckless extravagance are 

 willing to pay high prices for such poultry because it i.? 

 the plumpest and best looking the markets afford, and 

 when the meat is separated from the grease in trussing 

 and cooking we are left but little edible portion, and 

 that not of the best quality, deluding ourselves with the 

 belief that we are eating a delicious morsel simply 

 because we paid a high price for it. 



N"o such extravagance is tolerated in any other 

 country; poultry to many there is a luxury rarely 

 afforded. Under such conditions we can readily under- 

 stand why a fowl must be finished for market with the 

 largest possible percentage attainable of edible portion 

 as compared to bones and offal ; furthermore, the texture 

 of the skin, shape, appearance and firmness of iiesh to 

 the touch, and entire absence of layers of fat in the 

 dressed bird, and the white, juicy, finely flavored 

 qualities when cooked are the points of excellence. In 

 order to attain this a system of feeding far specific 

 results became necessary. Instead of turning the birds 

 loose to range at will and shoveling out corn to them, 

 they confine them, limiting the exercise to small coops, 

 and feed them on material that produces these results. 

 The method of feeding varies in manner and material 

 in different countries. 



The most successful and profitable poultry finishing 

 locality perhaps in the world is Le Mans in Kor- 

 mandy. It is not uncommon for choice specimens to 

 sell for twenty and twenty-five francs (four to five 

 dollars) in the Paris markets and not over six pounds 

 in weight. Such prices, however, are not obtainable 

 outside of Franco, where tlieir system of cooking and 

 servitig is so different from ours, making it possible for 

 one fowl to serve three times as many ]iersons as in any 

 other countrv. 



