THE AliT OP POULTRY FATTENING 79 



six and one-half cents, less express and commission 

 charges, when if properly finished they will fetch him 

 at k'iist double jjor pound. N"ot theoretically or on 

 paper, but in fact as it exists to-day. He would never 

 dream of selling an unf attened steer or hog for slaughter 

 because the ojiportunity is his to convert grain into 

 meat at a profit. He takes advantage of this slower 

 and more expensive method but ignores the quicker and 

 more profitable one. His eyes are being opened, how- 

 ever, and the true situation is becoming apparent. The 

 revolution is at hand, and when the American people 

 undertake it aright they will show the foreigner a clean 

 pair of heels in this as we have in many other lines. 

 The business has already assumed large proportions in 

 the west. The Armours at Kansas City alone are 

 killing 10,000 fowls a day and they are but one among 

 those now engaged in it. They predict that in two 

 years thej' will be killing twenty times this number 

 daily. If the home markets will not consume them the 

 foreign will. There could not possibly be a greater 

 stimulant to the poultry industry than these big estab- 

 lishments have injected into it, and the time is close 

 at hand when cramming machines may be as common 

 as churns. We already make a better and cheaper 

 machine than the English. In the meantime let the 

 cry go forth: "Better poultry and more of it." 



The chief requirements for profitable and successful 

 fattening are simple and easily obtainable. Eirst is 

 proper feed, of which ground oats is always the basis. 

 I know of no better mixture than 100 pounds ground 

 oats (with hulls sifted out), ten pounds corn meal, five 

 pounds clover meal, five poimds blood meal and one 

 pound salt. A suitable shed or building is required 

 that can be well ventilated and darkened, and if it can 

 be kept at a temperature of about sixty degrees, the 

 greatest economy in feed and most rapid gain in flesh 



