CHAPTER XIII 

 FINISH AND SHAPING 



THE farms of the land need to produce not only 

 more poultrjf, but better poultry. Think for a 

 moment where the bulk of the meat on a fowl is 

 placed. It is on the breast and the thighs. 

 There is practically no meat elsewhere. Then how- 

 foolish to go on breeding year after year from birds that 

 are flat in breast and scant in thighs. 



The illustration, Figure 3fi, "Breast and Thigh 

 Development," shows a side view of the average fowl 



c 



r/ 



Fig. 36 — BREAST AXD THIGH DEVELOPMENT 



in the market. The breast flesh ought to go out to 

 the dotted line, then there would be twice as much of 

 the white meat, and it would cost no more to bring 

 the bird to maturity. The middle figure of the same 

 illustration shows a cross section of the average market 

 fowl, the dotted sections showing the breast meat. Breed 

 a round, wide-breasted bird and the breast meat would 

 come out to the dotted lines and double the amount 

 produced. Look carefully to the shape of the breeding 

 stock and select birds that are built to carry a large 

 amount of breast and thigh meat. 



The best market foflls carry the white meat not 

 only on the breast proper as at b in the third figure 

 of the illustration, but also well back between the legs 

 at a. Much of the market poultry fails to be thick- 



