150 



POULTRY FEEDING AND FATTENING 



meated at this point, a, and this is a vital defect. The 

 pure bred Wyandottes, Plymouth Eocks and Ehodo 

 Island Beds are especially noted for carrying a gener- 

 ous quantity of white meat not only upon the breast, 

 but also well back between the legs, and this is one 

 of the reasons for the market popularity of these 

 two breeds. 



There is no reason to suppose that any of the 

 breeds used for market poultry in Europe are at all 

 superior to the standard American general purpose 

 breeds. In fact, some of the foreign breeds have dark 

 legs, blue meat and other peculiarities that would make 

 them unpopular in American markets. The excellence 



■SHAPED SUSSES FOAVLS 



(Breast upward and breast downward) 



of the best grades of foreign poultry is due to care and 

 artistic finish during the whole process from feeding 

 pen to market. With the same care and the vise of 

 the various sjjecial processes, .Vmerican grown poultry 

 is found able to compete in foreign markets, securing 

 nearly or quite as high prices. 



The appearance of some English dressed poultry 

 (turkeys, ducks, etc.) at tlu> cattle club show, Smithfield, 

 England, is well brought out in Fugure 37. The chief 



