12 NATIONAL STANDARD SQUAB BOOK 
every point in this book in simple language and if the details 
in some places appear too commonplace, remember that we 
have erred on the side of plainness. 
The customers to whom we have sold breeding stock have 
been of great help to us in arranging and presenting these 
facts. We asked them to tell us just the points they wished 
covered, or covered more fully, or just where our writings 
were weak. They replied in a most kindly way, nearly every 
letter thanking us heartily, and brimming over with enthus- 
iasm for the squab industry. 
It has surprised a great many people to learn that Homer 
pigeons are such a staple and workable article. They have 
been handled by the old methods for years without their 
great utility being made plain. When we first learned about 
squabs, we were struck by the impressive fact that here was 
something which grew to market size in the incredible time 
of four weeks and then was marketed readily at a good profit. 
The spread of that knowledge will make money for you. 
Show your neighbors the birds you buy of us, tell them the 
facts, and perhaps give them a squab to eat, then you will 
find a quick call for all the live breeders you can supply. 
The procedure which we advise in this National Standard 
Squab Book is safe and sound, demonstrated to be successful 
by hundreds of our customers, many of whom started with no 
knowledge except what we were able to give them by letter 
or word of mouth. We have abandoned all instruction 
which does not stand the test of time and locality, and give 
only facts of proven value, of real, practical experience. 
ELMER C. RICE. 
Boston, August, 1902. 
POSTSCRIPT. 
This work has met with so much favor during the past year, 
and has sold so largely in excess of expectations, that we 
wish to thank our friends everywhere for their cordial support. 
The Appendix A which appears at the back of this edition 
was added last February, and it is our intention to keep the 
work up to date by revisions and additions at least twice 
yearly, The proof of the pudding is in the eating, and the 
