SUPPLEMENT 127 
made by adding a teaspoonful of creoline to 
one quart of water. This will kill any disease 
germs that may be present, and is a good 
disinfectant. 
“Give good care, not neglecting the small 
things, as it is the multitude of these wherein 
the profit lies. 
_ “The demand for squabs is constantly 
‘increasing and any one entering into this 
business and willing to give it the attention 
it requires will always find a profit on the 
right side of the ledger. But remember this 
profit will be according to the care and 
intelligence put into the business.” 
NEW YORK MARKET. The following is 
taken from the New York World, an article 
on squabs, published in August, 1904: 
Squab-Raising as a Fine Art.—Game Laws 
Make Propagation of this Small Bird a 
Remunerative Business.—Palates Demand Sub- 
stitute for Quail and Other Morsels that 
Statutes Fortid.—Few persons, even among 
the devotees of late suppers in New York's 
high-priced restaurants, in looking over their 
elaborate menus and selecting, say, a squab 
on toast, realize what a tremendous industry 
the Broadway taste for a large cold bottle 
and a small hot bird has developed in the 
United States in recent years. 
The industry may, indeed, be considered 
in itself in a squab state, but such has become 
the after-theatre demand for the tasty little 
birds that many business men have turned 
from less lucrative pursuits to devote their 
energies to their ewe : 
It would be impossible to state precisely 
how many squabs are annually bred in the 
United States, but it is estimated that 
hundreds of thousands reach the tables and 
tickle the palates of luxury-loving and 
extravagant people. : 
The best of judgment in regard to quality 
and quantity of feed is essential, cracked corn 
and red wheat being the staple food. Kaffir 
corn, Canada peas, buckwheat and_ millet 
comprise about 20 per cent of the food in 
winter, and in the summer less corn but more 
wheat. Grit and salt are before the birds 
alivays. 
At the age of four weeks the squabs are 
ready for market and are deliciously tender, 
as they have never learned to fly, and their 
muscles have not had the hardening influence 
of exercise. The killers now get busy. With 
a slip-noose around the feet, and wings locked 
on the back, the squabs are suspended from 
arack. A killing knife is inserted well into 
the mouth and a quick, deep slash made at 
the back of the throat, allowing the bird to 
bleed freely. A 
An expert can kill and rough pick about 
four birds before they get cold. The squabs 
are next dropped into a galvanized iron tub, 
through which a constant stream of water 
flows, which cools the birds. Then a small 
hose nozzle is inserted in the mouth and water 
allowed to fill the crop, after which it is with- 
drawn and a quick pressure forces everything 
out. A second use of the hose thoroughly 
cleanses the crop. Two more immersions 
in iced water make the birds ready for local 
shipment. 
In the Lenten season commission, houses 
buy and ice thousands of dozens of squabs 
for winter trade. That is also the time squab 
raisers select and save the best stock for 
breeders. 
Many of the live birds, especially the 
Homers and red Carneaux, cost from $2.50 
to $6 per pair. 
Prices for squab in New York City run from 
$4 per dozen in the early season to $5.50 and 
$6 in the winter. 
TWO YEARS’ EXPERIENCE WITH OUR 
BIRDS. Will you kindly send us price-list 
and such other printed matter as you have 
issued within the past year? You will 
remember we bought six pairs of you one year 
ago last July. e have about 124 now and 
are disposing of all the squabs we can raise 
at three dollars per dozen. All of our birds 
are not laying yet but will soon mature. We 
have lost several when they were young birds, 
then we had some stolen (one of which came 
back). One bird had a peculiar substance 
form around the outside under the bill. Will 
you tell us if this was canker? We disposed 
of the bird at once. We did not try to treat 
it at all. The pers here know very little 
about fine squab, but I believe the market 
is growing better right along. Feed is much 
higher here than in the East. We have to 
pay $1.75 per 100 for cracked corn, $2.15 for 
ted wheat, $1.75 for Kaffir corn and about 
$5 for hempseed, so that $3 per dozen does 
not bring in a very large profit. - Would ‘you 
advise our raising the price? We hope to 
send you another order shortly. We have 
not tried to use the manure at all. We have 
had no trouble with our birds as to vermin. 
They seem to keep entirely free from it.— 
Mrs. H. D., State of Washington: 
TO MONTANA IN GOOD ORDER. I 
received the crate of pigeons yesterday. 
They were all alive and in good health.— 
J. F., Montana. 
FINDS OUR BIRDS FAST BREEDERS. 
On September 16, 1902, I ordered six pairs 
Extra from you and now (August 30, 1904) 
have about two hundred old pigeons and 
squabs together, and will want to begin 
shipping a few before long. Wish you 
would Daren give me the names of a lot of 
desirable squab buyers in New York and 
other nearby cities. Do you think prices 
will be better later on in the fall, and which 
is the best way to ship them, dead or alive? 
Can I get shipping crates already made? 
If so, where, and at what price? Thanking 
you.in advance for this information.— 
W. E. H., North Carolina. 
