282 POULTRY PRODUCTS 



Exercise No. 70. — Weight of Broilers. — Weigh a number 

 of chickens about ten to sixteen weeks of age. Determine 

 the different classes into which they would fall if shipped to 

 market at that time. Examine the condition of plumpness 

 and compactness. Do these factors appear to be one of 

 breed, or care and feeding, or both? 



Exercise No. 71. — Curing Feathers. — When birds are 

 plucked as called for in a later exercise on killing and pick- 

 ing, save the feathers, being careful to keep them clean. 

 Dry and cure them as described. When cured a pillow or 

 other useful article may be made for the schoolroom. Weigh 

 the feathers before and after curing. Determine the weight 

 of feathers obtained from each bird. 



THOUGHT QUESTIONS 



1. How does the variety of poultry products compare with those 



from other hncs of agriculture? 



2. Poultry raising may be for what two general purposes ? 



3. What about the demand for poultry products? 



4. What is meant by utility and fancy poultry products? 



5. Which type of product is of most importance? 



6. Into what three groups can all marketable poultry products be 



divided? 



7. Discuss fully table eggs as a poultry product. 



8. Wliat profit can usually be realized from egg production? 

 ■ 9. Discuss broilers as a marketable product. 



10. What about market prices and profit from broilers? 



11. Enumerate the important facts which treat of roasting clxickens as 



a marketable product. 



12. Enumerate the different poultry products which are sometimes sold 



for breeding or propagating purposes. 



13. When is the natural demand for eggs for hatching? 



14. What prices are generally received for hatching eggs? 



15. What are the possibilities in producing baby chicks for sale as such? 



16. Discuss the production and sale of breeding birds. 



17. What prices can usually be obtained from the sale of mature pullets 



for laying? 



18. What prices should be received for feathers? 



19. How should feathers be prepared for market? 



20. What method should be followed in order to properly preserve the 



poultry droppings? 



Reference. — United States Farmers' Bulletin 452, Capons and 

 Caponizing. 



