34 POULTRY PRODUCTION 



erable volume of business because he makes immediate 

 payment in cash. 



To be a really efficient member of the poultry industry 

 a buyer should give his quotations only on a quality basis 

 and provide himself with refrigerator facilities. 



Whether the buyer is a merchant, an independent produce 

 man, or an agent of the packer or distributer, his is the first 

 step in the gathering and concentrating of a gigantic crop of 

 highly perishable products, aggregating hundreds of millions 

 in value, from very many farms whose average yearly sales 

 amount to less than ,193. As indicated in Fig. 6, the original 



Fig. 5 



Poultry receiving-room of a Western poultry packing-house. (Courtesy of 

 Seymour Packing Company.) 



buyer may be any one of several classes of dealers, or the 

 goods may pass through the hands of three classes of buyers 

 before the work of distribution is begun. 



The Packer. — ^The function of a packer is to prepare for 

 consumption and preservation, and to preserve food products. 

 The home-killing of poultry for general consumption is 

 passing just as the home slaughtering of beef and pork has 

 largely given way to the slaughter houses of the large packing 

 centers. 



The preparing and preserving of both eggs and poultry 

 for general consumption have been carried on for some time 



