THE CAftE AND MARKETING OF FEATHEBS 395 



Duck Feathers 



Pure white I .42-. 45 



Stained and scalded white 35_ 4Q 



Dark ^35 



Dark, scalded 25- 30 



Chicken Feathers 

 Body, dry picked, all white $ . 12 



01J^-.02 



05 



01 



50 



Body, dry picked, dark. 



Damp, scalded, musty or very quilly 



Hackles (no quills) 



Hen quills (clean) 



Rooster tails, long fancy (free of stiff feathers) . 



Turkey Feathers 



Body, dry picked, all white $ . 15-. 20 



Body, dry picked, dark 02J^-. 03 



Tails, dark, no skirts 25 



Tails, dark, with skirts 15 



Wings, no shorts 10 



Wings, with shorts 06 



Tails and wings, dark, no shorts 15 



Tails and wings, dark with shorts 07 



Tails, wings, and pointers, no shorts 09 



Tails, wings, and pointers, with shorts 07- . 08 



Wings and pointers 05 



Pointers, dark 01 



Shorts and skirts, free of body 02 



Tails, pure white and clean 25 



Wings, pure white and clean 10 



Pointers, pure white and clean 01 



Note. — To get top prices quills must be straight and clean. 

 All feathers freshly packed and damp are discounted according to 

 condition on arrival. 



Picking Live Geese. — Geese may be picked every six weeks 

 if the picking is done regularly. Each Toulouse goose will 

 yield one pound of feathers. In the winter geese are piclied 

 only on the breast. 



The following tabulation is a summary of the amount of 

 feathers yielded by different fowls. 



