Money in Broilers and Squabs. 15 



dude not to ship, and thereby save your stuflf. Don't ship dressed 

 stock in any old box that is handy. It pays to Use clean, fresh 

 boxes, using care and neatness in packing. Frequently the buyer 

 is present when the box is opened, and a sale spoiled because of 

 the packing. Don't pack poultry after dressed, until all the animal 

 heat is out. Don't let some little market fluster cause you to 

 change houses. Get a good, solid house and stick to it. That 

 keeps the commission man interested in retaining your trade, and 

 oftentimes he will put you out of a hole caused by a glut. Don't 

 fail to carefully inspect your shipment before closing the box. Put 

 in the memorandum on your own billhead or envelope, showing the 

 count and other data. Keep a duplicate yourself, and thereby 

 save much annoyance and frequently a loss. Don't chase off into a 

 new market with untried people, just because of a possible tempo- 

 rary advantage. Nine times out of ten you will lose. Keep in 

 touch with a good house in several markets, and use judgment in 

 shipping to any of them. Don't fail to notify your commission 

 house before or at the time you ship, and give full data, so he can 

 know what is coming, and can prepare to handle it rapidly. On this 

 great point hundreds of dollars are lost every week which would be 

 saved if shippers would advise several days before shipping, giving 

 the receiver time to reply, if advisable, to hold back. 



Never send fowl to market that has a full crop. Remember, 

 dry-picked poultry will stand longer shipments. Never pack culls 

 with good stock. Keep each in separate lots. 



Arthur Duston says it is generally the bird than can stand the 

 greatest amount of food that makes the quickest grown broiler, and 

 must be the bird you should adopt, as every additional day means 

 additional cost for labor, coal and food. 



When hatching and raising for early broilers especially, the 

 Maine Farmer says there is not much difference in the breeds, as 

 during the first six weeks chicks of the different breeds weigh 

 pretty much the same ; but after that age the difference begins, and 

 there will be a steady and continuous gain on the part of the larger 

 breeds, that at maturity is often very considerable. 



Iowa Homestead says some people are in such a hurry to have 

 their chicks grow to broiler size that they begin stuffing them with 

 any and everything they will eat, and usually end by losing the 

 majority of the stock by indigestion or bowel trouble. Then they 

 will look wise and talk about cholera, damp weather, etc., when the 

 trouble really was too rich food fed too early in life. 



The New York Produce Review says some poultry raisers make 

 a practice of keeping pure-bred male birds and scrub hens, whereby 

 a good grade of market poultry is produced. These growers would 

 find it little more expensive to get pure-bred hens and raise pure- 

 bred poultry, and in most cases the full-blooded stock would com- 

 mand a premium even if marketed in the wholesale market alive. . 



The poulterer who places upon the table a plump, juicy broiler, 

 is entitled to as much respect as the planter who furnishes flour, 

 or the cattle king who raises beef. 



