14 Money in Broilers and Squabs. 



We cannot control the carcass after it leaves our hands to go to 

 market, says Dr. Woods. If it is drawn, and has any distance to 

 go, it may mould inside ; or if a fly does not "blow" m it, there is a 

 large exposed surface hidden from sight, which may become in- 

 fected by some means during transit. If mouldy, sour, or fly blown 

 (if it travels any distance, it is pretty sure to be one of these, or 

 all three), it is no longer saleable, at least for anything like a fair 

 price, and it is not desirable as food. 



Dr. Woods "hits the nail upon the head" in the following selec- 

 tion from his article in "Farm-Poultry:" "In dealing with market 

 poultry we have to deal with many unknown factors. So far as I 

 am concerned, I had rather take my chances on an undrawn fowl, 

 no matter how poorly handled before being killed, than to have a 

 fowl that has had the filthy fingers of some person unknown (per- 

 haps diseased) scratching about tearing out the entrailes, and fol- 

 lowing up the operation with washing out the carcass with not over- 

 clean water. The chances of infection from such sources are far 

 more numerous than any that may exist from the intestinal contents 

 and possible osmosis. Again, if the intestines are left in, you have 

 the opportunity of learning something about the fowl's condition 

 at the time it was killed and whether or not it was healthy." 



The marketmen are in the business for what there is in it, and 

 it is for their interest to keep and sell the best. It is necessary to 

 expose their goods for sale and a carcass of drawn poultry hung in 

 the market stall makes an ideal place for a fly to get into the ab- 

 dominal cavity out of sight, and deposit its eggs, says Dr. Woods. 

 The result is that the customer finds the carcass "fly blown" or 

 worse — maggoty. The result is not pleasing to the marketman 

 or the purchaser. As a matter of fact, opening up the abdominal 

 cavity and removing the viscera exposes a larger surface to bac- 

 teria infection, while in the undrawn fowl the infection if any is 

 confined in the intestines, except such of the objectionable matter 

 which may pass through the walls of the intestines by osmosis. If 

 poultry is properly handled before killing, and is properly cooled 

 before packing, there will be very little if any contamination from 

 the empty intestines. 



The first requisite for success in market poultry is the judicious 

 selection of a variety for the purpose intended, says the Prairie 

 Farmer. For the purpose under consideration, pure-bred fowls 

 are so far superior to mongrel stock, that no one who desires to 

 make the best of it should for a moment entertain the idea of using 

 mongrel or mixed varieties. 



Here are some important facts to remember in shipping broil- 

 ers to market : If possible, never ship dressed poultry in warm, damp 

 weather. Don't ship bony, skinny stock and expect fat prices. 

 Don't ship dressed poultry half-picked, with flesh torn in places, 

 and then blame your commission man if his report shows sales un- 

 der the market price. Don't ship to every strange house that so- 

 licits your consignment. Look them up first. When a house asks 

 you to investigate its references, do so. Oftentimes you will con- 



