io8 Money in Broilers and Squabs. 



are needed. Always try to be in communication with some one as 

 to the best time to ship, and by taking advantage of this it will be 

 possible at all times to dispose of everything that you have to sell 

 at a profit. Never get caught on an overloaded market and lose the 

 whole shipment. 



Guinea Broilers. 



The demand for Guinea hens of all sizes and ages is largely on 

 the increase. 



The Guinea broiler at a pound each was very popular the past 

 season at watering places and in the cities as well. The Guinea 

 broiler at about a pound or a pound and a quarter can be made use 

 of as a substitute for many kinds of game birds, and while it may 

 be considerable time before they will be as extensively used as are 

 the broiler chicken the day is not far distant when every single 

 Guinea broiler that can be grown will have ready sale in the city 

 markets. The laws prohibiting the cold storage of game birds, sell- 

 ing them out of season, has made it necessary for the high class 

 restaurants and hotels to have a substitute for game birds. There 

 seems to be nothing that meets the demand so well as does the 

 Guinea broiler except the home grown or domestic pheasant. 



The increasing scarcity of game has increased the demand for 

 various poultry products out of the usual line. Among these are 

 turkey broilers, squabs, small chicken broilers, and Guinea broilers. 

 A New York dealer who has had to pay top prices for young 

 Guinea chickens writes as follows with regard to this specialty: 



"Young Guineas have been coming into favor since the passage 

 of the stringent game laws which have prevented dealers and restau- 

 rant men from getting sufficient game to supply their wants. The 

 Guineas are wanted when weighing from three-quarters to i§ 

 pounds delivered dead with feathers on and selling at $i per pair. 

 The restaurant men and summer-hotel people will take a!l they can 

 get." 



Pointers on Turkeys. 



Take young turke}'-s from the nest as soon as they are dry, to 

 prevent them from mashing, wrap them up and keep in a warm 

 place, says a correspondent in American Agriculturist. Give no 

 food for a day and night ; there is a residium of yolk to be adsorbed 

 and voided. Too early feeding interferes with this process. 



Cloud's Poultry News gives these pointers : As killing time 

 draws nearer feed oftener. Give a variety. Don't depend on corn 

 alone, and don't expect to make good turkeys with sour, damaged 

 grain. Select the best hens for breeding purposes, and do not sell 

 these nor exchange for poor stock. Don't take everyone's advice 

 on how to grow turkeys. Find out for yourself. 



Mrs. Magruder, after first week gives her turkeys curds of but- 

 termilk or clabber, scalded and pressed dry from whey. Sprinkles 

 occasionally with red pepper. Also feeds plain corn cake, unsalted, 

 crumbled find and moistened with a little water or sweet milk; 

 these are the proper foods for young turkeys. Feeds four or five 



