1896 
THE RURAL NEW-YORKER 
773 
AMONG THE MARKETMEN. 
WHAT I SAW AND HEARD. 
The Thanksgiving season will soon be here when 
there is a large demand for dressed poultry, and often 
a still larger supply. Shipping to this market at this 
season, is often a lottery ; but choice stock which 
arrives in prime condition, seldom fails to bring good 
prices. Live poultry is not wanted for this holiday. 
Dealers here tell me that they anticipate a good trade 
this year, provided the weather is at all favorable to 
handling poultry. This means that it should be cool, 
clear, and not the humid, rainy weather that we often 
have at that season. The supplies of stock in cold 
storage are said to be smaller than usual at this sea¬ 
son. Extreme high prices are not expected, but a 
large demand will be likely to keep the market in 
good shape. Receipts of poultry from May 1 to Octo¬ 
ber 31, were larger this year than during the same 
period for any of the past five years. The quantity 
received has been steadily increasing each year, but 
the present year has shown a larger per cent of in¬ 
crease ; this increase has been largely in fowls and 
chickens. Prices have averaged higher this year, also. 
Reports from the country at large are to the effect that 
the crop of turkeys is a moderate one, will be marketed 
early, hence later prices are likely to be higher. The 
turkeys are said to be exceptionally good this year, 
and to be somewhat better than in ordinary seasons. 
The crop of chickens is large, hence prices are likely 
to rule low. 
X X X 
Thre are a few points that shippers should bear in 
mind if, as of course they do, they expect the best 
prices. No one should ever ship any product to any 
market without first learning from a competent 
authority the demand of that market. Of course, this 
cannot apply to new products which it is intended to 
introduce. The Thanksgiving market demands more 
largely choice turkeys and ducks. There is no extra 
demand for fowls, and a somewhat larger than ordi¬ 
nary demand for extra fine chickens. Geese are not 
wanted in any quantity, until Christmas. Dealers look 
very closely to quality, so only the best should be 
sent. If any birds are poor and thin, feed them a 
while longer. If any such happen to be killed, keep 
them at home. A few such will spoil the sale of a 
whole lot of good poultry. There is almost never a 
glut of the latter, but frequently one of the former. 
If poor stock must be sent, pack it separately, and 
max*k it for what it is. The larger turkeys should 
always be sent for this holiday. 
X X X 
Much loss often results from improper methods of 
killing, dressing, handling and packing. Here, again, 
one must study the market. This market demands 
undrawn poultry with the heads on ; other markets 
demand the reverse. Learn what your prospective 
market demands. Killing is usually done by hanging 
up by the feet, and sticking in the mouth. No food 
should be given for 24 hours before killing, but water 
freely. The poultry should be thoroughly bled. 
Dry-picked poultry, especially turkeys, meet the best 
demand. This is because a dry-picked bird, when 
hung up in the market, does not become discolored 
so quickly, and presents a better appearance for a 
long time. Dry picking is quite an art, but it pays, 
as it generally assures an increased price. If poultry 
be scalded, care should be taken not to have the 
water too hot, so as to cook the skin. 
t X X 
Of great importance and too often overlooked, is 
the matter of proper cooling before packing. Tons 
of stock come to this market every year that is more 
or less spoiled because packed before the animal heat 
was all out. Receivers tell me, time after time, to 
enforce upon readers the importance of thorough 
cooling. But the stock should not be frozen. Poultry 
is usually shipped with ice through the summer, and 
often not so much care is taken in cooling before 
packing. As the weather becomes cooler, the ice 
melts more slowly, and such lots often arrive in worse 
condition than during hot weather. Dealers say that 
experienced packers often lose by this means, hence 
the importance of thoroughly cooling all poultry be¬ 
fore packing, whether ice be used or not. Much of 
the Thanksgiving poultry comes dry packed. Straw 
is no longer used by the best packers. The birds 
should be closely packed, in layers, breasts up, so as 
to present an attractive appearance when the package 
is opened. Every package should be marked as to its 
contents—chicks, fowls, turks, ducks, geese, etc. 
The different kinds should not be mixed. The pack¬ 
ages should be perfectly clean and bright. Sugar 
barrels are good, but they should be thoroughly 
washed out with hot water. The package should 
always be scrupulously clean. Mark plainly the 
names and addresses of the consignor and consignee, 
or use a stencil, and mail advices, also. 
A most important matter is the time of the arrival 
of shipments. Thanksgiving comes a little early this 
year—November 26. All poultry for this market 
should arrive not later than Monday morning, 
November 23. Many people who ship here do not 
understand the methods in vogue in the New York 
market, and send their shipments too late. It is the 
exception for such shipments to bring good prices. 
There is very little sale for poultry for several days 
after this holiday, until the market recovers from its 
plethoric condition, and most retailers intend to 
secure their stocks not later than Monday. One 
reputable dealer told me of a man whom he visited a 
number of years ago in advance of the shipping sea¬ 
son. He and his neighbors had a fine lot of poultry. 
He was told how best to dress and pack it, and was 
cautioned, above all things, not to ship too late. But 
he thought that he knew better than the experienced 
dealer, and shipped his stock so that it arrived on 
Thanksgiving morning. It had been delayed, or 
would have arrived the day before. There was abso¬ 
lutely no sale for it at any price that the dealer would 
accept. The man was wired, and came on at once. 
He accused the merchant of being dishonest, not 
having any trade, and talked like a crazy man. All 
this after being specially cautioned to get his poultry 
here on time. The merchant told me that, although 
he had previously received large consignments from 
this man and his neighbors, and all had, apparently, 
been well satisfied, he had never received anything 
from any of them since. He concluded his woeful 
tale by asking, “ What do you think of such a man ?” 
And I pass the question along for your consideration. 
In handling poultry, as well as other products, 
receivers are as anxious as shippers to make good 
sales and get good prices, and if the latter do their 
full part, there will, many times, be less cause for 
complaint than now exists. f. h. y. 
THE NEW YORK HORSE SHOW. 
THE PRACTICAL LESSONS IT TEACHES. 
A farmer or small country breeder who wandered 
into this great exhibition, might feel out of place 
amid its style and magnificence, its beautifully- 
gowned women, its well-groomed men, and gaily- 
caparisoned horses. To the city dweller, it is known 
as a beauty show, to which people go to see and be 
seen. But the central idea is to show the best horses 
the country affords, and the breeder with his eyes 
open can here learn what kinds of horses are 
demanded by the wealthy people who have money to 
pay for whatever suits them. 
The exhibits are largely fancy horses, few of those 
which might be classed as business horses, being 
shown. None of the heavy breeds has been entered 
during late years, as distinct breeds. In sifting out 
what may be classed as useful, every-day horses, the 
Hackney comes prominently into view. No other 
breed has so much to commend it to the attention of 
all classes as this. Hackney breeders have a good 
thing, and they know it. In talking with them, they 
tell me that it is never any trouble to sell a Hackney 
at a good price—either a purebred or one that has 
been produced by a cross upon common stock. Of 
course, the former are usually in the greatest demand 
and at the best prices. Mr. Henry Fairfax of Loudon 
County, Va., has done an extensive business in breed¬ 
ing and crossing Hackneys with trotting stock, and 
the results are said to be very satisfactory. Canadian 
breeders say that the crossing of the Hackney upon 
the small, native mares of that country gives a hardy, 
vigorous, active colt, but of smaller size than similar 
crossing upon mares in the States. Mr. W. S. Webb 
of Vermont, whose Hackneys are much missed from 
this show, has done much to encourage the breeding 
up of the common farm stock by an admixture of 
Hackney blood. 
While the Hackney has good action, his greatest 
recommendations to popular favor are his soundness 
and endurance. He is a regular machine in motion, 
and withal has the strength that commends him for 
a business animal. These qualities are transmitted 
to the grades in a high degree. 
I asked a Canadian breeder what methods he adopted 
to get his horses on the market. 
“ There is no trouble about that,” said he. “ It is 
known that we are breeders, and we have no trouble 
in selling not only our own stock, but considerable 
that we buy. Our business is established ; we know 
just what horses are required, and where, and we 
know just how to fit up the horses for market.” 
“ But suppose a farmer or small breeder have a few 
horses or colts, and is unknown to buyers ; how is he 
to get them into the hands of buyers ? ” 
“ I don’t know. Few farmers know how properly 
to fit and train a horse for market. Generally, they 
sell to regular traders who put the horses in good 
shape for market. I buy a good many horses in this 
way. I sometimes hear that a certain farmer has a 
— nderful colt, and when I go to see him, find that he 
won't do at all. He may have one or two good points 
like a pretty head or good neck, and be lacking in 
everything else. But on my way-back, I may happen 
to see a colt running at pasture, which is really a 
fine animal, and capable of being made into a 
magnificent horse, but the owner had never suspected 
that his colt was anything superior. And so it goes. 
Some farmers have exaggerated ideas of the value of 
their horses, while others have really valuable animals 
without suspecting it.” 
lion. II. M. Cochrane, of Canada, had several prize¬ 
winning Hackneys, among them a yearling colt that 
might easily be taken for a two-year-old. He has 
not been crowded, as his breeder says that they do 
not believe in pushing breeding stock. Extra growth 
and development which is secured by pampering for 
the purpose of making an extra show in the ring, are 
not favorable for good breeders. 
Among the heaviest breeds shown were the French 
Coachers. These are coarser than the Hackneys, and 
do not seem to gain in popularity like the latter. 
Still they are popular with some, and are good, strong 
business horses. 
A novelty this year, was a class for the horses and 
carts of the Street Cleaning Department of New York 
City. The carts were new ones of the regulation 
type used in gathering refuse. Each cart was cov¬ 
ered with a tarpaulin, a new scoop-shovel hung on 
the side in the regulation style, and everything was 
as clean as could be made. The drivers were attired 
in brown duck suits, with oilskin helmets, and were 
said to be swells of the horsey set thus attired as cart 
drivers. The horses were mostly Percheron grades, 
and were excellent types of the horse required for 
heavy business in the city. They were heavy enough 
to draw a good load, but very active and quick in their 
movements. There is always a good demand in the 
market for this class of horses, and dealers here tell 
me that the supply is not large. Farmers should pay 
more attention to the breeding of such heavy stock. 
A good Percheron colt is fit for considerable work 
when quite young, and may be made nearly to pay 
for himself before he reaches the age best suited for 
the city markets. 
Next week, I shall note some of the features that 
pertain more especially to the fancy trade—the orna¬ 
mental, it might be called. f. h. v. 
Two weeks ago, we told our readers how the milk 
of certain cows at the N ew Jersey Station is “Pasteur¬ 
ized” or heated to about 156 degrees and then at once 
cooled to 50 degrees or less. This treatment prolongs 
the life of milk by weakening or preventing the 
action of injurious bacteria. It also destroys the 
germs of disease and does not leave the unpleasant 
taste that is found in boiled milk. One objection to 
this “ Pasteurizing” is the fact that cream treated in 
this way loses its consistency. It runs more readily 
and does not have the thick, sticky character that 
consumers demand. Ice cream makers and bakers 
complain of such cream as well as of separator cream 
because it has less “ body” than the thick, ropy 
cream produced in shallow-pan setting or in creamers. 
This matter is of so much importance that the chem¬ 
ists at the Wisconsin Station determined to find some 
simple remedy for the trouble. They have found 
that by adding soluble lime to the “Pasteurized” 
cream they can restore its ropy or sticky character. 
The lime is dissolved in a solution of sugar. Two 
and a half parts of sugar are dissolved in five parts of 
water. Then one part of quick lime is slaked in 
three parts of water. After straining, the milk of 
lime is added to the sugar and water. The resulting 
clear liquid is called “viscogen” and it has the effect 
of thickening the cream. It will give an increased 
“body” to separator cream or condensed milk and it 
enables bakers to “whip” cream to better advantage. 
The whole matter is described in Bulletin No. 54 of 
the Wisconsin Station. The discovery of this “ vis¬ 
cogen” is another illustration of the great benefit 
American farmers are deriving from several of the 
experiment stations. We feel sure that the better 
class of farmers thoroughly appreciate the advantage 
of having a body of trained scientists constantly 
studying the difficult problems that confront Ameri¬ 
can agriculture. Think of the money farmers would 
have paid for this discovery if private parties had 
discovered and patented the process. 
BUSINESS BITS. 
It is stated that more than five tons of American tin plate are 
used daily in manufacturing tin boxes for Enameline. When 
women find a good thing, it goes. 
If you keep bees, you will be interested in the American Bee 
Journal. Send your address to G. W. York & Co., 118 Michigan 
Street, Chicago, Ill., for a free sample. 
The value of commercial fertilizers to fruit growers is suggested 
in the fact that a noted New Jersey fruit grower recently ordered 
155 tons of I. P. Thomas & Son, of Philadelphia, Pa., made espec¬ 
ially for fruit trees. 
If you have grain of any kind to grind, and are in the habit of 
carting it to a grist mill through mud or snow banks, and then 
paying handsomely for the grinding, it will be worth your while 
to look into the advantages of the Peerless feed grinder. You 
have no power ? No matter, you don’t need it. This grinder has 
power within itself, and is simplicity itself in construction. It is 
adapted to a wide range of uses, and will crush and grind corn 
and cob, and all small grain, shelled corn, barley, oats, Millo 
maize, cotton seed, etc., either singly or mixed in any desired pro¬ 
portion, It will also crush and grind damp or newly-husked 
corn without choking. The capacity differs under different con¬ 
ditions, but James McGaughey, of Peuniugtou’s Point, Ill., says 
that he can grind 25 bushels of corn per hour. Send to Stevens 
Mfg. Co., Joliet, Ill., for full particulars. They guarantee to 
refund the purchase money if not satisfied. 
