Poultry Raising. 
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floors and should be often replaced, daily after the chicks are two or 
three weeks old. When two hens hatch at the same time all the chicks 
can be given to one hen and the other hen can be re-set if she is in good 
condition. We have found that hens confined to coops give their chicks 
more brooding, are soon contented with their narrow quarters, and will 
raise more chicks than when given full liberty. 
MARKETING . 
Higher cost of living seems to be troubling a great many people 
just now, yet they are more willing than ever to pay an extra price for 
quality. Produce a good egg, market only eggs of uniform color and 
size, send clean eggs in clean, attractive carriers, and get them to the 
market during the summer at least twice a week. 
Marketing Chicks .—Be careful in preparing your chicks 
and fowls for market. Have them uniform in size and 
color, the broilers one and a half to two pounds, and the 
roasters four to five pounds in weight. It pays to give both old 
and young stock a little special preparation before shipping. Keep in 
close quarters without exercise for a week before selling, feeding 
mashes of fattening foods. In supplying a family trade with dressed 
poultry, it will undoubtedly pay to crate and fatten for a better finish 
and appearance of the carcass as the extra quality means a better price. 
The Denver market prefers the yellow skinned fowls, alive. 
RECORDS AND ACCOUNTS. 
Daily laying records should be carefully kept and if the hens are 
not doing their duty, the cause should be found and the remedy ap¬ 
plied. Perhaps the feeding method can be bettered, or more likely the 
drones have not all been discovered. Incubation records which will 
show the fertility of different flocks or pens will help to 
greater success. Breeding, mortality and feeding records will, be 
found very instructive and helpful to better results. 
Poultry raising means dollars and cents, debit and credit, and every 
poultryman should know his exact financial position at any time. By 
means of carefully kept accounts of receipts and expenditures, he will 
be able to know what branch of his business is most proiftable or is not 
paying; where leaks and wastes occur, what branch of his business can 
be profitably enlarged, and which might better be curtailed. 
POULTRY LITERATURE. 
Too much value cannot be placed upon good poultry literature, and 
there is much to be obtained. However, one must be able to read be¬ 
tween the lines of much that we find in our poultry journals, as the 
writers often have an “ax to grind”, eggs to sell from the hen that laid 
333 eggs ' m a year, a system or a method. 
