230 
American Agriculturist, October 6,1923 
So Easy to Use 
—In Poultry Houses, Cow Barns* Etc.— 
_ Carbola is a white paint and powerful disinfectant combined in powder form. 
Simply stir the powder in a pail of water and it is ready for brush or sprayer— 
no waiting or straining. Does not clog sprayer. Won’t peel or flake. 
The powerful disinfectant does not evaporate but keeps its strength on the 
walls. Carbola will not spoil even in water and may be kept standing in pail 
to be used as wanted. One pound covers about 100 square feet. 
Results Are Sure and Certain 
Carbola is neither poisonous nor caustic—harmless to the smallest chick or 
stock that licks a painted surface. It gives walls and ceilings a smooth, white 
finish, increases the light, improves the appearance, and helps make buildings 
clean, sweet-smelling and free from mites and contagious disease germs. There 
is nothing better than Carbola for dairies, poultry houses, cellars, dog kennels, 
rabbit hutches, garages, tree trunks, etc. 
It has been used for years by more than 100,000 dairy and poultry farmers 
and by agricultural colleges and experiment stations. We have a big file of 
letters from farmers and storekeepers praising it. Give it a trial—you will 
never regret it. 
AS A LOUSE POWDER for use on cattle, poultry, horses, hogs, dogs, etc., the dry pow¬ 
der will be found most satisfactory. The dry powder is applied like any other louse powder, and 
is very effective—a first-class louse powder at 10c a pound. 
Your hardware, feed, seed, poultry supply or drug dealer has Carbola or can get it. 
If not, order direct—prompt shipment by parcel post or express. 
$ lbs. 75c and 10c postage 10 lbs. $1.25 and 15c postage 20 lbs. $2.50 delivered 
50 lbs. $5.00 delivered 200 lbs. $18.00 delivered 
CARBOLA CHEMICAL CO., Inc., 291 Ely Avenue, Long Island City, New York 
YOU CAN'T CUT OUT ZS 
BUT YOU CAN REDUCE THEM WITH 
ABSDRBINE 
TRADE MARK REG.U.5.PAT. OFF. 
without laying up your horse. Does not blister or remove the hair. 
ABSORBINE penetrates quickly and is healing, cooling and soothing—strengthens and 
invigorates tired, lame riki soles and tendons—allays pain and inflammation—reduces 
soreness and lameness. 
ABSORBINE is purely herbal, and safe to use anywhere. In addition to being an 
effective liniment, it is a powerful antiseptic and germicide. Therefore, ABSORBINE, 
applied to a sore or wound, kills the germs, makes the wound aseptically clean and 
promotes rapid healing. Effective in Poll Evil, Quittor, Sores, Lacerations, Bruises, 
Cuts or Speed Cracks. 
MT. Fred White, Box 676, Payne, Ohio, writes: “I purchased a bottle 
of your ABSORBINE and used as you directed. The puff all disap¬ 
peared before I had the bottle quite all used up.” 
SEND FOR FREE HORSE BOOK F 
which gives valuable information about the care of horses and cattle. It is well worth 
having and is yours for the asking without expense or obligation. 
ABSORBINE, $2.50 a bottle at druggists, or postpaid. 
Safe delivery guaranteed. 
W. F. YOUNG, Inc., 579 Lyman St., Springfield, Mass. 
New Lamp Invention 
Beats Electricity 
Beautiful Lamp Gives 400 Candle 
Power For Less Than % 
Cent A Night 
Any home may now have the benefits of 
electric lights at practically no cost through 
the remarkable invention of B. J. Davis,, a 
Kansas City expert ipechanic. 
This amazing invention called the Economy 
Lamp is beautifully designed and an ornament 
to any home. There is no wick, chimney or 
odor. It lights instantly and gives more light 
than 20 electric light bulbs, 27 lamps or 400 
candles at a cost of less than Vi cent a night. 
It is so simple a child can operate it with per¬ 
fect safety and carry it anywhere. 
So proud is Mr. Davis of his invention that 
he wants to send an Economy Lamp free to 
try, to any reader of American Agriculturist 
who will write for it. If you want plenty of 
soft, brilliant, healthful light you should ac¬ 
cept this generous offer without obligation by 
simply sending your name and address to 
B. J. Davis, 109 Economy Bldg., Kansas City, 
Mo., before this special introductory, offer is 
withdrawn. 
Ou ch7 
A stab of pain or a 
stubborn, nerve-racking 
ache—both yield quickly 
to a single application of 
Gombault’s Balsam. A 
wonderful Relief. 
The standard remedy for 
cuts, sprains and strains, 
muscular or inflammatory rheumatism, 
sciatica, lumbago and chest or bronchial 
colds. Used in thousands of homes. 
At your druggist’s or prepaid direct 
for $1.50. One bottle lasts a long time. 
A little kills a lot of pain. 
THE LAWRENCE-WILLIAMS 
COMPANY 
Cleveland, Ohio 
GOMBAULTS 
BALSAM 
The Imported Liniment 
HEALING and ANTISEPTIC 
I will condition a Horse or 
filVF N m . FLEANDS0 BUCKSHOTS 
^This Dandy Big Levar Action Rlfl# 
is yonra for selling only 20 pkgs. fancy Post 
Cards at 15c. Extra Prize for promptness. We trust 
,oa— writ.today. SUN MFC.CO.DEPT.261 X CHICAGO 
Cow in twelve 
put flesh on its bones. Give It life and vigor. Can add 
50 per cent to looks and value. Satisfaction guaranteed 
or no pay. Send postal for free offer. 
P. A. FAUST BRYN MAWR, PA. 
How To Sell Your Poultry 
Avoid, Market Gluts to Get the Best Price 
H OW, when and where to market the 
poultry surplus, and in what con¬ 
dition to market it, are questions that 
call for answer with the arrival of fall. 
Most poultry is sold from the farm 
“on the hoof.” The individual farmer 
does not wish to take the time for home 
dressing. He is unfamiliar with the 
best methods of finishing, dressing, 
packing, and shipping. He lacks the 
equipment for chilling and holding and 
he does not have the market outlets 
to dispose of the dressed product to 
the best advantage. Similar reasons 
were responsible for the shift from 
farm slaughter of cattle and hogs to 
the big packing houses and caused 
creameries to replace farm butter¬ 
making. 
Much poultry is shipped alive to the 
large consuming centers, but whether 
dressed in the smaller towns near the 
point of production or in the large 
cities, a goodly fraction of it is put 
through an intensive fleshing or fin¬ 
ishing process before slaughter. Spring 
chickens are fed about ten or fifteen 
days and hens five or ten days in crates 
arranged in batteries in the poultry 
packing houses. They are given all they 
will eat two or three times a day of a 
ration such as 60 per cent of finely 
ground corn meal and 40 per cent red 
dog flour or white middlings mixed 
with enough buttermilk to make it like, 
mortar. 
Young chickens will add 20 to 60 
per cent to their original weight by 
feeding in this way and 350 to 400 
pounds of dry feed with the butter¬ 
milk used to moisten it, will produce 100 
pounds of gain. Compared with the 
cost of making gains on other kinds 
of live stock, together with the selling 
price, poultry fleshing has distinct ad¬ 
vantages. 
Best Poultry is Milk-Fed 
Besides the additional weight, the 
carcass is made more plump and at¬ 
tractive in appearance and is bleached 
by the milk feeding. All these bene¬ 
fits are preserved by slaughtering as 
soon as the finishing process is com¬ 
pleted. Poultry which is milk-fed and 
fattened to capacity on the farm will 
shrink and be very easily bruised and 
blemished when shipped alive, so that 
it will not grade as first class when 
dressed and most of the results of 
special feeding are lost. 
This does not mean that no effort 
should be made to finish poultry to be 
sold from the farm. Handlers of poul¬ 
try constantly complain that only a 
small percentage comes to market as 
well-finished as it might properly be 
made by the producer. For this very 
"reason, the poultry fleshing industry 
has furnished a golden opportunity to 
the packers. 
Prices for live poultry in the large 
cities discriminate between the unfin¬ 
ished and the well-fleshed. To some 
extent, this is shown by weight. Heavy 
hens, for example, are selling for four 
to seven cents more than light hens 
weighing under four pounds. This dis¬ 
crimination is most pronounced during 
the fall and early winter, since the 
percentage of heavy, well-finished birds 
in the receipts increases after the first 
of the year. 
Country buyers may try to buy all 
poultry at a flat price instead of pay¬ 
ing a premium for that which is fat. 
In such cases, producers can ship di¬ 
rect to reliable commission houses on 
the large markets, if the distance is 
not too great, where their poultry will 
sell more nearly on its merits. Regu¬ 
lar shipping crates, which can be ob¬ 
tained through the commission house, 
should be used. 
During the cold weather, the farmer- 
can dress his birds and ship them with¬ 
out fear of spoiling. Dressed poultry 
costs less to ship than live, and if prop¬ 
erly dressed and chilled, the shrinkage 
will be small. The farmer who under¬ 
takes to dress his own poultry will 
be competing with the professional 
dressers, however, and must approach 
the standards of packing set by them. 
No food is given for a day before 
slaughter, the birds are stuck so that 
they bleed thoroughly, and they are 
plucked dry instead of scalded. The 
heads are wrapped in paper to avoid 
smearing other parts of the carcasses 
with blood. The birds are cooled for 
a day or so in a room slightly above 
freezing and then sorted into uniform 
sizes and grades and packed in boxes 
of a dozen birds, or in barrels. The 
barrels may be packed with ice, or, if 
the weather is cold, the birds may be 
shipped by express in boxes without 
ice. 
Markets differ to some extent, but 
dressed broilers are usually sorted into 
those weighing under 20 pounds to a 
dozen, those weighing 20 to 24 pounds, 
and 25 to 30 pounds; friers, 31 to 35 
pounds; and roasters, 36 to 42 pounds, 
43 to 47 pounds, and 48 pounds, up. 
Fowls, which are hens and pullets be¬ 
yond the springer stage, are sorted into 
similar groups from 30 pounds down 
to 66 pounds up. Those in barrels 
or kegs are not sorted so closely. Milk- 
feds, at the present time, bring one 
to three cents a pound more than corn- 
feds on the New York market. 
Opportunities in Private Trade 
Poultry producers located reasonably 
close to the larger towns and cities 
found in every State have an opportu¬ 
nity to develop a special trade with 
hotels or well-to-do consumers, who 
are willing to pay attractive prices 
for high-class, milk-fed poultry dressed 
on the farm. For such trade, it may 
be advisable to draw and truss the 
birds before they are delivered. 
All these methods of marketing call 
for extra time and labor which the 
farmer may find it inconvenient to fur¬ 
nish when field work is pressing. Co¬ 
operative marketing, when it reaches 
the stage of operating poultry fleshing 
and packing plants, which are not cost¬ 
ly, offers a better way for the pro¬ 
ducer to get the full worth of his 
product. 
Poultry marketed early in a season 
(Continued on page 242) 
