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164 STORRS AGRICULTURAL EXPERIMENT STATION. 
Of course in order to make poultry raising on a large scale 
successful the breeder must be near enough to a railroad and a 
market to be able to ship his birds quickly and cheaply. In 
this respect Connecticut with its network of railways and its 
central location between the important markets of Boston and 
New York, as well as the local markets of its own cities and 
towns, is exceptionally well adapted to the industry. The 
breeder must also understand his birds and his market thor- , 
oughly. ‘The art of fattening table-fowl, which has always 
been practiced in Europe, is becoming more and more common 
in this country and in order to compete with the best producers 
a breeder must understand, not only how long and how much 
to feed, but also what effect different kinds of feed and differ- 
ent conditions generally have on the quality, flavor and even 
color of the flesh. The market also demands good looking, 
clean-picked birds, and the successful raiser must be careful 
that the birds are kept clean and free from disease, are prop- 
erly killed, neatly plucked and carefully packed. He must 
also study the demands of the dealers at different seasons and 
know whether he can do better to save his birds for one season’s 
breeding (and in the case of common fowl for eggs), or fatten 
and market their young as “‘broilers,’’ ducklings and green 
geese. Complicated as all these considerations may seem to 
make the poultry business, they need not frighten any one 
where the conditions are favorable. The experiment stations 
of this country and Canada have made a great many investi- 
gations and experiments along this line, and there is an abun- 
dance of reliable, practical and readable literature on all 
branches of the subject, to be had often for the asking by any- 
one who will take the pains to look it up. 
While the Storrs Station has not done much special work as 
regards the breeding, care and management of poultry, it has 
studied the question of the value of poultry-flesh as food in 
connection with its other food investigations. This last year 
analyses have been made of the flesh of various kinds of poul- 
try, the results of which are given in Table 23 in the preceding 
article. Many of these analyses are the first of their kind to 
be published and throw much light on the relative values of the 
different kinds of poultry as food. 


