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POULTRY AS FOOD. 175 
meats. Low-priced chicken and‘turkey, goose and guinea-hen 
furnish nutrients about as cheaply as high-priced beef and 
mutton, and pheasants, quail and squab are much the most 
expensive foods quoted in the table. At prices like those 
quoted, then, common fowl is the only kind of poultry which 
is really economical as compared with other low-priced meats. 
But families who can afford porterhouse steaks and early spring 
lamb, can as well afford chicken, turkey, duck and goose, and 
these will make'a most welcome variety in the bill-of-fare. On 
the farm, where only the cost of care and feed has to be con- 
sidered, and much of the feed can be supplied by skim milk 
from the dairy or ‘‘scratched for’’ by the birds themselves, 
even the more expensive kinds of poultry must often be more 
economical than beef and mutton or even pork, and they cer- 
tainly would add greatly to the attractiveness of the table. 
The more attractive and varied our food, providing it is also 
wholesome, the more good we can get from it, and it is hard to 
understand why people living in the country, where poultry 
can be had cheapest and best, do not more generally appreciate 
the addition which more common use of the different kinds 
would give to their diet. 
In conclusion it may be said that it would appear that many 
Connecticut farmers might with advantage and profit raise 
poultry much more extensively than is now the case, and that 
their wives could add greatly to the variety and attractiveness 
of the table without increasing the cost of their food by using 
the different kinds of poultry more than they now do. 
