The Nezperce herald. (Nezperce, Idaho) 1900-1957, 1906-07-12

with the stusfing machine In a semi
auld condition. and no water or grit
whatever Ia given 10 n fowls during
this period. the semI-iiquld food fur
nlshIng sufficient moisture for the
greatest improvement.
GREAT GAIN IN WEIGHT AND
QUALITY.
Fowls that are fed In this way gain
largely In weight. For instance, a
fowl placed In the coop weighing three
pounds and q quarter, bones. feathers
and ogfai, would weigh from one and
a half to two pounds more when I'M
lshed. adding In this way two pounds
OF edible meat to the carcass. and 80
improving the entire earcass as TO add
from three 10 four cents per pound to
It's value over that OF poultry OF thar
Kind not so we'll finished Thus, a fowl
weighing three pounds aud q quarter.
worth . cents per pound. would seiI for
thirty cents as Ii came from the
range. The same fowl. after being fed
three weeks. would weigh ive and a
quarter pounds and sell for twelve
cents d pound at the lowest calcuIa-
ton. which would be G3 cents for the
same carcass. after having been fed
for three weeks. The estimate placed
upon the cost of feeding Ii about ten
to twelve cents per head
What IN known al the yellow
skinned or yellow meated poultry IN
prime favorite In the markets OF this
country. To intensity and beautIfy
the richness of these eolors. meal made
from yellow corn IN largely used In
the process Of ~lattening- For the
English market, which Is largely
catered TO by these packers, fowls
having the white color OF ffesh are pre-
ferred. To intensity and improve this.
ground oats. meal from white corn,
and some finely ground rice Nv made
use of. To add iuster, finish and
quaiify TO all these. a small per cent.
OF melted talIow is mixed into the
warm mash. and fed In q semi-Iiquld
state the last four or i've days OF feed
Ing.
The fattening of poultry with @
adds fatty gIobuIes throughout the
entire carcass. A fowl that has been
faftened with corn IL usually what
might be termed greasy meat, while
poultry finished or fatfened In this
way lays on close or solid meat with
no gIobules OF fat scattered through It,
Crate and machine fattened poultry
sells for the highest prices OF any
poultry sent 20 market.
A popularity In these conditions ~
the fact that poor or inferior speci-
mems cannot be successfully fattened
or finished la this way. Only the we'll
grown thrifty specimens can be profit.
ably crate-fattened and improved la
weight and character of nesh. One
must understand thoroughly well the
process of handling poultry for this
urpos or be cannot succeed. Where
il Ia well done and nicely finished and
prepared for market, poultry finished
Ia this manner II the most desirable. /
both Ia this country and abroad
PACKING FOR MARKET.
In packing for market, square boxes
will hold AZ, "a and ~ chickens
are made use of. Fowls all Of n
slxe and weight with the sar1e APP
are packed In one box This
plan Is OF great advantage In selling.
Farmers and country people generally
Iose q large amount Of profit through
he carelessness In dressing and send
no their fowls to market When nice
b graded and selected, all OF one Kind
d q package. both eggs and poultry
bring the highest prices Ii IL the
quality that makes the profit In
growing. This In what the
Large packing houses, which hand1e
hundreds of thousands of fowls In this
way. aim to make OF all they fatten--