Crittenden press. [volume] (Marion, Ky.) 1879-1907, 1906-07-05
GREAT GAIN n WEIGHT AND
QUALITY.

Fowls that m, fed In this way gain
largely "a weight For instance,
fowl placed In the coop weighing thrcc
pound. aud quarter bones. feathers
and oral. would weigh from one and
a half to two pounds morr when m
shed. adding In this way two pounds
OF edible meat TO the carcass. and -
Improving the entire carcass a. To add
from three 20 four cents pr pound 10
It's value over that Of poultry ~ that
Kind not - well finished. Thus. fowl
weighing three pounds and quarter.
worth % cents per pound. would sell Tor
thirty cents as II came from the
range. The same fowl. after beiug led
three weeks. would weigh Eve nnd a
quarter pounds and sell for twelve
crnts pound az the lowest calcuia-
ton. which would d. G3 ccnts Tor tho
same carcass. after having bccn f'i
for thr.e weeks The estimate placed
upon the cost % feeding u about ten
10 twelve cents per head.
What II known as the yellow
skinned or yellow meated poultry Il
prime favorite In the markets % this
country. To Intensity and brau,ify
the richness ~ these colorS. meal made
from yellow corn IL largely used In
the process OF fattening. For the
/ English market. which Il largely
catered 90 by these packers, fowls
having the white color Of nesh are pre-
I fcrred. To Intensity and improve this
ground oats. meal from white corn.
aud some finely ground ricc u made
use Of. To add lust-r. finish and
quality 10 all these. small pr cent
| 81 melted tallow IL mixed into the
warm mash. aud fcd Ia a scml-llquid
state the last four or Eve days OF fccd-
| lnr
The fattcnlng % poultry with corn
adds fatty glohulc- throughout the
entire carcass \ fowl that has been
fattened with corn IL usually what
might H. termed greasy meat, while
poultry finished or fattened la thl.
way lays on close or solid meat with
no globulcs ~ fat scattered through a..
Crate and machine fnticncd poultry
sells for the highest pric's ~ any
poultry sent ~ market.
\ peculiarly In these conditions Is
thc fact that poor or inferior speci-
mems cannot be successfully fnttcned
or finished in this way. only the we'll
grown thrifty specimens can De profit.
hblA 'fhl'-Iattrufu ahn liupFofeu IN
weight and character 81 flesh. one
must understand thoroughly we'll the
process OF handling poultry FOR this
purpose. or h. cannot succeed. Where
II Is well done and nicely finished and
prepared for market. poultry finished
In this manner Is the most desirable.
both In this country aud abroad
PACKING FOR MARKET
In packing for market, square boxes
that VIII hold IL. - and - chickens
are made use OF. Fowls all OF one
! size aud weight with the same ap-
, pearance are packed In one box. This
, plan Is or great advantage In selling.
Farmers and country people generally
/, lose large amount OF profit through
the cnrelessness In dressing and send
Ing their fowls to market. When nice.
, ~ graded and selected. all Of one kind
, I'm package. both eggs and poultry
bring the highest prices. II IL the
finest quality that makes the profit In
poultry growing. This Is what IN,
large packing houses. which handl,
hundreds OF thousands OF fowls In thi,
way, aim 10 make OF all they fatten -