Churchill standard. (Fallon, Nev) 1903-1908, 1906-07-14

with the Stuffing machine in q SEMI
fluid condition, and no water or grit
whatever is given to the fowls during
this period, the semi-liquid food fur
nishing 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 a quarter, bones, feathers
and offal, would weigh from n and
a half to two pounds more when fin
ished, adding in this way two pounds
of edible meat to the carcass, and so
improving the entire carcass as to d
from three to four cents per pound to
it's value over that of poultry OF that
kind not so we'll finished. Thus, a fowl
weighing three pounds and a quarter,
| worth 8 cents per pound, would sell for
thirty cents as it came from the
range. The same fowl, after being fed
| three weeks, would weigh five and a
quarter pounds and sell for twelve
cents a pound at the lowest calcula-
ton, which would be 60 cents for the
same carcass, after having been fed
for three weeks. The estimate placed
upon the cost of feeding is about ten
to twelve cents per head.
What is known as the yellow
skinned or yellow-meated poultry Is
prime favorite in the markets Of this
country. To intensity and beautify
the richness of these colors, meal made
from yellow corn is largely used in
the process of fattenlng. For the
English market, which Is largely
catered to by these packers, fowls
having the white color of flesh are pre-
ferred. TO intensity and improve this,
ground oats, meal from white corn,
and some finely ground rice is made
use of. TO add luster, finish and
quality to all these, a small per cent.
of melted tallow is mixed into the
warm mash, and fed in a semi-liQuid
state the last four or five days of feed
ing.
The fattening of poultry with corn
adds fatty globules throughout the
entire areas A fowl that has been
fattened with corn is usually what
might be termed greasy meat, while
poultry finished or fattened in this
way lays on close or solid meat with
no globules of fat scattered through it.
Crate and machine fattened poultry
ScIlS lOl the nlSieSt prizes VI any
poultry sent to market.
A popularity in these conditions is
the fact that poor or inferior specl-
mems cannot be successfully fattened
or finished in this way. Only the we'll
grown thrifty specimens can be profit
ably crate-fattened and improved in
weight and character of flesh. One
must understand thoroughly we'll the
process of handling poultry for this
purpose, OF he cannot succeed. Where
it is well done and nicely finished and
prepared for market, poultry finished
in this manne is the most desirable, |
both in this country and abroad.
PACKING FOR MARKET.
In packing for market, square boxes
that will hold II, PA and AZ chickens
are made use of. Fowls all of one
size and weight with the same ap- |
pearance are packed in one box. This
plan is of great advantage in selling. |
Farmers and country people generally |
lose Il large amount of profit through i
the carelessness in dressing and send |
ing their fowls TO market. When nice |
~ graded and selected, all of one kind
in n package, both eggs and poultry
bring the highest prices. 1t is the
finest quality that makes the profit in
poultry growing. This is what the
large packing houses, which handle
hundreds of thousands of fowls in this