Charlevoix county herald. (East Jordan, Mich.) 189?-1953, 1906-07-07

with the stuffing machine in a 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 quarter, bones, feathers
and offal, would weigh from one and
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 add
from three to four cents per pound 10
it's value over that of poultry Of that
kind not so well finished. Thus, fowl
weighing three pounds and quarter,
worth 8 cents per pound, would sell for
thirty cents as ii 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 90 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 fattening. 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, small per cent.
Of melted tallow is mixed into the
warm mash, and fed in q semi-liquid
state the last four or five days of feed
ing.
The fattening Of poultry with corn
adds fatty globuleS throughout the
entire carcass. 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
sells for the highest prices Of any
poultry sent to market
A popularity in these conditions is
the fact that poor or inferior speci-
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
or he cannot succeed. Where
it is well done and nicely finished and
for market, poultry finished
in this manner is the most desirable,
both in this country and abroad.
PACKING FOR MARKET.
In packing for market, square boxes
that will hold IL, "a 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 a large amount of profit through
the carelessness in dressing and send
ing their fowls to market. When nice
ly graded and selected all of one kind
in 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
way aim to make Of all they fatten.-