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

VI MI ! i
Fowls that m, fell Ina thia way gain
largely IN weight For instance.
fowl placed In the coop weighing thrcc
pounds aud quarter. bones, feathers
and oGal. would weigh from on" and
a half to two pounds morc when nm
shed adding In this way two pounds
OF edible meat To- the carcass. and ~
improving the entirc carcnss ns 10 add
from three 60 four cents pcr pound To
It's value over that ~ poultry 81 that
Kind not 50 well finished. Thus. a fowl
weighing three pounds and quarter.
worth cents per pound. would srll Tor
thirty cents as u came from The
range. The same fowl after icing Ted
three weeks. would weigh i've nud q
quarter pounds and sell for twelve
crnts a pound NJ the lowest calcula-
ton. which would H. - cents Tor the
same carcass. after having BEEN fed
FOR three weeks. The estimate plac''d
upon the cost 81 feeding u about ten
TO twelve cents per head.
What IL known as the yellow
skinned or yellow meatcd poultry IL
prime favorite In the markets ~ this
country. To Intensity and brautify
inc IlfAlUtNN NA AAAf7HN fNAAAHF AAAfAA AftHAAh
from yellow corn IL largely used In
the process of fattrning. For the
English market. which IL largely
catered 20 by these packers. fowls
having the white color 81 fiesh are pre-
fcrred. To Intensity and improve this.
ground oats, meal from white corn,
aud some fineiy ground rice IL made
use Of To add lustcr finish and
quality 10 all these. small per cent
81 melted tallow Is mixed into the
warm mash. and led in scmi-liquld
state the last four or I've days OF fed
Ing.
Tho fatteulng o. poultry with corn
adds fatty glohulss throughout the
entire carcass. fowl that has been
Patterned with corn IL usually what
might H. termed greasy meat, while
poultry finished or fattened la this
way lays on close or solid meat with
no rlobulcs 81 fat scattered through ~.
Crate and machine fattened poultry
sells for the highest pric,s Of any
poultry sent 20 market
\ peculiarly In these conditions IN
tho fact that poor or inferior sp"ci-
mems cannot be successfully fattenc1
or finished Ia this way. only the we'll.
grown thrifty specimens cnn De profit.
ably crate.fattencd and improved In
weight and character 81 flesh. one
must understand thoroughly we'll the
process OF handling poultry for this
purpose. or he cannot succeed. Where
II is well done and nicely finished and
prepared for market. poultry finished
In this manner II the most desirable,
both Ia this country aud abroad
PACKING FOR MARKET.
In packing for market, square boxes
that viii hold Il, "a and o 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 large amount OF profit through
the carelessness I'm dressing aud send
ing their fowls to market. When nice
ly graded aud selected. all Of one kind
In package. both eggs and poultry
bring the highest prices. II IL IN,
finest quality that makes the profit II
poultry growing. This Is what tn,
large packing houses. which handl,
hundreds OF thousands Of fowls In thi,
way. aim To make Of all they fatten.-