The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1906-07-13

with the stuffing machine in 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 one 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 add
from three to four cents per pound to
it's value over that Of poultry Of that
kind not so well finished. Thus, a fowl
weighing three pounds and 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 So 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 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 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
he fact that poor or inferior speci-
mems cannot be successfully fattened
)r finished in this way. Only the we'll
,rown thrifty specimens can be profit
IDLY crate-fattened and improved in
weight and character of flesh. One
must understand thoroughly well the
process of handling poultry for this
purpose, or he cannot succeed. Where
is well done and nicely finished and
for market, poultry finished
q this manner is the most desirable,
10Th in this country and abroad.
PACKING FOR MARKET.
In packing for market, square boxes
hat will hold IL, "a and 4S chickens !
re made use of. Fowls all of one
ize and weight with the same APP
earance are packed in one box. This
Ian is Of great advantage in selling.
'armers and country people generally
use large amount Of profit through /
nc carelessness in dressing and send
lg their fowls to market. When nice
, graded and selected, all Of one kind
l package, both eggs and poultry
ring the highest prices. It is the
nest quality that makes the profit in
oultry growing. This is what the
lrge packing houses, which handle
undreds Of thousands of fowls in this
'ay, aim to make Of all they fatten.-