The Marion daily mirror. (Marion, Ohio) 1892-1912, 1908-10-10
THE TIME TO CELL
THE POULTRY.

There Is always time TO market
your poultry when most profit can be
made. That time has arrived within
the first four months of the existence
of undesirable not-to-be retained
cockerels. Every cockerel that is
grown. not intended to be kept for
breeding purposes, or for selling for
breeding purposes, or to be made use
Jf for exhibition, should be killed and
sent TO market as soon as he has
reached broiler or frying size. says
the Country Gentleman. Pullets
should be sent to market in The fall,
as soon as you can decide the desira-
bility OF so doing. II never proves
profitable to retain in your possess
sion a pullet that is not likely to pro-
duce eggs during her first winter, or
one that is not strong, vigorous and
healthy. These can be marked as
soon as this conclusion has been ar
rived at. All cocks that have been
used in the breeding yards should be
slaughtered and sent to market as
soon as the period for Matching the
chicks has passed in the spring. Only
those should be retained which are
most desirable to be used for exhi-
bition or breeding purposes in the
future. As soon as the cocks are re-
moved from the females and kept
away from them, the egg product
will be much better.
All old fowls that arc not profit
able 10 be kept for egg producing, or
to lay eggs for Matching, or any pur-
pose whatever, should be dressed for
market as soon as their usefulness is
ended. No fowl, old or young, should
ever be sent to market unless 1t has
been thoroughly fattened for the
purpose. They can be fattened by
keeping them confined in small yards
with roosting pens and being fed on
rich, fattening foods from II to 21
days. One-half their original weight
can be added 10 carcass If properly
cared for and fed in this way. The
best way TO feed them is to use
mush mixture. made either of sweet
skinned milk, sour milk, buttermilk,
or any kind of milk that can be OBJ
tanned. Whenever sour milk or but
termilk is used. it should be mixed
well with a paddle, thoroughly warm
ed through-never boiled or cooked.
for this spoils 1t for the purpose; then
mixed with the meal, to be composed
of one-half Underground corn meal,
the rest ground oats, bran and mid
dlings. This should be mixed into
the well-warmed milk until il is
very thick mush. The mush should
be fed to the fowls in troughs, as
much as they will cat up clean three
or four times a day. Never feed wa
ter, and only little green food, with
plenty OF grit and charcoal during
this process Of feeding.
When the fowls are killed. they
should be hung up by the legs, stuck
in the roof of the mouth, and dry
picked Immediately after being killed
while the body is yet warm A Wig
orous movement of the hand readily
detaches all the feathers from the
carcass. Some prefer to scald and
pluck. Either way will do-dry-
picking preferred. Always plump the
carcass in cold water after the animal
heat has left it before sending 10
market Crate and pack separate
sizes and colors in different parts Of
the box, never promiscuous sizes,
shapes and colors all together, as
they do not sell so well in the mar
ket.
Ducks and geese should be thor
oughiy fattened in much the same
way, killed aud dressed before being
sent to market. Never offer stock
for sale in the market unless 1t is
we'll fattened and nicely dressed 1t
Is estimated that 22O-odd million dol
lars worth of dressed poultry of all
kinds were sold in the markets OF The
United States last year This repre-
sents the price obtained by the grow
er. II all this poultry had been pro-
perly fed and finished and dressed
for the purpose II would have brought
at least one-third more; in other
words, care in feeding and marketing
the products would have placed $780,
100000 more in the pockets OF the
growers that they did not obtain. but
q portion of which was obtained by
those who did fatten and finish the
products after purchase.
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