The Cairo bulletin., 1910-06-01
THE TIME TO SELL
THE POULTRY

There is always a 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
ccckarels. Every eoekerel that is
grown, not intended To be kept for
breeding purposes, or for selling for
breeding purposes, or to be made use
vi 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 50 doing. 1t never proves
profitable to retain In your possess
sion pullet that is not likely TO pro-
duce eggs during her first winter. on
one that Is not strong, vigorous and
healthy. These can be marked as
soon as this conclusion has been mr.
rived at. All cocks that have been
used in the breeding yards should lie
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 eShi-
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 are not profit
able to be kept for egg producing. or
to lay eggs for hatching, or any prr-
pose whatever. should be dressed fol
market as soon as their usefulness is
ended. No fowl, old or young. should
ever be sent TO market unless It 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 IA to a
days. 0ne-half their original weight
can he added to carcass il properly
cared for and fed in this way The
best way TO feed them is TO Use d
mush mixture. made either Of sweet
SKINNED milk, sour milk. buttermilk
OF any kind of milk that can be OBJ
tanned Whenever sour milk or hut.
termiik is used. it should be mtxea
we'll with a paddle, thoroughly warm
ed through-never boiled or cooked
for this spoils it for the purpose; theE
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-wGrmed milk until 1t Is q
very thick mush. The mush should
be fed to the fowls in troughs as
much as they will eat 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, gtueh
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 d0--dry-
| picking preferred. Always plump the
carcass in cold water after the animal
heat has left 1t before sending 10
| market. Crate and pack separate
sizes and colors In different parts ot
the box, never promiseuous sizes,
shapes and colors all together, as
they do not sell SO well in the mar
ket
Ducks and geese should be thor
oughly fattened in much the same
way, killed and dressed before being
sent to market Never offer stock
for sale in the market unless 1t Il
vel fattened and nicely dressed. Il
is estimated that 220-odd million dol
lars worth Of dressed poultry Of al
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 it would have brought
at least one-third more; in Other
words, care in feeding and marketing
the products would have placed sl00,.
900 600 more in the pockets Of tht
growers that they did not obtain, bu'
a portion of which was obtained By
, those who did fatten and finish th'
/, products after purchase.