The Birmingham age-herald., 1915-08-29
Easy to Increase the Weight and Get a Better Price Per Pound by Feeding in Crates or Pens
Gains of as Much as a Pound Per Week May Be Secured by Adopting the Right Methods
By DIR. TT. J. CLEMENS Practical Poultrymnn and Poultry Ed. itor, Philadelphia Inquirer
Copyright. 1915.)


 ket their fowls either without fattcn- ing them at all or merely giving them d little extra feed in their yards. In this article Dr. Clemens points out the financial loss occasioned by such prac- tioe and shows how larger profits may be secured by fattening the birds in pens or crates.
 Poultrymen will never be able to ealise the largest returns on their product until they have made a care ful study of the market and have learned how to sell to the best ad- vantage. Skill in selling is just as necessary as the production of high grade poultry and it's preparation for market In the best possible way
 The individual producer must care fully study his own market and learn it's exact needs His profits will de- rend in large measure on the meth ods he will take to supply the peculiar demands existing in hts own market { is essential that the poultryman cul- tivate the acquaintance of many of the dealers and consumers who handle his products. and win their confidence N'SN bitii ht ntS Uohc tniS IS ne rtdllN In d position to sell his product to the best advantage.
 Probably the bulk of market poultry IS sold through commission houses and 1t often pays to sell even high grade poultry in this way, seeking a house which has the reputation for catering 70 an exacting particular trade The tendency of producers to sell to home buyers at ay price, instead of ship ping direct to the better markets re- suits in low prices and small profits and discourages the production of high grade poultry
 Local Trade Often Desirable
 Many producers find customers among high class hotels. restaurants, clubs, summer resorts. etc. Local markets are often we'll worth cultivating. There are many people in the smaller towns and Villages who have had no opportunity 10 learn what specially fattened poul- ny is like and who will be regular customers at good prices when they learn the difference between the ten der, juicy meat of the carefully pre- pared, especially fed fowl, and the dry, ;asteless poultry of the ordinary mar kct.
 It never pays to market poultry in this condition. The producer who sells poor fowls loses In the lower market price received for the entire carcass. He loses the profit which he might realize on the extra flesh that could be added at cost of one third or less Of its market value. He loses indirect iy through the reduced consumption resulting from lack of quality. which makes 1t more difficult to sell his pro- ducts In the future.
 It Is waste of money and loss of time to attempt to market range fed fowls. Their flesh is tough, coarse grained, and lacking in flavor. It is next to impossible to build up a regular trade in this class of poultry. Table poultry produced by ordinary fat tenng is much better than the ordinary grades, although most of the fattening Is not of the highest order. By this method the gains secured during the period of a week or 10 days are so much more profitable than those secured later that most of the producers confine their efforts to this method. although it is known that the highest finish cannot be secured without longer feeding. Fowls so fed may be called half-fatted fowls as distinguished from full-fattened fowls. where three or more weeks are employed in the process.
 Special Fattening Most Profitable The advantages gained by special fat tening <are so great, and the methods so easily practiced. that there is no excuse for producers to market any but these specially fattened fowls. Fowls fed high in close confinement with specially se- lected foods will have soft muscles and the fat will be deposited in the muscular tissues rather than in flakes and chunks of solid fat in the abdomen. In special ia ttening, the water in the flesh of the fowl Is replaced by fat and in cooking this is blended with the flesh. further softening the tissues and improving the flavor.
 Not only is the quality of the flesh i'm proved, but the total weight is increased