Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1915-09-09

Poultrymen will never be able to
realize the largest returns on their prod
uct until they have made a careful study
or the market and have learned how to
sell to the best advantage. Skill in SELL
ing is just as necessary as the produce
ton of high-gradc poultry and it's prep
aration for market in the best possible
way.
The individual producer must carefully
study his own market and learn its ex-
act needs. His profits will depend in a
large measure on the methods he will
take to supply the peculiar demands OK
listing in his own market. 1t is essential
that the poultryman cultivated the ac-
quantance of many of the dealers and
consumers who handle his products. and
win their confidence. Not until he has
done this Is he really in 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 house
which has the reputation for catering
TO an eXacting particular trade The
tendency of producers to sell to home
buyers at any price. instead of shipping
direct to the better market. results in
low prices and small profits. and dis
courages 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 well worth cultivating There are
many people in the smaller towns and
villages who have had no opportunity to
learn what specially fattcncd poultry is
like. and who will be regular customers
at good prices when they learn the diff
ference between the tender. juicy meat
of the carefully prepared. especially fed
fowl, and the dry. tasteless poultry of
the ordinary market.
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 a cost of one-third or less of it, mar
ket value. He loses indirectly through
the reduced consumption resulting from
lack of quality, which makes it more
difficult to sell his products in the
future.
1t is a waste of money and a loss of
time to attempt to market range fed
fowls. Their flesh is tough. coarse
grained, and lacking in flavor. 1t is next
10 impossible to build M a regular trade
In this class of poultry.
Table poultry produced by ordinary
fattening is much better than the ordi-
nary grades. although most Of the fat
tening is not of the highest order nv
this method the gains secured during the
period of a week or ten days are SO
much more profitable than those secur-
nne their efforts to this method, al
though it is known that the highest fin
!sh cannot be secured without longer
feeding Fowls so fed may be called
half fatted fowls. az DISTINGUISHED from
flll-fattened fowls, where three or more
weeks are employed in the process.
SPECIAL FATTF.NING MOST
PROFITABLE.
The advantages gained by special fat
tening are so great. and the methods so
sasilY practiced, that there is no excuse
.or producers to market any but these
specially fattcned fowls Fowls fed high
In close confinement with specially Sc
ected foods will have soft muscles and
the fat will he deposited in the muscular
tissues rather than in flakes and chunks
of solid fat in the abdomen. In special
fattening, the water in the flesh of the
fowl is replaced by fat and in cooking