Successful poultry keeping : a text book for the beginner and for all persons interested in better poultry and more of it--contains the "secrets of success" both for pleasure and profit--new and valuable information on all branches of the poultry business . Louis, Mo., says that carefulhandling and fine appearance of the stock are half the everything is plenty a fine lot of poultry will find favorand sell readily, while rough stuff will lie around and maypossibly have to be sacrificed at a discount. The St. Louismarket prefers scalded poultry carefully picked and well
Successful poultry keeping : a text book for the beginner and for all persons interested in better poultry and more of it--contains the "secrets of success" both for pleasure and profit--new and valuable information on all branches of the poultry business . Louis, Mo., says that carefulhandling and fine appearance of the stock are half the everything is plenty a fine lot of poultry will find favorand sell readily, while rough stuff will lie around and maypossibly have to be sacrificed at a discount. The St. Louismarket prefers scalded poultry carefully picked and well birds should be bled in the mouth and are sold with headsand feet on, undrawn, the crops removed if they contain food. SAN FRANCISCO MARKET Dry picked poultry is in demand in San Francisco, poultry is scalded for this market as buyers will not purchaseit. The entrails are always left in and never drawn. Cropis only removed when it contains food. Heads and feet arealways left on. Poultry should be packed in barrels or small boxes weigh-ing from 100 to 200 pounds. Large plump poultry is alwaysin the best demand. This market differs from the eastern,southern and mid-western markets, as the birds are customarily-sold by the pair or by the 16(5 CHAPTER ELEVEN TURKEYS, DUCKS AND GEESE CARE AND MANAGEMENT OF TURKEYS TURKEYS FROM SHELL TO MARKET—USE OF TURKEY HENS TO HATCH AND RAISETHE POULTS — TREES THE BEST ROOSTING PLACE — NESTS — CARE OF SIT-TING HENS — FEEDING POULTS — LIBERTY TO ROAM — STANDARD WEIGHT MRS. HATTIE A. WELD, Greely, Kans.
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Keywords: ., bookauthorre, bookcentury1900, bookdecade1900, booksubjectpoultry
