. Till- iibd-ci- llhistnilt-s shipt^iiiL; Tltcsc arc ii:^iil an,i liavt- .<tifPcu-nt strciigt!i ro stand it')isiJrr(}hlc ^li liiiihjlni:^. They arc ilcscrilu\l on another f^igi\ at hand, and it is time the exhil^ition stock is conditioned for the show room. There is a ,iireal contrast in the work it takes tn condition (hfferent iireeds. White fowls iiave lo he washed, whicii is a lot of work in con- trast with tlie eas\- manner in wliich a colored hird is prepared for ex- hibition. To condition them, all that is neces'<ary is to wash otT the feet and shanks in water, sponge
. Till- iibd-ci- llhistnilt-s shipt^iiiL; Tltcsc arc ii:^iil an,i liavt- .<tifPcu-nt strciigt!i ro stand it')isiJrr(}hlc ^li liiiihjlni:^. They arc ilcscrilu\l on another f^igi\ at hand, and it is time the exhil^ition stock is conditioned for the show room. There is a ,iireal contrast in the work it takes tn condition (hfferent iireeds. White fowls iiave lo he washed, whicii is a lot of work in con- trast with tlie eas\- manner in wliich a colored hird is prepared for ex- hibition. To condition them, all that is neces'<ary is to wash otT the feet and shanks in water, sponge otif the coml), f;ice and wattles with alcohol. and then apply a mixtnre composed of two parts of alcohol, one part of
Size: 2484px × 2013px
Photo credit: © The Bookworm Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, booksubjectpoultry, bookyear1920
