Poultry Feeding and Fattening e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Few realize how much room exists for improve ment in the line of feeding and fattening for market. The best foreign methods have already gained a foothold in America and the resulting product was an immediate success in the market. The feeding machine, shaping board and other special appliances will soon be in more common use by those who travel with the van of poultry progress. American meat buyers are the most lavish in the world. Having once learned the taste of the best poultry, not that which is thin and scrawny or has been covered with grease in the so-called fattening process, but fowls made to take on more flesh, softened and ripened, then carefully dressed, fitted and shaped for market by all the various arts that can make good poultry attractive to the eye; after once sampling such poultry the liberal, well-to-do buyer will be content with nothing inferior. In fact, with the well-known high standard of the American food buying public, it is hard to explain why the perfecting of poultry meat has failed to keep pace with that of similar products. With the instruction given in this volume there is no reason why the intelligent poultryman should not learn after due experience to breed successfully and also turn out a product as good as the best, and suitable for the most fastidious trade.