Poultry Feeding and Fattening

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Excerpt from Poultry Feeding and Fattening: Including Preparation for Market, Special Finishing Methods, as Practiced by American and Foreign Experts, Handling Broilers, Capons, Waterfowl, EtcFew 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 ¿esh, 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.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.