Excerpt from Fowls, Care and FeedingThe wide distribution of domestic fowls throughout the United States and the general use made of their products make poultry of interest to a large number of people. Breeders are continually striving to improve the fowls for some particular purpose, and to excel all predecessors in producing just what the market demands for beauty or utility, but the mass of people look at the poultry products solely as supplying the necessary elements of food in an economical and palatable form. For a considerable tims each year eggs are sought instead of meat by people of moderate means, because at the market price eggs are a cheaper food than the various kinds of fresh meat.Large numbers of the rural population live more or less isolated, and find it inconvenient, if not impossible, to supply fresh meat daily for the table aside from that slaughtered on the farm, and of all live stock poultry furnishes the most convenient means of supplying an excellent quality of food in suitable quantities. This is particularly true during the hot summer months, when fresh meat will keep only a short time with the conveniences usually at the farmer's command.The general consumption of poultry and poultry products by nearly all classes of people furnishes home markets in almost every city and town in the United States, and at prices which are usually remunerative if good judgment is exercised in the management of the business.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.