Poultry Feeding and Fattening - Including Preparation for Market, Special Finishing Methods As Practiced by American and Foreign Experts, Handling Bro
This early illustrated works was originally published in 1919. Contents Include; 1. Thrifty Growth, 2. Expert chicken feeding, 3. Broiler raising, 4. Nutrition for layers, 5. Special food, 6. To finish and dress capons, 7. The art of poultry fattening, 8. Lessons from foreign experts, 9. American fattening methods, 10. At killing time, 11. Preparing for market, 12. Marketing Turkeys and Waterfowl, 13. Finish and Shaping. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
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