A successful type of direct marketing is through roadside stands. This is especially successful in or near large centers of population where eggs can be purchased, together with other farm commodities, at the same stand. Another method is the operation of a retail route in which the producer sells the eggs by the door-to-door method in a near-by city. This method is followed successfully by many poultrymen who deliver eggs as regularly as the milk distributor or the baker deliver their products. Still another method is the use of mail or express as a means of transporting the eggs to consumers in urban centers. This method, while largely in use some years ago, has not proved so generally successful as have some of the other methods previously given. A well-organized program of work is essential in successful poultry keeping. The following schedule is followed by many successful poultrymen as a means of distributing their time to the best advantage during the day. A POULTRYMAN'S DAILY TIME TABLE Based on a One-man 1,500-bird Farm Producing Market Eggs 7:00-8:00 A.M.--Feed and water all stock. 8:00-9:00 A.M.--Fill mash hoppers and clean dropping boards. 9:00-11:00 A.M.--Two hours for cleaning houses, cultivating yards, repairing of buildings, preparation of egg cases, packing eggs and miscellaneous jobs. 11:00-12:00 M.--Feed green feed and collect eggs. 12:00-1:00 P.M.--Lunch hour. 1:00-2:00 P.M.--Water all stock. 2:00-4:00 P.M.--Same work as from 9:00 to 11:00 A.M. 4:00-5:00 P.M.--Feed and collect eggs. _Ducks, Geese, Turkeys and Other Fowl._--While the raising and keeping of chickens occupy the largest and most important part of the general operation of poultry keeping, there is a growing interest in the production of other types of fowl, including ducks, geese, turkeys, and in some instances, guinea fowl and pheasants. Each of these really constitutes a separate and distinct poultry industry, requiring specific feeding, breeding and management practices. Some of the fundamental factors in the care of these types of poultry are given for the beginner. In the case of these fowl, as in chickens, it is essential to start in a small way and develop as experience dictates. _Ducks._--From a rather obscure and unknown source of poultry meat, the duck and the duckling have become common to restaurants and the home table. This has been accomplished through the operations of large commercial duck farms which sell hundreds of thousands of birds annually. The selection of breed types, proper feeding and management and skillful marketing have made it possible to attract a wide public interest and an appetite for these fowls on a permanent basis.