I have never been able to study out why the average writer upon agricultural subjects is always advising the farmer to attempt to do difficult work for which special firms already exist. In the case of fattening just referred to, there is reason why the farmer may be able to do the work more successfully than the special establishment, but why any one should urge the farmer to turn the woodshed into a temporary poultry packing establishment I can hardly see. If the farmer has nothing to do he had better get a job at the poultry killing house where they have ice water and barrels in which to put the feathers. I do not think it worth while in this book for me to attempt to describe in detail the various methods of killing and packing poultry for the various retail markets. The grower who contemplates killing his own stuff had better spend a day visiting the produce houses and market stalls and inquire which methods are locally in demand. Suggestions from Other Countries. In European countries generally, and especially in France and England, great pains is taken in the production of market poultry. Each farmer and each neighborhood become known in the market for the quality of their poultry, and the prices they receive vary accordingly. In these countries more poultry is fattened and dressed by the growers than in the United States where we have greater specialization of labor. In countries that have an export trade different systems have originated. In Denmark and Ireland co-operative societies are organized to handle perishable farm products. These, however, deal more with eggs than with poultry. In portions of England the fattening is done by private fatteners. The country being thickly settled, the chickens are collected directly from the farms by wagons making regular trips. This allows the rejection of the poor and immature specimens, whereas a premium may be paid on better stock.