14 @ 16c " "
June 1 14 @ 16c " "
LIVE GEESE--VIA EXPRESS
1920
Nov. 24 30 @ 33c per lb.
Dec. 1 30 @ 32c " "
8 32 @ 35c " "
15 30c " "
22 30c " "
29 28 @ 35c " "
1921
Jan. 5 29 @ 38c " "
12 28 @ 38c " "
19 28 @ 36c " "
26 27 @ 37c " "
Feb. 9 28 @ 40c " "
16 28 @ 42c " "
23 26 @ 28c " "
Mar. 2 25 @ 28c " "
9 20 @ 23c " "
16 18 @ 22c " "
23 18 @ 22c " "
30 20 @ 23c " "
Apr. 6 17 @ 20c " "
13 17 @ 20c " "
20 17 @ 21c " "
27 16 @ 20c " "
May 4 15 @ 18c " "
11 15 @ 18c " "
18 15 @ 18c " "
25 15 @ 18c " "
_Prejudice Against Roast Goose._ There exists on the part of some
persons a prejudice against goose on the grounds that it is too greasy a
dish. When improperly cooked, goose will prove to be too greasy to suit
many fastidious palates but this condition is not so much the fault of
the fowl as it is of the method of preparation and cooking. When dressed
if the goose shows a large amount of abdominal fat, as it usually does
and should, a large part of this should be removed. This fat when tried
out is highly esteemed by many cooks and by other persons is treasured
as an efficacious treatment for croup in children. Also while the goose
is roasting, a part of the fat as it cooks out of the carcass should be
removed. Treated in this way one need have no fear that the roast goose
will prove too greasy but instead one will be pleasantly surprised at
the rich taste which the roast goose possesses.
_Methods of Fattening Geese for Market._ Many geese are sent to market
without any special treatment or effort to fatten them, being taken
right off pasture in such condition as they happen to be or at best with
only a half-hearted attempt to fatten them by feeding a little corn or
some other grain for a short period. When a real effort is made to
fatten geese for the market it is generally done in one of three ways.
First is pen fattening which is the method best adapted to small lots of
geese on the average farm. Second is by noodling which is only attempted
in sections where the goose raisers are somewhat of specialists and
where the effort is made to turn out geese of superior quality. Third is
fattening in large flocks which is practiced only by a very limited
numbe