Ducks and Geese

by Harry M. Lamon; Rob R. Slocum

1920
Nov.	17	34 @ 43c	per lb.
	24	30 @ 38c	" "
Dec.	1	25 @ 36c	" "
	8	30 @ 36c	" "
	15	30 @ 39c	" "
	22	30 @ 40c	" "
	29	30 @ 40c	" "
1921
Jan.	5	30 @ 37c	" "
	12	25 @ 35c	" "
	19	25 @ 34c	" "
	26	25 @ 34c	" "

Fresh Dressed Geese

1921
Feb.	2	25 @ 34c	per lb.
	9	26 @ 36c	" "
	16	26 @ 36c	" "
	23	26 @ 36c	" "
Mar.	2	26 @ 36c	" "
	9	25 @ 35c	" "
	16	25 @ 35c	" "
	23	25 @ 35c	" "

Live Geese—Via Freight

1920
May	5	18 @ 20c	per lb.
	12	22c	" "
	19	20 @ 22c	" "
	26	20 @ 22c	" "
June	2	20 @ 22c	" "
	9	20 @ 22c	" "
	16	20 @ 22c	" "
	23	18 @ 20c	" "
	30	18 @ 20c	" "
July	7	18 @ 20c	" "
	14	18 @ 20c	" "
	28	25c	" "
Aug	4	25c	" "
	18	25c	" "
	25	25c	" "
Sept.	1	25c	" "
	22	26c	" "
	29	26c	" "
Oct.	20	25 @ 28c	" "
	27	27 @ 30c	" "
Nov.	3	32c	" "
	10	32c	" "
	17	32c	" "
	24	28 @ 32c	" "
Dec.	1	28 @ 30c	" "
	8	30 @ 34c	" "
	15	28 @ 35c	" "
	22	25 @ 30c	" "
	29	27 @ 32c	" "
1921
Jan.	5	26 @ 32c	" "
	12	26 @ 30c	" "
	19	25 @ 29c	" "
	26	25 @ 29c	" "
Feb.	2	27 @ 33c	" "
	9	28 @ 33c	" "
	16	26 @ 32c	" "
	23	25 @ 26c	" "
Mar.	2	25c	per lb.
	9	18 @ 20c	" "
	16	18 @ 20c	" "
	23	20c	" "
	30	20c	" "
Apr.	6	15 @ 18c	" "
	13	15 @ 18c	" "
	20	15 @ 18c	" "
	27	15 @ 18c	" "
May	4	14 @ 16c	" "
	11	14 @ 16c	" "
	18	14 @ 16c	" "
	25	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 number of farmers in scattered sections who take the unfattened geese raised on the general farms and finish them for market.