By Harvey W. Wiley, M. D.

CLOSELY related to fish is poultry. Poultry has fallen into partial disfavor in this country by reason of the insanitary methods of handling it. There is perhaps a greater quantity of unfit poultry offered on the American markets than any other one kind of food. Things are getting very much better now since Dr. M. E. Pennington, of the U. S. Department of Agriculture, has studied and made public the proper methods of handling poultry from producer to consumer. In years gone by, immense quantities of poultry have been put into cold storage in an unfit state and, naturally, they were not improved when taken out. Cold storage, however, may be used with advantage, both with fish and poultry, and other food products, when these products are in a proper condition to be stored at the time of entry into the warehouse. One objection to poultry at the present day is its high price. We probably pay more for a given amount of nutrition in the form of poultry than in almost any other form of meat. Poultry, therefore, is, when properly preserved and prepared, more a food for the well-to-do than for the poor.