74 Maine; agricultural experiment station. 1906. 



titles of food eaten, aside from labor, have been accounted 

 for, in the work, and the records show that when the chicks 

 that were hatched in April and May were 11 to 12 weeks old, 

 the cockerels weighed about 2j4 pounds, dressed for market. 

 Up to this time the cockerels and pullets had each averaged 

 to eat 9 pounds of grain food, i pound of beef scrap and % 

 pound of grit. 



When the cockerels average 2%. pounds dressed weight, 

 the pullets of the same age averaged i^ pounds, and as there 

 were equal numbers of cockerels and pullets in the lot, the 

 average weight of all the birds at that time was 2 pounds. 

 Five pounds of the grain and meat foods were required to 

 produce a pound of dressed broiler, under the described con- 

 ditions and practices. 



The material used in the production of a 2-pound broiler cost 

 as follows : 



10 lbs of food 16.5 cents. 



Oil for incubating and brooding. . 2.5 



Eggs incubated 4.0 



Total 23 cents. 



The labor involved in raising the chick and preparing it for 

 market is not accounted for. The average prices received for 

 each 2-pound broiler last June was 60 cents ; July 50 cents, 

 and August 40 cents. 



developing the pullets. 



When the cockerels are taken out for finishing, the pullets 

 of the same age are moved to the grassy range, still occupying 

 the same portable houses in which they were raised. At this 

 time the method of feeding is changed, and dry food is kept 

 by them constantly, in troughs with slatted sides and broad 

 detachable roofs, so it may not be soiled or wasted. The 

 troughs are from 6 to 10 feet long, with the sides 5 inches 

 high. The lath slats are 2 inches apart and the troughs are 

 16 inches high from floor to roof. The roofs project about 

 2 inches at the sides and effectually keep out the rain except 

 when high winds prevail'. 



The roof is easily removed by lifting one end and sliding 

 it endwise on the opposite gable end on which it rests. The 



