148 BOARD OF AGRICULTURE, [Jan., 



young as your conscience will force you to put them on the 

 market. 



Prices for market poultry are governed, first by time of 

 year, and second by condition. I put the season first simply 

 because best prices are determined by fashionable trade to a 

 certain extent, and because it is much easier to condition poul- 

 try at some parts of the year than at others. 



Good squab broilers rarely ever fall below 60 cents per pair 

 in New York, or Philadelphia, while Boston market seldom 

 goes as low as this for top quality stock. The highest price I 

 ever received was $1.40 per pair for selected chicks in private 

 trade. A full season's record averaged 81 cents per pair for 

 the output. Our average cost to produce was about 50 cents 

 per pair. This could have been reduced somewhat if we had 

 been able to procure more hatchable eggs. Squab broilers are 

 used at luncheons, both in private families and at hotels and 

 clubs. They make a much better appearance than does a regu- 

 lar broiler, served split. 



Broilers should weigh 3 to 4 pounds to the pair, and range 

 in price from 20 to 60 cents per pound. Have known price to 

 remain constant at 35 cents for six weeks at a time. From 

 February to September the average price in a good season will 

 be about 32 cents for first quality chicks. The best broiler is 

 one we can plump up at eight weeks, and have it reach one 

 and one-half pounds weight. This size, in perfect condition, 

 and with good yellow legs and skin, will bring top market price. 



It will cost about 30 cents to produce a first class 2-pound 

 broiler, and a little less for a 13^-pound chick. You will see 

 that this leaves a good margin of profit in this branch of the 

 industry, and market is never over-stocked with Ai products. 



Before going on with roasters, will say a word about feed- 

 ing broiler chicks for best results. I have made very careful 

 experiments covering several years' time, and, having tried 

 almost every method, have chosen this as the most successful : 



We do not remove chicks from the incubator until they are 

 24 to 36 hours old. Simply remove trays, open ventilators, 

 and allow machine to run down to a temperature of 95 degrees 

 or less. This will allow chicks to finish thoroughly the assimi- 

 lation of the yolk of the egg which has been their nourishment 

 during the formative period, and will bring them from the 

 machine chipper, and ready for trouble. The first feed they 



