CHAPTER V 







Growing Chickens 



The management of growing chickens depends very 

 much upon what disposition is to be made of them and 

 the time of their disposal. It is possible to force the 

 growth of the chicks doiring the first two months of 

 their lives and then market them as "squab-broilers," 

 weighing from one-half pound to one and one-half 

 pounds each. In the great cities, at certain seasons, 

 these tender chicks, if plump, are in good demand in 

 club-houses, high class hotels and< restaurants and bring 

 excellent prices. 



Spring broilers are marketed later in the season. 

 These should be grown. until they weigh dressed, two 

 pounds each. There is very little market demand for 

 chickens weighing two and) one-half pounds each. Af- 

 ter the birds attain a weight of three pounds they be- 

 come salable as small roasters. There is a yet better 

 demand for roasters of four to six pounds weight and 

 considerable call for well finished fowl weighing from 

 six to twelve pounds. Many pullet chicks are grown 

 for layers to take the place of the older hens which are 

 usually sold after two seasons, sometimes after one sea- 

 son, if not laying. A large number of fowls are grown to 

 maturity and! used or soldi for breeding stock. Not a 

 few birds are grown for exhibition purposes. 



SQUAB-BROILER CHICKS. 



Chicks intended for marketing at eight to ten weeks 

 old, weighing one and one-half to two pounds to tn-e 

 pair are usually hatched in December and January and 

 confined in brooders until fitted for sale. White Leg- 

 horns, White Wyandottes and Rhode Island 1 Reds are fa- 

 vorite varieties for this special purpose^ because their 

 chicks grow rapidly and! promptly cover the breast and 



