PROGRESSIVE POULTRY CULTURE 287 



winter in such houses than in houses with closed fronts 

 and glass windows. 



HATCHING CHICKS TO SELL 



When a poultryman becomes very skilful and suc- 

 cessful in the operating of incubators and is located 

 where he can easily send newly hatched chicks to cus- 

 tomers it is possible to develop a profitable trade in this 

 line during a portion of the year. 



There are many people who wish to keep poultry but 

 have not the facilities, the time, the inclination or per- 

 haps the experience necessary to properly hatch chicks 

 for themselves. Such persons will gladly pay a good 

 price for the chicks nicely hatched and safely delivered 

 to them. 



Chicks of one or two days old are readily sent by 

 express or otherwise, even long distances. 



The expert incubator operator who hatches healthy, 

 lively chicks of a desirable standard breed of fowls 

 and guarantees safe arrival of the chicks at their des- 

 tination should find this specialty remunerative. 



BBOILEES FOB MABKET 



The poultryman who is expert in both hatching and 

 brooding chicks, has a plant well equipped for both 

 operations and is located within easy reach of a large 

 city may find it advantageous to produce broilers. 



Squab broilers, so called, are much in demand to 

 supply high class hotels, restaurants and club houses 

 in the winter time. 



These chicks are kept in brooder houses and forced 

 to rapid growth for eight to ten weeks and marketed 

 weighing one and one-half to two pounds to the pair, 

 at good prices. 



The American varieties of pure bred poultry produce 

 excellent broiler chicks. The poultryman should pos- 

 sess a good strain of winter layers so as to have a cer- 

 tain supply of good eggs for hatching from November to 

 February. 



