232 Farm Poultry 



in boxes or flour barrels washed clean and lined 

 with white wrapping paper. Neatness and at- 

 tractive appearance are everything where quick 

 sales and best prices are to be secured."* 



BROILERS 



Broilers are young, plump and fat chickens 

 which have been forced to make the greatest pos- 

 sible weight during the few weeks of their exist- 

 ence. Broiler rearing may be regarded as one of 

 the specialties of the poultry business and one that 

 does not appeal particularly to the farmer who 

 keeps his fowls under what may be called good 

 average conditions. If a farmer who keeps from 

 fifty to one hundred and fifty hens should produce 

 a few good broilers, the extra expense and trouble 

 of preparing them for market and of marketing 

 them would make serious inroads on the profits. 



Great skill is required to bring this work to its 

 highest perfection; consequently those who are 

 prepared to raise a considerable number of fowls 

 for this purpose are -more likely to become expert 

 than are those whose chief interests lie along other 

 lines of work. On this account the production 

 of broilers for the markets of the large cities is 

 chiefly in the hands of comparatively few, who 

 may be called specialists. These men make 



* Bulletin No. 20, Rhode Island Agricultural Experiment Station. 



