Broilers 233 



broiler rearing a business, and learn how to per- 

 form the various operations in the best mariner 

 and with the greatest exactness. 



If one is contemplating the production of broil- 

 ers on a somewhat extensive scale, he should not 

 depend upon written directions for his guidance, 

 but should make a thorough inspection of the 

 markets, in order to learn what kind of a product 

 the market demands. He should also visit one or 

 more broiler farms, where these birds are success- 

 fully reared in large numbers. The experience of 

 practical men is the safest guide. 



As broilers are often placed upon the market 

 when they weigh less than two pounds per pair, 

 the skill in feeding little chickens and the care of 

 the brooder become of the utmost importance. 

 Light-weight winter broilers may be regarded as 

 strictly brooder chickens. The light-weight broil- 

 ers, when in demand, sell for the highest prices. 

 Skill is of more relative importance in the produc- 

 tion of young high-priced meat than in the pro- 

 duction of mature fowls or those which more nearly 

 approach maturity. 



While the cost of food is of less relative im- 

 portance in the production of young fowls for the 

 market than in the production of older ones, yet it 

 should be remembered that the cost of food per 

 pound of gain in live weight increases as the 

 period from birth or hatching is increased. This 



