Broilers 235 



the New York and Philadelphia markets during 

 a portion of the year. Throughout the winter 

 and spring this work pays them best. In the 

 summer other lines of work largely occupy their 

 attention. Broilers are reared more for home 

 consumption on the farms in some parts of the 

 country than others. The South depends more 

 on these young fowls than the North. 



Dry, sandy or gravelly soils are specially prized 

 for broiler rearing. Cleanliness and freedom from 

 moisture are requisites to success. These con- 

 ditions are more easily maintained on light, por- 

 ous soils than on heavy ones. Keep the chickens 

 dry and clean and give them plenty of wholesome, 

 easily digested food. Corn meal, wheat bran, 

 ground oats with the hulls removed, and hard- 

 boiled eggs may make the bulk of the ration. 

 These should be fed after thoroughly soaking or 

 scalding. Some meat food and some green food 

 should not be neglected. Baked foods are rec- 

 ommended and are undoubtedly safe. For further 

 discussion of foods, see chapter on feeding little 

 chickens (Chapter XI). Those who make a 

 study of the foods used by successful poultry- 

 raisers soon learn that there is no best food, but 

 many foods are excellent if fed with judgment. 



Various breeds of fowls are used for broilers, 

 one of the favorites being the Wyandotte. Many 

 prefer to use crosses, on account of the vigor and 



