264 



FEEDING 



meat, but are in considerable demand by people in moderate 

 circumstances. They are chiefly used for fricassees, or for 

 meat pies. Each of the above mentioned group of birds 

 requires a different mode of feeding and different handling. 



FIG. 146. Two pairs of broilers. Those on the left are plump, full breasted 

 and properly finished. Those on the right have not been properly fed and are thin 

 and narrow breasted. A plump carcass is necessary if the bird is to be the best for 



FIG. 147. A flock of roaster chickens about ready for market. 



