2 6 BROILERS AND ROASTERS. 



None of them but the Leghorns have the color of legs 

 and skin almost universally demanded. In Leghorns, 

 though the average stock is too small, there are many 

 stocks of Leghorns of good size which will produce 

 excellent broilers and small roasters. Indeed, I have 

 had broilers from heavy bodied good sized Leghorns 

 that grew faster than Plymouth Rock chicks under the 

 same conditions make as nice looking broilers as I have 

 ever seen, and were equal to any in quality. Such 

 Leghorn stock is not common, however, and the most 

 that can be said of the use of Leghorns for market poultry 

 is that the largest types generally found make broilers that 

 are fair as compared with those produced from average 

 good Plymouth Rock and Wyandotte stock, while the 

 largest and slowest maturing cockerels, if killed before 

 their meat becomes hard, make very nice small roasters. 

 Pullets of similar characteristics would also make nice 

 small roasters, but the demand for them as layers is such 

 that they are almost invariably reserved for that purpose. 



