6 BROILERS AND ROASTERS. 



4. Where the Broilers Go. The .broiler grower 

 will, perhaps, find it easier to conform closely to market 

 requirements as to desirable sizes of stock, if he knows 

 something of where his produce finally goes. Generally 

 the grower sells to a dealer, so does not come in contact 

 with the consumers. The large buyers of broilers are the 

 high priced hotels and restaurants, the caterers who pro- 

 vide "swell spreads" for clubs, reunions, etc., and 

 wealthy families who do a great deal of entertaining. It 

 is customary to serve each guest with half a " broiler," or 

 with a whole " squab broiler," the broiler forming but one 

 course of the meal. So both because each guest would eat 

 but a small amount of " chicken," and because it is 

 economy to serve the smallest portion admissible, the 

 larger broilers are not readily taken by this class of cus- 

 tomers, except at practically the same price as smaller 

 ones. 



For tables where those who feel so disposed may eat 

 their fill of broilers the large sizes would be preferred. It 

 is not possible to give an idea of the relative proportion of 

 the demand for ordinary broilers from public houses and 

 private families, but the public houses take probably nine- 

 tenths of all the squab broilers marketed ; and probably the 

 greater part of the broilers of this size are taken for 

 banquets or like special occasions. It is no uncommon 

 thing during the season to hear of buyers from city com- 

 mission honses and markets scouring the country in their 

 vicinity for squab broilers, and frequently offering more 

 for chicks barely up to the usual minimum weight than 

 the grower could get for the same chicks two months 

 later. 



