4 BROILERS AND ROASTERS. 



demand in the big markets, and what stock of this grade 

 comes in is worked off as just ''chickens" at a figure 

 generally considerably lower than the price for the sizes 

 most in demand. It is, perhaps, hardly necessary to say 

 that the least salable sizes are not sent to the market by 

 experienced growers. If for any reason they do not 

 market their chicks as broilers they hold them until they 

 will fill the bill as roasters. 



2. What is a Broiler? The dictionary definition,, 

 u a chicken, or the like, suitable for broiling," does not 

 describe a broiler so that one who did not know what kind 

 of a chicken is suitable for broiling is any the wiser for 

 having consulted the dictionary. It is possible to broil 

 and cook in this way very nicely chickens very much 

 larger than are sold on the market as broilers, but that does 

 not make such a chicken a broiler. The technically cor- 

 rect definition of this kind of "broiler" is a chicken or 

 other fowl such as is in general demand for broiling. The 

 difference in meaning is of no importance to the general 

 public, but the would-be producer of broilers should have 

 a clear appreciation of just what he is going to produce, 

 and why. His business is not merely to grow chickens 

 especially adapted for broiling, but to grow thrifty good 

 bodied chickens which are to be marketed at some one of 

 the sizes in general demand for broiling. He must always 

 look beyond his product to the market whence comes the 

 demand which gives that product special value. 



3. The Sizes of Broilers the Market Calls for. 



The market demand today is for broilers of three sizes : 

 Small broilers, large broilers, and squab broilers. The 

 ordinary small broilers, the size most in demand during 



