9 6 



BROILERS AND ROASTERS. 



JEX 



Adaptability of breeds, 24. 

 American market requirements, 15. 

 Appliances, miscellaneous, 55. 



Beef scraps, 81. 



Bowel trouble. 66. 



Broiler, defined and described, 4. 



Brooders, 35. 



Brooders, operating, 61. 



Brooding systems. H5. 



Buying eggs indiscriminately, 23. 



Cabbage, 79. 



Caponizing,86. 



Cel lars for incubators, 37. 



Charcoal, 82. 



Chickens, kind of poultry marketed as, 4. 



Cold storage, effect of on demand. 10. 



Colony houses, 52. 



Color of broilers, 15. 



Combining broilers and roasters, 13. 



Combining broilers with general poultry 

 keeping, 10. 



Combining roasters with general poultry 

 keeping, 12. 



Combining roasters with other occupa- 

 tion, 12. 



Competition, 28. 



Cooked food, 67. 



Cook house, 54. 



Cooling poultry, 94. 



Cracked corn, 79. 



Demand and supply. 14. 

 Dimensions of incubator cellar, 40. 

 Distance of pipes from brooder floor, 4f 

 Dry feeding. 65. 

 Dry feed system, 71. 

 Dry picking, 92. 



Eggs for hatching, 22, 57. 

 Electric regulators, 61. 

 Exclusive broiler plants. 8. 

 Exercise for brooder chicks, 77. 



Fattening broilers, 88. 

 Fattening roasters. 89. 

 Faults of breeding stock, 18. 

 Feeding meat, 80. 

 Feeding systems, 65. 

 Feeding systems in practice, 76. 



Green cut bone, 81. 



Green food, 79. 



Grit, 82. 



Growers producing their own eggs. 22. 



Hammonton, broiler growing at, 7. 



Hatching with hens, 32. 



Heater pit, 45. 



Heaters, 46. 



Hot weather, fattening in, 90. 



Houses for growing stock, 51. 



How often and how much to feed, 78. 



Icing poultry for shipment, 95. 



Incubators. 33. 



Incubators in outbuildings, 41. 



Incubators, operating, 58. 

 Individual brooders, M. 

 Individual brooders in long houses, 48. 

 Individual brooders in small houses, 49.. 



Johnnycake,67. 



Killing, methods of, 92. 



Killing room, 55. 



Kind of stock for roasters. 19. 



Land, purifying, 30. 

 Land, quantity and kind, 29. 

 Leghorns. 26. 

 Light Brahmas, 25. 

 Local demands, 28. 

 Location, 27. 



Markets, 27. 



Mash feeding, 66. 



Mash, receipts for, 69. 



Methods of hatching and rearing, 31., 



Milk, 82. 



M ongrel stock , 20. 



Nursery brooders, 49. 



Operating incubators, 58. 

 Orpingtons, 24. 

 Outdoor brooders, 50. 

 Overcrowding, 63. 



Packing poultry, 94. 

 Packing room, 55. 

 Picking, methods of, 92. 

 Pin-feathers, dark on broilers, 16, 

 Pipe brooder houses, 41. 

 Pipe system of brooding, 36. 

 Plymouth Rocks, 24. 

 Points of a good broiler. 15. 

 Points of a good roaster, 19. 

 Prepared foods, 74. 



Regulator for brooders, 61. 

 Itoaster, defined ami described, 7.. 

 Rye for green food, 80. 



Sand lor floors, 47. 



Scalding poultry, 92. 



Selling poultry alive, 91. 



Shipping, 95. 



Soft roasters, 11. 



South Shore chickens, 11. 



South Shore methods. 84. 



Spring hatched roasters, 87. 



Squab broiler. 4. 



Stock for producing broilers, 17.. 



Supply and demand, 14. 



Temperature of brooder, 62. 

 Ventilating incubator cellar, 60.. 



Water, 82. 



Weights of broilers, 4. 

 Weights of roasters. 7. 

 Wyandottes, 24. 



Yellow legs and skin, 15, 19. 



