74 The Roaster and the Broiler. 



and skin. Such chicks, however, should be sold for small-sized 

 broilers, as the combs appear too soon to permit their being 

 sold older. 



18. Broilers are sold entire, the feathers only being removed. 

 They must be dry-picked, the pin-feathers removed, and the 

 skin free from bruises or rents. Pack in boxes or barrels and 

 ship by express. They can not be sent to market alive in such 

 weather, as they would perish. 



19. The cost per pound of broiler, for food only, is five 

 cents ; but the cost of the eggs for hatching, fuel and warmth, 

 labor and interest on investment must be considered in the 

 cost. 



20. If well fed the chicks will double their weight every ten 

 days until they are 40 days old. If forced, they will weigh a 

 pound each when six weeks old, and two pounds at ten weeks. 



21. The space used on the broiler-farms under shelter is 

 5x7^ feet, with yards 15x16 feet for 100 chicks. They never 

 leave this space until they are sent to market. The brooder is 

 one yard square. As the brooder-house is warmed by the 

 heat that escapes from the brooders, if the chicks grow too 

 large for the brooders (by which time they are usually well- 

 fattened) they do not all go under the brooder. 



22. The first broilers usually come to market about Febru- 

 ary i, and they should weigh not over a pound. Then follow 

 those not over i^ pounds in March. April and May demand 

 sizes not over i^ pounds. The prices vary from 25 to 60 

 cents, and occasionally more, per pound, being highest in 

 April and May. 



23. The best market is New York city early in the season, 

 but Boston prices equal those of New York, later. Chicago 

 prices equal those of New York, but the demand is a little 

 later than in New York for the early lots. 



24. Sandy soils that can not be devoted profitably to agri- 

 culture, make the best location for the broiler business, as 

 such soils dry immediately after rain, while the water dissolves 

 and carries down the filth, thus preventing cholera and gapes. 



