HIGH-PRICED SPECIALTIES 



in such luxuries. There are several crops of 

 this kind, for instance, broilers (in winter), 

 roasters, squabs, turkey broilers, and mush- 

 rooms. 



The capital required for these specialties will 

 not be more than a few hundred dollars at the 

 outside. The most expensive equipment will be 

 for the pigeons, and for them a loft Is often built 

 over part of the fowl house. 



We will take up the different kinds of birds 

 and tell briefly how to raise and force them for 

 a critical market. 



Broilers should be plump, tender, and juicy 

 when cooked. In order to meet these require- 

 ments they must be forced almost from the 

 start; if properly handled they should be ready 

 for market in ten weeks from the day they are 

 hatched. The breeds most used for this pur- 

 pose are the White Wyandottes, White Ply- 

 mouth Rocks, and Rhode Island Reds. Whlte- 

 plumaged birds always look better when plucked 

 for market; otherwise the colored varieties are 

 just as good. 



In order to produce broilers in winter and 

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