BROILER RAISING 379 



dium broiler is very popular, and brings the highest price during 

 the broiler season proper, but after that time brings no more per 

 pound than the large broiler, or even the larger frying chicken. 



Small or squab broilers weigh from three-quarters to one 

 pound each, or from one and one-half to two pounds to the pair. 

 This grade of broiler is the most expensive for the consumer, and 

 is used only at high-class luncheons and dinners, or in high-class 

 hotel and restaurant trade; consequently it is in much less demand. 



The true squab broiler should be considered rather as an in- 

 cidental in the broiler industry, while the medium broiler con- 

 stitutes the leading type, from the standpoint of both demand 

 and supply, during the season of high prices. 



With a great many perishable products, appearances often 

 count for more than true quality. This, however, is not the case 



A B C ' 



Fig. 175. — Market types of broilers. A, Large; B, medium; C, small or squab. 



with broilers. It should always be the aim of broiler raisers to 

 give to the market a kind of product with which it is familiar and 

 for which it has designated its intention to pay a premium. Com- 

 mission markets demand that broilers be dry picked; clean picking 

 and neat appearance being of special significance. A uniform lot of 

 broilers both as to weight, color, condition of flesh, and the absence 

 of feathered shanks is especially important. As to plumage charac- 

 teristics, no one bird seems to be preferred over another. Uniformity 

 in all characters makes for highest prices; this is especially true in 

 regard to size, plumpness, color of skin, shank, and size of comb. 

 The broiler seasons are determined largely by the demand and 

 supply (Fig. 176). There is comparatively Httle demand for broil- 

 ers until November, owing largely to the fact that during the sum- 

 mer there are fewer functions or dinners requiring them. Besides, 

 most of the well-to-do families are away for the summer, and the 

 hotels and restaurants which constitute over eighty per cent of 



