The Young Bird. 47 



have given us comparatively small gains. The practice of successful poul- 

 trymen in selling the cockerels at the earliest marketable age is well 

 founded, for chickens, sold at Thanksgiving are expensive products." 



Of course if the cockerel is to be kept for breeding purposes he sliould 

 not be handled in this way, or he would be of little use as a breeder. In 

 that case he should be fed like the pullets and have a good range, so that 

 he can pick up frame and vigor instead of fat. We can never obtain strong 

 and profitable laying stock by breeding from lat and sluggish parents. 



Experiments with young birds kept in small coops compared with a 

 large flock kept in one house, with a suitable yard, show that the latter 

 method pays better. The birds make a slightly larger gain, and there is 

 less work in caring for them. Where skim-milK can be had it is very 

 profitable for mixing the mash for the young roosters. The addition of 

 meat meal or beef scrap to the cornmeal increases the gain. One of the 

 most important things is to begin fattening while the birds are young. It 

 was found that when young roosters, 170 days old, were started at fatten- 

 ing over eight pounds of grain mash were required to make one pound of 

 live chicken. With similar birds, 95 days old, fed in the same way, 

 less than six pounds of grain were needed for one pound of live gain. 



THE BROILER. — We must repeat the caution about putting either 

 cockerels or pullets into filthy houses. No bird can possibly put on flesh 

 while covered with vermin. When fattened as described the young rooster 

 makes a fine broiler. Formerly a larger bird was required for this trade, 

 but of late years a smaller carcass has found a market and is in demand. 

 These are called "squab broilers." Small breeds like the Le'ghorns make 

 excellent broilers when penned and fed on soft food as described above. 

 The experience of O. W. Mapes in developing this trade will help many 

 who wish to make the best use of the young roosters. The average young 

 rooster sold alive at Thanksgiving rarely nets the grower over 30 cents. 

 We may fatten them so that they will bring far more than this, and save 

 at least two months of feeding. 



"It is quite a tedious job to pick 50 broilers nicely, without tearing the 

 skin. In picking squab broilers it is more difficult still. I stepped into a 

 store in New York, a couple of years ago, where game and poultry are 

 made a specialty, to look at some squab broilers I saw hanging in the 

 window. The proprietor told me that all his poultry must be dry picked, 

 as the eye of his customers had to be pleased as well as the palate. This 

 was in December, and I happened to have a lot of chicks at home about 

 the right size. He named a price per pair, which amounted to about 60 

 cents per pound, if I would dress them as nicely as the ones he showed 

 me. One of our local butchers pretends to be an expert, having worked 

 at it in the West, and he promised to help me out. I took him down a 

 few, but he tore them so badly that he soon gave up in disgust. Nothing 



