378 BROILERS, ROASTERS, AND CAPONS 



economic principles, the bottom dropped out, and the failure made 

 possible sound beginning toward greater success in the future in 

 all branches connected with the industry. Mr. Boyer, of Ham- 

 monton, has said that the cause of the failure in specialized broiler 

 farming was the fact that too many people of limited experience 

 located on " town lots " and made a practice of buying their 

 hatching eggs from questionable or unknown sources. To-day 

 the greater majority of broilers are produced on general farms, 

 the amount of winter broiler production depending upon the size 

 and character of the equipment which is available for this pur- 

 pose. Every poultry farm which specializes in the production of 

 eggs should study markets and attempt to gain additional revenue 

 from early broilers. 



The following summary of the broiler industry and its re- 

 quirements sets forth the essential features to be understood and 

 considered, both theoretically and practically, before launching 

 out in the business, either exclusively or as a side line. The 

 production of a few broilers each year in connection with egg 

 farming is the best and, practically, the only method of safely 

 learning the " ins and outs " of broiler raising. 



To be successful, the poultryman must consider the following 

 points: (1) A broiler described; (2) market types of broilers; 

 (3) broiler seasons and the effect of natural supply; (4) desirable 

 features in a broiler; (5) breeds best adapted to broiler raising; 

 (6) special features in broiler management; (7) prices, cost, and 

 profits. 



A broiler, as usually meant by the word when used in the 

 trade, is a young chicken, of either sex, but usually male, ranging 

 in age from eight to fifteen weeks, of good size for its age, and full 

 meated. Owing to its small size, a full-meated breast is especially 

 desirable. The broiler, to be of good quality, should be rapidly 

 grown. 



The market classifies broilers in three groups: Large, medium, 

 and small or squab (Fig. 175). 



A pair of large broilers should weigh from three to four pounds, 

 or one and one-half to two pounds each. Large broilers are also 

 used extensively as fryers, and are in great demand during the 

 latter part of the broiler season, bringing at this time as much 

 per pound as small broilers. 



Medium broilers should weigh from one to one and one-half 

 pounds each, or from two to three pounds to the pair. The me- 



