382 BROILERS, ROASTERS, AND CAPONS 



mature; a well-managed flock of fifty should average one pound at 

 from nine to ten weeks of age. They have a bright yellow skin and 

 shanks, their meat is of the highest quality when young, and they 

 grow very quickly. It is a great mistake in broiler raising to use, 

 either by crossing or direct breeding, any of the slow-maturing, 

 heavy Asiatic breeds. It is true they will attain size, but they 

 mature so very slowly that they are unprofitable; at a one-pound 

 weight they are bony, and have a long, lean appearance when 

 picked. Pure-bred birds should always be used for broilers, since 

 in crossbreeding it is impossible to fix the characteristics desired, 

 and the progeny are neither uniform nor reliable. The greatest 



FIG. 177. Rhode Island Red broilers ready for market. Uniformity in size and finish 



is necessary. 



objection to crossing is the resulting variability in size and quality. 

 This is an important consideration, for uniformity adds to an 

 attractive appearance and usually guarantees a high price. 



Special Features in Broiler Management. The management of 

 broilers is similar to that required in the growing of young chicks. 

 The chief difference is that the best season comes during the 

 winter, a time of year when a complete artificial brooding equip- 

 ment is necessary; the chicks must be fed for rapid growth, and 

 at the same time kept healthy and vigorous. The features for 

 special consideration are: (1) Hatch only strictly fresh eggs which 

 come from well-mated, vigorous birds, being sure that the eggs 

 have not been chilled. (2) Maintain the right degree of hover 

 temperature, which will promote continuous growth. Too much 

 heat will mean slow growth, and too little warmth will cause 

 crowding and entirely check it. (3) Do not run too large flocks, 

 as crowding tends to exaggerate inherited inequalities in vigor 

 and growth, the smaller ones not getting a chance. Twenty-five 

 to thirty in a pen are enough for the best results. (4) Continual 



