388 



BROILERS, ROASTERS, AND CAPONS 



December, or during the holiday season. This is the market to 

 which the great mass of roaster growers attempt to cater, that 

 is, those who carry on the business in connection with some other 

 well-defined branch of agriculture. There is never a time when 

 the supply so nearly equals the demand as to make the prices drop 

 low enough to be unprofitable. There have been periods of glut- 

 ted markets, but only for an extremely short time. These have 

 been due to heavy shipments, during the fall, to the large consum- 

 ing centres from the Central West. The season's prices vary con- 

 siderably, due almost entirely to demand and supply. The chart 

 shows this price curve (Fig. 179). 



Features of a Desirable Roaster. In order to roast well, a 

 chicken must be of fairly good size, not smaller than four pounds. 

 Large size, however, is not so essential as good condition of flesh. 



FIG. 179. Curve showing seasonal variations in market prices for roasters, 

 realized during winter months. 



Highest prices 



A bird for roasting should be meaty in all sections, especially in 

 breast and thigh. The roaster most demanded by the American 

 housewife is one with bright yellow, butter-colored shanks and skin. 

 This is often taken as an indication of quality, although it is doubt- 

 ful if any real difference exists. White-plumaged birds are gener- 

 ally better received by the consumer than pigmented-plumaged 

 birds; although, if properly plucked, this factor plays but little 

 part in demand. 



Breeds Adapted to Roaster Growing. Most any breed will make 

 a good roaster. One of the more essential requirements is 

 relatively quick maturity, but if slow maturity, they should be 

 tender at maturity. The light, active breeds, like Leghorns, are 

 generally undesirable, owing to the poor quality of flesh produced, 

 due to presence of cords and connective sinews. 



For small roasters the general utility breeds, especially the 



