Broilers 251 



with white wrapping-paper. Neatness and attrac- 

 tive appearance are everything where quick sales 

 and best prices are to be secured."* 



BROILERS 



Broilers are young, plump and fat chickens 

 which have been forced to make the greatest pos- 

 sible weight during the few weeks of their existence. 

 Broiler rearing may be regarded as one of the spe- 

 cialties of the poultry business, and one that does not 

 appeal particularly to the farmer who keeps his fowls 

 under what may be called good average conditions. 

 If a farmer who keeps from fifty to one hundred and 

 fifty hens should produce a few good broilers, the 

 extra expense and trouble of preparing them for 

 market and of marketing them would make serious 

 inroads on the profits. 



Great skill is required to bring this work to its 

 highest perfection; consequently those who are 

 prepared to raise a considerable number of fowls 

 for this purpose are more likely to become expert 

 than are those whose chief interests lie along other 

 lines of work. On this account the production of 

 broilers for the markets of the large cities is chiefly 

 in the hands of comparatively few, who may be 

 called specialists. These men make broiler rearing 

 a considerable part of their business, and learn how 



* Bulletin No. 20, Rhode Island Agricultural Experiment Station. 



