Broiler Rearing 253 



food consumed produces no gain, that is, until the 

 fowls cease to increase in size and weight. If the pro- 

 duction of flesh is considered from a standpoint of 

 food alone, the young fowls are the most profitable. 

 When the cost of hatching and the value of the 

 eggs are taken into account, the youngest product 

 may not be the most profitable to the producer. It 

 is for each breeder to determine for himself at what 

 age he can sell with the greatest profit. Young fowls 

 will undoubtedly be selected, but, as a few weeks' 

 growth often changes considerably the value per 

 pound, fine discriminations must be made if one is 

 to become expert. 



The question is frequently asked, "Will it pay 

 to raise broilers?" It will undoubtedly pay the 

 right kind of people to enter into the business on a 

 somewhat large scale; yet no one, no matter how 

 enthusiastic he may be, should attempt broiler 

 rearing on a large scale without experience and con- 

 siderable capital. The chief essential to success 

 is a good knowledge of the business. If this cannot 

 be learned from the experience of others, it should 

 be learned from personal experience, beginning 

 in a small way at first and advancing as judgment 

 seems to warrant. 



Broilers are reared more for home consumption 

 on the farms in some parts of the country than others. 

 The South depends more on these young fowls than 

 the North. 



