582 DOMESTIC ANIMALS, DAIRYING, ETC. 



tion keep nothing but pullets, disposing of the 1-year-old hens before 

 it is time to put them in the winter quarters. Early hatched pullets, 

 if properly grown, ought to begin laying in October or early Novem- 

 ber and continue to lay through the winter. Yearling hens seldom 

 begin laying much before the 1st of January and older hens not until 

 later. It is the November and December eggs that bring the high 

 prices. The laying breeds should begin laying when about 5 months 

 old; general-purpose breeds at 6 months, and the meat breeds at 7 

 or 8 months. (Dep. Agr. F. B. 287.) 



Broilers. The rearing of broilers may be regarded as one of the 

 specialties of the poultry business and does not appeal particularly 

 to the farmer, but it can often be made a paying occupation in con- 

 nection with an egg farm or as a winter employment for those whose 

 regular occupation gives them plenty of leisure at that season. Great 

 skill is required to bring this work to its highest perfection, and any- 

 one contemplating the production of broilers on an extensive scale 

 should not depend on written directions for his guidance, but should 

 make a careful study of the market demands and should visit one 

 of the successful broiler producers, for the practical experience of 

 such men is the safest guide. 



Broilers are young, plump chickens, weighing, when dressed, 

 from three-quarters of a pound to 2 pounds, and are usually killed 

 when from six to twelve weeks old. The name is derived from the 

 fact that they are usually split down the middle and the halves 

 broiled. The market demand today is for broilers of three sizes 

 squab broilers, small broilers, and large broilers. Squab broilers 

 wnen dressed weigh from three-quarters of a pound to 1 pound each ; 

 small broilers, the size most in demand the greater part of the year, 

 weigh from 1 to 1% pounds each, and large broilers from 1% to 2 

 pounds each. In most American markets a yellow-skinned and 

 yellow-legged bird is preferred, but this is not of as much importance 

 as good quality of meat. The raising of broiler chickens until the 

 finishing period is reached is practically the same as the raising of 

 chickens for other purposes. The main point is to keep them grow- 

 ing rapidly. 



To Finish Broilers for Market. A fat broiler is quite a rarity ; 

 the best that can be done, in general, is to have it plump, for the 

 natural tendency of the chick is to use all nutriment for growth and 

 development. When the birds are nearly large enough for the 

 market they should be given all the fattening feed they will eat, 

 and for this purpose corn in various forms should be fed freely. 

 They will digest more feed if fed ground than if whole or cracked. 

 A moistened mash consisting of about two-thirds corn meal and one- 

 third bran by bulk is good. Cooked potatoes are good, and milk, 

 with a little sugar added, will hasten fattening. Broilers may be sold 

 alive or dressed according to the discretion of the grower. If dressed 

 this should be done according to the demands of the market to which 

 they are to be shipped. 



Roasters. For roasting, a young fowl about full grown, but still 

 soft meated, is used, and to roast satisfactorily it must be moderately 



