AMERICAN POULTRY CULTURE 



tion plants try to fill the demands for both eggs and 

 meat, and provide more nearly equal employment 

 the year around, because the greatest activity with 

 eggs is in the fall and winter, while the spring and 

 summer is the busy time with broilers. The exclu- 

 sive broiler business, or the broiler and roaster 

 business, requires the most skill of any market 

 branch, because it involves the hatching and rear- 

 ing of a great number of chicks each year. 



The egg trade should be worked up by the begin- 

 ner first of all, and after he has made a success of 

 that he can then branch out in the more risky 

 broiler business if he desires. All branches of mar- 

 ket poultry keeping require close proximity to a 

 good city market for the highest prices and greatest 

 profits. " Fancy " poultry breeding is a different 

 kind of business and is treated at length in another 

 chapter. 



Perseverance is a great thing in the poultry busi- 

 ness. The breeders who are prominent in the poul- 

 How to try world to-day did not gain their 



Achieve prominence in a single season. Most 



Success tne f anc i ers started with a very 



ordinary quality of stock and spent several years 

 of time in getting their fowls to a high standard 

 of excellence, and then spent considerable more 

 time in establishing a show record and in getting 

 their names and stock before the public, through 

 advertising. Others, who have used rare judg- 



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