86 THE PRACTICAL POULTRY KEEPER. 



recent, and chiefly confined to the very best shops in 

 London and a few large towns, nor is the price so great as 

 in France ; still the price pays for such young birds. The 

 market for these innocents does not, however, seem 

 increasing much. 



Chickens meant for this purpose should be hatched 

 early, and fed for a fortnight in the usual way, but 

 encouraging them to eat as much as possible. After that 

 they are fed almost entirely upon soft food, especially finely- 

 ground oats, mixed with milk or skim milk and a little fat. 

 During this time at least they must be perfectly sheltered. 

 All should be killed of the same size, respecting which the 

 shop should be consulted. Nothing is better than a 

 Houdan-Dorking cross. 



In America by far the largest chicken trade is in what 

 are called broilers, chickens weighing from one to two 

 pounds each, or even less, and killed at from six to ten 

 weeks old, according to their progress. The name is 

 derived from the fact that they are usually split in two 

 down the middle, and the halves broiled on a gridiron. 

 This is a very profitable age and size to kill chickens, as 

 they only need good feeding on chiefly soft food, fat not 

 being desired. They are raised in large establishments 

 called " broiler-farms," as described in Chapter VII. There 

 has only so far been a limited demand for chickens of this 

 size in England ; but of late some signs have been apparent 

 of a slight increase ; and at any time such " broils " might 

 become popular as a " new dish.' ' Here, again, early 

 growth, as in Dorkings, Houdans, a cross of the two, or 

 Faverolles, would be desirable. They are fed in brooder- 

 houses and very small yards, but not otherwise fattened, or 

 crammed. 



Older chickens, sold as " spring chickens," or " Surrey 

 fowls," or " fatted fowls," form the bulk of the best British 



