POULTRY FEEDS AND FEEDING 



sized chickens can be fattened at a profit for a longer 

 period than can roasters or large chickens. Chickens 

 weighing one to ij/2 pounds are classed as squab broilers, 

 those weighing i l /2 to 2^/2 as broilers, while friers is the 

 term applied to chickens weighing from 2^/2 to about 3/^2 

 pounds. Chickens weighing more than this are called 

 roasters. 



As large chickens tend to become harden flesh which 

 is indicated both by the hardening of the end of their 

 keel bones and by the beginning of the growth of spurs 

 which appear like small buttons on their legs, they are 

 classified as stags and are sold at a much lower price than 

 roasters. General purpose breeds such as Plymouth 

 Rocks, Wyandottes, Orpingtons and Rhode Island Reds, 

 produce the best chickens for fattening. Chickens of these 

 breeds can be marketed to advantage at most any time 

 during their growing period, producing good broilers, 

 friers or roasters. 



Leghorn chickens do not make good friers or roasters 

 and should be marketed as broilers when they weigh 

 from one to two pounds. Fowls of the heavier breeds 

 usually sell at prices ranging from one to three cents a 

 pound more than do light breeds of hens, such as Leg- 

 horns. Chickens with black legs or those with feathers 

 on their legs are undesirable for fattening as they make 

 an unattractive appearance when dressed for market. 

 Rapid growth, a good meat type at any age and early 

 maturity are important factors in the production of mar- 

 ket poultry. 



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