136 POULTRY FOR PROFIT 



put in dirty eggs nor eggs that have been washed. 

 The liquid should cover every egg completely. 



When eggs that have been in a water-glass solu- 

 tion are to be boiled, pricking a hole with a pin in the 

 large end of the egg will keep it from cracking. 



By this method eggs may be stored at a very 

 trifling expense in the spring when they are cheap 

 and kept for family use in the fall when prices are 

 high and fresh eggs are too valuable to use at home. 



MARKET POULTRY 



Market poultry may be classified as (1) broilers, 

 (2) fryers, (3) roasters, (4) hens, (5) capons. 

 Broilers weigh from one and one-half to two pounds. 

 Fryers weigh from two to four pounds. Roasters are 

 young birds weighing from four to six pounds. 

 Roosters that have their spurs are no longer roasters. 



Broilers and Fryers 



Chicks intended for broilers should be hatched in 

 the fall or early winter. September is an excellent 

 month for getting out broilers for the Christmas 

 market. Broilers hatched between the first of Sep- 

 tember and the last of January always bring a good 

 price for the demand is sure to exceed the supply. 

 Many poultrymen hatch for this special broiler mar- 

 ket in the fall when their incubators and brooders 

 would otherwise be idle. These chicks are fed a 

 special ration after the first three weeks and are 

 marketed as soon as they weigh two pounds unless 

 they are intended for fryers, when they should weigh 

 from two to three pounds. 



The surplus cockerels from the spring hatches are 

 not as profitable as these winter broilers, but if they 

 are separated from the pullets as soon as they show 

 their sex, confined quite closely and fed a fattening 



