378 BROILERS, ROASTERS, AND CAPONS 



were, from the hatching and rearing of pullets for laying. It is 

 this sudden influx of the general supply which brings the price 

 down and makes it unprofitable for the specialists to produce for 

 a yearly market. The specialist or the general poultry farmer 

 who wishes to cater to the seasonable broiler trade must send his 

 birds to market from January to May in order to get a price which 

 will pay him for his trouble. This is why broiler raising can be so 

 well carried on with general poultry farming. It utilizes a part of 

 the equipment and the labor at a time of the year when there is 

 least to do. The growing of broilers as a side line to egg farming, 

 or as a special branch of general poultry farming, is well worth 

 the time and attention of a poultryman who has the necessary 

 equipment and can furnish the labor at the proper season. 



The following summary of the broiler industry and its re- 

 quirements sets forth the essential features to be understood and 

 considered, both theoretically and practically, before launching 

 out in the business, either exclusively or as a side line. The 

 production of a few broilers each year in connection with egg 

 farming is the best and, practically, the only method of safely 

 learning the " ins and outs " of broiler raising. 



To be successful, the poultryman must consider the following 

 points: (1) What a broiler really is; (2) market types of broilers; 

 (3) broiler seasons and the effect of natural supply; (4) desirable 

 features in a broiler; (5) breeds best adapted to broiler raising; 

 (6) special features in broiler management; (7) prices, cost, and 

 profits. 



A broiler is a young, rapidly grown chicken, which, owing 

 to its size and prime flesh condition, is in general demand for 

 broiling. Before starting out to produce anything, the producer 

 must have a clear conception of the desired product and what 

 purpose it is to serve, for this will enable him the better to meet 

 the requirements and secure the best quality. 



The market classifies broilers in three groups: Large, medium, 

 and small or squab (Fig. 175). 



A pair of large broilers should weigh from three to four pounds, 

 or one and one-half to two pounds each. Large broilers are also 

 used extensively as fryers, and are in great demand during the 

 latter part of the broiler season, bringing at this time as much 

 per pound as small broilers. 



Medium broilers should weigh from one to one and one-half 

 pounds each, or from two to three pounds to the pair. The me- 



