BROILER RAISING 379 



dium broiler is very popular, and brings the highest price during 

 the broiler season proper, but after that time brings no more per 

 pound than the large broiler, or even the larger frying chicken. 



Small or squab broilers weigh from three-quarters to one 

 pound each, or from one and one-half to two pounds to the pair. 

 This grade of broiler is the most expensive for the consumer, and 

 is used only at high-class luncheons and dinners, or in high-class 

 hotel and restaurant trade; consequently it is in much less demand. 



The true squab broiler should be considered rather as an in- 

 cidental in the broiler industry, while the medium broiler con- 

 stitutes the leading type, from the standpoint of both demand 

 and supply, during the season of high prices. 



The commission merchant handles during the season the great 

 mass of broilers, the large buyers of this grade of meat being 



B 



FIG. 175. Market types of broilers. A, Large; B, medium; C, small or squab. 



first-class hotels, restaurants, and well-to-do families. It is custom- 

 ary in serving to give half of a large broiler, or the entire bird 

 of the small or squab grade, to each person, this dish usually 

 forming but one course of the meal. The medium broilers are 

 served either whole or in half, according to the place which they 

 occupy in the meal. During the latter part of the season, when 

 prices drop and large broilers come into market, the demand is 

 much greater. Because of lower prices, persons of small means 

 can afford them. The demand then is for larger broilers, which 

 can be served so as to constitute the only meat course. 



The broiler seasons are determined largely by the demand and 

 supply (Fig. 176). There is comparatively little demand for broil- 

 ers until November, owing largely to the fact that during the sum- 

 mer there are fewer functions or dinners requiring them. Besides, 

 most of the well-to-do families are away for the summer, and the 

 hotels and restaurants which constitute over eighty per cent of 



