BROILER RAISING 381 



not only makes an undersized and light bird; but greatly detracts 

 from the general appearance of the fowl when dressed, showing 

 the bony framework of the body. (4) Yellow skin and yellow 

 legs are preferred. This question of the color of the skin is merely 

 a market demand, but it is very pronounced. Of two shipments, 

 equal in every respect, one with white or dark legs and the other 

 with yellow, the latter will always be bought first at higher price. 

 (5) White or light-feathered birds are best. After plucking, 

 there are no dark pins and pits to detract from the appearance; 

 this feature is less important than those previously mentioned, 

 yet it does have weight. (6) Broilers should have been hatched 

 from a quick-maturing strain or breed, from parents which were 

 quickly matured. The broilers must be brought to maturity as 

 quickly as possible to economize time, to secure tenderness and* 

 texture of flesh, and to reduce the cost of feeding and labor. A 

 broiler which has developed slowly, and taken twice the usual 

 time to attain a given weight, will never be a profitable bird, for 

 the margin of profit is small. An understanding of the above 

 requirements, and their bearing on price and demand, is necessary 

 in order that the possibilities of the broiler industry may be fully 

 realized. 



Breeds Best Adapted to Broiler Raising. As a rule, it may 

 be stated that the American or general utility breeds more nearly 

 fulfil the requirements for broiler raising than any other class 

 of fowls; this is especially true of the large broiler. The Wyan- 

 dottes, Plymouth Rocks, and Rhode Island Reds, if properly 

 managed, will attain a quick growth in twelve to fifteen weeks, 

 weighing at that time from one and one-half to two pounds each, 

 and they dress well and are always in demand. The White Wyan- 

 dottes probably offer as great opportunities for this class of broil- 

 ers as any one breed. It must here be emphasized that it is not 

 always the breed, but the breeding back of the particular strain, 

 which tells the story. 



In the hands of different breeders, various breeds may be 

 made to excel one another. The aim should be to select a good 

 breed, with the distinctive characteristics desired, and then by 

 breeding attempt to intensify those characteristics, at the same 

 time breeding to develop early maturity and vitality (Fig. 177). 

 For the squab and medium broiler trade, it is possible to turn out 

 the highest quality of poultry in the shortest possible time and 

 at the least expense by using White Leghorns. They are quick to 



