388 



BROILERS, ROASTERS, AND CAPONS 



December, or during the holiday season. This is the market to 

 which the great mass of roaster growers attempt to cater, that 

 is, those who carry on the business in connection with some other 

 well-defined branch of agriculture. There is never a time when 

 the supply so nearly equals the demand as to make the prices drop 

 low enough to be unprofitable. There have been periods of glut- 

 ted markets, but only for an extremely short time. These have 

 been due to heavy shipments, during the fall, to the large consum- 

 ing centres from the Central West. The season's prices vary con- 

 siderably, due almost entirely to demand and supply. The chart 

 shows this price curve (Fig. 179). 



Features of a Desirable Roaster. In general, the description 

 of a prime broiler also applies to a roaster. In addition, however, 

 the following points are desirable in the roaster: Great length of 



FIG. 179. Curve showing seasonal variations in market prices for roasters, 

 realized during winter months. 



Highest prices 



body with extremely full breast, the entire carcass to be full and 

 plump, and rounded rather than angular. Yellow skin and shanks 

 are preferable in most markets. The color of the feathers is of less 

 consequence in roasters than in broilers, because the pin-feathers 

 are not large enough to be evident. Although fully matured, the 

 flesh of the roaster must be soft and tender, with plenty of fat 

 and little connective tissue such as would be found in full-grown 

 Leghorns. 



Breeds Adapted to Roaster Growing. In regard to maturity 

 the requirements for the two types of commercial roasters are 

 wholly different. For example, the small roaster is marketed at 

 an earlier age and earlier season, consequently he must be matured 

 earlier; while with the large, full-grown roaster, which was slowly 

 matured, juicy and tender flesh is demanded. 



For small roasters the general utility breeds, especially the 



