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MARKET POULTRY 



The medium-weight class includes such general-purpose 

 fowls as the Wyandottes and Barred Plymouth Rocks. In 

 addition to these fowls, broilers and other small market 

 fowls are often made from Leghorns and crosses of 

 Leghorns with some of the general-purpose fowls. 



Classes of Broilers and Roasters. Broilers are divided 

 into three classes: squab broilers, spring broilers, and 

 fryers or large broilers or small roasters. Squab broilers 

 range in size from $4 to 1 Ib. each in weight. They 

 are used by hotels and restaurants during the winter 

 and early spring. Spring broilers are used a little later 

 in the season. When plump they range in weight from 

 1 to V/2 Ib. The weight demanded increases as the 

 season advances, until the 2-lb. size is most popular. 

 Fryers, large broilers, or small roasters range in weight 

 from 2 to 3 Ib. Roasters are generally of two kinds: 

 plump, meaty roasters and soft roasters. 



The time required to produce broilers and roasters 

 is shown in the accompanying table. The time required 

 for a chick to grow to marketable size depends largely 

 on the quality of the chick and its breed. Not all 

 breeds mature alike, and the individuals of any one 

 breed will not develop at a uniform rate, but when 

 bred and fed as they ought to be the average is about 

 as indicated in the table. 



TIME REQUIRED TO RAISE BROILERS AND 

 ROASTERS 



