MANAGEMENT THE KEY TO SUCCESS 247 



of poultry and then make more money, for the reason 

 that they get better returns. 



Juiciness in broilers is due to pure food and rapid 

 maturity. As a broiler cannot be secured on free range, 

 and as it can attain the required weight in a given time 

 only by a systematic feeding of pure foods, it carries with 

 it a reputation and demand on account of its juiciness, 

 tenderness and purity. 



At the Ontario Agricultural College, in a test with 

 different rations for fattening poultry, a mixture of 2 

 parts corn meal, 2 parts ground buckwheat and I part 

 ground oats, with an equal weight of skim milk, gave a 

 pound of gain for less than 2> l A cents a pound. Four 

 parts corn meal, 2 parts each buckwheat and ground oats, 

 with an equal weight of milk, made the cost a trifle over 

 4^2 cents per pound ; while ground oats alone, with equal 

 weight of milk, made the cost nearly 5 cents per pound. 

 A very good fattening ration consists of 100 pounds of 

 corn meal, 100 pounds of wheat middlings and 4 pounds 

 of animal meal, with an equal weight of skimmed milk. 



If the fowls are confined in small pens and kept quiet, 

 they will fatten much quicker. Give all they will eat 

 three times a day, with plenty of pure water to drink. 

 Separate the cockerels early from the pullets. In half an 

 hour after feeding, remove the drinking and feeding ves- 

 sels. Two weeks before marketing them, feed with corn 

 and corn meal. Keep before them a box of sharp grit. 

 There are two kinds of broilers or fries ; the smaller are 

 known as squab broilers, weighing from three-fourths 

 to one pound each. The demand for these is not great. 

 The average broiler weighs from 2 to 3 pounds, and sells 

 for from 20 cents to 50 cents per pound, according to the 

 season of the year and the purchaser. During June and 

 July the price falls rapidly, and at the end of July in 

 the open market frequently falls to 12 or 15 cents per 

 pound. In preparing fries for the market, when nearly 



