378 BROILERS, ROASTERS, AND CAPONS 
economic principles, the bottom dropped out, and the failure made 
possible sound beginning toward greater success in the future in 
all branches connected with the industry. Mr. Boyer, of Ham- 
monton, has said that the cause of the failure in specialized broiler 
farming was the fact that too many people of limited experience 
located on ‘“ town lots”? and made a practice of buying their 
hatching eggs from questionable or unknown sources. To-day 
the greater majority of broilers are produced on general farms, 
the amount of winter broiler production depending upon the size 
and character of the equipment which is available for this pur- 
pose. Every poultry farm which specializes in the production of 
eggs should study markets and attempt to gain additional revenue 
from early broilers. 
The following summary of the broiler industry and its re- 
quirements sets forth the essential features to be understood and 
considered, both theoretically and practically, before launching 
out in the business, either exclusively or as a side line. The 
production of a few broilers each year in connection with egg 
farming is the best and, practically, the only method of safely 
learning the “ins and outs”’ of broiler raising. 
To be successful, the poultryman must consider the following 
points: (1) A broiler described; (2) market types of broilers; 
(3) broiler seasons and the effect of natural supply; (4) desirable 
features in a broiler; (5) breeds best adapted to broiler raising; 
(6) special features in broiler management; (7) prices, cost, and 
profits. 
A broiler, as usually meant by the word when used in the 
trade, is a young chicken, of either sex, but usually male, ranging 
in age from eight to fifteen weeks, of good size for its age, and full 
meated. Owing to its small size, a full-meated breast is especially 
desirable. The broiler, to be of good quality, should be rapidly 
grown. 
The market classifies broilers in three groups: Large, medium, 
and small or squab (Fig. 175). 
A pair of large broilers should weigh from three to four pounds, 
or one and one-half to two pounds each. Large broilers are also 
used extensively as fryers, and are in great demand during the 
latter part of the broiler season, bringing at this time as much 
per pound as small broilers. 
Medium broilers should weigh from one to one and one-half 
pounds each, or from two to three pounds to the pair. The me- 
