382 BROILERS, ROASTERS, AND CAPONS 
mature; a well-managed flock of fifty should average one pound at 
from nine to ten weeks of age. They have a bright yellow skin and 
shanks, their meat is of the highest quality when young, and they 
grow very quickly. It is a great mistake in broiler raising to use, 
either by crossing or direct breeding, any of the slow-maturing, 
heavy Asiatic breeds. It is true they will attain size, but they 
mature so very slowly that they are unprofitable; at a one-pound 
weight they are bony, and have a long, lean appearance when 
picked. Pure-bred birds should always be used for broilers, since 
in crossbreeding it is impossible to fix the characteristics desired, 
and the progeny are neither uniform nor reliable. The greatest 
r SEARS gp wtee haven sie ats eing.ee — 
Fic. 177.—Rhode Island Red broilers ready for market. Uniformity in size and finish 
is necessary. 
objection to crossing is the resulting variability in size and quality. 
This is an important consideration, for uniformity adds to an 
attractive appearance and usually guarantees a high price. 
Special Features in Brovler Management.——The management of 
broilers is similar to that required in the growing of young chicks. 
The chief difference is that the best season comes during the 
winter, a time of year when a complete artificial brooding equip- 
ment is necessary; the chicks must be fed for rapid growth, and 
at the same time kept healthy and vigorous. The features for 
special consideration are: (1) Hatch only strictly fresh eggs which 
come from well-mated, vigorous birds, being sure that the eggs 
have not been chilled. (2) Maintain the right degree of hover 
temperature, which will promote continuous growth. Too much 
heat will mean slow growth, and too little warmth will cause 
crowding and entirely check it. (3) Do not run too large flocks, 
as crowding tends to exaggerate inherited inequalities in vigor 
and growth, the smaller ones not getting a chance. Twenty-five 
to thirty in a pen are enough for the best results. (4) Continual 
