8 PROFITS IN PULLIRY. 
THE BEST BREED FOR MARKET PURPOSES. 
What follows in this chapter is from E. A. Samuels 
of Massachusetts: I find it very difficult to answer 
the question : ‘‘ Which breed of fowls do you recommend 
as being the best for market purposes ?” for it is almost 
impossible to lay down as a guide any rule, or name any 
particular breed, or cross, or variety which will net the 
best results in every market. A great deal depends upon 
the locality where the breeder is situated, and it also de- 
pends upon whether the breeder desires ‘‘ broilers,” or 
early or late ‘‘ roasters.” 
In the Philadelphia, Baltimore and New York mar- 
kets, as well as among the Paris and London dealers, 
chickens with white or light skin are preferred to those 
with yellow skin, and consequently the Dorkings, Black 
Spanish, Houdans, and other white skinned varieties or 
their crosses always bring the best prices, and are in the 
quickest demand, while in the Boston and the other New 
England cities, and ian Chicago, and perhaps some of the 
other large western cities, where any decided preference 
has been expressed, the yellow-skinned birds are in the 
greater demand. 
In the Boston markets and hotels a lot of bright, 7el- 
low-skinned chickens will always command a better price 
than will a lot of white-skinned birds, although the two 
lots may have been fed precisely alike, and be in equally 
as good condition ; this I have proved repeatedly, so that, 
as I before stated, a great deal depends upon the intended 
market. 
Many persons believe that the color of the chicken’s 
skin is governed largely by the kind of food the birds are 
provided with; believing that yellow Indian corn will 
produce a yellow-skinned chick, while wheat or oats will 
cause the skin to be white. Although there may be some 
little reason for this belief, I think that it cannot be re- 
