BKOILEK RAISING 35 



Small Broilers — Cliickens hatched in December can 

 be sold at eight to ten weeks of age when dressing 

 twelve to sixteen ounces each, and after March 1 will 

 bring the shii^per ninety cents per pair. Those most 

 in demand dress one pound each. These are called 

 "squab broilers" or "individual chickens," and as the 

 supply of game decreases from 3'ear to year, there is 

 more demand for these small broilers, and it is quite 

 profitable for raisers to use this size unless they have 

 ample room to carry a small proportion over as roasting 

 stock.— I W. D. Eudd. 



To Finish Broilers for Marlcet — When nearly large 

 enough for broilers put tlie chickens into a pen having 

 a shady run and a shady side. Here give them clean, 

 fresh water once or twice a day, and all the fattening 

 food tliey can eat. Muscle and bone-making foods, 

 remember, are not required. Corn in various forms, 

 however, should be fed freely to them. Cooked corn, 

 mashed corn and ground corn, as well as whole corn, 

 should be fed every day. Warm potatoes and bread 

 crumbs will also make fat. Any kind of milk and a 

 little sugar will likewise help along the fattening process, 

 and this should be as fast as possible, for during these 

 days the chicks will eat considerable, and if they do not 

 lay on fat every hour it will be a losing operation. 



To get hens which will produce eggs for hatching 

 in December, January and February, hatch the pullets 

 early, keep them growing and get thern to laying so 

 that by the time eggs are wanted you have them for the 

 incubator. Keep the pullets growing well during the 

 summer. Feed wheat and mixed grains. Keep free 

 from vermin. Place in winter quarters about October 15. 



Dressing and Marketing Broilers — We scald, pick 

 all broilers and ship in barrels to Chicago, where we get 

 from eighteen to twenty-two cents per pound. We take 

 the feathers off, but leave the head and feet on, and 



