BRANCHES OF THE POULTRY BUSINESS 2^ ' 



try industry, many of the objectionable features of 

 the hatching egg business are removed. The pur- 

 chaser can know he is investing in realities, 

 -whereas, when he purchases hatching eggs he is 

 buying prospects. This branch of the poultry busi- 

 ness has, therefore, come to stay and present indica- 

 tions are that it will become more popular as its. 

 advantages become better known. 



■ ' ' BROILERS 



As a general proposition, no one should plan to 

 go into the broiler business. This branch of poul- 

 try raising, as a branch, is not profitable ; but where 

 broilers are looked upon as a by-product of the egg 

 farm, or the general poultry business, they should 

 be profitable when sold early enough ; that is, 

 before they have " eaten their heads oflF." 



By the term " broiler business " is meant the 

 hatching of February-laid eggs to supply a demand 

 for chickens in May when prices are high. This is 

 costly, first, because the eggs which are scarce at 

 that season command high prices ; second, because 

 the number of chicks that can be counted upon to 

 live does not generally average more than 25 per 

 cent; and, third, because young cockerels from the 

 farms can be so easily held over in cold storage 

 from the previous summer. These come in com- 

 petition with the winter-raised broilers, and people- 

 will buy them in preference because of their lo-w 

 prices, the difference in quality not being enough 

 in general estimation to warrant the higher figures. 

 It has been estimated that more than 90 per cent 

 of the chickens sold as broilers come from jMDultry 

 produced either on egg farms, fancy yards or gen- 



