Broilers and Roasters. 



CHAPTER I. 



Some General Information About Market 

 Poultry Culture. 



1. Why Only Broilers and Roasters are Con- 

 sidered. — This book will treat especially, and almost 

 exclusively, of broilers and roasters because these are the 

 two classes of market poultry in which one making a 

 specialty of growing poultry (chickens) for market is 

 interested. It might be said that broilers and roasters are 

 the only chickens grown for market by specialists, for the 

 business poultry keeper, whatever branches he follows, 

 tries to work his surplus young stock into one or the other 

 of these two channels of trade, while the entire product 

 of "fowls,'' as old hens are classed on the market, may 

 be said to be a by-product of egg farming, the hen, as a 

 rule, not going to market until her owner feels that her 

 days of profitable laying are over. The "capon" is a 

 roaster. The "fry" of the west and south is, when a 

 small fry, about the size of the largest broilers in demand 

 in the eastern market. The large fry is not in special 



