BROILERS AND ROASTERS. 



15 



CHAPTER II. 



The Best Kinds of Stock and the Adapt = 



ability of Different Breeds to These 



Special Purposes. 



13. Points of a Good Broiler. —The ideal broiler is 

 a plump, rather fine boned bird, meaty in every section. 

 In most American markets a yellow skinned, yellow legged 

 bird is preferred, and it is therefore policy for anyone pro- 

 ducing large numbers of broilers to use yellow skinned 

 stock. In the best markets — the markets where prices 

 are best — however, the color of skin and legs is not of so 

 much importance as good quality of meat. To explain 

 this fully it should be said that while a buyer in, say, Bos- 

 ton, would take a lot of yellow skinned broilers in prefer- 

 ence to a lot of white skinned and white or black legged 

 broilers, he generally would not object to a few chicks that 

 were not yellow skinned in a lot which was on the whole 

 satisfactory in color ; while in case the yellow skinned lot 

 were of inferior quality he would probably give the other 

 the preference. This point is one which need not give 

 much concern to the grower, for not more than one or two 

 in a hundred poultry keepers are likely to have a larger 

 proportion of chicks of undesirable color characteristics 



