BROILERS AND ROASTERS. 



15. Points of a Good Roaster. — The ideal roaster 

 might be described in almost the same words as used in 

 the general description of the ideal broiler, but to complete 

 the description in terms which will indicate the differences 

 (besides difference in size) between them, we must say 

 that greater length of body and breast is desirable in a 

 roaster than is found in stock making the nicest looking 

 broilers, and that 

 the carcass of the 

 roaster should show 

 in every section a 

 fuller rotundity — 

 more mature devel- . 

 opment — than the 

 broiler. Yellow 

 skin and legs are, if 

 anything, more gen- 

 erally demanded in 

 roasters than in 

 broilers, but the 

 color of the feathers 

 is of less impor- 

 tance, for the birds 



generally being Buff Wyandotte Hen. 



dressed when well grown, are at that stage comparatively 

 free from pinfeathers. 



16. Kind of Stock From Which to Hatch Chicks 

 for Roasters. — For small roasters quick growing stock is 

 to be preferred ; for large roasters, slow maturing stock, 

 which remains soft meated until nearly full grown, is 

 found most satisfactory by the growers who plan to have 



