AMERICAN POULTRY CULTURE 
tion plants try to fill the demands for both eggs and 
meat, and provide more nearly equal employment 
the year around, because the greatest activity with 
eggs is in the fall and winter, while the spring and 
summer is the busy time with broilers. The exclu- 
sive broiler business, or the broiler and roaster 
business, requires the most skill of any market 
branch, because it involves the hatching and rear- 
ing of a great number of chicks each year. 
The egg trade should be worked up by the begin- 
ner first of all, and after he has made a success of 
that he can then branch out in the more risky 
broiler business if he desires. All branches of mar- 
ket poultry keeping require close proximity to a 
good city market for the highest prices and greatest 
profits. ‘‘ Fancy”? poultry breeding is a different 
kind of business and is treated at length in another 
chapter. 
Perseverance is a great thing in the poultry busi- 
ness. The breeders who are prominent in the poul- 
How to try world to-day did not gain their 
Achieve prominence in a single season. Most 
Success 
of the fanciers started with a very 
ordinary quality of stock and spent several years 
of time in getting their fowls to a high standard 
of excellence, and then spent considerable more 
time in establishing a show record and in getting 
their names and stock before the public, through 
advertising. Others, who have used rare judg- 
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