CHAPTER VIII 

 Broilers, Gapons and Roasters 



Broilers are young chickens under three pounds 

 weight that are quickly grown and suitable to split in 

 halves and broil over an open fire. In the South such 

 chickens are commonly known as "fries." They are 

 most in demand during May, June and July, but there 

 is a market for them at all times. The raising of 

 broilers has become a business in which large capital 

 is invested, and single farms turn out thousands every 

 year. It is a business which can be carried on by the 

 housewife with a few hens as well as by the big broiler 

 plant. The requisites are early hatched chicks that 

 are grown rapidly and made to weigh one and one-half 

 to two and one-half pounds each at ten to twelve 

 weeks old. This industry requires both skill and cap- 

 ital when conducted on a large scale. A successful 

 ■broiler plant should be run in connection with an egg 

 farm, so that the eggs may be supplied from the home 

 yard. It is difficult to get a good hatch in winter time 

 from purchased eggs. They either get chilled or are 

 infertile. The second requisite to success is a good 

 incubator. Hens cannot do the hatching during cold 

 weather. The brooder is important after the chickens 

 Jiave been hatched. Success in growing chickens dur- 

 ing the confinement of the winter months does not con- 

 sist so much in variety and quality of the food given 

 .as the manner in which it is fed and the amount of 

 heat to which they are subjected when in the brooder. 

 ■Of course chicks will always grow faster, develop bet- 

 ter and mature sooner when the food is adapted to 

 their age, growth and wants. 



