208 MAKING POULTRY PAY 



a plump breast. The Pit Game and Plymouth Rock 

 cross, the Plymouth Rock on common hen cross, and 

 the Wyandotte had most feathers. The Indian Game 

 had few feathers but was plump. The cost of feed, 

 which during the experiment was unusually high, was 

 seven and one-half cents per chicken to eight weeks 

 old, and twelve cents per chicken at twelve weeks of 

 age. 



Finishing Broilers — ^When- nearly large enough 

 for broilers put the chickens into a pen having a shady 

 run and a shady side. Here give them clean, fresh 

 water once or twice a day, and all the fattening food 

 they can eat. Muscle and bone-making foods, remem- 

 ber, are not required. Corn in various forms, how- 

 ever, should be fed freely to them. Cooked corn, 

 mashed corn and ground corn, as well as whole corn, 

 should be fed every day. Warm potatoes and bread 

 crumbs will also make fat. Any kind of milk and a 

 little sugar will likewise help along the fattening 

 process, and this should be as fast as possible, for dur- 

 ing these days the chicks will eat considerable, and if 

 they do not lay on fat every hour it will be a losing 

 operation. 



Squab Broilers — Small chicks, known to the trade 

 as squab broilers, may be grown in eight to ten weeks 

 in brooders kept in a room where the temperature is 

 kept at about seventy degrees. The Rhode Island 

 experiment station found that when marketed at this 

 age they could be successfully raised without any out- 

 side exercise. 



Celery fed broilers are broilers fed celery for a 

 few days previous to killing, to flavor the flesh. Feed- 

 ing celery for this purpose is but little practiced. It 

 originated with some duck growers who fed their 

 ducklings celery to give the flesh a flavor similar to 



