BROILERS, CAPONS AND ROASTERS 209 



that of the wild clucks whose flesh is flavored by the 

 wild celery which forms a part of their diet. 



Philadelphia broilers, as the term implies, are 

 broilers raised in the vicinity of Philadelphia, and are 

 mostly bought up by New York city dealers, or at least 

 the best of them find their way to New York, simply 

 because New York consumers are willing to pay more 

 for good broilers than Philadelphia- consumers. It is 

 also well known that the broilers raised within thirty 

 miles of Philadelphia are the best to be found. They 

 are noted for plumpness, with clear, yellow skin. The 

 breeds most desirable are White Plymouth Rock and 

 White Wyandotte. For small broilers a White Leg- 

 horn male crossed on White Plymouth Rock females 

 will get the finest one and one-quarter-pound broilers 

 that are put on the market. For one and one-half- 

 pound broilers either White Wyandottes or White 

 JRocks cannot be beaten. Being white, they dress of? 

 fine and do not show the pinfeathers like other colors. 



The method of feeding is four times a day for the 

 first three weeks, then three times a day. At first the 

 feed consists of equal parts of bran, brown middlings 

 and corn chop, and some No. 2 flour to stick the 

 mixture together. Put the flour on after wetting and 

 mixing, and shake it through the feed. It takes ten 

 days to fatten the chicks, and the fattening feed 

 should consist of four parts corn chop and one part 

 bran. Wet and mix and use flour same as above. 

 Confine the chicks in close quarters while fattening, 

 and any which do not come up to the standard in ten 

 days should be thrown out where they can range for 

 at least two weeks. A healthy chick will get very fat 

 in this time. 



Feed light for the first two days. Give fresh 

 water every feed, feed only twice, and give all 

 ,thev can eat. _Take away what is left as soon as they 



