PROFITABLE BROILER RAISING 



each; they are split down the middle and broiled for in- 

 dividual orders in high class hotels, restaurants and clubs. Mr. 

 Duston tells us he "sold hundreds weighing eight ounces each," 

 which is half a pound, and are the smallest broilers of which 

 we have ever heard. There is a quite steady sale for squab 

 broilers throughout the year, but, practically, all the trade is 

 in the hands of dealers who have the finest private family trade 

 and that of the swell hotels and clubs. 



The broiler of commerce is a one and a half to two pound 

 chicken, is split in half and served, broiled ("grilled") to two 

 customers; a half to an individual customer. In a few instances 

 we have known of these tender morsels of chicken flesh being 

 stuffed and roasted, then split in halves and served to two in- 

 dividual customers. 



A change has been gradually coming about, in the intro- 

 duction of prepared (mixed) chick foods, and these special foods 

 have given remarkable results in quick growth. Mr. Twining 



(quoted above) told us he couldn't grow a two pound broiler in 

 eight weeks; that it took him nine weeks (on an average) to 

 grow a one and a half pound broiler and about eleven weeks 

 to bring them to two pounds weight. We have known of 

 White Wyandotte chicks that grew to two pounds apiece at 

 eight weeks old, and those chicks were not "forced" at 

 all; they were fed one of the special chick foods adver- 

 tised in our columns and made the splendid growth there 

 chronicled in the natural manner. Obviously there is a 

 decidedly greater profit in two pound chicks at eight weeks old 

 than in two pound chicks at eleven weeks old; we cut off a 

 fourth of the labor and food-charge, and coal for heat, at a 

 stroke. We have seen that there was a goodly profit in the 

 plump and juicy broiler that grew to two pounds weight in 

 eleven to twelve weeks; it is easy to see a still greater profit 

 in the same product grown in eight weeks. 



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