132 _ EGGS AND POULTRY 
season when time is an important factor this 
is well worth considering. I sell my broilers 
alive at 25 cents a pound. At the weight of 
2 1-2 pounds this price is about equal to 30 
to 31 cents a pound if dressed, and entails no 
work beyond crating the birds. If, however, 
your market prefers the cockerels dressed, 
you will have to learn dry picking, as 
butchers and hotels. prefer, in fact almost 
insist on dry picked chickens. As there is 
quite a knack in picking this way, you would 
have to learn the art before contracting to 
deliver that way. 
It has been mentioned several times in 
this book that your first year is understood 
to be a year of study and preparation for the 
following years. In the selling of eggs and 
broilers you will find this year’s experience 
will be necessary to you, to learn just what 
you can count on in order that you can agree 
to fill contracts that might call for specified 
quantity at regular intervals of time. An 
order for 30 dozen eggs, or 50 broilers a 
week, would be easy during the productive 
season, but before you agree to keep sending 
these products regularly, you will have to 
learn the limitations of the business and your 
ability. 
