334 Animal Husbandry 
ground and mixed with sour milk, while others prefer to feed 
some whole grain in addition. 
538. Broilers. — These are young chicks usually marketed at 
six to twelve weeks of age. They derive their name from the fact 
that they are usually cut in half and broiled. Broilers are dressed 
in three sizes: squab broiler, weighing from three-fourths to one 
pound; small broiler, weighing from one to one and one-half 
pounds; and large broilers, weighing from one and one-half to 
two pounds. The small broiler is most in demand. 
Broiler raising is regarded as a specialty and a business requiring 
the greatest skill for success. For this reason there are few ex- 
clusive broiler farms in America. Broilers command a very 
high price in the early spring months, and even as late as June, but 
when we consider the cost of rearing early winter chicks, and the 
great risk and losses connected with it, the prices are not so at- 
tractive as at the first glance. 
539. Roasters. — This is a young fowl approximately full 
grown and weighing from eight to twelve pounds. The most 
profitable age to fatten them is from three to four months, as they 
grow and put on flesh at the same time. Roasters should be fat- 
tened as early in the season as possible, as the prices are low in the 
late summer and fall, when most farmers rush their stock to market. 
540. Sample rations for poultry. — The following rations have 
been collected from various sources, and furnish a guide in deter- 
mining the kind and amount of food that should be given poultry 
under various conditions : — 
Ration ror Youne Cuicxs — First to Fourtsa Day 
By WericutT By WercHtT 
Rolled oats . 8 parts Wheat (finely cracked) . 3 parts 
Bread crumbs . 8 parts Corn (finely cracked) 2 parts 
Sifted beef scrap 2parts Pinhead oat meal . . 1 part 
Bone meal 1 part This dry mixture should be left 
Moisten with sour sl skim-milk and 
feed five times a day. 
before the chicks in a shallow: tray, 
along with the moist mash. 
