366 POTTLTRY CULTURE 



Some broiler raisers use White Leghorns for production of 

 the small and medium broilers, because they have white 

 feathers, yellow legs, and mature quickly. They do not 

 develop large, and are not fitted for large broiler or capon 

 production. 



A broiler should be raised for a cost of not more than from 

 25 to 30 cents, and under some farm conditions less than this 

 amount. 



A fryer is a bird similar to but larger than the large type 

 broiler. The weight usually runs from 23-^ to 4 pounds. 

 Usually friers do not bring as high prices as broilers. 



Some classifications make three grades of fryers, as follows — 

 light, those weighing 23-2 to 3 pounds; medium, weighing 3 to 

 3^ pounds; heavy, weighing 3,1^ to 4 pounds. 



A roaster is a young, quickly developed, and fully grown 

 bird, and constitutes two market types, as follows: small 

 roaster, weighing from 4 to 5 pounds; large roaster, weighing 

 from 5 to 8 pounds. 



Prime roasters are in season the entire year, with the highest 

 prices in the midsummer — namely, June, July, and August. 

 The price again raises during the holidays. The carcasses to 

 bring the highest price must be full, plump, and rounded. 



The breeds best adapted for the small broiler-raising are the 

 American breeds, as the Wyandottes, Rhode Island Reds, and 

 Plymouth Rocks. 



For the large broiler raising the large Asiatics, as Brahmas 

 and Cochins, are slow in developing, but attain the large size 

 desired. 



The best roasters are fowls that are full grown and well filled 

 out. If crowded to maturity by proper care and feeding the 

 meat will be soft and in abundance. 



The soft roasters of the South Shore of Massachusetts are 

 hatched from August to December. As cockerels are usually 

 sold at a loss, this loss can be avoided by caponizing them 

 and selling them as soft roasters. 



By soft roasters is meant a chicken of Coasting size that has 

 been crated and fattened with the purpose of placing it in the 

 best possible condition for cooking and eating. The flesh is 

 soft and very palatable. 



