12 Money in Broilers and Squabs. 



A gilt-edged broiler should have a short head; a broad, deep, 

 full breast ; a small rose or pea' comb ; weight from one-and-a-half to 

 two pounds ; short, deep, well-rounded body ; short and broad back, 

 at the shoulders; rich, yellow skin, free from pin feathers; short 

 and stout thighs, short and stout shanks, free from feathers and 

 bright yellow in color. Note how well the White Wyandotte fits 

 that standard. 



A fat chicken is always desirable, and a full plump body and 

 limbs will go a long way toward finding a customer. Most of the 

 chickens sent to market are lean and lanky. 



Broilers hatched in October, November and December, will 

 come in for good prices in January, February and March, in many 

 sections of the country. It is the wise man who investigates his 

 market requirements before he starts operations. 



To have superior broilers, we must take good care of the par- 

 ent stock. Overfat parents produce weak chicks ; ailing parents 

 give us sickly chicks ; while strong, vigorous parents give us the 

 ideal chicks that can be profitably grown as broilers. 



The American Stock-Keeper says : When mating for flesh, the 

 cock should never be even moderately long-legged, unless the hen 

 is usually short-legged, for the cockerels from such a sire will 

 be gawky and stilty in form when sent to market at an immature 

 age. His breast should be broad, full and round, and his back 

 broad. 



Broilers shrink about a half pound each when dressed, so in 

 catching birds for market, due allowance must be made. A bird 

 weighing two pounds live, will be about one-and-a-half pounds 

 dressed. 



The broiler market practically begins in February, improves 

 in March, and reaches the highest point in April. Then it gradu- 

 ally declines, by August it is very fluctuating. During October, 

 November and December there is very little demand for broilers. 



At one time it was feared that the refrigerator industry would 

 cripple the fresh-broiler trade, but the public was not so easily 

 duped. The refrigerator trade allowed speculators to palm off 

 frozen and thawed-out stock, to an unsuspecting public, as fresh, but 

 refrigerator stock is not in competition with choice fresh birds, 

 when placed upon the market. The Rural New Yorker some years 

 ago told how a certain New York retailer thawed out some chickens, 

 brought out of a refrigerator, and which had been frozen solid for 

 months. They were placed into cold water and allowed to remain 

 for a time. They came out as fresh looking as if they had been 

 killed the day before — and that is the kind of "chicken" the city 

 folks are often compelled to feast upon. 



The middle of July is pre-eminently the season for Spring 

 chickens, says the New York Tribune. The delicious broiler is 

 then at the lowest price. Fried chicken was the delight of old 

 Southern cooks of ante-bellam days, and was served with the sweet- 

 est and lightest of pone bread. 



