Money in Broilers and Squabs, ji 



CHAPTER II. 



A Miscellaneous Batch of Pointers Invaluable to Broiler Raisers. 



Will it pay to raise broilers the year 'round? Much depends 

 upon the markets. In South Jersey, for instance, there is a con- 

 stant demand — New York and Philadelphia buying them during 

 the regular season, and Atlantic City, Ocean City, Cape May and 

 other seaside resorts calling for them in summer. Ordinarily, how- 

 ever, where there are no nearby resorts, it is hardly profitable to 

 raise them outside of the season, which is January to June — the 

 market season runs from April to and including August. 



The term "Philadelphia Broilers" is merely a trade name, and 

 does not signify that the birds were grown in or about Philadelphia. 

 Nearly all of the product that sell under that name, come from New 

 Jersey, and some from the eastern part of Pennsylvania. The repu- 

 tation for Philadelphia Broilers has been well earned, they being 

 superior in both appearance and condition, and quickly find a sale. 



There is nothing that will help the demand for a product so 

 readily as a good reputation. The only way to establish it is to 

 advertise, and we know of no better method than by tagging every 

 carcass. A small, neat tag can be printed, on which should be 

 given the name and address of the farm. It will teach customers to 

 call for your goods, and will eventually lead to better prices. . 



Beginners very often make the mistake of giving their broilers 

 range. The} do not want the exercise that young stock intended 

 for breeding purposes need. You can never get the plump, .juicy, 

 tender broiler in any other way than by confining them in limited 

 runs, and feeding the choicest food. 



A broiler must not weigh over two pounds dressed. If it does, 

 it enters the Spring chicken class. The market calls more for one- 

 and-a-half pound broilers than it does any other weight. Gener- 

 ally, March demands a one-and-a-quarter pound ; April, one-and-a- 

 half pound; May, one-and-a-quarter to two pounds. 



An attractive broiler will have a full breast, a broad back, and 

 a plump body. Never market big combed or feathered-leg broilers. 

 Superior broilers are quick grown. 



Arthur G. Duston, who at one time was the most extensive 

 broiler raiser in New England, prefers the White Wyandotte to any 

 other breed for broilers. Even for light weights he found the other 

 breeds unsatisfactory. He finds the breed will stand forcing un- 

 commonly well. 



