lo Money m Broilers and Squabs. 



a rule, a failure. Too much depends upon it. As an adjunct it is 

 profitable. We never heard of an exclusive broiler farm that was 

 successful, but A. F. Hunter, of the Reliable Poultry Journal, 

 Quincy, Illinois, unearthed one at Yardley, Pennsylvania, and 

 which had been in operation for fifteen years. It occupied but an 

 acre of ground, and on the day of his visit, Mr. Hunter saw about 

 three thousand chicks, ranging from a day to six weeks of age. 

 The time of the year was September 14th. According to the 

 table of shipments and returns, the market price reached fifty cents 

 per pound in April, and dropped to twenty cents in August. A drop 

 of ten cents a pound is given from April down. From 9,000 eggs 

 placed in the incubators, 4,500 chicks were raised, either to market 

 size or sold as half-grown pullets, or were there as well-matured 

 pullets. 



Mr. T., the proprietor of the broiler farm referred to, places 

 the cost of a two pound broiler at twenty-five cents. He counts 

 two eggs to produce it, the cost of which is five cents; labor, seven 

 cents ; feed, eight cents ; picking, five cents. 



Fifteen years ago the author of this book made a careful in- 

 vestigation of the cost of producing a broiler of two pounds in 

 weight, and found it cost an average of fifteen cents per pound. 

 Also that, as a rule, we could rely upon but fifty per cent results 

 from our eggs. Mr. T. — fifteen years after that statement of ours 

 was published — practically endorses it. He produces the two pound 

 broiler for twenty-five cents ; we could not for less than thirty cents, 

 but Mr. T. is buying his feed in ton lots, while we paid the hun- 

 dredweight price. That difference in price really represents the 

 difference in cost of feed. 



Twelve weeks should be the two-pound broiler age. If the 

 chicks are from hardy parents, and are properly hatched, brooded 

 and fed, and also are from a distinct breed or cross, they can be 

 grown ready for market by that time. One pound broilers can be 

 had in from six to eight weekd ; one and a half pounds in from eight 

 to ten weeks. 



The best broilers come from our American breeds — Plymouth 

 Rocks, Wyandottes and Rhode Island Reds. The most popular 

 variety of the American class is conceded to be the White Wyan- 

 dottes. They make a plump broiler, are good growers, and furnish 

 neat and attractive carcasses. 



