Money in Broilers and Squabs. 107 



CHAPTER X. 



Turkey and Guinea Broilers for Market — Valuable Pointers on the 

 Care and Marketing of Turkeys. 



The Feather, of Washington, D. C, published the following, 

 which is not only interesting but instructive reading: 



The use of the turkey broilers in all of the clubhouses, restau- 

 rants and high quality hotels in the large cities is greatly on the in- 

 crease. For the purpose of information a number of chefs in the 

 many popular resorts of the cities have been interviewed on the con- 

 sumption of turkey poults, and general opinion seems to be that 

 the people would gladly use them if they could only have them dur- 

 ing a continued season of the year, but few of them ever reach the 

 ■market. The use of turkey poults for broilers might be made profita- 

 ble to those' who do not hatch the turkey eggs that are laid late in 

 the season simply because it is thoroughly understood that these 

 late hatched poults cannot be grown to roasting size in time for the 

 winter sales. Such late hatched poults never make good large- 

 sized turkeys. 



But all of these eggs that are laid late in the season might be 

 readily hatched and raised, and as soon as the young poults reach 

 the broiler size they may be disposed of for turkey broilers in the 

 ■city markets. It seems scarcely probable that there is a possibility 

 of overdoing this, and those who make the attempt to grow these 

 late hatched poults to turkey broilers should make their plans for 

 disposing of these some time ahead of the time when they are fit for 

 broilers. This can be done through correspondence with the com- 

 mission or poultry dealers of the large cities. 



It is always better to communicate with these dealers and find 

 out from them just when the demand will be the best for these 

 turkey broilers, how they wish to have them dressed, and what 

 days in the week would be the best for the product to reach the 

 market. 



All these little conditions should be thought of and attended 

 to in advance so that there will not be the possibility of killing and 

 dressing the turkey broilers and sending them into market without 

 knowing just when and where the demand will be. Quite often the 

 market is glutted on certain days because every one seems to think 

 that they should all ship on a certain day. If it is the hope of a 

 locality to ship to market all their product on Monday, those who 

 delay shipping until Tuesday night usually get the best of the bar- 

 gain. This simply illustrates the fact that one should be careful 

 and watch out so as not to ship into market the products until they 



