6 
Colorado Experiment Station. 
For roasters they are found wanting, nor do we believe it will pay 
to raise any chicken to roaster size in Colorado until our markets will 
pay as much per pound for a roaster as for a broiler. As it is now, 
a broiler worth fifty cents will bring no more if kept to twice the size 
and weight at an added expense and risk, and sold as a roaster. Our 
poultry raisers are mostly to blame for this, as no attempt is made to 
finish their products nor to educate the consumer's taste to the tooth¬ 
someness of a fine, plump, specially fattened roaster. 
Other varieties of Leghorns, the Brown and Buff especially, 
are quite popular in certain localities and (furnish the same white egg 
and yellow carcass as the White. The Minorcas and Black Spanish, 
Anconas, Hamburgs, Polish, and many others might be mentioned 
as belonging to this class or type, but on a large scale from a com¬ 
mercial standpoint, a beginner had better stick to the better known 
and more popular varieties. 
Meat Breeds .—The feather-legged Asiatics, the Langshans, Co¬ 
chins, and Brahmas, weighing when mature seven to twelve 
pounds, are generally classed under this head. In the East, where 
large roasters and capons are in demand at certain seasons at good 
prices, these varieties are profitably raised for their flesh, but the 
reason we gave in the preceding paragraph for not raising poultry 
in our state for the flesh, will bar these larger breeds for the present 
from our commercial poultry farms. 
Choosing a Breed .—Until our people wake up to the great pos¬ 
sibilities of poultry keeping in Colorado, the advantages of 
soil, sunshine, foods and markets, that we possess; and 
until each community produces more than it consumes, and has a con¬ 
siderable amount to send out, the matter of choosing a breed is very 
much a matter of personal preference; but when Colorado as a State 
produces eggs and poultry for export, we must make choice of a breed 
or variety that will produce a uniform product in order to get the 
best prices. 
FEEDING. 
A hen craves and seeks a variety of food, and must have it to be 
healthy and profitable. If the hen has free-range, grain is all that 
need be provided during the summer, as she can find sufficient vege¬ 
table and animal foods. In the winter, and also if confined in sum¬ 
mer, everything must be provided. The nearer we can come to pro¬ 
viding just the right proportion of these foods, the nearer we come 
to an economical and balanced ration. 
Hopper Feeding .—It woud be easy to provide a balanced ration 
by giving her free access to hoppers containing all these different 
foods, but we must not forget the matter of exercise. On free range, 
