22 STORRS AGRICULTURAL EXPERIMENT STATION. 
BROILERS. 
The first fresh broilers of the year appear upon the market 
in January. These birds weigh from 1% to 2 pounds per pair, 
and are known as squab broilers, club-house broilers, and indi- 
vidual broilers. They are used largely in hotels, restaurants, 
and clubs, and the demand for them seems to be increasing. 
With May comes the call for larger sizes, and soon birds weigh- 
ing 4 pounds per pair are desired. The first birds in the 
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market bring the best returns, the price steadily decreasing 
as the supply becomes greater. Broilers find a steady sale 
during the entire year, but for some months each season the 
main supply comes from cold storage. This system of preser- 
vation is perfected to such a degree that practically all kinds 
of poultry products can be secured at any time regardless of 
the amount of the fresh supply available. 
ROASTERS. 
Chickens weighing 8 pounds or more per pair are usually 
called roasters, although in Boston the word ‘‘chickens’’ is 
much used in place of the other term. The highest prices are 
paid at the season of scant supply. In order to secure these 
