Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1914-02-19

MT Graham gives an interesting &c.
count of Golden Campines, and his illus
tration Is on the same subject.
According to the dictionary, broilcr
is "a chicken, or the like, suitable for
broiling." That is indefinite, 1t tells moth
Ing. broier is a chicken not to exceed
two pounds dressed. The desirab
weights are one to one and half-pounds
each, dressed, the head and feet on
In recent years the SQUAD broiler, weigh
ing not more than quarters of a
pound, dressed. has become popular, es-
pecialy during the months of January
and February.
In some sections OF Pennsylvania bror-
ers are known as barbecues Chickens
| weighing over two pounds, and I'D to four
pounds. come in the spring chicken class.
Over that they are known as stewing or
roasting fowls.
| 1t is generally conceded that Hammon-
ton N j., is the birthplace of the broiler
industry 1t was here that the foundation
was made. where failures occurred where
methods were crude. It was Hammon-
ton that made the test ana taught object
lessons to the poultry world
Hammonton struggles and failures nav
ed the way for successful operations else
where.
The incubators and brooders in those
DAYS were crude; the eggs used were from
dunghill stock; and the men who under
TOOK the task were novices entirely with
out experience.
PIONEERS HAD TROUBLES
The pioneers in the broiler business were
men with very little capital They. in
many cases, had to go in debt They
either borrowed the capital to so into the
business or they were compelled to ask
credit for feed and running expenses.
carefully kept accounts show that it
costs from 10 to so cents to produce n
broller for market. This includes cost Of
eggs. oil, feed, etc
If properly cared for, and with the
proper breed, a two-pound broiler can he
grown in from - to &c weeks; and one
and half pounds from 10 to Z weeks.
md one-pound broiler from eight to 10
weeks In March, the one-and-a-quarter-
pouno nlrd Is most In demand: in April
the one-and-a -half-pound: and in Nav tho
one-and-a quarter pound
An attractive broiler is one that bos -
Iull, round breast, n broad back, and n
plump body. 1t has been fou:d that for
1
American class, the Wyandotte varieties
being preferred
Broiers Matched in October. Noven,hor
and December. If rightly grown, will be
IN time for the good prices In January
February and March In different sections
or the country the market NAV yarv
so that matter should be carefully investi- |
gated Here in the East the market open,
IN FEBRUARY, improves by March and
reaches high-water mark by April. After |
that there is a gradual decline, until nv |
August it is very fuctuating. There is +,
very little demand during the last three
months Of the year
ASPARAGUS CHICKENS"
What is known as Asparagus chick
ems" are chickens large enough to broil |
with early asparagus. They are Matched. |
generally, in August, and pushed along
until November, when they are killed and
placed in cold storage until ready for
market in spring
The squab-broler trade is nroctico,Iv
controlled by the white-egg farmers, thew
using the White Leghorn cocl1erels in each
match for that purpose The Iephorn
makes an ideal squab-broiler, but Is not
as profitable as the American class for
he regular broiler trade
In preparing for market, great care
must be taken. 1t Is not only important
nave Well-shaped carcasses, but 1t is
imperative that they be properly dressed
Not only are such carcasses attractive
put they also command a ready sale at
ancy prices.
1t is estimated that in dressing, chicks
ose about Il per cent, or about nine
bounds to the hundred-weight. Some
roller raisers feed cornmeal and milk
most exclusively for about a week be-
ore killing time. Other food Is given
My as variety, in order to keep up the
ppetite.
Dressed broilers should be dry-picked.
hey Will stand longer shipments in con-
equence' and have more attractive ap-
earance
BEFORE person engages in broler rails
ig' either as an exclusive business or
an adjunct to other branches, he
Mould make close study of the market
intends supplying. Seasons and prices
re governed by demand OF the buying
ublic. These must be looked into and
itered to. Some markets do not want
fessed broilers, preferring them alive
is important to know that The
Fights. too, are important. In some
lotions SQUAD broilers would find very I
bor sales, and in other sections broilers
any size are not wanted. It would be
Dor sense TO endeavor to change the
binion of the market.
INDUSTRY STARTED IN HARMON +
TON. r
Coming back to Hammonton. while it q
hs there that the industry took root, it '
BIS only after her methods were learned 4
at 1t became possible for successes else t
here. Hammonton made many mis- ,
|kes, but the greatest was In the eggs !
ed for the work. ! do not recall Of a ?
,gle instance where the eggs were rails
on the broiler plant. Instead, the
ultrymen would drive around the coun- q
with teams gathering I'm eggs end , L