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Updated: June 9, 2025
If they are sold as broilers it is a broiler plant; if as roasters, it is a roaster plant; if as stock, it is a fancy or breeding stock business, but if kept for laying the proposition is an egg farm, and all other products are by-products.
ELECTRIC STOVES. Electric stoves for cooking have been perfected to such an extent that they are a great convenience, and in places where the cost of electricity does not greatly exceed that of gas they are used considerably. The oven a is located at one side and contains a broiler pan b.
The frying-pan should be very hot. While the onions are frying, you must keep turning them over with a fork. It's rather difficult to get them all browned without burning some. I should broil the meat. A broiler is handy, but two willows, peeled and charred a little so the willow taste won't penetrate the meat, will do. Have the steak fairly thick. Pepper and salt it thoroughly.
All of this is interesting, but I hold that the reader who is willing to take instruction will do better to be guided toward those branches of the poultry industry for the products of which there is a great and increasing demand. So we will leave the goose and guinea business to the venturesome spirits and consider the various branches of the chicken industry. The Ill-omened Broiler Business.
He is fairly covered with feathers, red and black, with a tip of yellow in front. You could hardly get that fellow into an ostrich egg! Now, then, what do you think of him? He is big enough for a broiler, though I don't think any one would want to take him for that purpose. Some more grain, and another tap from my wand. See!
These brooders are of varying sizes and prices and may be had from the same mail order houses that are glad to sell the chicks as well. This is more complicated than the other old-fashioned method but a little guidance from some one understanding the procedure along with consistent care on your part will probably bring a majority of your brood to broiler size.
Sam painted his nose and raised chickens and other things until his savings had flown; then he got a position with a woman who runs a broiler plant, and for two years he has given good service. He will probably continue in ways of well-doing until the next cycle is complete, when the beacon light will blaze afresh and he will follow it on to the rocks.
When done, remove the cloth, pour two tablespoons of lemon juice over the cauliflower and set it on the ice to cool. When ready to serve, separate the flowerets, lay them on lettuce leaves, cover with French dressing and sprinkle one tablespoon of chopped parsley over the top. Use small eggplants. Place on end of toasting fork under broiler gas flame until the peel is black; remove the skin.
The conception of the broiler business when it was boomed twenty years ago was to produce broilers in early spring, when other folks had none. It was, like the early watermelon, or the early strawberry business to make its profits in extreme prices. This idea received several severe blows from the hands of modern progress.
Now, the pullet is worth more for egg producing than can be realized for her as a broiler or roaster, and her extra worth may be considered as counter-balancing the price at which cockerels must be sold. The egg crop represents about two-thirds of the value of all poultry products, and the demand for the high grade goods has never been satisfied.
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