than broilers. Formerly it was a case of eating old hen--rooster,
age unknown, or broilers--now we have capon, roaster, crate-fattened
chickens and green ducks, all rivals for the place formerly occupied
exclusively by the broiler.

Again, the improvement of shipping and dressing facilities, the
universal introduction of the refrigerator car and the introduction
into the central west of the American breeds, has flooded the
eastern market with a large amount of spring chickens--by-products
of the egg business on the farm--which are almost equal in quality
to the down-eastern product.

The most prominent reason of the lessened profit in broilers is the
development of the cold storage industry. Cold storage destroys the
element of season, and allows only that margin of profit that the
consumer is willing to pay for a fresh killed broiler from a Jersey
broiler plant, as compared with last summer's product from the Iowa
farms. From a summer copy of Farm Poultry, I quote the Boston
market:

Fresh killed Northern and Eastern:
Fowls, choice 15c
Broilers, choice to fancy 23-25c
Western, ice packed:
Fowls, choice 14c
Broilers, choice 20-22c

Western frozen:
Fowls, choice................. 14c
Broilers, choice..............18-20c