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
Eggs:
Nearly fancy.................. 26c
Western choice........17-1/2-18-1/2c

To complete our comparison I turn to the previous winter and find
that the best storage eggs are quoted at 19c, when the best fresh
are selling at 35c. This was a poor storage season and a quotation
of 22c and 25c would perhaps be a fairer comparative figure. We find
the per cent, of premium on the local product to be:

Fowls, local over fresh western........... 7 per cent.
Fowls, local over frozen western.......... 7 per cent.
Broilers, local over fresh western........14 per cent.
Broilers, local over frozen western.......26 per cent.
Eggs, local over fresh western............30 per cent.
Eggs, local over storage western..........37 per cent.

I consider these general facts concerning the failure of broiler
production, and the logical explanations given, as far more
convincing than any figures I could give concerning the detailed
cost of production. Nor am I capable of giving as accurate figures
as I can in the case of poultry keeping for egg production, for I
have had neither the desire nor the opportunity to look them up. The
following suggestive analysis I submit for the purpose of pointing
out why the cost of production is too great to allow a profit. We
may consider the chick marketing as May, the weight as 1-1/4, and
the price as 35 cents a pound, or, putting it roundly a price of 50
cents a bird.

Now, May broilers mean