We will close this chapter with a brief discussion on a recent development in the system of feeding birds. This is in regard to the introduction of artificial light. This practice has successfully passed beyond the “fad” stage and is now being used by successful poultry men all over the country. By supplying this extra light, the working day is thereby lengthened to the extent that the light is prolonged, and consequently, gives the bird a day similar to a summer day in length. The birds, by having this extra period of light, work just that much longer, and as a result, they are able to make more eggs. Everywhere this system has been given a trial, it has been found a paying proposition. One very common method in supplying this light is by connecting the alarm clock to the electric lighting system and setting the alarm at a period around four or five o’clock in the morning. This throws on the light in the chicken house, and then when the owner arises in the morning, he can go out and turn out the lights if it is light enough to do so by that time. Thus we have considered the main points in feeding for egg production. While we have some of these important feeding principles still fresh in our mind, let us in the next chapter consider feeding birds for their flesh, because one very important part of the poultry business lies in the feeding of birds for meat. In the ordinary flock of birds, there are always some that we want to dispose of, such as the male birds and the culls of the females. If we know how to fatten these, we will be that much better off financially. CHAPTER VIII. FEEDING FOR MEAT PRODUCTION The primary object in feeding birds for the market is to get them well covered with flesh, so that they will be plump all over. It is the difference in the weight of the bony skeleton and the weight of the well filled out carcass that determines the amount of edible meat on the bird. Hence our object in this process is to put on as much surplus flesh as we can. Usually there are three classes of birds that are put on the market for meat purposes. They are roasters, broilers, and old hens. Roasting chickens are very common on the market, and the object is large size with a tender carcass. These can be either pullets or cockerels, or capons. They are often put on the market during the late fall or early winter, and bring the highest prices at that time. Broilers are birds about three or four months old, forced along to a rapid growth, but still possessing tender flesh. This offers an excellent way of disposing of the male birds, since usually the sex of the young birds can be distinguished at about two months of age.