The Chemawa American, June 01, 1914, COMMENCEMENT NUMBER, Page 20, Image 20

18
THE
CHEMA W A
AM ERICAN
BREEDS OF CHICKENS
W IL L IE K E D D IE , Hydah, Tribe; A laska
HE word poultry” is used in speaking collectively of
fowls (chickens), turkeys, ducks and geese. Fowls
are originally from Asia. Geese and ducxs are from
Europe. The only kind of fowl that is a native of
America is the turkey. The wild jungle fowl of In­
dia is believed to be the progenitor of all domestic
fowls.
If you wish to call fowls chickens no harm will be done. Fowls are
chickens if you do not spell it with a “ U .” One hen does not amount
to a great deal, but all the hens in the United States produce so many
eggs and so much poultry each year that the money value of the wheat
crop last year was less than the value of the products of the hens. These
products-eggs and poultry—were estimated by government officials as
worth over $600,000,000 in the year 1908. Think of that! Then think
of this: The poultry products of Oregon last year were enough to pay
for all the appropriations made by the Legislature for two years. And
still there are large quantities of eggs imported into the state. There are
many different kinds of chickens, some better than others, some poorer
When we speak of a certain chicken belonging to a certain breed we
mean that they fill the requirements of that certain breed as laid down
by what is known as the American Standard of Perfection.
For practical, or useful purposes, fowls may be divided into four
classes: 1. Egg breeds; 2. meat breeds; 3. general-purpose breeds; 4.
fancy breeds. The most noticeable characteristics of the egg breeds are
small size, active and nervous, early hatching, poor setters, good fora­
gers, and sensitiveness to cold. The chief representatives of the egg
reeds are Leghorns, Minorcas, Spanish Andalusian, and Hamburgs.
e characteristics of the meat breeds are large size, gentle disposition
slow in movement, poor foragers, easily confined, poor layers, late in
maturing, and persistent setters. Brahmas, Cochins and Langshams
are the principal meat birds. The general purpose breeds are of med­
ium size fair layers, good table fowls, and more active than the meat
birds
Plymouth Rocks, Wyandottes, and Rhode Island Reds are of
this class. Bantams of various varieties, Polish and Silkies come under
the head of fancy breeds; they are raised chiefly for some peculiarity of
form or feather without regard to useful qualities.
There is more difference in the hens than in the breeds; it is true that
there are some differences in breeds in egg-laying. Experiments that
have been made tend to prove that the Leghorn will, on an average, lay