The gazette-times., March 05, 1915, HOME AND FARM MAGAZINE SECTION, Page 6, Image 6

HOME AND FARM MAGAZINE SECTION
Profitable Business of Poultry Raising in America
6
Individual fowls Tary greatly la
their characteristic!. For Instance,
exceptional layers and poor layers
are found lo all breeds. But la all
brecdM the general-type U well fixed,
and the various individuals of a
liven breed greatly resemble each
other In such Important matters as
shape and size, hardiness, color of
ffK shell, activity, etc.
Therefore, the uoultryman will do
w-sll to adopt that breed which best
meets his need, or personal prefer
ence, take full advantage of Its de
sirable qualities, and seek to Improve
his flock through careful selection
and breeding.
The prominent characteristics of
our various kinds of domestic chick
ens are diiscussed below.
BY PP.OF. FREDERIC H. STONEBURN.
POWLS have been kept under do
mestication for untold centuries.
They are referred to la Holy
Writ; are reproduced on ancient coins
minted long before the Christian era;
are mentioned in the most ancient
books. Poultry-keeping, therefore, is
an ancient art.
Just what wild forms were first
domesticated, how they were selected
and crossed to produce new types,
will probably never be known. Most
students believe that the jungle fowl
of India the Gallus bankiva of the
scientists is the progenitor of our
domestic sorts.
From Asia the stock was carried
westward, by sea and overland. In
most countries some special type was
finally evolved, and later these were
so blended that it is almost possible
to trace the ancestry of even the
newer breeds. But this process has
worked for improvement, and today
the better kinds of fowls are the most
efficient machines that we have for
transforming raw materials into food
products for man.
When securing a flock of fowls it
is always best to obtain birds of pure
breeding. Crosses and mongrels may
In themselves be profitable under cer
tain conditions, but they have so
many serious faults that one is hardly
Justified in working with them, espe
cially in view of the fact that really
good stock may be secured at such
moderate prices. The great advan
tage of the thoroughbred flock is due
to the fact that the various individ
uals are reasonably alike In size,
color, temperament and habits, and
will produce eggs and chicks which
are uniform, and, therefore, more
available. When breeding mongrels
no one can be sure of the type of the
resulting offspring.
It is not necessary to buy exhibi
tion birds for which high prices are
charged. But it certainly is advis
able to take full advantage of the
work already done by breeders In
fixing the type of the various breeds
so that the future operations may be
conducted with reasonable confidence
that the results will be satisfactory.
But breed is not everything. We
find poor individuals In all breeds.
One should carefully consider his
problem, definitely determine the
object to be gained, and then Belect
those fowls which have in greatest
degree the characteristics he most
needs. If the market demand is for
eggs having white shells, it is poor
business to keep a flock of layers of
brown eggs. If the production of
table poultry is to be the main con
sideration, the light-weight breeds
should be considered.
So much for the utility poultry
keeper. The fancier, the producer of
exhibition stock, valued because of
perfection in form and color, may
give his fancy free reign and devote
himself to the kind which best pleases
him, regardless of any other consid
eration. Class, Breed, Yuriely.
In connection with fowls we hear
such terms as class, breed, variety,
strain, etc. These are often confused,
so a word of explanation may be in
order.
In the American Sandard of Per
fection, fowls are grouped In classes
largely according to the country of
their origin. Each class contains one
or more breeds, the latter consisting
of fowls which are alike In size and
shape. Breeds are further subdivided
into varieties, the determining char
acteristics usually being plumage
color or comb shape. For example,
the White Wyandotte is the white
plumaged variety of the Wyandotte
breed, and the latter belongs .to tie
American class.
Let us take up the classes in order.
First comes the American, con
taining the Plymouth Rocks, Wyan
dottes, Javas, Dominiqucs, Rhode Is
land Reds and Buckeyes in their sev
eral varieties, These are all general-
purpose breeds, medium in weight,
generally yellow-skinned, excellent
table stock at ill tecs, good layers
of brown-shelled eggs. The hens are
dependable sitters and careful moth
ers. As a rale the members ot this class
are hardy and vigorous. They are
rather heavily feathered and are able
to endure without apparent discom
fort the cold Winters of our nothern
section. They stand confinement,
but will "rustle" If given an oppor
tunity. The Aslastio class embraces the
Brahmas, Cochins and Langshans, our
heaviest breeds. The Brahma is the
giant of domestic chickens, males
often weighing 12 pounds and up
wards. These breeds produce dark brown
eggs but, excepting the Langshan, are
only moderate layers. They are gen
tle, easily confined, unusually hardy,
much Inclined toward broodlness. ,
The Brahma Is often used by grow
ers of heavy-weight table poultry,
either In Its purity or crossed with
lighter stock. This seems to be Its
greatest value.
The Cochin, formerly a very good
utility fowl, as now bred, Is ot little
practical value.
In the Important Mediterranean
class are grouped the Leghorns, Mln
orcas, Spanish, Andaluslans and An
conas. These are the so-called "lay
ing machines," enjoying a high repu
tation as layers of the white eggs,
so much wanted In the New York
markets and those controlled thereby.
These breeds are small In size, ex
cepting the Minorca, active, nervous,
non-sitting. Owing to the size of their
combs and their comparatively light
plumage, they are seriously affected
by the cold.
The White Leghorn Is one of ouf
most widely-bred fowls and is a prime
favorite on commercial egg farms.
Though small In size, It dresses off
nicely, being full-breasted and having (
the desired yellow skin.
Turning to the English class, we
Poultry Breeders Will Find This Chart Useful
VVWVVVVVVVVVVVyVVVVVnrrrVsVVVVrWWiVVVVWrAA
NOMENCLATURE DIAGRAM OF FOWL,
X DW1N WEGARGtC
In order to make descriptions of fowls IiiU-lliglble poultrymen have named the various body sections.
The accompanying chart plainly shows each feature and should be preserved for future reference. The
drawing la of a Bultan male, Various types of combs are Illustrated by A, B, C and D.
BY EDWIN MEGARGEE.
AS the art of poultry breeding was
developed, poultrymen began to
feel the necessity of giving each
section of the fowl some descriptive
name. In the course of time, a com
plete system was evolved which great
ly simplified a condition that was be
coming decidedly complex.
The accompanying diagram shows
every section of a domestic fowl, and
the following list gives the name of
each. This Is In accordance with the
system adopted by the American
Poultry Association,
find the Dorkings, Redcaps and Or
pingtons. The former Is one of the most an
cient breeds, and in England is con
sirered one of the best table fowls.
It has not made much progress In
America.
The Orpington is a general purpose
breed, in many ways resembling our
Plymouth Rocks. It is hardy, a very
good layer, will hatch and rear its
young and makes very fine table
poultry. The fact that it has white
Bkin places it at a disadvantage in our
American markets.
A Promising Fowl.
The newly introduced Sussex fowl
also belongs to thi3 class. This breed
Is a great favorite in the Sussex dis
trict where such great quantities of
fine table stock are produced. The
American sponsors for this fowl claim
that it possesses unusual business
qualities, and predict that It will be
come most popular here as soon as
Its merits are recognized.
One breed, with eight varieties,
forms the Polish class. This is one
of the oldest breeds known, and
though a fair producer of white eggs,
Is now regarded as being strictly or
namental. In this class are found some of the
most beautiful of all domestic fowls,
graceful in form, with huge crests
and wondrously marked plumage.
The Hamburg class also contains
but a single breed, of which .there
are six varieties. Though now bred
almost exclusively by fanciers who
have brought It to a remarkable de
gree of perfection, the Hamburg was
formerly a universal favorite. It pro
duces an abundance of white-shelled
eggs which are, unfortunately, rather
small In size. In earlier times its
ability as an egg-producer earned for
Fine Table Stork From France,
it the name "Dutch Everyday Layer."
Some excellent table fowls are
found in the French class, which In
cludes the Houdans, Crevecoeurs and
La Floche. These breeds are all
In the descriptive matter accom-i
panylng the drawings of thorough
bred fowls which will appear regu
larly in these columns, we will have
occasion to refer by name to the va
rious sections of the birds shown.
Therefore, this cut should be pre
served for future reference. It will
be found most useful.
A, shows a single comb; B, a rose
comb of the Hamburg type; C, a
"strawberry" comb; D, a pea comb.
(1) crest, (2) comb, (3) eye, (4)
ear, (5) face, (6) ear-lobe, (7)
muffs, (8) beard, (9) nostril, (10)
black or mottled In color, and this
may account for the slow progress
they have made In America. They
are very fair producers ot white
shelled eggs which are satisfactory In
size.
The remaining classes are made lip
of Games, Game Bantams, Orientals
and Ornamental Bantams. None ot
these is considered valuable by utility
poultry keepers save one breed of the
Orientals the Cornish. This is an
excellent meat producer, and Is often
used for crossing purposes. It Is .
bred in three varieties, one ot which,
the White-laced Red, was brought out
by an American breeder.
Two other breeds which have re
cently been brought to America de
serve mention here. The Campine,
from war-torn Belgium, is an excel
lent layer, and its eggs are of pearly
whiteness. The Faverolle, from
France, is attracting much attention
from admirers of general purpose
fowls.
If public favor is a reliable guide
to the relative utility value of our
various breeds and varieties, we may
safely class them as follows:
For the production of large table
birds: Light Brahmas and Plymouth
Rocks.
For brown-shelled eggs and table
stock of medium weight: Rocks,
Wyandottes, Reds and Orpingtons.
For white-shelled eggs: Leghorns,
Anconas and Campines.
For squab broilers: White Leg
horns. But regardless of the breed for va
riety selected, the very foundation of
success is health, strength, vitality
and vigor In the flock. Without
these, success can hardly be reached.
Next is the inherited tendency along
definite lines, whether for egg or
meat production,' and this follows
careful selection and breeding.
Choose a suitable breed, then se
lect sturdy specimens of proper breed
ing. (Copyright. 1015, by Mntos-Menz Adv.
Co., Inc.)
(a
wattles, (11) beak, (12) neck, (13)
hackle, (14) breast, (15) keel, (16)
thigh, (17) hock Joint, (18) shank,
(19) third toe, (20) middle toe, (21)
fourth toe, (22) fifth too, (23) spur,
(24) foot, (25) toe feathers, (26)
vulture hock, (27) saddle, (28) back,
(29) sickles, (30) lesser sickles, (31)
tall coverts, (32) main tail feathers,
(33) abdomen, (34) wlnrc-bow, (35)
wing-bar, (36) secondaries forming
wing-bay, (37) primaries or flights,
(38) flight-coverts, (39) Bhoulder.
(Copyright, 1915, by Matos-Menz Adv.
Co., Inc.)