39 



The hen as seen in Fig. 25 is of a good market type. (Note the width and 

 fullness of breast.) As a breeder, she is a little fine in bone, and rather too small. 

 She has, however, that blocky appearance which is desirable. 



Fig 26 is a photo of a cross-bred chick (sire, Buff Orpington; dam, Houdan). 

 Note the length and fullness of the breast; also good beak and eye. 



Fig 27 represents the long, narrow sort. (Note the long beak, the narrow 

 head, the sunken eye, the long neck, and long, crooked legs.) When dressed his 

 appearance will not be pleasing. 



Fig. 28. Showing the difference in amount of flesh covering the breast bone, 



due to breeding. 



Breeding for Meat Production 



Fig. 28 is a photograph of two fattened chickens, and shows very clearly the 

 great difference in the amount of breast meat upon the two individuals. Many 

 people believe that flesh upon the breast is a matter of feeding and not breeding. 

 These two chickens are equally fat, and both have been equally well reared and 

 fattened. The difference in the amount of breast meat is a matter of breeding 

 and not so much of feeding. 



Of course it is a well known fact that if birds are improperly nourished or are 

 sick their breasts will become bare of meat, but where judicious feeding is prac- 

 tised one will find a great difference in the amount of flesh or meat upon the 

 breasts of various chickens due, of course, entirely to the individuality of the 

 chicken. 



Our experience has been that if we select males with long breast bones, that 

 are well covered with flesh or muscle to the tip of the breast bone, we are able 

 to produce chickens for market purposes that have, on an average, well covered 

 breast bones. 



Breeding for Egg Production. 



Can the egf^ yield be increaserl by broorling from the best producers, or is one 

 just as likely to get as many eggs from any strain, family or breed, provided the 

 birds are strong and vigorous, and hatched at the proper season of the year? 



