FOREWORD 



The task of an Editor called upon to undertake a new edition of such a work as Lewis 

 Wright's Book of Poultry is simplified by the fact that in its many successive editions its 

 author kept it so well abreast of the times that the reviser's task consists chiefly of additions 

 concerning new varieties introduced since the book was last published in 1904. 



Certain statements in the text, it is true, had to be modified in the light of later experiences, 

 and especially was this the case in connection with the references to American poultry plants, for 

 many of those described in the last edition are now defunct, and the space devoted to them 

 has been made use of in other directions. Still, as far as possible, Lewis Wright's text has been 

 supplemented rather than altered. Specialists in each variety have rendered me, as Editor, the 

 same kindly help that they did the author in supplying notes on the different varieties where 

 alterations or additions were necessary, and my friend, Mr. F. J. Broomhead, has assisted me in 

 the book's general revision, and especially in connection with the incorporation in the work of 

 The Poultry Club's new and revised standards of perfection issued in 1910. 



The addition of these latest standards of perfection, amplified and thoroughly revised as 

 they have been by Mr. W. W. Broomhead since Mr. Lewis Wright's death, mark an important 

 advance in the usefulness of THE BoOK OF POULTRY. It is right to state here that, except 

 as regards this work and the volume of the Poultry Club, the copyright in these standards is 

 reserved. 



