POULTRY. 447 



eggs, and the cull stock for the table and market. Respecting the number of breeds, it is 

 best to keep no more than we can keep well and have room for. We are not of those who 

 believe no person capable of keeping but one breed and making a specialty of it. We do 

 believe that one breed is all a great many people should keep, and more too, while there are 

 others who can keep a large variety and breed them all well. We hold there is no limit to 

 man s capacity to acquire knowledge and develope the mind in any given direction. That 

 with ample room, where poultry breeding is made the sole business and study, no one breed 

 will satisfy the desires or gratify the tastes of a mind large and active,&quot; 



We add one more to the list of testimonials on this subject, the opinion of the editor 

 of The Poultry World, which is as follows: &quot; Some beginners, and many that are contemplat 

 ing keeping a few prime fowls for pleasure and profit, unless previously informed by reading 

 some good poultry paper or book, often ask, &quot; What breed must I keep to obtain the most 

 beautiful plumage, the most prolific layers, the greatest size and weight, and the sweetest and 

 best flavored flesh ? &quot; 



Poulterers must not expect to find all these merits in one variety. A breed that would 

 combine all these beautiful, useful, and profitable qualities would certainly include ideal fowls. 

 Nature wisely apportions and compensates, distributes and divides to each breed or variety 

 certain or special merits, but at the same time she never violates her inexorable laws by 

 allowing them to excel in an eminent degree in all things. 



Some breeds excel in hardiness, adaptation to exposure and climatic changes, as for 

 instance, the Langshan, Dominique, Cochin, and Plymouth Rock. Now, nature does not 

 provide these with gorgeous plumage ; they wear a sombre and plain every-day dress, and are 

 well fitted for a cold climate. The Polish fowls are very ornamental, and good layers. These 

 prominent qualities make them special favorites; but they are not hardy, nor is their flesh as 

 toothsome as that of some other breeds. 



The Dorking is superior to any of our domestic breeds for delicate and well-flavored 

 flesh. This quality commends them to epicures and all lovers of sweet and nutritious meat. 

 Yet in points of laying, hardiness, and external beauty they are not superior. 



The Spanish fowls are all great layers; this is their forte. We see a sameness in their 

 appearance; almost all are clad in solid colored plumage, and are deficient in gorgeous tints 

 or exquisite pencilings, and their flesh is not as rich and juicy as that of the Dorking. 



The Hamburgs are among the most beautiful of our varieties; they are superior layers, 

 but their flesh, though good for home use, is unprofitable, on account of light weight, for 

 market purposes. 



The Asiatic varieties excel in size and weight; they are hardy, quiet, well acclimated, and 

 the best of winter layers. But for grace, carriage, sprightliness, and attractive plumage, they 

 are not equal to some smaller fowls. 



The Games are noted for their varied and matchless plumage; some of the varieties are 

 transcendently beautiful. The rich, glossy colors, the iridescent gold and purple, that har 

 monize with vivid and metallic green, are exquisitely handsome, and make a good offset to 

 what some consider prominent defects. 



Thus we see how difficult it is to attain perfection in all things. We are striving on our 

 progressive march to combine most of these rare qualities, and we have accomplished much 

 toward this end; still, we must keep in mind that &quot;Excelsior&quot; is our motto. 



It will be seen by the perusal of the previous statements by noted breeders of poultry, 

 and writers on that subject, that the number of valuable breeds is &quot;legion,&quot; and while in 

 minor points each individual fancier may have his own peculiar preference, and perhaps favor 

 ites, from having bred them most, and therefore the best acquainted with the breed, still they 

 all agree sufficiently in the main, on the merits of standard breeds. The novice in poultry 

 matters has therefore only to consider what qualities he desires most in his stock, what 

 breeds are best suited to his locality, climate, soil, general surroundings, extent of range for 

 his fowls, etc., and select accordingly. 



