Jir 



POUMB* BABHlKk 



garded as of much importance, for a lot of chickens of 

 different varieties, if fed and reared in the same pen, will 

 exhibit all shades of color in the skin from yellow to 

 white. It seems natural to some breeds to secrete a fat 

 that is yellow, while other breeds secrete a fat that has 

 but little tint. 



A great deal has been written in regard to the merits 

 of different breeds of fowls, and people are, generally, 

 pretty well acquainted with the characteristics of each, 

 so that it would seem almost an act of supererogation 

 here for me to dwell upon this topic, did not my experi- 

 ence in a measure differ from that of many writers. 

 From extended and careful observation, I have arrived at 

 the following conclusions : 



If a breeder intends to raise chickens for the Philadel- 

 phia and other first-named series of markets, a cross of 

 Plymouth Kock cock, one year old, on a two-year-old 

 Light Brahma hen, produces the most desirable early 

 " roasters ;" a pure-blood Plymouth Eock mating gives 

 the best "broilers " and late " roasters." In fact for my 

 own table I prefer Plymouth Eock chickens, either as 

 broilers or roasters, to all others. Of course, at present, 

 Langshans and Wyandottes are too valuable to be taken 

 into account as table fowls. 



Next to the above matings, for the markets named, a 

 cross between a yearling Black-breasted Game and White 

 or Buff Cochin, makes desirable broilers, but not so quick 

 selling as those first named. 



In my experience, the principal objection to Plymouth 

 Rocks and their crosses lies in their dark pin-feathers, 

 which abound in the skin of broilers, and are very diffi- 

 cult to be removed, and when they are taken out thor- 

 oughly the skin is often badly broken and marred by the 

 picker. 



For the Boston and other markets named in the sec- 

 ond list, I find that for broilers a cross between a. year- 



