LECTURE XCIII. 



IMPROVING THE FLOCK. 



Many investigations have been conducted to ascertain the 

 relative value of pure-bred and scrub poultry as economic 

 producers of eggs and meat. The results of these are quite 

 conclusive in favor of the pure-bred. In the production of 

 eggs they yield a larger and more uniform product. As a mar- 

 ket bird the pure-bred gives a larger, plumper, juicier carcass, 

 more uniform in size and color. They are earlier maturers 

 and put on flesh more economically. 



The farmer owning a flock of pure-bred poultry will think 

 much more of them; will take more pride in them; and will 

 consequently give them the care and attention that is neces- 

 sary for one to realize the greatest profit from any class of 

 live stock. Knowing these facts, it follows that we should 

 seek to improve our poultry either by establishing a pure- 

 bred flock or by carefully and intelligently grading up the 

 one we already have. 



Dairy farmers have been busy for years improving their 

 dairy herds by increasing the quantity, improving the quality, 

 and lengthening out the period of lactation of the individual 

 cows in the herd. This improvement has been effected by 

 the use of the Babcock test and scales together with proper 

 care and management of the stock, selection, mating, feed and 

 care. 



Cows that gave a good account of themselves at the pail 

 (that gave at least 6,000 pounds of milk a year) were kept 

 as breeders. Heifers were saved from these cows and were 

 trained to milk a long time. Bulls were saved from good 

 producing cows and were mated with heifers from good milk- 

 ers in order to perpetuate in their offspring the good milking 

 qualities which they had inherited from their ancestors. 

 Pure-bred males were always used and these must show in 

 their pedigree good performing ancestors on the dam's side 

 even to the third and fourth generation. 



Now the same plan should be followed in the improvement 

 of our flocks. 



