A LIVING FROM THE LAND 



Less feed is needed for maintaining the egg 

 machine itself and less room per bird required. 

 Of these so-called egg breeds, the White Leghorn 

 is in a class by itself. This breed is noted for 

 its large white-shelled eggs which top the markets 

 where this color egg is in demand. In the most 

 intensive egg-producing areas of the country 

 the White Leghorn predominates. On the other 

 hand, this breed is not a good meat producer, 

 the mature birds being light in weight. 



For the dual purpose of egg and meat pro- 

 duction the American breeds are the most 

 popular. The principal commercial types of 

 this general purpose group are Plymouth Rocks, 

 Wyandottes and Rhode Island Reds. In some 

 instances crosses of these breeds are proving 

 good layers and highly efficient meat producers. 



The Rocks, Wyandottes and Reds have 

 bright yellow skin, shanks and beak which are 

 desired in market poultry. They are good winter 

 layers, particularly, and some strains have been 

 developed that rival the Leghorn in the number 

 of eggs per bird. Both the White and the Barred 

 Plymouth Rocks are popular among those 

 seeking a dual purpose breed, and being slightly 

 heavier than White Wyandottes and Rhode 

 Island Reds they are preferred by many poultry- 

 men. The latter two breeds are rapidly increasing 

 in popularity and their best qualities are being 



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