64 WYANDOTTES 



poultry. Outward appearance has much to do with making a favor- 

 able impression, and if the mind be satisfied with such impressions, 

 the taste usually becomes subservient to them, and defects are not 

 criticised so closely. However, there is little cause for finding fault 

 with the White Wyandottes on the score of nice flesh and toothsome 

 eating, and though color of skin is of little value by itself, in close 

 competition for general favor, every little advantage, magnified, 

 counts in the long run. 



Like all new varieties, there is yet much to be perfected before 

 the White can poise as an ideal fowl. Breeders must reject every 

 poor specimen in their own yards, and reject every specimen which 

 comes from unknown yards, and all which have not the character- 

 istics of pure White Wyandottes. The White Wyandotte is a true 

 Wyandotte in type, carriage, facial appendages, size, egg production, 

 quality of flesh, general characteristics, and even the size and shade 

 of eggs. Therefore, it behooves the reliable breeder to adhere 

 closely to pure Wyandotte blood, encouraging the crossing of 

 families from pure stock, and all join to perfect and establish this 

 variety on a sure and solid foundation. When this will have been 

 attained, the Whites will rapidly approach reliability, and it is 

 certain that their breeders will be amply rewarded when the variety 

 is, like Caesar's wife, "above suspicion." 



WHAT OTHERS SAY. Mr. I. K. Felch is unstinted in his 

 praise of White Wyandottes, and reviews this variety when com- 

 paratively young : " At no time has there been such apparent 

 appreciation of a breed, as has signalized that for the White Wyan- 

 dottes, many families coming positively white in plumage, while 

 their peculiar shape is fine for the broiler, being a plump chick from 

 the age of four weeks old upwards. There is no moment of its life 

 when it is not a fit broiler under four months old, nor that it is not 

 a nice roaster up to seven months of age; it is just simply a matter 

 of size. Even at five weeks old they broil into a plump, quail-like 

 shape, and, broiled on toast, are much in flavor like ' quail de 

 -boulerd;' they will often take the place of the genuine article, many 

 a time with perfect satisfaction to the epicure, while waiting for the 

 open season for that bird. We have tried them, and must say that 

 a fat five-weeks-old White Wyandotte chicken, broiled on toast, is 

 one of the greatest luxuries of the poultry-yard. The white plumage 

 makes the poultry look clean and nice ; no black disfigurement 

 caused by dark pin feathers. Then, for beauty in the show-pen, tell 

 us of a more beautiful sight. * * * Surely, there is exhibition 



