84 BREEDS OF POULTRY 



large fowls can be served on the table to better advantage than 

 small ones (Fig. 51). 



Brahmas, Cochins (Fig. 52), and Langshans represent the meat 

 type in the highest degree. They are larger and blockier than the 

 egg breeds; and have good depth and breadth of body, with very 

 full breast. The legs have the appearance of being very short; 

 but this is an illusion, due to the extreme fulness of the feathers. 

 A large, soft-meated bird with an abundance of flesh and plumage 

 is the most highly prized. The breeds may be subdivided accord- 



Fio. 62. — Buff Cochins, one of the heaviest of the meat breeda. 



ing to the character and quality of meat. Some are suited for 

 broilers, others for roasters, and others for capons. 



Many of the general-purpose breeds are used extensively for 

 meat purposes, but they are not strictly included in the meat 

 class, as they do not represent the greatest quality or quantity 

 which it is possible to attain. 



Disposition. — They are slow in movement and are not easily 

 frightened. If properly handled when young, they become very 

 gentle, and do not dislike handling and attention as do the egg 

 breeds. The meat breeds have a lazy disposition, and require 

 more care in feeding than the lighter breeds. 



Mature Late. — The meat breeds are very slow in maturing, 



