CHAPTER XXIV 

 TYPES AND BREEDS OF POULTRY 



A classification of domestic poultry includes a number of 

 different kinds, each consisting of a group with its types and 

 breeds. The following is a classification commonly used. 



1. Fowls and chickens. 5. Pheasants. 



2. Turkeys. 6. Ducks. 



3. Guineas. 7. Geese. 



4. Peafowls. 8. Swans. 



The types of domestic fowls (using the word fowls as 

 referring to chickens) are six in number,* as follows: 

 1. Game. 2. Egg. 3. Meat. 



4. General purpose. 5. Deformed. 6. Bantam. 



For some time poultry students have discussed these 

 types, but more especially three, which from a practical point 

 of view are the only ones of interest to the farmer. These 

 three are the laying, the meat, and the general-purpose fowls. 

 Good examples of each of these types are common all over 

 the country. The other three types are rarely raised on 

 the farm, being the product of the fancier, who oftentimes 

 has his poultry outfit on a town lot. The breeds are also 

 sometimes divided into two classes, sitters and non-sitters, 

 according as to whether or not the hens have the desire to 

 sit on and hatch a nest of eggs. 



The egg type of fowl is somewhat slender of body, and 

 has been compared to the racing horse, the dairy cow, and 

 fine-wooled sheep. It is light of form, has a sprightly, 



*Principles and Practices of Poultry Culture. John H. Robinson. Ginn & 

 Co., 1912, p. 611, figs. 570. 



