POULTRY. 



185 



FARM POULTRY 



Selection of a Breed. 



Be sure that the male at the head 

 of the flock is purebred. 



The Mediterranean or egg breeds 

 are: Leghorns, Minorcas, Spanish, 

 Blue Andalusians, and Anconas. 



The American or general-purpose 

 breeds are: Plymouth Rocks, Wyan- 

 dottes, Javas, Dominiques, Rhode 

 Island Reds, and Buckeyes. 



The Asiatic or meat breeds are: 

 Brahmas, Cochins, and Langshans. 



The English breeds are: Dorkings, 

 Orpingtons, and Redcaps. 



For farm use the American breeds 

 are probably the best. 



Purebred poultry means uniform- 

 ity of products. 



Uniformity of products means in- 

 creased profits, if products are pro- 

 perly marketed. 



Given the same care and feed, 

 purebred fowls will make a greater 

 profit than mongrels. 



Artificial and Natural Incubation and 

 Brooding. 



Have everything ready beforehand 



and start your hatching eperations 

 early in the year. 



A well-ventilated cellar is the best 

 place to operate the incubator. 



The machine should be operated 

 according to the manufacturer's di- 

 rections. 



See that the incubator is running 

 steadily at the desired temperature 

 before filling it with eggs. Do not 

 add eggs to a machine during incu- 

 bation. 



Turn the eggs twice daily after the 

 second and through the eighteenth 

 day. Cool the eggs once daily, ac- 

 cording to the weather, from the 

 seventh through the eighteenth day. 



Turn the eggs before caring for 

 the lamp. 



Attend to the machine carefully at 

 regular hours. 



Keep the lamp and wick clean. 



Test the eggs on the seventh and 

 fourteenth days. 



Do not open the machine after the 

 eighteenth day until the chickens 

 are hatched. 



Eggs saved for hatching purposes 



Fowl with well 

 developed breast. 



Fowl with very 



poor breast 



development. 



Fowl flat in front and 

 cut up behind. 



