226 



Elementary Principles of Agriculture 



as desired. A mixture of salty lime-water is often used. 

 In either case, the egg-shell should be punctured with 

 a needle before boiling to prevent the shells cracking 

 when placed in hot water. 



314. Classes of Poultry. There are many classes and 

 breeds of poultry, such as chickens, turkeys, ducks, 



Fig. 152. White Leghorns popular representatives of the egg-laying, 

 or Mediterranean class. 



geese, guineas, pigeons and peacocks. Some are raised 

 largely for eggs, others for meat or feathers, and others 

 still to satisfy a fancy. There are two well-marked 

 types of chickens, the laying type and the meat^type. 

 A combination of the two gives the general-purpose type. 



