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1 A LITTLE JOURNEY 



Point 6 Fine, Flavory Table Fowls 



Ancona meat is of fine grain and excellent flavor. They dress for quality 

 rather than quantity. 



New York I have been breeding your Anconas for over 12 years, and I 



never had any kind of hens that I liked better for layers or table use. F.J.C. 



From American Poultry Advocate The Ancona, like all heavy layers of the 



Mediterranean class, does not produce a big carcass for roasting purposes, 



but what meat it does give is juicy and of good flavor. M.K.B. 



Point 7 Vigorous Baby Chicks 



Baby chicks are hardy and vigorous. The death rate is low. They are 

 independent little rascals, quick to develop to broiler stage. Fertility of 

 the eggs and strength of the germs insure a good hatch. 



Colorado Out of 14 eggs I hatched 13 nice healthy chicks, which I must 

 say is very good. H.N.P. 



Wisconsin 14 baby chicks from the 15 eggs, and they are all healthy look- 

 ing and lively. N.F.H. 



California Order of eggs received O. K., and I never had a more lively 

 hunch of chicks hatched. W.E. 



Point 8 One Standard Color Scheme 



There is but one color the mottled black and white. If a person wants 

 Anconas, he can get down to business with them without discussing such 

 colors as brown, buff, red, white, black, silver, barred, penciled, Columbian, 



