CHAPTER VII. 



BREEDINa AND MANAGEMENT OP POULTRY. 



U A STtTDY OF POINTS NECESSART. II. EXPLANATION OP POINTS. in. POINTS 



OF THE HEAD. IV. THE PLUMAGE ILLUSTRATED AND EXPLAINED. V. IDEAL 



SHAPE OF FOWLS. VI. BREED TO A FIXED TYPE. VII. NUMBER OF HENS TO 



EACH COCK. VIII. HOW TO MATE. IX. BREEDING UPON A MIXED FLOCK. 



X. INCUBATION OF VARIOUS FOWLS. XI. GENERAL MANAGEMENT OF 



FOWLS. XII. PROPER FOOD FOR FOWLS. XIII. POULTRY HOUSES AND COOPS. 



XIV. FEED BOXES AND DRINKING FOUNTAINS. XV. BREEDS FOR MARKET. 



XVI. BREEDS FOR EGGS. XVII. HOW TO FATTEN.^— XVIII. KILLING AND 



DRESSING FOWLS. XIX. PACKING AND SHIPPING TO MARKET. XX. GLOSS- 

 ARY OF TERMS USED BY POULTRY FANCIERS. 



I. A Study of Points Necessary. 



Careful study of the points and characteristics is fully as necessary to 

 'Success in the breeding of poultry as in any other department of breeding. 

 !t is not enough that you have a general idea of how fowls are to be fed 

 and cared for ; but to succeed — especially as a breeder of pure fowls— 



POINTS OF POULTRY, ILLUSTRATED. 



one raust understand the probable results in mating fowls for a particular 

 purpose, rsjt only must the contour and physical make-up be under- 

 stood, but the breeder must have a knowledge of, and nice discrimination 

 for, the various feathers, markings and characteristics, else he cannot hope 



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