skin fine, and scales fine. Condition : Face and head appurtenances bright red, eye 

 bright, feathers glossy. Style : Active and vigorous, but not restless, showing strong 

 character. 



(I).') Head and Neck. Comb: Medium in size, fine texture, even and well 

 attached. Beak : Short, stout, broad at base, well curved. Face : Short and full, 

 clean cut, short distance between eye and beak, distance well filled in; head broad 

 at crown, eye clear and full, bright red <?r bay in colour; appendages medium size, 

 fine and smooth. Neck : Moderate in length, well arched, good flowing hackle' in 

 male. 



(c.) Body. Shoulders: Broad, and rather flat on top. Back: Broad, width 

 well carried back, good length, with a gentle concave sweep to tail. Breast : Deep, 

 wide, full, and round ; fleshing abundant over breast and extending to point of keel. 

 Keel : Long and straight, well covered with flesh over entire length. Tail : Well 

 spread and full, not pinched. 



((/.) Legs and Feet. Size: Medium in length, plump, well muscled, set well up 

 on the body. Legs : Straight, short, wide apart, strong in bone, but not coarse. 

 Toes : Medium in length, straight, strong appearance. 



Notes on Standard. The above stand- 

 ard, while not calling for much explana- 

 tion, would be more clear with one or 

 two detailed explanatory notes for the 

 beginner. Any .specimens possessive of 

 a long, crow-shaped beak should not be 

 used in breeding. Diagramatically speak- 

 ing, we prefer a U-shaped breast-bone, it 

 being deeper and broader and should be 

 free from crooks. With a breast-bone 

 of this style we have a good breeder for 



utility stock, as also a nice-looking table- 

 bird when dressed. A bird possessing a 



A good comparison of strong and weak young keel which is long and straight, in con- 

 conjunction with the above - mentioned 



breast-bone has a framework on which a goodly amount of meat can be grown. It 

 is the breast and keel of the fowl which make up the frame on which the greater 

 part of the meat of the market-fowl is found. If one pays strict attention to the 

 above points when selecting breeding stock, we will not have so many triangular- 

 shaped specimens in our yards. 



FATTENING MARKET POULTRY. 



The market price received for the ordinary lean or unfitted chicken is so small 

 that the profits which might be obtained from a little extra work are given no 

 attention. It is estimated that from to 80 per cent, of the live weight of the 

 unfitted chicken is nnedible matter ; so, also, the consumer must pay a high price 

 for nothing more or less than offal. Many breeders of general-purpose stock know 

 that after experimenting themselves and studying the records of many stations, the 

 greater profit is realized from stock that is fitted and marketed in first-class con- 

 dition. There are, however, many breeders who still market their surplus stock 

 alive, or, if dressed, in poor condition. Either of these methods means a loss to the 

 producer. It is for their benefit, as well as for the betterment of market conditions, 

 that the subject of fattening is given so much detailed description. 



There are several methods employed in different parts in fattening poultry, but 

 the pen and crate methods seem to be the ones in vogue throughout the Dominion 

 and the United States. The cramming-machine is used in some places to make a 

 more prime roaster, but for the farmer or small commercial man the use of this 

 machine is not advised. Froin the writer's experience, better success, in conjunction 

 with a more even product, has always been obtained with the crate method. Crate 

 fattening is more economical than pen fattening, though pen fattening is usually 

 resorted to because of the lack of proper facilities for the other method. A very 



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