14 Farm Poultry 



be seen that different breeders may honestly differ 

 as to the exact position of certain breeds. 



To further illustrate, what would be recognized 

 as a meat breed by one breeder might by another 

 be placed among the general-purpose fowls on 

 account of its good laying qualities. As we find 

 all grades of domesticated cattle, from the heavy 

 strictly beef type on the one hand, whose useful- 

 ness lies in meat production alone, to the dairy cow 

 on the other hand, whose tendency toward milk 

 production is so strong that she can with difficulty 

 be induced to lay on enough flesh to look well, so 

 do we find many intermediate grades of fowls, 

 from the large, massive form noted for the produc- 

 tion of flesh to the small, nervous fowl so famed 

 for egg production. The inexperienced person 

 will find more or less confusion on account of this 

 faulty classification, and mistakes are to be expected, 

 and these will be corrected only by study and 

 observation. 



As these terms are current and are likely to 

 be used in the future, a brief discussion of them 

 may aid in arriving at a better understanding of 

 the points at issue. 



The egg breeds include all the small or medium- 

 sized fowls that have a strong tendency toward egg 

 production. They are generally poor sitters, at 

 least while young, of a nervous temperament, being 

 easily frightened, and more readily take to flight 



