CHAPTER XII. 



GENERAL OBSERVATIONS ON TREATMENT- 

 HATCHING, HOUSING, FEEDING, ETC. 



W 



E shall endeavor to outline briefly the conditions 

 as we have suggested from the securing of the 

 stock until it has been bred and the offspring 

 matured. 



1. The Breed. 



It would be impossible within the space at our disposal 

 to discuss the merits or demerits of the many breeds of 

 poultry now beirrg raised. Each fancier thinks the breed he 

 keeps the best for his purpose, and no doubt all have their 

 particular points of superiority. There are, however, a few 

 general points upon which all may agree and the recognition 

 of which may be of benefit. 



1. Study the merits of each breed. 



2. Select that which appears to be best suited for your 

 purpose, whether it be for egg production, for market fowl 

 or for both. 



3. In deciding consider the facilities that are possible 

 for care, feeding, etc. 



4. Do not keep more than can be properly cared for. 



5. Keep nothing but the best, well-bred poultry — mon- 

 grels are neither attractive nor so profitable. 



6. The most popular breeds, according to the advertising 

 columns of a well-known poultry journal, are as follows: i. 

 Wyandottes (including all varieties). 2. Plymouth Rocks 

 (white, barred or buff). 3. Orphingtons (including all varie- 

 ties). 4. Leghorns (white and brown . 



7. Other breeds worthy of being considered in making 

 a choice are Cochins, Brahmas, Spanish, Rhode Island Reds, 

 Minorcas, Langshans, Hamburgs, Games and Andalusians, 

 each no doubt, as we have state, possessing characteristics 

 that commend them to the fancy and requirement of certain 

 individuals. 



