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PRINCIPLES OF FARM PRACTICE 



horn, should be chosen. The other is to select individuals, 

 that is, from the standpoint of vigor and constitution, for 

 some fowls are weak while others are strong. 



Types and breeds. There are three types, each composed 

 of several breeds. A brief description of these types with a 

 mention of a few well-known breeds of each type will serve 



to indicate the range of 

 selection open to one who 

 wishes to establish a flock 

 of chickens on a farm. 



Light or egg-laying 

 type. Poultrymen often 

 refer to this type as the 

 Mediterranean, because it 

 originated in this region. 

 These fowls correspond to 

 the dairy-type of cattle or 

 to the wool- type of sheep, 

 in the respect that the 

 product rather than the 

 flesh is of chief importance. 

 They produce eggs abun- 

 dantly, but are too light 



for meat production. Individuals of this type are small, 

 very active, good foragers, and poor sitters. The Leghorn and 

 Minorca are good representatives of this type. 



Meat type. It is known to poultrymen as the Asiatic 

 type, because it originated in Asia. Fowls of this kind corre- 

 spond to the meat types of other animals, since their chief 

 value lies in the production of meat. They are heavy, sluggish 

 in their movements, poor layers, and good sitters. They 

 put on flesh readily when well fed, but are not inclined to 



An example of egg-laying type of 

 poultry. White Leghorn male. (U.S. 

 Dept. of Agriculture.) 



