FIBST LL'XSOXX IN POULTRY KEEPING, 



LESSON IV. 



Putting Principles of Breeding Into Practice. 



THE last lesson stated some elementary principles of poultry breeding and discussed them 

 in a general way. In this we are to consider more specifically the details to .which 

 those principles apply and the methods of their application. 



In discussing the selection of breeding stock we found five points upon which selec- 

 tion should be based, namely: 



1. Constitutional vigor and physical perfection. 



Breed shape. 



Color of plumage. 



Comb and head appurtenances. 



Beak and legs. 



The first of these points needs no further explanation at present. Discussion of it along the 

 lines followed for the other points would merely be a statement of the average relative vigor, 

 hardiness, etc., of the different breeds, and on these points the differences that concern the 

 breeder do not follow breed and variety 

 divisions. On the other points there are a few 

 things not mentioned in the last lesson to con- 

 sider before special rules for mating are given. 



Breed Shape. 



The first thing for the novice in breeding to 

 learn about the shape of the breed he is to 

 work with is what is the typical shape for that 

 breed. To appreciate it correctly he must 

 also know something about the types of form 

 for other breeds, for our ideas of form in 

 fowls are always relative. 



We find among fowls, even of the same 

 breed and variety, great diversity of form, due 

 largely to the general neglect to give shape 

 due importance in mating and judging. Some 

 of these forms are pleasing, some are not. A 

 few of them have been chosen as models for 

 particular breeds, and however disregarded in 

 practice are still recognized as correct stand- 

 ards, and easily recognized as distinct and dis- 

 tinctive forms. Not all breeds have such dis- 



