ORIGIN AND DESCRIPTION OF BREEDS 



49 



standard is the market demand for meat and eggs, it is a 

 self-evident business proposition that we should choose 

 fowls possessing in greatest measure the characteristics 

 demanded by the market. These suggestions apply to 

 other breeds as well as to the White Orpington, but few 

 breeds have been boomed as the latter has. It is a breed, 

 however, of distinc- 

 tive merit, but as a 

 market fowl it fills 

 the English rather 

 than the American 

 market demand. 



The Sussex. 

 Some authorities 

 would place the Sus- 

 sex ahead of the 

 D o,r k i n g as the 

 grand old breed of 

 England. It seems 

 to be an equally 

 ancient breed. Its 

 chief point is its 

 meat quality. 

 Wright speaks of 



LIGHT SUSSEX 

 Owned by J. H. Barker, California. 



it as surpassing 



* ' every other 

 has made the 



breed on earth " in this respect. It 

 fattening industry of certain districts of England 

 famous. It has something of the shape and type of the 

 Dorking, but somewhat smaller ; it has four toes, and lays 

 a tinted egg. It is broad in back, full-breasted, fine boned, 

 and hardy. Barring the defect of white skin, it is a type 

 of fowl that might well be used in this country for a market 

 fowl. There are three varieties : White, Speckled, and Red. 

 The Faverolle. In studying general-purpose fowls ac- 

 count should be taken of the French breed, Faverolle. In 



