76 POULTRY BREEDING AND MANAGEMENT 



[deterioration in profitable qualities], for it is found that 

 first crosses between suitable breeds give us hardier and 

 more prolific birds than were either of the parents. ' ' 



The evils of close breeding of animals are pointed out by 

 Shaler, in * ' Domesticated Animals. ' ' He says : ' " Among 

 the evils which are to be corrected we may also count that 

 which arises from the unguided development of what are 

 called fancy breeds. Thus among our horned cattle the 

 Jersey has been bred to a point where, from the iniquitous 

 inbreeding, which is against what may be called the moral- 

 ity of nature, they are fearfully subjected to tuberculosis." 



"It is a generally received opinion," says Tegetmeier, 

 "that cross-bred chickens are the hardiest and most easily 

 reared." 



(2) The use of cross-breds enables many people to en- 

 gage in poultry-keeping who would otherwise be debarred 

 owing to the comparative scarcity of pure-breds and to the 

 high prices that are demanded for them. If the object is 

 to develop the industry as a means of food supply, it would 

 be a mistake to advocate the slaughter of the cross-breds. If 

 cross-breds were to be eliminated at once, it would mean an 

 immediate and serious decrease in poultry products. 



(3) Crossing, where it increases vigor, improves the lay- 

 ing. The productive hen has good vitality. Heavy egg 

 production requires a high expenditure of energy, and to 

 maintain this production the fowl must have stamina. While 

 the loss of vigor may not be apparent in the form or out- 

 ward appearance of the fowl, it will show in lower produc- 

 tion. Vigor is not so essential in breeding for type or for 

 show qualities, but it is very essential in breeding for eggs. 

 In experiments conducted by the writer, a hen weighing 

 three pounds produced 29 pounds of eggs in a year, about 

 ten times her body weight. Another weighing less than five 

 pounds produced 42 pounds of eggs in a year. To with- 



