10 



COMMERCIAL POULTRY. 



not need as wide a passage as one laying a large egg. The distance between the 

 two pelvic bones and also the distance between the pelvics and the keel will be 

 governed by this factor. 



A. B. 



Note the well-balanced form of A as compared with the badly balanced form of B, which 

 also shows a badly cut-up breast. 



Therefore, unless the hen is in full lay or the male at its highest breeding-point, 

 the distance between these bones is never at its greatest, for the opening and 

 closing-up of these bones depends on the development of the reproductive system. 

 Hence, the longer, wider, deeper, and broader the body, the greater the development 

 of the oviduct or reproductive system. The number of eggs, however, such a bird 

 will lay depends on the fowls' breeding and the size of eggs. 



III. QUALITY. 



Probably the most important point, all other things being equal, in breeding 

 stock to keep up egg production is quality. 



Quality denotes all the good characteristics of both dairy cows as well as egg- 

 laying hens. 



If a fowl is not of good quality, she will be a poor layer. If a male of good 

 quality and good breeding were mated to poor-quality, coarse females, the results 

 would invariably be noticed in the majority of the first progeny of the mating. 



Quality is indicated by the evenness and silky texture of the scales on the leg ; by 

 the fairly compact glossy plumage; the fine silky texture of the comb, wattles, and 

 lobes ; and, further, the freedom from gristle or cartilage attachment to the straight 

 pelvic bone. The pelvic bone itself should not be small. Pullets are, of course, 

 smaller-boned than hens. One usually finds a very thin bone on the leg of the bird 

 that has a needle-pointed pelvic bone. We advise one to breed from birds with 

 pelvic bones comparative in size with the bone on the leg, but clean and free of 

 gristle or cartilage when the bird is laying. Fat will be found on the pelvic bones 

 of old hens, especially if they are in fine condition before they come into laying. 

 From experiences of many others besides the writer, we can definitely state that 

 cartilage and gristle are the things to beware of in breeding, but that neither the 

 stoutness or strength of bone as shown by the width nor the fat attachment to the 



