PROBLEMS OF THE POULTRY BREEDER 223 



produces more and better flesh in a given time, hence yielding a 

 larger return when put on the market, this particular type should 

 be selected and improved for market poultry. 



The aim should be to choose the type of machine best adapted 

 to the desired purpose; then, by breeding and selection, to develop 

 this machine into the most economical transformer of raw material 

 into the desired product that it is possible to secure. 



Great Aim in Poultry Breeding. The foremost aim in poultry 

 breeding should be the improvement of poultry in those qualities 

 which have a definite market value; as, increased egg production, 

 quality and quantity of flesh growth, and perfection of color pat- 

 tern. All these qualities are associated more or less with perfection 

 of proportion or symmetry of the individual, and any improvement 

 which is continuous and which progresses toward a given ideal 

 will materially improve the general appearance of the progeny 

 and conduce to uniformity. 



Problems of the Poultry Breeder. There are certain questions 

 which stand out clearly before the mind of a practical breeder and 

 represent the problems which he must attempt to master. With 

 our present limited knowledge many of them cannot be definitely 

 answered, yet a clear comprehension of the problems involved will 

 lead to a better understanding of the subject and make possible 

 a systematic plan. These problems may be grouped as follows: 



1. To what extent are the characteristics of the particular 

 individual at maturity due to its ancestry or heredity, and to what 

 extent are they due to environmental conditions, such as feed, 

 climate, and housing? 



2. What is the exact appearance which inherited characteristics 

 assume when transmitted to future generations? 



3. May characteristics of the individual due to environment 

 be transmitted? 



4. What are the possibilities of controlling variation through 

 selection? 



5. Does improvement in egg production come about by raising 

 the standard absolutely, or is the general average raised by elimi- 

 nating the poorer producers? That is, is it possible to improve 

 the best, or must the mass be brought up to a higher level? 



6. What are the proper standards in selecting for a definite 

 purpose? 



7. To what extent can individual performance be made the 



basis for selection? 



