8 NATURE AND ITS 



shans. These are the greatest winter layers, that is if they 

 are bred to it, not fancy feathers considered, but for busi- 

 ness. The Langshans are all the year around layers and are 

 good mothers, in fact the best; and the Langshans are fine 

 eating 1 , thin in bone and skin, with fine grained, juicy meat. 

 The French like the black fowls best and the French are 

 considered the leaders of the world in cooking 1 . America 

 likes a yellow skin and leg's on Poultry for market. This 

 you can get on Buff Wyandottes and Rhode Island Reds. 

 They never have black pin feathers at any age and are al- 

 ways ready and the right size for the market. A private 

 family wants a fowl that weighs about five pounds dressed, 

 plump and round, not all legs and bone. When it comes to 

 an all around business hen, nothing beats a Rhode Island 

 Red or a Buff Wyandotte. Black Langshans come next, 

 and for layers are the best. 



For Market Poultry. 



Don't keep more than one breed of fowls. You don't 

 need to fence yourself poor with poultry wire, yards, etc. It 

 will pay 100 per cent better to keep only one breed, and they 

 are not one-fifth the trouble and cost in starting. For 

 market and eggs you will not have any diseases if you keep 

 your poultry for market only, but if you go in for fancy 

 show stock you must in-breed to get the fancy points, and to 

 win in shows. For market I would use the following fowls: 

 Rhode Island Reds, hens and pullets. They lay the most 

 eggs with the least care and feed. They were raised for 100 

 years for market and eggs, and like range cattle rustlers, 

 they help themselves. But you must give them range, and 

 you need not have separate pens and yards for market Poul- 

 try and eggs. 



How to Start. 



Buy eggs or pullets from a breeder who raises Poultry 

 for market and eggs. It depends on your money how many 

 to get, 100 to 1,000 hens and pullets. The hens should not 



