POULTRY 433 



Meat breeds. The meat, or table, breeds are chiefly 

 raised for the large markets. They must be of good shape 

 and size, quick growers and ready fatteners. The principal 

 breeds of this class are: 



Brahmas, Light and Dark. 



Cochins, Buff, Partridge, White and Black. 



Langshans, Black and White.- 



Dorkings, White, Silver-gray and Colored. 



Indians, White Game. 



Egg breeds. The prime consideration in the egg 

 breeds is that they shall be good layers, begin laying young, 

 and continue for a considerable period of time. The chief 

 breeds are : 



Leghorns, Brown, Buff, White, Black, etc. 



Minorcas, Black and White. 



Spanish, White-faced Black. 



Andalusians, Blue. 



Anconas, Mottled. 



Hamburgs, Gold and Silver Spangled, White and Black. 



Redcaps, Rose-comb. 



Ornamental breeds. The ornamental breeds are not 

 important for practical farm purposes. Some of the favor- 

 ites of these breeds are : 



Polish, White-crested Black, Golden, Silver, White, Golden. 



Crevecoeurs, Black. 



La Fleche, Black. 



Bantams. 



Games. 



It is best not to mix breeds of chickens. First one should 

 decide what class is desired, whether egg, meat, or general 

 purpose. Then a pure breed of this class should be selected, 

 and the strain kept free from mixture with other breeds. 



