CHAP. i. . BKEEDS OF POULTRY. 597 



is rapidly extending. If the same ratio be maintained during the next 

 twenty years as within the last two decades, we shall be paying fifteen 

 million pounds annually for foreign poultry produce, unless farmers and 

 cottagers take the warning afforded by the past, and secure the benefit 

 for themselves. That there will always be a large import of eggs from 

 abroad is certain, for they are now extensively iised for manufacturing 

 purposes, but with this trade no one would seek to interfere, as the 

 cheap eggs from the Continent, are equally suited to these processes, and 

 are much lower in price. The best demand, that for the table, is what 

 the home breeder should seek to supply. 



CHAPTER II. 



THE BREEDS OF POULTRY, AND THEIR CHARACTERISTICS. 



WITHIN recent years there has been a marked increase in the 

 varieties of our domestic fowl. Whereas at one time the different 

 varieties could have been counted on the fingers of both hands, now 

 their name is legion. These changes have been due to various circum- 

 stances. Climate, soil, and natural selection have all had their 

 influence in the matter, but the chief factor has been artificial selection 

 by man, and his constant seeking after improvement and change. The 

 whole globe has been scoured for new types of fowls, which when 

 received have been developed, altered, perhaps improved, perhaps 

 spoiled. Never was poultry breeding carried to such a length as to- 

 day, and wherever the Anglo-Saxon race has gone there we find poultry 

 breeders at work. Though they may have made mistakes in some 

 cases, the general value of their work is beyond doubt, and, but for 

 their efforts, there would not be such a choice of valuable breeds as is 

 now available. These breeds have individual characteristics and special 

 qualities by which their value can be determined. 



Poultry may be divided into five great sections, namely : 



1. Generally useful fowls. 



2. Non-sitting, or Laying varieties. 



3. Table varieties. 



4. Water-fowl and Turkeys. 



5. Ornamental Poultry. 



We proceed to give some details respecting each of these sections. 



1. GENERALLY USEFUL VARIETIES. 



By this term is meant those breeds which are not specially charac- 

 terised by the development of any one quality to the lack of others, but 



