366 FARM ANIMALS 



production of flesh ; the general purpose breeds, those 

 that are fair in both egg and meat production; the 

 fancy breeds, which are kept for some oddity of color, 

 form, or size. 



The Egg Breeds are usually poor sitters, the hens not 

 becoming broody till they are at least two years old. 

 They are of a very nervous disposition. They have a 

 tendency to fly on slight provocation and are not 

 adapted to close confinement. Many of these breeds 

 give good results when confined in small yards or runs, 

 but this life is contrary to the nature of the egg breeds, 

 which are adapted to a large range and to seeking their 

 own food. Their bodies are small and trim, having 

 the feathers laid close to the body. Most of the breeds 

 of this class originated in countries or islands of the 

 Mediterranean Sea, and they are therefore called the 

 Mediterranean breeds. They are better adapted to 

 warm than to very cold climates. They have large 

 combs and wattles; when these are frozen, egg pro- 

 duction stops for a time. The principal egg breeds are 

 the Leghorns, Minorcas, Spanish, and Hamburgs. 



The Meat Breeds, although producing some eggs, 

 are kept for their ability to grow a large body with 

 a good supply of meat. They are classed as sitters, 

 becoming broody early and persisting in sitting. They 

 are of a phlegmatic disposition and are easily handled. 

 They bear confinement well and are too inactive to 

 forage for their food. On that account, they should 

 be supplied with their food. 



They grow a large quantity of feathers which stand 

 out from the body, giving a fluffy appearance and mak- 

 ing these fowl adapted to stand the rigors of a cold 

 climate. They originated in Asia, and are therefore 



