Flock of Columbian Wyandottes .. Fine for Both Eggs and Meat 



unscientific feeding and poor care always result unprofitably. In this 

 short treatise we will deal only with chickens, as they are generally of 

 greater importance to the farmers than ducks, geese, turkeys, etc., 

 although the same rules governing breeding and feeding are applicable 

 to all fowls. 



First. The poultry raiser should have a fair knowledge of the 

 mechanism of the fowl. 



Second. He should understand the value of the different breeds. 



Third. He should know the kind of food required to produce meat 

 and the kind necessary to produce eggs. 



Fourth. He must know how to care for the birds at all seasons of the 

 year, if they are to yield a profitable return. 



In raising chickens, it must be remembered that experience is a wise 

 teacher, and the writer suggests that a small beginning coupled with a 

 fair amount of knowledge and a reasonable amount of common sense 

 developed from progressive experiments and trials is more apt to result 

 in a profitable business than an elaborate beginning without first having 

 encountered many of the stumbling blocks met with by the novice and 

 not uncommon to the experienced fancier. 



Breeds 



The first thing to consider is breeds. They may be classified as Egg 

 Producers, Meat Breeds, General-Purpose Breeds and Fancy Fowls. 



Egg-Producing Breeds are usually small in size, poor sitters and not 

 very considerate of their chicks. The best varieties are. Leghorns, 

 Minorcas and Black Spanish. These breeds mature very young, it not 

 being uncommon for them to begin laying when five or six months 

 old. For meat, they are not desirable, as they fatten slowly and do not 

 attain a great weight. On account of their restless disposition and unre- 



