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CHAPTER II. 



THE SELECTION OF STOCK. 



Many persons who have every requisite for success, fail to keep poultry profitably, because 

 their stock is not adapted to their circumstances, or to the purpose intended. Were all fowls 

 alike in their characteristics, this of course could not occur ; but the very fact that so many 

 breeds have been developed and perpetuated by the art of man, diftering in every conceivable 

 quality, as well as in every point of mere appearance, itself proves the necessity of considering 

 somewhat the special requirements, before the fowls are chosen which are to supply them. 



There is a very popular error, to the effect that mongrels, or " common fowls," will surpass 

 any pure breeds as regards useful qualities. The idea doubtless grew out of the ludicrous 

 excesses of the "poultry mania," and has been perpetuated since. People spent large sums 

 for Cochins, under the idea that they would lay two or three eggs every day ; and finding 

 they did not, felt both injured and disappointed, and gave up the whole business in such 

 disgust that for some time it was almost dangerous even to a man's character to be thought 

 a poultry-fancier. This is changed now, but to a great extent the impression as to the useless- 

 ness of " fancy fowls " still remains, and has done much to hinder success in poultry-keeping. 

 For, zvliatcvcr point be desired in a stock fowl, it is to be considered that there is some one 

 at least of the several varieties in which that point has been specially and eminently developed, 

 to a. far greater degree than can be found in any barn-door or common birds. It matters not 

 whether the desired feature be in the shape of constant laying, larger size, fine quality of meat, 

 early maturity for the market, hardihood, or anything else ; there is, at least, some one fowl 

 in which that quality is the leading characteristic, and which is therefore the best for the 

 purpose desired. 



When expense is an object, very valuable results are often obtained by putting a cock 

 of a good breed to fine mongrel hens. There is very little doubt that the coloured Dorking 

 was first produced in this way, by putting the white Dorking cock to those large coloured hens 

 which Surrey and Sussex have always produced, and thus adding a better quality of meat 

 and greater tendency to fatten to the larger-framed birds. And, similarly, a tolerably good 

 Dorking cock, mated with any fine large-framed hens, will always produce much improvement 

 in the table qualities and early maturity of the chickens ; whilst a Spanish or Minorca cock 

 will generally increase considerably the number of eggs from his progeny. But when only one 

 lot of fowls can be kept, the proper advantages to be derived from judicious first crosses can 

 hardly be secured ; and we are convinced, from long and varied experience, that good and 

 pure varieties will, in the end, prove better than mongrels. None of these lay so well as certain 

 pure breeds ; none grow so large ; none are so hardy or such good eating ; hence, none are so 

 likely to answer the purpose of even the purely commercial poultry-keeper. 



The chief breeds of poultry may, for economic purposes, be classified as follows, the order 

 of naming representing as nearly as possible their average comparative value, though this 

 will vary somewhat according to different circumstances. As layers : — Hamburghs, Minorcas 



