92 California Poultry Practice 



lovers of the Buffs claim a greater egg capacity for their favorites, 

 and this is just possible, because, while the buff color was being bred 

 in there had to be some other blood introduced, and if this foreign 

 blood was of a good laying breed, it would certainly affect the pro- 

 geny some. The same weight, build and color of skin and legs are 

 to be found in the buff variety as in the others. 



The Silver Penciled Plymouth Rock. — These are very beautiful 

 birds, particolored, with the perfect carriage of aristocrats and the 

 dress to match. They have only to be seen to be admired, and for 

 a small home place where one likes to have nice birds around them 

 the silver penciled rock would fill the bill. 



The Partridge Plymouth Rock. — This is another triumph of the 

 breeder's art in the Rock family. The Partridge Rock is the most 

 beautiful of all. Its bright red plumage mixed with black, yellow 

 legs and bright face make it a striking object. And it has claims of 

 egg laying that makes it a bird for the small home and fancier, but 

 all these particolored fowls are beyond the skill of the farmer and 

 average poultry raiser. They are strictly fancy breeds for the man 

 who has the time and taste to give them the care they must have to 

 give satisfaction. 



Wyandottes. — The same rule applies to the Wyandottes. All the 

 fancy feathered varieties like the Silver Laced, Silver Penciled and 

 Partridge, are birds for the lover of fine feathers. They all have 

 sterling qualities!, too, but they require too much care for ordinary 

 places. The business kinds of Wyandottes are the White, Buff and 

 Columbian. The White Wyandotte is a good practical breed. They 

 lay large brown eggs and in paying quantities. The meat is excellent 

 in quality and if bred up to standard they are a fair sized bird. Stan- 

 dard weight of all Wyandottes is cock 8% pounds, cockerel 7%, hen 

 6%, pullet 5j4 pounds. 



The Wyandottes have a peculiar shape or type, a little unlike all 

 other breeds, in that the back is broad and short. The body is round 

 and deep and the small rose comb fits close to the head, giving the 

 bird a full, round appearance. As a market fowl the Wyandotte ranks 

 Al. The Orpington and Wyandotte are in one class in the San Fran- 

 cisco market and bring a little higher price than any other breeds. 

 Though I do not think this is the case in eastern markets where a 

 yellow skin and yellow leg holds the premium. This is a high com- 

 pliment to the intelligence of our people, who judge more by taste 

 than from any old myth about color. The skin and legs of all Wyan- 

 dottes are white, the meat is juicy and of good flavor, and the fowls 

 are quiet and docile; easily kept in bounds and always ready as broil- 

 ers (for which they are noted), fryers or roasts. 



Rhode Island Reds and Buckeyes. — During the last few years this 

 breed of fowls has created quite a stir, but while they are good layers 



