12 POULTRY BREEDING 
BONE.—Bone either coarsely crushed, so fowls can 
swallow it, or ground into meal, is a valuable component 
of the rations of fowls. Bone furnishes lime for egg 
shells, phosphorus for nerve and bone material and some 
nutriments in the shape of protein, if they are not too old. 
BREEDS OF FOWLS.—The American Poultry Asso- 
ciation recognizes 56 distinct breeds of fowls in this coun- 
try. Of these 39 are domestic fowls of the order Galli- 
nacea, or-more commonly, “chickens,” 1 of turkeys, 10 of 
ducks and 6 of geese. In this country shape is consid- 
ered in distinguishing the breed and color the variety. 
The several breeds are much broken up into varieties, as 
to most of them, although there are a few breeds of which 
there is but one variety. For convenience in classifica- 
tion the breeds are first separated into ‘‘classes,’’ the 
country of their origin or some other peculiarity being 
used in designating the class to which a given breed 
belongs. In the classes we have the following: 
Chickens.—American, Asiatic, Mediterranean, English, 
Polish, French, Dutch, Games and Game Bantams, Orien- 
tal Games and Bantams, Ornamental Bantams, Miscel- 
laneous. 
Turkeys.—One breed. 
Ducks.—Pekin, Aylesbury, Rouen, Cavuga, Call, East 
India, Crested, Muscovy. Indian Runner, Swedish. 
Geese.—Embden, Toulouse, African, Chinese, Wild er 
Canadian, Egyptian. 
American Class.—In this class there are the following 
breeds and their varieties: 
Plymouth Rocks.—Six varieties, as follows: Barred, 
White, Buff, Silver Penciled, Columbian. 
Wyandottes.—Silver, Golden, White, Buff, Black, Par- 
tridee, Silver Penciled, Columbian. 
