84 BREEDS OF POULTRY 
large fowls can be served on the table to better advantage than 
small ones (Fig. 51). 
Brahmas, Cochins (Fig. 52), and Langshans represent the meat 
type in the highest degree. They are larger and blockier than the 
egg breeds; and have good depth and breadth of body, with very 
full breast. The legs have the appearance of being very short; 
but this is an illusion, due to the extreme fulness of the feathers. 
A large, soft-meated bird with an abundance of flesh and plumage 
is the most highly prized. The breeds may be subdivided accord- 
Fia. 52.—Buff Cochins, one of the heaviest of the meat breeds. 
ing to the character and quality of meat. Some are suited for 
broilers, others for roasters, and others for capons. 
Many of the general-purpose breeds are used extensively for 
meat purposes, but they are not strictly included in the meat 
class, as they do not represent the greatest quality or quantity 
which it is possible to attain. 
Disposition.—They are slow in movement and are not easily 
frightened. If properly handled when young, they become very 
gentle, and do not dislike handling and attention as do the egg 
breeds. The meat breeds have a lazy disposition, and require 
more care in feeding than the lighter breeds. 
Mature Late-——The meat breeds are very slow in maturing, 
