BREEDS OF CHICKENS 
dottes, Reds and Orpingtons and, I dare say, one could run in 
a few Langshans and Minorcas if it were not for their black 
pin feathers. 
What Breed. ' 
The writer has great admiration for breeding as an art. 
He would rather be the originator of a breed of green chick- 
ens with six toes, than to have been the author of “Afraid to 
Go Home in the Dark.” But I do want the novice who reads 
this book to be spared some of the mental throes usually in- 
dulged in over the selection of a breed. 
So-called meat breeds, that is, the big feather legged Asi- 
atics save on a few capon and roaster plants in New England, 
are really useless. They have given size to American chick- 
ens as a class, and in that have served a useful purpose, but 
standing alone they cannot compete with lighter, quick grow- 
ing breeds. 
For commercial consideration there are really but two 
types: The egg breeds of Mediterranean origin and the gen- 
eral purpose breeds or growers, including the Rocks, Wyan- 
dottes and Rhode Island Reds. The difference between the 
layers op the one hand and the growers on the other, is quite 
important. Which should be used depends on the location 
and plan of operations, as has already been discussed. 
The choice of variety within the group is a matter of taste 
and chance of sales of fancy stock. This one principle can, 
however, be laid down: The more popular the breed, the more 
choice there will be in selecting strains and individuals. Pea 
Comb Plymouth Rocks and Duckwing Leghorns should not be 
considered because of their rarity. Of the growers, their 
popularity and claims are close enough to make the particu- 
lar choice unimportant. For commercial consideration, the 
writer would as soon invest his money in a flock of Barred 
Rock, White Wyandottes or Rhode Island Reds. Among lay- 
ers the S. C. White has achieved such a lead that the majority 
of good laying strains are in this breed and to choose any 
other would be to place a handicap on oneself. For a descrip- 
tion of breeds, the reader should secure an Illustrated Ameri- 
can Standard of Perfection, or some of the books published by 
poultry fanciers and judges. To take up the matter here 
would merely be using my space for imparting knowledge 
which can be better secured elsewhere. 
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