POULTRY-CRAFT. 6L 
CHAPTER V. 
Fowls Described.* 
68. Kinds of Fowls.— Common or Mongrel. —Old dunghill stock 
more or less improved by irregular infusions of pure blood. 
Fowls produced by indiscriminate crossings of pure breeds. 
Cross bred, — produced from cross matings of pure breeds — usually applied 
only to the offspring of a first cross— further crossing producing either grades 
or mongrels, according as it is systematic or indiscriminate. 
Grade, — produced by systematic crosses of a pure breed on another pure 
breed, or on common stock. 
Pure bred, —thoroughbred, —the product of a union of typical specimens 
of its breed or variety, which, when mated to the breed type of the opposite 
sex produces offspring of both sexes true to type. 
Standard bredt—bred to conform to the description of the breed or 
variety in the American Poultry Association’s{ Standard. 
*NoTe.— In the poultryman’s vocabulary the word ‘‘ fowl,” used without a qualifying 
word, as water-fowl, guinea-fowl, always means ‘‘ chicken” —specifically an adult 
chicken; while the words ‘‘ chicken,” and ‘‘chick,” are applied to the young of the 
fowl. 
t+tNote. — The terms, ‘‘ standard bred,” and ‘‘thoroughbred,” are often used as 
synonyms, and in many cases are properly so used. Nearly all varieties which become 
at all popular are ‘‘ admitted” to the Standard, and nearly all the varieties described in 
the Standard are thoroughbred. There are, however, pure breeds not recognized by the 
American Poultry Association, and fowls of recognized varieties may be pure in blood 
and well bred without conforming strictly to Standard requirements. The Standard 
color requirements for some varieties are such that the best types of the different sexes 
are produced from different matings, only one parent in each case being of the type 
desired in the offspring. Fowls bred in this way are in reality first crosses of distinct 
types of the same pure breed. There are some breeders of all varieties for which the 
system of double matings is used who use single matings, and produce stock that is 
thoroughbred and standard bred—though not, perhaps, reaching as high a degree ot 
excellence as stock from the double matings. 
Recognition by the American Poultry Association is not an indication of the popularity 
