82 POULTR?Y-CRAFT. 
100. Testing Varieties. How to Get Satisfactory Stock.— It is 
only when one is no longer a novice that he is able to see clearly the absurdity 
of a beginner keeping a number of varieties to test their merit, or to find out 
which he likes best. The general experience of poultry keepers is the best 
gauge of the relative merits of the breeds. The owner of several varieties 
usually comes to prefer that which is giving him best results. In buying 
stock of several varieties, one is not likely to get a uniform quality in all. It 
may easily happen that because he chanced to get extra good stock of an 
inferior, and poor stock of a superior variety, his short experience will lead 
him to prefer the one which in the long run gives poor results. Before decid- 
ing on a variety one should know its general character well enough to be sure 
that representative average specimens of that variety are fowls well suited to 
his purpose. Then if the fowls of the first purchase do not realize expecta- 
tions, and it is evident that the fault is with the stock —not in his manage- 
ment — let him try again, azd agazm. It is not the variety that is now on 
trial; it is the breeders of the variety. Stock of the kind wanted will be 
found more quickly and at less cost by limiting the search to the breeders of a 
single variety, than by extending it to the breeders of all varieties. 
101. Breeds for the Market Poultryman.— The market poultryman 
must have the fowls that yield the largest, best distributed (through the year), 
and surest returns when the products are sold at market prices. Certain 
small ‘+ outs” in some varieties, of small moment to those who sell a con- 
siderable part of their stock at high prices for breeding or exhibition purposes, 
are not to be tolerated by the marketman. His business affords few opportu- 
nities for making large profits on a few sales compensate for small profits — 
or perhaps losses—on many sales. Quzck sales at living profits, must be 
the market poultryman’s watchword. He must aim to have every article 
produced of a kind and grade always salable — convertible into cash at any time. 
The first point to consider is the demand of the market to be supplied. 
In most of the markets of this country strictly fresh eggs bring one price — 
regardless of color of the shell. In New York and vicinity white eggs; in 
Boston and vicinity, brown eggs are preferred. In nearly all American cities 
yellow legged, yellow skinned poultry finds readiest sale. Everywhere the 
most active demand for grown fowls calls for carcasses of four to five pounds 
each, and the demand for fowls dressing six pounds or over, or under four 
pounds, is comparatively light.* 
A market poultryman sending produce to New York, will find that the 
trade wants large white eggs; is not particular about the color of the skin or 
legs of poultry. The popular varieties laying large white eggs are, Brown 
and White Leghorns, Black Minorcas, with Buff Leghorns and, possibly, 
* NoTe.— This demand for medium sized fowls is not in any way dependent upon, or 
governed by, the quality of the meat. Medium sized fowls are in demand because they 
are of the s¢ze wanted by the greatest number of buyers. 
