POULTRY FOR PROFIT 21 



difference there is, is a matter of strain and not of 

 breed. 



Robinson (Principles and Practice of Poultry Cul- 

 ture) classifies Orpingtons, Buckeyes and Javas with 

 Wyandottes, Plymouth Rocks and Rhode Island Reds 

 as general purpose fowls, and declares that "In what 

 are called the practical qualities — egg production and 

 meat properties — and in their adaptation to climatic 

 and soil conditions and environment, they are sub- 

 stantially the same. The lighter breeds are usually 

 more active and mature earlier, are less prone to put 

 on fat, and have a longer productive life than the 

 heavier, though the latter, while in suitable condi- 

 tion, are equally good layers. For table use the 

 Rhode Island Reds are commonly rated rather in- 

 ferior to Plymouth Rocks and Wyandottes, but this 

 is wholly a matter of selection for meat quality. 

 Some stocks of Reds are as good table poultry as any 

 of the other breeds of the class. As first introduced 

 the Orpingtons were probably of higher average 

 table quality than the American breeds because of 

 more careful selection along that line in England; 

 as found now, they average with the others." 



The Orpingtons cannot be excelled as broilers and 

 soft roasters, but their weight inclines them to 

 broodiness in summer, which is a great detriment to 

 egg production, but which can be bred out by careful 

 selection. They are also very hardy. Both Wyan- 

 dottes and Rhode Island Reds make fine, quick- 

 growing broilers. The Light Brahma is best for 

 large roasters, and the Plymouth Rock is possibly 

 the best all-round table fowl. Certainly it is in great 

 demand. 



Only three of the many other varieties are worth 

 the beginner's serious attention. These are the 

 Houdan, the Minorca and the Ancona. The Houdan 



