102 PROFITABLE POULTRY PRODUCTION 



KIND OF FOWL TO KEEP 



The choice of a variety of fowl for any purpose 

 depends largely upon the preference of the poultry 

 raiser, the purpose sought and the locality. Some 

 people prefer white fowls, some black, some buff, 

 some mottled; others have as decided preferences 

 for still different kinds. The color of plumage, the 

 size of bird and all other considerations are indi- 

 vidual. Such being the case, no discussion will be 

 given here as to mere preferences. The points that 

 will be emphasized are flesh and egg production in 

 utility points. 



Probably the most popular breeds for table pur- 

 poses are the Barred Plymouth Rock, the White 

 Wyandotte, the Rhode Island Red and the Light 

 Brahma. These varieties are all large, and the first 

 three are at almost any age excellent for the table. 

 The last one is slower growing, but attains the 

 largest size of all. These remarks must be modified 

 by saying that much depends upon proper manage- 

 ment. Among other table breeds are various 

 varieties of Plymouth Rock, notably the White and 

 the Buff. Then, too, there is the Houdan, the 

 Faverolle, the La Fleche — all French breeds. The 

 Dorking and the Orpington, English varieties; the 

 Langshan and the Cochin, Asiatic fowls. These are 

 all more or less popular, but have never gained the 

 wide favor in America that the first four have. The 

 only one of the last mentioned that has been gaining 

 very rapidly in popular estimation is the Orpington. 

 This group of varieties has not been long enough 

 in this country to supplant our principal favorites. 

 It may be taken as a general proposition that any 

 variety of poultry, well managed, will produce as 



