BREEDING AND BREEDS IO3 



desirable poultry flesh as any other, though the 

 quantity may not be as great in some cases as in 

 others. 



As to egg production, the Mediterranean class is 

 well in the lead, and among the varieties of this 

 group the White Leghorn stands probably first, 

 with the Brown Leghorn and the Minorca as close 

 rivals. Doubtless the White Leghorn is the most 

 widely popular among egg farmers, especially in 

 the East and in California. Though it is reputed 

 as an excellent summer layer, it is also good when 

 properly managed for winter egg production. The 

 same remark applies to other breeds of the Medi- 

 terranean group. Among other noted layers are the 

 Ancona, the various Hamburg and Polish varieties, 

 but these have not become widely popular in the 

 United States. The eggs of the last two are rather 

 small. The Black Spanish, famous more than a 

 generation ago both as a table fowl and a prolific 

 layer, is not as popular now because it has been 

 badly managed. Good management should make 

 it good in both respects again, but for the egg pro- 

 ducer this is a venture not to be recommended. 



For general farm use, probably the Barred Plym- 

 outh Rock, the Wyandotte and the Rhode Island 

 Red are the favorites, all breeds considered. These 

 breeds when bred for utility purposes will be found 

 useful not only for table purposes but for egg pro- 

 duction. Whichever breed is selected, the poultry 

 raiser should choose only those specimens that have 

 been bred for utility purposes and true to its variety 

 characteristics. The initial cost is not so great that 

 one cannot afford to pay for good breeding and thus 

 encourage himself to take the keenest kind of in- 

 terest in his poultry. With poor stock, interest is. 



