SUCCESSFUL POULTRY KEEPING 



RHODE. ISLAND REDS 



The Rhode Island Reds originated in the state from which 

 they take their name, and their forebears were the hardy red 

 fowls common on most farms in that section of New England. 

 There they were kept and bred for utility purposes for many 

 years, chiefly for eggs, then meat, before they were discovered 

 and developed into exhibition poultry by the fanciers. Since 

 their adoption by the fancy there has been much improvement 

 in xmiformity of size, shape and color and the economic or prac- 

 tical value has in no wise suffered thereby. They produce more 

 eggs and make better poultry than ever before. Whatever 

 varieties may have been crossed and re-crossed in their make-up 

 it is certain that they possess quite a little Asiatic blood which 

 contributes to their hardiness and meat producing qualities. 

 They are now bred with both rose and single combs, both vari- 

 eties being recognized by the Standard. 



Rhode Island Reds take their name from their beautiful 

 red plumage. It is to be hoped that the leading fanciers will 

 breed cherry red specimens, and keep as far from buff color as 

 possible, for red in these fowls is an infinitely more beaiitiful 

 color, although harder to breed, but when you obtain the right 

 shade, there is no color in show room to compare with it. 



Breeders claim for them that the old hens do not "fat up 

 behind" like many of the larger breeds do, but will continue to 

 lay large eggs every year, until four years of age. 



This breed does not require extra warm houses. Any one 

 who has had occasion to wash a Red fowl will find it almost im- 

 possible to make the water reach the skin, on account of the 

 number and closeness of the feathers on its body. This accounts 

 for their hardiness and good winter laying quaUties, as the cold 

 does not affect them. It is not generally necessary to wash 

 Reds for the show room, as they have the best color on the Ust. 

 This fact will be appreciated by all breeders of white fowls. 



The only valid objection that can be brought against the 

 Reds is that some strains do not breed true to color, although 

 the fine specimens that have been shown this winter have sur- 

 prised many by their high quaUty. One important fact to con- 

 sider is that if the females do not always breed true to color 

 you may depend upon getting a good layer every time. 



The Reds are prolific layers of large brown eggs, are plump 

 bodied and fiiie meated. Adult males should weigh 8J pounds, 

 females 6i pounds. Pullets reach laying maturity at six months 

 and the hens make dependable sitters and good mothers. Cock- 

 erels mature at eight to ten months old. This variety has en- 

 joyed great popularity since its introduction and is carried in 

 large flocks on many poultry plants devoted to the production 

 of fowls for both exhibtion and practical purposes. One New 

 England egg farm regularly carries 1500 head of Rhode Island 

 Red breeders. 



ENGLISH BREEDS 



Of the English varieties the Buff Orpingtons and Silver 

 Gray Dorkings are among the most popular in America today. 

 Both are combined exhibition and practical fowls of great merit 

 and valuable as general purpose stock. With already so many 

 good breeds of native origin on this side of the water, it will be 

 patent to the ordinary observer that these varieties must possess 

 remarkably good quaUties to bring them prominently into 

 public favor. Undoubtedly the Orpingtons are "destined to 

 become the most generally bred of the two. 



BUFF ORPINGTONS 



The Orpingtons were made in England, especially planned 

 for utility purposes, the efforts of their originator, the late Mr. 



William Cook, being to produce a fowl that would combine great 

 egg production with the highest quality of meat for table poultry. 



Buff Orpingtons are handsome fowls with their deep, broad 

 breaiSts and missive bodies. They are white skinned and make 

 first-class table fowl, fattening early and presenting a nice ap- 

 pearance when dressed. The Kens are good layers of brown or 

 tinted eggs of average size, are quiet in disposition and, although 

 not inveterate sitters, they make good mothers when entrusted 

 with eggs. 



The Buffs 'first appeared in 1904 and were produced by 

 ma'ting Golden Spangled Hamburgs with colored, i. e., dark 

 Dorking Hens, the pullets resulting from this mating being 

 crossed with Buff Cochin cocks as free of leg feathering as could 

 be secured. The Buff Orpington is a modernized Buff Cochin, 

 a big, hardy, handsome fowl, a good layer, and a first-class table 

 product. Probably its chief attraction is its white legs and 

 shanks. Adult males weigh 10 pounds, females 8 pounds. 



The people of Great Britain are much in favor of birds with 

 white legs, in fact, a fio-st-class table fowl must show a white 

 shank, or else it ceases to be a first-class table fowl. As the 



■3. C ,BI-ACK ORPmeTON WEN 

 13T, PVJ,t,1&T CMICA&O J806 . .SbCONB H6N 

 CHICASO »aor. IS'^HBNINDIANAPOMS 1907. 

 aRBD AK0 OWNBC 6Y C.a»Y&Ra 



HAxBfcRjea - .__ jND. 



SINGLE-COMB BLACK ORPINGTON HEN 

 Bred and owned by G. S. Byers, Hazelrigg, Indiana. 



only white-legged fowls, previous to the advent of the Buff 

 Orpingtons, were" the Dorkings and some of the Game varieties, 

 there naturally followed a boom in that variety. Fanciers, 

 farmers, and suburban poultry keepers all took them up. Since 

 the early days of the Buff Orpington it has been wonderfully 

 improved, but even now it is far from perfect, though feathered 

 legs and long backs no longer appear in the show pen. It is 

 still quite difficult to breed them anywhere true to color, and 

 indeed, sound buff tails are yet scarce, but the utiUty value of 

 the variety makes amends, as the off-colored pullets majr be 

 kept for layers and the cockerels fatted for the table. 



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