CHAPTER III 



WHICH VARIETY? 



The beginner constantly asks the question: "Which is the best 

 breed?" And the oft repeated answer is: "There is no best breed." 

 Naturally some breeds are better than others. No matter how 

 beautiful a variety may be, unless it possesses practical qualities, it 

 is only a toy of no use save to the dyed-in-the-wool fancier. The 

 Polish, the Hamburgs, the Silkies, the Sultans, Frizzles, and Bantams 

 are all of this class. Among them are many odd and beautiful birds 

 but none of them are suitable for the man who goes in for meat 

 or eggs. The "meat" breeds, including birds raised for capons, can 

 be bred successfully only where food products are available at the 

 lowest market prices. These varieties include such massive birds as 

 the Cochins, Brahmas and Langshans. They are large of frame, 

 slow in growth, and require far more food to reach a market age than 

 do any other breeds; biit where food products are cheap they can be 

 grown successfully and will pay great profits. Where eggs, and 

 especially white eggs are required, the Leghorn naturally holds first 

 place. These birds grow rapidly, mature quickly, and if care Is 

 taken to secure a good laying strain, they are, under such conditions, 

 the best fowls for the white-egg farmer. 



The well deserved popularity of the American and English breeds 

 rests upon their general utility qualities. The Plymouth Rocks, 

 Rhode Island Reds, and Orpingtons, and to a lesser extent the Wyan- 

 dottes, are really general purpose fowls. The fact that the Wyan- 

 dottes, with some notable exceptions, generally lay smaller eggs than 

 either of the other varieties, and that they run smaller in size, has 



