18 POULTRY SECRETS REVEALED. 



merits. There are three standard varieties — the White, Buff and 

 Black. There is no difference in the meat or egg value of either 

 variety; although the lingering American idiocy against dark legs 

 in chickens — though there is none in turkeys — ^has prevented the 

 Blacks from having the vogue of the Whites and Buffs. This absurdity 

 is rapidly disappearing and therefore the Black variety is growing in 

 favor daily. It is one of the best of all varieties, especially for the 

 town fancier. 



In starting with Orpingtons, especially the White variety, one 

 should exercise much caution. The American standard differs 

 materially from the English. The latter, very properly, puts live 

 above all else. An English judge will award first prize to a bird that 

 may be bad in comb, legs and eyes, provided it is strong in type. An 

 American judge is too apt to consider these minor points; and as a 

 result the blue ribbon is too often awarded birds that are Orpingtons 

 in name only. This fault must be and will be corrected; therefjre 

 the. beginner with Orpingtons should buy his stock or eggs from men 

 who breed to the English type — like William Cook and Sons, the 

 originators of all the Orpingtons. 



The Plymouth Rock is the American bird par excellence. Lar^e, 

 lusty, quick growing, early maturing, equally at home in pen or on 

 range, a great layer of big eggs, unsurpassed as a market bird, this 

 active breed is typical of American snap and go. There are many 

 varieties of the Plymouth Rocks, each of which has its ardent 

 admirers. The old reliable Barred variety is a business bird, wonder- 

 fully popular with the farmers of America, and equally popular in the 

 show room. Its only objection in the eyes of the small breeder, is 

 the fact that double mating is necessary in order to produce males 

 and females of the same shade of color. The males naturally run 

 light, the females dark. It is necessary therefore, as a rule, to breed 



