BREEDS AND BREEDING 93 



poses and fancy. These classifications cannot be made 

 arbitrary, for a breed of one class in the hands of one 

 man may do as well or better for the production of 

 eggs than one of the tgg breeds in the hands of 

 another poultry keeper. Any breed or variety of 

 standard-bred poultry will, if properly handled, do well 

 and return a profit for their keeping. If as much care 

 and attention was bestowed upon feeding and care as 

 upon the question of the best fowls to keep, better 

 results would be obtained. 



THE MEAT BREEDS 



This term is used to designate those breeds whose 

 greatest usefulness is the production of meat. Most of 

 these fowls are of Asiatic origin, are of large size, 

 compactly built and quite similar in general shape and 

 outline. As a rule the Asiatic breeds are larger and 

 more compactly built than the Mediterranean, broader 

 -and deeper in body, fuller in breast, with relatively 

 shorter neck^ and legs. They are generally classed as 

 poor layers and are persistent sitters, yet some strains 

 and varieties produce a large number of eggs during 

 the year. They lay large, brown eggs. They are more 

 or less sluggish in disposition, becoming very tame and 

 gentle with careful treatment, do not range far and are 

 well adapted for small flocks and yards. Because of 

 their large, heavy bodies they are easily confined with 

 a low fence. Their development is slow and it requires 

 from eight to twelve months for them to reach matu- 

 rity. 



The Brahmas are the largest of all breeds and are 



very hardy fowls. There are two varieties, the Light 



(Figure 28) and the Dark. The Light Brahmas are a 



pound heavier than the Dark variety, standard weights 



being, cock, twelve pounds ; cockerel, ten ; hen, nine and 



