384 FEEDS AND FEEDING, ABEIDGED 



classification, which is based upon the suitability of the breeds for 

 the production of eggs and meat. According to the latter classifica- 

 tion," the breeds are grouped as follows: (1) egg breeds; (2) meat 

 breeds; (3) general-purpose breeds; (4) fancy breeds. 



The egg breeds, developed primarily for egg production, are small 

 or medium-sized fowls, active, nervous and sprightly, slender in body, 

 relatively long-legged, and early maturing. These breeds do best on 

 ample range and show the least tendency to sit of any type. They 

 may be compared to the dairy cow, the racing horse, and the fine- 

 wooled sheep. Breeds of this type belong chiefly to the Mediter- 

 ranean class, so named because they originated in Mediterranean coun- 

 tries. All lay eggs white in color. By far the most important breeds 

 of this type in the United States are the Leghorns, followed by the 

 Minorcas and Anconas. 



The meat breeds are comparable to beef cattle, draft horses, mut- 

 ton sheep, and lard hogs. They are relatively large in size, compact, 

 thickly fleshed, wide of back and breast, and late maturing. The most 

 important breeds of this type in the United States are the Brahmas and 

 Cornish. 



The general-purpose breeds are the most common on American 

 farms. Midway between the other two types in shape and disposition, 

 they yield good carcasses for the .table and are fair to excellent layers. 

 At the same time they make good mothers. This type includes both 

 the American and the English classes. The most important breeds of 

 the former are the Plymouth Bocks, the "Wyandottes and the Rhode 

 Island Reds; while the Orpingtons and Sussex are the most impor- 

 tant representatives of the English class. The general-purpose 

 breeds furnish by far the larger part of the poultry meat consumed in 

 this country. 



The fancy breeds include breeds and varieties kept mainly for ex- 

 hibition purposes, such as the Polish, Bantams, Silkies, and Frizzles. 



Feeding laying hens. — To secure a high egg production, it is essen- 

 tial that a complete, well-balanced ration, containing grain, mash, ani- 

 mal feed, green feed, shell, and grit, be fed. About 50 per ct. of the 

 ration should be grain, 20 per ct. mash (not including animal feed 

 sometimes mixed with the mash), 10 per ct. animal feed, 15 per 'ct. 

 green feed, and 5 per ct. mineral feed. As in feeding other classes 

 of stock, successful poultrymen differ quite widely in the exact routine 

 followed in feeding. 



Commonly a short time after the birds are off the perch in the morn- 

 ing a light feed of grain is scattered on the straw with which the pen 

 is littered, and is well kicked in, to make the birds work in securing 



8 Lewis, Productive Poultry Husbandry, p. 78. 



