24 



FIBtiT LES.SONIS IN POULTRX KEEPING. 



LESSON IV. 



Putting Principles of Breeding Into Practice. 



T 



turn 



1. 



2. 

 3. 



i. 



HE lust lesson ,st;[ted some elementary principles of poultry breeding and di>cussed them 

 in II fjeneral wiiy.. In this we are to consider more specifically the details to which 

 tho.se principles apply and the methods of their application. 



In discussini; the selection of breeding stock we found five points upon which selec- 

 should be based, namely: 



Constitutional vigor and physical perfection. 

 Breed shape. 

 Color of plumage. 

 Comb and head appurtenances. 

 5. Beak and legs. 

 Tbe first of these points needs no further explanation at present. Discussion of It along the 

 lines followed for the other points would merely be a statement of the average relative vigor, 

 hardiness, etc., of the different breeds, and on these points the differences that concern I lie 

 l)reeder do not follow breed and variety 

 divisions. On the other points there are a few 

 things not mentioned in the last lesson to con- 

 sider before special rules for mating are given. 



Breed 3hape. 



The first thing for the novice in breeding to 

 leant about the shape of the breed he is to 

 work with is what is the typical shape for that 

 ll)reed. To appreciate it correctly he must 

 also know something about the types of form 

 (for other breeds, for our ideas of form In 

 fowls are always relative. 



We find among fowls, even of the same 

 Jneed and variety, great diversity of form, due 

 largely to the general neglect to give shape 

 due importiince in muting and judging. Some 

 of these forms are pleasing, some are not. A 

 few of them have been chosen as models for 

 particular breeds, and however disregarded in 

 practice are still recognized as correct .stand- 

 ards, and easily recognized as distinct and di.s- 

 tijiKitive forms. Not aJl breeds .have such tlis- iiy/,( £rahma Co<k. 



