90 



LL5SONS IN POULTRY KLLPING — 5LCOND 5ERIE5. 



case where 

 ferences are irn- 

 By a super- 

 I mean a differ- 

 ing productive- 

 meot, or t b e 

 Hon of the fowl 

 Inteuded. Sin'.li 

 lerence may be 

 tance to one 

 ami of no ini- 

 to another. For 

 color of skin — 

 as it is an imlex 

 tioD, and that 

 of color rather 

 tlcular color — 

 do vviih quality 

 I 1j i s eon 11 try 

 prefer \e I lo vv 

 ami will I) 11 y 

 readily, and 

 premium for 

 fore if one Is 

 to sell for talile 



superficial dif- 

 rnaterial. 

 liciiil difference 

 euce not afiect- 

 ness ordevelop- 

 actual adiipta- 

 for the purpose 

 a superficial ell f- 

 of great impor- 

 pou 1 trym a ii, 

 portance at all 

 instance, the 

 except In so far 

 of good coiuli- 

 lies In quality 

 than In any par- 

 has nothing to 

 of flesh — yet in 

 people generally 

 skinned fowl.-, 

 them more 

 often will pay a 

 them. There- 

 growing fowls 

 purposes, this 



S. C proton Leghorpa. 

 fuperflcial matter liecomes for him an essential matter, meanlns easier sales and belter profits, 

 with no diftereiice in cost of production. If he isgrowing fowls only for his own table, and luis 

 no prejudice in the matter of color of skin, it will make no difference whether his stock 

 is yellow skinned or white skinned. Or, again, take the color of plumajre: A while or liufiT 

 fowl is easier to dress in the pinfeather stage than others. If one is selling niucli poultry 

 this slight ditt'eience in time and cost of dressing may amount to a large item in the course of 

 a season, so large an item indeed, that he will prefer to keep only white or buff fowls; but if 

 one is dressing only for his own use, or dressing fur sale in small amounts, this advantage 

 of color may not be of importance enough to call for consideration. 



AVith these two illustrations we will pass the subject of superficial differences. I think that 

 wliat has been said about them will enable the reader to see the point without further explana- 

 tion, in each case of this kind to which allusions will become necessary as we discuss the 

 relative merits of the varieties of fowls. 



Ttetiirning to our main pubject: In the Plymoiitli Rocks, "Wyandottes, Rhode Island Reds, 

 and Orpinirlons, (of which there are some eight or ten varieties), we have a common type of 

 medium sized, aclive, hardy, vigorous fowl, a good egg producer, and a irood table fowl; we 

 have now varieties repre-enting quite all the colors, and combinations of colors, that have ever 

 been |>opular in anv breeil of fowls. In other words, we have now fowls of this class to 

 suit every taste in ccilnr. 



Now on their economic merits and their general adaptability, this class and type of fowl, ui 

 the comparatively short time siiu'C its inlroduction, has far outstripped all others combined. 

 Not only so, but in each breed in this class, (with tlie exception of the Rhode Island ll'd, of 

 which there are buttwo varieties, ilifferin!; only in comb), one or two varieties have gained a 

 long lead on all the others. This means that it is these varieties that are best adapted to the 

 needs of the greatest number of poultry keepers. 



Then in the choice of a breed the beginner who is wise will not look through the entire list, 

 and endeavor to select for himself on the descriptions he may find. He will rather consider 

 first ibb most popular varieties, assuming iit the outset that it is liest to take one of tliese unless 

 for some special reason another kind of fowl is to be preferred. 



