94 LESSONS IN POULTRY KEEPING — SECOND SERIES. 



tlieir Leghorn ehieks, ami young liens compare favorably with ordinary stock of the American 

 breeds, but the average Leghorn is a very poor table fowl. 



The Black Minoreas are the next breed in this class in popularity, though far behind the 

 popular varieties of Leghorns in this respect. Ordinary Minoreas as found distriliuted through- 

 out the country do not differ E;reatly from Leghorns. Indeed it is not an unheard of thing for 

 breeders to supply customers with Black Leghorns and Black Minoreas from the same pens. 

 Typical Black Minoreas, as bred inthe sections where they are most popular are medium larsje 

 fosvis, sometimes as large as Plymouth Eocks; are good layers of very large whit* eggs, and 

 are fine table fowls for home use, though their white skin and dark legs are not in favor in 

 most markets. 



Andalusians and Anconas do not differ much in anything but color, from Leghorns. The 

 Andalusian is a trifle more on the Minorca type; the Ancona on tjie Leghorn type. The 

 Aridal-ioian is a slaty blue in color, and very difficult to breed to standard color requirements. 

 The Ancona is a mixed (speckled) black and white fowl. Both have their admirers, and the 

 Andalu>ian in particular is given a good deal of attention by fanciers. They may be rated as 

 fowls for the fancier and amateur rather than for those looking for the most suitable fowl 

 for commercial purposes. 



The Black Spanish are practically extinct, except in the hands of a few fanciers. 



Of much the same general type as the Leghorns are the Hiimburgs and Polish. Varieties of 

 both breeils were popular before the introduction of the Leghorns, but being generally less 

 liiiidy, more difficult to keep and rear, and lacking the yellow legs and skin which our 

 niiirkets prefer, they were rapidly crowded into the background on the advent of the Leghorns. 

 They are stil bred by many fanciers, and seen in considerable numbers at some shows. 

 Jl'st Hamliurgs are so small as to be of little practical value. A few breeders maintain good 

 size, and a type that is well suited both for egg production and for the fumily table. The 

 f'olish fowls, though sniiill, are generally plump and meaty. They are good layers under 

 favorable conditions, but their large crests make them very susceptible to colds and roup 

 ■when exposed to wet weather. 



In the Asiatic class we have another group of fowls generally crowded out by the " general 

 purpose'' fowls. The Asiatics, of which there are three breeds — Brabmas, Cochins, and 

 Liingshans — are liiri;e fowls — too large for general market demands, and among those keeping 

 fowls for commercial purposes are bred mostly for special markets. With the exception of 

 the Light Brahma, it may be said that the Asiatics are of no economic importance today, and 

 it occupies a very limited field. Light Brahtnas in a few localities are produced in very large 

 numbers for large roasting fowls. They are the largest of fowls, and as it takes them so long 

 to attain full size, they remain soft meated much longer than fowls of the smaller breeds. 

 With judicious management they are good layers, but comparatively few poultrymen succeed 

 in uetting satisfactory egg yields from any Asiatic fowls. The Langshan, the smallest of the 

 group, is the best layer under ordinary management, but its color, (black, the White Langshan 

 has never become well known), is against it for market poultry. An objection, In most 

 section^, to all Asiatic fowls, is the foot feathering. Wherever the soil is heavy and there Is 

 much wet weather, or where these fowls are not provided with houses where the floors are dry 

 and littered with material that will quickly absorb the water in the foot feathers after they 

 have been out on wet ground, this foot feathering is really a fault. Asiatics are the most docile 

 of fosvis and the hardiest, but unless one gives them plenty of room and uses judgment in 

 handling them he will not get as good results from them as from fowls of the American class 

 for any purpose. In the hands of those who understand them they are good layers — compar- 

 ing favorably with any other breed, but the average poultry keeper gets very few eggs from 

 them, and soon changes to a breed easier to handle. 



In our " Standard of Perfection" Dorkings, Red Caps, and Orpingtons are grouped together 

 in the " English" class, though the three breeds are of distinctly difl'erent types. The Dorking 

 is an English production of great antiquity. The Red Cap Is perhaps best described as a fowl 

 of the Hamburg class bred to large size, while the Orpington, as has been seen, is an English 

 tianslation of the type which prevails in the American class. 



Red Caps are rarely seen in this country. Dorkings are found In considerable numbers at 



