CHAPTER XX 
BREEDS OF POULTRY 
Fow.s have been developed along utility lines similar to other 
classes of farm animals, although they are variously classed in 
the Standard of Perfection.1 These various classes, however, 
can be divided into types according to their usefulness as follows: 
the egg type, noted for the production of eggs; the meat type, 
known for the quality and quantity of its meat; the general 
purpose type, so called because of its ability to produce both eggs 
and meat; and the ornamental breeds, noted more for style and 
beauty than for general utility. 
492. The egg type. — In general appearance this type is neat 
and trim, which gives it an air of activity. It is rather upstand- 
ing, the legs being comparatively long and the body spare, though 
long and deep. In this respect the egg type is similar to the 
dairy type in cattle (Figs. 122, 123). 
493. The meat type.—In general appearance this type is 
much more compactly built and is heavier than the egg type. The 
meat type lacks activity. The neck is short, the body deep and 
full, and the legs short, giving a blocky form, similar to the beef 
type in cattle (Figs. 124, 125). 
494. The general purpose type. — In general appearance, the 
breeds of this type rank intermediate between the egg type and 
the meat type, lacking the trim features and the activity of the 
former, but as arule, much more neat and clean cut than the latter. 
The body is of good size and plump and full (Figs. 126, 127). 
1 Standard of Perfection by the American Poultry Association. 
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