Breeds of Poultry 313 
considered good layers, particularly while young. In this respect 
they are not to be compared with the egg breeds. 
Meat-producing qualities. — This, of course, is the special field 
of the meat breeds. Here they reach:their maximum usefulness, 
at least so far as quantity is concerned, although possibly some 
other breeds may excel them in quality, particularly when properly 
fed. 
Brooding qualities. — The meat breeds being of phlegmatic 
temperament have the brooding habit strongly developed, perhaps 
to a greater extent than that of any other class. 
Foraging qualities. — These heavy breeds are not well calcu- 
lated to seek their own living, even though provided with a wide 
range. Because of their slow, and in many cases, awkward move- 
ments, they work at a great disadvantage in foraging for insects 
and the like. Probably because of this they have little desire 
to roam far from home, unless compelled to do so in search of 
food. 
Sensitiveness to exposure. — Since the meat breeds lack the 
extreme development in combs and wattles of the egg breeds, and 
since their shanks are covered with feathers to the toes, they can 
endure a much lower temperature without suffering from cold. 
For best results in fattening, however, they should be provided 
with comfortable, well-ventilated quarters. 
GENERAL PURPOSE BREEDS OF FOWLS 
The more noted breeds of the general purpose type belong to 
the American class as grouped in the Standard of Perfection, to 
which should be added the Orpington, Dorking, Houdan, and 
possibly others, depending on the object sought. This type 
ranks intermediate between the egg and meat types, and lacks 
definite bounds, so that there are a few breeds that might be 
placed in any one of the types, according to the fancy of the 
poultryman. 
