C. H. Daniels & Son, Hoaquin, Wash.: Our Ancona pullets that were hatched Feb. 

 23, began laying July 6; one of them has laid 14 eggs in IJ days. We trap nest. 



A. S. Hamlin, Dinuba, Calif.: Last winter I had in one pen eleven Anconas and 

 twenty-six Orpingtons. From Dec. I, to March i, the eleven Anconas laid more eggs than 

 the twenty-six Orpingtons, and of course ate much less. During the latter part of January 

 a sudden thaw flooded ray thicken hotise fTobr to the depth of about four inches. I found 

 my Anconas wadifl^drbund in'it'slii|![ig. '^'ffie Orpingtons stopped laying for two weeks; 

 the Anconas dHipped frim an average of eight, to six eggs per day. 



Dr. W. R. Burns, Umatilla, Fla.: I brought my Anconas here from Los Angeles, Cal. 

 I have two KplYi^tatched puljets that' hSvfe laid every day for ten weeks. 



Chas.A.Sfpponer, i^ Tweed St., Pawtucket, R. L: I have kept Anconas for three 

 years andjthmk jhey can't be beat. I have had calls for many more eggs for setting than 

 I could supply tEis season; will be better equipped next year. 



Tjvil I. Ill I Trr •".!. ' 

 Jrtolq )■■' r . V 



|-' EXCERPTS FROM LEADING AUTHORITIES f 



I 



F. L. Sewell, poultry artist, judge and editor: The progress made 

 by the Ancona in popular favor as an all-the-y ear-round egg producer is 

 evidence of its true merit. Among the hardiest and busiest of the Medi- 

 terraneans, they are of the type that always proved profitable in the pro- 

 duction of large white eggs. The sight of hundreds of these mottled aristo- 

 crats leaves an impression that the fancier nev6r forgets. I saw a large 

 flock of Anconas in Devonshire, England, over twenty years ago, and have 

 never yet forgotten the thrill of admiration that brought with it the desire 

 to possess such a group some day. A great number have already profited 

 by the growing popularity of the Ancona. 



Lewis Wright, one of the greatest poultry authors and authorities: 

 Anconas surpass Leghorns as winter layers, and stand frost and snow well. 

 The chickens grow rapidly; they make plump and delicate table fowls. 

 Anconas are remarkable for their hardiness. 



J. H. Drevenstedt, one of the most prominent poultry judges, editors 

 and authors in America: 



The Ancona is generally believed to be one of our oldest breeds of 

 poultry. If the size, type and stamina of Anconas are maintained the 

 Ancona will become a favorite breed with both poultry fanciers and prac- 

 tical poultry raisers. I have bred them, and found them excellent egg 

 producers. 



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