30 



PRACTICAL POULTRY PRODUCTION 



THE EGG CLASS 



The breeds of the Egg class, or, as they are frequently 

 called, the Mediterranean and Continental classes, are of 

 European origin. The outstanding characteristic of this 

 class of fowls is their abihty to produce white-shelled eggs 

 economically. This fact has been largely responsible for 



their adoption on commer- 

 cial poultry plants where 

 eggs are produced for sale 

 in markets preferring white- 

 shelled eggs. With the ex- 

 ception of the Minorca the 

 breeds included in this 

 group are smaller in size 

 than the general - purpose 

 breeds, and, therefore, ma- 

 ture more quickly. They 

 are very active and pos- 

 sessed of a decidedly nerv- 

 ous temperament. Several 

 breeds of this class have 

 been bred for increased egg production, so that at the present 

 time we find individual fowls of this class producing 200 or 

 more eggs a year. Being small in size detracts from their value 

 as table fowls, although cockerels of these breeds are fre- 

 quently sold as broilers. Another characteristic common to 

 the egg breeds is the fact that they are classed as non-sitters. 

 That is, as a rule they do not become broody or hatch their 

 eggs. When fowls of this class are kept, artificial incuba- 

 tion and brooding are usually employed. Among the 

 better known breeds of this class are the Leghorn, Ancona, 

 Minorca, Blue Andalusian, and Campine. 



The Leghorn. This breed, which originated in Italy, is 

 made up of the following standard varieties : Single Comb 



Figure 20. — White Orpington female. 



