STARTING IN FALL 3I 



expressed are so varied and cover so many breeds 

 that he is bound to be puzzled in choosing a variety. 



There is only one to decide this most important 

 question, and that one is the beginner himself. 

 Select the variety which you most admire, provid- 

 ing, of course, such variety meets the requirements 

 necessary for the particular branch of the business 

 you wish to follow. For instance, if you only want 

 eggs and many of them, select one of the lighter 

 breeds, such as Leghorns, Minorcas, Spanish, 

 Campines, Hamburgs, Anconas, Polish, etc. ; if 

 only meat, select the heavy breeds, such as Brahmas, 

 Cochins, Langshans, etc.; if both eggs and meat 

 your choice should fall on the medium breeds, which 

 include the American varieties, such as Plymouth 

 Rocks, Wyandottes, Rhode Island Reds, etc., or 

 some of the foreign breeds, such as the Orping- 

 tons, Dorkings, Faverolles, Houdans, etc. By mak- 

 ing your selections according to the foregoing 

 classifications, and choosing therefrom the breed 

 which strikes your fancy the most, you cannot go 

 far wrong. 



Do not attempt to start with several varieties, 

 one is quite sufficient and two should be the limit 

 of your ambitions. Beginners who start with a 

 half dozen varieties very seldom make a success 

 of any one. Different breeds require different care, 

 housing, and feeding, and it will be to your interest 

 to put all your thoughts on one breed to start with 



