SUCCESS IN POULTRY CULTURE 
ings, a comb with a given number of 
points, a given colored eye and ear-lobes, 
legs of a given color, and many other 
given points that must be produced in an 
egg-laying strain and type of fowls, to 
bring them up to the ‘‘ American Standard 
of Perfection,’’ then we find that we are 
up against a more difficult proposition. 
The latter can not be done except by the 
most skillful breeders. 
I don’t believe that any of the meat 
type of fowls can be bred into a laying 
strain of high egg producers without 
changing them from a meat type to an 
egg-laying type. I know that very many 
good breeders do not believe that there is 
an egg-laying type, but I can not agree 
with them. Very many good breeders, 
however, believe that there is such a thing 
as an egg type of fowls, and that there is 
also a meat type; but I don’t know of any 
who don’t believe that a meat type can be 
bred into a first-class layer without at the 
same time breeding them into a distinct 
ege type. The reason why it is so easy to 
breed to one certain point of perfection 
alone when all other such points are disre- 
garded, and so hard to breed up to very 
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