70 POULTRY CULTURE 



type may become a preferred type. Such a type may closely re- 

 semble, either in general or in some conspicuous characters, the 

 wild type, or it may be very different. Whatever the type, by con- 

 tinuous breeding of males and females nearest that type, it may 

 in a few generations become so well established as to reproduce 

 itself quite as uniformly as the original wild stock. Such a type, 

 as distinguished from mongrel stock of its kind, is called a breed. 

 The number of breeds which may be developed within a species 

 is theoretically unlimited. Practically it is limited by the difficulty 

 that most people experience in properly differentiating between 

 types not strikingly dissimilar. 



Breed type. A breed type may be described as a well-established 

 artificial combination of characters peculiar to part of a domesti- 

 cated species, plainly differentiating it from the rest of the species. 

 True breed characters are very few in number. The basis of breed 

 type is /(?;-;«. Poultrymen say, " Shape makes the breed." Charac- 

 ters determining breed type are size, shape of body, proportions, and 

 adjustments to the body of head, neck, wings, legs, and tail. The 

 length and texture of the plumage and the color of the skin are 

 also features of breed type. 



Breed divisions. Birds of the same breed type may differ in 

 superficial characters, such as color of plumage, shape of comb, 

 presence or absence of superfluous feathering on head or feet. By 

 such differentiation within a breed vai-ieties are established. Varie- 

 ties, again, may be divided, according to some minor character, 

 into siibvarieties . 



Breed relations. Breed (and variety) types distinct in appearance 

 may still be so similar in everything affecting usefulness that they 

 are equally well adapted to the general conditions of a region or to 

 prevailing market requirements, and are, on the whole, equally serv- 

 iceable. Such similar breeds constitute a class. In the selection 

 of poultry for a particular location or purpose class type is the 

 major consideration ; breed and variety characters are of minor 

 importance. 



Economic classification of fowls. Among the numerous breeds, 

 varieties, and subvarieties of fowls are found three principal class 

 types, commonly known as the meat type, the egg type, and the 

 general-purpose type. It is not necessary here to assign to each 



