78 POULTRY PRODUCTION 



nized in this country. The Buffs and Whites are by far the 

 most popular in America. 



Aside from their averaging a pound heavier in weight, 

 and carrying the white skin and shanks so characteristic 

 of English breeds, they are quite similar in economic quali- 

 ties to our American breeds. In fact, they have been termed 

 " the English edition of the Plymouth Rock." 



Choosing a Breed. — So far as the production of meat and 

 eggs is concerned, it makes very little difference what shaped 

 comb birds carry, or even what the variety color or breed 

 type is. The real choice is not between breeds but between 

 classes. If eggs are the product of prime interest a Medi- 

 terranean breed will naturally be chosen. They are great 

 rustlers, capable of keeping out of the way of chicken-eating 

 hogs. 



They are somewhat difficult of control under general farm 

 conditions, however, and do not furnish as attractive and 

 sizable a carcass as some of the other classes. 



If in addition to securing a good number of eggs a con- 

 venient and attractive source of fresh meat for home use is 

 sought, one of the American or English breeds should prob- 

 ably be chosen. The particular breed and variety chosen 

 should depend upon the producer's preference. He will do 

 best with the fowls he likes best. 



The popularity of the Asiatic breeds for farm production 

 seems to be waning. This appears to be largely due to their 

 low laying, late maturity and persistent broodiness. 



The Meat Birds. — ^Turkeys, ducks, geese, guineas, and 

 pigeons are valued chiefly as sources of meat. Some breeds 

 and strains of ducks produce considerable numbers of eggs, 

 but their numbers are not sufficient to make any impression 

 on the general market, and the duck is known primarily as 

 a meat bird. Geese were formerly frequently kept as a 

 source of feathers. The practice of "live plucking" is dying 

 out, from a variety of causes, however, and the goose is 

 now looked upon as a market bird. The guinea-fowl are 

 frequently kept as alarmers of hawks and other enemies of 

 poultry. Prime young guineas, however, are coming into 

 demand at high-class restaurants as a substitute for game, 



