CHAPTER XII. 
GENERAL OBSERVATIONS ON TREATMENT- 
HATCHING, HOUSING, FEEDING, ETC. 
WE shall endeavor to outline briefly the conditions 
as we have suggested from the securing of the 
stock until it has been bred and the offspring 
matured. 
1. The BREEa 
It would be impossible within the space at our disposal 
to discuss the merits or demerits of the many breeds of 
poultry now being raised. Each fancier thinks the breed he 
keeps the best for his purpose, and no doubt all have their 
particular points of superiority. There are, however, a few 
general points upon which all may agree and the recognition 
of which may be of benefit. 
1. Study the merits of each breed. 
2. Select that which appears to be best suited for your 
purpose, whether it be for egg production, for market fowl 
or for both. 
3. In deciding consider the facilities that are possible 
for care, feeding, etc. 
4. Do not keep more than can be properly cared for. 
5. Keep nothing but the best, well-bred poultry — mon- 
grels are neither attractive nor so profitable. 
6. The most popular breeds, according to the advertising 
columns of a well-known poultry journal, are as follows: 1. 
Wyandottes (including all varieties). 2. Plymouth Rocks 
(white, barred or buff). 3. Orphingtons (including all varie- 
ties). 4. Leghorns (white and brown . 
7. Other breeds worthy of being considered in making 
a choice are Cochins, Brahmas, Spanish, Rhode Island Reds, 
Minorcas, Langshans, Hamburgs, Games and Andalusians, 
each no doubt, as we have state, possessing characteristics 
that commend them to the fancy and requirement of certain 
individuals. 
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