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CHAPTER IL 
THE SELECTION O’F STOCK. 
Many persons who have every requisite for success, fail to keep poultry profitably, because 
their stock is not adapted to their circumstances, or to the purpose intended. Were all fowls 
alike in their characteristics, this of course could not occur ; but the very fact that so many 
breeds have been developed and perpetuated by the art of man, differing in every conceivable 
quality, as well as in every point of mere appearance, itself proves the necessity of considering 
somewhat the special requirements, before the fowls are chosen which are to supply them. 
There is a very popular error, to the effect that mongrels, or “ common fowls,” will surpass 
any pure breeds as regards useful qualities. The idea doubtless grew out of the ludicrous 
excesses of the “ poultry mania,” and has been perpetuated since. People spent large sums 
for Cochins, under the idea that they would lay two or three eggs every day ; and finding 
they did not, felt both injured and disappointed, and gave up the whole business in such 
disgust that for some time it was almost dangerous even to a man’s character to be thought 
a poultry-fancier. This is changed now, but to a great extent the impression as to the useless- 
ness of “ fancy fowls ” still remains, and has done much to hinder success in poultry-keeping. 
For, whatever point be desired in a stock fowl, it is to be considered that there is some one 
at least of the several varieties in which that point has been specially and eminently developed, 
to a far greater degree than can be found in any barn-door or common birds. It matters not 
whether the desired feature be in the shape of constant laying, larger size, fine quality of meat, 
early maturity for the market, hardihood, or anything else ; there is, at least, some one fowl 
in which that quality is the leading characteristic, and which is therefore the best for the 
purpose desired. 
When expense is an object, very valuable results are often obtained by putting a cock 
of a good breed to fine mongrel hens. There is very little doubt that the coloured Dorking 
was first produced in this way, by putting the white Dorking cock to those large coloured hens 
which Surrey and Sussex have always produced, and thus adding a better quality of meat 
and greater tendency to fatten to the larger-framed birds. And, similarly, a tolerably good 
Dorking cock, mated with any fine large-framed hens, will always produce much improvement 
in the table qualities and early maturity of the chickens ; whilst a Spanish or Minorca cock 
will generally increase considerably the number of eggs from his progeny. But when only one 
lot of fowls can be kept, the proper advantages to be derived from judicious first crosses can 
hardly be secured ; and we are convinced, from long and varied experience, that good and 
pure varieties will, in the end, prove better than mongrels. None of these lay so well as certain 
pure breeds ; none grow so large ; none are so hardy or such good eating ; hence, none are so 
likely to answer the purpose of even the purely commercial poultry-keeper. 
The chief breeds of poultry may, for economic purposes, be classified as follows, the order 
of naming representing as nearly as possible their average comparative value, though this 
will vary somewhat according to different circumstances. As layers : — Leghorns, Hamburghs, 
