T HE American class includes the Plymouth Rock, Wyan¬ 
dotte, Java, Dominique, Rhode Island Red, and Buck¬ 
eye. 
The fowls of these breeds are commonly called general- 
purpose fowls, because they are not only good egg producers 
but their carcasses are also well suited for the table. They 
are therefore the breeds best suited for the general farm 
flock, and include some of the most popular and widely kept 
varieties of chickens. They are in good favor with the 
poultry packers on account of their table qualities. 
All the American breuds lay brown-shelled eggs. They all 
have yellow skins and shanks free from feathers, which are 
desirable qualities for table fowl in this country. 
In size they are intermediate between the smaller egg 
breeds, such as the Leghorns, and the larger meat breeds, 
such as the Brahmas. In temperament they are also inter¬ 
mediate, being less active than the egg breeds but more so 
than the meat breeds. They are fairly good foragers. 
They mature earlier than the meat breeds, but not so quickly 
as the egg breeds. 
They are sitters and make good mothers. Where they are 
kept, natural methods of incubation and brooding can there¬ 
fore be used. 
A general description of the different breeds and varieties 
of the American class is given in this bulletin. 
