6 POULTRY FOR PROFIT 
on a big scale at first. History has shown 
countless failures in such attempts, and history 
has a way of repeating itself. It is always 
wiser to start moderately, and work into it 
gradually. This method always proves suc¬ 
cessful if common sense and moderation are 
exhibited. 
CHAPTER II. 
THE POULTRY BREEDS 
Before attempting to discuss the methods of 
raising poultry it is deemed advisable to first 
take up a discussion of the different breeds and 
their characteristics. Outside of a few fancy 
breeds, that are raised more for curiosity or 
show purposes, we usually think of the breeds 
of poultry as three distinct classes. 
The first of these three classes that we will 
take up for discussion is what is termed the 
egg breed. This breed is usually represented 
by such birds as the Leghorn, Ancona, Cam- 
pine, Minorca, or the Houdan. Of these five 
breeds, the Leghorn and the Minorca are by 
far the most popular. There are different varie¬ 
ties of all these breeds, but the White Leghorn, 
