PROFITABLE EGG FARMING. 
White Wyandottes. 
short and clean-limbed fowl, indicate a solid, 
compact flesh-former, with little offal. 
“Although utility is the leading merit and 
strongest recommendation to all interested in 
poultry keeping, the Whites are also a clean cut 
and comely variety. This is associated with 
their usefulness; and no breeder speaks of one 
without coupling it with the other, as by com¬ 
mon consent they are pronounced a handsome 
variety of fowl. In the showroom or on the 
green lawn they are pretty and attractive. 
White breeds having been comparatively rare 
until the past decade, the color is always pleas¬ 
ing to the beholder, whether he breeds fowls or 
not; and the only reason that can be given 
now for the sudden change of mind in breeding 
and booming the white varieties is that they 
have become popular among the people by rea¬ 
son of fanciers’ catering to the tastes of the 
masses. The rich, red comb, like a full blown rose 
growing on the head, red face, ear-lobes and 
pendant wattles, contrasting with a white 
plumage and yellow legs, is both pleasing and 
attractive.” 
From Bulletin No. 31 of the U. S. Department 
of Agriculture, written by T. F. McGrew, we 
quote the following paragraph on their utility 
qualities: 
“The White Wyandotte is without question 
the model for market poultry. The compact 
form and full, plump breast give the desired 
broiler as well as the most perfect roaster. The 
color of the meat and skin is 
of that attractive yellow so 
much in demand in our mark¬ 
ets. It has the combination 
of attractive shape and color, 
and the white plumage re¬ 
moves all chance of prejudice 
so often advanced against dark 
pin feathers, thus giving it 
three very important advan¬ 
tages for sale as market 
poultry. ’ ’ 
Mr. Arthur G. Duston of 
Marlboro, Mass., a man of 
extensive personal experience 
in the production of broilers, 
says: “ The White Wyandottes 
stand heavy feed and forcing 
better than any other variety; 
will produce a two-pound 
broiler in eight weeks, and 
they will stand on their 
legs where Plymouth Rocks would be roll¬ 
ing on their sides with the same food. By 
continuing the regular food we have made five 
and five-eighths pound roasters at fifteen weeks.” 
There could hardly be a stronger argument in 
favor of the White Wyandottes for broilers and 
roasters than this. Such results can only be 
produced by knowing how, and by a common 
sense application of the knowledge; but what 
one man has done another may do. 
We again quote Mr. Duston: “Their good 
qualities are many. Deep, short bodies, stout 
legs, a close comb that withstands the extreme 
cold weather better than a single comb will; a 
hardy bird that matures in five and six months; 
yellow legs and skin; lavs a brown egg; a 
splendid family fowl. On the lawn their white 
plumage and red combs make a picture with 
the green grass for a background, and a fancier 
will find in them full use for all the experience 
he possesses to breed them to standard require¬ 
ments. I have sold hundreds to dress eight 
ounces and they were as ‘ round as a butter ball, ’ 
this being one of their most important merits, 
that when properly fed they are always ready for 
market. As pullets the White Wyandottes 
mature a full month earlier than the Plymouth 
Rocks, thus giving-eggs for early hatching. ” 
The Wyandottes are easily confined by a four- 
foot wire fence and do well in confinement. On 
range they are particularly good foragers, and 
on the farm if given their freedom will pick up 
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