THOROUGHBRED, OR BRED TO .4 PURPOSE. 
Buff Plymouth Rocks. 
meat, and there are no un¬ 
sightly dark pinfeathers to 
mar the carcasss; their meat is 
rich, tender and toothsome.’' 
The White and Buff 
Wyandottes. 
Standard Weights. 
Cock,.lbs. 
Cockerel,.74 lbs. 
Hen, .. 
Pullet, 
The Wyandottes are like 
Plymouth Rocks in that they 
are a made breed and are 
American made, and they 
compete with Plymouth Rocks 
for first place in popularity, 
as an all-purpose fowl. As 
egg producers they are quite 
the ecpial of the Plymouth 
Rocks, and lay the brown egg much de¬ 
sired in most of the great markets. They 
are a pound lighter in weights, which is a 
handicap when size only is considered; but 
when we remember that the difference in size is 
largely in frame (which is waste), and that the 
particularly plump, full-breasted carcass of 
the Wyandotte is heavy in the quality of meat 
most desired, it will be seen that the advantage 
is with the Wyandottes. The fact, too, that 
the plumpness of body is attained very early in 
life is decidedly in their favor, particularly as a 
broiler chick and soft roaster, since they avoid 
the undesirable length of leg and thinness of flesh 
which makes some of the larger varieties so un¬ 
desirable during chicken size. 
The Silver Laced Wyandottes were the orig¬ 
inals of the several families of the.name, and the 
Silver Wyandottes were the result of several 
crosses; which accounts for the unusual excel¬ 
lences of the breed, since they combine the good 
qualities of several different varieties. The 
original stock was derived from a cross of Silver 
Spangled Hamburg and Buff Cochin, and they 
were at first called “Sebright Cochins. ’ ’ As 
would naturally be expected, both single and 
rose combs, and likewise feathered and clean 
legged birds were the result of early matings. 
Later, a cross of Silver Spangled Hamburg and 
Brahma appeared, and a uniting of the two dif¬ 
ferent strains produced a superior type of fowl, 
which was admitted to the Standard under the 
name of Wyandotte in 1883. 
The making of a Buff-Laced variety of Wyan¬ 
dotte, which was given the name of Golden Wy¬ 
andotte to distinguish it from the first variety, 
which was called Silver Laced, was followed by 
the breeding of white sports which appeared 
from the Silvers; these produced the variety 
called White Wyandottes. The difficulty of 
breeding a laced feather, with a black edge and 
clear white or clear buff center, was a handicap 
to the Silver and Golden varieties, and as the 
White variety possessed all the economic merits 
of their predecessors, and added to their remark¬ 
able attractiveness the quality of breeding true 
to type, they soon distanced their older sisters 
in popular favor, and have become close rivals of 
the Barred Rocks for first place in popularity 
as an all-purpose breed. 
Writing about them in his book on the Wyan¬ 
dottes, published in 1891, Mr. Joseph Wallace 
says: 
“As egg producers and table fowl, the Whites 
are equal to the Laced. They have the same 
plump bodies, constitutional vigor, physical 
beauty, commanding carriage, standard points, 
and the only difference is the color. They can 
be used at an early age for broilers and roasters. 
The adult males will weigh from seven to eight 
pounds, and the females from six to seven 
pounds. These weights, in a comparatively 
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