HISTORY OF ANCONAS 
35 
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Anconas for the Table 
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By Chas. A. Newton 
Like many Ancona breeders, I have 
tried many different breeds of poultry 
and have had good results from them, 
but the Anconas have gained my at¬ 
tention with their good qualities until 
I cannot see anything else if there is 
an Ancona about. I have not discard¬ 
ed all other kinds, for I still breed two 
other lines which nick in well with the 
Ancona. But I feel that Anconas stand 
at the front with me, not because I 
chose them, but because I couldn’t help 
it. Is there anything finer to look at 
than a fine pen of Anconas at about 
ten weeks old? See their bright eyes 
well set in a finely shaped head; ale A 
and graceful in carriage; their fine, 
plump breast, long bodies and all fin¬ 
ished off with a pert little tail. 
I have read a great deal of Ancona 
literature and I find there are many 
others besides myself who have dis¬ 
covered the superior qualities develop¬ 
ed in a flock of Anconas, but writers, 
so far as I have seen, bear down strong 
on their heavy laying, winter laying 
and their small appetites, which is all 
true enough. There is, however, an¬ 
other strong point in their favor which 
I think should be made more promi¬ 
nent in discussing the qualities of the 
Ancona breed, and that is the excellent 
appearance of the carcass when diess- 
ed for the table. There seems to be 
such an ever-increasing demand for 
the birds as breeders that it is possible 
our correspondents have never been 
so foolish as I have and killed any of 
their cockerels and so don’t know 
their birds to full capacity. 
I killed and dressed quite a number 
last fall at from three to four pounds, 
and, in my opinion, they cannot be 
beaten for fryers, looking at it from 
the consumer’s standpoint. I believe 
there is as much to eat on an Ancona 
at one and one-half pounds as there 
is on the meat breeds at two pounds. 
The Ancona has small head, shanks 
and bones and thick meat on breast 
and thighs. 
If I was steward of a large club or 
hotel where the best in everything to 
eat was appreciated, I would hunt out 
some fellow that would furnish me 
with Ancona broilers and fryers if I 
could find h m, and even if it cost a 
bit more it would be well worth while, 
for that institution would soon have 
something that was talked about. 
To the rancher and back-yard poul¬ 
try keeper who likes to raise a few 
chickens each year so that he may 
have a nice little fryer once n a wlrie, 
the Ancona would surely appeal if he 
were once shown its good qualities. 
They favor the game bird more than 
any of the other act we breeds do, and, 
as I have said before, their breasts 
and thighs have the meat on them. 
The fowls, both male and female, are 
naturally plump, and if well cared for 
will always dress off well for the table. 
I don’t pretend to say they are an 
all-purpose fowl, for they are first, last 
and all the time a high class egg ma¬ 
chine; but when you come to dress 
them for market you have got no ex¬ 
cuses to make. The color is good, the 
meat is there and in the right place. 
All we have to admit is that there is 
not much head and shanks to pull the 
scales down. 
