December, 1911 
HOUSE AND GARDEN 
353 
been the experience of the Ancona in 
America. The breed was admitted to the 
standard in 1895 and a number of fan¬ 
ciers had been showing a few birds for 
several years before that time, but little 
was heard about Anconas until recently. 
Then they began to be talked about, for 
the fact developed that breeders all over 
the country had quietly added a number 
of Anconas to their flocks with the most 
satisfactory results. Now the hens of this 
breed are being heralded as wonderful egg 
machines, quite equal, if not superior, to 
the Leghorns. As a result of the fact that 
they have not been unduly forced or ex¬ 
perimented with, they are unusually hardy 
and vigorous, laying well for two or three 
years, so that they commend themselves 
to the amateur who does not like to renew 
his flock every season. 
Anconas belong to the Mediterranean 
class and possess most of the common 
characteristics of that class. They lay 
white eggs of fair size and may be called 
non-sitters. They differ materially from 
the Leghorns in one respect—they are not 
wild, either when on range or in the yards. 
In color, Anconas are black and white, 
evenly mottled. Even as small chicks they 
show these markings and are very pretty 
in the pens. The male birds seem to run 
a little darker than the hens, and are 
very stylish, with fine tail feathers. An¬ 
conas breed fairly true to type on the 
whole, although an occasional bird which 
is almost wholly black will be seen. 
Although comparatively small, these 
fowls dress well and the meat is rather 
finer in grain as well as better in flavor 
than that of the larger breeds. Of course, 
they are not classed as table poultry, but 
they may be safely recommended as excel¬ 
lent egg producers and in sections where 
white eggs are called for, will, undoubt¬ 
edly, be bred in increasing numbers. An¬ 
conas are also very satisfactory for the 
amateur, anywhere, for they endure con¬ 
finement well. They are strong flyers, 
however, and this fact should be kept in 
mind when constructing the yards. 
E. I. F. 
The Winter Green Ration 
LL experienced poultry keepers know 
that green rations in some form are 
indispensable when feeding for winter 
eggs. Probably alfalfa or clover hay is 
the best green ration. The bureau of ani¬ 
mal industry presents the following for¬ 
mula for the preparation of clover hay in 
order to get the best results: Cut the hay 
into lengths of one-fourth to one-half inch 
and place it in a bucket. Pour boiling 
water over it and allow it to stand two or 
three hours, or over night. Then drain 
off the water and mix the hay with a mash, 
of which it may constitute one-half the 
bulk. 
I knew a successful poultryman who 
placed scalded hay by itself before the 
birds, who ate it greedily. Alfalfa meal 
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A PURPLE MARTIN HOUSE AT GOST 
This house is built espe¬ 
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901 Association Building CHICAGO 
Director Illinois Audubon Society 
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Supply 
Your 
Pets 
With 
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Halt the irritability in domestic pets can he 
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Baby Chicks of Quality 
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Box 1030 LYNDON, ROSS CO., OHIO 
CHICAGO 
ST. LOUIS 
KANSAS CITY 
via the 
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CHICAGO 
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