Poultry culture, sanitation and hygiene
WU...OK u.<i*ersiiy Library SF 487.K32 Poultry culture, sanitation and hygiene. 3 1924 003 165 267 The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924003165267 POULTRY CULTURE SANITATION AND HYGIENE BY B. f; kaupp, m. s, d. v. m. POULTRY INVESTIGATOR AND PATHOLOGIST, ANIMAL INDUSTRY DIVISION, NORTH CAROLINA EXPERIMENT STATION) PROFESSOR OF POULTRY SCIENCE, NORTH CAROLINA AGRICULTURAL COLLEGE, WEST RALEIGH WITH 197 ILLUSTRATIONS PHILADELPHIA AND LONDON W. B. SAUNDERS COMPANY 1915 Copyright, 1915, by W. E. Saunders Company PRINTED IN AMERICA PRESS OF W. B. SAUNDERS COMPANY PHILADELPHIA FOREWORD It is to meet an ever-growing demand for a more accurate knowledge of the underlying fundamental principles which mean success in the poultry work that this volume has been prepared. It is dedicated to the Poultry Science Courses of our Univer- sities, Agricultural Colleges, Agricultural and other High Schools, to the Lower Grades Teaching Poultry Work, to the Institute workers and lecturers on Agriculture and Poultry Sanitation, to the Boys and Girls Poultry Clubs, to the Poultry Fancier and Poultry Producer, to the business-man who raises poultry on a town lot, and to the farmer who follows Poultry Culture as a side line. The book consists of twenty-eight chapters. After a hurried look into the magnitude of the poultry industry and short study of the names of the various plumage parts, the student is made familiar with the terms used in poultry culture work, that he may be the better prepared to study the following pages. It is deemed necessary for one to know the names, breeds, and varieties of poultry and the fundamental principles underlying the selection, breeding, and fixing of the characters one breeds for. A thorough discussion is given of hygiene and sanitation, tak- ing into account the proper methods of ventilation, poultry- house construction, equipment, and the proper method of car- ing for same. 7 8 FOREWORD The importance of poultry enemies and means of ridding them of same is dwelt on, and includes animal enemies, vermin, and internal parasites, as well as contagious and non-contagious dis- eases. An insight into the gross structure and the normal functions of the digestive organs, followed by a complete discussion of the processes of digestion, assimilation, and nutrition, is given. A complete discussion of feedstuffs used in compounding rations for poultry is given, as well as the method of computing rations and the proper methods of feeding breeding stock, laying stock, broilers, capons, turkeys, geese, ducks, pigeons, and for fat- tening work. A discussion is given of diseases connected with the feeding of spoiled feeds, and a discussion of diseases of plants and seeds that may be injurious to birds consuming such diseased food. Space is devoted to a discussion of the methods of finishing, dressing, refrigeration, packing, and selling of dressed poultry of all kinds, as well as to the proper care of eggs, including collect- ing, handling, grading, storing, packing, and shipping of same. A thorough discussion of the methods of preserving and handling feathers, giving grades, methods of packing and shipping, as well as a discussion of the proper methods of caring for the droppings and their value as a fertilizer, and ways of using same to obtain the best results. Considerable time has been devoted to the careful discussion of selecting eggs for sitting, their proper care, both natural and artificial methods of incubation and brooding. The proper way to sit a hen, the care of the sitting hen and properly housing her with her brood, as well as how to properly feed her and her brood. Space is devoted to telling the boys and girls how they can construct cheaply their poultry club poultry house, and how to care for their flock. Some time is spent in a discussion of the method of caponizing FOREWORD y and care of the capon, as well as preparing birds for the show- room. A complete discussion of the anatomy, parasitism, diseases, their symptoms and treatment, forms a volume within itself, and the reader is referred to Diseases of Poultry and their Treatment. For a complete discourse on standard breed requirements the student is referred to the American Standard of Perfection. The author wishes to give credit for the article on Line Breed- ing to Mr. I. K. Felch, who has so kindly contributed this illus- trated article; to Mr. Frederic Thayer for his idea of a modern poultry plant; to the Candee Incubator Company who have allowed the use of their material, as well as the Robert Essex Incubator Company, and to the various experiment stations and colleges for the use of their materials. B. F. KAUPP. West Raleigh, N. C, Sejilember, 1916. CONTENTS CHAPTER I PAGE Introductory 17 The Magnitude of the Poultry Industry 17 The External Anatomy of the Fowl 19 Classification of Fowls 19 Glossary of Terms 20 CHAPTER II Breeds of Poultry 27 The Cornell Study Outline 30 The American Class 35 The Plymouth Rocks 36 The Wyandottes 39 The Rhode Island Reds 42 The Javas 44 The Dominiques 45 The Buckeyes 45 The Asiatic Class 45 The Brahmas 45 The Cochins 45 The Langshans 48 The Mediterranean Class 48 The Leghorns 49 The Minorcas 51 The Spanish 51 The Anconas 51 The Blue Andalusians 51 The English Class 52 The Dorkings 52 The Orpingtons 53 The Redcaps 53 The Sussex 55 The Pohsh Class 55 The Hamburg Class 56 The French Class 56 The Houdans 56 The Crevecoeurs 57 The Continental Class 57 The Campines 58 Games and Bantams Class 58 11 12 CONTENTS Breeds of Poultry — page The Oriental Class 59 The Cornish 59 The Malays 61 The Sumatras 61 The Malay Bantams 61 The Ornamental Bantams Class 61 The Sebright Bantam 61 The Rose Comb Bantam 63 The Booted Bantam 63 The Brahma Bantam 64 The Cochin Bantam 64 The Polish Bantam 64 The Japanese Bantams 64 The Miscellaneous Class 64 The Sultans 64 The Sulkies 64 The Frizzles 64 The Turkey Class 65 The Turkeys 65 The Bronze 65 The Bourbon 65 The Slate 65 The Buff 65 The Black 65 The White 65 The Narragansett 65 The Duck Class 65 The Ducks 67 The Pekin 67 The Aylesbury 67 The Rouen 67 The Cayuga 67 The Call 67 The East India 67 The Crested 67 The Muscovy 67 The Indian Runner 67 The Swedish 67 The Geese Class 69 The Geese Breed 69 The Toulouse 69 The Chinese gg The African gg The Embden gg The Egyptian ! ! ! ^ ! 69 The Wild or Canadian gg CHAPTER III The Problems of Mating 73 Selection of Birds for Breeding 77 Selection of the Cochins 77 CONTENTS 13 The Problems of Mating, Selection of Birds for Breeding — pace Selection of the Brahmas 79 Selection of the Barred Plymouth Rooks 80 Selection of the Rhode Island Reds 81 Selection of the Wyandottes 81 Selection of the White Leghorns 82 Selection and Breeding for the Fixing of Characters 86 Line Breeding, Outcrossing, and Inbreeding 91 CHAPTER IV Breeding 95 Turkeys 102 Ducks 103 Geese 103 Guinea Fowls 103 Pigeons 104 CHAPTER V Hygiene and Sanitation 106 Water. 106 Respiration 110 Ventilation 112 CHAPTER VI The Construction of Poultry Houses 117 Construction of the Unit System House 131 Up-to-date Poultry and Fruit Farm 141 CHAPTER VII Sanitation 145 Care of Buildings and Equipment 145 Vice 155 Pests 157 Molting 157 CHAPTER VIII Non-contagious Diseases 159 CHAPTER IX Contagious Diseases 162 Blackhead 162 Fowl-cholera 165 White Diarrhea 167 Tuberculosis 168 Chicken-pox 170 Roup 170 14 CONTENTS CHAPTER X I"*-™ External Parasites 173 Lice 173 Chigger 176 Scaly Legs -I'o CHAPTER XI Internal Parasites 180 Round-worms 180 Large Round-worms 181 Small Round-worms 182 Gizzard Worm 183 Gape-worm 183 Tapeworms 185 CHAPTER XII The Feed Problem 187 Plant Growth 187 Physiology of Digestion 190 CHAPTER XIII The Visceral Organs of the Fowl 200 Weights and Measurements of the Viscera 201 Course of the Food 201 Nutrition 202 CHAPTER XIV Digestibility and Nutritive Ratio 208 CHAPTER XV Fbbdstufps 212 Average Digestible Nutrients in Poultry Feeds 225 CHAPTER XVI Diseases Connected with Feed 230 Spoiled and Diseased Feeds 230 Diseases of Feeds 233 CHAPTER XVII Rations and Methods of Feeding 237 For Laying Hens 239 Chick Feeding 249 Turkeys and Poults 252 Ducks and Geese 253 Home-made Feeder and Exerciser 261 Other Rations 263 Finishing Birds 266 Cornell Fattening Ration 271 CONTENTS 15 CHAPTER XVIII PAGE Broilers and Dressing of Fowl 275 Dressed Poultry 278 Dressing Poultry 279 Trussing 293 CHAPTER XIX The Care and Marketing op Feathers 297 CHAPTER XX The Preservation of Poultry Manure 301 CHAPTER XXI Selecting Eggs for Sitting 303 CHAPTER XXII Incubation 316 The Small Incubator 316 CHAPTER XXIII The Mammoth Incubator and Brooder 324 CHAPTER XXIV Brooding 333 Plans for a Home-made Brooder 337 Construction of Fireless Brooder 339 Brooding on a Large Scale 344 CHAPTER XXV Marketing Eggs 350 Egg Cases and Fillers 361 Collecting of Eggs on Cream Routes 362 Co-operative Marketing 363 Organizing an Egg Circle 364 Student's Laboratory Chart 372 Student's Candling Test 373 CHAPTER XXVI Castration of the Bird (Caponizing) 380 Spaying the Hen 385 CHAPTER XXVII Preparing Birds for the Show-room 387 16 CONTENTS CHAPTER XXVIII PAGE The Construction of Poultey House Equipment 391 The Construction of a Dry Mash Hopper 391 The Construction of a Trap Nest 392 Record Cards 396 List of Poultry Papers 400 Addresses of Colleges and Experiment Stations 402 List of Useful References 403 Index 405 POULTRY CULTURE, SANITATION, AND HYGIENE CHAPTER I INTRODUCTORY The 1910 census of the United States reports for North Carolina a total egg production in 1909 of 23,556,124 dozen, or an increase of 33.1 per cent, in ten years. That this estimate is far too low is shown by the fact that the total number of fowls on 223,808 North Carolina farms on April 15, 1910, was 5,054,000 leaving 25,990 farms not reporting any poultry raised in that year. This report does not include poultry in cities, towns, or vil- lages, which would greatly swell the amounts. It does not go into sufficient details in that it does not give the number which were chickens, turkeys, ducks, geese, guineas, and other birds. Some means should be devised whereby a fairly accurate data could be obtained of the entire poultry population, its products, its value, as well as the consumption and exports and imports of each state and their values. The 1911 report of the United States Secretary of Agriculture places the national annual income from poultry products at $750,000,000. The state ranking first in poultry products on the farm is Rhode Island, where the average farm income from poultry is $267.70. 8 17 18 POULTRY CULTURE The average state income from poultry products is $5,227,403, of which 11,536,194 is credited to poultry carcasses sold, and $3,691,239 is credited to eggs. The average annual farm income from eggs for all the farms in the United States is 160.57, while the income from carcasses is $31.82. Eggs are excellent human food, high in albuminous content and high in digestibiUty. The demand for eggs is growing faster than the increase in output. In 1899 the average farm price was 11.15 cents per dozen for the whole United States, while in 1909 the average had advanced to 19.7 cents per dozen, and this year, 1915, it is safe to say that it will far exceed this sum. Live and dressed poultry have made a correspondingly in- crease in values. The 1910 United States census report gives over 88 per cent, of all farms in the United States as keeping poultry. At that time there was 295,876,176 head, making an average of 6,038,289 birds for each state or 53 birds to each farm, with a value per bird of 52 cents. It is significant that nearly 54 per cent, of the total number is found in ten states. The volume of poultry on farms in the United States has in- creased over 18 per cent, in the last ten years. Poultry growing is an adjunct of every properly conducted farm and of many back yards of town lots. No class of live- stock is so universally raised as poultry. The flesh of fowl is highly nutritious and palatable and is relished by all. Eggs are very high in point of digestibility and are being used as a meat food more and more since the high price of other meat-food products. The products of poultry rank next to those of the dairy or to the animals slaughtered for food. About one-sixth of the total value of animal products in the United States is credited to poultry. The contribution to the nation's wealth is more than half a biUion dollars. The value of poultry is equal to the total value of barley, rye, buckwheat, broom-corn, rice, kaffir corn, flax, small fruit, grapes, orchard products, sugar-cane, and beets. The value of poultry is three tihies that of the wool crop. It is as great as the combined potato and oat crops. INTRODUCTORY 19 The External Anatomy of the Fowl. — Before entering into the study of breeds and breeding, the student should be famihar with the external anatomy of the fowl, which is illustrated and shown in the accompanying figure. Classification of Fowls. — Fowls are classified from a zoological standpoint as follows: Branch, Vertebrata; Class, Aves; and Order, Gallinae. Shank or ^ lea Spur. Toe or daw- "Base of comb -Blade of comb "Face Ear ~ Ear lobe — Sickle Main tail Tail coverts Saddle feathers Flvff Fig. 1. — The external anatomy of the chicken. In poultry science they are classified as follows: Class, Breed, and Variety. The locality of the origin of the fowl is the basis upon which the class is named; thus, the Brahma originated in Asia and they are placed in a class called Asiatics. The shape or conformation is the basis upon which the breed is named, as the Wyandottes possess a distinct type or shape. The color and the feather pattern is the principal factor upon which the variety is named. Thus the Silver-spangled Hamburg. 20 POULTRY CULTURE GLOSSARY OF TERMS USED IN THE TEXT It is essential for the student to possess a sufficient knowledge of terminology to intelligently comprehend the text. The fol- lowing gives a comprehensive glossary: Albuminoid. The more complex forms of protein. They are insoluble in water or may be rendered so by heat. Alfalfa. A leguminous plant used as roughage. Sometimes ground and placed as a part of the mash. Alimentary tract. The whole digestive tube, including the esophagus, crop, stomach, gizzard, and intestines. Antiseptic. An agent which prevents the growth of or destroys bacteria (germs). Ash. The portion of feeds left after they have been burned. It con- tains the mineral matter. Assimilate. The conversion of digested nutrients into fluid or solid substances of the body. Balanced Ration. A combination of farm foods in such proportions and amounts as will nourish an animal or bird for twenty-four hours, with the least waste of food nutrients. Barring. Stripes extending across feathers at right angles to its shaft. Beard. A group of feathers pendent from the throat, as in PoUsh or Houdans. In male turkeys, a tuft of coarse, bristly hair, 4 to 6 inches long, projecting from the upper part of the breast. Breeding Pen. Is usually made up of from 6 to 14 hens and a male bird. By some 4 hens and a cock is considered a pen. Broiler. A bird weighing 2i pounds or less and from six to twelve weeks old. Brood. All the young birds hatched and brooded by the mother at one time. Calorie. The amount of heat required to raise 1 pound of water 4° F., or 1 kg. of water 1° C. Cape. The short feathers on the back, shaped like a cape and lying underneath the hackle. Capon. A male bird deprived of his generative organs for the purpose of improving the weight and quality of flesh. Carbohydrates. A group of nutrients containing hydrogen and oxygen in the proportions that they form water. They do not contain nitrogen. They include starches, sugars, gums, resins, and other similar substances. Carriage. The attitude of the bird. Caruncles. Small fleshy protuberances, as on the head of a turkey. Carunculated. Having caruncles. Casein. The protein portion of milk which is coagulated by acid or rennit. Cavernous. The hollow protruding nostrils of the crested breeds. Cellulose. The hard, woody portions of the plants and grains. Chickens. The young of the domestic hen prior to the development of the adult plumage. Chicks. Fowls less than one year old. In a restricted sense it is the young of the domestic hen until the sex can be determined. Cock. A male fowl one year or more old. INTRODUCTORY 21 Cockerel. A male fowl less than one year old. Comb. The massive protuberance growing from the top of the fowl's head. Concentrates. The more nutritious portion of the ration, such as corn, wheat, and oats. A large quantity of nutrients in a small bulk. Condition. The state of a bird as regards health, order of plumage, and cleanliness and flesh. Contagion. That which is contagious. Com. Indian Corn. A grain used in poultry feeding. Cow-pea. A leguminous plant, the seeds of which may be used in poultry feeding. Crest. A tuft of feathers on the top of a fowl's head. Crop. An expansion of the esophagus, just below its center. It is a storehouse for food tfll needed. Crude Fiber. The framework forming the walls of the cells and frame- work of the plant. Cellulose. Cushion. The mass of fluffy feathers at the rear of the bird and partly covering the tail. Diastase. A ferment existing in seeds which makes germination pos- sible by causing the starch to be changed into sugar under certain conditions. Digestible Matter. The part of the food-stuffs that can be brought into solution by the digestive juices. Digestible Nutrients. The portion of the food-stuff that can be digested by the birds. Digestive Tract. Alimentary tract. Disinfection. A complete destruction of all germs. Disinfest. To rid of parasites. Disqualification. A serious defect or deformity which wiU not allow it to enter competition as a pure-bred exhibition fowl. Down. The first hairy covering of chicks. Sometimes tiny tufts of down develop on the shanks. It is considered a feather if a quill and web can be recognized; otherwise it is down. Drake. A male bird of the duck breed. Dry Matter. The portion of the food-stuff that remains after the water has been driven off by heat. Dubbing. Cutting off the comb is called dubbing and the comb so cut off is dubbed. Duck-footed. When the hind toe points forward the bird is said to be duck-footed. Ducklings. Young ducks prior to the development of feathers. Ear-lobes. The folds of bare skin just below the ears. Emulsion. A fine, mechanical suspension of fat or other substances. Ensilage. Forage preserved in a silo. Epiomithics. An outbreak of contagious disease among birds. Ergot. A fungus parasitic on the seeds of cereals and grasses. Ether Extract. The material that can be dissolved from a water-free feed-stuff, by means of ether. Excrement. The indigestible matter of feeds voided by birds. Face. The nude skin on the head, around the eyes. Feather. Consists of a web supported by a quill. Flight Coverts. The short feathers located at the base of the wing primaries. Flights. Primary wing feathers, for the most part folded out of sight during rest. 22 POULTRY CULTURE Fluff. The soft downy part of the feathers, and is also applied to the soft feathers about the vent. Foot-ton. The amount of work required to raise one ton one foot high. Frosting. In spangled or penciled varieties showing an edging of color. Fryer. A young chicken weighing 2i to 4 pounds. Germicide. An agent destroying germs. Gills. The wattles. Glucose. Grape-sugar found in honey, fruit, etc. Glycogen. An animal starch manufactured by the liver from the digested carbohydrates absorbed from the digestive tract. Gram. A metric weight, 15.5 grains. Hackle. The neck feathers of either sex. Hen. A female bird over one year old. Hen Feathered. A male bird without sickle feathers and thus resembhng a hen. Hock. The first joint above the foot. Intestine. That part of the alimentary tract extending from the gizzard to the cloaca. Jaw. The upper or lower mandibles. Kilogram. Abbreviated Kilo. Ametric weight amounting to 2.2 pounds. Knee-joint. A term sometimes applied (though wrongly) to the hock- joint. Laced. A feather in which the body differs from the edge color. Lacteal. Minute tube of the villus for the purpose of absorption of the chylous or milky emulsified fluid fat from the intestines. Leaf-comb. Consists of two small single combs serrated at the free borders. Leg. The shank and thigh. Leg-feathers. As in Asiatics, where the feathers grow on the outside of the shank. Legumes. A plant that belongs to the family Leguminacea. A pod- bearing plant, as the clover, beans, and peas. Lesser Sickles. Tail coverts or the sickle feathers, except the two central large ones. Levulose. Invert sugar obtained from dextrose. Lopped Comb. A comb falling over to one side. Lymph. The colorless fluid of the lymph-vessels. Lymphatic System. A system of tubes or vessels like blood-vessels, carrying the lymph. Maintenance Ration. An amount of food sufficient for a resting animal, neither loosing or gaining in weight, for twenty-four hours. Mangles. A root crop — the Beta Vulgaris. Masticate. To crush or grind food with teeth. Mealy. In buffs, where the color is broken by specks of lighter color appearing as if meal had been sprinkled on the feather. Metabolism. The processes in the living cells, consisting of anabolism — building up, and katabolism — tearing down. Meter. A metric measure equaling 3.28 feet. Mineral Matter. The ash of the food. Mossy. Dark irregular penciling appearing in the center of lacod feathers. Mottled. Surface of plumage marked with spots of different colors. Muffs. Tufts of feathers on the face below the eyes. INTRODUCTORY 23 Nitrogen-free Extract. The food-stuff remaining after the crude fiber and fat have been removed. It includes starches, sugars, and gums. Nitrogenous Substances. Any food-stufT containing nitrogen. Nutrients. Groups of substances, as protein and carbohydrates, that are capable of nourishing an animal. Nutritive Ratio. The proper proportion of protein to carbohydrates and hydrocarbons in a feed or ration. The fat is reduced to a carbohydrate equivalent by multiplying by 2.4. Oil Meal. Linseed-oil cake reduced to fineness by grinding. Organic Matter. That part of the food-stuff destroyed by burning. Parasiticide. An agent killing parasites. Parasitism. Being infested by parasites, as lice and chiggers. Parti-colored. A feather presenting two or more colors. Pea Comb. A triple comb presenting the appearance of three single combs placed parallel to each other and joined at the rear and base and showing serrations at the free margins. Pen. Four females and a male. Penciling. Small stripe-like markings on a feather. They may follow the outline of the feather or run crosswise. Peppered. A mealy appearance produced by a splattering with black or gray. Pepsin. A digestive ferment found in stomach juices. Plumage. The feathers of a fowl. Poularde. A pullet deprived of the power of producing eggs, with the object of greater size. Poult. A young turkey. After the sexes can be determined they are then called cockerels or pullets. Poultry. Domestic fowls. Poultry Breeder. One who regulates the reproduction of poultry. Poultry Keeper. One who keeps poultry without regard to skill, experi- ence, or success. Poultry Raiser. One who hatches and rears poultry. Poultryman. A poultry keeper who is an expert. Primaries. The wing-flight feathers, which are nearly hidden when the wing is closed. Protein. The nitrogen, containing food nutrient. Provender. Forage or grain feed of any kind. Pullet. A female fowl less than one year old. Quill. The stem of the feather. Respiration. The act of breathing. Roaster. A chicken weighing 4 or more pounds. Rooster. A male fowl. Rose Comb. A solid, low, thick comb, terminating posteriorly in a spike. The top is covered with small rounded points. Roughage. The coarse portion of a ration. Rutabaga. A Swedish turnip. A root crop used in winter feeding to supply succulent feed. Saddle. The posterior part of the back and that part just anterior to the tan. Saddle Feathers. The feathers covering the saddle. Saddle Hackle. The narrow, long-pointed feathers developing from the saddle. Secondaries. The large feathers that grow on the second joint of the wing. 24 POULTRY CULTURE Serrated. Saw-like notching. Serration. The projections of the serrated comb. Shaft. The stem or supporting part of the feather. Shafting. The shaft of the feather, being either darker or lighter than the web of the feather. Shank. The part of the leg extending from the foot to the hock. The Boaly portion of the leg. Sickles. The two central long curved tail feathers of the male. Side Sprigs. Spike-like growths from the side of the comb. Silage. The feed stored in a silo. Silo. An air-tight structure in which green feed is stored for winter feeding. Single Comb. A single leaf -like structure raising from the top of the head which in the male should stand erect. It is provided with spikes at the free border. Fig. 2. — The head of a white Minorca cock, showing at a the so-called thumb mark. Solid color. Of one color — that is, a uniform color unmixed with other colors. Sorghum. A plant possessing a stalk like corn and containing much sugar. The seeds growing on the top are sometimes used in poultry feeding. Soy Bean. A leguminous plant, the seeds of which are sometimes used in poultry feeding. Spangle. The colored spot at the free extremity of a spangled feather. Spangled. Consisting of spangled feathers. Spring Chicken. A young bird weighing over 2 pounds. Spur. The horn-like rounded or pointed growth from the inferior third of the shank. Squab. A young pigeon. Squab Broiler. A young chicken weighing from f to IJ pounds. Squirrel Tail. A tail projecting forward toward the head. Fig. 3. — Types of combs and faces: a, The V-shaped comb at 1, also showing at 2 the crest; 3, the muffs; 4, the beard, h, The strawberry comb, c, The rose comb, d, The pea comb, e, Single comb and white ear-lobes. /, Crest of female, g, Crest of male, h, A white face. 25 26 POULTRY CULTURE Stag. A young male. Applied to game birds. Stewing Chicken. A chicken weighing about 3 pounds. Stipple. Small dotted or speckled appearance of a feather. Strain. Successive breeding of one variety of fowls by one fancier always using the same blood line. Strawberry Comb. One resembling a strawberry. Succulent Feed. A feed containing much water, as sprouted oats, cab- bage, and root crops. ■ r f i Symmetry. The standard shape and harmony of proportions ot a lowl. Tail-coverts. The curved feathers to the side and m front of the tail. Tail Feathers. The straight stiff feathers of the tail are known as the main tail feathers. ^, r i ■ Thighs. The portion of leg above the hock. The femoral region. Thumb mark. A depression at the side of the comb. It has somewhat the appearance of an impression made by the thumb. Toe Feathering. Feathers on the toes. Trio. Two females and one male. FIl vulture hock. Twisted Comb. An irregular-shaped comb. Twisted Feather. A feather with a twisted shaft. Typical. Of correct type. Under Color. The color of the under or invisible portion of the plumage. Variety. A subdivision of the breeds. V-shaped Comb. Shaped like a V. Vulture Hock. Stiff feathers projecting back from the hock. Wattles. The flat pendulous growths hanging from the base of the jaws. Web. The barbed portion of the feather. Wing Bar. The middle portion of the wing. Wing Bay. A triangular portion just below the wing bar. Wing Bow. The upper portion of the wing. Wing-coverts. Small feathers covering the base of the secondary feathers. Wing-fronts. The anterior edge of the wing. Wing-points. The ends of the primaries. Wry-tail. A tail turned to one side. CHAPTER II THE BREEDS OF POULTRY The National Organization of Poultry Fanciers is known as the American Poultry Association. This organization recog- nizes certain breeds that with the proper mating always breed true to type and feather pattern. The book of recognition is known as the American Standard of Perfection. There are 15 classes, 28 breeds, and 108 varieties belonging to this standard, as follows: Class. Breed. Variety. American. Plymouth Rocks: Barred. White. Columbian. Partridge. Silver Penciled. Buff. Wyandottes: Columbian. Partridge. Buff. Golden. Silver. White. Black. Silver Penciled, Rhode Island Reds: Rose Comb. Single Comb. Javas: Mottled. Black. Dominiques: Rose Comb. Buckeyes: Pea Comb. Asiatic. Brahmas: Dark. Light. Cochins: Black. Partridge. Buff. White. Langshans: White. Black. 27 28 POULTRY CULTURE Class. Mediterranean. English. PoKsh. Hamburg. French. Continental. Game and Bantam. Breed. Variety. Leghorns: Single Comb White, Rose Comb White. Single Comb Brown. Rose Comb Brown. Single Comb Buff. Rose Comb Buff. Single Comb Black. Silver. Minorcas: Single Comb White. Single Comb Black. Rose Comb Black. Rose Comb White. Spanish: White-Faced Black. Anconas: Single Comb. Rose Comb. Blue Andalusians. Orpingtons: Single Comb Buff. Single Comb White. Single Comb Black. Dorkings: Colored. White. Silver Gray. Redcaps: Rose Comb. Sussex : Speckled. Red. Pohsh: White Crested Black. Bearded Silver. Bearded Golden. Bearded White. Buff Laced. Non-bearded Silver. Non-bearded Golden. Non-bearded White. Hamburgs: Silver Spangled. Golden Spangled. Golden Penciled. Silver Penciled. White. Black. Houdans: Mottled. White. Crevecoeurs : Black. La Fleche: Black. FaveroUe: Golden. Campines: Silver. Games: Black. White. Birchen. Red Pyle. Golden Duckwing. Silver Duckwing. Brown Red. Black Breasted Red. THE BREEDS OF POULTBY 29 Class. Oriental. Ornamental Bantam. Miscellaneous. Turkey. Duck. Breed. Variety. Game Bantams: White. Black. Birchen. Red Pyle. Golden Duckwing. Silver Duckwing. Brown Red. Black Breasted Red. Cornish: White Laced Red. Dark. White. Malays: Black Breasted Red. Sumatras : Black. Malay Bantams: Black Breasted Red. Sebrights : Silver. Golden. Rose Comb : Black. White. Booted: White. Brahma : Dark. Light. Cochins: Black. White. Partridge. Buff. Pohsh: Buff Laced. Bearded White. Non-bearded. Japanese: Black. White. Black Tailed. Gray. Mille Fleur Booted. Sultans : White. Silkies: White. Frizzles: Any Color. Turkeys: Bronze. Bourbon. Slate. Buff. Black. White. Narragansett. Pekin: White. Swedish; Blue. Orpington: Buff. Indian Runner. Penciled Runner. Muscovy: White. Colored. Aylesbury: White. Rouen: Colored. Cayuga: Black. 30 POULTRY CULTURE Class. Breed. Variety. Ducks. Call: White. Gray. East India. Black. Crested : White. Geese: Toulouse. Gray. Chinese ; White. Brown. vyrican : Gray. Embden: White. Egyptian: Colored. Wild or Canadian Gray. NON-STANDARD BREEDS Guinea. Guinea: White. Lavender. Pearl. Pigeon. Homer. Jacobin. Tumbler. Pouter. Trumpeter. Owl. Runt. Maltese Hen. Nun. Frillback. Mondaine. Satinette. Fantail. Magpie. Carneaux. Archangel. Dragoon. Mondain. THF, CORNELL STUDY OUTLINE The student will find the following outline, which was designed by Cornell Poultry Department, useful in the superficial study of breeds. CLASSIFICATION OF BREEDS OF FOWLS I. Asiatic class: A. General characteristics: 1. Large, heavily feathered, phlegmatic, brown eggs, good mothers, not inclined to fly, red ear-lobes, four toes, feathered shanks. THE BREEDS OP POULTRY 31 B. Breeds: 1. Brahma — Pea comb. 2. Cochin — single comb, yellow skin. 3. Langshan — single comb, white or gray skin. II. American class: A. General characteristics: 1. Medium to large, well feathered (not as profusely as the Asiatic), more active than Asiatic, brown eggs, good mothers, yellow skin, red ear-lobes, four toes, clean shanks. B. Breeds: 1. Plymouth Rock — single comb. 2. Wyandotte — rose comb. 3. Rhode Island Red — single and rose comb, char- acteristic color. 4. Dominique 1 5. Java >Not common. 6. Buckeye J III. Mediterranean class: A. General characteristics: 1. Smaller and closer feathered than American class, very active, usually poor mothers, lay white eggs, can fly well, white ear-lobes, four toes, clean shanks. B. Breeds: 1. Leghorn — single or rose comb, yellow skin. 2. Minorca, single or rose comb, white skin. 3. Ancona — single comb, yellow skin, plumage mottled. 4. Blue Andalusians — characteristic color. 5. White Faced Black Spanish — characteristic face, not common. IV. English: A. General characteristics: 1. Medium to large, well feathered (not as profusely as the Asiatic), more active than Asiatic, good mothers, white skin, clean shanks. 32 POULTRY CULTURE B. Breeds: 1. Dorking — five toes, not common. 2. Orpington — five toes, single comb, white skin, buff, black, and white. 3. Red Cap — not common. Other classes may be studied briefly if time permits. CLASSIFICATION OF VARIETIES OF FOWLS I. Shanks feathered. Breed. A Shanks, black. Al Ear-lobes, red. C2 COMB, SINGLE. A3 plumage, black. A4 large. A5 skin, white. Black Langshans. B5 skin, yellow. Black Cochins. B4 small. Black Cochin Bantams. B Shanks, Slate. Al Ear-lobes, red. C2 COMB, SINGLE. A3 plumage, white. White Langshans. E Shanks, Yellow. Al Ear-lobes, red. A2 COMB, PEA. A3 plumage, white with black trimmings. A4 large. Light Brahmas. D4 small. Light Brahma Bantams. B3 plumage, black and white. mostly black, hen silver penciled. A4 large. Dark Brahmas. B4 small. Dark Brahma Bantams. Al Ear-lobes, red. C2 COMB, SINGLE. A3 plumage, buff. A4 large. Buff Cochin. B4 smaU. Buff Cochin Bantams. B3 plumage, red with black stripes, hen penciled black. A4 large. Partridge Cochin. B4 small. Partridge Cochin Bantam. C3 plumage, white. A4 large. White Cochin. B4 small. White Cochin Bantam. THE BREEDS OP POULTRY 33 11. Shanks non-feathered. A Shanks, black. Al Kar-Iobes, red. A2 COMB, PEA. A3 plumage, lustrous green. B2 COMB, ROSE. A3 plumage, black. C2 COMB, SINGLE. A3 plumage, black. B3 plumage, white and black. A5 skin, white. B5 skin, yeUow. F2 COMB, "V." A3 plumage, black. Bl Ear-lobes, white. B2 COMB, ROSE. A3 plumage, black. A4 large. A5 skin, white. B5 skin, blue. B4 small. C2 COMB, SINGLE. A3 plumage, black. B Shanks, Slate. Al Ear-lobes, red. B2 COMB, ROSE. A3 plumage, golden. B3 plumage, silver. A2 COMB, SINGLE. A3 plumage, black, mottled with white. Bl Ear-lobes, white. B2 COMB, ROSE. A3 plumage, golden and penciled. B3 plumage, golden and spangled. C3 plumage, silver and penciled. D3 plumage, silver and spangled. E3 plumage, white. F3 plumage, red, black. C2 COMB, SINGLE. A3 plumage, slaty blue. E2 COMB, "V" SHAPED. A3 plumage, golden. A7 bearded. B7 non-bearded. B3 Silver. A7 bearded. B7 non-bearded. Breed. Black Sumatras. Black Wyandottes. Black Orpingtons. Black Javas. Birchen game. Creveoceurs. R. C. Black Monorcas. Black Hamburgs. R. C. Black Bantams. S. C. Black Minorca. Golden Sebright Bantam. Silver Sebright Bantam. Mottled Java. Golden Penciled Hamburg. Golden Spangled Hambiirg. Silver Penciled Hamburg. Silver Spangled Hamburg. White Hamburg. Red Caps. Blue Andalusians. Golden Bearded Polish. Non-bearded Golden Polish. Bearded Silver PoHsh. Non-bearded Silver Polish. 34 POULTRY CULTURE II. Shanks non-feathered. C3 plumage, white. A4 large. A7 bearded. B7 non-bearded. B4 small. A7 bearded. B7 non-bearded. D3 plimiage, buff laced. A4 large. B4 smaU. C Shanks, Willow-green or Willow. Al Ear-lobes, red. C2 COMB, SINGLE. A.3 plumage, black and red. A4 large. B4 small. B3 plmnage, black and white. A4 large. B4 small. C3 plumage, black, golden, and white. A4 large. B4 small. D Shanks, White or Pink. Al Ear-lobes, red. C2 COMB, SINGLE. A3 plumage, buff. B3 plumage, black, white, and straw. C3 plumage, silver and gray. D3 plumage, white. A4 large. A6 toes 4. B6 toes 5. B4 small. Bl Ear-lobes, white. B2 COMB, ROSE. A3 plumage, white. C2 COMB, SINGLE. A3 plumage, white. E2 COMB, "V" SHAPED. A3 plumage, mottled black and white. E Shanks, Yellow. Al Ear-lobes, red. A2 COMB, PEA. A3 plumage, red. B3 plumage, greenish black. C3 plumage, white. D3 plumage, white laced, red. Breed. Bearded white Polish. Non-bearded white Pohsh. Bearded White PoUsh Bantam. Non-bearded \\'hite Pohsh Ban- tam. Buff Laced Polish. Buff Laced Pohsh Bantam. Black Breasted Red Game. Black Breasted Red Game. Black Breasted Red Game. Silver Duckwing Game Bantam. Silver Duckwing Game Bantam. Golden Duckwing Game. Golden Duckwing Game Bantam. Buff Orpingtons. Colored Dorking. Silver-gray Dorking. White Orpington. White Dorking. Booted White Bantams. R. C. White Bantams. White Minorcas. Houdans. Buckeyes, Dark C -Ornish. White Cornish. White Laced Red Cornish. THE BEEEDS OF POULTRY 35 II. Shanks non-feathered. B2 COMB, ROSE. A3 plumage, buff. B3 plumage, golden. C3 plumage, partridge. D3 plumage, silver. E3 plumage, silver penciled. F3 plumage, white. G3 plumage, white and dark. H3 plumage, barred. 13 plumage, red. C2 COMB, SINGLE. A3 plumage, barred. B3 plumage, buff. C3 plumage, white with dark parts. D3 plumage, partridge. E3 plumage, white. A4 large. B4 small. F3 plumage, red. G3 plumage, black. H3 plumage, black and white. 13 plumage, red, white, and bay. D2 COMB, STRAWBERRY. A3 plumage, dark brown. A4 large. B4 small. Bl Ear-lobes, white. B2 COMB, ROSE. A3 plumage, white. B3 plumage, buff. C3 plumage, brown. C2 COMB, SINGLE. A3 plumage, white. B3 plumage, buff. C3 plumage, black. D3 plumage, brown. E3 plumage, silver. F3 plumage, mottled black and white. Breed. Buff Wyandottes. Golden Wyandottes. Partridge Wyandottes. Silver Wyandottes. Silver PencUed Wyandottes. White Wyandottes. Columbian Wyandottes. Dominiques. R. C. Rhode Island Red. Barred Plymouth Rocks. Buff Plymouth Rocks. Columbian Plymouth Rocks. Partridge Plsrmouth Rocks. White Plymouth Rocks. White Jap Bantams. Rhode Island Red. Black Jap Bantams. Black Tailed Jap Bantams. Red Pile Game. Black Breasted Red Malay. Black Breasted Red Malay. White Leghorns. Buff Leghorns. Brown Leghorns. White Leghorn. Buff Leghorn. Black Leghorn. Brown Leghorn. Silver Leghorn. Anconas. HISTORY OF THE BREEDS THE AMERICAN CLASS The American class includes the following breeds: Plymouth Rocks, Wyandottes, Rhode Island Reds, Javas, Dominiques, and Buckeyes. 36 POULTRY CULTURE The American breeds are noted for their adaptedness as general utility fowls. They are of good size, furnishing a goodly amount of meat, and are good egg producers. They are rather quiet in disposition and are adapted to the farm. The American breeds have their origin in America. The Plymouth Rocks. — There are six standard varieties — namely: Barred, White, Buff, Partridge, Silver Penciled, and Columbian. Fig. 5. — Barred Plymouth Rock hen. A representative of the American class and good utility stock. One of the best breeds for the farm. The Barred Plymouth Rock is the most popular fowl in America and had its origin in the New England States. The first product was produced by crossing the Asiatic fowls and Dorking. This was about 1850. It is quite possible that the Black Java entered into its makeup. This breed is perhaps the best utility bird of the American class; the skin and legs are yellow and the body of good size, thus meeting the market demands. They develop to a good size THE BREEDS OF POULTRY 37 and produce a goodly number of eggs. The hens make good sitters and mothers. The Barred Plymouth Rock, as developed in feather pattern at the present time, is a beautiful bird. He has earned his berth in the hearts of all Americans and is named after the PljTiiouth Rock, the memory of which was held so dear by our forefathers. Mr. Frost, of Maine, produced the white Plymouth Rock in 1875 and claimed they were "sports" from his barred breed. Fig. 6. — Barred Plymouth Rook cock. Mr. I. K. Felch says: "The Barred and the White are the only Plymouth Rocks of absolute purity of Plymouth Rock blood." The foundation of the Partridge Plymouth Rock is the Partridge Cochin and the Silver Penciled Plymouth Rock and is founded on the Dark Brahma. The Buff Plymouth Rocks are a conglomeration. The first ancestors were bred by Mr. Wilson, of Massachusetts, who 38 POULTRY CULTURE Fig. 7. — White Plymouth Rock hen. Fig. 8. — White Plymouth Rock cock. THE BREEDS OF POULTRY 39 crossed the Buff Cochin on the Light Brahma, and Mr. Aldrich who crossed the White Plymouth Rock on the Rhode Island Reds. The progeny of the union of these different strains con- stitute the ancestors of our present Buff Plymouth Rocks. The standard requires the following weights of Plymouth Rocks: Cocks, 9.5 pounds; cockerels, 8 pounds; hens, 7.5 pounds; pullets, 6 pounds. Fig. 9. — A pen of Silver Wyandottes. The Wyandottes. — There are eight standard varieties of this breed, as follows: Silver, White, Buff, Partridge, Silver Penciled, Black, Golden, and Columbian. The Silver Wyandotte is an American product, and is supposed to have originated from a cross of a Light Brahma on a Silver Hamburg, though the exact cross making up the ancestors of this very useful breed is wrapped in obscurity. The Silver Wyan- dotte was the first variety perfected and the first to be admitted to the standard. 40 POULTRY CULTURE They are quiet, lovable, excellent layers, good sitters and mothers. They make an excellent table fowl, as the chicks feather early, grow rapidly, and on proper feed are plump at seven or eight weeks old and ready for the table. The second variety to be developed was the Golden, which Mr. McKeen, of Wisconsin, produced by crossing the Rose Comb Brown Leghorn on the Pea Comb Partridge Cochin and Buff- colored females. This progeny was crossed with Buff Cochins and Golden Sebrights. Fig. 10. — A Silver Wyandotte pullet. In the Golden Wyandotte a golden bay is substituted for the white of the silver, otherwise they are the same in conformation and feather pattern. The ancestors of the present White Wyandotte were "sports" from the other varieties. The standard requires plumage of a chalky white throughout. It is difficult to determine jiist what crosses produced the THE BREEDS OF POULTRY 41 Buff Wyandotte. Various crosses, some of which contribute to the present variety, were made. These were Silver Wyan- dotte on Rhode Island Reds, Golden and White Wyandottes on Buff Cochins, Golden Wyandottes on Buff Cochins, Buff Cochins on Golden Spangled Hamburgs, Golden Wyandottes bred; to White and Golden crosses. In all buffs the surface color must be even — there should be a rich buff under-color extending to the skin. The feathers must Fig. 11. — A Silver Wyandotte hen. be free from shafting or mealy appearance. White and black in the wing feathers is considered a serious defect. Buff birds have a tendency to fade with age, thus a good breeder may not be a good show bird so far as plumage goes. The Partridge Wyandotte appears to be a mixture of Golden Penciled Hamburg, Golden Wyandotte, and Partridge Cochin. The Silver Penciled Wyandotte is a mixture of Dark Brahma, Partridge Wyandotte, and Silver Penciled Hamburg. 42 POULTRY CULTURE The Black Wyandotte, according to Mr. Clements, is a "sport" from the Silver Wyandotte. The Columbian Wyandotte was probably the progeny of crosses between the Light Brahma and the White Wyandotte. Fig. 12.— Buff Wyandotte pullet. The Columbian Wyandotte is one of the most popular of this breed. The standard requires Wyandotte cocks to weigh 8.5 pounds; cockerels, 7.5 pounds; hens, 6.5 pounds; pullets, 5.5 pounds. The Rhode Island Reds. — It would be a rather difficult task to determine just what breeds contributed to the production of the Rhode Island Reds, but it appears that fanciers and farmers in Rhode Island selected red male birds as far back as 1850 which were bred on common hens. These origins apparently THE BREEDS OF POULTRY 43 involve a mixture of Cochin China. The state of Rhode Island appears to be their birthplace, and in that state there was bred, according to Mr. Taylor, imported birds, the cock of which was a peculiar red or yellowish Dominique and the hens a bay or reddish bay, and that the progeny of these crosses varied in color. A little later the Malays were introduced and it is not beyond a Fig. 13. — A single comb Rhode Island Red Cockerel. Note length of body. This is another good breed for the farm, being good egg producers and possessing flesh of good quality. possibility that these entered into their makeup. About fifty years ago, in Little Compton, Rhode Island, Red Cochin China cocks and Red Malay cocks were selected and crossed on these flocks. Later Brown Leghorns were introduced into the Comp- ton territory, but whether these entered into the makeup of the Reds appears to be uncertain. 44 POULTRY CULTURE The Rhode Island Reds are said to be an out-cross and have been criticised by many, but the fact remains that they are very popular in America, make a good utility bird, lay a goodly number of eggs, and their meat is of excellent flavor.' The color of the Reds must be uniform, as a lack of uniformity positively disquahfies them. The undercolor should be a rich red. The feathers must be free from shafting. Fig. 14.- -A single comb Rhode Island Red pullet depth of body. Note the length and Of the Reds there is the Single Comb and the Rose Comb. The standard requires the cock to weigh 8.5 pounds; cockerel, 7.5 pounds; hen, 6.5 pounds; pullets, 5 pounds. The Javas. — The Javas are of two varieties — namely, the Mottled and the Black. Their origin appears to be wrapped in obscurity, but seems to have originated in that cradle of development of American THE BREEDS OF POULTRY 45 breeds, the New England States. From the Black Java "sports" were derived from which the Whites originate. The standard weight requirements are for cocks, 9.5 pounds; cockerels, 8 pounds; hens, 7.5 pounds; pullets, 6.5 pounds. The Dominiques. — This, another American production, was first produced in the New England States and in many respects resembled the Barred Plymouth Rock, but by careful selection and breeding their semblance is gradually getting farther apart. They are provided with a rose comb, whereas the Plymouth Rock develops a single comb. It has never become popular as has the Barred Plymouth Rock. Of the Dominiques there is one variety which by some has been supposed to have something to do with the ancestry of the original Barred Plymouth Rocks. The standard requires the cock to weigh 7 pounds; cockerel, 6 pounds; hen, 5 pounds; pullet, 4 pounds. The Buckeyes. — This is another American breed whose an- cestry appears to be wrapped in obscurity. The breed has never become popular. In body they have some semblance to the Rhode Island Reds. The general plumage color is a mahogany bay. The standard requires the cock to weigh 9 pounds; cockerel, 8 pounds; hen, 6 pounds; pullet, 5 pounds. The Buckeyes have a pea comb. THE ASIATIC CLASS The class of Asiatics includes the following breeds : Brahmas, Cochins, and the Langshans. The Asiatic breeds are noted for their large size. They are particularly valuable in capon production, developing to large size and are of good quality of meat. The Light Brahmas are most used for this purpose. For standard characteristics of all breeds one should refer to the American Standard of Perfection. The Asiatics have their origin in Asia. The Brahmas. — There are two varieties of Brahmas — namely, the Light and the Dark. It appears that the ancestors of the Brahmas were brought to 46 POULTRY CULTURE America from China, and by breeding and careful selection the Brahmas of to-day have been developed. When first imported into this country on a ship — the "East Indiaman" — they were first known as the short-legged Chitta- gongs, later Brahma Pootra, and later dropping the last half of the name, calling them just Brahma, finally, the development of the two varieties, the Light and the Dark. The breed was introduced into America about 1847, and in 1866 the varieties, Dark Brahma and Light Brahma, were recognized. t ^z^,". Fig. 15. — A Light Brahma cock. ■ fluviLpfl- Some Pullet., *:| ■VV-fl.HENPRICKSON-MlLTON,MgSS^.'] Fig. 16. — A Light Brahma pullet. The Dark Brahma was the product of a cross between a Gay Chittogong male and Marsh, or Gray Shanghai or Gray Cochin. This product was sent to Mr. Bailey, of London, England, by Mr. Burnham, of Massachusetts, in 1854, and by crosses on the Pea Comb Brahmas the present Dark Brahma was developed. The Brahmas are used in some parts of the country in the production of soft roasters. They are credited with laying a fair quantity of eggs, and laying well in the colder months when the price of eggs is highest. Care must be taken not to overfeed this heavy breed, as the THE BREEDS OF POULTRY 47 hens are apt to become too fat and cease to lay. The Asiatics are of a rather lymphatic type of temperament and are not active like the Mediterranean breeds, as the Leghorns. The Brahmas, particularly the light variety, are used exten- sively in broiler production. Fig. 17. — A Light Brahma hen. This breed is used to a great extent in capon and soft broiler production. The American Standard of Perfection requires the Light Brahma cock to weigh 12 pounds; cockerel, 10 pounds; hen, 9.5 pounds; pullet, 7 pounds. The Cochins. — The standard recognizes four varieties, as follows: Buff, Partridge, Black, and White. The Cochins originated in China, the first birds being im- ported into England in 1843, 48 POULTRY CULTURE America and England apparently each have their own type of Cochin, differing both in form and feathering. While the English call for long legs, long stiff vulture hocks, and flat high carriage breast, the American Standard calls for short legs, full soft fluff and hock, full round breast, and a for- ward carriage. The Cochins in their native land, China, vary in color and shades, thus there may be found round red or cinnamon, buff, brown, partridge, pale buff, white, and black. The buff variety is perhaps the more popular. The standard weight of the Black Cochin cock is 10.5 pounds; cockerel, 9 pounds; hen, 8.5 pounds; pullet, 7 pounds, j The Buff, Partridge, and White Cochin cock must] .weigh 11 pounds; cockerel, 9 pounds; hen, 8.5 pounds; pullet, 7 j^ounds. The Cochins are provided with feathered legs. Like other Asiatic breeds they are quiet and stand confinemeni well. They produce a goodly number of eggs and are reported as good winter layers. They are slow in developing, hence they are not best adapted to squab-broiler raising. Their body is well feathered with fluffy plumage, thus provid- ing them with one essential point for good sitters and mothers. The Langshans. — There are two standard varieties of Lang- shans — namely. Black and White. The Black Langshan was introduced into England from China about 1870. Following 1880 the breed was imported into America from England. The Langshans have long feathered legs. They present a rather erect appearance and are of good weight. The cock must weigh 10 pounds; cockerel, 8 pounds; hen, 7 pounds; pullet, 6 pounds. The Langshans, while of good size, may be considered as a utility fowl. They are good egg producers and develop into good roasters. The White.Langshans are said to be "sports" from the Black. THE MEDITERRANEAN CLASS The Mediterraneans had their origin in the countries border- ing on the Mediterranean Sea. THE BREEDS OF POULTRY 49 The Mediterranean class includes five breeds, as follows: Leghorns, Minorcas, Spanish, Anconas, and Blue Andalusians. These breeds while small in size, yet by their activity and production of eggs have become one of the world's best commer- cial fowls. The Leghorns. — There are eight varieties of Leghorns, as follows: Single and Rose Comb White, Single and Rose Comb Fig. 18. — A Single Comb White Leghorn cock. A representative of the Mediterranean breed and noted for their superior egg production. This breed is used quite extensively in commercial egg production and to some extent for squab-broiler raising, but too small for medium of large broiler production. Brown, Single and Rose Comb Buff, Single Comb Black, and the Silver. By careful selection and breeding the Leghorns constitute a type of non-sitters. They are the most popular of the non- sitters and had their origin in Italy. They have been bred in 50 POULTRY CULTURE America for more than fifty years. The original Italian Single Comb White and Brown Leghorns have been modified, thus there is an American development of a Rose Comb White and Brown varieties. The Leghorns were imported by America from Italy, from which country England later made importations. As egg producers the Leghorns have no peer. The White Leghorns are sometimes used for the production of squab broil- ers on account of the fact that they develop quickly and possess a yellow skin and legs, together with their white feathers, makes Fig. 19.- -A White Leghorn of the laying type, ment of Agriculture.) (Pennsylvania Depart- this procedure profitable. Being small in size they are not adapted to large broiler raising or for roaster or capon produc- tion. The Rose Comb White Leghorn was produced by cross- ing the Single Comb White Leghorn on the White Hamburg. 