The New Hampshire chicken, as the name implies, originated in the state of New Hampshire. It was created after generations of selective breeding, starting with the Rhode Island Reds. It is considered as a medium sized bird. Though it is developed as a dual purpose breed, it is favored more for meat than egg production. Cocks weigh 7.5 to 8 pounds and hens 5.5 to 6.5 pounds. The eggs they produce are brown in color with some strains laying eggs of a dark brown shell color. They were admitted to the Standard in 1935. A suitable sized regulator disc is helpful when feeding these chickens. The 3/8-inch regulator disc from PECk-O-MATIC Automatic Chicken Feeder can be used when crumble or milo constitutes the feed. For corn, the apt size of the regulator disc would be ¾-inch. The health and productivity of the chickens is dependent on the feed it receives. It is, therefore, important to include correct nutrients, vitamins and minerals in their diet. The New Hampshire chickens have a deep, broad body. The mature birds are a rich chestnut red, of a lighter shade than the Rhode Island Reds. The color sometimes fades in the sunlight. The single comb wattles and earlobes are red. The color of the beak is reddish horn, and the shanks and toes are bright yellow. A red line of pigment runs down the sides of the shanks to the tips of the toes. The tail feathers are black. They are medium heavy in weight. It matures early and dresses a nice, plump carcass as either a broiler or a roaster. The hens tend to go broody and make good mothers. Two noteworthy strains of the New Hampshire were developed by Andrew Christie in the 1920’s and Clarence Newcomer bred his strain starting in the 1940’s. Christie used his own word, spizzerinktum, to describe his bird’s vigor and style and his birds were larger and lighter in color than other New Hampshires. Clarence Newcomer developed his strain as a richly colored egg-laying flock.