The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-06-07
SUSSEX FOWL LEAD
AS TABLE POULTRY
English Breed Far Ahead Of the
Varieties Used for Food in
United States.
LORD R0TMSCMILD's FARM
British Nobleman Raises Three
Thousand Birds Annually
for His Kitchens.

/
| the object Of my recent trip to Europe
was to investigate native poultry in Eng
land. France and Belgium. three countries
long noted for the production Of the
highest grades Of table poultry.
am OF the opinion that while America
10 ahead Of all European nations In the
breeding OF egg producing fowls We are
FAR behind In the production and use Of
poultry for food This point was brought
out very clearly In the different hotels
The poultry served there IL far ahead Of
the muscular. stringy. hard feshed birds
served at home and Is almost daily on the
menu.
Tho Sussex fowl In England has at
tracted good deal OF attention from
those who keep on mo advanced lines.
While In that country became acquainted
with Edward Brown. England's most
noted practical poultryman. Mr.. Brown
became greatly interested in the discus
sion Of the relative merits OF American
| and English breeds. and finally consented
| to go with me to Lord Rothschilds farm,
| where the finest strain OF Sussex fowls In
all England could be found. As Lord
Rothschild requires between three and
| four thousand birds for his own table
| and has every facility and means for
obtaining tho best. he had when I visited
his farm, the best that could be found.
II was al a most opportune time Of the
year to get birds. as he was about to
break up his breeding pens and was
willing that some OF his choicest specimens
| should be exported to show what had
been produced In England along this line.
We were shown all the birds on the
olace. and together selected what we con-
sldered to be the best In fact only two
birds were reserved from us by Mr. Carr
manager OF the Rothschild estate. Mr.
| Brown and the writer had agreed to look
frst for vigor and health. next for type
| md size and we had decided further that
the feathers should be OF the least I'M
rortance In our select on.
The County OF Sussex. which lies be-
| tween London and the English Channel.
has been noted for many generations for
| the finest class OF table fowl. as well as
the skill OF the breeders and fatteners
| In this section there are two types. one
| with I'VE toes. which we now know as
| the Dorking. and the other with four
toes. known as the Sussex. Possibly
| they had the same early ancestors but
for many years have been CHASED as four
toed and five toed birds In the market
Having had exnerience with Dorkings. and
found them difficult 10 raise In the central
section Of New York. ] turned my atten-
tion entirely TO the Sussex. because OF
their greater vtgor Of constitution and
rapidly Of growth and early attainment
OF maturity
The Sussex fowl has gradually dis.
placed other breeds for the London
ma rket. being one of long heritage and
desirable for practical purposes The
three varieties OF Sussex. the speckled
lights and reds. have become fixed in
color. but not carried 10 tn. extreme, 80
long as the special flesh properties have
been preserved, namely excellence and
abundance OF meat.
My attention was attracted at once to
the fact that many Of the qualifications
that we are 90 particular about In this
country, are secondary In England. quality
OF meat and cost Of production being
OF the most Importance.
The speckled Sussex are rather the
larger and better table breed. although
he lights are nearly as heavy, and are
considered better for egg production. The
reds are smaller than either of the other
two varieties. but magnificent In color
and type.
The real test Of the breed Is the amount
OF edible meat In relation 10 the total
weight In that respect the Sussex has
few. II any. rivals and for household re-
quirements these birds are much APP
preciated In the London market In fact
there are few birds that prove SIS salts
factory for meeting the requirements OF
the private house or high class narke,
as the Sussex.
Another point which should not be over
looked Is that they are Comparatively
light In bone Bone Is the most ex-
pensive part OF the bird to produce, and
heavy bones mean slowness OF growth
For this reason. the Sussex chicken, II
properly grown. can obtain a weight OF
Sh pounds when about twelve weeks old
and II tattened even more. Quality
rather than size, tells with this BREED on
the English market.
A few records have been established
as 10 the laying OF eggs. but one pen Of
Sussex in competition with pen OF white
Orpingtons laid th!rty-two eggs less than
the Orpingtons In January. February
and March the Sussex laid greatly In ex-
cess OF the Orpingtons. and as tho eggs
sold for much higher prices In these
months than In April. May and June.
there was much more profit In the fewer
Sussex eggs than IN the greater number
OF Orpnstons
Since bringing over the three varieties,
I have been most agreeabiy surprised at
their vigor and health. and the number
OF eggs produced by the lights and reds
Having bred and raised poultry for thirty
years. do not recall a single breed that
has been as satisfactory In all respects
as the Sussex.