Belding banner. (Belding, Mich.) 1889-1918, 1914-04-08


Poultry is raised and will continue
to be raised primarily and most ex-
clusively for eggs and meat. Incident
ally fanciers take up different breeds
and by selection and scientific mat
ing, careful feeding and handling i'm
prove and fix the breed. And ii is
evident that fanciers cannot long de-
vote their time to breeds that do nor
prove their worth i'm eggs and meat;
and the breed that most successfully
fills the roll of producer of eggs and
meat is destined to replace all inferior
breeds on farms conducted on business
lines.
/ breed White Wyandottes because
think of thier great commercial val
ue. The demand for market poultry
never was so great AS it is today, and
the fowl that will mature the most
rapidly, other things being equal, is
without doubt the most valuable for
market purposes In this respect the
White Wyandottes certainly have an
unchallenged right, as far as my eX-
perience goes, to claim that distinc-
ton.
The White Wyandottes can truly be
called the best variety, for they can
show more good points than any one
fowl today. They make our best
broilers and roasters, and as market
fowl they are far ahead of all others
They have egg records that will stand
for some time, and lay best in winter
when eggs are worth money. AS broil-
N
equal them. AS roasters they have
few superiors, and as a market fowl
the Whites cannot be equalled. Their
short and plump bodies, with an album
dance of breast meat, makes them
the best dressed fowl we have.
The show records will bear me out
when / say that they are one of the
most popular varieties of standard
bred fowls, and are often the largest
class in the poultry shows.
AS broilers they have a world wide
reputation for depth and roundness of
body, plumpness and abundance of
breast meat, yellow skin and legs, and
freedom from dark, unsightly pin
feathers What is perhaps more i'm
portant than these characteristics is
their ability to reach the broler size
at an early age. | have had White
Wyandotte pullets weigh one and one
half pounds at the age of seven weeks,
and broilers at eight weeks is the rule.
Now, there are other varieties that
closely rival them as Droflers, but for
small roasters (three and a half to
four pounds) none will touch them,
as the well-fed Wyandotte still holds
his plump, round meaty qualities,
while other varieties grow rangy and
have a bony, skinny appearance, which
does not please the eye and does not,
for this reason, bring the highest mar
ket price.
AS five-pound roasters White Wyan-
dotte fowls when dressed make very
attractive appearance and are very
much sought after by the housewife
who wants "a fowl Of good size--not
big and coarse but tender and of eX-
cellent flavor
AS table fowls they surpass, in my
opinion, any variety. They produce
an abundance of that delicious, juicy,
tender and white meat so much sought
after by the epicure. AS broilers of
superior quality at fancy prices they
EXCEL all others their rapid growth
making them marketable at from six
to eight weeks old.
They are wonderful layers of large
smooth brown. eggs. T'ullets hatcncd
in April and May commence laying
in the early winter hen eggs are most
desired, and viii keep up laying IN
til apring if ,,d"a.ly foused and f.
green cut bone and green food after
winter sets in.
They have an amiable disposition,
not easily frightened. and easily re-
tanned i'm an enclosure with "A four
foot wire fence.
| am satisfied that there are no 9TH
er variety of fowls, whether large or
small, that will surpass thoroughbred
and well raised White Wyandottes for
egg production from one end to the
other.-Dennis Hollenbeck.