El Paso herald. (El Paso, Tex.) 1901-1931, 1918-10-26

II the producers OF eggs and poultry
/ for the table are doing their utmost 10
Z increase production Of meat and eggs,
the easiest, shortest and surest way is
through general use of the most pro-
ductive types, that is. by the use on
the part of every poultry keeper OF
the most productive types of his stock
It is not meant that there should be 4
wholesale replacement of ordinary
stock by stock or strains celebrated
for extreme high production IN some
cases this may be done to advantage,
but with the majority Of poultry keep
ers immediate gain in production must
be made by good use Of such stock as
they have.
Get understanding of Type.
The first step toward the increase
Of poultry products-whether meat or
eggs-through the use of the types
best suited to production, is TO get a
correct understanding OF type Three
distinct types are recognized-the egg
type, the meat type and the dual pur-
pose or general purpose type. which
is commonly considered as an inter-
mediate of the other two, though in
reality it is the primary type Of which
the others are notifications
Small size and great activity are
commonly supposed to be the charac-
teristics of egg type Large size and
an fndoleut temperament are supposed
and medium size without either
marked energy or great incidence are
supposed to be the characteristics OF
the mediocre dual-purpose tpye- While
this, in a general way. is true. there
are exceptions, as can be noted in the
accompanying tables. These tables
show that egg production and meat
production are not entirely a simple
matter Of size, weight and tempera-
ment. Table No. 1 is a list Of we'll
known standard breeds grouped ac-
cording TO their general type. Table
No. is a list OF the same breeds ar
ranged in the order of their weight,
beginning with the smallest
There is a wide range of individual
among the standard
breeds. some strains Of a particular
breed being better suited for egg pro-
duction than meat. and vice versa.
To Have Good Layers.
Good physical development. vitality,
vigOr. a good digestive
system. docility and ruggedness and
stability Of function in the reproduc-
tive organs are the distinguishing
and traits Of dependable /
good layers.
The existence Of all these, however,
Is not enough to insure good laying. /
There must, Of course, be reasonably /
good management, even If the keep
sr has not special skill. But II with /
.inual laying there exists tendency /
10 put on fat whenever laying is in
corrupted, only unremitting skillful 4
to keep a hen IN good /
aging condition will make her a first 1
lass egg producer.
The egg type or laying type Of hen,
n any breed, is the hen that with the 1
Qualities that make for good egg pro-
iuction has no quality which is an
obstacle to continual laying. The /
neat type IS not the converse of the 4
.gg type, even though the hen that
s not a good layer is fit only for
neat
Meat Tyne Grows Rapidly.
The meat type. in all kinds OF poul-
~. is the type that grows rapidly and
It maturity carries abundant flesh,
where the preferred parts
Il the meat are produced. The most
desirable meat type is rather fine in
zone, with the frame well knit but
lot too compact. Under any kind of
rood management a hen of this type
hat is in normal condition will be a
-ood layer. She may not lay any bet
er than a hen not quite so well
leshed. but she ought to lay Just as
yell. and when the time comes TO
make meat Of her she makes more
nd better meat. and as a breeder she
aturally tends to reproduce offspring