Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-03-19
AMONG THE FARMERS.
" SPEED TIE PLow."

Correspondence on practical Agricultural topic
solicited. Address all communications In
tended for this department to HKNBY
HAMMOND, Agricultural Editor Oxford Dem
ocras. PAris. Ne.
Use Standard Poultry.
UNIFORMITY OF PRODUCTION IS sEcuREI
THROUGH wELL-BRED FLOCK.
Standerd poultry, as the phrase is
commonly used in America, Is poultry
bred to the standards established by the
American Poultry Association.
The object Of making standards for
poultry 10 the same as the object of max
ing standards of weight, volume, or quail
~ for any product or commodity; that is,
to secure uniformity and establish q
series of grades as q basis of trading in
the article.
In making standards for poultry which
apply in the process Of production the
principal points considered are size,
shape, and color.
BREED CHARACTERS.
Size and shape are breed characters
and largely determine the practical values
of poultry. Many standard breeds are
divided into varieties differing in color
but identical in every other respect.
Color is not a primary utility point,
but is q secondary point often comes in
for special consideration. For example,
a white variety and q black variety OF
the same breed are actually Identical in
table quality, but because black birds do
not dress for market as clean aud nice
looking as white ones, it often happens
that they are not as sslable.
When flock of fowls is kept for egg
production only, uniformity in color is
much less important than approximate
uniformity of size and type, yet the more
attractive appearance of flock Of birds
of the same color justifies selection for
color as far as 1t can be followed without
sacrificing any material point.
When poultry keeper grows his Own
stock year after year he ought by all
means to use stock of we'll established
popular standard breed. By doing 80
and by selecting as breeders only as
many of the best specimens of th Q flock
as are needed to produce the chickens
reared each year, q poultry keeper main
tains in his flock highly desirable uni
formity of excellence in every practical
quality and with little extra care and no
cost can have q pleasing uniformity In
color.
EACH BREED HAS ITS PLACE.
To the novice in poultry keeping 1t
often appears that there is no real
necessity for so many breeds and varieties
as have been standardized in America.
Further acquaintance with them, how
ever, shows that although color differ
epces are in most cases made merely
to please the eyes of persons having
different preferences for color, the differ
ence in shape and size which make breed
character have been developed with q
view to adapting each to particular uses
or particular conditions.
Leaving out of consideration the
breeds kept as novelties, most OF which
originated before industrial progress
created large demand for poultry prod
ucts, all che standard American breeds
of fowls have been made and developed
on the general principle of practical
quality, the foundation of breed, charac-
ter, and value.
CLASSIFICATION OF USEFUL BREEDS.
In harmony with this principle the
common classification of breeds accord
ing to their place in the general scheme
of poultry production divides them into
A. nla laVinO
breeds, meat breads, and general-purposs
breeds-that Is, breeds that are not ss
ready and persistent egg producers as
the laying breeds, and not as mesty and
az easy to fattep as the meat breeds, yet
combine in one Individual fowl very
good laying capacity with very good
table quality.
The Leghorn, Minorca, AndalusiaD,
Ancona, and Campine are well-known
breeds of the laying class; the Brahma,
Dorking, and Cornish of the meat class;
the Plymouth Rock, Wyandotte, Rhode
Island Red, and Orpington of the general
purpose class.
CHARACTERISTIC OF EGG BREEDS.
The breeds mentioned as of the laying
class, with the exception Of the Minorca,
are relatively small, very energetic and
lively, mature early, and are easily kept
in good laying condition The Minorca
IL of larger size and modified somewhat
in the other particulars mentioned, yet
has more the character Of the laying class
than of any other.
CHARACTERISTIC OF MEAT BREEDS.
In the meat breeds there is not the
same uniformity of type that Is found In
the having breeds. The three mentioned
are ali quite different. The Brahma Is
most popular because 1t is at the same
time the largest and the most rugged In
ooustitutin. The Dorking excels in
quality of meat but 10 generally con-
sidered somewhat lacking in hardness.
The Cornish is rather bardmeated, but
being very short-feathered has its special
place as large mest-producing fowl in
southerly sections where the more heavt-
ly feathered Brahma does not stand the
summers well.
CHARACTERISTICS OF GENERAL-PURPosE
BREEDS.
Among the popular breeds of the
oenersl- purpose class there are also diff
fereuces in type, adapting breeds to diff
ferent uses. The Plymouth Rock is
generally regarded as the type meeting
the widest range OF requirements In the
general purpose class.
The Wyandotte is q little smaller and
earlier maturing, but still very we'll
meated and easy to fatten.
The Rhode Island Red has nearly the
same standard of weight As the Wysn-
date. but Ia moro active bird, not putt
ing on fat so readily; consequently 1t ap-
proaches the laying type and is popular
with those who want eggs and meat, ous
want eggs most.
The Orpington 10 at the other extteme
in the general-purpose class, being q
heavier, meatier fowl than the Plymouth
Rock.
| A BREED FOR EVERYONE AND. EVERY
| PURPOSE
sucn q list of breeds affords 90 wide q
range of choice that poultry keepers can
slWsys select . standard breed better
adapted to their locality and their pur-
pose than any nonstandard stock they
IN