Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1921-09-27

| produce not only SCOCh Out eSSS
which can be sold for breeding pur-
| poses at considerably above the aver
| age market quotation. One can eX'
| hibit STANDARDIZED fowls and com
! pete for prizes. Mongrel fowls are
not uniform in color, size or quality
| They are nondescripts in fact, and
they sell as such and at lower prices
than high-grade birds. The eggs
! from mongre1 fowls cannot be sold
| for breeding purposes, and, of coufse
| the progeny cannot be exhibited to
| advantage.
There are three great classes of
s as we IN now see the pr0p0si
breeds. Second, the egg byeeds.
| Third, the meat breeds. The gem
era1 purpose breeds are presumed to
be best adapted for the needs of the
that both meat and eggs be had in
considerable quantities. The four
breeds recognized as falling in this
class are the Rhode Island Reds, the
Orpingtons, the Wyandottes and the
Plymouth Rocks. The orpingtons
origin. They have a white skin and
lay brown-shelled eggs. The other
breeds have yellow skin and legs and
also lay brown-shelled eggs. We do
between these, breeds in SO far as
their merits for the purposes indi-
Gated are concerned.
There are four essential egg
breeds. Sometimes they are known
as the Mediterranean strains. Well
are the Leghorn, the Minorca, the
Andalusian, and the Ancona. Their
outstanding characteristic is the
fact that they may be classed as non
sitters: They are not inclined to be-
come broody and hatch their eggs.
! Fowls of this class are not used for
this purpose as a rule, artificial in
cubating and brooding being employ
ed instead. These breeds are not so
large and meaty as the general-pur--
size and quality if they are proper
ly fed. They mature relatively early.
Among the best known meat
mas, the Cochins and the Cornish.
They are heavier and larger in size
than the egg breeds or those of
the general-purpose class. They all
lay. brown-shelled eggs They are
rather heavy and slow in their move
produce meat Of a fine character and
quality.
In selecting breeding stock 1t is
Important to remember that only
s s5rSng be he ssd sg0 sSud birds ba
bright red color to- the comb, face
and wattles. The eyes should be.
bright and fairly prominent. A COM
paratively broad head is desirable.
The legs should be set well apart
Clean. smooth plumage as indi-
eating that the bird is in a vigor-
Gus, healthy condition.
Breeders should be located on
ground that has been cultivated re-
Gently. This eliminates the danger
of tainted soil and possible infec-
ton by disease germs. Shads, of
course, is an essential in the chick
en- yard; especially is this true in
the South. The ventilation of the
house in which the chickens are kept
Is of the utmost Importance: Clean
illness cannot be emphasized, too
strongly.
In feeding for egg production it
is well to remember the needs of
the, chicken. Nature provides them
which provide nitrogenous material,
or protein. The poultryman supplies
this need through feeding them meat,
milk or cottage cheese. The meat
bone or meat scraps. Nature pro-
vides seeds which furnish carbohy-
drates, or heat and energy produce
ing materials. The poultryman feeds
wheat, oats, corn, or barley for this
purpose. Nature provides succu-
These afford the system succulent,
cooling, watery foods. The poultry
man supplies this need by feeding
lettuce, cabbage, kale, mangles, al
falfa, clover, oats, or various other
kinds of green food. Nature pro-
vides grit, which affords mineral
matter and builds-up the bone and
keeps the body functioning proper
ly. The poultryman furnishes these
materials through the medium of
grits and oyster shell. Nature sup
plies water, which is necessary to
keep the body cool and dissolve and
convey foods from one part CT the
body to another. The poultryman
element if he would Keep his flock
in healthy and vigorous condition.
One wishing to induce laying must
tain well-defined rations. Grain mix
lures to be fed to this class Of stock
may be prepared in many ways. A
simple ration which will be found
satisfactory to use ON most farms
may be made up of two parts OF
cracked corn and one part Of oats.
Another good ration would consist
of three parts of cracked corn, two
parts Of oats, and possibly one part
of cottonseed meal, though it is gen.
orally admitted that one part OF
wheat or some other carrier of pro-
tein would be better than the cot
tonSeed meal. An excellent dry
mash mixture, to be fed through dry
mash hoppers, may be prepared by
using three parts OF corn meal and
one part of beef scrap. Another