The Morning Tulsa daily world. [volume] (Tulsa, Okla.) 1919-1927, 1922-12-31
WEIGHT.
FOR ALL POULTRY
In Showroom, All Are Cut
for Diviation From
Set Measurements

]
this Is meant that the American
standard OF perfection IN the de-
. scriptlon OF any OF thesA breeds calls
I for a standard weight. Ir they do
/ not come up 10 this standard. they
. are not considered as desirable as
those that do come up e. this stand
ard weight. If they are very much
in excess Of tho standard weight.
they are not considered as desirable.
In the showroom all are cut for un-
derweight excepting bantums, and
| most all breeds are cut for over
weight when they are above n pound
more than the standard require
| ments. For example. the standard
| weight for plymouth Rocks is'
Cock . IL, cockcrcl and pullet G
pounds.
Characteristics OF TCg Birds
Practically all egg breeds arc
small to medium I'm size, active and
OF nervous dispositions They mature
early and feather quickly, sometimes
even beginning to lay at the age Of
4 to months. As a class. they are
poor sitters and mothers, commonly
/ known as nons,tters. They ara great
foragers, being able to pick up n
large part OF their maintenance on
a farm. They have large head
Y >
feathered and more susceptible 10
cold than some of our heavier
breeds. All lay a white egg.
| characteristics of Meat Breeds.
! The meat breeds are large, heavy,
slow and inactive, loosely feathcrod
good mothers, have small comb and
wattlcs, lay r brown egg and are
rather slow I'm maturing and feather
Ing. The mature stock is very hardy,
yet the chicks are slow in feather
ing. and sometimes hard TO raise on
account OF this. They stand confino-
ment we'll with proper care. Their
small wings and size prevent them
from flying over medium high
. fences
They can stand more cold than
most any OF the egg breeds. They
are very persistent Eittcfs, poor
/ forSEers and not very good layers.
. They are clumsy and awkward,
hence DO not make tho best of
mothers. In handling them under
close confinement, care must be
exercised not to overfecd them. They
take on fat very quickly. and have
/ a tendency to put tho surplus feed
into fat instead Of into eggs. Most
| OF tho lmeat breeds have feathered
shanks and toes. which become more
or less soiled in close confinement.
Most of the breeds have yellow
skins and shanks. They are noted
for their quantity of good quality
meat. They eat more than the egg
/ breeds require more exercise and
more roosting room. They make
excellent roasters and the unsexed
males make fine capons.
. characteristics of General Purpose
Breeds.
Such breeds rs the Plymouth
/ Rocks, Wyandottes, Reds and Or
pingtons are considered general pur-
pose breeds. They are all OF medium
size. have small headgear and are
more loosely feathered than the egg
breeds; hensO, they can stand cold
/ better. They are excellent winter
layers, but are not considered as
economical layers as the egg breeds,
/ but better layers than the meat
breeds. Two fowls OF the general
purpose breeds eat as much as three
of the egg breeds, They can be kept
profitably as egg producers and
meat producers, hence hnve been
named general purpose breeds. or
dual purpose breeds. They are of
more gentle and quiet disposition
than the egg breeds. Being larger
and having smaller wings than the
egg breeds, they cannot make as
long flights or fly over high in
closures. They do well IN confine-
ment and make the best mothers,
not being clumsy or too nervous.
Some OF the breeds IN this class are
rather persistent sitters. They are
of a bloclSy appearance, with a COM
pact body set on rather short but
strong legs, which are free from
feathers. They mature earlier than
most meat breeds, but not as early
l. Aa gI
foragers hardy and easy 20 raise
In all chara CT eristios they are about
halfway between the egg and meat
breeds The majority OF tho general
purpose breeds have yellow skins
and shanks, but few have white
skin and and shanks,
The Plymouth Rocks originated
some time in 1850 In Massachusetts
from cross between a common
hawh-colored male and a Black
Cochine female Some contend that
they originated from a cross between
Dominique and the Black Javas
OF the two, tho former is perhaps
the most accurate. They We're eN-
hibitod for the first time I'm 1869 at
Worcester, Mass, by "a Dr. ID. a. Up
ham. They gained popularity at
once and We're soon considered as
an ideal farmers fowl, which they
Tho origin OF the Wyandottes was
much more complicated than that
. Of the Rocks. Four pure breeds
were used as foundation stock and
used in the various crosses which
finally terminated i'm a cross named
the Silver Wyandottc, which was the
first OF the Wyludottes. Next came
: the White Wy1ndOtte as a sport from
the Silver Wyandotte. In the origin
the silver Wyandotte-cam as a cross
: from mating Seabrights ana Cochins.
This cross was mated with a cross
from mating SpanEled Ham
buTgs and Buff COChius. The re-
sultng offspring (cross) was mated
with a cross from silver -Spangled
Hamburgs and Brahmas. And the
result Of this mating gave us the
breed named Silver WyandotJe.
The Reds.
The Rhode Island Reds were orig
mated in tine year 1914 i'm the state
OF Rhode Island, from which they
derived their names. As the name
indicates, they have "a red pIuWaga.
They are credited as having oripi-
mated Ina several ways, one of which
was as follows: A Gross from
mating OF R. G. Brown LeghorUE