Two wild species are involved in the ancestry of the domestic fowl, or chicken, as this class of scratching birds is popularly called. One is the jungle fowl of India, China and the East Indies, and still common in those lands. The other breed, now extinct, was the Malay or Aseel fowl. The Aseel is thought to have been the first fowl domesticated. It was of stocky body and broad, and not given to flight. On the other hand, the jungle fowl is active, cock-a-doodle-do slender and files with ease and pleasure. The early rearing of these heavier birds was in Oriental lands and of the lighter type along the Mediterranean coast.
Left, Houdan. Center, Plymouth Rock. Right, Brown Leghorn.
In this, country approximately 104 varieties of the domestic fowl have been recognized and described as standard breeds. These have been classified in various ways. According to whether they are fancy or practical; to their tendency to produce meat or eggs; to their tendency to be broody; and according to their place of origin. Games and bantams are known as fancy or ornamental, all the others as practical fowls.
Left, Silver-spangled Hamburg. Next, Buff Cochin. Middle, Black Minorca cock. Right Faverolle.
Most of the egg breeds are originated in the vicinity of the Mediterranean Sea. They are active birds, largely non-sitting, and not inclined often to enjoy close confinement in yards or runs, although they do well when so confined. Their preference is for the open fields where they have the chance to gather their own food. They are most at home in the warmer climates, but if proper provision is made for winter protection they do excellently, even where the cold is severe. In case the combs become frozen, they will stop laying for a time. They are excitable and nervous and fly at the least disturbance. The egg breeds most in favor are the Leghorns, Minorcas, Spanish, Andalusian, Hamburg, Houdan and Polish.
Left, White-faced Black Spanish. Center, Silver-laced Wyandotte. Right, Light Brahma and Dark.
Fowls raised for meat are not inclined to forage for food. They prefer quiet and ease, and therefore bear confinement well, and are not annoyed when handled or disturbed. They are great sitters, fly unwillingly and lay sparingly. Their phlegmatic nature is favorable to meat production when food is generously provided. The heavy coat of feathers protects in the coldest weather, making them at home in regions where the climate is severe. Asia is the land of their origin, which explains why they are called the Asiatic breeds. The best known meat breeds are the Cochins, Brahmas, Langshans.
Chicken Breeds For Beginners.
A middle ground between the egg type on the one hand and the meat type on the other is occupied by the general purpose breeds. These are birds of medium size, and have blocky, compact bodies. They yield more eggs than the meat breeds and nearly as many as the egg breeds. Their flesh, while less in quantity than the meat breeds, is of excellent quality and cheaply grown. They adjust themselves to confinement or range conditions, make good mothers, are less persistent in sitting than the Asiatics, and most nearly meet all the requirements demanded for a general farm fowl. The leading breeds of this class are the Plymouth Rocks, Wyandottes, Rhode Island Reds, Orpingtons, Javas and Dominiques.
The general purpose breeds are American in origin and development, the Orpington, which is English, being an exception. The six American breeds comprise many varieties, the Dominique being the earliest of origin. In form they are compact and deep, cocks averaging eight and hens six pounds. Next in antiquity is the Java, in two varieties. Black and Mottled. They have single combs and clean shanks. The Plymouth Rock, the most, popular American fowl, is of mixed origin, the Dominique and Java both being a part of the combination. This breed contains several varieties - the Barred, White, Buff, Silver-Penciled and Partridge. The original Wyandotte was the silver variety, but now the breed includes White, Buff, Silver-Penciled and Goldens. This breed has spread over the whole of Europe and America. They are hardy in cold weather, and their crests and combs never freeze. New England furnished the Rhode Island Reds. These are splendid birds, in three varieties, Single Comb, Rose Comb and Buckeyes.
The Cochin China Fowls are among the largest of the breeds. The meat is fair, the eggs small and few. The cocks attain a weight of 10 to 12 pounds. The Brahmas, also ponderous, are better rated as layers. Their keep is expensive on account of size. The Langshans are also fine, large fowls. Formerly they were black only, but now white and slate colored are seen. A cock weighs 10 to 12 pounds, a hen eight. They are fair layers, and the flesh is much esteemed.
Among the important breeds coming from the region of the Mediterranean are Leghorns, Minorcas, Spanish and Andalusian. These are all small birds and noted for their laying qualities. The Leghorns are the best known of the group. There are several varieties, of which the white, brown and buff are the most common. Their combs are either single or rose, the single comb on the hen falling over to one side. All the Leghorns are hardy, their feathers lay snugly to Asiatic breeds three to five pounds, depending on sex and development. The skin is yellow, the breast prominent, the back of medium length and breadth. The Minorcas have long bodies, large combs, single or rose, dark-colored legs and a pink flesh skin. The back is long and sloping. This breed is more docile than Leghorns, but less able to stand severe cold. The Spanish breed is black in color, although a white variety is propagated. The comb is single. They are good layers, but are not common. They suffer in comparison with both Leghorns and Minorcas in hardiness. The Andalusians are larger than Leghorns and carry a bluish tone in color. They are prized as layers, but are not extensively bred.
One of the best English meat breeds is the Dorking, a bird of massive appearance. The body is long, deep, wide and well rounded. Cocks weigh nine pounds, hens six to seven. The predominating colors are red, brown and buff. A breed known as Red Caps is popular in England for the many eggs they lay and the superior quality of their meat. They are smaller than the Dorking. The comb is rose and very large. This breed is rarely seen in this country. The Orpingtons possess many fine qualities. They are to England what the Plymouth Rocks are to the United States. They look very much like Plymouth Rocks and possess the same qualities, but differ most in their legs, which are reddish or black. The color variations are black, buff, white, variegated and spangled. They are single and rose combed. They are classed as a general-purpose breed and noted for their egg-laying and meat qualities. They are spreading rapidly and growing in popularity for farm use.
Eight varieties constitute the Polish family, as follows: White-Crested, Black, Bearded Golden, Bearded Silver, Bearded White, Buff Laced Nonbearded Golden, Nonbearded Silver and Nonbearded White. All are docile birds, and are exceedingly beautiful from the fanciers' standpoint. They lay a white egg, and if well fed and sheltered, give a generous supply. On account of their immense crests snow and rain are harmful to them. Hence, confinement and protection are necessary for their successful rearing.
In the Dutch group the one breed of fame is the Hamburg. It has long been famous for its laying qualities. For years the term "Dutch Ever-lasting Layers" has been applied to these fowls. In size the Hamburg is about equal to the Leghorns, and, like them, lays a large white egg. Thevarieties of Hamburg are Golden Spangled, Silver Spangled, Golden Penciled, Silver Penciled, White and Black.
The Houdan is the best-known breed in France, and nothing but good can be said of it. They are esteemed for their nesting qualities and lay a great many large, white eggs. The enormous topknots are against them in rainy weather because of danger from disease if frequently wet. The La Fleche breed yields in a way to the Houdans. Instead of a topknot they have two little horns, which give them a comical appearance. The usual color is black, although steel blue occurs, but is not common. They weigh six to eight pounds, according to sex. The flesh is white. The Faverolle has a topknot and a little above the beak two small horns protrude. They are hardy, handsome and good layers. Only three colors are considered in this country - salmon, light and black - although in their native district all colors are found. They weigh from five to nine pounds, according to sex.
The two varieties of the Indian breeds are the Cornish and White. They are excellent market birds, the meat being of excellent quality and weight. The cocks weigh nine pounds and the hens six to seven. The shanks are yellow, the tail, breast and back are black in males and penciled black in hens This breed bears a striking resemblance to the old Aseel of Indian origin.
This family, embracing both fighting and exhibition fowls, is of peculiar formation. The Pit Game or English Game is bred for his belligerent qualities. The Games bred for exhibition purposes must show height, fierceness, strength and an extremely upright stature. Correct plumage is also of importance in winning prizes.
Many distinct breeds and types belong in this list. The most prominent are the Bantams, Silkies, Sultans and Frizzles. The Game fowls belong to the fancy classification, as do also Polish and Hamburg varieties. The Bantams are the smallest, and are not only proud little creatures, but handsome also. Birds of this class are bred as pets or ornaments and not for eggs or meat.
It must be said, however, that Polish and Hamburg varieties while too small for the table are excellent layers of fair-sized eggs. They are almost non-sitters, so cannot usually be relied upon for hatching. Polish fowls are undesirable on the farm because their topknots prevent their seeing hawks. Game fowls are specially good as mothers, because they will fight enemies. They are rather poor layers but fair table fowls.
PRACTICUMS.
1. Identify Parts of Fowls. Have one or more live fowls for class work. Use the diagram in this practicum to locate each part on the fowl. Require each student to make sketch, and as the part or region is located, mark the name of the part on the sketch at the proper point. Continue this practice until each member of the class has learned the regions and is able to name the location without referring to his sketch. Definitions of each term should be learned and memorized.
2. Egg Structure. Break an uncooked egg in a plate or saucer, separating the shell at the middle:
Identify the germinal disk that lies on the upper surface of the yolk.
Identify the whitish cords at the sides of the yolk toward the ends. These cords consist of densely formed albumen that hold the yolk in suspension.
Identify the albumen or watery fluid, known as the white of the egg.
Identify the shell, its construction, color; if a microscope is available, the pores may be clearly detected.
Break the large end of a hard-boiled egg. Remove the shell carefully, not tearing the shell membrane:
Identify the air space.
Try to separate the two membranes, at least a portion of each; the outer is much tougher and thicker than the inner,
Cut the egg lengthwise at the middle and observe the yolk layers and colors; also the germinal disk and its location,
Make a drawing of the longitudinal section of the egg and include all the parts touched upon either in the text or in the observations noted above.
3. Scoring Eggs. Provide several dozens of eggs. Use the score card below. After class practice the eggs may be disposed of by the owners in accordance with their custom. Local grocers usually will be glad to loan a reasonable number for this exercise.
Score Card for Eggs.
Score Card for Eggs: Points Considered:
Size - large, weigh two ounces or more
Shape - uniform
Color - uniform, according to breed
Shell - good texture, hard, no wrinkles, even.
Condition - bright luster, clean
Air cell - small, enlarges with age
Contents - opaque; thick white; light yolk...
Total
4. Storing Eggs. Storing eggs when prices are low and holding them till prices are high is a form of economy that everyone who has a cool cellar can practice. None but newly laid eggs should be stored. Preferably these should be laid by hens which have not run with a male bird for at least two weeks, because such eggs, being infertile, will keep better than fertile ones. Two very satisfactory methods have long proven useful. In either case, place the eggs in a stoneware crock or a wooden keg and cover with one or the other of the following solutions:
Water glass, silicate of soda, a syrupy liquid, can be obtained at most druggists for 10 to 30 cents a pound. To each quart of it add ten parts of pure clean rain water. After mixing pour over and cover the eggs. Cover the vessel and keep in a cool place.
Lime-salt solution. Slake fresh stone lime with boiling water, adding a little at a time until it breaks into small pieces and forms a thin paste. Then add salt and more water so the final mixture will be at the rate of 1 pound lime, 1/2 pound salt and four quarts water. Stir several times after the lime has dissolved, then allow to stand overnight. In the morning siphon off the clear liquid and pour over the eggs.
Eggs stored by these methods will keep for 6 to 10 months. Those stored in water glass can be used for boiling, but unless those stored by the lime process are pricked with a needle they will crack because of the lime deposit upon them. For cooking outside the shells they should be almost as good as newly laid eggs.
Require each student to use from one to five dozens of eggs, testing each method at home. The eggs are to be kept, and after several months used in the home. Report later when eggs are used.
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