. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. MOST COMMON VARIETIES 529 two breeds are the most widely bred in this country, and are to be recommended for the average farm. Toulouse geese (see Fig. 325) are named for a district in France where they are extensively bred. They are fairly good layers, and are well thought of as market birds, though their flesh is somewhat coarser and not so white as some of the other varieties. Their plumage being a dull gray in
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. MOST COMMON VARIETIES 529 two breeds are the most widely bred in this country, and are to be recommended for the average farm. Toulouse geese (see Fig. 325) are named for a district in France where they are extensively bred. They are fairly good layers, and are well thought of as market birds, though their flesh is somewhat coarser and not so white as some of the other varieties. Their plumage being a dull gray in parts, merging. ; Fig. 325.—Toulouse geese. into a lighter gray and then white on the underbody, they are not so valuable for their feathers as the pure white breeds. The Emden geese (see Fig. 326) are probably the most desir- able for all round purposes. They are rapid growers, good for- agers, and are more suitable for the early markets. They orig- inally came from Emden, hence their name, but they have been bred in this-country for many years. Although not so prolific as the Toulouse and other breeds, they have other qualities which commend them as the most profitable, or at least the most 34. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Roberts, Howard Armstrong, 1885-. Philadelphia, D. McKay
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishe, booksubjectpoultry
