. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. COCHINS 49 the Light for hackle, but the neck other than the hackle should be black. The back is silvery white, the breast is black, the thighs are black, and the fluff either black, solid, or very slightly mottled with white. The saddle feathers are similar to the neck hackle, and as they approach the tail the stripes become a broader black until they merge into the tail coverts, which are a glossy, greenish- bla
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. COCHINS 49 the Light for hackle, but the neck other than the hackle should be black. The back is silvery white, the breast is black, the thighs are black, and the fluff either black, solid, or very slightly mottled with white. The saddle feathers are similar to the neck hackle, and as they approach the tail the stripes become a broader black until they merge into the tail coverts, which are a glossy, greenish- black. The wing coverts are greenish-black, the secondaries and. Fig. 27.—White Cochins. flight feathers are mostly black, and the shank feathering is black, or black mottled with white. The weights of the Dark Brahmas are one pound lighter than the Light Brahmas, or about the same weights as the Cochins. The plumage of the Dark Brahma hen is a white ground, closely penciled with a dark steel gray. This produces a beautiful effect, if it is correct; but unless extreme care is taken in the mating, the plumage is likely to be a dingy color, and lack uniformity. The Cochins probably rank next to the Brahmas as meat breeds, and are bred in four colors: Buff, Partridge, White and 4. 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
