. Biggle poultry book; a concise and practical treatise on the management of farm poultry. d Silver,Bearded White and Buff-Laced. The Silver Polish, and the general ap-pearance of the breed,are seen in coloredPlate IX. Both fowlsand eggs of this breedare rather small andare mostly bred forfancy purposes. Theyare prolific producersof rather small eggs,white-crested black polish, and very pretty. The sixth class is known as the Dutch, whichincludes six varieties of Hamburgs—Golden Spangled,Silver Spangled, Golden Penciled, Silver Penciled,White and Black. The Golden Penciled Hamburgsare shown in
. Biggle poultry book; a concise and practical treatise on the management of farm poultry. d Silver,Bearded White and Buff-Laced. The Silver Polish, and the general ap-pearance of the breed,are seen in coloredPlate IX. Both fowlsand eggs of this breedare rather small andare mostly bred forfancy purposes. Theyare prolific producersof rather small eggs,white-crested black polish, and very pretty. The sixth class is known as the Dutch, whichincludes six varieties of Hamburgs—Golden Spangled,Silver Spangled, Golden Penciled, Silver Penciled,White and Black. The Golden Penciled Hamburgsare shown in colored plate IX. Hamburgs, like theLeghorns, are celebrated as egg producers, but theireggs are small, — like the fowls. They have beenused with larger fowls, to increase their laying seventh class embraces the French breeds;Houdans, Crevecoeurs and La Fleche. The Houdansare shown in colored Plate X. They are distin-guished by a large crest, V-shaped combs and plumageof mottled black and white, the black full-grown male should weigh seven pounds, and a. BREADS OF CHICKENS. 89 female six pounds. Houdans are good layers, havecompact, well-proportioned bodies, and are superiortable and market fowls. The flesh of all the Frenchbreeds is white, the bones are small and the meatjuicy. Like the Dorkings, they have five toes on eachfoot. The Crevecoeurs and La Fleche have blackplumage and are larger than the Houdans. For somereason they have not become popular in this countryand are not so well known as the latter. The eighth class comprises — Games and GameBantams, of each of which there are eight typical Game shape is well exhibited in the Black-Breasted Red Game Bantam in colored Plate all have single, erect combs and wattles, but itis the fashion to cut these appendages off. It is thisoperation, called dubbing, that produces theirfierce and war-like appearance. Contrary to a com-mon impression the varieties of Games named i
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectpoultry, bookyear1909
