. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. CHINESE GEESE 531 throat, which is of a gray color. The knob of the African goose is black, and in the White Chinese it is orange colored. The Chinese geese (see Fig. 327), of which there are two varieties, Brown and White, have never become extensively bred in this country, probably because of their small size. What they lack in size, however, they endeavor to make up in egg production, for they are the most prol
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. CHINESE GEESE 531 throat, which is of a gray color. The knob of the African goose is black, and in the White Chinese it is orange colored. The Chinese geese (see Fig. 327), of which there are two varieties, Brown and White, have never become extensively bred in this country, probably because of their small size. What they lack in size, however, they endeavor to make up in egg production, for they are the most prolific of all breeds of geese, averaging about sixty eggs a year. Their flesh has a superior. Fig. 327.—White China geese. flavor and texture, and they are easy to fatten and manage. The standard weight of the adult gander is 12 pounds, and the adult goose 10 pounds, as against 20 pounds and 18 pounds for the other three varieties. Gray wild geese, or Canadian geese, as they are also called, are about the same weight as the Chinese. Recently they seem to have come to the fore, and are prized very highly for table purposes. They are frequently crossed with African ganders,. 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
