. Principles and practice of poultry culture . Poultry. Fig. 493. White Orpington hen. (Pho- tograph from United States Depart- ment of Agriculture) What the breeder of table poultry aims to secure in his stock is full form, quick growth, and a fattening tendency strong enough to make the birds fatten readily under favoring conditions, yet not so strong as to be troublesome under the usual conditions given to laying and breeding stock. As a rule, that part of an individual's lifetime in which the desired balance of qualities can be maintained is short as compared with the normal productive lif
. Principles and practice of poultry culture . Poultry. Fig. 493. White Orpington hen. (Pho- tograph from United States Depart- ment of Agriculture) What the breeder of table poultry aims to secure in his stock is full form, quick growth, and a fattening tendency strong enough to make the birds fatten readily under favoring conditions, yet not so strong as to be troublesome under the usual conditions given to laying and breeding stock. As a rule, that part of an individual's lifetime in which the desired balance of qualities can be maintained is short as compared with the normal productive life of its kind. So we find that generally types that make good poultry are the profitable layers and breeders for only one, or at most two, seasons ; but occasional indi- viduals are found which, in this and other points to be considered by the breeder of table poultry, are much bet- ter than the average. A bird of table- bred stock of any kind of poultry that will keep in good laying and breeding condition for two, three, or more years is of great value for breeding this class of stock, not only because it gives its progeny something of the general- purpose character but because it produces more, and more vigor- ous, offspring, and is a service- able breeder for several seasons. In most stocks and breeds used especially for table poultry the tendency to fatten is strong enough to make any vigorous birds take on fat readily when put up for fattening. In devel- oping a table type from an egg type, fattening tendency must be given special consideration, but in improving existing meat types a degree of recessiveness in that character is to be preferred. Shape in table poultry. In breeding for the table, shape must be considered on a differ- ent basis from that â used in breeding to a special breed shape. kig. 494. White Orpington cock. (Photo- The shape distmctions between graph by Graham). Please note that these images are extracted from scanned page images that may have been dig
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Keywords: ., bookauthorrobinson, bookcentury1900, bookdecade1910, bookyear1912
