. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. ANCONAS AND HAMBURGS 35 size and general characteristics they are the same as the Leghorn. They are hardy, quick to mature, and are prolific layers of white- shelled eggs. Recognition of their virtues as Egg Machines is becoming more widespread every year. The color of the plumage should be a beetle-green or lustrous greenish-black, with about every fifth feather tipped with white. This mottling should be uniform
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. ANCONAS AND HAMBURGS 35 size and general characteristics they are the same as the Leghorn. They are hardy, quick to mature, and are prolific layers of white- shelled eggs. Recognition of their virtues as Egg Machines is becoming more widespread every year. The color of the plumage should be a beetle-green or lustrous greenish-black, with about every fifth feather tipped with white. This mottling should be uniform throughout, with no tendency to lacing. It is this uni-. Fig. 18.—Single Comb Mottled Anconas. formity that makes for careful selection at breeding times. Like the Leghorn, there is no standard weight for the Anconas. They are Italian fowls, and are sometimes referred to as'such. The Hamburgs originated in Holland and derived their name from the city of Hamburg. See Fig. 19. They are one of the oldest standard bred fowls, and were first known as the Dutch Every-Day Layers, or Dutch Everlasting Layers. They are in. 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
