Profits in poultry : useful and ornamental breeds and their profitable management . place in thelist of popular breeds. All varieties of the Hamburgfamily are beautiful, symmetrical, and stylish in car-riage. They have been much improved in the beautyand uniformity of plumage since the era of poultry ex-hibits, but not in productiveness, as that is hardly pos-sible; for they have long maintained the reputation ofbeing every-day layers. Birds of the Hamburg fam-ily are of only medium size, but their deficiency in size10 146 PROFITS Ilf POULTRY. is more than made up for by their fecundity. Boths
Profits in poultry : useful and ornamental breeds and their profitable management . place in thelist of popular breeds. All varieties of the Hamburgfamily are beautiful, symmetrical, and stylish in car-riage. They have been much improved in the beautyand uniformity of plumage since the era of poultry ex-hibits, but not in productiveness, as that is hardly pos-sible; for they have long maintained the reputation ofbeing every-day layers. Birds of the Hamburg fam-ily are of only medium size, but their deficiency in size10 146 PROFITS Ilf POULTRY. is more than made up for by their fecundity. Bothsexes exhibit such glossy and elegantly marked plumagethat they are looked upon as special favorites wherevershown or cultivjited, and when well-bred are truly or-namental, ]iosscssing fancy points that render thempleasing to those who desire to keep pets that will fur-nish plenty of eggs and also be a gratification to the standard i-ecognizes six varieties of the Hamburgbrcel,—the Black, S Iver-pencilcd, Golden-penciled,Silver-spangled, Golden-spangled, and White. The. Kg. 69.—BLACK HAMBURG COCKBRKL, whole family is remarkably attractive in plumage, capi-tal appendages, and the graceful curves which mark theoutline of their well-rounded forms. In sprightliness,carriage, and habits they are much alike. The Black isa trifle larger and in appearance stouter than any of theother varieties. For table use, though small, they are very good; theirflesh is tender, with little offal, having a larger propor-tion than usual of the dressed weight in flesh, from thedelicate structure of the skeleton, and is fine in quality.
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Keywords: ., bookcentury1800, bookdecade1890, bookidprofit, booksubjectpoultry
