The call of the hen; or, The science of selecting and breeding poultry for egg-production . Fig. 23—Showing where the imaginery lines should be drawn on the first joint ofthe forefinger in order to judge the condition of the hen or pullet. CHAPTER VI. Type. We now come to Type. This is indicated by the thickness ofthe pelvic bones, together with the flesh, fat, gristle, and cartilage onsame. (See page 17.) Fig. 24 shows a hen whose pelvic bones are one-sixteenth (Vie) ofan inch thick that is about as thick as a piece of carboard that paperboxes are made of, and the reader must bear in rriind t
The call of the hen; or, The science of selecting and breeding poultry for egg-production . Fig. 23—Showing where the imaginery lines should be drawn on the first joint ofthe forefinger in order to judge the condition of the hen or pullet. CHAPTER VI. Type. We now come to Type. This is indicated by the thickness ofthe pelvic bones, together with the flesh, fat, gristle, and cartilage onsame. (See page 17.) Fig. 24 shows a hen whose pelvic bones are one-sixteenth (Vie) ofan inch thick that is about as thick as a piece of carboard that paperboxes are made of, and the reader must bear in rriind that the measure-ment of the pelvic bone does not mean the bone alone, with the skin,flesh, gristle, and fat scraped off, as some may suppose, but with all theabove included. Fig 25 shows a hen with pelvic bones one-eighth (/s) of an inchthick. Fig. 26 shows a hen with pelvic bones one-quarter ()^) of an inchthick. 40 THE CALL OF THE HEN. Fig. 27 shows a hen with pelvic bones three-eighths (/a) of aninch Fig. 24—Vie-inch pelvic bone. Indicating a typical egg-type hen, which meansthat virtually all the food she consumes above that necessary for bodily maintenancegoes toward the production of eggs. If of one-finger abdomen, she would lay about36 eggs in her first laying year; if of three-finger abdomen, she would lay about 180and if of six-finger abdomen, she might lay 280 eggs in her first laying year.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectpoultry, bookyear1919
