. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 52 COMMERCIAL POULTRY RAISING relatively larger than the Cochin's comb, well up in front, and arch-shaped. The wattles are longer and more pendulous. The quality of the flesh of the Langshan is all that could be desired in a sense; it is fine-grained, tender and nicely flavored; but it is white, a feature that is not so acceptable to American housewives. The skin of the Cochin is yellow. Another objec-. Fig. 29.—W
. Commercial poultry raising; a thoroughly practical and complete reference work for the amateur, fancier or general farmer, especially adapted to the commercial poultryman. Poultry. 52 COMMERCIAL POULTRY RAISING relatively larger than the Cochin's comb, well up in front, and arch-shaped. The wattles are longer and more pendulous. The quality of the flesh of the Langshan is all that could be desired in a sense; it is fine-grained, tender and nicely flavored; but it is white, a feature that is not so acceptable to American housewives. The skin of the Cochin is yellow. Another objec-. Fig. 29.—White Langshans. tionable feature is the bluish-black shank in the Langshan. In the Cochin it is yellow. The plumage of the Black Langshan is a glossy, metallic black throughout; in the White it is pure white throughout. The stan- dard weight of cocks for both varieties is gyi pounds, for cockerels 8 pounds, for hens 7>£ pounds, and for pullets 6>^ 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
