. Principles and practice of poultry culture . Poultry. 502 POULTRY CULTURE In selecting birds for breeding, the touch as well as by the eye. He should. Fig. 499. Young White Wyandotte cockerel. (Photograph from owner, A. G. Duston, South Framingham, Massachusetts) In ducks, geese, and turkeys there is comnmon faults are lack of breadth and poultry breeder should judge shape by handle the birds, lifting them with the keel across his palm so that his fin- gers on one side and thumb on the other give him at once the measure of development of meat on the body. With a little practice the sense of
. Principles and practice of poultry culture . Poultry. 502 POULTRY CULTURE In selecting birds for breeding, the touch as well as by the eye. He should. Fig. 499. Young White Wyandotte cockerel. (Photograph from owner, A. G. Duston, South Framingham, Massachusetts) In ducks, geese, and turkeys there is comnmon faults are lack of breadth and poultry breeder should judge shape by handle the birds, lifting them with the keel across his palm so that his fin- gers on one side and thumb on the other give him at once the measure of development of meat on the body. With a little practice the sense of touch becomes much more reliable for this than the eye. The bird that, when balanced on his hand, fills it and spreads it until it is well opened, will hardly fail to be well meated all over. Quality of meat depends primarily on fineness of fiber, secondarily on conditions under which the bird is grown. Coarse-fibered meat may be soft if the bird is so grown as to keep it soft, but a bird of fine fiber grown under similar conditions will be far superior. Identification of this quality in the living bird can be made with sufficient accuracy by observa- tion of the texture of comb and wat- tles, and of the general structure of head and feet. If these appear strong without coarseness, the structure of the muscular fiber will usually be fine, usually ample length of body, and the depth of body, and, in the waterfowl, Wi ^ * IBf-l^^V!iftl ""-^-i 'â .jsae WC3| 31 r' rV ^ J^h| i^^li '^n'I'hI^B n >. ua^^P ^1^ '%^< HHii'^^'''^ M4 t 1 ^^ |wHF mSi alii ^HBii -M^'y IH fl if ^K ^ ^^^^BUFS^BK£^^ i ^I^D â ^ra ^^Hr ^f^ '^'wBh'S^ Fig. 500. Pekin Ducks at Connecticut Agricultural College. (Photograph from the college). 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 Robinson, John H. (John Henry), 18
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Keywords: ., bookauthorrobinson, bookcentury1900, bookdecade1910, bookyear1912
