. Principles and practice of poultry culture . Poultry. Fig. 438. Single-Combed Buff Orpington pullet Typically the differences in shape of body between these breeds are as fol- lows : The Rhode Island Red, compared with the Wyandotte (which has the same weights, except for the pullet), has a long body, described as " oblong " ; the Wyandotte, a chunky, " blocky" body. The Buckeye tends toward the Indian Game rather than the oblong Rhode Island Red shape. Compared with the Wyandotte and Rhode Island Red, the Plymouth Rock is longer-bodied than the Wyandotte and heavier than
. Principles and practice of poultry culture . Poultry. Fig. 438. Single-Combed Buff Orpington pullet Typically the differences in shape of body between these breeds are as fol- lows : The Rhode Island Red, compared with the Wyandotte (which has the same weights, except for the pullet), has a long body, described as " oblong " ; the Wyandotte, a chunky, " blocky" body. The Buckeye tends toward the Indian Game rather than the oblong Rhode Island Red shape. Compared with the Wyandotte and Rhode Island Red, the Plymouth Rock is longer-bodied than the Wyandotte and heavier than the Rhode Island Red, with more weight in the rear. The Java is longer and narrower than the Plymouth Rock, the Orpington broader and deeper. To some extent these differences depend upon length of plumage and carriage of the body. As between any breed and one immediately above or below it in the scale of size and weight, little difference in tendencies and adaptations is found. Between breeds at the ex- tremes, considerable differences may be noted. The lighter breeds are usu- ally more active and mature earlier, are less prone to put on fat, and have a longer productive life than the heavier, though the latter, while in suitable condition, are equally good layers. For table use the Rhode Island Reds are commonly rated rather inferior to Plymouth Rocks and Wyandottes, but this is wholly a matter of selection for meat qual- ity. Some stocks of Reds are as good table poultry as any of the other breeds of the class. As first introduced the Orpingtons were probably of higher average table quality than the American breeds because of more careful selection along that line in England; as found now they average with the others. Choice among these varieties is largely a matter of personal preference for a particular color, or for a color adapted to some feature of the Fig. 439. Single-Combed Buff Orpington cockerel. Please note that these images are extracted from scanned pa
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Keywords: ., bookauthorrobinson, bookcentury1900, bookdecade1910, bookyear1912
