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By R.W.Van Hoesen

FRANKLINVILLE, N.Y PRICE $1.00

Br RiW:Van Hoesen FRANKLINVILLE, N.Y PRICE $1.00

Copyrighted 1915 By R. W. Van Hoesen, Franklinville, N. Y.

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HEN one reads something historical they naturally wish to know

something about the qualifications of the person who assumes to speak with authority. We therefore take this opportunity to present to the readers of this book the credentials of the author, and trust that the book may prove both interesting and instructive, and believe that the practical experience of the best Ancona breeders will corroborate the statements herein contained.

The author is a practical poultryman of over thirty years experience with many breeds. He was brought up on a large farm, and has raised both large and small flocks on both unlimited range and close confine- ment, and has Anconas under both conditions.

He has made a pronounced success of the business, and has one of the best strains of Anconas in the country,—‘‘Beauty Strain” of his own production. He for years produced only market fowls and eggs. Later he successfully conducted a private egg and broiler trade in a neighbor- ing city. Finally he went into the “Fancy” exclusively, and during the past few years his Single and Rose Comb Anconas have found friends and admirers in the show rooms and patrons’ flocks in every State of the Union, and Provinces of Canada.

More articles on Anconas have been published in the Poultry, Agri- cultural and Live Stock magazines from his pen than from alJl other sources combined. In 1910 he established The Ancona World magazine, which has been published every month since, and has been the leading Ancona booster during this time. The magazine has twice been en- larged, and was from the first accorded a high place in the esteem of leading American and English Ancona breeders.

He was one of the leading factors in revising the Ancona Standard. He secured the hand-colored lantern slides of Anconas and gave them to the American Poultry Association for use in their national Lecture Bureau. Under his direction, and entirely the result of his personal effort (and largely from his own funds) was given to the world the first correct colored plate of Anconas, showing the male and female of true Ancona type presented in colors true to life. This color plate is a Classic among the poultry pictures of the world.

The Author of this Ancona History (revised second edition) at present holds the following position in the poultry world: Secretary of the United Ancona Club; Vice-president of the Ancona Club of Engiand; Vice-president of the Cattaraugus County Poultry Association; member of the International Ancona Club; member of the American Poultry Association; Editor of The Ancona World; Author of the History of Anconas.

Cordially yours, THE PUBLISHERS.

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ORIGIN OF ANCONAS— ¢

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HERE is nothing mysterious nor even doubtful about the origin of Ancona fowls.

They are native of Italy, and have been bred there for centuries, as they are today. An attempt has been made to discover if they were pro- duced by crossing other breeds, but absolutely no knowledge of any such origin is obtainable from any source. ‘Therefore we must content our- selves with the fact that all supposition of Anconas being a cross-breed is mere idle gossip, and has not the least foundation for liklihood what-

ever.

In August, 1910, I wrote the American Consul at Rome, Italy, hop- ing to secure some information on this subject, and after carefully in- vestigating the matter Mr. Coleman could not throw any light on the subject. The following extract from the relpy to my letter shows the status of Ancona fowls in their native country:

“Ancona fowls are a breed of The Marches, a geographical designation embracing the Province and City of Ancona, Italy, and are considered the best in this country, both as producers of eggs and of meat.”

Ancona is not far distant from Rome. Italy is boot like in form, and the city of Ancona is on the Eastern coast where the peninsula has the greatest breadth.

It will be seen from the foregoing that Anconas are an Italian fowl, of the Mediterranean class. In Italy the climate ranges from below zero in the mountain regions to 109 degrees above in the lower part during the hot season, and this great diversity doubtless accounts for the extreme hardiness of Ancona fowls, and their adaptability to the varied climates

of America.

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NGLAND, conceded to be the foremost poultry country, took up

breeding Anconas in 1848. The breed met the critica] demands of the English for a profitable fowl, and has become one of the popular and stable breeds of that country.

America first imported Anconas in 1890 from England, but at that time poultry matters were slower than at present, and it was several years before they became known to but a smail circle of poultrymen.

It is not out of place right here to state that the breed has never been exploited. The first importations were made without any blare of trumpets. And it was years before they were exhibited, advertised, and pictured. In fact I doubt that any breed of fowls ever attained the wide- spread popularity that Anconas have with as little boosting. They were well established as a utility fowl for years before they were taken up by fanciers, and I consider this a good strong argument in their favor. It is well to look with suspicion upon those breeds that are first introduced through the fancy, as it is not unlikely that their boom will prove un- warranted when the fowls are required to ‘‘make good” on the utility side. I would not belittle the fanciers part in the poultry business, and believe that we owe much to them for the present high place occupied by the poultry business. I agree with the old saw that ‘Utility is the wagon that carries the load, and Fancy is the wheels that make it move,” but we must not forget that Wheels without the Wagon are of little use.

I would compare a new breed first exploited through the fancy to some ot the many gold mine properties flaunted before the public. They look very good in pictures, and the prospectus is most enticing; successful men are associated in their developement, and their organization is per- fect. The possibilities look great, but before you put your money in, find out if they have panned out any gold! When a breed has been established long enough to prove its worth and is popular because of its merit, then it can be boosted to the limit, and people can safely tie to it.

It was not until 1895, five years after they were brought to America, that Anconas were admitted to the American Standard of Perfection. And not for twenty years after their introduction were they illustrated by the American Poultry Association.

The Ancona breed began to engage the attention of the American poultry public in a considerable degree in 1905, after they had been bred here for fifteen years, and had proven themselves to be a breed of great

7

merit. Then it was that the fanciers became interested and made con- certed efforts to more widely introduce them to the attention of the poultry world.

An Ancona club was formed, descriptive circulars were distributed, the fowls were pictured and written up in the poultry magazines, and exhibition was encouraged. This may be said to be the beginning of The Ancona Era.

The early writers of Ancona history in many instances had more fluency than veracity, and as a consequence many vagaries got into print concerning the breed. These statements were taken for granted to be true and were copied generally. One in particular that went the rounds was that ‘‘Anconas came from the Islands of Ancona, near Italy.” In the First Ancona History issued in book form (1911) I set right these mis-statements, and have been pleased to see that the circulars, catalogs, magazine articles, ete. since that time have been more rational. Other statements of equal authenticity made by the early writers was about the wonderful and fearful crosses made to produce Anconas, their Span- ish origin, etc., ete.

The original name of the Ancona fowl was MARCHEGIANA, de- rived from The Marches province, their native Italian home. But this word was too burdensome for the English speaking people and therefore the word ANCONA was substituted, which is really as appropriate, as the Ancona fowl is the native fowl of the whole Ancona province, of which The Marches is but one of the geographical divisions.

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HERE never yet was anything under the sun that everybody acknowl-

edged was all right. Everything must endure the sneers of the

skeptic, the license (?) of the critic, the errors of the ignorant, the vicious- ness of the jealous,—and Anconas are no exception.

Some poultrymen, and even a few writers, (you may put them in whichever of the above class that suits your fancy) maintain that Anconas are a ‘made breed.”’ But these people do not agree as to how they were made. Now if Anconas are a manufactured breed, the result of crossing other breeds, they were probably produced some certain way. But the very fact of the methods employed being in dispute is good evidence to me that the argument is weak. Another reason why I say the claim that An- conas are a made-up breed is false, is that it cannot be substantiated. We have the Black Spanish, the Houdans, the Black Leghorns, the White Leghorns, the Minorcas, the Hamburgs, all of which varieties various peo- ple claim were used to produce the Ancona (in whatever way it most pleases the several writers to set forth,) and breeders today are certainly more advanced than they were generations ago. Now, go at it and breed a made-up Ancona! The fact that it cannot be done is some proof that it never has been done.

Some Leghorn breeders see a menace to their breed in the growing pop- ularity of the Ancona, and therefore speak of them slightingly as Mottled Leghorns. They perhaps would not make such a blunder if they were aware of the fact that Anconas were pure bred a great many years before Leghorns were brought to light.

Anconas began to come into the general knowledge of the poultry world at a time when Leghorns were very popular. A new variety of Leghorns would have been very much easier to introduce than a breed bearing a name little known and of no significance. ‘‘Mottled Leghorns” would have been taken up at once, and been as great a success as White Leg- horns, Brown Leghorns, Buff Leghorns and Black Leghorns. Then why, by any line of reasoning, should an Ancona, if it is a Leghorn, be given a name that would retard its popularity and success?

Again, a breeder who had the ability to create a new breed as stable and worthy as the Ancona has proven to be, would surely have the ability to bring the new creation to the knowledge of the public. Yet we find that Anconas were bred for scores and scores of years before any attempt was made to widely introduce them.

Anconas have never been exploited, which cannot be said of any made- up breed. And why? For the very reason that new breeds are created on purpose to exploit, and unless they are exploited there is little reason to create them. But a breed that already IS will grow into the knowledge of the poultry craft of its own accord in time, and its position there must depend upon its intrinsic merit.

And this is exactly the case of the Ancona. The name “Ancona” signifies nothing in the matter of introducing and popularizing the breed; in fact the name was rather a hindrance. As I previously stated, the breed would have been so much more quickly and more easily introduced under a Leghorn name. But an Ancona is an Ancona, and nothing but an Ancona, and therefore there could be no other name applied.

Ed. Weber, a university man, practical poultry breeder, and an authority on poultry matters, during one of his several European tours made a trip to Ancona, Italy, on purpose to study Ancona fowls;—their origin, history, condition, type, etc., He traversed the province of Ancona, and neighboring territory, on foot and personally looked up the archives in the Lyceum at Ancona city. Mr. Weber speaks Italian fluently, and was therefore able to get the facts first-hand. He wrote me that he could find no printed history about the origin of Ancona fowls; their early his- tory is lost in the mist of antiquity. His every source of information was to the effect that Anconas have been bred in that Italian province for sev- eral centuries.

Mr. Weber’s testimony is corroborated by the Hon. Chapman Cole- man, the American Consul at Rome, to whom I wrote in 1910, and an extract from his reply is printed in the opening chapter of this book.

There is not the least doubt about Anconas being one of the oldest known breeds, descended from the original Jungle fowl, and all the evi- dence obtainable from whatever source goes to show that Anconas have been ‘‘monkied with” as little as any breed. Their characteristics are so pronounced that they breed very true, and the Ancona of today is the Ancona of centuries ago in breed, name, characteristics and type, improved only in uniformity of color and greater egg production.

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IDESCRIPTION OF ANCONA ce

?DESCRIPTION OF ANCONAS!

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‘THERE are but two varieties of Anconas—Single Comb and Rose

Comb, and as they are identical in every way except the comb, the description fits both. The Rose Comb variety should have combs similar to a Wyandotte.

Anconas, or as they are frequently called Mottled Anconas, are black and white. The black predominates, and the feathers in every section are black. The greater part of the feathers are entirely black, but about one quarter of the feathers have a small tip of white at the end, which gives the bird a very attractive appearance.

The white tips are a real white, and not a dirty white or gray. The small feathers of the leg, neck, breast, fluff, and other parts of the body that are white-tipped have the white tips smail,—about double the size ofa lead pencil end. The coarser feathers and those of the wings and tail that are white-tipped have larger white tips.

There are occasional tail and wing feathers that have white for an inch or two up the quill, and all-white feathers are frequent in these sec- tions, but they are inconspicous and do not disqualify the birds for show. However these entirely white feathers are sought to be eliminated as much as possible in breeding, not to the extent of breeding out the white mot- tling from other sections and producing a bird that has too great a pre- ponderence of black. (See chapter on Ancona Type.)

The face, wattles and comb are bright red. The ear lobes are white white orcreamy. The beak is yellow, with dark shading. The legs are either clear yellow, or yellow mottled with black. The comb on the male is erect, while on the female it tips over to one side.

The carriage of both male and female is alert and active, and they possess a style and symmetry that is quite their own, and it never fails to attract the eye of the poultry fancier. Anconas have few equals and no superiors in the poultry kind for beauty, which is very plainly mezni- fest on the lawn and in the show room.

II

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VERY breed of fowls has its faddists who attempt to breed their birds “with variations.” Such breeders are a detriment to the poultry busi- ness, and a curse to the breed they take up.

Many a breed has been set aside or shelved as undesirable for the reason that it was made a monstrosity by faddists. They alter plumage, change the shape, size and other characteristics natural to the breed, and as a consequence they greatly impair or utterly destroy the utility value of the breed, and in consequence it loses its popularity and becomes a has-been.

But these taddists seem never to profit by the mistakes of others, and they sound the “death-knell” of their breeds by repeating the blunders made by their prototypes in respect to other breeds.

When a breed has an established type, and characteristics bred natu- rally for years, has great utility value, is popular and on the crest of the boom, why in Heaven’s name should anyone attempt to “monkey with fate’? and put a crimp in the breed by introducing foreign elements that the breed cannot stand for, and reasonable breeders will not endure!

So much for introduction.

I realize that in this chapter I am walking on thin ice, and may leave dents that other Ancona people may think had better be left out, but I am speaking from many years of experience in breeding, selling and ex- hibiting Anconas, and from my best judgement formed from the largest, and greatest range of correspondence on Ancona matters ever enjoyed by any Ancona breeder. This experience is here recorded for what it may be worth. (a.) Anconas are not a meat breed, lay no claims to being beefers, and a heavyweight Ancona is not a true Ancona at all. The American Standard of Perfection says that the weight of Anconas shall be 4 Ibs. for the hen and 53 lbs. for the cock.

This is the best judgement of the men who have carefully weighed the matter pro and con. It has taken years to arrive at this conclusion but now that we have arrived that is all there is to it. In 1911 a quite general attempt was made to Minorocaize Anconas, and the breed was at that time and in that manner threatened with the worst calamity that has be- fallen it since its introduction into America. But before the “beef fad” had gained enough cohorts to be of any considerable damage the mistake was corrected, and the weight of Anconas was made normal again.

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When the carcass of a fowl is increased by several pounds beyond the natural weight, it always is at the expense of other and more important characteristics. The frame is not enlarged and strengthened to correspond to the extra meat, and the birds break down. By increasing the size be- yond normal, nothing is added to the laying quality, but there is a very perceptible increase to the expense of feeding, and it requires more housing room for the same number of fowls. The increased weight retards activity, and the more logy fowl developes more slowly. The greatest claim for Anconas, that they produce eggs at the least cost per dozen of any breed, cannot be maintained by over-weight fowls. Any poultry man who wants birds heavier than Anconas, can easily have them in any cloor desired— Rocks, Reds, Wyandottes, Langshans, Minorcas, Brahmas, etc., and I would emphasize the fact that if you want to breed for beef don’t breed Anconas.

It is an undisputed truth that Race and Draft horses are not found in one breed; neither can there be found in one breed of cows the quali- ties for both Beef and Milk; no more do you find meat and egg production combined in one fowl. It never has been, and never will be.

(b)Ancona color is mottled black and white. There is not a confus- ing multiplicity of hues. There are no Black Anconas, White Anconas, Red Anconas, Silver Anconas, Partridge Anconas, Golden Anconas, and so on Ad Infinitum, but, Glory Be! the one and only Ancona color is mottled. There is a peculiar beauty in contrast, and no contrast is so striking as black and white. There seemed to be a growing forgetfulness among An- cona breeders generally about the year 1910 that Anconas were mottled. Poultry Judges were largely to blame for this lapse by reason of their plac- ing awards on the darkest birds, almost to the exclusion of any honors for a well mottled Ancona inthe show room. I have seen some first prize winners that had hardly a white-tipped feather on them. This was carried to such an extreme that several breeders began to advertise ‘‘Black- bird” Anconas and other terms to indicate that their Anconas were not the real thing. It was but another creation of the faddist, and had no excuse ever to be introduced. For three years this black craze appeared to have a deep-seated root, but then it began to ‘‘wear off” (as all crazy notions usually do,) and Ancona breeders awoke to the fact that their favorite had once more escaped the pernicious out-cropping of the faddist to produce anew creation to undo a good thing and make a mighty poor substitution. The English breeders underwent this same color experience a few years earlier than did the American breeders, but they did not carry it to such an extreme as was attempted in America. The leading English Ancona breeders sounded the warning in time and the return to a well mottled Ancona was straightway made.

I trust that the American Ancona may ever be true to name,—a really mottled Ancona.

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(c.) Other color points that I wish to touch upon are under-color, and legs. I believe that too much stress is laid on under-color. Some breeders would have Anconas disqualified if their under-color was not very dark. Now if under-color was an essential in producing any intrinsic value I would emphasize it. If under-color governed the production of a show- room plumage it might well be worth while. If under-color added one whit to the beauty of an Ancona I would say it should be considered. But the most beautiful specimen of an Ancona cock and hen may not have the desired dark under-color; and parent stock with medium light under-color produce as near perfect specimens as ever entered a show room, and it is as foolish to insist on very dark under-color for perfect plumage as it would be to claim that a person is not well dressed unless they have on under- clothes of a certain tint. The points on plumage are only to please the eye,—there is no other value; then why so much stress on what the eye

does not see?

Now about the legcolor. Let it be understood in the beginning that a yellow leg does not go with a black fowl. The breeder of too dark An- conas should have their birds with black or green legs. They may have back of legs and bottom of feet yellow, but should not have all yellow legs. Anconas have legs either pure yellow, or yellow mottled with black; the latter are preferable. A green cr willowy leg was often remarked when Anconas were being bred too black, and this sign if no other should have been sufficient warning to halt in the matter of producing very dark Anconas.

A parti-colored fowl to be a success in the fancy must have a Standard that is not too difficult to attain. Remember it is not the handful of ex- pert breeders that keeps the game going. If acolor standard is so diflicult that the general run of breeders cannot get within show-room distance of it, it is good-bye to that breed for popular favor. Then again if you breed away from the natural tendency of Anconas for size or color, you encour- age the introduction of foreign blood, as the quickest and easiest way to distort an Ancona to the idea of the faddist is hy cross- breeding with those fowls that are what Anconas are not,—and will create a mongrel that will answer the pattern set by the faddist, We should not have a Standard that encourages the introduction of foreign blood. It takes years of pains- taking and expense to overcome one season’s work of false breeding. Ancona interests are best served by a liberal and broad plan, rather than restrictive and narrow ones.

(d) And a word about tail carriage. An extremely low sweeping tail is not desirable, and is not characteristic of the true Ancona. Breeders who make an effort to have an Anconas tail drag in the mud like a Leghorn are making a bad mistake, and I wish to register a protest against the very low sweeping tail. It is unattractive, detracts from the style of the bird, and is anti-Ancona. Ed. Weber, one of the best An- cona authorities in the world says, ‘‘Anconas with low sweeping tails are not true Ancona type,” and several leading breeders in this country make the same contention. Our English bretheren make no pretense of breeding low-tail Anconas. Don’t do it!

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HILE it is well to know the Origin and History of a breed of fowls

and good to have birds that are pleasing to the eye, yet none of these things are sufficient to recommend a breed to a poultryman’s favor.

If you might be interested in taking up Anconas you want to know what they are and what they willdo, and this chapter treats on these subjects.

(1.) Anconas are pre-eminently an egg breed, and this is their first and greatest Virtue. The profit in the poultry business is in eggs. If you wish to go into the meat business you don’t want fowls, as it is more profit- able to produce meat on four-legged animals than it is on two-legged ones. Were it not for the money in eggs the poultry business would be a dead one.

Anconas begin laying at an early age,—pullets often laying when but sixteen weeks old. And they lay persistently all winter and through the summer, except during the moult. And they will repeat the performance during the second and third years, and even four year old hens lay better than do yearlings of most other breeds. As a consequence it is not nec- essary to replace your flock with young stock every year or two.

Don’t believe that Anconas excel as layers Just because I say so. It isn’t safe to be guided by the unsupported opinion of any one. But con- sider why Anconas put themselves in the front rank of poultrydom without being exploited, and why the breed is conceeded by all poultry authorities to be an excellent egg breed, then read the scores of testimonials of ex- perienced practical poultry men and women (see chapter farther over in this book) who have spent years breeding Anconas alongside of other breeds. ALL of this testimony should have some weight, and is as good evidence as I can present. The only thing left for you to do is tomake a practical demonstration yourself, which after all is the final test. Get a pen of An- conas and subject them to the test, compare them to any other breed you may, keep an accurate account of what they eat and what they return, and Iam confident you will confirm all the good things said about Anconas in this book.

(2.) Ancona fowls are small eaters. Five Ancofias will thrive on the amount of food necessary to sustain three fowls of the heavy American, Asiatic, or English breeds. Figure out what this means in profits, on a flock of fowls in these times of high priced feed!

Anconas being such prolific layers and small eaters they produce eggs at the least cost per dozen of any known breed,

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(3.) Anconas lay large eggs having white shells. The size of the eggs is worth considering, and the color of the shell is very significant as the best markets pay a premium of several cents a dozen for white egos,

(4.) Anconas are a hardy breed. This is true of both little chicks and mature fows. They have been bred in this country long enough to be thoroughly acclimated. They stand the cold winters of the Dakotas and Canada. They are not succeptible to disease, and their extreme hardiness under all conditions is one of their strong recommendations. Hardiness has been a feature of the breed for centuries, as the country of their origin has as great a diversity of climate as has America.

(5.) Anconas mature very early. Their precociousness in this direc- tion is always remarked on by breeders who are not familiar with them.

As stated earlier in this chapter pullets often begin laying when but sixteen weeks old, and it is not infrequent that they lay earlier. At twenty weeks they are in full lay, not just an occasional egg but from five to seven every week.

The cockerels are quick to develope to the light broiler stage,and aie their yellow legs and skin, plump bodies, and meat of fine texture and exceptional flavor they are a dainty morsel and command a top price in market.

(6.) Anconas are non-setters. If you wish hens for hatching eggs I advise you to keep a few heavier hens for broodies, as you cannot depend on Ancona hens for hatching. There is no breed that never has its ‘‘set- ters’ and Anconas are no exception. During the hot weather there will be a few “‘clucks,”’ but they are easily broken up and soon commence lay- ing again. I have had Ancona hens hatch a setting of eggs and care for the brood very satisfactorily, but it is unusual and so few Ancona hens ever show broodiness that you cannot depend on them for hatching.

(7.) Anconas are adapted to either farm free range, or village close confinement. On the farm they are great foragers, and pick up a goodly amount of their living. Their color harmonizes with their surroundings, and they are much less liable to be caught by hawks than are white or red fowls.

The back-lot poultry keeper will find Anconas tame, contented and more of them may be kept ina limited area because of their medium size and extreme hardiness.

(8.) Anconas are handsome birds, from the little fluffy yellow-and- black baby chicks to the stately cock and hen of pretty mottling and beau- tiful sheen. In their development the chicks never undergo the half-clad gauky stage common to most young fowls, but are slick and pretty every day of their lives. It is more pleasure to care for and be interested in fowls that are so pleasing to look at. Anconas are certainly an ornament

to any premises, and their beauty never fails to attract attention. 16

(9.) Anconas have been in great demand for years, and although An- cona breeders continue to increase their capacity, yet there never has been a season when the supply has equaled the demand. This means that there is an unlimited market for breeding stock and eggs for hatching, and at very good prices. Thereis no reason to believe but what these conditions will continue to prevail for many years.

If you are alive to your best interests you should be interested in a breed that is “coming” instead of “going;’” an “‘iser” and not a “waser;” a “ “going-to-be” rather than a “has-been.” The several points of superiority possessed by Anconas, spoken of in this chapter, should cause you to ask the question if there is any other breed of fowls that posess so many points of excellence, and I can frankly answer, there is none!

It is these things that make Anconas so popular, and these same characteristics will make for their continued leadership among the fowls for profit.

(10.) Ancona breeders are well organized, and there is a good fellow- ship among them that is more manifest than among most other breeders. They are giving concerted action in upbuilding Ancona interests, and this co-operation is very effective. This means that there are more prizes of- fered on Anconas at the shows, greater publicity is given the breed, with all the attendant advantages, and the demand for Ancona products is con- tinually being extended.

It is not enough that one “Knows a good thing when he sees it,”” but he should ‘‘Seize a good thing when he knows it.’”? Moral: Get Anconas.

Other breeds will “‘lay off,” while Anconas “will lay often.” The Ancona is the hen that lays, but doesn’t get lazy.

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Pre general rules of properly mating any and all fowls apply to all breeds

alike, and as this book does not make any pretense of being a text book on the science of poultry keeping, I will simply touch on a few points par- ticularly applicable to Anconas.

I believe that many breeders put too much faith in the efficacy of some strong section of a fowl being able to supply the deficiency of that same section in the mate. This is true to some extent, but the weak section is corrected rather than built up. It is best to eliminate from the breeding pen those birds that are considerably lacking in any way, and not depend on breeding out the weak points, but avoid them.

As dark plumage on fowls always has a tendency to become lighter after the moult, it is best to select for the breeding pens those hens that retain their color. I strongly advise always using hens instead of pullets in breeding, as it will build up the size of the birds, and the size of the eggs.

It is not wise to buy stock and eggs from various and several breeders, as it quite likely will result in a hetrogenous lot of stock that will take some time to breed to uniformity. There are certain characteristics more pronounced than others in each breeder’s flock, and unless you know just what you are doing you are very apt to make some undesirable combina- tions by such indiscriminate breeding. If you want to buy stock or eggs select some reliable and well known breeder and get what you want from one source.

Do not use hens with excessively large combs. Moderate size are best, and an occasional hen with an erect comb will produce excellent cockerels.

To correct white in the face use a male bird with some red in his ear lobes.

Purple will sometimes crop out in breeding any black-feathered fowl. It may be correeted by breeding females that lack the bright sheen in their plumage, but are rather a flat black or dull color.

The attempt to produce a very dark Ancona has resulted in the black color pigment showing in the legs. Thisis ever so, and to avoid dark legs you must avoid the very dark birds. Dark legs go with a dark bird.

I et Cee

fANCONAS ww ENGLAND

iy a Net AND NE A a OER,

Y first recollections of Anconas as we now know them, goes back a

good many years. But as a recognized breed the last twenty-five years practically covers their whole history. At that time ago, a few fan- ciers were beginning to find out their sterling qualities, extraordinary lay- ers, small eaters and prettier than any, with the exception perhaps of Spangled Hamburgs.

Picture to yourself a rather small, delicately shaped bird, about equally mottled with black and white, with a large well-spread tail, and very pale yellow legs, arather long head surmounted by a comb of medium size very deeply cut, and a general carriage that a Peacock might envy. These birds gradually worked their way into the hearts of fanciers, who were also lovers of beauty, until the few classes which were then provided for them began to be well filled.

But Englishmen are never satisfied for long,and a darker, squarer bird began to find favor at shows. The purple sheen which up to this time was general, was replaced by beetle green; the feathers instead of being simply mottled, were black just tipped at the end with white; the legs in- stead of pale yellow were now mottled with black. The general result was, mere prettiness gave way to a really handsome bird.

A good many people said the Minorca had been largely used to get this result, but no real proof has ever been advanced to this effect. I lived within three miles of Mr. Cobb, the man to whom the change was chiefly due, and I frequently saw his stock, although not personally accquainted with him, and in consequence never saw what he did in private premises. I think I should have noticed if Minorcas had been run with Anconas, especially as I was always interested in the latter.

However this may be, the fact remains that our Standard was built on these lines. A great outcry was made by some of those who kept the breed for laying only, more stout indeed than by those who bred for ex- hibition as well as utility qualities; most of the latter were quick to recog- nize the improved bird would be of more value than the older type.

But looking back I am not at all certain if type had not been to some extent sacrificed in getting size and color in the new bird; still, there was the standard, and fanciers soon got their birds somewhere near right, and so far as my own stock was concerned at no apparent loss as regards lay- ing qualities. The squareness noticable in some strains when the alter- ation took place, has now been entirely eliminated and we now have the beautifully roumded body and the grand carriage of the older birds, to- gether with the small white V-shaped tip at the end of each feather.

19

I think American fanciers are going too far in wanting so dark a bird as those obtained by having only one feather in five tipped. AlsoI think if we could prevail upon our leading fanciers to club together and send a team of real tip-toppers in charge of a man who thoroughly understood Anconas to one or more of your leading shows, American and Canadian fanciers would be willing to meet us half way at least in attempting an International Standard for one of the handsomest and most useful fowls living.

I may say in conclusion how pleased I was to find what splendid pro- gress Anconas were making across the pond; may they ever continue so to do, and may their champion little journal, The Ancona World, increase and multiply a hundredfold.

Yours faithfully, THOMAS LAYBERRY.

Late Hon. Secretary; Club Judge; Club Show Judge; and only life member of the British Ancona Club.

20

The following appreciation of Anconas was written in 1913 by William E. Barber, England’s well-known Ancona breeder and judge.

During the past twelve months I am pleased to be able to record a quite decided advance in the popularity of the breed. For many years I have been surprised that the sterling qualities of the Ancona have not been recognized as they merited, but this is being rapidly changed. They are a breed that do not want booming; they simply want knowing to be ap- preciated. As an egg producer I find them second to none, and in the coldest winter months, if hatched at right time, will lay almost as regularly asin the summer. Like any other breed, light or heavy, if in confined quarters they must be given work, for they delight in scratching and seek- ing for their food.

They have the advantage over most breeds in maturing quickly, pul- lets often laying at the age of 18 to 20 weeks’ old. This is a most decided advantage, as chicks may be hatched as late as the month of May and still be in full lay in November, to continue right through the winter. The eggs of pullets from the start are sizeable, while those laid by yearling hens rival the Minorcaor Andalusian. This is not all; half a dozen active Anconas may be kept in full lay on a quantity of corn that would feed only three or four Orpingtons or other heavy breed, whilst on a free range they are such excellent foragers that during the summer months at least, a very small morning and evening meal will keep them fit and laying. They are, therefore, in my opinion theideal egg producer for the farmer or the backyard fancier. Added to this, any fancier will admit they are one of the prettiest breeds we have. Of the Rose Comb Ancona I can speak even more highly as an egg producer. They are equally as good summer or winter; even in the most severe weather nothing seems to check them. Four of my winning Rose Comb pullets laid 904 eggs in their pullet year of 1912. I think this fully answers the question, can Utility and Fancy be combined? Most emphatically yes, as applied to the Ancona, perhaps more so than any other breed. Our standard contains no extravagant points to breed to, and is framed so that our ideal bird is, and looks a layer. Another decided advantage with our breed is that it requires only one pen to produce exhibition specimens of both sexes.

There is not the slightest doubt that the fall from popularity of many of our most useful breeds is the evil of the double mating system, that is to say, two pens are required to breed cockerels and pullets for exhibition. From the cock breeding pens the pullets often look wasters, and vice-versa. Our breed therefore, stands at a distinct advantage again in this respect.

Some fanciers have experimented with the cock-breeding pen, making progress up to a certain point, I will admit, but the pullets have, on the other hand, showed a decided falling off in quality. The cockerels have eventually got too dark and short of tipping. It is much to be deprecated and for my part I think it will be much to the advantage to both our breed and Club to stick to the single mating system. We are progressing admirably. Our birds are yearly getting nearer to the standard we have set up. We have got far from the bird that was evenly splashed all over black and white, and are now producing a bird sound in under color, and are also getting nearer to the V-shaped tipping, The ideal bird has not yet arrived, but we have made substantial progress since the standard was formulated. Finally let me say, to any Fancier who wishes to com- bine Fancy and Utility—“‘Try Anconas.”

21

JESSE YESE SEM YEMEN SIL YL SE SL SY SAL SME EE SN SIE IL IE SSA SE aM ESE a iS AN IE a

P"ANCONAS. IN. CONTEST

H 2 RAR RI RRR RR IAI AT IATA IAT ATARI TAIT IARI ARITA TRI

he statement from the Missouri Egg Laying Contest is such an un-

paralled boost for Anconas that some of my readers may not think it is reliable. Iam therefore making this brief explanation:

The State of Missouri is one of the greatest poultry states in America. It’s annual egg laying contests at the Experiment Station, Mountain Grove, Mo., are international in their scope, and are considered the most thorough and comprehensive of anything of the kind ever held anywhere. The re- liability of these tests are unquestioned and the records are most carefully and accurately kept in the minutest detail.

These contests have for years been in charge of T. E. Quisenberry, Director of the Missouri State Poultry Experiment Station, Superinten- dent and Secretary for ten years of the Missouri State Poultry Show, Superintendent of Poultry at Panama-Pacific International Exposition at San Francisco, and one of the foremost American poultry judges, authors and practical poultrymen.

The extracts printed below, from the January 1915, Report of this contest, are for the year 1914, in which contest about twenty Standard breeds of poultry were represented, and over one thousand hens partici- pated. Bear in mind that this report is actual average for one year, and not particular preformances of certain pens or birds at certain times. In the light of this information these figures are astonishing.

I have had these figures verified by the Missouri Experiment Station so they are absolutely correct:

"x@gs~ 100 pounds of feed produced 300 eggs when fed to Anconas; 268 eggs when fed to Leghorns; 251] eggs from W/yandottes; 230 eggs from Orpingtons; 225 eggs from Campines; 203 eggs from Minorcas; 201 eggs from Rhode Island Reds; 188 eggs from Plymouth Rocks; 179 eggs from Langshans.

Furthermore, when all the eggs were weighed it showed that the Anconas laid the largest eggs of all the breeds tested.

And the Anconas laid the largest per cent. of eggs during December, January, February, March, April and May, when prices are the highest both for market and hatching.

Here we have the very essence of profitable poultry keeping, most weight of eggs per 100 pounds of feed; largest number of eggs per 100 pounds of feed; largest per cent. of eggs during the winter months. This corroborates the statement made for years by Ancona breeders, that he gene fowls produce eggs at the least cost per dozen of any known

reed.

22

3

SAIAIAIEIAIAIAAIEIAIRIEI AIEEE RIAA IA EIA IAI Mai i wali Hale ai aii yay,

DONT MINORCAIZE

ANCONAS

# ARR ARAR AAAS REESE REECE IE TERRE IE TERE IEE IERIE IRIS IARI II IIA N

SORES RARARERACERA RRM

N REGARD to the heavy, logy, lumbering Ancona that so much

resembles the Minorca, why do the Minorca fanciers wish to corrupt their breed with foreign blood? Is not the Minorca a good fowl? If you don’t like her why not discard her entirely and get something better?

Ancona breeders don’t want Mottled Minorcas any more than they want Speckled Wyandottes. Anconas fill requirements that other fowls do not, and if you want something different from true Anconas, get it without distortion. There are scores of different types, names and colors of fowl already bred to a high point of perfection. Whatever you want you can have, and there is no excuse for producing a mongrel to substi- tute for the real thing. Breeders should not forget that an Ancona crossed with other blood to produce size does give you Anconas at all, but nothing more nor less than a mongrel.

Anconas are not bred for plumage. Don’t think that because you have a bird that is mottled that necessarily it is an Ancona. Ancona means more than feathers or size. It seems hard for some people to learn that Anconas have type.

Suppose a Jersey cow was produced as large as a Holstein, with the Holstein capacity for food, and having the color and most of the other characteristics of the Jersey. It would no longer be a Jersey, and Jersey breeders would have no use for such scrubs. The Jersey has es- tablished qualifications that Jersey breeders greatly prize, and if the Jersey were different than she is, Jersey breeders would not want her. Just so, Ancona fowls embody inherent characteristics that are valuable and satisfactory to Ancona breeders. If you want something different than Ancona type, get it, but don’t “fake it.”

Anconas have made, and are making a quite phenomenal growth in numbers and popularity in poultry circles. This is because of what the Ancona IS and not because of what she IS NOT. If you attempt to make a new type for them you ignore the cause of their present eminence, and by attempting to Minorcaize them you have nothing to gain, and everything to lose. Don’t do it.

23

MESES YESSY, LLL AL NE LE RE IE REE NE SR I a i a SIE I MR NE RE OE aE ME ate a

WHY THE SPECIALTY CLUB :

& €

£

€

IEEE AAU.

N COMPARISON to the number of breeders, the number of Club mem- bers in any speciality club is small.

This ought not so to be, but nevertheless it is a fact.

We wonder sometimes if it is because breeders are as a class closefisted, selfish, careless, or do they not realize the fact that a specialty club is an absolutely necessary thing for the success of any breed of fowls?

There is such a great variety of fowls that if any breed is not given special publicity, and boosted to some extent, it will fall behind instead of progressing. This is true of any breed, new or old. And it is univer- sally admitted that “What is everybody’s business is nobody’s business,” so unless organized effort is made to boost, who is going to do it?

Clubs are not organized nor kept up for the purpose of making money. Most of the officers in all the clubs serve without recompense, and the whole income of the club is expended in furthering the best interests of the breed, by giving ribbons, cups, cash and other specials at the shows and thus encouraging exhibition; advertising the breed, circulating thousands of booklets and circulars, improving the Standard, providing illustrations, etc., etc. Breeders do not do these things singly, and they are only done by co-operation.

The demand for eggs for hatching and stock for breeding and exhi- biting is created solely by club activity, and breeders owe much to the club that represents their breed, and it is only reasonable that they show their appreciation by joining and keeping up their membership. It is the least they can do.

Most clubs have a membership fee of only $1.00 per year, and it really isremarkable the good work they accomplish with such a limited amount of funds. It were better that breeders gave $2.00 each, as the money they pay into the club is the best investment they make during the whole year.

Whatever breed of fowls you keep, by all means support the club that is boosting that breed, and don’t let the other fellow do the work and spend the money while you sit idly by and share in the reward without doing a blessed thing to help. It’s not fair.

SEMEN REM UE A SL a ie SA ESA af ea ae YE a ae a A SN Oe a abe i ale ad aie a ae ae ae

f UNITED ANCONA CLUB

H 8

HE FIRST Ancona club in the United States was organized March 1, 1905, and was called the ‘‘American Ancona Club.’”’ It was a small affair as there were few Ancona breeders in America at that time. This club was the opening wedge that started Anconas on the road to promi- nence in America, and much credit is due those pioneers who even then realized the necessity for co-operation if success would be theirs in breed- ing Anconas for profit.

Later this club was changed to the “Ancona Club of America,” and so continued until January 1915, when it was officially consolidated with “The Ancona Club” (an Ancona organization created in 1912.) The consolidated organization chose the name “United Ancona Club,” and it is a most fitting term as the Ancona fraternity is united in a large and strong association that is doing a great work in advancing Ancona inter- ests. Special prizes are given Ancona breeders on winnings at any poul- try show, which encourages exhibition. Ancona boosting literature is published and widely distributed, which creates new Ancona breeders and increases the demand for stock and eggs. Advertisements are also carried in several leading poultry magazines, extolling the merits of Ancona fowls.

The list of members is published, special concessions are secured from representative poultry shows, and an annual Year Book on Anconas sent out. Every Club member receives each month the ‘“‘Ancona World” magazine, which is the official organ of the Club.

And all of this is done for the small membership fee of $1 per year! Every Ancona breeder in America should have their name listed in the Year Book of the United Ancona Club. It is worth while.

MEMBERSHIP IN THE UNITED ANCONA CLUB BRINGS WITH IT Better standing as an Ancona breeder. A guarantee to your customers of a square deal. Additional orders for stock and eggs. Handsome Club ribbons on Ist prizes won on Anconas. A chance at valuable special prizes, to Club members only. Participation in Club special cash prizes. A free copy of the Year Book. (Price 25 cents.) The Ancona World magazine free. (Price 50 cents per year.) Helping to more widely advertise the merits of the breed. The good fellowship of friendly co-operation. All of this for One Dollar! Remit to

UNITED ANCONA CLUB, FRANKLINVILLE, NEW YORK.

Seen Cer See. Negee te

ry

25

abacearaleeheahealtatd gui iia Meee ined as * * *«

? ANCONA EXPERIENCE

TALE OT ERP ENE

i spent my first nineteen years on the farm, just as uneventfully as the or- dinary farm lad finds it. One of my farm chores was caring for the hens, and they were a typical farm flock of about 50 mongrels of various sizes, colors and ages, representing half a dozen different breeds eross-bred to the queen’s (dis-) taste.

When I quit the farm and went to town to live I cut out the farm duties; no horse, no cow, no hens. After a dozen years of office life, and I had married and had a home of my own, I became interested in poultry in a small way. My wife’s cousin sent me, as a present, a sitting of An- cona eggs—a breed of fowls quite rare at that time. I borrowed a sitting hen from a neighbor, and the result was 9 fine chicks from 13 eggs. For two years I used a neighbors hen-house addition, as I had no housing room of my own, and my little flock of 20 fowls furnished us a remarkable num- ber of fresh eggs and several dozen broilers.

I then began to study the poultry business, especially my own breed, built a roomy henhouse, advertised pure-bred stock for breeding and eggs for hatching, named my poultry plant, used good printed stationery and in two years time was shipping Ancona stock and eggs all over the United States and Canada, and making from $400 to $600 per year profit from my flock of 125 fowls. This was only a side line and did not interfere with my office position

I had a very large garden, from which the expenses and income nearly balanced. The most of it I divided into hen parks, set out fruit trees, and always keep my fowls confined to these parks. In winter my hens are never let out, but they have cement floor, open-front scratch sheds.

I buy everything my hens eat, except a few vegetables from the gar- den and clippings from a large lawn.

I have found that the greatest profit is in the “‘fancy,’”’ and that there are hundreds of breeders in all parts of the country who are willing to pay from $5 to $25 for a high-class pure-bred exhibition bird.

My experience and observation have proved to my satisfaction the following:

1. It pays to speacialize on one breed, and stick to it.

2. Poultry keeping pays big, if conducted along business lines.

3. Advertising is necessary to the success of the poultry business.

4. No big money can be made from fowls outside of the fancy.

5. Poultry keeping is easy and pleasant, but demands attention to details.

26

6. Expensive housing is not necessary.

7. Fowls do as well in confinement as on free range.

8. There is no small investment that pays as big returns in money, and mo equal amount of work that returns as mueh pleasant recreation and table delicacies as does poultry keeping.

9. Iffarmers gave their fowls the care and thought that they do their other stock, they too, would make good money on them, as do their vil- lage neighbors.

10. The surest way to success im the poultry business is to begin right, in a small way and keep growing.

11. No exceptional talent nor special training is necessary to succeed in poultry keeping.

12. It is a waste of time and money to keep any but pure-breds. —From “The Practical Farmer’ Feb. 15, 1918.

37

YAIAIAIEIA EAI IANA AISI IAI IAI IIA IAI HAI RII IS iA tial

* > : THE FANCY POULTRY BUSINESS eo

HARAAMAARAIATR IAA RAR RIA AREER IERIE ER AAA IERIE IER ERATE RARER

ERE

a

he difference between a Breeder anda Fancier is largely one of Dollars

and Cents. A true Fancier must be a good Breeder, and a successful Breeder

surely is a Fancier.

A Breeder makes some money with poultry, but the Big Money in poultry is made only in the Fancy.

People discover this,and jump into Fancy poultry, and therein they fail.

Fancy poultry is not a job to be jumped into. The shores of poultry- dom are strewn with wrecks of those who jumped into the Fancy poultry business. And these wrecks are almost all due to the fact that the breed- ers endeavored to enter the Fancy wrong-end-to; that is, they made much noise in the beginning, and ended in a whisper. Their experience in the Fancy was Big end first, which is contrary to all rules of business success.

And yet success is so simple, so easy, and so sure that any person,— clerk, school child, farmer, mechanic, laborer, professional or business man or woman, need not hesitate to undertake it, if they have a liking for it.

The chicken business is not unlike other business. If you have no liking for it you should not attempt it. It offers interesting and healthful diversion, real pleasure and much profit to those who are interested in fowls, and like them.

Do not think that it is necessary to own a farm, or have an expensive equipment to enter the poultry business, or conduct a Fancy poultry business successfully.

I know of a family who started with less than a dozen baby chicks, and within a very few years, from this very modest beginning, from the profits of their flock they built a fine hennery one year; the following year they bought two nice fur-lined coats and a foxy diamond ring for their master and mistress; the next year a player piano. Would you like to have a few hens do this for you? As I said in the beginning of this ar- ticle it is simple, easy, and sure.

You will notice I said this little flock ‘in a few years” did so and so. The person who is unwilling to wait these few years had better invest his money in miningstock. You can’t start in Fancy poultry in one year and make money, so don’t attempt it or expect it. And I might as well have said two years as one.

The first year or two you are in the Fancy poultry business few peo- ple will know it, unless you spend money out of all proportion to your business, in advertising. And the object of this article is to show how

28

to make money, and not how to waste it. And as you can’t be much of a figure the first two years anyway, you might just as well (yes much bet- ter) go easy, and learn things the least expensive way. Learn what? Well here are a few things experience can teach you without much expense if you ‘‘make haste slowly:’’ What agricultural and poultry magazines are most profitable for your breed to be advertised in. What prices are most profitable for you to ask for stock and eggs. What shows and clubs are best for yeu to work with. What line of printing and advertising is best to employ. What shipping boxes and coops give best results. And a lot of other details, besides the mastery of the peculiarities distinctive of your chosen breed.

And there’s a vital point,—The breed! Every breeder will tell you to start with his breed; but don’t let the other fellow decide for you. There are certain things to consider as generalities before you consider breed, and I state them first as being most important. Those breeds are most popular and consequently in greatest demand, and ever will be, that produce the most eggs. Other things to corsider are color of eggs, hardi- ness of both the fowls and little chicks, quick development, adaptability to your method of culture, cost of feeding, etc., etc. Some writers advise taking up the breed that you most admire, but that is a very weak de- cision, for you are not breeding fowls just to satisfy your own admiration (or if you are, you don’t need any help from us) but you want your flock to pay, and these things must be taken into account. The advantage of a popular breed is that it is being brought into prominence, and therefore a great demand is created; also the country is not so full of breeders who can supply the same thing, and consequently the competition is not so keen as in the older breeds that have been established for generations.

When you have investigated the merits of the severel breeds, decide on one breed, and one only. And then get the best parent stock that you can. Don’t pick up a few birds from a miscellaneous lot of breeders, but buy from a reliable and well established breeder, and be willing to pay a good price. Ifapen costs more than you want to invest, then buy atrio. Orif you prefer, buy a sitting of eggs. It don’t make so much difference how or when you start, if you only start right.

Study your breed, both in your own yard, in some other breeders’ yards, in the show room and in the poultry books and magazimes. Learn how to mate, what points to breed for and what things to avoid. Become expert in your chosen breed. Join the Specialty Club that is exploiting your breed; it is doing an invaluable service to the cause, and merits your hearty co-operation and loyal support.

Exhibit at your home poultry shows and state fairs. Also at two or three large poultry shows and state fairs, each year.

29

As soon as you can take care of any orders for stock or eggs, begin to advertise. And never forget that without advertising you cannot succeed.

And never write to an interested person on plain stationery. Use nicely printed letter heads, envelopes, cards and circulars. Use a picture of the fowls you breed. And when you ship eggs or fowls use your own printed tags or labels. The price of one fowl or one sitting of eggs will outfit you with nice printing to start with, and as your business grows you can elaborate to your hearts content along thisline. But don’t think you can get along without printed stationery. It can’t be done. Never sell a cull bird or egg. Use all such for home consumption or market. Don’t ship anything you would not be willing to have shipped to you at the same price. Cull your own breeding pens as closely as you do the birds you sell; your future success depends on your maintaining high-class birds in your own flock.

Be not over-anxious to make big money too quickly. You must bide your time. Let your flock increase each year in both quantity and quality. As your flock increases in size, increase the size and number of your ad- vertisements. After the first three years you will be astounded at the increase in your business and profits. The Fancy poultry business you do one year helpsto do more business the next; one satisfied customer brings another; an advertisement a year or two old sometimes create busi- ness; each year added to your breeding a certain breed adds to your sta- bility and reputation as a breeder, with its consequent advantage in get- ting more orders and better prices.

There is no secret to success in the Fancy Poultry business. It is open to everybody; needs but a few dollars capital to begin, and just naturally and inevitably grows into as large and profitable a business as you choose to allow it.

30

Se RERER ER RRR MM IEE I a ME IE NE Ra ie i a ee ee ae A a ae a ee abt aad ae ed ee apap aty ay

ILLUSTRATE YOUR BREED

MRARARAIAAAREA ISAS RASA AAA AERA IAAI IIR IIIS III ICTR

T HERE is no question about the value of showing your birds by pict-

ure, as well as by word description. People can so much easier, quicker, better, and ‘altogether more satisfactorily appreciate what your birds are if they can see them as the camera presents them.

‘‘As the camera presents them’”’ would be an excellent way for breeders to show their birds to intending purchasers of stock or eggs for breeding or exhibition. But of course this process is too slow, laborious and ex- pensive, and therefore engravings are made from the photographs; and these engravings are printed from in circulars, booklets, catalogs, etc., the same as type, and the picture is thus multiplied many times at small cost.

And right here is where a great deal of mischief is done, either in the hands of the artist or engraver. Breeders have so universally shown a weakness for having their birds show up as good as the other fellows’ that they have the photograph retouched to such an extent that the represent- ation is distorted beyond recognition.

I would not unqualifiedly condemn the retouching of photographs, because there are little things in photographing fowls that are hard to get right, and do the subject justice. A broken or ruffled feather, a side light that makes things appear unnatural, a cramped position that is not life- like,—such minor defects may be corrected, as they are a fault of the process of securing the picture rather than in the bird.

But when points are removed from the comb, the tail is lowered ten to twenty degrees, the mottling or other markings are made to suit the artists eye and not at all to resemble the specimen photographed, these things are wrong. It is not justified simply because ‘‘Everybody’s doing it.’”’

I believe the time has arrived when the business of idealizing the photographs of fowls should be discontinued, and the true fancier should be willing to picture his birds as they really are.

Much is said and written against “faking” in the show room, but that is of less consequence I believe than is the custom of faking in picturing birds. The custom is so generally practiced that it is rare to see an actual true-to-life engraving, even in these times of such a profusion of poultry pictures in all magazines.

By idealizing the photographs of your birds you are certain to dis- appoint your customers, because of course the product from your flock that they bought from you will not come up to the pictures put out to represent your birds.

I believe it is better business ethics to show your birds in pictures true-to-life and as they really are, rather than true to fancy, and as you wish they were.

31

MESIAL I SY SM SL SY A SY SIL YY LS SM SY YE SY Sa RE SS YL MSI SSO SS

LINE BREEDING

MAES,

F HRA AR AAA AAIAI AIA AA IAI AIA ITI IIIB III NIT IR IIIT ITER

HE BEST illustration and explanation of what Line Breeding is

that has come to my notice is the chart prepared by I. K. Felch, a very capable poultryman of Natick, Mass. Mr. Felch is now a veteran poultry breeder eighty years of age, and has been an acknowledged au- thority for over half a century, a judge, fancier, writer and leader in the poultry arena, and looked up to by his co-workers in the field for better Standard poultry. My request for permission to use his chart in this book brought forth a cordial and friendly letter from him, together with a copy of the chart, a printed explanation, and an electrotype of the line drawing. I had a new drawing prepared and a new plate made, and the explanation is reproduced ad-literatim. I believe this chapter will be ap- preciated by readers of this book.

‘“‘Kach dotted Jine represents the female as having been selected from the upper group, while the solid line shows the male as having been taken from the indicated upper group. Each circle represents the progeny.

Qrewne une® To wit: female No. 1 mated cence with male No. 2 having pro-

‘\ Sane

, Me, duced group No.3 which is 4

., as the blood of sire and dam.

* eon Females from group No. 5a Sale 3 mated back to his own sire, BO} (3) No. 2, having produced group

ra: mas No. 5, which is 3 of the blood & ee of the sire, No. 2, and 3 the ‘6 x (4) blood of the dam, No. 1. cs ra : A male from group No. 3, “i i x mated back to his own dam, PP ohh *, : No. 1, produces group No. 4, 4 * ‘ which is 2 of the blood of the dam No. 1, and 3 the blood of the sire No. 2.

(*) muna as-is aswadscaneens

rhe) a vols

s . ‘ . .

. . Or ry . ’ x x eo . 13 " iD 13

ae — — 6 6 & 16 ‘6 . Sy « . Wawa me ‘ . . . e 7 .

which is mathematically half the blood of each of the origi- nal pair, No. 1 and No. 2. This is the second step toward producing a new strain.

z= us 3 is a

Sy 35 ses te ie Again we select a cockerel

s er oN y oy Es from group No. 5 and apullet

ee ~S * +3) ce from group 4, or vice versa,

ol iG @ which will produce group 7, =

32

Females from No. 5 mated back to the original male, No. 2, produce group 8, that are 3 the blood of No. 2, and a cockerel from No. 4, mated back to the original dam, No. 1, produces group No. 6, that is 7 the blood - of the original dam, and only } the blood of the original sire.

Again we select a male from No. 8 and females from No. 6 and a third time produce chicks (in group No. 11) that are half the blood of the origi- nal pair. This is the third step and the 9th mating in securing complete breeding of our new strain. In all of this we have not broken the line of sires, for everyone has come from a group in which the preponderance of blood was that of the original sire, Nos. 8, 13 and 18 are virtually the blood No. 2.

We have reached a point where we would establish a male line whose blood is virtually that of our original dam, and we now select from No. 6 a male which we mate with a female from No. 4 and produce group 9, which is thirteen-sixteenths the blood of the original dam No. 1, and three- sixteenths the blood of the original sire.

Again we select a male from No. 9 and a female of the new strain, No. 11, and produce group 14, which becomes 33 of the blood of the original dam, thus preserving her strain of blood.

A male from No. 13, which is thirteen-sixteenths the blood of the original sire No. 2, mated to females from No. 10, which are five-sixteenths the blood of the original sire, No. 2, gives us group 17, which is nine-six- teenths the blood of said sire.

While in No. 16 we have the new strain and in No. 18 the strain of our original sire, No. 2, we have three distinct strains, and by and with this systematic use we can go on breeding for all time to come. Remem- ber that each dotted line is a female selection and each solid line the male selection.

33

ac eee AIR IOI I I i a a aE ie ie

POLLAPODRIDA

IRA AAAR AAR IIR RIAA IEA IAA SA IAI IER IIIB IA III IERIE

NCONA fowls are exceedingly tame, though never a back door nuis-

ance like many birds of the larger breeds.

The characteristics of Anconas are so well established that they breed exceptionally true.

The first record we have of Rose Comb Anconas is in 1901, by a Mr. Chance in England. The following year they were exhibited at the Dairy Show, England’s great poultry exhibition.

Anconas are not susceptible to disease. This is an important con- sideration in these days of intensive poultry culture.

The profitableness of Anconas is because of their dual advantage of large egg-production and small feed-consumption.

Anconas respond remarkably quick to extra care and forcing for size, early moulting and eggs, therefore it is to the decided advantage of the breeder to give them a variety of food, and exercise great care in giving them clean, dry and airy quarters, an abundance of clean fresh water, and avoid crowding and excitement.

Never has any breed of fowls in America had such enthusiastic breed- ers as has the Anconas. This alone is a good recommendation as Ameri- can breeders do not enthuse over a breed of mediocrity.

No Breed has greater permanency of type than the Ancona, There is no reversion, and ‘‘sports” are very infrequent.

The moulting season is not one of stagnation with Anconas, as with most fowls. They do not entirely stop laying at this time of high-priced eggs, nor do they shed their feathers nearly all at once, presenting a very ragged and unsightly appearance. The Ancona hen moults very gradu- ally, and often her change of plumage is hardly noticeable except for the freshness of the new feathers.

Several decided disadvantages the Anconas had to overcome in their climb to prominence. One was that they were not pictured in natural colors true to life for 24 years after their introduction to America, though scarce another breed was thus neglected. Even the 1912 revision of the American Standard of Perfection did not picture Anconas, even in black and white. And this same Standard did not even conform to true Anco- na type. It was fifteen years after Anconas were introduced into this country before there were illustrations and circulars distributed describing these worthy fowls. And during this time practically no advertisements nor magazine articles appeared in any of the journals about the breed. Surely it takes more than ordinary merit to overcome such handicaps.

34

| GRR eaiapeae SE iP No ee

USK IOR TOE -iPUNCH.) 4

rea inetie niin caideainiahiner hia

HE BEST method of marking little chicks for identification is by toe punching. This is done with a little instrument that is sold by all poultry supply dealers, and most poultry magazines, for 25 cents postpaid.

RIGHT = LEFT RIGHT = LEFT The little chicks should be marked : : when very young. I mark them when I take them from the incuba- tor. The little hole is punched in the web of the foot between the toes, as far back from the edge of the web as possible,

The accompanying chart shows how sixteen different combinations can be made. Keep a record of how you mark each lot, and you can ever after tell when each chick was hatched, and its breeding.

By this method you can let your chicks grow up together, and yet be able to sort them out at any time.

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A mut q The CUCUR ES COUN KKS COO ACLS

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CHICK TOE - PUNCH

35

DEMISE YEW SESE SAL SE AR YE AY LY SN SAL aM SIS SAE SAO A SM LR WA EE a IE LS ae Si

#COLOR-PLATE ENDORSED }

RARE AAEM IAEA IER IEEE RIE RE RE RAEI RIE IE MIEN EIR EIA

That breeders may know the Ancona Color Plate shown in the first part of this History is a true and proper representation of the breed, copies were submitted to some of the best Judges in America for their criticism, and several replies are here reproduced:

From a Veteran Breeder and Judge. . Natick, Mass., Dec. 1, 1913. The Ancona World, Franklinville, N. Y.

Dear sir: Thanks for your illustration of Anconas. If it were possible for breeders to produce even 25 per cent. of the flock to reach a reasonable likeness of these perfect shaped Ancona colored illustrations they would throw nearly all the other Mediterranean breeds into the obsolete class.

It is the best illustration I have yet seen. If White Leghorn breeders would adhere to

this type it would be better for them, Itis nearer to true shape than any yet printed. I. K. Felch.

‘ From an Eastern Judge. oe Bridgeton, N. J., Nov. 29, 1913. The Ancona World, Franklinville, N. Y.

Dear'sir: Your letter, also the Ancona Color Plate received. I would say that the shape.and color of the two specimen are exceptionally fine, and will be a great help not only to the amateur but also to the older breeders, as it will make a boom for one of the best breeds today, the Ancona.

Yours very truly,

Louis G. Heller.

From a Leading Artist and Judge. Niles, Mich., Nov. 24, 1913. The Ancona World, Franklinville, N. Y.

Dear sir: I received the Color Plate, and appreciate your favor. It is the best color study to date that | have seen from Mr. Schilling’s brush. It should help greatly to popu- larize the Ancona; ‘and prove a safe type to follow for the breed. Thanking you and wish- ing you success, I-am i AX 2 Faithfully yours,

aw F. L. Sewell. From a Good Ancona Judge. vat Toledo, O., Nov. 27, 1913. Pe ea World, Franklinville, N. Y.

‘Dear sir: Your kind letter of the 2oth, inst. with Color Plate enclosed came duly to

oy Please accept my thanks for this beautiful picture, and allow me to congratulate

paige you on getting out this Color Plate as it will certainly be appreciated by all Ancona

breeders, and no doubt will be in the library of all real Ancona fanciers.

Mr. Schilling has given us in this picture a type that we believe will be accepted as nearly ideal by a majority of the Ancona breeders. One thing is sure that he has given us a type that is a little different than would be called good Leghorn shape, and personally I believe this is as it should be and from what we have been able to learn from Ancona breed- ers this is what they want, a type of their own.

36

If breeders can produce Anconas as good as shown in this Color Plate they can feel quite safe in exhibiting at our best shows, and win the blue ribbons, Thanking you again and with kind personal regards I am

Yours very truly, A. M. Emch. 638 Division St.

From Secretary of American Poultry Association,

Mansfield, O., Nov. 29, 1913. Ancona World, Franklinville, N. Y.

Gentlemen: Your beautiful illustration of Anconas in natural colors is fine, and a work or art truly representing true-to-life the popular fowls, male and female. But few colored illustrations to date equal this reproduction.

Very truly yours, S. T. Campbell.

From Secretary of the Ohio A. P, A.

Mt. Vernon, O., Nov. 12, 1913.

The Ancona World, Franklinville, N. Y.

My dear sir: I wish to acknowledge receipt of your wonderful creation. You will please accept my congratulations on the production of the beauty you have produced for Ancona breeders. You no doubt will have some letters from so-called critics, but truth- fully I would not attempt to offer a single suggestion in way ofan improvement in the pair. No doubt some of the breeders will say the female has too much white in it, but she is just right to suit my fancy. Wish I had a pen of the quality they represent. Thank- ing you for your letter and the picture

Believe me most sincerely yours, Luther A, Stream.

From a Poultry Educator.

Scranton, Pa., Nov. 24, 1913. Ancona World, Franklinville, N. Y. Dear sir: Both you and Mr. Schilling can be proud of the Color Plate of Anconas. It is certainly well done. Thanking you for the courtesy and wishing your journal success.

I am yours truly, T. F. McGrew.

From a Noted Breederand Judge,

Hope, Ind., Nov. 26, 1913. Ancona World, Franklinville, N. Y.

Dear sir: Your letter and Color Plate of Anconas at hand. I want to congratulate you on getting out such a splendid Color Plate and assure you it is going to do the breed you champion a lot of good. I see no reason why this illustration should not represent the breed splendidly; in fact I consider it a good illustration or it would not carry the signa- ture of Mr. Schilling. Again complimenting you I beg to remain

Yours truly, U. R, Fishel.

37

plaid lac abbiabeiehuieisbsiniasapciipiais aioe aialyatisidawidaeiiamcs a) z WHY | AM BREEDING ANCONAS - ae By James L. Hendry, Louisville, Ky.

RRR RAR AAAI RII IAI ARIA RAIA ITAA AMAA IIIA III IATA TIAA

IRST let me say that this article is not that of a professional. There

are many things for me to learn about the breed, but I am not enly willing but anxious. I have not the finest birds in the land, they score 914 to 94; nor have I won first at “Madison Square,” but as I am a hopeful and persevering cuss, there is no telling what may happen. Years ago Ihad read of Anconas and ‘‘the dope’’ seemed good, still you can get good dope on any breed. I had kept different breeds at different times over a period of twenty years all with little or no success. Golden Wyan- dottes, and I love them yet; White Wyandottes, but could never make them go; Buff Orpingtons, and still another disappointment; Rose Comb Reds and it got worse and worse. The only chicken in all that time that showed signs of real success was a splendid cross of pit games, but the business of pit games was hardly fitting a deacon in the Presbyterian church. My ‘fond memory still takes me back to the pit games, and al- though I never saw acock fight nor a cock with gaffs on, you can take my word for it, there was many a husky scrap in Hendry’s shed when he was ready to pen up one cock and release another from the single coops for a days’ run with the hens. My mother and wife both said that it was the devil working in me, and perhaps it was, for I liked it.

So we will let ‘‘by-gones be by-gones” and ‘‘get down to brass tacks” and Anconas. One bright June day an Adams Express wagon drove up and left a small box addressed to me and marked “Baby Chicks.”’ I could hardly take time to pay the expressage so anxious was I to get a look at those Anconas I had ordered. Quickly cutting the twine I raised the lid; then there happened the finest case of love at first sight that you can imagine. I have seen many beautiful baby chicks, and they are all more or less beautiful, but that box of twenty-five little crickets that looked like a bed of pansies, were the cutest and most beautiful lever saw. I believe the Anconas get busy before they leave the shell; I know they are busy ever afterward. After much bad luck all superinduced by carelessness I succeeded in raising eight, and when the June hatched pullets began lay- ing in December when eggs were 40 cents per dozen, I began to feel that at last I had some real chickens. Later I bought ten large beautiful pul- lets and it seems that each day adds some to their busy beauty. When I entered a pen in a show of over 600 birds and won sweepstakes, silver cup on cockerel for best cockerel in the show, all varieties competing; sec- ond best hen in show, all varieties competing; got a pen score of 1863, and had one hen score 94, I began to feel that at last I had found my affinity

38

in the chicken world. When it is next to impossible to get fresh eggs in December, January and February, and you can have a large glass bowl on the side board piled up with nice white eggs, and you know their pedigree, then you are in the egg business. Now to summarize. When I finally got beauty, hardiness, and a splendid egg yield combined in the niftiest chicken in the catalog, I became convinced that I hid THE CHICKEN. You just can’t get around that Ancona argument of “more eggs for less money,’’ as it is practically conceded that the Ancona will produce more on less feed than any breed now known. While it is all right to make a stock argument about market fowls, the average fancier just cannot make up his mind to cut the head off one of his pretty birds simply to have a roast or stew. If you kill a beefer and she dresses six pounds she is a corker, while a nice plump Ancona will dress about four pounds. Any of the large breeds fatten up and cease to lay profitably after the third year, while our Ancona princess keeps right on till she is six. Which is more profitable, two pounds of chicken at 25 cents per pound, or at least 175 eggs per year for two years, approximating 30 dozen at 25 cents per dozen? Suppose your Asiatic or American should lay 150 eggs per year for 5 years and then leave a six pound carcass, after consuming 4 more feed than an Ancona; are you better off than you would be with an Ancona producing 175 to 200 eggs per year for 5 years and then leave 4 lbs of meat?

Outline map of Italy, showing the location of Ancona.

See chapter on ‘‘Origin of Anconas,’’ page 6,

39

HOW A SUCCESS WAS MADE WITH ANCONAS By James W. Gibbons in Suburban Life.

Be nee ice Wane tt een eee * od HARATRIAATARAT RAIA AER RIAA IER IRR AETMAERIESIER IERIE AIR ISIE EEE RCE

AD one advantage that perhaps some of the readers of this article did not enjoy—I was raised on a farm. Aside from this incident, there was not the slightest difference between the things that made for my suc- cess in the poultry business and those that are coincident with the efforts of any person in a similar position.

Please note that I use the term ‘‘poultry business.”” To many this will suggest acres of land, hundreds of fowls, and a heavy outlay of cash in buildings and equipment. But let me correct that erroneous idea, for to me “poultry business’ is but a few fowls on a village lot in a country village of less than 2,500 people.

I had for several years had a good position in an office, at a com- fortable salary. But it was a daily grind. I was but a cog in a wheel, and the wheel turned by the clock.

We hada comfortable home (I say ‘“‘we,”’ for I was blessed with a good wife) in the outskirts of the little village. There was but one-half acre of land, a large lawn, and the balance in garden. I tended the lawn, shrubs and vines, and did some gardening, but had not time to work all the ground, so had to hire much of it done; thus the large garden was a source of expense rather than a profit. We did not own an animal except a cat; and so all the table scraps, lawn clippings, and gleanings from ths garden were wasted.

After a few years of buying peddled milk, store eggs and butter, and yearning for some of those table luxuries that are unpurchasable even ina country town, we decided that we would keep a few hens. Our sole idea at that time was to produce, for home consumption, a few dependable fresh-laid eggs and broilers. We started in with one setting hen and thir- teen Ancona eggs. Could there be asmaller beginning?

And here I wish to state that I believe many failures in the poultry business are a result of too expensive a beginning. Our success has seemed quite phenomenal to our friends and neighbors, but I can see that it is but a natural growth from a proper beginning, and that the outcome is but what may be achieved by anyone who is interested, and will give the venture the same reasonable care and attention to details that is de- manded by any other line of work.

The nine little Ancona chicks resulting from our first hatch were a source of much real pleasure to us. The old white Wyandotte hen was not more proud of her family than were my wife and I. I made a little movable coop and separate park, that we moved about on the lawn, and kept the “flock” clean and healthy. Every chick matured, and we had a nucleus for a flock that has since made quite a record.

40

Our Anconas were wintered in a shack of old boards that cost but a few centsto make ready. The pullets began to lay at a surprisingly early age, at least two months before we expected, and our table was thereafter supplied with fresh eggs that we could safely eat with our eyesshut, The cockerels we ate made us determined to increase our flock as fast as pos- sible, so that our table might more frequently be supplied with chicken.

Our Ancona hens and pullets laid so many more eggs than the simi- lar flocks of other breeds of our neighbors that we soon realized that we had a valuable asset in our poultry. The basket of eggs that went to the grocery every week practically eliminated our living expenses so far as table fare was concerned. Then it was that we began to plan on what chickens might do for us, and to figure on making poultry-keeping a busi- ness. We had plenty of enthusiasm, and at this stage had acquired the practical experience that made us assured of success. But were we not handicapped for room?

As stated, our lot was but half an acre in extent, from which must be taken a large lawn and a vegetable garden; consequently our poultry pos- sibilities must be somewhat ciscumscribed in area. We already had a young orchard of sixteen choice trees, and a plentiful supply of currant bushes and grape vines, that were beginning to bear fruit. We decided to turn the greater part of the garden into hen-parks, and build a goodly sized hen-house about fifty feet long. This was done, and it was the only considerable expense that has ever entered into our poultry business.

The hen parks we made to include the entire orchard, and thus had nice shade from the first. ‘The hen-house was substantially built; we used cement floors in the scratching sheds; the adjoining roosting and laying rooms had dropping boards, and the roosts were hinged at the back, so it was easy to clean underneath. There was plenty of light—windows faced the south—and the scratching sheds were largely open-front, closed only by a hinged curtain of unbleached muslin.

Since the first years of our entry into the poultry business, we have used artificial incubating and brooding. We had sufficient capacity so that our large hennery did not have to be idle, but was filled to its limit the first winter. Eggs that winter were forty-five cents per dozen in the local market, and our income from them were several dollars per day.

We did not depend upon the local stores for a market, but shipped to the city. I had spent several days in the city looking up private trade; Icanvassed the best class of people during the season when eggs were scarce and the quality of store eggs very unsatisfactory. Our Anconas were laying while other people’s hens were on a vacation, and it made it possible for us to supply fresh eggs when the city customers were anxious to get them. We kept posted on the markets, and our price went up whenever there was a strengthening of market conditions. We always advanced five cents a dozen at a time and have sold eggs to our city cus-

41

tomers at twenty-one cents per dozen above the price of eggs at our local stores. Our trade stood by us the year around, and was cash every thirty days. We thought we had the “best ever” in our line of customers, but, will yeu believe it, there came a time when we threw it up because we had something in the poultry line that paid many times better! But of that I will tell you later.

Our poultry business at this time had grown to become quite an ex- tensive proposition, and my wife and I worked hard before and after ‘regular hours.” Our city customers were eager for broilers, and we of course, were as eager to supply them. I made a trip to the city, to get prices at the most exclusive shops, and when I examined the broilers they offered for sale, I raised our price; for, after knowing what a dainty mor- sel a fancy broiler is, I would not eat the inferior carcasses exhibited in the best city markets.

Our broilers went as fast as we could dressthem. We took great pains to send only fancy birds, and our Ancona cockerels had the yellow skin and legs that made them winners when our customers saw them. We cleaned them thoroughly, and they certainly did look appetizing. For the early ones we got $1.75 per pair; they dressed about one and one-fourth pounds.

About this time it began to dawn upon our minds that there was bet- ter money in the chicken business than there was in working by the week on asalary. However, we did not feel that we could afford to give up the pay check as yet, but began to plan on doing so just as soon as we could figure out an income that would be adequate for our own resources, and not be dependent on a “‘job”’ for our “‘life, liberty, and pursuit of happiness.”

We finally concluded that we could ‘run our own shanty.”” I was like a boy out of school the first week away from the office. I felt like wandering about the house and yard exploring my new domain. I fixed up the screen doors; helped my wife clean house; settled my den that had been ina state of chaos for two years; wrote long friendly letters to a dozen people I should have written months before; planned work ahead, and studied up “buried resources.” Now that I had leisure time, I must em- ploy it profitably, and we were surprised at the resources lying latent ready for developement.

I wrote to several daily papers proffering my services as their local correspondent. Two of them (in different cities) were glad to have me represent them, and for this service I received from one four dollars per column and from the other two dollars per column for all the news they accepted from my pen. I soon got familiar with their style and the class of matter they wanted, and found it very pleasant and profitable em- ployment.

42

I had for years used a camera as a source Of pleasure, and now I turned it to good account. I sent many pictures to the daily papers,and occasion- ally to some magazines, and by this means added a snug sum to the annual

budget. I also did quite a lot of local post-card work, making them up to order only.

I now had time to give our garden all the care it needed, and it was no longer an item of expense, but a source of profit. I found that a gar- den is profitable if it is not tilled by hired help. Not only did we provide sumptuously for our own table, had a Jittle revenue from the surplus, and at our agricultural fair we received nearly $50 in premium money.

We never had had all the milk we wished. A little daughter came to gladden our home, and we felt that we should have better milk and more of it. The outcome was the purchase of a high-grade Jersey cow. We were uncertain about the advantage of the deal, but we made the in- vestment from other motives.

How we did revel in “enough and to spare’’ of rich new milk, butter, buttermilk, cream and cottage cheese! We sold some milk by the quart to neighbors, who preferred it to bottled milk peddled from the wagons. We also sold much butter, cottage cheese and buttermilk. People came to the house for these things. Occasionally alocal grocer sold some of our surplus, but it was rarely that there was any more than regular customers consumed. The first year the gross receipts from our Jersey cow were $168, which, after deducting expense of feed, pasturing, and interest on the investment, left a very satisfactory profit. (We have not kept any book account of our cow since the first year.) The skimmed milk did our hens and chickens good.

We found it most satisfactory to feed only the best to our poultry, and have always been liberal in the use of beef scrap, chick grain, charcoal, grit, developing and scratching food, alfalfa, ete. Early in our poultry career I took the agency of a few reliable poultry supply houses, which allowed us to secure all our equipment and supplies at wholesale, and a considerable profit on the goods soid at retail.

It had never been possible for people in our vicinity to purchase poul- try supplies at home, and it really was surprising how many farmers and villagers were interested in poultry and well posted on poultry matters. Hardly a day passed during the chicken season that we did not have several customers for feeds, equipment, remedies, etc., and the second year our sales amount to over $1,000.

I spoke of our discarding our private trade in the city because we found something more profitable. Our private trade was constant, cash and always brought us from 5 to 20 cents per dozen above local market price for our eggs, and a very fancy price for broilers.

The first few years of our poultry business we did not give a thought to the fancy. We had noi dea of showing, or attempting to sell eggs for

43

hatching, or stock for breeding. There were no other Ancona fowls in our vicinity, and our flock created much interest among other breeders. By comparison, our hens laid better, and our chicks developed quicker, than those of other breeds kept by our neighbors and friends. After a while we began to notice in the poultry journals that the Anconas were coming to the front in the show-room, and that. Ancona breeders were having a big demand for their product.

More for fun and curiosity than any other motive, we decided to send some of our birds to a good show, and picked out a five-thousand-bird show as astarter. You can imagine our surprise and delight when three-fourths of the birds we sent won prizes, and the class was the largest of its kind up to that time. There was plenty of competition, and we were convinced that here was a new opening for us, and one we were not slow to take advantage of.

Our first step wasto name our poultry place, and get out some at- tractive stationery and a good circular; and to do a little advertising. This was the best investment we ever made. We could not have done better if we had been in training for this very thing for years. We had the stock, we understood them, we got the orders. Our first year in the fancy business quite serieusly interferred with our city private trade; but we managed to carry it along by cutting out the smaller customers.

The second year we showed more birds, did more advertising, got better prices, and gave up the fresh-egg customers entirely. We had to turn down several orders for stock, as we raised only five hundred little chicks. Itseemed good to us to sell eggs at twenty cents apiece, and fowls at from $3.50 to $25 each.

We are so glad that we undertook poultry keeping, and thoroughly enjoy the work, the freedom and the profits. Our income is much more than my salary ever was, and we are independent in every sense of the word. There is no secret to our success; it just came naturally, as has been recited. We have not attempted the intensive systems whereby we might increase our flock four-fold on our back lot. We have used no “sys- tems’ nor “‘secrets,’’ but just plain common sense, and do not hesitate to say that what we have done anybody can do.

44

er NT, Cee

E TWELVE ANCONA POINTS j

RAARRAIRAAA RIAA ARIAS RR IER AERA AIA IIIA IAEA III EI III AIM,

a AM a suburbanite, and have bred many kinds of fowl during the past twenty years. I discarded all other breeds for Anconas, which I have bred exclusively for seven years, for the following twelve reasons:

(1) Anconas eat less than any other breed, either Mediterranean, American, or Asiatic classes. This is an important item, when one must buy all their feed, at the high prices of recent years.

(2) Anconas lay large white eggs, and produce them at the least possible cost per dozen. Figuring on a yearly basis, including the vari- ations in prices of both eggs and feed, my fowls produce eggs at a cost of ten cents per dozen. This is not figuring eggs at above local market prices. Anconas are not excelled as egg-producers by any breed.

(3) Pullets begin laying at from four to five months old, and are prolific layers until they are four years old at least. It is not necessary to replace the old stock with pullets each year, or two years, as must be done with other breeds if the flock is kept profitable. I frequently have among my best layers four-year-old hens.

(4) The baby chicks are extremely hardy and vigorous, the death rate is very low, and they are quick to develop to the light broiler stage. The fertility of the eggs and the strength of the germs always insures a good hatch. It may not be a characteristic of the breed, but my experi- ence has been seventy to eighty per cent. pullets in all hatches.

(5) Anconas are excellent winter layers, when the price of eggs are high. And this, too, without any nostrums or concentrated feeds. The thermometer has reached forty degrees below zero here and last winter there were three months of incessant cold weather ranging from zero to thirty degrees below. I use canvas front houses.

(6) Anconas are excellent table fowls. The meat is of fine grain and of good flavor; their skin is yellow.

(7) Anconas are beautiful fowls, and a flock of them always catches the eye of a true fancier. They are an ornament to any grounds. Their color is a mottled black and white, the black back-ground has a beetle- green luster (very pronounced in the males,) and is flecked irregularly with white tips on about twenty per cent. of the feathers. Thecomb and wattles are bright red, earlobes white or creamy, shanks clear yellow or slightly mottled. Their erect carriage and alertness put them ina “‘beauty class” all by themselves.

(8) There is an enormous demand for stock and eggs, and Ancona breeders are unable to fill the orders. I make over $10 per hen, per year,

45

x t

from eggs shipped for hatching, am sold ahead from March 1 to May 15, and have to turn down many orders. Other breeders report the same conditions.

(9) Anconas are not bred in a multitude of hues. There is but one color—the mottled. If a person wants Anconas, I am ready to do business, and don’t have to lose an order because the customer wants brown and I have buff. I believe that itis too confusing and bothersonie(if not détu- ally injurious) to have a breed that is made over into brown, buff, red, white, black, silver, barred, penciled, Columbian, partridge, ete. If a breed is satisfactory in all respects, there is no reason to create a multi- plicity of variations in plumage. The Ancona cannot be improved upon, in my opinion.

(10) Anconas are tame, and not so flighty and nervous as most of the Mediterranean breeds. They are not the lazy kind that are always under foot, but are docile, and easily approached without becoming excited.

(11) They are non-sitters. A broody Ancona is a rarity.

(12) Ancona breeders are well-organized, thus stimulating the exhi- bition interests of Ancona breeders, which gives zest to the game, and plenty of opportunities for winning ribbons, medals, cash and trophies.

These reasons are why I am breeding Anconas exclusively, and I be- lieve other suburbanites would agree with me, if they had the same light in poultrycraft.

Itisa good sign of the merits of any breed of poultry when those who keep that breed are wildly enthusiastic as those are who favor the Ancona. Indeed, as one of the prominent poultry magazines lately said: “The Ancona people have the reputation of being the most enthusiastic in behalf of their breed.”’ Another poultry journal of recent date contains this significant item: ‘‘We notice in our exchanges that the Ancona is fast winning its way to the front as an egg producer, and isevery day becom- ing more prominent.”’ It is to this great enthusiasm on the part of An- cona breeders that the remarkable advances in popularity of these most satisfactory fowls in the last few years is due.

The poultry-keepers in the western states particularly have taken them up, and through the middle and eastern states Anconas have a splen- did following. The modern specimens of this ancient Mediteranean breed have a prominent place at all of the worth-while shows.—Special article from Suburban Life.

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JAAR AAINEIABIHARA AIDED DAHA AD HAE Ss FROM “POULTRY ITEM’ MAGAZINE

Commending Ancona Fowls BARRE AAR AAR RAE RATER AINA IER AERA BIRDIE RRA IAI IAIN

A NCONAS can no longer be considered a new breed, as they have be-

come plentifully sprinkled in nearly every section of the country. In many states they outnumber some of the older breeds, and the shows of importance now have the Ancona classes among the best filled in the show room.

There has been no unwarranted boom of Anconas. Their introduc- tion began in a small way without advertising, and for nearly ten years their increase was due solely to personal recommendation and the curiosity awakened by occasional contact with the then new breed by a breeder who had seen and admired the few specimens infrequently exhibited at poultry shows or at the yards of the few and scattering Ancona breeders.

Finally the merits of Anconas ds prolific layers of large white eggs came to the attention of the commercial poultry public. Their beauty and possibilities infancy breeding excited the admiration of those breeders interested in the exhibition end of poultry craft, and then concerted action was taken to extend their acquaintance among poultry raisers generally. However, Anconas were well established as a utility fowl several years be- fore any attempt was made to boost them.

The value of Ancona fowls lies in the fact that they produce eggs at the least cost per dozen of any known breed. This is due to the dual advan- tage of heavy egg production and small eating characteristics of the breed, together with the fact that the pullets begin laying at the early age of 16 weeks, and continue to be profitable layers until three and even four years old. Their eggs are white and large.

While no pretense is made that Anconas are a market fowl, yet their flesh is very sweet and the chicks develop quickly to the light broiler stage. The skin is yellow and the carcass plump, which is a very desirable quality in table fowls.

Anconas are adapted to back lots, mixed farms, or exclusive poultry plants. They stand confinement well, are hardy, not susceptible to disease, and are good foragers on free range.

Although Ancona breeders are now numbered by the thousands in every section of the United States and in Canada, yet the supply is not equal to the demand and those breeders who advertise are unable to fill all their orders, though they are continually increasing their capacity. Prices are very good, and those who are breeding Anconas and have stock and eggs for sale are making nice money. The country is large and breed- ers seem to be multiplying faster than are thefowls. National magazines, large daily and Sunday newspapers, and the agricultural press are all giv-

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ing much prominence to poultry matters, and new breeders are thus being created daily. These days, when new breeders take up poultry raising they become interested in popular breeds, and do not take up the “‘has- beens.’”’? Consequently those worthy breeds that are making a mark now, such as Anconas are very pronouncedly doing, are the ones in demand. It is worthy of note that those breeders who experiment with Anconas along side of other breeds, almost invariable retain Anconas and discard the less profitable ones. It is very, very rarely that:a breeder of this var- iety gives up the breed, unless he quits the poultry business entirely.

The appearance of Anconas is very pleasing tothe fancier. They are mottled black and white; the background being of black, and the white is a V-shaped tip on the end of about 20 per cent. of the feathers. The black on the males has a greenish luster. The legs and beak are yellow, with slight shadings, the comb and wattles bright red and ear lobes white or creamy. They are active, alert, bright eyed, proud in carriage and tame.

Anconas are native to the eastern coast of Italy, and derive their name from the city and province of Ancona, one of the geographical divisions of The Marches. They have been pure bred in their native land for centuries and no history of their origin is obtainable. If there is any mixture of other blood in them there is no knowledge of the fact, as great pains and expense have been exercised to trace their earliest history, and nothing can be ascertained except that they have been bred as now for generations in and around Ancona, and nothing more is known of them in their native clime.

Baby Anconas are canary colored, and their backs are black. They are very hardy, and develope rapidly. They never lose their neat and sleek appearance, and are always well feathered.

While there are both single and rose comb Anconas, there is but one variety of color. No attempt is made to breed them in a multiplicity of hues, such as red, buff, brown, etc.

They were admitted to the American Standard of Perfection in 1895. Many of the leading breeders have imported some high class stock from Europe but it is now conceded that the breeders of the United States have perfected Anconas until little is left to be desired, and it would be more consistent for American breeders to export now rather than import them.

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: SYMPOSIUM OF BREEDERS

Hs HERE IE SM RL Nk a a ae ae Sa Oa YO a Ya a a aw ie ; * TITRA R TIT AA ARIAT ARIA IIIT IT IT IIIA II IIIT AAI I I II IIIA TR | MIGHT state the facts set forth in the following testimonials and you would say Iam boosting my breed and making extravagant claims: And it is to avoid just this thing that I append the following extracts from letters written by practical and experienced poultry men and women from all parts of the country, in ail stations in life, and raising fowls of all var- ieties in all the different conditions one can conceive.

Every one of these testimonials are unsolicited, and are the frank ex- pressions made by the people whose names and addresses are attached, and the letters are on file in the office of the writer.

Read them thoughtfully and consider what it means for such unquali- fied endorsements to be given one breed of fowls under such varying con- ditions of climate, care, housing, feeding, ete.

J. A. Biehler, Strasburg, Illinois: I have been in the chicken business for five years, and have had nothing as good as Anconas. They lay more eggs and eat one-third less than any large breed, and do as well in a small place.

T. Z. Richey, Cannelton, Indiana: Two years ago I placed ten Barred Rocks in com- petition with ten Anconas. Strict account was kept for eighteen months, at the end of which time it was found that each Ancona had netted a profit of fifty cents more than each Rock.

L. M. Barrett, Morristown, Tenn: I have been in the poultry business thirteen years and bred Anconas alongside Brown, White and Buff Leghorns, Barred Rocks and Rhode Island Reds. The Anconas left the others so far behind in egg laying that I discarded my other fowls and devote my fifteen acres to Anconas.

E. G. Hoare, England: I bought four Ancona pullets very late hatched, about the end of July. They began to lay in February, and until the moult in July I got three to four eggs daily, which was continued until January, when they stopped for three weeks be- cause of a change of pens.

J. Anderson, Lochenbee, Dumfries, Scotland: I have kept Anconas three years, and would not be without them for a regular supply of eggs winter and summer. My regular customers prefer Ancona cockerels for the table; they say they are all flesh with very little bone.

Isaac Keay, Blairgowrie, Scotland: Our Anconas were laying in January when other breeds were not. I have been getting twelve and thirteen eggs a day from sixteen Ancona hens since the end of January. Few eggs sold had to be replaced for infertility.

Mrs. Charles E. Bacon, Middletown, Con.: I like my Anconas very much. They are so tame, and lay such large white eggs and have laid wonderfully well. I have about one hundred Rhode Island Reds, but if I continue to keep poultry I shall raise Anconas only.

Francis Walsh, 614 W. Indiana Ave., Philadelphia: I got ten chicks from thirteen Ancona eggs shipped me from another state. I think they are the healthiest and livliest chicks I ever saw, and everybody who sees them says the same thing.

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Horatio L. Finch, South Norwalk, Conn., I got a sitting of fifteen Ancona eggs from New York, and hatched fourteen nice strong chicks, which shows pretty good fertility.

Will H. Tuttle, Vesper, New York: The five Ancona hens I recently bought have laid sixty eggs the last twelve days, fiveevery day. They open the eyes of people around here. My next door neighbor has twenty-one hens of a different breed, and gets but few more eggs than I do from five. One of my Ancona pullets hatched April 16, began laying Sep- tember 3, and has not skipped a day in two weeks.

William E. Barber, Flixton, near Manchester, England: I have kepta great many breeds of fowls, and I have no hesitation in saying that the Ancona of a good laying strain will lay more eggs for the weight of food consumed, than any other fowl.

O. M. Morse, Fort Scott, Kansas: I have an Ancona pullet that first laid when she was four months and four days old, and within seventeen days had laid fifteen eggs. Sev- eral of her mates laid before they were five months old.

A. L. Helvin, 910 E. 28 St., Norfolk, Va.: Nine of eleven of my February hatched Ancona pullets were laying at seventeen weeks old. I have had fine luck with my birds.

Dr. Edith K. Neel, Santa Rosa, Fla.: I have kept thoroughbred poultry for years, and prefer Anconas to Rocks, Orpingtons, Wyandottes, and Reds, because Anconas lay more eggs and are easier keepers.

H. B. Rodgers, Troy, Ohio.: I discarded Black Langshans for Anconas, Anconag have made good with me and I regard them as the best of all breeds.

G. H. Hubbard, Lock Haven, Pa.: In a comparative test I found Anconas so far out- classed the Rocks and Leghorns as egg producers that I discarded the former breeds and keep Anconas only.

Jeff H. Allen, Springfield, Mo.: If anyone has better layers than my Anconas I would like to find them. I have Ancona pullets that began laying at sixteen weeks old.

Mrs. Noble Stairs, Elmgrove, Ky.: My experience has been that Anconas beat Leg- horns as layers, which is saying a great deal. And the Anconas lay such beautiful large white eggs.

C. A. Newton, Vassar, Michigan: One of my Ancona pullets laid in the coop while at the show, at the early age of three months and fifteen days,

J. E. Tipple, Union City, Ind.: If it’s eggs you want, keep Anconas, I have for years been a breeder of various kinds ef fowls.

C.S. Teachout, Richland, Washington: Anconas are in the front rankshere. Ihave tried them out with other laying breeds and have come to the conclusion that Anconas are the best layers on earth.

C. H. Smith, Cascade, N. Y.: I bred Leghorns, Wyandottes, Rocks and Brahmas for seventeen years, and discarded them all for Anconas, because the latter are more profitable and nicest of them all.

Howard R. Conover, Titusville, Pa.: Ihave bred Anconas ten years, and consider them the best all ’round chickens on earth.

A. H. Emch, a poultry Judge of Toledo, Ohio: Whenever I meeta fancier who wants to breed Mediterraneans I always recommend Anconas, as I believe an ameteur has a bet- ter chance to make good with them than if he tried anything else.

J. Joyce Gottschall, Mendon, Ohio.: During January I got as many eggs from my two pens of Anconas as my father did from three times as many Leghorns and Rocks.

F, G. Fish, Ashboro, N.C.: I have ror Anconas and 33 Rocks. The Rocks eat as much as do the whole bunch of Anconas. At eight weeks old little Ancona chicks weigh two ounces more than do Rocks raised in the same brood.

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B. L. & A. Bellinger, Weyauwega, Wis.: We like Anconas better every year; they are the best all ’round layers we ever had, and we get more eggs in the winter than any of our neighbors that have other breeds.

G. G. Schueller, Walla Walla, Washington: I tried six other breeds before I settled on Anconas. Anconas are the money makers. From February 1 to June 1, I cleared $5.65 on each Ancona I had in my four breeding pens.

J. W. Frost, Portville, N. ¥Y.: I have bred Anconas for ten years, and discarded sev- eral other breeds for them, as no other equal them for eggs.

Chas. W. Craig, Pocahontas, Illinois: I have bred LangsMans, Rocks, Leghorns and Reds, but Anconas beat them all. No other fowls equal Anconas.

C. S. Cole, Sullivan, O.: I think Anconas are wonders. Both last year and this I had pullets laying at sixteen weeks old. Anconae are the greatest egg machines I ever saw.

H. U. King, Urbana, Ohio: Anconas are the best fowls bred in America,

Howard R. Conover, Titusville, Pa.; It doesn’t take an Ancona pullet long to pay for herself. I have had all kinds of chickens but never any that can compare with Anconas. For eggs and beauty Anconas have other breeds stopped.

Mrs. J. F. Mc Murray, Van Buren, Ohio: Anconas are the greatest layers I ever owned; and I have had White and Barred Rocks, Reds and Houdans. My April hatched pullets weighed four pounds in November, and were laying at four and one-half months old, with no beef scrap nor forcing.

John J. Nostrand, Farmingdale, N. Y.: I have bred a great many varieties of fowls, and Anconas excell all others.

Samuel Void, Cressman, Pa.: I have bred Anconas since 1907, and find them to be my ideal breed. In March I had a pen of nine pullets lay 201 eggs, which is going some for a winter month.

Frank W. Laird, Hewitt, N. J.: I am so well pleased with Anconas that I am raising no others, though I have been interested in White Leghorns for years. Anccnas will lay more eggs, eat less feed, are hardier, stand confinement better, and raise a larger per cent. of chicks than any other breed.

A. F. Rhodei, Kansas City, Kan.: In ten years I tried seven varieties, and Anconas laid the best of all. Anconas lay the most eggs when prices are high.

W. W. Carson, Tazewell, Va.: I have tried most of the important breeds and find Anconas by far the most satisfactory. They eat less feed and lay more eggs than other breeds, and are the healthiest fowls I have ever seen. They are unsurpassed as a table fowl. My Anconas are very tame.

Mrs. Jay E. Miller, Tuscaloosa, Ala.: We never before saw such layers as the Anconas. They are truly egg machines, and have no superiors.

Mrs. Adaline R. Gosler, Matfield Green, Kan.; During December, January and Feb- ruary I got more eggs from eighteen Ancona pullets than from fifty Plymouth Rocks, so I am quite naturally in favor of Anconas,

H. L. Finch, South Norwalk, Conn,: I have found that Anconas excel other breeds for eggs, beauty and hardiness.

C. A. Burdick, Albany, Ind.: I recognize the fact that Anconas are the best egg pro- ducers in existence, and the most profitable poultry to breed,

A. C, Ilten, Cedar Rapids, Iowa: ‘The Ancona stands above all others as the “egg breed,” and also as a winter layer.

Mrs. W. J. Welborn, Flour Bluff, Texas: I have some Ancona pullets laying that are less than four months old. I am highly pleased with the breed.

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Andrew Marlnee, New Springfield, Ohio: Anconas are a delight to all who possess them. My three-year-old Ancona hens are laying like pullets.

Arthur Peters, Colborne, Ontario: I want a beautiful medium size fowl that will take less coop room and eat less, and lay more eggs than other fowls,—and I have this in my Anconas.

Charles R. Beardsley, Sidney Center, N. Y.: I find Anconas the best layersI ever kept, and want no other breed.

J. H. Van Dever, Tiffin, Ohio: When one of my neighbors discovered in midwinter that my Anconas were laying better than any other chickens in the community, he sold his fowls and bought Anconas. Anconas are their own best advertisement.

Mrs. Daisy Rose, Bois D’Arc, Mo.: My forty-seven Ancona pullets, during March and Aprillaid an average of 252 eggs per week. Anconas gain in favor wherever introduced.

Otis G. Loomis, Mauston, Wisconsin: My several years of poultry breeding has con- vinced me that Anconas beat all other breeds.

O. P. Stames, Cowichan Sta., B. C.: February 18th I set twenty-two Ancona eggs under Plymouth Rock hens and had a one hundred per cent. hateh.

J. A. Biehler, Strasburg, Illinois: 1 have been in the chicken business for years and have found none as good as Anconas. They lay more eggs and eat one-third less than any other breeds.

Samuel G. Seeger, 1725 N. 8th St., Philadelphia, Pa.: I have quit two other breeds, as I have found Anconas much better egg producers, and cost less to feed than any other breed.

James L. Hendry, Louisville, Ky.: Anconas are the fowls of merit, and are going to the top like a cork in water.

William Meginnis, Baltimore, Md.: I consider Anconas a grand fowl, and do not think their good qualities are as thoroughly appreciated by our more highly cultured fanci- ers as they should be. Still they are rapidly gaining ground in the hearts of the larger breeders, and I look for them to rank among the foremost birds.

J. W. Stewart, Big Rapids Michigan: I have had several good breeds of chickens, but the Anconas beat them all when it comes to producing eggs.

H. R. Yokom, Mapleton, 8. Dakota: The Ancona hen can’t be beaten when it comes to laying.

Mrs. C. E. Thompson, Plano, Iowa: Anconas are the only chickens I want.

Hawkes Bros., prominent breeders in England: We have a pen of Anconas consisting of eight pullets and one cockerel, and each pullet averaged 115 eggs in 118 days. They are very hardy birds, small eaters, lay large white eggs, and are fast becoming a popular bird in England.

Dr. W. E. Allen, San Diego, California: After years of experience, during which time I have tried out most of the popular breeds. I find that Anconas will produce more eggs on the amount of food consumed than any other breed. They are good layers in winter of large white eggs, and the fertility runs high; the chicks are hardy, easily grown, and make broilers at little cost.

Marion Hill, Geneva, N. Y.: I have raised Anconas for six years. I have bred Leg- horns, Wyandottes Andalusians, and Minorcas, but as none of them compare with Anconas I now breed Anconas exclusively.

C. F. Thornton, Riddle, Ore.: I never saw the equal of Anconas as persistent, year round layers. I have had White and Brown Leghorns, and Reds here on the farm, but have only Anconas now. Anconas proved by far the best winter layers, and require less feed. They are the best breed for the farmer.

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Mrs. J. F. Mc Murray, Van Buren, Ohio: An Ancona pullet I hatched from “Beauty Strain” eggs began laying January 12th, and skipped but five days in over three months.

C. A. Knight, Olena, Ohio: I have tried all kinds of fowls and have chosen Anconas, and will stick to them until I find something that outlays them.

F. W. Middleton, Moores Hill, Indiana: I have mever seen anything that looks like a chicken that can beat, or equal, Anconas in shelling out eggs the year around. My first hatch this spring came off January 16th, and one pullet laid her first egg May 16th, and another one laid the following day. I think that is going some! Laying at four months and not force fed. I use trap nests.

Howard R. Conover, Titusville, Pa.: Until ten years ago I bred S. C. Brown Leghorns, and then changed to Anconas. I have never been sorry, as Anconas are larger and better winter layers.

R. Woolery, Salem, Oregon: I have discovered through experience the Ancona to be unexcelled as fall and winter layer.

Mrs. Jay E. Miller, Tuscaloosa, Alabama: People here are amazed at the way my Ancona hens lay, and many ask me what I feed them, I tell them it is not the feed but the breed. Get Anconas and you will have success.

Mrs. J. E. Fay, Elmira, N. Y.: I have bred many kinds of poultry. For several years I bred R. I. Reds, until 1911 I thought I would try Anconas. I have 300 Anconas, and shall get rid of my Reds and breed none but Anconas, as they are the best layers of all the poultry in the world.

Adaline R. Gosler, Matfield Green, Kansas: The great superiority of Anconas lies in their prolific and continuous egg production, in which they lead all varieties I know any- thing about.

Jos. E. Blackshaw, M. D., San Ysidro, California: I weigh every ounce of feed my hens get and know that no other fowl lays a dozen marketable eggs so cheap as do Anconas,

Phil Zeigler, Strasburg, Ohio: I am 8o well pleased with Anconas that I have cut out all other breeds. Anconas are the only one ‘‘best breed.”

R. M. Shakleford, Paso Robles, California: In the fall of 1911 I had about three thousand Leghorns and two hundred and fifty Ancona pullets. The Anconas began laying earlier than the Leghorns and have continued to lay better than the Leghorns. I am so much better pleased with the Anconas that I shall remove all the Leghorns and replace them with Anconas,

C. M. Dedrick, Manitowoc, Wisconsin: I have bred Anconas for several years, and like them better than any other breed I ever tried. I have bred most of the standard va- rieties, but in the north during the cold winter months the Anconas are the most productive.

Robert Meyer, Canton, Ohio: One of my neighbors has several Ancona pullets that started laying at several days short of sixteen weeks old. Another one hatched Ancona chicks April 10 and the first pullet laid in just fifteen weeks to a day.

C. S. Kilgore, Seattle, Washington: I have bred Anconas several seasons, and have so much confidence in them that I have discarded all other breeds and breed Anconas ex- clusively.

T. J. Pickett, Pomona, California: I find Anconas superior to any birds I have ever handled, and I have been a chicken fancier since a boy and have owned some very fancy stock,

Frank Maag, Orange, California: I am well pleased with Anconas during the several years I have bred them, and I believe they are the best layers.

Chas. G. Cole, Seattle, Washington: I had Buff Orpingtons and Anconas. The An-

conas will lay three eggs while the Buff Orpington will lay one, and this too with less feed. The Ancona is the best egg producer in the world.

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S. J. Wright, Vineland, N. J. My Anconas are laying fine, and beat my Leghorns all to pieces.

Mrs. J. G. Arrington, Castalian Springs, Tenn.: Anconas mature so rapidly that they are often laying at four and one-half months old, and lay during the coldest weather when eggs are high. This is the secret of their popularity.

De Lloyd Schell,Battle Creek, Michigan: I have had a good deal of experience with several breeds of chickens, but after this it’s Anconas for mine. I never worked with stock where I got such a large percentage of exhibition birds as with Anconas.

Mrs. Geo. W. Skinner, Geneva, Ill.: I have had twenty-eight years experience keep- ing poultry, and have had about every breed. Have had Anconas for the past five years, and they lay more and eat less than ony other breed.

Frank P. Potter, Liverpool, Pa.: My seventeen May hatched Ancona pullets are but twenty-three eggs behind a flock of forty first-class pullets of White and Brown Leghorns and B. P. Rocks.

Peter C. Schmahl, Buffalo, N. Y.: Anconas are the greatest fowls on earth.

Howard T. Baldwin, Denver, Colorado: Our neighbors and friends have marvelled at the way our Anconas shelled out the eggs during the months of December and January, while people with flocks of fifty or sixty of mixed varieties were buying eggs for their own use.

C. H. Musselman, Cabazon, California: No bird has made such progress on the Pa- cific slope during the past few years as has the Ancona. The Ancona is rightfully dubbed “The Business Bird,” for when it comes to producing winter eggs she has no competitors, but stands supreme in a class alone.

Mrs. J. E. Fay, Elmira, N. Y.: I have a pen of fifteen Anconas that lay from ten to twelve eggs every day. Anconas are the best fowls I ever had, as well as the handsomest.

Joseph Pettipher, near Banbury, England: I kept Anconas away back in the seventies and am greatly interested in the breed. JI am a great believer in them as egg producers. ’

Mrs. L. W. Gilbert, Tipton, Mo.: I have nine Ancona pullets laying at four and one- half to five months old. Anconas develop quicker than my Wyandottes and I like them

fine. S, B. Lininger, Greenfield, Ind.: Anconas beat all other breeds as layers.

John C. Meyer, Oconto Falls, Wisconsin: Anconas stand first for maturing early, first as egg producers, and first for beauty. ;

F. D. Green, Zephyrhill, Florida: I have a pen of nine Ancona hens and three pullets that laid 1206 eggs in five months. While I was living in Washington I got more eggs from fifteen Anconas than my neighbors did from seventy-five to one hundred hens of other

breeds.

John B. Firestone, Spencer, Ohio: If you want fowls for early maturity, eggs of good size and lots of them, get Anconas. I have bred them for years, and am highly pleased with them.

Mrs. Constance Bourlay, of Frankley Rectory, Birmingham, England, says in Wright’s Book of Poultry: For many years we kept a few fowls. ‘They were expected to eat up the house scraps, lay a few eggs, and occasionally appear at thetable. They often died, and no eggs were even hoped for in the winter. Then we awoke to a sense of our own stunidiey and began to do better; but very early we were obliged to recognize the importance of cli- matic conditions, and how much they were against us. Living on the topof a hill 740 feet above the sea, exposed to every wind particularly the north and east, with a heavy clay soil which held all moisture, and winters that begin early and end late,—one breed after another failed. Then by chance we bought a sitting of Ancona eggs. ‘They hatched well the chicks grew wonderfully fast, and when winter came scemed indifferent to soil and a

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mate, and laid eggs when the ground was deeply covered with snow and the thermometer far below the freezing point. At last we found the right breed, and have never kept any others since. The pullets frequently begin to lay at four months old, but it is well to keep them back if possible until six months old, when they settle down to steady egg production until they moult in the following year. The moult is not a serious business, and save for the freshness of the plumage they show little sign of what is going on. The permanence of type is very marked, it being quite easy to trace the decendants of a particular hen through five or six generations, and among the many hundred chickens hatched, we have never had a “‘sport.”’

Heap Bros., Worsthorne, near Burnley, England: Anconas were imported into this country from Ancona, Italy, for their exceptional laying qualities, and the reception they met with has scarcely been equalled by that of any breed in recent years. They are indeed very profitable fowls from a utility point of view, as they mature very quickly, pullets very often commencing to lay when eighteen weeks old.

Paul Boeger, in September 1913, Poultry Keeper: Anconas are hardy, and layers of large white eggs. I have one hen that laid an average of twenty eggs per month for the year 1912. I have had experience with many breeds, but the Anconas are the most profit- able as they are wonderful winter egg producers.

I. H. Bower, Aberdeen, Washington: I will discard all other breeds, as Anconas are good enough for me.

J. F. Taylor, Route 3, Rising Star, Texas: I find Anconas the best layers I ever saw. My April hatched pullets are shelling out the eggs (October 4). I would not give them up for any other breed.

J. K. Hotton, Clinton, S. C.: I have tried all kinds of chickens, and can truthfully say I have found Anconas the best in the world.

A. W. Hoppock, Wenatchee, Wash.: My Anconas consume but § the amount of feed consumed by the heavier breeds, such as Rocks and Wyandottes. I have tried several breeds, and have decided that Anconas are the best. In 1913 a flock of 35 Anconas gave mea net profit of $3.80 perhen. Iused the trap nest and kept accurate account of everything.

A. F. Rolf, Prof. in charge of Poultry, Cklahcma A. & M. College, Stillwater, Okla: Ancona pullet No. 385, bred and owned by the Oklahoma Agricultural College, laid her first egg April 27, 1914, at the age of 107 days. January 18 she was one of a lot of chick- ens placed in an express car and in three weeks travelled nearly 10,000 miles and were viewed by over 50,000 people, in the Demonstration Train. This treatment was not what one would think good for the chicks, but these little Anconas thrived and grew like weeds, —one making the remarkable record of 107 days from egg to egg. Another Ancona pullet laid her first egg May 3, at 113 days old. Up to May 12 (when this was written) none of the other breeds have produced their first egg. I never knewof such early egg production.

Chris. Daniels, in Pacific Poultry Craft of June, 1914: I have Ancona hens in my breeding pens that were four years old this spring and they seem to lay just as well now as in their pullet year. My Anconas produce 40 per cent. more eggs than my Rock, and with not more rhan one-half the feed.

H. S. Cashman, Altamont, Kan.: I have 21 Ancona hens that have laid 1737 eggs from Jan. 1 to July 15. I have one pullet that laid first egg at the age of four months and one week.

C. T. Chapman, Canon City, Colo.: I have kept many different breeds, and I must say none of them are in it any jump on the road with Anconas. My Orpingtons will con- sume 40% more food than my Anconas, and the Anconas will lay 40% more eggs than the Orpingtons. My two and three year old Anconas seem to lay as well as pullets. I have ten Ancona pullets that began laying at 43 months old, in close confinement.

55

C. H. Daniels & Son, Hoaquin, Wash.: Our Ancona pullets that were hatched Feb. 23, began laying July 6; one of them has laid 14 eggs in 15 days. We trap nest.

A. S. Hamlin, Dinuba, Calif.: Last winter 1 had in one pen eleven Anconas and twenty-six Orpingtons. From Dee. 1, to March 1, the eleven Anconas laid more eggs than the twenty-six Orpingtons, and of course ate much less. During the latter part of January a sudden thaw flooded my chicken house floor to the depth of about four inches. I found my Anconas wading around in it singing. The Orpingtons stopped laying for two weeks; the Anconas dropped from an average of eight, to six eggs per day.

Dr. W. R. Burns, Umatilla, Fla.: I brought my Anconas here from Los Angeles, Cal. I have two April-hatched pullets that have laid every day for ten weeks.

Chas. A. Spooner, 17 Tweed St., Pawtucket, R.I.: I have kept Anconas for three years and think they can’t be beat. I have had calls for many more eggs for setting than I could supply this season; will be better equipped next year.

ne re an : EXCERPTS FROM LEADING AUTHORITIES : t >

HAAR ERARAINARAARAI AAAI ATER IERIE IERIE IEE TE RITA Fee Tc RE

F. L. Sewell, poultry artist, judge and editor: The progress made by the Ancona in popular favor as an all-the-year-round egg producer is evidence of its true merit. Among the hardiest and busiest of the Medi- terraneans, they are of the type that always proved profitable in the pro- duction of large white eggs. The sight of hundreds of these mottled aristo- crats leaves an impression that the fancier never forgets. I saw a large flock of Anconas in Devonshire, England, over twenty years ago, and have never yet forgotten the thrill of admiration that brought with it the desire to possess such a group some day. A great number have already profited by the growing popularity of the Ancona.

Lewis Wright, one of the greatest poultry authors and authorities: Anconas surpass Leghorns as winter layers, and stand frost and snow well. The chickens grow rapidly; they make plump and delicate table fowls. Anconas are remarkable for their hardiness.

J. H. Drevenstedt, one of the most prominent poultry judges, editors and authors in America:

The Ancona is generally believed to be one of our oldest breeds of poultry. If the size, type and stamina of Anconas are maintained the Ancona will become a favorite breed with both poultry fanciers and prac- tical poultry raisers. I have bred them, and found them excellent egg

producers.

56

ee ee ee

ETHE ANCONA STANDARD

: va Na Cn eaavan cane ies ice ete

HE complete Standard for Anconas is published by the American

Poultry Association, and is protected by copyright, therefore it is not possible to reproduce it here.

The Standard was revised in 1915, and the committee in charge con- sulted with the leading Ancona breeders and endeavored to embody in the new Standard the consensus of opinion of reliable Aneona breeders as to what an ideal Ancona should be.

The Standard gives the disqualifications, shape of male and female separately, and color of the male and female separately. The Standard weights are given for the first time, and are as follows: Cock 53 lbs.; Cockerel 43 lbs.; Hen 43 lbs.; Puilet 33 lbs. These are same as Leghorn weights, except the Hen is 3 lb. heavier than that given to the Leghorn. Both the male and female Ancona is given a full-page illustration in the 1915 Standard.

EMESIS YEON SS SIE AME SSIES SSIES IES SE ISIE SS SSI SI SR SS a a a a a

AMERICAN POULTRY ASSOCIATION

HAHAHA AAI IA II AAAI IRA III IEA IIA EA IE III IAI II IIIT

we

TAIT ATR ATA

FAA OK IE

The American Poultry Association is the largest live stock organiza- tion in the world. It was organized in February 1873 at Buffalo, N. Y., and the following year the first Standard was published. Revised editions have been published each succeeding five years, and new breeds admitted, until now the new 1915 edition contains over 350 pages, is profusely il- lustrated, and is the only guide for selecting and judging every standard- bred breed of poultry, including turkeys, ducks, geese, and bantams. There is much valuable pouJtry information in the book, and it is a nec- essary possession of every successful fancier and breeder. The book is nicely bound in cloth, and sells at $2 per copy, postpaid.

Life membership in the American Poultry Association costs $10. There are no annual dues. Anyone wishing #o join the Association, or buy a copy of the latest Standard of Perfection may remit for same by money order, draft or check to The Ancona World, Franklinville, N. Y.

57

EEE EEL HALES SY YE SY. EE SY AY SL SYS SL SY. SY IE SY SM SIA SSE SSIES SM SM SSH SS SI

ANCONA ILLUSTRATIONS}

HIRI III IIIT BEER IE IE IEICE IIE IEE ISIS IE IE IE TB BE IE TE TE ISIE IEA TE IB ISIE IE IE TEA IEA AE IS

ORD descriptions fail to convey the true appearance of the beauti- ful Ancona. Therefore several specimen have been selected from different breeders, and are herewith shown. These engravings were made from photographs from life, and show Anconas as they may be seen in the yards of the best fanciers. Several prize-winning birds were rejected from this chapter because the photographs were retouched to such an extent as to make them unreal. The Ancona breeder who will strive for the patterns here shown will not go astray in producing as near ideal birds as it is possible to breed.

First Prize Hen at Olean, N. Y., and 2nd at International Poultry Show, Buffalo, N. Y. Bred and exhibited by Beauty Poultry Farm, Franklinville, N. Y.

58

a First Cockerel Madison Square Garden and Cleveland 1913. Hatched and Owned

by Frank C. Stier, 2705 Marvin Ave., Cleveland, Ohio.

a.

Speers w

ie Ae dik Ste: vs

Hen bred and owned by Beauty Hen bred and owned by W. H. Poultry Farm, Franklinville, N. Y. Branthoover, 6115 Station Street, E. E. Pittsburgh, Pa.

Sy

FIRST PRIZE ANCONA HEN | GREAT INTERNATIONAL SHOW BUFFALS JANTI2.

First Prize Pullet bred and owned by C. K. Whitney, Route 9, Wichita, Kansas.

60

Ancona Cock, bred and owned by W. H. Branthoover, 6115 Station Street, E. E., Pittsburgh, Pa.

lS CONA HEN |} NEW YORK STATE FAIR. SEPT... 1913 ROCHESTER, JAN., 1913

GENEVA, DEC., 1912 | i PENN YAN. JAN, 1912; SEPT. 1913 6

¥

BRED AND OWNED BY W. J. THAYER. PENN YAN. N. Y.

61

Madison Square, New York, Prize Winning Hen, bred and exhibited by H. Cecil Sheppard, Berea, Ohio.

a4 *a81e] *wojiun

*oryO ‘p10jpeq ‘7 2noy *sdawWIog °C *f¢ Aq peuro] SuIAeI3Uq *aptysay A]Bu0s3s pue

‘83379 euooUy YUM pally Aed] Joyecnoul uy

64

From a photograph of an incubator hatch on the Ancona farm of J. O. Somers, Route 2, Bedford, Ohio. A

This is the way Ancona chickens look when half grown.

Feathers showing V-shaped white tips,—the ideal Ancona marking. Cut loaned by Reliable Poultry Journal.

66

This high-tail cock would stand little chance of winning in an American show room. However he won Ist medal challenge cup, and 3 specials at the Grand International Show London, England, in 1911 and several other prizes; he was pictured in the annual club book. This bird was raised by Wm. E. Barber, Flixton, Manchester, one of the leading Ancona _ breeders of England. The English Anconas are heavily mottled, and generally carry high tails.

67

Tu oP Foams wong

== == =F ==

Engraving from a pen-drawing of a pair of England’s prize-winning Anconas, showing much more white in the mottling than is permitted by the American Standard.

68

nd eee > : WELL KNOWN ANCONA BREEDERS : > * # *«

KARIERRE KER ETE AE IERIE IED HEE IETS IEA IE IEE EAE IEC IE AEH IIE HIE TEAC IEICE

T is a pleasure to show the faces of a goodly number of the men and women who have helped to make Anconas widely known and popular throughout the United States. The breeders here shown have been known to the writer for years, and they have been active in Ancona matters and real boosters for the breed.

W.H. Branthoover is a business man of Pittsburgh, Pa., and is the Dean of the Ancona business in America. His address is 6115 Station Street, East End. Mr. Branthoover began breeding Anco- nas in 1892, when they were new in this country. He has imported stock several times, was organizer of the Ancona Club of America and many times its president before it was consolidated with The An- cona Club. He has always been one of the live ones, an exhibitor at the large shows, and a writer en Ancona topics. He breeds single combs only.

W. H. BRANTHOOVER

L. G. Bingham is senior member of the firm L. G. Bingham & Son, breeders of single and rose comb Anconas, Lima, Ohio. They have bred Anconas since 1910, and hatch nearly a thousand each year. Mr. Bingham has done good work in boosting the breed and the club, and has been eminently successful.

L. G. BINGHAM

69

F. J. Howlet is a well-known An- cona breeder, living at 298 Dodd BSt., East Orange, New Jersey. He has both inaported and exported, and is an. experienced breeder. He was Sec’y- Treas. of The Ancona Club until it was consolidated with the Ancona Club of America, and he is now on the Executive Board of the United Club.

F. J. HOWLETT

J. E. Tipple of Union City, Indiana, not only is a breeder of Anconas, but is an in- ventor and manufacturer of poultry sup-{f plies. He has put out a brooder and auto- jg matic feeders that work successfully. Mr. Tipple is here shown with one of his prize- winning cockerels.

J. E. TIPP &

J. L. Hendry, 1212 South 26th Street, Louisville, Kentucky, is a clever Ancona breeder who has dis- carded all breeds but single comb Anconas, as they excel all others. Mr. Hendry has for 18 years been a railway postal clerk, and keeps about 125 birds on his eity lot. His Ancona advertising is original and catchy.

J. L. HENDRY

70

F. C. Stier, 2705 Marvin Ave., Cleve- land, Ohio, is originator of Hedgewood Strain single comb Anconas, which he has bred since 1908. They have won the blue ribbons at the largest shows in the country, including Madison Square and the Palace, New York; Pittsburgh,Cleve- land, Ete. Mr. Stier was a member of the Consolidating Committee of the United Ancona Club, and for years has been one of the foremost Ancona men. In the summer of 1915 Mr. Stier was

elected President of the Ohio State Branch of the American Poultry Asso-

clation.

Re SiR

PER AR ES I PRES OMS OR RCN yf tS

Carnegie,

F. C. STIER

G. A Bellis a civil engineer of Pa., and breeds single comb Anconas as a pastime. He

G. A. BELL

C. K. Whitney, Route 9, Wichita, Kansas, is a farmer who raises more than a thousand single comb Anconas each year, and is preparing to double his capacity. He has bred them since 1910, and likes them because they “make good” in the market egg busi- ness. Mr. Whitney never misses an opportunity to boost his favorite breed.

ait

raises about 200 each year, and has been successful in the show room in strong competition. He breeds for heavy egg production and large eggs, and has made rapid progress with the breed since he took it up in 1911.

Cc. K. WHITNEY

J. O. SOMERS

Hoesen established the Ancona World azine, which has now been successfully pu

ed every month for nearly six years, and has§ done a great service to the Ancona cause. Mr VanHoesen served for years as President of the Ancona clubs, and has been Secretary of the i United Ancona Club since its organization. &&

He put out the first Ancona color plate only Ancona history published, and has

tributed more Ancona articles to the public press than all other writers together. Besides his poultry and farm operations he has an ex-

tensive printing and publishing business.

72

J.O. Somers, Route 2, Bed- ford, Ohio, is one of the most ex- tensive Ancona breeders in the United States. He has been at it for years, and is continually increasing his capacity, and ships eggs, baby chicks and mature stock to all parts of the world. His Anconas, both single and rose comb, are winners at the large shows. Mr. Somers was one of the prime movers in bring- ing about the eonsolidation of the Ancona clubs, and is the President of the United Ancona Club. He is the originator of Black Beauty Strain Anconas.

R. W. Van Hoesen, Franklin- ville, New York, has bred Anco- nas for fifteen years. He origi- nated Beauty Strain, and calls h's place Beauty Poultry Farm. He breeds both single and rose combs. In April 1910 Mr. Van-

mag- blish-

, the§ con-&

R. W. VAN HOESEN

(LLEWELLYN MILES

W. D. Farrand, proprietor of the Clearwater Poulty Yards, Central City, Nebraska, is one of the best known Ancona breeders of the middle-west. He breeds both single and rose comb. His Gold- Band Strain has won at such shows as Chicago, St. Louis, Denver, Topeka, ete., and also got the purple ribbon for highest Ancona record in the 3rd Missouri contest. He is active in Club affairs. During the past four years he has been Secretary of the Mid-State Show of Nebraska.

73

Llewellyn Miles, 511 West 17th Street, Santa Ana, California, thas bred Anconas for years, and in .a state that is famous for its Anconas Mr. Miles is a conspicuous figure. He has dane his share in popular- izing Anconas.on the Pacific Slope, where they.are one of the leading breeds both in the.show:ream .and on egg farms.

W. D. FARRAND

Henry Scheyer, Silver Creek, New York, is a railroad telegraph opera- tor, and has been interested in An-

conas for over twenty years. His birds have won the blue at New York, Chicago, Cleveland, St.Louis and scores of lesser shows. He has been active in club affairs, and served Ancona interests impartially in helping to bring about the con- solidation of the clubs. Mr. Schey- er is a member of the Executive Committee of the United Ancona Club.

HENRY SCHEYER

H. R. Grow H. R. Grow, Salt Lake City, Utah, has been eminently successful with his Anconas in the show room. Mr. Grow is editor of the Western Poul- tryman, which he established.

W.S Rathbun, 8 Kingsbury Ave., Jamestown, N. Y., has bred Anco- nas six years, and calls his strain

Chautauqua Anconas. They have won for him at New York, Buffalo, Pittsburgh, Cleveland, and many other shows. He makes a specialty of day-old and 8-weeks-old chicks and breeds both single and rose combs. Mr. Rathbun is Secretary of the Chautauqua County Poultry Association, and Auditor of the Nido: So 1a United Ancona Club.

74

Miss Onida Kephart, of the Kep- hart Poultry Farm, Route 1, Osce- ola Mills, Pa., is one of the fore- most women Ancona breeders in the country. She has bred them since 1906, and with great success. Miss Kephart is a good advertiser, a good business woman, and a great Ancona enthusiast. She is Election Commissioner of the United Ancc- na Club.

Miss ONIDA KEPHART

Mrs. Adaline R. Gosler, Matfield Green, Kansas, does a $700 annual business with her Anconas, mostly from eggs. She is a well known poultry woman in the commu- nity and has done good work in popular- izing the breed.

Mrs. A. R. GOSLER

Mrs. Robert H. Wood of Elmwood Farm, Route 3, Little Falls, New York, is a practical poultry woman, and has made a success of her single comb Anco- nas, which she has bred for four years. Mrs. Wood sells sterile market eggs, broil- ers and roasters, eggs for hatching, baby chicks, and breeding stock.

Mrs. R. H. WooD

75

. BRANTHOOVER

M. F. Howe, Winona Lake, In- diana, is a railroad man and an An- cona man, well and_ favorably known to the Ancona fraternity. He has bred them since 1907 and as he says, has tried not for money but with money to build up as good a strain of Anconas as can be found. He has succeeded.

The name of Branthoover is in- separably connected with the early. history of Anconas in America, as the Branthoover brothers and their father were among the first import- ers of the breed to this country, formulated the Standard, and were active in the admission of the breed to the American Standard of Per- fection. Foremost in this pioneer work was J. C. Branthoover of Huntington, West Virginia, who not only was one of the first Ancona men inthis country, but all these years has kept faith with the breed, and is now one of the prominent breeders and fanciers. Mr. Branth- oover advises us that the very first Anconas in America were imported from England by Frances A. Mortimer of Pottsville, Pa.

M. F. HOWE

76

C. A. MARTIN

John N. Lewis, Voluntown, Con- necticut, is one of the live Ancona breeders of the East. He breeds rose combs, and calls his poultry plant the Busted-The-Ege-Market Poultry Yards, which is rather an apt term for such excellent layers.

77

C. A. Martin is a contractor and builder, 72 Prospect Street, Man- chester, New Hampshire. Mr. Martin is well known in the East as a live Ancona man, and_ has started many beginners with An- conas. He is active in club afiairs, and isa member of the Executive Board of the United Ancona Club. His birds have won many prizes at the large eastern shows. He sells several thousand eggs and baby chicks each season.

JOHN N. LEwis

Ed. Weber, Marshalltown, Towa, was born and educated in Switzerland, and became interested in Anconas in his native country. He breeds rose combs only, and is an _ experienced breeder. Mr. Weber is the only An- cona breeder that we know of in America who has visited the province in Italy where the breed originated. He has made a careful study of early Ancona history, and has. written special articles on the breed for the poultry magazines. Several portions of this Ancona History were sumitted to him in manuscript, to which he gave strong endorsement.

ED. WEBER

C. H. Young, 208 East Adams Street, Los Angeles, California, is one of the most extensive breeders and importers of Anconas. He orginated the ‘Peerless’ strain, and has them widely distributed and advertised in the west. He has started many breed- ers in the Ancona business, and is one of the best known Ancona boosters.

THE NEWEST ANCONA BOOST

Enameled Button 75 cents. Also furnished with Pin back.

Every Ancona breeder should wear

Cc. H. YOUNG

one of these pins or buttons. They are made by a large first-class Jewelry fac- tory. Remit for any number you canuse.

Ancona World, Franklinville, N. Y.

78

=)

Zw ANCONA nx ae BREEDERS iN

DIRECTORY oa

tf q Karl G. Ditzell, Romulus, N. Y.

J. Otis Burt, East Syracuse, N. Y.

Adolphe Guillemette, 79 Center St., Holyoke, Mass.

Allen H. Davis, Newman, N. Y.

A. C. Apps, Box 224, Brantford, Ontario, Canada.

A. B. Mason, Route 1, San Diego, Calif.

Harry A. Brodbeck, Route 5, St. Marys, O.

J. F. Graae, 24 Market St., Perth Ame boy, New Jersey.

S. S. Kilkenny, Delhi, N. Y.

E. F. Wyman, Brunswick, Ohio.

Frank C. Stier, 2705 Marvin Ave., Cleveland, Ohio.

C.K. Whitney, Route 9, Witchita, Kans.

W. D. Farrand, 1815 Twelfth St., Central City, Nebraska.

Fred W. Nancekivell, 110 Orondo Ave., Wenatchee, Wash.

James L. Hendry, 1212 South 26 St., Louisville, Kentucky.

C. L. Hawley, Montrose, Colo. J. L. Avinger, Bangs, Texas.

J. Craig Havemeyer, Marshfield Center, Mass.

G. A. Bell, Grant & Center Avenues, Carnegie, Pa.

H. R. Walker, 102 South Dearborn St., Mobile, Alabama.

Mrs. W. B. Kent, Coatesville, Pa. C. A. Mason, Route 2, Brandon, Texas. C.H. Price,so Thurman Park,Everett, Mass.

CAA ea SS

John Lohrbach, Route 2, Walnut Grove, Minn.

Geo. M. Rathburn, Charleston, Kanawha Co., West Virginia.

W. M. Scott & Son, Sewickley, Pa.

L.G. Bingham, 927 Fairview Avenue, Lima Ohio.

John N. Lewis, Voluntown, Conn. Miss Maud Hathaway, Cannonsville,N.Y. M. F. Howe, Winona Lake, Ind.

Charles A. Spooner, 17 Tweed St., Pawtucket, Rhode Island.

Mrs. Robt. H. Wood, Route 3, Little Falls, N. Y.

Mrs. Jay E. Miller, 2223 Fifteenth St., Tuscaloosa, Alabama.

Urban Farms, Pine Ridge, Buffalo, N. Y.

Everett W. Bishop, Union City, Pa.

Henry Scheyer, Silver Creek, N. Y.

Miss Onida Kephart, Route 1, Osceola Mills, Pa. W. H. Branthoover, 6115 Station St., E. E., Pittsburgh, Pa. R. J. Tugwell, 1016 So. Fourth Street, Maywood, IIl.

A. C. Ilten, 816 Nineteenth Ave., West, Cedar Rapids, Iowa.

Rev. W. J. G. Bockstahler, Route 2, Evansville, Indiana.

Wn. S. Rathbun, 8 Kingsbury Ave., Jamestown, N. Y.

Landon C. Moore, 2094 Lane St., Dallas, Texas.

T. E. Silva, Haywood Heath, Calif. J. A. Biehler & Co., Strasburg, Ill.

Charles V. Fox, 313 West 6 St., Bicknell, Ind.

Howard S. Rich, 72 Dwight St., Springfield, Mass.

J.C. Branthoover, Huntington, W. Va.

Beauty Poultry Farm, Franklinville, N.Y.

I was the only

‘ ANCONA BREEDER

BY on the entire Pacific Coast who ex- hibited at more than two shows out-| side of his immediate vicinity- WHY ?

sas = a

had **THE BEST”’

6 Winners of Ist at 7 Big Coast Shows in- Qiaaam cluding Hamilton, Ohio. Send for Mating “S list.

T. E. SILVA

Hayward Heath, - - - Calif. &

79

4

ncn ee fe

DOES THIS. LOOK: GOOD - TO - YOU? |

$3. Hen

That Lays $21.27 in Eggs in one a

year.

This is why there is such an increasing demand for my ANCONAS SHEPPARD’S FAMOUS ANCONAS

Have won first at the world’s greatest shows, including Lon- : don, Eng., Cleveland and Madison Square, N, Y. For six consecu- tive years my birds have won there times as many Ist and 2nd _ prizes at the Nation’s greatest shows as all my competitors together, so have earned the distinction of being THE WORLD’S BEST. They are famous egg machines and the greatest winter layers, with the wonderful egg record of 256 average for a flock. If you want to win at your show or increase your egg production, write for catalog.

iS

Orders booked now for eggs and baby ch:c' s. A fine lot of stock for sale.

H. Cecil Sbepbbard

Box M5, BEREA, OHIO

President International Ancona Club.

Came sens Mens rasan rA AIA I AI IMA INA PAIL PALI NA INI INA INNS

80

eg

(CR. W. Van Hoesen )

Franklinville, New York

9 6 PP 6 9 Pd a SP gs gs Og Our position in the Ancona field:

Secretary of the United Ancona Club.

Founder, editor and publisher of The Ancona World.

Author of the Ancona History. Producer of the first Ancona Color Plate. Vice-President of the Ancona Club of England.

9 oF PER SEEK

PERS 1

2Q

try Association.

Life member American Poultry Association.

Donor to Lecture Bureau of American Poultry Association, of hand colored stereopticon plates of Anconas.

press.

Vice-President of the Cattaraugus County Poul- wh

Special writer on Ancona subjects to poultry : oi

a 9b a 6 6 PS Ps PPS PSP PT SP PN SP PPS

‘Beauty Strain’’ Anconas, both Single and Rose Comb, our own production, the true Ancona type. We have been breeding Anconas exclusively for years. Stock and eggs

for sale at all times.

Ir

| WHERE ANCONA BREEDERS

GET RESULTS

In the States where Big Four Suc- cessful Poultry Journal circulates more than 40% of the chickens of the Unit- ed States are raised, All of this rich territory is open to you when you ad- vertise in Big Four Successful Poultry Journal. There are no better poultry states, as a group, than Illinois, Iowa, Missouri, Indiana, Michigan; Ohio and Wisconsin. That is where Big Four Successful Poultry Journal circulates almost exclusively. That is where this publication exerts its great in- fluence. From these states is where you'll get BIG results if you use our publication properly.

To aid you in getting the greatest possible results from your advertising expenditure we maintain a Service Department to write and design your advertising. Expert ad writers do it without charge.

Write T-o-d-a-y for further infor- mation and advertising rates. Sample copy free.

H. S. Weitzier, Bus. Mgr.

BIG FOUR SUCCESSFUL POULTRY JOURNAL

445 Plymouth Court CHICAGS - -

STOCK, G =F Baby Rca

: MISS L. Le. GARVIN e a8 Aisin W. Va. -

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URBAN FARMS

Breeders of White Plymouth Rocks, Black Langshans, S. C. a Anconas. Prof. Graham’s Ontario Agricultured College laying strain, 2 Barred Plymouth Rocks. Tom Barrons best strain S, C. White Leg- fa horns, and White Wyandottes imported from him direct. Black tailed et White Japanese Bantams, Mille Fleurs and Silkies and Naked Necks. ia Pine Ridge Buffalo, N. Y. & oA

IEC a a os ty an ond oOo = 3 Se SN B oy > Ni OD % : rs ? SOLES Bahl sal Uc U if oF Ea a MA F a iil A ei Ma oA BF

Sei loi iia

EN ae ik ale Ul

é é é é

Ry Pra, Oe es

SURNY SLOPE ANGONA FARM $

Our Strain We solicit bred for Eggs; your very and valuable

Exhibition patronage

: J. O. SOMERS ROUTE, <2 BEDFORD, OHIO ¢

JRA AIEH III IAW AIA WAI ANISM IER RAL TED SR ILM I NE MR AER SENSU MSE SE

? STOCK ANCONA CUTS :

ri 3k SARA RARARAAD ARRAN IAI IAAA RAAII RATATAT AIRE ABAD AR ATI

WARIS

The Ancona World has for years been securing the largest and best assortment of Ancona engravings in existence. Most of them are from original plates made expressly for this magazine at considerable expense. Duplicates will be sent postpaid anywhere on receipt of price. These cuts should be used by Ancona breeders everywhere to illustrate their catalogs, circulars, letter heads, envelopes, cards, tags, etc. Remit the most convenient way to The Ancona World, Franklinville, N. Y.

Cut No. | Line Drawing Ideal Ancona Cock $1.50 postpaid

COPYRIGHTED Br RW Van Hoesen Frannuinvace NY

Cut No. 2 Line Drawing Ideal Ancona Hen

$1.50 postpaid

COPYRIGHTED BF RW Van HOESEN FrankuNnwcce, NY

84

COPYRIGHT W. ED By

IAN HOESEN FRANKLUNVILLE NY

COPYRIGHTED BY

f RW. VAN HOESEN) FRANKUAVILLE. AY ~ —=—

Line cut No. 3 Line cut No. 4 Ideal Ancona Cock Ideal Ancona Hen (small) $1.25 (small) $1.25

The above cuts are suitable size for letter heads, envelopes, cards, etc., and will

print nicely on any kind of paper. Can furnish male and female mounted on one base for $1.50.

Line cut No. 5 Ancona cock and hen. (Large) $1.50

Line cut No. 6

Ancona cock and hen. (small) 1.25

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Line cut No. 7 Line cut No. 8 Ancona cock $1.25 Ancona hen $1.25

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Cut No. 9 Half-tone Ancona chicks 75 cents

Cut No. 10 Half-tone Ancona chicks Price $1]

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Cut No. 11 Half-tone Ideal Ancona Pair Price $1.25 Cut No. 12 Cut No, 13 Half-tone Ideal Ancona Cock Half-tone Ideal Ancona Hen Price $1 Price $1

Cut No. 14 Half-tone Ideal Ancona Pair Our only cut of Rose Combs. Price $1.50

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— — The Union Automatic Dry g | Miasb Feeder and Exerciser

Latest and best invention in mask feeders. Non- chokable, no waste, an exerciser; attractive, up-to-date, portable, uses small space. Sets anywhere, is light and durable. It will add health and vigor to your poultry, increase egg production and fertility. Sanitary, just the feeder for your breeding pens. Price only $3.50.

Order one today. Circular free.

J. E. Tipple

Union City, - - - = = Indiana.

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sm 6 Fe Ps Pi Pt Fe SPS PE SPS PSPS PS PS

: oe. Ancona Yards | | iZi2 SO: 26 th sie

| LOUISVILLE, KENTUCKY io you think of a Hen Think of Hendry.”’

|

Exhibition Pens, $2.50 per 15 Utility Pens, $1.50 per 15

Anconas are the egg producers pape he has ’em

! ! ( Price of Eggs: | l ! i

6 ee SP es OS

A Few of our Mail-Order Leaders:

e Rubber Stamps—One line 25 cents; each additional line, 10 cents. Ready-Inked Stamp Pads. 25 cents. Typewriter Ribbons—Any color for any machine, 65 cents. | Linen-Marking Outfit—Name stamp, pad and indellible ink, 50 cents. Seal Press—Notaries, corporations, etc., $2. Fraternal Society Cards—Any emblem embossed in colors, 50 for $1.25; 100 $1.75. Masonic Monitors—Secret Cipher for Blue Lodge, leather, $2.50. (Must give

name and number of your lodge and name and address of Secretary.) Orders filled promptly. Goods always sent prepaid.

THE SPECIALTY COMPANY

FRANKLINVILLE, NEW YORK

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Title Page - M Color Plate - - - Introduction - y

Origin of Anconas - 2 History of Anconas - a

Purity of Anconas - = Description of Anconas =

Ancona Type - - Ancona Characteristics =

Ancona Mating - i Anconas In England -

Anconas In Egeg-Laying Contest = Don’t Minorcaize Anconas -

Why The Specialty Club - United Ancona Club -

Ancona Experience - 2 The Fancy Poultry Business -

Illustrate Your Breed - [ Line Breeding - = Ollapodrida - s Use of Toe-Punch - - Color Plate Endorsed -

Why I Am Breeding Anconas -

Map of Italy Showing Location of Ancona How A Success Was Made With Anconas Twelve Ancona Points - - Poultry Item Commends Anconas - Symposium of Breeders - - Excerpts From Leading Authorities - Ancona Standard - - American Poultry Association - Ancona Illustrations - - Well Known Ancona Breeders - Ancona Breeders Directory - - Advertisements - -

Stock Ancona Engravings - -

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THE FARM OF

ERNST Z. BOWER OLNEY, ILL.

BREEDERS OF BOWER’S CELEBRATED

ANCONAS

Winners wherever shown, and we show them.

THERE ARE NO BETTER

Get our Catalogue and Mating List.

We are Life Members American Poultry Association and Ancona Club of America.

Our Manager is IIlinois State Vice President of the United Ancona Club.

Address all Correspondence to

LIBRARY OF CONGRESS

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