Araucana

These fowls were discovered in South America. A few were brought to the U.S. but have been crossed with other chickens so much so that characteristics of size, shape, etc., were dispersed. The trait of laying blue or greenish eggs persisted and now breeders are attempting to standardize the physical makeup of the population and gain them recognition as a breed. Some of the Araucanas were rumpless and possessed some interesting ear tufts. Probably at some time in the future, these fowls will be developed into an interesting breed with both economic and ornamental attributes.

 

 

 

 

 

 

 

 

 

Australorp

 Variety: Black.

 Standard Weights: Cock-8-1/2 pounds; hen-6-1/2 pounds; cockerel-7-1/2 pounds; pullet-5-1/2 pounds.

 Skin Color: White.

 Egg Shell Color: Brown.

 Use: Generally a very good egg producer with a fairly meaty body of intermediate size.

 Origin: The Australorp was developed in Australia from Black Orpington stock. It is smaller than the Orpington with a trimmer appearance.

 Characteristics: Australorps have intense beetle-green sheen on the black birds, dark eyes, deep bodies and are very active. They are one of the best dual-purpose fowls, having gained attention in the 1930s and '40s by being one side of the successful AustaWhite cross. This cross of Australorp x White Leghorn became the successor to purebred breeds on many Midwestern farms. Broodiness was a problem with the cross and some markets discounted the tinted eggs they laid. Therefore, it soon fell victim to the inbred hybrid crosses of "Hyline" and "DeKalb." Australorps are good egg producers and hold the world's record for egg production with one hen having laid 364 eggs in 365 days under official Australian trapnest testing.

 Reference:

 

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison Watt publishing, 122 S. Wesley Ave., Mt. Morris, IL 61054 US  

  

Dark Brahma

 Watt Publishing, 122 S. Wesley Ave., Mt. Morris, IL 61054 USA




Standard Weights (Light): Cock-12 pounds; hen-9-1/2 pounds; cockerel-10 pounds; pullet-8 pounds.

 Standard Weights (Dark and Buff): Cock-1 1 pounds; hen-8-1/2 pounds; cockerel-9 pounds; pullet-7 pounds.

 Skin Color: Yellow.

 Egg Shell Color: Brown.

 Use: A very heavy fowl for the production of heavy roasters or capons. Fair egg layers.

 Origin: The ancestry of the Brahma traces back to China although much of their development took place in the U.S. between 1850 and 1890.

 Characteristics: Good Brahmas are beautiful, stately birds. Their large size and gentle nature combined with intricate color patterns makes them favorites for the country estate. The Brahma's appearance in the showroom never fails to command the admiration of one and all. These qualities have made them a favorite with showmen and fanciers. Brahmas do go broody and are fairly good mothers. Their small comb and wattles, together with profuse feathering and well feathered shanks and toes enable them to stand cold temperatures very well. The relatively slow rate of growth and long time required to reach maturity have caused Brahmas to be passed by as a commercial fowl.

Reference:

 Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

 American Brahma Club, Doris Robinson, Secretary, 1608 Zipperer Rd., Bradenton, FL  34202, (941) 748-8398, e-mail: nanamamabrahma@worldnet.att.net

Jersey Giant

Varieties: Black, White.

Standard Weights: Cock-13 pounds; hen-10 pounds; cockerel-11 pounds; pullet-8 pounds.

Skin Color: Yellow.

Egg Shell Color: Brown.

Not surprisingly, the Jersey Giant is a large bird that was developed in the 1870's in New Jersey to meet the demand for heavy fowl. Developed by the Black brothers, it was originally called the Jersey Black Giant. Giants were bred from crosses of Orpingtons, Javas, and Langshans, becoming and remaining the largest chickens developed in America. They are rugged birds but because they grow a large frame first and have little meat until about 6 months, they have not been used in industry, which prizes a rapidly growing bird.

Characteristics: Jersey Giants are the largest breed in the American Class. They should be rugged, with an angular shape, single comb and black (with willowish tinge) shanks in the Black variety and dark willow shanks in the White variety. The Jersey Giant will go broody but is not the best choice for incubating and brooding because of their size. Their tendency to grow a big frame first and cover it with meat later make them a poor fit for today's conditions. The meat yield is disappointing until they are 6 months or older. No fowl with black plumage or dark or willow shanks has ever remained popular in this country for long, although they used to be more widespread. However, good specimens do have an appeal, mainly because of their size.

Content:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

Miller's Jersey Giant Farm, Bern, Kansas

New Hampshire Red 

 

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison  

 Use: A dual purpose chicken, selected more for meat production than egg production. Medium heavy in weight, it dresses a nice, plump carcass as either a broiler or a roaster.

  Origin: New Hampshires are a relatively new breed, having been admitted to the Standard in 1935. They represent a specialized selection out of the Rhode Island Red breed. By intensive selection for rapid growth, fast feathering, early maturity and vigor, a different breed gradually emerged. This took place in the New England states-chiefly in Massachusetts and New Hampshire from which it takes its name.

Standard Weights: Cock-8-1/2 pounds; hen-6-1/2 pounds; cockerel-7-1/2 pounds; pullet-5-1/2 pounds.

                    Skin Color: Yellow.

                    Egg Shell Color: Brown.

  Characteristics: They possess a deep, broad body, grow feathers very rapidly, are prone to go broody and make good mothers. Most pin feathers are a reddish buff in color and, therefore, do not detract from the carcass appearance very much. The color is a medium to light red and often fades in the sunshine. The comb is single and medium to large in size; in the females it often lops over a bit. These good, medium sized meat chickens have fair egg laying ability. Some strains lay eggs of a dark brown shell color. New Hampshires are competitive and aggressive. They were initially used in the Chicken of Tomorrow contests, which led the way for the modern broiler industry. 
 

 

Orpington

Varieties:

• Black
• Blue
• Buff
• White
  

Standard Weights: Cock-10 pounds; hen-8 pounds; cockerel8-1/2 pounds; pullet-7 pounds.

Skin Color: White.

Egg Shell Color: Brown.

Use: A heavy dual purpose fowl for the production of both meat and eggs.

Origin: Orpingtons were developed in England at the town of Orpington in County Kent during the 1880s. They were brought to America in the 1890s and gained popularity very rapidly, based on their excellence as a meat bird. As the commercial broiler and roaster market developed, the Orpington lost out partly because of its white skin.

Characteristics: Orpingtons are heavily but loosely feathered, appearing massive. Their feathering allows them to endure cold temperatures better than some other breeds. They exist only in solid colors; are at home on free range or in relatively confined situations; and are docile. Hens exhibit broodiness and generally make good mothers. Chicks are not very aggressive and are often the underdogs when several breeds are brooded together. They are a good general use fowl.

Content:

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

Buff Orpington

 

White Orpington

 

 

Plymouth Rock

Varieties:

 

• Barred
• White
• Buff
• Partridge
• Silver Penciled
• Blue
• Columbian 
  

Standard Weights: Cock-9-1/2 pounds; hen-7-1/2 pounds; cockerel-8 pounds; pullet-6 pounds.

Skin Color: Yellow.

Egg Shell Color: Brown.

Use: Meat and eggs.

Origin: Developed in America in the middle of the 19th century and was first exhibited as a breed in 1869. Several individuals claimed its invention, using crosses of Dominique, Java, Cochin, and perhaps Malay and Dorking. The first Plymouth Rock was barred and other varieties developed later. The Breed became popular very rapidly, and in fact, until World War II, no breed was ever kept and bred as extensively as the Barred Plymouth Rock. Its popularity came from its qualities as an outstanding farm chicken: hardiness, docility, broodiness, and excellent production of both eggs and meat. Most of the other varieties were developed from crosses containing some of the same ancestral background as the barred variety. Early in its development, the name Plymouth Rock implied a barred bird, but as more varieties were developed, it became the designation for the breed. The Barred Plymouth Rock was one of the foundation breeds for the broiler industry in the 1920's, and the White Rock continues to be used as the female side of the commercial broiler cross.

Characteristics: Plymouth Rocks are a good general farm chicken. They are docile; normally will show broodiness; possess a long, broad back; a moderately deep, full breast and a single comb of moderate size. Some strains are good layers while others are bred principally for meat. They usually make good mothers. Their feathers are fairly loosely held but not so long as to easily tangle. Generally, Plymouth Rocks are not extremely aggressive, and tame quite easily. Some males and hens are big and active enough to be quite a problem if they become aggressive. Breeders should be aware of the standard weights and not select small or narrow birds for the breeding pen. Common faults include shallow breast, high tails, narrow bodies and small size.

Status: Watch. The Barred Plymouth Rock is still a popular farm chicken but, as a dual-purpose bird, is still far less common than its more specialized White Rock cousin. 

 Reference: 

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison The American Livestock Breeds Conservancy, Box 477, Pittsboro, N.C. 27312

Barred Plymouth Rock

Partridge Plymouth Rock

Polish

Varieties:

• White Crested Black
• Non-Bearded Golden
• Non-Bearded Silver
• Non-Bearded White
• Non-Bearded Buff Laced
• Bearded Golden
• Bearded Silver
• Bearded White
• Bearded Buff Laced

Standard Weights: Cock-6 pounds; hen-4-1/2 pounds; cockerel -5 pounds; pullet-4 pounds.

Skin Color: White.

Egg Shell Color: White.

Use: A strictly ornamental fowl.

Origin: Probably eastern Europe, although they are so old that their history has been obscured.

Characteristics: Polish are an unusual and beautiful breed. They have a crest (some also possess a beard and muffs), are small, tightly feathered birds, fairly active despite restricted vision due to their large "head gear." They need plenty of space to avoid damaging each other's crests by picking. Ice forming in their crests from drinking water can be a problem in cold weather. And sometimes their crests restrict vision and cause them to be easily frightened.

Content providers for this page include:Dr. Joe Berry, Extension Poultry Specialist, Department of Animal Science, Oklahoma State University  Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

White-Crested Black Polish

 

Rhode Island Red

 

Single Comb

Rose Comb

 Watt Publishing, 122 S. Wesley Ave., Mt. Morris, IL 61054 USA

Chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

Standard Weights: Cock-8-1/2 pounds; hen-6-1/2 pounds; cockerel-7-1/2 pounds; pullet-5-1/2 pounds.

 Skin Color: Yellow.

 Egg Shell Color: Brown

 Use: A dual purpose medium heavy fowl; used more for egg production than meat production because of its dark colored pin feathers and its good rate of lay.

 Origin: Developed in the New England states of Massachusetts and Rhode Island, early flocks often had both single and rose combed individuals because of the influence of Malay blood. It was from the Malay that the Rhode Island Red got its deep color, strong constitution and relatively hard feathers.

 Characteristics: Rhode Island Reds are a good choice for the small flock owner. Relatively hardy, they are probably the best egg layers of the dual purpose breeds. Reds handle marginal diets and poor housing conditions better than other breeds and still continue to produce eggs. They are one of the breeds where exhibition qualities and production ability can be successfully combined in a single strain. Some "Red" males may be quite aggressive. They have rectangular, relatively long bodies, typically dark red in color. Avoid using medium or brick red females for breeding because this is not in keeping with the characteristics of the breed. Also, don't breed from undersized individuals or birds with black in their body feathers (called "smutt"). Black in the main tail and wing feathers is normal, however. Most Reds show broodiness, but this characteristic has been partially eliminated in some of the best egg production strains. The Rose Comb variety tends to be smaller but should be the same size as the Single Combed variety. The red color fades after long exposure to the sun.

 

Wyandotte

Varieties:

• White

• Buff 

• Columbian

• Golden Laced

• Blue

• Silver Laced

• Silver-Penciled

• Partridge

• Black

Standard Weights: Cock-8-1/2 pounds, hen-6-1/2 pounds, cockerel-7-1/2 pounds, pullet-5-1/2 pounds.

Skin Color: Yellow.

Egg Shell Color: Brown.

Use: Meat or eggs.

Origin: America. The Silver Laced variety was developed in New York State and the others in the north and northeastern states in the latter part of the 19th century and early 20th century.

Characteristics: Wyandottes are a good, medium-weight fowl for small family flocks kept under rugged conditions. Their rose combs do not freeze as easily as single combs and the hens make good mothers. Their attractive "curvy" shape, generally good disposition and many attractive color patterns (varieties) make them a good choice for fanciers as well as farmers. Common faults include narrow backs, undersized individuals and relatively poor hatches. Also, it is not uncommon to see single combed offspring come from rose combed parents. These single combed descendents of Wyandottes should not be kept as breeders.

  Content providers for this page include:chicken Breeds and Varieties (A2880), John L. Skinner, University of Wisconsin-Madison

Columbian Wyandottes

 

Silver Laced Wyandottes

 

The Silver Cuckoo Maran 

	The cuckoo variety (as the same-named bird) is not only the prerogative of our Marans breed. Others breeds are well-known for being typical of this plumage color notably the "Malines-cuckoo" or the "Rennes-cuckoo" and many others...

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This is some information that I found about our Turkeys

Bronze

The Bronze turkey is named for its unusual color, a shimmering green-bronze which appears metallic in the sunlight. It is found in two types, the Broad-breasted which has commercial uses, and the Unimproved (or naturally-mating), for small-scale production. Both are rare in North America.

The North American turkey industry has built its current success on broad-breasted white turkeys. Broad-breasted turkeys (whether White or Bronze) require artificial insemination to reproduce, a result of the meaty breast which presents an obstacle for natural mating. In addition, processors have favored the white-feathered birds, whose pinfeathers are harder to detect after cleaning. This has left the Bronze in decline, even though many producers say this breed is calmer and easier to handle than the White. The Broad-breasted Bronze is now bred at only five or six hatcheries in the United States. It is sometimes crossed with the White turkey and also sold as a backyard hobby bird, but has an uncertain future.

The unimproved Bronze is rarer still, with only one hatchery breeding flock and a few scattered university flocks known. For information on purchasing unimproved Bronze turkeys, contact Wish Poultry, Box 362, Prairie City, OR 97869, telephone 541-820-3509. Other sources can be found in the ALBC Breeders Directory.

The turkey is native to North America and was domesticated by the Aztecs in Mexico 500 years ago. Turkeys were taken to Spain beginning in 1500 and rapidly became known across Europe. The Pilgrims and other settlers brought turkeys with them to New England where they were crossed with wild indigenous stocks. This hybrid type was itself taken back to England where a game keep named John Bull began to select for a broader breast. He emigrated to Canada and brought turkeys with him, selling them in North America as "broad-breasted" turkeys.

The unimproved Bronze is not the same breed as the wild turkey, though they able to interbreed, which is a cause for concern to some wildlife managers.

Status: RARE. Less than 300 breeding hens were found in the 1987 ALBC poultry survey, although there may be more if the exhibition turkeys are included.

Reference: American Livestock Breeds Conservancy, PO Box 477, Pittsboro, NC

Photograph: Jason Rekemeyer, Rekemeyer Fowl Farm, Maquoketa, IA

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