1. Breeds of Poultry

2. Plymouth Rock n Plymouth Rocks are a good general farm chicken. n They are docile; normally will show broodiness; possess a long, broad back; a moderately deep, full breast and a single comb of moderate size. n Use: Meat/Egg Production

3. Rhode Island Red n Purpose medium heavy fowl; used more for egg production than meat production. n Bad diets and poor housing conditions but can still produce eggs better than other breeds.

4. Wyandottes n Good, medium- weight fowl for small family flocks kept under rugged conditions. n Varieties: Columbian, Silver Laced, Silver- Penciled, White, and Blue. n Use: meat/ eggs

5. New Hampshire Red n Use: A dual purpose chicken, egg and meat production n Medium heavy in weight, nice plump carcass as either a broiler or a roaster.

6. Jersey Giant n The jersey giant originated from the Orpington and the Langshan n the largest breed in the American Class n large frame first and have little meat until about 6 months

7. Leghorn n Uses: egg laying n good foragers; much of their diet from ranging over fields and barnyards

8. Minorca n Stately, impressive birds and can give a fair return in eggs. n Today, it is mainly an exhibition fowl. n Poor meat fowl because of their narrow angular bodies and slow growth.

9. Ancona n Known primarily for egg-laying and produce large numbers of white eggs. n Active and busy birds, they are good foragers and said to be indifferent to climate.

10. Brahma n Good Brahmas are beautiful, stately birds. n Their large size and gentle nature combined with intricate color patterns makes them favorites for the country estate.

11. Cochin n Frequently used as foster mothers for game birds. n Leg and foot feathering makes it desirable to confine on wet days and where yards become muddy to keep the birds from collecting balls of mud on their feet.

12. Langshan n Very tall, with long legs and tails carried at a high angle. n Females go broody and make good mothers. n Uses: production of meat and eggs.

13. Orpington n Heavily but loosely feathered. n Feathering allows them to endure cold temperatures. n Uses: production of meat and eggs.

14. Cornish n Deep set eyes, projecting brows and strong, slightly curved beak give it a rather cruel expression. n A broad, well muscled body.

15. Breeds of Turkeys/Other Fowl

16. Broad Breasted White n Very Common Meat breed n Very large and muscular w/ toms exceeding 50 Pounds n Ft. Bend county fair breed

17. Broad Breasted Bronze n Very large and muscular n Dark plumage, so not sold as whole bird, but rather as parts. n Many raised on range instead of confinement

18. Bourbon Red n Selected for its pretty plumage n Least popular meat breed

19. Beltsville Small White n Was developed to have a turkey that was smaller in size and acceptable for most families. n Very rare today because of demand for year round turkey consumption n Smallest mature weight n 20-25 Pound toms

20. Bobwhite Quail n Commercially raised quail have become more common. n Sold to restaurants as well as hunting clubs n Very prolific and easy to raise in small areas

21. Pheasant n Commercially raised quail have become more common. n Sold to restaurants as well as hunting clubs