POULTRY INDUSTRY.

New Zealand Herald, Volume LXV, Issue 20081, 19 October 1928, Page 7

POULTRY INDUSTRY.

COLOUR OF EGG SHELLS.

IMPROVING THE STRAINS.

NEW BREEDS NOT ESTABLISHED.

BY UTILITY. A correspondent writes to asu whether ho should bo satisfied to get eggs of all shades, from Light Sussex pullets, purchased at a high price, or whether it shows that they are not purebred when the eggs aro dark brown, light brown and whito. This is a common experience in all breeds of recent origin, for until they, aro fully established to a uniform typo, thoy aro always liable to throw back to one or other of their progenitors, not only, in tho colour of their eggs, but also m tho colour of the birds themselves. , Tho Light Sussex is largely Light Brahma and Silver-grey Dorking, both very old breeds of well-established characteristics, and it speaks well for the care and perseverance of thosu who have developed a now type, preserving the best that was in the original breeds. For instance, neither breed ha 3 ever been noted for good laying qualities, and those who kept them at the height of their fame—which lasted till about 40 years ago—would bavj been astonished to learn of one performance of their modern prototype, Mr. J. H. Kissling's pen of three Light Sussex pulletß having averaged over 220 eggs each, at the recent Masterton competition, a New Zealand record for the breed. Prominent Characteristics, It is just under 40 years since Lewis Wright, tho noted English authority, wrote regarding these birds: "We have often been asked to describe the large Surrey or Sussex fowls, which aro so largely reared for the London market, but tho truth is it is utterly impossible to do so. They are of no standard colour, and even no fixed typo of breed, except that a strong dash of Dorcking blood can be traced in them all, tho fifth too being often observable; but this and all other features vary considerably. They appear in fact, to be simply a fine race of barndoor poultry, improved by long and careful breeding for the London markets. They aro all much like Dorkings in squareness of form, and perhaps a colour as general as any 'may be described as a whitish ground, freely but irregularly covered with black and brown or other dark-col-oured feathers, some white or nearly white colour being observable in a very large proportion of the birds." If that was the position as recently as 38 years ago, in regard to the colour of tho birds themselves, none need wonder if tha eggs also vary, although breeders naturally aim at standardising the darkbrown colour. In fact, it is very creditable to those who fancy this breed that they have brought it to its present stan-' dard, and the New Zealand Sussex Club, established three years ago, should, very naturally, help the great work which is now being conducted in England, in further improving the qualities of the breed in its various varieties. Importations From England. In this connection some commendation is duo to Mrs. D. Warren,' of Henderson, for her enterprise in importing a pen of 14 Light Sussex, landed a week or two ago in prime condition. Mrs. Warren had already established the reputation of her strain in England, before coming to New Zealand, but these new birds are from tho yards of Mr. Cook, tho worldrenowned originator of the Black Orpington. Hero again it may bo remarked that 50 years ago there was no sucli breed, but Mr. Cook, the elder, evolved them by cdmbining Plymouth Rock, Langshan, and Black Minorca.

After all, however, the egg colour is not very material, and even white Leghorns have frequently laid brown eggs. There seems to be no preference for colour in New Zealand, except that many people prefer white duck eggs to green ones; bus the English market is generally repnted to prefer brown hen eggs, and the American, white. This is not likely to make the slightest difference to the sale of New Zealand eggs in London, for they are mostly bought by the bakers, and not by the grocers, as Mr. Merrett found when he took Home a big line a few years ago. In fact, the London market prices, as cabled by the High Commissioner, appear to indicate that the same custom is developing there as in New Zealand, and that private household baking is being superseded by commercial baking, for the price in recent years has always dropped before Christmas, suggesting that it has been held up by the commercial baking, which has to be finished mostly in advance of the holidays. Weight of New Zealand Eggs.

While the response of breeders to tha call for suitable eggs has been disappointing, resulting in a greatly restricted trade, it most bo admitted that New Zealand farmers aro'not the only breeders who fail to take full advantage of the opportunities offering. It is stated that from Australia this year over half the eggs exported are less than 2oz. in weight, whereas from New Zealand all are foil weight, and this should further enhance their reputation. Recent disclosures in England also confirm what Mr. Merrett found three years ago, that English methods are so primitive, and their eggs are consequently so unreliable, that an advisory committee lias actually recommended that the compulsory marking of the origin of foodstuffs should not apply to eggs until local methods were improved, maintaining that the marking of imported eggs would bo detrimental io the sale of local eggs. This is a frank confession of so important a character as to promise even a bettor opening for guaranteed New Zealand eggs than is generally expected. That market, however, will novor bo exploited by New Zealand farmers to advantage If they send in their eggs, as they so often aro, dirty, stale, and needlessly mixed as regards size and colour, and still loss will it be of value if so many decline to export at all. preferring to sit tight"and gain all the advantage in the extra price obtain, able through " the other fellow" exporting.