Little did the first settlers realize the importance of the first chicken flocks in America. They could not foresee that they were laying a foundation for the future growth of food production via poultry in this country.
Until the 1830’s the majority of poultry breeding in the U.S. was more on an accidental basis. The importing of breeding stock with definite characteristics was the exception rather than the rule.
As the years passed, constant “mixing” of various breeds of poultry continued among the farmers. They wanted strong, healthy stock for their farmsteads. This exchange was on a relatively local basis, as they sought the most durable roosters to mate with their hens. Certain farmers became known for the quality of their flocks, and being a source of excellence in breeding cockerels.
During the 1840’s, various ships brought an assortment of chickens from China. There were many colors and extreme variation in types, but they were all prized for their extraordinary size. These chickens included breeds such as Bramhas, Cochins, Shanghais, Hong Kongs and China Fowls. Some of these breeds were reported to have loose and downy-type feathers and many had varying amounts of feathering on their legs and feet.
White chickens were considered least desirable because many people insisted that they were unhealthy. Some folks considered them unlucky. Yet others deemed them unacceptable. While there were various color patterns, red and black were the preferred colors for the farm yard hens.
It was on that basis in the early 19th century that the area of Rhode Island and Southern Massachusetts became known for its large reddish chickens. There was a lot of focus on chickens in the community of Little Compton, R.I. Here the farmers paid careful attention to the quality of the production and health of these chickens. Over time, they developed a breed of chickens that is now known as the Rhode Island Red. These brown egg layers are still a reputable breed today.
It is noteworthy that the now famous white egg layer, the Leghorn, arrived in the U.S. as ‘Italians’ between 1828 and 1831. Leghorns are white egg producers and have dominated much of the commodity egg production in America over the past 75 years.
These early arrivals, the Leghorns, were small in size and varied in color. A man by the name N.P. Ward of New York City was an early importer of this breed and his stock is considered the base from which the Brown Leghorn (also white egg layers) was developed. J.C. Thompson of Staten Island was given eggs from Ward’s flock, and he wrote appealing accounts of the producing ability of ‘Italians’. The name Leghorn did not come into common use until the 1860’s. Leghorns appear to be the first breed where major efforts were made to develop and maintain white plumage, giving a white feathered bird that lays a white shelled egg.
Today supermarkets are turning back to the brown egg. Have you noted the wide selections often offered? This is due to the interest of many shoppers who are becoming more educated in the importance of healthful foods from sustainable sources. The brown egg is viewed by many as a more natural, stable food, even though main-line egg experts would not agree with this.
Remember that the feather color of the chicken does not determine the egg color. Rather the breed of chicken determines the egg color. There are brown chickens that lay white eggs, such as the Brown Leghorn. The opposite is also true, there are white chickens that lay brown eggs, such as the White Rocks.
Many breeds of chickens have been housed throughout America. Hobbyists continue to propagate the unfamiliar breeds, ranging from the Red Cochin, a feathered fluff ball that lays light brown eggs, to the Maran chicken, that lays a very dark egg called “chocolate colored”. Then there’s the Frizzle, whose feathers curl backward, creating a very interesting sight. The White Crested Black Polish gives many a poultry enthusiast a profitable conversation piece.
The Easter Egg Chicken, more properly called the “Araucana” or the “Ameraucana” chicken, is a blue egg laying chicken that was brought here from South America in the 1920’s. Today there are many plumage colors but often the chickens are tufted (eared) and rumpled (having no upright tail feathers as most chickens do).
Today we mainly enjoy a choice of brown and white eggs, thanks to these early imports and the diligent propagators of the many special breeds.
In a future newsletter we will look at more facts leading up to the modern-day mass egg production. Meanwhile enjoy a fresh omelet for your morning protein and remember to include the option of an organic hard cooked egg for an afternoon snack!