Bob Blosl's Heritage Large Fowl Thread

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Is paul hardy line of hamburgs the only good old line left are there others that are out there. Every question I ask about hamburgs always winds up unanswered. Guess the large fowl are all dead and gone.
 
Is paul hardy line of hamburgs the only good old line left are there others that are out there. Every question I ask about hamburgs always winds up unanswered. Guess the large fowl are all dead and gone.
Don't feel bad. Nobody knows much of anything about the breed I have either.
 
There are others out there, I have seen some nice birds and heard of some people that have had them, just cant remember who and dont know much about them.
Is paul hardy line of hamburgs the only good old line left are there others that are out there. Every question I ask about hamburgs always winds up unanswered. Guess the large fowl are all dead and gone.
 
Maybe it would help to cruise the show results? I've found sometimes it is the only way to see what Light Sussex are doing. Tho I will admit to being sick and tired of seeing Light Brahma on Championship Row instead of my lovely breed, Light Sussex.
Best,
Karen
 
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Maybe it would help to cruise the show results? I've found sometimes it is the only way to see what Light Sussex are doing. Tho I will admit to being sick and tired of seeing Light Brahma on Championship Row instead of my lovely breed, Light Sussex.
Best,
Karen


They're in 2 different classes. Both could be on Champion Row at the same time. Light Sussex are seldom seen at shows at least in any numbers & frankly the ones that are seen can't compete with the Australorps & Speckled Sussex [and the occasional Orpington].
 
Hi,
A while back, folk were discussing fattening fowl for the table. As you know, this is one big reason for the Sussex breed. One of the three great Secretaries of the UK Sussex Poultry Club was Mr. Sharpe. He was also the originator of the Light Sussex. In 1913 he co-authored a book called
Progressive poultry culture; the keeping of poultry for profit and pleasure (1913)
Author: Brigham, Arthur Amber, 1856-; Sharpe, S. C
http://archive.org/details/cu31924003076217
Pages 107 thru 109 describe the fattenign process for meat fowl.
Sharpe discusses it again in his classic book:
The Sussex fowl (1920) Author: Sharpe, S. The Sussex fowl (1920)
http://archive.org/details/cu31924003091398
Best Regards,
Karen
 
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