somewhere there is an article/book about historical labeling and what it meant, like about how old the chicken was, how much it should weigh dressed for each type, but I think it went broiler, fryer, roaster, stew. I lost a lot of book marks last year so don't know if I can find it again; maybe someone here knows it?My mother talked of keeping chickens on the third floor of their house before my time. Had a fire and burned to the ground. I really do need to research that. Might be a news article somewhere.
Anyhow, there are the heritage leghorns being worked on. Don Schrider of the ALBC raises some really nice Browns. I think he's still in NC. If I were to get into them Browns would be my choice.
The ALBC has a list of breeder for many of the old breeds.
I'm sure Fred remembers the days when you bought chickens by purpose/use. Broiler, Stewing and Roasting was on the label.
As a kid I remember the "real" Farmers market here in Syracuse. You'd find live animals for sale. You could take them home to do them or nearby was the slaughter house. You'd by the animal, take it over and get it done up.
Now there are no live animals and the slaughter house is gone. Mostly home made goods and coolers of meat for sale. Retail produce or farm grown. Most folks can't tell the difference.
What I find funny is folks will buy eggs from an old couple, not realizing they're paying more than they would in the store for the exact same eggs. From the exact same egg farm. I volunteer so I know they deliver to the school.
I do have some old farm papers and did share at one time what I felt where interesting stories, but folks bashed it so I didn't do that anymore.