The New Hampshire Red by Wendy Moreton The New Hampshire was bred around 1915 in the states of New Hampshire and Massachusetts. They were developed from select Rhode Island Red stock with the intention of creating a dual-purpose breed with improved meat qualities. The standard size New Hampshire was introduced to A.P.A. in 1935. The mature weight for a male is 8 pounds; female 6.5 pounds. There is also a bantam version with males being 34 ounces; females 30 ounces. The N.H. plumage is a lighter (chestnut) red than the Rhode Island, making the dressed carcass more attractive. Males have a black tail, while females have black tips to their lower neck feathers as well as a black tail. Their skin is yellow, which is also desirable in a table fowl. Newer strains have been introduced, which have been bred specifically with meat production in mind. This meat type is not as reliable as the original dual-purpose type for the production of eggs. New Hampshires, which are producers of a large brown egg, are used in the breeding of several hybrid brown egg layers; Production Reds, Cinnamon Queens and Golden Comet to name a few. The purebred New Hampshire is quick to feather and early to mature. Other attributes include cold hardiness, although their single comb is susceptible to frostbite in colder climates. They will accept confinement, but if allowed, are considered good at foraging for food. Some hens will go broody, and reputedly make good mothers. Although some refer to this breed as being rare, The American Livestock Breed Conservancy actually lists them as a breed to "watch"; showing concern for the low numbers of breeding stock available in the U.S.A. at present.