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ALBERT R. MANN 
 LIBRARY 
 
 New York State Colleges 
 
 OF 
 
 Agriculture and Home Economics 
 
 Cornell University 
 

 Date Due 
 
 
 Jiilll 5! 
 
 ^S 
 
 
 
 MAY 2 ^ ' 
 
 5« 
 
 
 
 Feb;-"',s'.w 
 
 11^ 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Library Bureau Cat. No, 1137 
 
Cornell University 
 Library 
 
 The original of this book is in 
 the Cornell University Library. 
 
 There are no known copyright restrictions in 
 the United States on the use of the text. 
 
 http://www.archive.org/details/cu31924002975310 
 
ORIGIN AND HISTORY 
 
 OF ALL 
 
 BREEDS OF POULTRY 
 
 Illustrated in Colors 
 
 Trustworthy Information Regarding the Origin smd History 
 of all Recognized Varieties of [Chickens, Ducks and Geese 
 
 PRICE $1.00 
 
 PUBLISHED BY 
 AMERICAN POULTRY JOURNAL PUBLISHING COMPANY 
 
 CHICAGO, ILL. 
 
C6pyright, 1908 
 
 BY AMERICAN POXJLTRy JOURNAL PUB. CO. 
 
 Chicago, III. 
 
PREFACE 
 
 In offering the contents of this volume for the consideration of ttit 
 reader, we have endeavored to obtain the latest and most trustworthy 
 information in reference to this important subject. This has been a task 
 far beyond the conception of the ordinary jjpeeder of fowls, and it has 
 taken us years of time and much hard labor to get together the desired 
 information and put same into a comprehensive form for the reader. 
 
 The colored plates with which this volume is illustrated, are, we 
 believe, the best that has ever been published, and will be found of val- 
 uable assistance to both the old and new fancier, as they give the correct 
 color, markings and shape of the variety they represent. 
 
 The poultry business is today one of the largest industries in the 
 United States, and the raising of poultry can be made a pleasant and 
 profitable vocation with as little effort, experience and capital as any work 
 of like importance, and it is hoped that the earnest seeker after knowledge 
 of poultry raising will find help in the careful perusal of these pages. 
 
 The chapter^ on mating will be found of great assistance to those 
 who are endeavoring to produce better birds, or birds that will conform 
 more closely to the requirements of the American Standard of Perfection. 
 We are quite sure that a study of the contents will teach the reader what 
 it has cost others — time, money and labor to learn. 
 
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 •iBIGMt, 190B,eT AMERICAN POULTHT JOURNAL PUB. CI 
 
 THE H0LL19TER PRC6S, CHICAGO 
 
 First PASEL-Reading from left to right. Light Brahmas, Dark Brahmas, White Cochins. Second Panel— Black Cochins Partriri^p 
 Cochins, Buff Cochins. Third PANEL-Single Comb BufI Leghorns, Single Comb Broun Leghorns, Silver Duckwing Leghorns 
 White Leghorns. Fourth Pasel— \\ hite Langshans, Single Comb Black Leghorns, Black Langshans. i-egnorris, 
 
LIGHT AND DARK BRAHMAS 
 
 rhe Source of the Light and Dark Brahma — Proven Facts which have been in Dispute for Many Years — History of the Light 
 
 Brahma Since its Introduction into America — The Dark Brahma Originated in this Country and Perfected 
 
 in England — Breed Characteristics of the Most Popular of the Asiatics and its Classmate. 
 
 ' N ENGLAND the origin of the Light 
 Brahma is and has been for years a 
 disputed question, here in America 
 the evidence is conclusive to the 
 student of history that the Cham- 
 berlain introduction forms the foun- 
 dation of the present Light Brahma, 
 Mr. Harrison Weir, the eminent English 
 ■writer and artist, holds to the theory that 
 the Burnham Gray Shanghais, nine head 
 of which were presented to Queen 
 Victoria by Mr. Burnham in 1852, were of the original 
 Brahma stock. Of this foundation stock Mr. Burnham wrote 
 in 1855: 
 
 "An ambitious sea captain arrived in New York from 
 Shanghai, bringing with him about 100 head of China fowls 
 of all grades and colors. Of these I selected a few gray 
 birds that were very large. I tried them with other gray 
 stock I had." [It is said that Mr. Burnham crossed one of 
 these males upon a Buff Cochin hen, thus making a cross 
 between two Chinese breeds. — Editor.] "I soon found a 
 lot of birds to dispose of, to which I gave what I deemed 
 the only true and appropriate title, to-wit, the 'Gray Shang- 
 hais.' " 
 
 These fowls had single combs, and while possessing Light 
 !^rahma color markings, to a considerable degree were verj' 
 unlike the stock then being bred by Mr. N. H. Chamberlain, 
 of Hartford, Conn. American fanciers have never taken 
 Mr. Burnham 's statements seriously. Mr. Charles Knox, then 
 of Hartford, Conn., . gives to history this unqualified state- 
 ment: 
 
 "Early in the fall of 1847, while I was clerk on the pro- 
 peller Sachem, of the Hartford and New Tork line. Captain 
 George Deming, master, on invitation of a friend, I went on 
 board a full-rigged East Indiaman, lying near Old Slip, East 
 river, to look at a remarkable collection of poultry we had 
 heard about. I never knew or thought to ask what port the 
 vessel sailed from, nor her name, ior the class all bore the 
 same name in common conversation — ^"East Indiaman.' 
 Among the poultry I saw two pairs, one gray, the other red, 
 which attracted a great deal of attention on account of their 
 large size. After some trouble, I learned that they were to 
 be exhibited . at Franklin market. The next trip, after re- 
 porting to Mr. Chamberlain, who had some time previous re- 
 quested me to keep a lookout for something of this descrip- 
 tion, and wished to get some new breeds at his request, on 
 my return to New York, I went and bought the gray pair 
 and took them to him at Hartford." 
 
 Mr. Knox was positive in his statement that these gray 
 fowls very closely resembled the Light Brahma of today. 
 
 Fortunately, there are those still living who were very 
 closely and prominently identified with the early history of 
 the Light Brahma — I. K. Felch and Philander Williams 
 ainong the number. These grand old men and devoted fan- 
 
 ciers are today proud of their production of more than half a 
 century ago, and are still devoted to their best loved breed 
 of fowls. These men have the esteem and the confidence of 
 all fanciers the world over. We asked Mr. Felch to give us 
 the important facts, as he knows them. He says: 
 
 "Notwithstanding the many efforts to divert the credit 
 from those entitled to it, and to cloud' the origin of the Light 
 Brahma, by people many of whom have been born since the 
 breed was christened, the facts and records remain that the 
 fowls securing the name of Brahma Pootras, and finally dis- 
 carding all forced descriptive adjectives, and finally becom- 
 ing known as the Brahma fowl, have absorbed all others 
 that. were previously known as the Gray Chittagongs. Tliese 
 Chittagongs lost their identity when the Brahmas secured 
 recognition, also the prestige they had previously enjoyed, 
 and became the female blood used for crosses with the 
 Brahma males.t Their progeny were bred back to the peacomb 
 males, found on board the India ship in New York in 1847, 
 which were purchased for one Mr. Chamberlain, of hospital 
 fame, in Hartford, Conn. Mr. Chamberlain bred them for two 
 years or more, to sell to Mr. Virgil Cornish, who was the first 
 exhibitor of them at the Boston Fitehburg depot show in 1850. 
 These were christened Brahma Poortas, or Short Leg Chit- 
 tagongs. The records of that show reveal the facts that these 
 birds were different in many respects from the Gray Chit- 
 tagongs, a Chinese fowl that was then the favorite — so much 
 so that the jealousy of the breeder of them forced the de- 
 scriptive sentence I have named above. The fowls christened 
 as Brahmas had a pea comb, were clearer in color, less angular 
 in their conformation, and admitted to be different in all re- 
 spects; yet their importers were forced, for the time being, t6 
 allow them to be known as Short Leg Chittagongs. But they 
 very soon shuffled off this objectionable qualification, to be 
 known as the Brahmas, and to see the breeders who had so 
 strongly opposed them showing their Chittagongs as single- 
 comb Brahmas, the last time, I believe, at the second" show in 
 Chicago in 1866. This fact, I fear, has caused many writers 
 to attribute the Brahma origin to the haphazard matiugs of 
 the Chinese birds, they becoming popular at the time of which 
 I write. By the introduction of the Brahma all these others 
 were put aside. This dropped the Chittagongs into the condi- 
 tion of being used as blood food to maintain the vigor of 
 these new aspirants, which was resorted to by many breeders, f 
 The breed was known as the Brahma fowl up to 1866, when ; 
 the Dark Brahma showed up in New York. Then the adjective 
 'Light' was prefixed to designate the difference of the two 
 varieties. The origin of this newcomer, the Dark Brahma, 
 was the result of a brood of chickens that were bred from a 
 Gray Chittagong male with the Marsh Shanghai, these latter 
 known as Gray Shanghai, and subsequently as Gray Cochins. 
 This brood was sent to one Bailey, of London, England, by 
 George P. Burnham, of Melrose, Mass., in 1854. The English 
 breeder, by the aid of the. peacomb Brahmas, perfected them 
 so that in 1866 the improved product was sent to us to be 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 shown in America that year for the first time as prize win- 
 ners. Behind the Chamberlain purchase of the Light Brahma 
 and the record of the Dark Brahma here given, no living 
 breeder can show one fact of record. The early breeders, 
 men of my age (71 years), know this to be a statement of 
 fact as to the Chamberlain strain. But in 1866, at the same 
 exhibit where the Dark Brahmas appeared, was shown a 
 Light Brahma called ' Autocrat. ' This male, which won 
 prize, was purchased in the Pulton market by Mr. Estes, who 
 edited the first Standard of Excellence. This bird in ques- 
 tion was said to have been imported by the merchant of 
 whom he was bought. The bird was presented to Philander 
 Williams, who bred him to the best females he could procure, 
 and through his progeny became the foundation of the famous 
 Autocrat strain. These two strains are the only original and 
 authentic two strains — the Chamberlain (now Eelch) and the 
 Autocrat strain. But since the influence of the American 
 Poultry Association forcing all strains to standard color and 
 type, the amalgamators of the two strains have been merged 
 into different families, and the influence upon their breeding 
 has been varied. The early breeders who exerted influence 
 upon the breed are: Chamberlain, the original buyer; Virgil 
 Cornish, the first exhibitor; Childs, of Ehode Island; "Williams, 
 Corney and Felch, of Massachusetts. Since that time these 
 fowls have found their way into every state in the Union 
 and every country of the old world. ' ' 
 
 The fact is undisputable that the Chamberlain stock was 
 the original Light Brahma. 
 
 HISTORY OF THE LIGHT BRAHMA 
 
 Since its introduction in America the Light Brahma has 
 been a popular fowl. Many breeds and varieties have come 
 and gone, but the old Light Brahma remains, the love and 
 pride of a host of fanciers, and the mainstay of a large 
 number of market poultrymen. 
 
 As an exhibition fowl, the Light Brahma occupies a promi- 
 nent place. This large, massive bird, beautiful in its color 
 markings of pure white and black, is very attractive in the 
 show pen. In New England its popularity is the greatest, 
 both as a fancier's and ultility fowl. It has been truly said 
 that there is a time in the life of every fancier when he has 
 a desire to breed the Light Brahma. There is a pleasing per- 
 sonality about the Light Brahma — stately and majestic, and 
 easy repose. 
 
 As an egg producer the breed holds an enviable record. 
 This fowl produces a majority of its eggs in the cold months, 
 when the product commands the highest market price. Many 
 fail in egg production with these fowls because of a lack of 
 knowledge as to how to properly feed. An overfed Brahma 
 hen is an idler and is unproductive. As soft roasters no other 
 breed or variety can equal the Brahma, nor are in such 
 demand in the best markets of the country. 
 
 It can be stated as a fact that the latter day Cochanizing 
 of the Light Brahma by many breeders has impaired the 
 laying power of the breed, where so bred. Mr. Pelch and 
 Mr. Williams and a number of other friends of the breed 
 
 have strongly opposed this action, and have retained the 
 Brahma in its true form. This Cochanizing of the breed has, 
 too, affected it as an exhibition bird. The West will have 
 none of the Cochanized stock. 
 
 BREED CHARACTERISTICS 
 
 Standard weights of Light Brahmas: Cock, twelve pounds; 
 cockerel, ten pounds; hen, nine and one-half pounds; pullet, 
 eight pounds. 
 
 Disqualifying weights: Cock not weighing nine pounds; 
 hen not weighing seven and one-half pounds; cockerel not 
 weighing seven and one-half pounds; pullet not weighing six 
 pounds. 
 
 In shape the head should be moderate in size. The pea 
 comb should be small, setting firmly and evenly on the head, 
 lower and narrower at front and rear than in the center. It 
 has the appearance of three small single combs joined to- 
 gether at base and rear, the longest and highest in the middle, 
 each evenly serrated. The serrations of the front and rear 
 are smaller than those in the middle. The breast should be 
 full and prominent, the back short and broad. Neck well 
 arched, with hackle abundant in the male, flowing well over 
 the shoulders. Body deep and well rounded. This is very 
 important. Wings small and carried rather high. Tail me- 
 dium in size; in male, carried well upright. In female, tail 
 carried high enough to continue the concave sweep of the 
 back. The thighs must be stout and covered with soft feath- 
 ers. Toes well feathered on outside. In color the Light 
 Brahma is pure white and black in body, breast and thighs. 
 Under the wings it may be white, bluish-white or slate. 
 Wings, neck and tail are positive black and white. Hackle 
 web white with a black stripe down each feather, half or 
 more its length, tapering to a point near the extremity. The 
 wing bows are white, except front, where some black is 
 allowed. Primaries, black or nearly so, with white edging 
 on lower edge of lower web. In the secondaries the lower 
 portion of the lower web is white, the rest being black. Tail 
 black. Sickle feathers glossy greenish-black. 
 
 Standard weight of Dark Brahmas: Cock, eleven pounds; 
 hen, eight and one-half pounds; cockerel, nine pounds; pullet, 
 seven pounds. 
 
 Disqualifying weights: Cock not weighing nine pounds; 
 hen not weighing seven pounds; cockerel not weighing seven 
 and one-half pounds; pullet not weighing five and one-half 
 pounds. 
 
 The Park Brahma should be identical in shape with the 
 Light Brahma. In color the cock is silvery white, striped 
 with black in upper part of body, including neck-hackle, back 
 and saddle. Breast, pure black. Wing bows, silvery white. 
 Primaries, Llack, except narrow edging of white on lower edge 
 of lower web. Secondaries, black, except lower half of lower 
 web, which is white till near the end of feather. Here the 
 white terminates abruptly, thus leaving the end of the 
 feather black. Tail, glossy greenish-black. 
 
 In color the female is a pure steel gray. 
 
THE COCHIN FAMILY 
 
 The Source of the Various Varieties of the Cochin Family — Found in a Crude State Throughout the Chinese Empire, and 
 
 Bearing Several Local Names — Were of Several Colors and Carried both Single and Pea Combs — The Present- 
 
 Day Cochin a Fowl Possessed of the Original Type — How the Breed Characteristics have been 
 
 Fixed — Popularity of the Breed — Unsurpassed as an Exhibition Fowl. 
 
 In 1843, at the conclusion of the war between England and 
 China, the northern part of China, iuclilding Shanghai, was 
 thrown open to the vesselmen of Europe. This was the begin- 
 ning of a new era in the poultry business of England and 
 America. The Englishman, always a fancier, was quick to 
 appreciate the worth of the Chinese fowls. Fowls of such size 
 and color markings had never before been seen by the vessel- 
 men, who lost no time in making purchases and taking the new 
 and wonderful fowls to England and India. Among the first 
 lot of these fowls taken to England was a consignment which 
 was presented to Queen Victoria, in 1843. It may have been 
 the importer's love for his noble and gracious sovereign, or 
 maybe it was a shrewd business calculation which prompted 
 the presentation to the Queen of these rare fowls. If the last 
 named motive prompted the gift, it was indeed a wise busi- 
 ness calculation. The fowls created a great sensation. We 
 are told by T'ennan, in 1856, that "the poultry world went 
 stark mad. Fabulous prices were paid for specimens of the 
 breed. A dozen Coehin-China fowls sold for as much as a 
 good farm was worth. ' ' Saunders said, ' ' a cock and two hens 
 were thought to be cheap if bought for less than $250. ' ' Avil 
 reported a sale of two males and four females at 240 pounds, 
 English, or about $1,200. Queen Victoria, seeking to confer a 
 blessing upon her people, saw to it that all eggs from her 
 yards were placed in proper hands, that the breed might be 
 extended throughout the land. The Queen's fowls were por- 
 trayed in the London Illustrated News of December 22, 1843, 
 this being the first illustration of the Coohin-China fowl given 
 to the western world. 
 
 Mr. Tegetmen, the noted English authority, questioned the 
 appropriateness of the name Coehin-China, holding, and seem- 
 ingly with correctness, that they were a variety local to Shang- 
 hai. He says: 
 
 "As in the case of many other varieties of fowls, Cochins 
 are known popularly by a name to which they have no claim. 
 Kobert Fortune, who passed many years in various parts of 
 China, says: 'I firmly believe that what are called Cochin- 
 Chinas and Shanghais are one and the same. One thing is cer- 
 tain — the breed you have in this country (England) are plenti- 
 ful in and about Shanghai.' They were discovered after the 
 war, and frequently brought to this country, and taken to India 
 by captains of trading vessels. Was not this the date of their 
 introduction to England? And what grounds has anyone for 
 supposing they ever saw Coehin-China? It may be thought 
 that this variety might have been earlier known, owing to our 
 long established commerce with Maeoa and Canton, but Mr. 
 Fortune says this is a breed little known in those warmer parts 
 of China, and that, in fact, the southern Chinese were as much 
 struck with the size o^f the breed as we were. He adds: 'The 
 Shanghai breed seems to be more common about Shanghai- than 
 anywhere else in the north, buf I found it over all the low 
 country of that part of China. The southern breed has long 
 been well known to sea captains and English residents, but 
 there is nothing very marked in their character.' 
 
 ' ' Having stated the date of introduction and the place from 
 whence they were derived, Mr. Fortune informs us as follows, 
 respecting the characteristics and treatment of the birds as 
 they occur at Shanghai itself: 'The Shanghai breed occurs 
 both with feathered and unfeathered legs, but more frequently 
 with unfeathered. The most admired kinds are the game- 
 colored ones. However, I am safe in saying that the Chinese 
 do not attach as much importance as we do to purity of color. 
 Large size and large eggs are what they most admire. Al- 
 though it is certain that the Shanghai fowl is frequently met 
 with in its native district with unfeathered legs, even more fre- 
 quently than with feathered or booted legs, nevertheless, in our 
 country, fashion has decided most imperatively in favor of the 
 feathered leg birds, to which alone prizes are now awarded at 
 our poultry shows.' 
 
 "In accordance with the facts that these birds were im- 
 ported from Shanghai, and were comparatively unknown in 
 Coehin-China, it has been thought by some writers desirable 
 to endeavor to correct the popular, but erroneous, name of 
 Cochin, and to substitute that of the port from whence they 
 were originally obtained. But the effort has not been crowned 
 with success, and to a large majority of poultry breeders they 
 are known only as Cochins." 
 
 Mr. Geo. E; Haight, .traveler, fancier and writer, visited 
 China and the Straits districts, and thus wrote a decade ago: 
 
 "I believe I promised in my last letter to let you know- if I 
 found anything new in Southern China in relation to poultry. 
 Although there are no distinct breed of fowls bred or known 
 in China by the Chinese, there are yet a great many specimens 
 to be seen in all parts of the empire, and so closely do they 
 resemble each other in general appearance that it is quite dif- 
 ficult to understand why distinctions- should be made; but I 
 find that the differeiit names of all Chinese fowls have been 
 given them by the different foreigners who have brought them 
 from various places in Asia, and that if they have procured 
 them at Shanghai they have called them Shanghai fowls (red, 
 gray, buff, as the case may be), and if from Hong-kong, the 
 Hong-kong fowls, and so on, until we have a dozen or more dif- 
 ferent names for the same variety. They differ in some minor 
 detail, it is true, for no two can be found of exactly the same 
 color. Some are a chestnut color, others darker, and some quite 
 light, yet they can all be seen in the same yards together, bred 
 at random, and producing many different .colors; but in size 
 and shape they are about the same, and are known simply as 
 Chinese fowls. 
 
 "In various parts of China (and interrilixed with' other 
 fowls) can be seen a large, faded, buff-colored fowl, the male 
 bird being a light buff with black penciled neck-hackle, dark 
 wings and black tails with a greenish cast. Some of them have 
 single combs, others resemble the pea comb. Their legs are 
 yellow and well feathered. The hen is two or three shades 
 lighter (in fact, almost white), and has a heavy body, short, 
 yellow, well-feathered legs, black hackle, dark gray wings and 
 tail. These fowls will weigh about eighteen or twenty pounds 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 per pair. From fowls of .this description I am convinced the 
 Light Brahma originated. I have talked a great deal with 
 old residents of China, some of whom know what our Light 
 Brahmas are and have seen and raised them, and they all agree 
 that they came from the fowls I have described. I am con- 
 vinced that Dr. Brown was the first to notice them in China, 
 and to keep them separate as far back as 1840, and that he 
 was one of the first (if not the first) to introduce them in 
 America when he left China on a visit to his father in Con- 
 necticut in January, 1847, bringing a number with him. 
 
 "There is an impression in the minds of many breeders at 
 home and abroad that all our present varieties of Cochins are 
 descended from the original Cochin-China fowls sent by the 
 British ambassador from China to Her Majesty, Victoria, of 
 England, in 1843. This is hardly possible, for the Queen did 
 not exhibit her Cochin-Chinas until April, 1846, at the Eoyal 
 Dublin Agricultural Society, although prizes were offered for 
 Malays and other Asiatic breeds at the London poultry show, 
 held at the Zoological Gardens, London, in 1845. Between 
 1843 and 1846 several private purchases were made from ships 
 coming from Chinese ports. Sir Richard Ansley O'Donnell, of 
 Newport, Mayo, Ireland, had in 1846, a nice flock of deep 
 golden buffs with small single combs and wattles, black pen- 
 ciled hackles, short, black tails, smooth, yellow legs, large size 
 of body and slightly tapering to the tail. 
 
 "At the same time William Mairs, a Scotch gentleman liv- 
 ing two miles from Newport, had a few Chinese fowls, known 
 afterward as Gray Shanghais. Our informant, Joseph Wal- 
 lace, while temporarily residing at Newport, received a present 
 of the Shanghais, and many a time, with young Sir George, 
 they tried the mettle of the buffs, as they were pugnaciously 
 inclined. The buffs possessed the same general characteristics 
 as those bred by J. Joseph Nolan, of Dublin, to whom Lord 
 Heytsbury, Lord Lieutenant of Ireland, gave the first -pair that 
 were presented to him by the Queen in 1846. The Gray Shang- 
 hais were more rangy in form, the feathering soft and loose, 
 and a few downy feathers appeared on their legs. 
 
 "In connection with the Eoyal Cochin-China fowls, it may 
 be surmised that the original stock was in the hands of others 
 besides those of her majesty before 1846, though Mr. Dickson, 
 the English poultry author of that time, in his work, pubUshed 
 in 1847, makes no allusion to the Queen's fine fowls. This 
 strange fact is accounted for by an old English fancier, who 
 says that Mr. Dickson's work was prepared several years 
 before the advent of the Queen's Cochin-Chinas, and that owing 
 to the delay of publication, absence and sickness of the autlior, 
 it went to pres3 without mention being made of these rare and 
 grand fowls, for, on no other reasonable grounds could such 
 palpable inadvertency be excusable." 
 
 Thus rests the case of the origin of the Cochins. The facts 
 are clearly shown. 
 
 THE PRESENT DAY COCHIN FOWL 
 
 America and England each has its type of Cochin. These 
 types differ greatly in form and feathering. American fan- 
 ciers fancy the short legs; full, soft, fluff and hock; full, round 
 breast and the forward carriage. The English demand that 
 the Cochin be a fowl of long legs; long, stiff v'ulture hocks: 
 flat, high carriage breast. 
 
 As has been shown, the Cochins, as thev came from China 
 originally, were of various colors and shades— red or cinnamon 
 buff, brown or partridge, pale or lemon buff. The White and 
 Black Cochins were received several years later. 
 
 Crude, indeed, were the original Cochins. Out of chaos the ' 
 fanciers have brought and perfected the beautiful Cochin of 
 
 today. We of the present generation owe these faithful, 
 earnest, skillful fanciers a very large debt of gratitude. Let 
 us guard well their handiwork. If is a valuable heritage. It 
 is our duty to preserve the priceless legacy. 
 
 The American Standard of Perfection recognizes the fol- 
 lowing varieties of Cochins: Buff, Partridge, White and Black. 
 The Buffs are the most popular, being the most extensively 
 bred and exhibited, followed closely by the Partridge variety. 
 The Whites, once very popular, for a time in retirement, are 
 again being bred and shown to a considerable extent. The 
 Blacks have never been as popular as they deserve to be, the 
 introduction of the Langshan being a severe blow to this 
 variety. 
 
 The Pea-comb Partridge Cochins, originated in 1871 by Mr. 
 Chas. F. Edmonds, of Melrose, Mass. They were a cross of 
 the Partridge Cochins and the Dark Brahmas. They did not 
 meet with favor, and it is doubtful if any are in existence 
 today. 
 
 BREED CHARACTERISTICS 
 
 Standard weight for Cochins, other than Black: 
 
 Cock, 11 pounds; cockerel, 9 pounds; hen, 8% pounds. 
 
 Disqualifying weights: Cock not weighing 9 pounds; cock- 
 erel not weighing 7 pounds; hen not weighing 7 pounds; pul- 
 let not weighing 5 pounds. 
 
 Standard weight for Black Cochins: 
 
 Cock, 10% pounds; cockerel, 9 pounds; hen, 8V2 pounds; 
 pullet, 7 pounds. 
 
 Disqualifying weights: Cock not weighing 9 pounds; cock- 
 erel not weighing 7 pounds; hen not weighing 7 pounds; 
 pullet not weighing 5 pounds. 
 
 The Standard Cochin is a massive, full-feathered fowl, with 
 dignified carriage. The body of the male should be broad, 
 deep and well rounded from point of breast to abdomen; from 
 breastbone to tail, broad and well rounded, depending more on 
 length of feathering for fullness than on muscular develop- 
 ment. Back, very short and rounded. Legs set well apart 
 and very short. Comb, single, upright, five points. Wattles 
 and car lobes, red. 
 
 The female should correspond in a feminine way with the 
 male, being shorter and rounded, presenting a deep, plump 
 appearance. 
 
 The Buff should be a clear, golden buff throughout in plu- 
 mage color. Few there are, however, which do not show some 
 black in wings and tail. This is not as objectionable as 
 white, which is found in tail and wings and undercolor of some 
 buffs. 
 
 The White Cochin should be white throughout. In Black 
 Cochins the plumage should be one uniform, lustrous beetle- 
 green shade of black on the surface, with sound undercolor to 
 skin. 
 
 Mr. W. H. Harrison, Jr., Toledo, Iowa, who is closely iden- 
 tified with the production of the modern Partridge Cochin 
 responds to our request for a few words regarding this mem- 
 ber of the Cochin family: 
 
 "It has been a pleasure to all lovers of the beautiful to 
 watch the wonderful improvement of modern Partridge 
 Cochins as they have been developed by American breeders 
 during the past ten years. It has been no easy task to evolve 
 the full-feathered, low, blocky, rich mahogany red females of 
 today from the close-feathered, high-stationed, light-brown, 
 clay-breasted, lemon-hackled hens of a dozen years ago, or U> 
 change the males, with their lemon hackles, their long legs 
 and close feathers, to the present-day ideal cock birds, with 
 their short shanks, broad, low bodies, with feathers as' fluffy 
 
ORIGIM AND HISTORY OF ALL BREEDS OF POULTRY 
 
 and as long as those of their buff brothers, and with hackle 
 and saddle with dark red tips and edges. 
 
 "There are breeders who still cling to the old-style Cochins, 
 but they have to sell their stock at farm prices. We now 
 only occasionally see a ribbon on the pen of a Cochin of the 
 old type. 
 
 "There are few varieties of standard bred fowls that will 
 attract so much attention in the show room as strictly modern 
 Partridge Cochins. The Fartridge Cochin male should have 
 breast, body, thighs, shanks and tail of rich black feathers, 
 with a green sheen. The saddle and hackle striped with 
 greenish-black, tipped and edged with deep, rich red. The 
 back of deep brownish-red. The females should present an 
 almost uniform shade of rich mahogany red all over, with the 
 exception of the black tail, which is almost hidden with the 
 long cushion feathers, and the hackle, striped with black. 
 Each feather should be penciled with not less than two bands 
 that confprm to the shape of the feather. The best penciled 
 specimens will show three, four and even five perfect bands 
 
 of black or dark brown penciling. The hackle should be 
 tipped and edged with rich red. ' ' 
 
 AS BREEDERS' AND FANCIERS' FOWLS 
 
 The Cochin. is highly prized on account cf its ability and 
 disposition to yield a goodly number of eggs during the 
 winter months. As a market fowl they are not commercially 
 rated as among the most profitable. In the very nature of 
 things a Cochin is slow, comparatively, in maturing. 
 
 For the cott£^gers the Cochins are especially desirable. They 
 are restful, contented and easily confined and handled. They 
 yield a bountiful supply of eggs and meat for the table. 
 
 As an exhibition fowl they are unapproached. No other 
 fowl can compare with a typical Cochin in show room attract- 
 iveness. 
 
 Eggs for hatching and breeding and exhibition stock are in 
 great demand, and at prices far in advance of those Secured 
 for eggs and stock of many of the other breeds and varieties. ' 
 There are pleasure and profit in the breeding of the Cochins. 
 
PLYMOUTH ROCKS 
 
 Source of the Various Varteties of the Plymouth Rock Family — The First Fowls to bear this Honored Name were a High-bred 
 
 Cross, a mingling of Cochin-China, Dorking, Great Malay and Wild Indian Bloods — They were first Shown at 
 
 Boston in 1848-9 by Dr. John C. Bennett, the Originator — The true facts Regsirding the 
 
 Origin of the Present Race of Barred Plymouth Rocks. 
 
 As firmly anchored in the hearts and affections of the 
 American fanciers and breeders as the rugged rocks from 
 which they take their name are held in the stormy Atlantic, 
 the Plymouth Eock fowls are the nation's pride and boast. 
 . We all love them. We created them. They are all our own. 
 The Barred Plymouth Eock is today the most plentiful of all 
 standard-bred fowls. They are to be found in the yards of 
 the ultra-fanciers, on the farms, and in the cottagers ' homes. 
 The supply of choice Barred Eoeks for breeding and exhibi- 
 tion purposes is not equal to the demand. Prices for extra 
 choice specimens of this variety range higher than for like 
 specimens of other varieties and breeds. They are bread- 
 winners. They have never disappointed the breeders who 
 have given them proper care. They are immensely popular 
 on the farms, and for this reason Barred Eock breeders can 
 dispose of their surplus stock to better advantage than can 
 the breeders of other varieties of fowls. 
 
 The fowls upon which the name Plymouth Eoeks was first 
 bestowed were only a high-bred cross, shown on Boston Com- 
 mon in 1848-9 by Dr. John C. Bennett. They were not shown 
 again, and disappeared. They were a cross of Asiatic fowls 
 and the Dorking. Dr. Bennett in 1853 thus described his 
 creation. Note carefully his description of these fowls, which 
 in no way resemble the Barred Rock of today. Dr. Bennett 
 said : 
 
 "I have given the name Plymouth Eock to a very extra 
 breed of fowls which I produced by crossing a cockerel of 
 Baylies' importation of Cochin-China with a hen, a cross be- 
 tween the fawn-colored Dorking, the Great Malay, and the 
 Wild Indian. Her weight is six pounds and seven ounces. 
 The Plymouth Eock fowl, then, is in reality, one half Cochin- 
 China, one-fourth Fawn-colored Dorking, and one-eighth Wild 
 Indian; • having five primitive bloods — Shanghai, Malay, 
 Game, Turkish and Indian — traceable by referring to the his- 
 tory of these breeds and their crosses, respectively. There 
 are several of these; plumage is rich and variegated; the 
 cocks usually red or speckled, and the pullets darkish brown. 
 They are very fine fleshed, and early ready for the table. 
 Their legs are very large, and usually blue or green, but occa- 
 sionally yellow or white, generally having five toes upon 
 «ach foot. Some have their legs feathered, but this is not 
 usual. They have large and single combs and wattles, large 
 cheeks, rather short tails, and small wings in proportion to 
 their bodies. They are domestic, and not so destructive to 
 gardens as smaller fowls. There is the same uniformity in 
 size and general appearance, at the same age of the chicks, 
 as in those of the pure bloods of primary races. The demand 
 for this breed has exceeded all others during the season, and 
 they have been sent into most of the New England states 
 and western New York. ' ' ^ 
 
 A Mr. Burnham, in a communicationtfr the Massachusetts 
 Plowman, a little later in the same year thus described his 
 Plymouth Eoeks: 
 
 ' ' The cock here represented weighs nine pounds and a quar- 
 ter, and the two pullets thirteen pounds. I am daily more 
 pleased with this fine species. I have the Plymouth Eoeks at 
 all ages, from a few days up to about eight months old, and 
 my specimens embrace five or six broods. The color of all of 
 them is particularly uniform, and I am satisfied fhat the vari- 
 ety (or breed) is now well established. The body plumage on 
 the- pullets is a rich deep brown, speckled with golden-tipped 
 feathers; the under-down is black (or a deep blue-black), and 
 the tail is brown, black and gold. 
 
 "The legs of the pullets are very dark colored, and one- 
 half of them, or more, are five-toed, but some of them do not 
 come so. The comb is single, and the wattles thin and small. 
 The head and neck are well formed, the legs are shorter than 
 the average of fowls, and the hens are not only deep and 
 broad-chested, but the bodies are proportionately long. 
 
 "The roosters are noble birds — among the finest I have 
 ever met with. I have two well-grown crowers, very similar 
 in their appearance, carriage, color, size and general points. 
 
 "I am satisfied that the Plymouth Eock fowl, properly 
 bred, will become a most valuable one to the poulterer or the 
 agriculturist; and I believe that a pair of the specimens I 
 now have will weigh eighteen pounds or more by next spring. 
 I deem this ample, for a size, and, with the other good quali- 
 ties of these fowls for laying, quietness, easy keeping and 
 hardiness, I think these qualities will cause therfl' to rank 
 among the very best fowls in our country, eventually. 
 
 "The plumage of the roosters is dark red hackles, on neck 
 and rump; the legs are bright yellow, slightly feathered; the 
 body dark red and green, relieved with stray feathers of a 
 golden tint; the under portion of the body and breast is a 
 rich, deep, glossy blue-black — partaking of the plumage of 
 the Wild Indian fowl, the original cross. When in full 
 plumage the tail feathers of the male are heavy, which gives 
 him not only a much larger proportionate appearance, but 
 very greatly improves his form. ' ' 
 
 Mr. Bennett's production never attained the dignity of a 
 race of fowls, and in a very few years became extinct, the 
 first fowls to bear the honored name of Plymouth Eoeks be- 
 ing but a passing shadow. 
 
 The nucleus of the breed as known today made its ap- 
 pearance in the exhibition of a trio of fowls ' ' in color bluish- 
 gray, barred in lines of a darker blue," exhibited by D. A. 
 Upham at Worcester, Mass., in the show season of 1868-9. 
 These were christened Plymouth Eoeks. They were the first 
 fowls of tie name to become thoroughly established as to 
 size, shape and color markings. They were the American 
 fanciers ' first creation. This trio was purchased by Mr. C. C. 
 Lowring, and were put into the yards of the late Mark Pit- 
 man, who carefully bred them until 1876, when the entire 
 flock was sold to I. K. Pelch, of Natick, Mass. These birds 
 were subjected to matings of stock known as the Gray and 
 Drake strains. Eight of the best birds were placed on the 
 
■,Tt>uT« 
 
 COPrHIGHT, 190B, BY AMERICAN POULTHY JOURNAL PUB. CO. 
 
 THE HOLLISTCR PRESS, CHICAGO 
 
 First Panel — Reading from left to rigfit. White Plymoutfi Rocks, Barred Plymoutfi Rocks, Buff Plymouth Rocks. Second Panel — 
 Buff Wyandottes, Silver Wyandottes, White Wyandottes, Partridge Wyandottes. Third Panel — Silver Penciled Wyandottes, 
 Columbian Wyandottes, Golden Wyandottes. Fourth Panel — Black Javas, Rhode Island Reds, Mottled Javas. 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 11 
 
 town place of Mr. H. B. May, where these cross matinga were 
 made, the Mark Pitman birds being given the control of 
 blood lines, which in 1878 produced the Plymouth Eock 
 proper, a race of fowls in color bluish-gray, barred in deep 
 blue lines. Specimens of this breeding were largely the win- 
 ners in the exhibition halla for. the following ten years, and 
 were the foundation of the crosses resorted to by several 
 breeders who have become prominently identified with the 
 breed. These were the birds that became noted as the Essex 
 strain. Their fame spread', and this brought to the surface 
 many who were anxious to secure the honor of originating 
 the breed. Several so-called strains were brought to public 
 notice, each claiming a 'somewhat different crossing of the 
 pure blood, or established Plymouth Eock fowls — all the color 
 of the American Dominiques — which must be conceded as the 
 source of supply of the color of the Plymouth Eooks. These 
 so-called strains were made as follows: 
 
 No. 1. Black Spanish sire with White Cochin hens. These 
 half-bloods were bred to American Dominiques. 
 
 No. 2. Black Spanish male bred to Gray-Dorkings, top- 
 crossed with American Dominiques. These were known as the 
 G-ay strain of Plymouth Eocks. Many showed the salmon 
 breast of the Dorking. 
 
 No. 3. American Dominique males with Buff Cochin hens 
 — the color results being the influence of the Dominique 
 blood. These were a controlling force in what was after- 
 wards known as the Bandall strain. 
 
 No. 4. "White Birminghams (an English fowl) with Black 
 Spanish, the result subjected to Dominique males. 
 
 No. 5. White Birmingham-Black Java females produced 
 from the No. 4 groups. The first cross produced birds white, 
 black and Domiiiique. It was these that were selected and 
 bred to group No. 4. A large proportion of the stock pro- 
 duced by this mating came in the Dominique color, and gave 
 the best results of any of the foregoing mating or crosses. 
 
 No. 6. A Mr. Drake bred into this TJpham creation Dark 
 Brahma blood, producing one of the most phenomenal trios, 
 and one that was never beaten in the show room. It is said 
 that from black females which came from this cross were pro- 
 duced a large portion of the winners of that time. At the 
 death of Mr. Drake the four females went into Mr. Philander 
 Williams' hands. One other male, the product of a Dark 
 Brahma hen and a Pitman male, produced a cockerel that was 
 never defeated in the show room. These were incidents of 
 the time between 1869 and 1878. 
 
 These are the facts, as nearly as can at this date be ascer- 
 atinfid regarding the origin of the Barred Plymouth Eocks. 
 
 Mr. C. E. Thorn, in 18S6, in The Complete Poultry Book, 
 said: 
 
 "Several years after the extinction of Dr. Bennett's Ply- 
 m&uth Eocks, a new breed sprang up, apparently simultane- 
 ously, from several parts of New England, and, as a matter 
 of course, as soon as the breed had had time to prove that 
 the most valuable cross of a century had been made, numer- 
 ous claimants arose for the honor of having originated it, 
 and a second 'Light Brahma' war was waged with great 
 determination, one party claiming that a Mr. Spaulding, of 
 Putman, Conn., produced the genuine Plymouth Eock in 1866 
 by a cross of a hawk-colored dunghill cock and an Asiatic 
 hen. Another party claimed to having used Dominique and 
 Black Java fowls in the making of the breed. Upon this 
 point the editor of Poultry World wrote in March, 1876: 
 
 "When the smoke has cleared away it will be found that 
 this breed (Plymouth Eocks), has had several independent 
 
 origins. As oil and potash may be united and soap made 
 anywhere,' so hawk-colored barnyard fowls may be amal- 
 gamated with some Asiatic variety in any state in the Union 
 and Plymouth Eooks formed. 
 
 "Mr. A. H. Drake, of Stoughton, Mass., has a strain of 
 Plymouth Eocks which he has bred for nineteen years, which 
 has not a drop of the Spaulding blood, nor the slightest ad- 
 mixture from any other strain. \ve have word from a Penn- 
 sylvania correspondent that on farms in Bucks county, that 
 state, fowls have been found almost from time immemorial, 
 that were identical with Plymouth Eocks, and were produced, 
 incidentally, by the introduction of Asiatic blood into the 
 common hawk-colored stock of the county. It must be kept 
 in mind that upon many farms in all parts of tjhe land, 
 twenty, fifty, or one hundred years ago, hawk-colored fowls 
 were numerous and common. The modern Dominique fowl 
 is nothing more or less than a hawk-colored dung-hill bird, 
 improved by cultivation. For that matter the Leghorn is a 
 genuine Italian dung-hill fowl, improved." 
 
 At the time the editor of the Poultry World wrote the 
 above lines he was in the thick of the fight then being waged 
 as to the origin of the Barred Eocks, and can not, as a matter 
 of fact, be considered a reliable historian. Still there is a 
 great deal of truth in what he says. The truth of the facts 
 as we have here given them will stand any test of the 
 searcher after historical truth may make. 
 
 WHITE PLYMOUTH ROCKS 
 
 White Plymouth Eocks made their appearance in 1875, in 
 the yards of Mr. Oscar P. Prost, of Monmouth, Me., a breeder 
 of Barred Eocks. Mr. Erost claimed they were sports from 
 his Barred Eocks. He exhibited some of them at Bangor, 
 Me., in 1876. Eef erring to that exhibit Mr. I. K. Pelch says: 
 
 "I was acting as judge at that exhibition. A trio of these 
 White Eocks were offered to me, but I foolishly declined to 
 accept them. However, I advised Mr. Frost to continue to 
 breed them, for, as I told him, he would have no trouble with 
 the color. These are the fowls which waded through deep 
 mire in subsequent years, before they were admitted to the 
 Standard and their good qualities became known, and the 
 variety accepted 'by fanciers. The Barred and the Whites 
 are the only Plymouth Eocks of absolute purity of Plymouth 
 Eock blood. All others are of recent origin, and the original 
 birds known to many of the present generation. While 
 known as Plymouth Eocks they (the Buff, Partridge and 
 Silver Penciled) have not a drop of Plymouth Eock blood in 
 their veins. They are interlopers in the family — adopted 
 children. ' ' 
 
 BUFF, PARTRIDGE AND SILVER PENCILED VARIETIES 
 
 These varieties of the Plymouth Eock family are creations 
 of today. The foundation of the Partridge variety is the 
 Partridge Cochin, many different crosses being employed. 
 The Silver Penciled variety is founded on the Dark Brahma. 
 
 There were two original strains of the Buff Eocks. J. D. 
 Wilson, Worcester, Mass., was the originator of one of these 
 strains. His were produced by Buff Cochin-Light Brahma 
 crosses. At Fall Eiver, Mass., N. B. Aldrich and E. C. 
 BufSngton produced birds known as BuflE Eocks. They were 
 a combination of White Eocks and Ehode Island Eeds. These 
 different strains were united and the result was the accepted 
 Buff Eocks. Dr. Aldrich and Mr. Buffington exhibited their 
 productions at Providence, E. I., in December, 1890. Dr. 
 Aldrich called his Golden Buffs. Mr. Wilson exhibited his as 
 
12 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 BuflE Eocks at the World 'a Fair, 1893. They were exhibited 
 by other persons in 1892 in the eastern shows. 
 
 BREED CHARACTERISTICS 
 
 Standard weights of all Plymouth Eocks: Cock, 9% 
 pounds; cockerel, 8 pounds; hen, 7% pounds; pullet, 6% 
 pounds. 
 
 Disqualifications: Positive white in ear lobes; red in any 
 part of the plumage; two or more solid black primaries, sec- 
 ondaries or main tail feathers; shanks other than yellow; 
 with due allowance for fading with age, dark spots not to 
 disqualify. 
 
 In shape the Standard requirements are the same for all 
 varieties of Plymouth Eoeks. Plymouth Eock shape is dis- 
 tinctive. The Eock is built on straight lines. The Wyan- 
 dotte is a bird of curves. The Eock body should be long, 
 broad, deep and full; back rather long, rising with slight 
 concave sweep to tail; breast broad, well rounded; comb, 
 single, upright, with five points. 
 
 Color of the Barred Eock should be modified black and 
 
 white in all sections, the bars narrow, regular, and running 
 parallel across the feathers, the overlapping of the feathers 
 producing a blue tinge. The color should be the same in all 
 sections, each feather being barred its entire length — to the 
 skin. 
 The White Eock must be pure chalk white in every section. 
 The Buff variety must carry a plumage of rich golden buff 
 of even shade throughout, free from shafting or mealy ap- 
 pearance. The head, neck, hackle, back, wing-bows and 
 saddle richly glossed with a metallic luster. The undercolor 
 a lighter shade. This for the male and female. 
 
 The Partridge Eock must carry the penciling of the Part- 
 ridge Cochin. 
 
 The Silver Penciled variety has the markings of the Dark 
 Brahma. 
 
 The Partridge and the Silver Penciled varieties were very 
 kindly received last season in the show rooms of the country. 
 That they will be pushed and become popular seems certain. 
 They are very beautiful creations. While they possess in- 
 trinsic value their place will be that of fanciers ' fowls. 
 
 r^k 
 
THE WYANDOTTE FAMILY 
 
 The Silver Wyandotte, the Product of the Efforts of Many Men Working Along the Same Lines in Different Parts of the Coun- 
 try — The Original Intent was to give to the Fancy a Sebright Cochin Bantam and too Small for a Sebright 
 Cochin — For Years the Warring Factions Could not Agree upon a Standard, Some Wanting 
 Single Comb Others Demanding Rose Comb. 
 
 To write even briefly of the history and origin of the 
 Silver Wyandotte fowl is to court trouble. So much has 
 been written that is false or only partly true; so much truth 
 has been told and this truth ridiculed and denounced; so 
 much of the productive efforts of hardworking, ambitious 
 fanciers has been rejected and honorable names tarnished. 
 Above and beyond this there has been, is now and always 
 will be, evidently, an honest diiference of opinion as to the 
 true facts regarding the origin of the Silver Wyandotte. 
 
 Prior to their admission to the Standard in .1883 there 
 were no recognized Wyandottes. An attempt was made 
 to secure for them official recognition in 18J2. 
 
 The first mention in public print made of these new fowls 
 appeared in Fovltry World, March, 1876. Mr. D. W. Hooker, 
 writing on "New Varieties," had this to say of American 
 Sebrights, or Sebright Cochins: 
 
 "Where and how this variety originated I am unable to 
 state after diligent inquiry. It has marks of both the 
 Brahma and the Hamburg. The head is crowned with a 
 good, double comb; wattles and earlobes both red and of 
 medium size; hackle black, striped with white; back broad, 
 with black Brahma-like tail; breast white, deep and broad, 
 and back and breast feathers deeply laced; wings, primary 
 feathers mostly white, and lower wing coverts tipped with 
 black, making a distinct bar; legs short and slightly feath- 
 ered; coloring throughout clear black and white, with a 
 tendency to gray on the hackle and saddle; weight 'about 
 eight pounds for the cock and six pounds for the hen. .Their 
 valued points are that they are good layers the year round; 
 they are not troublesome to break up from sitting; they are 
 fine for the table, dressing a rich yellow; and, while being 
 good foragers, they are not disposed to fly. 
 
 "Though possessing the chiaracteristics of a pure breed, 
 so marked as to be distinguished the moment the eye rests 
 upon them, they have not yet bred true enough to feather 
 to knock at the door of the Standard. There is yet much 
 variety in the lacing; in some the comb shows yet the 'pea,* 
 and in others the Hamburg point. Some are also clean- 
 legged. But with careful breeding they have a prospect of 
 becoming one of the most valued of our domestic fowls. I 
 trust their breeders will not knock (apply for admission 
 to .-e Standard-Editor) until their points become so estab- 
 lished that the fraternity shall bid them a cordial 'come 
 in'." 
 
 Mr. L. M.' Kidder contributed the following to the same 
 journal, November, 1877, in writing of this fowl: 
 
 "In size they are much like Plymouth Eocks; in form they 
 are like no other fowl ; .bodies are very deep and wide, carry- 
 ing a large amount of the very best quality of flesh. In 
 color, as the name seems to indicate, the breast of the cock 
 and the entire body of the hen much resembles the beautiful 
 white and black of the Silver Laced Sebright Bantams, 
 except that the lacing is broader. Hens' necks are striped 
 
 like Brahmas ', and they have a glossy, green-black tail, a 
 little larger than. a Brahmas'. The hen has a very low, flat 
 rose comb. Her weight at maturity is six to eight pounds. 
 The color of the cock, except the breast, is much like that of 
 the Dark Brahma, but the form is more like the Dorking. 
 Weight, eight to eleven pounds. Both have, or should have, 
 clean, bright yellow legs, free from feathering. They are 
 very quiet, sociable birds, excellent layers, sitters and moth- 
 ers, without that inveterate sitting propensity of all Asiatics. 
 The chicks feather early, grow .plump at six weeks, and are 
 prime for the table after eight weeks old. They are very 
 hardy and healthy, and for general food qualities I have 
 never raised their equal." 
 
 Francis Soule showed some of these birds as American 
 lebrights at the Boston Exhibition in 1878. Writing to the 
 Poultry World in September, 1879, he said : 
 
 "At the last exhibit of the Massachusetts Poultry As- 
 sociation, held in Boston, .[ called the attention of two of 
 ■the committee to my fowls and asked what prospect there 
 was of them being admitted to the Standard. They said 
 they were fine birds and the breeders of this variety should 
 agree upon the Standard. But as long as some want single 
 combs and some rose combs, some ieathered. legs and some 
 smooth legs, they cannot agree to admit them." 
 
 It is a matter of record that at that time Mr. Sbule en- 
 deavored to have the breeders agree upon the rose comb. 
 Here, then, was plainly the Silver Wyandotte in crude form. 
 
 Mr. I. K. Felch, who attended the 1877 meeting of the 
 American Poultry Association, at which time the newcomers 
 were refused admission to the Standard, wrote as follows: 
 
 "It was without doubt the intention with the first cross 
 to produce an improved Cochin Bantar. , the cross being a 
 Sebright Bantam and a Cochin hen. When the size proved 
 too large they oft'ered and illustrated as Sebright Cochins. 
 This suggested the cross of Silver Spangled Hamburgs and 
 Buff Cochins. These two crosses, mingled with another cross 
 through a half-breed and a Cochin hen, became the blood 
 mixture of the early birds offered to the American Poultry 
 Association as American Sebrights. Their friends could not 
 agree as to the comb being single or double, as it was then 
 expressed, and, the name being. so suggestive of an American 
 Bantam, the request was refused and the matter referred 
 back to the committee." 
 
 Mr. J. Y. Bicknell, in the American Poultry Journal, Janu- 
 ary, 1886, said: 
 
 "Birds similar to the Wyandottes were bred in Oneida 
 County, New York, as early as 1866. Mr. Payne m=de an 
 attempt to have the American Poultry Association recognize 
 them in 1877, but failed simply because the specimens fof- 
 fered were pronounced unworthy of recognition." 
 
 Mr. L. Whittaker in 1904 wrote to Mr. T. E. Orr concern- 
 ing this meeting The Poultry Boole: 
 
 "My birds were not represented there. Mr. Payne after- 
 
14 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 wards wrote me, admitting that it was a motley lot of birds, 
 no two breeders agreeing on name, comb, etc." 
 
 Mr. I. K. Felch, in The Poultry Boole, page 655, further 
 says: 
 
 "There is no disputing the fact that at that time Bay, 
 Baker and Eev. Benson were breeding them as Sebright 
 Cochins; that the first cross was a, large Sebright Bantam 
 cock with a Buff Cochin hen; that this was subsequently 
 crossed by Hamburgs; that Kidder did introduce Dark 
 Brahma blood and then the Silver Spangled Hamburg male. 
 All this came out at the Buffalo meeting in 1877. I have 
 Kay's letters, dated 1871, with an endorsement on the back 
 in 1886 by A. S. Baker, that show that the first cross was as 
 early as 1864 to 1866. Ray was one of the two or three 
 breeding these birds in 1867, but the fact that he was hunt- 
 ing for crosses to breed to his shows that there were others 
 at it, too. Between 1877 and 1883 there was auotner top- 
 cross and the blood of the French Breds and the Hamburg 
 was added — also light-colored specimens of the Dark Brahma. 
 Kay, Baker and Benson were the starters, but these other 
 crosses were added before they went into the Standard in 
 1883." 
 
 It will thus be seen that prior to 1877 several persons in 
 . different parts of the country were engaged in an effort to 
 produce the best American Sebrights; that production of 
 these fowls were made about the same time by several 
 persons; that in color the desire of all was to produce the 
 well-defined lacing of the present Silver Wyandotte; that 
 these birds are the foundation upon which the Silver "Wyan- 
 dotte has been builded; that upon the suggestion of the 
 American Poultry Association in 1877 the breeders of the 
 American Sebright and Sebright Cochins got together and 
 agreed upon what they deemed should be the Standard re- 
 quirements of their creation. 
 
 To Mr. L. Whittaker, of Michigan, is due the credit of 
 picking up the fragments of these early crosses, developing 
 them into something tangible and of giving to the world 
 the best in the foundation upon which the Standard Silver 
 Wyandotte of today rests. In a letter to Mr. T. E. Orr 
 (The Poultry Boole) Mr. Whittaker wrote: 
 
 "I do claim the honor of bringing order out of chaos, of 
 shaping up the breed to what it finally became — a large, 
 round-bodied bird with Sebright lacing, rose combs and 
 clean, yellow shanks; of so illustrating it in 1874 and of 
 naming it the American Sebright in 1877; that the same 
 bird was admitted to the Standard in 1883 as the Wyan- 
 dotte on practically the same Standard description as I had 
 used for years but which was written by Mr. Felch in 1881, 
 he at that time preferring the name Hambletonian. " 
 
 Mr. Whittaker 's position is safe in history and time will 
 not take from him the honor which is his by right of effort 
 and practical results obtained. 
 
 Mr. F. A. Houlette, of New York, suggested the name 
 Wyandotte, which was accepted by the warring factions as a 
 compromise. 
 
 The original Wyandotte became known as the Silver .Laced 
 Wyandotte upon the admission to the Standard of the Golden 
 AVyandottes. We have always held that it was a mistake to 
 admit any other fowl to the Standard as Wyandottes. 
 
 WnrANDOTTE CHARACTERISTICS 
 
 The Standard calls for the following weights in all va- 
 rieties of the Wyandottes: Cook, eight and one-half pounds; 
 hen, six and one-half pounds; cockerel, seven and one-half 
 pounds; pullet, five and one-half pounds. 
 
 The Wyandotte is a bird of curves. No straight lines in 
 the form of a Wyandotte can be tolerated. A long back, 
 such as we find in a Plymouth Eock, would rob a Wyandotte 
 of grace and beauty of form. There must be no breaks 
 and no angles. The body must be rounded out and full in 
 every section. The typical Wyandotte is set low on legs, 
 and stilty appearance being foreign to a good specimen. The 
 breast is carried low, giving the fowl the appearance of tip- 
 ping forward slightly. The Wyandotte rose comb is distinct 
 and must not be on the lines of other rose combs, such as 
 that of the Hamburg or Kose Comb Leghorns. The Wyan- 
 dotte comb must be free of any coarseness and should follow 
 the curvature of the head. 
 
 In color the Silver Wyandotte is one of the most beautiful 
 of all feathered creatures. The male must, above all else, 
 be silvery in color, free from any brass or smut. The wing 
 bar is one of the crowning beauties of the male. This is 
 formed by the wing coverts, the lower half of each feather 
 being white with a black edging. There should be two of 
 these bars, well defined. The hackle is silvery white with a 
 distinct black stripe through the middle of each feather, 
 terminating before it reaches the end of the feather. Breast 
 and thighs solid glossy black. There must be no tinge of 
 white or gray in these sections. Tail black. 
 
 Color of the female: Head plumage, silvery gray; neck, 
 silvery gray, with a black stripe through each feather, taper- 
 ing to a point near the extremity of each feather; back, web 
 of feathers black, with large oval-shaped white centers, 
 which must be free from black or bronze. Feathers in the 
 body and fluff should be black in the web, with oval-shaped 
 white centers. Wings, primaries, black, with the lower edge 
 white; secondaries, black, the lower edge of the outer web 
 being white, with narrow black edging. Tail, greater coverts 
 black; lesser coverts black with white center. Comb, wat- 
 tles and earlobes, a bright red. Eyes, bright red or bay. 
 Beak, dark horn, shading to yellow at point. Face, bright red. 
 THE GOLDEN WYANDOTTE 
 The- younger generation of fanciers have not seen such a 
 condition of excitement as reigned during the days closely 
 following the admission of the Wyandotte to the Standard. 
 It is not at all strange that the Wyandotte family rapidly 
 increased in numbers. As Mr. Stoddard put it in his 
 Poultry World at that time, "The country is (was) Wyan- 
 dotte crazy. ' ' 
 
 The Golden Wyandottes were the second variety of the 
 breed offered the fanciers. The honor of their origin be- 
 longs to Mr. Joseph McKeen, of Wisconsin. He produced 
 a fowl the product of a cross of Rose Comb Brown Leghorns, 
 Pea Comb Partridge Cochins and buff-colored females; these 
 crossed with Golden Sebrights and Buff Cochins. These 
 Goldens were, of course, very crude in color marking-s com- 
 pared with the beautiful Golden Wyandotte of today, and it 
 took years of thoughtful, skillful breeding to produce the 
 beautiful and brilliant colors now so well blended in the 
 Standard Golden Wyandotte. 
 
 The Standard requires of the Golden Wyandotte the same 
 color distinctions as it does of the Silver Wyandotte, except 
 that "golden bay" be substituted for "white." 
 WHITE WYANDOTTES 
 The White Wyandottes, now the most popular of all the 
 Wyandotte family and the leaders in point of numbers in 
 nearly all showrooms, especially in the larger and more 
 important exhibitions, was admitted to the Standard in 1888. 
 It has been held that they were in existence prior to 1870 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 15 
 
 but the claim cannot be substantiated. It is a fact that 
 the early Silver Wyandottes did produce both black and 
 white sports (as they do today), Jjut it was long after 1870 
 that the. Silvers were anywhere nearly established in color 
 markings. So it is that these very early white sports can- 
 not be considered as having been White Wyandottes. Cer- 
 tainly it is that at that time they were not deemed worthy 
 the attention of the fanciers. It was somewhere between 
 1880 and 1883 that the white sports were given attention. 
 To Mr. B. M. Briggs and G. W. Toule belongs the credit of 
 bringing them before the public in good form. 
 
 For a time the White Wyandottes enjoyed a great boom. 
 Then came the decline of the Silvers by reason of unscrup- 
 ulous breeders sending out stock possessing but little worth. 
 The Whites suffered with the Silvers, and for a time the 
 demand for them was not large. Now all is changed. Worth 
 won out, as it usually does in this world, and the once neg- 
 lected Whites are the leaders of today. 
 
 In plumage color the White Wyandotte must be chalk 
 white throughout. Ked, buff or black in any part of the 
 plumage is a disqualification. Gray in plumage does not dis- 
 qualify, but a specimen showing any of it must be severely 
 punished by the judge. 
 
 BUFF WYANDOTTES 
 
 No individual fancier can justly claim the honor of having 
 given the beautiful and useful Buff Wyandotte to the world. 
 Between the years 1886 and 1893 various fanciers throughout 
 the country were striving for the production of a fowl buff 
 in color having Wyandotte shape and characteristics. Here 
 are some of the crosses employed in the production of the 
 Buff Wyandotte: 
 
 Silver Wyandotte-Ehode Island Eed. This was the E. G. 
 BufSngton foundation. 
 
 Golden Wyandottes with Buff Cochins. 
 
 Cross of White and Golden Wyandottes bred to Buff 
 Cochins. 
 
 Golden and White Wyandotte crosses bred to Golden 
 Wyandottes. 
 
 Buff Cochins bred to Golden Spangled Hamburgs. 
 
 After years of intelligent and systematic breeding the Buff 
 Wyandotte of today was produced. 
 
 Buff Wyandotte color: Surface color an even shade of 
 rich, golden buff, free from shafting or mealy appearance. 
 Black or white so commonly found in wings and tails is con- 
 sidered a very serious defect. 
 
 PARTRIDGE WYANDOTTES 
 
 There ha's been more or less dispute as to the origin of the 
 Partridge Wyandotte. It can be stated as a fact that there 
 were two original strains. 
 
 The Cornell-Brackenbury strain was established in the 
 East in 1889, or about that time. The first mating was a 
 Partridge hen to a Golden Wyandotte male. A pullet from 
 this mating was bred to a Golden Wyandotte cock. A pullet 
 from this mating was bred to a Golden Penciled Hamburg 
 male. The line was followed. Partridge Cochin blood again 
 being introduced a few years later; also Golden Wyandotte 
 blood. , 
 
 Joseph McKeen, originator of the Golden Wyandotte, had 
 been for several years prior to his death in 1896 working, 
 to produce a Partridge Wyandotte. 
 
 Mr. W. A. Doolittle, upon the death of Mr. McKeen, took 
 this stock and with Mr. Theim, of Iowa, carried on its 
 breeding along lines laid down by Mr. McKeen. The first 
 
 cross in the production of the McKeen strain was made in 
 1884, being that of a Golden Wyandotte male and a Part- 
 ridge Cochin hen. It is claimed by Mr. Doolittle and Mr. 
 Theim that no other blood has ever entered their strain. 
 The Partridge Wyandotte was admitted to the Standard at 
 the Chicago meeting of the American Poultry Association 
 in 1891. 
 
 The color of the Partridge Wyandotte is practically that 
 required of the Partridge Cochin. (See Paper No. 2.) 
 
 SILVER PENCILED WYANDOTTES 
 
 The Silver Penciled Wyandotte is a creation of the brain 
 of the late Ezra Cornell. Mr. Cornell conceived the idea of 
 producing this beautiful fowl. In connection with George 
 H. Brackenbury the work was pursued. The first mating 
 was a Dark Brahma neu to » Partridge Wyandotte male. 
 Dark Brahma-Silver Penciled Hamburg raatings were also 
 made. It was a difficult problem, but men of brains and 
 fanciers' skill were in charge, and after several years' hard 
 work the variety was well established. The work was com- 
 menced about 1894. Mr. E. G. Wyckoff early became con- 
 nected with the work. 
 
 Color of the Silver Penciled Wyandotte : Male — Head and 
 neck, silver white. Neck feather must have distinct black 
 stripe extending through it, tapering to a point near the 
 extremity of the feather. No white shafting or black edge 
 allowed here. Back, silvery white, free from all other color. 
 It is required that the breast be solid black; slight frosting 
 with white allowable but not desired. Tail, black. In winga 
 the primaries black with the lower edge white, with the 
 ends of the feathers greenish-black. The female Silver 
 Penciled Wyandotte is in color gray, with distinct dark 
 penciling, resembling the Dark Brahma. 
 
 BLACK WYANDOTTES 
 
 The Black Wyandotte originated with Mr. F. M. Clements, 
 of Ohio, in 1885. Mr. Clements claimed they were sports 
 from the Silver Wyandottes. Mr. F. J. Marshall, of Georgia, 
 also had black sports from his Silver Wyandottes about the 
 same tims. 
 
 Color of the Black Wyandotte: Eich glossy black through- 
 out. Must be free from purple barring. 
 
 COLUMBIAN WYANDOTTES 
 
 More than twenty years ago a New Hampshire fancier 
 introduced to the fancy a fowl which he called "Clean-leg 
 ^rahmas." They were in appearance a Light Brahma^ minus 
 the toe and leg feathering. The fanciers would have none 
 of them and soon the fowl which the introducer thought 
 would be so well received was forgotten. Just how they 
 were produced _is_jao_t positively known, but their origin is 
 nof at all doubtful. They were, beyond question, the result 
 of a cro_ss of Light Brahma and some white fowl. 
 
 History aS we write it today shows that this New Hamp- 
 shire fancier was about a quarter of a century ahead of the 
 times. When General Fremont advocated the freeing of the 
 slaves in the South the people condemned him. When Lin- 
 coln issued the emancipation proclamation the whole world 
 called it good. When the New Hampshire fancier gave out 
 the ' ' Clean-leg Brahmas ' ' the Light Brahma was the most 
 popular fow4 in America. A Light Brahma without leg and 
 toe feathering was a hideous thing, so people said. When 
 about eight years ago the same fowl was given to the fancy 
 under the name of Wyandotte it met with popular- favor. 
 His progress has been wonderful and today the Columbian 
 Wyandotte is one of the most popular of breeds. It is a, 
 
16 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 cross of Light Brahma and White Wyandotte. Several Amer- 
 ican fanciers have been unwilling to slowly acquire the black 
 in wing, tail and neck by the usual manner of progression, 
 and have mated a Light Brahma female to a Silver Penciled 
 Wyandotte male. The females of this union have been mated 
 to a Columbian male. 
 
 In the fall of 1904 we had occasion to go out to a farm 
 in Hardin County, Iowa, where we had a flock of Silver 
 Wyandottes farmed out. The wife of this farmer possessed 
 a flock of Buff Cochins. She allowed a Silver Wyandotte 
 cock to mate with a number of her Buff Cochin females. 
 Many of the products of this mating were typical Columbian 
 Wyandottes so far as color markings are concerned. In 
 shape they were not good Wyandottes and some had feath- 
 ered legs. But from this flo.ek of Silver Wyandotte-Buff 
 Cochin cross we could have picked several birds which in 
 color marking were the equal of the best Columbian Wyan- 
 dottes we have ever examined in the showroom, and we 
 have seen the best of those exhibited so far. 
 
 The Columbian Wyandotte is a fowl the size and shape 
 
 of the Wyandotte, with same kind of comb and carrying the 
 plumage color of the Light Brahma. It is a handsome 
 fowl. 
 
 In commercial worth the Wyandotte is unapproached by 
 any other breed or variety. We think the tribute paid the 
 Wj'andotte by a farmer at an Institute before which we 
 were lecturing a few years ago tells the whole story. Our 
 farmer friend said: "The Wyandotte is the right size — not 
 too large, not too small. They are prolific layers, giving us 
 eggs the year round and in abundance the winter months. 
 We do not have to build expensive houses, in which to shelter 
 them. Their low rose combs do not suffer even in the coldest 
 weather. This means winter eggs. They are hardy. The 
 chicks grow rapidly and are ready for the market at eight 
 weeks of age. The Wyandotte is always ready for the 
 market when properly cared for, being always a round, 
 plump chunk of the choicest chicken meat obtainable." 
 
 This tribute, while not being elegant, is, we think, elo- 
 quent. Certainly it is truthful. The Wyandotte meets com- 
 pletely all the requirements of a profitable fowl. 
 
 oooo 
 
COPY RIGHT, 1900, BT AMERICAN POULTflY JOURNAL PUB. CO. 
 
 THE HOLLfSTER PRESS, CHICAGO 
 
 First PANEL-Reading from left to right. Black Minorcas, White Minorcas, White Faced Black Spanish. Second Panel- An 
 Blue Andalusians, Buff Orpingtons, Red Caps. Third PANEL-White Dorkings, Silver Gray Dorkings, Colored Dorkines F, 
 PANEL-White Crested Black Polish, Bearded Silver Polish, Bearded Golden Polish. 'JOTKings. f, 
 
 con as, 
 gs. Fourth 
 
THE LEGHORN FAMILY 
 
 The Common Fowls of Italy the Basis of the Structure Upon which the White and Brown Leghorns were Builded — Brought to 
 this Country About 1835 by Vesselmen Trading in Mediterranean Ports — The Original Fowls were of all 
 Colors Other than Black — Buff, Pile nnd Duckwing Leghorns English Creations — The 
 Making of the Rose Comb Leghorns in America. 
 
 The Leghorn fowl, the most popular and the most extensively 
 bred of all the non-sitting breeds of domestic poultry, is Italian 
 in its origin. While this is true, strictly speaking, the Leghorn 
 is and has been for more than half a century distinctively 
 American. The modern Leghorn, -white and brown, both single 
 and rose comb, is the product of the American fancier. It was 
 from America, not Italy, that the Leghorn was first sent to 
 the breeders of England and other countries. In fact no one 
 sends to Italy for Leghorns, for the good and sufficient reason 
 that the common fowl of Italy, from which the modern Leg- 
 horn was evolved, is in no way, other than in shape, anything 
 like the Leghorn recognized by the world's fanciers. 
 
 The American Leghorn has found its way into every civilized 
 country on the globe. As egg producers these fowls stand, by 
 test, the best of all, when properly housed and otherwise cared 
 for. The large and profitable egg farms of this country and 
 England are stocked with Leghorns. Upon the farms of 
 America these fowls are paying handsome dividends, where 
 market eggs are sought. 
 
 There are several varieties of the Leghorn, as follows: Sin- 
 gle Comb White, Eose Comb White, Single Comb Brown, Eose 
 Comb Brown, Single Comb Buff, Eose Comb Buff, Single Comb 
 Black, Pile, Duckwing and Dominique. 
 
 The Single Comb White and Brown varieties are bred in 
 greater numbers than all others combined. 
 
 EARLY HISTORY 
 
 The original Leghorns were undoubtedly brought to this coun- 
 try by vesselmen trading in Mediterranean ports, but whether 
 the first consignment was directly from Leghorn is a question 
 which will never be positively settled. It has been said that the 
 first lot of these fowls received in America were brought in in 
 1834. It is not at all strange that these fowls made their 
 way to this country in that early day. Vesselmen leaving 
 Italian ports would, most naturally, take on board a number of 
 fowls to be used for table purposes on the trip about to be 
 made. These vesselmen had, at first, no idea of dealing in 
 breeding fowls. But American fanciers, then as now, on the 
 alert for something new and novel, were eager for these for- 
 eign fowls, and soon these vesselmen were doing a large, and 
 it is safe to say, a very profitable business in supplying the 
 wants of the Americans. 
 
 The first reference we have in American literature to the 
 Leghorn is found in Saunder's Domestic Poultry, published in 
 1866. This reference is as follows : 
 
 Within a few years past fowls known as Leghorns have 
 attained considerable notoriety. So far as I am aware they 
 are entirely unknown among the fanciers of Great Britain, and 
 for my own part I have been led to avoid breeding them, from 
 the impression, be it well or ill-founded, that the characteris- 
 tics were not sufficiently well established to enable to breed 
 them true to feather and points, and to entitle them to the dis- 
 tinction of a breed. However, since the publication of the first 
 edition of this little book I am convinced ttat fowls which have 
 
 gained so fast in public favor must have something to recom- 
 mend them, and may at least be commended as worthy the 
 attention of breeders. Their uniform characteristics as I at 
 present view them are these : 
 
 "Medium size, persistent as layers, being poor sitters or 
 non-sitters, having fair fattening qualities and very good flesh. 
 They are besides hardy, sufiEering from severe weather much 
 less than the Spanish. With this breed they are evidently 
 closely allied, all having single combs, large white ear-lobes, 
 and in many cases partly white faces, and in the best specimens 
 something of the style of that justly favorite breed. These 
 birds are all colors except black, the light colors prevailing, 
 and they have none of the marks of a pure breed. ' ' 
 
 Here we have a good description of the common fowls of 
 Italy, brought here by vesselmen, not as breeding stock, but 
 as market stock. 
 
 Mr. Saunder's statement, "Within a few years past fowls 
 known as Leghorns have obtained considerable notoriety," is 
 conclusive evidence that fanciers here had been handling these 
 fowls for several years prior to 1866. His further statement, 
 ' ' I am convinced that fowls which have gained so fast in 
 public favor must have something to recommend them, ' ' shows 
 clearly that it was not many years prior to 1866 that the first ' 
 consignment of these fowls was received by American fanciers. 
 
 Mr. H. H. Stoddard many years ago made the following 
 statement regarding the origin of the Single Comb Brown 
 Leghorn : 
 
 "About 1835 (the exact date is not known) N. P. Ward of 
 New York City received direct from Italy a few Brown Leg- 
 horn fowls, which, in his hands, undoubtedly proved their 
 claims to superior merit, for, though he wrote nothing about 
 them which has been preserved, he gave eggs -and fowls to his ■ 
 friends, one of whom was J. C. Thompson, of Staten Island. 
 Mr. Thompson was greatly interested in the breed, and gave an 
 account of their marvelous precocity and early fecundity. The 
 pullets matured and commenced to lay at the age of four 
 months, and, though we have no statistics of the male side oi 
 the house, there is little doubt that the cockerels showed as 
 early development as the pullets. ' ' 
 
 "At a subsequent period Mr. Thompson, who seems to have 
 been a most enthusiastic fancier, sent by his son-in-law, who 
 was a sea captain, for an additional supply of the fowls, and 
 received birds that had the same markings as those first im- 
 ported. In a letter published after breeding them several years, 
 and when the fresh blood of various importations forbade the 
 idea of deterioration through too close inbreeding, this pioneer 
 breeder expresses the opinion that pullets frequently laid them- 
 selves to death." 
 
 "For some time after this, however, there was little known 
 of tne fowls, and when, in 1852, they made their entry into 
 Mystic Eiver, Conn., no one breeder in a hundred knew what 
 they were, or what were their peculiar merits. They speedily 
 learned the latter, however. The second year another lot of 
 birds arrived at Mystic and were distributed among the friends 
 
18 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 of Captain Gates and the first officer of the vessel, Mr. Morgan, 
 who still lives in the town of Groton, and corroborates the 
 details of the importation. From this time the dissemination 
 of the breed was very rapid, and its popularity advanced 
 rapidly through all New England, where it was known as the 
 red Leghorn. ' ' 
 
 In view of this statement by Mr. Stoddard it is evident that 
 we here have some very important facts, and taken into con- 
 sideration with the evidence given by Mr. Saunders the deduc- 
 tion is: "WTiite and Brown Leghorns (fowls resembling the 
 modern Leghorn in form and comb only, bear in mind) were 
 first brought to this country about 1835; that for a time they 
 were eagerly sought by American fanciers; that as we would 
 now express the situation, ' ' the boom dropped, ' ' and for a 
 time there was little doing with these fowls; that it was not 
 until about 1853 that great interest was renewed and these 
 fowls demanded by fanciers of this country. 
 
 England received her Leghorns from America. Tegetmeier, 
 the English author, in his Poultry Book, 1873, referring to the 
 White Leghorn, said: 
 
 ' ' To our American cousins is due the credit of having intro- 
 duced certain admirable breeds of poultry. The Brahmas are 
 undoubtedly second to none as useful fowls. Another race, 
 which is as equally popular in the United States as being at 
 once most useful and ornamental, is that known as the White 
 Leghorn. These fowls are hardly, if at all, known in this coun- 
 try; but, having tested their merits for two seasons, I can 
 report most favorably on them, and fully endorse all that has 
 been said in their favor on the other side of the Atlantic. ' ' 
 
 "White Leghorn are birds of the Spanish type, but with 
 white in the place of black plumage. I find them to be abun- 
 dant layers of full-sized eggs, laying the whole year around 
 except through moult. I regard these fowls as exceeding useful 
 and ornamental. They have materially lessened the value of 
 the Spanish fowls. The Brown Leghorn has not as yet ieen 
 brought into England." 
 
 As Mr. Saunders said, the common fowls of Italy brought to 
 these shores by the vesselmen were birds white and brown, 
 "in fact all colors but black." Poultry World in 1876 in an 
 article regarding the origin of the Black Leghorn, said : 
 
 "The first importation of this breed from Italy, regularly 
 bred from, of which we have any authentic account, was made 
 in 1871 by Mr. Eeed Watson, although stray specimens of 
 black or very dark fowls were no doubt brought over at various 
 earlier times. The first published account of Black Leghorns 
 appeared in this magazine as an editorial in 1872. Since then 
 they have become widely known. We quote: 'Mr. Eeed Wat- 
 son, of East Windsor Hill, Conn., has some Black Leghorn 
 fowls direct from the vessel in which they were imported from 
 Italy. Mr. Watson 's birds show the unmistakable Leghorn 
 form, even to the details of comb and wattles, and are as thor- 
 oughly non-sitters as any of our acclimated strains of other 
 Leghorns. The original fowls, three in number, imported a 
 year ago, are now surrounded by a well-grown and numerous 
 family. The old hens have proven themselves remarkably pro- 
 lific layers, and the pullets of last April are following the 
 example. A brood of a dozen chicks can be seen hatched 
 September 1, from eggs laid by pullets of this stock, hatched 
 after the middle of April last." 
 
 Black Leghorns were admitted to the Standard by the Amer- 
 ican Poultry Association in 1874. 
 
 This is the early history of the Leghorn fowl. What a 
 change has been wrought by the skilful, untiring and patient 
 American fancier! To-day, beautiful of form and color, they 
 grace the yards of fanciers in everj' land and clime. 
 
 Regarding the production of the modern Brown Leghorn Mr. 
 1. K. Felch says: 
 
 "The modern acquisition of white ear-lobes, long legs and 
 not more than five points in the comb, the dark brown color 
 and greater weight, has been the result of the following crosses 
 known to the writer: Spanish sires bred upon black-red game 
 hens, and the progeny to Brown Leghorn cocks, and this pro- 
 geny inbred to sire. Again, black-red game sire upon Spanish 
 dams, and the progeny bred to Brown Leghorn cock, and inbred 
 as before Black Spanish hens bred to Brown Leghorn cock, and 
 the progeny inbred. ' ' 
 
 So far as known no crosses were employed in the production 
 of the modern White Leghorn, single comb. An attempt was 
 made by a number of fanciers about 1875 to secure a larger 
 White Leghorn by introducing the blood of the White Game, 
 but this stock was soon abandoned, and no trace of it remains. 
 Some have introduced White Minorca blood in an effort to get 
 a larger Leghorn, but this to but little extent. 
 ROSE COMB LEGHORNS 
 
 Thome, in Complete Poultry Boole, 1886, says: 
 
 "Certain American breeders are attempting to substitute 
 the rose comb for the ordinary comb of the Leghorn fowl, 
 claiming this type of comb to be preferable on account of 
 superior beauty and non-liability to freeze. ' ' 
 
 It is a matter of record that the Eose Comb White Leghorn 
 was produced by crossing a Single Comb White Leghorn on 
 White Hamburg. They have had a steady growth, and during 
 the past five years have been in great demand. 
 
 Various breeders, in the east and middle west, sought to 
 produce a rose comb Brown Leghorn, and several blood lines 
 were resorted to, breeding back to the Single Comb Brown Leg- 
 horn in each case. 
 
 In 1888 the writer secured from one of the most prominent 
 pit game breeders and cockers in the United States a pit game 
 hen with the color of the Brown Leghorn. This hen had a rose 
 comb. We bred her and secured some very fine Eose Comb 
 Brown Leghorn chicks, using a male Single Comb Brown Leg- 
 horn as sire. 
 
 Hamburg blood was also used in the production of the Sose 
 Comb Brown Leghorn. 
 
 At present an effort is being made to produce a Eose Comb 
 Buff Leghorn. As yet good specimens are very rare. 
 SINGLE COMB BUFF LEGHORNS 
 
 The honor of giving this beautiful Leghorn to the fancy 
 belongs to Mr. and Mrs. Lister Kay, of England. A yellow 
 male bird, with Leghorn form, was shown in Copenhagen in 
 1885. Mr. Alexander Comyns, then editor of the Feathered 
 World, London, was a visitor at the show and greatly admired 
 this yellow bird. Through his effort interest was aroused in 
 England, and the Buff Leghorn idea took root. In 1888 a Buff 
 puUet was shown in London. Then Mr. and Mrs. Kay went to 
 work to produce a good Buff Leghorn. They secured crude 
 specimens, yellow birds, from Denmark and elsewhere, and after 
 years of hard work gave to the world the beautiful and useful 
 Buff Leghorn. In August, 1892, Mr. August D. Arnold, of 
 Dillsburg, Pa., bought of the Kays the first prize Crystal 
 Palace cockerel "Jasper," and the first prize pullet "Jes- 
 sica, ' ' paying $325 for the pair. These were the first Buff Leg- 
 horns brought to America. 
 
 OTHER LEGHORNS 
 
 The Duckwing Leghorn is a beautiful creation. They were 
 produced in England, and by several different matings and 
 various crosses. A Pyle Leghorn— Japanese Game cross— is 
 the one which has been accepted as the strongest source of 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 19 
 
 supply. They are now seen at the leading American shows. 
 Mr. E. G. WyckofF, of New York, has been giving them much 
 publicity of late. He claims they are wonderful egg pro- 
 ducers. They average somewhat larger than other Leghorns. 
 
 At present the Black Leghorns are having a big boom in 
 England and are rapidly getting a footing in the United 
 States. They are a most beautiful fowl. They have all the 
 grace of the other Leghorns. They are Leghorn through 
 and through. Their beautiful black plumage is very attrac- 
 tive. They were "made in England," and it is said are a 
 cross of Brown Leghorn and Minorca. They are sure to be 
 very popular. 
 
 The Pile Leghorn is a cross of the White and Brown Leghorn, 
 and was introduced by Mr. G. Payne, of England, who intro- 
 duced the Duckwings. 
 
 Color of the Duckwing Leghorns is practically that of the 
 Duckwing Games. 
 
 The Dominique Leghorn was admitted to the American Stand- 
 ard in 1874, and a few years later thrown out. It is not bred 
 here, but few specimens being found. It is bred to some extent 
 in England as Cuckoo Leghorns. In plumage color it resembles 
 the Barred Eocks. 
 
 LEGHORN FORM 
 
 Leghorn form and carriage is distinctive. The Leghorn is 
 comparatively small of size, a fowl of great alertness and 
 graceful curves. Short backs, short shanks and low set bodies 
 do not become a Leghorn. In form and carriage all the Leg- 
 horns have same requirements. There is no Standard weight 
 clause for fowls of this breed. A few years ago fanciers in 
 their desire to secure color markings lost sight of size, and as 
 a result the winning Leghorns were not much larger -than Ban- 
 ^tams. To restore size the American Poultry Association de- 
 
 manded, and made it a Standard requirement, that judges in 
 passing upon Leghorns in the show room give consideration to 
 size. Now in the scale of points for all Leghorns "size" 
 counts for 8 points. 
 
 COLOR REQUIREMENTS 
 
 The White Leghorn, Single and Rose Comb, male and female, 
 pure white throughout, including quills. As in all varieties 
 of the breed the beak, yellow; eyes, red; face, bright red; ear- 
 lobes, white; wattles, red; shanks and toes, yellow. 
 
 Color of Brown Leghorn, male: Head, reddish-bay; neck, 
 rich red, with distinct stripe extending down middle of each 
 feather and tapering to point near the extremity of feather, 
 the red to be free from black; back and saddle, rich red, 
 striped with black; breast, black; body and fluff, black; wings, 
 bows, bright red; wing fronts, black; edge of lower web a rich 
 brown wide enough to secure a wing-bay of same color, coverts, 
 greenish-black, forming a bar of this color across wing when 
 folded; tail, black; sickles, greenish-black; under-color, black 
 or dark slate. 
 
 The female Brown Leghorn is a beautiful brown, the body 
 feathers finely stippled with a darker shade, the lighter shade 
 predominating. 
 
 Buff Leghorn color: Surface throughout an even shade of 
 rich, golden buff, free from shafting or riiealy appearance. 
 Under-color a lighter shade, free from foreign color. 
 
 Black Leghorn color: Eich, glossy black, with greenish 
 sheen throughout. 
 
 The Leghorn occupies a prominent place as a fancier's fowl. 
 Its place in the show room, on exclusively egg farms, on the 
 farms of the country and in the yards of the cottagers is 
 assured. It is a hardy and vigorous fowl, both beautiful and 
 useful, and will, therefore, always be demanded by the people. 
 
THE ENGLISH BREEDS 
 
 The Dorking Fowl, Rich in History and Tradition, Spoken of by Roman Writers Long Before the Sun of Civilation Cast its Light 
 
 Upon America — Evidence Tending to Show that the Breed was taken to England by the Romans — How the 
 
 Dorking was Temporarily set Aside by English Breeders During the Shanghai Craze — 
 
 Orpingtons, How the Various Varieties were Produced, 
 
 The Dorking fowl, rich in history and tradition, the support 
 of the peasantry in the provinces of Kent, Sussex and Surry, 
 England, long years before the sun of civilization first cast its 
 rays upon America, still the pride and boast of every Briton, 
 occupy a unique position in the poultry kingdom. 
 
 This fowl, known to scientists as gallus pentadactylus, or five- 
 toed fowl, was described by Pliny, Eoman author, A. D. 61; 
 Columella, Eoman writer, A. D. 40, and Aldrovandus. It is not 
 at all unlikely that the couple of short-legged hens which Jus- 
 tie Shallow, of Gloucestershire, ordered for the entertainment 
 of Sir John Falstaff, may have been at least closely related to 
 the Dorking. 
 
 Ethnological research as to the remote origin of the Dork- 
 ing has failed in fixing the precise period of their appearance 
 in England. Cajsar in his official papers, written while yet an 
 invader of English soil, made mention of the fact that the 
 people of England at that time kept fowls, but only for amuse- 
 ment, as the flesh of fowls as food was jprohibited by the 
 Druidical laws. The British at that time were semi-barbaric, 
 and cock fighting was the favorite s^ort of the people. It is, 
 therefore, very evident that the fowls referred to by Caesar 
 were not Dorkings, for the Dorking most certainly has not 
 come down through the ages from game ancestors capable of 
 satisfying the cock fighters of the days of Caesar, or of the' 
 Eoman gladiators of that time. It seems to be a fact that the 
 fowls found by Caasar were the offspring of specimens brought 
 to England by the Eomans. 
 
 Columella in his writings more than two thousand years ago 
 referred to a breed of fowls common in Eome. His description 
 fits the Colored Dorking. He said : ' ' Let them be reddish or 
 dark plumage, with dark wings; let the hens be robust body, 
 square built and full breasted, with upright and bright red 
 combs, and with five toes." Xote that all these points are 
 typical of the Dorking. Bear in mind that this was written 
 by Columella more than two thousand years ago. Pliny, A. D. 
 61, also spoke of a like fowl. 
 
 Columella, speaking of the white fowl of this race, said: 
 "Let the white ones be avoided, for they are generally both 
 tender and less vivacious, and also not found to be prolific." 
 
 Here we have conclusive evidence that a race of fowls closely 
 resembling the Dorking, if not identical with the Dorking, was 
 bred and prized in Eome before the advent of the Eomans 
 occupying England. When the Druidical laws become no longer 
 effective we find fowls being bred and offered for sale as food in 
 Kent, Sussex and Surry — five-toed fowls, such as Columella 
 described as being common in Eome. This would seem to 
 clearly indicate that the ancestors of these fowls were taken to 
 England by the Eomans. This, we think, is the natural con- 
 clusion. The name Dorking originated from a town of that 
 name in Sussex. Camden in his Brittania, 1610, did not men- 
 tion the place, and in his map it is shown as a mere village. 
 John Timbs, writing in 1824, said that "fowls were brought 
 long distances to Dorking to be sold. They have five toes." 
 
 Dorking, while not an important commercial center, was the 
 leading poultry market during those . early days, and became 
 celebrated as a fattening station about the middle of the 
 eighteenth century. The great causaway called Stoney street 
 passes through Dorking churchyard. Dorking was destroyed by 
 the Danes and rebuilt by Canute or the Norrians. 
 
 Writing to an English paper in 1854 M. Furgason stated: 
 ' ' That a breed bearing much resemblance to our Dorkings, both 
 for external appearance and internal qualities, have long been 
 propagated in the town of Dorking (received in the town of 
 Dorking. — T. F. E.) is conclusive. I have before me a list 
 of fowls remitted to market by a farmer living there from 
 June to August, A. D. 1683, as follows: 
 
 17 dozen five claws — dead stock. 
 1 dozen four claws — dead stock. 
 1 dozen five claws — live stock. ' ' 
 
 We could quote history at length showing that the Dorking 
 was found by latter day civilization as a distinct breed in 
 England. Whether it was brought to England by the Eomans, 
 or whether it was upon its native heath when found in Kent, 
 Sussex and Surry, will ever remain an open question, in all 
 likelihood. But we feel that the statement of Columella, that 
 this fowl was the common fowl of Eome at the time he wrote, 
 long years before it was known to exist in England, affords 
 sufficient evidence to establish the fact that the Dorking was 
 taken to England by the Eomans. 
 
 Which is the original Dorking, the White or the Colored? 
 This question has been discussed for ages, and is still a burn- 
 ing question with the breeders of these fowls. Martin Doyle in 
 Domestic Poultry, London, 1854, said: 
 
 "Both the White and Colored Dorkings urge their claim 
 to priority of ancestry in England. Some of the enthusiastic 
 admirers of the White Dorking say that they are a more 
 ancient race than the Colored, and that the Colored are a 
 variety derived from them; whereas the supporters of the 
 Coloreil Dorking maintain that the White, which are of 
 lesser size, and therefore of an assumed degeneracy, are a 
 deteriorated offspring of the others. If we may venture to 
 offer a conjecture on this abstract point of physiology, we 
 should say that, as in vegetable propagation, white flowers 
 are often found to break or degenerate into colors, although 
 colored flowers do not become pure white, — so, by analogy 
 the white bird would degenerate into a colored one, though 
 the converse would be unnatural." 
 
 That the Colored Dorking should sport a white bird is not 
 at all unnatural. 
 
 Among the early importation of Dorkings by American 
 fanciers were the birds received by Dr. Eben Wright of 
 Boston, Mass., in 1839. ' 
 
 A pair of fawn-colored Dorkings, said to be a cross of 
 White Dorkings and the fawn-colored Turkish fowl was 
 imported by Dr. P. B. Fagen in 1853. Dr. Fagen was sta- 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 21 
 
 tioned at Fort Des Moines, Iowa, as surgeon in United 
 States Army at the time. 
 
 In 1840 Hon. L. F. Allen, of Black Eock, N. Y., imported 
 a number of White and Colored Dorkings. 
 
 In 1854 N. C. Day, of Luenberg, Mass., introduced what ho 
 called the Black Dorking. It was shown that these birds 
 were not imported; that they were not Dorkings, but a cross 
 produced in Philadelphia. 
 
 English fanciers very early took hold of the Dorking and 
 began the development of one of the most useful and beau- 
 tiful fowls ever given to man. The White and Colored 
 varieties alone were preserved, although a few specimens 
 of the old red Dorking are yet to be found. Among the 
 sub-varieties discarded were the Pencilled, Goldens, Eed 
 Speckled, Grays, and the Muff. No other breed or variety 
 ever had, or since has, gained such a hold upon a people 
 as did these Dorkings in England; As constituted and bred 
 they were the most valuable of all market fowls. Not only 
 this but from a fancier's standpoint they were a creation 
 of rare beauty. All was going well with the Dorking and 
 the men who were breeding them. It seemed as though no 
 other fowl could ever drive them from their place. This 
 was the condition prior to 1850, when the Shanghai craze 
 reached England. The conservative Britons were swept off 
 their feet. They lost their heads as well. The magnificent, 
 the profitable Dorking was put aside, and the crude, un- 
 gainly and worthless Chinese intruder fondly embraced. The 
 depreciation of the Dorking was but a natural conclusion of 
 this false step of the English people. The Shanghai was 
 crossed on the Dorking, in the hope of securing a larger 
 fowl, and the demoralization was complete. Yet there were 
 some fanciers more wise, or more loyal to the Dorking than 
 were the whole people, who kept the Dorking intact and 
 with them easily defeated the Shanghai and the Shanghai- 
 Dorkings in the contests for best table poultry. The 
 Shanghai craze lasted but a few years, for the Englishman 
 is a very discerning fellow. The love of the people went 
 back to the Dorking, and from that time these worthy 
 fowls have been very dear to every Englishman. 
 
 The Silver Gray Dorking was a latter-day production, 
 being the result of a cross of Silver Gray Game (Lord Hill's 
 Games) on the Colored Dorking and top-crossed with the 
 Colored Dorking. Some breeders resorted to crossing the 
 White and Colored varieties in the production of the Silver 
 Gray Dorking. 
 
 STANDARD DORKINGS 
 
 The American. Standard of Perfection recognizes the 
 White Dorking, the Silver Gray Dorking and the Colored 
 Dorking. The Silver Gray variety is most extensively bred 
 in America, and by common consent is held to be the most 
 beautiful of the Dorking family. For many years the ven- 
 erablT Henry Hales, of New Jersey, has been a powerful 
 j-orce behind the Dorking in America. Homer Davenport, 
 of New Jersey, a short time ago succeeded in securing in 
 England a few specimens of the old Eed Dorking, and will 
 try to perpetuate the variety. 
 
 The Dorking male is large, with a, broad, low-set body 
 that is rectangular in shape; a long, deep keel and short 
 legs. The female closely resembles the male in shape. The 
 skin and flesh of the Dorkings are white. They differ from 
 most other breeds in having five toes. The Dorkings are 
 fairly good egg producers, not ranking, however, with the 
 .most profitable -fowls in this respect. It is as a market fowl 
 
 that the Dorking excels all other breeds and varieties. They 
 are very easily kept, bearing confinement without fault- 
 finding, and are, in all, a very profitable breed. 
 
 WHITE DORKINGS 
 
 Standard weights: Cock, 7% pounds; cockerel, 6% 
 pounds; hen, 6 pounds; pullet, 5 pounds. In color, pure 
 white in plumage throughout. Shanks and toes, white. 
 Comb, rose. 
 
 SILVER GRAY DORKINGS 
 
 Standard weights: Cock, 8 pounds; cockerel, 7 pounds; 
 hen, 6%, pounds; pullet, 5% pounds. Color of the male; 
 body and fluff, black. Neck, silvery white, a narrow gray 
 stripe extending down the middle of each feather of hackle 
 is allowable. Back and saddle, silvery white. Wings, bows 
 silvery white; primaries black on upper web, white on 
 lower web; secondaries black on upper web, white on lower 
 web, with black spot at end of each feather. Tail, greenish 
 black. Cock may have a little white at end of tail. Beak 
 white, streaked with horn. Thighs, black; shanks and toes, 
 white. Comb, single, upright, with six well-defined points. 
 Female body color silvery or slaty gray, free from dark 
 marks across feathers; under part of body,' gray. 
 
 COLORED DORKINGS 
 
 Standard weights: Cock, 9 pounds; cockerel, 8 pounds; 
 hen, 7 pounds; pullet, 6 pounds. In body color the male is 
 black. Wing bows, light straw; primaries, black or dark 
 slate. Secondaries, upper web, black; lower web, white. 
 Tail, black. Beak, dark horn. Comb, single, six points. 
 Body color of the female, dark brown, or black slightly 
 mixed with gray. 
 
 OTHER ENGLISH BREEDS 
 
 The Eep Cap is one of the oldest of English breeds. They 
 were originally known by many different names in as many 
 different localities — the Eosetops, Eeadheads, Carols, York- 
 shire Ever-Layers, etc. The American Standard calls for 
 the following weights in Eed Caps: Cock, 7% pounds; 
 cockerel, 6 pounds; hen, 6 pounds; pullet, 5 pounds. The 
 Eed Caps are a non-setting breed; are splendid egg pro- 
 ducers, and very handsome fowls. They have a rose comb. 
 The ground work color of well-bred specimens is a chestnut 
 bay, with red and black in some sections. 
 
 THE ORPINGTONS 
 
 The American Standard of Perfection puts the Orpingtons 
 in the English class, where they properly belong. 
 
 The Orpingtons were originated by Mr. Wm. Cook, of 
 Orpington, County of Kent, England. Mr. Cook's first 
 Orpingtons were the Blacks, which he exhibited at the 
 Crystal Palace show, London, for the first time in 1886. 
 Mr. Cook has thus told how he "made" the Black Orping- 
 ton: Black sports from Barred Eocks bred to Black 
 Minorcas; pullets from this cross mated to Black Langshan 
 males. 
 
 Eos3 Comb Black Orpingtons were produced by breeding 
 black sports from Barred Eocks to Black Minorcas; pullets 
 from this mating were bred to a rose comb Black Langshan 
 male, a sport of the Black Langshan. 
 
 A little later Mr. Cook brought out the Single Comb Buff 
 Orpington. They created a sensation, and were immediately 
 accepted by the fanciers and market poultrymen of England. 
 They were soon brought to the United States, and have 
 since found their way to every civilized country in the 
 
22 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 world. They are a splendid variety, being extra good layers 
 and a good table fowl. How they were created is told by 
 Mr. Cook. He mated Colored Dorking pullets to Golden 
 Spangled Hamburg male. Pullets of this mating were bred 
 to Buff Cochin male. 
 
 Single Comb White Orpingtons were produced by mating 
 White Leghorn cock to Black Hamburg females. Pullets 
 of this cross were mated to White Dorking male. 
 
 The Eose Comb White Orpington was the result of mating 
 Eose Comb White Leghorn cock to Black Hamburg females, 
 and the pullets thus secured being mated to a White Dork- 
 ing male. 
 
 Diamond Jubilee Orpingtons were produced by using 
 Speckled Dorkings where Colored Dorking was used in mak- 
 
 ing the Buff Orpington. 'They are as yet far from perfec- 
 tion in color, being a mingling of red, white, black and 
 straw color. 
 
 The Spangled Orpingtons are another of Mr. Cook 'a pro- 
 ductions. In color they are white and black. 
 
 The American Standard of Perfection at present recog- 
 nizes only the Single Comb Buff Orpington. Application has 
 been made for recognition of the varieties mentioned here. 
 
 Standard weight of Single Comb Buff Orpingtons: Cock, 
 10 pounds; cockerel, 8% pounds; hen, 8 pounds; pullet, 7 
 pounds. Color, rich golden buff. Shanks and toes, white or 
 pinkish white. Beak, white or pinkish white. Comb, single, 
 with five well-defined points. 
 
THE ORPINGTON FAMILY 
 
 A Detailed Description of how tliis Grand Variety of Fowls was Originated by the Late Wm. Cook — How they Acquired the 
 
 Name — The Single Comb Black Orpington was the First of this Family, Followed 
 
 Closely by the Various Other Varieties. 
 
 The Orpington is the name of a breed of fowls of which 
 there are ten varieties and were all originated by the late 
 William Cook in England, and before many years it is very 
 probable that there will be more bred in this country than 
 any of the other breeds. Some ten years prior to the origina- 
 tion of the first Orpington, in 1886, Mr. Cook saw that there 
 was room for a new fowl, which would lay more eggs than 
 any of the existing breeds, and especially in the winter time, 
 when eggs are scarce, one that could stand a hot or cold 
 climate, a hardy fowl, one to mature early, handsome in ap- 
 pearance and also a fine table fowl, with a good, fine grain 
 of meat. 
 
 So it was in 1876 that Mr. Cook started out to produce a 
 fowl with the above qualities; in this he was more than 
 successful, bringing out the Black, White, Buff, Diamond 
 .Jubilee and Spangled Orpingtons, each variety having a, 
 single and a rose comb, thus making ten, all unequaled by 
 any other breed as an exhibition or utility fowl. 
 
 The single-comb varieties are more popular than the roae- 
 comb, and for one starting in the chicken business to make 
 money by selling stock I should recommend the former, as the 
 demand for these is greater; their size is also a little larger 
 than the rose-comb. 
 
 The name of Orpington was taken from Mr. Cook's house 
 and also the village about three miles from the residence in 
 Kent, England, this being over five hundred years old. 
 
 One of the many great advantages the Orpington breed has 
 is the selection one has as to colors and combs. Each variety 
 is as good as the other for utility purposes, so that one just 
 has to mention their favorite color and comb and there is sure 
 to be an Orpington to suit. 
 
 As soon as produced in England they immediately became 
 popular, and before four years were the leading fowls, as they 
 are today, in every land they have been taken to, and they are 
 fast getting to this position in South Africa, Australia, 
 India and on the continent, where several of the agricultural 
 governments have taken them up with great success, distribut- 
 ing them among the farmers to improve the poultry industry. 
 This was, of course, after trying many other breeds, but they 
 found the Orpingtons were far the best. In Australia and 
 South Africa the British government paid the late Mr. Cook 
 and the writer to take the Orpingtons and give advice on all 
 poultry matters, right through these two countries. Americans 
 like the best of everything. This is why the Orpingtons are 
 becoming so popular here. Orpingtons are especially adapted 
 to this country, where extreme climatic changes are met with; 
 they are practically immune from the changes of the weather 
 and do just as well in the extreme south of this country as 
 in the north. 
 
 They possess a tremendous amount of vitality, which is very 
 necessary for a fowl to have in a hot climate, as there are 
 so many ticks, sandfleas, etc., to contend with. I have seen Or- 
 pingtons in Africa laying every day and yet covered with these 
 pests and yet the other breeds that were on the farm, num- 
 
 bering some twenty-six kinds, were not giving an egg, and 
 many were dying. 
 
 The Orpingtons became popular absolutely on their own 
 merits. If only one pen of them gets into a town their ex- 
 cellent qualities soon become known by others and there will 
 be dozens of pens before long. It is a well known fact that 
 they will live and thrive where other fowls cannot even live. 
 We have experience of that in Central Africa and in parts 
 of India, where it is phenomenally hot. 
 
 The same story holds good in the Arctic, as well as the equa- 
 torial regions. Hens and pullets have averaged twenty-six 
 eggs each per month during the worst months of the winter 
 at Archangel, in northern Eussia, on the White sea, one of 
 the coldest inhabited parts of the world, also the same num- 
 ber of eggs in the northern parts of Canada. Probably the 
 fowls you now keep stop laying when a cold spell of weather 
 comes on. If so, try Orpingtons, and I do not think you 
 will be bothered with this. 
 
 Orpingtons are unsurpassed as to their fine table qualities. 
 They have full breast meat, also on the thigh, with good 
 oysters, and the meat is very juicy and of very fine grain. 
 They are usually ready for broilers two to three weeks earlier 
 than other breeds, and although such a large fowl, commence 
 to lay at five months old, if, of course, they are properly 
 bought up. When a number of fowls are kept, one can 
 readily understand why there is so much more profit by keep- 
 ing Orpingtons, laying at least two months earlier than other 
 breeds. This saves two months ' feed bills. They have come 
 out on top in nearly every laying contest that they have been 
 entered in. When they have room they make good foragers 
 and will pick up half their living. Although a heavy bird 
 they are not lazy, like the majority of the heavy breeds. 
 They also do well in confinement, and the smallest back yard 
 is not too small for them to increase the income of their owner. 
 
 The Orpingtons have a distinct shape from other breeds, 
 being short on the leg, with a large body, which is of a blocky 
 appearance and yet has beautiful and graceful curves, and 
 are also very heavy and yet the best layer in existence. Do 
 you wonder they are popular? 
 
 I have had cocks weigh 15 pounds and hens up to 12 pounds, 
 But such weights are exceptional, a cock of ten to twelve 
 pounds and a hen eight pounds are large birds. A heavy bird 
 is good as long as there is no excessive fat, as this will re- 
 duce the laying qualities. The exhibition birds are just as 
 good layers as the utility stock. 
 
 They were taken up by royalty in England and the Eoyal 
 yards at Frogmore and elsewhere are still stocked with them. 
 Mr. Cook presented several pens to the late Queen Victoria, 
 who was delighted with them, and every year purchased birds 
 from Mr. Cook. 
 
 Another very good point in the Orpingtons' favor is the 
 price. The best specimens are worth more than in any other 
 breed. Seven hundred and fifty dollars has been paid for quite 
 a few birds and more than this amount refused for some. 
 
24 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 Many cockerels are sold every year in this country at $100 and 
 $200 each and hens and pullets at $50 and $100 each. Many 
 people think that such a large amount of money invested in 
 one bird can never pay, but such is not the case. One will get 
 a far better interest on their money than by buying cheaper 
 stock. ' ' The best always pays. ' ' A short rhyme in the 
 American Orpington Club catalogue explains the whole situa- 
 tion in two short lines: 
 
 "No wonder Orpingtons are in such favor, 
 The largest income from the smallest labor." 
 
 Every breeder that I know of finds the demand for Orping- 
 tons greater than the supply. "When asked they all say they 
 fiave not enough stock to fill their orders with, and that they 
 could sell three times as many if they had them. Surely this 
 will convince one that there is money in Orpingtons. One 
 male can run with eight or ten hens. They are of a very quiet 
 disposition and do not fly around on one coming near them. 
 They make good mothers and are easily broken up if one 
 wants to. 
 
 I will now explain how the ten varieties were made and 
 why they possess such good qualities. I will take them in 
 the order that they were originated. 
 
 SINGLE COMB BLACK ORPINGTON 
 
 These fowls are of a beautiful beetle green color, with a 
 bright metallic luster, which has to be seen to be appre- 
 ciated. As stated before, Mr. Cook, in 1876, saw that a 
 better breed of fowls was wanted, one that would combine 
 weight, eggs and general usefulness, and also a bird of a 
 handsome appearance, so it was in this year that he started 
 out to make his ideal fowl. Mr. Cook had at this time over 
 3,000 pure bred fowls of different breeds; he noticed that 
 the sports which were black from the Barred Plymouth Rock 
 laid about forty more eggs per year than the Barred Eocks, 
 and also laid a month to six weeks earlier, so he decided to 
 use these as one of his breeds to cross. 
 
 The Black Minorcas were very fine layers of large eggs, 
 their flesh was very white and tender, so cocks of this breed 
 were mated to the Black Eock pullets. The Langshan, at that 
 time, was the best winter layer in England, of a brown egg 
 and plenty of them. They were then short on the leg and 
 flesh of a fine grain. 
 
 Pullets produced from the two first breeds mentioned were 
 mated to Langshan cocks. It took nine years' careful breed- 
 ing to obliterate the feathered legs of the Langshan and to 
 make up the birds as his ideal, doing away with the light body 
 of the Minorca and yellow legs of the Eock. 
 
 Although Americans, as a rule, have not cared for black 
 fowls, as soon as they see the Black Orpington, they are won 
 over to them at once; they breed more true than any breed in 
 existence and are exceptionally handsome and run a little 
 heavier than any of the other Orpingtons. It was in 1886 that 
 they were first made public. They immediately went to the 
 front as the greatest utility fowl and they still and always 
 will hold this position. The best specimens of this variety 
 fetch more money than any of the others. They have become 
 very popular in the States and Canada, so much so the prices 
 have risen and one is really fortunate if they are able to 
 secure any at all. They have lots of fine, juicy meat and lay 
 a large, brown egg, skin is white. They have won two years 
 running first prize as the best table fowls, exhibited at the 
 Dairy Show in England, dressed ready for the table. 
 ROSE COMB BLACK ORPINGTON 
 
 These were made in a similar way to the single comb, only 
 rose comb Black Langshans were used instead of the single 
 comb. There never existed a breed of rose comb Langshans, 
 
 but when they were first imported into England from Shanghai, 
 Mr. Cook secured a few specimens and used them in the for- 
 mation of the E. C. Black Orpingtons. They are not quite 
 so large as the single comb, but equally as good layers. They 
 have a very smart appearance and are more popular than any 
 of the other varieties of the rose comb Orpingtons. 
 
 SINGLE COMB WHITE ORPINGTON 
 
 In 1880 Mr. Cook thought he ought to get to work and pro- 
 duce a White Orpington that would come out a few years 
 after the blacks, as all people might not like this color. 
 After several experiments to find out the best way of pro- 
 ducing white fowls, he started by mating "White Leghorn 
 cocks with Black Hamburg pullets. Most of these pullets 
 from the cross came very white. These were mated to "White 
 Dorking cocks, many of the progeny now came blue and 
 barred, and it took many years to get the perfect white 
 fowl and to get only four toes, as the Dorking has five. But 
 by 1889 he had them as perfect as possible and introduced 
 them to the public. These, like the blacks, had an enormous 
 sale, which has always kept up, and they are now more 
 popular than ever. 
 
 They possess the same good qualities as the black, great 
 egg production, especially in the bad months of the year. 
 For lovers of white fowls, which are certainly numerous, 
 they are certainly the ideal fowl. They breed very true. 
 There is not room here to go into their merits, but in the 
 preface of this article most of them may be found. The 
 only difference in the make-up of the Eose Comb "White Or- 
 pingtons from the single comb is that the rose comb Dorking 
 was used instead of the single comb. The same characteristics 
 are contained in the two varieties, but they are not so popular 
 as the single comb variety. 
 
 SINGLE COMB BUFF ORPINGTON 
 
 Now we come to the most popular variety of the Or- 
 pington family, the Buff Orpington, although the Black and 
 "White are running them close for this position. Before the 
 Black and "White Orpingtons were perfected Mr. Cook was ex- 
 perimenting on a buff fowl. He knew that if he could pro- 
 duce a fowl with the ideal utility qualities and yet in a buff 
 color, that it would be the most popular fowl in the world, 
 and in this he was right. It was in 1885 that Mr. Cook finally 
 started on the buffs and at this time it was a well known fact 
 that he possessed the best laying Buff Cochins in the coun- 
 try, some had laid 41 eggs in 41 days, and were not so broody 
 as most of them were. Before Mr. Cook started to make any 
 of the varieties of the Orpingtons he knew exactly what he 
 was going to make and worked until he got it. 
 
 He started by mating Golden Spangled Hamburg cocks with 
 Colored Dorking hens of good size and of the best laying 
 strains obtainable. (The Colored Dorking is also known as the 
 Dark Dorking.) Many pullets from this cross came of a red- 
 dish brown color. These were mated to Buff Cochin cocks 
 of the marvelous laying strains mentioned above. 
 
 Hamburgs were selected because they laid more eggs than 
 any other breed of fowls then in existence and also because 
 of their beautiful and perfect shape. The Dorking was used 
 to get the length of breast bone and fine quality meat. This 
 breed has always been considered the best for table purposes, \y 
 and when crossed with the Hamburgs made fine layers. Cochins 
 were used for their size and also their good winter laying 
 qualities. 
 
 "When one considers what had to be done to produce the 
 Buff Orpington, Mr. Cook's perseverance and patience can be 
 well appreciated. 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 25 
 
 The Hamburg had blue legs, white earlobes and black tail; 
 Dorking had black tail and five toes on each foot; Cochin had 
 yellow legs, with a lot of feathers on same, and yet the per- 
 fect Buff Orpington has white legs, free from feathers and 
 buff color throughout. 
 
 It was at the Dairy Show in England in 1894 that Mr. 
 Cook first presented the Buff to the public. In all he had a 
 few more than 2,000 first class specimens. All that he could 
 afford to sell were immediately purchased and orders for eggs 
 were booked from the others that wanted them. If he had 
 had three times this number of stock, it would have been an 
 easy matter to sell all. 
 
 In the history of poultrydom the advance of the Buff Or- 
 pington stands absolutely alone, not another breed can begin 
 to compare with it for popularity and usefulness. I do not 
 believe it will be many years before the Buff Orpingtons are 
 bred more in this country than any other breed. This is cer- 
 tainly saying a lot, but still it will come as it has in every 
 other country. 
 
 Single specimens have sold for $750 each. It is easier to 
 make money out of poultry since the Orpingtons came over 
 here. There is always a ready market for good breeding stock 
 at good prices and it can never be overdone. The Buff Or- 
 pingtons have a club devoted entirely to them, as well as the 
 American Orpington Club. 
 
 The Eose Comb Buff Orpingtons possess the same good quali- 
 ties as the single comb, not quite so large, but are becoming 
 very pouular. 
 
 S. C. DIAMOMD JUBILEE ORPINGTON 
 
 These were brought out in 1897 and at a suggestion of a 
 friend were named the Diamond Jubilee Orpington, as it was 
 then the late Queen Victoria's Diamond Jubilee. These fowls 
 
 were . her late majesty 's favorites. They were produced by 
 mating the same breeds together as were used in the making 
 of the Buff Orpingtons, only a Speckled Dorking (these birds 
 are now extinct, I believe) was used instead of a colored one; 
 this being used last. 
 
 Their shape is the same as in the other Orpingtons, although 
 their color is quite unique. It is composed of three colors, as 
 follows: The ground or main color is a rich reddish brown, 
 then a black bar, which is usually beetle green, then tipped 
 with white. The neck and saddle hackle is very pretty, being 
 more of a deep golden color, with a thin black strip in the 
 center and tipped with black and white. 
 
 They are very quick in maturing and are becoming very pop- 
 ular among lovers of speckled fowls. They eat almost as good 
 as pheasants, which they resemble somewhat. The rose comb 
 variety is not at all popular, every one wanting the single 
 comb. 
 
 S. C. SPANGLED ORPINGTON 
 
 Mr. Cook always liked a spangled fowl and after eight 
 years ' work produced the Spangled Orpington, in 1898. Dark 
 Dorking cocks were mated to Barred Plymouth Eock hens. 
 This cross gave pullets of great size, but almost black, with 
 very little white in them, and just a little brown in the breast. • 
 These pullets were mated to Silver Spangled Hamburg cocks 
 for shape and laying qualities. For some time the cockereK 
 came of a drab color, but eventually this was obliterated and 
 they now breed very true. The rose comb has not become very 
 popular, all the demand being for the single comb. The 
 plumage is a beetle green, with edges of feathers tipped with 
 white. They are great layers and very hardy and people are 
 very pleased with them. If you want to keep the best fowls 
 keep Orpingtons, any of the varieties. 
 
THE FRENCH BREEDS 
 
 The French Fowls, or Those Which have Long been Conceded to France, Comprise a very Interesting and Useful Faxnily — The 
 Houdan, the Most Widely Known and Extensively Bred by American and English Fanciers and by the People 
 of France — Facts Regstrding the Introduction of the Present Houdsoi Comb — Standeu'd 
 Requirememts of the Different French Breeds. 
 
 The French people, largely peasant proprietors, and noted 
 for their small economics, have always given more attention to 
 market poultry than have any other people. The people of 
 Trance consume more poultry per capita than do any other 
 people. We should, therefore, expect the characteristic breed 
 of a nation devoting so much time and care and thought to 
 poultry to possess certain valuable qualities in a high degree, 
 and this is certainly the case with the Houdan, Crevecoeur 
 and La Flech. The Houdan is the most prized market fowl 
 of these very particular and exacting Frenchmen. 
 
 THE HOUDAN 
 
 Much has been written regarding the origin of the Houdan 
 fowl that is not of value. The truth is that to-day no man can 
 bring forth facts as to when, where or how the Houdan was 
 first bred, or by whom so bred. The commonly accepted theory 
 is that the Houdan is the result of a cross of the Dorking and 
 the Polish. We do not believe this to be the case. During the 
 thirty-four years that we have bred Houdans we have not seen 
 any trace of Dorking blood crop out in the stock. Surely the 
 blood of the Dorking, strong and thoroughly established, would 
 have shown itself in some way in the stock during all these 
 years if such blood had been used in the foundation of the 
 Houdan. 
 
 Doyle, in his book, "Domestic Foultry," 1854, refers to the 
 "Muff Dorking" as a fowl having existed in England more 
 than two hundred years ago. His ' ' Muff Dorking ' ' had crest 
 and beard and five toes, as does the Houdan of to-day. It is not 
 at all unreasonable to contend that here we have the original 
 Houdan, although this position is not at all secure. 
 
 Monsieur P. Megnin thus speaks of the Houdan, perhaps of 
 the fowl referred to by Doyle: 
 
 "The essential characteristics of the Houdan are a mixed 
 plumage of black and white, a half crest and five toes on each 
 foot. This indicates that they are derived from the common 
 five-toed fowls that existed in the time of Columells, and which 
 are still met with in the north of France and Belgium, and the 
 old race of the Caux. ' ' 
 
 The "Book of Poultry," London, England, 1853, thus de- 
 scribes a fowl similar to the Houdan of 1850-1860: 
 
 "The Normandy fowls are entirely speckled in black and 
 white; they have a small, erect top-knot, drooping backward 
 Hke a lark-crest. The plumage of the male is much darker 
 than that of the hen. In shape they are lengthy, but become 
 contracted toward the tail. The cock's tail is of great length- 
 his comb and wattles are of large size. The chickens are very 
 peculiar, having at first perfectly black backs and white 
 breasts ; but they gradually become speckled, like the old birds. 
 They have five claws,- and the skin of the leg is pied black and 
 white. This, however, turns to a blue leg with a whitish foot 
 in the adult birds." 
 
 Here, too, it would seem, we find something which would 
 warrant us in claiming definite knowledge of the early Houdan. 
 
 This we do know, that for more than two hundred years the 
 
 Houdan has been the leading market fowl of France, the breed 
 taking its name from the small town of Houdan. This fowl 
 is thus described by Mr. Ch. Jacque in his Le Poulailler: 
 
 "This bird has short, thick legs, and a round, well-propor- 
 tioned lody, large head, small top-knot, falling backward. It 
 is bearded and has five toes on each foot. It is a good-sized 
 fowl, weighing, when fully grown, cock, six pounds; hen, four 
 and one-half to six pounds. The plumage should be speckled 
 white and black, and straw color. The comb is the most remark- 
 able part of the bird. Comb: Triple, transversely in the direc- 
 tion of the beak, composed of two flattened spikes, of long 
 and rectangular form, opening from right to left like two 
 leaves of a book, thick, fleshy, and irregular at the edges. A 
 third spike grows between these two, having somewhat the 
 shape of an irregular strawberry, and the size of a long nut. 
 Another, quite detached from the others, and about the size of 
 a pea, should show between the' nostrils and above the beak." 
 
 The American history of the Houdan began in 1859, when 
 Mr. J. D. H; Armstedt, of Philadelphia, brought over from 
 France five head of the stock. The following year, and before 
 breeding this stock, Mr. Armstedt moved to Kentucky and, 
 unfortunately, lost the male bird. A number of importations 
 were made in 1863-4-5. Among the early importers was Dr. 
 J. F. Simonds, then of Iowa Falls, Iowa, now a resident of 
 Biverdale, Maryland. In 1872 Dr. Simonds sold his entire flock 
 to Dr. James Bigg. Wishing to secure from him the facts 
 regarding this stock, we wrote Dr. Simonds. His letter in reply 
 is as follows: 
 
 Biverdale, jtD., June 26, 1905. 
 Mr. Thomas F. Bigg, Iowa Falls, Iowa. 
 
 Dear Sir: I have your inquiry of the 24th inst., relative to 
 the Houdan fowls I sold to your father, Dr. James Bigg, in 
 1872. 
 
 The Houdans I brought to Iowa Falls in 1865 were imported 
 from France in the spring of that year by a Frenchman who 
 had worked for my father in Vermont. This man returned to 
 his old home in France in the autumn of 1864, and by a spe- 
 cial agreement brought me a trio of Houdans when he returned 
 the next year. He shipped them to me Dy express from New 
 York. This fact was iurned into my memory by an express 
 bill of $9.50. 
 
 The Houdan did not prove to be a good sitter, and as we 
 had no incubators then, I hatched all their eggs under other 
 hens: but they were the best layers I had. I had one sitting 
 of 15 eggs all hatch in the "extempore" incubator. A Houdan 
 hen stole her nest on the south side of an old straw stack, near 
 the top, and I. suppose the gentle bottom heat resulting' from 
 the slowly decaying straw of the stack, supplemented by the 
 direct sun rays, afforded as perfect an incubator as can be 
 made. At all events, I don't know any that can hatch more 
 than 100 per cent. j. p. Simonds. 
 
 The first Houdans to be shown in America were exhibited at 
 Worcester, Mass., in 1867. 
 
 The Houdan of to-day is a far different bird from that de- 
 
"'~'^3i(^^ 
 
 '•*'"S<^- 
 
 f "1 
 
 COPYRIGHT, 190a, BY AMERICAN POULTRY JOURNAL PUB. CO. 
 
 'REBS, CHICAGO 
 
 First Panel — Reading from left to riglit. Golden Spangled Hamburgs, Silver Spangled Hamburgs, Black Hamhurgs. Second Panel — 
 Houdans, Golden Penciled Hamburgs, Silver Penciled Hamburgs. Third Panel — Red Pyle Games, Silver Duckwlngs, Brown Red 
 Games. Fourth Panel — Black Breasted Red Games, Cornish Indians, Black Breasted Red Malays. 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 27 
 
 scribed by Jacque and those shown at 'Worcester. The huge, 
 ungainly comb has been displaced by the neat V-shaped comb; 
 the small "top-knot" has given place to a large, compact and 
 beautiful crest; the size of the fowl has been increased; the 
 plumage has been made a thing of be!;uty, evenly and regu- 
 larly mottled black and white. 
 
 To Dr. James Eigg is due the credit and the honor of pro- 
 •ducing and giving to the world the V-shaped comb in the 
 Houdan. As stated, he secured by purchase the Dr. Simonds 
 stock in 1872. In December, 1874, he exhibited V-shaped 
 «omb Houdans at Dubuque, Iowa. These were the first Hou- 
 •dans ever shown with this comb and the first produced. 
 
 The late B. N. Pierce (who introduced the score card sys- 
 tem of judging in the west) officiated as judge at the Dubuque 
 exhibition. He did not take kindly to the V-shaped comb, 
 holding that while a Houdan with such a comb presented a 
 far better appearance than one with ill-shaped, strawberry- 
 like comb, the latter comb was the true Houdan comb. The 
 following letter will here prove interesting: 
 
 Corning, Iowa, January 10, 1875. 
 Dr. James Eigg, Dubuque, Iowa. 
 
 Dear Sir: I have your letter of the 3rd iust. As I said to 
 you in the show room in Dubuque, I greatly admire the 
 V-shaped comb you have produced on the Houdans, but I am 
 not yet prepared to advocate its adoption by breeders of Hou- 
 dans. I am a stickler for breed characteristics, and while I 
 believe the present Houdan comb is too large, and that it 
 should be reduced in size and shaped up, I do not want to see 
 the form entirely done away with. I think a neat leaf comb 
 ■would best fit the Houdan. Yours respectfully, 
 
 B. N. Pierce. 
 
 Mr. Pierce lived to see the V-shaped comb introduced by Dr. 
 Eigg accepted by all American breeders of the Houdan, and 
 adopted by the 'American Poultry Association. 
 
 We can state as a positive fact that neither Dr. Simonds 
 nor Dr. Eigg used any Creve blood in the flock from whence 
 <:ame these V-shaped comb Houdans. The charge was made 
 that Dr. Eigg dia use Creve blood in his production of the 
 V-shaped comb. A number of years later Daniel Pinekney pro- 
 duced some ■ birds with the V-shaped comb. It was owing to 
 the efforts of Capt. James E. White that this style of comb 
 wan adopted by the American Poultry Association and made 
 the Standard comb. 
 
 To Dr. Eigg, Daniel Pinekney, James E. White, Mr. Butters 
 and Mr. Aldrich is due the credit of establishing the Hou- 
 dan of to-day. The Eigg strain has been kept intact during 
 •all these long years by the writer of this paper. The Pinekney 
 stock has become scattered, Mr. Pinekney retiring from the 
 active fancy a number of years ago on account of advanced 
 age. Capt. White is now an official of the United States gov- 
 ernment in Washington, D. C, and his strain has become 
 •extinct. The Aldrich-Butters strain was long ago allowed to 
 become but a part of the common blood of the Houdan family. 
 
 The Houdan is a most excellent table fowl. The Houdan 
 
 carries more breast meat than the Dorking, Plymouth Eoek or 
 Wyandotte. The flesh is of the finest quality, being well devel- 
 oped in the finer parts of the body. They are good layers of 
 large white eggs, are non-sitters, and are very hardy as chicks 
 and fowls. 
 
 The Standard of Perfection calls for the following weights: 
 Cock, 7 pounds; hen, 6 pounds; cockerel, 6 pounds, pullet, 5 
 pounds. Plumage color of the Houdan, distinct black and 
 white. The glossy black feathers should be tipped with white 
 in the proportion of about one tipped feather to three solid 
 black feathers. Color of shanks and toes, pinkish white, mot- 
 tled or shaded with lead color or black. Flights and second- 
 aries of both sexes and tail covets of male are irregularly 
 edged with white, especially at base of tail. Black to predom- 
 inate, 
 
 THE CREVECOEUR 
 
 This is one of the oldest of the French breed. In Prance it 
 is known as the Picardy breed, and takes its name from the 
 village of Crevecoeur, in the Department of I'Oise. The breed 
 has not taken a strong hold on the American fancy, and but 
 comparatively few are to be found in the country. They are 
 a handsome and useful fowl. In plumage color a solid rich, 
 glossy black throughout. Crest, large, regular and black. 
 Comb, V-shaped. Standard weights: Cock, 8 pounds; cock- 
 erel, 7 pounds; hen, 7 pounds; pullet, 6 pounds. 
 
 THE LA FLECHE 
 
 'ihese fowls have been called the "devil of the poultry 
 yard. ' ' They are not deserving of this, although they do pre- 
 sent a striking and somewhat fierce appearance with their 
 long, large and powerlul bodies, large comb and solid blacl? 
 dress. They are a cross of the Crevecoeur and Black Spanish. 
 The Standard weights are: Cock, 8% pounds; cockerel, 7% 
 pounds; hen, 7% pounds; pffllet, 6% pounds. They are one 
 of the best of market fowls, the quality, texture, quantity and 
 flavor of the flesh being unsurpassed. Color of plumage, black 
 throughout. Shanks and toes, black and lead color. 
 
 THE FAVEROLLES 
 
 The FaveroUes were produced in France a few years ago, 
 the original birds being a cross of the Houdan and Dorking; 
 They were taken up by English fanciers and boomed with 
 vigor. Mr. J. B. Thomas, Jr., of Connecticut, imported a num- 
 ber of these birds in 1891. The original FaveroUe was a 
 salmon-colored bird, cocks weighing from 7% to 8 pounds; 
 cockerels, 6% to 7% pounds; hens, 6 to 7 pounds; pullets, 5 
 to 6% pounds. They have the fifth toe of the Houdan and 
 Dorking, and the beard of the Houdan. Within a short time 
 we have been given the Ermine, the Black and the Blue Faver- 
 oUes. The Ermine resembles in color the Light Brahma, and 
 this suggests its origin. The Black Faverolle is not unlike 
 the Black Langshan in color, and the Blue Faverolle carries 
 the ciress of the Blue Andalusian. The Faverolle is a good 
 market fowl and egg producer. 
 
THE SPANISH BREEDS 
 
 The So-Called Spanish Fowl Not an Aboriginal of Spain, but Brought to that Country from Some Point in the East Through the 
 
 Mediterranean — Teiken to England it was Used Upon the Common Fowls of that Country — By Selection and 
 
 Restriction the Minorca, Blue Andalusian and Ancona Were Given Established Color Markings 
 
 and Form — The Rose Comb Black Minorca a Distinct American Production. 
 
 That group of fowls embracing the White-Faced Black Span- 
 ish, llinorcas, Andalusians and Anconas is sought and retained 
 by breeders and fanciers who desire productive egg producers 
 rather than market poultry. The breeds and varieties mak- 
 ing up this group are indeed great egg producers. Not only 
 this, the eggs they lay are large and handsome, and in some 
 quarters bring a price in advance of that of market eggs. 
 These fowls are prominent in the yards of fanciers and breed- 
 ers the world over. 
 
 WHITE-FACED BLACK SPANISH 
 
 The White-Faced Black Spanish is the oldest of the so- 
 called Spanish breeds, in fact one of the oldest distinct breeds 
 of fowls known to man. It is a fowl of striking appearance. 
 ' ' The rich, glossy, black plumage, the rather large, five-pointed 
 comb, the long, pendulous white face, gives this early claimant 
 to popular favor distinct individuality among Standard-bred 
 fowls." The Standard weights are: Cock, 8 pounds; cockerel,, 
 6% pounds; hen, 6% pounds; pullet, 5% pound?. 
 
 Martin Doyle, 1854, London, writing of the history of the 
 Spanish (so-called) fowls said: 
 
 "The Spanish fowl is not an aboriginal of Spain, but was 
 imported into that country either from some portion of the 
 East, through the Mediterranean, or, as has been affirmed, 
 from the West Indies, by Spanish merchants, and subse- 
 quently propagated and naturalized in Spain. Thence Euro- 
 pean countries were stocked. The name is therefore a mis- 
 nomer. These birds differed from the present Spanish in 
 having a smaller and less white face and darker feet and 
 shanks. We find that previous to the introduction of the bird 
 in question, a diminutive species, known by the name of 
 Manx, was the common class of fowls reared in Spain; these 
 two breeds were crossed together; varieties were theiice raised, 
 and the present sub-varieties of the Spanish fowl are partly the 
 result. In Holland, before the naturalization of the Spanish 
 fowl there, a domesticated bird, — in color a dun, or bluish 
 slate— though much inferior to the other, prevailed; but if we 
 carefully observe the variations in this latter class, it becomes 
 evident that such differences are the result of admixture with 
 the primitive blood. 
 
 "Of first class specimens, Spain to-day can make but little 
 boast, though from the Netherlands may be obtained birds 
 of greater beauty as to form and feather, and of the highest 
 value as regards quality and breed. And though Holland was 
 originally supplied by Spain, the mixed varieties previously 
 propagated in the latter country were quite sufficient to pro- 
 duce in time a cross and mixture which defies all effort to 
 detect in them any resemblance to the original stock, unless 
 by a person acquainted intimately with the nature, form, and 
 habits of the birds. 
 
 ''The Spanish fowl has long been naturalized in Great 
 Britain with great success, and considering the high perfection 
 it has attained, we are justified in asserting, which has often 
 been advanced, that our climate is as perfectly adopted to 
 
 the genus Gallus as any in the world. That the fowls brought 
 from India were primitive breeds, is pretty certain; but that 
 many bearing the name of Spanish, though far from being 
 purely of that breed, — possessing neither their beauty nor 
 good qualities — do in the present day abound, is beyond doubt; 
 yet there are others which, although not literally belonging to 
 the primitive stock, being unquestionably an admixture, are 
 nevertheless upon a perfect footing of equality with it, and 
 if intrinsic value be the criterion of rank, justly deserving 
 by their good qualities the name of Spanish. ' ' 
 
 When the Single Comb Black Minorcas came upon the 
 boards the White-Faced Black Spanish immediately declined 
 in popular favor, and is to-day bred by but few fanciers, 
 comparatively. It is the belief of the majority of breeders 
 that the Minorca is a stronger, more robust, and more easily 
 raised fowl than the White-Faced Black Spanish, and, also, a 
 bettor egg producer. This, of course, is disputed by the 
 champions of the Spanish. 
 
 THE MINORCAS 
 
 The Single Comb Black Minorca is an English product— 
 that is the Minorca of to-day. They w€re originally called 
 the Eed-Faced Spanish to distinguish them from the original 
 Spanish— the White-Faced. The White-Faced Black Spanish 
 are the basis upon which this Minorca was builded. The 
 English StocTc-Eeeper, Loudon, August, 1888, printed a cut 
 of Single Comb Black Minorcas from a photo of an oil paint- 
 ing made in 1810. Mr. J. Harwood, in an article accompany- 
 ing this photo, said that these fowls were natives of Devon 
 and Cornwall "long before many other breeds were heard 
 of." The hens shown in this cut possess much of the Mi- 
 norca form of to-day. The comb was exceedingly large and 
 irregular. 
 
 Eeferring to the crosses of the original so-called Spanish 
 fowls in England, Mr. Doyle, further said: 
 
 "In England the original stock has met with several crosses, 
 more or less rejembling one or the other of its progenitors,' 
 and in course of time a name has been appropriated to these 
 varieties, as though each was a separate species. They are 
 Minorcas, Andalusians and Anconas." 
 
 Thus we see that the fowls included in this group are nearly 
 related, each tracing back to the White-Faced Black Spanish. 
 
 The Minorcas immediately won popular favor in England' 
 and were soon sought by fanciers of the United States The 
 first movement of any consequence in this direction was 
 made in 1878. Since then the breed has been greatly im- 
 proved in form and head points. The color in plumage through- 
 out IS brilliant black, free from purple. The Standard weights 
 of the Single Comb Blacks are: Cock, 9 pounds; cockerel, 7% 
 pounds; hen, TU, pounds; pullet, GVo pounds. 
 
 The Eose Comb Black Minorcas are now one of the most 
 popular and eagerly sought of the new varieties. Thev were 
 produced by Geo. H. Korthup, of New York. Mr. Northup 
 states that none but Minorca blood is in their veins-that they 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 were originally sports from his Single Comb Black Minorcas. 
 They are Minorcas in form and bearing, difEering only in 
 that they have a rose rather than a single comb. The Stand- 
 ard calls for weights one pound less than that required of 
 the single comb variety. 
 
 The Single Comb White Minorcas have not gained so prom- 
 inent a place as that held by the Blacks. They are the equal 
 of the Blacks as egg producers, and it seems strange that they 
 are not more popular. They are of the same weight as the 
 Rose Comb Blacks. They are a beautiful pure white fowl, 
 and must, in the natural course of events, occupy a very 
 prominent place in the poultry world. They are a new variety, 
 comparatively. It is maintained by some that they are a 
 sport of the Blacks. Others hold that they were produced by 
 a cross of the White Leghorn and White Game. 
 
 THE ANCONAS 
 
 As has been stated by Mr. Doyle the Anconas are a cross 
 of the White-Faced Black Spanish, or a sub-variety of a cross 
 of this fowl, upon English stock of like form. They were 
 produced in England in a very early day, without effort, it 
 would seem, being for many years the common or door-yard 
 fowls of the people. They found friends in later years who 
 undertook to perfect them, to give them established color 
 markings and form. They were brought to this country in 
 an early day, but soon lost their individuality. During the 
 past few years several importations have been made. They 
 are now quite extensively bred in this country. In shape and 
 
 form the Standard requirements are the same as those of the 
 Leghorn. They are the smallest of the Spanish group, being 
 somewhat larger than the Leghorn. The plumage is beetle- 
 green ground, the feathers tipped with white, evenly mottled 
 throughout, with no tendency to lacing. ShanKs and toes yel- 
 low or yellow shaded or mottled with black. Wattles red, ear 
 lobes white. Single comb. They are non-sitters, and ex- 
 ceedingly good layers. 
 
 BLUE ANDALUSIANS 
 
 The Blue Andalusians, one of the prettiest and most unique 
 of fowls, is also a direct descendant of the Black Spanish. 
 Its origin is like that of the Anconas — the result of the Black 
 Spanish blood being united with that of the common fowl of 
 England in an early day. The Blue Andalusian is a remark- 
 able egg producer. It is somewhat difficult to breed true to 
 feather, many of the chicks reverting back to the black pbi- 
 mage color of their ancestors. This has led the statement to 
 be made that the Blue Andalusian is the parent of the Black 
 Minorca, but this will not hold good. The Standard weights 
 for the breed are: Cock, 6 pounds; cockerels, 5 pounds; hen, 
 5 pounds; pullet, 4 pounds. The plumage color is most pleas- 
 ing, being a clean, even shade of slaty-black, with wing-bows 
 of male blue-black. Each feather on breast of male has a 
 well defined lacing of a darker shade of blue. Tail of male 
 a glossy bluish-black. Single comb with five points. 
 
 During the past two years we have seen a few specimens 
 of rose comb Blue Andalusians. They are very crude speci-, 
 mens as yet. 
 
THE HAMBURGS 
 
 The Origin of the Golden and Silver Penciled Hamburgs not Positively Known, Chaucer in His Book, Printed in the Fourteenth 
 
 Century, Referring to them as Turkish Cocks and Hens— The Other Varieties of the Family are Clearly of 
 
 English Origin — Description of Some of These Fowls Which Existed in England Long 
 
 Before What we now Term Breeds of Fowls were Known or Recognized. 
 
 The Hamburgs are among the most attractive of domestic 
 fowls. The plumage, coloring and markings are delicate, yet 
 striking and beautiful. In form they are graceful and jaunty. 
 
 They represent the highest type of the poultry fancier 's prod- 
 ucts in the way of exquisite markings and color blending. 
 
 The Hamburgs are, too, wonderful egg producers. They are 
 a little smaller than the Leghorns. In America and England 
 they are by common consent accorded first place as a strictly 
 fancier's fowl. 
 
 The Standard of Perfection recognizes six varieties of the 
 Hamburgs, as follows: Golden Spangled, Silver Spangled, 
 Golden Penciled, Silver Penciled, White and Black. 
 ORIGIN OF THE HAMBURGS 
 
 The earliest reference in literature (which we can find after 
 a very careful search) to the Hamburgs is in Chaucer's "The 
 Nonne's Preeste's Tales," printed in the 14th century. Here 
 we find reference to a fowl resembling the Golden variety. His 
 lines are applicable to the Golden Penciled cock: 
 "His comb was redder than the fine corall, 
 Embattled as it were a eastel wall; 
 His bill was black, and as the jet it shown. 
 Like azure where his legges and his tone (toes), 
 His nails whiter than lily flour, 
 And like the burned gold was his color. ' ' 
 
 Buffon, naturalist, born 1707, died 1788, in one of his 
 works referred to the Black Hamburg cock as being "velvet 
 breeches, ' ' from the black, velvety appearance of the bird. 
 
 Ulysses Aldrovandus, professor of natural history at Bolonga, 
 born 1522, died 1607, writer of works on ornithology, zoology 
 and botany, gave an illustration in one of his books of a pair 
 of fowls closely resembling the Hamburgs. He called them 
 the "Turkish cock and hen." He said: 
 
 "The cock whose likeness we give is called the Turkish 
 cock. His whole body is in a manner inclined to be white. 
 Still, the wing feathers were partly black as were the feathers 
 on the breast. The tail consists of feathers partly white and 
 partly black; some half green, some half black. His whole 
 body is exquisitely adorned with lines that are sometimes 
 golden, sometimes silver, and it is wonderful what a beautiful 
 effect this produces. His legs and feet are tinged with blue. 
 The hen is all white, sprinkled all over with black spots. The 
 hen would seem the same, except that her neck is yellowish. 
 She had a. sharp point on top of her head; her feet altogether 
 blue and an immacuate tail. ' ' 
 
 It is somewhat confusing, the statement of Aldrovandus that 
 ' ' the lines were sometimes golden and sometimes silver. " It is 
 to be presumed that he did not mean this as applying to a 
 single specimen, but that he had in mind individual cocks of 
 the Golden and Silver varieties. 
 
 It will appear that long before what we now term breeds of 
 fowls were known or recognized the Hamburgs were bred to 
 feather and form by the peasants in Yorkshire and other parts 
 of England. We cannot come to the conclusion that the orig- 
 
 inal Hamburgs, the penciled varieties, were found in Holland 
 and from there taken to England in the 14th century, as is so 
 commonly believed. The Whites, Blacks, Silver and Golden 
 Spangled varieties are clearly of English production. They in 
 time found their way to Holland. 
 
 The words of Aldrovandus make it not unlikely that the 
 Golden and Silver penciled varieties were natives of Turkey 
 or, at least, of Eastern origin, and not originally of Holland. 
 But it is now too late for the most diligent searches of facts 
 to obtain positive information as to the origin of the Ham- 
 burgs. 
 
 Dixon, the eminent authority, classified the early Hamburgs, 
 or what we may now rightly claim as the parent stock of the 
 present Hamburgs, as follows: 
 
 1. Penciled fowls, distinguished by light hackles. 
 
 2. Spangled fowls, with darker hackles. 
 
 Fowls with pure white hackles or clear unmixed yellow 
 hackles are included in the first general class. 
 
 Those of pure white hackles are Chittaprats, Bolton Grays, 
 Penciled Dutch, Creole or Coral, Silver Hamburgs. 
 
 Those of unmixed yellow are Bolton Bays, Golden Hamburgs. 
 
 Those with white hackles striped in the center with black 
 he placed in the second class, as follows: Silver Spangled, 
 Silver Mooneys, Silver Moss. 
 
 In the second division of the same class he placed those 
 having yellow hackles striped in center with black, brown or 
 green, as follows: Golden Spangled, Gold Mooneys, Copper 
 Moss. 
 
 Doyle, 1854, individualized the various Hamburgs, accord- 
 ing to Dixon's order of arrangement, as follows: 
 
 "We have now to consider Chittaprats, Bolton Grays and 
 Penciled Dutch (they are frequently imported from Eotter- 
 dam). Silver Hamburgs and Creoles, altogether, as one and the 
 same family; therefore one family picture will include them 
 all. The ground color is pure white, with delicate black p.,^- 
 cilings, which, however, in the cock are few; both hackles 
 white and quite free from pencilings; wings, barred with 
 black; tail black; sickle feathers edged with pinkish white; 
 comb, double and coral-colored; ear lobes white. The hen 
 should have a pure white neck. The whole of the body, wings 
 and tail should be delicately but distinctly penciled with clear 
 black, upon a clear white ground, and there are in general 
 such distinct pencilings or bars across each feather on the 
 body, the extremes being marked the most distinctly. The 
 tail and flight feathers should be barred all the way up 
 them. 
 
 "The Bolton Bays, or Golden Hamburgs, come next before 
 us, the former being but a provincial name for the latter. 
 
 "This is the second division of the first or penciled class, 
 and distinguished from it by having 'a clean, unmixed ochry- 
 yellow ground, instead of white.' 
 
 "The Silver Spangled are a sub-variety of the Silver Pen- 
 ciled, and also have white for their ground color and black 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 31 
 
 spots upon every feather. We think that the spangle which 
 appears in a circular form is the most correct, for when of 
 the crescent or horseshoe shape it appears to be passing to- 
 wards the laced character. When the spangle is of the cres- 
 cent form the plumage may have a gayer and lighter aspect, 
 tut when the spangle is circular or oval the plumage is richer 
 to the eye. The ground color must be perfectly clear. 
 
 ' ' The Golden Spangled only differs from the Silver Spangled 
 in having a yellow or golden bottom color. In all other respects 
 they are the same." 
 
 These words of Doyle indicate that prior to 1854 the Ham- 
 burgs were bred to feather as well as they are today, or 
 nearly so. 
 
 While there is some doubt as to origin of the Golden and 
 Silver Penciled varieties it is a well known and established fact 
 that the perfection of the Hamburgs is due wholly to xhe 
 skill and patience and untiring energy of the English fanciers. 
 The world's greatest artisti» never so harmoniously, so skill- 
 fully and so beautifully blended colors upon the canvas as 
 they have been blended and harmonized in the plumage of the 
 Hamburg fowls. None but an Englishman could have accom- 
 plished this task, which in the end gave us this richly colored 
 and distinctly marked race of fowls. It required the inherent 
 love of the beautiful, the methodical temperament, the un- 
 yielding nature, all possessed by the Englishman, to carry out 
 this tedious and apparently never-ending task. England today 
 produces and supplies the world with the best Hamburgs. 
 
 BREED CHARACTERISTICS 
 
 In the Hamburgs we have the most graceful and symmetrical 
 type of fowls. They are valued most highly for their beauty 
 of form and color markings. They have no standard weight or 
 size clause. 
 
 Here in America the Silver Spangled variety is the most 
 popular, being quite extensively bred. 
 
 Color of the male: Neck, white, each feather ending with 
 
 an enlongated black spangle. B ack feathers should be white, 
 spangled with black. Each feather of breast must end with 
 a large black spangle. Body and fluff like breast. Wingbows, 
 silvery white, spangled with black; primaries, white with black 
 edging on end of each feather; secondaries, each feather end- 
 ing with large black spangles. Coverts, white, each feather 
 ending with a large black spangle, forming two distinct paral- 
 lel bars across the wings. Tail, white on outside, each feather 
 ending with a large black spangle. Undercolor, dark slate. 
 Color of legs and toes, leaden blue. Comb, rose, covered on 
 top with small points, terminating at rear with spike, which 
 inclines upward very slightly. 
 
 In color the Golden Spangled is the same as the Silver, sub- 
 stituting rich golden bay for white. 
 
 Color of Golden Penciled male: Neck, rich bay. Back, rich 
 reddish-bay. Breast, reddish-bay. Body and fluff, glossy 
 reddish-bay, the sides below the wing penciled across with 
 black bars; fluff, black. Wingbows, bright reddish-bay; pri- 
 maries, upper web black; lower web, bay; secondaries, upper 
 web, reddish-bay, penciled across with black bars; lower web, 
 reddish-bay, each feather ending with a small black spot. 
 Tail, black; sickles and coverts, greenish black, with edging of 
 black reddish-bay, the narrower the better. Undercolor, dark 
 slate. In the female each feather of body and fluff is pen- 
 ciled across with parallel bars of greenish black. 
 
 The Silver Penciled is the same as the Golden Penciled, sub- 
 stituting silvery white for reddish-bay. 
 
 The Black Hamburg is clad in a plumage of greenish black' 
 throughout. 
 
 The White Hamburg is pure white in plumage, quills and 
 shafts included. 
 
 The Hamburg, better than any other fowl, satisfies those 
 persons who desire poultry possessing rare beauty and fairly 
 good utility qualities combined. 
 
 The Hamburgs are large classes in the leading shows of 
 America and England. 
 
 =^^^^5^ 
 
THE RHODE ISLAND REDS 
 
 Tte Rhode Island Reds are a Breed Made and Finished by Out-breeding, not In-breeding, as is Usual in the Establishment of a 
 New Breed or Variety— More than Sixty Years Ago the Foundation of this Breed was Laid by Farmers in Rhode 
 Island and Massachusettes, this being Red Cochin China Fowls Brought by a Sea 
 Captain to a Massachusetts Port. 
 
 Dr. N. B. Aldrich, Fall River, Mass., has given a very inter- 
 esting and undoubtedly correct revievc of the origin of the 
 Ehode Island Eeds, the same being contributed to Bed Ben 
 Tales, the official organ of the Ehode Island Eed Club. J-r. 
 Aldrich says: 
 
 "I am not one of those who is willing to say, "Never mind 
 the origin of the ' Eeds ' or any other worthy variety of fowl. ' ' 
 I have been breeding poultry for twenty odd years, and I am 
 always interested in the origin of every breed. Go back into 
 history with me fifty years, and we find that, at that time, 1846- 
 1850, different Asiatic breeds were introduced into Ihii coun- 
 try, especially in neighborhoods that were near the coast. One 
 variety, the Shanghai fowl (yellow and white), was introduced 
 just after the Cochin China, and the two breeds for a time 
 became confused, and ' ' many farmers and poulterers declare, 
 spite of feathers or no feathers (on their legs), that their fowls 
 are Cochin Chinas or Shanghais, just as they please. ' ' At this 
 time Bennett, in his poultry book, says : ' ' There are but few, 
 if any, bona fide Shanghai fowls now for sale. ' ' These Shang- 
 hai fowls (Simon pure) were heavily feathered on the legs. 
 Not so with the Cochin China. At this time the Cochin Chinas 
 were bred extensively in southeastern Massachusetts and Ehode 
 Island. Dr. Alfred Baylies of Taunton, Mass., imported in 
 July, 1846, specimens of the yellow Cochin Chinas. ' ' The cock- 
 erels i"erc generally red. ' ' These were not specimens of what 
 were called the Eoyal Cochin Chinas, as bred by the Queen of 
 England, but direct importations. ' ' The Eoyal Cochin Chinas 
 were one-third larger. ' ' The Shanghais were heavily feathered 
 in the legs; these imported Cochin Chinas lightly feathered, if 
 at all. The ship Huntress, in May, 1847, direct from Cochin 
 China, brought a pair of this variety of fowl, and Mr. Taylor, 
 in speaking of them, says, "The imported cock was a peculiar 
 red and yellowish Dominique, and the hen a bay or reddish 
 brown; " that the young stock varied "only in shade of color.-" 
 Bennett says, "The legs of both sexes are of reddish yellow, 
 sometimes, especially in the cocks, decidedly red — more so than 
 in any other variety." How many times I have called atten- 
 tion to the red pigment in a E. I. Eed cock's legs. 
 
 ' ' So much, then, for the Eed Cochin China cock of fifty years 
 ago. The sea captains brought home just such specimens to 
 Little Compton, E. I., but a little later came the great Malay 
 fowl, with its knotty knob of a comb — a comb that even today 
 occasionally is to be seen on the E. I. Eeds. The Jersey Blues 
 — Bucks County and Boobies — were inferior varieties of Ma- 
 lays. The great Malays came from the peninsula of that name, 
 at the southern point of the continent of Asia. They were 
 spoken of as "serpent headed." Their color was dark brown 
 or reddish, streaked with yellow; some varieties of Jlalays run 
 more reddish than others. In Little Compton was introduced 
 what was known as the Eed Malay. The Eed Cochin China and 
 the Eed Malay cocks were selected, and crossed with flocks of 
 fowls in Little Compton forty and fifty years ago, the same as 
 today. Later, before the Wyandotte fever, the E. C. Brown 
 
 Leghorn was introduced into many flocks of fowls in the neigh- 
 borhood. Even at the time of the introduction of the E. C. 
 Brown Leghorns the red fowls were spoken of as E. C. Eeds. 
 In a certain section, where the Leghorn blood was not used, to- 
 day old settlers speak of their fowls as Eed Malays. In this 
 section ten years ago the Eeds were all of the single comb 
 variety, whereas ten or twelve miles further south were to be 
 found Eose Combs in abundance. 
 
 ' ' Now, Mr. Editor, let me say right here, and I wish to say 
 it plainly, there were no Pea Comb Eeds ten years ago, any 
 more than today. "Why should E. I. Eeds have Pea Combs? 
 Where is the comb to come from? It is not even the common 
 comb of the barnyard fowl. Pea Comb Eocks were once admit- 
 ted to the standard, only to be dropped again. I do not be- 
 lieve the Eed Club will admit Pea Combs only to be dropped 
 again." [The Club and the American Poultry Association has 
 refused to admit the Pea Comb variety — T. F. E.] 
 
 Dr. Aldrich supplemented the above article with the fol- 
 lowing : 
 
 " If I were to say that the foregoing article told the whole 
 story of E. I. Eeds, I would be making a mistake. This breed 
 derives its name Ehode Island Eed from the male bird. The 
 utility farmers of that section of Ehode Island known as Little 
 Compton for nearly sixty years, have been selecting red males 
 and leaving the females to be what they may. By this means 
 they have carefully out-bred this now famous breed. Probably 
 today there is not in the whole world another breed of fowls 
 produced by fifty years of out-breeding. If it were only so, 
 how much more vigor our several breeds would have. The E. I. 
 Eeds stand as the only proof of what out-breeding will do. We 
 fanciers do not live years enough to compose a breed deliber- 
 ately, unless we in-breed, but it was not so with the original 
 E. I. Eed breeders, they knew the Eed cock was the most vigor- 
 ous and almost unconsciously they made a breed. 
 
 "The famous Barred Plymouth Eoek, called more than once 
 the "American mongrel," was not produced by out-breeding, 
 and right here it might be of interest to note that the early 
 Plymouth Eocks produced red males. Listen to Dr. Bennett's 
 own statement: "I have given this name (Plymouth Eocks) 
 to a very extra breed of fowls, which I produced by crossing 
 a cockerel of Baylies importation of Cochin China with a hen, 
 a cross between the fawn colored Dorking, the Great Malay 
 and the Wild Indian (game). The cocks are usually red or 
 speckled." By a later cross with the Black Java and in-breed- 
 ing, were produced the modern Barred Eocks. 
 
 VIn regard to Eose Comb E. I. Eeds, I am positive the rose 
 comb variety existed long before the introduction of Leghorn 
 blood. Old settlers assure me, their fathers brought home Eed 
 cocks with rose combs, and I have been informed that some 
 Cochin Chinas had rose combs. There was also a red variety of 
 Chittagongs, and Mr. Eugg says "sometimes there is a rose 
 comb." I know my grandmother and others had Chittagongs 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 33 
 
 in this neighborhood fifty years ago; possibly, the rose comb 
 on our reds may date back to Eed E. C. Chittagongs. 
 
 "In reviewing this subject, one thing has struelt me very 
 forcibly, and that is, that Eed cocks were numerous in 1850; 
 just think of the different breeds that produce them. At the 
 first Boston Poultry Show held at the Public Gardens on Nov. 
 16, 1849, Eed Shanghais and Cochin Chinas, "the cockerels 
 were generally red, ' ' were exhibited, as well as Plymouth Eocks, 
 which, as I said before, produced Eed males. At this time, we 
 also find Eed Malays and Eed Chittagongs. The Shakebag fowl 
 were imported to this country by Mr. J. L. Tucker of the Tre- ' 
 mont House, Boston. Mr. Mowbray thus writes of one in his ' 
 possession, ' ' The only one I ever possessed was a red one in 
 1784, ■ weighing about ten pounds, ' ' and Dickson says ' ' the ' 
 plumage of the male is brilliant in the extreme, being a bright 
 red— the hens are of a bright yellow. " I do not need to quote 
 more to convince you that Eed cocks are nothing new, even 
 though the world did loose sight of them, except isolated Little 
 Compton, E. I. It was the ghost of Hamlet's father who, sud- 
 denly hearing the crowing of the cock, announces abruptly, that 
 he ' ' snuffs the morning air, ' ' and then vanishes tb his dreary 
 home. Probably this very crower was a Eed cock. ^ 
 
 The red rooster of fifty years ago vanished to a small country 
 village, but now has been returned to the large world. If the 
 E. I. Beds were not a worthy breed they would have been' rele- 
 gated from the show room long before this. Little Compton, 
 E. I., and Wertfort, Mass., are adjoining towns, lying to the 
 southward of Fall Eiver, Mass. One small vessel from 1827 to 
 1850 made about twenty-five trips annually between Westfort 
 and Providence, E. I., averaging 400 dozen of eggs.' The total 
 was 3,450,000, and the value of them $35,000. This gives some 
 idea of the value of the ancestors of the Eeds in 1850. Finally 
 a few of us discovered the Eeds and the "eolossy plan" of 
 raising fowls. We have tried to give the world the benefit of 
 Little Compton 's breed and experience, and trust that the Ehode 
 Island Eed Club will prove as careful in guardian of the Eeds 
 as the whole-hearted farmers of Ehode Island did." 
 EARLY HISTORY OF THE BREED 
 
 A few breeders of Ehode Island Eed fowl held a meeting in 
 the Coffee Tavern, Fall Eiver, Mass., in February, 1898, and, 
 after discussing the feasibility of organizing a Ehode Island- 
 Eed Club and deciding in the aflSrmative, elected oflSeers as 
 follows: President, Daniel P. Shove; vice-presidents, William 
 P. Shepard and Thomas W. Eoe; secretary and treasurer, John 
 Crowther. These oflaeers were voted "power to act" in pro- 
 moting the interests of the breed. 
 
 On the 10th day of the following December, during the Fall 
 Eiver poultry show, k meeting of ' ' all interested Ehode Island 
 Eed breeders" was held at the request of the gentlemen named 
 at which a standard for the Eeds was formulated. Those who 
 took a leading part in the discussion of this document were Dr. 
 N. B. Aldrich, John Crowther, John W. Freelove and Vernon L. 
 Stafford, of Fall Eiver, Mass.; Daniel P. Shove, of Somerset; 
 William P. Shepard, of South Swansea; Fred W. Cochrane, of 
 East Somerville, and Mr. Proctor, representing the Poultry 
 Monthly. At this meeting the original officers were re-elected 
 and a third vice-president was chosen in the person of Eowland 
 G. Buffinton. The standard adopted at this time proved to be 
 Mn excellent working guide to breeders till the Boston meet- 
 ing of 1901 when a more formal description and a more de- 
 tailed statement of the points of excellence of the breed were 
 decided upon. In the meantime, the membrship had grown to 
 upwards of fifty. Included in the list were breeders from about 
 a dozen States. The election of officers at this meeting re- 
 Bnlted in the choice of Hon. Charles M. Bryant, of Quincy, 
 
 Mass., as president; William P. Shepard, South Swansea, E. 
 v. Browning of Natick, Ehode Island, and E. A. Bobbins of • 
 Nasliua, N. H., as vice-presidents; John Crowther, secretary- 
 treasurer; with an executive committee comprising; beside 
 Messrs. Bryant, Shepard and Crowther, ex-officio, Vernon L. 
 Stafford, Fall Eiver; D. P. Shove, Somerset; Dr. J. Fred Wat- 
 son, Nashua, N. II., and P. E. Park, Methuen, Mass. Honorary 
 vice-presidents were designated as follows: Maine, I. F. Clark; 
 New Hampshire, Luther Bobbins; Vermont, Sanford Daniels; 
 Massachusetts, C. A. Sanborn; Bhode Island, Samuel Cushman; 
 Connecticut, E. C. Tuttle; New York, Chas. .Smith; Illinois, E. 
 L. C. Morse; Missouri, E. F. Smith; Canada, W. B. Walters. It 
 was decided to copyright, the Club Standard, at that time the 
 club membership numbered 102; today the membership is nearly 
 1,200,. ■" 
 
 No ; breed or variety of . fowls which have petitioned for 
 recognition by the American Poultry Association have met 
 with .the opposition .which was directed against the Ehode- 
 Island Eeds. At first they were ridiculed by a very large num- ; 
 ber of breeders. When they were first exhibited — and this but 
 a few y^ars ago — they were decried loudly and most vigorously 
 by a great many fanciers. They were but mongrels, picked up 
 here and there from the farm yards of Massachusetts and 
 Ehode Island, said their denouncers. They were of no beauty 
 and no use, and it was ridiculous for their promoters to pre- 
 sume to offer them for admission to the Standard as a distinct 
 breed. There was no established blood in their veins. All 
 this and more said these self-appointed guardians of the Stand- 
 ard. The editor of a leading poultry journal, whose columns 
 now teem with Ehode Island Eed advertisements, referring to 
 the exhibit of these fowls at the New York show but five years 
 ago, described them as a " motley lot, of all colors, ' ' and ad- 
 vised their friends to speedily withdraw them from an offended 
 public gaze. 
 
 Today the Bhode Island Eed Club is the largest specialty club 
 in .America, numbering among its membership prominent breed- 
 ers in everj state in the Union and some in foreign countries. 
 The Ehode Island Eed today is extensively bred, is everywhere 
 recognized as one of the most useful and beautiful of standard- 
 bred fowls. As an exhibition fowl it has taken rank with the 
 Plymouth Bocks and Wyandottes. Upon thousands of farms 
 throughout the land the Eeds are making money for their 
 owners, while as a fancier 's • fowl they are very profitable. 
 
 And why, we may well ask, has this once denounced, ridiculed 
 and much abused fx)wl become one of America's most popular 
 and prominent breeds? It is, first, because it is worthy of the 
 plade. This thing of the Ehode Island Eeds coming into its 
 own is another illustration of the truth of the saying that 
 ' ' truth crushed to earth will rise again. ' ' But this is not all. 
 Jhe Bhode Island Eed would not have reached the high place 
 they told today, would still be in the humble place we found 
 it a few years ago, had it not been championed by men who 
 firmly believed in it — men who possessed the ability, the cour- 
 age, and that determination which balks not at opposition. 
 Theirs was indeed a talk before which most of men would have 
 quailed. But C. M. Bryant, Dr. N. B. Aldrich, D. P. Shove, 
 Lester Tompkins, Phillip Caswell, John Crowthers, B. C. Tuttle 
 and their co-workers did not turn from a practically united op- 
 position. They knew the merits of the fowls they were sup- 
 porting. They realized, as well as did the critics of ti.e breed, 
 that their fowls were crude and unfinished so far as color mark- 
 ings were concerned. They proceeded, undaunted, to estabusi 
 the desired color markings. This done the battle was nearly 
 won, for shape was firmly and satisfactorily established long 
 before. Now they fix the beautiful red color markings. The 
 
'34 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 great merit of the fowl, its desirable shape and beautiful color 
 markings — the deep rich red — at once won the approval and 
 love of American fanciers and breeders. It was a battle royal, 
 and merit finally won, as it always does, in the end. 
 
 The Single Comb Ehode Island Beds were admitted to the 
 Standard in 1904. 
 
 In 1905 the Eose Combs were admitted as American Eeds. 
 At the 1906 meeting of the American Poultry Association this 
 action was rescinded and these fowls were admitted as Eose 
 Comb Ehode Island Eeds. 
 
 BREED CHARACTERISTICS 
 
 Standard weights, both varieties: Coek, 8% pounds; cock- 
 erel, 7% pounds; hen, 6% pounds; pullet, 5 pounds. 
 
 The Ehode Island Eed has distinctive and individual shape. 
 This shape should not be confused with that of the Plymouth 
 Koek which it somewhat approaches, but from which it differs 
 materially. In the male the following distinctive character 
 must be prominent: 
 
 Back — Broad, long and in the main nearly horizontal; this 
 horizontal effect being modified of slightly rising curves at 
 hackle and lesser tail coverts. Saddle feathers of medium 
 length and abundant. 
 
 Breast — Broad, deep and carried nearly in a line perpendicu- 
 lar to the base of the beak. At least it should never ie carried 
 anterior to this line. 
 
 Body— Deep, broad and long; keel bone long, straight and 
 extending well forward and back, giving the body an oblong 
 look. 
 
 Tail— Of medium length, quite well spread, carried well 
 back, increasing the apparent length of the bird. 
 
 Color of the male : General surface rich brilliant red, except 
 where black is desired. Free from shafting, mealy appearance or 
 brassy effect. Depth of color (red) is slightly accentuated on 
 wing bows and back, but the least contrast between these parts 
 and the hackle or breast the better; a harmonious blending is 
 what is desired. The bird should be so brilliant in lustre as to 
 have a glossed appearance. Other things being equal the speci- 
 men having the deepest and richest red, salmon, or buff under 
 color shall receive the award. Any smut or white in the under- 
 color is to be cut hard. The quill of the feather should be red 
 or salmon. White showing on the outside of the body is to be 
 cut harder than white that is out of sight. Black is desired in 
 the under-web of the wing flights. The main tail feathers and 
 two main sickle feathers are to be black or greenish black. The 
 greater tail coverts are mainly black, but as they approach the 
 saddle they may become russet or red. The blending of the 
 red body with the black tail is gradual, thus preventing any 
 sudden contrast. With the saddle parted showing the under 
 color at the base of the tail, the appearance should be red or 
 salmon, not whitish or smoky. The hackle should be free from 
 black although a suspicion of black, that can hardly be found, 
 would not cut the bird much. White in hackle will be cut 
 harder than black. The wing bars should be free from black, 
 and all black in the primaries and secondaries should be out of 
 sight when the wing is folded. 
 
 The female carries the same general color — rich red. In 
 the female the lower hackle feathers should end with black tip, 
 making a ticking. 
 
 oooo 
 
IBTEH PHEtia, CHICAGO 
 
 COPT RIGHT, 1908, BT AMERICAM fuutini j'^un.ii-. . u= ..^^ 
 
 FTR.iT PANFL-Reading from left to right. Golden Sebright Bantams, Silver Sebright Bantams, Buff Laced Polish Bantams^ Second 
 Pank, -Black Cochn Bantams Partridge Cochin Bantar^s, Buff Cochin Bantams. Third PANEL-White Cochin Bantams, Rose Comb 
 Black Bantams, Rose Comb White Bantams. Fourth PANEL-White Booted Bantams, Light Brahma Bantams, Dark Brahma Bantams. 
 
THE LANGSHAN 
 
 No Perplexing Mystery Surrounding the Origin of the Black Langshan, Which Were Given to the World by Aged Chinese 
 
 Fanciers and to the New World by Major Croad of England — How English Fanciers Departed from the Original 
 
 Type and Produced the Game — Like Creation Now so Popular with Englishmen— Breed 
 
 Characteristic of the Black and White Langshans. 
 
 The origin of the Langshan fowl is enveloped In no mystery. 
 There is no romance or glamor surrounding the birth of the 
 orginal Langshan. The "Heathen Chinese," whose contribu- 
 tion to the present day civilization is not extensive, has, all the 
 same, given us one of the most beautiful and valuable of all 
 domestic fowls. 
 
 The Black Langshan has not been with us long, only for a 
 brief time, as time is now computed. 
 
 From 1880 to 1890 numerous importations of this fowl was 
 made by fanciers of this country, England being the source of 
 supply. 
 
 Major Croad has the honor of introducing the Black Lang- 
 shan to the English fanciers. About 1870 he brought a num- 
 ber of these fowls from China to his English house. They did 
 not cause a sensation. In fact, they were not even kindly re- 
 ceived by the English fancier for a time. But they soon 
 found friends, and ere long fanciers were loud in their praise 
 of the strangers from China, and delighted to refer to them 
 as ' ' the Lordly Langshans. ' ' Then, too, these fowls had 
 demonstrated their worth as a utility breed. 
 
 These original Ijangshans were as much unlike the English 
 Langshan of today, so far as form and carriage is concerned, 
 as is possible. Within a few years after their introduction into 
 England exhibiting breeders began to breed for a bird higher 
 on legs than were the birds of Major Croad 's importation. The 
 friends of the original Langshan — the true Langshan — pro- 
 tested. But their efforts were in vain. Those intent upon 
 breeding the high standing, game-like specimens seemed to have 
 all influential agencies working for them. Judges in the show 
 room favored the latter-day production. And then and there 
 one of the most useful breeds of fowls ever given to man 
 would have been ruined had not Miss Croad, who survived her 
 father, clung to the original type and by much effort kept them 
 pure, not only in her own yards, but in the yards of a number 
 of fanciers. 
 
 Today there are two Langshan clubs in England, one cham- 
 pioning the cause of the true Langshan, the other vigorously 
 espousing the cause of the game-like so-called Langshans. 
 There is every reason to believe that the fanciers will eventu- 
 ally turn as one man to the true type. 
 
 In this country we have put the Langshan a little higher 
 on his legs than we should have done, but this mistake is 
 being corrected. No American fancier would for one moment 
 tolerate the "Black Game" Langshan, so much admired by 
 a. majority of the English breeders. Franklin L. Sewell, who 
 made a visit to England in 1905, tells us that in the show rooms 
 there he saw winning Black Langshans standing as high on 
 their legs as our Standard Games. 
 
 THEIR HISTORY HERE 
 
 There was a great Black Langshan boom in this country 
 from 1880 to 1890. One of the effects of this Langshan ac- 
 
 tivity was the passing of the Black Cochins. These Black 
 Cochins, neyer very popular, were driven to cover. However, 
 some breeders used them and sent out the stock so produced as 
 Langshans. The fraud was soon detected, however. The Lang- 
 shan pleased the people and soon took its place among the 
 most popular of breeds. But, sorry to tell, it does not today 
 hold the high place it once did as a fancier 's fowl. Every one 
 recognizes the worth and the beauty of a well bred Langshan, 
 but they do not appear in the show room as of old. It is a 
 fact that the Langshan is the best egg producer of all the 
 Asiatic breeds; but as a roaster no other breed can compare 
 with it where a flesh-eolored carcass is in demand. The Lang- 
 shan needs better friends and deserves them. 
 
 THE WHITE LANGSHAN 
 
 The White Langshan, introduced here sevpral years after 
 the advent of the Black variety, has not taken a strong hold 
 upon popular favor. The comparatively few breeders who have 
 them are enthusiastic in their praise of the virtues of these 
 white fowls. 
 
 L. Lansing Knapp, who for years resided in China, made a 
 careful study of the Langshan while there. In a letter he said : 
 
 "The White Langshan is not a distinct breed, as is the 
 Black Langshan. Here and there we found a white fowl with 
 some Langshan characteristics, but it can be safely stated that 
 no distinct breed of this class exists here." 
 
 It is not at all unlikely that some one in China moulded these 
 white fowls to the form of the Langshan. In fact this has 
 been done in England and the United States. It is a fact that 
 no record is given where the Black Langshan sported a pure 
 white offspring. 
 
 BREED CHARACTERISTICS 
 
 Standard weights: Cock, 10 pounds; cockerel, 8 pounds; 
 hen, 7 pounds; pullet, 6 pounds. 
 
 The Langshan has a type, a character, a form all its own. 
 And no more graceful lines and curves are to be found in all 
 f owldom than in those of the Standard Langshan male. The 
 whole being of a . Langshan male is grace and dignity. The 
 erect carriage, the curved back, the deep, broad breast, the 
 large and somewhat spreading tail, united in one creature, 
 form a very striking fowl. 
 
 In color the Black Langshan is of striking appearance, the 
 green sheen shining like the imprint of the sun 's kiss on the 
 magnolia leaf. There must be no brown tinge in the plumage 
 of a Black Langshan. That will not do at all. 
 
 In the plumage of the White Langshan no foreign color must 
 show. 
 
 No one will make a mistake in accepting the Langshan as a 
 utility fowl. Of large size, wonderful egg producers and un- 
 surpassed as roasters, they are eminently qualified for the farm 
 and town lot. As a fancier's fowl they possess rare merit. 
 
THE POLISH 
 
 The Polish one of the Oldest of all Recognized Breeds of Poultry — Aldrovandus, an Italian who Wrote in Latin More Than 
 
 Three Hundred Years Ago, Gave Wood Cuts of a Pair of Patavinian or Paduan Fowls, Which Bear Such 
 
 Strong Resemblcuice to our Polish as to Render Their Identity Very Probable— How 
 
 the Breed Took Hold of the English Fancy. 
 
 The Polish or Poland fowls, among the most beautiful of all 
 domestic poultry, appeal most strongly to the fancier, the 
 utilitarian considering them more of an ornamental breed 
 than a useful one. The modern Polish fowl is indeed a crea- 
 ture of beauty, and withal, possessing merit as an egg-producer. 
 But it is as the fanciers' fowl that the race has been preserved 
 and improved. 
 
 The origin of the Polish fowl is not definitely known. As 
 Harrison Weir has said : ' ' They are found in districts as 
 widely apart as Russia, Turkey, Egypt, China and most parts 
 of Europe. ' ' 
 
 Aldrovaiidi, writing in the sixteenth century, mentioned 
 fowls with ' ' tufts of feathers on head and throat. ' ' 
 
 Blumenback, in his book written in 1813, refers to the Polish 
 as a remarkable variety of domestic poultry, "distinguished 
 by a thickly feathered crest on the head and a ball-like pro- 
 tuberance on the forehead. ' ' 
 
 Mr. Harrison Weir, the eminent English writer and author- 
 ity, has this to say of the fowls referred to by Bluemenback: 
 ' ' In England this variety was originally known as the Ham- 
 burg, by reason of it being originally imported from that city. 
 It was a breed much fancied in Holland, the Netherlands and 
 in some parts of France, though the English dealers invariably 
 obtained their supplies from or about Hamburg. It was more 
 especially from the south of France that the Messrs. Baker, 
 Chelsea, obtained those fine specimens that in other hands 
 figured so largely at most of the early poultry shows. Philip 
 Castang, another prominent exhibitor of Polish in early days, 
 derived his stock from another source, and many of them, 
 although large in crest, were without beard. From what pre- 
 cise locality they were obtained was kept a profound trade 
 secret, although numerous efforts were made to discover the 
 particular Dutch or Belgian fanciers that produced birds 
 unrivaled by any other country, and always commanding the 
 highest prices in the English market." 
 
 Dr. E. Brooks, in "Natural History of Fowls, 1763," re- 
 ferred to a fowl not unlike the White Crested Black Polish. 
 Bewick, England, 1820, speaks of the "crested cock, of 
 whom there are several varieties, such as the W. C. Black, the 
 B. C. White, the Golden and the Silver." 
 
 Boswell, in "The Poultry Yard," 1840, refers to Polish, 
 saying: "This is the fowl we esteem above all others, both 
 for their appearance and usefulness." 
 
 While Aldrovandi in the sixteenth century referred to Polish 
 fowls with "feathers on throat," but few of the specimens 
 first exhibited were bearded. In fact the bearded specimens 
 were religiously rejected by what would seem to have been a 
 majority of fanciers. Eev. Saul Dixon in 1850, writing of 
 the Golden Polish, used these words: 
 
 ' ' Many of them are disfigured by a muff or beard. No such 
 bird should be allowed the entree of the poultry yard, but 
 should be dispatched at once to the fattening coop. The beard 
 is a frightful appendage, and not easily got rid of if once 
 introduced into the poultry yard- ' ' 
 
 In 1736 Albin, artist, made a drawing of a pair of fowls, 
 "of a peculiar breed, which is brought from Hamburg by our 
 merchants, with a short topknot, a decided beard and actual 
 whiskers — a tuft of black feathers which cover their ears." 
 
 Some eminent authorities hold that the Polish originally 
 brought into England were secured in Eussia, and that the 
 common crested fowl of Eussia is in reality the foundation of 
 the Polish fowls of the world. 
 
 Eegarding the efforts of certain fanciers to secure recogni- 
 tion of the bearded specimens in England, Mr. Weir writes: 
 ' ' When the poultry shows commenced there were without any 
 doubt two separate and distinct varieties of Polish, both hav- 
 ing the singular formation of the skull. The black, with the 
 white crest, never had a, beard, while among the entire blacks 
 there were some with beard and some without; so also among 
 the golden and silver-spangled, the white, the blue and the 
 fawn-colored. This being the ease, and some of the fanciers 
 preferring with, and some, like Mr. Dixon, without, there 
 appeared to be nothing for it but to have separate classes for 
 each. The contention was long and wordy, and somewhat 
 militated against the advancement of the breed in the esti- 
 mation of the public. The Messrs, Baker, who imported many 
 of their best birds from Marseilles, contended that the silver 
 and golden spangled should be bearded, but not the black with 
 the white crowns. Mr. Perkyns Jones, also a Polish fancier, 
 was on the other side. The controversy dragged on, but as the 
 bearded birds also had the best crests the beardless varieties 
 ceased to be shown, and it is now doubtful if any can be found 
 in England, or elsewhere for that matter. It does seem a 
 little strange that the blacks with white crests should be 
 allowed to continue beardless while all the other colors must 
 have ruffs, beards and whiskers, as well as large and full 
 crowns. But then poultry fanciers give singular names to 
 breeds, and are also a little odd in their likes and dislikes. 
 One point of interest to be noted is that, from the small num- 
 ber of entries shown, it is evident that sixty years ago the 
 breed was not only scarce but in the hands of a very few 
 fanciers. ' ' 
 
 The American Standard of Perfection recognizes eight varie- 
 ties of Polish, as follows: White Crested Black, Golden 
 Bearded, Silver Bearded, White Bearded, Buff Laced, Non- 
 bearded Golden Silver and White. 
 
 Polish fowls were brought to the United States as early as 
 1840. From 1860 to 1870 they were in great demand and 
 were largely bred. But fanciers seemed to put size of crest 
 above all other points in their Polish, and the breed lost in 
 public favor. In fact the breed was nearly ruined, having lost 
 strength, vitality and breeding power. About 1880 the Polish 
 fanciers awoke to the seriousness of the situation, adopted new 
 methods and to-day the Polish fowl is bred along lines of both 
 beauty and utility. They are now large classes in the Amer- 
 ican shows and are popular throughout the land. To-day, as 
 in the past, the White Crested Blacks are shown in the largest 
 numbers and are more extensively bred than any other mem- 
 ber of the Polish family. 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 37 
 
 BREED CHARACTERISTICS 
 
 Polish are medium sized fowls. As egg producers they have 
 a good record. They are a graceful and attractive fowl, their 
 large, well-formed crests giving them an individuality all their 
 own. 
 
 White Crested Black plumage color: Solid black with a 
 metallic, greenish luster, free from purple bars. The crest 
 should be pure white, although a narrow band of black feathers 
 at base of feathers in front is allowable. 
 
 Bearded Golden Polish plumage color: A ground work of 
 golden bay. In neck each feather laced with black. In back 
 
 golden bay, each feather ending with black, approaching a 
 letter V in shape. Breast golden bay. Tail, golden bay, each 
 feather laced with black. Under color, dark slate. 
 
 Bearded Silver Polish plumage color: Same as in Bearded 
 Golden Polish, substituting white for bay, or golden bay. 
 
 Bearded White Polish plumage color: Pure white through- 
 out, including crest. 
 
 Non-bearded Golden, Silver and White Polish plumage 
 color: Same as bearded varieties in every respect. 
 
 Buff Laced Polish plumage color: Eich buff, with a nar- 
 row, white lacing. 
 
GAMES AND GAME BANTAMS 
 
 The Game Fowl Bred and Admired by the Ancient Greeks and Romans for their Pugnacious Propensities and Indomitable 
 
 Courage — Known to have Existed as a Distinct Breed in the Earliest Civilization - The Modern Exhibition 
 
 Game the Result of Earnest and Skillful Labor by English Fanciers — But Little of the 
 
 Character of the Original Game Retained. 
 
 The American Standard of Perfection recognizes the fol- 
 lowing breeds and varieties of game fowls: Black Breasted 
 Bed, Brown Red, Golden Duekwing, Silver Duckwing, 
 Birchen, Eed Pyle, White and Black; also the following 
 Oriental classes: Cornish Indians, White Indians, Black 
 Sumatras and Malays. 
 
 The game fowl is as old as time, and has been found 
 intact by the civilization of all ages. Saunders says that 
 among the Greeks and Eomans the pugnacious propensities 
 and indomitable courage of animals, whether quadrupeds or 
 birds, never failed to attract attention. The Romans, in- 
 deed, whose passion for the combats of the amphitheater 
 was notorious, collected not only the ferocious tenants of 
 the Libyan desert for the gratification of their blood-thirsty 
 disposition, but bred up dogs for the arena, and even sent 
 authorized ofSeers to Britain for the purpose of securing 
 those terrible mastiffs for which the island was so cele- 
 brated, and it cannot be supposed that the combativeness 
 of the game cock would be overlooked. Cock fighting was 
 as much in vogue in Greece and Italy in ancient days as 
 it is at present in India, China, Malacca and the adjoining 
 islands of Sumatra and Java. The Greeks produced several 
 renowned breeds of game fowls, as did Media and Persia. 
 On Caesar's arrival in England he found the fowls domesti- 
 cated, but these as well as the hare were forbidden as food 
 and were bred only for the fancy. But it is probable that 
 we owe the game fowl to the Eomans, for when Britain was 
 a Eoman colony it is not to be supposed that the Eoman 
 residents would give up the sports to which they were so 
 passionately addicted; and as they sent British fighting 
 dogs to Eome, so from Eome they undoubtedly imported 
 their fighting cocks. 
 
 The modern game fowl — that is, the exhibition game, 
 recognized by the American and English fanciers and 
 authorities — is as far removed from the original game fowl 
 as it has been possible for man to take them. No other 
 breed of domestic poultry has been so skillfully remodeled 
 as has the game. The original game was built entirely upon 
 fighting lines. He had not the tall, attenuated form of the 
 modern game. He had come down intact, with his courage 
 and vigor as an heirloom, from the time of the Eomans; 
 but with the advent of the poultry shows in England in 
 1851 the remodeling of the game began. 
 
 The original game fowls were of many colors and not 
 uniform as to size, comb and carriage. It was not unnatural 
 that the fanciers should desire to construct with the best of 
 this material a pleasing game fowl, as they saw such a fowl 
 in their mind's eye. And so it was that the shape, carriage 
 and whole being of the old game were changed and the mod- 
 ern exhibition game given to the fancy. 
 
 Referring to the new game, Saunders has said: "If fowls 
 were not wanted for the table or for egg production, and if 
 perfect sj-mmetry, beautiful color and daring were all that 
 
 was required of them, the fancier might possess the game 
 fowl and rest content. ' ' 
 
 English fanciers continue to lead the world in the pro- 
 duction of. show specimens of exhibition games. ' In the in- 
 terchange among fanciers the game brings the highest price. 
 In this respect they have always been leaders. 
 
 BREED CHARACTERISTICS 
 
 The exhibition game has a style and beauty all its own. 
 High station, shape and carriage of tail and wings are most 
 important, and are given the greatest consideration by the 
 most skillful breeders. A game low on its legs is a thing 
 to be shunned. Harrison Weir, describing the ideal English 
 production, says: 
 
 "Head, long and narrow; beak, straight, with a light 
 curve and finely yet strongly set on the head; the eye 
 large, full and fiery; the neck long and thin, yet strong 
 shoulders; wide in the body, deep, but rounded, and flesh 
 on breast full and hard, with a slight tendency to length; 
 thighs, long and thin, or slender, slightly bent in; the legs 
 long, feet long and well to the ground, spur set on rather 
 low; tail, narrow, small and carried low, the whole of the 
 feathers short, hard, almost like scales, yet moist or cool to 
 the touch; general carriage somewhat of a tendency to be 
 upright. ' ' 
 
 The Black Breasted Eed is the most popular of all 
 Standard games, both in America and England. The 
 plumage of this fowl is most pleasing. It is a mingling of 
 black, orange and red. Body and stern are black. Back 
 red, saddle light orange. This refers to the male. The 
 female in color is a mixture of black, brown and golden 
 brown. 
 
 In color the Brown Eed is black in stern and body, the 
 breast being black, evenly laced with lemon. Tail black, 
 back lemon. The female is colored upon practically the 
 same lines — less brilliant, of course. 
 
 The Golden Duekwing is one of the most beautiful of 
 games. His body and stern are black, with a beautiful 
 golden-colored back, breast glossy black. Shoulders and 
 wing fronts are black; wing-bows, golden. The female is a 
 mingling of black, silver gray and deep salmon. 
 
 The Silver Duekwing is the same as the Golden, sub- 
 stituting silver coloring for that of golden. 
 
 The body and stern of the Birchen games are black, neck 
 silvery white, back white, shoulders black, wing-bows sil- 
 very white. The female ia garbed in colors of brown, black 
 and silvery white. 
 
 White games — plumage pure white throughout. 
 
 Black games— plumage throughout black, with metallic 
 luster. 
 
 GAME BANTAMS 
 
 Game Bantams are in their entirety the product of the 
 fancier. In shape, color and carriage they are the same 
 as the Standard games, from which they were derived — sim- 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 39 
 
 ply miniature games. Dwarf fowl have been known through- 
 out all ages. As to the origin of Game Bantams, Thos. F. 
 McGrew in the Poultry Book says: 
 
 ' ' Several writers have several theories about the origin 
 of the Game Bantams. The majority of fanciers, however, 
 agree with Mr. Entwisle, who gave John Crossland, of 
 England, the credit of having produced the first Game 
 Bantams of quality. Mowbray, in his early writings, states 
 that there has just been obtained a new variety of Bantams, 
 extremely small and smooth-legged, as are the game fowls. 
 The records as early as 1850 describe beautiful game Ban- 
 tams of very small size, weight considered, but no mention 
 is made of their possible origin." 
 
 Standard weight of Game Bantams — Cock, 22 ounces; 
 cockerel, 20 ounces; hen, 20 ounces; pullet, 18 ounces. 
 
 The Black Breasted Red is the most popular of all Game 
 Bantams. 
 
 ORIENTAL GAMES 
 
 In this class the American Standard of Perfection recog- 
 nizes the following breed and varieties: Cornish Indians, 
 "White Indians, Sumatras, Malays and Malay Bantams. 
 
 Clark, accepted authority, says that "the Azell are the 
 only proper and rightful owners of the well-earned appel- 
 lation Indian Game." In this he states a fact that is self- 
 evident. The Cornish Game of the American Standard 
 should never have been termed "Indian Game." The 
 American Standard of Perfection says that the "Cornish 
 Indian was produced by a cross of the Azell (Asell) and 
 Black Breasted Eed Game, Sumatras blood being introduced 
 into some strains later." We do not know where the writer 
 secured his authority for that statement. As Clark says, 
 "The trouble about this is that a melange of five-pound 
 birds could hardly turn out ten-pound offspring. The sum 
 of it all is that if you mate a laced Azell cock with hens of 
 almost any large sized smooth-legged race, you will be able 
 to pick some Cornish Games out of the progeny." There 
 is no record to show that the blood of the Sumatras Games 
 was ever used in the make-up of any strain of Cornish In- 
 dians. They are evidently a cross of the Malay and Azell 
 and in some cases of other India games and the old-time pit 
 game and the Black Breasted Eed Game. They were first 
 exhibited at the Crystal Palace Show in London, England, 
 in 1858. Mr. J. Lloyd, an English writer, thus described 
 these fowls Shown at that time and place: 
 
 "Their peculiarities consist in the tail being set on in a 
 horizontal position in a similar manner to the pheasant's, 
 so that the saddle hackles fall over and mix with it. The 
 feathers on the hen have all the appearances of having been 
 brushed up so as to meet the crown. The comb is something 
 similar to the pea of the Brahma, but more elevated behind. 
 In color the cock is a mixture of green-black and dark red; 
 the hen is rather of a browner tint; both have a strong 
 metallic luster." 
 
 It will be seen that the Cornish Indian first exhibited was 
 very unlike the fowl of that breed today. No mention was 
 -^rnade by Mr. Lloyd as to lacing, without which the present 
 Cornish Indian would be something other than itself. Malay 
 build has since been introduced, and now the Cornish 
 Indian and the Malay are much alike in shape. Perhaps no 
 other breed of fowl, save the Cochins, ever had such a boom 
 
 in America as did these so-called Indian Games. The boom 
 came on about 1885. Fabulous prices were paid for speci- 
 mens of the breed. The fanciers went "Indian mad," and 
 the introducers of the breed. Sharp Bros., of New York, 
 reaped a very profitable harvest. These fowls were boomed 
 as the most profitable and best table fowl on earth. How- 
 ever, they proved to be in no way superior to the American 
 Plymouth Eocks and Wyandottes — in fact, not the'ir equal — 
 while as egg producers they were not at all satisfactory. 
 In a word, the Cornish Indians soon took the place their 
 merit entitled them to hold. Since then they have been 
 improved both in beauty and as a market fowl and egg pro- 
 ducer, and are fairly good classes in the leading shows. 
 
 The White Indian Game is a cross between the White 
 Game and the Malay, alias Injee. 
 
 The Standard weight of Cprnish and White Indians are^ 
 Cook, 9 pounds; cockerel, 7% pounds; hen, 6% pounds; 
 pullet, 5% pounds. 
 
 These fowls have short, thick legs, deep and broad breast, 
 great width at shoulders. Their carriage is upright, th« 
 shoulders being carried high and the stern low. 
 
 In color the Cornish male is a bird of striking colors. 
 Body and sterns are black; back glossy, greenish-black and 
 dark red intermixed, the black predominating; breast black; 
 wings black, except that primaries and secondaries are 
 edged with bay. 
 
 The back, breast, body, wing-bows, wing-coverts and tail- 
 coverts of the female are colored bay, approaching mahog- 
 any, each feather having two peneiliugs of lustrous black, 
 the penciling following contour of web of feather. 
 
 The White Indians are pure white throughout. 
 
 THE BLACK SUMATRA 
 
 The Black Sumatras are natives of Sumatra. This is 
 a beautiful fowl, with its graceful form, very rich greenish- 
 black plumage throughout, and its long, drooping tail, 
 with abundance of sickle feathers and coverts, which should 
 be long and flowing. Comb, pea. The Black Sumatra is 
 very rare, but few comparatively being bred in England or 
 America. Just now a new interest is being awakened in 
 this beautiful and useful fowl, and we expect to see them 
 take a prominent place in the show room in America very 
 soon. 
 
 THE MALAY 
 
 The Malay is originally of India. Eees' Cyclopaedia, 
 1810, showed a pair of these fowls as then bred in England. 
 They were a tall, large, tight-feathered fowl. Sykes in his 
 "Memoir of Birds" says he has reason to believe that the 
 Malay is not a native of India, but was there introduced 
 by the Mussulmans from Sumatra or Java. The Standard 
 weights of the Malay are: Cock, 9 pounds; cockerel, 7 
 pounds; hen, 7 pounds; pullet, 6 pounds. Standard heights 
 (the only breed having Standard height) : Cock, 26 inche's; 
 cockerel, 18 inches; hen, 18 inches; , pullet, 15 inches. In 
 build and form the Malay closely resembles the Cornish In- 
 dian. In all it is a massive fowl. In plumage color it is a 
 mixture of black and red, both male and female. 
 
 The Malay bantams are the same in shape and color as 
 the Standard Malays. Standard weight: Cock, 26 ounces; 
 cockerel, 24 ounces; hen, 24 ounces; pullet, 22 ounces. 
 
ORNAMENTAL BANTAMS 
 
 The Ornamental Bantams Represent the Highest Type of the Fanciers' Skill in Plumage Color Production Ever Given to the 
 
 World— The Sebright Bantams the Most Beautifully Garbed of all Domestic Fowls - Origmated by Sir John 
 
 Sebright, of England, Nearly One Hundred Years Ago— American 
 
 Fanciers Prominent in This Work. 
 
 The following varieties of ornamental Bantams are recog- 
 nized by the American Standard of Perfection: 
 
 Sebrights, golden and silver. 
 
 Eose-Comb, black and white. 
 
 Booted White. 
 
 Brahmas, light and dark. 
 
 Cochins, buff, partridge, white and black. 
 
 Japanese, black-tailed, white, black. 
 
 Polish, bearded white, buff laced, non-bearded. 
 
 Standard weights are as follows, in ounces: 
 
 Sebrights- Cock, 26; cockerel, 22; hen, 22; pullet, 20. 
 Disqualifying weights: Cock, 30; cockerel, 26; hen, 26; 
 pullet, 24. 
 
 Eose-Combs— Cock, 26; cockerel, 22; hen, 22; pullet, 20. 
 Disqualifying weights: Cock, 28; cockerel, 24; hen, 24; 
 pullet, 22. 
 
 Booted— Cock, 26; cockerel, 22; hen, 22; pullet, 20. Dis- 
 qualifying weights: Cock, 28; cockerel, 24; hen, 24; pul- 
 let, 22. 
 
 Brahmas — Cock, 30; cockerel, 26; hen, 26; pullet, 24. 
 Disqualifying weights: Cock, 34; cockerel, 30; hen, 30; 
 pullet, 28. 
 
 Cochins— Cock, 80; cockerel, 26; hen, 26; pullet, 24. 
 Disqualifying weights: Cock, 34, cockerel, 30; hen, 30; 
 pullet, 28. 
 
 Japanese — Cock, 26; cockerel, 22; hen, 22; pullet, 20. No 
 disqualifying weights. 
 
 Polish— Cock, 26; cockerel, 22; hen, 22; pullet, 20. No 
 disqualifying weights. 
 
 It can be said in all truth that the most beautiful, ex- 
 quisite, delicate and refined plumage color production given 
 to any fowl is that in which the fancier has garbed the 
 Silver and Golden Sebrights. Sir John Sebright, of Eng- 
 land, originated these varieties of Bantams. Mr. Harrison 
 Weir, in writing of the work of this eminent fancier, says; 
 
 "It is seventy years (now more than eighty years — T. F. 
 E.) since Sir John Sebright conceived the idea of producing 
 a bantam, hen-tailed, without the pointed hackle, back or 
 saddle feathers, which should have instead those of an 
 obovate form, gold color, with a complete black lacing 
 throughout. ' ' 
 
 The following from the Poultry Chronicle, London, 1854, 
 tells the story: 
 
 "The last object that Sir John Sebright aimed at was to 
 , improve the Bantam to a clear, blue-legged (shanked), pen- 
 ciled (laced) bird, with proud, erect carriage. To effect 
 this Sir John about five and forty years ago obtained a 
 buff-colored Bantam hen (possibly that then known as the 
 Nankin) at Norwich. She was very small, indeed, with 
 clear slate-colored legs. On the same .-journey he purchased 
 a cockerel rather inclined to red in color, destitute of sickle 
 feathers, with a hen-like hackle (this bird, an aged friend 
 of mine told me, was a henny game, for he knew the person 
 
 from whom it was bought; this, no doubt, had the permanent 
 effect of making the Sebright hen-tailed), and (at Watford) 
 a small hen resembling a Golden Hamburg. After this by 
 drafting for five or six years he gained the very penciled 
 (laced) feathers he so anxiously sought by in-and-in breed- 
 ing for about twenty years. He afterward had a white 
 cockerel from the zoological gardens from which he de- 
 veloped the Silvers." 
 
 Color of male and female Golden Sebright bantam: Sur- 
 face throughout rich golden yellow, each feather evenly and 
 distinctly laced all around with a narrow edging of glossy 
 black. Undercolor, dark slate; comb, rose. 
 
 Color of male and female Silver Sebright Bantam: Sur- 
 face throughout silvery white, each feather evenly and dis- 
 tinctly laced all around with a narrow edging of glossy 
 black. Undercolor, slate; comb rose. 
 
 The Eose-corab Black Bantam is a Black Hamburg in 
 miniature — in fact, they are identical with the Standard 
 Hamburg except in size. 
 
 The Eose-comb White Bantam are White Hamburgs in 
 miniature. 
 
 The Booted White Bantam is one of the oldest breeds of 
 domestic fowls. It was originated in England. The wings 
 are long and extend out behind the body. Both shanks and 
 toes are heavily feathered, the hock plumage full and ex- 
 tended; comb, single; plumage color, white throughout. 
 
 The Light Brahma Bantam was originated by Mr. Ent- 
 wisle, of England. They are a Light Brahma in miniature. 
 Mr. D. Lincoln Orr, of New York, the foremost breeder and 
 most successful exhibitor of these fowls in America, voices 
 the sentiment of the whole fraternity when he says that the 
 Standard weights of the breed are too low, and that it is 
 practically impossible for the most skilful breeder to pro- 
 duce stock the majority of which will be within Standard 
 weight, and at the same time possess the required vigor of 
 the breed. Mr. Orr and his co-workers will ask the Ameri- 
 can Poultry Association to raise the Standard weights on 
 cock and hen, at least. 
 
 Dark Brahma Bantams were produced in America and 
 England, the breeders on either side working independently. 
 Later Mr. Entwisle, of England, and Mr. Newton Adams, of 
 America, engaged in a united effort to improve the stock by 
 crossing their two strains. The world 's best specimens carry 
 the blood of these two strains. 
 
 The original Buff Cochin Bantams came from China about 
 1860 and were known as Pekin Bantams. They were a deep 
 dark shade of cinnamon, the male being reddish-brown. The 
 shanks were green. By constant care in selection the race 
 was improved until now the Buff Cochin Bantam is a dupli- 
 cate in color and form of the Standard Buff Cochin. 
 
 The Partridge Cochin Bantams were given to the world 
 by Mr. Entwisle, of England, the first production being the 
 result of a cross between the black and buff varieties. T. P. 
 
COPYRIGHT, igOB, BY AMERICAN POULTRY JOURNAL PUB. CO. 
 
 THE HOLLISTER PRESS, CHICAQO 
 
 First Panel — Reading from left to right. White Holland Turkeys, Bronze Turkeys, Buff Turkeys. Second Panel — Narragansett 
 Turkeys, Slate Turkeys, Black Turkeys. Third Panel — Embden Geese, Toulouse Geese, African Geese. Fourth Panel — Egyptian 
 ri.o.a \s/;i,( r,r ron.,ri;,n fippcp rhinpee Geese. 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 41 
 
 McGrew, of New York, in 1895 imported a pair from Eng- 
 land. He used them in connection witli small Standard-bred 
 Cochins of the Partridge variety, and thus laid the founda- 
 tion upon which rests the best specimens of the variety now 
 found in America — or the world, for that matter. 
 
 The Black Cochin Bantams also originated in England. 
 American fanciers took hold of them and by judicious mat- 
 ing, often with Standard Black Cochins of small size, soon 
 established the variety as to size and shape and coloring. 
 
 A. P. Groves, of Pennsylvania, claims to have originated 
 the White Cochin Bantams; They were sports of his 
 Standard-bred White Cochins. They are now well estab- 
 lished. 
 
 We would naturally expect the Japanese Bantams to have 
 a marked individuality. This is the case. They are small; 
 the body and tail are upright and carried so as to touch one 
 another; The wings are large and carried low; the legs 
 are very short. 
 
 Wings and tail of the black-tailed variety are black and 
 white; body white. The White Japanese Bantam is white 
 in plumage color throughout; the black variety is solid 
 black. 
 
 The Buff Laced Polish Bantam carries the same plumage 
 color as does the Standard Buff Laced Polish fowl. 
 
 The non-bearded varieties are the same as the Standard 
 varieties, but carry no beard. 
 
 DOMINIQUES AND JAVAS 
 
 The Eose-comb American Dominique is the oldest dis- 
 tinctively American race of fowls. When the Dominique 
 and Java blood was united, and as a result the Barred 
 Plymouth Eock produced, the offspring took the place 
 formerly held in popular esteem by the parents, and in a 
 few years this parent stock became very scarce. 
 
 It is held by some writers that the American Dominique, 
 which is known to have existed in America since civiliza- 
 tion began, is the result of a cross between Hamburgs and 
 stock held commonly by the early settlers in New York, the 
 Hamburgs having been brought here by the Dutch. This is 
 a reasonable theory, for the Dominique has the rose comb 
 of the Hamburg, and the short shanks and long, flowing tail 
 as well. 
 
 The Dominique has the plumage of the Barred Plymouth 
 Bock. Standard weights: Cock, 8% pounds; cockerel, 7% 
 pounds; hen, 6% pounds; pullet, 5% pounds. 
 
 A few breeders have kept this noble old race intact. They 
 
 are good table foivls, and as egg-producers the equal of the 
 
 Plymouth Eocks. 
 
 THE JAVAS 
 
 The controversy as to the origin of the Black Java still 
 remains unclosed. Mr. J. Y. Bicknell, for years a. breeder 
 of this fowl and who is conceded to be authority in all per- 
 taining to the breed, has very decided opinion as to the 
 origin of these fowls. In 1882 he wrote as follows to the 
 American Farmer: 
 
 "About thirty years ago (1852) a family living in Mis- 
 souri came into possession of three eggs from the yard of a 
 celebrated doctor, who delighted in the ownership of a few 
 fine fowls called Javas. The doctor would neither sell the 
 progeny nor consent to having it grace the yards of his 
 neighbors. His coachman 'borrowed' the three eggs above 
 mentioned, and from them the American Javas have all 
 descended. They were first brought into Dutchess county. 
 New York, about twenty-five years ago (1857) by a famUy 
 removing thence from Missouri. About fifteen years since 
 (1867) they were brought into Orleans county. New York, 
 
 by the same family, where the birds have been bred in large 
 numbers ever since. ' ' 
 
 Most breeds of fowls are made of crosses. When one 
 type is decided upon we must keep clear of foreign blood to 
 retain that type. All crossing, whether by one or more 
 breeders, must be from the original stock. This is just 
 what has been done with the Black Javas. Their manifest 
 vitality strikes us forcibly at first sight. Until three or 
 four years since they have been bred in comparative ob- 
 scurity, yet have been noted for their large size, quick ma- 
 turity, hardiness and beauty. Their color is a rich, lustrous 
 black, with a beautiful green shading; comb, single; shanks, 
 black, approaching willow, free from feathers; the. bottom 
 of the feet is always yellow, corresponding with the color of 
 the skin. 
 
 At the outset let it be understood that Javas are not of 
 foreign origin, but are an American fowl and deserve an 
 American name. Our American Javas have characteristics 
 of their own, differing from any other known breed, clearly 
 demonstrating that they are indebted to no other recog- 
 nized variety for their existence. 
 
 The Mottled Java is a counterpart of the Black, except 
 that its plumage is mottled white and black. It is the result 
 of a cross of a Black Java and a large white hen, the cross 
 having been made in 1872. 
 
 Standard weights of the Javas: Cock, 9% pounds; cock- 
 erel, 8 pounds; hen, 7% pounds; pullet, 6% pounds. 
 SILKIES, SULTANS AND FRIZZLIES 
 
 The Silkies are the novelties in poultrydom. They are 
 unlike any other breed or race of fowls. Their plumage is 
 of a peculiar formation, being webless and of a silky 
 texture. In build they are short, with feathered legs and 
 broad backs. The crest should be compact and full, falling 
 backward behind comb. The comb is strawberry in form, 
 nearly round, having a lumpy appearance. Tail small, main 
 feathers having a silky fringe-like appearance. Face and 
 comb color, dark purple. Wattles and earlobes, purple or 
 liver color. Plumage, pure white. 
 
 Silkies were originally found in China, Japan and India. 
 
 The Sultan fowl is a native of Turkey. In 1877 Geo. O. 
 Brown, of Maryland, received a number of these fowls direct 
 from Turkey. These were the first of the kind brought to 
 America. Describing these specimens Mr. Brown says: 
 
 "The two cocks were stylish, broad-breasted and broad- 
 backed. They had large, globular crests, composed of short, 
 broad feathers, and the hens had the same. The tails were 
 large, the legs and the toes being heavily feathered. They 
 had prominent hock feathering." 
 
 The Sultan in appearance is a Booted Polish. Their full 
 crest, muif and beard, together with vulture-hocks and pro- 
 fuse shank and toe feathering, gives them a peculiar and 
 odd appearance. 
 
 Of late years some breeders have resorted to the use of 
 Polish blood, it being most difficult to secure fresh blood of 
 the pure Sultans. 
 
 Another very odd and peculiar appearing fowl are the 
 Frizzles. The feathers curve backward and upward at the 
 ends. In plumage color the Standard of Perfection allows 
 black, white, red or bay, but the color in a specimen must 
 be solid. The comb must be single. 
 
 The Frizzles can boast of no royal blood. They have been 
 known by all ages of which we have account. But few, 
 comparatively, are bred in this country. They are about 
 the size of the Wyandotte, and are excellent egg producers 
 and market fowls. 
 
THE TURKEY 
 
 The Turkey, a Native of America, Now Bred and Highly Prized by the People of all Civilized Countries — Taken to England in an 
 
 Early Day, and From There Distributed to Nearly all Countries and Climes— The Bronze Variety the Most 
 
 Popular at Home and Abroad— The White Holland Said to be a Native of Holland— The 
 
 Breed in Various Colors Produced by American Fanciers. 
 
 The Bronze turkey of the American Standard of Perfec- 
 tion is the acknowledged king of all poultry. The turkey is 
 evidently of American origin. The wild turkey was found 
 in abundance by the pioneers in the eastern, southern and 
 western sections of the United States. They existed also in 
 great numbers in Mexico long before this time. It is evi- 
 dent that the turkey was introduced into Europe from 
 America. The following historical review of this matter 
 was written for the American Poultry Journal by Eev. C. E. 
 -Petersen, October, 1905, and covers the ground completely: 
 
 "At what time the domestic fowl was first introduced into 
 England is unknown, but there is a tradition in Cornwall 
 that it was originally brought to that part of the coast by 
 the Phenieians when they came to traffic for tin and copper 
 with the natives, previous to the Eoman invasion; and to 
 this day, in some parts of the country, it is called the Per- 
 sian bird, but why this latter does not appear; and further, 
 it is especially noted by Cesar ('De Bello') that the cock, 
 the goose and the hare were among, if not the whole of, 
 the domestic animals of the ancient Britons, and kept by 
 them for pleasure only before his invasion of the country, 
 but that soon after their scruples in this direction disap- 
 peared. 
 
 "However that may be, it is certain the Romans brought 
 with them 'the fighting cock/ both to the south and the 
 west of England; clear proof of which are the bones, nay, 
 the very metal spurs used in their contests, that have been 
 found both in Surrey and Cornwall. 
 
 ' ' One metal spur was dug up in Southwark, and a pair in 
 an old Roman wall in the latter county, besides others that 
 unfortunately were not preserved or sufficiently noted. 
 
 "That these same ancients were not 'acquainted with the 
 turkey goes far to settle the somewhat disputed question, 
 whether the turkey is a native of this country or not, being 
 now taken for granted by all naturalists and historians that 
 the new world was its birthplace, and from there was intro- 
 duced into the old world. 
 
 "It is interesting to note the mention of these birds in the 
 writings of the old historians, a few of which follow: 
 
 "The first author in whom any mention is made of the 
 turkey is Oviedo, who wrote about the year 1525. He has 
 described them minutely with that curiosity and attention 
 which new objects generally excite; and as he was acquainted 
 with no name for these birds, till then unknown to the 
 Europeans, he gave them that which he thought best suited 
 to them. He calls them a kind of peacock, and he relates 
 that even then, at this early date, on account of their utility, 
 and the excellent taste of their flesh, they were not only 
 reared and domesticated by the Europeans in New Spain 
 where they were first found, but that they were carried also 
 to New CastDe and to the "West India Islands. 
 
 "Lopez de Gomara, whose book was printed in 1553, makes 
 
 use of gallopavo; and says that the fowl resembles in shape 
 the peacock and the domestic cock; and that of all the fowls 
 in New Spain its flesh is the most delicious. 
 
 "In the year 1584 wild turkeys were found in Virginia, 
 and Rene de Laudonniere found them on his landing in 
 North America in 1564. Fernandez also reckons them 
 among the birds of Mexico; and takes notice of the differ- 
 ence between those that were wild and those which had 
 been tamed. Pedro de Ciesa saw them on the isthmus of 
 Darien, and Dampier in Yucatan; beside the testimony of 
 many other travelers, which is hardly worth while noting, 
 shows the early date of its domestication. 
 
 "An account by Smyth deserves notice; he visited Penn- 
 sylvania in 1784, and says: 
 
 " 'The wild turkeys run about here in the woods. Their 
 wildness excepted, they are in nothing different from ours, 
 but in being generally larger, and in having redder flesh, 
 which is, however, superior in taste. When anyone finds 
 their eggs in the woods and places them under a tame hen 
 to be hatched, the young, for the most part, become tame 
 also; but when they grow up they make their escape. On 
 this account people cut their wings before they are a year 
 old. These wild turkeys when tamed are much more mis- 
 chievous than those from domesticated birds.' 
 
 "Smyth assures us that wild turkeys are so abundant in 
 the uncultivated country back of Virginia and the southern 
 provinces that they may be found in flocks of more than 
 5,000. 
 
 "The earliest account of them in Italy is contained in an 
 ordinance issued by the magistrates of Venice, in 1557, for 
 repressing luxury, and in which those tables at which they 
 were allowed are particularized. About the year 1570 Bar- 
 tolomeo Scappi, cook to Pope Pius V, gave in his book on 
 cookery several receipts for dressing these expensive and 
 much esteemed fowls. 
 
 "That they were scarce at this period appears from its 
 being remarked that the first turkeys brought to Bologna 
 were some that had been given as a present to the family 
 of Buonocompagni, from which Gregory XII, who at that 
 time filled the papal chair, was descended. 
 
 "That these fowls were not known in England in the be- 
 ginning of the sixteenth century, is very probable; as they 
 are not mentioned in the particular description of a grand 
 entertainment given by Archbishop Nevil; nor in the regu- 
 lations made by Henry VIII, respecting his household, in 
 which all fowls used in the royal kitchen are named. 
 
 "They were, however, introduced into that country about 
 the above period; some say in the year 1524; others in 1530, 
 and some in 1532. 
 
 "We know, at any rate, they were served up at a great 
 banquet in 1555; and about 1585 they were commonly reck- 
 oned among the number of delicate dishes, and we have the 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 43 
 
 following from 'Tusser's Five Hundred Points of Hus- 
 bandry,' published at that date: 
 " 'Beefe, mutton and porke, shred pies of the best, 
 Pig, veale, goose and capon and turkey well dressed; 
 Cheese, apples and nuts, jolie carols to heare. 
 As then in the countrie, is counted good cheare. ' 
 
 "There was another edition of Tusser published in 1557, 
 but no mention is made there of the turkey, so it is posi- 
 tively sure that some time between these two dates the 
 turkey was introduced into England from the colonies. 
 
 "According to the account of some writers, turkeys must 
 have been known much earlier in France; but on strict ex- 
 amination no proof of this can be found. The earliest period 
 assigned for their introduction into that country is given 
 by Beguillet, who confidently asserts that they were brought 
 to Dijon under the reign of Phillip the Bold, about the year 
 1385. 
 
 "Had this French author quoted his authority, we might 
 have discovered what gave rise to his mistake; but as he 
 does not, one cannot but help to think that the whole ac- 
 count is a fiction of his own which was not a very strange 
 proceeding in those times. 
 
 "De la Mar also is in error when he relates that the first 
 turkeys in France were those which Jaques Caur, the well- 
 known treasurer to Charles VII, brought with him from the 
 Levant, and kept on his estates in Gatinois, after he had re- 
 ceived the king's permission to return to the kingdom. 
 
 "This Caur, however, who was banished in 1450, never 
 returned, but died in the island of Chio in the year 1456. 
 
 "Equally false is the account given by Bouche in his 'His- 
 tory of Provence,' that Bene, or Eenatus, King of Naples 
 and Duke of Anjou, first brought turkeys into the kingdom 
 and reared them in abundance at Eosset. This author gives 
 as authority the oral tradition, which certainly cannot be put 
 in competition with testimony of a more authentic nature. 
 
 "Another Bouche, who wrote later (1785) a 'History of 
 Provence,' and who has collected many things which do 
 honor to Eenatus, makes no mention of this service, though 
 he could not be ignorant of what had been before related by 
 his namesake. 
 
 "Had these fowls been known so early as the time of that 
 monarch, who died in 1480, it is impossible that they could 
 have been so scarce in France as they really were about 100 
 years after. The assertion oft repeated, but never proved, 
 that they were first brought to France by Phillip, the Chabot 
 admirable under Francis I, is much more probable. 
 
 "Chabot died in 1543; and what Scaliger says, that in 
 1540 some turkeys were still remaining in France, may be 
 considered as alluding to the above circumstance. 
 
 "This much, however, is certain — that Gyllius, who died in 
 1555, gave the first scientific description of them, which had 
 been given shortly before his death, and which were made 
 use of by both Gesner and Aldrovandus in their work on 
 'Ornithology.' The same year the first figure of them was 
 published by Bellon. 
 
 "About the same time they were described also by La 
 Bruyere-Champier, who expressly remarks that they had a 
 few years before been brought to France from the Indian 
 islands discovered by the Portuguese and the Spaniards. 
 
 "How, then, could Barrington assert that this Frenchman 
 meant the East and not the West Indies? They must, how- 
 ever, have been a long time scarce in France; for, in the 
 year 1566, when Charles IX passed through Amiens, the 
 magistrates did not disdain to send him, among other pres- 
 
 ents, twelve turkeys. ' This information seems to agree with 
 the account often quoted, that the first turkeys were served 
 up, as a great rarity, at the wedding dinner of that monarch 
 in the year 1570; but it seems the breed of these fowls was 
 not very common under Charles IX, for they are not named 
 in the ordinances of 1563 and 1567, in which all other fowls 
 are mentioned. 
 
 "In the year 1603 Henry IV caused higglers to be pun- 
 ished who carried away turkeys from the country villages 
 without paying for them, under the pretense that they were 
 for the use of the queen. 
 
 "As these American fowls must have been carried to Ger- 
 many through other lands, we cannot expect to find them 
 in that country at an earlier period. 
 
 "Gesner, who published his work in 1555 on 'Ornithology,' 
 seems not to have seen them. 
 
 "We are, however, assured by several authors, such as B. 
 Heresbaok Colerus and others, that turkeys were brought to 
 Germany so early as 1530; and at the same year carried to 
 Bohemia and Selesia. 
 
 "Eespecting the northern countries, by the authority of 
 Pontoppidan, they had been in Denmark 200 years before his 
 time (1698). 
 
 "As these fowls are found at present in Asia and Africa, 
 it may be worth while to briefly mention that as much proof 
 can be given that they were not known there until intro- 
 duced by Europeans." 
 
 The Standard weights of Bronze Turkeys are: Adult cock, 
 36 pounds; yearling cock, 33 pounds; cockerel, 25 pounds; 
 hen, 20 pounds; pullet, 16 pounds. 
 
 The disqualifying weights are: Adult cock weighing less 
 than 30 pounds; yearling cock, less than 25 pounds; cockerel, 
 less than 18 pounds; hen, less than 14 pounds; pullet, less 
 than 10 pounds. 
 
 Color of body black, beautifully shaded with bronze. 
 Fluff, black, each feather ending in a wide black, bronze 
 band extending across the feather, with a narrow edging of 
 white. Male's wing bows a brilliant bronze with greenish 
 luster. Each primary feather must be evenly and distinctly 
 barred across with parallel bars of black and white through- 
 out the length of feather. 
 
 WHITE HOLLAND TURKEY 
 
 The White Holland turkey is said to be a native of Hol- 
 land. This breed of turkeys as described by the American 
 Standard of Perfection is far and away a larger and much 
 more beautiful fowl than the common white turkey of 
 Holland. 
 
 The Standard weights are: Cock, 26 pounds; cockerel, 18 
 pounds; hen, 16 pounds; pullet, 12 pounds. Disqualifying 
 weights: Cock weighing less than 20 pounds; hen, less than 
 12 pounds. 
 
 The plumage is pure white throughout. Shanks and toes, 
 white or pinkish white. Byes, hazel. Head, rich red, change- 
 able to bluish white. 
 
 THE NARRAGANSETT TURKEY 
 
 The Narragansett turkey is a native of Ehode Island and 
 Connecticut. They are next to the Bronze variety in size, 
 the Standard weights being: Cock, 30 pounds; cockerel, 20 
 pounds; hen, 18 pounds; pullet, 12 pounds. Disqualifying 
 weights: Cock, less than 22 pounds; hen, -less than 14 
 pounds. In plumage color this turkey is black, each feather 
 ending in a broad, light steel-gray band edged with black. 
 
44 
 
 ORIGIN AND HISTORY OF ALL BRFT^DS OF POULTRY 
 
 THE BUFF TURKEY 
 
 This variety is of American origin, having been brought 
 out but a few years ago. Plumage color, pure buff, the wings 
 being a very light shade of buff. Standard weight: Cock, 27 
 pounds; cockerel, 18 pounds; hen, 18 pounds; pullet, 12 
 pounds. Disqualifying weights: Cock, less than 18 pounds; 
 hen, less than 12 pounds. 
 
 THE SLATE TURKEY 
 
 Also of American origin. These fowls when right are 
 nearly blue in plumage color, the shade resembling that of 
 the Blue Andalusian, the female being much lighter in color 
 
 than the male. The Standard calls for a plumage color slaty 
 or ashy-blue, sometimes dotted with black. The Standard 
 weights are: Cock, 27 pounds; cockerel, 18 pounds; hen, 
 18 pounds; pullet, 12 pounds. Disqualifying weights: Cock, 
 less than 18 pounds; hen, less than 12 pounds. 
 
 THE BLACK TURKEY 
 
 The Black turkey is a native of America. In plumage 
 color they are a lustrous black throughout. Standard weights: 
 Cock, 27 pounds; cockerel, 18 pounds; hen, 18 pounds; pullet, 
 12 pounds. Disqualifying weight: Cock, less than 20 
 pounds; hen, less than 12 pounds. 
 
THE GOOSE 
 
 No Authentic Account as to the Time the Goose has been Domesticated — Two Breeds Mentioned by Belon in 1555, but no 
 
 Description as to Color or Breed Characteristics is Given — America, England and France Each has Produced 
 
 a Distinctive Breed of Geese — Bred the World Over and Highly Prized. 
 
 "We have no authentic record as to the length of time the 
 goose has been domesticated. Pierre Belon in 1555 speaks 
 of two breeds of domestic geese, but does not describe them. 
 The Greeks of early days highly prized the goose for the 
 delicacy of its flesh. Daniel in his "Eural Sports," 1810, 
 says that "vast flocks of geese are driven annually to Lon- 
 don from distant countries to supply the market. In 1783 
 one drove of about 9,000 passed through Chelmesford. Other 
 flocks of two and three thousand are common." 
 
 TOULOUSE GEESE 
 
 The Toulouse are the most popular of all geese, both in this 
 country and Europe. The Standard weights are: Gander, 20 
 pounds; young gander, 18 pounds; goose, 18 pounds; young 
 goose, 15 pounds. 
 
 The Toulouse goose is a native of France, deriving its name 
 from the town of Toulouse, where great numbers of these 
 geese are annually marketed. 
 
 In color the Toulouse is gray throughout. For years it 
 was almost impossible to get these geese to Standard weights; 
 but this has been> attained. They are not as greatly shown 
 as in England, where more attention is given to water fowls 
 than in America. 
 
 EMBDEN GEESE 
 
 The Embden is a native of Germany. In an early day 
 the city of Embden was the central market for the geese of 
 a very large district; hence the name of the breed. In 
 plumage color the Embden is pure white throughout. Stand- 
 ard weights: Gander, 20 pounds; young gander, 18 pounds; 
 goose, 18 pounds; young goose, 16 pounds. 
 
 The Embden are not as good egg producers as the Tou- 
 louse. However, they are considered a better market fowl. 
 The feathers of the Embden command the highest price. 
 
 AFRICAN GEESE 
 
 These are natives of Asia and Africa. Correctly speak- 
 ing, they are natives of Asia, from whence they were taken 
 to Africa more than one hundred years ago. In color they 
 are light gray, with darker shadings on neck. The Standard 
 weights are: Gander, 20 pounds;«young gander, 16 pounds; 
 goose, 18 pounds; young goose, 14 pounds. A cross of the 
 African male and Toulouse female produces the most profit- 
 able market goose. 
 
 CHINA GEESE-BROWN AND WHITE 
 
 China is the native home of these geese. Standard weights: 
 Gander, 12 pounds; young gander, 10 pounds; goose, 10 
 pounds; young goose, 10 pounds. 
 
 They are very profitable egg producers and are very highly 
 prized by many of the market men. When males of either of 
 these varieties are crossed with the common barnyard goose 
 a very fine market bird is secured. 
 
 EGYPTIAN GEESE 
 
 They are natives of Egypt. Standard weights: gander, 
 10 pounds; young gander, 8 pounds; goose, 8 pounds; young 
 goose, 6 pounds. It will be seen that they are the smallest 
 of all geese. However, they are not nearly as good egg pro- 
 ducers as are the Toulouse. 
 
 In color they are gray and black on upper parts of body; 
 pale buff and yellow, regularly penciled with black lines, on 
 under parts of body. 
 
THE DUCK 
 
 The Duck Industry in America— The Pekin the Most Popular Duck in America— The Aylesbury Duck Originated in England, in 
 Which Country they are More Popular than the Pekins — The Cayuga Duck a Native of America. 
 
 The duck industry in America has assumed great propor- 
 tions. There are numerous plants on the Atlantic Coast, 
 each of which market 12,000 to 20,000 ducks annually. The 
 young ducks are sold, usually, when eight weeks old, and, 
 according to a well settled custom, should weigh 4 pounds 
 each. The business has been found to be very profitable. 
 
 THE PEKIN DUCK 
 
 Originally found in China, and brought to this country 
 about forty years ago. The Pekin is the most popular duck 
 in the United States, and the strain here developed is beyond 
 question the most profitable market duck in the world. The 
 great duck farms of America are stocked with Pekins. They 
 are good egg producers. They are rapid growers. Pure 
 white in plumage with orange beaks and legs and feet. 
 Standard weights: Drake, 8 pounds; young drake, 7 pounds; 
 duck, 7 pounds; young duck, 6 pounds. 
 
 AYLESBURY DUCK 
 
 They are a native of England, being developed in the 
 vicinity of the town of Aylesbury. In their native home 
 they are far more popular than the Pekins. Pure white in 
 plumage with orange shanks and feet. Beak, pale flesh. 
 
 ROUEN DUCKS 
 
 These ducks are a native of France. Standard weights: 
 Drake, 8 pounds; young drake, 7 pounds; ^adult duck, 7 
 pounds; young duck, 6 pounds. 
 
 In color they resemble the wild Mallard duck, being a 
 combination of brown and greenish black. 
 
 CAYUGA DUCKS 
 
 They originated in New York. They resemble the Ceylon 
 duck. In color they are a greenish -black. Standard weights: 
 
 Drake, 8. pounds; young drake, 7 pounds; adult duck, 7 
 pounds; young duck, 6 pounds. 
 
 CALL DUCKS 
 No Standard weights. The Gray Call duck is steel gray in 
 color, resembling the Mallard. They are a small duck. The 
 White Call is pure white throughout. They are sometimes 
 called the decoy duck. 
 
 BLACK EAST INDIA DUCKS 
 
 A native of East India. Are solid black in plumage color. 
 CRESTED WHITE DUCKS 
 
 These are natives of Holland, having been brought to this 
 country in an early day by the Dutch. Standard weights: 
 Drake, 7 pounds; young drake, 6 pounds; adult duck, 6 
 pounds; young duck, 5 pounds. 
 
 They are pure white in plumage, supporting a crest. 
 MUSCOVY DUCKS 
 
 Natives of Brazil and Guiana. In plumage color they are 
 blue-black, sometimes broken with white. Standard weights: 
 Drake, 10 pounds; young drake, 8 pounds; adult duck, 7 
 pounds; young duck, 6 pounds. 
 
 The White Muscovy is pure white throughout. 
 INDIA RUNNER DUCKS 
 
 Natives of India. In color, light fawn and gray. Standard 
 weights: Drake, 4% pounds; duck, 4 pounds. They are 
 wonderful egg producers. 
 
 BLUE SWEDISH DUCKS 
 
 Natives of Neuvor Pommern, which at the time of their 
 discovery by German fanciers was a part of Sween. Standard 
 weights: Drake, 8 pounds; young drake, 61/2 pounds; adult 
 duck, 7 pounds; young duck, 51/2 pounds. In plumage color 
 they are blue, with white in breast. 
 
MATING OF THE BREEDS 
 
 [W4i*S4iM43i44ti4iS43J4444iJ](J][W4]^ 
 
MATING UGHT BRAHMAS 
 
 Prominent Defects As Found in the Show Specimens of the Present Day — What They Are and Why They Should Be Avoided 
 
 by thfe Breeder and Fancier Alike— How to Properly Mate to Secure the Desired Results and to Constantly 
 
 Improve the Breed — The Basic Principles of Light Brahma Mating and 
 
 Breeding Clearly Defined by John Rumbold. 
 
 It lias been said that there comes to every fancier of 
 Standard-bred poultry a desire, some time in his life, to 
 breed the Light Brahma. 
 
 For years the Light Brahma represented the highest type 
 of domestic poultry. They were the pride of American and 
 English fanciers alike. Their stately carriage, quiet and 
 easy repose, great size, the pure white aad pure black, of 
 plumage contrasting sharply, captivated all lovers of the 
 beautiful. Not only this — this Light Brahma was a wonder- 
 fully productive egg producer, while as a roaster was far and 
 away the best obtainable. 
 
 For many years they made up the largest and most im- 
 portant classes in our poultry shows. They did not seem to 
 suffer because of the Cochin form, which for years amounted 
 to a craze. 
 
 Today but few comparatively are seen in the show room, 
 and the number of fanciers breeding them is small, indeed, 
 when we consider the past. 
 
 Why is this true? "Why has this stately, beautiful and 
 useful fowl tallen from its once high position? It is not a 
 pleasant task to truly answer these questions. The truth is, 
 that the Light Brahma which is today recognized in the 
 show room has been so thoroughly Cochinized as to be, as a 
 general rule, a fowl lacking in usefulness as an egg producer 
 and inferior as a market fowl to the Brahma of the past and 
 to several other breeds and varieties of Standard-bred fowls. 
 
 Then, too, the American breeds and varieties have swept 
 over and away all the Asiatic breeds as utility fowls. These 
 American breeds and varieties have not only stepped into 
 first place as market fowls and egg producers, but are today 
 the most popular exhibition stock. 
 
 The Light Brahma is not to be lost. So long as men ad- 
 mire the beautiful and the useful this breed of fowls will 
 retain a prominent place. The American Light Brahma Club 
 is not unmindful of the needs of this fowl and fully recog- 
 nizes the'^act that as soon as they are returned to their true 
 form— the distinct Brahma form--there will be a grand 
 revival in their favor. The rounded, contracted, thoroughly 
 Cochin form and feathering must be discarded. Length of 
 back and body must be restored. This demand is impera- 
 tive. Today hundreds of earnest men and women are en- 
 gaged in the work of bringing the Light Brahma back to 
 its own. When this is done the breed will take its proper 
 and deserved place, which means that it will be in the very 
 front rank of useful poultry as well as a leader once again 
 in the exhibition halls. 
 
 PROPER MATING 
 
 Mr. John Eumbold, secretary-treasurer of the American 
 Light Brahma Club, who is in very close touch with the aims 
 of the leaders in the movement to upbuild this fowl, tells in 
 the following how to properly mate and handle the Light 
 Brahma. It is gospel truth from one well qualified to preach. 
 Mr. Eumbold says- 
 
 "Since the advent of the Asiatics in the 'forties' the 
 breeding of poultry has taken on proportions that would 
 astonish the patriarchs of the 'hen fever' could they find 
 their way back to earth again. Prior to the coming of the 
 Asiatics little attention was paid to the breeding of what is 
 known as fancy poultry in the United States. About all 
 the thoroughbreds were pit games, and every flock in the 
 part of the country where I was raised showed unmistakable 
 evidence of game blood, the Black Breasted Eeds predominat- 
 ing. We will not stop to inquire into the origin of the Light 
 Brahmas to any great extent, as that is not so necessary to 
 the proper mating of the breed as it is to know the origin 
 or foundation blood of many of the popular breeds of the 
 day, which have so many breeds in their make-up, some 
 strains of which carry blood that fails to ' nick ' well with 
 the foundation blood of other strains. Light Brahmas are of 
 Chinese blood, no matter what interested breeders or writers 
 have said to the contrary. It is a fact that we older breed- 
 ers and fanciers are aware that many breeders of the forties 
 and fifties gave wonderful names to their fowls and told 
 many fairy stories of their ancestry. Back in the fifties I 
 remember the ' Chittagongs, ' as they were bred by my father 
 and others in Maryland, and it is undeniable that. With the 
 exception of having single combs, they were identical with 
 the Brahmas of today, and many of them, if they could be 
 capped with a pea comb, would put to shame some of the 
 fowls that are masquerading as Light Brahmas. 
 
 "For thirty-six years I have bred this noble fowl, begin- 
 ning when many of the present-day breeders were unborn. 
 In the early seventies very many of the chicks were hatched 
 with single combs, showing they were descended in a measure 
 from the old Gray Shanghais, the fowls that were bred first 
 by Geo. P. Burnham, Melrose, Mass., in the year 1849, and 
 which were called Burrampooters by Dr. Bennett, and which 
 was later called Brahmas. The so-called Indian origin of 
 the Brahmas is all fol d« toI — it has not a leg to stand on. 
 That there were different importations -brought into the 
 country is well known, and that these different importations 
 were bred together is also a fact; and this, I believe, in a 
 measure is the reason there is a difference in types in differ- 
 ent sections of the country. The east has bred almost ex- 
 clusively for color, ignoring shape entirely too much. That 
 eastern birds are magnificent in color there is no denying, 
 and that western birds in many instances are of better 
 Brahma type is also just as well known. The old standard — 
 the one in force before the present one — is responsible for 
 much harm done the breed. The word 'medium' in sev- 
 eral sections gave license to both judges and breeders until 
 legs, necks and bodies became so shortened that the breed 
 became more Cochins than Brahmas in type, save in back, 
 and that section often showed the convex backs of the 
 Cochins. The present Standard is a long advance over the 
 one it superseded. And if judges will 'hew to line,' a 
 
50 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 wonderful improvement will be apparent in the birds on 
 exhibition in the next five years. The wording of the new 
 Standard in sections of legs, neck, back and body must not 
 be lost sight of by the present day breeder and fancier; 
 the changing of these sections from medium to rather long 
 means a world of improvement in the future Brahma; it 
 is a change I have worked for for thirty years. With the 
 exception of wings in females the present Standard gives a 
 perfect Brahma; that section allowing so much white in 
 primaries is radically wrong. The Standard should call for 
 at least the best that has been produced, and thousands 
 of females are bred every year far in advance of the stand- 
 ard for wings. What is the best type of the Light Brahmas? 
 That breeders differ, or breed to different type, we all know. 
 Is it a matter of breeding for color that makes much of 
 the difference? I think so. Many breeders forget or dis- 
 regard type so they have the color. By far too many 
 ignore type for color. Strip the feathers from the legs of 
 many females, and give them a rose comb, and they would 
 put to shame the best Columbian Wyandottes that are 
 found in any show in the Union. That this should not be 
 so we all know, but, says the breeder, just look what color. 
 Yes, I see it, and would advise my breeder friend of this 
 style of bird to give up Brahmas and go in for Columbian 
 Wyandottes. I am sure he would make them a success. 
 The Light Brahma should be a large fowl, and for its size 
 an active one, well able to hustle for a good part of its 
 living. No breeder can afford to have inactive fowls 
 around him; they won't lay eggs, and it is eggs in a great 
 measure that mean a profit in poultry raising. And there 
 is no reason why Light Brahma breeders cannot breed for 
 type and color as well as breeders of other popular breeds. 
 In fact, it must be done if these noble birds retain what 
 favor they now have, and any hope of putting them back 
 in the popular place they once enjoyed. The breeder must 
 take type into consideration every time he mates a yard 
 of birds. 
 
 "For correct type I cannot do better than to refer to the 
 Standard. In my opinion it is all that is to be desired. And 
 birds approximating the requirements as there laid down 
 must be selected if we are to have the highest type of the 
 breed. It calls for such requirements in each section aa 
 best calculated to make an active fowl. Size in our breed- 
 ing stock we must have. An under weight bird is not a fit 
 representative to perpetuate the breed, and unless a late 
 hatched bird — no matter how fine the color — send it to the 
 butcher. An undersized bird won't attract attention. 
 Brahmas are the largest breed we have, and breeders should 
 see to it that they are kept so. Never select a short limbed 
 male as a breeder. He should be up to or over Standard 
 in weight. I have not found it advisable to depend on the 
 females to give size; the male is as much responsible for 
 size in the progeny as the female. And no matter how 
 large the hens may be if the male is an undersized bird 
 there is no reason to expect the chicks to be large. A male 
 must be bright and active if he is to be a good stock getter; 
 a fowl that is always looking for a pleasant spot to rest 
 himself will be a disappointment to his owner when he 
 rounds up the product of the season. He must be strong 
 also in color. There is a certain waste in color generally. 
 Some of the chicks may be darker than the parents, but 
 taken as a whole they usually run a shade or two lighter. 
 A strong colored bird is more attractive, especially so in 
 the show room, where one weak in any section shows to a 
 great disadvantage. And if we are to keep the strong 
 color points we must select the birds we use as breeders 
 especially strong in this regard. Then to sum up, our male 
 bird must be a large, reasonably tall, long bodied bird, 
 strong in color and with well feathered legs and toes. 
 Active, on the alert and vigorous. Such a bird will, with 
 females that are his equals, give a good account of himself. 
 
 "In females, size should never be disregarded. Like will 
 produce like. Small hens, small chicks. A large male may 
 help to some extent, but cannot do all to make up for this 
 deficiency. Should always select hens somewhat over the 
 average in length of bod}'. They are usually the best 
 layers in the flock; legs long enough to take them around 
 at a lively gait when necessary; active, alert and always 
 on the go. Color should be as described in the Standard 
 save wing primaries; there we say black, with narrow lacing 
 on lower web. That is the most handsome wing and is a 
 long ways beyond the wing called for in the Standard. Legs 
 must be heavily feathered; no half way business will do 
 with leg feathering. Seems to be one most commonly re- 
 produced faults of the breed. Shall we inbreed, line breed, 
 out cross or how best mate our birds for best results in the 
 progeny? The line breeding charts that are printed now and 
 then may be of use to the ones who study them up, but 
 not to the general breeder who has from one to five yards 
 each season; consequently the small breeder cannot carry 
 out the line breeding system as thus illustrated. I am not 
 a believer in continued close inbreeding; a certain amount 
 of inbreeding is advisable, but selections must be made 
 with great care. Any noticeable fault will likely be re- 
 produced in a greatly aggravated form; but one thing I 
 can't advise — turning down related birds that are fine to 
 make room for an inferior specimen of different strain; the 
 related birds would likely produce better results. Some of 
 the best birds I have ever raised have been from brothers 
 and sisters mated together. Breeders are supposed to have 
 the same end in view — all of them — when they are mating 
 up their breeding pens. And that is producing Standard 
 stock. Consequently all are more or less breeding along 
 the same lines, and there is not the same probability and 
 danger of unsatisfactory results at the present time as there 
 was years ago. And again most breeders are buying birds 
 whenever they find them suited to their wants, until almost 
 every breeder's birds are more or less related. I would, to 
 make it plain and short, breed from the best birds I can 
 secure, whether near related or not, preferring a consider- 
 able of the same strain of blood in male and female. I 
 question if inbreeding with careful selections has ever 
 caused a flock of birds to deteriorate in size or stamina. ' 
 "Our selections of females for the breeding yard should 
 be confined to hens that have been great layers, or pullets- 
 bred from them. Don't get ruffled— but the Brahmas are 
 not the layers they once were; breeding for feather and 
 away from the longer, more active type of bird has done 
 the breed a grievous injury. It must be overcome by breed- 
 ing from the hens that lay best. It can be done Why 
 not do it? 
 
 "For color matings the best is a male a shade or two 
 darker than Standard to Standard color females, and .the 
 best females are those who have gone tluough an adult 
 moult and have retained their color. Many hens lose in 
 color after moulting; these should be discarded from the 
 breeding pen under all circumstances. 
 
 "A very dark male mated to hens poor in color points 
 or a light male to hens too dark for Standard requirements 
 will often produce good results, but are not to be used 
 when the first stated matings can be made. Extremes in 
 color matings will not give general satisfactory results. 
 
 "After your selections are made get out and double the 
 size of your breeding yards. If you are breeding only light 
 Brahmas give each yard a run outside on stated days. It 
 has as much to do with the fertility of the eggs as any 
 one thing. Fowls, no matter how well mated, cannot do 
 their best confined in small yards. It is against nature. 
 And many failures have and will result from contracted 
 yards. It makes hens lazy and incapable of earing for 
 themselves when turned out after the hatching season i& 
 
COPYRIGHT, 1 906, BY AMERICAN POULTRY JOURNAL PUS. CO. 
 
 RE8S, CHICAGO 
 
 First Panel— Reading from left to right. Black Breasted Red Game Bantams, Brown Red Game Bantams, White Game Bantams. 
 Second Panel— Birchen Game Bantams, Golden Duckwing Bantams, Black Game Bantams. Third Panel— Black Breasted Red 
 Malay Bantams, Silver Duckwing Bantams, Red Pyle Game Bantams. Fourth Panel— White Japanese Bantams, Black Tailed 
 Japanese Bantams, Black Japanese Bantams. 
 
MATING BUFF COCHINS 
 
 The Merit* and Shortcomings of America's Most Attractive Exhibition Fowl, the Buff Cochin — Some of the Reasons Why the 
 
 "Fowl which the Whole World Wants" has Steadily Lost Ground in the Exhibition Room and in the Yards 
 
 of the Masses of Poultry Raisers— H. N. Hanchett Tells How to Properly Mate and Handle 
 
 the Breed so as to Produce the Desirable Specimens. 
 
 Despite its greatly lessened numbers, both in the show 
 room and breeding yard, the Buff Cochin retains the dis- 
 tinction of being America's most attractive exhibition fowl. 
 The full-feathered Buflf Cochin is unapproached in beauty 
 and grandeur, grace and pleasing repose. Those who contend 
 that no Standard breed or variety of fowls should be ham- 
 pered with color disqualifications point with pride to the BufE 
 Cochin, which, during the more than fifty years of its exist- 
 ence, has not been thus handicapped. The original Standard 
 makers, and those who from time to time have revised the 
 work, have not been as exacting with this breed as they have 
 with all others, and have left the Buff Cochin Standard free 
 from color disqualification. Yet the Buff Cochin today is 
 the best colored of all buff breeds or varieties. A very 
 large per cent of Buff Cochins come true to color, and it is 
 that even, clear orange buff so much desired by all breeders 
 of buff fowls, 
 
 It is within the memory of many fanciers now living that 
 the Buff Cochin was the "fowl the world wanted." There 
 .have been, in modern times, several booms which have swept 
 the country from end to end, but they have been as the 
 summer's evening breeze compared with the whirlwind the 
 Buff Cochin created throughout America, England, France 
 and Germany not so very long ago. 
 
 Today in a large majority of American shows the stately 
 and beautiful Buff Cochin is not seen. In the larger and 
 more important exhibits the class barely fills, and often fall- 
 ing short. And still this breed is better today, as complying 
 with Standard requirements, than it has ever been. This is 
 the seemingly dual position of the Buff Cochin of today. 
 
 He who has not closely followed the progress of the Stand- 
 ard-bred poultry industry in this country and England during 
 the past twenty-five years may be excused if he asks why 
 this beautiful and strikingly attractive fowl has thus lost 
 prestige — ^why the breed which once stirred the world and 
 filled the cages in all poultry shows is now rarely seen in 
 the exhibition halls. 
 
 An answer to this most natural question can be easily 
 made: It is because the full-feathered Buff Cochin, as bred 
 today and for the past fifteen or twenty years, has not 
 proven profitable as a utility fowl in the hands of the 
 masses; the cottagers and the farmers have been unable to 
 handle this breed with profit, and it has been displaced 
 largely by the American breeds. 
 
 This being a fact, the Buff Cochin is today largely in the 
 hands of the fanciers, and some of America's most skillful 
 and prominent fanciers are giving their undivided attention 
 to the breed, drawing it nearer to the Standard requirements 
 every year and, most of them, caring little or nothing as 
 to the utility qualities of their favorites. And yet we find 
 occasionally a fancier who is making a record with his Buff 
 Cochins equal to the best given us by the strictly utility 
 breeds. We will not attempt to go into details for the pur- 
 
 pose of ascertaining whether the nonproductiveness of the 
 Cochin in the hands of the masses — the many keepers of 
 fowls for eggs and table use — lies with the Cochin itself 
 or is due to mismanagement of the people. We simply take 
 the record as we find it. 
 
 There are no other fowls shown today so clearly approach- 
 ing Standard perfection as the Buff Cochins exhibited at the 
 larger shows. They are the highest type of the product of 
 the fanciers. It has taken years of hard and patient work 
 to produce this marvelously beautiful fowl, yet it is well 
 worth the effort. To take from American poultry the Buff 
 Cochin would be to rob . it of one of its most interesting, 
 valuable, attractive and altogether pleasing breeds. May the 
 earnest men and women who have given the world the per- 
 fected Cochin continue to hold fast to the idea of the 
 beautiful. 
 
 HOW TO MAKE BUFF COCHINS 
 
 The record of achievement bears us out in the statement 
 that no man is better qualified to give advice as how best 
 to mate Buff Cochins so as to produce exhibition and 
 breeding stock than is Mr. H. N. Hanchett. He has given to 
 the world some o£ its most valuable and perfect specimens 
 of the breed. With him it is a labor of love. Mr. Han- 
 chett says: 
 
 I took up the breeding of Buff Cochins with the fixed 
 determination to produce if possible birds of true Cochin 
 type, of larger size, with more abundant feathering, without 
 sacrificing their practical qualities. How well I have fol- 
 lowed this determination I leave the public to judge. 
 
 But just a word about the birds themselves. Buff Cochins 
 are the fancier's fowl par excellence. Their rich, massive 
 appearance, the beautiful color, the quiet, lovable disposi- 
 tion—who could resist the charm of this variety once he gets 
 some choice specimens in his possession? Yet their beauty 
 is not all they have to recommend them. In yearly egg pro- 
 duction they will be found equal to three-fourths of the 
 breeds, and are extra good winter layers. Eemember, please, 
 that egg-production is not so much a matter of variety as 
 the strain of that variety. Certain strains of Wyandottes, 
 for instance, produce 250-eggs-a-year hens, while other strains 
 of the same variety will be found about the poorest layers 
 imaginable. We have owned a Buff Cochin hen that layed 
 50 eggs in 52 consecutive days. This, understand, is very- 
 exceptional, but we mention it merely to show that when, 
 proper care and method is employed in the breeding, Buff 
 Cochins are profitable from a utility standpoint as well. 
 
 As table fowls they are among the best. The flesh is very 
 fine in grain, tender, and of excellent flavor, and a bird of 
 this variety never gets too old to make a toothsome stew. 
 
 Where one wishes to keep a' few fowls on a city lot no 
 breed could be more desirable. A three-foot fence will con- 
 fine them, and if you want fo see a beautiful sight just place 
 a half dozen of these birds out on a green lawn. 
 
52 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 SELECTION OF BREEDING STOCK 
 
 Even where no particular method is employed in the selec- 
 tion of breeding birds a good bird will be found now and 
 then, it is true, but the exception does not prove the rule, as 
 the tendency is constantly toward reversion to the original 
 types, and the "occasional" good bird would not have it in 
 him to stamp his good qualities on his offspring. Hence, the 
 importance of starting with stock from a family of fowls 
 that have been bred up to a high degree of perfection. To 
 the beginner I say: Buy the best stock you can afford, but 
 whatever you buy be sure it comes from stock of careful 
 breeding; then you have good blood to build on and the 
 right foundation for a flock of high-class birds. 
 
 We usually begin selecting our breeding stock in December 
 or January, so as to have plenty of time to look them over 
 carefully for a few weeks, removing specimens that may 
 develop undesirable traits and replacing them with finer ones. 
 
 The important matter of size must be considered well if a 
 breeder hopes to have birds up to standard in weight. It 
 must be bred for the same as everything, else. Eeject each 
 season all specimens that are undersized or stunted, particu- 
 larly on the female side. I do not advise breeding from a 
 male that is much over Standard weight, as such a bird is 
 not likely to bo as vigorous and therefore not as strong a 
 breeder constitutionally as a 10-pound cockerel or a 11-pound 
 cock. Size comes more from the female side than from the 
 male line, so does type, while color and head points depend 
 more on the male. The female, if up to Standard require- 
 ments in size, will increase the size of the progeny of an 
 undersized male, but it seldom works out that way if the 
 females are small. Of course care and feeding are important, 
 too, as even stock bred from birds possessing large build will 
 deteriorate in size unless given proper nourishment toward 
 the building of bone and muscle. 
 
 Constitution or stamina must be considered also. Xow, 
 dear reader, don 't say it is foolish to consider so many things 
 in the mating up of a pen of fowls, for years of study and 
 experience have convinced the writer that there are many 
 things outside the merits and defects (according to the 
 Standaril) of the birds themselves that must be reckoned 
 with if we would secure the very best results from our 
 matings, and this is one of them. One may be sorely tempted 
 to retain as a breeder a bird closely approaching his ideal in 
 type and color but plainly lacking in vitality, but it is a 
 cold hard fact that such a bird is not apt to reproduce itself 
 in his offspring. The bird with bright comb and visibly 
 hardy constitution is the one that will transmit its fine 
 points to the progeny. 
 
 SELECTION OF THE MALE 
 
 The male selected to head the breeding yard should be 
 short and blocky and low down on legs, with full, rouiid 
 breast and back as short and full as possible. The big full- 
 cushioned back, in males particularly, is hard to secure, but 
 you can accomplish it by persistently breeding from the hens 
 strongest in this section and gradually work it into your 
 male line. 
 
 Another feature very important in selecting the breeding 
 male is shape of tail, which should be short and carried 
 rather low. This gives the bird a shorter and blockier 
 appearance. In carriage preference should be given to the 
 bird that leans slightly forward, T)r well down in front with 
 the cushion well up. 
 
 As to color in the breeding male, we always use birds of 
 
 medium shade, perhaps a shade darker than the color of a 
 new gold coin. They should be even in shade and with a 
 rich buff undercolor. Wings and tail as near solid buff aa 
 possible. 
 
 In fact, to the beginner who can make two matings we 
 advise using in one pen a male showing a little dark in 
 wings and tail. This will assure him plenty of good strong- 
 colored cockerels in case the cockerels from his other mating 
 should show some white, which is apt to occur in breeding 
 from solid buff birds on both sides unless ancestry, stamina 
 and all other conditions are taken into consideration when 
 the mating is made. The male with a little dark in him will 
 get you a good percentage of clear-winged cockerels, if well 
 bred and properly mated, and their average excellence is 
 likely to be higher. 
 
 SELECTION OF THE FEMALE 
 
 In choosing the females to go with such a male as I have 
 described, select as large birds as possible and those blocki- 
 est in build and with the fullest, softest feathering. If 
 possible pick birds with broad, full-cushioned backs and 
 short tails, carried low, and deep round breasts. This latter 
 feature quite naturally pulls the bird down and forward, 
 giving the true Cochin carriage. 
 
 As to shade, if you have the correct color in your male 
 select females that in color match the breast of the male 
 closely. Avoid extremes in breeding for color; that is to 
 say, do not mate very dark birds with very light ones as 
 the result is almost sure to be disappointment in the shape 
 of very uneven individuals and an uneven flock. These 
 females should be strong in undercolor to skin and solid 
 bufl^ in wings and tail if possible, though do not think that 
 to make up a choice mating you must have all solid buff 
 birds on both sides, for few indeed can make such a mating. 
 
 EXCEPTIONS TO THE ABOVE REQUIREMENTS 
 
 A cock or hen that shows color defects, such as uneven- 
 ness or light undercolor or a little black or white in wing or 
 tail, when such specimen as a young bird was all right in 
 color, should not necessarily be rejected from the breeding 
 pen. An injury to a new feather just starting may cause it 
 to come in white. 
 
 So far but few of us have been successful in breeding 
 from solid buff birds on both sides; therefore, we say again: 
 If you do make a mating of solid buff specimens, make 
 another using a male of sound undercolor showing a little 
 dark in primary wing coverts and main tail feathers to 
 insure good cockerels, as mentioned before. The solid buff 
 mating must be worked up to gradually; you must look well 
 to the strength of color, be sure that both male and female 
 are sound in undercolor, but: quills and all, and you must 
 also be sure that no white has appeared in any of this line 
 of birds for several generations back, which your pedigree 
 records will show after a few years, or if you are fortunate 
 enough to secure a pair or trio of birds from a breeder who 
 has this carefully bred stock, you have the right kind of a 
 start at once. 
 
 The importance of proper undercolor cannot be overesti- 
 mated; we believe that as a rule it is given far too little 
 consideration. Very dark undercolor in birds of dark shade 
 has a tendency to produce birds with black in wings and 
 tails. Light undercolor, unless the bird is bred from sound 
 colored ancestry, is likely to throw white. Remember that 
 tuff is a made color and that just as soon as you succeed 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 53 
 
 In getting all black out of your flock white stands ready 
 to come in. The dividing line between tho two is almost too 
 narrow to stand on. Therefore we cannot emphasize too 
 strongly the point of working carefully, yes slowly, toward 
 the solid buff goal. 
 
 Grand pullets come from a mating of solid buff cockerel 
 or even one showing a little white in wings, tails and under- 
 color mated with Standard colored females, but such pullets 
 will not make good breeders. 
 
 It is true that if one leaves shape and feathering out of 
 the proposition the perfecting of color alone is comparatively 
 easy; but to carry all three along together is quite another 
 matter. It is fighting three battles at once. Then, besides, 
 there are the eye and comb, which are important sections. 
 
 It 's a deep and intensely interesting study — too much for 
 anyone to thoroughly master. We learn something new 
 every day. 
 
 Do not get discouraged if you eannot make your first 
 mating just as I have outlined in this article. The writer 
 did not produce birds like those shown herewith the first 
 season, nor the second or third. But incorporate in your 
 first mating as many of the features mentioned as possible. 
 It is best to either mate in pairs or trios or use trap nests; 
 then mark the chicks raised from each female and keep a 
 careful record of each individual mating from season to 
 season. "But," someone asks, "what if I am unable to 
 find such birds as you have described in my flock?" Now 
 we come np to the point of 
 
 BREEDING OUT SERIOUS DEFECTS 
 
 Fvery breeder of many years' experience has had this to 
 contend with, and we do not claim to be any exception to 
 the rule. Here is the best way, according to our experience, 
 to breed out some prominent defect. Let us suppose, for 
 example, that you have a fine flock of Cochins except that 
 they are stiff in hocks, which is a very serious defect. 
 Select your best cockerel and, say, two of your softest 
 feathered pullets that are otherwise good. Now go to some 
 breeder whose strain of birds is strong in the matter of 
 heavy soft feathering and purchase, perhaps, two of the 
 softest feathered pullets you can. Mate these with your 
 cockerel also, but either keep them in a separate pen or 
 mark the eggs as laid and the chicks as hatched to distin- 
 guish one family from the other. Now from these first-year 
 matings you will not get a very even lot of birds, for you 
 have mated extremes, but the chances are they will be an 
 improvement and it places you in position to make a mating 
 the next season that will show marked progress. Now let 
 us suppose that another season has rolled around and we 
 are ready for the next year's matings. If the chicks from 
 the new females produce the best general results select the 
 best cockerel, one that shows the soft heavy feathering of 
 the dam, mating him back to the two original females (one 
 being his dam); then mate two or three of the best pullets 
 back to their sire. You are now "line-breeding," which, if 
 you have started with two good lines of blood, will enable 
 you to show marked improvement each season and more 
 rapidly approach your ideals than by any other plan. 
 
 Now to go back to the original pen. In case the chicks 
 
 from your own trio proved much the best, mate the best 
 and softest feathered cockerel back to your own original 
 two females, and a marked improvement will have been 
 made in the objectionable section. 
 
 Any of the numerous defects may be bred out in the same 
 way. We give this detailed outline merely as an example. 
 
 While on the subject of feathering I want to call attention 
 to a very important factor in producing soft full hocks to 
 which little attention is paid, and that is the abundance of 
 down or underfluff. If you will select as breeders the birds 
 showing the most of this soft down in all sections the 
 improvement in hocks will be very notieable. A little study 
 of the nature of the different feathers will make this easily 
 understood. Take, for example, the stiff wing or tail feath- 
 ers; there is no down on them to speak of. On the other 
 hand, look at the fluff feathers of a modern Buff Cochin and 
 you find that they are almost nothing but down. You will 
 see, therefore, that by selecting the birds showing the most 
 down or underfluff, softer hocks each season must be the 
 result. 
 
 Brother fanciers, put system into your work. This country 
 today has all the "fair to good" birds it needs — and more, 
 too — but there is now and will always be an active demand 
 for the best, and this demand is certain to increase with 
 the increase in population and wealth of the country. 
 
 It is this branch of the business (the production of the 
 best) at which the writer has aimed from the time he pur- 
 chased his first trio of Buffs. It is this branch of the busi- 
 ness toward which we urge all readers of this article to aim 
 and to work — whether for pleasure or profit. It is all the 
 same, for the intense satisfaction that comes from producing 
 something out of the ordinary is in itself one of the richest 
 forms of profit. 
 
 "DONT'S" FOR BUFF COCHIN BREEDERS 
 
 Don't bl'eed a cockerel that shows red on wing bows. 
 
 Don't breed from pullets showing white in undercolor 
 of neck. 
 
 Don't breed from the birds that feather and develop 
 slowly, as such birds will greatly reduce the vitality and 
 early maturing tendency of the flock. 
 
 A FEW SUGGESTIONS IN CLOSING 
 
 But each represents one of the little things that when all 
 are taken together mean much. 
 
 Keep the Cochins active before and during breeding time. 
 If preparing them for exhibition, keep them as quiet as 
 possible. 
 
 Feed mash to your Cochins once a day, preferably at night. 
 Mash promotes looseness of feathering. 
 
 A little sugar in the mash for late-hatched chicks will 
 develop them more rapidly. About a cup of sugar to three 
 or four quarts of mash. 
 
 Separate your largest chicks from the smaller ones or the 
 latter will not thrive. We yard the largest and give the 
 smaller ones free range. 
 
 We clip away some of the fluff froin both males and 
 females in our breeding yards. 
 
MATING SILVER LACED WYANDOTTES 
 
 Some of the Reasons Why the Original Wyandotte, the Silver Laced Variety, has Been Distanced by Sub- Varieties of the Breed — 
 
 Not all the Fault of the Standard, as Claimed by Many Unsuccessful Breeders— The Running After Foreign 
 
 Blood an Injury From Which the Breed Has Long Suffered. 
 
 The Silver Laced Wyandotte, the original and true 
 Wyandotte, the breed which thirty years ago was all the 
 rage and which excited wonderful interest not only in 
 America but in England, by many thought to be the most 
 beautiful of Standard-bred fowls, are today found in few 
 breeders ' yards, comparatively, and are but small classes in 
 the show room. At the Chicago show annually the Silvers 
 come out strong, and it is a matter of record that here are 
 shown more good Silvers than are found in the eastern 
 shows. 
 
 The Silver Laced Wyandotte is, indeed, a beautiful fowl. 
 Not only this, it has no superior as a table fowl and as an 
 egg producer. For a time the tide was from this very 
 worthy fowl. During the past ten years it has been on the 
 gain. We believe it will soon take again its proper place. 
 
 PROPER MATING 
 
 Mr. T. E. Orr, who has bred Silvers for more than thirty 
 years, who is competent to talk of the mating and handling 
 of the breed, here tells some of the facts in regard to its 
 sudden coming into favor, of its temporary retreat and of 
 its final return. Mr. Orr says: 
 
 "After twenty-five years' experience with them the 
 writer reluctantly admits that these, the original Wyan- 
 dottes, are the hardest to mate of all the varieties of this 
 breed. This is a humiliating confession to come from one 
 who has always proclaimed the Silvers as 'the best of all 
 the Wyandottes ' and ' our favorite variety. ' 
 
 "During the last ten years we have been breeding, on 
 the same farms and adjacent farms, all the other seven 
 varieties of Wyandottes, and we reaffirm the statement of 
 the above paragraph in different words, thus: Hatch and 
 rear 100 birds of each of the eight varieties of Wyandottes, 
 let them grow to maturity without culling, and you will have 
 fewer of the Silvers that will honestly score 90 points each 
 than of any other variety. 
 
 "The reason for this difficulty is not easy to explain — in 
 fact, it is mere guesswork to venture an opinion; but we 
 do thus venture it in the strong or prepotent blood that was 
 found in the varieties from which the Silvers were made up 
 by the originators of this variety thirty years ago. When 
 the writer first saw Wj-andottes in 1880 (they were then 
 called American Sebright, Hambletonians, Sebright Cochins 
 and by a half-dozen other different names) the feature that 
 most attracted his attention was the strong resemblance of 
 the male birds to the Dark Brahma cock in its sturdy shape, 
 silvery top, heavily barred wing, dark breast and black, 
 well-spread tail. These characteristics are mostly found 
 today, although we have drifted away from the dark breast 
 and heavy black wing bar; but originally they were all 
 characteristic of Dark Brahmas, whose blood played so im- 
 portant a part in the original Wyandottes. 
 
 "That first Standard for Wyandottes promulgated at the 
 Worcester, Mass., meeting, in the absence of the real 
 
 originator of the Wyandottes. Mr. Whittaker was wrong so 
 far as the wing bar was concerned and helped to fix more 
 permanently the heavy spangled wing bar upon Wyandotte 
 males. It was at the Indianapolis meeting in 1888 that the 
 lamented Ben N. Pierce and the writer labored with the 
 association to convince it of its former error and succeeded. 
 But the erroneous wings had been scattered all over the 
 country in those five years and the strength of the combina- 
 tion of Dark Brahma and Hamburg blood made it most dif- 
 ficult to eradicate. 
 
 "The broad, loose comb of the Hamburgs, oftentimes tip- 
 ping up at the rear, was another inheritance that worked 
 against the Wyandottes, and the white earlobe of the Ham- 
 burg ancestry was also fixed in a painfully permanent way. 
 These two Hamburg inheritances still reappear to our great 
 chagrin. 
 
 "Another evil that has militated heavily against Silver 
 Wyandottes was their immediate popularity. The 'boom' 
 of the Barred Eocks was at its height in the early eighties. 
 Whittaker and his compeers had been working for some- 
 thing with all the strong points of the Books and without 
 their defects. The general public said, 'They have found 
 it — here is the breed that will sweep everything before it.' 
 Prices soared skyward. Every specimen with the least 
 semblance of a Wyandotte, as pictured, brought fabulous 
 prices, and the poorer specimens were kept at home as 
 breeders and their eggs were sent broadcast throughout the 
 country. Faults were fixed that years and years have failed 
 to wholly eradicate. 
 
 "Almost equal to the damage done by unscrupulous 
 American breeders was that done by the injection of English 
 or half-English blood. In the nineties the open laced females 
 then coming into vogue attracted the attention of English 
 fanciers, and to emphasize their 'beauty spots' — back and 
 breast — these females were mated in many cases with pure 
 white Wyandotte males. To obtain one very open-laced 
 female hundreds of off-colored females were cheerfully sac- 
 rificed. To correct the wide-cut evil very dark males were 
 next crossed upon them. Extreme colors in opposite sexes 
 and the other universal evils of the double mating system 
 quickly resulted. 
 
 "Some beautifully colored specimens, especially of the 
 females, were imported back to America from England, like- 
 wise a few males. These last, while usually well laced on 
 back, breast and thighs, were almost universally bad in 
 shape, with black rings around their necks instead of a 
 silvery hackle, and what was still worse in a breeding bird, 
 they were nearly always possessed of 'cotton' undercolor 
 instead of 'dark slate.' 
 
 "The writer has summarized briefly the causes that have 
 made the breeding of Silvers so difficult. Even the very 
 few who have adhered strictly to a strain, breeding .year by 
 year from selections of the best, have found it hard enough 
 to secure a fair percentage of typical specimens, when upon 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 55 
 
 their line-bred birds have been crossed the mixed blood re- 
 ferred to, the results have generally been very unsatis- 
 factory. 
 
 "What, then, is the rule — the safe rule — for breeding Sil- 
 ver Wyandottes? Without any hesitation wo put it in three 
 words — follow your Standard. This means that you must 
 avoid the following most palpable mistakes: 
 
 "1. Avoid extreme matings. Two extremes seldom bring 
 a happy medium. 
 
 "2. Avoid the insidious devices of those who advocate 
 double mating. If double mating is necessary our Standard 
 is wrong. No fad of modern days has been used so success- 
 fully as a means to rob the dear people. 
 
 "3. Avoid a light or pearl eye. 
 
 "4. Avoid light undercolor. Study the neck and back 
 of every male bird and if it contains white, spurn him as 
 you would poison. 
 
 "5. Avoid as far as possible a secondary white edging 
 on the breast and thighs of males and on these sections, 
 also backs, of females. 
 
 "6. Avoid in both sexes, but especially in males, a 
 a Wyandotte are a bird of curves with a low set keel, 
 specimen long in the shanks and thighs, long in the back 
 or with a high breast. Remember that the typical marks of 
 
 "7. Avoid as far as possible any reddishness on shoulders 
 or back of either sex. Remember that the colors of the 
 Silver are pure white and pure black with an undercolor 
 half way between, namely, a dark slate." 
 
 MATING WHITE PLYMOUTH ROCKS 
 
 White Plymouth Rock Breeders Assigned a Special Task, the Keeping Intact of the True Rock Shape and Form — The Steady 
 
 Advance of this Variety Due Largely to the Wisdom of its Best Friends — The Value of an Unbroken Male 
 
 Line in Breeding Operations — Preserving the Egg Type. 
 
 The bad effects of a deviation from correct form seem to 
 show more plainly in the White Plymouth Rock than in 
 most any other breed or variety of fowls recognized by the 
 Standard of Perfection. Break the lines in this fowl and 
 the specimen seems to go to pieces wholly. One reason for 
 this is that a White Rock, built in proper lines, is a bird 
 most pleasing to the eye, and in its entirety a thing of 
 beauty and grace, suggesting strongly a combination of 
 beauty and utility. 
 
 There are annually shown a large number of White Rocks 
 which should have been assigned to the butcher's block. 
 Some breeders striving only it would seem for whiteness 
 of plumage have sacrificed shape and form. In one of the 
 leading shows last winter the judge refused to place a 
 first award in this class, because, he said, there was not a 
 bird shown in the class preserving true Rock shape. 
 
 Ruin the shape of the White Rock and you ruin the 
 variety. Nor can the White Rock breeder ever go as far 
 toward Wyandotte shape as have many Barred Rock breed- 
 ers and maintain the variety. It is absolutely necessary to 
 the life of the variety that the long back, deep breast and 
 abundance of body room and surface be maintained. TJ. R. 
 Fishel, who is abundantly able to give advice in this mat- 
 ter says: 
 
 "One of the greatest secrets of success in the poultry busi- 
 ness is successful mating of the variety of fowls you are 
 breeding. You want the results of your matings to be better 
 each year, therefore to obtain this improvement you must 
 know how to mate your breed. In mating White Plymouth 
 Rocks, the most beautiful and profitable of all fowls, you 
 should select a male bird with as good low comb as possible, 
 a bird full in the hackle, showing strength, a male bird that 
 is active, alert and chuck full of vigor, a bird absolutely 
 whit& in all sections. He must be broad across the back, 
 with a rather long back raising with a concave sweep to 
 
 the tail; tail should be short and carried low and fairly 
 well spread. Breast of the male bird should be broad and 
 full, showing capacity for carrying a lot of flesh. The male 
 White Plymouth Rock should stand well up on his legs and 
 same should be set well apart and if possible of a good 
 yellow color. I always like a. heavy-boned bird, both in 
 males and females. Take a, male of the above description 
 and mate to him females of good size, heavy bone, birds of 
 full broad breasts, broad backs with an incline from back 
 of neck to tail and a short, well spread tail,, female with 
 good head points, and you are sure to secure from this 
 mating a large per cent of strictly high class specimens, 
 provided, of course, that the birds you have mated come 
 from "a strain of fowls that you know are well bred an.l 
 will give to their progeny that high quality we all desire. 
 Blood will tell in White Plymouth Rocks as well as in any 
 kind of stock. Something like fifteen years ago, when I be- 
 gan breeding White Plymouth Rocks, it was almost impos- 
 sible to secure an absolute white bird with rich yellow 
 legs, but by careful mating we are producing them now by 
 the thousands. This was done by careful mating. But a 
 few years ago all White Plymouth Rocks had very large, 
 unsightly combs. Today no breed of fowls have neater low 
 combs than the well-bred White Plymouth Rocks. By care- 
 ful, mating year after year one gets in complete control over 
 his flock that he can by properly mating change any section 
 of his birds as if by a magic wand. This, to be sure, takes 
 years of study and time, but if one starting will start with 
 the best obtainable in their selected variety there is no need 
 of making a mistake in mating. 
 
 "It is not supposed everyone breeding White Plymouth 
 Rocks has just such birds as I have described above to mate, 
 but you can select them as near this type and make up as 
 possible, so in several seasons' work you will have the qual- 
 ity you desire. ' ' 
 
MATING BARRED ROCKS 
 
 Some of the Dangers Now Threatening America's Most Popular Fowl— Why the Present System of Judging the Barred Rock is 
 
 Wrong, and Where it will Lead to Unless Speedily Checked— The Disregard for Surface Color and Undue 
 
 Attention Now Being Given to Under Color Detrimental to the Interest of all Concerned. 
 
 The Barred Eoek remains America 's most popular fowl, 
 and there is nothing to indicate that it will be displaced. 
 They are found in large numbers upon the farms, in the 
 homes of the cottagers and in the fanciers' yards, always 
 yielding good returns when properly attended to. As an 
 exhibition fowl they still rank first, although White Eocks 
 and White Wyandottes have of late moved up into the same 
 class. The old style of Barred Eock is no longer tolerated 
 in the show room or in the yard of the careful, painstaking 
 breeder. These birds of the wide, open barring are no longer 
 seen. Now the effort is to get narrow barring and as deep 
 barring as possible. This has resulted in the present-day 
 specimen being darker in color, or seemingly so, than the 
 type of birds shown a few years ago. And right here we 
 think a note of warning should be sounded. Let me quote 
 one of America's most successful breeders and exhibitors of 
 Barred Eocks, a statement made to the writer in the Xew 
 York show room last January: 
 
 "The present sj'stem of judging Barred Eocks is wrong, 
 radically wrong. Now the craze is for 'barring to the skin.' 
 The judge when he steps up to a cage takes out the speci- 
 men and proceeds to look for under color and deep barring, 
 ignoring in part or wholly surface color. Here is an illus- 
 tration. There is n hen that has the finest surface color of 
 any Barred Eock hen exhibited at New York for years. 
 Yet she is unplaced because she is not 'barred to the skin'! 
 It is all wrong, and the Barred Eock will be ruined if this 
 system prevails. We must pay more attention to surface 
 color and marking — the things we see in a specimen and 
 which make it attractive." 
 
 There is so much truth in the above statement that all 
 judges and breeders should give it careful attention. Shape 
 and surface color are being sacrificed for the deep barring 
 to such an extent that the variety will soon be ruined if a 
 halt is not made. And this is the opinion of the best breed- 
 ers, who are just as anxious for good under-barring as are 
 those who are now carrying their preference to a dangerous 
 limit. 
 
 Mr. M. S. Gardner, who by the record made is one of 
 America's foremost breeders and successful exhibitors, in 
 the following tells us how to mate and to produce the 
 choicest Barred Eocks: 
 
 Several years ago the poultry papers were full of letters 
 from different breeders of Barred Plymouth Eocks, each 
 telling just how to manage to produce good ones. Some 
 favored standard matings, some called them single matings, 
 and others claimed that the double mating system was the 
 only way. Very little has been written upon the subject of 
 late, or at least comparatively little has appeared in the 
 poultry press. While attending the recent poultry show at 
 Cleveland the Tnatter was again brought to my attention by 
 several breeders who are just taking up Barred Eocks as a 
 specialty and who ask to be given some pointers on the 
 proper manner of mating to produce the greatest number of 
 first-class exhibition and breeding specimens and the smallest 
 
 possible percentage of the kind that is consigned to the 
 pot at an early age. So far as I know, at the present time, 
 all the prominent Eastern breeders are using the double 
 mating system, and for the benefit of the new men and 
 women in the business I will try to explain as briefly as poa- 
 sible the meaning of the term double mating, and how it is 
 applied in our yards to the breeding of Barred Plymouth 
 Eocks. 
 
 If the man who is just starting out to breed Barred 
 Plymouth Eocks buys a pen of fowls mated for breeding and 
 raises a number of chicks from the pen, he is sure to make 
 the discovery, when they reach maturity, that the males 
 are all much lighter in color than the females. If the 
 females raised from the pen are of standard or exhibition 
 color, then the males will be too light for exhibition; or if, 
 on the other hand, the pen produces cockerels of standard 
 color and barring, the pullets will be much too dark for 
 exhibition. This has been the case since Barred Plymouth 
 Eocks originated. The standard for Barred Eocks describes 
 a male and a female of practically the same shade of color, 
 but nature refuses to produce them that way from one pen 
 or mating. After a number of years' experimenting along 
 different lines and trying different methods of mating, the 
 most successful exhibitors of this variety began to use the 
 double mating plan, or a mating of dark birds to produce 
 cockerels of the right color and character of barring, and a 
 lighter mating to produce females of the clean color and 
 barring so much admired in the show room. 
 
 Our own cockerel mating pens are usually headed by our 
 best exhibition males, or at least those that have been bred 
 from a long line of exhibition males. We sometimes use a 
 male that is darker than standard if we know that his 
 breeding is right. With this male of standard color, or per- 
 haps darker, we use females very dark in color and narrow in 
 barring, and bred from a long line of cockerel-bred birds. 
 It is not enough that females should be dark in color. In 
 order to be reasonably sure of results, they should be of the 
 same line of blood as the male, and both should have bred 
 in line for a number of years. In other words, you should 
 be able to trace their ancestry back to a long line of fine 
 exhibition males. The standard describes a bird with yellow 
 legs and beak. We make no effort to breed our cockerel-bred 
 females to standard in color of either plumage or of legs and 
 beaks. Many of our best cockerel-bred females show no 
 yellow in either legs or beaks, and those that do, have black 
 spots on both. In color of plumage, we prefer females so 
 dark and narrow in barring as to show no white between the 
 dark bars below the surface, or after the first three or four 
 bars, and very little on the surface. On the lower part of 
 the feather, or for the last inch or so next the skin, we 
 prefer to have the bars run together. From females of this 
 kind, we get cockerels good in surface color, good in legs 
 and beaks, and with barring showing distinctly to the skin. 
 Cockerels bred from females that show white in under-color 
 are very liable to be weak in under-color, and are often what 
 we call "cotton-backs." 
 
ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 57 
 
 In our matings to produce exhibition pullets, we use our 
 test females of stanJard or exhibition color. These females 
 are the result of a number of years' careful breeding for 
 good Plymouth Bock shape, narrow, clean-cut barring, and 
 clean color. The males used in our pullet matings are of the 
 same line of breeding, but much lighter in color than the 
 females. While it is desirable to have the barring in a 
 pullet-bred male as straight and regular as possible, it is not 
 always desirable to have him barred to the skin like an exhi- 
 bition male. If the females in the pen are good in under- 
 color and barring, we- prefer to use a male that is not too 
 heavy in under-color. If a pullet-bred cockerel's mother and 
 sisters are good in under-color and barring and of fine exhi- 
 bition quality, we do not hesitate to breed from him, even 
 if he shows considerable white in under-color of back and 
 some in other sections. Pullets sired by such a male are 
 m.ore sure to be of clean surface color than those sired by a 
 male that is barred to the skin. A pullet-bred male, to be 
 valuable as a breeder, should be of typical shape and should 
 have very rich yellow legs and beak. 
 
 In addition to the points above mentioned, both cockerel 
 and pullet-bred birds should have red or bay eyes, and should 
 be free from standard disqualifications.- 
 
 From the best matings, however, one must expect a large 
 number of inferior birds, fit only for market purposes. This 
 is true of all standard breeds, and especially so of the parti- 
 colored varieties. Comparatively few high-scoring exhibi- 
 ' tion birds are produced in any breeder's yards in any one 
 season. I make this statement after having had the pleasure 
 of visiting the plants of nearly all the prominent Eastern 
 breeders. The beginner who expects 90 or 95 per cent of his 
 
 chicks to live to be prize-winners and fine exhibition speci- 
 mens will be sorely disappointed. The defect most often 
 found, perhaps, in Barred Plymouth Eocks, is that of black 
 feathers. Even the best birds, especially females, usually 
 have a number of black feathers in various parts of the 
 plumage. But these are not alarming to the experienced 
 breeder, as up to the present time it has been impossible to 
 breed them out. In preparing Barred Eocks for the show 
 room, however, it is always advisable to leave all black 
 feathers at home. 
 
 Never breed from either males or females showing positive 
 white in ear-lobes or feathers on legs or feet. Occasionally a 
 chick will hatch from eggs from the most carefully selected 
 pen of breeders, that at maturity will show white in ear- 
 lobes or feathery on legs. It will require years of careful 
 selection in mating yet to entirely breed out these tendencies 
 inherited from a remote ancestry. 
 
 If you are just beginning to breed Barred Plymouth Eocks, 
 do not buy your pen of females from one breeder and your 
 male from another. Mating birds of two different strains 
 of any parti-colored variety is an experiment and usually 
 results in disappointment. It should be attempted only by 
 the experienced breeder. The safer and surer plan is to 
 buy stock or eggs from some one reliable breeder. If stock 
 is purchased, have the pen mated up for best results by the 
 breeder who raised the birds. The man or woman who be- 
 gins breeding Barred Plymouth Eocks with a pen mated for 
 producing fine cockerels and another pen mated to produce 
 fine pullets, if these birds are line-bred and mated by a reli- 
 able and experienced breeder, is started on the right road to 
 win the coveted ribbons in the Barred Eock aisle. 
 
MATING R. C. RHODE ISLAND REDS 
 
 How to Avoid What Seems to be a Common Error in the Mating of Rose Comb Rhode Island Reds — ^Some of the Fine Lines to 
 be Drawn in the Mixing of Colors of this Beautiful and Useful Fowl— How to Secure the 
 Deep Red and Prevent an Abundance of Buff. 
 
 The remarkable popularity of and demand for Ehode 
 Island Eeds has resulted in a large number of undesirable 
 fowls of this breed being placed upon the market. We are 
 now finding them ranging from the beautiful even red so 
 much desired to the undesirable buflf. The writer in his 
 capacity as judge has been selected by the national club 
 for the past two years to pass upon the Eeds, both single 
 and rose combs, at the meeting and display of the club at 
 Cincinnati and Madison Square Garden. We have handled 
 them in the show room in every section of the country — 
 east, west, north and south. Each year we have noted some 
 improvement in the breed, not a great improvement, but 
 as much advance as could be expected. Yet the Ehode 
 Island Eed is far from what its best friends wish it to be— 
 what it surely will be in time. 
 
 There are too many Eeds shown carrying Wyandotte 
 shape. The Eed has a shape and form unlike any other 
 fowl. Its long back and full breast with the appearance 
 of a slight tip forward must be secured and maintained. 
 Here is where so many Eed breeders are failing. And unless 
 type is given more attention by a majority of breeders there 
 will not be the desired advancement in the breed. 
 
 Color is far from satisfactory. At New York and Cin- 
 cinnati we found a few specimens of extraordinary merit. 
 This proves conclusively that the deep, rich red color de- 
 manded by the Standard is obtainable, for here we found it. 
 But so many specimens bordered on the buflf with light to 
 white undercolor. It seepis especially difficult to secure 
 hens that will hold the desired color. In pullets it is easier. 
 
 The single comb variety has so far led in the number of 
 entries and in popular favor, so it would seem. During the 
 past two years there has been a tremendous demand for the 
 rose combs. It is, we believe, a demand that will continue. 
 TIpon the whole, the quality of the rose combs has not been 
 quite as good as the single combs. 
 
 Mr. E. L. Prickett, secretary of the Ehode Island Eed 
 Club of America, one of the most prominent breeders and suc- 
 cessful exhibitors of rose combs in America, tells us how to 
 mate to secure the desirable color and shape. What he says 
 as to color will apply alike to the mating of single combs. 
 Kead carefully what Mr. Prickett says; 
 
 How to mate Rose Comb R. I. Eeds is a subject that has 
 puzzled every breeder of Eeds, and there are but very few 
 who can mate up a pen and foretell what the results will be 
 unless they know the breeding back of the birds. 
 
 It is far easier to advise what not to mate, so as this 
 may be the means of helping some one, I will tell what I 
 have learned from my own matings. 
 
 Type is of first importance, so don't breed from over- 
 grown, leggy birds, either male or female, nor yet from small, 
 pinched up birds. Eeds should be down on their legs, yet 
 should not be blocky, but of good length of body. 
 
 Eeds are strictly a practical business fowl, originated with 
 that idea. Standard weights: Cock, 8% lbs.; hen, 6 1^; cock- 
 erel, 7%; pullet, 5 lbs. When you go much above or below 
 these weights you are getting away from an ideal Eed, so 
 in mating your birds, govern yourself by these weights and 
 adhere to them as closely as possible. Above all things don 't 
 
 mate large and small birds together, but if you wish to in- 
 crease or decrease the size, do so gradually, and not try to 
 do it all in one season. Eemember it is the female you must 
 look to for type and ideal size, and to the male more par- 
 ticularly for color. 
 
 Do not include in your pen a lot of females of all sizes, 
 shapes and colors with the idea of striking good results from 
 some of them. You probably will get good results from 
 some individual, but how will you know any better the fol- 
 lowing year which birds gave you best results? 
 
 Select your females as uniform in type and color for each 
 pen as possible, even though you only have two to five 
 females in the pen. In this way you can mark your chicks 
 and keep a record and observe closer what the results are, 
 both for type and color. 
 
 Color seems to be the diflSculty to be solved. Light col- 
 ored males do not give satisfactory results, for it is the 
 tendency for red and buflf breeds to run out to light buff 
 or white. So in order to keep up color, use medium to 
 medium dark males. 
 
 Very dark birds will produce black in surface and smut in 
 undercolor. So avoid extremes in color, the same as you 
 would extremes in size. Now after you have type and sur- 
 face color selected, don't think for a minute that your bird 
 is all right. Next look at the undercolor. 
 
 A male showing weak undercolor is undesirable. White 
 in undercolor of hackle and saddle over hips is a very com- 
 mon defect, and a male being very bad in these sections 
 should be rejected, as the defects will be intensified in off- 
 spring unless overcome by good qualities of female. A whit- 
 ish, smoky undercolor at base of tail is also objectionable. 
 
 A slight amount of smut in a male's back is not so objec- 
 tionable as some people think, and oftentimes such a bird 
 proves a remarkably good breeder, but he must be free from 
 white or black in hackle, saddle and base of tail. Never 
 breed from a male defective in all these sections. 
 
 Great care should be used in mating a male showing smut 
 in back. This smut should not be more than a slight barring 
 across the middle of the feathers on the back, next to the 
 web, but never to the end of the quill. The quill should al- 
 ways be red, not black nor white. 
 
 A male having a rich dark surface color and a smoky, 
 whitish undercolor, even though free from pure white or 
 smut will not prove a satisfactory breeder. 
 Black in wing bars is also objectionable. 
 What kind of a male, then, will prove the best breeder? 
 I prefer a male having a good, strong color with a good lustre 
 to surface plumage. What is meant by strong color? I 
 mean a bird of good rich surface color, medium to medium 
 dark, but the undercolor correspondingly strong and not 
 showing much contrast. 
 
 A male of medium surface color with strong undercolor, if 
 bred from a medium dark colored male, will often prove a 
 good breeder. 
 
 Have as little contrast in hackle, back, shoulders and sad- 
 dle as possible. If male is weak in undercolor of hackle be 
 sure he is strong in back and saddle or if a little smut in 
 back, be sure he is free from white or black in hackle or 
 saddle. 
 
im- 
 
 ^ V.»'>. 
 
 COPYRIGHT, 1909, BY AMERICAN POULTRY JOURNAL PUB. CO. 
 
 'HE99, CHICAGO 
 
 First Panel — Reading from left to right. LaFleche, Crevecoeurs, Black Sumatras. Second Panel — Muscovy Ducks, East Indian Ducks, 
 Cayuga Ducks. Third Panel — Aylesbury Ducks, Crested White Ducks, Pekin Ducks. Fourth Panel— Indian Runner Ducks, Rouen 
 Ducks, Blue Swedish Ducks. 
 
MATING PARTRIDGE WYANDOTTES 
 
 Some of the Lines In the Breeding of Partridge Wyandottes That Must Speedily Be Considered and Which Are Now Being 
 Neglected— Too Much Attention Given to Color Markings, Or, Rather Too Little Attention Given to Shape- 
 How to Maintain the Variety 
 
 The Partridge Wyandotte, one of the most beautiful of 
 varieties of fowls, took all by storm when first shown, and 
 for a few years were the popular new thing in fancy circles 
 both in this country and England. Enormous prices were 
 paid for what were considered good specimens of the variety 
 in England, the prices reaching $1,000 per specimen in more 
 than one instance. Then in a short time the air was taken 
 out of the inflated boom, and, quite the natural thing, the 
 Partridge Wyandotte was found standing upon its own 
 merits, as eventually all things and men must do in this 
 rather practical world. 
 
 The Partridge Wyandotte is a fowl of beauty and worth. 
 It came to the probe with its color markings bearing very 
 strong lines, it being, seemingly, not a very difficult task 
 for the fancier to clothe this fowl of Wyandotte shape in a 
 dress of the Partridge Cochin. Not that color markings 
 have been perfected in the Partridge Wyandotte, for we 
 find but few, comparatively, of near approach to perfection 
 in color. The striking fault seems to be that there is an 
 abundance of brick red in the females. Then, too, the 
 strong color seems to run out in fluff and back. 
 
 But it is in shape that the Partridge Wyandotte, as ex- 
 hibited, has its greatest failing. During the past few years, 
 notably the last two exhibition seasons, we have found far 
 more than a majority of specimens shown to be of very 
 poor shape, in many, too many, instances there being a near 
 approach to the Cochin shape. This failing seems to be a 
 general one, and unless the breeders speedily correct this 
 evil the departure of the Partridge Wyandotte from the 
 show room and from fanciers' pens will soon be made per- 
 manent. 
 
 Mr. W. A. Doolittle, who by reason of his ability as a 
 breeder and success as an exhibitor is well qualified to ad- 
 vise the fraternity as how best to mate Partridge Wyan- 
 dottes, says : 
 
 "Ancestry should be first considered. Too much stress 
 cannot be put on this point as birds coming from a line 
 of meritorious ancestors that have been produced by proper 
 matings for years are worth much more than those seem- 
 ingly as good that have come from chance mating. The 
 former can be depended upon to produce their equal and a 
 per cent of their superior; while those from a chance mat- 
 ing, yet seemingly as good, are almost sure to prove a 
 disappointment. 
 
 "I take ancestry first into consideration, choosing the 
 best birds that have come from the best dams, grandams, 
 etc., and from the best sires coming from the best grandam 
 and grandsire. To do this it is necessary to use trap nests 
 or mate pairs and mark the chicks as soon as hatched. A 
 record should be kept of all markings made from year to 
 year. In this way you will be able to keep track of your 
 pedigrees and markings. 
 
 "Next to be considered is shape. See that they have the 
 proper Wyandotte shape. Eemember shape makes the 
 
 breed and color the variety. As the male is equal to one- 
 half the pen I will consider him first and too much care 
 cannot be taken in his selection. If possible consider his 
 ancestry; see that he has the Wyandotte shape, a broad, 
 deep, well-rounded breast, full hackle and saddle, rising with 
 a concave sweep to tail and let me say that my preference 
 for a breeder is one rather short in tail, appearing not to be 
 fully developed. A large per cent of the birds as bred are 
 too long and too high in tail. Keep track of the young 
 cockerels and pullets that seem blocky and slow in de- 
 veloping tail. If you continue to use as breeders birds that 
 developed tail too young you will soon have a flock of Leg- 
 horn tails. 
 
 "The male should be active, strong and vigorous and at- 
 tentive to his mates. One that is disposed to be cross to 
 them, picking them and driving them away from their 
 food is not likely to be a good breeder. -Some males will 
 feed their mates and almost starve themselves. You may 
 be sure this bird is a good breeder, but he should be taught 
 to eat from your hand and for such birds there is nothing 
 equal to whole corn, fed from the hand once a day. 
 
 "In color the birds should conform to the standard. His 
 under color should be slate, breast greenish or glossy black; 
 back should be broad and flat at shoulders, in color dark 
 red; saddle red with black stripe down the center of each 
 feather; fluff black or black tinted with red; primaries 
 black on inner web; bay edge on outer web; secondaries 
 black, outside web red terminating with black at end of each 
 feather; covers greenish black forming a well defined bar 
 of this color across the wings when folded; tail black; 
 sickles and covers glossy greenish black; lower covers 
 glossy black, but may be edged with red. Comb should be 
 of good Wyandotte shape, but I should not sacrifice other 
 good points merely for the sake of comb so long as it is rose, 
 and I know the bird has come from a strain usually having 
 good Wyandotte combs. 
 
 "Hackle and saddle well laced and the entire plumage free 
 from white. I bred Golden and Buff Wyandottes in their 
 early days and in my experience white in plumage of any 
 of the Wyandottes, except the White Wyandottes, is a seri- 
 ous defect and one hard to get rid of. To be a success one 
 should be with his birds every day while they are grow- 
 ing; watch the young cockerels; those that have well pen- 
 ciled breasts or more properly speaking those that are 
 barred, while in their 'chick feathers and molt into adults 
 with glossy black breasts will, if they have come from a 
 proper ancestry (and these are .usually the birds that have) 
 prove to be the birds that will produce the well penened 
 pullets. You may rest assured that if he has a well laced 
 hackle and saddle and comes from ancestors that have been 
 produced by proper matings he will produce good cockerels 
 as well. In this way good males and females are produced 
 from single matings. I have always produced my show 
 birds from single matings. Many times my first prize male 
 
60 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 and female were full brother and sister. Therefore I shall 
 always discourage double mating. "Why should a breeder 
 so mate his birds that all of the males from one mating and 
 all of the females from another mating should have to De 
 discarded, and last, but not least, what happens when a 
 customer purchases a fine male produced from a male mat- 
 ing and a fine female produced by a female mating, and 
 mates them together? Xothing but failure and disappoint- 
 ment. In this way many have given up a breed in disgust 
 who otherwise would have made true fanciers and valu- 
 able aids to the breeders of this variety. 
 
 ' ' In choosing females the same attention should be given 
 to her ancestry as to that of the male and she should 
 be of good Wyandotte shape and good in size as it is she 
 that largely governs the size of the offspring, the male gov- 
 erning shape and color to a great extent. She should be well 
 penciled throughout and free from shafting; under color 
 slate; hackle red with black stripe through each feather. 
 The standard now permits penciling in hackle and I think 
 it is one of the strong points to look for in a good breeder, 
 for without it you will not get well penciled pullets. The 
 color throughout should be mahogany red or reddish brown, 
 distinctly penciled with very dark brown, the standard calls 
 it; I think it should be black. If your females come from 
 well marked ancestry that have been properly mated for 
 well penciled throughout and have some penciling at least 
 in lower hackle they should be valuable breeders. How- 
 ever, to get the best results judicial line breeding should be 
 practiced. Do not expect to produce good birds from en- 
 tire out crosses. There are several strains of Partridge 
 Wyandottes; for instance my strain of Partridge Wyan- 
 dottes has been produced by certain crosses and single mat- 
 ing and to cross them with another strain that has been 
 produced by different crosses or those that have been pro- 
 duced by double mating means failure except as mine have 
 been lino bred they would show their influence over birds 
 that were not line bred. 
 
 ' ' In nearly every flock there is one hen or pullet that is 
 superior to all others. A pullet that surpasses all others 
 
 in penciling is especially valuable. Each egg from this pul- 
 let should be incubated and the chicks marked; use the 
 best penciled pullets from this mating and so on. Also 
 choose each season the best cockerels from this mating. Fol- 
 low advice as to selecting the cockerels and you will be sur- 
 prised in the improvement of your flock. To line breed 
 mate the best pullets of this mating to their sire and the 
 best cockerel to his dam and so on. 
 
 "Do not lose sight of care and feed for as much depends on 
 this as on the parent stock. Good health is the secret of 
 fine condition and is never the result of improper feeding 
 or care. Without health and vigor all the labor you can 
 bestow upon them will not make show birds of them. You 
 may take two lots of chicks, equal in every respect, com- 
 ing from the best of parent stock; give one lot proper care 
 and feed, the other improper care and feed and they will 
 not resemble each other. The first lot will develop into a 
 fine flock of good birds, good in shape, color and markings. 
 The second will be nothing but culls, off in shape, off in color 
 and they will not even be marked like the first lot. When you 
 reach the point that calls for the statement, " I cannot grow 
 my chickens to proper size, ' ' depend iipou it the fault is yours 
 and you should learn to remedy this evil or give up trying 
 to raise fancy poultry. This point is made very plain to 
 me. I ship eggs every season to hundreds of customers all 
 over the United States and Canada. Some will complain 
 that the birds raised from them are undersize and some- 
 times will report they are all culls. Others who received 
 eggs from the same yards and at the same time cannot say 
 too much for the birds they have raised from them and later 
 will report having won with them at leading shows. The 
 first party blames the parent stock when the blame should 
 rest with him. The second party deserves at least a part 
 of the credit. 
 
 "I wish to impress upon my readers lastly, but not least, 
 that improper care and feeding will not produce sKow birds, 
 no matter what the parent stock may have been. Even hard 
 work and attention, if improperly bestowed upon the birds, 
 will not change the results. 
 
MATING PARTRIDGE COCHINS 
 
 Some of the Reasons Why the Partridge Cochin Type Is So Unfixed and the Desirable Shape and Form so Seldom Found in 
 
 Specimens in the Show Room and Breeding Yard — A Study in Color Blending Which Reveals the Cause of 
 
 the Inferior Coloring of Many Strains of this Magnificent Show Bird 
 
 Wherever we go we find an individual type of the Partridge 
 Cochin. For years Buff Cochin breeders have been producing 
 fowls of the desirable Cochin shape and form. It seems to be 
 a fixed characteristic with the Buffs. How different it is with 
 the breeders of Partridge Cochins. Earely do we find a Par- 
 tridge that is of that beautiful type of Cochin which is so 
 much desired. The Brahma type is in evidence and very con- 
 spicuous in nearly all the shows. This is the most serious 
 fault with the Partridge Cochin of today. That this will be 
 overcome goes without saying. 
 
 The color markings of a Standard Partridge Cochin, espe- 
 cially the female, are beautiful. Yet how seldom we find a 
 specimen well colored. For some time there has raged a con- 
 flict between certain breeders of this fowl as to how best to 
 mate to produce the desirable color markings of the breed. 
 These advocates are far apart. Some one is wrong. There 
 must be a getting together of the fanciers most interested in 
 this grand old breed, and a system of breeding for color estab- 
 lished. If this is not done the Partridge Cochin will disappear 
 from the show room. 
 
 llr. W. H. Harrison, Jr., for years a breeder and exhibitor 
 of some of the best Partridge Cochins produced and shown in 
 America, teUs in the following how he mates the breed to 
 produce this class of stock. He says: 
 
 A man of very wide experience and probably as keen an 
 observer as there is in the poultry world, recently made this 
 remark: "If one hundred men were each given a good flock 
 of Partridge Cochins within five years ninety-nine of them 
 would have their flocks ruined. ' ' 
 
 A writer in a recent issue of the American Fancier, mourns 
 because many are already dropping Partridge Wyandottes, on 
 account of the difficulty of breeding choice specimens. 
 
 About eighteen months ago the publisher of this journal 
 asked the writer if there was anything he knew about breeding 
 Partridge Cochins that he would not be willing to tell the 
 readers of the American Poultry Journal. Being answered 
 in the negative, and assured that the love of the variety far 
 exceeded any selfish interest as a breeder, Mr. Bates requested 
 an article for the January number, 1904. His last injunction 
 was: "Put in as many things as you can that have never 
 before appeared in print — secrets of the trade." 
 
 Soon after the appearance of the article the writer received 
 a number of letters from old breeders of Partridge Cochins, 
 agreeing with the points made, some even hinting that some of 
 the statements in the article it was just as well not to make 
 public. 
 
 Within sixty days after the article was printed a new breeder 
 of Partridge Cochins, who has gained considerable notoriety 
 during the last three years on account of prizes won at some 
 of the leading western shows, had articles in two journals, tell- 
 ing how to mate Partridge Cochins. He said he produces ex- 
 hibition pullets and cockerels from a single mating, using males 
 with dark undercolor. 
 
 Another man has published two articles this spring on Part- 
 
 ridge Cochins. He is an "old timer" and should know better 
 but here is a quotation from his article in American Fancier of 
 March 11: "The present demand for Partridge Cochins makes 
 the use of double mating unavoidable if we hope to produce 
 the best. We must have a line for males and one for females, 
 and never crossmate or intermingle the blood lines for the 
 males; do not pay any attention to the color of the females 
 along exhibition lines. Work for the color of the male, and 
 mate the females of this line to the best colored males all the 
 time, and keep the largest and best of these females for pro- 
 ducing exhibition males. By so doing you will build up a color 
 line for producing males that will give better color results each 
 year. We have seen this continued until every feather on the 
 back had a black center, the same as the saddle feathers, an.l 
 some of the females from such matings had almost black 
 breasts and a hackle almost like the male in color. ' ' 
 
 Now, I do not refer to these cases to make any personal criti- 
 cisms, nor because their methods are entirely different from 
 mine. Neither do I refer to them because I know that they 
 are wrong, and that I am right, and can prove it, but because 
 this involves the whole question of undercolor, and I want to 
 discuss that in this connection. 
 
 I have been told by several persons who have visited the poul- 
 try shows and poultry yards of England, that the English 
 breeders excel the breeders on this side in the richness and 
 brilliancy of the color of their fowls; and that they practically 
 ignore the question of undercolor in the show room. We have 
 much to learn from our neighbors across the ocean. 
 
 We have a foolish craze in this country for undercolor. 1 
 have not heard of any one being excluded from full dress func- 
 tions because of the color of his underclothes, but if the ones 
 who set up the standard of dress were of the same mind as 
 those who make our standard of dress for our fowls, it would 
 be obligatory on one to wear a certain shade of underclothes. 
 Many fine birds dressed in royal robes of the most correct and 
 exacting styles are debarred from the company of their infe- 
 riors because their underclothes are not the shade some one 
 thought they should be. To an outsider it must look mighty 
 silly. 
 
 Did you ever examine the undercolor of a parti-colored bird 
 of gorgeous plumage, whether from the tropics or from our 
 own woods? Did you ever see one with a very highly colored 
 surface, that had an absence of white in the undercolor? No, 
 sir, and you never will. 
 
 Did you ever look into an artist's box of colors? Did you 
 notice that his tube of white was larger than any other? Did 
 you watch him paint, and notice how he would mix white in 
 most of his combinations to produce the desired shades? Do 
 you think he could take some red, brown and black paints, and 
 without any white, mix them until he produced a rich mahog- 
 any? If you think you can do that, just try it! After a few 
 trials you will wake up to the foolish proposition of having a 
 standard require you to get that result, by mixing colors with 
 your birds and not use white. 
 
62 
 
 ORIGIN AND HISTORY OF ALL BREEDS OF POULTRY 
 
 There is not a Partridge Cochin breeder in America who 
 claims to produce fine birds of both sexes from dark under- 
 colored males that would want you to go through the files of 
 the express office at his town and let you find out just where 
 his exhibition females did come from. No one can get rich 
 mahogany colored pullets from a dark undercolored male. "With 
 an absence of white the colors will not mix and make ma- 
 hogany. 
 
 When I began to breed Partridge Cochins in 1875 the poultry 
 journals contained articles as they do now, saying as the above 
 writer does, that it is necessary for best results to have two 
 pens, one for each sex. I have never bred that way and I 
 never shall. 
 
 A man with a pen of Partridge Cochins sends to a breeder 
 who grows his birds on the double mating plan, $.5 for a 
 cockerel for new blood. I wonder if there has ever been a 
 case where the breeder wrote back and told Ms customer that 
 he could send him a cockerel that would not give him one single 
 pullet that a lover of the breed would have on his place over 
 night, or he could send him one that would not produce one 
 good cockerel in a season's breeding, and ask him which he 
 would prefer. Is one treating a customer honestly if he does 
 not so write? 
 
 In my early days as a breeder I got some fine Black Javas. 
 In two years my chicks came with red necks. After eating 
 those with red necks I only had one cockerel left with a black 
 neck. He had considerable white on him. The chicks raised 
 that season were very fine and it taught me a lesson. I never 
 had any more red necks on my black fowls. That experience 
 caused me to lose all fear of white undercolor on my Partridge 
 Cochins. 
 
 In going through the files of the poultry journals for the past 
 thirty years you can make a list of hundreds of men and women 
 who once bred Partridge Cochins who do not breed them now. 
 True, tastes will change, but you never saw one of them that 
 will not now become exceedingly enthusiastic over a fine Part- 
 
 ridge Cochin, and tell you that no fowl is more beautiful than 
 a well bred Partridge Cochin, none better on the table, none 
 more easily cared for, none that will stand confinement better, 
 or lay more dollars' worth of eggs in a year, but it is so hard 
 to produce fine specimens. 
 
 It does not matter how many breeders object to my position. 
 Anyone may prove which is the right way by trying. 
 
 If you will take a standard female and a male with rich 
 dark standard surface color, but white undercolor, you will get 
 half of the pullets show birds and one-fourth of the cockerels 
 show birds. Your most valuable males you cannot send to a 
 show on account of some crank making a motion and a lot of 
 disinterested men voting yes, without knowing why they did 
 it. But never mind, keep on breeding and you can show a 
 flock such as the one who breeds on the double mating plan 
 never dreamed of owning. 
 
 Some writers say to use a male with light surface color for 
 your pullets. If you do that you will spoil the ground color 
 of your pullets. Mix in your light color by having white under-, 
 color that does not show. 
 
 I have not bred Partridge Wyandottes, but my opinion is 
 that this same way of mating will produce good results with 
 them. I give this simply as an opinion, as I do not know by 
 experience. 
 
 I am of the opinion that this question of undercolor is of 
 the most vital importance in breeding all parti-colored fowls 
 and I hope the day is not far away when one can take his best 
 breeding birds into the show room. 
 
 [While Mr. Harrison has directed his argument mainly in the 
 line of Partridge Cochin coloring, his article brings up the question 
 ot the effect of undercolor in the production of all parti-colored 
 fowls. This mixing of color matter to produce desired colors and 
 shades is something which has heretofore been given little atten- 
 tion, either by the breeders or the standard makers. It is indeed 
 an important matter, and we hope that fanciers will give the 
 question a thorough discussion in these columns. — Thomas P. 
 Rigg] 
 
MATING S. C. RHODE ISLAND REDS 
 
 The Single Comb Rhode Island Red Could Be Advanced Very Rapidly, So Far As Color and Shape are Concerned, if the Indis 
 
 criminate Use of Cockerels and Pullets as Breeders Was Stopped — The Effect of Breeding From Unknown Quality 
 
 a Serious Matter. Stock Which Has Come Through the Adult Moult Shows Its Quality. Some of the 
 
 Simple but Important Kinks of an Eminently Successful Breeder and Exhibitor 
 
 In the now exceeding strong competition for show honors 
 among Rhode Island Red breeders, the stock which has been 
 bred from parents of known quality is found winning the 
 honors for its owner. "When a new breed takes on the 
 popularity, as has the Rhode Island Red, hundreds of 
 fanciers all over the country become interested in the breed 
 by the purchase of a trio or breeding pen, and in a large 
 majority of cases the stock thus purchased is young stock — 
 cockerels and pullets. Now, it is- bad enough, unwise 
 enough, to build the foundation of a thoroughly established 
 breed of fowls of stock of unknown breeding quality. To 
 do so with a new breed, one not yet perfected either in 
 color or shape requirements, is the height of folly. Mr. 
 Lester Tompkins, the most successful exhibitor of Single 
 Comb Rhode Island Reds in America, here gives breeders 
 of this fowl some facts which are of the utmost importance. 
 Mr. Tompkins says: 
 
 As to the proper mating to breed Rhode Island Reds to 
 produce ideal birds, it is the old story in a measure that 
 like produces like, but as in other breeders, if you know 
 your blood lines and what is back of the birds to be mated, 
 vou have more of a guide in guarding against defects. 
 
 To a beginner, in selecting females for breeders, I like 
 hens best, but a novice is very apt to get deceived in his 
 bird, as often after the moult, the very best ones, owing to 
 condition at moulting time, will not appear to be the birds 
 they really are. Many times just an ordinary hen will moult 
 cut bright and even, while a very fine colored bird will moult 
 gradually, and by the time they are through some feathers 
 will be practically old, others bright and rich, which will 
 give her a very ordinary appearance. I do not mean to say 
 they are all this way. While she may be far more valuable 
 in the breeding pen than the smooth-looking one, still would 
 not be considered by a novice in mating up his pen. Often- 
 times the next season she might come out even and rich as 
 when a pullet. Of course, one that holds color year in and 
 year out we prize very highly. • To the female we look for 
 shape, size and Rhode Island Red characteristics. Also 
 select as good head points as possible. 
 
 On the male bird depends color, to a great extent, also 
 stamina, while a great deal depends upon surface color, as 
 
 that is always in sight. Still, I think undercolor quite im- 
 portant as to breeding qualities. It may not always be 
 the cleanest, purest colored or the darkest, but strength and 
 richness are important. 
 
 Don 't mistake my meaning of strength and richness, as it 
 is not always the darkest bird that is richest. If a bird has 
 pure undercolor and brilliant surface, very good. Sometimes 
 a rather light male that is rich and bred from dark birds 
 makes the best breeder. Avoid making extremes in color 
 between male and female. If, as many say, my pullets run 
 light, it is safer to darken by degrees than to attempt 
 doing it all in one season by using an extremely dark male, 
 as this is one, cause of unevenness of color in the flock. 
 
 LINE BREEDING 
 
 Line breeding is good, when properly carried out. Is all 
 right for bringing out certain requirements; also fixing some 
 of the points desired. One should thoroughly understand 
 line breeding and Rhode Island Red characteristics before 
 attempting it to a very great degree, as this breed was 
 made by outcrossing for many years. 
 
 OUTCROSSING 
 
 It is well known that Rhode Island Reds are the results 
 of from sixty to seventy years of outcrossing, which has 
 been the main factor in producing great strength and strong 
 constitution and laying qualities, which are some of the 
 principal points that have brought Rhode Island Reds to 
 the present popularity. This feature cannot be overlooked 
 to maintain ruggedness, but same as line breeding, one 
 should be careful, as it is best to" know your lines. 
 
 I think these points must be considered in maintaining 
 the old-time vigor and hardiness of the breed. We often 
 hear those good old-fashioned Red birds spoken of, which 
 I believe can be produced today as good and better, if one 
 will stop and think to use care in mating. 
 
 Get the old-fashioned type (which is a type that no other 
 breed can claim) fixed in your mind, then leaiu the true 
 color and stick to it, but do not take birds which were pro- 
 duced by accident and expect to breed standard birds In 
 one season. 
 
MATNG SILVER GRAY DORKINGS 
 
 Some of the Common Errors in Mating of the Grand Old Silver Gray Dorking and How to Avoid the Going to Pieces in Color of 
 
 This Splendid Breed of Fowls — While Double Mating is Not Necessary Line Breeding is Very Essential — Even 
 
 a Slight Deviation From the Proper Lines is Disasterous — The Importanceof the Female Line Here Shown 
 
 The Dorking, the pride of England and the standard by 
 which the market poultry of the world is judged, has at no 
 time been a popular fowl in the United States. An English 
 fancier who was visiting this country said to the writer 
 last winter; "Conditions are not the same here as with us 
 in England. I see plainly why you people do not breed to 
 Dorking extensively. You Americans are too impulsive and 
 impatient. Now the Dorking is the finest table fowl in the 
 world. There is no doubt about it. But as it is not a 
 rustler, able to do fairly well in egg production when given 
 the scanty care the poultry of the United States is mostly 
 given, you folks do not handle it. You could not, it would 
 seem, concentrate your efforts in the production of either 
 an egg machine or a market fowl. You must have what you 
 call a general purpose fowl, something which you have not 
 — never will have." And the Englishman spoke the truth. 
 The Dorking is essentially a market fowl, and why we of 
 this country do not specialize as they do in England tells 
 the whole story of the Dorking's slight recognition here. 
 Yet, with good care the Dorking is a pretty good egg ma- 
 chine, as its feeders will tell you. 
 
 The Silver Gray variety is the most popular, and through- 
 out the eastern states is bred to a considerable extent. The 
 Dorking exhibition at Xew York and Boston is alwaj's large, 
 and birds of the best type are found in these shows. 
 
 A few 3'ears ago it was conceded by the Dorking breeders 
 of this country that we could not produce as fine Silver 
 Grays as could the English fanciers. It was held that this 
 was due to the fact that our climate was unfavorable. But 
 of late years Watson Westfall, of Pennsylvania, and Henry 
 Hales, of Xew Jersey, have shown specimens of their own 
 breeding which here easily defeated some of the crack 
 show birds of the mother country. 
 
 The Dorking is one of the most valuable and beautiful 
 of all fowls, and will always occupy a very prominent place 
 in the poultry world. "Watson 'SVestfall, the veteran breeder 
 and fancier, tells us how to produce the best Silver Grays: 
 
 ' ' The Silver Gray Dorking is a well established breed with 
 a distinct type and character. Although they do not re- 
 quire any double or extreme mating to produce fine birds of 
 both sexes, it has become known for some time that certain 
 selected birds, bred in what I will name as a three-cornered 
 mating, will produce the higest type of exhibition stock, 
 and also a better and more uniform flock generallv. In 
 selecting the male preference should always be given to 
 those nearest to standard requirements, as the best exhibi- 
 tion bird is always the one best to breed. With the female. 
 
 however, there are two selections to make, viz., light and 
 dark, the former to be for producing the best males and 
 the latter best females, and it is for this reason I have 
 given the name a three-cornered mating. The dark female 
 which, like the male, is a standard exhibition specimen, will 
 be among the darkest of the flock and her general color 
 (top color) a slaty or silvery gray. The light female will be 
 among the lightest of the flock and her top color an ashy 
 gray. In making selections for these two classes of females 
 a very good way is to catch and hold them together, compar- 
 ing in this way their wings, back, breast, head, throat, and 
 hackle. The wings and back of the darker female should 
 be slaty or silvery gray, and the penciling or mottling ex- 
 tremely fine, being always as free from the shaft lines as 
 possible. The breast should be a rich, bright cherry red, 
 free from any mealy shading or edgings of a lighter color. 
 Head and throat should be silvery white and as entirely 
 free from any brown as possible. Hackle should be sil- 
 very white and a clear and distinct black stripe through 
 the center of the feathers. 
 
 "The wings and back of the lighter female should be 
 an ashy gray with penciling or mottling fine and as little 
 of the shaft lines showing as possible. Breast should be 
 a light salmon red, quite free from mealy shading or edg- 
 ings of a lighter color. Head, throat and hackle should be 
 silvery white, the upper part of the neck, the throat and 
 head to be nearly clear white and the remainder of hackle 
 as free from black as possible. A fully matured male bird 
 should be as free from black on his white parts as possible 
 and also as free from white on his black parts as possible. 
 The white should not show creamy or rusty and the black 
 should have the greenish shade. In form always get the 
 largest body with the shortest legs. These two characteris- 
 tics are of the utmost importance and it is quite natural 
 for one to follow on with the other just the same as in 
 the opposite where long legs give a small body. As a 
 farther aid in making selections I will make the following 
 list of defects which are to be avoided. First, the male: 
 Overly large combs, irregular forms or short fourth or fifth 
 toes, off side spurs, long legs, prominently white earlobes, 
 stripy or short hackle and saddle, short back, high carriage 
 of tail or any scanty appearance in its development. The 
 females: Overly large combs, irregularly formed or short 
 fourth or fifth toes, long legs, short back, fan shaped tail, 
 also high carriage of tail, any very noticeable marking of 
 brown on head, wings or hackle, very patchy or uneven 
 color on breast."