Part 5

The great drawback to the value of this most useful breed is in the delicacy of the chicken; in spite of every care they too often exhibit the evil effects of a constitutional delicacy when about three weeks old, when their wings droop, and they die without any evident cause, whilst other birds hatched at the same time, and under the same treatment, are running about full of health and vigour. There is a very erroneous opinion, in many parts of the country, that Dorkings can only be successfully reared in Kent or Surrey; the absurdity of this statement is evident from the fact that the best Dorkings, those that have carried off the first prizes at the various poultry shows, have not, with few exceptions, been natives of Surrey. The opinion has evidently arisen from their delicacy when chicken, and the fact that persons at a distance have often obtained a stock of Dorkings, and then without any introduction of fresh blood, they have continued breeding “in and in” until the breed has degenerated, not only in size, but in constitutional vigour; there is however no doubt but that on the dry chalky soil of Kent and Surrey they are more likely to do well than in any situation where the ground is wet or clayey.

Dorkings do not bear confinement well, requiring a good range; to attain a large size, and make good table birds, they must be liberally fed at every period of their lives, hence, and from the fact that they do not forage for themselves as well as the smaller varieties, they are not the best fowls for the cottager, especially as their egg producing powers are not remarkable.

I have found that pullets hatched in April and May usually, if well fed, begin to lay about Christmas, and there is no difficulty in hatching in the beginning of February, although there is always some uncertainty about rearing the chicken in cold weather; but I have found that by cooping the hens in a shed open to the south they have done much better than in an enclosed room.

To produce the fat fowls, that are seen in greater perfection in the London markets than elsewhere, and which are generally termed (although they are not) capons, Dorkings are cooped for fatting at the age of three to four months in summer and five to six in winter, being fed with oatmeal, mixed with water or milk; this must be given fresh three times a day, the first meal being early in the morning; and, in addition, the birds should be supplied with whole corn (either dry or boiled), gravel, clean water, and a turf or green meat; the most scrupulous cleanliness as to troughs, coops, &c., being observed. By these means a fowl, if previously well fed, will be fat enough for any useful purpose in a fortnight to three weeks; should they be required very fat, some mutton suet; or, what is equally good, the parings of the loins of mutton, may be chopped up with the food. The unnatural process of cramming is frequently recommended, but I have never found it necessary. It should be borne in mind that a fowl cannot be kept in the greatest degree of fatness for any length of time, as the over repletion soon causes internal disease. The houses must be dry, quiet, dark, and warm, and the fatting coops carefully kept from draught, and warmly covered at night during cold weather.

SPANISH.--The true Spanish fowls, known by their uniform black colour, burnished with resplendant tints of green, the great development of comb and wattle, and the peculiar white face, which should be free from any other colour, are magnificent birds. Regarded as profitable poultry, their strong recommendation consists in the number and very large size of the eggs laid by them. The hens seldom attempt to hatch, and are bad sitters and nurses; their eggs should consequently be hatched by other varieties. The chicken are slow in feathering, but I have not found them so delicate as is sometimes stated, it is not however desirable to hatch them very early in the season, as they run about for a long time with naked necks and wings; and there is a remarkable difference in the fowls of the same brood, some being far superior in size and qualities to the remainder. In purchasing Spanish, blue legs, the entire absence of white or colored feathers in the plumage, and a large white face, with a very large high comb, which should be erect in the cock, though pendant in the hens, should be insisted upon. Although the flesh is of good quality, yet, from the want of size, the length and darkness of the legs, the Spanish is not equal to the Dorking for the table, and from the long period of their moulting, the laying in winter is considerably interfered with; nevertheless, the large size and number of their eggs renders them most profitable, and their handsome carriage and striking contrast of colour in the comb, face, and plumage recommend them to all; they are perhaps better adapted for a town fowl than any other variety, as when full grown they seem to suffer less from confinement to a small run; not unfrequently exceedingly good specimens may be seen in the stable yards of London.

The price of very good white faced Spanish always ranges high, notwithstanding that they have been largely bred in this country for many years; this arises from the extreme uncertainty in the character of the chicken, for even when produced from eggs laid by first rate stock red faced birds constantly make their appearance, and these, though equally useful as layers, are of no value as stock birds; it may be remarked, that those cockerels and pullets are most promising that exhibit a long bluish skinny face, as this generally changes into pure white.

In the West of England, a variety of the Spanish known as Minorcas are much esteemed as profitable layers. They differ from their more aristocratic relatives in possessing a white ear lobe merely, the face being red, and in a somewhat more compact and less leggy form.

GAME FOWL.--This variety, formerly so extensively reared for the cock-pit, is still bred by many on account of its beauty and utility. The game cock is distinguished by a long head with a strong massive beak, and a single upright comb; the chest is prominent and fleshy, the whole body muscular, the carriage bold and erect, and the feathers particularly close and firm; the hens are remarkable for their neat appearance, and are characterized by a large erect fan-shaped tail. In colour this breed varies greatly, amongst the most esteemed strains are those known as the black breasted reds, the brown breasted reds or gingers, the various piles, a term applied to such as have a proportion of white in the plumage, duckwings, blues or grays, and white and black. Game fowl fly well, and a good grass run is absolutely essential to their well being; the hens usually lay about five and twenty buff colored eggs before wanting to sit, and are unsurpassed as mothers and nurses; both sexes are good foragers, supplying themselves with a great portion of their food. As table fowls they are small, though plump, the quality of the flesh being very superior. The pugnacious disposition of the cockerels is much against them in a profitable point of view, and it is desirable to cut off their combs and wattles at the age of five or six months, otherwise, from fighting, much suffering and loss of blood ensues, this operation is usually performed with a pair of sharp scissors, and the application of a little green vitriol dissolved in water will be found immediately to check the effusion of blood.

HAMBURGH FOWLS.--There are two very distinct varieties of these birds, the spangled and the pencilled; where fowls are kept mainly for the production of eggs, no breeds are so advantageous; and as they are comparatively unknown in many parts of the country, I have entered rather fully into their description. I am indebted to an amateur, an extensive breeder of the spangled variety, for the following account of their merits.

“Gold and Silver Spangled Hamburghs.--These very beautiful varieties have not hitherto attracted the attention which their intrinsic merits so justly deserve. Indeed, except in the northern counties, they have been until lately almost unknown.

“I will endeavour, as briefly as possible, to put before my readers, firstly, the origin, habits, and economical merits, and, lastly, the desired points of beauty of these dandies (par excellence) of the poultry yard.

“Firstly as to their history and origin--Unlike the pencilled Hamburghs, which are imported wholesale from Holland, the spangled birds are never so obtained, and although similar in some of their habits, they are infinitely more hardy than their pencilled rivals, suffer less from cold, lay better in winter, and are far less subject to roup; they also attain to a considerably greater weight and size. I am myself rather inclined to consider them, as they have for years undoubtedly been, natives of our northern counties, more especially Yorkshire and Lancashire, although they are said to be common in Russia and the northern countries of Europe. The Spangled Hamburghs, or Pheasant Fowls, as the north country breeders call them, are, in my judgment, the best and most regular layers I can recommend; but in this respect the gold and silver varieties somewhat differ. I have generally found that the pullets of the former variety commence laying at about six months old, and, if the season is moderately warm, they continue to lay about nine eggs a fortnight, until their moulting time the following year--I should say that on an average they lay about 200 eggs per annum. They are everlasting layers, in the strictest sense of the word, never sitting, and recommencing their labours of production about two months from the commencement of their moult. Their eggs are of a fair size, of a very light pinky brown colour, and excellent flavour. Indeed, in the latter quality the eggs of the Hamburgh fowls generally are not to be surpassed.

“It is the birds of silver variety, however, which I regard and recommend as perfect miracles of egg-producing constancy. They commence laying, if in good health and with a good run (an essential to the well-doing of both the varieties), at five months old, and generally lay at least six days out of the seven, until the moulting season arrives--in all probably some 250 eggs. They very quickly get their new plumage--and in six weeks recommence their labours with the same praiseworthy diligence, until another season passed warns them that moulting time is again at hand. After the second year I do not consider it advisable to keep them for laying purposes, although I think the best chicken are bred from them after that period with a young yearling cock.

“Like their golden relations they never sit, and rarely evince the slightest desire to undertake the task of incubation. I feel quite confident that no fowl produces so much egg stuff with so small an amount of food. Give them a good run, a clean, dry, warm house at night, and one quarter of the food you bestow upon Cochins, and you will have no further trouble with them. They feather early and quickly, and may safely be hatched early in April.

“I must not, however, omit to state one drawback which there is to the keeping my spangled pets--they fly like pheasants, and know not bounds. They are great enemies to flowers, fruit, vegetables, indeed, anything they can lay hold of; and although capable of being made as tame as any other fowls, in their instincts they seem almost more like game than domesticated poultry. However, as a balance to this, there is no fowl so capable of taking care of itself, of finding its own food, of avoiding danger, and of repaying its owner handsomely for the slight care it demands at his or her hands. Indeed, I cannot recommend to a beginner in poultry-keeping a more beautiful and interesting, or a more profitable selection.

“There is much difference of opinion about the desired points of beauty in these birds. For the exact requirements in the north country shows I must refer my readers to the Rules of the Yorkshire Societies, and I will therefore confine myself to a brief and general description of what I consider requisite for perfection in these birds, and firstly as to the golden variety; although, with the exception of a few observations which I shall make about the cocks, the same points are almost requisite in both varieties.

“In the cocks, the comb should be flat, rose, stretching far back on the head, and ending in a pike--at least an inch and a quarter in width, and as square in shape as possible; the ear lobe white; the neck hackle in the golden variety, of which I am now speaking, black fringed with gold; the back, breast, and legs, regularly spangled, and the larger and brighter green black the spangles the better; the saddle feathers small and spangled; the tail long, full, and of a brilliant green black; the legs light grey blue; toe nails white. The same description applies to the hens, who should have a flat rose comb, not lopping, but upright; the ground colour of the plumage should be a rich red gold or burnt sienna colour. One great point of beauty also, both in the cocks and hens, is that the wing should be regularly laced, as in the spangled Polands. The great difficulty in breeding the cocks is the tendency they have to come with black breasts and red backs--and for show such birds are valueless, although it is said more likely to throw good pullets than the spangled breasted birds which are sometimes termed hen-feathered. The silver spangled cock should not be hen-feathered, the hackle, and saddle feathers should be white, the latter very long, the tail spangled black and white, the breast regularly spangled up to the throat, and in colour the clearest white for the ground, and the brightest green black for the spangles is requisite. The lacing of the wing in this variety is quite a sine quâ non, both in the cocks and hens; and in the latter the tail should be clear white, with three or four large circular spangles upon it, but no other dark markings whatever. The neck, back, breast, rump, and legs, should be regularly spangled, and there should be a total absence of patchiness in the markings. In both varieties great distinctness of colour is requisite, and from the delicacy of the plumage the slightest approach to breeding in and in is sure to make the produce utterly valueless. In conclusion, the carriage of the cocks should be lofty and upright with the breast thrown forward like the Polands; the weight of the male birds from 5lb. to 6lb., of the hens from 4lb. to 5lb., or a little more.”

There is, in addition to the gold and silver spangled, a third variety of these fowls, in which the whole plumage is of a glossy green black, the other characters being similar to those above described; these are termed Black Pheasant Fowls in the north of England.

The term pheasant fowl, as applied to the spangled Hamburgh, takes its origin from the crescentic moon shaped markings, which resemble those of that bird; and the term Moonies is also sometimes applied to them from the same cause.

Pencilled Hamburghs.--This variety is also of two colours, golden and silver, the hens in both should have the feathers of the body distinctly pencilled or marked across with several separate bars of black, the hackle in both sexes should be perfectly free from dark marks, the comb a piked rose, the ear lobe white, and the legs blue as in the spangled Hamburghs, the tail should be very large and black or bronzed. The cocks do not show these pencillings, but are white or brown in the silver or golden birds respectively. The birds are of a compact form, and very graceful sprightly carriage. They do not sit, but lay exceedingly well, hence one of their common names, that of Dutch every day layers, they are also known in different parts of the country as Chitteprats, Creoles, or Corals; Bolton bays and grays; and in some parts of Yorkshire by the erroneous name of Corsican fowls. Large numbers are imported from Holland, but the birds bred in this country are much superior in size, retaining, however, their profitable characteristics.

POLAND FOWLS.--Poland fowls are characterized by the presence of a large top-knot, which, in the cocks, is composed of feathers resembling those of the hackle, and in the hens forms a dense globular tuft; a very small crescent shaped comb is usually present, rising like two small horns from the arched and dilated nostrils. Several varieties of colour exist; in the black birds there should be an entire absence of white except in the top-knot, in which the less black the better, the chest should be very prominent an fleshy, the legs dark, the wattles large and pendulous.

The spangled Polands, both gold and silver, are rather larger and less compact; and in addition to the crest, many possess a large tufted beard. Other varieties, as buff, white, &c., also exist, but they are less frequent. Polands are very good layers, but do not sit; as table birds they are not surpassed by any variety in quality and plumpness, although their small size is against them as a market fowl, and their delicacy as chicken is also a considerable drawback; from the latter circumstance, they will scarcely be found entitled to rank as profitable poultry, except on dry, sandy, or chalky soil, and in warm, sheltered situations.

MALAY FOWLS.--Malays are large leggy fowls, with a very upright carriage, small tail and clear legs, their heads and necks are long and snaky, and distinguished by a small warty comb; the hens are fair layers and remarkably good sitters and nurses. Malays are of almost every variety of colour, black, white, grey, &c., though the most common tint is a cinnamon brown. They are not as largely bred as formerly, for as egg producers they are not very profitable, and their large limbs are against their use as table fowls. What is termed the Pheasant Malay originates in a bad cross between the Malay and spangled Hamburgh, in which the good qualities of both breeds are sacrificed.

BANTAMS, SILK FOWLS, FRIZZLED AND RUMPLESS FOWLS, &c., &c., can hardly be regarded as profitable poultry, but come under the description of fancy fowls. As paying stock, my opinion is in favour of one or other of the following varieties:--

For market fowls for table use, the coloured Dorking is unequalled.

For the production of eggs, Hamburghs where there is a free range; Cochins and Spanish where there is less space; the first being the best winter layers, the latter yielding the largest eggs.

Many persons recommend cross breeding fowls for the purpose of improving upon certain varieties; it is difficult to see by what cross the qualities of Dorkings, as table fowls, can be improved; or the superior laying properties of Hamburghs, Spanish, and Cochins, increased.

To improve the hardihood of Dorkings some very experienced persons have recommended crossing a Malay cock with Dorking hens; in this case care must be taken to kill all the cross-bred chicken, as, if bred from again, a set of variable, worthless mongrels are the result. I have myself, however, never seen any cross-bred fowls equal for the table to the pure Dorking.