In a work of this extent it is impossible to do more than allude to
several of the least important varieties of the domestic fowl, and
this is of less moment as the general directions given with regard to
feeding, breeding, &c., apply, with very slight variations, to all
the different breeds.
[Illustration: COCHIN CHINA HEN.]
COCHINS OR SHANGHAES.--Cochins are perhaps the most popular fowl
at the present time, and, in the opinion of many, deservedly take
the first place on account of their good qualities as profitable
stock, no less than from the estimation in which they are held as
fancy fowls. So extensively have they been diffused over the entire
length and breadth of the land, that a lengthened description of
their peculiarities is scarcely requisite. Their large size,
peculiar crow, small wings, rudimentary tail, and the extraordinary
development of the fluffy feathers of the thighs and under parts of
the body are familiar to all; these remarkable characteristics are
carried to an extreme degree in the bird shown in the engraving,
which is a representation of an imported hen, formerly the property
of Mr. Andrews. In purchasing Cochins for stock, care should be
taken to obtain birds of good quality, as breeding from second and
third-rate fowls will be found exceedingly undesirable. As regards
size, the cocks should weigh at least 10lbs., the hens 8lbs., when
full grown; they should be short on the legs, which should be yellow
and well feathered down to the tips of the outer toes, which should
only be four in number on each foot. The tail feathers should, in
both sexes, be very small, and almost hidden by the dense mass of
saddle feathers covering the back, and the fluff should be well
developed.
With regard to colour, at present the fashion is entirely in favour
of the light buff birds, which, to command the highest prices,
must even be destitute of dark markings on the neck hackle; or any
slaty tinge in the downy under portions of the fluff, or of the
body feathers. The rage for light buff birds I regard as an undue
prejudice, and believe the darker breeds will be found quite as
valuable for farming stock; in fact, the extreme prices which are
commanded by the lightest birds are simply owing to the difficulty of
breeding them perfectly free from dark colour; and am confident that
it has had a very injurious effect upon the breed; for size and form
have been sacrificed in the endeavour to rear birds of the desired
colour, and in too many instances a set of small leggy almond shaped
hens have taken the place of heavy square-built short-legged birds of
a darker colour.
The white birds, though exceedingly ornamental, are scarcely equal
in character to the coloured varieties, and the black have hitherto
been only produced by crossing a buff with a white, and, as might
be expected from such an origin, their progeny are very uncertain in
their colour.
Putting aside the value of Cochins as fancy fowls, their chief
importance as profitable poultry depends on the immense supply of
winter eggs yielded by the pullets of the year. This, I am confident,
will eventually be found their strongest recommendation; for table
birds, their length of leg, small breast, and game-like flavour, are
objectionable, and the colour of their skin renders them very unfit
for being used as boiled fowls. The attempt to breed pure Cochins
with a fuller breast I believe to be perfectly futile, their wings
are so small in size that they never fly, and the muscles which
move the wings and form the entire mass of flesh on the breast, are
consequently of small size also; it would be as reasonable to expect
the muscles of a blacksmith in the arms of a draper, as the plumpness
of a Dorking on the breast of a Cochin. The hens are extremely good
sitters, their large size enabling them to cover a great number of
eggs, and their docility, and the readiness with which they sit in
any situation in which they may be placed when broody, being also
great recommendations. I have found that the eggs hatch remarkably
well, and that the chicken are equally, if not more hardy than those
of other fowl.
In speaking of their good qualities, their contentedness in a
comparatively small space, their attachment to home, and the ease
with which they are confined by a three feet fence, must not be
omitted. Their chocolate coloured eggs, though small, are of good
flavour, but they have not yet been sufficiently introduced into the
markets to state how they are appreciated by the public at large.
With regard to their laying twice in one day, such an event happens
by far too rarely to be taken into consideration when speaking of
their economical value, and when it does occur no egg is laid on the
following day. The great drawback to Cochins, as farmers’ fowls, is
the large quantity of food they require, which, notwithstanding all
that has been said to the contrary by their exclusive admirers, is
considerably greater than that consumed by other varieties, and their
disposition leads them to remain at home instead of seeking for worms
and other food in the fields; in fact, the old birds seem not to care
for the large earth worms, which are so greedily devoured by all
other fowls.
BRAHMA POOTRAS.--In the first edition of this book I inserted the
description, from actual observation, of a pair of these birds that
had been sent to this country from the United States, by Dr. Bennett,
who claimed to be the original holder of the variety, and I left the
question as to their being a distinct breed an open one; since that
article was published a more extended experience and the opportunity
of making anatomical examinations of very many specimens, have led me
to form a decided opinion respecting their origin and true character.
All the Brahmas that have come under my notice, and I have made a
point of seeing as many as possible, have been of either one or the
other of the three following varieties, namely:--
1. Grey Cochins.
2. Cross-bred Cochin and Dorking.
3. Cross-bred Cochin and Malay, or Chittagong.
That the best of these birds are nothing more than grey Cochins,
is proved by the fact that they have been frequently imported from
Shanghae with the buff birds, ever since the latter have been
introduced, and I know personally that the descendants of Grey
Cochins, which were thus introduced into this country before the name
of Brahma was ever heard of, have taken prizes as Brahma Pootras; the
circumstance that those presented to the Royal Aviary were sent over
from America as Grey Shanghaes would alone be sufficient to settle
the question. As to the name which has been given to these birds,
there is not one tittle of evidence to prove that they ever came
from the region of the Brahma Pootra river, which, in the lower part
of its course, is within one hundred and fifty miles of Calcutta,
running through territory which has long been in the possession of
the British; further from its mouth it flows through the country of
Assam, to which some years since the East India Company sent two
most observant naturalists to report on the natural history of the
region, and had any such remarkable fowls existed it is scarcely
credible that they could have escaped observation. A further and even
more conclusive proof, if one were needed, may be found in their
anatomical peculiarities; it is a fact, universally recognized by
comparative anatomists, that the distinguishing characters of nearly
allied animals are more strongly marked in the bones of the skull
than in any other part of the body; if the skull of a Cochin be
examined there will be found in the frontal bone, exactly under the
base of the comb, a deep narrow groove running from before backwards,
this remarkable structure is peculiar to these birds, being found in
no other variety whatever, and is as strongly marked in the first
named variety of so called Brahmas as in the Buff Cochins.
When it was found that grey birds were realising large sums, every
mode of raising them was put in practice; single grey Cochins were
mated with buff, and the progeny, when of the desired colour, were
sold as Brahmas; in other cases Buff Cochins were paired with light
Dorking hens, and many of the selected chicken found their way to
the sale room. Under my own eye last season many of these birds were
so manufactured; during the autumn, after the breeding for stock
purposes was over, a Buff Cochin cock was allowed to run with some
Dorking hens, the eggs of the lightest hen were hatched, and the
Chicken were all greys, some were clear-legged, some white-legged,
others five-toed; but several had well-feathered yellow legs with
four toes, and these were undistinguishable from a large number of
the birds sold as Brahmas. On examination I found the frontal groove
strongly marked, although, as might be expected, in a rather less
degree than in a pure bred Cochin.
The birds originating in the Malay or Chittagong cross have
been chiefly imported from America, I cannot therefore give the
particulars of their manufacture, but the long snaky neck, the
upright gait, and the peculiar carriage of the head, render other
evidence unnecessary, These birds also have the characteristic
frontal groove.
After what has been stated, it will scarcely be expected that any
lengthened description of these birds should be given. The best are
simply Cochins, and as silver pencilled Shanghaes or Brahma Pootras,
they were originally avowedly exhibited at the London shows. The
Mongrels have every variety of form and almost of colour; from the
most celebrated yards are shewn clear legs and feathered legs; yellow
legs, and white legs; pea combs and single combs; white birds, grey
birds, and even black birds, all pure Brahmas!! One person writes
that they roam over acres, another authority states that they are
more domesticated than Cochins; on the one hand, you hear of their
laying eggs as large as those of turkeys, and on the other of their
being of the average Cochin size; one day they are said to crow like
their buff relations, and the next we hear that their voices are much
more mellifluous.
My opinion of their merits and demerits may be stated in a few words;
of the half breeds I will only say that they are worthless for stock
purposes, as they do not breed true to any particular character; of
the true grey Cochin I may state, as far as my experience goes, that
they are generally leggy compared with the best bred buffs, and that
in many of them there is a remarkable tendency (especially in the
hens) to accumulate internal abdominal fat, or in other words to “go
down behind” a state of things generally terminating in irregularity
of the egg organs, which running on into inflammation is frequently
fatal; at the same time, however, I have no doubt but that by careful
breeding for a season or two they may be produced in every respect
equal to the buff birds; Dr. W. C. Gwynne, who has reared them longer
than any other amateur in this country, states his conviction that
the genuine strain are a very good variety of grey Cochin, without
the slightest cross: this verdict respecting them, coming as it
does from one of the greatest admirers and most successful rearers
of Brahmas, will, I have not the slightest doubt, be eventually
universally acquiesced in; with regard to their hardihood as chicken,
I may state that the most successful rearer of Cochins in the year
1853, to whose plans I have already alluded, and who spared no
expense in getting first rate stock, informs me that he has reared
Brahmas and Cochins in the same brood, and that he has not found the
former by any means the hardier variety.
DORKINGS.--To those who rear chickens for the table there are no
fowls so well adapted as the coloured Dorkings; though not remarkable
as layers, as sitters and nurses they cannot be surpassed; whilst
their large size, plump breasts, short legs, and delicate white
flesh, render them the most desirable table birds.
[Illustration: SPECKLED DORKINGS.]
Latterly much attention has been paid to this variety, and the result
has been that great improvements in their size and good qualities
have been effected. The engraving represents one of the old birds,
of whom it has been truly said, “Their qualities surpass their
charms.” In the improved kinds the head is smaller, the under part
of the breast fuller, and the carriage of the bird more elegant, the
body being more compact; the feathers are also firmer, and I have
found along with this latter character that the birds are hardier
and less subject to diseases of the egg organs. Dorkings vary very
much in colour, and there is some difficulty in breeding them true
to any marking. My own opinion is decidedly in favour of the dark
birds, both as to appearance and hardiness, and I think there are
no more noble fowls than a heavy, broad-chested, dark Dorking cock
and a compact short-legged hen. Dorkings are bred with both single
and double, or rose combs, but the former are generally preferred,
on the score of appearance. In purchasing Dorkings for stock, broad
compact bodies and short white legs, with five toes on each foot,
should be regarded as indispensable; the weight of these birds varies
very considerably; in the pens which have taken prizes at the recent
poultry shows the cocks have usually weighed about ten, and the hens
eight pounds, but these weights are beyond the average, and such
birds are not generally to be obtained.
The white Dorkings, although exceedingly ornamental, are not of equal
value in an economical point of view, being much smaller in size,
and narrower and longer in the body; they are almost invariably bred
with a rose or double comb, and are obviously a distinct variety from
the coloured Dorking, the latter having evidently derived its size,
aptitude to fatten, and other profitable characteristics from the
large Surrey fowl, which differs only from what is now known as the
colored Dorking, in the absence of the fifth toe.
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.
[Illustration: BLACK BREASTED RED GAME.]
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.
For home consumption, yielding numerous eggs, and large size
chicken, Cochins are very valuable; their hardihood, docility, and
matronly habits, enable a greater number to be reared from the same
number of hens, than can be obtained from any other variety; but as
poultry for the market they are of little value.
In conclusion, I would strongly recommend persons who are at present
breeding from common fowls, not to attempt to improve them by the
introduction of one or two good male birds into the yard, but to
obtain a good stock either by the purchase of birds or eggs, and to
breed from them alone, avoiding of course all intermarriage between
blood relations.