mmm 
 
 MBmSN 
 
 ..■■■■■.■■'•■■•;.■■•■■'■■•■■■■:.■. 
 

 
 wM^¥3 
 
 §1 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Jg?>%* :-' JJTj 
 
 
 A^STfe 
 
 ^o-^vt 
 
 
 
 
 Sg^ 
 
 
 
 p^»2i 
 
 l^^^^^P 
 
 spllll 
 
 SPfSSj 
 
 s^^j 
 
 it ^S 
 

 lei 
 
<0 
 
The 
 
 Perfected 
 Poultry 
 
 of America 
 
 A CONCISE, ILLUSTRATED TREATISE of the RECOGNIZED 
 BREEDS OF POULTRY, TURKEYS, AND WATER-FOWL 
 
 Written by T. F. McGREW & GEO. E. HOWARD 
 With Illustrations by LOUIS P. GRAHAM 
 
COPYRIGHT, 1907 
 BY THE HOWARD 
 PUBLISHING CO. 
 
 LIBRARY of CONGRESS 
 
 Two Coplii Received 
 
 DEC 16 1907 
 
 OopyrlfM tntry 
 
 ^a> ($> C<i*J 
 
 OLWSA XXc. No. 
 
 I<fr> f 3S~ 
 
 COPT B, 
 
 
 
 
 
FOREWO RD 
 
 f 
 
 »APSt 
 
 HAT the poultry int^resjs of America have 
 long d&nani^eeUa.beokUike this can not be 
 doubted. T^he greaj; .ylolume of literature 
 on the ^subject is so disconnected that it 
 would W-*e«t"4^-the4mpossible to trace 
 the subject-matter with any degree of sat- 
 isfaction. Therefore, the importance of 
 having in one volume the information per- 
 taining to the Perfected Poultry of Amer- 
 ica has long been realized by those interested in 
 the poultry industry. 
 
 The authors appreciated this fact very fully, and 
 began the foundation work years ago, fully under- 
 standing their responsibilities and obligations to- 
 each individual variety of fowls herein represented. 
 It is essential for every breeder of thoroughbred 
 poultry, desiring success, to have a better under- 
 standing of his fowls, and he should not only know 
 their history, qualifications, and general appear- 
 ances, but their points of excellence as well. To do 
 this properly, we have drawn upon every source of informa- 
 tion at our command, and have endeavored to present our re- 
 sults without partiality to any breed or variety. We have 
 given the facts and truths of the recognized breeds of Per- 
 fected Poultry as we have found them in e very-day life, using 
 living models and personal experiences as the foundation of 
 our work. 
 
 Page 9 
 
The Perfected Poultry of America 
 
 The illustrated portions of this book are unusually interest- 
 ing, and are presented with a great deal of satisfaction. The 
 artist has performed his work well, and his models have been 
 the best to be found. No attempt has been made to idealize 
 the specimens, but rather to give drawings that would be 
 recognized and appreciated for the types of fowls to be seen in 
 the average breeding yards or show rooms of the country. 
 These drawings probably will be criticised in some minor de- 
 tails, yet, as a whole, we are satisfied they will be regarded as 
 typical specimens of the American breeder's fancy, and will be 
 given credit as being a truthful portrayal of breed types. As 
 a reference book, it should prove of untold value to every 
 breeder and fancier, and by following its pages the chances of 
 success in breeding and mating should be enhanced for the 
 expert as well as the novice. 
 
 THE AUTHORS. 
 
 Washington, D. C. 
 
CONTENTS 
 
 Page 
 ASIATIC BREEDS, THE 17 
 
 AMERICAN BREEDS, THE 39 
 
 MEDITERRANEAN BREEDS, THE 87 
 
 ENGLISH BREED, THE 115 
 
 ORPINGTON BREED, THE 124 
 
 FRENCH BREEDS, THE 131 
 
 POLISH BREED, THE 142 
 
 DUTCH BREED, THE 149 
 
 REDCAP BREED, THE 156 
 
 GAME BREED, THE 160 
 
 ORNAMENTAL BANTAMS 180 
 
 TURKEYS 193 
 
 GUINEA FOWL, THE 202 
 
 DUCKS 205 
 
 GEESE 220 
 
 DESCRIPTIVE TERMS 228 
 
 MISCELLANEOUS 232-247 
 
 Page 11 
 
ILLUSTRATIONS 
 
 The Asiatic Breeds 
 
 Page 
 
 Brahma, Dark, female and feathers 25 
 
 Brahma, Dark, male and feathers 24 
 
 Brahma, Light, female and feathers 21 
 
 Brahma, Light, male and feathers 20 
 
 Cochins, Black and White 33 
 
 Cochin, Buff, male and female and feathers 27 
 
 Cochin, Partridge, female and feathers 31 
 
 Cochin, Partridge, male and feathers 30 
 
 Langshans, Black and White 37 
 
 The American Breeds 
 
 American Dominique, female and feathers 77 
 
 American Dominique, male and feathers 76 
 
 Buckeyes and feathers 69 
 
 Java, Mottled, feathers from 84-85 
 
 Java, Mottled, female and feathers 80 
 
 Java, Mottled, male and feathers 81 
 
 Javas, Black, and feathers 83 
 
 Plymouth Rock, Barred, female and feathers 42 
 
 Plymouth Rock, Barred, male and feathers 43 
 
 Plymouth Rocks, Buff and White 45 
 
 Rhode Island Reds, Rose-combed, and feathers 73 
 
 Rhode Island Reds, Single-combed, and feathers 71 
 
 Wyandottes, Buff and White 55 
 
 Wyandotte, Columbian, female and feathers 66 
 
 Wyandotte, Columbian, male and feathers 67 
 
 Page 12 
 
The Perfected Poultry of America 
 
 Page 
 
 Wyandotte, Golden-laced, female and feathers 53 
 
 Wyandotte, Golden-laced, male and feathers 52 
 
 Wyandotte, Partridge, female and feathers 59 
 
 Wyandotte, Partridge, male and feathers 58 
 
 Wyandotte, Silver-laced, female and feathers 47 
 
 Wyandotte, Silver-laced, male and feathers 46 
 
 Wyandotte, Silver-penciled, female and feathers 63 
 
 Wyandotte, Silver-penciled, male and feathers 62 
 
 The Mediterranean Breeds 
 
 Ancona, female and feathers Ill 
 
 Ancona, male and feathers 110 
 
 Andalusian, Blue, female and feathers 106 
 
 Andalusian, Blue, male and feathers 107 
 
 Leghorn, Rose-combed Brown, male and feathers 90 
 
 Leghorns, Buff and Pyle 93 
 
 Leghorn, Rose-combed Brown, female and feathers 91 
 
 Leghorn, Rose-combed Brown, male and feathers 90 
 
 Leghorn, Silver Duckwing, female and feathers 95 
 
 Leghorn, Silver Duckwing, male and feathers 94 
 
 Minorcas, Single and Rose-combed Black 101 
 
 Minorcas, Single and Rose-combed White 103 
 
 Spanish, White-faced Black, and feathers 105 
 
 The English Breed 
 
 Dorking, Colored, female and feathers 118 
 
 Dorking, Colored, male and feathers 119 
 
 Dorking, Silver-gray, female and feathers 122 
 
 Dorking, Silver-gray, male and feathers 123 
 
 Dorking, White, female and feathers 117 
 
 Dorking, White, male and feathers 116 
 
 The Orpington Breed 
 
 Orpingtons, Buff and White 129 
 
 Orpington, Jubilee, female and feathers 127 
 
 Page 13 
 
The Perfected Poultry of America 
 
 Page 
 
 Orpington, Jubilee, male and feathers. . . 126 
 
 Orpingtons, Single-combed Black and Rose-combed Buff. . 125 
 
 The French Breeds 
 
 Crevecoeur, female and feathers 141 
 
 ( revecoeur. male and feathers 140 
 
 Houdan, female and feathers 132 
 
 Uoudan, male and feathers 133 
 
 La Fleche, female and feathers 136 
 
 La Fleche, male and feathers 137 
 
 The Polish Breed 
 
 Polish, Buff-laced and White-crested Black 143 
 
 Polish, Golden, female and feathers 146 
 
 Polish, Golden, male and feathers 147 
 
 The Dutch Breed 
 
 Hamburg, Golden-penciled, female and feathers 155 
 
 Hamburg, Golden-penciled, male and feathers 154 
 
 Hamburg, Silver-spangled, female and feathers 150 
 
 Hamburg, Silver-spangled, male and feathers 151 
 
 The Redcap Breed 
 
 Redcap, female and feathers 158 
 
 Redcap, male and feathers 159 
 
 The Game Breed 
 
 (lame, Black-breasted Red, female and feathers 166 
 
 Game, Black-breasted Red, male and feathers 167 
 
 Game, Brown Red, female and feathers 163 
 
 Game, Brown Red, male and feathers 162 
 
 Game, Cornish Indian, female and feathers 171 
 
 Page 14 
 
The Perfected Poultry of America 
 
 Pago 
 
 Game, Cornish Indian, male and feathers 170 
 
 Game, Red Malay, female and feathers 174 
 
 Game, Red Malay, male and feathers 175 
 
 Game Bantams, Silver Duckwing and Red Pyle 177 
 
 Ornamental Bantams 
 
 Black-tailed Japanese Bantams and feathers 189 
 
 Brahma and Cochin Bantams 181 
 
 Rose-combed Bantams, White and Black 185 
 
 Sebright Bantams and feathers 18:3 
 
 Turkeys 
 
 Bronze Turkeys and feathers 195 
 
 Bronze and Narragansett Turkeys 197 
 
 Holland Turkeys, Buff and White 201 
 
 Narragansett Turkeys and feathers 199 
 
 The Guinea Fowl 
 
 Pearl and White Guinea Fowl 203 
 
 Ducks 
 
 Aylesbury and Pekin Ducks 207 
 
 Colored and White Muscovy Ducks 20S 
 
 East India and Cayuga Ducks 209 
 
 Gray Call Ducks and feathers 215 
 
 Indian Runner, female and feathers 216 
 
 Indian Runner, male and feathers 217 
 
 Rouen, female and feathers 212 
 
 Rouen, male and feathers 213 
 
 Geese 
 
 African Geese and feathers 225 
 
 Canadian Geese and feathers 221 
 
 Page 15 
 
Th 
 
 Perfected Poultry of America 
 
 Page 
 
 China, White, and Embden Geese 221 
 
 Chinese Geese, Brown, and feathers 227 
 
 Toulouse Geese and feathers 223 
 
 Toulouse and Embden Geese 21f* 
 
 Miscellaneous 
 
 Combs, Showing Imperfections 242 
 
 Feathers, Showing Imperfections 244 
 
 Heads of Miscellaneous Fowls 240-241 
 
 Heads of Plymouth Rocks 235 
 
 Heads of Rose-combed Leghorns 238 
 
 Heads of Single-combed Leghorns 237 
 
 Heads of Wyandottes 236 
 
 Imperfect Comb and Wing 239 
 
 Imperfect Tails 243 
 
 Sections of a Fowl Defined 234 
 
 Shanks and Feet, Miscellaneous Fowls 245-246 
 
 Shank and Foot, Cochin Fowl 247 
 
The PERFECTED POULTRY of America 
 
 THE ASIATIC BREEDS 
 
 HE Asiatic family comprises the Light and 
 Dark Brahmas, the Buff, Partridge, White 
 and Black Cochins, and the Black and White 
 Langshans. These varieties represent the 
 meat-producing fowls of the poultry indus- 
 try. They are the largest of all poultry, the 
 Brahma ranging in weight from eight to 
 twelve pounds ; the Cochin from seven to 
 ten pounds; the Langshan six to ten pounds, but all these 
 fowls are frequently bred from one to two pounds heavier than 
 the weights above mentioned. 
 
 The Light Brahma is often referred to as the king of all 
 poultry. It is appreciated for its great size, strength, and 
 vigor; has yellow beak, shanks, and skin, and lays large eggs, 
 with rich brown shells. They are prolific egg producers and are 
 much valued for producing broilers, roasters, capons, as well 
 as for cross-breeding to improve the size and quality of other 
 poultry, and are very valuable as setters and mothers to 
 broods. 
 
 The Dark Brahma is the same as the Light in every way, ex- 
 cepting that they grade a little smaller in size and have the 
 dark-colored plumage. As a general-purpose fowl for all cli- 
 mates the Brahmas are quite valuable. They are easy to fat- 
 ten — in fact, are rather inclined to take on too much fat when 
 overfed. 
 
The Perfected Poultry of America 
 
 The Cochins are not so large as the Brahmas, and have short 
 legs and low-set bodies. They are compact, closely-built fowls ; 
 have yellow skin, beak, and shanks, very long plumage which is 
 largely down or under-fluff, are rather quiet in disposition, and 
 take on flesh very rapidly. They do not lay as many eggs as the 
 Brahmas, besides being of a smaller size, and the shell is of a 
 lighter brown tint than the others of the Asiatic family. They 
 are splendid exhibition fowls and make excellent table poul- 
 try as broilers and roasters. They are valued next to the 
 Brahma for capons and market. They are remarkably hardy, 
 quite apt to become broody, and make the best of mothers for 
 young chicks. They are easily confined, and will scarcely at- 
 tempt to go over a three-foot fence. The young are very hardy 
 and easy to raise, and develop quickly. Some prefer them to 
 the Brahma for crossing with the Indian Game for the pro- 
 duction of table poultry. 
 
 The Langshan is a large appearing fowl, having unusually 
 long shanks and thighs, with very prominent tail and long 
 neck. These distinctive features give the Langshan the ap- 
 pearance of having greater size and weight than really belongs 
 to them. They were originally most highly valued as egg- 
 producing fowls and market poultry, and their eggs are about 
 equal in size to those of the Brahma, but of a darker brown 
 color. They have been as successfully bred in the South as in 
 the northern or colder climate, and are much valued as market 
 poultry in localities where white-skinned fowls are preferred 
 to yellow ones. 
 
 Classification in Detail 
 
 THE BRAHMA. The Light Brahma was the American fan- 
 cier's original creation in poultry. Although the foundation 
 of these came from the Oriental countries, they came in such 
 crude form that one would scarcely recognize the present 
 Brahma as being in any way related to them. 
 
 Light and dark varieties are of the same family, both having 
 come from one original strain. The Light Brahma came from 
 lighter-colored specimens, while the Dark Brahma was devel- 
 oped from darker or gray-colored specimens. Each year has 
 added improvement to them in color and markings and 
 Brahma characteristics. 
 
 Pag e 18 
 
The Perfected Poultry of America 
 
 LIGHT BRAHMA HISTORY. The late George P. Burn- 
 ham, of Boston, in early days bred from fowls called the Gray 
 Chittagongs and the Brahmapootras, which were called Brah- 
 mas. Later a better type was produced by Mr. Virgil Cornish, 
 of New Britain, Conn. Mr. Cornish and Mr. Nelson H. Cham- 
 berlain coming in possession of some specimens brought over in 
 a trading vessel, established a distinct type of Brahmas, which 
 might be termed the Chamberlain-Cornish strain. This type 
 was taken up by such fanciers as E. C. Comey, Philander Wil- 
 liams, I. K. Felch, and others. This strain has been so much 
 improved in form and color that we now have birds as beauti- 
 ful as they are represented in the illustrations. 
 
 CHARACTERISTICS. The Light Brahma should have size, 
 vigor, and strong bone formation equal to sustaining their 
 enormous weight of from fourteen to sixteen pounds. Notwith- 
 standing the fact that their average weight ranges from eight 
 pounds for the pullet to twelve pounds for the cock bird, it is 
 not unusual to meet with specimens fully two pounds over 
 these weights. The Brahma type is distinctive, quite different 
 from that of the Cochin or Langshan. The main features of 
 the Brahma type are the long, broad back, fulness at shoul- 
 ders, and the back having a proper rising to a concave forma- 
 tion from the shoulder, well up on the saddle. Here the forma- 
 tion is changed from the fact that the tail opens up to a very 
 pronounced A-shape, widening out as it curves down to the 
 base in a manner that fills out the cushion and the side forma- 
 tion over the thighs, making the full, broad appearance of the 
 back which is so much desired. This characteristic is strongly 
 present in the female. The cushion formation of the Brahma, 
 both male and female, is built out through the shape of the 
 tail, not like the Cochin, where the fulsome formation is largely 
 created through the heavy, downy under-fluff of the plumage. 
 The Brahma should stand firm and plumb upon its shanks. 
 The bend at the knee so often seen in specimens in the exhibi- 
 tion pen is not the true Brahma type. They should stand 
 erect upon their feet as shown in the illustrations, which 
 present true Brahma shape in both the male and the female. 
 
 SHAPE AND COLOR. The Brahma male might best be de- 
 scribed as having a stately, attractive carriage, full, round, 
 
 Page 19 
 
Plate I 
 
 Light Brahma Male and Feathers 
 
 Page 20 
 
Light Brahma Female and Feathers 
 
 Plate II 
 
 Pa ere 21 
 
The Perfected Poultry of America 
 
 broad, deep breast ; body, rather long, and of heavy plump 
 formation ; neck, beautifully arched, and of a strong, imposing 
 appearance, with hackle falling down well over the shoulders. 
 This, in connection with the rise and spread of the tail, makes 
 the proper formation of back which is characteristic of the 
 Brahma. The head of the Brahma is. perhaps, one of the most 
 beautiful of all its features, small, broad over the eyes, of a 
 length proportionate to beauty ; beak, strong, imposing ; comb, 
 of that peculiar pea shape which describes three separate 
 combs united together, the center one being the largest and 
 highest of the three, all of them conforming to the shape of 
 the head. Where the head joins onto the neck, there is a 
 slight indication or marking which shows distinctly the end. 
 Having described the formation of the tail and back, it is only 
 necessary to say that the under-body should be strong and full, 
 the abdomen well developed and covered with profuse plum- 
 age, which follows the shape of the leg or thigh to the hock 
 joint, ending there with a beautiful round formation entirely 
 free from hock plumage. The color of the Brahma is clearly 
 defined black and white ; the hackle of both male and female 
 centered with beautiful black ; the wing-flights should have a 
 predominance of black with white edging on the lower web ; 
 the secondaries, lower portion of lower web, white in the male 
 and female. Tail-coverts, black edged with white, main tail 
 feathers rich, glossy black ; the feathers on the shanks and toes 
 may be intermingled with black, the richness of plumage 
 largely depending upon the purity of both colors. The illus- 
 trations of the feathers will convey intelligently the real de- 
 mands for color and markings. 
 
 DARK BRAHMA HISTORY. The Dark Brahma came from 
 the same original importation from which the Light Brahmas 
 were produced. In writing of these in 1860, Mr. Virgil Cor- 
 nish states that there was a tendency to throw dark chickens 
 from the original or lightest-colored pair. The other two pairs 
 of the original importation were quite dark and red in color. 
 The light gray ones were selected, and from them both the 
 Light and Dark Brahmas were grown. Notwithstanding the 
 tendency of these birds to throw the dark-colored chickens, 
 there was a greater tendency toward the lighter shades. B\ 
 
 P a £ e 22 
 
The Perfected Poultry of America 
 
 separating these into the light and the dark matings the two 
 distinct varieties were made possible. 
 
 CHARACTERISTICS. The same general characteristics 
 will apply to the Dark Brahma as given above for the Light. 
 Too much importance can not be attached to type or gen- 
 eral breed characteristics. For each and every breed there is 
 an established type or shape description, from which there 
 should not be any deviation, no matter what the variety may 
 be, if it belongs to that particular breed. To be successful in 
 obtaining the best, first preference must always be given to 
 breed characteristics. 
 
 SHAPE AND COLOR. The shape of the Dark Brahma, 
 male and female, should be identical with the Light Brahma. 
 The color, however, is quite different from that of the Light 
 variety. The top color of the male bird, including head, neck, 
 back, and saddle, should be of a clean, clear silvery white ; the 
 center of the hackle plumage, having a black strip extending 
 through the middle of each feather, conforming almost exactly 
 to the shape of the feather. The saddle should be marked with 
 black the same as the hackle ; breast, under-body color, includ- 
 ing thighs, and fluff, black; the color of the surface of the 
 wing gives the appearance of a perfectly white wing, bow and 
 bay separated with a partially crescent-shaped bar of black ; 
 tail, a glossy greenish black, with the lesser coverts edged with 
 white. The feathers on shanks and toes, black, or black 
 shaded with greenish white ; the color of the female is de- 
 scribed as silvery white. Many prefer to call this a steel-gray 
 color, each feather of which shall be penciled with black, the 
 penciling to conform to the shape of the feather. Each feather 
 on the entire body should thus be marked; the neck hackle 
 having a black center with a light-gray edging. In most in- 
 stances, the hackle feathers of the Dark Brahma are not so 
 white, nor is the black center so large as is frequently seen in 
 the best of the Light variety. Main tail feathers, black, with 
 the upper ones penciled or stippled on the upper edge. Too> 
 often do we find the greater portion of the back and under 
 plumage of the Dark Brahma female stippled, not penciled,, 
 the stippling in formation being quite like the marking of the 
 
 Page 23 
 
Plate III 
 
 Dark Brahma Male and Feathers 
 
 Page 24 
 
Dark Brahma Female and Feathers 
 
 Plate IV 
 
 Page 25 
 
The Perfected Poultry of America 
 
 Brown Leghorn female. This is very detrimental indeed to 
 exhibition quality. Wings of the Dark Brahma female should 
 be black with a narrow edge of gray penciling on lower web 
 of primaries and secondaries as well. It is most usual to find 
 the lower portion of the secondaries stippled or mixed with 
 black. 
 
 THE COCHIN. The Cochin family, composed of four dis- 
 tinct varieties, is known as Buff, Partridge, White, and Black. 
 The originals of the Cochin family were also known as Shang- 
 hais, taking that name from the fact that they first came from 
 the port of that name in China. Later, they were called 
 Cochin Chinas. Following this, the descriptive name of Cochin 
 became general throughout the world. The first importation 
 of these were the Buff variety, some of which carried the light 
 lemon shade of plumage, others being very much darker in 
 color, including the darkest cinnamon. Following these poorly 
 marked specimens, from which the Partridge variety was bred, 
 were a few Blacks of very poor quality, and some pure Whites 
 came later. The Cornish Brahmas came to this country in 
 1847. The first Cochins reached England in 1843. The origi- 
 nal Cochins stood quite erect on very long legs, fashioned 
 somewhat after the Malay type ; some with feathers on their 
 shanks, others with none. All fowls that came from the Orien- 
 tal country prior to 1860 were called Shanghais. 
 
 BUFF COCHIN HISTORY. High tide in poultry culture 
 was reached when, in 1855-60, the English went wild about 
 Cochins, and we were equally excited over Brahmas. About 
 that time the fanciers of the world began the careful separa- 
 tion of the several colors into the varieties of the Cochin fam- 
 ily. Three distinct shades of Buff were recognized — the 
 Lemon, the Buff, and the Cinnamon varieties. One peculiar- 
 ity of this family of fowls has always been the better Cochin 
 type, with the heavier shank and toe feathering, and a greater 
 amount of fluff in the lighter shades of buff than in the others 
 of their class. Almost thirty-five years elapsed before one 
 true shade of buff was selected as proper for color. With this 
 came the acceptance of the low-set, short, compactly-built 
 birds with very heavy fluff and leg and toe feather, and the 
 obliteration of the vulture hocks. Since 1885 there has been a 
 
 Page 26 
 
Buff Cochin Male and Female and Feathers Plate V 
 
 Page 27 
 
The Perfected Poultry of America 
 
 continued improvement in size, shape, and color, until now 
 they are produced in a wonderfully high degree of perfection. 
 
 CHARACTERISTICS. The entire Cochin family should 
 have the one breed characteristic, and the body of the Cochin 
 should be of round formation in every section. The marvelous 
 creations of back, cushion, under-body, and fluff is owing to the 
 existence of a remarkably dense under-fluff formation of the 
 feathers. More than three-fourths of the entire plumage of the 
 Cochin should be an under-fluff so constructed as to build out 
 the rotund formation, giving the bird the attractive appear- 
 ance of loose plumage, which should be so placed as to form 
 the true Cochin type. A feature of remarkable beauty in the 
 Cochin is the soft, feathery formation at the hock, where the 
 feathers of the lower part of the thigh mingle gracefully with 
 the shank plumage and have a remarkably fluffy appearance, 
 without having any stiff or vulture hock plumage, or the least 
 appearance of a break or a division at the hock line. Shank 
 and toe plumage is very profuse. The stoop or leaning-forward 
 position is natural to the Cochin, quite in reverse to that of the 
 Brahma. From back of the comb to the end of the tail in both 
 male and female of the Cochin family there should be a regu- 
 lar incline and decline, forming perfect curves in the neck, 
 back, saddle, and tail. The tail of the female might be encour- 
 aged to droop away just a little so as to meet the requirements 
 of being carried rather low. Too much of a droop, showing an 
 inclination toward artificial formation, should not be encour- 
 aged. The more profuse the cushion and fluff plumage, the 
 better. 
 
 SHAPE AND COLOR. The shape of all Cochins might best 
 be described as being all curves. A separate description of the 
 comb and head is unnecessary, and is described in the illustra- 
 tions far better than words could do. The neck of the Cochin 
 male and female should have the appearance of being short 
 and dense in formation. The flow of the hackle into the back, 
 coming almost in contact with the front elevation of the sad- 
 dle, or cushion, shortens the back, giving the appearance of 
 the one flowing gently into the other. The back and cushion 
 of the Cochin are almost identical. If the feather plumage is 
 short, or hard feathered, as in the Brahma, making an elonga- 
 
 P a g e 28 
 
The Perfected Poultry of America 
 
 tion of the back, it detracts considerably from the beauty of 
 the Cochin. The real beauty of the Cochin is in its well-formed 
 back, hackle, saddle, and tail, fluff, body, and perfect breast. 
 When viewed from behind, the highest type of Cochin seems 
 to have equal breadth with its length. The well-settled body, 
 deep down between the shanks, widens, giving greater width 
 for both breast and abdominal formation. When both of these 
 are well filled out, the massive, most attractive Cochin type is 
 presented. There is but one shade of color permissible in the 
 Buff Cochin — namely, an even shade of rich golden buff 
 throughout, free from shafting, shading, or mixed appearance. 
 The top color of both male and female should be always more 
 rich and brilliant than the balance of the plumage. This comes 
 from the natural glossing over of the top plumage. One fea- 
 ture of the greatest importance is the laying on of the color so 
 close and dense as to present a strong surface color, which 
 should be upheld by a shade of under-color sufficiently strong 
 as not to have the appearance of white, or lemon shade of 
 under-color. The Standard goes so far as to say that the pref- 
 erence shall be given to the specimens carrying the richest 
 under-color, other things being equal. This means that where a 
 specimen carries an unbroken shade of color through each and 
 every section upheld by the true Cochin type, if the under- 
 color is of a nice shade of buff, the preference shall go to such 
 a specimen. 
 
 PARTRIDGE COCHIN HISTORY. Dr. Baylies is credited 
 with having bred the first good Partridge Cochins in America. 
 The original stock from which these were produced were 
 brought from England about 1847. For many years the best 
 Partridge Cochins were produced in the district of Massachu- 
 setts lying between Providence and Boston. Later Connecti- 
 cut became famous for the best. No variety of fowls has de- 
 manded so great an amount of ability to produce of a high 
 character as the Partridge Cochin. Several fanciers through- 
 out the country have now and again made themselves famous 
 through the beauty of their Partridge Cochins, but very few 
 have continued for any length of time in handling them. The 
 greatest success has come to those who have followed them 
 faithfully for many years. There is no kind of marking and 
 
 Page 29 
 
Plate VI 
 
 Partridge Cochin Male and Feathers 
 
 Pa are 30 
 
Partridge Cochin Female and Feathers Plate VII 
 
 Page 31 
 
The Perfected Poultry of America 
 
 color more difficult to produce than the shades and markings 
 of the Partridge Cochin. Formerly the female- carried the 
 clay-colored breast ; to-day, her entire plumage, through and 
 through, with the exception of the hackle, should be of one 
 even shade of color. The English type is so different from 
 ours as to give it the appearance of being a separate variety. 
 
 CHARACTERISTICS. The general characteristics given in 
 the description of the Buff variety must be applied to all va- 
 rieties of Cochins. This makes unnecessary repetition of the 
 description of the other varieties. Formerly the Buff Cochin 
 carried by far the best breed formation ; at present, honors are 
 almost even as to breed characteristics with the Partridge, 
 Buff, and White varieties. There must be some improvement 
 made in the Blacks to bring them up equal with the other 
 three. When we consider, however, that ten years ago the 
 Black variety trailed far in the rear of the others, we will more 
 fully realize the advancement the Blacks have made. This en- 
 courages the belief that they will ere long be fully the equal 
 of any of the other varieties. 
 
 SHAPE AND COLOR. The shape of all Cochins must be 
 the same, the description given for the Buff applying equally 
 as well for the whole Cochin family. In color the Partridge 
 Cochin is most distinct. They are what may truly be termed 
 a black-red variety; the male bird being colored almost like 
 the Black-red Game fowl ; the original females had the same 
 kind of plumage as the Black-red Game hen. This has 
 been transformed, through care and selection, into the beau- 
 tiful penciled plumage that distinguishes them from all others. 
 The top color of the Partridge Cochin male should be a rich 
 dark red. The only deviation from the even shade of rich, 
 dark top color is on the back, which is generally described as 
 a dark reddish-brown. We are inclined to take issue with this 
 color description, because we have never as yet seen a per- 
 fectly colored Partridge Cochin male bird that had a brown 
 back. A dark, reddish-brown, might be construed into almost 
 any shade of color, but a deep, rich, brilliant red, of a dark 
 shade, is much better understood. The neck hackle carries a 
 very heavy, brilliant, black stripe down the center of each 
 feather, which should have the appearance of being laid upon 
 
 Page 32 
 
Black and White Cochins 
 
 Plate VIII 
 
 Page 33 
 
The Perfected Poultry of America 
 
 the top. The same stripe is present in the saddle. It is not 
 unusual to find the same black center well up into the back of 
 the rich colored male birds. The breast, bright, glossy black; 
 under-body color, and fluff, the same, including shanks and toe 
 feathering ; a little less brilliancy of plumage is permissible in 
 the fluff. The female should have a bright red hackle, each 
 feather centered with black. The more distinct the edging 
 from the center, the more attractive. While the center of the 
 hackle may be penciled, the real beauty of the hackle in high- 
 class specimens is represented in the distinct division of these 
 colors without any center marking. The entire balance of 
 surface plumage, including leg and toe feathering, should be of 
 a rich mahogany red, most distinctly penciled with black or 
 brown. Formerly the penciling was brown alone ; of recent 
 years either brown or black are permissible. However, only black 
 is seen upon the best specimens. The tail, or rather the main tail 
 feathers of the Partridge Cochin female are black, unless 
 marked or penciled with the same color as the body plumage. 
 The wings usually carry in flights and secondaries brownish 
 black feathers, some showing a tendency to black in both prim- 
 aries and secondaries, but the most elegant show specimens 
 have but little inclination toward black in the feathers of the 
 wing. The most attractive feature of Partridge Cochin color 
 is the perfect evenness of shade throughout in the female, and 
 a blending of type and under-color in the male. 
 
 COLOR OF THE BLACK COCHIN. Every feather on the 
 body of the Black Cochin should be perfectly black, covered 
 with a rich, beetle-green sheen, carrying very dark under-color 
 in both shaft and fluff of feather to the skin. White or pur- 
 ple disfiguration of the plumage are most objectionable. Noth- 
 ing but rich, lustrous black plumage is admissible in the Black 
 variety. Shading with any other color should discard the 
 specimen from competition. 
 
 COLOR OF THE WHITE COCHIN. The White Cochin, 
 male and female, should carry absolute white plumage 
 throughout to the skin. The surface color should be as true 
 and white as snow, shaft and under-color the same. The least 
 infringement of any other shade of color in the true white 
 plumage of the White Cochin is most detrimental and objec- 
 
 Page 34 
 
The Perfected Poultry of America 
 
 tionable. The shanks and beak of the Buff and White varie- 
 ties should be bright yellow; the shanks of the Partridge 
 Cochin yellow or dusky yellow ; those of the Black usually 
 quite dark. Where the shanks shade somewhat into yellow, 
 it is preferred the soles of the feet of the Black Cochin should 
 always be yellow. This is direct opposition to that of the 
 Langshan, which have pinkish-white soles on their feet. 
 
 THE LANGSHAN. Whether or not the original Black 
 Cochin was a Langshan will never be known. We can remem- 
 ber, however, when the greatest stress was laid upon them 
 having the yellow feet and red eyes of the Cochin, while 
 the dark brown eye is essential to the Black Langshan. We 
 also remember that some of the most beautiful Black Cochins 
 ever shown carried solid black eyes, and the color of the bot- 
 tom of their feet created so much contention that it was finally 
 settled that bottom of feet other than yellow was made a dis- 
 qualification. Whether or not the original Black Langshan 
 and Black Cochin were of one and the same type, need not now 
 be considered of any consequence, because the breed charac- 
 teristics are so distinct as to widely separate them, one from 
 the other. The original Langshans were imported into Eng- 
 land about 1872. From there they came to this country, and 
 were highly favored for many years. Lately less attention 
 seems to have been given them, and some of the most success- 
 ful breeders of former years claim that the Black Langshan 
 was sacrificed at the altar of color disqualifications. 
 
 LANGSHAN HISTORY. It is unnecessary for us to con- 
 sider what is known as the Croad controversy on Langshans, 
 and it is sufficient that the Langshan was brought into the 
 poultry fancy of England. Considerable controversy has been 
 carried on as to the true or proper Langshan type. No mat- 
 ter what any one may have thought, the fact remains that they 
 have been developed into the type and character of fowls that 
 are shown in our plates. The English type are even more ex- 
 treme than these, the tendency there being to have them so 
 elevated as to have the appearance of unusually long legs, quite 
 like the Standard Game type. Some considerable attention 
 has been given to the cultivation of the White variety. If 
 equal determination was displayed by the specialty clubs in 
 
 P a l' e 35 
 
The Perfected Poultry of America 
 
 the interest of all three of the families of the Asiatics, they 
 might have greater popularity by far than is enjoyed by them 
 at the present time. Nothing proves this more conclusively 
 than the comparison of Langshan popularity to-day with that 
 of a few years ago. 
 
 CHARACTERISTICS. We might best describe Langshan 
 characteristics by quoting the words of a fancier who wrote : 
 ' ' The Langshan is a very large fowl with a long body ; its tail 
 carried on a level with the top of the comb ; its legs noticeably 
 long. In comparison with the Brahma and the Cochin, the 
 Longshan has a stilty appearance." Both the Langshan male 
 and female have good-sized heads, large combs, heavy wat- 
 tles, very long tails, carried rather upright, and very broad 
 breast, long, deep back, heavy thighs, and but little fluff as 
 compared to the Cochin; the shape of the female is quite at- 
 tractive, the sweep of back and tail making a distinctive for- 
 mation. They do not have nearly as much shank and toe 
 feathering as either the Cochin or the Brahma, but little or 
 none upon the middle toe. 
 
 SHAPE AND COLOR. To go further than the above state- 
 ment as to shape seems quite unnecessary, from the fact that 
 our illustrations give a clearly defined idea of the present type 
 of Langshans. In color, there is nothing in black more bril- 
 liant, or more glossy black, than the plumage of the Black 
 Langshan. The black is so rich and glossy as to be at times 
 termed a glistening green shade of black. The color should ex- 
 tend to a lesser degree clear to the skin. Beak, dark; shanks 
 and toes, bluish black, showing pinkish indication between 
 the scales, clear down to the end of the toes, and bottom of 
 the feet pinkish white. It is remarkable that fowls carrying 
 such beautiful black plumage should show any tendency what- 
 ever to white in plumage. This slight presence of white in- 
 duced the stringent clause of disqualification on one-half inch 
 of white in any part of plumage, except in the feet. When 
 this determined rule was established, Black Langshans were 
 sacrificed at the altar of color disqualifications. 
 
 SHAPE AND COLOR OF THE WHITE LANGSHAN. The 
 shape of the White Langshan should be identical with that of 
 the Black variety ; plumage throughout pure white, under- 
 
 Page 36 
 
Black and White Langshans 
 
 Plate IX 
 
 Pa are 37 
 
The Perfected Poultry of America 
 
 color the same. Pure white plumage in the Langshan is just 
 as necessary for exhibition quality as the pure black in the 
 Blacks. If the white of the White Langshan is marred with 
 any other color, it calls for disqualification. The beak and 
 shanks are of a bluish shade of color. These, as in the Black 
 variety, show pinkish inclination between the scales. The 
 eyes of both varieties are dark brown — in the Black, brown, 
 and hazel in the White. The same misfortune seems to follow 
 Whites as Blacks, the Whites showing an inclination to have 
 off color in plumage, the same as the Blacks. 
 
 Page 38 
 
THE AMERICAN BREEDS 
 
 |HE American family comprises three recog- 
 nized varieties of Plymouth Bocks, the 
 Barred, Buff, White, and the later varieties, 
 the Silver-penciled, Partridge, and Colum- 
 bian; the eight acknowledged varieties of 
 Wyandottes, Black and Mottled Javas, Sin- 
 gle and Rose-combed Rhode Island Reds, 
 and Buckeyes. The American classes are 
 considered the general-purpose fowls of the country. They 
 average in weight from five pounds for the immature pullet to 
 ten pounds for the mature male birds, and it is not unusual for 
 specimens to weigh from one to three pounds more than these 
 figures. 
 
 Undoubtedly more Barred Plymouth Rocks are grown each 
 year than any other variety. The elongated formation of the 
 Plymouth Rock type tends to a greater production of medium- 
 sized eggs and are considered profitable producers of fine 
 brown-shelled eggs ; they are exceptionally good sitters and 
 mothers, and as market poultry are highly valued. The White 
 Plymouth Rocks have grown in popular favor in recent years, 
 and the Buffs have also forged strongly to the front. The 
 recently recognized Silver-penciled Plymouth Rocks, the 
 Partridge Plymouth Rocks, and Columbian Plymouth Rocks 
 are all equally strong in their family characteristics. 
 
 The original of all the Wyandotte family, the Silver-laced 
 variety, is one of the most valuable of fowls. These have 
 won the honors in the yearly egg contest for two years 
 in Australia. They are beautiful in plumage, but difficult to 
 breed in the highest quality, and make excellent layers and 
 market poultry. Undoubtedly the Whites have gained more 
 popularity than any other variety of the Wyandotte, and more 
 of them than any other kind are to be seen in the show-room 
 at the present time. They are very popular for the produc- 
 tion of broilers, medium weight and heavy roasters, as well as 
 capons and old fowls. The Buff variety follows the Whites in 
 popularity, and close to these are the Silver-penciled and 
 
 Page 39 
 
The Perfected Poultry of America 
 
 Partridge varieties, but no other one variety of the Wyandotte 
 family has gained so much in public favor in so short a time 
 as the Columbian Wyandotte. The Blacks do not advance as 
 rapidly as they should. Being originated many years ago, 
 they have trailed along as an occasional visitor to the better 
 class of shows; but of late they have been taken up by both 
 the English and American fancier, who, we predict, will bring 
 them into greater favor in the near future. 
 
 The Javas, Mottled and Black, are bred more, we imagine, 
 through sentiment than public favor, but no bird could be more 
 attractive than a well-finished Mottled Java. 
 
 The Dominique, the original American fowl, the top cross 
 used for producing the Barred Plymouth Rock, are not as 
 carefully selected and bred as they should be. The Java, the 
 Dominique, and the Buckeyes, which have been recently taken 
 into public favor, might all three of them be pushed for greater 
 results, and prove to be very profitable fowls. 
 
 Undoubtedly the Rhode Island Red has become a factor in 
 the race for popularity among the best birds for egg producers 
 and market poultry. They have wedged their way into the 
 hearts of those who dwell in the rural sections of our entire 
 country, and are to be found from ocean to ocean, and large 
 classes of them are seen on every hand. 
 
 The distinctive breed characteristics between the Plymouth 
 Rocks and Wyandottes, are found in the formation and 
 general make-up of the body and back of the two breeds. The 
 Plymouth Rocks should be longer in all sections than the 
 Wyandottes. The back of the Plymouth Rock should show 
 but little inclination toward cushion, while the tail of the 
 female is gathered together more than the tail of the Wyan- 
 dotte. The tail formation of the Plymouth Rock gives a well 
 lengthened out appearance, while that of the Wyandotte is 
 short and compact; the tail of a Wyandotte is more like the 
 formation of a Brahma. Cushion, fluff, and rotund appearance 
 is characteristic of the Wyandotte as compared with the more 
 elongated, closer-feathered appearance of the Plymouth Rock. 
 The Java is more like the Plymouth Rock, but with longer 
 body formation, straighter back, longer keel, and heavier 
 appearance in all sections, but they do not average in weight 
 as heavy as the Plymouth Rocks. 
 
 Page 40 
 
The Perfected Poultry of America 
 
 The Dominique has much the same style of finish in shape 
 and markings as the Penciled Hamburgs. As now bred, they 
 are more than double the size of Hamburgs and barred like 
 the Plymouth Rocks. The Rhode Island Reds are not unlike 
 the other two members of the American family. The Buck- 
 eyes were created for the set purpose of having more eggs 
 and more good, edible meat for market purposes. 
 
 Classification in Detail 
 
 THE PLYMOUTH ROCK. The Barred Plymouth Rock 
 was created and improved by a number of New England 
 fanciers, who secured specimens from the primary cross made 
 of the American Dominique and the Java. The originals were 
 but slightly marked with the lines of two shades which have 
 now become known as bars. The White variety came as 
 sports from the Barred Plymouth Rocks. They have been 
 developed from the crude original into one of the most admired 
 varieties of the Plymouth Rock family. Buff Plymouth Rocks 
 did not have any of the Plymouth Rock blood in their con- 
 ception, but were suggested from some buff specimens that 
 bore a slight resemblance to the Plymouth Rock. To this con- 
 ception has been added, by careful breeding, the type and color 
 necessary to make them truly Buff Plymouth Rocks. 
 
 The Silver-penciled Plymouth Rocks, just accepted as mem- 
 bers of the family, are large, attractive fowls, fairly good in 
 type, remarkable in their color and marking, and of the same 
 plumage as the Dark Brahma. The Partridge Plymouth 
 Rocks are, undoubtedly, sports of the same variety from the 
 Wyandotte family. Their color is, perhaps, improved through 
 the use of other blood. The Columbian variety, just presented 
 for public favor, are undoubtedly sports from the Columbian 
 Wyandotte. 
 
 BARRED PLYMOUTH ROCK HISTORY. Among the 
 records of poultry history in 1847 and 1850 is recorded the 
 existence of a fowl named for the landing place of our fore- 
 fathers, but the foundation of our present-day Barred Plym- 
 outh Rocks was originated later. The ancestral lines leading 
 back to the source of this strain, travels many pathways, but 
 there is no one who disputes the use of the American Domi- 
 nique in the original cross. All admit the union of the Domi- 
 
 P a g e 41 
 
Plate X Barred Plymouth Rock Female and Feathers 
 
 Page 42 
 
Barred Plymouth Rock Male and Feathers Plate XI 
 
 Page 43 
 
The Perfected Poultry of America 
 
 nique and some black-plumaged hens. Some claim that these 
 black-plumaged hens were Javas, while others say they were 
 Shanghais, and some others believe them to have been Black 
 Cochins or Langshans. We feel that each of these claims 
 point to the one type in the original female, and that was the 
 smooth-shanked, black-plumaged poultry that came from the 
 Asiatic country to America and England in the early days. 
 The union of the American Dominique and these black fowls 
 produced some single-combed specimens, having bars and 
 plumage color like the American Dominique. These were 
 sifted out by the New England fanciers, carefully paired, bred, 
 and selected to get what became the foundation stock of the 
 present-day American Barred Plymouth Rock. 
 
 CHARACTERISTICS. The Barred Plymouth Rock should 
 possess the characteristic formation of the family, which sug- 
 gests at a glance striking ability to reproduce their kind, and 
 to be very successful in a long-continued egg yield to a most 
 profitable degree. Their length of body, fulness of breast, 
 length of keel, and general make-up, leads to the conclusion 
 that they were improved and cultivated for the general pur- 
 pose fowl of the time. In these suggestions we have the well- 
 recognized incentive that led to their perfection. The Plym- 
 outh Rock was created to follow in line with the popularity 
 •of the Brahma. They are to medium-weight poultry what the 
 Brahmas are to the meat-producing fowls. The back and tail 
 of the Plymouth Rock suggests the same formation in the 
 Brahma. Such formation tends toward the larger egg pro- 
 duction connected with the larger size of the egg. The Plym- 
 outh Rock stands boldly erect, and presents a well-rounded 
 elongated formation throughout its entire make-up. When 
 compared as a breed, the Plymouth Rock has the appearance 
 of greater size or weight than the Wyandotte. In recent 
 years, however, the Wyandotte has gained considerably in 
 average weight throughout their classes. Comparison of 
 characteristics would describe the Plymouth Rock as medium 
 in length compared with the Brahma, but longer in general 
 formation than the Wyandotte. 
 
 Page 44 
 
Buff and White Plymouth Rocks 
 
 Plate XII 
 
 Page 45 
 
Plate XIII Silver-laced Wyandotte Male and Feathers 
 
 Page 46 
 
Silver-laced Wyandotte Female and Feathers Plate XIV 
 
 Page 47 
 
The Perfected Poultry of America 
 
 SHAPE AND COLOR. The general carriage of the Plym- 
 outh Rock male might well be described as of noble and at- 
 tractive appearance, with a full, rounded breast, and body 
 well developed at the shoulders, but long enough in back to 
 gracefully uphold a well-proportioned neck and tail that 
 would naturally belong to a class of poultry created for gen- 
 eral purposes. The Plymouth Rock male must have an evenly 
 poised body, centering from the thighs and shanks. When 
 deficient either front or back they have an ill-proportioned 
 appearance, which naturally detracts from their beauty ot 
 symmetry. Shape in the Plymouth Rock male is a matter of 
 more contention, perhaps, than in any other breed or variety. 
 The demands of shape in the Plymouth Rock are for a long, 
 broad, moderately deep, well-developed, well-rounded forma- 
 tion, with a medium long keel, well-developed abdomen, the 
 back to be covered closely with feathers, which build up a ris- 
 ing incline or concave sweep to the tail, with a moderate fluff 
 development about the abdomen. Whenever a defective breast 
 and long body, or a badly developed, bunchy tail is present, 
 there is no more Plymouth Rock shape than when the well- 
 developed cushion and heavy fluff is found upon them. 
 
 The color description of the Barred Plymouth Rock calls for 
 the yellow beak, shank, and skin, eyes bright red, plumage a 
 grayish white, barred across each feather with well-defined 
 bars of a darkish-blue color that stops short of positive black. 
 The present description may be quoted as follows: "Plumage 
 grayish white, each feather crossed by narrow, dark bars that 
 stop short of positive black." To-day the claim is for a com- 
 bination of grayish-white bars parallel with dark or black 
 bars, so shaded as to produce a combination having the bluish 
 appearance. The inclination toward the too dark shade of 
 color and the heavy barring to the skin has created a metallic 
 surface color, which is now admitted to be of more than pass- 
 ing injury to the color qualifications of the variety. The head 
 points of the Plymouth Rock might be described as round and 
 full head formation ; strong, well-shaped beak ; eyes, bright, at- 
 tractive red or bay in color; comb, single, well placed on the 
 top of the head, curving front and back from a given center, 
 which should be most prominent, evenly cerrated, and per- 
 fectly smooth in formation. The barring of the Plymouth 
 
 Page 48 
 
The Perfected Poultry of America 
 
 Rock, both male and female, should continue throughout the 
 entire plumage of the fowl. Every feather upon the specimen 
 should be evenly, clearly, and well defined in barring, the-nai- 
 row, even bars being the best. Most important of all is the 
 clear, clean surface color throughout that carries prominence 
 enough in barring to the skin to come within the demands of 
 the color description. The Barred Plymouth Rock female 
 shows more of the elongated formation than the male. Her 
 back seems longer in comparison than the back of the male ; 
 tail formation rather gathered together as an ending of the 
 sweep of the back, never separate, as should be the tail of the 
 Brahma. The back of the Plymouth Rock female should gather 
 together at one common center, taking into its formation both 
 sides well down to the line of the wing-bow, all of which 
 gathers together from the neck to the tail in a well-defined 
 sweep, which creates perfection of shape in the Plymouth 
 Rock female. Color of plumage the same as above described, 
 every feather beautifully barred with narrow markings of the 
 light and dark that create the attractive Plymouth Rock color. 
 To support these, the full, plump breast, body and abdominal 
 formation is necessary, all to be upheld by yellow shanks 
 and beak, free from color markings of any kind most desirable, 
 as most often seen, the beak shaded with dark, and the shanks 
 more or less spotted with same. 
 
 WHITE PLYMOUTH ROCK HISTORY. Some twenty years 
 ago there appeared among the flocks of Barred Plymouth 
 Rocks specimens having a grayish-white plumage. Later these 
 were selected and placed by themselves, and cultivated for 
 what has proven to be one of the most attractive varieties of 
 poultry. Within ten years they have worked their way into 
 public favor to such an extent as to become the rival of their 
 noble ancestor, the Barred variety. In breed characteristics 
 and Plymouth Rock formation, the Whites have become the 
 model for the other varieties. Better shape, finish, and color is 
 found at present among the Whites than in any other variety 
 of the Plymouth Rock family. Their plumage is beautifully 
 white, and their shanks and beak are attractive in rich, yel- 
 low color. Size and type have almost made them leaders for 
 market poultry, and their history tells of more than expected 
 success. 
 
 Page 49 
 
The Perfected Poultry of America 
 
 CHARACTERISTICS. The characteristics of the White 
 Plymouth Rock should be the same as that demanded for all 
 varieties ; yet it may be said to their credit that they might 
 well be accepted as the ideal type for breed characteristics. 
 The back, tail, breast, body, and abdominal development is of 
 the high character that we have aimed to present, both in the 
 illustration and description of the breed. 
 
 SHAPE AND COLOR. Having so thoroughly described 
 Plymouth Rock shape, it is only necessary to call attention to 
 the fact that all Plymouth Rocks should have the same identi- 
 cal shape. The color of the White Plymouth Rock, for both 
 male and female, should be absolutely white throughout their 
 entire plumage ; the surface color, the quills, and the under- 
 color of pure white. There should not be the least indication 
 of any other shade than white in their plumage. The shanks 
 and beaks are yellow, and the eyes bright red. There should 
 never be found upon the shanks or between the toes, or upon 
 any portion of the shanks or toes, the least sign of stubs, down, 
 or feathers. All smooth-shanked fowls should be perfectly free 
 from the slightest growth of feathers. 
 
 BUFF PLYMOUTH ROCK HISTORY. The first of this 
 variety originated in northern New York. Some of them were 
 exhibited at the World's Fair in Chicago. These were known 
 as the Wilson Buff Plymouth Rocks. Following this they were 
 distributed among the breeders and fanciers throughout New 
 York State and New England. A number of crosses were made 
 and several claims are made relative to the crosses that pro- 
 duced the best. They were not truly separated into a class by 
 themselves until the demands came for quality as between the 
 Buff Plymouth Rock and the Rhode Island Red. Since the 
 dividing line between these was so strongly drawn, and the 
 Buff Plymouth Rock required to be a Plymouth Rock having 
 perfect buff color, they have advanced rapidly into a most en- 
 viable position and have gained to a remarkable extent the 
 highest qualifications exacted. 
 
 CHARACTERISTICS. The Buff Plymouth Rock has the 
 same general type or breed characteristics as the others. Some 
 of the females are equal to any of the Plymouth Rock family 
 in shape. The males are so greatly improved as to enable them 
 
 Page 50 
 
The Perfected Poultry of America 
 
 to win often in close competition a special for the best Plym- 
 outh Rock shown. 
 
 SHAPE AND COLOR. The shape of both male and female 
 is the same as has been described for the others of the family. 
 In color they should both have a true, even shade of golden 
 buff throughout their entire plumage, this to be free from 
 shading, shafting, or other imperfections. Every feather in 
 the body, including the wings and tail, should have this true, 
 even, buff color. If any shading of color at all is permissible, 
 it should be confined to the flights and the main tail feathers. 
 The less of this, the better, for the desirable color of plumage 
 is one even shade of golden buff throughout. Beaks and shanks, 
 rich, attractive yellow; eyes, bright red; comb, wattles, and 
 ear-lobes of all Plymouth Rocks bright, attractive red; comb 
 formation even, smooth, of fine texture, evenly placed upon 
 the head, the high point in the center, grading gradually away 
 from the center, front and rear, forming a handsome, evenly 
 cerrated single comb, which does not exceed five evenly placed 
 cerrations, dividing off a well-constructed point or section of 
 the comb. The top color of the male Buff Plymouth Rock is 
 always richer and more brilliant than the under-body color, or 
 the surface plumage. Under-color to the skin, including the 
 entire shaft of feather, buff, of a shade that does not show 
 shafting in the feather. This combination of color upon a 
 bird of the Plymouth Rock type and characteristics gives the 
 combination of the true Plymouth Rock of the Buff variety. 
 
 SILVER-PENCILED PLYMOUTH ROCK HISTORY. This 
 variety has just been accepted as worthy of standard qualifica- 
 tions. There are many claims as to their origin. Some of these 
 claims give credit to several kinds of fowls not generally 
 known, but it is conceded that the best birds came as sports 
 from the original Brackenbury-Cornell strain of Silver- 
 penciled Wyandottes. This strain has produced some beauti- 
 fully marked specimens; others were equally fortunate in 
 the selection of single-combed specimens from their strain. 
 The best of these have produced specimens of splendid size 
 and beautiful markings. The females are quite as attractive 
 in color and marking as the best Dark Brahmas. 
 
 Page 51 
 
Plate XV Golden-laced Wyandotte Male and Feathers 
 
 Page 52 
 
Golden-laced Wyandotte Female and Feathers PL XVI 
 
 Page 53 
 
The Perfected Poultry of America 
 
 CHARACTERISTICS. This new variety must be bred to 
 the true type of the Plymouth Rock, and they must possess 
 all the characteristics of the family to which they belong. The 
 same lessons that have been taught through the Buff and the 
 White Plymouth Rocks will undoubtedly be followed by those 
 who breed the Silver-penciled Plymouth Rocks. By the time 
 this new variety is admitted to the Standard of 1910, they 
 should have reached a state of perfection that will identify 
 them as true Plymouth Rocks. 
 
 SHAPE AND COLOR. The shape of the male and female 
 of this variety must conform to the family description. In 
 color, the male and female are the same color as has been 
 described for the Dark Brahmas. Much attention should be 
 given to obtaining a clear, even shade of gray throughout the 
 entire surface plumage of the female, the feathers to have 
 penciling of a darker shade, following the outline of the 
 feather. Main tail feathers should be black, except some of 
 the upper feathers, which may be powdered with a grayish 
 cast ; the primaries of the wing of the female should be edged 
 with gray penciling. One of the most attractive color features 
 of the female is the silvery-white hackle with black stripes, 
 occupying the middle portion of the feather, conforming to 
 its shape. The male has the silvery top color of hackle and 
 saddle striped with black, tail a bright, glossy black, having a 
 rich sheen ; nights of the wing and primaries nicely finished 
 black, with a narrow edging of white on the lower web. 
 Lower part of secondaries should be white except near the 
 ends of the feather. 
 
 PARTRIDGE AND COLUMBIAN PLYMOUTH ROCK 
 HISTORY. For several years specimens of the Partridge 
 Plymouth Rocks have been shown. These fowls have a 
 resemblance to the Plymouth Rock, with the same plumage 
 color as the Partridge Wyandotte. During the winter of 
 1907 specimens called Columbian Plymouth Rocks have been 
 shown ; both of these are sports from the Wyandottes of the 
 same name. In richness of plumage and delicacy of marking 
 the Partridge Plymouth Rock is the equal of the Partridge 
 Wyandotte. The Columbian Plymouth Rocks do not as yet 
 have color and markings equal to the Light Brahma, whose 
 
 Page 54 
 
Buff and White Wyandottes 
 
 Plate XVII 
 
 #*' 
 
 v ■ 'J 
 
 Page 55 
 
The Perfected Poultry of America 
 
 plumage color they bear. Both of these are what might be 
 termed immature varieties, and must be permitted to make 
 their own history. 
 
 CHARACTERISTICS. The same family characteristics 
 must be bred into these two new varieties that are demanded 
 of the other members of the Plymouth Rock family. Until 
 this has been accomplished it is only necessary to say that the 
 same type, size, and color must be bred into them which are 
 demanded of other members of the family. 
 
 SHAPE AND COLOR. Their shape must be true to Plym- 
 outh Rock type. Their color must be true to that previously 
 described as necessary for the Partridge Cochin and Light 
 Brahma, or the same as the color description given for the 
 Partridge and Columbian Wyandottes. 
 
 THE WYANDOTTE. The Wyandotte represents the third 
 family of fowls created by the American breeder. The original 
 Wyandotte was produced by crossing several families. The 
 Silver-laced Wyandotte was the first member of this family. 
 The original males had the same kind of plumage as the early- 
 day Dark Brahmas ; the males had almost solid black breasts 
 with some frosting in the feathers. The females had narrow 
 stripes or spots of white in the center of the feathers, which 
 were called "small white centers." In the males, the breast 
 was black, with medium-sized white centers, tapering to a 
 point near the extremity. These narrow or indistinct center 
 markings are far removed from what we have at the present 
 time. 
 
 Following these came the Golden-laced variety, which resem- 
 bled the Silver Laced in general character, but were of a black 
 color with the feathers centered with yellow, the breast being 
 much more open-laced than the back. In some instances the 
 breast plumage might have been called yellow, edged with 
 black. In the males, the dominating color, black ; hackle and 
 saddle, reddish bay, with black stripes through the center. In 
 fact, the top color of the male leans toward a reddish bay, 
 centered or striped with black, while the breast was black, 
 with yellow or bay centers. 
 
 The White variety came as sports from the Silver Laced. 
 Then came the Buff variety, created through the union of 
 
 Page 56 
 
The Perfected Poultry of America 
 
 white and buff fowls. The Blacks came as sports. The 
 Partridge, Silver-penciled, and Columbian varieties came from 
 the various sources so well known. 
 
 SILVER WYANDOTTE HISTORY. The Silver Wyandotte 
 was the first variety of the Wyandotte family, and was origi- 
 nated in northern New York by Mr. John P. Ray and other 
 breeders, in about 1868. Those who have given them the most 
 thought, credit Mr. Ray with having conceived the breed, but 
 at the same time believe that others in connection with him 
 were concerned with their improvement. In 1868, they were 
 called Sebright Cochins, presumably having been produced 
 from a cross of the Sebright and "Yellow Chittagong." From 
 1871 to 1876 they became quite generally distributed through 
 Pennsylvania, Michigan, and parts of the West. Later, they 
 were taken up by the eastern breeders, who had much to do 
 with their advancement. 
 
 These early birds were undoubtedly intermingled with Ham- 
 burg, Cochin, and Dark Brahma blood. They were presented 
 to public notice under numerous names, one of which was Co- 
 lumbias. After almost thirty years, the same name has been 
 applied to the latest variety of the family, the Columbian 
 Wyandotte. For a number of years there was the strongest 
 contention between the members of the American Poultry As- 
 sociation as to their admission to the Standard. They were so 
 unusual in character and color as to meet with but little con- 
 sideration at the hands of the association, but were finally 
 presented to the meeting of the association for revision at 
 Worcester, in 1883. It was at this meeting that Mr. Fred A. 
 Houdette, of Waltham, Mass., proposed the name Wyandotte, 
 which was accepted as the distinguishing name for the breed, 
 and which has since become one of the strongest and most ap- 
 preciated fowls for both exhibition and utility qualities. The 
 original description called for the web of the feathers on the 
 breast of the females to be white, each feather distinctly and 
 evenly laced with black ; for the back of the female, the feath- 
 ers were black, having a small white center. The breast color 
 for the male, black, with medium-size white centers. As stated 
 above, the male birds of 1880 to 1883 had the color markings 
 of an inferior-colored Dark Brahma male, centers more like 
 white shafting in the plumage. Some of them had feathers 
 
 Page 57 
 
Plate XVIII PartridgeWyandotte Male and Feathers 
 
 Page 58 
 
Partridge Wyandotte Female and Feathers Plate XIX 
 
 Page 59 
 
The Perfected Poultry of America 
 
 spangled at the end with crescents, something like the feathers 
 of a Seabright bantam, carrying only a heavy black lacing at 
 the point. For a few years following their recognition, there 
 was considerable strife over the question of size and shape of 
 the white centers of the plumage. This was finally settled by 
 one or two of the most advanced breeders of America and Eng- 
 land, who produced some wonderful specimens having true 
 Wyandotte characteristics, with the feathers having large cen- 
 ters of white, known as open lacing. Since then great im- 
 provement has been made along these lines, which nothing 
 could explain so well as the illustrations of this variety and of 
 their plumage. There has been one continuous debate about 
 the dark metallic shading in the top color of the male birds. 
 This is radically wrong and has been considered so for years, 
 but for some reason it can not be controlled or driven out with 
 any degree of certainty. Undoubtedly this will be maintained 
 as long as there is so little attention paid to the tapering cen- 
 ter of white in the saddle, and so much stress laid upon dark 
 under-color. With the arrival of other varieties, this and the 
 Golden have become generally known as the Laced Wyan- 
 dottes, and this can be rightfully applied to them from the 
 fact that the feathers carry a lacing around the outer edge, 
 which follows the shape of the feather. 
 
 CHARACTERISTICS. The Wyandotte type is quite dis- 
 tinct from the Plymouth Rock, from the fact that the gen- 
 eral description of the Plymouth Rock calls for a more ex- 
 tended type than the Wyandotte. The Plymouth Rock is rather 
 long, broad, and deep, while the Wyandotte is short, deep, and 
 round in formation. The Wyandotte is a closely built, compact 
 fowl, carrying considerably more cushion and fluff than is per- 
 mitted in the Plymouth Rock. They are round, plump, and 
 rather low-built, leaning rather toward the Cochin form ; not 
 so short, however, in back or body formation as the Cochin, 
 nor so profusely feathered. The Wyandotte has been termed 
 the market poultryman's friend, from the fact that it grows 
 quickly to a plump, presentable broiler, and is always a fairly 
 well-finished roaster at maturity. To have the best formation 
 the thighs and shanks must be set well apart, leaving sufficient 
 space for the round, broad, deep, full breast, and body forma- 
 tion which belongs to the Wyandotte. When considered in 
 
 Page 60 
 
The Perfected Poultry of America 
 
 comparison with other fowls, the Plymouth Rock would oc- 
 cupy in the American family the position that belongs to the 
 Brahma in the Asiatic family, and the Wyandotte a similar 
 place to that of the Cochin. 
 
 SHAPE AND COLOR. The head of the Wyandotte should 
 be round, surmounted with the double, or what is best known 
 as the Wyandotte type of comb. The eyes of the Wyandotte 
 should receive considerable attention regarding size and color. 
 They should be prominent, in color — a clear, bright red ; neck 
 short, thick set, with plenty of hackle, which flows down over 
 the back, thus shortening its appearance. The back should 
 begin to rise just a few inches in the rear of the hackle plum- 
 age, and should swell out toward the tail into a very broad for- 
 mation having considerable cushion. The tail should grow out 
 of this in the male somewhat like the tail formation of the 
 Cochin, the female having the A-shaped tail like the Brahma, 
 surrounded with coverts that carry the markings to the ex- 
 treme end of same ; in the male beautifully striped. The wings 
 of the Wyandotte are never carried as close to the body as 
 the wings of the Plymouth Rock ; this gives the broader ap- 
 pearance at the shoulder. When the point of the wing is en- 
 tirely tucked away beneath the breast plumage, it gives the 
 well-rounded breast formation so desirable in the Wyandotte. 
 Top color of the male silvery white, including the entire top 
 plumage from the comb to the beginning of the main plumage 
 of the tail; hackle beautifully striped with black, the saddle 
 the same. Wing-bow and middle portion of back should be 
 silvery white ; wing-bay white ; between the bow and bay, two 
 half -circles of white centers edged with black, forming what 
 is known as the double wing-bar. One of the most important 
 features in the color of the male is the presence of a diamond- 
 shaped center of white in the saddle plumage ; this so far 
 back as to be hidden from view on the surface. This 
 white centering is very valuable. The breast, thighs, and 
 under-body plumage should have the white center edged 
 with black, the more open the lacing, the more beautiful the 
 specimen. The beak should be dark, or yellow shaded with 
 dark ; shanks and toes, yellow ; tail plumage, glossy black ; 
 primaries of wings, black, with an edge of white on the lower 
 side ; secondaries black, lower portions white. In the female, the 
 
 Page 61 
 
Plate XX Silver-penciled Wyandotte Male and Feathers 
 
 Page 62 
 
Silver-penciled Wyandotte Female and Feathers PI. XXI 
 
 Page 63 
 
The Perfected Poultry of America 
 
 hackle, silvery white centered with black, the balance of the 
 entire body plumage, white in the center of each feather, com- 
 pletely laced around with black — the more open lacing being 
 preferred ; the main tail feathers, black ; wing-flights, black ; 
 secondaries, black, the lower portion of both of these, white 
 edged with black. Clean, beautiful shanks in both are much 
 admired. 
 
 GOLDEN WYANDOTTE HISTORY. Shortly after the 
 recognition of the Silver Wyandotte, the Golden Wyandotte 
 was produced by Mr. Joseph McKeen, of Wisconsin, and others 
 through a union of the Partridge Cochin, Brown Leghorn, Gol- 
 den Hamburg, Black Breasted Games, and the Silver Wyan- 
 dotte. The ground color of these birds at first was much like 
 the early-day Partridge Cochins. Black and golden bay were 
 the distinguishing colors of these birds instead of the black 
 and silvery white of the Silver variety. Less difficulty was ex- 
 perienced, probably, in bringing these into shape and color, as 
 the makers of this variety had the Silver variety as a founda- 
 tion and a model. These were naturally larger in size than 
 the Silvers. This is true in many strains at the present time. 
 For many years the Goldens excelled in shape and color, and 
 the best grades were distinguished by a cleaner, clearer plum- 
 age, and better markings than are usually seen in the Silvers 
 at the present time. For many years there was a brisk demand 
 for these birds both for exhibition and utility purposes, and as 
 a class they have kept pace with the others. 
 
 CHARACTERISTICS. The Golden Wyandotte must be 
 identical in type and breed characteristics, not only with the 
 Silvers, but with all varieties of the family, and there should 
 not be any difference whatever in type throughout the entire 
 Wyandotte family. Wyandotte characteristics are the same 
 throughout, and whenever there is any deviation from the true 
 Wyandotte type, they lose their identity as a fowl of beauty 
 and quality. 
 
 SHAPE AND COLOR. There is no difference whatever in 
 shape between the Silver and the Golden Wyandottes. Both of 
 these varieties have become known as the Laced Wyandottes, 
 and the markings of both should be alike, the only difference 
 being in the plumage color, which in the Goldens should be a 
 
 Page 64 
 
The Perfected Poultry of America 
 
 clean, clear, golden, the top color in the male being of a richer 
 shade than the centers of the breast and body plumage. Wher- 
 ever the Silver is black, the Golden is the same, and the white 
 markings of the Silver are golden bay in the Golden variety, 
 while the centers are equally open and attractive in both 
 varieties. 
 
 WHITE WYANDOTTE HISTORY. In 1872, before the Sil- 
 ver-laced variety was well distributed, some white sports were 
 produced from them, which were gathered together and care- 
 fully bred until they had proven to be a true variety that 
 would reproduce both shape and color. Mr. Hawkins states 
 that the first and best of these were in New York about 1885. 
 From these original New York White Wyandottes, crossed 
 with other fowls to improve size, shape, and color, has been 
 built up one of the most attractive and most popular varieties 
 of Wyandottes. Breeders throughout the country have estab- 
 lished strains possessing distinct characteristics, but the best 
 White Wyandottes may be traced back to the originals that 
 came as sports from the Silver-laced variety. 
 
 CHARACTERISTICS. The White Wyandotte should have 
 the true Wyandotte shape to a greater degree than any other 
 variety. Coming as they did, as sports from the foundation 
 strain, they naturally inherited the proper Wyandotte shape. 
 
 SHAPE AND COLOR. They must be true Wyandottes in 
 shape. Color of the plumage throughout, pure white to the 
 skin. The whiter the plumage color, the more they are valued 
 as exhibition fowls. Beak and shanks, rich yellow; eyes, 
 bright red. An important feature in all the Wyandottes is the 
 clear, clean, bright-red color of comb, face, wattles, and ear- 
 lobes. Whenever metallic white shows in lobe or face, it is a 
 blemish which should almost bar the fowl from the exhibition 
 pen. This metallic white should not be mistaken for the whitish 
 appearance that sometimes shows in these sections, which is 
 caused from lack of condition or the absence of a full flow of 
 blood into the head and face. Metallic white is like the white 
 on the ear-lobes of the Mediterranean family. 
 
 BLACK WYANDOTTE HISTORY. Black Wyandottes first 
 made their appearance in the yards of Mr. F. M. Clemens, Jr., 
 Mechanicsburg, Ohio, about 1885. The first of these were a 
 
 Page 65 
 
PL XXII Columbian Wyandotte Female and Feathers 
 
 Page 66 
 
Columbian Wyandotte Male and Feathers PL XXIII 
 
 Page 67 
 
The Perfected Poultry of America 
 
 pen of black pullets, sports from the Silver Wyandottes, mated 
 to a cockerel that was almost entirely black. These were care- 
 fully bred and selected until they were of sufficient quality to 
 secure them recognition as a pure variety, in 1893. For many 
 years, in fact, until recently, they were bred but little, and 
 seldom ever seen even in the showroom. Of late years they 
 have become more popular both in this country and in Eng- 
 land, and it seems that the special favor now being bestowed 
 on black fowls has brought them more into prominence. Size, 
 shape, and color have improved considerably since the dark, or 
 black-colored shanks, have become admissible, when the bot- 
 tom of the feet are yellow. 
 
 CHARACTERISTICS. The Black Wyandotte characteris- 
 tics are identically the same as in all other varieties of the 
 Wyandottes. 
 
 SHAPE AND COLOR. In shape the Black Wyandotte must 
 be true to the demands made upon the other varieties. The 
 color of the beak, black, at times shaded more or less with 
 yellow ; eyes, a beautiful red ; face, comb, wattles, and ear- 
 lobes, bright red; shanks and toes, black preferred; the more 
 brilliant the black, the better the influence on the body plum- 
 age. If shanks and toes are shaded with yellow, or willow, it 
 is not entirely against them, but the bottom of feet must, how- 
 ever, be yellow. Plumage throughout a rich, glossy black, 
 carrying a finish of greenish sheen ; this is more striking in the 
 top color of the male than in the brer. :-t color, or in the plumage 
 of the female. 
 
 BUFF WYANDOTTE HISTORY. The Buff Wyandottes 
 were originally conceived by Mr. George H. Brackenbury, of 
 Auburn, N. Y., who used as the foundation for buff an almost 
 clean-shanked Buff Cochin pullet. Dr. Aldrich and other fan- 
 ciers used Wyandotte and Rhode Island Red crosses. Mr. For- 
 sythe began with buff sports from the Golden Wyandotte. 
 These, with other crosses, were used as producers, and the se- 
 lections formed the foundation for the present day Buff Wy- 
 andottes. The best of these did not make their appearance un- 
 til the lines were closely drawn between the Rhode Island Red 
 and buff varieties of the American classes. When the demand 
 was made for Wyandotte type, and true, clear, clean buff color 
 
 Page 68 
 
Buckeyes and Feathers 
 
 Plate XXIV 
 
 Page 69 
 
The Perfected Poultry of America 
 
 throughout, the improvement was quickly noticed, and they fell 
 in line with the other varieties in the qualifications of size, 
 shape, and color. 
 
 CHARACTERISTICS. Breed characteristics must be the 
 same in the Buff variety as in all other Wyandottes, and noth- 
 ing short of this is permissible. 
 
 SHAPE AND COLOR. Shape is the same as in all Wyan- 
 dottes. Beaks, shanks, and toes, yellow, the richer and more 
 golden in shade the better; eyes, bright red; comb, face, wat- 
 tles, and earlobes, bright red ; surface color of plumage an even 
 shade of golden buff, so evenly laid on as to entirely fill the 
 web of the feather and prevent a lighter under-color to show 
 through. Nothing but a true, golden buff is correct ; a tint 
 within the lemon shades not to be considered. Under-color 
 should be buff, a shade or two lighter in color than the surface 
 color. Thinness of color in surface, showing ticking, or shad- 
 ing through the plumage is not to be permitted. 
 
 PARTRIDGE WYANDOTTE HISTORY. In New York 
 State Messrs. Cornell and Brackenbury produced a strain of 
 Wyandottes having the color of the Partridge Cochin, known 
 as the Golden-penciled Wyandotte. In the western portion of 
 the country a strain was originated having the same color and 
 known as Partridge Wyandottes. After some discussion, they 
 were both accepted as Partridge Wyandottes. All of them 
 were made from the Partridge Cochin, Golden-laced Wyan- 
 dotte, and Golden Hamburg crosses. Since their recognition 
 they have been greatly improved in size, shape, and color. They 
 have grown from a crude beginning to a beautiful Partridge 
 Cochin-colored variety of Wyandottes, which fills a very envi- 
 able position as an exhibition fowl. 
 
 CHARACTERISTICS. Breed characteristics for the Part- 
 ridge variety are the same as demanded for all varieties of 
 Wyandottes. 
 
 SHAPE AND COLOR. The shape of the Partridge Wyan- 
 dotte should be the same as for all Wyandottes. The color of 
 the male quite like the Partridge Cochin. All head points, in- 
 cluding the eyes, bright red. The plumage of the neck, back, 
 and saddle, red, shading in the center of the back darker than 
 the hackle and the saddle ; hackle and saddle beautifully 
 
 Page 70 
 
Single-combed R. I. Reds and Feathers Plate XXV 
 
 Page 71 
 
The Perfected Poultry of America 
 
 striped with black. Breast, body, and fluff, black ; tail, black ; 
 sickles, well glossed with a sheen ; wings have flights of black 
 edged with red ; secondaries the same ; the wing-bow almost as 
 rich in color as the center of the back. Shanks and toes of 
 both male and female should be yellow. Often the shanks of 
 the female are badly shaded with dark. The color of the plum- 
 age of the female, the same throughout as the Partridge Co- 
 chin, being a mahogany red, or reddish brown, penciled with 
 a very dark brown, the shape of the penciling always follow- 
 ing the outline of the feather. The main tail feathers of the 
 female a brownish black, the upper ones powdered more or 
 less with the brown color; the more beautiful and finished the 
 color of both the better. 
 
 SILVER-PENCILED WYANDOTTE HISTORY. Mr. Brack- 
 enbury, of Auburn, N. Y., as above mentioned, originated the 
 Silver-penciled Wyandottes. Many crosses were made, using 
 the male of the Silver Laced having a black breast, with a fe- 
 male Dark Brahma, and Silver Hamburgs were crossed with 
 the original crosses, which created the original ground work of 
 the Silver-penciled Wyandottes. Other crosses were made from 
 Silver-laced Wyandottes and Dark Brahmas. These, through 
 careful selection and mating, have produced a Wyandotte of 
 great character, with even more beautiful plumage and mark- 
 ings than are found in the Dark Brahmas. The males of this 
 variety are by far more beautiful in plumage than the males of 
 the Silver Laced. They have become a most attractive and 
 beautiful variety of Wyandottes. The Buff, the Partridge, 
 and the Silver Penciled can all, more or less, trace their source 
 back to the home of Mr. Brackenbury at Auburn. 
 
 CHARACTERISTICS. Breed characteristics are the same 
 as with the other Wyandottes. 
 
 SHAPE AND COLOR. They have, to a marked degree, an 
 excellent Wyandotte shape. The color and markings are iden- 
 tical with the Dark Brahma. The top color of the male, silver- 
 white ; hackle and saddle, penciled with black; wing-bow, 
 black ; breast, and body color, including tail, black ; shanks and 
 beak, yellow ; female, hackle, silver- white, with a distinct black 
 center ; balance of plumage, gray, with dark lines marking each 
 feather, the shape of which follows the outline. The entire 
 
 Page 72 
 
Rose-combed R. I. Reds and Feathers Plate XXVI 
 
 Page 73 
 
The Perfected Poultry of America 
 
 plumage of the body is distinctly marked in this way. Main 
 tail feathers, black; primaries and secondaries, black, edged 
 with gray. Shanks and toes should be yellow ; this is true to 
 a marked degree in the males. Many of the females lack very 
 much in shank and toe coloring. Comb, face, wattles, and ear- 
 lobes, rich, clear, red, with no markings or disfigurations. 
 
 COLUMBIAN WYANDOTTE HISTORY. The first Wyan- 
 dottes created had as one of its names, Columbias. Later, a 
 variety was originated by Rev. B. M. Briggs, who used Barred 
 Plymouth Rocks and other fowls. The present-day Columbian 
 Wyandotte descends from an original cross of White Wyan- 
 dottes with almost bare-shanked Light Brahma fowls. These 
 have been carefully selected and bred until now we have a 
 variety of the Columbian Wyandottes that are a credit to the 
 Wyandotte family, and follows close in line with the rich, Light 
 Brahma color. Those most interested in the future of this va- 
 riety kept away and apart from all crosses excepting the one 
 in which the union of the White Wyandotte and Brahma was 
 carried out. They have become very popular within the past 
 few years. Having been accepted as a variety of the Wyan- 
 dotte family, they have been taken up and carefully bred by 
 the most successful fanciers until they have obtained their 
 present high qualities. 
 
 CHARACTERISTICS. Breed characteristics should be the 
 same as for all Wyandottes. 
 
 SHAPE AND COLOR. Nothing but true Wyandotte shape 
 is permissible. Color of beak, and shanks, beautiful yellow ; 
 comb, face, wattles, ear-lobes, and eyes, rich red ; color of plum- 
 age, the same as for the Light Brahma ; the hackle, beautifully 
 striped with black ; tail, rich, glossy black ; coverts of male, 
 edged with white, with a double row of laced coverts about the 
 tail of the female; flights and secondaries, black, edged with 
 white, black predominating, but in many instances at present, 
 the white has the ascendency in color of flights. The Colum- 
 bian Wyandotte must be a true Wyandotte in every section. 
 Color of body plumage an exact imitation of the Light Brahma. 
 
 HISTORY OF OTHER VARIETIES. In making the several 
 varieties of Wyandottes, the Buff-laced variety cropped out, 
 which has the buff center and the white edge in plumage. Be- 
 
 Page 74 
 
The Perfected Poultry of America 
 
 sides these, what is known as the Violet variety was produced, 
 resulting from a cross between the Golden and the White Wy- 
 andotes, but with which some other color was, perhaps, inter- 
 mingled. The Violets have the ground color like the Golden, 
 the feathers being edged with a violet blue color. The Cuckoo 
 Wyandotte is an imitation of the Pea-combed Plymouth Rock, 
 and the only difference seems to be that the Pea-combed Plym- 
 outh Rock had the pea-comb of the Brahma, while the color 
 of the Cuckoo Wyandotte is that of the Plymouth Rock. These 
 three have had but little consideration. The most successfully 
 handled are the Buff -laced, which have the plumage color the 
 same as the Buff-laced Polish. The late Harrison Weir made 
 a color-plate of this variety, and called them White-laced Red 
 Wyandottes. In a letter received from Mr. Weir, he stated 
 that the pair illustrated by him were really as described — 
 fowls having a reddish-bay plumage, edged with white. 
 
 JAVA HISTORY. The Javas as now bred are not the same 
 fowls that were used in the original cross for producing the 
 Barred Plymouth Rock. Javas are mentioned by writers as 
 early as 1850 ; some of the birds were described as black, others 
 as having a brownish colored plumage. The Javas as we have 
 them to-day are thought to be the result of careful breeding by 
 fanciers in some one of the western states. Specimens of these 
 were taken by New York breeders many years ago, and by the 
 most painstaking efforts were grown into the present-day type, 
 which is a large-sized, long-bodied fowl, midway between the 
 Plymouth Rock and Langshan. They have short shanks, long 
 bodies, and were bred for the production of eggs and market 
 poultry. Later, the Mottled Java was produced by crossing 
 the Blacks with the White Plymouth Rock female. However 
 they may have been created, there is nothing more attractive 
 than a beautifully finished Mottled Java fowl. 
 
 CHARACTERISTICS. The marked characteristic of the 
 Java is the full length of body, having considerable breadth 
 and depth, with a long breast bone, heavy thighs, and well- 
 rounded back. The comb is single. Entire body formation is 
 best described as having better length than either the Plym- 
 outh Rock or the Wyandotte. 
 
 Page 75 
 
Plate XXVII American Dominique Male and Feathers 
 
 Page 76 
 
American Dominique Female and Feathers PL XXVIII 
 
 Page 77 
 
The Perfected Poultry of America 
 
 SHAPE AND COLOR. The shape of both the Black and 
 the Mottled varieties require the single comb, the well-formed 
 wattles and ear-lobes, the long, heavy formation of neck, full 
 length of breast, back, body, and fluff, the heavy thigh and 
 great length and depth throughout. The color of comb, face, 
 wattles, and ear-lobes, in both, bright red. The plumage color 
 of the Black variety, lustrous black throughout ; beak and 
 shanks, black; toes, black; under part of feet, yellow. In the 
 Mottled variety, the color of plumage is of a mottled black and 
 white, the darker shade predominating. Shanks a mixture of 
 yellow, shaded with darker color, but the preferred color 
 would be yellow, spotted with a bluish-black scaling through- 
 out; no metallic white whatever is permissible in the face or 
 ear-lobes of either of these. 
 
 DOMINIQUE HISTORY. No one has definitely placed the 
 origin of what is known as the Rose-combed American Domi- 
 nique. These birds represent a color that in some localities is 
 termed blue-barred fowls, by others, cuckoo-colored fowls ; 
 with us it belongs to what is known as the American Domi- 
 nique and the Barred Plymouth Rock. Just how the original 
 American Dominique was created no one will ever be able 
 to tell. The suggestion is made that they were bred from a 
 crossing of the original Dutch Hamburg with the white and 
 black fowls of America. They were known as a profitable egg- 
 producing fowl for the farmer, and their great egg-producing 
 qualities led to the union of the black fowls called Javas, which 
 were heralded throughout the country as the greatest of all 
 egg producers, which cross eventually resulted in the Plymouth 
 Rocks. The Dominiques have been neglected in recent years. 
 If an equal effort were given to their advancement that has 
 been devoted to others, they might regain some of their early 
 day popularity. 
 
 CHARACTERISTICS. The American Dominique is more 
 like the Hamburg in type than any other fowl, but they are 
 more than double their size, with the double or Hamburg 
 comb, with short legs, and quite different from the Plymouth 
 Rock. 
 
 SHAPE AND COLOR. They are of medium size and length ; 
 can be described as medium in all sections compared with the 
 
 Page 78 
 
The Perfected Poultry of America 
 
 other American breeds. They should have their own peculiar 
 form. The female is quite like the Penciled Hamburg, or the 
 Leghorn, and the male is fashioned somewhat after the Ham- 
 burg, with more black in body plumage ; length of tail plum- 
 age, not near so long ; color, light and dark ; the body-color a 
 light grayish white, barred throughout with parallel lines of 
 very dark, bluish black. Shanks and beaks, yellow ; comb, face, 
 wattles, and ear-lobes, rich red; eyes, red. 
 
 THE RHODE ISLAND RED. This fowl is the result of the 
 general effort throughout New England to produce the best 
 grade of utility fowls. All kinds of poultry have been inter- 
 mingled with the farm stock to improve the character of the 
 product, and Rhode Island became the most persistent along 
 these lines. This section has helped through the Rhode Island 
 Red to improve many varieties of the American family, es- 
 pecially the Buff Wyandotte and the Buff Plymouth Rock. 
 
 RHODE ISLAND RED HISTORY. Even the most active 
 enthusiasts of the Rhode Island Red can not say more of their 
 history than that they were created through the mixture of 
 Shanghais, Cochins, Malays, and every other known kind of 
 fowls that could be found upon the farms of Rhode Island, and 
 which were cross-bred for utility purposes. From the best of 
 these fowls those were selected having the finest shape, and 
 combs, with color markings that were admitted to be best 
 fitted to the purpose. An army of fanciers in New England 
 took them up, and brought them strongly into public 
 prominence. 
 
 CHARACTERISTICS. The Rhode Island Reds are fash- 
 ioned more after the Plymouth Rock than any other breed. But 
 while they are very much like the Plymouth Rock, in general 
 appearance, they differ considerably from them in the forma- 
 tion of back and tail. Notwithstanding the fact that it is desir- 
 able to have both varieties the same shape, the Rose-combs at 
 the present time are not a facsimile of the Single-combed 
 variety. 
 
 SHAPE AND COLOR. The Single-combed and the Rose- 
 combed Rhode Island Reds may both be described as having a 
 broad, deep body, of medium length. They are proportioned 
 and built along utility lines, and carry a large amount of flesh 
 
 Page 79 
 
Plate XXIX Mottled Java Female and Feathers 
 
 Page 80 
 
Mottled Java Male and Feathers Plate XXX 
 
 Pa?e 81 
 
The Perfected Poultry of America 
 
 on their unusually well-formed bodies and breasts. The length 
 of the body indicates fine egg production. They are rather low 
 built, heavy set, having equal poise of body front and back of 
 the shanks. The color of shanks and toes is yellow or reddish 
 yellow ; beak, the same ; comb, face, wattles, and ear-lobes, in- 
 cluding the eyes, red ; main tail feathers, including the sickles, 
 black, having a greenish sheen; coverts mainly black, pow- 
 dered with red ; surface plumage in males, top color, rich, bril- 
 liant red ; breast, and under-body color, not so brilliant as top- 
 colored plumage. In the plumage of the male or female, no 
 color should appear, but the rich red, with the black shadings; 
 no white permissible. The plumage color of the female is of a 
 lighter shade of red and more even throughout than the color 
 of the male ; the under-color of both male and female is red or 
 salmon; the tips of the lower hackle feathers of the female 
 should have a black ticking, not striped or laced ; the wing pri- 
 maries in the male and female, black ; upper web, red ; second- 
 aries, lower web, red ; upper web, black. In the male, wing- 
 bow, and coverts, red. The main tail feathers of the female, 
 black, or greenish black. 
 
 BUCKEYE HISTORY. The Buckeye was originated by Mrs. 
 Metcalf, of Warren, Ohio, and was originally called Buckeye 
 Red. In the production of these birds a cross was made of the 
 Asiatics, Black, Red, and Indian Game Fowls. From these a 
 type of fowl was bred that has the appearance of both the 
 Asiatic and the Indian Game. They have been carefully 
 guarded for the best results in egg production and market 
 poultry, and they were accepted as a member of the Ameri- 
 can family, under the name of Buckeye. 
 
 CHARACTERISTICS. The Buckeye is a large, well- 
 proportioned fowl, resembling the Indian Game more than any 
 other individual breed. They are strong and vigorous, about 
 equal in size to the other members of the American family. 
 
 SHAPE AND COLOR. In shape one might best describe 
 the Buckeye as an imitation of both the Indian Game and the 
 Plymouth Rock family. They are large and full in breast and 
 body ; tail, of a medium length, carried rather upright ; strong 
 in thighs and thick in shanks, and well proportioned through- 
 out. They have a pea-comb, which is smaller than the average 
 
 Page 82 
 
Black Javas and Feathers 
 
 Plate XXXI 
 
 Page 83 
 
Plate XXXII Feathers from Mottled Java Male 
 
 Page 84 
 
Feather from Mottled Java Male Plate XXXIII 
 
 Page 85 
 
The Perfected Poultry of America 
 
 Brahma comb, attached close to the head. Wattles, ear-lobes, 
 face, including comb, a bright red, and well proportioned for 
 the size of the bird. Beak and shanks, yellow ; general surface 
 color of plumage, dark red, shaded in top color with garnet, or 
 very dark cardinal. There should be a total absence of yellow 
 or buff color in the plumage. The female is not so dark in 
 shading as the male. They are not unlike the Rhode Island 
 Reds in color, except that the general run of the specimens in 
 this breed are not quite so deep in surface and under-color as 
 the most admired shade of the Rhode Island Reds. Nothing is 
 more attractive in these birds than an even shade of surface 
 color throughout, no matter what the shade may be. The wings 
 contain more or less of black coloring. 
 
THE MEDITERRANEAN BREEDS 
 
 FAMILY of fowls has become so generally 
 distributed throughout the world as the 
 Italian or Mediterranean breeds. These com- 
 prise the Leghorns, Minorcas, Spanish, 
 Andalusian, and Anconas, and like all Euro- 
 pean varieties, produce eggs having the 
 white shell. White-shelled eggs belong al- 
 most exclusively to the European races of 
 fowls, while the tinted shell is a characteristic of the Asiatic. 
 
 Leghorns have been classed with the Spanish, Minorca, and 
 Italian families, and in some instances the Anconas have been 
 classed with the Spanish or Minorcas, and still in other cases 
 they are counted as a branch of the Leghorn family. Leg- 
 horns were so designated from the fact that the first importa- 
 tions were credited to Italy, the Minorcas, Spanish, and Anda- 
 lusian were classed as Spanish, while at the present time An- 
 conas are mentioned as belonging to the same race as the 
 Leghorns. 
 
 These five families are recognized as the egg-producing 
 fowls. Originally, the White-faced Black Spanish, or, as 
 termed in the early years of their existence as a recognized 
 breed, Black Spanish, were the producers of the largest eggs 
 having the white shells. Of recent years, however, the Minor- 
 cas have been credited the best producers of the largest size 
 white-shelled eggs. Many persons class the Minorca as a red- 
 faced Spanish fowl, and claim they are both of one and the 
 same original family. The claim is made that one had been 
 cultivated as an egg-producing market fowl, with red face and 
 white ear-lobes, while the other was bred as a purely ornamen- 
 tal fowl, with the extended white face, wattles, and ear-lobes. 
 The Andalusian, the blue Mediterranean fowl, has always 
 been classed with the Spanish family, especially by the Eng- 
 lish writers. Just why this should be, we can not say, nor do 
 we believe that they should be classed with either, from the 
 fact that they are evidently the result of the White and Black 
 
 Page 87 
 
The Perfected Poultry of America 
 
 Mediterranean fowls. Some of these fowls show a very marked 
 resemblance to the Minorca, while others have the appearance 
 of the Leghorn, but as seen to-day, the greater portion of them 
 are strongly Minorca in 'every way, excepting carriage. 
 
 The Ancona is classed with the Italian or Leghorn family, 
 and while this is true and generally accepted, the comb of the 
 Ancona more closely resembles that of the Andalusian than of 
 the Leghorn, but with greater size and more cerrations than 
 are admissible in the Leghorn. They also have the same kind 
 of fold in the comb of the female that is desirable in the 
 Minorca. 
 
 Classification in Detail 
 
 THE LEGHORN. These birds are the most extensively bred 
 of the Mediterranean family, which has nine well authenti- 
 cated varieties. These varieties are divided into single and 
 rose-combs, as follows : In Whites, Browns, and Buffs are both 
 the rose and single-combed varieties, while in Blacks, Duck- 
 wings, Pyles, and Dominiques, there is only the singled-combed 
 kind. 
 
 The first to be considered are the Whites, from the fact that 
 they were the first to become generally known throughout the 
 world. They were placed first in order in what might be called 
 the original standard. The Browns followed in regular suc- 
 cession ; then the Dominique, and then the Black variety. 
 
 WHITE LEGHORN HISTORY. Notwithstanding the fact 
 that Mr. Simpson, of New York, believed that he was the first 
 in America to breed Leghorns, later developments seem to 
 have proven that other varieties might have come in advance 
 of these. Undoubtedly, the first real White Leghorns that 
 came to this country were purchased by Mr. Simpson from a 
 ship owner in the year of 1853. This lot of birds was composed 
 of a cock and four white hens and one blue hen. The fact that 
 these were rather large in size and had white shanks, coupled 
 with the presence of the blue hen, leads to the conclusion that 
 they must have come from Spain. These were bred together, 
 and produced among others, some birds of well defined Domi- 
 nique markings. Later Mr. Simpson received other importa- 
 tions of White Leghorns with yellow shanks, which were cred- 
 ited to the port of Leghorn as their original home. 
 
 Page 88 
 
Brown and White Leghorns 
 
 Plate XXXIV 
 
 Page 89 
 
PI. XXXV R. C. Brown Leghorn Male and Feathers 
 
 Page 90 
 
R. C. Brown Leghorn Female and Feathers PL XXXVI 
 
 Page 91 
 
The Perfected Poultry of America 
 
 These facts seem to establish the belief that the original 
 white specimens with the blue hen were of the Minorca breed, 
 as was indicated by the color of the shanks; the second lot 
 were from Leghorn, Italy, and had the yellow shanks, which 
 were much preferred to the white. Some contend that the 
 originals having the white shanks were crossed with some of 
 the Asiatic fowls. This is scarcely worthy of credence, from 
 the fact that of all the varieties of Leghorns none produce 
 whiter shells than this variety. They have been improved to 
 such an extent that no other variety of the family has been 
 as popular. The single-combed variety, the original of the 
 White, so far outnumbers the rose-combed variety as to scarcely 
 warrant giving them the same consideration. Undoubtedly, 
 the rose-combs were created by crossing the White, or some 
 other variety of Hamburgs, with the Leghorns, to produce the 
 so-called rose-comb, which is, in fact, a Hamburg comb, and 
 this result was influenced by the Hamburg cross with the 
 points of head, comb, and wattles. The White Rose-combed 
 Leghorn should be the same in all requirements as the Single- 
 combed, with the exception of the Hamburg comb in place of 
 the single-comb of the Leghorn. 
 
 CHARACTERISTICS. The White Leghorn is one of the 
 most active, hardy, and prolific of all domestic fowls; none 
 seem to equal them in activeness, egg production, and in their 
 general inclination to forage in search of food. The Leghorn 
 has the single-comb above mentioned, which should not be 
 overly large in size, nor coarse in texture. The true Leghorn 
 comb is of beautiful formation, with the distinctive feature of 
 not following the shape of the neck, as it extends back beyond 
 the head, and with five equally divided, perfectly formed points 
 or serrations. In the rose-combed variety the comb should 
 "be nicely formed, of rather small size, well developed through- 
 out, with a prominent spike in the rear, the whole top of the 
 comb covered with small, round points. Wattles of both va- 
 rieties should be thin, soft in texture, nicely formed, and 
 fairly well developed. Ear-lobes smooth, soft in texture, of 
 generous size, carried close to the head, opaque white or 
 enamel white in color. The neck of the Leghorn should be 
 rather long; back, breast, and body of a well-proportioned 
 
 Page 92 
 
Buff and Pyle Leghorns 
 
 Plate XXXVII 
 
 Page 93 
 
PI. XXXVIII S. D. Leghorn Male and Feathers 
 
 Page 94 
 
S. D. Leghorn Female and Feathers PI. XXXIX 
 
 Page 95 
 
The Perfected Poultry of America 
 
 length, rather long for the size of the bird, and of equal poise, 
 front and back, from the line of the shank ; the breast full and 
 well rounded; abdomen, prominent, which is a desirable and 
 necessary formation for egg production. The tail of the Leg- 
 horn is called a spread, or fantail, and it should not be car- 
 ried close, that is, the feathers should not be confined to a 
 common center, but spread well out with an A-shape between 
 the separated row of feathers. Thighs, strong and prominent ; 
 shanks, rather long, and smooth; toes, strong, and well set. 
 The carriage of the tail in the male is distinctive from the 
 female, which should be prominent, rather low, full and with 
 long, sweeping sickles. The comb of the female should be of 
 fairly good size, turning over in the rear against the side of 
 the head, with the two forward spikes erect. Some claim that 
 but one spike of the comb should stand erect, but the most 
 beautiful combs carry the two forward spikes just a little 
 more upright than the others, the forward one being quite 
 erect. 
 
 SHAPE AND COLOR. The Leghorn is a fowl rather under- 
 sized when compared with the American varieties. This is a 
 characteristic of the breed which should be cultivated to a 
 reasonable extent. Nothwithstanding the fact that large size 
 is much admired, Leghorns should not be larger than is neces- 
 sary to maintain their proper shape. They are naturally up- 
 right in carriage, and have the appearance of the Game rather 
 than the general-purpose fowl. In shape they are long in back 
 and body, full in breast and abdomen, deep, and full, from 
 center of back to breast, end of keel, and abdomen. The tail 
 is carried rather down ; back, fully formed, and well developed, 
 in both male and female. The Leghorn is generally described 
 as long in neck, back, and body, but medium length might 
 better be applied to them. They have the full, round, plump 
 breast and abdomen, so well known and characteristic of them. 
 
 In color, both varieties of White Leghorns must have the 
 yellow beak, shanks, and toes ; eyes, face, comb, and wattles, 
 bright red; ear-lobes, white; plumage, pure white, including 
 the quills. Any inclination to white in the face of the males or 
 females is detrimental. 
 
 BROWN LEGHORN HISTORY. No other variety of the 
 Leghorn family has had the same trouble to establish their his- 
 
 Page 96 
 
The Perfected Poultry of America 
 
 tory as this one. Perhaps the most conservative statement we 
 have is contained in the Brown Leghorn book by H. H. Stod- 
 dard, wherein it is recorded that the first Brown Leghorns 
 came to New York City in 1835, but others say that the first 
 importation did not reach here until 1853, and that these were 
 crossed with the Spanish and Black-red Game. Undoubtedly, 
 the first specimens of real merit were bred by Mr. A. M. Hal- 
 stead, of Rye, N. Y. One would be easily led to accept the 
 statements made that this variety was crossed with the old 
 type of Black-red Game, from which they gained the dis- 
 tinctive color, but with loss of the true Leghorn type. The 
 original Brown variety was not inclined to have the white ear- 
 lobe, which is credited to the Black Spanish cross. 
 
 The writer carried on a spirited controversy relative to the 
 white ear-lobe and the rose-comb in Leghorns. Those who took 
 part in this controversy were the original breeders. Mr. Hal- 
 stead said the early importation had red ear-lobes, while 
 Messrs. Beard and Bonny claimed that they had white ones. 
 Mr. Kenny, of Worcester, stated that his birds came in 1853, 
 while Mrs. Maples claimed that her rose-combed Browns came, 
 through Captain Gates, to Mystic, Conn., the same year, and 
 that they had the rose-comb when they arrived. This contro- 
 versy brought out the fact that one fancier, who visited Italy, 
 could not find a rose-comb, nor did he find a standard Leghorn 
 of any kind except the Black variety. Going over past records 
 leads us to some of the early-day statements, when it was 
 claimed that only Black Leghorns could be found in Italy. 
 More recent statements tell us that they are not separated for 
 any distinctive variety or color in their native land, but that 
 they have been taken to other countries and bred, as in Amer- 
 ica, to the many beautiful varieties that now make up this 
 family of interesting fowls. 
 
 The original Brown Leghorns were of very inferior char- 
 acter as to color, but this was improved, as above stated, 
 through crossing with the Game and Spanish. Later, when the 
 mania came for the heavy striping in hackle and saddle, Black 
 Leghorn females were crossed with Brown Leghorn males. 
 This produced males with the heavy black stripe, and the male 
 line of females almost black in color. It has been claimed, on 
 the other hand, that the Duckwing female was crossed with 
 
 Page 97 
 
The Perfected Poultry of America 
 
 a well-selected female producing male, giving the original 
 strain from which has been produced the more delicate and 
 soft-tinted shades of color in the female. 
 
 CHARACTERISTICS. The general characteristics of Brown 
 Leghorns should be identical with the description given for the 
 White variety. Each individual point of breed characteristics 
 should be exactly the same in all varieties, including the two 
 styles of comb. While there should not be any difference in the 
 actual type, yet there is more or less diversity of form between 
 the White and the Brown variety. Both male and female of 
 the Brown variety are somewhat heavier in body formation 
 than the White. The tail of the male is not so much inclined 
 to droop down and back, as is most desirable for the highest 
 type of Leghorn. 
 
 SHAPE AND COLOR. The shape of the Brown variety is 
 the same as given above for the Whites. In color the Brown 
 Leghorn differs materially from the others. Head, eyes, face, 
 and comb, of both male and female, a bright red ; beak, of a 
 darker color ; ear-lobes white. In the male the neck, back, and 
 saddle, are of a rich, bright red ; the hackle, and saddle plum- 
 age, both heavily striped with glossy black, which must follow 
 the shape of the feather to the extreme point, the red edging 
 about the black to be absolutely free from taint of foreign 
 color. At times the best quality of exhibition specimens are 
 so dark or black in striping as to form a black color about 
 the neck, which is absolutely wrong and much to be despised. 
 Breast, body, and fluff, black, with a glossy sheen ; wings, red 
 on the bow ; primaries, black, lower web, a rich brown, which 
 forms the wing-bay when it is folded. Between the wing-bow 
 and bay, should be a broad bar of rich, brilliant black. Entire 
 tail, black, sickles, and coverts, a rich, glossy black. Shanks 
 and toes, yellow. In the female, the color of plumage of neck, 
 orange yellow, with a bright, black stripe in the center. The 
 beauty of the neck of the female depends upon the clear, dis- 
 tinctive orange yellow, centered with black. The web of the 
 surface plumage, light brown, stippled with a darker shade of 
 same color, the lighter shade strongly predominating. This 
 produces the soft, even, light-brown surface color, so much ad- 
 mired in the Brown Leghorn female. Breast, salmon ; wing 
 
 Page 98 
 
The Perfected Poultry of America 
 
 primaries, a slaty brown, edged with the body-color; coverts, 
 about the tail, the same as body-color; main tail feathers, and 
 tail, black, the principal ones stippled with a light brown; 
 shanks and toes, yellow. The real beauty and attractiveness 
 of the Brown Leghorn female depends upon the absolute even- 
 ness of color throughout. Any deviation detracts from the 
 beauty and value of the specimen. 
 
 BUFF LEGHORN HISTORY. Mr. Edward Brown, in his 
 "Races of Domestic Poultry," states that White, Brown, and 
 Black Leghorns were taken direct to America from Italy, and 
 that these same colors also went to Denmark, and in addition 
 to these some yellows were taken there. He also claims that 
 White, Brown, Black, Cuckoo, or Dominique, and Yellow Leg- 
 horns are all to be found in Italy. The original Yellow or Buff 
 Leghorns from Italy and Denmark were most successfully han- 
 dled by Mrs. Lister Kay, who crossed these with Buff Cochins, 
 from which were produced the original Buff Leghorns that 
 came to this country. The first of these were far from attrac- 
 tive in either form or color, but with care and selection in 
 breeding they have been brought to a type of form and color 
 fully the equal of any of the Leghorn family. 
 
 CHARACTERISTICS. The general breed characteristics of 
 this variety must conform to the description for the Whites. 
 
 SHAPE AND COLOR. There is but one acknowledged Leg- 
 horn shape. All varieties, including the Buffs, must conform 
 absolutely to this. The Buff variety being produced both in 
 single and rose-combs, the conditions must be considered un- 
 der each description. In color, the Buff Leghorns have eyes, 
 face, comb, and wattles, of a bright red shade ; ear-lobes, white, 
 beak, shanks, and toes, yellow. The entire plumage of the 
 Buff throughout must be an even shade of rich golden buff, 
 free from shafting or foreign color of any kind ; the color so 
 close and finely laid on as to present the smooth even surface 
 of golden buff, with an under-color of a lighter shade of the 
 same color. Evenness of color with no foreign tint is most de- 
 sirable in this variety. 
 
 BLACK LEGHORN HISTORY. There has never been any 
 question raised as to the existence of Black Leghorns in their 
 home country. Great improvement has been made in them by 
 
 Page 99 
 
The Perfected Poultry of America 
 
 selecting the best specimens, and carefully pairing and mating 
 them for the rich, glossy black plumage most desirable in this 
 variety. Prior to a few years ago, yellow shanks and beaks 
 were thought best for them, but this has been altered in recent 
 years and many more of the proper type and color have been 
 producd than ever before. 
 
 CHARACTERISTICS. The breed characteristics of the 
 Black Leghorn are the same as in all varieties of Leghorns, ex- 
 cept as to color of shanks and plumage. 
 
 SHAPE AND COLOR. The Black Leghorn must have true 
 Leghorn shape. Many of them surpass the other varieties in 
 this. The color for both male and female : Beak, of a dark, 
 yellowish-orange color ; eyes, face, comb, and wattles, bright 
 red ; ear-lobes, white ; shanks, and toes, yellow, or yellowish 
 black, in color. Notwithstanding the fact that black shanks 
 should disqualify under the Standard, there are many speci- 
 mens of the highest character with legs almost absolutely 
 black. This is most desirable for producing the best colored 
 specimens. Bottom of feet should always be yellow. Plumage 
 throughout of a rich, glossy black, finished with a greenish 
 sheen. It should be remembered in all varieties of Leghorns 
 that the most undesirable features are white in face, red in 
 ear-lobe, and badly formed combs. Where yellow shanks are 
 demanded, they should be true yellow, and not shaded with 
 any other color. The darker the shanks of the Black Leghorn 
 within the bounds of yellowish black, the better for breeding. 
 
 SILVER DUCKWING LEGHORN HISTORY. These birds 
 have undoubtedly been produced from the Duckwing Games 
 and other varieties. It has been claimed that a pyle-colored 
 Japanese Game cock crossed with a Pyle Leghorn pullet pro- 
 duced the original Silver Duckwing Leghorn. As there is not 
 any absolute certainty as to how they were originated, the 
 above is given as the best information to be obtained. 
 
 CHARACTERISTICS. The Duckwing Leghorn should have 
 the same breed characteristics that are possessed by the best 
 of the family. This they have not yet attained, but have been 
 greatly improved in the last few years. 
 
 SHAPE AND COLOR. True Leghorn shape is demanded in 
 this variety. Color of the male, silvery white, including all the 
 
 Page 100 
 
Single and Rose-combed Black Minorcas Plate XL 
 
 Page 101 
 
The Perfected Poultry of America 
 
 plumage from and including the head, down over the back, to 
 the main tail feathers. Beak, shanks, and toes, yellow ; breast 
 and underbody color, including fluff, black ; eyes, face, comb, 
 and wattles, bright red ; ear-lobes, white ; hackle plumage, sil- 
 very white, with a narrow black stripe down the middle, al- 
 most to the end of the feather. Black, and saddle plumage, in- 
 cluding wing-bows, silvery white ; the wing having a bar of 
 black. Wing-bay, white ; tail, black ; sickles, long and lustrous, 
 black. The male, and, in fact, the female as well, should be 
 colored like the Silver Duckwing Game. Beak, shanks, and toes, 
 of the female, yellow ; eyes, face, comb, and wattles, red ; ear- 
 lobes, white. The neck, from the throat down the breast to 
 between the thighs, light salmon ; color of hackle, silvery 
 gray, having a narrow, black stripe ; back, light gray ; body 
 and fluff, an ashy gray ; wing-bows, light gray, the upper part 
 of both primaries, and secondaries, gray; lower web, slate 
 gray; tail, black, upper feathers, powdered with a light gray 
 color. The entire plumage of both male and female free from 
 shafting or foreign color. 
 
 PYLE LEGHORN HISTORY. The Pyle Leghorn can be 
 created almost at will by crossing the Brown Leghorn male 
 with the White Leghorn female. The first cross occasionally 
 produces fairly good birds. Careful selection and breeding 
 these for years has produced some remarkably fine specimens. 
 They are kept but little, and then more for the fancy or for 
 the novelty of having a rare variety. 
 
 CHARACTERISTICS. The Plye Leghorns should be of the 
 same general type throughout as the other Leghorns. The ma- 
 jority of them, however, have overly large combs, but this may 
 be reduced by careful breeding and mating to a medium size, 
 which more nearly meets the requirements for comb on 
 Leghorns. 
 
 SHAPE AND COLOR. The Pyle Leghorn should have the 
 same formation demanded in all these varieties. Color of beak, 
 shanks, and toes, yellow; eyes, face, comb, wattles, and ear- 
 lobes, red. In the male, the hackle is light red ; back, dark red 
 or crimson, shading off to a lighter color on the saddle, and 
 free from all foreign color. Breast and body, white; wing- 
 bow, red or crimson, the wing having a white bar ; entire body- 
 
 P a g e 102 
 
Single and Rose-combed White Minorcas Plate XLI 
 
 Pase 103 
 
The Perfected Poultry of America 
 
 color, including tail, white. The color of -the female is white 
 throughout, except the hackle, where the feathers end with an 
 edging of golden shade, and the breast, which is salmon color. 
 The beauty and attractiveness of the Pyle Leghorn consists in 
 the clear color markings of red, orange, and white, properly di- 
 vided, as are the colors on all varieties of Games, but the Pyle 
 color to be attractive must be clean and true. Weak colored 
 specimens, too deeply colored specimens, and specimens show- 
 ing bad markings are undesirable. 
 
 DOMINIQUE LEGHORN HISTORY. While this is one of 
 the earliest color varieties, they are seldom seen at the present 
 time. They are Leghorns having the true bred characteristics, 
 and clothed in the plumage of the Barred Plymouth Rock. In 
 America they are called Dominique Leghorn, and in England 
 are known as the Cuckoo Leghorn. Their plumage throughout 
 is barred and colored, like the plumage of the Barred Plymouth 
 Rock, which has been produced by crossing White and Black 
 Leghorns, and also White Leghorns and Andalusians. These 
 birds are mentioned, whether true or not, as one of the natural 
 productions of Italy. They have been neglected and allowed 
 to disappear almost entirely from public notice, and were 
 dropped from the Standard ten years ago, owing to the fact 
 that they were seldom, if ever, exhibited in the show-room. 
 
 THE MINORCA. Some of the best writers claim that the 
 Black Minorcas have been in existence for over a hundred 
 years, and were known at one time as Red-faced Spanish. 
 Whether they and the Black Spanish fowl were originally of 
 the same character can not be stated positively. The Island of 
 Minorca, near the coast of Spain, is the accredited home of the 
 Minorca. The peculiarity of this fowl is its white skin and 
 dark-colored shanks, which places them beyond all question in 
 a class by themselves. 
 
 BLACK MINORCA HISTORY. Scientific writers claim that 
 the Minorca descended from a fowl called Castillian, which 
 was considerably bred in Spain. Whether this is true or not, 
 the fact still remains that Minorcas, which were brought from 
 an island of that name, were of a type quite like the present- 
 day Minorca, except that they were smaller in size, and not 
 as well formed as the best specimens bred at this time. Many 
 
 Page 104 
 
White-faced Black Spanish and Feathers Plate XLII 
 
 Page 105 
 
Plate XLIII Blue Andalusian Female and Feathers 
 
 Page 106 
 
Blue Andalusian Male and Feathers Plate XLIV 
 
 Page 107 
 
The Perfected Poultry of America 
 
 specimens of the black Minorca variety have been grown that 
 would tip the scales at ten pounds or better. Both the males 
 and females are very much larger than they were a dozen 
 years ago. 
 
 CHARACTERISTICS. The Minorca is a very large fowl, 
 has a very long body and breast formation, considerable tail 
 plumage, which grows down and back, and of erect carriage. 
 The best type of tail slants more to the rear than is seen on the 
 average specimen and is valued as a great addition to the bird. 
 
 SHAPE AND COLOR. The Minorca might properly be 
 termed an oversized Leghorn as far as shape is concerned. 
 They have a very long, slanting back, which is broad at the 
 shoulder, a natural tendency toward a dropping tail, with 
 rather an erect carriage in the males. The females are corre- 
 spondingly larger in size than the Leghorns, but not nearly so 
 active. They produce very large eggs with white shells, but do 
 not seem to give as many eggs in a season. The size of the 
 egg is undoubtedly influenced by the size of the specimen and 
 the unusual length of the back and breast. Color of the Black 
 Minorca is a rich, glossy black throughout, entirely free from 
 any foreign color. Beak, shanks, and toes, a dark slate, ap- 
 proaching black ; eyes, face, comb, and wattles, red ; ear-lobes, 
 white ; the ear-lobes of the Minorca are considerably larger 
 than the ear-lobes of the Leghorns, and they are very pure and 
 white in color. 
 
 WHITE MINORCA HISTORY. The White Minorca seems 
 to have been originally of that color in their home country and 
 are fashioned similar to the Blacks. They have been taken up 
 by those anxious to have a larger white fowl of the Leghorn 
 type. 
 
 CHARACTERISTICS. All Minorcas are of the same gen- 
 eral make-up, and the White Minorca represents the largest 
 white fowl of the Mediterranean breeds, which was strongly 
 in their favor from the start. A number of them were crossed 
 into the White Leghorn, which worked an injury to the Leg- 
 horn, from which it took considerable time for them to 
 recover. 
 
 SHAPE AND COLOR. The White Minorca has the same 
 general form as the Black variety. In color, plumage through- 
 
 Page 108 
 
The Perfected Poultry of America 
 
 out a pure white ; beak, shanks, and toes, white, or pinkish 
 white. The ear-lobe of all the Minorcas is considerably larger 
 than that of the Leghorns. 
 
 ROSE-COMBED MINORCA HISTORY. The first of the Rose- 
 combed Minorcas were the Blacks, which were originated in 
 this country, and bred to a greater state of perfection as egg- 
 producing and general-purpose Mediterraneans. The creator 
 of this variety states that they came as sports from the Single- 
 combed Blacks. Following these the Rose-combed White Mi- 
 norcas made their appearance but have never been as plentiful 
 or popular as the Rose-combed Blacks. 
 
 CHARACTERISTICS. The Rose-combed Minorcas have the 
 same general breed characteristics that are demanded for the 
 Single-combs. Some of the Rose-combed Blacks have been pro- 
 duced fully the equal of any of the single-combed variety, but 
 the Whites have never equalled the Blacks in the most desir- 
 able features. 
 
 SHAPE AND COLOR. Both of the rose-combed varieties 
 must be bred to true Minorca shape. This has been attained 
 by the Blacks, and bids fair to soon be equalled in the Whites. 
 The color of both of these is identical with the single-combed 
 varieties. 
 
 BLACK SPANISH HISTORY. Almost as old as history it- 
 self are the Black Spanish fowls. To-day these are known as 
 the White-faced Black Spanish. In early days they were of 
 modest size, having only the white face, with slight markings 
 of white upon the wattles, while to-day they are bred with 
 white face and ear-lobes which extend considerably below the 
 line of the wattles. These large white faces have been pro- 
 duced after many years of constant care in breeding for this 
 one feature alone. In doing this both type and constitution 
 have been more or less undermined and lost, and there are not 
 nearly as many of them bred as in former years. In some local- 
 ities they are considered unprofitable for table purposes, but 
 we know from our own experience that a Black Spanish fowl 
 may be fed into fairly good table poultry. 
 
 CHARACTERISTICS. The Black Spanish of to-day is an 
 unusually tall fowl of upright carriage, having almost un- 
 natural length of thigh and shank, giving them a stilty appear- 
 
 Page 109 
 
Plate XLV 
 
 Ancona Male and Feathers 
 
 Page 110 
 
Ancona Female and Feathers 
 
 Plate XLVI 
 
 Page 111 
 
The Perfected Poultry of America 
 
 anee. They are long in breast and body, and built for egg pro- 
 duction. Formerly, they were very hardy fowls, but as now 
 bred for the white face points, they must be continually pro- 
 tected from frost and dampness, which seems to injure their 
 health and is detrimental to their white-faced wattling. 
 
 SHAPE AND COLOR. The shape of the Black Spanish, 
 while Mediterranean in character, is more elongated through- 
 out. Every section of the Spanish has more than ordinary 
 length in its make-up. The face, wattles, and ear-lobes are 
 more than double the size of any other fowl. The tail has a 
 peculiar formation something like the tail of a game fowl. In 
 color : Beak, horn-colored ; shanks, and toes, blue or darkish- 
 blue ; eyes, face, and wattles, red ; ear-lobes and face, clear 
 enamel white. Color of plumage, greenish black throughout. 
 
 ANDALUSIAN HISTORY. The Andalusian has no other 
 history than that the blue fowl has been known and grown 
 since the beginning of poultry, and they have been produced 
 throughout the world as the result of crossing Black and 
 White varieties of the same breed. The Blue Andalusian, the 
 Jersey Blue, and the Slate Turkey have all been created after 
 the same fashion, while the details of beautifying and general 
 improvement are the result of great care and attention in 
 breeding and establishing a type distinctive to the breed. The 
 best specimens came from England and from Canada, where 
 the largest size, and type markings have been produced. 
 
 CHARACTERISTICS. The Andalusian is next in size to the 
 Minorca and is larger than the Leghorn. The combs of both 
 the male and female are considerably larger than the Ameri- 
 can type of Leghorn. They are rather more erect of carriage 
 than the Minorca. 
 
 SHAPE AND COLOR. The shape of the Blue Andalusian is 
 a compromise between the Leghorn and Minorca. While they 
 are Mediterranean in shape, they do not conform exactly to 
 either the shape of the Leghorn or the Minorca. In color they 
 have been bred with a body color that might be described as 
 a soft bluish tint. The main body color is a glossy bluish- 
 black, the feathers edged with a darker shade of color. Beak, 
 shanks, and toes, of a leaden-blue color; eyes, face, comb, and 
 wattles, bright red ; ear-lobes, white. The most beautiful Anda- 
 
 Page 112 
 
The Perfected Poultry of America 
 
 hisians have a softer bluish tint in body color than would be 
 described as a bluish black. This color throughout the female, 
 and upon the breast and underbody color of the male, is most 
 attractive. Naturally, the top color of the male is very much 
 darker than the other portions of the plumage. The main tail 
 or sickle feathers are bluish black, which usually conforms to 
 the shade of the breast-color. The general description of color 
 of the female would be for a lighter shade than the coloring of 
 the male. 
 
 ANCONA HISTORY. Many claims have been made as to 
 the origin of the Ancona. Some claim they are the result of 
 crosses of either White and Black Leghorns, or White and 
 Black Minorcas. The most recent investigations lead to the 
 opinion that the Ancona color is quite as natural in their 
 home country as that of the Leghorn or Minorca. Fowls 
 colored like Anconas are said to exist plentifully in Italy, and 
 they were imported into other countries where they were 
 successfully bred. All of these claims are undoubtedly true. 
 No matter from whence they came, they are a perfected fowl 
 created by the true fancier, and their color and markings 
 prove the care and attention given to them. Some writers 
 claim they are true Leghorn in shape, while others call them 
 of the Minorca type. The fact that they have the yellow 
 shank like the Leghorn, and not the Minorca-colored shank, 
 would lead to the opinion that they belong to the Leghorn 
 family. 
 
 CHARACTERISTICS. The general characteristics of the 
 Ancona are the same as the Leghorn. While some of them are 
 larger, others average in size with the Leghorns. Whenever 
 the unusually large size exists, the increased size of the comb, 
 and the darkening of the shanks, point to Minorca influence. 
 The Ancona should be of the true Leghorn type and of fairly 
 good size. 
 
 SHAPE AND COLOR. Naturally the Ancona would be 
 called the Mottled Leghorn. In color: Beak, shanks, and 
 toes, yellow, mottled with black; the shanks have the ground 
 color of yellow, some of the scales showing the darker color 
 frequent in Houdans and Plymouth Rocks ; eyes, face, comb, and 
 wattles, red ; ear-lobes, white ; plumage, greenish-black ground 
 
 Page 113 
 
Th 
 
 Perfected Poultry of America 
 
 color, each feather tipped with white ; the more even the mot- 
 tling, the more attractive the specimen. Some of the most 
 beautifully marked specimens have a crescent formation of 
 white, tipping the end of each feather. The main tail feathers 
 of the male often show more white than is desirable. This 
 same tendency is prevalant with other broken-colored fowls. 
 
THE ENGLISH BREED 
 
 [HE oldest, perhaps, of all fowls known to 
 poultry literature are the Dorkings. The fifth 
 toe, so peculiar to them, was mentioned 
 in the earliest agricultural history. The 
 only other breeds having the early-day ex- 
 istence with the fifth toe, are the Silkies and 
 the Sultans. One of these is known as the 
 Polish fowl of Turkey, and the other, the 
 Silkie, is attributed to Japan. This brings the fifth toe of the 
 Dorkings from the Roman Empire, the other two from Turkey 
 and Japan. The original, of all Dorkings is thought to have 
 been brought into England by the Romans. Facts tend to 
 show the Dorkings as being bred to the highest state of perfec- 
 tion about Surrey, England. The original Dorking was of the 
 white variety, and had the peculiarity of the rose-comb, while 
 all others and the Red Surrey fowl as well, have the single 
 comb. 
 
 The White Dorking is undoubtedly the truest of all Dork- 
 ings, although not nearly so large in size as the other varieties. 
 Lately they have been much improved. The other two varie- 
 ties — the Silver-gray and the Colored Dorking — seem to have 
 greater popularity than that enjoyed by the Whites. Why 
 this should be can not be understood, but Dorkings have not 
 been extensively bred in this country until of recent years, and 
 a more complete test must be made to fully determine their 
 true value. 
 
 WHITE DORKING HISTORY. White Dorkings were prom- 
 inently mentioned as one of the most attractive breeds of fowls 
 nearly one hundred years ago, by Moubray, the greatest writer 
 on poultry topics of the time. From then until now they have 
 been constantly bred and valued as excellent poultry. 
 
 CHARACTERISTICS. The White Dorking has a very long 
 body, full breast, and a broad and deep body formation. They 
 are low-set on legs, long in back, plump, and compact in build, 
 
 Page 115 
 
Plate XLVII White Dorking Male and Feathers 
 
 Page 116 
 
White Dorking Female and Feathers Plate XLVIII 
 
 Page 117 
 
Plate XLIX Colored Dorking Female and Feathers 
 
 Page 118 
 
Colored Dorking Male and Feathers 
 
 Plate L 
 
 Page 119 
 
The Perfected Poultry of America 
 
 and have the rose-comb, the only one of this family having 
 this distinctive mark ; white skin, and shanks, with pinkish 
 white colored meat. No other fowl, it seems, has enjoyed 
 equal popularity with the Dorking for table poultry. 
 
 SHAPE AND COLOR. The shape of all Dorkings demand 
 the full-sized head ; neck, full, and of medium length ; back, 
 long, broad, straight; body, very long, broad, deep, and full. 
 The entire formation seems especially constructed for the pro- 
 duction of eggs and market poultry. The color of the White 
 Dorking : Beak, shanks, and toes, white ; eyes, face, comb, 
 wattles, and ear-lobe, red ; plumage, throughout, pure white. 
 
 COLORED DORKING HISTORY. Authentic information 
 relative to the Colored Dorking does not seem to prove satis- 
 factorily the manner of their creation. Evidence points to the 
 fact that they were produced by crossing some of the five-toed 
 Dorking race, probably the White or the Red Dorking, with 
 some of the very large dark-colored Surrey fowls. Since gain- 
 ing the distinction as a true variety, they have been carefully 
 cultivated and trained to gain attractive form and markings, 
 and they have become one of the most admired varieties of the 
 family. 
 
 CHARACTERISTICS. The Colored Dorkings have the 
 same general breed characteristics as described for the 
 Whites. 
 
 SHAPE AND COLOR. All Dorkings have the same general 
 shape. The color and markings of the Colored Dorkings, male : 
 Head plumage, light gray; beak, dark; eyes, face, comb, wat- 
 tles, and ear-lobes, red; neck, straw colored, with a well de- 
 fined black stripe in hackle; back and saddle feathers, straw 
 colored, with a black striping in the saddle primaries, and 
 secondaries of wing, almost black; lower web, edged with 
 white, or entirely white ; tail, black. The female : Neck, 
 black, edged with gray; back, very dark gray, marked with 
 black ; breast, salmon colored, marked with black ; body, 
 brown, or black, mixed with gray. Primaries, dark brown; 
 secondaries, black ; lower web, dark gray. This color gives a 
 much darker shade in the female than in the male. 
 
 SIVER-GRAY DORKING HISTORY. Of all the Dorkings, 
 the Silver Grav, when well finished, is the most pleasing. It 
 
 Page 120 
 
Th 
 
 Perfected Poultry of America 
 
 is thought that the rich, attractive color of the Silver Gray is 
 the influence of the Silver-duckwing Game cross to fix the 
 color. 
 
 CHARACTERISTICS. In breed characteristics the Silver- 
 gray Dorkings are similar to the other varieties. 
 
 SHAPE AND COLOR. The shape of this variety is identical 
 with the other Dorkings. Top color of the male, silvery white ; 
 breast, and underbody color, including tail, black ; shanks and 
 toes, white ; beak, of the same color ; eyes, face, comb, wattles, 
 and ear-lobes, bright red ; some of the males show a narrow 
 stripe in hackle, and occasionally a little shading in saddle. 
 The wings have primaries and secondaries almost black, the 
 lower web of each showing more or less white. The female 
 has a silvery-gray body-color throughout, made from a mix 
 ture of white, finely stippled with gray. Breast, a reddish 
 salmon color, shading off to an ashy gray, between the thighs ; 
 eyes, comb, wattles, and ear-lobes of all Dorkings have the 
 same rich, red color ; shanks, and toes, in all varieties, white. 
 
Plate LI Silver-gray Dorking Female and Feathers 
 
 Page 122 
 
Silver-gray Dorking Male and Feathers Plate LI I 
 
 Page 123 
 
THE ORPINGTON BREED 
 
 O THE late Mr. William Cook is credited the 
 
 honor of having originated the Orpingtons, 
 
 which were named after his own home. 
 
 There has never been any contention as to 
 
 his having originated all the varieties, we 
 
 believe, except the Buffs, and there was 
 
 some little dispute about this, some claiming 
 
 that what he called Buff Orpingtons were 
 
 fowls known under the local name of Lincolnshire Buffs. The 
 
 final outcome, however, recognizes them all as Orpingtons, and 
 
 Mr. Cook has the credit of their origin. 
 
 BUFF ORPINGTON HISTORY. As originated by Mr. Cook, 
 the Buff Orpington is a compact fowl, created through the 
 Golden-spangled Hamburg, Buff Cochin, and Colored Dork- 
 ings. Mr. Cook publishes in his own book a complete history 
 of the entire Orpington family. This contains many pages, 
 and we have selected from them the few statements that we 
 consider of value for reference. The Lincolnshire breeders 
 claim that their fowl was formed, perhaps, through the com- 
 mon fowls they had in their neighborhood, crossed with Dork- 
 ings and Buff Cochins. No matter which of these may be ac- 
 cepted, there can not be any getting away from the fact that 
 Mr. Cook did produce a grand strain of Buff Orpingtons, 
 which have been accepted throughout the world. 
 
 CHARACTERISTICS. The Orpingtons are a large-sized, 
 compactly-built, general-purpose fowl, broad, deep, with a 
 fairly good length of back and body, built perhaps a little 
 more after the Cochin type than any other of the general- 
 purpose fowls. They have wonderful vitality, are good egg 
 producers, and highly valued as table poultry. Special claim 
 is made for the length and fulness of the breast and plump- 
 ness of their carcass. All varieties of Orpingtons are very 
 attractive fowls, and have gained great reputation throughout 
 the world in a very few years. 
 
 Pa^e 121 
 
S. C. Black and R. C. Buff Orpingtons Plate LI 1 1 
 
 Page 125 
 
Plate LIV Jubilee Orpington Male and Feathers 
 
 Page 126 
 
Jubilee Orpington Female and Feathers Plate LV 
 
 Page 127 
 
The Perfected Poultry of America 
 
 SHAPE AND COLOR. There are two varieties of the Buff 
 Orpingtons, the single and the rose-combed. Their shape 
 might be described as favoring our American breed, with the 
 addition of a little more of the appearance of bulkiness like 
 that found in the Dorking and the Cochin fowls. Their color 
 is absolutely buff throughout ; beak, and shanks, pinkish 
 white ; comb, face, wattles, ear-lobes, and eyes, red. The 
 color of the flesh and skin of the Orpington, like the shanks, 
 is pinkish white, which is typical of all English market-bred 
 poultry. 
 
 BLACK ORPINGTON HISTORY. Mr. Cook states that the 
 Black Orpington was produced from Black Minorca male 
 birds, black sports from Plymouth Rocks and Black Langshan 
 males, only clean-legged specimens being selected. This 
 united the blood of the Minorca, the Plymouth Rock, and the 
 Langshan, after carefully selecting their offspring to produce 
 the present-day Black Orpingtons, both single and rose- 
 combed. 
 
 CHARACTERISTICS. This variety has the same general 
 breed characteristics demanded of all the varieties of the 
 breed. 
 
 SHAPE AND COLOR. The shape of the Black Orpington 
 conforms to the Buffs, except that they lean rather toward 
 the Langshan than the Cochin. They are naturally larger 
 than the Buff variety, but are not so much like the Cochin as 
 the Buff and Jubilee varieties. In color of plumage they are 
 a rich, glossy black, some of them beautiful in finish ; bottom 
 of the feet showing the pinkish white ; eyes, dark ; face, wat- 
 tles, and ear-lobes, bright red; skin, pinkish white. The only 
 difference between the single- and rose-combed specimens of 
 this variety lies in the combs. 
 
 WHITE ORPINGTON HISTORY. The White Orpingtons 
 are supposed to have been produced from White Leghorns, 
 White Dorkings, and Black Hamburgs. This might have 
 produced the rose-combed variety, but the best specimens of 
 the White Orpingtons seem to lead one to believe that they 
 must have been produced in much the same manner as the 
 Blacks, using White Langshans in place of Blacks. The 
 history of all Orpingtons is so confusing as to lead one to 
 
 Page 12S 
 
Buff and White Orpingtons 
 
 Plate LVI 
 
 Page 129 
 
The Perfected Poultry of America 
 
 believe that they must have been created through breeding 
 many of the Mediterranean and Asiatic breeds. 
 
 CHARACTERISTICS. The same general type of breed 
 conformation belongs to all the Orpingtons. Notwithstanding 
 this, there is more or less difference in the type of the several 
 varieties. As stated previously, the Buffs and the Jubilee 
 varieties lean toward the Cochin type, while the Blacks and 
 Whites favor the Langshans. The White varieties, both single 
 and rose-combed are quite strong in Orpington breed charac- 
 teristics. 
 
 SHAPE AND COLOR. The shape of the White Orpingtons, 
 both single and rose-combed, is similar to the Black variety, 
 but the length of back in the female and the general carriage 
 of the male have less of the Cochin formation than the others. 
 Color of plumage, pure white throughout; beak, and shanks, 
 white, or pinkish white ; eye, comb, wattles, and ear-lobes, 
 red. All of the Orpingtons lay eggs having tinted shells. 
 
 JUBILEE ORPINGTON HISTORY. In the creation of 
 what Mr. Cook termed the Diamond Jubilee Orpington, he 
 had in mind producing a fowl similar to the Speckled Dork- 
 ing. These fowls were named in honor of the Queen's Dia- 
 mond Jubilee. The experiment made for the production of 
 this variety consisted in crossing Hamburgs, Cochins, and 
 Speckled Dorkings. These crosses produced birds of fine size, 
 possessing prolific egg-producing qualities. They must have 
 four toes on each foot, white legs, light horn, or white beaks. 
 These fowls have been but little bred in this country, but 
 some very creditable specimens have been shown. 
 
 CHARACTERISTICS. These fowls are bred in both the 
 single and rose-combed varieties. They have a deep body, 
 long, prominent breast, skin, and flesh very white, with round, 
 bulky formation, typical of the Orpington family. 
 
 SHAPE AND COLOR. True Orpington shape is demanded 
 in this variety. The color is brown, black, and white, the 
 mixture of colors forming the combination in both male and 
 female, quite like the old Speckled Dorking, and some what 
 favoring the color of the Spangled Game ; this intermingling 
 of colors is quite attractive, especially when the brown is of 
 a rich color. In hens, the tail and wings show considerable 
 
 Page 130 
 
The Perfected Poultry of America 
 
 white. The tail is always carried fairly well back. The 
 breast of the male bird is of a reddish-brown color, with white 
 and black conforming to the shade of the female ; hackle, 
 saddle, in fact the entire top color, of a reddish shade; the 
 feathers stroked with white and black; nights — of the male — 
 and the greater part of the tail, white predominating; the 
 eyes of this variety, reddish bay; beak, horn color, grading 
 to white; shanks, white or pinkish white, some of them 
 marked with darker shading-. 
 
Plate LVII 
 
 Houdan Female and Feathers 
 
 Page 132 
 
Houdan Male and Feathers 
 
 Plate LVIII 
 
 Page 133 
 
THE FRENCH BREEDS 
 
 HE French breeds familiarly known in this 
 country are the Houdan, Crevecoeurs, La 
 Fleche, and Faverolles. All of these origin- 
 ated in France and are largely cultivated 
 there for table poultry. They are thought 
 to have more or less of the Polish blood in 
 their veins. The French are credited with 
 some fifteen or twenty separate kinds of 
 poultry, cultivated principally for the production of eggs and 
 meat for market, and of all these, but four kinds have been 
 cultivated as American poultry. The French fowls have the 
 peculiarity of the pinkish-white skin and flesh, and all but the 
 La Fleche have more or less of the bulky Asiatic type in 
 their make-up. The La Fleche are fashioned somewhat after 
 the type of the Andalusian. 
 
 Classification in Detail 
 
 THE HOUDAN. This is the most favored of all the French 
 breeds throughout the world. They are heavy-set, long- 
 bodied, full-breasted fowls, and their general appearance 
 would lead one to accept them on sight as a model type of 
 table poultry. Being short in shank, there is the least possi- 
 ble amount of waste when dressed for the table, and having 
 attractive plumage, and a beautiful make-up of form and 
 feather, they combine the several qualities that go with the 
 general-purpose fowl. They are producers of white-shelled 
 eggs, are fairly quick in growth, and easy to rear. They 
 must be protected from dampness, possessing as they do large 
 crests. They can not be exposed to heavy rainstorms with- 
 out danger of their crests becoming so wet that they contract 
 colds unless quickly dried. It is not unusual to see their 
 crests closely cropped during the breeding season. 
 
 HOUDAN HISTORY. From the fifth toe of the Houdan 
 and their crest and beard, one might readily suppose that the 
 Dorking and the Polish had been largely used in their original 
 
 Page 134 
 
The Perfected Poultry of America 
 
 making. Some writers disclaim the use of the Dorking, but 
 admit that common five-toed fowls, Crevecoeurs and Polish, 
 were used in creating the Houdan. Many writers have dis- 
 cussed the subject. Mr. Wright suggests that the fifth toe 
 was not strongly defined in many of the early-day specimens. 
 The leaf-comb is not even credited to them as a certainty in 
 the early stages of their development. In the past twenty- 
 five years the leaf-comb had been considered a mark of purity 
 until the American fanciers changed to the V-comb. Origi- 
 nally Houdans were bred in this country with the true English 
 leaf-comb, but at present leaf-combs have been almost entirely 
 displaced by the V-combed type. 
 
 CHARACTERISTICS. The general make-up of the Hou- 
 dan justifies us in calling them the ideal general-purpose fowl. 
 They are built for egg production, meat production, quick 
 growth, and are a valuable poultry product from four weeks 
 of age to the full-grown roaster. To say that they are nearer 
 like the Orpington or the Dorking than any other varieties of 
 our poultry, best describes the general characteristics of the 
 breed. There is a little too much disposition on the part of 
 some breeders to change this general formation into a type 
 more like the Game, but the true value is largely in the com- 
 pactly-built, long-bodied fowl, with a great deal of breast meat. 
 
 SHAPE AND COLOR. In head points the Houdan is fash- 
 ioned after the Polish. The description of crest, head points, 
 and beard of the Polish will apply equally well to the Houdan. 
 The comb is V-shaped, of small size ; crest, very large ; the 
 beard, full and prominent ; the ear-lobes are almost if not 
 entirely hidden from sight by the crest ; back, rather long, 
 broad, and sloping to the rear ; breast and body, round, plump, 
 fairly long, and well proportioned ; tail of the male, full and 
 flowing ; female, of a closer formation, something like that of 
 the Plymouth Rock. In color, beak, dark ; eyes, face, comb, 
 and wattles, red; ear-lobes, white; shanks, and toes, pinkish- 
 white color, marked with dark-colored scales ; plumage, a 
 beautiful black, the ends of the feathers tipped with white, 
 black predominating 
 
 CREVECOEUR HISTORY. Accepting the fact that the 
 Houdan owes part of its ancestry to this breed, they are nat- 
 
 P a sr e 135 
 
Plate LIX 
 
 La Fleche Female and Feathers 
 
 Page 136 
 
La Fleche Male and Feathers 
 
 Plate LX 
 
 Page 137 
 
The Perfected Poultry of America 
 
 urally an older fowl than the Houdan. They are accredited 
 to a town of the name they bear. Just how they were created 
 can not be positively stated, but the general impression is that 
 they owe part of their origin to the Polish fowl. They have 
 always been highly considered in their own country, but bred 
 very little in America 
 
 CHARACTERISTICS. They are a large-size, squarely-built 
 fowl, broad and deep in their general make-up, with large, 
 round, black crests, with a muff or beard; full in tail; very 
 deep in breast and body ; short of legs, indicating the general- 
 purpose fowl. Like the Houdan, they are medium in size, 
 ranging from five to nine pounds from the young pullet to the 
 old male bird. 
 
 SHAPE AND COLOR. The shape of the Crevecoeur is me- 
 dium in comparison to the Asiatic family. Heavy set, well pro- 
 portioned, compact in formation, with the long, deep, broad 
 body, so distinctive in the French table fowls. The color of 
 their plumage throughout is a rich, glossy black ; beak, shanks, 
 and toes, quite dark, almost black ; eyes, face, comb, wattles, 
 and ear-lobes, red. The V-comb is most pronounced in this 
 breed. 
 
 LA FLECHE HISTORY. This might be called a local fowl 
 of France, being more prevalent in given localities than else- 
 where. We remember having seen some of the early-day La 
 Fleche with a small tuft or crest upon their heads. Whether 
 these were true to the breed or not we can not say, but we 
 know that at one time the small crest was cultivated. Promi- 
 nent writers state that they have never become very popular 
 even in their own country. They are not considered as hardy 
 as the other two breeds above mentioned. They have not 
 proved a marked success in this country. 
 
 CHARACTERISTICS. The La Fleche might be called a 
 Mediterranean type of French fowl the male favoring the 
 Andalusian in general carriage. They are longer in shank than 
 the other French breeds, but not so prominent in breast and 
 body. Their tails are carried rather low and fashioned after 
 the Leghorn type. 
 
 SHAPE AND COLOR. They are rather long in all sections, 
 including neck ; round and plump in body ; full in breast ; the 
 
 Page 138 
 
The Perfected Poultry of America 
 
 female resembling the medium type of the present-day Mi- 
 norca. They have the V- or antler-shaped comb. Carriage of 
 the male erect ; color, beak, shanks, and toes, quite dark or 
 black ; eyes, face, comb, and wattles, red ; ear-lobes, white ; the 
 entire body plumage throughout a rich, glossy black. 
 
 FAVEROLLE HISTORY. From the French we have the 
 origin of the Faverolle as being mixed varieties crossed with 
 the Dorking and the Cochin, or the Dorking and Brahma, with 
 the Houdan or Crevecoeur. In all the different varieties, 
 whether the Cochin, the Brahma, or the Langshan crosses were 
 used, either the Houdan or the Crevecoeur was largely repre- 
 sented. They were carried from France to England and from 
 there to this country. Of recent years they have been consid- 
 erably bred in this country, greater attention being paid to 
 the Salmon Cochin cross of Faverolle, the Brahma, and the 
 Dorking type. They were named after a village from which 
 they were thought to have emanated. The peculiarity of this 
 breed is the single comb. 
 
 CHARACTERISTICS. The characteristics of the Faverolle 
 resemble the composite make-up of the Dorking and the 
 Cochin. They have the single comb, and the beard, with no 
 crests, some feathers on their shanks, and possess five toes. 
 
 SHAPE AND COLOR. The shape is a composite type, such 
 as might come from the union of the Houdan, the Dorking, 
 and the Asiatic family. In color, they are described as part- 
 ridge, black, white, salmon, and red. The Salmon Faverolles, 
 which are most generally bred in this country, have in the 
 male much the same color as the Silver Dorking ; the female, 
 a salmon-buff color, with light and dark markings throughout 
 Tail plumage, dark, and at times, almost black in the female. 
 There is as yet no set rule for color, each variety favoring the 
 color which describes the variety. 
 
 Page 139 
 
Plate LXI 
 
 Crevecoeur Male and Feathers 
 
 Pa ere 140 
 
Crevecoeur Female and Feathers 
 
 Plate LXII 
 
 Page 141 
 
THE POLISH BREED 
 
 F ALL the many breeds of poultry there is 
 none that has a more striking individuality 
 than the Polish family. The peculiar for- 
 mation of skull and nostrils, and the dis- 
 tinctive comb belonging thereto are pecu- 
 liarities found in no other breed of fowls. 
 It is not necessary for us to go into their 
 details from a naturalist's point of view, as 
 has Aldrovandi and others of the early time. Even Darwin 
 himself does not venture beyond classing all fowls of this 
 kind under the ' ' crested or Polish breeds, ' ' including all fowls 
 with crests under the same classification. 
 
 The marked peculiarity of skull in the crested or Polish 
 family is the formation of the rounded knob on the top of 
 the head, from which the crest grows. Polish fowls having 
 small crests naturally have the smaller-sized knobs on top of 
 the head. As a long-time Polish breeder remarked to the 
 writer, "To have Polish with enormous crests, you must breed 
 from specimens with the largest protuberance on the top of 
 the head." Some writers claim that the French are the only 
 nation that has fully realized the commercial value to be 
 obtained from the Polish by crossing them with other vari- 
 eties. The Houdan and the Crevecoeur are remarkable evi- 
 dences of the value of the Polish blood used in creating new 
 breeds. The La Fleche and Faverolle have the same influ- 
 ence in their general make-up, and all of these are valued 
 highly as market poultry. 
 
 The varieties of the Polish family are the White-crested 
 Black, Bearded, and the Non-bearded, and Non-bearded 
 Silver, Bearded and Non-bearded White, and the Buff-laced 
 Of all these, the most beautiful are the White-crested Blacks 
 and the Bearded Silvers. Well-formed crests upheld by a 
 profuse bearding adds to their beauty as an ornamental fowl, 
 and the more of these ornamentations they possess, the more 
 attractive are they to the amateur and fancier. 
 
 Page 142 
 
Buff-laced and White-crested Black Polish Plate LXIII 
 
 Page 143 
 
The Perfected Poultry of America 
 
 WHITE-CRESTED BLACK POLISH HISTORY. The 
 
 Polish fowls were originally called Polanders, from the fact 
 that Poland was credited with being their original home ; and 
 from this comes the present name Polish. Contentions have 
 been raised against the name of the Cochin and the Hamburg, 
 but we are of the opinion that no other name would be more 
 applicable to these breeds. The Black Polish fowl of fifty years 
 ago had but a small crest. They were kept and valued for 
 their hardiness, and were prolific producers of beautiful white- 
 shelled eggs. The English fanciers have done more for the 
 improvement of the Polish fowls than any other breeders. 
 The Canadian fanciers, being closely allied with their home 
 country, imbibed the love and ability of improving the breed. 
 Some of the most beautiful specimens that reach the show- 
 rooms of America are brought here by Canadian fanciers. 
 
 CHARACTERISTICS. The Polish family in general con- 
 form more to the type of the Leghorn and the Hamburg than 
 to any other breed. They are fairly long in body ; tails, 
 carried rather low; body, slightly upright; shanks, of medium 
 length, set well apart; the back, very symmetrical. The most 
 striking breed characteristic is the head formation and the 
 crest. The head, rather large, with a knob forming a half 
 circle, like the half of a small-sized ball on the top of the head. 
 They have a A r -shaped comb, rather small in size, lying against 
 the front of the crest, often entirely hidden. The larger and 
 the more globular the crest of the female the better. The 
 crest of the male is composed of feathers like the hackle 
 feathers of the same specimen ; the crest of the female of 
 feathers more like body plumage. The long, flowing crest of 
 the male appears somewhat like a very long head of hair 
 flowing three ways from the center, while that of the female 
 stands out like a ball. The beard, of the Bearded variety, 
 grows upon the throat beneath the beak, extending from 
 right to left, to beneath the eye growing down to a point 
 forming a very wide V of feathers beneath the beak. The 
 wattles are small, as are the ear-lobes. They are close feath- 
 ered birds, having very long tail plumage in both male and 
 female, the former carrying long, flowing sickles. 
 
 SHAPE AND COLOR. The shape of the Polish is similar 
 to the European and Mediterranean fowls ; and is termed the 
 
 Page 144 
 
The Perfected Poultry of America 
 
 egg-producing type, with the long, straight back, broader at 
 the shoulders than at the saddle ; rather full in abdomen ; 
 wings of good size, closely placed against the body ; thighs 
 and shanks of medium length. The color of the White- 
 crested Black Polish plumage is pure, glossy black throughout, 
 excepting the crest, which is pure white, bordered in front 
 with a few black feathers ; beak, and shanks, of a bluish shade 
 of color; eyes, face, and wattles, red; ear-lobes, white. One 
 of the most difficult problems in breeding this variety is to 
 gather all the white plumage into the crest, and avoid the 
 presence of any foreign color in the body plumage. 
 
 GOLDEN POLISH HISTORY. There are two varieties 
 that have the same colored plumage, one having the beard, 
 the other without it. Both have the same color and undoubt- 
 edly the same origin. These are evidently a made variety 
 created through the art of the fancier. 
 
 CHARACTERISTICS. The same general characteristics 
 apply to these varieties as those previously described. 
 
 SHAPE AND COLOR. The shape of all the Polish varie- 
 ties is the same. The Golden varieties have the ground color 
 known as golden bay, each feather edged with a narrow band 
 of black. All the plumage must be free from mossing or bad 
 color in the center. The center of the Polish plumage is quite 
 like the center of the Laced Wyandottes ; the specimens gain- 
 ing beauty as the center becomes more open and expanded. 
 The tail of the male is most pleasing from the fact that the 
 long, flowing sickles edged with a darker color match so well 
 with the hackle-shaped plumage of the crest. As the feathers 
 of these two specimens become more expanded and beautifully 
 tinted and laced, the birds are considered more attractive. 
 Shanks, beak, eyes, face, and wattles conform to the color of 
 the White-crested Blacks; all Polish should have the same 
 color in these sections. The non-bearded variety conforms in 
 every way to the bearded, with the exception of the absence 
 of the beard. 
 
 BEARDED AND NON-BEARDED SILVER POLISH. The 
 history and characteristics of this variety are exactly the same 
 with the Golden, except the color. Where the Golden have the 
 bay color of plumage, the Silver have pure white. Nothing is 
 
 Page 145 
 
Plate LXIV Golden Polish Female and Feathers 
 
 Page 146 
 
Golden Polish Male and Feathers 
 
 Plate LXV 
 
 Page 147 
 
The Perfected Poultry of America 
 ( 
 
 more beautiful than the plumage of the Silver Polish. The 
 clear, clean white, edged with black, seems to fit most beau- 
 tifully the general make-up of these two varieties. 
 
 WHITE POLISH. The two varieties of Bearded and Non- 
 bearded White Polish must conform in every way to the 
 general make-up of the other two varieties, with the exception 
 that they have pure white plumage throughout. 
 
 BUFF-LACED POLISH HISTORY. Whether the Buff- 
 laced Polish have been cultivated from the Golden Polish is 
 not easily determined. When first seen in this country, they 
 were of a very weak, or pale buff color, with a narrow light 
 edging in the plumage, which looked more like supplementary 
 lacing than actual marking. With care and attention, both 
 here and in other countries, they have been improved into one 
 of the most beautiful varieties of the Polish family. But few 
 are seen from the fact that they are most difficult to produce 
 ir good quality. 
 
 CHARACTERISTICS. The general breed characteristics of 
 this variety are the same as in all Polish. 
 
 SHAPE AND COLOR. The shape of the Laced Polish is 
 similar to that of all Polish. The plumage throughout is fash- 
 ioned after that of the Golden Polish, the color being a rich, 
 clear buff, each feather having a narrow white lacing. All 
 other sections are the same as in' the Golden Polish. When 
 they possess a clean, clear, buff center, with the perfect white 
 lacing, they are magnificent specimens; the color of the male 
 is always of a deeper shade than that of the female. 
 
THE DUTCH BREED 
 
 \F HAMBURGS there are six varieties: 
 Golden and Silver-penciled, Golden and 
 Silver-spangled, White, and Black varieties. 
 The original was undoubtedly the Penciled. 
 The Spangled, the White, and the Black, 
 were probably created in England from 
 some of their own varieties of spangled- 
 plumaged fowls, the selection being made to 
 gain what is to-day among the most beautiful of all varieties 
 of exhibition fowls. 
 
 PENCILED HAMBURG HISTORY. The story of the 
 "everlasting laying hen from Hamburg" has been written and 
 re-written so often, that it is only necessary to know that 
 fowls came from the port of Hamburg that have since been 
 cultivated into the beautiful Penciled Hamburg's. Why they 
 were called Penciled Hamburg's, we are at a loss to under- 
 stand. The female of the two varieties is barred, not penciled, 
 but has been known under this name and has become so dear 
 to the heart of Hamburg fanciers that nothing could ever 
 change it. 
 
 CHARACTERISTICS. The Penciled Hamburg's have a 
 breed type to themselves. Their general make-up is quite dif- 
 ferent from the spangled varieties. A grand pair of Rose- 
 combed Leghorns conforms almost to the same description that 
 would be given to describe the Penciled Hamburgs. They are 
 Mediterranean in their general appearance. If there were 
 rose-combed Italian fowls, and if some of them found their way 
 into the Dutch territory and had their influence in the making 
 of the Penciled Hamburgs, they could not have been truer to 
 such a type. 
 
 SHAPE AND COLOR. The most distinctive feature of the 
 Hamburg is the Hamburg comb. It can be pictured, but 
 scarcely described. It has a formation all its own. Other 
 fowls have received the comb influence through crosses, but 
 none have the beautiful comb of the Hamburg, save the Ham- 
 
 Page 149 
 
Plate LXV1 Silver-spangled Hamburg Female and Feathers 
 
 Paee 150 
 
Silver-spangled Hamburg Male and Feathers Plate LXVII 
 
 Page 151 
 
The Perfected Poultry of America 
 
 burg or Rose-combed Bantams; the wattles, like other fowls; 
 the ear-lobes, prominent, smooth, and closely placed to the 
 head, are of a most beautiful white color. Otherwise the shape 
 of the Penciled Hamburg is more like the Leghorn than any 
 other fowl. In color there are two varieties. The Golden 
 Penciled has plumage of a reddish-bay color ; the sickle feath- 
 ers of the tail we will describe as black, many of them having 
 a coppery bronze shading that conforms to the body plumage. 
 This, edged with a reddish bay, gives the appearance of black 
 sickles, edged with a reddish bay, and the whole surface glis- 
 tens with a coppery bronze shading. When folded, the 
 wings beneath the saddle show some of the markings the same 
 as the female. The hackle plumage of the female, reddish 
 bay ; balance of the entire body plumage, reddish bay, each 
 feather barred across with straight bars of glistening black; 
 beaks, of both male and female, dark ; shanks, and toes, of a 
 bluish color. 
 
 THE SILVER-PENCILED HAMBURGS. The only differ- 
 ence between the Golden and the Silver-penciled Hamburg 
 female lies in the fact that where the one has the reddish-bay 
 body-color, the other has the pure white with the barring of 
 black. In the male the same conditions exist, the body-color 
 being pure white. It is usual in the Silver-penciled males to 
 find more or less shading of black in some parts of the plumage. 
 The fluff of all males is powdered with gray; the tail, black, 
 edged with white ; the purer and clearer the white, and the 
 more distinct the dark markings, the more attractive the 
 specimen. 
 
 SPANGLED HAMBURG HISTORY. Some of the English 
 fanciers suggest that more than likely the Spangled Hamburgs 
 were made by intermingling other English fowls with the 
 Penciled Hamburg, and that by selecting the best from these 
 the present type has been built up. There are two varieties, 
 the Golden and the Silver-spangled Hamburgs. Both have 
 been produced in much the same manner ; and have been 
 brought to a distinctive type and beauty that is solely their 
 own. 
 
 CHARACTERISTICS. The Spangled Hamburgs have a 
 type to themselves, being heavier in body, and are naturally 
 
 Page 152 
 
The Perfected Poultry of America 
 
 of larger size. Otherwise they are Hamburgs in general 
 make-up and breed characteristics. 
 
 SHAPE AND COLOR. The comb, wattles, the ear-lobes, 
 are the same as the other varieties. In body they are heavier 
 throughout. The color of the Golden-spangled variety is deep 
 bay, spangled with greenish black ; the formation of the 
 spangling, the bay, web-color, and the under-color is better 
 described in our illustrations. The male is more profusely 
 marked with black than formerly; the hackle, saddle, wings, 
 and the breast plumage, carrying more dark shading than 
 formerly ; these attractive features are shown by illustration. 
 Beak, shanks, and other sections are the same in color as the 
 Penciled variety. 
 
 SILVER-SPANGLED HAMBURGS. The same as the 
 Goldens with the exception that the body plumage is white, 
 spangled with black. 
 
 THE BLACK HAMBURG. Whether the Black Hamburg is 
 a sport from the Silver-penciled or a made variety, we pre- 
 sume will never be absolutely known. They are beautiful 
 black fowls, having the distinctive Hamburg features, and 
 clothed in the most beautiful black plumage possible. They 
 are of excellent quality, and attractive in every manner, and 
 are not as difficult to produce as some of the other varieties, 
 yet to have the best quality, they must be bred in line for 
 years from the very best strains. Beak, dark in color ; shanks, 
 dark blue or black; eyes, face, comb, and wattles, red; ear- 
 lobes, a most beautiful enamel white. Plumage, greenish 
 black throughout. 
 
 THE WHITE HAMBURG. The White Hamburg has failed 
 in quality for many years, but recently they have been im- 
 proved, and some attractive specimens are occasionally seen. 
 They are truly Hamburg in every way, an exact counterpart 
 of the Blacks, except their beak, and shanks are not so dark 
 in color, and their plumage is pure white. 
 
 Page 153 
 
PL LXVIII Golden-penciled Hamburg Male and Feathers 
 
 Page 154 
 
Golden-penciled Hamburg Female and Feathers PI. LXIX 
 
 Page 155 
 
THE REDCAP BREED 
 
 E HAVE examined authorities, going back to 
 the oldest poultry publications, and find that 
 from the beginning the Redcap has been 
 described as a portion of the Hamburg fam- 
 ily. One writer calls them cross-bred Ham- 
 burgs, and ascribes the cross as the Golden 
 Hamburg, with the market poultry in the 
 neighborhood where the cross was made. 
 REDCAP HISTORY. Messrs. Hewitt and Wragg, two of 
 the most accomplished English fanciers, seemed to be the 
 accepted authorities, as what they have written has been re- 
 written in almost every poultry book published in recent years. 
 They write that the Redcap is one of the oldest breeds, having 
 been kept in the counties of Derbyshire and Yorkshire prior to 
 their becoming popular as exhibition poultry. Over thirty 
 years ago fairly well filled classes were seen. Mr. Lewis 
 Wright, in the last issue of the Book of Poultry, states that 
 Redcaps were then largely kept in the United States and other 
 foreign countries, and that they are a near relative to the 
 Golden-spangled Hamburg, the old English Game having been 
 used in their conformation. 
 
 CHARACTERISTICS. To describe the characteristics of 
 the Redcap it can be well said of them that they are Hamburg 
 in general make-up, the male being fashioned somewhat like 
 the old English Game, while the female is a Spangled Ham- 
 burg, with the addition of the heavy formation of the present- 
 day Minorca. The prominent breast, long back, and deep 
 abdomen, point to a naturally heavy egg production. The 
 unusually large comb that is peculiar to this one breed alone, is 
 undoubtedly responsible for the name they bear, for it is a very 
 large and a very red cap upon their heads. They are usually 
 of the one distinctive golden color, yet mention is made of some 
 showing the silver-spangled influence in the cross. 
 
 SHAPE AND COLOR. The shape of the present-day Red- 
 cap male leans rather toward the English type of heavy-built 
 
 Page 15f> 
 
Th 
 
 Perfected Poultry of Am eric 
 
 fowls. While they are Hamburg in general formation, the 
 body is somewhat like the Dorking, with large comb and wat- 
 tles, and the full flowing tail of the Hamburg. The female is of 
 Hamburg formation, with a longer body and more prominent 
 breast and abdomen, with full spread Hamburg tail, having 
 more the appearance of the possibilities of market poultry than 
 the Hamburg. The foundation or body-color is brown, the 
 male having a richer shade of color, which often imitates the 
 shading of the Partridge Cochin. The ear-lobes are bright red. 
 The male has rich, brilliant black color in the tail, which is not 
 so pronounced in the female. The markings are crescent 
 shape, of a glossy black shade. 
 
Plate LXX 
 
 Redcap Female and Feathers 
 
 Page 158 
 
Redcap Male and Feathers 
 
 Plate LXXI 
 
 Page 159 
 
THE GAME BREED 
 
 HE Game fowls have been in existence as 
 long as poultry has been known. The ear- 
 liest personal information came to us from 
 a friend who had traveled the world over, 
 and who told us that he saw a large flagon 
 that was said to have been taken from the 
 ruins of Pompeii, on one side of which was 
 engraved a peafowl, on the other a game 
 cock. If India is older than history tells, this would indicate 
 that Game fowls were in existence beyond the records, and 
 establishes the fact that Game fowls of some kind seem to 
 have existed in India as long as it has been inhabited by man. 
 There are eight well-defined varieties of the perfected Game 
 fowl of America, known as the Black-breasted Red, Brown 
 Red, Golden Duckwing, Silver Duckwing, Birchen, Red Pyle, 
 White, and Black. The present type has come to use from the 
 English fanciers, and the American fowl differs but little in 
 the same varieties from those bred in England. 
 
 THE GAME FOWL. The evolution of the Game fowl from 
 the original Pit Game type to the present standard variety has 
 been gradual. Through selection and careful mating they 
 have been brought to their present form. No other fowl has this 
 upright characteristic tail carriage, and their peculiar forma- 
 tion and general appearance is that of stiltiness. Their sta- 
 tion, as it is termed with Game fowls, describes an erect car- 
 riage from the sole of the feet to the top of the head. Usually 
 the exhibition game, when of the best quality, carries its head 
 in the position that places the eye almost directly over the 
 hock joint. This has been brought about through years of 
 careful study and mating, and a few fanciers of America have 
 lent their aid in the improvement of these fowls. Their com- 
 mercial value is so limited as to exclude them from general 
 cultivation. Their history travels back over such an expanse 
 cf territory as to make it impossible to record it, and they 
 have come from the originals through many stages and 
 changes up to their present type. 
 
 Page 160 
 
The Perfected Poultry of America 
 
 BLACK-BREASTED RED GAME HISTORY. The original 
 Black-breasted Red Game was of the Pit Game type, and they 
 are commonly known as the Old English Game. Among Pit 
 Games there are numerous kinds of Black Reds. The Derby 
 Game has the distinctive chacter of white or very light- 
 colored shanks, but the type that conforms to the present-day 
 exhibition Black-breasted Red have the willow shanks. This 
 variety has been more extensively bred than any other, and 
 undoubtedly have descended direct from what might be called 
 the Old English Black-breasted Red Game, having the dark- 
 colored willow shade of shanks. 
 
 CHARACTERISTICS. The general characteristics of all 
 exhibition Game fowls are the same ; it is a type that has an 
 individuality. The body might be called egg shaped, from the 
 fact that it tapers from the shoulder to the tail, much like the 
 formation of an egg. The carriage is quite erect; the tail, 
 gathered so closely as to be termed whip tail. They have long 
 thighs, with shanks placed very near the center of the body, 
 in a direct line below the neck, and almost straight. The back 
 slopes downward from the neck to the tail, the tail being car- 
 ried down and back, the lower line of which forms almost a 
 direct line from the thighs to the end of the tail. 
 
 SHAPE AND COLOR. The general make-up of the Game 
 is short, even the breast formation is rather short ; they are 
 strong across the shoulders and through the body at the point 
 of the thigh. The neck is rather long, and carried erect, with 
 a beautiful curve under the throat to the end of the beak, and 
 they have rather a pugnacious appearance ; the shape of the 
 female conforms to that of the male. The color of the Black- 
 red Game is, for the top color, red; throat, breast, and body- 
 color, black; tail, black; neck, of an orange-red shade; wing- 
 bows, red ; wing-bay, of a darker shade than the bow ; back, 
 red, shading in the saddle to conform with neck plumage ; 
 beak, shanks, and toes, of a dark willow color ; face, and eyes, 
 red. The female has the golden-colored plumage in hackle, 
 which is slightly striped with a darker color. The general 
 body-color is brown, penciled with a darker shade. The birds 
 most admired at present have the lighter shades of brown that 
 have a golden appearance rather than a dull brown ; breast, 
 
 Page 161 
 
Plate LXXII Brown Red Game Male and Feathers 
 
 Page 162 
 
Brown Red Game Female and Feathers Plate LXXIII 
 
 Pa ere 163 
 
The Perfected Poultry of America 
 
 salmon, shading off to a light, or ashy brown; the main taiJ 
 feathers, brownish black, some of the feathers powdered like 
 the body-color; beak, shanks, and toes, dark or willow; face, 
 comb, wattles, ear-lobes, and eyes, red. 
 
 THE BROWN RED GAME. So far as the history and gen- 
 eral characteristics of this variety are considered, they con- 
 form to the same description given for the Black Red variety, 
 and the only difference between the two varieties is found in 
 the color and markings. Where the Black Red variety has the 
 red plumage, this variety has the lemon, or frequently the 
 orange shade of plumage. Where the Black Red variety has 
 black plumage, the Brown Red variety is black. The breast 
 plumage of both the male and the female of this variety is 
 laced with a lemon shading. Beak, shanks\ and toes are usually 
 darker in color than the same sections in the Black Red. The 
 female, throughout has the ground color of black, with a lemon 
 hackle, carrying a narrow striping and a lemon lacing on the 
 breast plumage, as above mentioned. The eyes of the Brown 
 Red are quite dark in color, and they have what is known as 
 the gypsy face ; this dark purple color is the same in comb, 
 face, and wattles. 
 
 THE BIRCHEN GAME. This is the companion variety to 
 the Brown Reds, having all the features of the other variety in 
 general as to color and markings, except where the Brown 
 Reds have the lemon or orange markings, the Birchens have 
 silvery white, and the breast plumage laced with silvery 
 white. They are the exact counterpart of the Brown Reds, 
 with the exception of color ; in one, the color is lemon, orange, 
 and black, while in the Birchen it is black, marked with white ; 
 hackle plumage, silver white; top color of the male, silver 
 white ; the female, black, with the silver-white hackle and lac- 
 ing of same. 
 
 THE GOLDEN DUCKWING GAME. This is one of the 
 most beautiful of the Game varieties. The color of the male 
 and female can hardly be excelled except in the most beauti- 
 ful of the silver colors. The Golden Duckwing male has yel- 
 lowish white, or straw color, in hackle; with a little darker 
 shade of same on back ; top color of a lighter shade of yellow 
 than in the other variety. The female has a gray body-color 
 
 Page 164 
 
The Perfected Poultry of America 
 
 penciled with a darker shade ; breast, dark salmon ; tail, 
 brownish black ; some of the feathers stippled with gray ; eyes, 
 face, wattles, and ear-lobes, of this variety, red ; the wing-bow 
 conforming to the top color in the male. 
 
 THE SILVER DUCKWING GAME. This variety is the 
 companion to the Golden Duckwing, but they are of a lighter 
 shade of color throughout. The top color of the male is white; 
 the balance of the body-color, including tail, black; shanks, 
 and beak, willow ; beak, darker in shade than the shanks. The 
 general color of the female is of a light silver gray, penciled 
 with a darker shade of gray. The general distinction between 
 the two varieties of Golden and Silver Duckwing is in the 
 shade of the plumage ; the Silver Duckwing is naturally lighter 
 throughout than the Golden, but as shown sometimes there is 
 not the marked distinction between the females that there 
 should be. The difference between the Golden Duckwing fe- 
 male and the Silver Duckwing female should be that of a dark- 
 gray body plumage compared to a light gray. The penciling 
 in one should naturally be darker than in the other ; the breast 
 of the Golden of a darker salmon color than the Silver. 
 
 THE RED PYLE GAME. The Red Pyle Game has yellow 
 beak, shanks, and feet ; eyes, face, wattles, and ear-lobes, red ; 
 otherwise their markings are the same as in the Black-red va- 
 riety, except that the top color is orange or light red ; the 
 breast, and body-color, including tail, white. In the female 
 the color of plumage is white, except the breast, which is sal- 
 mon, and the hackle edged with gold. Some of this variety are 
 seen with willow shanks, but this detracts very much from 
 their appearance, and makes any other shade of beak, shanks, 
 and toes, than yellow most undesirable. 
 
 THE WHITE GAME. This variety has the same character- 
 istics and general breed formation as the other varieties; beak, 
 shanks, and feet, yellow ; face, comb, wattles, ear-lobes, and 
 eyes, red; the entire plumage, white. 
 
 THE BLACK GAME, These have the same breed character- 
 istics as the other varieties. Beak, shanks, and feet, black ; 
 face, comb, wattles, ear-lobes, and eyes, red; the entire plum- 
 age, lustrous black throughout. 
 
 Page 165 
 
PI. LXXIV Black-breasted Red Game Female and Feathers 
 
 Page 166 
 
Black-breasted Red Game Male and Feathers PL LXXV 
 
 Page 167 
 
The Perfected Poultry of America 
 
 OTHER GAME BREEDS. The Indian, Sumatra, and Ma- 
 lay Games form a class by themselves. The Indian Game, 
 known as the Cornish Indian Game, and the White Indian 
 Game are so nearly allied with the Malay and the Azeel as to 
 be placed in the kindred class. The Sumatra, the beautiful 
 black Game fowl that may have come from the island whose 
 name they bear, have become more popular within the last 
 few years than ever before. These four varieties might be ac- 
 credited to the Oriental countries, notwithstanding the fact 
 that the Indian is a made breed, and has been so improved in 
 form and plumage as to bring it forward prominently as an 
 exhibition fowl of great character. 
 
 THE INDIAN GAME. This breed should undoubtedly be 
 credited to the English fanciers, and, being of such recent 
 origin, there should be something more definitely told of them. 
 They are a heavy-bodied, deep-breasted, highly-valued table 
 fowl, and were evidently originated with this intent in view. 
 They carry a great proportion of breast meat on the carcass. 
 They are more domestic and less pugnacious than are the other 
 kinds of Games, and, if grown together as chicks, may be kept 
 in flocks almost up to maturity without danger of their quar- 
 reling to any great extent. 
 
 INDIAN GAME HISTORY. This bred originated in Eng- 
 land, unless we are to admit that they were bred direct from 
 the Azeel, which undoubtedly had something to do in their 
 general make-up. We imagine that there is Old English 
 Game, Malay, and Azeel blood in their veins. This conclusion 
 would be warranted owing to the style of the comb, if for no 
 other reason, and English writers credit their origin to much 
 the same sources. Of late years they have been greatly im- 
 proved, but while highly favored in some localities, they are 
 not generally bred. They are bred in two varieties, one called 
 the Cornish Indian Game, the other the White Indian. 
 
 CHARACTERISTICS. The characteristics of both varieties 
 of the Indian Game should be the same ; the Cornish variety, 
 however, is a much more heavily proportioned fowl than the 
 White. The latter seem to cling more to the Malay type, while 
 the Cornish have been bred to that of the Azeel. This type 
 
 Page 168 
 
The Perfected Poultry of America 
 
 is very heavy in body, short in neck, strong in shank, and built 
 on lines similar to the heavy draft horse, while on the other 
 hand the White variety leans more to the Game type. 
 
 SHAPE AND COLOR. The shape of the Indian Game is 
 broad, deep, full, and round, every portion of the body con- 
 structed for the purpose of carrying the largest proportion of 
 meat. This is the valuable make-up of the Indian Game. In 
 color the Cornish, both male and female, have yellow beak 
 and shanks, pearl eyes; bright red face, comb, wattles, and 
 ear-lobes ; plumage color of the male in hackle, greenish black ; 
 back, glossy black ; intermingled with dark red ; saddle, the 
 same ; breast, and body-color, black ; the markings of the 
 wings, shaded with dark red; the plumage throughout rich, 
 glossy black ; the dark red intermixed with the top color car- 
 rying more or less of a reddish-colored shafting. The female 
 is colored something like the Partridge Cochin, except that the 
 body-color is not quite so deep a shade, while the pencilings 
 which usually follow the shape of the feather in double rows, 
 are of a lustrous black; the main tail feathers of both male 
 and female are black ; those of the female irregularly marked 
 with bay. 
 
 THE WHITE INDIAN GAME. In every respect the White 
 Game is similar to the Cornish variety, except as to plumage, 
 which is pure white. 
 
 THE AZEEL. This is the original Game fowl of India. They 
 are bred in many colors. They are low, and very heavy set, 
 and are more bulky and heavily built than any of the Indian 
 Game varieties. They, as well as the Indian Game variety, 
 have the peculiarity of the pea-comb, similar to the comb of 
 the Brahma. Probably the Azeel is the original pea-combed 
 fowl. The Brahma and the Indian Game may owe this peculiar- 
 ity of comb either to the Azeel or to the original form to which 
 the Azeel were bred. 
 
 THE BLACK SUMATRAS. This breed of Games is dis- 
 tinctive. It possesses the pea-comb, the very long, flowing 
 tail, and plumage similar to the Phoenix fowl, or the Japanese 
 Game. Beak is dark in color ; the same in shanks. They have 
 the general drooping formation found in the Japanese Game, 
 but the distinctive difference, however, is the pea-comb, so 
 
 P a 2 e 169 
 
Plate LXXVI Cornish Indian Male and Feathers 
 
 Wflv 
 
 Page 170 
 
Cornish Indian Female and Feathers Plate LXXVII 
 
 Page 171 
 
The Perfected Poultry of America 
 
 well defined in the Sumatra. No fowl has a richer and more 
 brilliant sheen upon its plumage than the Black Sumatra. They 
 are more bulky in body than the exhibition game, but set very 
 low upon their legs, and the tail of the male is apt to drag 
 upon the ground. While their original formation may be 
 likened unto the Pit Game, they do not have the upright, vin- 
 dictive carriage of that breed. In color of plumage, there is a 
 rich, glossy black, throughout ; beak, shanks, and toes, dark 
 olive color ; eyes, brown ; face, comb, wattles, and ear-lobes, 
 red preferred ; often they have the purple or gypsy-colored 
 face. 
 
 THE MALAY. Whether the Malay or the Azeel is the older 
 fowl is a question which has not been fully decided. Writers 
 think there can be but little doubt but that the Azeel can be 
 traced far beyond the Christian era, and the Azeel is credited 
 direct to India. Other writers credit the Malay to the same 
 country, and still others to Southeastern Asia. The distinctive 
 difference between the Malay and the Azeel is that of greater 
 station or length of shank and thigh in the Malay. The Malay 
 has the knob or bunch-comb, while the Azeel has the pea or 
 triple comb. The influence of the comb of the Azeel is a dis- 
 tinctive feature with the Asiatic Brahma. The yellow shank 
 of the early-day Shanghai, together with the length of limb of 
 the Langshan, points somewhat to the Malay. Perhaps if 
 greater thought and closer study were given these tAVO Asiatic 
 originals, there might be found somewhere back in early times, 
 that one or both of these had more or less to do with the con- 
 struction of the Asiatic family, which were originally brought 
 from China 
 
 MALAY HISTORY. Information gathered from numerous 
 poultry books and other publications greatly confounds the 
 Malay, the Chittagong, the Cullom fowl of India, and perhaps 
 the Azeel. While the Malay is credited by some to India, and 
 others to Southeastern Asia, early writers may have referred 
 to India as being included with these portions of Asia. Among 
 the earliest writers about the Malay was Mr. Nolan, of Dub- 
 lin, who obtained his first stock from vessels landing at Lon- 
 don. We understand that he traced their home to Malay ; 
 others believe their origin to be that of Southern Asia and the 
 
 Pace 172 
 
The Perfected Poultry of America 
 
 Philippines. Mr. Brown, in his recent work, records facts 
 gathered from many authors, which credit them to Malay, the 
 islands of the Indian Ocean, and the eastern coast of Africa. 
 Undoubtedly these fowls were scattered throughout the world 
 by the sailing vessels of early days. Mr. Brown quotes from 
 the Livestock Journal Almanac, of 1888, the fact that Mr. 
 Montresor says that he believes the Malay is no other than a 
 cross from the Indian Game cock and Chittagong hen. If this 
 be true, it would prove the fact that the Azeel was the first, 
 or the original, and the Malay only a product gained from the 
 cross as above stated. Both the Malay and the Azeel have evi- 
 dently been used in making the Indian Game, judging from 
 the fact that some of the Indian Games show an inclination to 
 the knob-comb, while others have very distinct pea-combs. The 
 first records of the Malay indicate that they arrived in Eng- 
 land about 1830, while other importations that came later, 
 were of a different type, which indicated that they were not 
 true to breed even in their own country. 
 
 CHARACTERISTICS. The Malay is a heavy, bulky-shaped 
 fowl, having very long thighs and shanks, and an upright 
 carriage of body. They have a long, bulky formation, are sav- 
 age in appearance, prominent in skull, strong in neck, back, 
 and thigh. They differ from the Azeel, which is a heavy- 
 bodied, bulky fowl, and low set, on shorter shanks and thighs. 
 
 SHAPE AND COLOR. The shape of the Malay is in line 
 with the Azeel, Indian Game, and Old English Game type of 
 fowl. The head is broad, rather long, with a projection over 
 the eyes, which are very bright and clear. The comb is de- 
 scribed as a knob, or strawberry comb, having the appearance 
 of a lump on the forward part of the head that somewhat re- 
 sembles a strawberry in formation. The wattles are very small, 
 often scarcely discernible ; the back, breast, and body, long, 
 broad, and full, and very muscular; tail, of medium length, 
 shaped, and carried somewhat like the tail of a standard 
 Game. Their plumage is not very dense, but rather short, 
 hard, and closely fitted to the body. The female resembles the 
 male, and, in fact, they are quite like the Indian Game in body 
 formation. The Black Red male has plumage much like the 
 Game fowl of the same color ; face, comb, wattles, and ear- 
 
 Page 173 
 
Plate LXXVIII Red Malay Female and Feathers 
 
 Page 174 
 
Red Malay Male and Feathers 
 
 Plate LXXIX 
 
 
 '*i*<\% to ^ 
 
 Page 175 
 
The Perfected Poultry of America 
 
 lobes, of a deep red, verging on purple ; the back is of a dark 
 red, or maroon color; breast, and body, black; shanks and 
 beak, yellow. The color of the female ranges from a 
 cinnamon brown to a lighter shade of yellow brown. 
 Usually the color is not evenly spread over the body; brown, 
 and at times black, is intermingled in the tail, the wings, and 
 off-colored feathers on the body. In addition to this variety, 
 there are whites, blacks, and a mixed-colored specimen in their 
 original state. 
 
 THE GAME BANTAMS. There are eight varieties of Game 
 Bantams, which are identical in shape, color, and markings to 
 Standard Games, and perfect dwarfed types of the fowls they 
 imitate. Fifty years ago the type of the Game Bantam resem- 
 bled more the shape and carriage of a Rose-combed Bantam 
 than the present type, excepting that the males and females 
 were longer and heavier in body, and had more tail plumage. 
 The first mention of these in good quality was in 1852, which 
 record told of a pair of Duckwing Game Bantams of fine 
 character, and also that there were a few Black-breasted Red 
 Game Bantams that were fairly good imitations of the larger 
 fowls. Later, in 1867, considerable improvement was re- 
 corded. From this time up to the present, great advancement 
 has been made, until we now have even better quality in the 
 bantams than in the standard size Game. 
 
 GAME BANTAM HISTORY. To follow the Game Bantam 
 in this country would be to tell the history of the members 
 of the Game and Game Bantam Club, who have worked con- 
 tinually for the improvement and quality of these little beau- 
 ties. Importations have been made, and the stock thus re- 
 ceived has been most successfully handled by a number of the 
 most active breeders, who have continued to exhibit and dis- 
 tribute the stock throughout the country. 
 
 CHARACTERISTICS. The general characteristics of the 
 Game Bantam must equal or excel the varieties of the larger 
 fowls they imitate. It is not unusual to see the type greatly 
 exaggerated into that extreme in station wherein lies the ele- 
 gance and value of the Game Bantam. 
 
 SHAPE. The description of shape of these varieties would 
 include the proper carriage, which is upright, and erect, for 
 
 Page 176 
 
Silver Duckwing and Red Pyle Game Bantams Plate LXXX 
 
 Page 177 
 
 12 
 
The Perfected Poultry of America 
 
 without symmetry and station, they could not be included 
 among specimens of quality. Head, narrow, long, and beau- 
 tifully curved at the gullet ; beak, strong, and of artistic for- 
 mation ; for nothing adds so much to their attractiveness as a 
 thin, well-curved throat, tapering away from the well propor- 
 tioned neck ; neck, long ; hackle, short, fitting close to the neck, 
 well separated in front, showing the neck plumage ; shoulders, 
 broad, carried well forward. The best shape of body imitates 
 a well-formed egg, the larger end representing the shoulders 
 and tapering away to the tail. The back is short and flat ; the 
 tail, angling off with a gentle decline from the end of the 
 back ; the tail of both male and female is gathered close to- 
 gether ; wings, never extending beyond the root of the tail ; 
 thighs set on the body, in a direct line below the neck ; thighs 
 and shanks, straight, and long; eyes, prominent; comb and 
 wattles of females, very small ; the female naturally carries 
 her tail a little less erect than does the male. The female 
 should have a body formation in every way possible resem- 
 bling the male. 
 
 COLOR. The dubbing of the male presents the head, face, 
 and upper part of the throat, a bright red in all varieties, ex- 
 cept those birds having the gypsy face ; the same might be 
 said of the female. Byes of the Black Red variety, top color, 
 and general markings of the male, red, shading into an orange, 
 or light red in hackle and saddle ; and the greatest stress 
 should be laid on having the color pure and true. Breast and 
 under-body color of the Black Red variety, a clear, clean black ; 
 wing-coverts, showing the glossy black bar ; tail and thighs, 
 black ; sickles and coverts, glossy black ; shanks and feet, 
 willow colored. The female of the Black Red variety should 
 have a golden-brown color, penciled or stippled with a lighter 
 shade. The English favor a slightly darker shade than we do 
 in this country. Breast, salmon-colored ; this is of more im- 
 portance in the smooth, even shade of body-color, and the 
 well-defined breast, shading off to a lighter shade between the 
 thighs, than an absolute solid shade. The judges of the pres- 
 ent time select a golden-brown shade of body-color, penciled 
 with a little darker shade. Throat of a light salmon color ; 
 breast, darker, shading lighter between the thighs ; shanks, 
 and feet, willow. 
 
 Page 178 
 
The Perfected Poultry of America 
 
 The Brown Red variety is marked like the Black Red in gen- 
 eral coloring, excepting that the top color of the Brown Red 
 is a lemon color or dark straw color. The breast, black; the 
 feathers laced with the same shade of lemon as the top color. 
 The hackle of the female of the Black Red variety is of light 
 golden, striped with black, while that of the Brown Red is 
 lemon, striped with dark. The beak and shanks of the Brown 
 Red, of a darker willow than the Black Red. Eyes, dark brown. 
 
 The Birchen Game conforms to the Brown Red in color and 
 markings, both having very dark beaks, purple or gypsy face, 
 and dark-colored eyes, the only difference being that the 
 Brown Red is marked with lemon or straw color, while the 
 Birchen markings are of silvery white. 
 
 The two varieties of Golden and Silver Duckwings are the 
 same as that description given for the Standard Games. The 
 male of this variety is marked with a darker shade of yellow 
 or orange, while the silver is marked with a silvery white. 
 The females are identical, both being gray in color, stippled 
 with a darker shade, the female of the Golden variety averag- 
 ing darker in plumage color than the females of the Silver 
 variety. 
 
 The Red Pyle Game Bantams imitate the Black Red variety, 
 except that they have yellow beaks and shanks; the black 
 markings are misplaced by the pure white breast and under- 
 markings of the male, and the entire white body of the female, 
 with the hackle edged with orange or golden yellow; the 
 breast, marked with a salmon shade. 
 
 The White Game Bantam has yellow beak, red face, comb, 
 wattles, ear-lobes, and eyes ; shanks, yellow ; plumage, 
 pure white throughout. The Black variety has black beak, 
 shanks, and feet ; face, wattles, ear-lobes, and eyes, red ; plum- 
 age, black throughout, with a yellow luster. 
 
 The Malay Game Bantam and the Indian Game Bantam con- 
 form in shape, color, and general make-up to the same variet- 
 ies described for the larger Games. Both of these were 
 originated by the late Mr. W. F. Bntwisle, of England, who 
 has done more toward originating and producing new variet- 
 ies of Bantams than any other man in the world. 
 
 Page 179 
 
ORNAMENTAL BANTAMS 
 
 | HE ASIATIC BANTAMS. The classification 
 of Asiatic Bantams includes the Light and 
 Dark Brahmas, Buff, Partridge, Black, 
 White, and Cuckoo Cochin Bantams. They 
 are the miniature in form and the exact 
 counterpart of the larger fowls whose name 
 they bear. They have been dwarfed to Ban- 
 tam size by much scientific breeding and 
 carefulness, and form one of the most attractive classes of the 
 show-room. The size is controlled through the female, and the 
 smaller the female in any variety, the better and smaller will 
 be the offspring. A gigantic Brahma male mated to a small- 
 sized Brahma Bantam female will produce youngsters, some of 
 which will not exceed two to two and a half pounds in weight : 
 while, on the other hand, a small Light Brahma male mated to 
 a large Brahma female will produce specimens weighing from 
 four to six pounds. The success in the cultivation of Brahma 
 Bantams has come largely through the careful selection of 
 small-sized females. 
 
 BRAHMA BANTAM HISTORY. The first Brahma Ban- 
 tams of both varieties were produced in England and they 
 were made from crosses of the Brahma with Japanese and 
 White Cochin Bantams. Very much the same blood was used 
 to produce the English type of Dark Brahma Bantams, as was 
 evidenced by the early importations which were distinctly of 
 the Japanese Bantam type. The males and females of these 
 early importations crossed with under-sized Light Brahmas. 
 produced the best quality of this variety in America. 
 
 The best of the Dark Brahma Bantams in this country were 
 produced by Mr. McGrew, who selected two of the best Eng- 
 lish male Dark Brahmas, and mated them to an under-sized 
 Dark Brahma female, which was presented to him by Mr. 
 Newton Adams, of Ithica, N. Y. Two males, the result of this 
 product, were crossed on females from England. Some chicks 
 hatched in March or April were bred back as pullets to their 
 sire in September. Young chicks from this cross, which were 
 left out of doors during the entire winter with the mother 
 
 Page 180 
 
Brahma and Cochin Bantams 
 
 Plate LXXXI 
 
 Page 181 
 
The Perfected Poultry of America 
 
 hen, gave the original product from which the greater part 
 of the best Dark Brahma Bantams in this country descend. 
 
 CHARACTERISTICS. While true Brahma characteristics 
 should be the rule, it is evident that three distinct types of 
 Light Brahma Bantams exist, One leans toward the Japanese 
 type, the other resembles the Cochin, and the third, and proper 
 type, is the result of crossing the best of the other two with 
 American Brahmas. The true American Brahma type should 
 be selected and cultivated to the true Brahma characteristics, 
 and the same conditions to a great extent should exist in the 
 Dark variety. Too much encouragement is given to the Co- 
 chin type and to the profuse shank and toe feathering. 
 
 SHAPE AND COLOR. The Brahma Bantam should have 
 the true Brahma shape and color, as described in the early 
 chapters of this book for Brahmas, and there should be more 
 than passing consideration given to improvement in both 
 shape and color, clean, distinctive striping of neck, black, in 
 wings, and the general shaping up to the true Brahma type. 
 Careful consideration of both shape and color should be given 
 both varieties. 
 
 COCHIN BANTAM HISTORY. The five varieties of Cochin 
 Bantams came from the original importation of what were 
 known as Pekin Bantams that were brought from Pekin, 
 China, in about 1860. The originals were of a reddish-buff 
 color, and many of them had green shanks ; they threw chicks 
 of several colors, and there was a trace of both the Japanese 
 and the Silkie Bantam in their make-up. Five toes were not 
 infrequent in the offspring ; more than one of the early-day 
 breeders were known to clip the fifth toe on specimens, and 
 then to cauterize the spot. Finally these imperfections were 
 fairly obliterated, but even to the present day the influence of 
 blue is still prominent in the shanks and toes. 
 
 The first true-colored Buff Cochins were shown in Madison 
 Square Garden. They were the result of a double cross made 
 with Buff Cochin Bantams, and with White Cochin Bantams 
 having the creamy tint in their plumage. Three years of 
 breeding and selection gave the perfect even Buff color 
 throughout in both males and females. 
 
 Page 182 
 
Sebright Bantams and Feathers Plate LXXXII 
 
 Page 188 
 
The Perfected Poultry of America 
 
 Black Cochin Bantams were one of the original colors im- 
 ported, and these specimens contained much of the same blood 
 as did the other Cochins and Cochin Bantams brought over 
 from England, but they were never, we imagine, bred true to 
 feather in their own native country. They were selected to 
 conform to an original type of color, cross-bred with other va- 
 rieties of Cochin Bantams, finally selected and improved in 
 color. For many years white in neck and wings, and red in 
 surface color were prevalent; but all of this has now disap- 
 peared, to the benefit of the breed. 
 
 The American White Cochin Bantams were originated 
 largely from sports that came from the Buff variety. Im- 
 portations from the other side mated with these, and White 
 sports from the Black variety produced the early-day Madison 
 Square winners. Since then selection and careful mating has 
 been responsible for the improvement made. 
 
 The Partridge variety of Cochin Bantams that has been suc- 
 cessful in this country, and from which the best now in Eng- 
 land seems to have descended, were originated by Mr. Mc- 
 Grew, who bred them from an original trio imported from Mr. 
 Entwisle. The females of this importation were very good, 
 the male being quite small and inclined to the Game type. The 
 results from these birds the first year were crossed both ways 
 with a small pair of Partridge Cochin fowls, donated by Mr. 
 Mitchell, of Bristol, Conn. The results of these crosses were 
 carefully selected and bred, and gave the original start from 
 which all the best Partridge Cochin Bantams of the present 
 day have descended. The male that won for many years at 
 New York and Boston was a direct descendant from this origi- 
 nal cross. Since that time other crosses of the Mitchell stock 
 have been made. 
 
 Cuckoo Bantams have been produced all over the world, the 
 result of mating Blacks and Whites together. It is a long 
 and tedious process from which to produce good color, and 
 they have never been popular. We bred them for a number of 
 years, but were never partial to them. 
 
 SHAPE AND COLOR. The shape and color of all Cochin 
 Bantams must conform in every particular to the large Cochin 
 fowls. The shape of a Cochin Bantam should, if possible, ex- 
 cel that of the large Cochin fowls, as without perfect shape a 
 
 Page 184 
 
White and Black Rose-combed Bantams PL LXXXIII 
 
 Pa ere 185 
 
The Perfected Poultry of America 
 
 Cochin Bantam has but little value. The color of the plumage 
 of the Buff Cochin is a true golden buff throughout. Natur- 
 ally the White Cochin Bantam is pure white, and the Black 
 Cochin Bantam is of a brilliant black. No foreign color of 
 any kind is permissible in either the White or the Black va- 
 rieties. Some little black in the main tail feathers, and a little 
 stippling of same in the wing, flights, and secondaries, of the 
 Buff variety is permissible, as is a small amount of white in 
 these same sections, but the white and the black are to be con- 
 sidered an imperfection, and dangerous in the breeding pen. 
 
 In Partridge Cochin Bantams, color is essentially a matter 
 of importance, and they should have the same color and mark- 
 ing as given for Partridge Cochin fowls. Great importance is 
 attached to the proper color and marking of the Partridge 
 Cochin Bantam, as specimens having poor color are of scarcely 
 any value. 
 
 BOOTED BANTAM. These little fellows belong with the 
 feather-shanked varieties. They have been bred in many col- 
 ors during the past century. The most beautiful and the best 
 known of these are the Black and the White varieties. Booted 
 Bantams are bred of two distinct types ; one very short in 
 thigh and shank, and fashioned after the Japanese Bantam 
 type, and the other, larger and more erect, fashioned after the 
 Sultan. All kinds of Booted Bantams have long stiff hock 
 plumage, with considerable shank and toe feathering. Whether 
 White, Black, Cuckoo, or Spangled, they must have the same 
 color of plumage that belongs to the Cochin Bantam of the 
 same variety. They have single combs; the White variety 
 have white shanks, as other than white shanks debars them 
 in competition in the show-room. Some Booted Bantams have 
 been bred with a beard. 
 
 SULTANS. While Sultans are not Bantams, we describe 
 them here for want of a better classification, with the other 
 feather-shanked fowls. The Sultan has more distinguishing 
 features than any other one breed. They have V-shaped 
 combs, crests, beard, vulture hocks, with feathered shanks and 
 toe feathers, and droop their wings even more than the Booted 
 Bantams. They stand quite erect with their full crest, beard. 
 afld peculiar carriage of wing, against the hock, and the toe 
 
 Pa ere 186 
 
The Perfected Poultry of America 
 
 feathering. They are pure white in color ; shanks, and toes, of 
 a bluish cast, and are more of a novelty than otherwise. 
 
 SILKIES. These we classify here for the same reason. The 
 Silkie has been known for many years as the Woolly Hen, the 
 Silkie Fowl, the Silkie Bantam. The influence of their plum- 
 age has been noticed in other fowls. Their plumage is more 
 like a woolly cotton than like a feather. Their skin and shanks 
 are of a peculiar bluish purple, and their plumage white. They 
 have a knob or walnut-shaped comb, and are specially used 
 throughout the world for hatching bantams and pheasants, 
 but are not to be considered for this purpose with the Cochin 
 Bantam fowl. They are a novelty, and are kept principally 
 for this reason. 
 
 FRIZZLE BANTAMS. Of late years a number of Frizzle 
 Bantams have been shown. We saw a number of them in 
 Northern New York during the winter, 1906-7 ; they were per- 
 fect little bantams, with the plumage of the Frizzle fowl. 
 Frizzle fowls are bred to a limited extent. There is no author- 
 itative description for them other than that they carry their 
 plumage curved forward, causing a frizzled appearance. They 
 have single combs, and are bred in white, black, buff, and 
 broken colors. 
 
 SEBRIGHT BANTAM HISTORY. The Sebright Bantam 
 was originated by an Englishman by the name of Sir John 
 Sebright. The history of these fowls, so far as he is connected 
 with them, is more or less clouded. One who claims to have 
 been connected with the original work of Sir John states that 
 they came into possession of a small bantam possessing some 
 indications of lacing, and that this bird was made use of, as was 
 also the Nankin Bantam. A club was formed in 1820 for their 
 advancement. Then began the radical changes pointing 
 toward a positive shape with color of plumage and legs. Since 
 that time Sebright Bantans have been bred with a purpose in 
 view. The hen tail feathering of the male, the drooping of 
 the wings, the erect carriage, and the short hackle plumage of 
 the male have all been guarded up to the present time. The 
 contention for and against the tail plumage has been threshed 
 over so many times as to have absolutely settled the demand 
 for hen-feather plumage in the males. Sebright Bantams in 
 
 Page 187 
 
The Perfected Poultry of Americ 
 
 America have been so carefully bred by some of the most ex- 
 pert handlers of bantams that a quality has been produced 
 here that is seldom excelled even by the best specimens on the 
 other side. While it is true that the foundation of improve- 
 ment in the American Sebright has come from abroad, our fan- 
 ciers have done as much or more to improve them. 
 
 CHARACTERISTICS. The most prominent breed charac- 
 teristics of the Sebright are their attractive appearance, erect 
 carriage, beautiful poise of head and tail, and the graceful 
 droop of the wings just below the hock joint. The most at- 
 tractive specimens have a spread of tail, which adds greatly 
 to their beauty. Whether running at large or cooped for ex- 
 hibition, these little Bantams always have a proud, important 
 strut, which attracts attention to them. 
 
 SHAPE AND COLOR. The shape of the Sebright Bantam 
 can best be understood from the illustrations which have been 
 made from some of the finest specimens that have been shown 
 for years. The feather illustrations show the latest fashion of 
 markings, also the shape of the feathers. There are two vari- 
 eties of these, one the Silver, the other the Golden variety. The 
 chief feature is that the surface plumage of the Silver variety 
 has a pure white center in each feather, which is distinctly 
 marked about the edge with a very narrow lacing of black. 
 The white should be clear and true, and the black as brilliant 
 and glossy as possible to have it. In the Golden variety, the 
 centering of the feather is of a golden tinge of yellow, rather 
 more of a reddish yellow than is sought after in the Buff va- 
 rieties of fowls. The center of the feathers of the Golden va- 
 riety is of this attractive yellow shade, each feather edged 
 about with black, the narrow lacing being the most admired. 
 The beauty of the Sebright is to have both the white and the 
 yellow as true and bright as it is possible to have it, and the 
 edging of a proper width, so as to embellish, not to mar it, 
 with too much black. Nothing is to be so much despised in 
 the color of the Sebrights as is frosting, or black shadings, 
 mixed in with the white centers of the plumage. Clear, clean 
 centers, edged with black, is the most desirable feature for 
 beauty in the color of the Sebrights. 
 
 ROSE-COMBED BANTAM HISTORY. Black Bantams have 
 been known from the earliest records, and they have been 
 
 Page 18S 
 
Black-tailed Japanese Bantams and Feathers Plate LX XXIV 
 
 P a g e 189 
 
The Perfected Poultry of Americ 
 
 known as Black Africans, Black Bantams, and we can remem- 
 ber when some called them Black Sebrights. No matter where 
 or what the early-day Black Bantams were termed, the Rose- 
 combed Bantam of to-day should be a miniature Hamburg 
 from the tip of the beak to the end of the toes and tail. The 
 most desirable of all Rose-combed Bantams are those that are 
 strictly a miniature of the beautiful Black Hamburgs. Within 
 the last twenty years the Whites were seemingly neglected, 
 but recently they have been so improved as to really bring them 
 alongside of the Blacks in quality The history of the Rose- 
 combed Bantam really begins, when the improvements began 
 about twenty years ago and continues up to the present time. 
 They should be fully the equal of the Hamburgs in quality. 
 
 CHARACTERISTICS. The peculiarities of the Rose-combed 
 Bantam are the beautiful Hamburg head, carrying the most 
 attractive of any of the rose-combs, and their large-sized, oval- 
 shaped ear-lohes, of pure white. The finish of the head has 
 much to do with the quality of the bantams. Their shape 
 must be truly Hamburg, carrying the long, drooping tail, in 
 both male and female ; the wings drooping beneath the abdo- 
 men, but always carried above the hock joint, while in Se- 
 brights the wings droop below the hock-joint line. 
 
 SHAPE AND COLOR. The shape of the Rose-combed Ban- 
 tam is the same as demanded for the Black Hamburg. We 
 say the Black Hamburg, because this is the true English type 
 of Hamburg, and the most stately and the most attractive of 
 all the Hamburg family. The Black Rose-combed Bantam of 
 the best quality is identical with these fowls. The color of the 
 variety is a true, glossy black, throughout, and should be very 
 rich and glossy. The White Rose-combed Bantams have pure 
 white plumage, and white ear-lobes. In Black Rose-combed 
 Bantams the beak and shanks are very dark in color. In the 
 White Rose-combed Bantams beaks, shanks and toes are 
 white. 
 
 JAPANESE BANTAM HISTORY. Notwithstanding the 
 fact that we have, within a year, had considerable conversa- 
 tion with the representative of the Poultry Department of the 
 Agricultural Department of Japan, we are unable to learn 
 much of the history of the Japanese Bantam, other than to 
 
 t 
 
 Page 190 
 
The Perfected Poultry of America 
 
 state that they have been made from other bantams in Japan, 
 and that all kinds and colors are bred in that country. The 
 gentleman from Japan told us that the main tail feathers of 
 the Bantams in Japan were not carried so erect as is the fash- 
 ion here, otherwise our Japanese Bantams are the same as 
 they have in Japan. These Bantams have been scattered all 
 over the world, and are bred in considerable numbers, more in 
 this country, England, and Canada than anywhere else. What 
 might be called true-colored Japanese Bantams are the pure 
 White, pure Blacks, and the Black-tailed Whites. They have, 
 however, been cross-mated and promiscuously bred until there 
 have been produced side varieties of many kinds and colors. 
 
 CHARACTERISTICS. The true characteristic of the Jap- 
 anese Bantam is their miniature build, something like that of 
 a boat, with the tails carried high, something like a sail, and as 
 they move along they have the appearance of a boat gliding 
 over the water, so smooth is their movement, which is different 
 from that of almost any other fowl. They have very large tails, 
 short legs, erect carriage of head and tail, resulting in striking 
 peculiarities in their general make-up. 
 
 SHAPE AND COLOR. The shape of a Japanese Bantam 
 could scarcely be described in words. The illustrations far 
 exceed any description that might be written. In color the 
 Black-tailed White variety has yellow beak, red face, comb, 
 wattles, and ear-lobes ; beak, shanks, and toes, yellow ; all the 
 plumage white, except the black markings of wing and tail. 
 The edging of white, about the tail plumage, when nicely laid 
 on, is most attractive. The Blacks are pure black in color, 
 while the Whites are pure white. The beak and shanks of the 
 White variety are yellow, as are those in the Black, excepting 
 that they are often shaded with dark, and some of them have 
 shanks quite near to slate color. The other varieties have 
 about the same marking, one of the most prominent, resem- 
 bling the Silver Duckwing coloring, and the other, a little 
 darker in shade, might be compared to the Golden Duckwing 
 colors. Yellow-spangled, and mixed-colored varieties, have 
 also been bred. 
 
 POLISH BANTAM HISTORY. Polish Bantams have 'been 
 bred for many years. Mr. Zimmer, the bantam fancier of 
 
 Page 191 
 
The Perfected Poultry of America 
 
 New York State, has done more, perhaps, for the real im- 
 provement of Polish Bantams than any other fancier in the 
 world. He had the first White Polish Bantams with true Pol- 
 ish characteristics. From other parts of the world occasionally 
 came other Polish specimens of several varieties, and at one 
 time there were a few White-crested Blacks, but these came 
 more as a surprise than an established fact. 
 
 CHARACTERISTICS. The Polish Bantam of whatever va- 
 riety must be a miniature of the Polish fowls in every feature, 
 and the color throughout must be in exact imitation of the 
 larger fowl. 
 
 SHAPE AND COLOR. Shape for bantams must be true to 
 Polish type ; color must conform in every respect to the va- 
 riety they imitate, and must be quite -as perfect as to the color 
 and marking as is demanded for the larger Polish fowl. 
 
 OTHER BREEDS AND VARIETIES. Among Games and 
 Game Bantams there are often seen the Wheaten hens, Azeel, 
 Game Bantams, Old-English Game Bantams, and occasionally 
 Pit Game Bantams, and many Pit Game fowls. Among the 
 ornamental kinds we have mentioned the Frizzles, and kindred 
 to these may be mentioned the Burmese Bantams, the Rump- 
 less, Nankin, and the Scotch Gray Bantams. There have been 
 produced a few Langshan Bantams of quality, and there are 
 now in sight some very creditable specimens of what might be 
 called Barred Plymouth Rock Bantams, Wyandotte Bantams, 
 and others of the American breeds 
 
TURKEYS 
 
 MERICA is the natural home of the turkey. 
 Wild Turkeys are divided into three distinct 
 families: First, the Wild Turkey of North 
 America; second, the Southern, or Mexican 
 Turkey, and third, a wild fowl found in 
 Honduras and Central America, known as 
 the Ocellated Turkey. The coloring of the 
 latter is most beautiful, but they have never 
 been domesticated as far as is known. The Southern or Mexi- 
 can variety has light or whitish markings of plumage, much 
 like the Narragansett variety. The Wild Turkey of North 
 America, the original ancestor of the American Bronze Tur- 
 key is the most sturdy and valued for domestic purposes. 
 
 TURKEY HISTORY. In very early days the English and 
 French carried home specimens of the Wild Turkey, and the 
 greater portion of these, we imagine, were from the southern 
 portion of America, perhaps those of the Mexican variety. 
 These were bred in other countries, and later specimens of the 
 North American variety, the Wild Turkey, from which were 
 created the Bronze descendants, were carried back to Eng- 
 land. It has been stated by some breeders that the Wild North 
 American Turkey mingled with the common domestic varieties 
 in North America, thus creating the Bronze. As the domestic 
 specimens kept must have come from England, it goes to show 
 that the Wild Turkeys of America were domesticated in Eng- 
 land long before they were bred for domestic purposes in this 
 country. 
 
 BRONZE TURKEY HISTORY. As mentioned above, the 
 Bronze variety originated by crossing the Wild Turkeys of 
 North America with the domestic turkeys in the barnyards. This 
 cross produced what is considered the best variety of domestic 
 turkeys that the world has ever known. The Bronze Turkey is 
 known the world over. These were so well appreciated that 
 the entire world, where turkeys were bred, scarcely considered 
 any other variety of turkeys for many years. Carelessness in 
 
 Page 193 
 
 13 
 
The Perfected Poultry of America 
 
 breeding them permitted inbreeding to such an extent as to 
 destroy the sturdiness of the variety, weakening the flocks 
 with the most destructive ailment that has ever visited domes- 
 tic animals of any kind. This disease is commonly known as 
 blackhead, a liver trouble caused by close inbreeding, and can 
 only be cured by renewing the strength and vigor of the flock 
 through the introduction of fresh, new blood to build up the 
 depleted constitution. This and other ailments did much in- 
 jury to the Bronze variety for some years, but since these con- 
 ditions have become thoroughly understood and improved, the 
 Bronze Turkey has become better and better each year, and 
 they are undoubtedly the most liked and generally bred of all 
 varieties of turkeys. 
 
 CHARACTERISTICS. The Bronze variety is the largest of 
 all turkeys, averaging in weight from twelve to forty pounds. 
 The lighter weights will be found in the younger, undeveloped 
 specimens, while the heavier weights are a feature of the old 
 gobblers. The chief characteristics of the Bronze Turkey 
 are found in the length, breadth, depth, and plumpness of body. 
 The breasts are round and full, and so well developed as to 
 carry a large per cent, of most desirable white meat. These 
 are the distinctive features of all varieties of turkeys, and 
 they are so much alike that one description will refer to all. 
 The body of the turkey should be remarkably large and of 
 good length, with thighs that are long and closely placed; the 
 shanks, well developed, showing strength sufficient to support 
 very heavy bodies. The hens are usually about two-thirds the 
 size of the males of the same age, and having originated from 
 the same stock, the size and development depend largely upon 
 the care and attention given to their breeding. 
 
 SHAPE AND COLOR. The shape of all turkeys is clearly 
 shown in our illustrations. The color of the Bronze Turkey 
 is of a black foundation color, finished with bronze, and a bril- 
 liant lacing of a greenish sheen. This intermixture of bril- 
 liancy is beautifully offset in the Bronze variety, with an edge 
 of white at the end of almost every feather in the plumage. 
 The eyes are dark in color; head of the male, very red, which 
 changes somewhat at the different stages of its existence ; beak, 
 
 Pa tre 194 
 
Bronze Turkeys and Feathers 
 
 Plate LXXXV 
 
 Page 195 
 
The Perfected Poultry of America 
 
 horn color ; shanks, dark ; as they grow older they become 
 shaded with a pinkish cast. The plumage of the female is 
 quite like that of the male, with perhaps more white on back 
 plumage. Others sections, same as the male. The chief 
 beauty of the Bronze Turkey is the finish of plumage that is 
 so well illuminated with a coppery bronze rad glistening 
 black. 
 
 NARRAGANSETT TURKEY HISTORY. The history of the 
 Narragansett variety is about the same as that of all turkeys. 
 It is thought that perhaps the influence of the southern va- 
 riety of Wild Turkeys made the plumage that gives this va- 
 riety of turkeys its name. They were at one time largely bred 
 in parts of New England, and have recently come into more 
 general use. They should be generally bred, and are one of 
 the most valuable varieties. They are rather more domestic 
 than the Bronze, quick growing, and are ready for the market 
 early in the season. 
 
 SHAPE AND COLOR. Their general characteristics and 
 shape are similar to the Bronze. The color of the plumage of 
 the male Narragansett differs from the Bronze, in the fact that 
 each feather ends with a broader band of grayish white, the 
 body-color being black, bronzed over with a luster, not so 
 pronounced as in the Bronze variety, but the mixture of the 
 black, the bronze, and grayish white, produces a rich, beautiful 
 combination of colors. Each feather ends with black, which 
 forms a combination of black, with the gray edged with black, 
 and a rich sheen. The shanks and toes of the Narragansett 
 variety are of a lighter shade than the Bronze, and the female 
 is quite like the male. 
 
 BLACK TURKEYS. The Black variety might be termed the 
 original turkey of America, and was undoubtedly known in 
 England as the Black Norfolk Turkey. They were of a black 
 plumage, and were used originally for the cross that produced 
 the Bronze. They were successful at first, but through care- 
 lessness of inbreeding, they became very small and unpopular. 
 A cross with the Bronze variety increased their size, improved 
 their plumage, and brought them back to their original posi- 
 tion as the best light-weight turkeys on the market. They have 
 an even covering of lustrous black feathers throughout the en- 
 
 Page 190 
 
Bronze and Narragansett Turkeys Plate LXXXVI 
 
 Page 197 
 
The Perfected Poultry of America 
 
 tire plumage ; shanks, and beak, quite dark. In size they range 
 from ten to thirty pounds. The color of their skin is more of 
 a yellowish tinge than that of the other varieties, and they are 
 one of the most valuable breeds for market purposes. 
 
 WHITE HOLLAND TURKEYS. These White Turkeys are 
 called the White Holland in this country, but were originally 
 called the Australian Whites. They undoubtedly originated as 
 sports from some of the other turkeys. Their size and vigor 
 have been greatly improved the last ten years by breeding 
 from white sports from the Bronze variety. For some little 
 time the evidence of this cross was plainly apparent in the 
 shanks, but of recent years, the result of careful mating has 
 given us a variety of White Turkeys that equal in size the 
 Narragansett variety, with beautiful pink-colored beak and 
 shanks, and pure white plumage. Naturally they are the most 
 domestic and easiest to care for, and are less inclined to roam 
 about than are some of the other varieties. 
 
 SLATE TURKEYS. This variety of turkeys came as the 
 result of crossing the White and Black varieties. These have 
 a bluish, slate-colored plumage, occasionally dashed with black 
 spots. The color of the beak and shanks is of the same shade 
 of blue as the plumage. These are not generally kept, and like 
 other blue fowls they are considered more for the fancy than 
 for a market fowl. 
 
 BUFF TURKEYS. For many years there has been bred in 
 this country a variety of turkeys known as the Buff variety. 
 Their real color is of a reddish buff or chestnut. Another va- 
 riety, known as the Bourbon Reds, differs from these some- 
 what by having a deeper shade of color and less white in 
 plumage than is usually found with the Buffs. The Buff va- 
 riety has white in wings and tail. The Buff variety and the 
 Bourbon Reds are valuable market varieties, and the inter- 
 mingling of the two has produced some strong, vigorous mar- 
 ket specimens. Some claim that the Bourbon Reds were origi- 
 nally a variety indigent to the mountains of Kentucky, but 
 this has never been thoroughly authenticated. From appear- 
 ance one would be led to declare the Bourbon Reds were the 
 result of crossing the Bronze with the Buff variety. A distin- 
 guishing feature between the two is in their size ; the Bourbon 
 
 Page 198 
 
Narragansett Turkeys and Feathers Plate LXXXVII 
 
 Page 199 
 
Th 
 
 Perfected Poultry of America 
 
 Reds being much larger than the Buff Turkey, which aver- 
 ages from nine to twenty-five pounds, while some of the Bour- 
 bon Reds are almost equal to the Bronze variety in size and 
 weight. The color of the Buffs is that of a pure buff, the 
 wings being shaded with a lighter color; beak and shanks, a 
 bluish-white tinge. The Bourbon Reds are of a deep chestnut 
 color of plumage, edged with black, with tracings of bronze 
 black throughout. 
 
Buff and White Holland Turkeys Plate LXXXVIII 
 
 Page 201 
 
THE GUINEA FOWL 
 
 HE Pearl and the White Guineas belong to 
 the "helmeted" branch of the poultry fam- 
 ily. They were originally found in the wes- 
 tern portion of Africa, and unquestionably, 
 the original of these is the Pearl Guinea. 
 These have thrown the white variety, we 
 imagine, as sports, and the many subvari- 
 eties are the result of the intermingling of 
 the pearl and white varieties. 
 
 GUINEA FOWL HISTORY. So little is known of the early 
 history of the Guinea fowl, either in its original home or with 
 us, as to restrict us to the plain statement that they were 
 brought into the civilized countries more by accident than 
 otherwise, having been picked up for provisioning ships, and 
 carried, we presume, by the early-day trading vessels, into 
 this and other countries. They have never received, so far 
 as we know, sufficient recognition to have a definite standard 
 prepared for them. The original of all, undoubtedly, is the 
 pearl variety, which is classed as the common Guinea fowl of 
 Africa. The other more beautiful and less common kinds, 
 among them the Vulturine Guinea fowl, have never been kept 
 outside of parks or estates, where they are used merely for or- 
 namental purposes. 
 
 CHARACTERISTICS. The breed characteristics of the 
 Guinea fowl are so pronounced as to cast their influence not 
 only throughout their own line of breeding, but where they 
 have crossed with other kinds of fowl their breed character- 
 istics show plainly on every descendant. 
 
 SHAPE AND COLOR. Shape is peculiar to the breed, and 
 is best described through our illustration. The Pearl Guinea is 
 quite uniform in color and marking. The entire head and 
 portion of the neck are bare of feathers, with a helmet-formed 
 comb, color of all these being red. The plumage is of a dark 
 purplish-gray shade, each feather being marked with a round, 
 white spot, which resembles a pearl. From this marking they 
 
 Page 202 
 
Pearl and White Guinea Fowl Plate LXXXIX 
 
 Page 203 
 
The Perfected Poultry of America 
 
 derive their name. The white variety should be pure white 
 throughout the entire plumage, with the same color of head 
 and neck as the other variety. The only difference between 
 the male and the female is that the male is slightly larger 
 than the female, comb and wattles more pronounced, and the 
 voice of the male is more masculine. When the male plays 
 to his mate, he walks, or rather trips, about on tiptoe, as if 
 highly delighted with their associations. 
 
DUCKS 
 
 MERICA, next to China, is perhaps the great- 
 est duck-producing country in the world. 
 In China, millions of ducks are hatched in 
 the public hatcheries, and grown along the 
 streams in flocks, and herded by men in 
 boats, in somewhat the same manner as cat- 
 tle are herded on the ranches in this coun- 
 try. There are a number of farms in this 
 country which hatch and market from twenty to fifty thou- 
 sand ducks a single season. The ducks used for this purpose 
 in both countries are the Pekins, known in some localities as 
 Imperial Pekin Ducks. Besides these, there are large numbers 
 of farm-grown ducks of all varieties, which are the result of 
 cross breeding. The cultivation of ducks for market has 
 tripled in the last twenty years. The perfected varieties of 
 ducks are the Aylesbury, Rouen, Pekin, Cayuga, Call, East 
 India, Indian Runner, Blue Swedish, Muscovy, and the Crested 
 varieties. 
 
 DUCK HISTORY. Perhaps all varieties excepting the Mus- 
 covy have descended from the wild duck generally known as 
 the Mallard. This duck seems to have been distributed 
 throughout the northern section of the entire world. Ducks in 
 America have been brought to their high standard through 
 care, selection, and careful breeding. The original white duck 
 of the world seems to have been the Aylesbury, which is one 
 of the most practical and elegant exhibition ducks that has 
 ever been grown. 
 
 AYLESBURY HISTORY. This is distinctively an English- 
 bred duck, notwithstanding its French origin, and has the dis- 
 tinctive feature of a pale, flesh-colored beak, and very light 
 yellow shanks, with a pure white plumage. The cross be- 
 tween the Pekin and the Aylesbury partially obliterated the 
 original qualities of the latter, and of late this variety has been 
 largely kept for exhibition and the production of winter roast- 
 ing ducks at country places. 
 
 P a z e 205 
 
The Perfected Poultry of America 
 
 SHAPE AND COLOR. The shape of the Aylesbury is shown 
 in our illustrations; the color of plumage, pure white; beak, 
 and shanks, almost white ; eyes, a darkish shade. The beauty 
 of the Aylesbury Duck is to have the plumage as white as 
 snow, and beak very light, with a pinkish cast. 
 
 ROUEN HISTORY. English writers say that there are but 
 three distinct varieties when exhibition qualities are consid- 
 ered — the Aylesbury, Rouen, and the East India. The latter, 
 they claim, have been almost entirely displaced by the Black 
 Cayuga Duck of America. The Rouen variety originated in 
 France, as did the Aylesbury, but are considered distinctly 
 English, owing to the careful breeding bestowed upon them by 
 English fanciers. Rouen Ducks have not been largely bred in 
 this country, but of recent years a few fanciers have been 
 paying especial attention to them. They are unquestionably 
 the best from which to produce roasting ducks for winter. 
 The fact that so little attention has been paid to their egg- 
 producing qualities has counted against them from the practi- 
 cal standpoint. They are a large, thrifty, quick-growing duck, 
 that are worthy of having more attention paid to them. 
 
 COLOR. The color of the plumage of the Rouen Duck is 
 almost identical with the Wild Mallard, but with the addition 
 of the beautiful markings on the feathers of the female. This 
 marking or penciling follows the shape of the feathers like the 
 Partridge Cochin. The shade of the plumage is not unlike that 
 of the lighter shade in the Partridge Cochin. The color of 
 plumage in the drake is very rich and attractive, the breast 
 being a deep brown color, shaded with claret; under-part of 
 the body, a grayish shade, a gray-brown mixed with green, 
 and shaded with claret ; head and neck, green ; the color of the 
 neck, divided from the body-color with a white ring. The 
 plumage of the female is a light brown, penciled with a green- 
 ish black. The colors of the Wild Mallard are distinctly 
 strong in this variety. 
 
 PEKIN HISTORY. The Pekin Duck originated in the far 
 East, but they are distinctly American. They were produced 
 from the eastern originals and shaped into the Pekin form of 
 the present day. The carriage of tail, and the width between 
 
 Page 206 
 
Aylesbury and Pekin Ducks 
 
 Plate XC 
 
 Page 207 
 
Plate XCI 
 
 Colored and White Muscovy Ducks 
 
 Page 208 
 
East India and Cayuga Ducks 
 
 Plate XCII 
 
 Page 209 
 
 14 
 
The Perfected Poultry of America 
 
 the legs, with the rich orange color of bill, and shanks, are at- 
 tractive features of the Pekin Duck. They are of quick growth, 
 strong and vigorous, and are considered the best of all vari- 
 eties for broiler ducks. 
 
 SHAPE AND COLOR. The shape of the Pekin Duck is 
 rather upright, with the tail turned up ; the rear portion of 
 the body flat ; the back straight ; breast, very straight and full, 
 set very close to the ground; and rather slow of motion in get- 
 ting about. In size, very large ; color of beak, shanks, and 
 feet, yellow; plumage, white throughout. There is a tendency 
 to a creamy shade in their plumage which is not desirable. 
 
 CAYUGA HISTORY. The Cayuga is a black variety ac- 
 credited to the lake of the same name in Northern New York. 
 Statements are made that this variety was found wild in that 
 locality. They have been more or less bred throughout the 
 world, and have largely displaced the East India, another 
 black variety which preceded them. 
 
 SHAPE AND COLOR. The shape of the Cayuga Duck is 
 quite like the Mallard Duck. Color of plumage, pure black 
 throughout ; shanks, toes, and bill, black ; eyes, very dark ; at 
 times the wing feathers of the female are of a brownish cast. 
 It is not unusual to have the shanks and toes shaded with a 
 lighter color. 
 
 EAST INDIA DUCK HISTORY. The East India Duck dif- 
 fers from the Cayuga in carriage of body, and has more of a 
 wild or game appearance, but the shape otherwise is quite 
 alike. The East India is accredited to India as its original 
 home. Those who are most directly interested in this variety 
 contend very vigorously for their separate type, while those 
 less interested in them fail to grasp the distinction between 
 them. So few of these black varieties are kept that they 
 should be classed with the special varieties, rather than with 
 the general-purpose ducks. 
 
 SHAPE AND COLOR. The shape is more like the Wild 
 Duck than the domestic varieties. Color of beak, dark, or 
 greenish yellow; that of the female is darker than the bill of 
 the male ; eyes, dark ; shanks, and toes, dark ; plumage, a rich, 
 glossy black. 
 
 Page 210 
 
The Perfected Poultry of Americ 
 
 CALL DUCKS. The two varieties of Call Ducks are the ban- 
 tams of the Rouen and White varieties. The Gray Call Duck 
 is the miniature of the Rouen or Wild Mallard, while the 
 White Call is the same of the white varieties. A distinctive 
 peculiarity of the Call Duck is the little squeak in their voice, 
 which is more like a whistle than a quack. 
 
 SHAPE AND COLOR. The Call Ducks are shaped like the 
 Wild Mallard, but they are quite small in size. The Gray 
 Call is an exact imitation of the Wild Mallard in color and 
 marking; the White Call is like the Pekin, having the yellow- 
 ish shank and beak. 
 
 BLUE SWEDISH HISTORY. Blue Ducks have been known 
 to history for many years, largely considered as a sport pro- 
 duced by chance cross of the White and Black varieties. They 
 are of a bluish color, much like the plumage of the Andalusian 
 fowl, but are marked with white on breast. At times they 
 have considerable white on the back, under the folds of the 
 wings, toward the tail, and the under portion of the body. 
 They are not largely bred, but have value as exhibition and 
 market ducks. 
 
 CRESTED WHITE. This variety of ducks has pure white 
 plumage, with round balls of soft feathers growing on the 
 head, but otherwise they are like other white ducks. Bills and 
 shanks, orange in color; eyes, of a bluish shade; plumage, pure 
 white. The specimen gains in value as the larger, more oval, 
 and straighter the crest is placed on the head. 
 
 INDIAN RUNNER. The origin of this variety of ducks 
 can not be authentically established. Some claim that they 
 were first bred from a fawn-colored duck that originally came 
 from India, while others claim they were produced from 
 crosses of other varieties. Just what their original foundation 
 was, we can not positively assert, but it is admitted that they 
 have been crossed with Rouens to improve their size. This 
 cross has done a great injury to the color of plumage, espe- 
 cially of the females, which are marked with indistinct pen- 
 ciling in the plumage. Wherever this is found, it should be 
 considered a mark of impurity. The true Indian Runner color 
 is always a mark of quality that should be sought after. These 
 birds are of a small size and are credited as being the most 
 
 Page 211 
 
Plate XCIII 
 
 Rouen Female and Feathers 
 
 Page 212 
 
Rouen Male and Feathers 
 
 Plate XCIV 
 
 Page 213 
 
The Perfected Poultry of America 
 
 prolific egg producers of the duck families. They dress at 
 about four pounds for roasting in the winter, are good rangers, 
 and are highly valued for exhibition and farm-grown poultry. 
 
 SHAPE AND COLOR. The shape of the Indian Runner 
 duck is of a peculiar and a very erect carriage, almost upright, 
 with long, extended necks and bills, unusually large for the 
 size of the duck. The peculiarities of marking are the white 
 stripe around the bill in front of the eyes, a hood and the side 
 markings of the head and face, and the heart-shaped color of 
 the fawn feathers of the back. The neck, below the throat, 
 Avhite ; breast, and body-plumage half-way back, fawn ; some 
 breeders say fawn and white, for colors, others, gray and 
 white. The most admired color is the fawn and white ; the 
 fawn color should be carried half-way back of the breast, and 
 straight across ; balance of under-body color, white ; wing- 
 flights, when folded, white ; back, down to the end of the tail, 
 beneath the wings, fawn colored; bill, yellowish, or greenish- 
 yellow color; when yellow it should be spotted with a green- 
 ish shade ; eyes, dark, shanks, and toes, yellow. 
 
 MUSCOVY HISTORY. This variety is credited as being of 
 Peruvian origin. In early days they were known us the Musk 
 Duck, and they are a distinctive breed to themselves, not being 
 a kindred to the other varieties of ducks. As a wild duck they 
 were very pugnacious, and are said to have built their nests 
 in the trees. Even at the present time it is not unusual to see 
 them alight in their flight on trees and outbuildings. The head 
 of the male is very large and covered with caruncles, some- 
 thing like the rough surface of the turkey gobbler. The female 
 has the same red color of head and face, somewhat smoother 
 than the male. The drakes are wickedly disposed, quite will- 
 ing to attack young children who attempt to bother them, and 
 will not turn away from a grown person when defending the 
 female and her young. While it is claimed that young pro- 
 duced from them crossed with other varieties will breed, there 
 has never been any authentic proof of them so doing. It is the 
 accepted opinion that they will cross-breed, but not reproduce 
 with other varieties. 
 
 SHAPE AND COLOR. The shape of the body of the Mus- 
 covy Duck is very much like the body formation of the Wild, 
 
 Page 214 
 
Gray Call Ducks and Feathers 
 
 Plate XCV 
 
 Page 215 
 
Plate XCVI Indian Runner Female and Feathers 
 
 Page 216 
 
Indian Runner Male and Feathers Plate XCVII 
 
 1 
 
 Page 217 
 
The Perfected Poultry of America 
 
 or Canadian goose. They are very long and oval in body, the 
 male having the appearance of being almost double the size 
 of the female. While this is not true, in fact, their general ap- 
 pearance leads one to this belief. The color of plumage of the 
 colored variety is broken, black and white, with a predomi- 
 nence of black throughout the plumage. Bill, usually of a 
 pinkish shade, grading to a darker hue ; the black plumage, 
 richly embellished with a greenish sheen. The white in plum- 
 age is pure and clean. In the white variety the plumage 
 throughout is pure white ; eyes, light in color ; bill, shanks, and 
 toes, an attractive flesh color, shading into yellow. The eyes 
 of the colored variety are considerably darker than in the 
 white variety. 
 
Toulouse and Embden Geese 
 
 Plate XCVIII 
 
 Page 219 
 
GEESE 
 
 ONE of the geese originated in this country, 
 but all of the better kinds have been 
 brought here and bred considerably. The 
 most popular ones for breeding are the Tou- 
 louse, Embden, Chinese, African, and Wild, 
 or Canada Goose. Within the last ten years 
 more geese have been fattened and fed for 
 market than were grown in the fifty years 
 previous. Geese are brought from as far north as Nova Scotia 
 into New Jersey and New England to be fattened for market, 
 and in many localities of the country their breeding has be- 
 come quite a feature of poultry growing. 
 
 TOULOUSE HISTORY. Undoubtedly the Toulouse origi- 
 nated in France, perhaps in the locality near the city for which 
 it is named ; they were carried from there to England, and 
 bred to form and feather. The flocks of this country have 
 been principally bred from those that came from England. 
 More than passing attention has been given to their careful 
 breeding for form and feather in this country. In England the 
 winning specimens in the show-room usually have reached an 
 age past usefulness, time having given them extremely promi- 
 nent dewlaps, and almost deformed them through the bag- 
 ging down of the abdomen. With us too much of this is con- 
 sidered a deformity. For many years the size of the specimens 
 shown in our show-rooms did not equal the proper demand, but 
 of late years, the quality of the Toulouse has been fully the 
 equal of any produced in the world. History suggests that this 
 variety has come from the old-time Gray-lag goose, which is 
 undoubtedly true, and some go further by claiming that all 
 geese came from this same original source. 
 
 SHAPE AND COLOR. The omission of characteristics in 
 geese is pardonable from the fact that there are scarcely any 
 breed characteristics ; the several varieties are so much alike 
 in type that we are compelled to refer to the illustrations as the 
 hest description of type and character. The Toulouse variety 
 is generally described as the Gray Goose. The color of plum- 
 
 Page 220 
 
White China and Embden Geese 
 
 Plate XCIX 
 
 Page 221 
 
The Perfected Poultry of America 
 
 age of body is gray, shading darker in the neck, but grades 
 away lighter from the shoulders to the extreme end of the ab- 
 domen. Legs, bill, shanks, and toes, of an orange color; eyes, 
 dark ; under-body color, at times, rather light. 
 
 EMBDEN HISTORY. A legend tells us that a White Swan 
 was lost from its flock, weary of wing, settled down in a pond 
 of Gray Geese, paired with them and produced the White va- 
 riety of Embdens. Germany was the original home of the 
 White Goose, but the improvement and high quality of the 
 Embden undoubtedly belongs to the English. The history of 
 poultry does not go back far enough to record the beginning 
 of the Embden variety. They were brought many years ago 
 into this country, where in the last twenty years they have 
 greatly improved according to the American fancy. 
 
 SHAPE AND COLOR. The Embden Goose might best be 
 described as having a canoe formation, the nether portion be- 
 ing shaped like the bottom of a canoe ; the back is rather 
 straight, but the carriage is less upright than in the Toulouse. 
 The Embden should not have the dewlap ; any hanging down 
 of the abdomen is considered a deformity. Color of plumage 
 throughout is pure white ; bill, and shanks, orange ; eyes, of a 
 bluish cast. 
 
 AFRICAN GEESE. The English class the Chinese and Afri- 
 can as being nearly of the same variety. The African Goose is 
 of a larger size, and has a body more than double the size of 
 the average Chinese. One distinctive feature between the Afri- 
 can and Chinese is that the African is short and heavy in neck, 
 short bill, heavy in head, and carries considerable dewlap, 
 while the Chinese have long, slim necks, small head, and no 
 dewlap. The Chinese with us is the bantam goose, while the 
 African is large in size and highly considered as the best to 
 use for crossing with other varieties, preferably with the Ca- 
 nadian Goose. This cross produces what is known as the Mon- 
 grel Goose, which is considered best of all for market pur- 
 poses in the New England states. The African and the Brown 
 Chinese Geese are much the same in color. The African Goose 
 is of a grayish shade of color, striped with darker shading. 
 Tbe bill and knob are black ; shanks and toes dark orange. The 
 
 Page 222 
 
Toulouse Geese and Feathers 
 
 Plate C 
 
 Page 223 
 
Plate CI 
 
 Canadian Geese and Feathers 
 
 Page 224 
 
African Geese and Feathers 
 
 Plate CII 
 
 Pa are 225 
 
 is 
 
The Perfected Poultry of America 
 
 neck, which is dark gray in color, has a darker stripe running 
 down the center of the back of the neck. 
 
 CHINESE GEESE. There are two varieties of these, the 
 Brown and the pure White. As stated above, these are the 
 bantam geese, which should be bred small in size, and not be 
 encouraged in overweight. The peculiarities of these geese 
 are the long, slim neck, the close, compact body, well-placed 
 legs, and their active motion. 
 
 SHAPE AND COLOR. The shape is similar to that of the 
 African variety; color, grayish brown, in the Brown variety; 
 pure white in the White variety ; shanks, and toes, of a dusky 
 orange, in the dark variety, bright orange, in the White va- 
 riety ; the bill of the White variety is orange, while that of the 
 Brown variety is dark; eyes of the Brown variety are dark, 
 and in the White they are of a bluish cast. 
 
 WILD GOOSE. This variety is the link between the duck 
 and the goose, and their peculiarity lies in the fact that when 
 cross-bred with other domestic geese, they produce a Mongrel 
 that will not reproduce. They have been fairly well domesti- 
 cated, but when so kept their wings must be pinioned. They 
 are bred considerably in New England, where they are largely 
 used for cross-mating with the African or others for produc- 
 ing the Mongrel Geese. 
 
 SHAPE AND COLOR. In shape and color they differ from 
 other geese. They are more like the island varieties of Ameri- 
 can swans in form, and their shape and color is best repre- 
 sented in the illustration. The general body-color is dark gray, 
 shaded with black. The white crescent about the throat, the 
 white breast, and rear part of the abdomen are their striking 
 characteristic plumage markings. Bill, shanks, and toes, black ; 
 eyes, very dark. These geese breed very true to plumage. 
 
 EGYPTIAN GOOSE. The Egyptian Goose is a variety but 
 little seen, as they are usually kept for their beauty of plum- 
 age about country places and in parks. They are not pro- 
 lific breeders ; in domestication rather quarrelsome and ugly in 
 disposition with other kinds. Their beautiful rich plumage 
 colors are very attractive. Their bill is of a purplish red; 
 eyes, orange color; shanks, and toes, reddish yellow; body 
 colors, gray, chestnut, and black ; under parts of body, yel- 
 low or buff, marked with dark pencilings. 
 
 Page 226 
 
Brown Chinese Geese and Feathers 
 
 Plate CHI 
 
 // ! 
 
 Page 227 
 
DESCRIPTIVE TERMS 
 
 BARS OR BARRING. Alternating stripes across a feather, as 
 
 in Plate XI. 
 BEAK. The horny portion composed of upper and lower man- 
 dible, forming the mouth. 
 BEAN. Small oval tip at the point of the upper mandible of 
 
 a duck. 
 BEARD. Feathers about the throat of a fowl. See Plate CXI. 
 BILL. The mouth of water-fowl. 
 BRASSINESS. The yellow shading on the surface of white 
 
 plumage. 
 BREED. The family name, like Wyandotte or Cochin. 
 BROOD. The family of chickens under one hen or brooder. 
 BROODY. The desire to set and incubate. 
 CAPE, The feathers beneath the hackle between the shoulders 
 
 shaped like a cape. 
 CARRIAGE. The position or attitude peculiar to the style of 
 
 a breed. 
 CARUNCLES. The protuberances on the head and neck of 
 
 turkeys and Muscovy Ducks. 
 CHICK. The young of chickens under six weeks of age. 
 CHICKEN. The common name applied to the domestic fowls 
 
 of the gallinaceous division, and made use of to distin- 
 guish them from other fowls. 
 COCK. A male fowl in its second year or older. 
 COCKEREL. A male fowl under one year. 
 COMB. The protuberance that grows upon the top of a fowl's 
 
 head. 
 COVERTS. See illustration, Plate CIV, for tail and primary 
 
 coverts. 
 CREST. .4 crown of feathers on the head, commonly termed 
 
 a top-knot. 
 CUSHION. The mass of feathers on a fowl's back about the 
 
 tail, strikingly developed in Cochins. 
 DEAF-EARS. Improperly applied to ear-lobes. 
 
 Page 228 
 
The Perfected Poultry of America 
 
 DEWLAP. A skin formation beneath the throat of fowls 
 
 usually developed by age. 
 DRAKE. Male duck. 
 DUCK. Female of the duck family. 
 
 EARLOBES. The folds of skin hanging below the ears. 
 FACE. Flesh around the eyes usually bare. 
 FIFTH TOE. The additional toe, as shown in Plate CIV. 
 FLIGHTS. The primary feathers of the wing. 
 FLUFF. Downy feathers about the thighs and abdomen, also 
 
 the downy part of feathers. 
 FROSTING. Supplementary lacing or bad colored edging, as 
 
 in Plate CXIV, Fig. 3. 
 GILLS. Name improperly applied to the wattles. 
 HACKLE. Narrow feathers on the neck, also saddle of the 
 
 male bird. 
 HOCK. The joint between the thighs and the shanks, where 
 
 the vulture hock feathering grows. 
 KEEL. The vertical part of the breast-bone, also applied to 
 
 the loose flesh and skin that hangs beneath the breast of 
 
 water-fowls. 
 KNOCK-KNEED. The hock joints growing close together 
 
 instead of well apart. 
 LACED, LACING. A stripe or edging around a feather, as in 
 
 Sebrights and Wyandottes. 
 LEAF-COMB. The original comb of the Houdan, shown in 
 
 Plate CXI. 
 LEG. In a live fowl the shank; when dressed for table, the 
 
 joint above the shank; often made use of to describe both 
 
 thigh and shank. 
 LEG FEATHERS. Feathers growing from the shank, as in 
 
 Brahmas or Cochins. 
 LOPPED COMB. An imperfection plainly shown in Plates 
 
 CTX and CXII. 
 MEALY. Imperfect surface coloring in the web of the feather, 
 
 as in buff frosted with white. See Plate CXIV, Fig. -4. 
 MOSSY. Confused or indistinct in marking. Plate CXIV, 
 
 Fig. 2. 
 MOTTLED. Marked with spots. 
 MUFFS. The growth of feathers on either side of the face 
 
 below the eyes. See Plate CIV. 
 
 P a g e 229 
 
The Perfected Poultry of America 
 
 PEA-COMB. A triple comb resembling three small combs in 
 
 one, as in the Brahma, Azeel, and Indian Game. 
 PENCILING. Line markings or stripes that follow the shape 
 
 of the feathers, as in the Dark Brahma. Straight lines, as 
 
 in Hamburgs, are termed penciling. 
 POULT. A young turkey. 
 PRIMARIES. The flight feathers of the wing. 
 PULLET. A female fowl under one year. 
 ROSE COMB, a broad, compactly-built comb, the top of 
 
 which is nearly level and covered with small points, the 
 
 heel of which ends in a round, tapering point, as in Ham- 
 burgs, Rose-combed Bantams, and others. 
 SADDLE The long plumage of the back just in front of the 
 
 tail, portion of which is called saddle hackle. 
 SECONDARIES. The quill feathers of the wing above the 
 
 primaries, which are visible when the wing is folded. 
 SELF-COLOR. A uniform tint throughout the entire plumage. 
 SERRATION. One of the points of a serrated comb. 
 SHAFT. The quill of a feather. 
 SHAFTING. The quill showing either lighter or darker than 
 
 the web of the feather. 
 SHANK. The portion of the leg below the hock joint. 
 SICKLES. The top curved feathers of the tail of a male. 
 
 Properly applied to the two uppermost sickles, which are 
 
 called main sickles, the other lesser sickles. See Plate CIV. 
 SIDE SPRIG. An unnatural growth on the side of a comb. 
 
 See Plate CXII. 
 SINGLE COMB. An upright, evenly-formed, nicely serrated 
 
 comb, as shown in Plates CV and CVII. 
 SLIPPED WING. Unfolded feathers of the wing, as shown 
 
 in Plate CIX. 
 SPANGLING. Markings as in the Spangled Hamburg, shown 
 
 in Plate LXVI. 
 SPLASHED. An irregular disposition of color. 
 SPUR. The sharp growth on the side of the shank. Plate CIV. 
 SQUIRREL TAIL. A tail carried forward toward the neck. 
 
 Plate CXIII. 
 STATION. The type or pose of the Game fowl. 
 STIPPLE. The small, dotted markings, as in the plumage of 
 
 a Brown Leghorn female. 
 
 Page 230 
 
The Perfected Poultry of America 
 
 STRAIN. An established family bred in line from the original 
 ancestors. 
 
 STRAWBERRY COMB. An unevenly formed knob as in the 
 Malay or Silkie fowl. 
 
 SURFACE-COLOR. The color seen in the web of the feather. 
 
 SYMMETRY. The perfect assembling of all sections of a fowl. 
 
 TAIL-COVERTS. The soft feathers curved about root of tail. 
 
 TAIL FEATHERS. The straight, stiff feathers of the main tail. 
 
 THIGHS. The joint above the shanks. 
 
 THUMB-MARK. An irregular cavity in the side of the comb. 
 Plate CXII. 
 
 TOE FEATHERING. Growth of feathers on the toes. 
 
 TRIO. A male and two females. 
 
 TWISTED COMB. One of irregular shape. See Plates CIX 
 and CXII. 
 
 TYPE. The proper breed formation. 
 
 UNDER-COLOR. The color of the fluffy portion of the feather 
 beneath the web. 
 
 VARIETY. Term used in separating into classes by color, as 
 Buff Leghorns, Partridge Wyandottes. This enables the 
 division of breeds into families. 
 
 VULTURE-HOCK. Stiff, projecting quill feathers at the hock 
 joint. Plate CIV. 
 
 V-SHAPED COMB. A two-pronged comb, as seen in the La 
 Fleche, properly termed antler comb. Plate CXI. 
 
 WATTLES. The pendent growth at each side of the base of 
 the beak, most prominent in males. 
 
 WEB. The web of the feather is the flat or closed plume por- 
 tion ; the web of the foot, the skin between the toes ; of the 
 wing, the triangular skin at the section of the joints. 
 
 WING-BAR. A line of color across the middle of the wing. 
 
 WING-BAY. The triangular part of the folded wing between 
 the wing-bar and the points. 
 
 WING-BOW. The shoulder part of the wing. 
 
 WING-BUTTS. The corner or ends of the wing. The upper 
 ends are more properly called the shoulder-butts. 
 
 WING-POINTS. The end of the flights. 
 
 WING-COVERTS. Feathers covering the roots of the sec- 
 ondary quills. 
 
 WRY TAIL. A tail turned to either side. Plate CXIII. 
 
 Page 231 
 
The Perfected Poultry of America 
 
 THE FERTILITY OF EGGS 
 
 Eggs may be considered fertile that are laid the tenth day 
 after the pairing of the birds, and fertility ceases at the 
 expiration of twelve days after removal of the males. There 
 is no danger of contamination in chicken hens after they have 
 been separated from the males for two weeks. This is the 
 same with ducks and geese. With turkeys a single mating of 
 the turkey hen with the torn will fertilize the entire clutch. 
 This makes it quite important that all undesirable toms should 
 be removed from the turkey hens as early as the first of 
 January. 
 
 MARKET POULTRY 
 
 Fowls might be grouped as follows : Meat-producing fowls : 
 Asiatics — The Brahmas, Cochins, and Langshans. 
 
 General-purpose fowls : American, English, and French vari- 
 eties. 
 
 Egg-producing fowls : Mediterranean — Leghorns, Minorcas, 
 Andalusians, and Anconas. 
 
 Ornamental varieties : Games, Bantams, Polish, Hamburgs, 
 and other varieties that are not bred in sufficient quantities 
 to be classed with the more useful breeds. 
 
 The following is a list of fowls kept for egg production, 
 which are divided into two classes, one producers of brown- 
 shelled eggs, the other the white-shelled, although some of these 
 are exceptions. 
 
 Page 232 
 
The Perfected Poultry of America 
 
 FOWLS THAT LAY BROWN-SHELLED 
 
 EGGS 
 
 Brahmas two varieties 
 
 Cochins four varieties 
 
 Langshans two varieties 
 
 Plymouth Rocks three varieties 
 
 Wyandottes eight varieties 
 
 Javas two varieties 
 
 Dominiques one variety 
 
 Dorkings four varieties 
 
 Faverolles all varieties 
 
 Indian Games two varieties 
 
 Malays all varieties 
 
 Rhode Island Reds all varieties 
 
 Orpingtons all varieties 
 
 FOWLS THAT LAY WHITE-SHELLED 
 
 EGGS 
 
 Leghorns seven varieties 
 
 Anconas one variety 
 
 Minorcas four varieties 
 
 Andalusians one variety 
 
 Spanish one variety 
 
 - Polish eight varieties 
 
 Hamburgs six varieties 
 
 Red Caps one variety 
 
 Houdans one variety 
 
 Crevecoeurs one variety 
 
 La Fleche one variety 
 
 Games eight varieties 
 
 Sumatras one variety 
 
 Silkies - one variety 
 
 Sultans one variety 
 
 Page 233 
 
Plate CIV 
 
 Sections of a Fowl Denned 
 
 
 TERMS APPLIED TO SECTION'S 
 
 1. 
 
 Comb 
 
 13. 
 
 Hock 
 
 
 25. 
 
 Lesser sickles 
 
 2. 
 
 Beak 
 
 14. 
 
 Leg or shank 
 
 feathering 
 
 2G. 
 
 Main sickles 
 
 3. 
 
 Wattles 
 
 15. 
 
 Outer toe feathering 
 
 27. 
 
 Main tail 
 
 4. 
 
 Face 
 
 16. 
 
 Shank 
 
 
 28. 
 
 Shoulder 
 
 5. 
 
 Ear-lobe 
 
 17. 
 
 Spur 
 
 
 29. 
 
 Wing-bar 
 
 6. 
 
 Muff 
 
 18. 
 
 Fifth toe 
 
 
 30. 
 
 Secondaries forming the 
 
 7. 
 
 Whiskers or beard 19. 
 
 Fourth toe 
 
 
 
 wing-bay 
 
 8. 
 
 Crest 
 
 20. 
 
 Middle toe 
 
 
 31. 
 
 Primary coverts 
 
 9. 
 
 Hackle 
 
 21. 
 
 Third toe 
 
 
 32. 
 
 Flights or primaries 
 
 0. 
 
 Breast 
 
 22. 
 
 Back 
 
 
 33. 
 
 Abdomen 
 
 l. 
 
 Keel 
 
 23. 
 
 Saddle 
 
 
 
 
 2. 
 
 Thigh 
 
 24. 
 
 Coverts 
 
 
 
 
 Page 234 
 
Heads of Plymouth Rocks 
 
 Plate CV 
 
 Proper type of head and single-combed formation. Plymouth Rook female. 
 
 Proper type of head and single-combed formation. Plymouth Rock male. 
 
 Page 235 
 
Plate CVI 
 
 Heads of Wyandottes 
 
 Proper type of head and rose-combed formation. Wyandotte female. 
 
 Proper type of head and rose-combed formation. Wyandotte male. 
 
 Page 23fi 
 
Heads of Single-combed Leghorns Plate CVII 
 
 Proper type of head and single-combed formation. Leghorn female. 
 
 Proper type of head and single-combed formation. Leghorn male. 
 
 Page 237 
 
Plate CVIII Heads of Rose-combed Leghorns 
 
 Proper type of head and rose-combed formation. Leghorn female ; also 
 found in Hamburgs and Rose-combed Bantams. 
 
 Proper type of head and rose-combed formation. Leghorn male ; also 
 found in Hamburgs and Rose-combed Bantams. 
 
 Page 238 
 
Imperfect Comb and Wing 
 
 Plate CIX 
 
 improper type of head and rose-combed forma- 
 tion, showing twisted heel, split in center, 
 hanging over to one sidp. 
 
 Improper wing formation, showing slipped flights. 
 
 Page 239 
 
Plate CX 
 
 Heads of Miscellaneous Fowls 
 
 Proper type of the triple or pea-comb. Found in the Brahma, Indian and 
 Azeel Games. 
 
 Proper type of the walnut or knob-comb. Found in the Malay and Silkie. 
 
 Page 240 
 
Heads of Miscellaneous Fowls 
 
 Plate CXI 
 
 Proper type of antler or V comb. La Fleche male, also found in Creve- 
 coeurs, American Houdans, and Polish. 
 
 Proper type of head and leaf-combed formation with crest and beard. 
 Houdan male. 
 
 Page 241 
 
 1 6 
 
Plate CXI I 
 
 Combs, Showing Imperfections 
 
 Twisted single comb. Mediterranean type. 
 
 Lopped single comb, showing thumb-mark, side sprig, wrinkled ear-lobes, 
 and wattles. 
 
 Page 242 
 
Imperfect Tails 
 
 Plate CXIII 
 
 Wry-tail Formation 
 
 Squirrel-tail Formation. 
 
 Page 243 
 
Plate CXIV Feathers, Showing Imperfections 
 
 1. Shafted. 2. Mossed. 3. Frosted. 4. Mealy. 5. Bad spangling, showing crescent in place of 
 
 spangle marking. 
 
 Page 244 
 
Shanks and Feet, Miscellaneous Fowls Plate CXV 
 
 Proper type shank and toes. Leghorn varieties. 
 
 Proper type shank and toes. American varieties. 
 
 Page 245 
 
Plate CXVI Shanks and Feet, Miscellaneous Fowls 
 
 Mottled shank and toes. Found in Anconas, Houdans, and Mottled lavas. 
 
 Shank and five-toed foot. Found in Houdans. Dorkings, and Silkies. 
 
 Page 24(3 
 
Shank and Feet, Cochin Fowl 
 
 Plate CXVII 
 
 Proper Asiatic type. Cochin shank and toe feathering. 
 
 Page 247 
 
INDEX 
 
 Page 
 
 African Geese 222 
 
 American Breeds, The 39 
 
 American Dominiques 78 
 
 Buckeyes 82 
 
 Javas 75 
 
 Plymouth Rocks 41 
 
 Rhode Island Reds 79 
 
 Wyandottes 56 
 
 American Dominiques 78 
 
 Ancona 113 
 
 Andalusian, The 112 
 
 Asiatic Bantams 180 
 
 Brahma 180 
 
 Cochin 182 
 
 Asiatic Breeds, The , . . . . 17 
 
 Brahmas 18 
 
 Cochins 26 
 
 Langshans 35 
 
 Aylesbury Duck 205 
 
 Azeel 169 
 
 Bantams 180 
 
 Asiatic 180 
 
 Game . 176 
 
 Ornamental 180 
 
 Barred Plymouth Rock 41 
 
 Birchen Game 164 
 
 Birchen Game Bantam 179 
 
 Page 249 
 
 17 
 
The Perfected Poultry of America 
 
 Pa ye 
 
 Black Cochin 34 
 
 Black Game 165 
 
 Black Hamburg 153 
 
 Black Java 75 
 
 Black Langshan 3G 
 
 Black Leghorn 99 
 
 Black Minorca 104 
 
 Black Orpington 128 
 
 Black Sumatra 169 
 
 Black Turkey 196 
 
 Black Wyandotte 65 
 
 Black-breasted Red Game 161 
 
 Black Red Game Bantam 178 
 
 Blue Swedish Duck 211 
 
 Booted Bantam 186 
 
 Brahma, The 18 
 
 Dark 22 
 
 Light '. 19 
 
 Brahma Bantam 180 
 
 Bronze Turkey 193 
 
 Brown Leghorn 96 
 
 Brown Red Game 164 
 
 Brown Red Game Bantam : 179 
 
 Brown-shelled Eggs 233 
 
 Buckeye, The 82 
 
 Buff Cochin 26 
 
 Buff Leghorn 99 
 
 Buff Orpington 124 
 
 Buff Plymouth Rock 50 
 
 Buff Turkey 198 
 
 Buff Wyandotte GS 
 
 Buff-laced Polish 148 
 
 Buff-laced Wyandotte 74 
 
 Call Duck 211 
 
 Cayuga Duck 210 
 
 Chinese Geese 226 
 
 Cochin, The 26 
 
 Black 34 
 
 Page 250 
 
The Perfected Poultry of America 
 
 Cochin, The — Continued Page 
 
 Buff 26 
 
 Partridge 29 
 
 White 34 
 
 Cochin Bantam 182 
 
 Colored Dorking 120 
 
 Columbian Plymouth Rock 54 
 
 Columbian Wyandotte 74 
 
 ( rested White Duck 211 
 
 ( revecoeur, The 135 
 
 Cuckoo Wyandotte 75 
 
 Dark Brahma 22 
 
 Descriptive Terms 228-231 
 
 Dominique Leghorns 104 
 
 Dorking, The 115 
 
 Colored 120 
 
 •Silver-gray 120 
 
 White 115 
 
 Ducks 205 
 
 Aylesbury 205 
 
 Call 211 
 
 Cayuga 210 
 
 Crested, White 211 
 
 East India 210 
 
 Indian Runner 211 
 
 Muscovy 214 
 
 Pekin 206 
 
 Rouen 206 
 
 Swedish 211 
 
 Dutch Breed, The 149 
 
 Ilamburgs 149 
 
 East India Duck 210 
 
 Eggs 232 
 
 Brown-shelled 233 
 
 White-shelled 233 
 
 Egyptian Goose 226 
 
 Embden Geese 222 
 
 Page 251 
 
The Perfected Poultry of America 
 
 Page 
 
 English Breed, The 115 
 
 Dorkings 115 
 
 Faverolle, The 139 
 
 Fertility of Eggs 232 
 
 Fowls that Lay Brown-shelled Eggs 233 
 
 Fowls that Lay White-shelled Eggs 233 
 
 French Breeds, The 134 
 
 Crevecoeurs 135 
 
 Houdans 134 
 
 La Fleche 138 
 
 Frizzle Bantam 187 
 
 Game Bantam, The 176 
 
 Birchen 179 
 
 Black Red 178 
 
 Brown Red : 179 
 
 Golden Duckwing 179 
 
 Indian 179 
 
 Malay 179 
 
 Red Pyle 179 
 
 Silver Duckwing 179 
 
 White 179 
 
 Game Breed, The 160 
 
 Azeel 169 
 
 Birchen 164 
 
 Black 165 
 
 Black-breasted Red 161 
 
 Brown Red 164 
 
 Golden Duckwing 164 
 
 Indian 168 
 
 Malay 172 
 
 Red Pyle 165 
 
 Silver Duckwing 165 
 
 Sumatra 169 
 
 White 165 
 
 Geese 220 
 
 African 222 
 
 Chinese 226 
 
 Page 252 
 
The Perfected Poultry of America 
 
 Geese — Continued Page 
 
 Egyptian 226 
 
 Embden 222 
 
 Toulouse 220 
 
 Wild 226 
 
 Golden Duckwing Game 164 
 
 Golden Duckwing Game Bantam 179 
 
 Golden Polish 145 
 
 Golden Wyandotte 64 
 
 Golden-penciled Hamburg 152 
 
 Golden-spangled Hamburg 153 
 
 Guinea Fowl, The 202 
 
 Pearl 202 
 
 White 204 
 
 Hamburg, The 149 
 
 Black 153 
 
 Golden-penciled 152 
 
 Golden-spangled 153 
 
 Silver-penciled 152 
 
 Silver-spangled 153 
 
 White 153 
 
 Houdan, The 134 
 
 Imperfect Combs 242 
 
 Imperfect Comb and Wing 239 
 
 Imperfect Feathers 244 
 
 Imperfect Tails 243 
 
 Indian Game 168 
 
 Indian Game Bantam 179 
 
 Indian Runner Duck 211 
 
 Japanese Bantam 190 
 
 Java, The 75 
 
 Black 75 
 
 Mottled 75 
 
 Jubilee Orpington 130 
 
 La Fleche, The 138 
 
 Langshan, The 35 
 
 Page 253 
 
The Perfected Poultry of America 
 
 Langshan, The — Continued Page 
 
 Black 36 
 
 White 36 
 
 Leghorn, The 88 
 
 Black 911 
 
 Buff 99 
 
 Brown • 96 
 
 Dominique 10-1 
 
 Pyle 102 
 
 Silver Duckwing 100 
 
 White 88 
 
 Light Brahma 19 
 
 Malay, The 172 
 
 Malay Game Bantam 179 
 
 Market Poultry 232-233 
 
 Mediterranean Breeds, The 87 
 
 Anconas 113 
 
 Andalusia ns 112 
 
 Leghorns 88 
 
 Minorcas 104 
 
 Spanish 109 
 
 Minorca, The 104 
 
 Black 104 
 
 White 108 
 
 Mottled Java 75 
 
 Muscovy Duck 214 
 
 Xarragansett Turkey 196 
 
 Orpington Breed, The 124 
 
 Buff 124 
 
 Black 128 
 
 Jubilee 130 
 
 White 128 
 
 Ornamental Bantams 180 
 
 Booted 186 
 
 Brahma 180 
 
 Cochin 182 
 
 Cuckoo 184 
 
 Page 254 
 
The Perfected Poultry of America 
 
 Ornamental Bantams — Continued Page 
 
 Frizzle 187 
 
 Japanese 190 
 
 Polish 191 
 
 Sebright 187 
 
 Sebright 187 
 
 Partridge Cochin 29 
 
 Partridge Plymouth Rock 51 
 
 Partridge Wyandotte 70 
 
 Pearl Guinea 202 
 
 Pekin Duck 206 
 
 Plymouth Rock, The 11 
 
 Barred 11 
 
 Buff 50 
 
 Columbian 54 
 
 Partridge 54 
 
 Silver-penciled 51 
 
 White 49 
 
 Polish Breed, The 142 
 
 Buff-laced 148 
 
 Golden 145 
 
 Silver 145 
 
 White 148 
 
 White-crested Black 144 
 
 Polish Bantam 191 
 
 Proper Heads of Miscellaneous Fowls 240-241 
 
 Proper Heads of Plymouth Rocks 235 
 
 Proper Heads of Rose-combed Leghorns 238 
 
 Proper Heads of Single-combed Leghorns 237 
 
 Proper Heads of Wyandottes 23(i 
 
 Proper Shanks and Feet 245-247 
 
 Pyle Leghorn 102 
 
 Redcap Breed. The 156 
 
 Red Pyle Game 165 
 
 Red Pyle Game Bantam 179 
 
 Rhode Island Reds. The 79 
 
 Rose-combed 79 
 
 Single-combed 79 
 
 P a g e 255 
 
The Perfected Poultry of America 
 
 Page 
 
 Rose-combed Bantam 188 
 
 Rose-combed Black Minorca 109 
 
 Rose-combed Rhode Island Red 79 
 
 Rose-combed White Minorca 109 
 
 Rouen Duck 206 
 
 Sebright Bantam 187 
 
 Sections of a Fowl Defined 234 
 
 Silkies 187 
 
 Silver Duckwing Game 165 
 
 Silver Duckwing Game Bantam 179 
 
 Silver Duckwing Leghorn 100 
 
 Silver Polish 145 
 
 Silver Wyandotte 57 
 
 Silver-gray Dorking 120 
 
 Silver-penciled Hamburg 152 
 
 Silver-penciled' Plymouth Rock 51 
 
 Silver-penciled Wyandotte 72 
 
 Silver-spangled Hamburg 153 
 
 Single-combed Rhode Island Red 79 
 
 Slate Turkey 198 
 
 Spanish, The 109 
 
 Sultans 186 
 
 Sumatra Game 169 
 
 Toulouse Geese 220 
 
 Turkeys 193 
 
 Black 196 
 
 Bronze 193 
 
 Buff 198 
 
 Narragansett 196 
 
 Slate 198 
 
 White Holland 198 
 
 Violet Wyandotte 75 
 
 White Cochin 3i 
 
 White Dorking 115 
 
 Page 256 
 
The Perfected Poultry of America 
 
 Page 
 
 White Game 165 
 
 White Game Bantam 179 
 
 White Guinea 204 
 
 White Hamburg 153 
 
 White Holland Turkey 198 
 
 White Indian Game 169 
 
 White Langshan 36 
 
 White Leghorn 88 
 
 White Minorca 108 
 
 White Orpington 128 
 
 White Plymouth Rock 49 
 
 White Polish 148 
 
 White Wyandotte 65 
 
 White-crested Black Polish 144 
 
 White-faced Black Spanish 109 
 
 White-shelled Eggs 233 
 
 Wild Goose 226 
 
 Wyandotte, The 56 
 
 Black 65 
 
 Buff .- 68 
 
 Buff-laced 74 
 
 Columbian 74 
 
 Cuckoo 75 
 
 Golden 64 
 
 Partridge 70 
 
 Silver 57 
 
 Silver-penciled 72 
 
 Violet 75 
 
 White 65 
 
 Page 257 
 
m 
 
 m 
 
 1 
 
 3U 
 
 Jla^^^^^S^*^^^ 
 
 
 
 
 
 
 ^J* 'SlJiSS^G 
 
 
 t§sr5M]%Jvir 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
LIBRARY OF CONGRESS 
 
 002 838816