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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..184d75f --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #53965 (https://www.gutenberg.org/ebooks/53965) diff --git a/old/53965-0.txt b/old/53965-0.txt deleted file mode 100644 index d1dcd35..0000000 --- a/old/53965-0.txt +++ /dev/null @@ -1,2082 +0,0 @@ -The Project Gutenberg EBook of The Book of the Hamburgs, by L. Frank Baum - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Book of the Hamburgs - A Brief Treatise upon the Mating, Rearing and Management - of the Different Varieties of Hamburgs - -Author: L. Frank Baum - -Release Date: January 14, 2017 [EBook #53965] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE BOOK OF THE HAMBURGS *** - - - - -Produced by Mary Glenn Krause, MFR, ellinora and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - - - - - - - Transcriber Note - - ● Obvious typos and punctuation errors corrected. - ● Inconsistencies in hyphenation retained. - ● Description of illustrations without captions has been added. - ● Italics are indicated by underscores surrounding the _italic text_. - ● Small capitals have been converted to ALL CAPS. - ------------------------------------------------------------------------- - -[Illustration: Hamburgs] - ------------------------------------------------------------------------- - - - - - THE - - Book of the Hamburgs, - - A BRIEF TREATISE - - UPON THE - - MATING, REARING AND MANAGEMENT - - OF THE - - DIFFERENT VARIETIES OF HAMBURGS. - - BY L. FRANK BAUM. - - - HARTFORD, CONN.: - H. H. STODDARD, PUBLISHER. - 1886. - ------------------------------------------------------------------------- - - - - - Copyright, 1886, by H. H. STODDARD, Hartford, Conn. - ------------------------------------------------------------------------- - - - - - The Book of the Hamburgs. - - -Long before what we now call “fancy fowls” were known or recognized (in -fact, long before the memory of any person now living), Hamburgs were -kept and bred to feather among the peasants of Yorkshire and Lancashire -in England, and by them exhibited at the small town and county fairs in -their neighborhood. Of course they were then known under different -names, the Blacks being called “Black Pheasant Fowls” and the Spangled -varieties “Lancashire Mooneys” and “Yorkshire Pheasants”; while such a -variety as the Penciled Hamburgs were either wholly unknown or else were -so little thought of that they have left no record of their origin, if, -indeed, they are natives of England at all. - - - EARLY HISTORY. - -Mr. Wright, who has traced these fowls back still further, inclines to -the belief that at some period whereof we have no knowledge the Penciled -varieties formed a part of the Hamburg family, although our earliest -positive knowledge traces them to direct importations from Holland, -where they were brought in great numbers, and were originally known -under the names of “Dutch Everyday Layers” or “Dutch Everlasting -Layers.” - -As such a thing as a black or spangled variety of this fowl was utterly -unknown in Holland, it is presumable that at some period the penciled -varieties were exported to Holland and there bred and cherished, while -they were allowed to run out or sink into insignificance in England. We -cling to this belief so tenaciously on account of the wonderful -similitude which marks the characteristics of the Hamburg family, in -spite of the fact that one branch came from Holland and the other is -emphatically English. These two branches, namely, the Penciled and the -Spangles and Blacks, resemble no other varieties of fowls in the -slightest degree, while their common characteristics are the absence of -the incubating instinct, clean, slender legs, neat rose combs, small, -round and white ear-lobes, and the light, but sweeping and graceful, -lines of form which are wholly their own and unapproachable by any other -breed of fowls, no matter how fine their symmetry. If this were not -enough to stamp them with certainty of having one origin, we mark the -fact that spangled chickens are frequently _penciled_ in their first -feathers; while, as they mature, the black spangles or moons are often -surmounted by a light tip beyond them, thus again approaching the -penciled character, while conversely it will be found that if penciled -birds be bred too dark the last bar has a strong tendency to become _too -wide_, thus approaching a _spangled_ character. - -If we consider the utter want of interest with which poultry was -regarded in the earlier days, and the fact that no traditions of any -account relating to fowls have been handed down, we may be justified in -believing that these facts prove our conjectures in regard to the -original identity of these varieties to be correct. From whence their -common progenitor came, we can have no idea, but that they did have one -we strongly believe. It may have been that they came from the Blacks, as -that variety is thought to be the oldest, and a cross might have -resulted in the broken color, or possibly these Blacks having a number -of white feathers may have been bred together until a distinctly-marked -plumage had been obtained. - -Bearing in mind, however, that Aldrovandus speaks of a fowl which -strongly resembles the penciled variety as _Gallina Turcica_, it is -possible that the Penciled was the original variety, and, as the name -suggests, of Eastern origin. - -These conjectures and hypotheses are perplexing and unsatisfactory, and -are really of no practical value, being only of use in affording another -instance of the fascinating problems which constantly present themselves -to the poultry fancier of a philosophical and inquiring turn of mind. -This much appears to be certain: that of all our many varieties of fancy -fowls the Hamburg is by odds the oldest; indeed, Mr. Wingfield claims -that old records show that fowls with all the Hamburg characteristics -were bred in the yards of monasteries as early as the fourteenth -century. - -At the great Birmingham show the authorities there, recognizing the -general resemblance between the Penciled, Spangled and Black varieties, -and the inconvenience of their numerous and varied appellations, grouped -them together under the general name of HAMBURGS, by which they have -been known since, fanciers accepting with alacrity a name which was at -once convenient in classing the breeds and which brought the separated -members of what was no doubt a distinct family together, as it is most -certain they belong and should be arranged. - -Many breeders who have no knowledge of the deliberations at Birmingham -have been puzzled to guess why the name Hamburg should have been chosen -to designate a family which was mainly English, but these “fathers of -the fraternity” had too much business to transact to allow them to -inquire very carefully into the early history of this fowl. The Rev. E. -S. Dixon proposed “that as the penciled varieties were then imported by -the Levant merchants from the port of Hamburg they should all take the -general name of Hamburgs,” and, indeed, this term is as euphonious and -convenient as any other could be. - - - CHARACTERISTICS OF HAMBURGS. - -In usefulness and beauty the Hamburgs stand very prominently amongst -that numerous collection of fowls which our broad nomenclature -denominates “fancy poultry.” The plumage of every variety, either -Penciled or Spangled, Silver, Golden or Black, is at once beautiful and -striking, attracting the attention of strangers to the poultry yard or -exhibition room when all other breeds have failed to interest them, and -drawing from them involuntary tributes of admiration. And if they are so -much admired by cold and superficial observers, surely the Hamburg -fancier may be pardoned for his unbounded enthusiasm for his favorites -when every season and nearly every day unfolds new beauties in his birds -and renders them more fascinating and delightful to his eye. The -exquisite symmetry, the novel and shapely rose combs, the snowy and -delicate ear-lobes, the tapering blue legs and graceful carriage give -them an aristocratic and “dressed up” appearance and render them the -most beautiful of our domestic fowls. - -The Hamburg fancier has plenty of scope in which to indulge his taste, -the different colors and markings affording an ample variety from which -to choose, while the general characteristics are the same. - -“Hamburgs,” says Mr. Beldon in Lewis Wright’s poultry book, “are without -doubt the most beautiful breed of poultry we possess, as well as the -most useful, all varieties being alike elegant and beautiful. The -dweller in the country will generally prefer the Silver, while the -citizen will take the Golden or Black; but all of them, in their -matchless variety of marking and color, will delight the eye with the -utmost degree which is perhaps possible of beauty in fowls. Their -marvelous beauty, however, would not recommend the Hamburgs to the -practical breeder so much as their wonderful egg-producing qualities, -which it has been claimed surpass those of any other breed. The -wonderful stories told of Hamburg productiveness, while often more -amusing than reliable, serve to show that in any hands, in any climate -and under the most adverse circumstances they have proved very -profitable to their owners, while with ordinary care they are the best -of layers.” - -The average Hamburg pullet will begin laying at four or five months of -age, and will lay from 150 to 200 eggs the first year under favorable -circumstances. The second and third years hens will average from 175 to -225 eggs when properly cared for, and from the third year their -productiveness gradually declines, although one reliable breeder asserts -that he once owned a Black Hamburg hen which at five years of age laid -220 eggs in ten months. A great deal depends upon the strain of birds -and the care they receive, as if productive traits are cherished and -carefully bred for, the number of eggs may be greatly increased, while -neglect to properly cultivate this quality by careless and incompetent -breeders will result in a marked decrease in productiveness. - -The absence of the incubating instinct has much to do with the -productiveness for which Hamburgs are noted, as no time is lost in -sitting or brooding the chicks. Some breeders claim that Hamburgs -_never_ attempt to sit. This is incorrect. We have known cases, although -we acknowledge they are rare, where Hamburg hens have hatched and reared -goodly broods of chickens, in every case proving themselves steady -sitters and excellent mothers; nor was there a particle of tainted blood -in their veins, these being merely cases where that wonderful instinct -which is common to nearly all fowls will “crop out” occasionally in -_every_ variety of non-sitting fowls. It is _not_ necessarily due to a -former cross, but may be occasioned by “reversion” to which we attribute -everything that we do not understand in nature’s domain. - -This non-sitting instinct is of double value to the Hamburgs, as they do -not lose half their feathers during incubation, but maintain their sleek -appearance through the entire season, and when they do moult they moult -easily and rapidly, seldom or never being left for a time denuded of -feathers, as are most other breeds, but the new feathers making their -appearance as the old ones drop out, so that they are never an eyesore -to their owners. Indeed, they seem to change their coats so easily that -it is no rare thing for hens to lay as steadily during this ordinarily -trying process as at any other time. They should, however, have an extra -allowance of feed at this time, and a little tincture of iron in their -drinking water or a few rusty nails placed in the drinking pans will -strengthen and tone up their systems. - -To do their best, Hamburgs should have free range. Mr. Beldon, though -greatly overdrawing their need for this luxury, attaches so much -importance to it that he says: “They are of little use penned up, in -which state they pine and mope for liberty; that bright cheerfulness -which is common to them disappears, and from being the happiest they -become the most wretched of birds.” - -Though Mr. Beldon may have found this the case, our own experience has -been that no small breeds of fowls will stand the tedium of a long and -severe winter in close quarters better than the Hamburgs. In fact, all -you need is to _keep them busy_, and they will seem happy and contented. -Still, the larger the grass run they have in summer the greater their -productiveness and the better they will do. They are very small eaters, -and when at liberty are excellent foragers, being up at break of day and -away rummaging the fields and pastures in search of food. Their quick -eye at once espies their prey, and “woe to the poor worm that happens on -that particular morning to have got up a little too early.” Every corner -is searched with indefatigable zeal, and by the time the man gets around -in the morning to feed them they have made a good breakfast and are -ready for the business of the day. Perfect liberty or a large grass run -are valuable adjuncts to health and egg production. Give it them if you -possibly can. - -As a rule Hamburgs are a healthy breed, being little subject to the -common ailments of poultry. One of our correspondents writes: “They are -remarkably hardy, often enduring hardships that to other breeds mean -disease and death with successful fortitude. I have had young Hamburg -chicks pecked by the mother of a rival flock and virtually ‘scalped’ in -her insane jealousy, the skin being torn from the head down the entire -back, and yet the youngster would trot around as lively as though -nothing had happened, and not only get well but flourish. Sometimes the -feathers would grow out upon the ‘skinned’ place, and sometimes it would -always retain a smooth appearance. I have now a hen, which we consider -one of our best breeders, without a vestige of feathering upon her -entire back, owing to a like accident in her youth. The chicks are very -easily reared. Of course they must have proper care, as they cannot rear -themselves; but with a moderate degree of attention no trouble will be -found in raising them to maturity. - -“Taken as a whole we consider the Hamburgs as hardly excelled by any -other fowl for the farmer, fancier or poulterer. On a good homestead -they will keep themselves, and if well attended to will pay better than -any other farm stock in proportion to the investment. In fine, I feel -perfectly safe in an assertion that in no one breed will be found so -much beauty and usefulness, and so many excellent qualities, as in the -several varieties of the Hamburg family, while in the one item of egg -production they stand to-day where they did hundreds of years ago, -unrivaled by any domestic fowl.” - -This is a statement of one who is full of enthusiasm, but it may be -noted that only a superior breed of fowls would excite so much -commendation in a breeder who has been familiar with them from his -youth. - - - BLACK HAMBURGS. - -Although there is no certainty that this is the oldest variety of fowls, -still, as it has a pedigree of nearly 200 years, it is presumable that -it was the oldest variety of the Hamburg family. Mr. Beldon considers -the claims of the Spangles and Blacks to be about equal as regards age, -and rather favors the former. However, a passage in an old book -published in London in 1702 by Thomas Sutlief, entitled “A trip to the -North of England,” has induced us to believe that the Blacks were the -oldest breed. It says: “One of my pleasant reminiscences of this county -(Lancaster) is the pleasure with which I regarded their pretty fowl, the -Black Pheasants, as they call them, and which furnished me many a -delicious fresh egg for my breakfast.... The stout peasants regard them -with much favor, and point with pride to their white ears and flat -combs.” - -It would seem from this that not only were they the favorite fowls, but -that they then possessed in a great measure their present -characteristics. If the spangled birds were then known they surely could -not have fallen under the observation of this writer, who would have -been sure to have noted them from their striking appearance. - ------------------------------------------------------------------------- - -[Illustration: BLACK HAMBURGS.] - ------------------------------------------------------------------------- - -Be that as it may, Black Hamburgs are known to have been bred in -Lancashire long before the poultry-showing era, and were called by the -peasants Black Pheasants. They had the rose comb, but it was much larger -than in our present birds, and not nearly so well formed. They also had -the white ear-lobe, despite the claims of many breeders that this -desirable point came from a cross with the Spanish. There is no doubt -that many Blacks have Spanish blood in them, and some prominent English -breeders openly acknowledge its existence in their strains. But we have -birds to-day that have never known a particle of Spanish blood in their -composition, which possess superior qualities over those with the -Spanish cross, and which have the white ear-lobe in all its beauty and -perfection. - -In a recent letter Mr. Beldon says: “The Black Hamburgs I remember -perfectly well when I first began the poultry fancy some twenty-seven -years ago, but they were not commonly bred at that time. They were a -large bird, with rather coarse combs. Since then the Spanish cross has -been used to produce them; in fact, I have known them to be bred from a -Black Spanish and Spangled Hamburg, and by careful selection brought to -much perfection, with better black plumage, bright red faces and pure -white ear-lobes.” - -Black Pheasants did not formerly possess the exquisite symmetry which is -so marked in our present birds, being coarse and short-legged, while the -most attention was paid to that resplendent greenish sheen which forms -their chief attraction and renders them to-day the most beautiful of -black fowls. - -There have been many and clever expedients devised to show that the -Black Hamburgs came from crossing. Mr. Seebay says: “I have been told by -reliable persons that Black Pheasants have been shown for prizes, such -as copper kettles, etc., more than a hundred years before my time. The -true Silver-Spangled is almost black in one stage of its chicken -plumage, and as I have known them produce chickens almost black, and as -the shape of the Spangles and Blacks is exactly the same, I had always -thought one sprung from the other.” This theory is the most plausible -one we know of, and is also endorsed by Mr. Sergeantson. The most absurd -assertion is that they are the result of a cross between the -Golden-Spangled Hamburgs and the Spanish, which is easily refuted by our -positive knowledge of their great age. There is no doubt but that some -Black Hamburgs (so-called) have been made from this cross, as Mr. Beldon -says; but the unfortunate breeder who gets any of these fowls into his -yards, will soon discover from a plentiful sprinkling of single combs in -his chicks and a general want of fixed characteristics, that he has been -imposed upon. It is not of great importance to know exactly how they did -originate, as from a practical point of view it is enough to know that -they are now a firmly established breed of great beauty and undoubted -excellence. - -The Black Hamburgs lay the largest eggs of any variety of this breed, -while in numbers they fully equal the Spangled and Penciled. They are -therefore much sought after by those who wish to obtain eggs for the -market as well as for the table, and are perhaps the most popular -variety of Hamburgs. - -_Plumage._—This is the most important point in the Black Hamburg, though -it has been much neglected by American breeders. It should be -exceedingly soft, the feathers having a feeling as of satin to the hand, -and a deep but distinct and beautiful gloss or tinge. Much weight should -be given to this in both sexes, although it can be cultivated to a -greater extent in the female than in the male. This green gloss should -not appear on the end of the feathers only, but throughout the entire -plumage—_the greener and richer the color the better_. To be seen to -advantage this beautiful gloss should be viewed in a strong light or -when the sun is upon the bird. You then see that sheen in which they -surpass all other black fowls. The color required is the green black; -the purple, bluish or raven black so often seen is very undesirable, and -should be avoided. These colors are so distinct that there is no -liability to mistake the true shade. Some strains are of a deep blue -green, almost a steel blue; these have green tails. Other strains are of -a lighter green; these have bronze green tails. The purer the green and -the less admixture of any other tinge the better. Never breed from birds -which seem to be penciled with bluish purple. It is often caused by a -late and protracted moult, and may appear in birds which as chicks had -the green tinge in all its perfection; but more often it is hereditary. -Lancashire fanciers called this mazarine, and it appeared principally on -backs of hens or flights of cocks. As we have mentioned, this glossy -tinge is not so uniform on the male as the female birds, and this is -seemingly in direct opposition to the usual decrees of Nature, which -seems to have ordained that the male part of creation be more brilliant -than the opposite gender. We are pleased to observe, however, a marked -improvement in the plumage of cocks of late years, and hope to see the -time when the male bird will show this characteristic as fully as the -female. - ------------------------------------------------------------------------- - -[Illustration: BLACK HAMBURGS.] - ------------------------------------------------------------------------- - -In Black Hamburg cocks the breast, back, shoulders and tail should be a -rich green, the wing-coverts exceedingly brilliant and the outer web of -the secondaries (_i. e._, the whole of the lower part of the closed -wing) almost as bright; the lesser tail-coverts are also very rich in -color. - -Tegetmeier speaks of _spangling_ being visible in Black Hamburgs when -seen in the sunlight. The birds he examined must have been decidedly -poor ones, or perhaps it was his misfortune to see those birds -_compounded_ of Golden-Spangled Hamburgs and Spanish which we have -spoken of. Such cross-bred birds will show the iridescent green spangle -Mr. Tegetmeier has spoken of, but which we have never been able to -discern on good birds of a pure strain. - -Occasionally rich red or orange colored feathers will crop out in Black -Hamburg cockerels—very seldom in pullets. These red feathers come from -what we suppose was pheasant blood at some remote period introduced into -these birds, or perhaps a part of their original make-up, and do not by -any means prove the existence of impure blood. It is the result of our -strenuous efforts to keep up and improve the greenish luster, and -invariably comes from highly colored birds. These birds are sometimes of -great use to breeders, and enable us to obtain finely colored birds by -mating them with dead-black pullets. - -But while we may tolerate an occasional showing of red feathers (which -only appear in the hackle, as in the Golden Pheasant), we must be very -severe on birds showing those of another color—namely, _white_ feathers. -There seems to be a natural tendency to show the white feathers in all -black fowls, and this evil has been so stubborn to eradicate that Mr. -Felch, at a meeting of the American Poultry Association, offered a -resolution to allow white tips to appear in exhibition birds. The many -evils which would thus arise from lowering our ideal _Standard_ for this -magnificent variety were so obvious that the members of that Association -promptly rejected the resolution at a later meeting in Cleveland, Ohio. -We know not whether most to blame the futile efforts of Mr. Felch to -accommodate the variety to the wants of a few incompetent breeders, or -to applaud the wisdom of our brethren of the A. P. A. in “squelching” -such innovations. They surely have the thanks of all honest breeders of -Black Hamburgs, which can be bred _black_ as well as any other variety -of black fowls, if we only have patience and honestly strive to -eradicate this serious fault, which, if allowed, would work to the -disadvantage of all. - -_Comb._—There is no style of comb so difficult to breed to perfection as -the rose comb, and the excellent combs shown on Black and Spangled -Hamburgs at our recent shows prove how much can be accomplished by -judicious breeding. To our eye it is beautiful and elegant, and forms -one of the chief attractions of the Hamburg. It should be a deep, rich -red; not so large as to overhang the eyes or beak; square in front; -fitting close and straight on the head; not inclining to one side; not -hollow in the center—on the contrary, we prefer a slight rise in the -center, although an even comb throughout is better. It should be uniform -on each side; the top covered with small points, and terminating in a -spike behind, which inclines upward very slightly. The absence of this -spike is a grave defect, which if a natural blemish disqualifies a bird -by the _American Standard of Excellence_, as does likewise a comb so -large as to obstruct the sight. - -_Ear-Lobes._—The ear-lobe is one of the most striking features of the -Black Hamburg, and in connection with the bright red comb and greenish -plumage, form a _tout ensemble_ such as no one can see without admiring. -The ear-lobe on the old Black Hamburgs was smaller than it is nowadays, -although it is noticeable that those birds which have been kept pure -have a smaller and finer ear-lobe than those which were crossed with the -Spanish. As we have before observed, Mr. Beldon (in common with some -other breeders, who all ought to know better) has thought that the white -ear-lobe was only introduced by the Spanish cross, an error which we -have furnished abundant evidence to refute; so that really all that was -gained by this unnecessary cross was a large, pendent ear-lobe, which is -totally at variance with our accepted ideas as to what a Hamburg -ear-lobe should be. It has been allowed by most judges, until quite -recently, to be a little larger in the Blacks than in any other variety -of Hamburgs, but it must be pure white, well rounded, lying smoothly and -close to the face, like a piece of white kid glove, and _the smaller the -better_. A large, pendent ear-lobe, like that of the Spanish and -Leghorns, is certainly a grave blemish; nor should it be wrinkled or -puffy, or at all tinged with red about the edges. - -_The Face._—One of our chief difficulties in breeding Hamburgs is the -tendency to white in the face, which should be a deep, rich crimson, -almost scarlet. A white face is a positive disqualification, and a dark -gypsy face much to be avoided. Both these latter defects owe their -origin to the Spanish cross, although white specks in the face will -often appear in pure-bred birds as they advance in age. By careful -breeding, and judiciously selecting those cocks which retain a pure red -face, this may be entirely bred out, while breeding from birds showing -the white face fixes the defect in the progeny, and causes much trouble -to the breeder before it can be eradicated. It is rare to find a two or -three-year-old cock which does not show a patch of white under the eye -or near the ear-lobe; but the graver and more common the fault, the more -pains should be taken to breed it out, and we have no doubt but the time -will soon come when such a thing as a white-specked face in the show -room will be unknown. We trust efforts will be made in this direction. - -_Legs and Tail._—The legs should be a _dark_, leaden blue, approaching -black, in young birds, as the tendency is to grow light with age. Light -blue legs in a cockerel or pullet are very objectionable. - -The tail in male birds should be long, well curved, and graceful, -flowing rather backward from the rump. A squirrel tail is a grave -fault—a disqualification, in fact—as is also a wry tail or one carried -constantly to one side. Wry tails have various causes, originating -sometimes from accident, but they are often hereditary, and wry-tailed -birds should never be used for breeding. Often the cramped quarters of -an exhibition coop will render a bird temporarily wry-tailed, or rather -induce it for a time to carry it to one side. This will usually -disappear when the bird is given full range, but is quite an unfortunate -circumstance, as a prize bird is often thrown out on this account. - -_Symmetry._—This means a great deal in Hamburgs; and as no breed is more -symmetrical or graceful in form, particular pains should be taken to -prevent them from running into a Game or Dorking shape. We have often -seen breeders send birds to the show room which were good in all other -points, but most degenerate in symmetry. We heard a prominent judge say -lately that “symmetry could not be expressed; it was something about -which every man had his own ideas, and applied to birds according to his -judgment.” Each breed has its distinct symmetry of proportions, and it -would be no more absurd to expect a Cochin shape on a Hamburg than it is -to admit a Hamburg to be well proportioned with the slender neck, long -legs, and high station of a Game, or the heavy, square and dumpy -appearance of the Dorking. In fact they must be _real Hamburgs_ in -shape; neck medium length, and carried well over the back; back not very -long or very short; breast full, prominent and wide; wings good size, -the points carried comparatively low; tail ample and well spread out, -and carried rather erect; thighs well rounded and of medium length; -shanks slender, smooth and neat; carriage showing gracefulness and -activity. By no means must they carry the idea of being Black Dorkings, -or Rose-combed Spanish, or worse yet, untrimmed Games. Avoid also narrow -bodies and whip tails. - -_Points in Breeding Black Hamburgs._—In mating any variety for breeding, -the faults to which they are most liable should be borne in mind, and -the breeder’s one idea be to breed them out, and so perfect the birds as -much as possible. This in some instances may take years of careful and -painstaking matings; years of disappointment and chagrin may follow, as -we see the defects still cropping out, and realize the failure of all -our carefully-laid plans. But how glorious is the feeling enjoyed by the -fancier when at last skill triumphs, and he beholds in a numerous and -nearly perfected progeny the result of years of toil and study. Then it -is that he hies him joyfully to the show room; then it is that he -triumphs over the breeder who has so long plucked the premiums from -under his nose; and as he returns home, after enjoying his first genuine -success, his thoughts are employed as to the best means of further -improving his birds; and to such men—studious, painstaking and -persevering—we owe that perfection in our domestic fowls which is so -astonishing, considering the short time that has been devoted to their -improvement, and which ought to convince us how pliable and plastic -fancy poultry is in the hands of an intelligent breeder. Do not be -discouraged by failure at first—_keep trying_, and the time must and -will come when your efforts shall be crowned with success. - -Black Hamburgs are not a very difficult fowl to breed, when you go about -it understandingly. In selecting breeding stock, we again say, bear in -mind the defects to which they are heir—namely, badly-shaped combs, -white faces, pendent and over-sized ear-lobes, legginess, and white or -red feathers. - -At shows color in cocks is not regarded so much as it is in pullets—not -nearly so much as it ought to be. “Although,” says Mr. Sergeantson, -“other things being equal, color will carry the day.” Therefore for -breeding cockerels, choose the best combed birds; good, red faces, free -from white; round, small ear-lobes; free from red or colored feathers in -any part of the plumage, and short legs, broad breast and back. Squirrel -tails result quite often from narrow-bodied birds, and this, besides -being very objectionable, is hereditary, so bear this last requisite -well in mind. We have said nothing about color in this mating, for the -reason that it is not considered of so much consequence in cockerels as -in pullets; but if, with the above requisites, you can find a _male_ -bird with good color, you may breed in the progeny this very desirable -quality. - ------------------------------------------------------------------------- - -[Illustration: SILVER-SPANGLED HAMBURGS.] - ------------------------------------------------------------------------- - -Now for pullet breeding (if you are able to have two pens; if not, -choose the above mating), it is absolutely requisite that in addition to -the above qualifications, or as many of them as can be obtained, a -_cock_ be found which has a brilliant luster to his plumage. As we have -intimated, it is very difficult to find a cock with this brilliant -plumage without a touch of red in hackle. If you _can_ obtain him, well -and good; if not, bear in mind the red feathers, but use him, for color -in cock you _must_ have above any other consideration for breeding -pullets. The Rev. Mr. Sergeantson, whom we have before quoted, and who -had greater success than any other English breeder with this variety, -entirely agrees with us in this. He says: “I would much rather choose -for the purpose a red-hackled cock, if good in other respects, than a -dull-colored one. I have often bred beautiful, lustrous pullets from -hens with very little color, when mated with a bright cock; but never -from a dull-colored cock, however lustrous the hens with him might be.” -Moreover, in this pen, choose birds with small or moderately sized -combs, as there is a general tendency in combs of pullets to lop over, -if bred too large. - -Do not be discouraged, if you cannot obtain all these points at once; -get as near to it as possible; and every succeeding year will find you -drawing nearer and nearer to that desired goal—_perfection_. - - - THE SILVER-SPANGLED HAMBURG. - -This variety is probably as well known and generally bred as any variety -of fancy poultry we have, and its continued popularity is conclusive -proof of the high estimation in which it is held by fanciers throughout -the land. To the counties of Lancashire and Yorkshire the -Silver-Spangled Hamburgs owe their present state of perfection, although -American breeders have done more in twenty years to perfect their combs, -ear-lobes and face than English fanciers have been able to accomplish in -twice that time. The plumage is essentially English, and to English -fanciers is due the credit for perfecting their beautiful markings. In -fact, they were brought to a high standard of excellence in Lancashire -long before the first poultry show; and this standard was clearly -defined and adhered to by fanciers, who were chary about admitting -innovations as to their ideas. - -They were originally called Silver Pheasants in Yorkshire, and Silver -Mooneys in Lancashire. These latter, while the most numerous and best -bred, admitted only hen-feathered cocks, and were brought to a high -state of perfection. Mr. Beldon says: “Some of the old Mooneys were -absolute perfection in point of feather; the spangling, so large, round -and rich in color, was really something to be wondered at, and shows a -skill and enthusiasm in breeding which, in the absence of public shows -in those days, has about it something of the marvelous.” - -When poultry shows first came into fashion these Mooneys received the -lion’s share of the awards at all the exhibitions, until it came to be -considered utter foolishness to pit any kind of fowl against them, and -they enjoyed their exalted position for several years unmolested. At the -expiration of this time, however, breeders of the Mooneys were thrown -into confusion by the sudden and unanimous decree of the judges that -these “hen-feathered Mooneys” were all humbug, and not “the correct -thing,” inasmuch as so many of these “hen-feathered” cocks proved -unprolific or imperfect that long-tailed birds were secretly used to -keep up the breed. There was so much evident truth in this that the -struggle, though sharp, was of short duration; the judges triumphed, and -the reign of the Silver Mooneys as show birds was over, while the star -of the Silver Pheasants steadily rose, until nothing was recognized but -the full-plumaged cocks, though the hens still lacked the nice spangling -which had rendered the Lancashire birds so much admired, the spangles -being small and indistinct. It may be well to state here that the -Yorkshire birds were the original variety, the excellence in spangling -attained by the Lancashire fanciers being the result of judicious -breeding. The Yorkshire birds had better symmetry, whiter ear-lobes, -smaller combs and clearer tails, and it is from them that our modern -Silver-Spangled Hamburgs are descended. They are fully up to the other -varieties in productiveness, and possess all the good traits of the -breed, while their exceeding beauty renders them remarkably attractive. - -_Plumage._—Of course the spangling in the Silver-Spangled Hamburg is of -primary importance, and should be regarded with the utmost care. As the -spangling differs in the sexes, we shall be obliged to describe them -separately. - -_Cock._—The neck-hackle should be abundant, descending well over the -shoulders, and in color, silvery-white (any approach to a yellowish -tinge to be carefully avoided), the longer feathers ending in a small -diamond-shaped spangle, and presenting a beautiful rayed appearance -about the shoulders. - -The back and saddle should have the same general style of feathers, pure -white in color, except the small spangle near the end as in the -neck-hackle, avoiding any appearance of the yellowish tinge. - -The breast feathers should be pure silvery-white, each feather ending -with a well-defined, round, large-sized greenish-black spangle or moon, -showing as little white on the tip as possible, the spangles increasing -in size in proportion as the feather increases in size. The body and -wing-feathers must have a similar moon-shaped spangle. There is a -tendency to indistinct or smutty markings in the tail, which should be -avoided. The moons on the breast-feathers should be just large enough to -give the breast a spangled appearance, by allowing a little of the white -beyond each moon to show. The moons, if too large, give the breast a -mossed or black appearance, which is a defect. The spangles on greater -and lesser wing-coverts form two distinct bars across the wing, which is -very requisite in a well-marked bird. Care should be taken to avoid -clear white feathers in back and saddle, as they are very liable to -appear in light-colored birds. - -_Hen._—The neck-hackle should be composed of clear, silvery-white -feathers, each plainly striped near the end with greenish-black. The -back, breast and body should be clear white, each feather distinctly -spangled with a large, round and greenish-black moon, as large as -possible without the spangles running together and giving a mossy or -black appearance in places. - -The half-moon spangle should be avoided with much care in all feathers -except the wing-secondaries, where it is allowable in both sexes. The -wing-coverts, greater or lesser, should be clear, silvery-white, -terminating in a large, greenish-black, round spangle, and forming two -parallel bars, distinctly marked, across the wing. It is difficult to -find a perfectly spangled tail without some black or smutty color in the -main body of the feathers; this is not so persistent a defect in the hen -as in the cock, and can be bred out of both, if proper care is taken. -The feathers on the thighs should be as distinct as possible, care being -taken to prevent a mossy or laced appearance. - -Nothing can be more beautiful than a finely-spangled Silver Hamburg, and -when a perfect spangling is once attained, it is easily continued in the -progeny. Laced or half-moon feathers are a great eye-sore to the -fancier, and are often very troublesome, although perhaps not more so -than the indistinct markings on the tail, once so common, but which is -now being replaced by clear, well-spangled tails—another evidence of -skillful breeding. - -_Other Points._—The comb in Silver-Spangled Hamburgs should resemble -exactly that described in our section on Black Hamburgs. The ear-lobe -should also be the same, but is more easily bred to perfection in the -Spangled than in the Black variety, being naturally rather smaller and -smoother; but, on the other hand, more liable to red edges. There is the -same tendency to white in the face in Silver-Spangled as in Black -Hamburgs, although in a lesser degree, and there surely is no excuse for -its cropping out here, if ordinary care is taken to prevent it. - -The carriage of Silver-Spangled Hamburgs is graceful in the extreme and -constitutes one of their chief attractions; indeed, we think they are -among the most stylish birds we have. The legs should be slender, neat -and clean, of medium length, and in color, blue or slaty-blue. We have -already described what constitutes good symmetry in a Hamburg; let it -suffice to say that the Silver-Spangled are essentially _Hamburg_ in -this respect. - -The disqualifications to which this variety is liable are absence of the -wing-bars, markings wholly crescent-shaped or of the half-moon -character, solid black breasts, laced feathers, squirrel tails, red -ear-lobes, and the absence of spike in comb, cocks hen-feathered. - -The beak should be horn-color, and the eyes a dark hazel. Care should be -taken to avoid a black fluff in either sex, as it is an especial -abomination to the intelligent fancier. - -_Points in Breeding Silver-Spangled Hamburgs._—We are obliged to -acknowledge that unless you have a thorough knowledge of the strain you -are breeding from, there is considerable guess-work necessary in -choosing a Silver-Spangled Hamburg cock for breeding; for the reason -that, unlike most fowls, there are frequent cases where a finely-marked -cock will fail to throw a good percentage of well-marked chicks in his -progeny. So, if you fail to procure a good breeder at first, you must -try again. In the first place, select a cock with good comb and -ear-lobes, as much spangling in back and saddle as possible, good -wing-bars, and clear tail; in fact, a good, deep-colored show cock, and -put him to the very best hens you can get. - -Care must be taken to avoid any grave faults on either side, such as -smudgy markings, poor ear-lobes, or overhanging, coarse combs. Now see -what you can do with this mating. If you get a fair proportion of -well-marked chicks, stick to this pen as long as they will breed, or the -eggs are fertile, for it is not every lot that breeds well together. If -you find that you are not getting a good proportion of fairly-marked -birds, you must change the cock, procuring one from another strain, and -try your luck with him, persevering until you get what you desire. In -all varieties of fowls there are some strains that will produce better -cockerels than pullets, and _vice versa_, and Hamburgs are no exception -to the general rule. You may, therefore, find it to your advantage to -breed from two different yards, provided you have sufficient room and -the means of procuring the proper birds. If a pen breeds excellent -cockerels but poor pullets, keep that pen for cockerel breeding, as it -is far better to breed good birds of one sex than middling birds of both -sexes, even if you have but one pen. When you have a good pen of -cockerel getters, begin to look about for a yard which will breed fine -pullets. A little patience and perseverance will be amply repaid when at -last you find yourself successful; and when you _do_ get what you want, -stick to it! - -Our instructions for mating Silver-Spangled Hamburgs are _in toto_ as -minute as ever have or can be given, for the simple reason, as we have -said, that your first matings (unless you know the strain well) must be -greatly influenced by chance. - ------------------------------------------------------------------------- - -[Illustration: GOLDEN-SPANGLED HAMBURGS.] - ------------------------------------------------------------------------- - -We might add that whenever you select a cock for breeding, choose one of -as much health and vigor as you can find possessing the other requisite -points, for we believe that nothing contributes more to distinct -markings in chickens than parents that can give them vigorous -constitutions and hardy characteristics. - - - GOLDEN-SPANGLED HAMBURGS. - -About thirty years ago, when poultry shows first came into fashion, -there were two kinds of Golden-Spangled Hamburgs. One was called the -Golden Pheasants, and was a fine, large bird, but as a rule the cocks -were hen-feathered. The spangling was very fine, and the groundwork a -dull bay, but there was a great deal of smut in all their markings. They -were good layers, had white ear-lobes, and moderately good combs. The -other variety were called Golden Mooneys, and in color and markings were -very superior to the Golden Pheasants. Mr. Beldon, in “Wright’s Poultry -Book,” says: “I shall never forget my feelings of pleasure on first -seeing the Golden Mooney hen. She struck me as being something -wonderful. The ground color of the plumage in these fowls is of the very -richest bay, the spangling very bold and clear, and of a green, -satin-looking black; in fact, the plumage was so rich and glossy that -the full beauty of it could not be seen, except in the sunshine, but -when it _was_ seen, it formed a picture never to be forgotten. I am here -speaking of the hen; the cock’s plumage was also of the very richest -description.” - -The cocks, however, had solid black breasts and their ear-lobes -consisted of little more than a bit of red skin, such as we see upon -Games. By degrees, as hen-feathered cocks and red ear-lobes came to be -considered great blemishes, these two varieties were bred together, and -from them is derived our modern Golden-Spangled Hamburgs. They are a -little larger than the Silver-Spangled; but, while they lay a trifle -larger egg, do not produce quite so many of them. They are very hardy, -and exceedingly attractive in appearance, being the richest colored of -any variety of the Hamburgs, excepting the Black. - -_Plumage._—The plumage of the Golden-Spangled Hamburgs differs in many -respects from that of the Silver-Spangled. The ground color is a rich, -deep golden-bay, and should be as even throughout as possible. There is -a tendency to run lighter in color under the breast and body. This is a -serious blemish. The neck-hackle, instead of being spangled, as in the -Silver variety, has a long black stripe running the entire length of the -feather to the extremity of the tip. This stripe should be a glossy, -greenish-black, standing out well defined from the ground color, and not -clouded. The saddle is composed of similar feathers. Both saddle and -hackle should be abundant, the latter flowing well over the shoulders, -especially in the cocks—of course the females have no saddles. The -breast, back and body feathers should be a rich, golden-bay, each -feather ending with a large, distinct, round, black spangle, having a -rich greenish luster. The wing primaries and secondaries in the cock are -bay on the outer web, and black on the inner web, each feather ending -with a black, metallic crescent. On the hen the primaries and -secondaries are a clear golden-bay, each feather ending with a black, -metallic crescent. The wing-bows should be a clear, deep golden-bay, -each feather tipped with a large, round, greenish-black spangle; the -greater and lesser wing-coverts a clear golden-bay, each feather ending -with a large, oblong, greenish-black spangle, forming two distinct bars, -parallel across the wing. The tail should be a rich greenish-black in -both sexes, full and well expanded. In cocks the sickles are well curved -and glossy, and the tail-feathers abundant and of a rich, metallic -luster. - -One of the most common defects in this variety is feathers tipped beyond -the spangle with a small edging of bay or white; sometimes both appear, -one beyond the other. Although this is to be avoided, it is not a direct -disqualification. We have often seen it appear upon old birds whose -plumage was previously entirely innocent of such markings, and it is -rare, indeed, to find a pair of old exhibition birds entirely without -it, to say nothing of breeding fowls. It makes its appearance chiefly -upon the breast and body, but is also frequently seen in the hackle. We -hope to see the time when this defect shall be wholly eradicated. The -white tips are the most objectionable, but are nearly as common as the -bay edgings to the spangles. The entire plumage should be close and -glossy, and very rich and uniform in color and markings. - -_Other Points._—The comb on Golden-Spangled Hamburgs is liable to be -coarse and large, although in finely-bred birds we often find as good -combs as are ever seen upon the other varieties. A tendency to red -edgings in ear-lobes (which should be a pure white) is also to be -avoided. In size this variety surpasses the Silver-Spangled Hamburgs, -but they lose in symmetry usually what they gain in size, consequently -symmetry is a point which should be carefully looked after. There is not -much tendency to white face, which is seldom observed in birds of this -variety. The legs should be of medium length, shanks clean and slender, -and in color leaden-blue. The tail is one of their chief beauties, and -should claim much attention from the breeder, care being taken to guard -against wry or squirrel tails, which are very liable to descend to the -offspring. - -_Points in mating Golden-Spangled Hamburgs._—We do not know of a single -case where any one has given instructions for mating this variety which -are at all clear or definite, or offer the slightest assistance to the -breeder. Even our distinguished English contemporaries give it up in -despair. One of our correspondents writes as follows: - -“At a large exhibition several years ago we inquired of a gentleman who -had won nearly all the awards on Golden Spangles—and with excellently -marked birds, too—what his system or mating was by which he procured -such fine birds. With something that resembled a sneer at our remarks, -he said: ‘I let them breed themselves!’ We had then been trying our best -for some time to study the characteristics of the breed, in order to -obtain some clue by which to mate them properly; and this remark, -together with the living proofs of the good results of such -indiscriminate matings before our eyes, we must confess rather staggered -us. We went home and carefully thought it over, and adhering to our -former notions that science would finally triumph, we persevered in our -experimental matings, and had the pleasure two years after of defeating -the same breeder most thoroughly in the show room. His birds were by -this time little more than mongrels—the result of his plan to ‘let them -breed themselves!’” - -In breeding this variety there should be two pens—one to breed males, -and one females. In breeding for cockerels, select a large, well-marked -cock, whose ground color is a deep, rich golden-bay throughout, free -from smutty or cloudy markings, with fine, glossy plumage, the spangles -of which possess in a high degree the beautiful metallic, greenish -luster. With him mate pullets of medium color (care being taken not to -have them too light or dark in the ground color), whose spangles are -large and distinct, without running into each other and giving them an -undesirable spotted appearance. These pullets should possess good glossy -plumage, but size is not requisite, nor need they necessarily have -extra-fine combs and ear-lobes, provided the cock possesses these -desirable qualities in a marked degree, for it is from him that these -qualities are inherited, while the pullet furnishes the color and -markings in a greater degree. Especial pains should be taken to choose a -cock with a small, fine comb and pure white ear-lobes, when they can be -found in connection with the requisite points mentioned. - -In breeding for pullets choose a dark-colored cockerel, with good -ear-lobes, small comb and good symmetry, and simply mate him with the -very best hens you can find. There is a tendency in hens of this variety -to become a rather dull, light bay in ground color as they grow -aged—these are the very hens to mate with the above-described cockerel. -Care should be taken to procure the very best comb, ear-lobes, and -symmetry you can find. - ------------------------------------------------------------------------- - -[Illustration: SILVER-PENCILED HAMBURGS.] - ------------------------------------------------------------------------- - -With these matings you can hardly fail to breed a good proportion of -fine chicks; but, as we have said in connection with the Silver-Spangled -Hamburgs, you may not find a cock at first that will prove a good -breeder. If not, you must keep on trying. In both the varieties of -Spangled Hamburgs the _strain_ has a great deal to do in furnishing good -breeders. “Blood will tell;” and we should call the attention of the -breeder of both these varieties to the necessity of establishing a -strain of his own as soon as possible, whose good qualities he will be -able to know thoroughly, and whose bad ones he will promptly recognize -and endeavor to counterbalance by proper matings. - - - SILVER-PENCILED HAMBURGS. - -We have already stated that the Penciled Hamburgs were imported into -England from Holland, where they first attracted the attention of -English fanciers, and although there can be no possible doubt in the -mind of an intelligent observer that they originally possessed, with the -Spangled and Black varieties, a common progenitor, still they possess -several distinctly different characteristics. This is owing, no doubt, -to their being so long bred and undoubtedly perfected in a different -country and by a different class of people. These differences consist -chiefly in a smaller and finer form than the Spangled and Blacks—a -smaller head, a smarter appearance, and perhaps more activity, their -motions being very quick and graceful. That they are great layers of a -small but exquisitely white and finely-flavored egg is proverbial, and -on their first introduction into England this quality procured for them -the title of “Dutch everlasting layers.” - ------------------------------------------------------------------------- - -[Illustration: CREOLES.] - ------------------------------------------------------------------------- - -The Silver-Penciled Hamburg is a very beautiful bird, and is greatly -admired by every one who can see any beauty at all in a finely-marked -and gracefully formed fowl. Indeed, we believe that they have the most -_finished_ appearance of any fowl, their markings being so fine and -regular that there seems nothing more to be desired to entitle them to -the palm for beauty. - -This variety, besides the name which we have given, were also called -“Chittiprats,” and still later, “Bolton Grays,” under which name they -were widely disseminated, and even yet we believe that in some sections -they still retain this appellation, although all other names are very -rapidly giving way to that of Silver-Penciled Hamburgs. “Creole” was a -name also applied to a variety of Silver-Penciled Hamburgs, the markings -of the feathers of which were very similar to those of the standard -Silver-Penciled Hamburgs (see cut). The “Bolton Grays” were simply -Silver-Penciled Hamburgs “run to seed,” the pencilings being mossy or -smutty. - -They are a numerous and attractive class at our poultry exhibitions, and -are gaining ground yearly in popular favor; we have even known instances -where breeders of Silver-Spangled Hamburgs have discarded them in favor -of the Penciled varieties, although we think that the former, in their -way, are fully as beautiful and desirable. - -Silver-Penciled Hamburgs, as chicks, are quite tender, but when fully -feathered they are as little liable to disease as any fowl we know of. -They are great foragers, and will almost keep themselves, with good -range, being happy and contented anywhere and shelling out quantities of -eggs under most adverse circumstances. - ------------------------------------------------------------------------- - -[Illustration: BOLTON GRAYS.] - ------------------------------------------------------------------------- - -_Plumage._—In the male bird the plumage of the head, hackle, back, -saddle, breast and thighs, should be a clear, silvery-white. The -yellowish tinge so often seen upon these feathers is a very grave fault, -and one that will not be tolerated by a good judge. There is often a -tendency to penciled or smutty markings on the under-color of the -back—that is, it can only be seen by raising the top feathers. This is -also a serious defect, and should be avoided. The tail proper is black, -the sickles and tail-coverts being a rich green-black, with a fine and -distinct edging of white. - -This is the most difficult point to obtain in the plumage of the entire -bird in any degree of perfection—indeed, a perfectly-marked tail is -seldom seen in a cock. Some birds have marbled tails; others have the -sickles splashed with white, which is equally objectionable, as the only -white which should be in the tail is the clear edging. The wing appears -almost white when closed; but the _inner_ webs of the wing-coverts -should be darkly penciled. A fine black edging should be observed on the -wing-coverts, caused by the ends of the _outer_ webs being also slightly -tipped with black, which gives the appearance of a slight and indistinct -bar on the wing. This point should be distinctly observable, but not too -coarse or heavy. The color of the secondary quills is also important. -They should be white on the outer web, except a narrow strip of black -next the quill, only seen when the wing is opened out, the wing -appearing white when closed. The inner web is black, except a narrow -white or gray edging. The fluff should be slightly penciled or gray. In -the hen the neck-hackle should be pure white, entirely free from any -marking whatever. The remainder of the plumage should be a clear, -silvery-white, each feather distinctly penciled or marked across with -bars of black, as clear and distinct as possible and in particular _as -straight across the feather as possible_. The finer this penciling and -_the more numerous the bars, the better_. This penciling should extend -from the throat to the very tip of the tail. A well-penciled tail is -very desirable, and quite difficult to obtain, as there is a special -tendency in the long feathers to lose the straightness across of the -markings. Tails penciled squarely across to the very tip can be and are -bred, but they are never common. One of the greatest faults to which the -plumage is liable is the irregular and “horse-shoe” style of markings -which we so often see in the breast, and, in fact, nearly every part of -the hen’s plumage. This is a most serious defect, and not less to be -noticed because of its frequency. A very usual fault is a light breast, -or not only light, but covered only with these horse-shoe markings. The -birds best marked on the breast are frequently liable to be spotted on -the hackle, and this latter fault is certainly much to be preferred to a -bad breast. However, the best marking on the breast is never quite equal -to that on other parts of the body. - -A very desirable point is to have the rows of penciling on one feather -fall onto the rows on the next, giving the bird a ruled or lined -appearance. A coarsely penciled bird is not to be thought of in these -days—although such birds were formerly the rule—as they have a spotty or -speckled appearance, which is not the correct thing at all. A -finely-penciled wing in hens is almost impossible to find, many of our -best show birds being very bad in this respect, the markings being very -light and indistinct. - -The penciling is much better the first year—or in pullets; with age it -becomes cloudy, mossy, or indistinct, so that a well-penciled hen is -quite rare. When they do moult out well the second or third season, they -are especially valuable, and should be retained for breeding as long as -they will breed. All tendency to brownish or chestnut colored feathers -(which sometimes make their appearance, although rarely,) should be -carefully guarded against, and when they do appear the bird should at -once be discarded for breeding purposes. - -We have enumerated the faults to which this breed is liable so minutely, -not because they are greater than those of many other varieties, but -because they require the most skillful breeding to eradicate. As they -are among the most beautiful fowls we have, so are they among the most -difficult to breed to perfection, and they offer a fine field to -intelligent breeders, who like to feel that they owe the perfection of -their birds to their own efforts. Those men who want their birds _made -for them_, so that they will _breed easily themselves_, had better let -them alone, for they should only belong to the intelligent and -hard-working fancier, who will find them very pliable, and who _can_ -reap the reward of his industry and perseverance in beholding in time a -fowl that in beauty and utility shall stand unrivaled throughout the -world. - -_Other Points._—The comb in Silver-Penciled Hamburgs is the same as that -described in Black Hamburgs, and averages as perfect as in any other -variety. It is usually rather smaller, with more “work” or fine points -on the top than the comb of the Spangled varieties. The ear-lobe should -be pure white, and is usually very good in this respect, it seeming to -be one of their firmly-fixed characteristics. The face has the same -tendency to white as in the other varieties, and this should be avoided -with like caution. In symmetry they are, perhaps, superior to the -Spangled varieties, and are equaled only by the Blacks in this respect, -birds poor in symmetry being pleasingly scarce. They are not quite so -full in the breast as the other varieties we have described, but have an -exceedingly graceful carriage, and are upright and sprightly in -appearance. Their legs are small, slender, and neat in appearance, and -in color, leaden-blue, which should be very dark—approaching black—in -young birds. - -_Points in Breeding Silver-Penciled Hamburgs._—One good point in regard -to this variety is that the same birds will breed fine birds of both -sexes, if the stock is chosen with judgment. Some breeders use two sets, -but we do not consider that they are required, and much prefer to breed -from one yard. Of course, as we have said before, there will be, as in -all varieties, some strains or families that produce better birds of one -sex than the other; still, in this case there should be no great -disparity in the quality of the male and female birds. However, as it is -possible to breed very good show cockerels from hens with no quality of -penciling at all, it is very necessary, in making up a yard for -breeding, that the strain of the cock bird should be known to be a -well-penciled one. The hens will speak for themselves. It is very -satisfactory to remark that our most popular judges favor those cock -birds that possess the points most likely to produce good pullets; and -if such a bird comes of a strain known to produce good pullets, of a -penciling similar in character to those of the hens he is to be put -with, it is sufficient. His tail should be black throughout, the sickles -black except the clear white edging; the wing-bars should be -perceptible, but slight, though the wing-coverts which form it must be -darkly penciled on their upper webs. If there be too little color here -the pullets will lack color also; if the bar be too dark, the penciling -will most likely be coarse, heavy and spotty. As such birds as we have -described above are by no means common, and may not be readily procured -by the average breeder, we shall also give matings for breeding from two -yards, which will be necessary if this is the case; although, be it -distinctly understood, the above mating is our choice, and really the -only proper one. - -_For Cockerels._—Mate the best show cockerel you can find with hens much -too light in the penciling to be fit for showing—tolerably marked, but -markings not heavy enough—and if they are irregular, it is no great -matter. - -_For Pullets._—Mate a very dark cock with the very best hens or pullets -you can procure. It will make little difference if the cock’s sickles -are entirely black, and his body spotted in places; if he is only -_dark_, he will throw a fair lot of pullets if the hens be good. - -The disadvantage of breeding from these two pens is obvious, as neither -strain thus produced can be relied upon to breed in any other way, and -many of the pullets hatched, even if they do not show the approach to -black spangling already referred to, are apt to have the broad and -coarse markings which we are trying to breed out as rapidly as possible. - -A cock from the first mating described, if well marked, will throw very -fine pullets, while he will reproduce his own likeness in the cockerels. - ------------------------------------------------------------------------- - -[Illustration: GOLDEN-PENCILED HAMBURGS.] - ------------------------------------------------------------------------- - - - GOLDEN-PENCILED HAMBURGS. - -In point of markings, the Golden are fully as beautiful as the -Silver-Penciled Hamburgs, while the golden ground-color, which is their -distinguishing feature, while not so popular with the majority of -breeders as the silver, may yet be preferred by some. In point of -productiveness they equal the Silvers, laying a small, white and -finely-flavored egg. The young chicks of both varieties of Penciled -Hamburgs are rather delicate; they should not be hatched before April. -Another reason in favor of late hatching is that if hatched too early -they moult out like old hens at the time they should be laying, and so -lose that sharp and rich penciling that is so desirable in pullets. - -_Plumage._—One of the most important points in the plumage of this -variety is the _evenness_ of the ground-color, which should be a rich -golden-color throughout. Some birds, otherwise good, are very faulty in -this respect, the ends of the feathers being a lighter gold than the -other parts. These birds, as the season advances, are apt to get still -more faded and washed-out in appearance; and, indeed, most birds fade in -color from the effects of the sun. - -Some hens of a good rich color retain this much better than others, -which is a great point in their favor. - -In cocks the same fault is common, appearing in the shape of a lighter -shade on the ends or tips of the feathers, on the breast and underneath -the body; avoid this as far as possible—the more uniform the color, the -better. - -The penciling should be exactly the same as in the preceding variety, as -distinct, and yet as fine as possible, and the more bars across the -feather the better—always providing they are straight across, and -clearly defined. The neck-hackle, as in the Silvers, should be clear. -The cock is of a darker tint, being almost chestnut in color; he must -not, however, be too red or too pale, but very rich in color. The proper -tail-feathers are black, the sickles and tail-coverts, or “hangers,” a -rich black, edged with brown or bronze, very narrow, and clearly -defined. The _American Standard of Excellence_ gives the required width -of this edging as about one-sixteenth of an inch. - -Clear black sickles are a great fault, and so is a tail bronzed all -over, or with scarcely any black in it, being bronzed all over the -sickles. This last kind of a tail is very showy, and used to be a -favorite with judges who did not understand Hamburgs, but birds -possessing this defect have been proved to produce very poorly penciled -pullets. - -_Other Points._—The comb, ear-lobe, legs and symmetry in the -Golden-Penciled Hamburgs should be exactly the same as those described -in the Silver-Penciled. In symmetry, especially, they are fully their -equal. - -The points in breeding are exactly similar to those explained in -connection with the preceding variety, and need not be repeated, the -best rule being to breed from the very best birds you can find on both -sides, care being taken to obtain a rich, even ground-color in all -cases. - - - WHITE HAMBURGS. - -While we undoubtedly owe the White Hamburg to skillful English breeding, -it is a variety bred much more generally in America than it is across -the water, where it is regarded as a mere sub-variety of Hamburgs. The -variety was originally bred in England as an experiment, and was -obtained by selecting the lightest Silver-Spangled Hamburgs, both male -and female, and mating them together, each year selecting the lightest -progeny, until the pure white bird was procured. Thus it will be seen -that in spite of all arguments to the contrary, the White Hamburg is -really a _pure Hamburg_ in every particular. While they were a very -pretty variety, they were looked upon with considerable disfavor by the -English, who discouraged their breeding, and regarded them as an -innovation in the Hamburg family. - -It is many years now since they began to be bred in America, and they -are much thought of for their many good characteristics, while they -figure quite prominently at our principal exhibitions. What has served -principally to discourage White Hamburg breeders, is the fact that so -many imitations have been made and thrust upon the public under that -name, that were really mere mongrels. The _only_ true White Hamburgs are -those which come from Silver-Spangled or Silver-Penciled Hamburgs, in -the manner we have described. Those with White Leghorn or White Dorking -crosses are _impositions_, and should be avoided by the fancier, who -will readily know them by their clumsy symmetry, large size and coarse -combs. - ------------------------------------------------------------------------- - -[Illustration: WHITE HAMBURGS.] - ------------------------------------------------------------------------- - -_Characteristics of the Variety._—The White Hamburgs should be pure -white in plumage throughout, with no signs of that undesirable yellowish -tinge so often seen on otherwise good birds. They should be _true -Hamburg_ in symmetry, avoiding the Leghorn or Dorking build, and they -should be (and are) no larger than the other varieties. Size is not a -point to be regarded in Hamburgs; it is their laying qualities we look -to, and this variety, while not quite up to the others in this respect, -is very productive. The comb in White Hamburgs should resemble that -described under the heading of Black Hamburgs. They should have a small, -round, white ear-lobe, by no means pendent, and bright red face; -carriage upright, sprightly and graceful. - -_The Leg Controversy._—We have so far said nothing concerning the color -of legs in White Hamburgs, for the reason that there has been a spirited -controversy for many years among breeders as to whether they should be -_blue_ or _white_. It has been a great nuisance to the American Poultry -Association, who have found themselves persuaded, because of specious -arguments on both sides, to change their _Standard_ at least four times -on legs of White Hamburgs. It was originally decided by the _Standard_ -committee that a white leg was proper. It was afterward changed from -white to blue, from blue back to white, then again to blue, and in 1879 -to white. - -Hon. Lewis F. Allen, who is perhaps our largest and most prominent -breeder of the White Hamburg, and who has done as much as any other man -to push the breed, says in a clever letter, which, however, betrays his -chagrin at the vacillating decrees of the _Standard_ committee: - -“I have been so disgusted with the doings of the _Standard_ committee on -the points of fowls that I have determined never again to take any part -in its discussions, or show a bird in its exhibitions, although I still -keep and breed the White Hamburg with _white legs and beak_, which marks -truly belong to them, as they did when I first knew them, in 1870. - -“I obtained my original birds from a gentleman who bought them in New -York—descendants from imported stock, I was informed. They were then, -and still are, _true_ Hamburgs in style and form, non-sitters, and -nearly constant layers; hardy in temperament, and, in short, very -satisfactory birds. They were successfully shown in several of our -poultry shows in Buffalo, and won prizes, the white legs and beaks being -entirely satisfactory to judges and the society. - -“But when the American Poultry Association undertook to make a -_Standard_ of points for the various varieties of fowls, some of the -pretended ‘professionals’ introduced various innovations, and among them -accorded the _blue_ leg and beak to the White Hamburg, which was -adopted. Consequently, at the next show at Buffalo, my birds were ruled -out under the new _blue-leg_ regulation. The _Standard_ committee had a -full meeting during the show, and I went before them and showed the -absurdity of the new rule, and the committee decided to reverse the late -action and return the points of _white_ legs to the White Hamburgs. It -has since, however, been changed several times.” - -Mr. Allen seems to have no doubt but that the _white_ leg is entirely -proper, and he shows himself to feel injured by the constant changes -made in the _Standard_; and indeed it has greatly injured the variety, -simply because breeders never could tell how to breed their birds so -that they would not be disqualified at the next season’s shows. That the -point between the two colors is a fine one is proved by the indecision -of the _Standard_ committee. - -Through all the changes the Rev. C. W. Bolton has stood as firmly by the -blue legs as Mr. Allen has by the white ones, and his faith in their -propriety has never wavered. Mr. Bolton is one of our most prominent -Hamburg men, and has proved his skill as a breeder in showing some -excellent stock of the several varieties. He writes us: - -“I know perfectly well that my White Hamburgs are _pure_ Hamburgs in -every respect. I have bred them myself from the Silver-Penciled -Hamburgs, with _blue_ legs, and all the characteristics of their -predecessors. For ten years I have never had a chick with legs of any -other color than blue, which shows that the _blue_ leg is a firmly fixed -characteristic, and properly belongs there.” - -Why should other varieties of Hamburgs have a blue leg and the White -Hamburg a white leg? The blue leg is a distinct Hamburg characteristic. - -We believe that when our final and unalterable _Standard_ is made, the -White Hamburgs will be credited with _blue_ legs. - -_Points in Breeding._—The rule in mating White Hamburgs should be simply -to procure the birds which possess the finest combs, ear-lobes and face, -pure white plumage and blue legs. Guard against heavy, blocky forms and -coarse combs, and pay less attention to size than to proper symmetry. - - - CARE OF YOUNG CHICKS. - -As so few breeders seem to have any clearly-defined ideas as to the -proper mode of caring for newly-hatched or growing chicks, and beginners -are not only wholly at sea in this respect, but have no place to which -they may turn and acquire the information that they have not yet been -able to gain through experience (which is by odds the best teacher, as -we are seldom able to profit by the experience of others), we have -thought best to prepare a few distinct and common-sense instructions, -which we have endeavored to render as full and explicit as possible, -without being so tedious or complicated as to mislead in any way the -novice. - -To start with, there is one essential point in raising these delicate -little creatures—_care_. Give them plenty of care, and they will -thrive—_proper_ care, we mean. There are three primary things to be -guarded against in caring for very young chickens: - - 1. Chilling. - 2. Vermin. - 3. Indigestible food. - -For the first week, perhaps, nearly every old hen is faithful to her -little brood, and guards them with that maternal tenderness for which -she has been made the symbol of motherly love. But this care soon -wearies her, and in a few days she begins to neglect them, marching -around in the chill and drenching rains of spring, and dragging her -little brood after her through the damp grass, entirely oblivious of -their sufferings; and one by one they drop off and are left behind, -chilled through, or seized with cramp. Only the most persevering are -able to keep up, until, perhaps seized with a pang of remorse, she -spreads her wings and allows the little ones to find a temporary shelter -beneath her warm feathers. Even the strongest often succumb to -rheumatism and die after this dangerous exposure. This picture is not -overdrawn; it is of common occurrence. A proper coop, therefore, for the -hen and chicks, as soon as they are able to leave the nest is, and -always will be, regarded as a necessity. - -Vermin is the second evil to be guarded against. Examine the chicks -carefully when first hatched, and should you find any lice on either -them or the hen, let your first move be to rid them of these pests, -which will else surely prove fatal to the young birds. Procure some -Dalmatian or Persian Insect Powder, and dust them thoroughly with it -until their tormentors are exterminated. And here let us recommend -_cleanliness_ in everything. The tender chicks cannot live in filth, -which breeds disease more rapidly than anything else. Keep your coops -clean, your houses clean, and your runs clean. It is a very important -element of success—indispensable, in fact. - -On the _food_ depends in a great measure the growth and health of the -chicks. _Indigestible_ food avoid by all means. By indigestible we mean -sloppy and dirty food, and that which is sour. The best feed at first is -pure, sweet bread and milk, and hard-boiled eggs and bread crumbs mixed -together and crumbled with the fingers. Let them always have access to -plenty of pure water. Any form of grain is good for them as soon as they -will eat it, and after they are a few days old they will thrive on -cracked corn and oatmeal. As they get older whole wheat is an excellent -growing food. Green stuff they should have constantly after they are a -week old, and if it is too early in the season to give them grass, feed -a little lettuce, clipped fine with scissors, at least once a day. At -ten days of age they are ready to thrive on whole wheat as they will on -nothing else. Give them plenty of bone now, and never let your efforts -flag to _keep them growing_. When the chicks are fully feathered the -many dangers which constantly beset the lives of the youngsters are -usually safely passed, and, barring all accidents, it is pretty safe to -suppose that they will now pull through. - -Nine out of every ten breeders then breathe a sigh of relief, and settle -down to a quiet summer, or leave home. The tenth breeder is sharper. He -not only stays at home, but he redoubles his attentions to his young -flock. He realizes that _now_ is the time when these future prize -winners demand all the care which he can bestow to _keep them growing_ -finely. And he is right. It won’t do to slack up now. They need a -different kind of care. From endeavoring to keep the breath of life in -the little things, he changes his attention to a system of judicious -feeding, calculated to keep them growing rapidly during the propitious -summer weather. Alas, for the chick whom the cold weather catches -half-developed and half-feathered! August, September and October are the -finest growing months in the year, and those chicks which now have a -good start, if properly cared for and judiciously forced, will be the -ones to make a fine showing at the next winter’s exhibitions. In growing -they need plenty of bone meal and oyster shells, and an occasional -supply of fresh meat, if worms are not plentiful. Do not force them too -much, as in Hamburgs it induces the comb to lop and grow to an -undesirable size. Again let us recommend plenty of pure, cool water, and -vegetable food in quantity. Little attentions are never thrown away, but -will be amply repaid in time in a vigorous, large and healthy flock of -fowls. - - - PREPARING HAMBURGS FOR EXHIBITION. - -Condition means everything in showing Hamburgs, and without it many a -fine bird comes home from a show minus a prize that could easily have -been won had its owner known how to properly fit it for exhibition. By -“fitting it” we do not refer to the unscrupulous tricks resorted to by -unprincipled scoundrels who _mutilate_ and torture their birds to bring -them within the requirements of the _Standard_, but to the legitimate -preparation to which it is not only allowable to subject a bird, but -without which it is really a pity to send a good bird to the show room. -We are not going to recommend any practices which may not be fully known -and approved of by any judge, so that any exhibitor may have no -hesitation in following our instructions. For at least three weeks -before the exhibition all varieties of Hamburgs should be confined in a -darkened coop—not too dark, but with just light enough to enable them to -see to eat. We recommend this for the following reasons: - -1. It serves to whiten in an astonishing degree the ear-lobe. We have -often seen a bird which, when placed in the darkened coop, had ear-lobes -discolored by exposure to the weather, come out at the end of three -weeks with pure milky-white ear-lobes _throughout_. During this -confinement the ear-lobes should be washed each day with sweet milk, -applied with a sponge. - -2. This confinement is of great value in promoting a rich luster to the -plumage, making each color stand out distinctly, and giving the feathers -that glossy appearance so much desired. This matter of plumage is one of -primary importance. In Black Hamburgs the greenish gloss should be -brought out as much as possible, and in order to do this confinement in -darkened quarters is necessary. After they (the Blacks we are now -referring to) have been confined until about a week previous to the -show, they should be taken from the coop, and their feathers rubbed down -daily with a piece of flannel cloth. Hold the bird firmly on your lap, -and pass the cloth lightly down the back from the neck to the tip of the -tail, and keep up this rubbing steadily for the required time, say -fifteen minutes. You will be surprised to see the magnificent gloss -brought out upon birds that before were even slightly dull in appearance -of plumage. If your birds have the undesirable purple tinge, this will -bring it out more than you would wish, but if they have the _greenish_ -sheen, it will make them glisten in a manner to delight your eyes. - -The Whites are much improved likewise by this confinement, as it gives -the plumage a clear milky-white color, and it loses under this treatment -the yellowish cast they have acquired by exposure to the weather; only, -if they are bad in this respect, they should be put in their darkened -quarters at least a month previous to the exhibition. With -Golden-Penciled and Spangled Hamburgs this darkened coop is of much -assistance in bringing out the greenish spangles and brightening and -enriching the ground-color; and with these varieties, as with the -Blacks, we would recommend the gentle rubbing with coarse flannel. - -Silver-Spangled and Penciled birds gain by their darkened quarters a -clear and distinct appearance in their markings, as it makes the -ground-color a beautiful white, furnishing a desirable background for -the colored feathers. - -There is no help for a bad comb or a white face. The best way is never -to allow a bird with these defects to see the inside of a show room. -Birds with a tendency to scaly legs should have them rubbed with -Stoddard’s Poultry Ointment, beginning at least two weeks before the -show. If breeders would only attend to this repulsive appearance of the -legs in time, or whenever it makes its appearance, and treat it as -above, these remarks would be unnecessary. It is an eye-sore in any -bird, but particularly disgusting on the neat, slender legs of the -Hamburgs. - -In fitting birds for show they should have a wholesome variety of food, -wheat and buckwheat being the staples. A little sunflower seed, fed at -judicious intervals for the six weeks previous to the show, has a very -desirable effect in giving them the gloss and finish so desirable, and -which is always observed in prize birds. - -When the time arrives to coop the birds and start them off for the show, -great care should be taken that they are in proper trim. As each bird is -cooped it should be carefully examined to see that there are no symptoms -of disease, or any foul feathers in the plumage. Then take a sponge and -carefully wash the comb, wattles, face and legs with a mixture of equal -parts of sweet oil and alcohol, applying as little as is possible to -procure the desired effect—which is, by the way, a remarkable -brightening of the comb, wattles and face, giving them a rich, healthy -and bright appearance, and imparting to the legs a beautiful gloss, -which brings out their color with good effect. - -If these instructions are carefully followed, you will hardly recognize -in the smart, clean-looking bird that graces the exhibition coop, the -soiled and dull appearing fowl you began fitting three weeks before. It -may require a certain amount of time to attend to these details -properly, but will you not feel amply repaid by beholding the prize card -on your coop, and having your brother fanciers comment upon the fine -condition of your birds? - - - HINTS TO JUDGES. - -Very few of the leading and popular judges at our exhibitions are -Hamburg _breeders_, and realizing this, it should not be difficult to -imagine the chagrin and disappointment of an _experienced_ breeder of -these varieties when he stands by at a show and sees the judge award the -premiums to birds with many and glaring faults, to his eyes, but which -are never noticed by this oracle of the show room, who makes his figures -with a business-like alacrity, strongly savoring of ignorance to the -close observer, and appears thoroughly satisfied that he is “up to -snuff,” when in reality he has been absurdly unjust in his awards. - -There is no breed which needs so careful examination from the judge as -the Hamburg, in each variety, not only on account of the many points to -be considered, but because there is _no_ breed so subject to the -manipulations of unprincipled exhibitors, or where there is more -lynx-eyed vigilance required from the judge to guard him against the -impositions of those pests of the show room—_trimmers_. - -The points to which a judge should devote his attention in judging -Hamburgs may be divided into four divisions, namely: 1, head; 2, -plumage; 3, symmetry; 4, condition. Beginning with the first of these, -we find included under this topic—comb, wattles, ear-lobes and face. -There is no point in which Hamburgs are subject to such extensive -manipulation as in the comb, and some of the practices which have been -detected are of the most cruel nature. Cases where needles and pins have -been inserted lengthwise of the comb to keep it from lapping while the -judge is making his rounds, have been of common occurrence, although we -are pleased to note that as more good and small-sized combs are being -bred yearly, this practice seems to be falling into disuse. These -instruments of torture are usually inserted just before the judges -examine the birds, and withdrawn by means of pinchers immediately after -the awards have been made, so that they are really difficult to -discover. Where these needles are left in the comb, the most intense -suffering ensues, and Mr. Hewitt has drawn a most harrowing picture of -the tortures the poor bird is obliged to undergo. He says: “On the -second day, the comb becomes most intolerably inflamed, and I have seen -a fowl in its agony bend the head down, raise its foot, as with the -intention of relieving the comb by scratching it, stop the movement -midway without touching the comb at all, and then tremble like an -aspen-leaf.” When cases of such barbarity are detected, the exhibitor -should be remorselessly drummed out of the exhibition and the -fraternity. A very common fault in combs is a hollow or depression in -the center; and this is usually treated by cutting a wedge-shaped piece -out of the middle, and stitching the outside portions tightly till -joined and healed. Stitches put in for one purpose or other are often -found, and, we regret to add, are employed far oftener than found. Small -irregularities in shape and points are simply shaved off. Such -mutilations are quickly discerned by a practiced eye in the smooth -appearance of the comb when it has been cut, but as frequently this -appearance is due to a past accident, judges should not act hastily upon -suspicion. - -Particular attention should be paid to the “work” or fine points of the -comb; the more numerous they are, the better. Hollows in the front of -the comb, above the beak, are common and objectionable, and should be -severely cut. Pullets should have _small_ and well-shaped combs. We -recommend cutting large combs in pullets, as they are almost certain to -fall over with age. - -The face is also subject to painting red when it has a tendency to -white, and this is often discovered by the difference in the shade of -the comb and face, although sometimes the similarity of color is so -perfect as to defy detection. When we suspect painting, a gentle rubbing -usually suffices to prove if our suspicions are correct. This white in -the face is a direct disqualification in Black Hamburgs according to the -American _Standard_, but as we seldom find a two or three year old cock -without it, we think the _Standard_ should not thus _disqualify_ old -birds, but “cut severely as a defect.” Cockerels with this white face -should be thrown out without remorse. - -Ear-lobes are often painted white, and sometimes quite cleverly, but -this is usually so bungling an operation as to be readily detected, if -you examine it carefully. Ear-lobes should be round and small. Cut -large, irregularly-shaped, and above all, _pendent_ ear-lobes. The -bluish tinge often seen on Hamburg ear-lobes should not be cut except in -cases of comparison. We do not like it, but it is often occasioned by -confinement, and is not a direct blemish. Wattles should be small and -well rounded. We recommend cutting a pendent wattle, such as is proper -to the Leghorn varieties. - -Our second division treats of plumage, and here again the trimmer finds -a broad field of labor. White feathers in Blacks are pulled out, but as -these usually appear in the wings, if at all, the absence of flight -feathers should be accepted as proof of the previous existence of white -feathers. If there is any tendency at all to white in this variety, it -will usually be found by holding the bird by the legs head downward, -when the fluff feathers under the tail and between the legs will be -found to possess small white tips. We found the first prize birds at a -recent show distinctly tipped with white here, but the judge had never -noticed it. In the case of the spangled varieties, large quantities of -feathers are often extracted from the breast and back, when they are so -numerous that the black spangles run together. - -This trimming out process, which is, of course, done to show the color -between the spangles, is very difficult of detection, and almost -impossible to positively prove. In the penciled varieties the attention -of the trimmer is turned to the tail of the cocks. A finely-penciled -tail is a rarity, and when a fine set of well-marked sickles are -obtained they are sometimes preserved “for future reference” (as it -were), and often figure in several different birds before they are worn -out. As these well-marked sickles often grow on a bird with a poor comb, -the owner usually selects his best marked bird otherwise, extracts the -poor sickles, and inserts the good ones in their place. The fastening -may get loose during the show, and then drop out, exposing the fraud at -once. These false sickles, however, are usually dull in color, lacking -the gloss of healthy feathers, and can be usually detected by a judge -who has his wits about him and is on the alert. Still, they are -sometimes so cleverly doctored as to defy discovery, unless subjected to -such harsh treatment as few judges feel justified in using upon mere -suspicion. A dark, glossy, sharply-edged tail on a cock with very slight -wing-bars should always excite suspicion. - -Another frequent practice is dyeing feathers. This is often detected by -the absence of the glossy appearance seen on the remainder of the -plumage. Frequently, however, off-colored feathers will be plucked out, -skillfully colored and glossed, and successfully reinstated in their -places, with little chance of their being discovered. In spangled and -penciled birds, imperfect markings or blotches are often bleached out -with acids, and proper markings given the feathers with grease-paints, -which assimilate with the oily substance in the feather, and render -detection almost impossible. These various frauds make the task of a -conscientious Hamburg judge one of unusual anxiety and responsibility. -We may be blamed for mentioning these vile practices, but we believe -that any evil that may arise from our furnishing hints to the -unscrupulous will be more than counterbalanced by putting judges on -their guard who are much too apt to pass over these points rapidly and -carelessly. - -The third division treats of symmetry, and right here let us say that -there is no point in judging Hamburgs so much neglected as this most -important one. We were dismayed to hear a judge, who was examining birds -recently, say: “You are pretty safe to cut a Hamburg one point for -symmetry.” What did he mean? Simply, we suppose, that he knew so little -about this quality that he resolved to cover his ignorance by refusing -to admit any bird to be perfect in this respect. There are too many -judges, alas, who agree with him, because they know not what symmetry -means. We have described the symmetry of Hamburgs under the heading of -the Black variety, and so need not repeat it. Only let us again warn -judges to discriminate between the undesirable _Game_ shape, and the -equally improper _Dorking_ mould in judging these birds. The Hamburg -symmetry is peculiar to the breed, and cannot be mistaken, and as fully -one-half the birds exhibited incline either to the Game or Dorking -symmetry, the distinct difference in shape should be understood by every -judge, and severely cut if not correct. - -Our last division refers to condition, and this, also, is of much -importance in judging Hamburgs. It counts from five to ten points in -making up a perfect bird, and we believe there is not one case out of -ten where dark or dusty plumage, discolored comb or soiled legs are cut -by the judge. Unless the bird has decided symptoms of roup, or other -disease, it is simply passed over. A good judge invariably makes the -point of condition a primary one. It means a fresh, well-kept condition -of the comb and head, a fine, glossy plumage, upright and active -appearance, and clean, shining legs. - -There is an indescribable difference between a healthy, active, -well-bred bird and one that, although it may be descended from pure -stock, having correct markings and the like, yet lacks vivacity, spirit -and a general air of _aristocracy_. If there be one breed of fowls above -others more worthy of being called the “upper-crust of poultry-dom,” we -are inclined to the opinion the breed under our consideration is that -one. - -Now, every man is not fitted to become a good judge of poultry, even if -he go through the regular process, any more than every one can become an -exact musician by undergoing the necessary course of training. There is -an inborn something that distinguishes one person from another and -certain it is that ideas of form, grace and coloring, above the -ordinary, are to be found in the composition of our best judges. - -The question is often asked by officers of agricultural and -horticultural fairs, as well as by those of poultry exhibitions, if it -is not possible to have awards made without producing the hard feelings -and unsatisfactory results generally following. And we answer, “No!”—as -long as no more pains are taken in the selection of judges on the score -of their particular fitness for the position they are called upon to -fill. On their efficiency turn the questions of success, harmony, and -the keeping and securing of the public confidence and patronage. - -We hope we have not been too severe upon judges in this chapter. A -really good judge will see the force of our arguments, and in the case -of the indifferent ones, we trust _verbum sapientibus omnes est_. - - - - - -End of Project Gutenberg's The Book of the Hamburgs, by L. 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Frank Baum - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: The Book of the Hamburgs - A Brief Treatise upon the Mating, Rearing and Management - of the Different Varieties of Hamburgs - -Author: L. Frank Baum - -Release Date: January 14, 2017 [EBook #53965] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK THE BOOK OF THE HAMBURGS *** - - - - -Produced by Mary Glenn Krause, MFR, ellinora and the Online -Distributed Proofreading Team at http://www.pgdp.net (This -file was produced from images generously made available -by The Internet Archive) - - - - - - -</pre> - - -<div class='tnote'> - -<div class='nf-center-c1'> - <div class='nf-center'> - <div>Transcriber Note</div> - </div> -</div> - - <ul class='ul_1'> - <li>Obvious typos and punctuation errors corrected. - </li> - <li>Inconsistencies in hyphenation retained. - </li> - </ul> - -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<img src='images/cover.jpg' alt='cover' class='ig001' /> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<img src='images/image001.jpg' alt='Hamburgs' class='ig001' /> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div> - <h1 class='c001'>THE <br /> <br /> <span class='xxlarge'>Book of the Hamburgs</span>, <br /> <br /> A BRIEF TREATISE <br /> <br /> <span class='xsmall'>UPON THE</span> <br /> <br /> MATING, REARING AND MANAGEMENT <br /> <br /> <span class='xsmall'>OF THE</span> <br /> <br /> DIFFERENT VARIETIES OF HAMBURGS.</h1> -</div> - -<div class='nf-center-c1'> -<div class='nf-center c000'> - <div><span class='large'><span class='sc'>By L. FRANK BAUM.</span></span></div> - <div class='c002'>HARTFORD, CONN.:</div> - <div>H. H. STODDARD, <span class='sc'>Publisher</span>.</div> - <div>1886.</div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='nf-center-c1'> -<div class='nf-center c003'> - <div>Copyright, 1886, by <span class='sc'>H. H. Stoddard</span>, Hartford, Conn.</div> - </div> -</div> - -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div> - <h2 class='c004'>The Book of the Hamburgs.</h2> -</div> - -<p class='drop-capa0_0_0_4 c005'>Long before what we now call “fancy fowls” were -known or recognized (in fact, long before the memory -of any person now living), Hamburgs were kept -and bred to feather among the peasants of Yorkshire -and Lancashire in England, and by them exhibited at -the small town and county fairs in their neighborhood. -Of course they were then known under different names, -the Blacks being called “Black Pheasant Fowls” and the -Spangled varieties “Lancashire Mooneys” and “Yorkshire -Pheasants”; while such a variety as the Penciled -Hamburgs were either wholly unknown or else were so -little thought of that they have left no record of their -origin, if, indeed, they are natives of England at all.</p> - -<h3 class='c006'>EARLY HISTORY.</h3> - -<p class='c007'>Mr. Wright, who has traced these fowls back still -further, inclines to the belief that at some period whereof -we have no knowledge the Penciled varieties formed -a part of the Hamburg family, although our earliest positive -knowledge traces them to direct importations from -Holland, where they were brought in great numbers, and -were originally known under the names of “Dutch Everyday -Layers” or “Dutch Everlasting Layers.”</p> - -<p class='c008'>As such a thing as a black or spangled variety of -<span class='pageno' id='Page_6'>6</span>this fowl was utterly unknown in Holland, it is presumable -that at some period the penciled varieties were -exported to Holland and there bred and cherished, while -they were allowed to run out or sink into insignificance -in England. We cling to this belief so tenaciously on -account of the wonderful similitude which marks the -characteristics of the Hamburg family, in spite of the -fact that one branch came from Holland and the other -is emphatically English. These two branches, namely, -the Penciled and the Spangles and Blacks, resemble no -other varieties of fowls in the slightest degree, while -their common characteristics are the absence of the incubating -instinct, clean, slender legs, neat rose combs, small, -round and white ear-lobes, and the light, but sweeping -and graceful, lines of form which are wholly their own -and unapproachable by any other breed of fowls, no -matter how fine their symmetry. If this were not -enough to stamp them with certainty of having one -origin, we mark the fact that spangled chickens are frequently -<em>penciled</em> in their first feathers; while, as they -mature, the black spangles or moons are often surmounted -by a light tip beyond them, thus again approaching -the penciled character, while conversely it will be found -that if penciled birds be bred too dark the last bar -has a strong tendency to become <em>too wide</em>, thus approaching -a <em>spangled</em> character.</p> - -<p class='c008'>If we consider the utter want of interest with which -poultry was regarded in the earlier days, and the fact -that no traditions of any account relating to fowls have -been handed down, we may be justified in believing that -these facts prove our conjectures in regard to the original -<span class='pageno' id='Page_7'>7</span>identity of these varieties to be correct. From -whence their common progenitor came, we can have no -idea, but that they did have one we strongly believe. -It may have been that they came from the Blacks, as -that variety is thought to be the oldest, and a cross -might have resulted in the broken color, or possibly -these Blacks having a number of white feathers may -have been bred together until a distinctly-marked plumage -had been obtained.</p> - -<p class='c008'>Bearing in mind, however, that Aldrovandus speaks -of a fowl which strongly resembles the penciled variety -as <i>Gallina Turcica</i>, it is possible that the Penciled was -the original variety, and, as the name suggests, of Eastern -origin.</p> - -<p class='c008'>These conjectures and hypotheses are perplexing and -unsatisfactory, and are really of no practical value, being -only of use in affording another instance of the fascinating -problems which constantly present themselves to the -poultry fancier of a philosophical and inquiring turn of -mind. This much appears to be certain: that of all -our many varieties of fancy fowls the Hamburg is by -odds the oldest; indeed, Mr. Wingfield claims that old -records show that fowls with all the Hamburg characteristics -were bred in the yards of monasteries as early -as the fourteenth century.</p> - -<p class='c008'>At the great Birmingham show the authorities there, -recognizing the general resemblance between the Penciled, -Spangled and Black varieties, and the inconvenience of -their numerous and varied appellations, grouped them -together under the general name of <span class='sc'>Hamburgs</span>, by which -they have been known since, fanciers accepting with -<span class='pageno' id='Page_8'>8</span>alacrity a name which was at once convenient in classing -the breeds and which brought the separated members -of what was no doubt a distinct family together, as it is -most certain they belong and should be arranged.</p> - -<p class='c008'>Many breeders who have no knowledge of the deliberations -at Birmingham have been puzzled to guess why -the name Hamburg should have been chosen to designate -a family which was mainly English, but these -“fathers of the fraternity” had too much business to -transact to allow them to inquire very carefully into the -early history of this fowl. The Rev. E. S. Dixon proposed -“that as the penciled varieties were then imported -by the Levant merchants from the port of Hamburg they -should all take the general name of Hamburgs,” and, -indeed, this term is as euphonious and convenient as any -other could be.</p> - -<h3 class='c006'>CHARACTERISTICS OF HAMBURGS.</h3> - -<p class='c007'>In usefulness and beauty the Hamburgs stand very -prominently amongst that numerous collection of fowls -which our broad nomenclature denominates “fancy poultry.” -The plumage of every variety, either Penciled or -Spangled, Silver, Golden or Black, is at once beautiful -and striking, attracting the attention of strangers to the -poultry yard or exhibition room when all other breeds -have failed to interest them, and drawing from them involuntary -tributes of admiration. And if they are so -much admired by cold and superficial observers, surely -the Hamburg fancier may be pardoned for his unbounded -enthusiasm for his favorites when every season and nearly -every day unfolds new beauties in his birds and renders -<span class='pageno' id='Page_9'>9</span>them more fascinating and delightful to his eye. The -exquisite symmetry, the novel and shapely rose combs, -the snowy and delicate ear-lobes, the tapering blue legs -and graceful carriage give them an aristocratic and -“dressed up” appearance and render them the most -beautiful of our domestic fowls.</p> - -<p class='c008'>The Hamburg fancier has plenty of scope in which -to indulge his taste, the different colors and markings -affording an ample variety from which to choose, while -the general characteristics are the same.</p> - -<p class='c008'>“Hamburgs,” says Mr. Beldon in Lewis Wright’s poultry -book, “are without doubt the most beautiful breed -of poultry we possess, as well as the most useful, all -varieties being alike elegant and beautiful. The dweller -in the country will generally prefer the Silver, while the -citizen will take the Golden or Black; but all of them, -in their matchless variety of marking and color, will -delight the eye with the utmost degree which is perhaps -possible of beauty in fowls. Their marvelous beauty, -however, would not recommend the Hamburgs to the -practical breeder so much as their wonderful egg-producing -qualities, which it has been claimed surpass those -of any other breed. The wonderful stories told of Hamburg -productiveness, while often more amusing than reliable, -serve to show that in any hands, in any climate -and under the most adverse circumstances they have -proved very profitable to their owners, while with ordinary -care they are the best of layers.”</p> - -<p class='c008'>The average Hamburg pullet will begin laying at four -or five months of age, and will lay from 150 to 200 -eggs the first year under favorable circumstances. The -<span class='pageno' id='Page_10'>10</span>second and third years hens will average from 175 to -225 eggs when properly cared for, and from the third -year their productiveness gradually declines, although one -reliable breeder asserts that he once owned a Black -Hamburg hen which at five years of age laid 220 eggs -in ten months. A great deal depends upon the strain of -birds and the care they receive, as if productive traits -are cherished and carefully bred for, the number of eggs -may be greatly increased, while neglect to properly cultivate -this quality by careless and incompetent breeders -will result in a marked decrease in productiveness.</p> - -<p class='c008'>The absence of the incubating instinct has much to -do with the productiveness for which Hamburgs are -noted, as no time is lost in sitting or brooding the -chicks. Some breeders claim that Hamburgs <em>never</em> attempt -to sit. This is incorrect. We have known cases, although -we acknowledge they are rare, where Hamburg hens have -hatched and reared goodly broods of chickens, in every -case proving themselves steady sitters and excellent -mothers; nor was there a particle of tainted blood in -their veins, these being merely cases where that wonderful -instinct which is common to nearly all fowls will -“crop out” occasionally in <em>every</em> variety of non-sitting -fowls. It is <em>not</em> necessarily due to a former cross, but -may be occasioned by “reversion” to which we attribute -everything that we do not understand in nature’s domain.</p> - -<p class='c008'>This non-sitting instinct is of double value to the -Hamburgs, as they do not lose half their feathers during -incubation, but maintain their sleek appearance through -the entire season, and when they do moult they moult -easily and rapidly, seldom or never being left for a time -<span class='pageno' id='Page_11'>11</span>denuded of feathers, as are most other breeds, but the -new feathers making their appearance as the old ones -drop out, so that they are never an eyesore to their -owners. Indeed, they seem to change their coats so -easily that it is no rare thing for hens to lay as steadily -during this ordinarily trying process as at any other time. -They should, however, have an extra allowance of feed -at this time, and a little tincture of iron in their drinking -water or a few rusty nails placed in the drinking -pans will strengthen and tone up their systems.</p> - -<p class='c008'>To do their best, Hamburgs should have free range. -Mr. Beldon, though greatly overdrawing their need for -this luxury, attaches so much importance to it that he -says: “They are of little use penned up, in which state -they pine and mope for liberty; that bright cheerfulness -which is common to them disappears, and from being -the happiest they become the most wretched of birds.”</p> - -<p class='c008'>Though Mr. Beldon may have found this the case, -our own experience has been that no small breeds of -fowls will stand the tedium of a long and severe winter -in close quarters better than the Hamburgs. In fact, all -you need is to <em>keep them busy</em>, and they will seem happy -and contented. Still, the larger the grass run they have -in summer the greater their productiveness and the better -they will do. They are very small eaters, and when at -liberty are excellent foragers, being up at break of day -and away rummaging the fields and pastures in search -of food. Their quick eye at once espies their prey, and -“woe to the poor worm that happens on that particular -morning to have got up a little too early.” Every -corner is searched with indefatigable zeal, and by the -<span class='pageno' id='Page_12'>12</span>time the man gets around in the morning to feed them -they have made a good breakfast and are ready for the -business of the day. Perfect liberty or a large grass run -are valuable adjuncts to health and egg production. Give -it them if you possibly can.</p> - -<p class='c008'>As a rule Hamburgs are a healthy breed, being little -subject to the common ailments of poultry. One of our -correspondents writes: “They are remarkably hardy, often -enduring hardships that to other breeds mean disease and -death with successful fortitude. I have had young Hamburg -chicks pecked by the mother of a rival flock and -virtually ‘scalped’ in her insane jealousy, the skin being -torn from the head down the entire back, and yet the -youngster would trot around as lively as though nothing -had happened, and not only get well but flourish. Sometimes -the feathers would grow out upon the ‘skinned’ -place, and sometimes it would always retain a smooth -appearance. I have now a hen, which we consider one -of our best breeders, without a vestige of feathering upon -her entire back, owing to a like accident in her -youth. The chicks are very easily reared. Of course -they must have proper care, as they cannot rear themselves; -but with a moderate degree of attention no -trouble will be found in raising them to maturity.</p> - -<p class='c008'>“Taken as a whole we consider the Hamburgs as -hardly excelled by any other fowl for the farmer, fancier -or poulterer. On a good homestead they will keep themselves, -and if well attended to will pay better than any -other farm stock in proportion to the investment. In -fine, I feel perfectly safe in an assertion that in no one -breed will be found so much beauty and usefulness, and -<span class='pageno' id='Page_13'>13</span>so many excellent qualities, as in the several varieties of -the Hamburg family, while in the one item of egg production -they stand to-day where they did hundreds of -years ago, unrivaled by any domestic fowl.”</p> - -<p class='c008'>This is a statement of one who is full of enthusiasm, -but it may be noted that only a superior breed of fowls -would excite so much commendation in a breeder who -has been familiar with them from his youth.</p> - -<h3 class='c006'>BLACK HAMBURGS.</h3> - -<p class='c007'>Although there is no certainty that this is the oldest -variety of fowls, still, as it has a pedigree of nearly 200 -years, it is presumable that it was the oldest variety of -the Hamburg family. Mr. Beldon considers the claims -of the Spangles and Blacks to be about equal as regards -age, and rather favors the former. However, a passage -in an old book published in London in 1702 by Thomas -Sutlief, entitled “A trip to the North of England,” has -induced us to believe that the Blacks were the oldest -breed. It says: “One of my pleasant reminiscences of -this county (Lancaster) is the pleasure with which I -regarded their pretty fowl, the Black Pheasants, as they -call them, and which furnished me many a delicious -fresh egg for my breakfast.... The stout peasants regard -them with much favor, and point with pride to -their white ears and flat combs.”</p> - -<p class='c008'>It would seem from this that not only were they the -favorite fowls, but that they then possessed in a great -measure their present characteristics. If the spangled -birds were then known they surely could not have fallen -under the observation of this writer, who would have -been sure to have noted them from their striking appearance.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_14'>14</span> -<img src='images/image013.jpg' alt='Black Hamburgs' class='ig001' /> -<div class='ic002'> -<p>BLACK HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_15'>15</span>Be that as it may, Black Hamburgs are known to -have been bred in Lancashire long before the poultry-showing -era, and were called by the peasants Black -Pheasants. They had the rose comb, but it was much -larger than in our present birds, and not nearly so well -formed. They also had the white ear-lobe, despite the -claims of many breeders that this desirable point came -from a cross with the Spanish. There is no doubt that -many Blacks have Spanish blood in them, and some -prominent English breeders openly acknowledge its existence -in their strains. But we have birds to-day that -have never known a particle of Spanish blood in their -composition, which possess superior qualities over those -with the Spanish cross, and which have the white ear-lobe -in all its beauty and perfection.</p> - -<p class='c008'>In a recent letter Mr. Beldon says: “The Black -Hamburgs I remember perfectly well when I first began -the poultry fancy some twenty-seven years ago, but they -were not commonly bred at that time. They were a -large bird, with rather coarse combs. Since then the -Spanish cross has been used to produce them; in fact, -I have known them to be bred from a Black Spanish -and Spangled Hamburg, and by careful selection brought -to much perfection, with better black plumage, bright red -faces and pure white ear-lobes.”</p> - -<p class='c008'>Black Pheasants did not formerly possess the exquisite -symmetry which is so marked in our present birds, being -coarse and short-legged, while the most attention was -paid to that resplendent greenish sheen which forms -<span class='pageno' id='Page_16'>16</span>their chief attraction and renders them to-day the most -beautiful of black fowls.</p> - -<p class='c008'>There have been many and clever expedients devised -to show that the Black Hamburgs came from crossing. -Mr. Seebay says: “I have been told by reliable persons -that Black Pheasants have been shown for prizes, such -as copper kettles, etc., more than a hundred years before -my time. The true Silver-Spangled is almost black -in one stage of its chicken plumage, and as I have -known them produce chickens almost black, and as the -shape of the Spangles and Blacks is exactly the same, I -had always thought one sprung from the other.” This -theory is the most plausible one we know of, and is also -endorsed by Mr. Sergeantson. The most absurd assertion -is that they are the result of a cross between the -Golden-Spangled Hamburgs and the Spanish, which is -easily refuted by our positive knowledge of their great age. -There is no doubt but that some Black Hamburgs (so-called) -have been made from this cross, as Mr. Beldon -says; but the unfortunate breeder who gets any of these -fowls into his yards, will soon discover from a plentiful -sprinkling of single combs in his chicks and a general -want of fixed characteristics, that he has been imposed -upon. It is not of great importance to know exactly -how they did originate, as from a practical point of -view it is enough to know that they are now a firmly -established breed of great beauty and undoubted -excellence.</p> - -<p class='c008'>The Black Hamburgs lay the largest eggs of any -variety of this breed, while in numbers they fully equal -the Spangled and Penciled. They are therefore much -<span class='pageno' id='Page_17'>17</span>sought after by those who wish to obtain eggs for the -market as well as for the table, and are perhaps the -most popular variety of Hamburgs.</p> - -<p class='c008'><i>Plumage.</i>—This is the most important point in the -Black Hamburg, though it has been much neglected by -American breeders. It should be exceedingly soft, the -feathers having a feeling as of satin to the hand, and a -deep but distinct and beautiful gloss or tinge. Much -weight should be given to this in both sexes, although -it can be cultivated to a greater extent in the female -than in the male. This green gloss should not appear -on the end of the feathers only, but throughout the entire -plumage—<em>the greener and richer the color the better</em>. -To be seen to advantage this beautiful gloss should be -viewed in a strong light or when the sun is upon the -bird. You then see that sheen in which they surpass -all other black fowls. The color required is the green -black; the purple, bluish or raven black so often seen -is very undesirable, and should be avoided. These colors -are so distinct that there is no liability to mistake -the true shade. Some strains are of a deep blue green, -almost a steel blue; these have green tails. Other -strains are of a lighter green; these have bronze green -tails. The purer the green and the less admixture of -any other tinge the better. Never breed from birds -which seem to be penciled with bluish purple. It is -often caused by a late and protracted moult, and may -appear in birds which as chicks had the green tinge in -all its perfection; but more often it is hereditary. Lancashire -fanciers called this mazarine, and it appeared -principally on backs of hens or flights of cocks. As we -have mentioned, this glossy tinge is not so uniform on -the male as the female birds, and this is seemingly in -direct opposition to the usual decrees of Nature, which -seems to have ordained that the male part of creation -be more brilliant than the opposite gender. We are -pleased to observe, however, a marked improvement in -the plumage of cocks of late years, and hope to see the -time when the male bird will show this characteristic as -fully as the female.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_18'>18</span> -<img src='images/image017.jpg' alt='Black Hamburgs' class='ig001' /> -<div class='ic002'> -<p>BLACK HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_19'>19</span>In Black Hamburg cocks the breast, back, shoulders -and tail should be a rich green, the wing-coverts exceedingly -brilliant and the outer web of the secondaries (<i>i. e.</i>, -the whole of the lower part of the closed wing) almost -as bright; the lesser tail-coverts are also very rich in -color.</p> - -<p class='c008'>Tegetmeier speaks of <em>spangling</em> being visible in Black -Hamburgs when seen in the sunlight. The birds he -examined must have been decidedly poor ones, or perhaps -it was his misfortune to see those birds <em>compounded</em> -of Golden-Spangled Hamburgs and Spanish which we -have spoken of. Such cross-bred birds will show the -iridescent green spangle Mr. Tegetmeier has spoken of, -but which we have never been able to discern on good -birds of a pure strain.</p> - -<p class='c008'>Occasionally rich red or orange colored feathers will -crop out in Black Hamburg cockerels—very seldom in -pullets. These red feathers come from what we suppose -was pheasant blood at some remote period introduced -into these birds, or perhaps a part of their original -make-up, and do not by any means prove the existence -of impure blood. It is the result of our strenuous -<span class='pageno' id='Page_20'>20</span>efforts to keep up and improve the greenish luster, and -invariably comes from highly colored birds. These birds -are sometimes of great use to breeders, and enable us -to obtain finely colored birds by mating them with dead-black -pullets.</p> - -<p class='c008'>But while we may tolerate an occasional showing of -red feathers (which only appear in the hackle, as in the -Golden Pheasant), we must be very severe on birds -showing those of another color—namely, <em>white</em> feathers. -There seems to be a natural tendency to show the -white feathers in all black fowls, and this evil has been so -stubborn to eradicate that Mr. Felch, at a meeting of -the American Poultry Association, offered a resolution to -allow white tips to appear in exhibition birds. The -many evils which would thus arise from lowering our -ideal <cite>Standard</cite> for this magnificent variety were so obvious -that the members of that Association promptly -rejected the resolution at a later meeting in Cleveland, -Ohio. We know not whether most to blame the futile -efforts of Mr. Felch to accommodate the variety to the -wants of a few incompetent breeders, or to applaud the -wisdom of our brethren of the A. P. A. in “squelching” -such innovations. They surely have the thanks of all -honest breeders of Black Hamburgs, which can be bred -<em>black</em> as well as any other variety of black fowls, if we -only have patience and honestly strive to eradicate this -serious fault, which, if allowed, would work to the disadvantage -of all.</p> - -<p class='c008'><i>Comb.</i>—There is no style of comb so difficult to -breed to perfection as the rose comb, and the excellent -combs shown on Black and Spangled Hamburgs at our -<span class='pageno' id='Page_21'>21</span>recent shows prove how much can be accomplished by -judicious breeding. To our eye it is beautiful and elegant, -and forms one of the chief attractions of the Hamburg. -It should be a deep, rich red; not so large as -to overhang the eyes or beak; square in front; fitting -close and straight on the head; not inclining to one -side; not hollow in the center—on the contrary, we -prefer a slight rise in the center, although an even comb -throughout is better. It should be uniform on each side; -the top covered with small points, and terminating in a -spike behind, which inclines upward very slightly. The -absence of this spike is a grave defect, which if a natural -blemish disqualifies a bird by the <cite>American Standard of -Excellence</cite>, as does likewise a comb so large as to obstruct -the sight.</p> - -<p class='c008'><i>Ear-Lobes.</i>—The ear-lobe is one of the most striking -features of the Black Hamburg, and in connection with -the bright red comb and greenish plumage, form a <span lang="fr" xml:lang="fr"><i>tout -ensemble</i></span> such as no one can see without admiring. The -ear-lobe on the old Black Hamburgs was smaller than it -is nowadays, although it is noticeable that those birds -which have been kept pure have a smaller and finer ear-lobe -than those which were crossed with the Spanish. -As we have before observed, Mr. Beldon (in common -with some other breeders, who all ought to know -better) has thought that the white ear-lobe was only introduced -by the Spanish cross, an error which we have -furnished abundant evidence to refute; so that really all -that was gained by this unnecessary cross was a large, -pendent ear-lobe, which is totally at variance with our -accepted ideas as to what a Hamburg ear-lobe should be. -<span class='pageno' id='Page_22'>22</span>It has been allowed by most judges, until quite recently, -to be a little larger in the Blacks than in any other -variety of Hamburgs, but it must be pure white, well -rounded, lying smoothly and close to the face, like a -piece of white kid glove, and <em>the smaller the better</em>. A -large, pendent ear-lobe, like that of the Spanish and -Leghorns, is certainly a grave blemish; nor should it be -wrinkled or puffy, or at all tinged with red about the -edges.</p> - -<p class='c008'><i>The Face.</i>—One of our chief difficulties in breeding -Hamburgs is the tendency to white in the face, which -should be a deep, rich crimson, almost scarlet. A white -face is a positive disqualification, and a dark gypsy face -much to be avoided. Both these latter defects owe their -origin to the Spanish cross, although white specks in the -face will often appear in pure-bred birds as they advance -in age. By careful breeding, and judiciously -selecting those cocks which retain a pure red face, this -may be entirely bred out, while breeding from birds -showing the white face fixes the defect in the progeny, -and causes much trouble to the breeder before it can be -eradicated. It is rare to find a two or three-year-old -cock which does not show a patch of white under the -eye or near the ear-lobe; but the graver and more common -the fault, the more pains should be taken to breed -it out, and we have no doubt but the time will soon -come when such a thing as a white-specked face in the -show room will be unknown. We trust efforts will be -made in this direction.</p> - -<p class='c008'><i>Legs and Tail.</i>—The legs should be a <em>dark</em>, leaden -blue, approaching black, in young birds, as the tendency -<span class='pageno' id='Page_23'>23</span>is to grow light with age. Light blue legs in a cockerel -or pullet are very objectionable.</p> - -<p class='c008'>The tail in male birds should be long, well curved, -and graceful, flowing rather backward from the rump. A -squirrel tail is a grave fault—a disqualification, in fact—as -is also a wry tail or one carried constantly to one -side. Wry tails have various causes, originating sometimes -from accident, but they are often hereditary, and -wry-tailed birds should never be used for breeding. -Often the cramped quarters of an exhibition coop will -render a bird temporarily wry-tailed, or rather induce it -for a time to carry it to one side. This will usually -disappear when the bird is given full range, but is quite -an unfortunate circumstance, as a prize bird is often -thrown out on this account.</p> - -<p class='c008'><i>Symmetry.</i>—This means a great deal in Hamburgs; -and as no breed is more symmetrical or graceful in form, -particular pains should be taken to prevent them from -running into a Game or Dorking shape. We have often -seen breeders send birds to the show room which were good -in all other points, but most degenerate in symmetry. -We heard a prominent judge say lately that “symmetry -could not be expressed; it was something about which -every man had his own ideas, and applied to birds according -to his judgment.” Each breed has its distinct -symmetry of proportions, and it would be no more absurd -to expect a Cochin shape on a Hamburg than it is to -admit a Hamburg to be well proportioned with the slender -neck, long legs, and high station of a Game, or the -heavy, square and dumpy appearance of the Dorking. -In fact they must be <em>real Hamburgs</em> in shape; neck -<span class='pageno' id='Page_24'>24</span>medium length, and carried well over the back; back -not very long or very short; breast full, prominent and -wide; wings good size, the points carried comparatively -low; tail ample and well spread out, and carried rather -erect; thighs well rounded and of medium length; -shanks slender, smooth and neat; carriage showing gracefulness -and activity. By no means must they carry the -idea of being Black Dorkings, or Rose-combed Spanish, -or worse yet, untrimmed Games. Avoid also narrow -bodies and whip tails.</p> - -<p class='c008'><i>Points in Breeding Black Hamburgs.</i>—In mating any -variety for breeding, the faults to which they are most -liable should be borne in mind, and the breeder’s one -idea be to breed them out, and so perfect the birds as -much as possible. This in some instances may take -years of careful and painstaking matings; years of disappointment -and chagrin may follow, as we see the defects -still cropping out, and realize the failure of all our -carefully-laid plans. But how glorious is the feeling -enjoyed by the fancier when at last skill triumphs, and -he beholds in a numerous and nearly perfected progeny -the result of years of toil and study. Then it is that -he hies him joyfully to the show room; then it is that he -triumphs over the breeder who has so long plucked the -premiums from under his nose; and as he returns home, -after enjoying his first genuine success, his thoughts are -employed as to the best means of further improving his -birds; and to such men—studious, painstaking and persevering—we -owe that perfection in our domestic fowls -which is so astonishing, considering the short time that -has been devoted to their improvement, and which ought -<span class='pageno' id='Page_25'>25</span>to convince us how pliable and plastic fancy poultry is -in the hands of an intelligent breeder. Do not be discouraged -by failure at first—<em>keep trying</em>, and the time -must and will come when your efforts shall be crowned -with success.</p> - -<p class='c008'>Black Hamburgs are not a very difficult fowl to -breed, when you go about it understandingly. In selecting -breeding stock, we again say, bear in mind the defects -to which they are heir—namely, badly-shaped -combs, white faces, pendent and over-sized ear-lobes, -legginess, and white or red feathers.</p> - -<p class='c008'>At shows color in cocks is not regarded so much as -it is in pullets—not nearly so much as it ought to be. -“Although,” says Mr. Sergeantson, “other things being -equal, color will carry the day.” Therefore for breeding -cockerels, choose the best combed birds; good, red faces, -free from white; round, small ear-lobes; free from red -or colored feathers in any part of the plumage, and -short legs, broad breast and back. Squirrel tails result -quite often from narrow-bodied birds, and this, besides -being very objectionable, is hereditary, so bear this last -requisite well in mind. We have said nothing about -color in this mating, for the reason that it is not considered -of so much consequence in cockerels as in pullets; -but if, with the above requisites, you can find a <em>male</em> -bird with good color, you may breed in the progeny this -very desirable quality.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_26'>26</span> -<img src='images/image025.jpg' alt='Silver-Spangled Hamburgs' class='ig001' /> -<div class='ic002'> -<p>SILVER-SPANGLED HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_27'>27</span>Now for pullet breeding (if you are able to have two -pens; if not, choose the above mating), it is absolutely -requisite that in addition to the above qualifications, or -as many of them as can be obtained, a <em>cock</em> be found -which has a brilliant luster to his plumage. As we have -intimated, it is very difficult to find a cock with this -brilliant plumage without a touch of red in hackle. If -you <em>can</em> obtain him, well and good; if not, bear in mind -the red feathers, but use him, for color in cock you -<em>must</em> have above any other consideration for breeding -pullets. The Rev. Mr. Sergeantson, whom we have before -quoted, and who had greater success than any other -English breeder with this variety, entirely agrees with us -in this. He says: “I would much rather choose for the -purpose a red-hackled cock, if good in other respects, than -a dull-colored one. I have often bred beautiful, lustrous -pullets from hens with very little color, when mated with -a bright cock; but never from a dull-colored cock, -however lustrous the hens with him might be.” Moreover, -in this pen, choose birds with small or moderately -sized combs, as there is a general tendency in -combs of pullets to lop over, if bred too large.</p> - -<p class='c008'>Do not be discouraged, if you cannot obtain all -these points at once; get as near to it as possible; and -every succeeding year will find you drawing nearer and -nearer to that desired goal—<em>perfection</em>.</p> - -<h3 class='c006'>THE SILVER-SPANGLED HAMBURG.</h3> - -<p class='c007'>This variety is probably as well known and generally -bred as any variety of fancy poultry we have, and its -continued popularity is conclusive proof of the high estimation -in which it is held by fanciers throughout the -land. To the counties of Lancashire and Yorkshire the -Silver-Spangled Hamburgs owe their present state of perfection, -although American breeders have done more in -<span class='pageno' id='Page_28'>28</span>twenty years to perfect their combs, ear-lobes and face -than English fanciers have been able to accomplish in -twice that time. The plumage is essentially English, and -to English fanciers is due the credit for perfecting their -beautiful markings. In fact, they were brought to a -high standard of excellence in Lancashire long before -the first poultry show; and this standard was clearly -defined and adhered to by fanciers, who were chary -about admitting innovations as to their ideas.</p> - -<p class='c008'>They were originally called Silver Pheasants in Yorkshire, -and Silver Mooneys in Lancashire. These latter, -while the most numerous and best bred, admitted only -hen-feathered cocks, and were brought to a high state -of perfection. Mr. Beldon says: “Some of the old -Mooneys were absolute perfection in point of feather; -the spangling, so large, round and rich in color, was -really something to be wondered at, and shows a skill -and enthusiasm in breeding which, in the absence of -public shows in those days, has about it something of -the marvelous.”</p> - -<p class='c008'>When poultry shows first came into fashion these -Mooneys received the lion’s share of the awards at all -the exhibitions, until it came to be considered utter -foolishness to pit any kind of fowl against them, and -they enjoyed their exalted position for several years -unmolested. At the expiration of this time, however, -breeders of the Mooneys were thrown into confusion by -the sudden and unanimous decree of the judges that -these “hen-feathered Mooneys” were all humbug, and -not “the correct thing,” inasmuch as so many of these -“hen-feathered” cocks proved unprolific or imperfect that -<span class='pageno' id='Page_29'>29</span>long-tailed birds were secretly used to keep up the breed. -There was so much evident truth in this that the struggle, -though sharp, was of short duration; the judges -triumphed, and the reign of the Silver Mooneys as -show birds was over, while the star of the Silver -Pheasants steadily rose, until nothing was recognized but -the full-plumaged cocks, though the hens still lacked -the nice spangling which had rendered the Lancashire -birds so much admired, the spangles being small and -indistinct. It may be well to state here that the Yorkshire -birds were the original variety, the excellence in -spangling attained by the Lancashire fanciers being the -result of judicious breeding. The Yorkshire birds had -better symmetry, whiter ear-lobes, smaller combs and -clearer tails, and it is from them that our modern Silver-Spangled -Hamburgs are descended. They are fully up -to the other varieties in productiveness, and possess all -the good traits of the breed, while their exceeding beauty -renders them remarkably attractive.</p> - -<p class='c008'><i>Plumage.</i>—Of course the spangling in the Silver-Spangled -Hamburg is of primary importance, and should -be regarded with the utmost care. As the spangling -differs in the sexes, we shall be obliged to describe -them separately.</p> - -<p class='c008'><i>Cock.</i>—The neck-hackle should be abundant, descending -well over the shoulders, and in color, silvery-white -(any approach to a yellowish tinge to be carefully -avoided), the longer feathers ending in a small diamond-shaped -spangle, and presenting a beautiful rayed appearance -about the shoulders.</p> - -<p class='c008'>The back and saddle should have the same general -<span class='pageno' id='Page_30'>30</span>style of feathers, pure white in color, except the small -spangle near the end as in the neck-hackle, avoiding any -appearance of the yellowish tinge.</p> - -<p class='c008'>The breast feathers should be pure silvery-white, each -feather ending with a well-defined, round, large-sized -greenish-black spangle or moon, showing as little white -on the tip as possible, the spangles increasing in size -in proportion as the feather increases in size. The body -and wing-feathers must have a similar moon-shaped spangle. -There is a tendency to indistinct or smutty markings in the -tail, which should be avoided. The moons on the breast-feathers -should be just large enough to give the breast a -spangled appearance, by allowing a little of the white beyond -each moon to show. The moons, if too large, give the -breast a mossed or black appearance, which is a defect. -The spangles on greater and lesser wing-coverts form two -distinct bars across the wing, which is very requisite in a -well-marked bird. Care should be taken to avoid clear -white feathers in back and saddle, as they are very -liable to appear in light-colored birds.</p> - -<p class='c008'><i>Hen.</i>—The neck-hackle should be composed of clear, -silvery-white feathers, each plainly striped near the end -with greenish-black. The back, breast and body should -be clear white, each feather distinctly spangled with a -large, round and greenish-black moon, as large as possible -without the spangles running together and giving a -mossy or black appearance in places.</p> - -<p class='c008'>The half-moon spangle should be avoided with much -care in all feathers except the wing-secondaries, where -it is allowable in both sexes. The wing-coverts, greater -or lesser, should be clear, silvery-white, terminating in a -<span class='pageno' id='Page_31'>31</span>large, greenish-black, round spangle, and forming two -parallel bars, distinctly marked, across the wing. It is -difficult to find a perfectly spangled tail without some -black or smutty color in the main body of the feathers; -this is not so persistent a defect in the hen as in the -cock, and can be bred out of both, if proper care is -taken. The feathers on the thighs should be as distinct -as possible, care being taken to prevent a mossy -or laced appearance.</p> - -<p class='c008'>Nothing can be more beautiful than a finely-spangled -Silver Hamburg, and when a perfect spangling is once -attained, it is easily continued in the progeny. Laced -or half-moon feathers are a great eye-sore to the fancier, -and are often very troublesome, although perhaps -not more so than the indistinct markings on the tail, -once so common, but which is now being replaced by -clear, well-spangled tails—another evidence of skillful -breeding.</p> - -<p class='c008'><i>Other Points.</i>—The comb in Silver-Spangled Hamburgs -should resemble exactly that described in our section -on Black Hamburgs. The ear-lobe should also be the -same, but is more easily bred to perfection in the -Spangled than in the Black variety, being naturally -rather smaller and smoother; but, on the other hand, -more liable to red edges. There is the same tendency -to white in the face in Silver-Spangled as in Black -Hamburgs, although in a lesser degree, and there surely -is no excuse for its cropping out here, if ordinary care -is taken to prevent it.</p> - -<p class='c008'>The carriage of Silver-Spangled Hamburgs is graceful -in the extreme and constitutes one of their chief attractions; -<span class='pageno' id='Page_32'>32</span>indeed, we think they are among the most -stylish birds we have. The legs should be slender, neat -and clean, of medium length, and in color, blue or -slaty-blue. We have already described what constitutes -good symmetry in a Hamburg; let it suffice to say that -the Silver-Spangled are essentially <em>Hamburg</em> in this respect.</p> - -<p class='c008'>The disqualifications to which this variety is liable -are absence of the wing-bars, markings wholly crescent-shaped -or of the half-moon character, solid black breasts, -laced feathers, squirrel tails, red ear-lobes, and the absence -of spike in comb, cocks hen-feathered.</p> - -<p class='c008'>The beak should be horn-color, and the eyes a dark -hazel. Care should be taken to avoid a black fluff in -either sex, as it is an especial abomination to the intelligent -fancier.</p> - -<p class='c008'><i>Points in Breeding Silver-Spangled Hamburgs.</i>—We are -obliged to acknowledge that unless you have a thorough -knowledge of the strain you are breeding from, there is -considerable guess-work necessary in choosing a Silver-Spangled -Hamburg cock for breeding; for the reason that, -unlike most fowls, there are frequent cases where a finely-marked -cock will fail to throw a good percentage of -well-marked chicks in his progeny. So, if you fail to -procure a good breeder at first, you must try again. In -the first place, select a cock with good comb and -ear-lobes, as much spangling in back and saddle as possible, -good wing-bars, and clear tail; in fact, a good, -deep-colored show cock, and put him to the very best -hens you can get.</p> - -<p class='c008'>Care must be taken to avoid any grave faults on -<span class='pageno' id='Page_33'>33</span>either side, such as smudgy markings, poor ear-lobes, or -overhanging, coarse combs. Now see what you can do -with this mating. If you get a fair proportion of well-marked -chicks, stick to this pen as long as they will -breed, or the eggs are fertile, for it is not every lot -that breeds well together. If you find that you are not -getting a good proportion of fairly-marked birds, you -must change the cock, procuring one from another strain, -and try your luck with him, persevering until you get -what you desire. In all varieties of fowls there are some -strains that will produce better cockerels than pullets, -and <i>vice versa</i>, and Hamburgs are no exception to the -general rule. You may, therefore, find it to your advantage -to breed from two different yards, provided you -have sufficient room and the means of procuring the -proper birds. If a pen breeds excellent cockerels but poor -pullets, keep that pen for cockerel breeding, as it is far -better to breed good birds of one sex than middling -birds of both sexes, even if you have but one pen. -When you have a good pen of cockerel getters, begin -to look about for a yard which will breed fine pullets. -A little patience and perseverance will be amply repaid -when at last you find yourself successful; and when you -<em>do</em> get what you want, stick to it!</p> - -<p class='c008'>Our instructions for mating Silver-Spangled Hamburgs -are <i>in toto</i> as minute as ever have or can be given, for -the simple reason, as we have said, that your first matings -(unless you know the strain well) must be greatly -influenced by chance.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_34'>34</span> -<img src='images/image033.jpg' alt='Golden-Spangled Hamburgs' class='ig001' /> -<div class='ic002'> -<p>GOLDEN-SPANGLED HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_35'>35</span>We might add that whenever you select a cock for -breeding, choose one of as much health and vigor as -you can find possessing the other requisite points, for -we believe that nothing contributes more to distinct -markings in chickens than parents that can give them -vigorous constitutions and hardy characteristics.</p> - -<h3 class='c006'>GOLDEN-SPANGLED HAMBURGS.</h3> - -<p class='c007'>About thirty years ago, when poultry shows first came -into fashion, there were two kinds of Golden-Spangled -Hamburgs. One was called the Golden Pheasants, and -was a fine, large bird, but as a rule the cocks were hen-feathered. -The spangling was very fine, and the groundwork -a dull bay, but there was a great deal of smut in -all their markings. They were good layers, had white -ear-lobes, and moderately good combs. The other variety -were called Golden Mooneys, and in color and -markings were very superior to the Golden Pheasants. -Mr. Beldon, in “Wright’s Poultry Book,” says: “I shall -never forget my feelings of pleasure on first seeing the -Golden Mooney hen. She struck me as being something -wonderful. The ground color of the plumage in -these fowls is of the very richest bay, the spangling very -bold and clear, and of a green, satin-looking black; in -fact, the plumage was so rich and glossy that the full -beauty of it could not be seen, except in the sunshine, -but when it <em>was</em> seen, it formed a picture never to be -forgotten. I am here speaking of the hen; the cock’s -plumage was also of the very richest description.”</p> - -<p class='c008'>The cocks, however, had solid black breasts and their -ear-lobes consisted of little more than a bit of red skin, -such as we see upon Games. By degrees, as hen-feathered -cocks and red ear-lobes came to be considered -<span class='pageno' id='Page_36'>36</span>great blemishes, these two varieties were bred together, -and from them is derived our modern Golden-Spangled -Hamburgs. They are a little larger than the Silver-Spangled; -but, while they lay a trifle larger egg, do not -produce quite so many of them. They are very hardy, -and exceedingly attractive in appearance, being the richest -colored of any variety of the Hamburgs, excepting the -Black.</p> - -<p class='c008'><i>Plumage.</i>—The plumage of the Golden-Spangled Hamburgs -differs in many respects from that of the Silver-Spangled. -The ground color is a rich, deep golden-bay, -and should be as even throughout as possible. There is -a tendency to run lighter in color under the breast and -body. This is a serious blemish. The neck-hackle, instead -of being spangled, as in the Silver variety, has a -long black stripe running the entire length of the feather -to the extremity of the tip. This stripe should be a -glossy, greenish-black, standing out well defined from -the ground color, and not clouded. The saddle is -composed of similar feathers. Both saddle and hackle -should be abundant, the latter flowing well over the -shoulders, especially in the cocks—of course the females -have no saddles. The breast, back and body feathers -should be a rich, golden-bay, each feather ending with -a large, distinct, round, black spangle, having a rich -greenish luster. The wing primaries and secondaries in -the cock are bay on the outer web, and black on the -inner web, each feather ending with a black, metallic -crescent. On the hen the primaries and secondaries are -a clear golden-bay, each feather ending with a black, -metallic crescent. The wing-bows should be a clear, deep -<span class='pageno' id='Page_37'>37</span>golden-bay, each feather tipped with a large, round, -greenish-black spangle; the greater and lesser wing-coverts -a clear golden-bay, each feather ending with a large, -oblong, greenish-black spangle, forming two distinct bars, -parallel across the wing. The tail should be a rich -greenish-black in both sexes, full and well expanded. In -cocks the sickles are well curved and glossy, and the -tail-feathers abundant and of a rich, metallic luster.</p> - -<p class='c008'>One of the most common defects in this variety is -feathers tipped beyond the spangle with a small edging -of bay or white; sometimes both appear, one beyond the -other. Although this is to be avoided, it is not a direct -disqualification. We have often seen it appear upon old -birds whose plumage was previously entirely innocent of -such markings, and it is rare, indeed, to find a pair of -old exhibition birds entirely without it, to say nothing of -breeding fowls. It makes its appearance chiefly upon the -breast and body, but is also frequently seen in the -hackle. We hope to see the time when this defect shall -be wholly eradicated. The white tips are the most objectionable, -but are nearly as common as the bay edgings -to the spangles. The entire plumage should be close and -glossy, and very rich and uniform in color and markings.</p> - -<p class='c008'><i>Other Points.</i>—The comb on Golden-Spangled Hamburgs -is liable to be coarse and large, although in finely-bred -birds we often find as good combs as are ever -seen upon the other varieties. A tendency to red edgings -in ear-lobes (which should be a pure white) is also -to be avoided. In size this variety surpasses the Silver-Spangled -Hamburgs, but they lose in symmetry usually -what they gain in size, consequently symmetry is a point -<span class='pageno' id='Page_38'>38</span>which should be carefully looked after. There is not -much tendency to white face, which is seldom observed -in birds of this variety. The legs should be of medium -length, shanks clean and slender, and in color leaden-blue. -The tail is one of their chief beauties, and should -claim much attention from the breeder, care being taken -to guard against wry or squirrel tails, which are very -liable to descend to the offspring.</p> - -<p class='c008'><i>Points in mating Golden-Spangled Hamburgs.</i>—We do -not know of a single case where any one has given instructions -for mating this variety which are at all clear -or definite, or offer the slightest assistance to the breeder. -Even our distinguished English contemporaries give it up -in despair. One of our correspondents writes as follows:</p> - -<p class='c008'>“At a large exhibition several years ago we inquired -of a gentleman who had won nearly all the awards on -Golden Spangles—and with excellently marked birds, too—what -his system or mating was by which he procured -such fine birds. With something that resembled a sneer -at our remarks, he said: ‘I let them breed themselves!’ -We had then been trying our best for some time to study -the characteristics of the breed, in order to obtain some -clue by which to mate them properly; and this remark, -together with the living proofs of the good results of -such indiscriminate matings before our eyes, we must -confess rather staggered us. We went home and carefully -thought it over, and adhering to our former notions -that science would finally triumph, we persevered in our -experimental matings, and had the pleasure two years -after of defeating the same breeder most thoroughly in -the show room. His birds were by this time little more -<span class='pageno' id='Page_39'>39</span>than mongrels—the result of his plan to ‘let them breed -themselves!’”</p> - -<p class='c008'>In breeding this variety there should be two pens—one -to breed males, and one females. In breeding for -cockerels, select a large, well-marked cock, whose ground -color is a deep, rich golden-bay throughout, free from -smutty or cloudy markings, with fine, glossy plumage, the -spangles of which possess in a high degree the beautiful -metallic, greenish luster. With him mate pullets of -medium color (care being taken not to have them too -light or dark in the ground color), whose spangles are -large and distinct, without running into each other and -giving them an undesirable spotted appearance. These -pullets should possess good glossy plumage, but size is -not requisite, nor need they necessarily have extra-fine -combs and ear-lobes, provided the cock possesses these -desirable qualities in a marked degree, for it is from him -that these qualities are inherited, while the pullet furnishes -the color and markings in a greater degree. Especial -pains should be taken to choose a cock with a small, -fine comb and pure white ear-lobes, when they can be -found in connection with the requisite points mentioned.</p> - -<p class='c008'>In breeding for pullets choose a dark-colored cockerel, -with good ear-lobes, small comb and good symmetry, and -simply mate him with the very best hens you can find. -There is a tendency in hens of this variety to become -a rather dull, light bay in ground color as they grow -aged—these are the very hens to mate with the above-described -cockerel. Care should be taken to procure the -very best comb, ear-lobes, and symmetry you can find.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_40'>40</span> -<img src='images/image039.jpg' alt='Silver-Penciled Hamburgs' class='ig001' /> -<div class='ic002'> -<p>SILVER-PENCILED HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_41'>41</span>With these matings you can hardly fail to breed a -good proportion of fine chicks; but, as we have said in -connection with the Silver-Spangled Hamburgs, you may -not find a cock at first that will prove a good breeder. -If not, you must keep on trying. In both the varieties -of Spangled Hamburgs the <em>strain</em> has a great deal to do -in furnishing good breeders. “Blood will tell;” and we -should call the attention of the breeder of both these -varieties to the necessity of establishing a strain of his -own as soon as possible, whose good qualities he will be -able to know thoroughly, and whose bad ones he will -promptly recognize and endeavor to counterbalance by -proper matings.</p> - -<h3 class='c006'>SILVER-PENCILED HAMBURGS.</h3> - -<p class='c007'>We have already stated that the Penciled Hamburgs -were imported into England from Holland, where they -first attracted the attention of English fanciers, and although -there can be no possible doubt in the mind of -an intelligent observer that they originally possessed, with -the Spangled and Black varieties, a common progenitor, -still they possess several distinctly different characteristics. -This is owing, no doubt, to their being so long bred -and undoubtedly perfected in a different country and by -a different class of people. These differences consist -chiefly in a smaller and finer form than the Spangled -and Blacks—a smaller head, a smarter appearance, and -perhaps more activity, their motions being very quick and -graceful. That they are great layers of a small but exquisitely -white and finely-flavored egg is proverbial, and -on their first introduction into England this quality procured -for them the title of “Dutch everlasting layers.”</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_42'>42</span> -<img src='images/image041.jpg' alt='Creoles' class='ig001' /> -<div class='ic002'> -<p>CREOLES.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_43'>43</span>The Silver-Penciled Hamburg is a very beautiful bird, -and is greatly admired by every one who can see any -beauty at all in a finely-marked and gracefully formed -fowl. Indeed, we believe that they have the most <em>finished</em> -appearance of any fowl, their markings being so -fine and regular that there seems nothing more to be -desired to entitle them to the palm for beauty.</p> - -<p class='c008'>This variety, besides the name which we have given, -were also called “Chittiprats,” and still later, “Bolton -Grays,” under which name they were widely disseminated, -and even yet we believe that in some sections they still -retain this appellation, although all other names are very -rapidly giving way to that of Silver-Penciled Hamburgs. -“Creole” was a name also applied to a variety of Silver-Penciled -Hamburgs, the markings of the feathers of which -were very similar to those of the standard Silver-Penciled -Hamburgs (see cut). The “Bolton Grays” were simply -Silver-Penciled Hamburgs “run to seed,” the pencilings -being mossy or smutty.</p> - -<p class='c008'>They are a numerous and attractive class at our poultry -exhibitions, and are gaining ground yearly in popular -favor; we have even known instances where breeders of -Silver-Spangled Hamburgs have discarded them in favor -of the Penciled varieties, although we think that the -former, in their way, are fully as beautiful and desirable.</p> - -<p class='c008'>Silver-Penciled Hamburgs, as chicks, are quite tender, -but when fully feathered they are as little liable to disease -as any fowl we know of. They are great foragers, -and will almost keep themselves, with good range, being -happy and contented anywhere and shelling out quantities -of eggs under most adverse circumstances.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_44'>44</span> -<img src='images/image043.jpg' alt='Bolton Grays' class='ig001' /> -<div class='ic002'> -<p>BOLTON GRAYS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_45'>45</span><i>Plumage.</i>—In the male bird the plumage of the head, -hackle, back, saddle, breast and thighs, should be a clear, -silvery-white. The yellowish tinge so often seen upon -these feathers is a very grave fault, and one that will -not be tolerated by a good judge. There is often a -tendency to penciled or smutty markings on the under-color -of the back—that is, it can only be seen by raising -the top feathers. This is also a serious defect, and -should be avoided. The tail proper is black, the sickles -and tail-coverts being a rich green-black, with a fine -and distinct edging of white.</p> - -<p class='c008'>This is the most difficult point to obtain in the plumage -of the entire bird in any degree of perfection—indeed, -a perfectly-marked tail is seldom seen in a cock. -Some birds have marbled tails; others have the sickles -splashed with white, which is equally objectionable, as -the only white which should be in the tail is the clear -edging. The wing appears almost white when closed; -but the <em>inner</em> webs of the wing-coverts should be darkly -penciled. A fine black edging should be observed on -the wing-coverts, caused by the ends of the <em>outer</em> webs -being also slightly tipped with black, which gives the -appearance of a slight and indistinct bar on the wing. -This point should be distinctly observable, but not too -coarse or heavy. The color of the secondary quills is -also important. They should be white on the outer web, -except a narrow strip of black next the quill, only seen -when the wing is opened out, the wing appearing white -when closed. The inner web is black, except a narrow -white or gray edging. The fluff should be slightly penciled -or gray. In the hen the neck-hackle should be -<span class='pageno' id='Page_46'>46</span>pure white, entirely free from any marking whatever. -The remainder of the plumage should be a clear, silvery-white, -each feather distinctly penciled or marked across -with bars of black, as clear and distinct as possible and -in particular <em>as straight across the feather as possible</em>. -The finer this penciling and <em>the more numerous the bars, -the better</em>. This penciling should extend from the throat -to the very tip of the tail. A well-penciled tail is very -desirable, and quite difficult to obtain, as there is a -special tendency in the long feathers to lose the straightness -across of the markings. Tails penciled squarely -across to the very tip can be and are bred, but they -are never common. One of the greatest faults to which -the plumage is liable is the irregular and “horse-shoe” -style of markings which we so often see in the breast, -and, in fact, nearly every part of the hen’s plumage. -This is a most serious defect, and not less to be noticed -because of its frequency. A very usual fault is a light -breast, or not only light, but covered only with these -horse-shoe markings. The birds best marked on the -breast are frequently liable to be spotted on the hackle, -and this latter fault is certainly much to be preferred to -a bad breast. However, the best marking on the breast -is never quite equal to that on other parts of the body.</p> - -<p class='c008'>A very desirable point is to have the rows of penciling -on one feather fall onto the rows on the next, -giving the bird a ruled or lined appearance. A coarsely -penciled bird is not to be thought of in these days—although -such birds were formerly the rule—as they have -a spotty or speckled appearance, which is not the correct -thing at all. A finely-penciled wing in hens is almost -<span class='pageno' id='Page_47'>47</span>impossible to find, many of our best show birds being -very bad in this respect, the markings being very light -and indistinct.</p> - -<p class='c008'>The penciling is much better the first year—or in -pullets; with age it becomes cloudy, mossy, or indistinct, -so that a well-penciled hen is quite rare. When they -do moult out well the second or third season, they are -especially valuable, and should be retained for breeding -as long as they will breed. All tendency to brownish -or chestnut colored feathers (which sometimes make their -appearance, although rarely,) should be carefully guarded -against, and when they do appear the bird should at -once be discarded for breeding purposes.</p> - -<p class='c008'>We have enumerated the faults to which this breed -is liable so minutely, not because they are greater than -those of many other varieties, but because they require -the most skillful breeding to eradicate. As they are -among the most beautiful fowls we have, so are they -among the most difficult to breed to perfection, and they -offer a fine field to intelligent breeders, who like to feel -that they owe the perfection of their birds to their own -efforts. Those men who want their birds <em>made for them</em>, -so that they will <em>breed easily themselves</em>, had better let -them alone, for they should only belong to the intelligent -and hard-working fancier, who will find them very -pliable, and who <em>can</em> reap the reward of his industry -and perseverance in beholding in time a fowl that in -beauty and utility shall stand unrivaled throughout the -world.</p> - -<p class='c008'><i>Other Points.</i>—The comb in Silver-Penciled Hamburgs -is the same as that described in Black Hamburgs, and -<span class='pageno' id='Page_48'>48</span>averages as perfect as in any other variety. It is usually -rather smaller, with more “work” or fine points on the -top than the comb of the Spangled varieties. The ear-lobe -should be pure white, and is usually very good in -this respect, it seeming to be one of their firmly-fixed -characteristics. The face has the same tendency to white -as in the other varieties, and this should be avoided -with like caution. In symmetry they are, perhaps, superior -to the Spangled varieties, and are equaled only by -the Blacks in this respect, birds poor in symmetry being -pleasingly scarce. They are not quite so full in the -breast as the other varieties we have described, but have -an exceedingly graceful carriage, and are upright and -sprightly in appearance. Their legs are small, slender, -and neat in appearance, and in color, leaden-blue, which -should be very dark—approaching black—in young birds.</p> - -<p class='c008'><i>Points in Breeding Silver-Penciled Hamburgs.</i>—One good -point in regard to this variety is that the same birds -will breed fine birds of both sexes, if the stock is chosen -with judgment. Some breeders use two sets, but we do -not consider that they are required, and much prefer to -breed from one yard. Of course, as we have said before, -there will be, as in all varieties, some strains or -families that produce better birds of one sex than the -other; still, in this case there should be no great disparity -in the quality of the male and female birds. -However, as it is possible to breed very good show -cockerels from hens with no quality of penciling at all, -it is very necessary, in making up a yard for breeding, -that the strain of the cock bird should be known to be -a well-penciled one. The hens will speak for themselves. -<span class='pageno' id='Page_49'>49</span>It is very satisfactory to remark that our most popular -judges favor those cock birds that possess the points -most likely to produce good pullets; and if such a bird -comes of a strain known to produce good pullets, of a -penciling similar in character to those of the hens he is -to be put with, it is sufficient. His tail should be black -throughout, the sickles black except the clear white edging; -the wing-bars should be perceptible, but slight, -though the wing-coverts which form it must be darkly -penciled on their upper webs. If there be too little -color here the pullets will lack color also; if the bar be -too dark, the penciling will most likely be coarse, heavy -and spotty. As such birds as we have described above -are by no means common, and may not be readily procured -by the average breeder, we shall also give matings -for breeding from two yards, which will be necessary if this -is the case; although, be it distinctly understood, the above -mating is our choice, and really the only proper one.</p> - -<p class='c008'><i>For Cockerels.</i>—Mate the best show cockerel you can -find with hens much too light in the penciling to be fit -for showing—tolerably marked, but markings not heavy -enough—and if they are irregular, it is no great matter.</p> - -<p class='c008'><i>For Pullets.</i>—Mate a very dark cock with the very -best hens or pullets you can procure. It will make little -difference if the cock’s sickles are entirely black, and -his body spotted in places; if he is only <em>dark</em>, he will -throw a fair lot of pullets if the hens be good.</p> - -<p class='c008'>The disadvantage of breeding from these two pens is -obvious, as neither strain thus produced can be relied -upon to breed in any other way, and many of the pullets -hatched, even if they do not show the approach to black -spangling already referred to, are apt to have the broad -and coarse markings which we are trying to breed out -as rapidly as possible.</p> - -<p class='c008'>A cock from the first mating described, if well -marked, will throw very fine pullets, while he will reproduce -his own likeness in the cockerels.</p> - -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_50'>50</span> -<img src='images/image049.jpg' alt='Golden-Penciled Hamburgs' class='ig001' /> -<div class='ic002'> -<p>GOLDEN-PENCILED HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div> - <span class='pageno' id='Page_51'>51</span> - <h3 class='c006'>GOLDEN-PENCILED HAMBURGS.</h3> -</div> - -<p class='c007'>In point of markings, the Golden are fully as beautiful -as the Silver-Penciled Hamburgs, while the golden -ground-color, which is their distinguishing feature, while -not so popular with the majority of breeders as the -silver, may yet be preferred by some. In point of productiveness -they equal the Silvers, laying a small, white -and finely-flavored egg. The young chicks of both varieties -of Penciled Hamburgs are rather delicate; they -should not be hatched before April. Another reason in -favor of late hatching is that if hatched too early they -moult out like old hens at the time they should be laying, -and so lose that sharp and rich penciling that is -so desirable in pullets.</p> - -<p class='c008'><i>Plumage.</i>—One of the most important points in the -plumage of this variety is the <em>evenness</em> of the ground-color, -which should be a rich golden-color throughout. -Some birds, otherwise good, are very faulty in this respect, -the ends of the feathers being a lighter gold than -the other parts. These birds, as the season advances, -are apt to get still more faded and washed-out in appearance; -and, indeed, most birds fade in color from -the effects of the sun.</p> - -<p class='c008'>Some hens of a good rich color retain this much -<span class='pageno' id='Page_52'>52</span>better than others, which is a great point in their favor.</p> - -<p class='c008'>In cocks the same fault is common, appearing in the -shape of a lighter shade on the ends or tips of the -feathers, on the breast and underneath the body; avoid -this as far as possible—the more uniform the color, the -better.</p> - -<p class='c008'>The penciling should be exactly the same as in the -preceding variety, as distinct, and yet as fine as possible, -and the more bars across the feather the better—always -providing they are straight across, and clearly defined. -The neck-hackle, as in the Silvers, should be clear. The -cock is of a darker tint, being almost chestnut in color; -he must not, however, be too red or too pale, but very -rich in color. The proper tail-feathers are black, the -sickles and tail-coverts, or “hangers,” a rich black, edged -with brown or bronze, very narrow, and clearly defined. -The <cite>American Standard of Excellence</cite> gives the required -width of this edging as about one-sixteenth of an inch.</p> - -<p class='c008'>Clear black sickles are a great fault, and so is a tail -bronzed all over, or with scarcely any black in it, being -bronzed all over the sickles. This last kind of a tail is -very showy, and used to be a favorite with judges who -did not understand Hamburgs, but birds possessing this -defect have been proved to produce very poorly penciled -pullets.</p> - -<p class='c008'><i>Other Points.</i>—The comb, ear-lobe, legs and symmetry -in the Golden-Penciled Hamburgs should be exactly the -same as those described in the Silver-Penciled. In symmetry, -especially, they are fully their equal.</p> - -<p class='c008'>The points in breeding are exactly similar to those -explained in connection with the preceding variety, and -<span class='pageno' id='Page_53'>53</span>need not be repeated, the best rule being to breed from -the very best birds you can find on both sides, care -being taken to obtain a rich, even ground-color in all -cases.</p> - -<h3 class='c006'>WHITE HAMBURGS.</h3> - -<p class='c007'>While we undoubtedly owe the White Hamburg to -skillful English breeding, it is a variety bred much more -generally in America than it is across the water, where -it is regarded as a mere sub-variety of Hamburgs. The -variety was originally bred in England as an experiment, -and was obtained by selecting the lightest Silver-Spangled -Hamburgs, both male and female, and mating them together, -each year selecting the lightest progeny, until the -pure white bird was procured. Thus it will be seen -that in spite of all arguments to the contrary, the White -Hamburg is really a <em>pure Hamburg</em> in every particular. -While they were a very pretty variety, they were looked -upon with considerable disfavor by the English, who discouraged -their breeding, and regarded them as an innovation -in the Hamburg family.</p> - -<p class='c008'>It is many years now since they began to be bred -in America, and they are much thought of for their -many good characteristics, while they figure quite prominently -at our principal exhibitions. What has served -principally to discourage White Hamburg breeders, is the -fact that so many imitations have been made and thrust -upon the public under that name, that were really mere -mongrels. The <em>only</em> true White Hamburgs are those which -come from Silver-Spangled or Silver-Penciled Hamburgs, -in the manner we have described. Those with White Leghorn -or White Dorking crosses are <em>impositions</em>, and should -be avoided by the fancier, who will readily know them -by their clumsy symmetry, large size and coarse combs.</p> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<div class='figcenter id001'> -<span class='pageno' id='Page_54'>54</span> -<img src='images/image053.jpg' alt='White Hamburgs' class='ig001' /> -<div class='ic002'> -<p>WHITE HAMBURGS.</p> -</div> -</div> -<div class='pbb'> - <hr class='pb c000' /> -</div> - -<p class='c008'><span class='pageno' id='Page_55'>55</span><i>Characteristics of the Variety.</i>—The White Hamburgs -should be pure white in plumage throughout, with no -signs of that undesirable yellowish tinge so often seen on -otherwise good birds. They should be <em>true Hamburg</em> in -symmetry, avoiding the Leghorn or Dorking build, and -they should be (and are) no larger than the other varieties. -Size is not a point to be regarded in Hamburgs; -it is their laying qualities we look to, and this variety, -while not quite up to the others in this respect, is very -productive. The comb in White Hamburgs should resemble -that described under the heading of Black Hamburgs. -They should have a small, round, white ear-lobe, -by no means pendent, and bright red face; carriage upright, -sprightly and graceful.</p> - -<p class='c008'><i>The Leg Controversy.</i>—We have so far said nothing -concerning the color of legs in White Hamburgs, for the -reason that there has been a spirited controversy for -many years among breeders as to whether they should -be <em>blue</em> or <em>white</em>. It has been a great nuisance to the -American Poultry Association, who have found themselves -persuaded, because of specious arguments on both sides, -to change their <cite>Standard</cite> at least four times on legs of -White Hamburgs. It was originally decided by the <cite>Standard</cite> -committee that a white leg was proper. It was afterward -changed from white to blue, from blue back to -white, then again to blue, and in 1879 to white.</p> - -<p class='c008'>Hon. Lewis F. Allen, who is perhaps our largest and -most prominent breeder of the White Hamburg, and who -has done as much as any other man to push the breed, -<span class='pageno' id='Page_56'>56</span>says in a clever letter, which, however, betrays his chagrin -at the vacillating decrees of the <cite>Standard</cite> committee:</p> - -<p class='c008'>“I have been so disgusted with the doings of the -<cite>Standard</cite> committee on the points of fowls that I have -determined never again to take any part in its discussions, -or show a bird in its exhibitions, although I still -keep and breed the White Hamburg with <em>white legs and -beak</em>, which marks truly belong to them, as they did -when I first knew them, in 1870.</p> - -<p class='c008'>“I obtained my original birds from a gentleman who -bought them in New York—descendants from imported -stock, I was informed. They were then, and still are, -<em>true</em> Hamburgs in style and form, non-sitters, and nearly -constant layers; hardy in temperament, and, in short, -very satisfactory birds. They were successfully shown in -several of our poultry shows in Buffalo, and won prizes, -the white legs and beaks being entirely satisfactory to -judges and the society.</p> - -<p class='c008'>“But when the American Poultry Association undertook -to make a <cite>Standard</cite> of points for the various varieties -of fowls, some of the pretended ‘professionals’ introduced -various innovations, and among them accorded -the <em>blue</em> leg and beak to the White Hamburg, which -was adopted. Consequently, at the next show at Buffalo, -my birds were ruled out under the new <em>blue-leg</em> regulation. -The <cite>Standard</cite> committee had a full meeting during -the show, and I went before them and showed the absurdity -of the new rule, and the committee decided to -reverse the late action and return the points of <em>white</em> -legs to the White Hamburgs. It has since, however, -been changed several times.”</p> - -<p class='c008'><span class='pageno' id='Page_57'>57</span>Mr. Allen seems to have no doubt but that the <em>white</em> -leg is entirely proper, and he shows himself to feel injured -by the constant changes made in the <cite>Standard</cite>; -and indeed it has greatly injured the variety, simply because -breeders never could tell how to breed their birds -so that they would not be disqualified at the next season’s -shows. That the point between the two colors is -a fine one is proved by the indecision of the <cite>Standard</cite> -committee.</p> - -<p class='c008'>Through all the changes the Rev. C. W. Bolton has -stood as firmly by the blue legs as Mr. Allen has by -the white ones, and his faith in their propriety has never -wavered. Mr. Bolton is one of our most prominent -Hamburg men, and has proved his skill as a breeder in -showing some excellent stock of the several varieties. He -writes us:</p> - -<p class='c008'>“I know perfectly well that my White Hamburgs are -<em>pure</em> Hamburgs in every respect. I have bred them myself -from the Silver-Penciled Hamburgs, with <em>blue</em> legs, -and all the characteristics of their predecessors. For ten -years I have never had a chick with legs of any other -color than blue, which shows that the <em>blue</em> leg is a -firmly fixed characteristic, and properly belongs there.”</p> - -<p class='c008'>Why should other varieties of Hamburgs have a blue -leg and the White Hamburg a white leg? The blue -leg is a distinct Hamburg characteristic.</p> - -<p class='c008'>We believe that when our final and unalterable <cite>Standard</cite> -is made, the White Hamburgs will be credited with -<em>blue</em> legs.</p> - -<p class='c008'><i>Points in Breeding.</i>—The rule in mating White Hamburgs -should be simply to procure the birds which possess -<span class='pageno' id='Page_58'>58</span>the finest combs, ear-lobes and face, pure white -plumage and blue legs. Guard against heavy, blocky -forms and coarse combs, and pay less attention to size -than to proper symmetry.</p> - -<h3 class='c006'>CARE OF YOUNG CHICKS.</h3> - -<p class='c007'>As so few breeders seem to have any clearly-defined -ideas as to the proper mode of caring for newly-hatched -or growing chicks, and beginners are not only wholly at -sea in this respect, but have no place to which they -may turn and acquire the information that they have not -yet been able to gain through experience (which is by -odds the best teacher, as we are seldom able to profit -by the experience of others), we have thought best to -prepare a few distinct and common-sense instructions, -which we have endeavored to render as full and explicit -as possible, without being so tedious or complicated as -to mislead in any way the novice.</p> - -<p class='c008'>To start with, there is one essential point in raising -these delicate little creatures—<em>care</em>. Give them plenty of -care, and they will thrive—<em>proper</em> care, we mean. There -are three primary things to be guarded against in caring -for very young chickens:</p> - - <ul class='ul_2'> - <li>1. Chilling. - </li> - <li>2. Vermin. - </li> - <li>3. Indigestible food. - </li> - </ul> - -<p class='c008'>For the first week, perhaps, nearly every old hen is -faithful to her little brood, and guards them with that -maternal tenderness for which she has been made the -symbol of motherly love. But this care soon wearies -her, and in a few days she begins to neglect them, -<span class='pageno' id='Page_59'>59</span>marching around in the chill and drenching rains of -spring, and dragging her little brood after her through -the damp grass, entirely oblivious of their sufferings; and -one by one they drop off and are left behind, chilled -through, or seized with cramp. Only the most persevering -are able to keep up, until, perhaps seized with a -pang of remorse, she spreads her wings and allows the -little ones to find a temporary shelter beneath her warm -feathers. Even the strongest often succumb to rheumatism -and die after this dangerous exposure. This picture -is not overdrawn; it is of common occurrence. A proper -coop, therefore, for the hen and chicks, as soon as they -are able to leave the nest is, and always will be, regarded -as a necessity.</p> - -<p class='c008'>Vermin is the second evil to be guarded against. -Examine the chicks carefully when first hatched, and -should you find any lice on either them or the hen, let -your first move be to rid them of these pests, which -will else surely prove fatal to the young birds. Procure -some Dalmatian or Persian Insect Powder, and dust them -thoroughly with it until their tormentors are exterminated. -And here let us recommend <em>cleanliness</em> in everything. -The tender chicks cannot live in filth, which breeds -disease more rapidly than anything else. Keep your -coops clean, your houses clean, and your runs clean. It -is a very important element of success—indispensable, in -fact.</p> - -<p class='c008'>On the <em>food</em> depends in a great measure the growth -and health of the chicks. <em>Indigestible</em> food avoid by all -means. By indigestible we mean sloppy and dirty food, -and that which is sour. The best feed at first is pure, -<span class='pageno' id='Page_60'>60</span>sweet bread and milk, and hard-boiled eggs and bread -crumbs mixed together and crumbled with the fingers. -Let them always have access to plenty of pure water. -Any form of grain is good for them as soon as they -will eat it, and after they are a few days old they will -thrive on cracked corn and oatmeal. As they get older -whole wheat is an excellent growing food. Green stuff -they should have constantly after they are a week old, -and if it is too early in the season to give them grass, -feed a little lettuce, clipped fine with scissors, at least -once a day. At ten days of age they are ready to -thrive on whole wheat as they will on nothing else. -Give them plenty of bone now, and never let your efforts -flag to <em>keep them growing</em>. When the chicks are fully -feathered the many dangers which constantly beset the -lives of the youngsters are usually safely passed, and, -barring all accidents, it is pretty safe to suppose that -they will now pull through.</p> - -<p class='c008'>Nine out of every ten breeders then breathe a sigh -of relief, and settle down to a quiet summer, or leave -home. The tenth breeder is sharper. He not only stays -at home, but he redoubles his attentions to his young -flock. He realizes that <em>now</em> is the time when these future -prize winners demand all the care which he can bestow -to <em>keep them growing</em> finely. And he is right. It won’t -do to slack up now. They need a different kind of -care. From endeavoring to keep the breath of life in -the little things, he changes his attention to a system of -judicious feeding, calculated to keep them growing rapidly -during the propitious summer weather. Alas, for the -chick whom the cold weather catches half-developed and -<span class='pageno' id='Page_61'>61</span>half-feathered! August, September and October are the -finest growing months in the year, and those chicks which -now have a good start, if properly cared for and judiciously -forced, will be the ones to make a fine showing -at the next winter’s exhibitions. In growing they need -plenty of bone meal and oyster shells, and an occasional -supply of fresh meat, if worms are not plentiful. Do -not force them too much, as in Hamburgs it induces the -comb to lop and grow to an undesirable size. Again let -us recommend plenty of pure, cool water, and vegetable -food in quantity. Little attentions are never thrown -away, but will be amply repaid in time in a vigorous, -large and healthy flock of fowls.</p> - -<h3 class='c006'>PREPARING HAMBURGS FOR EXHIBITION.</h3> - -<p class='c007'>Condition means everything in showing Hamburgs, and -without it many a fine bird comes home from a show -minus a prize that could easily have been won had its -owner known how to properly fit it for exhibition. By -“fitting it” we do not refer to the unscrupulous tricks -resorted to by unprincipled scoundrels who <em>mutilate</em> and -torture their birds to bring them within the requirements -of the <cite>Standard</cite>, but to the legitimate preparation to which -it is not only allowable to subject a bird, but without -which it is really a pity to send a good bird to the -show room. We are not going to recommend any practices -which may not be fully known and approved of by -any judge, so that any exhibitor may have no hesitation -in following our instructions. For at least three weeks -before the exhibition all varieties of Hamburgs should be -confined in a darkened coop—not too dark, but with -<span class='pageno' id='Page_62'>62</span>just light enough to enable them to see to eat. We -recommend this for the following reasons:</p> - -<p class='c008'>1. It serves to whiten in an astonishing degree the -ear-lobe. We have often seen a bird which, when placed -in the darkened coop, had ear-lobes discolored by exposure -to the weather, come out at the end of three weeks -with pure milky-white ear-lobes <em>throughout</em>. During this -confinement the ear-lobes should be washed each day -with sweet milk, applied with a sponge.</p> - -<p class='c008'>2. This confinement is of great value in promoting a -rich luster to the plumage, making each color stand out -distinctly, and giving the feathers that glossy appearance -so much desired. This matter of plumage is one of -primary importance. In Black Hamburgs the greenish -gloss should be brought out as much as possible, and -in order to do this confinement in darkened quarters is -necessary. After they (the Blacks we are now referring -to) have been confined until about a week previous to -the show, they should be taken from the coop, and their -feathers rubbed down daily with a piece of flannel cloth. -Hold the bird firmly on your lap, and pass the cloth -lightly down the back from the neck to the tip of the -tail, and keep up this rubbing steadily for the required -time, say fifteen minutes. You will be surprised to see -the magnificent gloss brought out upon birds that before -were even slightly dull in appearance of plumage. If your -birds have the undesirable purple tinge, this will bring -it out more than you would wish, but if they have the -<em>greenish</em> sheen, it will make them glisten in a manner to -delight your eyes.</p> - -<p class='c008'>The Whites are much improved likewise by this confinement, -<span class='pageno' id='Page_63'>63</span>as it gives the plumage a clear milky-white -color, and it loses under this treatment the yellowish cast -they have acquired by exposure to the weather; only, if -they are bad in this respect, they should be put in their -darkened quarters at least a month previous to the exhibition. -With Golden-Penciled and Spangled Hamburgs this -darkened coop is of much assistance in bringing out the -greenish spangles and brightening and enriching the ground-color; -and with these varieties, as with the Blacks, we -would recommend the gentle rubbing with coarse flannel.</p> - -<p class='c008'>Silver-Spangled and Penciled birds gain by their darkened -quarters a clear and distinct appearance in their -markings, as it makes the ground-color a beautiful white, -furnishing a desirable background for the colored feathers.</p> - -<p class='c008'>There is no help for a bad comb or a white face. -The best way is never to allow a bird with these defects -to see the inside of a show room. Birds with a tendency -to scaly legs should have them rubbed with Stoddard’s -Poultry Ointment, beginning at least two weeks -before the show. If breeders would only attend to this -repulsive appearance of the legs in time, or whenever it -makes its appearance, and treat it as above, these remarks -would be unnecessary. It is an eye-sore in any bird, -but particularly disgusting on the neat, slender legs of -the Hamburgs.</p> - -<p class='c008'>In fitting birds for show they should have a wholesome -variety of food, wheat and buckwheat being the -staples. A little sunflower seed, fed at judicious intervals -for the six weeks previous to the show, has a very -desirable effect in giving them the gloss and finish so -desirable, and which is always observed in prize birds.</p> - -<p class='c008'><span class='pageno' id='Page_64'>64</span>When the time arrives to coop the birds and start -them off for the show, great care should be taken that -they are in proper trim. As each bird is cooped it -should be carefully examined to see that there are no -symptoms of disease, or any foul feathers in the plumage. -Then take a sponge and carefully wash the comb, wattles, -face and legs with a mixture of equal parts of sweet -oil and alcohol, applying as little as is possible to procure -the desired effect—which is, by the way, a remarkable -brightening of the comb, wattles and face, giving -them a rich, healthy and bright appearance, and imparting -to the legs a beautiful gloss, which brings out their -color with good effect.</p> - -<p class='c008'>If these instructions are carefully followed, you will -hardly recognize in the smart, clean-looking bird that -graces the exhibition coop, the soiled and dull appearing -fowl you began fitting three weeks before. It may require -a certain amount of time to attend to these details -properly, but will you not feel amply repaid by beholding -the prize card on your coop, and having your -brother fanciers comment upon the fine condition of your -birds?</p> - -<h3 class='c006'>HINTS TO JUDGES.</h3> - -<p class='c007'>Very few of the leading and popular judges at our -exhibitions are Hamburg <em>breeders</em>, and realizing this, it -should not be difficult to imagine the chagrin and disappointment -of an <em>experienced</em> breeder of these varieties -when he stands by at a show and sees the judge award -the premiums to birds with many and glaring faults, to -his eyes, but which are never noticed by this oracle of -the show room, who makes his figures with a business-like -<span class='pageno' id='Page_65'>65</span>alacrity, strongly savoring of ignorance to the close -observer, and appears thoroughly satisfied that he is “up -to snuff,” when in reality he has been absurdly unjust -in his awards.</p> - -<p class='c008'>There is no breed which needs so careful examination -from the judge as the Hamburg, in each variety, not -only on account of the many points to be considered, -but because there is <em>no</em> breed so subject to the manipulations -of unprincipled exhibitors, or where there is more -lynx-eyed vigilance required from the judge to guard him -against the impositions of those pests of the show room—<em>trimmers</em>.</p> - -<p class='c008'>The points to which a judge should devote his attention -in judging Hamburgs may be divided into four -divisions, namely: 1, head; 2, plumage; 3, symmetry; 4, -condition. Beginning with the first of these, we find -included under this topic—comb, wattles, ear-lobes and -face. There is no point in which Hamburgs are subject -to such extensive manipulation as in the comb, and some -of the practices which have been detected are of the -most cruel nature. Cases where needles and pins have -been inserted lengthwise of the comb to keep it from -lapping while the judge is making his rounds, have been -of common occurrence, although we are pleased to note -that as more good and small-sized combs are being bred -yearly, this practice seems to be falling into disuse. -These instruments of torture are usually inserted just before -the judges examine the birds, and withdrawn by -means of pinchers immediately after the awards have been -made, so that they are really difficult to discover. Where -these needles are left in the comb, the most intense -<span class='pageno' id='Page_66'>66</span>suffering ensues, and Mr. Hewitt has drawn a most harrowing -picture of the tortures the poor bird is obliged -to undergo. He says: “On the second day, the comb -becomes most intolerably inflamed, and I have seen a -fowl in its agony bend the head down, raise its foot, -as with the intention of relieving the comb by scratching -it, stop the movement midway without touching the comb -at all, and then tremble like an aspen-leaf.” When cases -of such barbarity are detected, the exhibitor should be -remorselessly drummed out of the exhibition and the -fraternity. A very common fault in combs is a hollow -or depression in the center; and this is usually treated -by cutting a wedge-shaped piece out of the middle, and -stitching the outside portions tightly till joined and healed. -Stitches put in for one purpose or other are often found, -and, we regret to add, are employed far oftener than -found. Small irregularities in shape and points are simply -shaved off. Such mutilations are quickly discerned by a -practiced eye in the smooth appearance of the comb -when it has been cut, but as frequently this appearance -is due to a past accident, judges should not act hastily -upon suspicion.</p> - -<p class='c008'>Particular attention should be paid to the “work” or -fine points of the comb; the more numerous they are, -the better. Hollows in the front of the comb, above -the beak, are common and objectionable, and should be -severely cut. Pullets should have <em>small</em> and well-shaped -combs. We recommend cutting large combs in pullets, -as they are almost certain to fall over with age.</p> - -<p class='c008'>The face is also subject to painting red when it has -a tendency to white, and this is often discovered by the -<span class='pageno' id='Page_67'>67</span>difference in the shade of the comb and face, although -sometimes the similarity of color is so perfect as to defy -detection. When we suspect painting, a gentle rubbing -usually suffices to prove if our suspicions are correct. -This white in the face is a direct disqualification in -Black Hamburgs according to the American <cite>Standard</cite>, -but as we seldom find a two or three year old cock -without it, we think the <cite>Standard</cite> should not thus <em>disqualify</em> -old birds, but “cut severely as a defect.” Cockerels -with this white face should be thrown out without -remorse.</p> - -<p class='c008'>Ear-lobes are often painted white, and sometimes quite -cleverly, but this is usually so bungling an operation as to -be readily detected, if you examine it carefully. Ear-lobes -should be round and small. Cut large, irregularly-shaped, -and above all, <em>pendent</em> ear-lobes. The bluish -tinge often seen on Hamburg ear-lobes should not be cut -except in cases of comparison. We do not like it, but -it is often occasioned by confinement, and is not a direct -blemish. Wattles should be small and well rounded. We -recommend cutting a pendent wattle, such as is proper to -the Leghorn varieties.</p> - -<p class='c008'>Our second division treats of plumage, and here -again the trimmer finds a broad field of labor. White -feathers in Blacks are pulled out, but as these usually -appear in the wings, if at all, the absence of flight -feathers should be accepted as proof of the previous -existence of white feathers. If there is any tendency at -all to white in this variety, it will usually be found by -holding the bird by the legs head downward, when the -fluff feathers under the tail and between the legs will -<span class='pageno' id='Page_68'>68</span>be found to possess small white tips. We found the -first prize birds at a recent show distinctly tipped with -white here, but the judge had never noticed it. In the -case of the spangled varieties, large quantities of feathers -are often extracted from the breast and back, when they -are so numerous that the black spangles run together.</p> - -<p class='c008'>This trimming out process, which is, of course, done -to show the color between the spangles, is very difficult -of detection, and almost impossible to positively prove. -In the penciled varieties the attention of the trimmer is -turned to the tail of the cocks. A finely-penciled tail is -a rarity, and when a fine set of well-marked sickles are -obtained they are sometimes preserved “for future reference” -(as it were), and often figure in several different -birds before they are worn out. As these well-marked -sickles often grow on a bird with a poor comb, the -owner usually selects his best marked bird otherwise, extracts -the poor sickles, and inserts the good ones in their -place. The fastening may get loose during the show, -and then drop out, exposing the fraud at once. These -false sickles, however, are usually dull in color, lacking -the gloss of healthy feathers, and can be usually detected -by a judge who has his wits about him and is on -the alert. Still, they are sometimes so cleverly doctored -as to defy discovery, unless subjected to such harsh -treatment as few judges feel justified in using upon mere -suspicion. A dark, glossy, sharply-edged tail on a cock -with very slight wing-bars should always excite suspicion.</p> - -<p class='c008'>Another frequent practice is dyeing feathers. This is -often detected by the absence of the glossy appearance -seen on the remainder of the plumage. Frequently, however, -<span class='pageno' id='Page_69'>69</span>off-colored feathers will be plucked out, skillfully -colored and glossed, and successfully reinstated in their -places, with little chance of their being discovered. In -spangled and penciled birds, imperfect markings or blotches -are often bleached out with acids, and proper markings -given the feathers with grease-paints, which assimilate -with the oily substance in the feather, and render detection -almost impossible. These various frauds make the -task of a conscientious Hamburg judge one of unusual -anxiety and responsibility. We may be blamed for mentioning -these vile practices, but we believe that any evil -that may arise from our furnishing hints to the unscrupulous -will be more than counterbalanced by putting -judges on their guard who are much too apt to pass over -these points rapidly and carelessly.</p> - -<p class='c008'>The third division treats of symmetry, and right here -let us say that there is no point in judging Hamburgs -so much neglected as this most important one. We -were dismayed to hear a judge, who was examining birds -recently, say: “You are pretty safe to cut a Hamburg -one point for symmetry.” What did he mean? Simply, -we suppose, that he knew so little about this quality -that he resolved to cover his ignorance by refusing to -admit any bird to be perfect in this respect. There are -too many judges, alas, who agree with him, because they -know not what symmetry means. We have described the -symmetry of Hamburgs under the heading of the Black -variety, and so need not repeat it. Only let us again -warn judges to discriminate between the undesirable <em>Game</em> -shape, and the equally improper <em>Dorking</em> mould in judging -these birds. The Hamburg symmetry is peculiar to -<span class='pageno' id='Page_70'>70</span>the breed, and cannot be mistaken, and as fully one-half -the birds exhibited incline either to the Game or Dorking -symmetry, the distinct difference in shape should be understood -by every judge, and severely cut if not correct.</p> - -<p class='c008'>Our last division refers to condition, and this, also, -is of much importance in judging Hamburgs. It counts -from five to ten points in making up a perfect bird, -and we believe there is not one case out of ten where -dark or dusty plumage, discolored comb or soiled legs -are cut by the judge. Unless the bird has decided -symptoms of roup, or other disease, it is simply passed -over. A good judge invariably makes the point of condition -a primary one. It means a fresh, well-kept condition -of the comb and head, a fine, glossy plumage, -upright and active appearance, and clean, shining legs.</p> - -<p class='c008'>There is an indescribable difference between a healthy, -active, well-bred bird and one that, although it may be -descended from pure stock, having correct markings and -the like, yet lacks vivacity, spirit and a general air of -<em>aristocracy</em>. If there be one breed of fowls above others -more worthy of being called the “upper-crust of poultry-dom,” -we are inclined to the opinion the breed under -our consideration is that one.</p> - -<p class='c008'>Now, every man is not fitted to become a good judge -of poultry, even if he go through the regular process, -any more than every one can become an exact musician -by undergoing the necessary course of training. There -is an inborn something that distinguishes one person from -another and certain it is that ideas of form, grace and -coloring, above the ordinary, are to be found in the -composition of our best judges.</p> - -<p class='c008'><span class='pageno' id='Page_71'>71</span>The question is often asked by officers of agricultural -and horticultural fairs, as well as by those of poultry exhibitions, -if it is not possible to have awards made without -producing the hard feelings and unsatisfactory results -generally following. And we answer, “No!”—as long as -no more pains are taken in the selection of judges on -the score of their particular fitness for the position they -are called upon to fill. On their efficiency turn the -questions of success, harmony, and the keeping and securing -of the public confidence and patronage.</p> - -<p class='c008'>We hope we have not been too severe upon judges -in this chapter. A really good judge will see the force -of our arguments, and in the case of the indifferent -ones, we trust <span lang="la" xml:lang="la"><i>verbum sapientibus omnes est</i></span>.</p> - - - - - - - - -<pre> - - - - - -End of Project Gutenberg's The Book of the Hamburgs, by L. 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