OTHER VARIETIES OF POLISH. 



459 



September. The eggs are not only large for the 

 size of the fowls, but they are really large eggs 

 when produced by birds over one year old. I 

 have not found the hens to be very good winter 

 layers, but I never put them on special diet 

 for that purpose, and have no doubt that if they 

 were specially treated for egg-production at that 

 season, they would yield a fair return. As table 

 fowls they are of fair size, fine shape, and carry 

 a goodly quantity of breast meat of most excel- 

 lent flavour and quality. 



" I have sometimes read that Polish fowls 

 are delicate. I suppose some people must 

 have found them so, but surely the Buff-laces 

 are not included in this category. My whole 

 experience of them is in the contrary direction. 

 I bred Silver Wyandottes and Indian Game 

 for many years, and when I say that my Buff- 

 laces have proved hardier than either of these, 

 I state no more than the bare truth, and need 

 say nothing further on this subject." 



Many other varieties of Polish have been 

 seen at different times, and some of them may 

 still be found on the Continent. The White — 



all white — variety is a large and 

 Other fine bearded race of fowls, but we 



Varieties. have seen none in England since 



about 1880. The Black - crested 

 White was said to be even larger, and probably 

 the largest of all ; this was also bearded and 

 heavily crested, but is believed to be now extinct 

 everj-where, as many inquiries on the Continent 

 have failed to bring to light any survivors. The 

 colour has been approached by several manufac- 

 turers, but the fowls thus produced were far 

 beneath the size and character reported of the 

 old breed. Black Polish have been shown in 

 England years ago, and a few years since were 

 reported at a Paris show : these were beardless, 

 and rather small. The White-crested Blue is a 

 recent Continental importation, though it was 

 bred in England forty years ago, and is obviously 

 connected with the Black variety. Cuckoos have 

 been shown several times, but are not pleasing : 

 abroad they are somewhat more often seen. 

 The French have a variety they call Ermine, 

 whicli is a white picked out with black very 

 much after the colour of a Light Brahma : this 

 colour ought to look very attractive when in 

 good condition. Buff is another Continental 

 variety not particularly rare. The original 

 Poultry Book of 1853 ^^^o mentions a black and 

 white speckled breed, and a grey or grizzled 

 variety with heavy crests and beards, and in 

 plumage resembling that of Silver-pencilled 

 Hamburghs, but rather less clear than in the 

 latter — probably very like that of the Campine. 



Neither of these last has been seen by English 

 eyes for many years. 



In judging Polish, fulness and good shape of 

 the crest should be reckoned of as much im- 

 portance as the size of it, and the present 

 greater prevalence of the " pancake " 

 Judging style in cocks, is owing to neglect of 



Polish. this consideration. Any of those 



malformations of body which are 

 so frequently found in this breed, should be 

 vigilantly looked for, and if found, of course 

 entail passing over. In regard to colour and 

 marking, the Standard no doubt lays enough 

 nominal stress upon these points, though we fail 

 to understand how colour can be valued at 30 in 

 Blacks, and colour and markings together only 

 25 points in Spangles, wherein these points 

 are so much more important. But it is quite 

 certain that in the Spangled varieties, more 

 stress in practice needs to be laid upon the 

 quality of the lacing than has for many years 

 been the case, and that a more uniform width, 

 as in the Chamois or Buff Laced, should be 

 required. 



There is little danger of trimming except 

 in the white crests of the Black variety, and m 

 the combs, which if so large as to be very 

 evident, are often amputated. 



The Standard of Perfection, as drawn up 

 by the Poultry Club, is as follows : 



GENERAL CHARACTERISTICS 



Head. — Skull : Large, with a decidedly pro- 

 nounced protuberance on top, and crested. Crest : 

 Large and full, circular on top, and free from any 

 split or parting, high and smooth front, compact 

 in the centre, falling evenly with long, untwisted 

 or reverse-faced feathers far down the nape of the 

 neck, and composed of feathers similar to those 

 of the hackles. Beak : Of medium length, and 

 having large nostrils rising above the curved Une 

 of the beak. Eyes : Large and full. Comb : If any 

 (preference should be given to Pohsh, minus a comb), 

 of the horn type, and very small. Face : Smooth, 

 and without muffling in the White-crested varieties, 

 and completely covered by muffling in the others. 

 Muffling : Large, full, and compact, fitting around 

 to the back of the eyes and almost hiding the face. 

 Ear-lobes : Very small and round, but quite in- 

 visible in the muffled varieties. Wattles : Rather 

 large and long in the Wliite-crested varieties ; the 

 others are minus wattles. 



Neck. — Long, and with abundant hackle coming 

 well down on the shoulders. 



Body. — Breast : FuU and round. Back : Fairly long 

 and flat, tapering to tail. Flanks : Deep. Shoulders : 

 Wide. IVhigs : Large, closely carried. 



Tail. — Full and neatly spread, and carried some- 



