RHODE ISLAND WHITES AND SICILIAN BUTTERCUPS. 



ally during the winter months, and from the 

 Leghorn their excellent laying powers during 

 the summer. These qualities, together with 

 the fact of being a first-class table bird, 

 indicate the general all-round utility of the 

 breed. In addition to the foregoing, the 

 Rhode Island Whites have obtained their 

 activity from the Wyandotte and Leghorn 

 families, and their quick maturity from the 

 Leghorn, although the Wyandotte is to a 

 certain extent responsible for this also. As 

 one American breeder puts it, ' Now, what is 

 lacking ''. Here we have meat, eggs, and 

 beauty ; a superabundance of each. What 

 more could we ask for in a fowl ' ' 



" The principal point to remember in breed- 

 ing Rhode Island W'hites is the cultivation of 

 a long-backed bird, for no matter how good 

 ■otherwise, the long-backed birds have always 

 shown themselves to be the better egg pro- 

 ducers." 



Rhode Island Whites, like the Reds, are 

 to be found with both single-combs and rose- 

 combs, the former of those first exhibited 

 here perhaps showing the better type. The 

 shape, carriage and size of the Whites arc 

 similar to the Reds, to which also the standard 

 of the Rhode Island White Club of America 

 closely approximates. 



The plumage throughout should be pure 

 white to the web fluff and quill ; the beak, 

 shanks and toes are rich yellow : eye, reddish 

 bay ; comb, face, ear-lobes and wattles, bright 

 red. Disqualifications in exhibition birds are 

 feathers other than white, ear-lobes which are 

 more than one-half positive white, feathers on 

 shanks and toes, and these latter any colour 

 but yellow. 



The standard weights are the same as for 

 the Reds, viz. : Cock, 8i lbs. ; cockerel, /i 

 lbs. ; hen, b\ lbs., and pullet 5 lbs. As 

 essentially a utility fowl, the standard lays 

 down that the breast of both male and female 

 shall be broad, deep, and well rounded, with 

 a broad, long back carried in a horizontal 

 position. The legs should be set well apart, 

 and be of medium length. The general 

 appearance of the Rhode Island White is a 

 long-bodied, active fowl, with straight, hori- 

 zontal back, and with the tail in the cock 

 carried at an angle of 40 degrees, and in the 

 hen of 35 degrees, this impression of length 

 of body is increased. It is too early yet (1914) 

 to say what the future of the Whites will be 

 in this country, but if bred for the object for 

 which they were originated — good layers and 

 table birds — their utility qualities should 

 secure them a favourable reception. 



THE SICILIAN BUTTERCUP 



This fowl, though, like the Leghorn, of 

 Mediterranean origin, reached England via 

 the United States. It was imported here in 

 igi2 by a few enthusiastic fanciers who 

 had heard of its merits, and a club was 

 formed in July, 191 3, and at the first club 

 show, held at the Crystal Palace in the same 

 year, eighty-one birds were exhibited in three 

 classes. 



Upon the origin of the breed we are in- 

 debted for the following notes to Wx. f. C. 



The American Club's Ideal Rhode Island White Hen. 



Chambers, of Elstree House, Redhill, Surrey, 

 who writes : 



" The Buttercups were first introduced into 

 America by Captain Dawes, who used to trade 

 between the island of Sicily and Boston, 

 U..S.A., on the barque Fruiterer. On one of 

 his voyages home, and previous to sailing, he 

 went into the market and bought a coop of 

 fowls for the purpose of having fresh meat 

 (there were no refrigerators in those days) while 

 on his journey. Shortly after the ship sailed 

 the fowls began to lay eggs of a rich and 

 delicate flavour. They laid so continuously, 

 and eggs being as much of a luxury as fresh 

 meat. Captain Dawes determined not to kill 

 them, and finding, amongst their other good 

 qualities, that they were of a very gentle and 



