POULTRY. 473 



HAMBURGS. 



THERE are at present several varieties of fowls of the breed called Hamburgs. As 

 to their origin Mr. Wingfield, an English writer, says: &quot; &quot;Why Hamburgs should be 

 called by that name is inexplicable, except upon the supposition that the Levant 

 merchants then residing at Hamburg introduced them from Turkey or elsewhere, and that 

 from Hamburg they were exported to England. By a similar transit Black Hamburg grapes 

 derived their name, for they are certainly natives of Spain, imported by Hamburg merchants, 

 and first known to Englishmen as Hamburg grapes because purchased by us there. Whatever 

 may have been its place of origin, or however its present name may have been derived, it 

 would appear that the Hamburg fowls were among the occupants of the poultry-yards of our 

 monasteries as early as the beginning of the fourteenth century, since Chaucer has described 

 a cock in their possession which was evidently of the Golden Hamburg breed.&quot; 



The general characteristics of this breed of fowls are rather small size, the cock weighing 

 from 4^ to 5 Ibs., and the hen from 3^ to 4-| Ibs., beautifully penciled or spangled plumage, 

 bluish legs, and brilliant red rose combs, rather square in front, running close and straight on 

 the head, the top covered with little pointed projections and terminating in a spike behind, 

 inclining slightly upward. Ear lobes white. 



Their plumage is elegantly marked, glossy, and very beautiful, which combined with 

 their graceful carriage and fine laying qualities, make them favorites wherever known. On 

 account of the latter named quality they were formerly in England sometimes called &quot; Dutch 

 every day layers.&quot; 



&quot;While this breed is too small to be a profitable table fowl, still the bones are small, giving 

 more meat than could be expected from the size of the fow r l, while it is of first-class quality 

 and flavor. Their chief value is in egg production, laying most of the year except when 

 moulting, as they are classed among the non-sitters. They naturally like a wide range, and 

 are erratic in their propensities, yet they may be kept in confinement if strict cleanliness be 

 attended to. We know of no breed that will suffer more from overcrowding and lack of 

 cleanliness than Hamburgs. Six for one shed is quite sufficient in number if confined, 

 and their surroundings should have careful attention. 



They are capital winter layers, and though not as hardy, perhaps, as the Leghorn and 

 Game-breed, still they are tolerably so, and will usually thrive well with good care. The 

 principal recognized varieties of this breed are Black, Golden Penciled, Silver Penciled, 

 Golden Spangled, Silver Spangled, and White. 



Silver Penciled Hamburgs. The once popular fowls known as Bolton Grays, are 

 doubtless the ancestors of this breed, which, like those ancestors in the egg-producing 

 qualities, rank among the best of the small active breeds in that respect. 



We can give no better description of this beautiful variety of Hamburgs, than that 

 given by Mr. L. Wright, to whose work on poultry we are indebted for the following: &quot; The 

 size of this exquisite breed is small, but the shape of both cock and hen peculiarly graceful 

 and sprightly. Carriage of the cock very conceited, the tail being borne high, and carried in 

 a graceful arch. The comb in this, as in all the other varieties, to be rather square in front, 

 and well peaked behind, full of spikes, and free from hollow in the centre. Ear-lobe pure 

 white, free from red edging. Legs small and blue. 



The head, hackle, back, saddle, breast, and thighs of the cock should be white as driven 

 snow. Tail black, glossed with green, the sickle and side feathers having a narrow white &quot; 

 edging the whole length, the more even and sharply defined the better. Wings principally 

 white, but the lower wing-coverts marked with black, showing a narrow indistinct bar across 

 VOL. II. 27 



