506 THE AMERICAN FARMER. 



We cannot in this case even attempt a Scale of Points, since there is not a sufficiently definite 

 opinion as to the characteristics to which the fowl should be bred. The legs should be dark 

 or slaty -blue.&quot; 



Merits and Defects of the Bredas or Guelders. It is almost needless to add 

 anything under this heading, since the peculiar merits and defects of this breed have already 

 been given or hinted. As a table fowl, its flesh is very fine, being tender, delicate, and juicy. 

 It is also very hardy, like the Houdans, which seem to be the exceptions in hardiness among 

 French fowls in this country and England, and rarely sits; thus possessing the good quality 

 of egg-production usually characteristic of non-sitters, while their eggs are of good size and 

 rich in flavor. They are, however, smaller than the Houdans, which gives the latter the 

 preference, and do not possess sufficient beauty of form, and color of plumage to make them 

 favorites in that respect with the poultry fancier. Asa useful and hardy fowl for the gen 

 eral farmer, both for the table and egg-production, they possess much merit, but for our own 

 part, we prefer those breeds where these chief merits, with the minor ones, are found com 

 bined with beauty of plumage and graceful contour. 



DORKINGS. 



THIS is not a new breed of fowls originated by some enterprising and enthusiastic 

 fancier, but it is as old as the Eoman Empire, its origin dating back through centuries, 

 for we find them unmistakably described by Roman writers, in fact so definitely as 

 to leave no doubt whatever that they were the one breed peculiarly and highly esteemed in 

 that ancient Empire; and even to the present day they possess qualities and characteristics 

 distinct from all others. 



They are what would be termed at the present day preeminently an English breed of 

 fowl, and are, as they always will be, a general favorite wherever known. The English 

 regard them as superior to all other breeds as a table fowl, and it probably is unsurpassed by 

 any and equaled by none, except, perhaps the Game; yet it has the advantage when compared 

 with the latter, producing also a greater proportion of breast meat, being so very broad, deep, 

 full-breasted, and plump in general contour. The average weight of the cock is from nine to 

 ten pounds, though they occasionally turn the scales at eleven pounds and over; that of the 

 hen from seven to eight pounds. 



One peculiar mark of the Dorking is the fifth toe, which is placed above the fourth, dis 

 tinct from the others, and curves slightly upward. The head is rather large, though not 

 coarse, beak stout and slightly curved; the comb of the colored varieties being either rose 

 or single; the white variety always having the rose comb. The ear-lobes and wattles, like 

 the comb, are bright red in color, the wattles being quite large and broad. The neck is 

 large, of medium length, the back broad and long, the breast deep, broad, and full, the wings 

 large, tail full, large, and well expanded, and legs of medium length, the whole appearance 

 and general &quot; make-up &quot; of the fowl being compact and plump. The carriage is aristocratic 

 and proud. They are quiet and docile in habits, and not extensive foragers, though they 

 always thrive best with a good run, such as the liberty of a farm. 



We are glad to know that this valuable breed of fowls is being more extensively bred 

 in our country than formerly, and consequently its true merits, from experience and a 

 thorough acquaintance, more fully understood and appreciated. The principal varieties of 

 Dorkings are the Colored, Silver Grey, White, and Cuckoo, though the latter is less common 

 with us than the English, being rarely seen in this country. 



