186 THE DORKING FOWL. 



birds are extremely difficult to be had, as we found to our cost 

 when in England, and it was only by special favour we pro 

 cured some at last. 



" Capt. Morgan has been upwards of two years endeavour- 

 ing to obtain this importation, and finally succeeded only 

 through a worthy clergyman, Mr. Courtney, of the town of 

 Dorking, a passenger with him on a recent voyage home from 

 the United States. 



" He accompanied them by a note, apologizing for the high 

 price he had to pay, and further saying 'The Chicken- 

 breeders of Dorking have adopted a sort of principle, that 

 they will send away no birds alive, except capons, as they 

 desire to retain them, as much as possible, among themselves, 

 in which, by caponizing, they carry on quite a profitable trade j 

 and they can only be had as a particular favour/ " 



The pair of Fowls figured, were about two years old when 

 drawn, and, as a consequence, show a more full development 

 than would those of a less mature age. The weight of the 

 Cock was 8 Ibs., that of the Hen fully 6i Ibs. When ca- 

 ponized, this breed has been known to weigh 9 to 12 Ibs. 



Of this breed, Dickson, on Poultry, (1847,) says: " These 

 Fowls, (Dorkings,) which form the principal supply for the 

 London market, are distinguished by having five toes, instead 

 of four, on each foot. Their flesh is extremely white, succu- 

 lent, and delicate, and they have the advantage of feeding 

 rapidly, and growing to a very large size when properly 

 managed. Capons and Poulards, though by no means so 

 common in England as in France, are sometimes made of 

 these Fowls, which, when caponized, grow to an enormous 

 size; a well-fed Capon having been known to weigh 15 Ibs. ! 



"The feathers of the Dorking Fowls are almost always 

 white, and the legs are short, white, and remarkably smooth.." 



They have large plump bodies, with a broad full chest, like 

 the Partridge, and in this peculiarity hold the rank among 



