HAMPDEN SOCIETY. 237 



been exercised in the selection of choice varieties of stock. 

 This fact is more striking in view of the extent of the ponhry 

 interest in New England and the Union. 



The varieties of the domestic fowl most commonly known 

 to us in years past, are the Malay, Dorking, Poland, Spanish, 

 Bantam, Game, and common dunghill fowl. To these have 

 been added within a few years, the Java, Cochin China, Chit- 

 tagong and Shanghae, and several other choice varieties, useful 

 and ornamental. Various breeds, of other names and excellent 

 qualities, have been produced by crossing and careful cultiva- 

 tion. Of the first mentioned class, the Dorking is unquestion- 

 ably the best. It rears well, lays well, and fats well, and for 

 delicacy of flesh is unsurpassed. This is the famous capon fowl 

 of Old England, and is there bred in great quantities. The Po- 

 land variety are most esteemed as good layers. They rarely 

 set, and if properly cared for, will lay almost throughout the 

 year. The Spanish fowl is of large size, very prolific, and 

 uniformly lays large eggs. Some housewives say that the 

 Spanish egg is twice as valuable as that of any of the other 

 common varieties. The bantam is chiefly prized for its singu- 

 larly diminutive appearance and tameness, though it yields eggs 

 in abundance, and is of delicate flesh. The Game fowl can 

 hardly be considered as the fowl for the farmer, since its chief 

 value depends upon the popularity of the cock-pit, happily not 

 one of our peculiar institutions. The Malay, in its original 

 state, has not been regarded as a profitable fowl, but there are 

 numerous crosses and intermixtures with smaller and better 

 breeds, of which the Jersey Blues, and Plymouth Rock are 

 specimens, and rank high in the estimation of poulterers. The 

 common dunghill fowls are chiefly mongrels of all sorts. 

 Their value depends upon the various chances of improvement 

 by crossing, and the interest felt by the farmer in their proper 

 and careful raising. No doubt most of them are susceptible of 

 great improvement by admixtures with any of the distinct va- 

 rieties of pure blood already mentioned, and with those of 

 more recent note. 



Of the latter class, the Cochin Chinas are, perhaps, the most ' 

 popular variety. They are of large size, delicate flavor, and 



