DOEKINGS.] 



POTJLTEY, 



[doekinqs. 



as in the silver, the difference being only in the 

 ground-colour variety. 



THE DORKING. 



Dorking fowls, comprising the Surrey, 

 Sussex, and Old Kent fowls, attain to a heavy 

 ■weight, produce eggs of considerable size, and 

 are very superior table-birds. They derive 

 their name from a town in Surrey, where they 

 are bred and fattened in large numbers. Their 

 leading characteristic is an additional toe on 

 each foot. Their varieties, in which the fifth 

 toe is absent, are known as the Sussex or Sur- 

 rey — heavy, short, square, and plump fowls. 

 Good hens weigh from seven to nine pounds, 

 and cocks even heavier. They stand low on 

 their legs ; are wide in the breast, with plenty 

 of white and well-flavoured flesh. The hens 

 are generally good layers; and their egg3, 

 smaller than those of Spanish, and larger than 

 those of Polish fowls, are white and well- 

 flavoured. In point of colour, there are pure 

 white Dorkings, mostly somewhat smaller than 

 the tinted birds. These, it is generally 

 understood, require to be furnished with a 

 double comb. Of the darker hues, there is a 

 great variety ; some are speckled birds, with 

 "white pea-like spots upon a rich brown ground ; 

 and the cuckoo Dorkings, banded with grey 

 and white, are both very handsome and very 

 highly esteemed. For coloured birds, eitlier a 

 single or double comb is admissible, though 

 many fanciers of experience prefer the former. 

 In the Birmingham Prize Lists, all the 

 coloured Dorkings have been classed together, 

 without distinction of comb; but single and 

 rose-combed birds are equally eligible. All the 

 Dorkings are good incubators, though their 

 heaviness and their extra member render them 

 somewhat clumsy nurses. 



A breeder at Dorking furnishes the following 

 information in reference to these useful 

 fowls -.^ 



The Qualities of ihe Bird. — There can be no dis- 

 pute as to the size lo which tlie white Doikiiig will 

 {Xrow, compared with tiie coloured birds; but, since 

 the commencement of the poultry shows, there has 

 been added, I shouhl tliink, about 31bs. to their 

 weight; and doubtless, wiili care, even tliis may be in- 

 creased (if necessary), though I certainly think a 

 fowl of live, six, or seven pounds' weight is quite 

 sufHcient for the table — in fact, the perfection of 

 size. I have been testing several diiferent breeds 

 of fowls; and I think I can say, perfectly free from 



818 



all prejudice, that no one will compare with a 

 white Dorking at five months old — it is the very 

 model of a perfect table-bird. 



Their Laying Qualities. — They do not, as a rule, 

 by any means enter into competition with the 

 Polands, Hamburghs, or Cochins, as layers ; though, 

 during the season, they will lay a great many eggs, 

 and these of a large size, and very delicate in 

 flavour. By rearing early birds, eggs may be pre*, 

 cured in winter, as the pullets generally commence 

 laying in November. 



As Sitters and 3Iothers. — In this department 

 they certainly are unequalled, with the exception, 

 of course, of the coloured birds. They sit remark, 

 ably close ; are very courageous in the protection of 

 their young; good foragers ; and, what is a very 

 great advantage, remain a long while with their 

 chickens before turning them off. 



3Iude of Rearing, etc.— There is a prevalent idea 

 that they are delicate ; but certainly my experience 

 will not indorse such an assertion. Last year 1 

 reared very few ; but the year before, the results 

 were these — seventy-three chickens hatched ; one 

 of these had to be cut out of the shell, and, won- 

 derful as it may appear, every chicken was reared 

 with the exception of this one, which was killed by 

 the hen treading on it : so much for the delicacy of 

 these birds. Of course, this was under as favour- 

 a!)le circumstances as could be ; that is, they were 

 well and judiciously fed, kept scrupulously clean, 

 and had a run on what is, perhaps, one of the most 

 beautiful commons in England — I allude to the one 

 called " The Holmwood," and which almost adjoins 

 the town of Dorking. For the benefit of the mere 

 novice, I will now explain our mode of feeding, 

 &c. : — Let the chickens be undisturbed under the 

 hen tv*enty-four hours after hatching, only taking 

 care occasionally to remove the loose shells ; after 

 this time, place the hen under a coop, and feed the 

 chickens with equal parts of hard-boiled egg and 

 stale bread crumbs, well chopped up together ; let 

 the next meal consist of ground oats, mixed with 

 either milk or water into a stiff crumbly mass ; this 

 to be followed by chicken groats. Let the chickens 

 be fed every hour, varying the meals as above : at 

 the expirstion of a fortnight, a little crushed barley 

 may be added ; and, at the end of a month or six 

 weeks, they may be allowed to run and fare as the 

 older fowls — supposing, of course, that you feed all 

 your poultry liberally, and with various foods. 

 Pursue this plan ; and when you see a hundred 

 beautiful white fowls roaming over some green 

 lawn or fields, I think you will have no cause for 

 regret that you have chosen ^or your favourites a 

 breed that can be equalled by none for its useful 

 qualities, and is surpassed by few in beauty. 



Till the Cochin-Cbinas came into fashion, 

 the Dorkings — whose proprietor had utility 

 in view — held the highest place in all poultry- 

 yards. The abundance with which they supply 

 the London markets, both as capons and 

 chickens, is incalculable; and the breed, not- 

 withstanding the excessive favour shown to- 

 wards its modern rivals, still preserves, in the 

 estimation of buyers, a very forward place. 



