56 THE POULTRY-BOOK. 



interim, three shillings and sixpence each for such thorough- 

 bred cock chickens as I chose to send him. At that period, 

 the real " Duke of Leeds' fowl" had become very scarce, 

 which induced the dealers to put Shakebag cocks to Malay 

 hens, by that means keeping up the original standard size, but 

 entirely sacrificing the color and delicate flavor of the flesh.' 

 The name of this fowl seems to have arisen from the old prac- 

 tice of cock-fighting, when the fancy used to challenge all 

 comers having their cocks concealed in a bag ; and the tremen- 

 dous size and power of the Duke of Leeds' fowl proving so far 

 superior to all competitors, thus usually insuring conquest, 

 and eventually obtaining for it the name, par excellence, of 

 shakebag, since corrupted into shackbag." 



Mr. Dickson adds: "This fowl, which was formerly in 

 very high repute, is said to have been as large and as finely 

 flavored as a turkey; and though now rarely met with, it is 

 still to be found in some poultry-yards in Berkshire." 



The fowls represented in the plates may be thus described : 

 The plumage of the male is brilliant in the extreme, being 

 of a bright red 'and glossy yellow, beautifully blended, and 

 shaded with black, so as to present a most beautiful and capti- 

 vating appearance. The hackles of the rump are long and 

 drooping, and of a golden-reddish color. The comb and 

 wattles are large and single ; legs large, yellow, and destitute 

 of feathers ; tail long and drooping, with rich and glossy 

 plumage. The gait is lively and majestic ; in a word, it is the 

 handsomest of any of the large breeds, and should be classed 

 with the best varieties. The hens are of a bright yellow and 

 glossy brown, good layers, good nurses, and very domestic. 

 The eggs are rather large, well-flavored, and of a pale-reddish 

 color. Their flesh is very fine, for so large a fowl. 



