202 THE POULTRY-BOOK. 



Indian fowl of Calcutta, has dark legs. I do not wish to be 

 understood, however, to say that all dark-legged fowls are fine, 

 or that all yellow or white legged ones are coarse, for much 

 depends upon the breed ; but I do say, that the darkest leg 

 which pertains to the breed indicates the finest fowl. For 

 instance, the Shanghae Cochin China fowls of the pure 

 blood always have their legs of a bright red and yellow mix- 

 ture, beautifully shaded together. Now, if you wish to select 

 a fine fowl of this breed, choose one of the darkest shade of 

 these colors. The Great Java fowl, of pure blood, uniformly 

 has black or very dark legs ; and if you wish a fine-fleshed one 

 of this breed, select one with the blackest legs. The Black 

 Poland fowl, of pure blood, has white or blue legs ; select the 

 blue for the finest, that is, select the darkest of the natural 

 color, whatever that color may be. Fowl-fanciers always 

 select yellow legs ; but fowl-eaters that is, those who regard 

 the quality of the bird select dark legs. The color of the 

 feathers, too, has more or less to do with the quality of the 

 fowl. Some breeds have much more brilliant plumage than 

 others ; but when we speak of the brilliancy of the plumage, 

 we mean in comparison with others of the same breed. If, 

 therefore, you select a fowl of rich and glossy plumage, when 

 compared with others of the same breed, depend upon it, the 

 legs will be dark of the kind, and the quality of the bird will 

 excel. 



The best breeding is to cross or mix the races. This pro- 

 cess improves the breeds, in all respects. The best mixture is 

 the Yankee Game with the Cochin China fowls. This pro- 

 duces a race of equal proportions of Wild Indian Game, Span- 

 ish Game, Chittagong, and Shanghae. Such a mixture gives 

 great size, fine flesh and brilliant plumage ; and at the same 

 time the breed will be very prolific, i he increased length of 

 tail, the brilliancy and uniformity of plumage, and the quality 



