180 DIFFERENT BREEDS OF POULTRY. 



remarked, most certainly delicate, being very liable to roup if 

 exposed to cold or wet ; they should not, therefore, be hatched 

 before May. The spangled are hardy, and lay larger eggs than 

 the pencilled ; but the latter lay rather the most in number. 

 For profit, however, we should recommend the Black Hamburgh, 

 on account of the large size of the eggs ; and this variety, as 

 seen in some strains, is certainly the most extraordinary egg- 

 producer of all breeds known. 



Hamburghs are too small to figure much on the table. 

 They carry, however, from the smallness of the bones, rather 

 more meat than might be expected, and what there is of it is of 

 good quality and flavour. 



CHAPTER XXI. 



POLISH. SULTANS. 



UNDER the title of Polands, or Polish fowls, should be collected 

 all varieties which are distinguished by a well-developed crest, 

 or tuft of feathers on the top of the head. This crest invariably 

 proceeds from a remarkable swelling or projection at the top of 

 the skull, which contains a large portion of the brain ; and it is 

 worthy of remark, that as the comparative size of this protube- 

 rance invariably corresponds with that of the crest springing 

 from it, the best crested chickens can be selected even when 

 first hatched. It is also remarkable that the feathers in the 

 crest of the cock resemble those of his neck hackles, being long 

 and pointed, whilst those of the hen are shorter and round ; and 

 this difference forms the first means of distinguishing the sexes. 

 The comb of all Polish fowls is likewise peculiar, being of 

 what is called the two-horned character. This formation is 

 most plainly seen in the Crevecceurs, where the two horns are 

 very conspicuous. In the breeds more specifically known as 

 Polish the comb should be almost invisible, but what there in 

 of it will always show a bifurcated formation. 



