POLISH FOWLS. 215 



are, as already 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 some strains of this variety 

 are certainly most extraordinary egg-producers. 



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 XVIII. 



POLISH. SULTANS. 



UNDER the title of Polands, or Polish fowls, should be col- 

 lected 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 protuberance invariably corre- 

 sponds 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 



