WHITE DORKINGS. 13 



delicacy of flesh when served at table. They also fetch a high price 

 at market. Among breeders, real Dorking cocks sell for from five to 

 ten shillings (sterling) each. This breed makes an excellent stock for 

 the farm or market. They fat well, lay well, and rear well ; are hand- 

 some alive, and show delicately white and advantageous when plucked 

 and dressed for mai'ket. Their feathers also being fine and of good 

 color, can be substituted many of them for geese feathers, consequent- 

 ly they bring a higher price." 



In all the writings that have appeared in this country on 

 poultry, the Dorkings have, I believe, never been spoken of but 

 in terms of high commendation. George P. Burnham, Esq., 

 of Boston, in the New England Cultivator, says : 



" The origin of the Dorking fowl is generally conceded to the town 

 of Dorking, Surrey County, England, where for a century and a half, 

 this variety has been kept and bred in great purity. The best fowls 

 known there, are purely white in color withi*ose combs, flesh-colored 

 legs and bills, and five toes. There are other fowls in England, as well 

 as in this countrv, which are called Dorkings for the reason that the 

 white fowl has become so deservedly popular, and so saleable ; but 

 these last named are generally a mixture of the white fowl with the 

 native breeds, or a cross of the noble white Dorking with the old 

 'Surrey' fowl (so called,) or some other mongrel. 



" The best authorities on poultry give the name of ' Dorking ' to 

 the white variety that these are a large fowl, however, we believe, 

 is not claimed for the Dorking, generally. We have never seen a pair 

 of them that would weigh over eight to eight and a half pounds for the 

 cock, and five to six pounds for the hen. They possess remarkable 

 good qualities, however, in other respects; and have their advocates, 

 very decidedly, among fanciers and breeders. Dr. Wight, we believe, 

 was one of the first who imported these fowls from England into the 

 United States. 



"In form, the Dorking is compact, short-legged, possessing very 

 little offal, and is a handsome modeled bird. The hens are excellent 

 layers, and the very best of mothers, always. They are moderate 

 feeders, and for the table are very choice the meat of this fowl being 

 short-grained, juicy and daintily flavored. 



"There has been an attempt, with one or two breeders in this re- 

 gion, to palm off upon the unsophisticated, a cross between the white 

 Dorking or the 'Surrey' fowl, with the Great Malay, or other Chinese 

 bird a mongrel, which has been denominated for the time being, the 

 ' speckled Dorking' or the 'grey Dorking,' but with very indifferent suc- 

 cess. The fanciers who tried this experiment, have given it up ; and 

 so we will only quote the following authorities in regard to the color 

 of the Dorkings, and leave the speculators in ' grey Dorkings' to get 

 out of their permanent investments as best they may ! 



" A correspondent of Dr. Kerr, in his late ' Domestic Poultry,' thinks 

 the only color which is thrown by the thorough-bred Dorking, is 

 white ; with white legs and bills, and a fifth toe. " He adds that the 

 white Dorkings have been largely bred "in-and-in," and have never 



