NORFOLK SOCIETY. 327 



presented characteristics of great purity of breed. The silvery 

 whiteness of their plumage, minutely and uniformly pencilled 

 with black, their small, neat, rounded forms, sharp pointed, 

 double rowed combs, large and round wattles and delicately 

 white ear lobes, with definitely marked hackells, evinced the 

 care with which the specimens on show had been bred. The 

 Bolton Grays are excellent layers, easily kept, healthy and 

 hardy, moderate in their demands for food, and particularly 

 eligible as stock, where an ornamental quality, with common 

 care, are considerations. Specimens possessing the character- 

 istics named, were shown by E. S. Rand, Jr., John Shorey, 

 Theodore Shorey, Dedham, and James Cobb, Canton. 



Fayal Fowls. — Those of this description, the original of 

 the Improved Black Spanish, exhibited by John Fiissell, Ja- 

 maica Plain, and C. B. Ward, Dedham, were very fine. They 

 are good layers of the largest sized eggs, — exceeding that of 

 any other fowl of similar size. The weight of the male is 

 from four to six pounds, while that of the female is from 

 three to four pounds, having all the characteristics of plumage 

 and other markings of the Black Spanish. 



White Dorkings. — Among the many varieties which are 

 cultivated by the most discerning breeders, this seems to be 

 the one prized to the highest degree. It is what may be 

 emphatically designated a model fowl, in consideration of its 

 physical proficiency, and producing and other qualities. No 

 fowl, certainly, is better suited to meet the general wants of 

 poultry keepers, or to the production of profit, to use plainer 

 terms. They are what is called " partridge built," round and 

 compact in form, carry more flesh to their amount" of offal than 

 any other breed, are hardy in their habits, good layers and 

 setters, and grow, the males from seven to nine pounds when 

 at maturity, the females, from five to seven pounds. They 

 are easily reared, and reach maturity much sooner than any 

 other description of poultry. Their flesh is white, tender and 

 juicy ; in fact, nothing can exceed them as a table fowl. It is 

 difficult to obtain pure specimens in this country ; and those 

 exhibited were principally from recent importations by mem- 

 bers of the society. All the features of color and distinctive 



