CHAP. H. POULTRY FOR LAYING. 603 



Polish. These come more into the category of fancy varieties, for, 

 though they are undoubtedly excellent layers under favourable con- 

 ditions, they are too delicate for such an object as that under con- 

 sideration. There are six colours, the chamois, the ermine, the gold 

 spangled, the silver spangled, the white, and the white-crested black. 

 The most notable characteristic in this breed is the large crest sur- 

 mounting the head. 



Redcaps. A breed which has recently come into notice as a remark- 

 able layer. It would appear to be an unimproved gold-spangled 

 Hamburgh, and probably the progenitor of the latter variety, as it has 

 the same colour and shape, though the markings have not been perfected 

 as in that breed. The name is derived from the enormous comb sur- 

 mounting the head, not unlike a cap in shape, a loosely fitting 

 Tarn o' Shanter cap. It is equally prolific with the Hamburgh, but 

 the eggs are much larger in size, and consequently it is of more value 

 for practical purposes. 



Spanish. Reference has already been made to the white face of the 

 Spanish, which has been bred to such an extent that the natural 

 stamina of the breed has been lost, and though an excellent layer of 

 large white-shelled eggs, it is too delicate for practical purposes. There 

 are three colours, the black, the blue, and the white, the first named 

 being tke most common. 



Scotch Greys. A very valuable breed, which as its name would imply 

 has been chiefly bred in Scotland. It has somewhat of the Mediter- 

 ranean carriage, though perhaps is more like the Dorking. It is large 

 in body, has a single comb, and white or mottled legs, the body being 

 white in ground colour, with markings of neat black moons on every 

 feather. They are good layers, capital table fowls, and hardy, bearing 

 confinement well. They are well suited to the purpose in view, as the 

 qualit} T of the flesh is superior to that of most of the non-sitting 

 varieties. 



In selecting we should recommend in the order named as the 



Best Layers, Leghorns, Minorcas, Redcaps, and Scotch Greys. 



Best Layers, and on the Table, Scotch Greys and Houdans. 



Hardiest, Anconas, Leghorns, Redcaps, and Scotch Greys. 



3. TABLE VARIETIES. 



By this term is understood those varieties which are specially bred 

 for their edible properties, both as regards the quantity and the quality 

 of their flesh, the point aimed at being the maximum of flesh with the 

 minimum of bone. With a few exceptions, nearly all the best of the 

 table varieties are somewhat delicate in constitution, and need to be 

 kept where the conditions are favourable. By this it is not necessarily 

 meant that the climate must be mild, for the Dorking thrives in the 

 North of Scotland, but that there shall be a dry, porous soil. Size is 

 an important consideration in these breeds, and the best have their 

 flesh chiefly on the breast, where it is finest in quality. A bird that 

 carries a large amount of flesh on its thighs can never be a first class 



