124 DOMESTIC ANIMALS. 



and excellence are undisputed. The large top-knot is one of 

 the principal characteristics of the Polish fowl, and is conspic- 

 uous in all its varieties. 



The varieties of the Polish or Poland fowl are numerous ; 

 but the principal ones are the White-Crested Black, the Golden 

 Spangled, and the Silver Spangled. 



In the White-Crested Black Poland cock the plumage, with 

 the exception of the crest, should be uniformly black, with rich 

 metallic tints of green. The shorter crest feathers at the base 

 of the bill are black, the rest of the purest white. The beak 

 and legs are generally black. The same colors are required in 

 the hen. Their form and bearing are remarkably good. The 

 cock should weigh from five to five and a half pounds, and the 

 hen about four pounds. 



The Golden Spangled and the Silver Spangled Polands are 

 splendid birds. " The beautiful regularity of their markings, 

 the vivid contrasts in their colors, together with their unique 

 appearance generally, entitle them to the first rank among the 

 more ornamental varieties." 



The Polands, and especially the Black variety, are gener- 

 ally but not invariably great layers, commencing early in the 

 spring, and seldom wanting to sit till late in the summer, if 

 at all. They can not always be depended upon to hatch a 

 clutch of chickens, even when they manifest a desire to sit, fre- 

 quently deserting the nest after five or six days' occupation.* 

 They are not quite so hardy as some other breeds, but with a 

 fair degree of attention are easily reared. As a table fowl, the 

 Polish is among the best. 



4. The Hamburg Fowl. Of the Hamburgs there are sev- 

 eral varieties. The Silver Penciled, known also as the Bolton 

 Gray, have the plumage white, with the exception of the wings 

 and tail, which are furred with black. The average weight of 

 the cock is about four and a half pounds. The hen usually 

 weighs about a pound less. The Golden Penciled Hamburg 



* Wlngfleld. 



