Black Hamburghs. 383 



on the ends or tips of the feathers on the breast and under parts of the body ; this is to be avoided 

 as far as possible — the more uniform the colour the better. 



"The breeding of Golden-pencilled Hamburghs is in all respects precisely the same as the 

 Silver-pencilled, allowing for the difference in ground-colour. The same markings on the feathers 

 are to be sought exactly. 



" When hatched, Golden-pencilled chickens are a buff colour, darker than the Silvers, with a 

 few black spots about the head. The Silvers are a pale buff. They show the pencilling in their 

 first feathers, the cockerels being pencilled nearly like the pullets. Some breeders prefer to select 

 a cockerel for breeding in either variety at this stage, and no doubt the character of the pencilling 

 he will breed with good hens can be readily seen in this way. The full beauty of the marking 

 does not however show itself till the second or adult plumage makes its appearance. 



"Both varieties of Pencilled Hamburghs are delicate, and should not therefore be hatched 

 before April. In the case of the Silver variety there is another reason for not hatching early, in the 

 fact that if earlier they often moult out like old hens at the time they ought to be laying, and 

 thereby loose that sharp and rich pencilling for which the pullets are almost always superior." 



All our Hamburgh plates have been drawn from first-class specimens ; but the Gold-pencilled 

 in particular were the most perfect birds we can ever remember to have seen. 



BLACK HAMBURGHS.— "This variety," Mr. Beldon writes, "had long been known in 

 Lancashire previously to the poultry-showing era, but the fowl we possess at present without doubt 

 has some Spanish blood in its composition. This cross was introduced to obtain the white ear-lobe, 

 which was, and is, so very desirable ; but the drawback was the white face introduced with it, and 

 which would show itself for a long time. By careful breeding, however, this has been to a great 

 extent bred out, and the majority of the birds shown at the present day have red faces. Of course, 

 the white face will now and then crop up, even now, but it is a blemish, and one the judges will 

 not tolerate. 



" This variety is, perhaps, one of the most useful fowls we have. It lays as frequently as the 

 other Hamburghs, but the egg is much larger, probably on account of its relation to the Spanish. 

 Being a black fowl, it can also be kept in the neighbourhood of towns, provided only there be 

 the good-sized grass-run which is needed to do justice to this as to all the other varieties of 

 Hamburghs. In size it is larger than the others, although different birds vary, and size is not very 

 essential if of fair average and symmetrical in make. In shape they should resemble the Spangled 

 Hamburghs, and not be thin and stjlty like the Spanish, a point which always shows a bad descent. 

 The legs are a dark leaden blue the first year, which gradually becomes a slaty blue ; the comb, 

 face, ear-lobes, and eyes should resemble the Spangled Hamburghs. The colour is a rich satiny 

 green black, the greener and richer the colour the better ; and this green gloss should be uniform, 

 and not showing on the end of the feather only, but throughout the plumage. This beautiful gloss 

 shows itself more in the hens than in the cock, which is contrary to the usual rule. To be seen 

 to advantage they should be viewed in a good light, or when the sun is upon them ; you then see 

 that beautiful sheen in which they surpass all other black fowls. Some are purple or raven black, 

 but the colour required is the green black. 



" The chickens when hatched are white from the throat downwards to the under part of 

 the body, the rest black. As a rule, they do not become thoroughly black till they get into their 

 second plumage." 



Other breeders exceedingly dislike the Spanish cross, though we must say that half the birds 

 exhibited show evident traces of it. The Rev. W. Serjeantson has long been known as a special 



