1 
18 POULTRY BREEDING 
Silver Spangled Hamburg, but who first made this cross 
it is not known. They were called Hambletonians, Am- 
brights and American Sebrights when they were first 
brought to notice. At the time they came up for recog- 
nition by the American Poultry Association (about 1882) 
they were named Wyandottes at the suggestion of a Mr. 
Houdlette. Luther Whittaker of Michigan and John P. 
Ray of New York were among the earliest breeders, and 
to them is due much of the credit for perfecting the breed 
and forming it into its present shape. The original 
Wyandottes were the variety now known as Silver 
\Wyandottes, and for several years no other variety was 
known. \Wyandottes are one pound lighter in weight 
than Plymouth Rocks, mature cocks weighing 8% pounds 
and mature hens 6% pounds. They feather out almost 
immediately after hatching and grow up symmetrical 
and distinctively Wyandotte in shape without passing 
through the stage where they seem awkward and long of 
leg. They are very hardy, their close-fitting rose combs 
saving them from suffering from frost as do breeds with 
larger single combs. The hens are very good lavers, 
especially in winter, when they are properly housed and 
fed. Their blocky, plump bodies make them favorite 
market fowls. 
The distinctive color characteristic of the Silver \Vyan- 
dotte, as the original variety is now called, is that the 
feathers of the hen are white with a narrow edging or 
lacing of deep black around the edge. This lacing should 
be as narrow as possible, extend entirely around the edge 
of the feather and should be clear black without any 
white “frosting” on the outer edge. The breast of the 
cock is of the same color, while other parts of the body 
are silvery white, the neck or hackle and saddle feathers 
