30 POULTRY BREEDING 
buff fowls from China. In England the breeder sought 
a long leg, a stiff vulture hock and an upright carriage. 
In America the ideal sought was a low, forward carriage, 
the leg very short, the breast dropping low and the back 
rising to a distinct rounded cushion just in front of the 
tail. This makes a very deep-bodied, “chunky” fowl. 
Add the very heavy leg feathering, concealing the legs 
and feet, and we have what some one has called “an 
animated feather ball,” which is not a bad description 
of the show Cochin of today. 
The first edition of the American Standard of Perfec- 
tion (1871) described Buff Cochins, Lemon Cochins, Sil- 
ver Buff Cochins, Silver Cinnamon Cochins, Cinnamor. 
Cochins, Grouse or Partridge Cochins, Grouse Cochins, 
White Cochins and Black Cochins. This shows how 
popular this breed was in that day and how much of a 
struggle breeders were having to determine just what 
color they really wanted in the descendants of the orig- 
inal Chinese fowls. Originally the Chinese fowls had 
both single and rose combs, but breeders finally settled 
on the single comb. ‘ variety of Pea Comb Partridge 
Cochins was brought out at one time, but it did not find 
favor enough to keep it in existence. Breeders finally set- 
tled on one shade of buff, and the various shades of red, 
yellow and buff were merged into one, and the Standard 
was fixed, calling for a clear golden buff color in every 
part of the plumage of Buff Cochins. There is always a 
tendency for black to appear in this variety, but pure buff 
specimens are not hard to find. 
Buff Cochin—This is not a valuable fowl for eggs or 
for market, and it has taken its place as a fancier’s fowl, 
bringing high prices and always attracting attention at 
the shows. The weight of all Cochins except the Blacks 
