A GUIDE FOR KEEPERS OF POULTRY 45 
Dorkings have five toes, the absence of the fifth toe 
condemning a bird as not being pure-bred. They are 
not good layers, but are considered the very best table 
fowls. They have the white skin characteristic of Eng- 
lish fowls. The flesh is very tender and palatable. 
Red Caps.—This is an old variety in England, and was 
very much talked of in this country a few years ago. It 
probably descended from the same stock as the Golden 
Spangled Hamburg. This is the view held by Brown in 
his “Races of Domestic Poultry.” They have almost 
disappeared in this country, from reasons which are not 
well understood, as they are of good size and reputed to 
be excellent layers. They are characterized by the im- 
mense rose comb they carry. The cock weighs 7% and 
the hen 6 pounds. The hackle of the cock is a rich black 
with a red edge on each feather, the breast is blue black 
and the body and fluff black. The back is a rich red, 
saddle feathers deep red with a black stripe, wing red 
on the upper parts and primaries black. The hen has a 
deep black neck, the feathers edged with red, body and 
breast a rich brownish-red, each feather having a black 
spangle at the outer end; the tail and primaries are dull 
black; the shanks are slate-colored. 
Orpingtons.—Orpingtons were originated by the late 
William Cook, an English breeder, who brought them 
out in 1886. 
Black Orpington.—This was the first of the Orpington 
family to be introduced. Mr. Cook made this breed from 
black sports from Barred Plymouth Rocks, Black Lang- 
shans and Black Minorcas. He seems to have had a defi- 
nite ideal in mind from the first, and when the Black 
Orpingtons were introduced they at once became great 
favorites. They are short-legged, deep-breasted, wide- 
