54 



THE ORPINGTONS 



especially Western fanciers who are breeding them very 

 cobby, and I think, a bit too low. I like a low bird, but 

 think one of their size needs some length of leg and should 

 stand a little distance from the ground, to show off well 

 and do best. 



Then, I dislike poor color in Blacks, as much as in 

 the Whites if not more so, and think we should strive for 

 better colored specimens; next to type, color should play 

 an important part, but is unfortunately too often disre- 

 garded. 



They are all good sitters and make excellent mothers. 

 As a table fowl they are unsurpassable. We have had 

 farmers who never heard of Orpingtons before, eat at 

 our table, and remark about the excellent quality of the 

 fowls. Given a Black Orpington cockerel, weighing 8 to 

 10 pounds, roasted, and you have all one can desire. 



I always dislike to kill them, still the eating almost 

 makes one forget the unpleasant act. When dressed they 

 are clean and white, and once used to their appearance, 

 the yellow, oily skin of other breeds does not appeal to 

 one any more. 



We have only to look through the poultry papers to 

 see how the Orpingtons are coming into favor. Where 

 only a few years ago there was but a few fanciers breed- 

 ing them, now there are hundreds all over the country, 

 and where the competition at poultry shows a few years 

 back was between a very few, scarcely more than one 

 or two fanciers, and then only at the largest shows, now 

 a host of breeders are striving for the honors, and every 

 small show has its full share of Orpington entries. 



Truly they are a grand breed and too much good can- 

 not be said about them. 



English White Orpingtons 



Views of a Noted Breeder and Writer on the Origin, 

 History and Valne of White Orpingtons 



W. W. Broomhead, England 



IT HAS always been a matter of conjecture as to how 

 the White Orpington was "manufactured" and it is 



still a much debated point as to who actually brought 

 it out. The late Mr. William Cook, who originated the 

 Orpington fowl, claimed the honor of producing the 

 White; and he stated that the variety was the result of 

 Black Hamburgh hens mated with White Leghorn cocks, 

 and their off-spring eventually crossed with White Dork- 

 ings. The first specimens bearing the name — and I refer 

 to those produced in 1889 — were, however, of a slim build 

 and too closely resembled fowls of the non-sitting type. 

 They did not, as a matter of fact, conform to the type 

 of the original Orpingtons, the Blacks, which came into 

 existence about two and a half years prior to the date 

 mentioned. And, moreover, whereas the Blacks were 

 single-combed, these first Whites had rose combs. 



But there are other fanciers who contend that they 

 originated the White; and, in one instance at least, in a 

 much more simple manner — namely, from sports from the 

 Bufif. And I greatly question if there are many, if any, 

 strains of White Orpingtons among those that are to the 

 front at the present day in the exhibition arena which have 



been other than Buff bred. Some authorities, I am 

 aware, hold different opinions; but even now it is by no 

 means rare to find traces of the Buff ancestors in some 



show specimens. ■ ,oon 



Although, as I say, the White made its debut in 1889, 

 it was rarely met with for some years after that date; and 

 I beheve that had it not been for an attempt to boom 

 another new breed the White Orpington would have been 

 practically unknown in the Fancy for much longer than it 

 was. Its first revival came in 1899, during which year the 

 Albion fowl was being boomed. This new fowl, it was 

 stated, was a pure Sussex breed, produced solely from 

 the existing Sussex poultry, which at tha:t time were noth- 

 ing better, as regards external points, than farm-yard 

 fowls. However, the Albion greatly resembled the true 

 Orpington type; hence after a season or so the Albion 

 disappeared from the list of our breeds and the White 

 Orpington came to the front. 



For a brief period it flourished; but once again it 

 dropped into obscurity. At the time there existed a great 

 prejudice against white plumaged fowls of any breed. 

 They were supposed to be delicate, and, on the other 

 hand, it was considered a trouble to keep their plumage 

 in a fit state for the show pen. But what the White Or- 

 pington lacked was a club to look after its interests. This, 

 however, it obtained in 1903, when the Variety Orpington 

 Club was formed at Crystal Palace Show, and since that 

 time it has gone ahead in a satisfactory manner. And it 

 became such a favorite that in 1905 breeders of the va- 

 riety were numerous enough to form the White Orpington 

 Club. That it is now a popular variety is beyond dispute, , 

 and at the recent club show at the Palace there were 

 some two hundred entries in the eight classes. As re- 

 gards its exhibition points there is not much to be said. 

 We all know that a white bird should be white, but it is a 

 great mistake to sacrifice other points for color. I like 

 a good white plumage, but in my opinion type and general 

 characteristics are much more preferable, and until true 

 shape and the desired size are firmly fixed, it is folly to 

 let the color faddist have full swing. 



The quality of the specimens at the recent club show 

 was certainly an improvement on- last year's display; but 

 even now there are too few really typical Whites about. 

 The pullets, as regards shape, are better than the cock- 

 erels, which in many respects resemble Plymouth Rocks. 

 But an adult Orpington, no matter of what variety, should 

 not show its thighs. Then again, in the females, there is 

 room for improvement. Some strains, too, often show 

 blue colored shanks; but white legs are required. 



As a fancier's fowl, however, the White Orpington is 

 gaining rapidly in popularity; and since it retains its util- 

 ity points, being a very good all-around fowl, ;t is being 

 much sought after by those poultry keepers who do not 

 aim at keeping exhibition specimens. It is certainly not a 

 variety to be kept in a busy manufacturing district, since 

 nothing looks worse than a dirty plumaged white fowl of 

 any breed; but for a country neighborhood which is free 

 from smoke, the White Orpington will be found to meet 

 all the requirements for utility purposes. The eggs are 

 large and brown shelled and the chickens can be well fed 

 for table. — Illustrated Poultry Record. 



