THE ORPINGTONS 



65 



time being taken to do it thoroughly and, above all, do not 

 attempt to wash too many birds in the same water. A 

 frequent change of the wash water will repay you for your 

 trouble. When the bird has been well washed all over 

 and looks clean, it is put into the next tub containing 

 water somewhat cooler and is well rinsed. Care should be 

 taken to get all the soap out of the feathers; this is im- 

 portant and for this reason the bird should be put through 

 the third tub, which in case of white birds being washed, 

 can contain a small quantity of best quality blueing. 



Then they are taken from the water and dried with .i 

 towel as well as can be, their feathers shaken out a little, 

 and placed in the coops nearest the heat to dry. As they 

 commence to dry they may be put into the coops a little 

 farther away from the heat and as more are washed, they 

 can be started drying in the warmer coops, from which 

 the first have been taken. 



It is best to have all the washing done two or three 

 days before they are to be shipped, — gradually cool down 

 the room as soon as they are thoroughly dry, so that when 



shipped to the winter shows, the birds are not taken right 

 from the very warm room into the cold air. If the coops 

 are kept clean, the birds will not become soiled if they 

 must remain in there a few days after washing. 



Before shipping, rub combs and wattles with a piece 

 of sponge or cotton, moistened with sweet oil and alcohol 

 well mixed together. 



If possible be at the show to place your birds in the 

 coops when they arrive there, but do not be found in the 

 aisles pulling feathers, etc., as too many of our fanciers 

 are. Have them fit before shipping, and barring acci- 

 dents, they will be fit when they arrive at the show. 



Do not talk with the judge or lean over his shoulder 

 while he is judging, even if he will allow it; it does not 

 look well, and finally, if the judge does not see your best 

 bird in the right light and perhaps places a bird over him 

 that should have been disqualified, swallow hard and try 

 again. It is all in the game. Let us show the stock which 

 is the result of our knowledge and labor in such condition 

 that win or lose we shall be proud of it. ' 



Orpingtons In England 



Popularity of the New Breed Due to Superior Utilitariau Qualities — English Poultry 



Club Standards for All Varieties 



Charles D. Leslie, England 



WE are proud of the Orpington. A comparative 

 upstart in the poultry world, it has, by sheer 

 merit, won its way not only to the front rank, 

 but to the position of the premier popular breed of Great 

 Britain. The Phoenicians brought us the Game fowl and 

 initiated the early Britains into the sport of cock fighting. 

 Then came the Romans, who brought the Dorking and 

 taught us to eat poultry; for strange though it seems, 

 there is ample proof that poultry in pre-Roman times was 

 kept for diversion alone and not as an article of diet. 

 Brahmas, Cochins and Langshans came, of course, from 

 the far East; the Spanish and Minorcas from south Eu- 

 rope; Leghorns, not from Italy, but the United States, 

 which has also given us those two wonderfully popular 

 breeds, the Rocks and the Wyandottes; but the Orpington 

 is our very own. , 



By a curious coincidence, the sudden and lamented 

 death of Mr. W. Cook — the originator of all five varieties 

 of the Orpington fowl — ^which occurred nearly a year ago, 

 synchronized with the sudden rise to popularity of White 

 Orpingtons, which for many years had, as it were, hung 

 fire. There are now three popular varieties in this coun- 

 try, the Blacks, Buffs and Whites, and two newer and less 

 known, the Jubilee and Spangled, which are, however, 

 steadily gaining adherents. 



There have been many efiforts made to produce new 

 and original English breeds, but uniform failure has been 

 the result, except in the experience of Mr. Cook. There is, 

 I think, an aphorism to the effect that if you have a good 

 thing and wish to make it known, you must understand 

 how to advertise it. This is quite true with regard to a 

 new breed of poultry. Mr. Cook thoroughly believed m 

 his Orpingtons and pushed the breed vigorously until the 

 poultry world took it up. The original Black Orpingtons 

 says one well-known writer— were practically Langshans, 

 meaning simply, that they had in them a great deal of 

 Langshan blood. 



Black Orpingtons are Handsome Fowls "Planned for 

 Utility" 



Having been planned for utility purposes alone, there 

 are no fancy points about the Black Orpingtons. Hand- 

 some, they are, with their deep, broad breasts and massive 

 bodies, but decorative, they are not. They are white 

 skinned and make first-class table fowl, fattening early 

 and presenting a nice appearance when dressed. The 

 hens are good layers of brown, tinted eggs of average size, 

 are quiet in disposition, and, although not inveterate sit- 

 ters, they make good sitters and mothers when entrusted 

 with eggs. Black Orpi'ngtons have single combs. A rose 

 combed variety was produced, but failed to "catch on" in 

 popular favor. In size the Blacks are large, the cock 

 weighing nine to eleven pounds and the hen seven to eight 

 pounds when fully matured. Our Poultry Club's Standard 

 for Black Orpingtons reads as follows: 



Poultry Club's (England) Standard for Black Orpingtons 



Defects in plumage and condition, deduct up to.. 10 points 



Defects in head, deduct up to 25 points 



Defects in breast, saddle, back and tail, ded. up to. 20 points 



Defects in legs and feet, deduct up to S points 



Defects in skin and flesh, deduct up to 5 points 



Defects in carriage, deduct up' to 10 points 



Want of shape, deduct up to IS points 



Want of size, deduct up to 10 points 



A perfect bird to count 100 points 



Color of Black Orpingtons: Beak, black; eye, black, 

 with dark brown iris; comb, face, ear-lobes and wattles, 

 red; shanks, black; skin and flesh, white; plumage, black 

 throughout, with a green sheen or luster upon it, free from 

 colored feathers. 



General characteristics: Shape and carriage should 

 be cobby and compact, erect and graceful. The plumage 



