THE ORPINGTONS 



73"- 



sion about that period of poultry-keeping in suburban and 

 manufacturing districts, where a dark plumaged fowl is 

 almost a necessity, and where a bird of quiet disposition, 

 willing to submit itself to a restricted environment, yet 

 vigorous and economically profitable, is sure to command 

 a large amount of favor. For such conditions the general 

 purpose type fowl was more suitable than the non-sitters. 

 Some of the older races of this class were losing vigor, 

 and the Black Orpingtons "filled the bill." It is a large 

 fowl, hardy, a good winter layer, but not very prolific, the 

 eggs having a moderate tint of shell. It is somewhat heavy 

 in bone and, therefore, rather slow in growth, but this, if 

 not an actual recommendation, was no disadvantage under 

 the conditions named, and to many poultry keepers the 

 uniformity of color was a decided gain. It has been 

 claimed that this variety is a first-class table fowl, but that 

 cannot be conceded. That it is fairly good may be freely 

 acknowledged. The meat is too much upon the thighs to 

 take the highest place, and as it is grey rather than white 

 in flesh and skin, it can never hope to attain the supreme 

 rank. The flesh is abundant, however, and well flavored. 

 Signs are evident that the Black Orpington has largely ac- 

 complished its purpose, and under suburban and other like 

 conditions, where all-round qualities are desired, it may be 

 safely recommended. 



Probably the most popular variety of fowl is the BuflE 

 Orpington, in spite of the fact that it does not equal the 

 White Leghorn or the White Wyandotte as an egg pro- 

 ducer, or the Sussex, the Bresse, or the Dorking for its 

 table properties. Nor is it on the exhibition side that its 

 reputation is wholly built, though in that respect it occu- 

 pies a leading position in this country. What, then, may 

 be asked, is the explanation? To which we may answer 

 that it is the combination of qualities and its adaptability 

 that account for the unique position held by the variety. 

 The fact cannot be gainsaid that at home and abroad it 

 has deservedly won the place now occupied by it. Through- 

 out the United Kingdom practical poultry keepers have 

 adopted it to a very large extent. During my visits to 

 Hungary in 1902 and 1904 I found that it was extensively 

 bred, and that the agricultural authorities in that country 

 were advocating its dissemination as the breed specially 

 suitable to meet the growing trade for eggs and chickens. 

 Two years ago I found it had been received with marked 

 favor in Canada and it is making its way slowly but stead- 

 ily, in the United States. The same was seen to be the 

 ' case in Sweden last year, and this season hundreds of 

 Buff Orpingtons have been distributed in the Province of 

 Scane by the Agricultural Society in that country. We 

 know, also, that large numbers have been exported to the 

 colonies and foreign countries. The secret is found in the 

 combination of tinted shelled eggs met with in very few 

 races. It is a fairly good layer, especially in winter, and 

 is certainly good in meat qualities, whilst its quiet tem- 

 perament makes it easily restrained. Moreover the con- 

 siderable infusion of yellow blood which it embodies 

 enables it to be kept upon heavy soils where other white- 



fieshed races would not thrive, even though the lighter 

 soils are more favorable for obtaining the best results. 



One great advantage which the Buff Orpington pos- 

 sesses over other members of the same family is in the 

 distribution of the fiesh found thereon. Light in bone, it 

 does not carry so much muscle upon the thighs and the 

 flesh is exceedingly well developed on the sternum, whilst 

 that flesh is white and cobby. In length of body it cannot 



r 



AN ENGLISH WINNING ORPINGTON. 



Above is shown one of the winning birds bred by Miss S. 

 Carey. Toynton Rectory, Spilsby, England, He was winner 

 ot Victoria Memorial Challenge Trophy and Ladies' Chal- 

 lenge Cup, besides many other firsts. 



equal some other breeds, but the plump and well-filled 

 skin gives it a pleasing appearance. We have not found 

 this breed a rapid grower, in which respect, however, it is 

 better than many of the heavy breeds. The eggs are a 

 little small, and here improvement ought to be secured. I 

 am convinced, however, that breeders should pay most 

 attention to the table qualities of the Buffs, and by striving 

 to maintain lightness of bone, to keep the wings large, and 

 thus tend to improve the breast qualities, retain and ex- 

 tend the qualities which have made it popular. Plumage 

 coloration is of very secondary importance. 



