BREEDS AND BREEDING II3 



have been bred particularly to produce roasters and 

 broilers, but are excellent layers. 



The American Dominique is one of the oldest of 

 American breeds. The color is a grayish white, some- 

 thing like yet lighter than Plymouth Rocks. They are 

 compact and hardy, have rose combs and are about the 

 size of Wyandottes. They are a useful breed, but the 

 larger size of Plymouth Rocks has made the latter 

 more popular. 



The Javas are a valuable, useful, non-popular 

 ibreed. The lack of popularity is undoubtedly due to 

 the color of both plumage and skin, the latter being 

 white with black or leaden color shanks and toes. 

 They are as large as Plymouth Rocks, good layers, 

 sitters and mothers, mature quickly and produce a 

 good quality of meat. There are two varieties, the 

 Black and Mottled (Figure 42), the plumage of the 

 latter being a mixture of black and white. 



The Dorkings, the most popular breed in England, 

 :are little known in the United States. They are noted 

 for the fine quality of meat. They have long bodies, 

 •comparatively short legs, and are rather delicate. The 

 ■white skin and fifth toe are objectionable to Americans. 

 As a breed they are rather poor layers. There are 

 three varieties, the Colored, Silver Gray and White, 

 which vary not only in color but in size, the Colored 

 ibeing the largest and the White the smallest. 



Orpingtons are the newest English breed, now 

 (quite popular and attracting considerable attention. In 

 size they rank with Plymouth Rocks. They are hardy, 

 good layers and are a useful general purpose fowl. 

 They have white skin and pink shanks, wjiich is ob- 

 jectionable from the American standpoint. There are 

 several varieties and sub-varieties. The Buflf (Figure 

 43 J) is the most popular. There are also the White, 



