ORPINGTON FOWLS 63 



general utility fowl, one that would answer the prime requisites — 

 eggs, table and show qualities. 



The first Orpingtons to be produced and exhibited by Mr. 

 Cook were the Blacks. This was in 1886. In 1889 the Whites 

 were brought out, and in 1894 the Buffs. Later the Jubilee and 

 Spangled were developed. 



Composite Birds. — The Orpingtons are an amalgamation or 

 composite bird, which is largely responsible for their productive- 

 ness and vigor. We all know of the hardihood and other excellent 

 qualities of the Barred Plymouth Rocks. The black sports, or 

 "off colors" of this American breed were made the basis of the 

 Black Orpington. To- this was added Minorca blood, for produc- 

 tiveness and to intensify the color, and finally Langshan blood, 

 which was calculated to give the breed size and a superior flavor 

 to the flesh. Several years were required to eliminate the feath- 

 ered shanks of the Langshan. To this day stubs are likely to 

 appear on the shanks of some specimens, indicating a throw-back, 

 though as a whole the breed develops with unusual dependability 

 as to type and color. 



Origin. — Mr. Cook realized that poultry raisers were more or 

 less partial to buff colored fowls, therefore he set about producing 

 the Buff Orpington, having the same characteristics as the Black 

 as to shape, size and so on, but of buff plumage. The Cochin was 

 the basis of this variety, crossed with Golden-Spangled Hamburg 

 blood, and Dark Dorkings. He took the Hamburg for its laying 

 qualities, and the Dorking for its length of breast and the quality 

 of its meat. The latter had a fifth toe that required years to 

 eliminate, which was only one of the many problems that had to 

 be solved, for here again, in the Cochin, was the feathered shank. 

 And the Orpington must have a clean shank. 



In producing the White Orpington Mr. Cook turned to the 

 White Leghorn for color and productiveness, and to the Hamburg. 

 For size and table qualities he used the White Dorking. With 

 this combination it is no wonder that the White Orpingtons should 

 have gained prominence as good layers. See Fig. 38. The chief 

 difficulty in this cross arose from the tendency to throw cream- 



