DOBKING FOWL. 19 



VARIETIES AND DE;SCRIPTI0N. 



■White Doseikqs. — This variety seldom produces more than 

 two broods a year, because they require more favorable seasons, 

 ajid greater warmth than the colored. 



The white is not so large as the colored, and, as a general rule, 

 whiteness in animal physiology is indicative of constitutional 

 delicacy. Their average weight is less than that of the colored,, 

 and like all white feathered poultry, the flesh has a tendency to 

 yellowness. 



The white cook and hen are perfectly white in the plumage, 

 bms, and legs; both should have a double or rose-comb of bright 

 red, though a single one is frequent, but this is considered a sign 

 of degeneracy. The cock is very upright and spirited in his 

 apx>earance, and his spurs are usually lower than those in other 

 species. The fifth toe should be well defined. The hen has no 

 individualities. 



The Gret ob Spepkled Dobking Cock. ^The head round; 

 and furnished with double or single comb, of bright red; wattles, 

 large and pendent; the ear-lobes almost white; hackles, a cream 

 white, and the feathers of the hackles dark alppg the centra; the 

 back, grey of different shades, interspersed witt black; saddle 

 feathers, same as hackles in color; wing feathers, white, mixed 

 with black; the larger wing coverts, black; the lesser, brown and 

 yellow, shaded vrith white; breast and thighs, black or dark 

 brown; tail feathers, very dark, with a metallic lustre. 



The Gre-j or Colored Hen.— Face, lighter colored than 

 that of the cocks; hackles, black and white; back, dark grey; 

 saddle and wing, grey, tipped with black; tail, almost black. 

 Five claws and white legs characterize both sexes. ' 



